recipes.js

{
    "title": [
        "Hot Crab Dip",
        "Keto Sloppy Joe’s",
        "Cinnamon Raisin Swirl Babka",
        "Mint Julep",
        "Baked Triple Cheese and Salsa Tortilla Chip Dip",
        "Broccoli Salad with Lemon Poppy Seed Yogurt Dressing",
        "Baked Ziti Casserole",
        "Pfeffernuesse Cookies",
        "Greek Chicken Pizza",
        "Simple Slow Cooker Beef Stroganoff",
        "Curried Pumpkin Soup with Maple and Ginger Caramelized Onions",
        "BLT Stir Fry",
        "Portobello and Zucchini Tacos",
        "Chocolate Pecan Pie",
        "Crusty French Loaf",
        "Pork Chops with Apples & Thyme",
        "Caramelized French Onion Dip Burger",
        "Black Raspberry Liqueur-infused Coconut Macaroons",
        "Savory Italian Tortellini and Pancetta Soup",
        "Cheddar Cranberry Grilled Cheese with Door Peninsula Wine",
        "idli – how to make soft idlis (step by step)",
        "Crunchy Asian cabbage & prawn salad",
        "Maple & roasted garlic squash puree",
        "Raspberry and Balsamic Broiled Tofu Salad",
        "Minimal Monday: Cod with Lemon and Olives",
        "Enchilada Stuffed Avocado Cups",
        "Chocolate Pistachio Thins",
        "Protein Granola (Gluten Free + Vegan)",
        "{Easy Breezy} Apple Crisp",
        "Chocolate Cranberry Pistachio Bark",
        "Hot Chocolate Pancakes",
        "Iced Lemon Poppyseed Shortbread Bars",
        "Spinach and Artichoke Skillet Chicken with Sundried Tomatoes",
        "Rolled Italian Meat Loaf",
        "Garlic Butter Broccoli and Carrots",
        "Death Charge Cupcakes",
        "Frosted Red Velvet Cookies",
        "French in a Flash: Roasted Shrimp Cocktail with Chermoula",
        "Spinach and Bacon Salad with Lemon Pepper Dill Dressing",
        "Steak with Garlic Parmesan Cream Sauce",
        "French Onion Soup",
        "Healthy Broccoli Salad with Lemon-Tahini Dressing",
        "Roasted Broccoli and Cauliflower: Simple for the Side",
        "San Diego Style Fish Tacos",
        "Meal Prep Carnitas Burrito Bowls",
        "Irish Stout Onion Soup",
        "Pumpkin Cheese Swirled Pie",
        "Blueberry Belgian Waffles with Brown Sugar Bacon",
        "Red Velvet Brownie Cups",
        "Pork, Peach and White Cheddar Panini",
        "Saucy Spiced Apple Pie",
        "Barley-Mushroom “Burgers”",
        "Panettone Bread Pudding with Cinnamon Syrup",
        "Maple Cake with Brown Butter Apples",
        "Mee Siam",
        "How to Make Creamy Sunflower Seed Butter",
        "Oven Roasted Cabbage Wedge",
        "Twice-baked goat’s cheese soufflés with apple & walnut salad",
        "Asian Chicken Wraps",
        "Baby Kale Breakfast Salad",
        "Chicken Noodle Soup",
        "Red Velvet Pancakes with Coconut Syrup and Blueberries",
        "Gluten Free Blue Cornbread",
        "Loaded Mashed Potato Casserole and other Easter Ideas",
        "Asian Cheese Spread",
        "Coconut Chocolate Sorbet",
        "Cheesy veg burgers",
        "Creamy Cheeseburger Soup",
        "Chinese Deep Fried Oysters with Dipping Sauce",
        "Strawberry Cheesecake Pops",
        "Malted Milk Cookie Tart",
        "Grilled Flank Steak with Chimichurri",
        "Kale and Persimmon Salad with Pecan Vinaigrette",
        "Coffee Compuestas",
        "Asian Veggie Lettuce Cups",
        "Braised Lamb Shanks with Goat Cheese and Pickled Red Onions",
        "Bourbon Apple Shrub Cocktail",
        "Grilled Chicken Burgers with Pasilla Aioli",
        "Devil's Food Cupcakes",
        "Skillet Vegetable Lasagna",
        "Bacon, Ranch and Cheddar Mashed Potatoes",
        "Halloween Snack Mix",
        "Cinnamon Roll Monkey Bread Muffins",
        "Cucumber Tropical Smoothie",
        "Swedish Pancakes",
        "Polenta & goat's cheese stacks",
        "The Meatball Shop's Mortadella Meatballs",
        "Baklava Stuffed Apples with Vanilla Coconut Cream",
        "Chewy and Chunky Apple Cinnamon Granola",
        "Cranberry Walnut Roasted Acorn Squash",
        "Simple Cooked Tomato Salsa",
        "Sausage Kale Soup",
        "Thai Savory Brown Fried Rice",
        "Catfish & Potato Hash",
        "Oven Roasted Tomatoes with Onion Hash, Fried Egg, and Sausages",
        "Macadamia Crusted Maui Onion Rings (Baked not Fried)",
        "Mozzarella and Prosciutto Salad with Tomato Vinaigrette",
        "Maple-Apple Pie with Walnut Crumble Topping",
        "Austrian Pickled Red Onions",
        "Barley paella"
    ],
    "creditText": [
        "Whitney Bond",
        "Bon Appetit",
        "A Family Feast ",
        "Bunky Cooks",
        "Averie Cooks",
        "Life Made Simple",
        "Taste of Home",
        "Taste of Home",
        "Stephs Bite by Bite",
        "Who Needs a Cape",
        "The Endless Meal",
        "Soup Addict",
        "Alidas Kitchen",
        "Leites Culinaria",
        "Taste of Home",
        "Eating Well",
        "Lifes Ambrosia",
        "Baked Chicago",
        "Mother Rimmy",
        "Curious Cuisiniere",
        "Veg Recipes of India",
        "BBC Good Food",
        "Running to the Kitchen",
        "Heather Likes Food",
        "The View from Great Island",
        "Life Made Sweeter",
        "Cookie Madness",
        "Bakerita",
        "Live Laugh Rowe",
        "Garnish with Lemon",
        "Handle the Heat",
        "Picky Palate",
        "Closet Cooking",
        "Dessert Now Dinner Later",
        "Food Fanatic",
        "Foodnetwork",
        "Taste of Home",
        "Serious Eats",
        "Can't Stay out of the Kitchen",
        "Damn Delicious",
        "Vegetarian Times",
        "Fork Knife Swoon",
        "Food Fanatic",
        "Recipe Girl",
        "Fit Foodie Finds",
        "Running to the Kitchen",
        "Allrecipes",
        "Cinnamon Spice and Everything Nice",
        "Crazy for Crust",
        "My Gourmet Connection",
        "Taste of Home",
        "Vegetarian Times",
        "Foodnetwork",
        "Serious Eats",
        "Roti 'n' Rice",
        "Simply Recipes",
        "Laa Loosh",
        "BBC Good Food",
        "Your Homebased Mom",
        "How Sweet Eats",
        "Dessert Now Dinner Later",
        "Eclectic Recipes",
        "Gluten Free Gigi",
        "The girl Who Ate Everything",
        "Taste of Home",
        "Go Dairy Free",
        "BBC Good Food",
        "Divas Can Cook",
        "The Woks of Life",
        "Recipes Food and Cooking",
        "Merry Gourmet",
        "Add A Pinch",
        "Foodnetwork",
        "Foodnetwork",
        "The Lemon Bowl",
        "Freerange Human",
        "Nutmeg Nanny",
        "Foodnetwork",
        "Recipe Girl",
        "Diethood",
        "Picky Palate",
        "Add A Pinch",
        "Julies Eats and Treats",
        "Amandas Cooking",
        "Vegetarian Times",
        "BBC Good Food",
        "Food Republic",
        "Baked by Rachel",
        "Stephs Bite by Bite",
        "Lexi's Clean Kitchen",
        "Simply Recipes",
        "Moms Dish",
        "Foodista.com – The Cooking Encyclopedia Everyone Can Edit",
        "Eating Well",
        "Baker Bettie",
        "The View from Great Island",
        "Lifes Ambrosia",
        "Brown Eyed Baker",
        "Vegetarian Times",
        "Eat Good 4 Life"
    ],
    "sourceUrl": [
        "http://whitneybond.com/2015/11/11/hot-crab-dip/",
        "http://blog.ketokrate.com/keto-sloppy-joe/",
        "http://www.afamilyfeast.com/cinnamon-raisin-swirl-babka/",
        "http://www.bunkycooks.com/2011/04/how-to-make-a-mint-julep-the-brown-hotel-louisville-kentucky-for-casual-fridays/",
        "http://www.averiecooks.com/2013/12/baked-triple-cheese-and-salsa-tortilla-chip-dip.html",
        "https://lifemadesimplebakes.com/2016/05/broccoli-salad-lemon-poppy-seed-yogurt-dressing/",
        "http://www.tasteofhome.com/recipes/baked-ziti-casserole",
        "http://www.tasteofhome.com/recipes/pfeffernuesse-cookies",
        "http://www.stephsbitebybite.com/2013/04/29/greek-chicken-pizza/",
        "http://whoneedsacape.com/2014/02/simple-slow-cooker-beef-stroganoff/",
        "http://www.theendlessmeal.com/curried-pumpkin-soup-with-maple-ginger-caramelized-onions/",
        "http://soupaddict.com/2014/09/blt-stir-fry/",
        "http://alidaskitchen.com/2011/08/25/portobello-and-zucchini-tacos/",
        "http://leitesculinaria.com/82790/recipes-chocolate-pecan-pie.html",
        "http://www.tasteofhome.com/recipes/crusty-french-loaf",
        "http://www.eatingwell.com/recipes/pork_chops_with_apples_thyme.html",
        "http://www.lifesambrosia.com/2013/06/caramelized-french-onion-dip-burger-recipe.html",
        "http://bakedchicago.com/black-raspberry-liqueur-infused-coconut-macaroons/",
        "http://motherrimmy.com/italian-pancetta-tortellini-soup-recipe/",
        "http://www.curiouscuisiniere.com/cheddar-cranberry-grilled-cheese/",
        "http://www.vegrecipesofindia.com/idli-recipe-how-to-make-soft-idlis/",
        "https://www.bbcgoodfood.com/recipes/237611/crunchy-asian-cabbage-and-prawn-salad",
        "http://www.runningtothekitchen.com/2012/10/maple-roasted-garlic-squash-puree/",
        "http://www.heatherlikesfood.com/raspberry-balsamic-broiled-tofu-salad/",
        "http://theviewfromgreatisland.com/2015/01/minimal-monday-cod-lemon-olives.html",
        "https://lifemadesweeter.com/enchilada-stuffed-avocado/",
        "http://www.cookiemadness.net/2013/08/chocolate-pistachio-thins/",
        "http://www.bakerita.com/protein-granola-gluten-free-vegan/",
        "http://livelaughrowe.com/easy-breezy-apple-crisp/",
        "http://www.garnishwithlemon.com/chocolate-cranberry-pistachio-bark/",
        "http://www.handletheheat.com/hot-chocolate-pancakes/",
        "http://picky-palate.com/2014/04/28/iced-lemon-poppyseed-shortbread-bars/",
        "http://www.closetcooking.com/2016/04/spinach-and-artichoke-skillet-chicken.html",
        "http://www.dessertnowdinnerlater.com/2012/05/rolled-italian-meat-loaf/",
        "http://www.foodfanatic.com/2015/01/garlic-butter-broccoli-and-carrots/",
        "http://www.foodnetwork.com/recipes/death-charge-cupcakes.html",
        "http://www.tasteofhome.com/recipes/frosted-red-velvet-cookies",
        "http://www.seriouseats.com/recipes/2010/08/french-in-a-flash-roasted-shrimp-cocktail-with-chermoula-recipe.html",
        "http://cantstayoutofthekitchen.com/2014/05/30/spinach-bacon-salad-lemon-pepper-dill-dressing/",
        "https://damndelicious.net/2017/03/25/steak-with-garlic-parmesan-cream-sauce/",
        "http://www.vegetariantimes.com/recipe/french-onion-soup/",
        "http://www.forkknifeswoon.com/healthy-broccoli-salad-lemon-tahini-dressing/",
        "http://www.foodfanatic.com/2013/02/roasted-broccoli-and-cauliflower-simple-for-the-side/",
        "http://www.recipegirl.com/2008/10/02/san-diego-style-fish-tacos/",
        "https://fitfoodiefinds.com/meal-prep-carnitas-burrito-bowls/",
        "http://www.runningtothekitchen.com/irish-stout-onion-soup/",
        "http://allrecipes.com/Recipe/Pumpkin-Cheese-Swirled-Pie/",
        "http://www.cinnamonspiceandeverythingnice.com/blueberry-belgian-waffles-with-candied-brown-sugar-bacon/",
        "http://www.crazyforcrust.com/2014/10/red-velvet-brownie-cups/",
        "http://www.mygourmetconnection.com/recipes/sandwiches/pork-peach-white-cheddar-panini.php",
        "http://www.tasteofhome.com/recipes/saucy-spiced-apple-pie",
        "http://www.vegetariantimes.com/recipe/barley-mushroom-burgers/",
        "http://www.foodnetwork.com/recipes/giada-de-laurentiis/panettone-bread-pudding-with-cinnamon-syrup-recipe.html",
        "http://www.seriouseats.com/recipes/2011/11/maple-cake-with-brown-butter-apples-recipe-fall.html",
        "http://www.rotinrice.com/2015/01/mee-siam/",
        "https://www.simplyrecipes.com/recipes/how_to_make_creamy_sunflower_seed_butter/",
        "http://www.laaloosh.com/2012/08/17/oven-roasted-cabbage-wedge-recipe/",
        "http://www.bbcgoodfood.com/recipes/10784/twicebaked-goats-cheese-souffls-with-apple-and-wal",
        "http://www.yourhomebasedmom.com/asian-chicken-wraps/",
        "http://www.howsweeteats.com/2014/12/baby-kale-breakfast-salad-with-soft-boiled-eggs-and-maple-bacon-vinaigrette/",
        "http://www.dessertnowdinnerlater.com/2014/01/chicken-noodle-soup/",
        "http://eclecticrecipes.com/red-velvet-pancakes-with-coconut-syrup-and-blueberries",
        "http://www.glutenfreegigi.com/gluten-free-blue-cornbread/",
        "http://www.the-girl-who-ate-everything.com/2011/04/loaded-mashed-potato-casserole-and.html",
        "http://www.tasteofhome.com/recipes/asian-cheese-spread",
        "http://www.godairyfree.org/recipes/coconut-chocolate-sorbet",
        "http://www.bbcgoodfood.com/recipes/2223/cheesy-veg-burgers",
        "http://divascancook.com/easy-cheeseburger-soup-recipe-no-velveeta-homemade/",
        "http://thewoksoflife.com/2018/02/chinese-deep-fried-oysters/",
        "http://recipesfoodandcooking.com/2013/07/05/strawberry-cheesecake-pops/",
        "http://www.merrygourmet.com/2010/07/malted-milk-chocolate-cookie-tart/",
        "http://addapinch.com/cooking/grilled-flank-steak-recipe-chimichurri/",
        "http://www.foodnetwork.com/recipes/food-network-kitchens/kale-and-persimmon-salad-with-pecan-vinaigrette.html",
        "http://www.foodnetwork.com/recipes/coffee-compuestas-recipe.html",
        "http://thelemonbowl.com/2012/07/asian-veggie-lettuce-cups.html",
        "http://freerange-human.com/recipes/braised-lamb-shanks-with-goat-cheese-and-pickled-red-onions/",
        "http://www.nutmegnanny.com/2014/10/08/bourbon-apple-shrub-cocktail/",
        "http://www.foodnetwork.com/recipes/marcela-valladolid/grilled-chicken-burgers-with-pasilla-aioli.html",
        "http://www.recipegirl.com/2008/09/04/devils-food-cupcakes/",
        "http://diethood.com/2013/05/29/skillet-vegetable-lasagna/",
        "http://picky-palate.com/2013/04/05/bacon-ranch-and-cheddar-mashed-potatoes/",
        "http://addapinch.com/cooking/halloween-snack-mix-recipe/",
        "http://www.julieseatsandtreats.com/cinnamon-roll-monkey-bread-muffins-recipe/",
        "https://amandascookin.com/cucumber-tropical-smoothie/",
        "http://www.vegetariantimes.com/recipe/swedish-pancakes/",
        "http://www.bbcgoodfood.com/recipes/147605/polenta-and-goats-cheese-stacks",
        "http://www.foodrepublic.com/2014/01/30/meatball-shops-mortadella-meatballs-recipe",
        "http://www.bakedbyrachel.com/baklava-stuffed-apples-with-vanilla-coconut-cream/",
        "http://www.stephsbitebybite.com/2013/04/16/chewy-and-chunky-apple-cinnamon-granola/",
        "http://lexiscleankitchen.com/2016/11/11/cranberry-walnut-roasted-acorn-squash/",
        "http://www.simplyrecipes.com/recipes/simple_cooked_tomato_salsa/",
        "http://momsdish.com/recipe/539/sausage-kale-soup",
        "https://www.foodista.com/recipe/7C3JZV44/thai-savory-brown-fried-rice",
        "http://www.eatingwell.com/recipes/catfish_potato_hash.html",
        "http://bakerbettie.com/oven-roasted-tomatoes-with-onion-hash-fried-egg-and-sausages/",
        "http://theviewfromgreatisland.com/2014/05/walnut-crusted-maui-onion-rings-baked-fried.html",
        "http://www.lifesambrosia.com/2010/02/mozzarella-and-prosciutto-salad-with-tomato-vinaigrette-recipe.html",
        "http://www.browneyedbaker.com/maple-apple-pie-with-walnut-crumble-topping/",
        "http://www.vegetariantimes.com/recipe/austrian-pickled-red-onions/",
        "http://www.eatgood4life.com/barley-paella/"
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        "https://spoonacular.com/recipeImages/2157-556x370.jpg",
        "https://spoonacular.com/recipeImages/502509-556x370.jpg",
        "https://spoonacular.com/recipeImages/557651-556x370.jpg",
        "https://spoonacular.com/recipeImages/568028-556x370.jpg",
        "https://spoonacular.com/recipeImages/612152-556x370.jpg",
        "https://spoonacular.com/recipeImages/758616-556x370.jpg",
        "https://spoonacular.com/recipeImages/625826-556x370.jpg"
    ],
    "instructions": [
        "Preheat oven to 350F.Combine the cream cheese, sour cream, cheddar cheese, bay seasoning, garlic powder, Worcestershire sauce, lemon juice and hot sauce in a large bowl.Once smooth and creamy, gently fold in the crab delights.Place the dip in an oven-safe baking dish.Bake for 25-30 minutes.Top with diced green onions and serve with toasted baguette slices, crackers or vegetables.",
        "<p>Start off by heating up a large pan with a tablespoon of olive oil.Add your onion and garlic to the pan and cook until fragrant. If youre using fresh jalapeno, add those in to cook as well. If you prefer or only have pickled jalapenos, add them in last to retain flavor!Once your veggies are cooked down a bit, add in your ground beef and break it up in the pan.After the meat is nice and brown, stir in your marinara sauce, mustard, soy sauce, vinegar and sriracha and lower the heat to simmer.Add in your brown sugar substitute and your seasoning and stir it all in.Let this simmer, uncovered, for about 10 minutes or until a lot of the liquid has evaporated and everything has become thick and sticky. Add in pickled jalapeno right before serving.When youre ready to serve, spoon some of the Sloppy Joe onto an Oopsie roll, low carb wrap, a leaf of lettuce or right into a bowl! Enjoy!</p>",
        "You will need two 9X5 non-stick loaf pans. Spray each with non-stick pan spray and line the inside with cut pieces of parchment paper so the paper sticks out of the pans on the long sides. These will act as handles to remove the bread once baked.Make the Biga pre-fermentation the day before by combining the flour, yeast and water. Mix by hand or with a stand mixer with a dough hook to form a dough that sticks a little to the bottom while mixing. Add more water or flour to achieve that consistency. Place in an oiled covered bowl and set in a warm place for an hour or two until doubled in size. Punch down, cover and place in the refrigerator overnight.Four to five hours before serving, remove Biga from the refrigerator and cut into golf ball sized pieces and lay out on your counter. Cover with plastic and a towel and let come up to room temperature for 45 minutes.While Biga is coming to room temperature, measure out all of your ingredients and prepare milk and butter by combining in a microwave safe bowl and microwaving until hot and the butter has melted. Set aside to cool to room temperature.In a small bowl, combine warm water and yeast.In a medium bowl, combine eggs, egg yolks, sugar and salt. Using an electric mixer or by hand whip for about three minutes or until the mixture turns pale.To the egg mixture, add nutmeg, both extracts, both zests and orange liquor and stir to combine.Place 5 cups of flour on your counter and make a large well in the center or in a stand mixer.Mix and stir as you go and add each of the three bowls a little at a time starting with warm yeast and water, then cooled milk and butter and finally eggs and sugar mixture, pulling the sides into the center over and over to form a dough or beat with a dough hook in your stand mixer.Add the pieces of Biga to the dough working them in as you press and turn or with stand mixer. Use remaining  cup of flour if needed to make somewhat of a sticky but manageable dough.The dough will be at the top of a five quart mixer and will need to be kneaded by hand at this point. This process will take a good five minutes working the dough to knead and blend together. Pour the dough onto a floured surface. Pull the back of the dough to the front and press with the heel of your palm over and over working the dough for five minutes. This step is necessary.Oil a large bowl and place the dough ball in and swirl to coat all sides with oil.Cover with plastic and a towel and place in a warm place for at least two hours or until doubled in size.In a medium bowl place both raisins, currants and rum, cover and microwave one minute on high. Add butter, cinnamon, sugar and salt and stir into warm raisin mixture. Once butter has melted in, place entire contents in a food processor and pure for about 30 seconds to form a spreadable paste. Reserve  cup of this mixture and set the rest aside.Once the dough has doubled in size, generously flour your counter and pour out the dough. Cut into two equal pieces.One at a time, roll out each piece of dough to 12 inches by 24 inches.Take half of the remaining raisin mixture and with an offset spatula, spread to within an inch of the edge of the first rolled out dough. Sprinkle the top with half the nuts.Roll the long edge tightly to the other long edge so you have one 24 inch long tight roll. Cut this in half so you have two 12 inch rolls.Take half of the reserved  cup of the raisin filling and smear it over the top of one of the rolls. Take the other roll and place it over the first in an X shape.Now twist each end around each other so you have a striped twisted roll. Cut off and discard about an inch or so of each end. Lift the twisted roll and place in prepared pan pressing it in to fit.Repeat this procedure for the other loaf.Cover with plastic and a dish towel and let proof for 90 minutes or until almost doubled in size.Preheat oven to 350 degrees F.Beat the egg with the water and brush the tops of each loaf, trying not to let the egg wash leak down the sides.Place in the center of the oven and bake for 30-40 minutes or until golden brown and when tapped, sounds hollow. Half way through baking, rotate pans so that they brown evenly. Ours took 38 minutes total.Cool for a few minutes on a rack then pull out of the pan lifting out with the paper. Place on rack while you make glaze.Place butter and milk in a sauce pan and heat and whip. Once butter melts, add the remaining glaze ingredients whipping as you go.Spoon warm glaze over warm bread letting glaze drizzle down the sides. Cool to room temperature.Once cool, bread should be tightly wrapped. Can be frozen if baking ahead.",
        "* For simple syrup - Combine equal amounts of sugar and water and several sprigs of spearmint (tied in cheesecloth) in a small saucepan over medium heat until sugar melts.  Cook it a few minutes to get a thicker syrup.  Remove from the heat.  Let this mixture steep for awhile.  You can taste it and see if it is minty enough for your taste.  Remove the mint from the syrup.  Transfer to a container and refrigerate overnight.For cocktail:Place crushed ice in a silver cup, preferably.  Pour in bourbon and mint simple syrup.  Stir.  Add club soda, if desired.  Garnish with fresh mint.Enjoy!",
        "Preheat oven to 375F. Spray a 9-inch pie dish (or similar-sized oven-safe baking dish) with cooking spray. Place tortilla chips in dish so they cover the majority of the bottom, slightly overlapping. This prevents soup from seeping through. Add the soup and lightly spread it evenly over the chips with a spatula or knife. Evenly sprinkle the fajita mix over the top. Evenly sprinkle not quite half the cheese over the top (I used about 40% of the bag); set aside remainder. Add the cream cheese in about 1/4 cup blobs and with a spatula or knife, do your best to carefully distribute it evenly over the pan without disturbing the other layers. Some small bald patches are okay because it bakes together. Tip - the softer your cream cheese is, the easier this step is. Evenly pour the salsa over the top, spreading it lightly with a spatula or knife if necessary. Evenly sprinkle reserved cheese over the top. Bake for about 30 to 40 minutes, or until top is golden browned, bubbly, and dip is done to your liking. Allow dip to cool momentarily before serving. Serving Suggestions - tortilla chips, bread, crackers, bagel chips, pita chips, mini toast crackers, carrot/celery/zucchni/jicama/cucumber sticks, bell pepper wedges, or eat by the spoonful. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. We ate the leftover portion in squares like lasagna.",
        "Add clean, dry broccoli pieces into a large mixing bowl. Add bacon, onions, cherries, almonds, sunflower seeds and cheese.\nTo make the salad dressing, in a small mixing bowl, whisk together the yogurt, sugar, vinegar, lemon juice, poppy seeds, lemon zest and salt until combined. Pour the desired amount dressing over the salad, toss to combine. Serve immediately.",
        "Directions                                                                                Cook pasta according to package directions. Drain pasta; set aside. In a small bowl, combine the egg, ricotta and 1/4 cup Parmesan cheese.                                                                                            Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with a third of the pasta, half of the ricotta mixture, 2/3 cup mozzarella cheese, 1 tablespoon Parmesan cheese and 1 cup sauce. Repeat layers of pasta, ricotta mixture and mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese. Top with remaining pasta, sauce mozzarella cheese and Parmesan cheese.                                                                                            Cover and bake at 375° for 45-50 minutes or until heated through.                                        Yield: 12 servings.                                                                                                                         Originally published as Baked Ziti Casserole in  Light & TastyFebruary/March 2004, p61                                                                                                                                                                                                        Nutritional Facts                                                                             One serving equals 284 calories, 8 g fat (5 g saturated fat), 43 mg cholesterol, 508 mg sodium, 36 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.                                                                                                                                                                    Print                                                                                    Add to Recipe Box                            Email a Friend",
        "Directions                                                                                In a small saucepan, combine the molasses, honey, butter and shortening. Cook and stir over medium heat until melted. Remove from the heat; cool to room temperature. Stir in eggs and extract.                                                                                           Combine the flour, sugar, brown sugar, cinnamon, baking soda, ginger, cardamom, nutmeg, cloves, pepper and salt. Gradually add molasses mixture and mix well. Cover and refrigerate for at least 2 hours or overnight.                                                                                           Roll dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake at 325° for 12-15 minutes or until golden brown. Remove cookies to wire racks. Roll warm cookies in confectioners' sugar. Cool completely. Store in an airtight container.                                        Yield: 10 dozen.                                                                                                                         Originally published as Pfeffernusse Cookies in  Country WomanDecember/January 2013, p27                                                                                                                            Print                                                                                    Add to Recipe Box                            Email a Friend",
        "Place garlic cloves, cucumber, and Italian seasoning in to the bowl of a food processor and blend for a minute. Add the remaining ingredients in to the processor bowl and pulse to blend. Mixture should be almost creamy with a little bit of chunkiness from the cucumbers. Spoon sauce in to bowl and place in freezer for 10-15 minutes to blast chill it if using immediately, or refrigerate it for 2-3 hours if you make this sauce in advancePreheat oven to specified temperature on your pizza dough package [mine was 450 degress F].Roll or toss dough out in to a large circle or square and place on floured baking sheet. Slather dough with Tzatziki sauce. Sprinkle feta cheese over the top of the sauce. Layer the chicken slices, olives, sun-dried tomatoes, and artichoke hearts. Place baking sheet in oven and bake according to your packaged crust's instructions [I baked mine for about 15 minutes]. Remove from oven, slice and gobble down.",
        "Place first 5 ingredients into slow cooker, cook on low 8 hours. Cut cream cheese into cubes and place into slow cooker, stirring.  Cook 15 additional minutes on high, stir to combine.  ***If freezing, place first 5 ingredients into gallon-sized freezer bags.  Freeze.  Thaw overnight in refrigerator, dump into slow cooker, cook on low 8 hours.  Cut cream cheese into cubes and place into slow cooker, stirring.  Cook 15 additional minutes on high, stir to combine.***",
        "In a large frying pan heat 2 tbsp of oil over medium heat. Add sliced onions and cook till very soft and lightly browned, about 5 or 6 minutesAdd the maple syrup and ginger, reduce heat to medium low and continue cooking, stirring often, until the onions are thick and caramelized, about 10 minutes. Set asideMeanwhile, in a large soup pot over medium high heat, combine another couple of tbsp of oil and the remaining finely minced onion, the curry powder, red pepper flakes and the apple. Sauté until the onion is tender, about 5 minutesMix in the pumpkin and orange juice, then transfer everything in the soup pot to a food processor or blender. Add the milk or water and puree until smoothReturn the soup to the pot and bring to a gentle simmer. Season with salt and pepperTo serve, ladle the soup into bowls (or mini pumpkins) and top with caramelized onions and croutons. Enjoy!",
        "Heat the oil in a wok or large skillet over medium-high until shimmering. Add the shallots, garlic, and pancetta, and saute until fragrant (just a minute or two). Add the kale and stir until it turns a deep green. Dump in the tomatoes and let any remaining liquid cook off (30 seconds or so). Add the rice and mix well with the vegetables.Clear a little well in the center and crack the eggs into it. Immediately stir the eggs into the rice mixture, breaking up the yolks as you go, and continue stirring until there's no sign of liquid eggs.Add the stir fry sauce, mixing thoroughly. Taste, and add more sauce, if necessary. Divide into two bowls, and top with scallions and cilantro.",
        "Preheat oven to 425 degrees. In a 13 x 9 baking dish (or rimmed baking sheet) toss mushrooms with 1 tablespoon oil, 1 1/2 teaspoons oregano, 2 minced garlic cloves, and season with salt and pepper to taste.In a separate 13 x 9 baking dish (or rimmed baking sheet) toss zucchini and red onion with remaining oil, oregano and garlic; season with salt and pepper to taste. Place both dishes in oven.  Roast, tossing approximately every 10 minutes) until vegetables are browned and fork-tender (about 30 minutes). Meanwhile, stack tortillas and wrap in damp paper towel and microwave for 30-45 seconds.  To serve, fill each tortilla with mushrooms, vegetable mixture, cheese and salsa.",
        "1. Preheat the oven to 350°F (176°C). Butter a 9-inch shallow pie plate or tart pan.2. Roll out the pastry on a lightly floured work surface just slightly larger than your pie plate. Carefully drape the pie crust over the rolling pin and transfer it to the pie plate. Place in the refrigerator.3. Place the chopped pecans and pecan halves on separate baking sheets and toast them in the oven until golden and fragrant, about 5 minutes. (Keep an eye on them at all times and don’t leave them unattended. They can—and will—burn quickly.)4. Melt the chocolate and butter in a bowl set over a saucepan of barely simmering water, making sure the bottom of the bowl doesn’t touch the surface of the water, stirring occasionally. When the mixture is smooth, remove from the heat. Let cool slightly.5. In a separate bowl, beat the eggs, sugar, maple syrup, vanilla, and bourbon, if using. Beat in the melted chocolate and butter mixture.6. Place the chopped pecans in the lined pie plate and pour the chocolate mixture over the top. Arrange the pecan halves on top.7. Bake the pie for about 50 minutes, until golden and set. Serve warm or at room temperature.",
        "Directions                                                                                In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.                                                                                           Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.                                                                                            Punch dough down. Turn onto a lightly floured surface. Shape into a 16-in. x 2-1/2-in. loaf with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.                                                                                             Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.                                        Yield: 1 loaf (16 slices).                                                                                                                         Originally published as Crusty French Bread in  Best of Country Breads2000, p50                                                                                                                                                                                                        Nutritional Facts                                                                             1 serving equals 109 calories, 2 g fat (trace saturated fat), 0 cholesterol, 225 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.                                                                                                                                                                     Print                                                                                    Add to Recipe Box                            Email a Friend",
        "Mix 2 tablespoons broth and cornstarch in a small bowl.Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 2 to 3 minutes per side. Transfer to a plate.Reduce heat to medium-high and add onion to the pan. Cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add apple and cook, stirring often, until tender, 3 to 5 minutes. Stir in the remaining broth, cider (or juice), mustard, thyme and the cornstarch mixture. Bring to a boil, stirring, until thickened and glossy, about 1 minute. Return the chops to the pan and heat through. Serve immediately.",
        "Prepare french onion dip according to recipe instructions at least 30 minutes before preparing the burgers. Preheat grill. While grill is preheating, place bacon in a skillet, cook over medium heat for 2 - 3 minutes. Add in mushrooms. Cook until mushrooms are softened and bacon is cooked through. About 3 more minutes. Remove from heat and stir in parsley. Cook the burgers on preheated grill 2 - 3 minutes per side or until cooked through. Place provolone cheese on top and close the lid of the grill. Cook just until melted 30 seconds - 1 minute. Brush hamburger buns with oil. Toast on grill for 1 - 2 minutes or until golden brown. To assemble the burger, place the burger on the bottom bun, spoon some of the bacon and mushroom mixture over the top. Generously spread caramelized french onion dip on the top bun and place on top of burger. Serve.",
        "Preheat your oven to 350F degrees. Line two baking sheets with parchment paper.In a small bowl, whisk together egg whites, sugar, liqueur, salt and almond extract until blended.In a large bowl, toss the coconut flakes with flour. Then stir in the egg white mixture.Drop by tablespoonfuls about 2 inches apart onto prepared baking sheets. Bake for 15 – 18 minutes, or until tops are lightly browned. Remove from pans and let cool completely on a wire rack.Store in an airtight container. Makes about 2 dozen cookies.",
        "In a large stock pot over medium-high heat add olive oil, celery, carrots, onion and pancetta. Cook for 5 - 6 minutes to soften.Add garlic, thyme, rosemary, chicken broth and 24 ounces water. Bring to a boil, then reduce heat to medium and simmer for 25 - 30 minutes until vegetables are almost tender. Add more water or broth as necessary to get the soup consistency you like.Add tortellini and zucchini and continue to simmer another 15 minutes until tortellini is just tender. Do not overcook, or tortellini tends to get mushy.Season with salt and pepper to taste.",
        "Melt 1 tsp butter in a large, non-stick skillet with a lid. Add sliced onions and cook over low heat, covered, stirring occasionally until golden and caramelized, 20-30 min. (Add a splash or two of water if the onions start to stick to the pan or burn.) (Yes, its painfully slow. But the flavor is worth it.)When the onions are golden and sweet, remove them from the pan, and carefully wipe the pan out with a paper towel.Heat the skillet over high heat.Butter one side of each of the slices of sourdough.When the skillet is hot, place two slices of bread, butter side down, into the hot pan. Reduce the pans heat to medium.Layer the cheese, cranberries, onions, and chard leaves over the slices of bread. Top with the remaining slices of bread, butter side up. Cover the pan and cook for 3-4 min.Carefully flip the sandwiches (using two spatulas). Cover and cook for an additional 2-3 minutes.Remove from the pan and serve warm.",
        "pick and wash both the rice and urad dal.soak the rice and poha in water for 4-5 hours.soak the urad dal with methi seeds separately for 4-5 hours.drain the soaked urad dal. reserve the water.grind the urad dal, methi seed with some of the reserved water till you get a smooth and fluffy batter.grind the rice to make a smooth batter.mix both the batters together in a large bowl or pan. add salt and mix well.cover and let the batter ferment for 8-9 hours.after the fermentation process is over, the batter will become double in size and rise.gently mix the batter.grease the idli moulds.pour the batter in the moulds steam the idlis in a pressure cooker or steamer.if using pressure cooker remove the vent weight.whistle.steam for 10-12 mins or until the idlis are done.remaining batter can be stored in the refrigerator.serve the steaming hot idlis with coconut chutney and sambar.",
        "Shred the cabbages, celery and carrot finely on a mandolin or grate them on the largest holes on a grater. Add the mint and coriander to the vegetables along with the prawns. Toss everything together.\nMake the dressing by whisking all the ingredients together. Dress the salad and tip it into a bowl, sprinkle over the peanuts and serve straight away.",
        "Preheat oven to 375 degrees and grease a baking sheet.Arrange squash wedges on the baking sheet and drizzle with 2 tablespoons of the olive oil, cinnamon, maple syrup and salt & pepper.Cut off tip of garlic clove, drizzle a drop of olive oil on top, wrap in aluminum foil and place on baking sheet as well.Bake for 40 minutes, until squash is fork tender.Remove from oven and let cool.Once cool, remove flesh from the peel of the squash and place in a food processor.Remove garlic from aluminum foil, discard the peel and place the roasted clove in the food processor as well.Add remaining ingredients and puree until smooth (3-5 minutes), stopping to scrape down the sides once or twice.Serve warm in a bowl drizzled with a touch more maple syrup.",
        "Preheat oven broiler.Cut tofu into small, 1/4\" thick rectanglesCombine 2 tbsp of balsamic vinegar, 2 tsp Worcestershire sauce, 2 tbsp olive oil, and 1/4 C brown sugar to make marinade and pour over tofu.Marinade tofu for at least 15 minutes and place on a baking sheet lined with foil and a baking rack. Sprinkle tofu pieces with salt. SAVE marinade.Broil for 10-15 minutes on the middle oven rack, flipping each piece over halfway through. Cooking time will vary based on the temperature of your broil. Tofu is done when golden brown and slightly crisp around the edges. While tofu is cooking, make the dressing by combining the reserved marinade with an additional 6 tbsp of balsamic vinegar, 1/4 C olive oil and minced garlic. Whisk until smooth. Assemble salads with spring mix, red onions, raspberries, pecans, tofu and top with the dressing.",
        "Set oven to 400FLay out the fish in a pan with sides, or a casserole dish.  Add the wine and lemon juice to the pan.Scatter the olives and capers around, then sprinkle everything with the salt and pepper, red pepper flakes, and zest.Drizzle with olive oil and bake for about 20-30 minutes until the fish flakes and is done through.  The exact time will depend on your oven, and the thickness of your fish.  Use your judgement, the fish is done when it is opaque throughout, and flakes when you cut it open.",
        "InstructionsIn a large skillet, add turkey and brown until cooked through. Drain any grease then season with salt, black pepper and 1/4 teaspoon cumin.Add corn, bell pepper, black beans, olives, enchilada sauce, remaining cumin and stir to evenly combine ingredients. Allow to cook for 2-3 minutes. Taste and adjust seasonings. Remove skillet from heat and stir in shredded cheese.Fill each avocado half with 2-3 tablespoons of the turkey mixture. Sprinkle with green onions, fresh cilantro, additional cheese and serve.",
        "Preheat the oven to 350 degrees F. Line an 8 ½ by 4 ½ inch metal loaf pan with nonstick foil or grease well and line with parchment paper.In a small bowl, stir together the flour, cocoa powder and salt. Set aside.In a large mixing bowl, beat egg whites until stiff peaks start to form. With the mixer going, gradually add the sugar a heaping tablespoons at a time, followed by the extracts and olive oil.With a large rubber or silicone scraper, gently fold in the flour mixture – you’ll lose some of the volume when you do this, but that’s okay. Fold in the nuts,Spread the batter evenly in the loaf pan and bake on center rack for 25 minutes or until it appears set. Let cool in the pan for an hour, then lift from pan and cool completely. Or you can chill it (which makes it easier to slice) until ready for the second bake.Heat the oven to 200 degrees F.Set the chocolate loaf on a cutting board. Using a large serrated knife, slice 1/4 inch thick pieces and lay them on a parchment lined baking sheet.Bake the pieces for about an hour at 200 degrees. Let cool completely on a wire rack.",
        "Preheat the oven to 325F.In a large bowl, combine the rolled oats, coconut, pecans, almonds, chia seeds, cinnamon, and salt. Add the cooked red lentils, maple syrup, coconut sugar, and coconut oil and stir until the dry ingredients are all moistened. Spread the granola in an even layer on a large parchment-lined baking sheet and press down gently with the back of a spatula to form a thin even layer.Bake for 35-45 minutes, rotating the pan halfway through and stirring it gently to ensure the granola bakes evenly. When it is browned and feels dry to the touch, remove from the oven. If want big chunks of granola, let the granola cool completely before disturbing so it clusters together.Store at room temperature in an airtight container.",
        "Place apples in 9x9 dish.  Mix remainder of ingredients with pastry cutter and pour/sprinkle over apples.Bake at 375 for 45 minutes.",
        "Line a half-size baking sheet with parchment paper allowing excess to drape over two sides. Set aside.Pour the dark chocolate chips into a large microwavable bowl. Microwave on high for 60 seconds. Stir. Heat again for 30 seconds and stir again. Repeat until chips are completely melted. Spread melted dark chocolate evenly over parchment.Melt white chocolate just as you did the dark chocolate. Spoon dollops of melted white chocolate over dark chocolate on baking sheet. Gently marble the chocolates together using the top of a knife. Sprinkle evenly with pistachios and craisins. Refrigerate for at least 4 hours.When ready to serve, lift parchment paper from baking sheet and gently peel bark off parchment. Break bark into pieces. Keep refrigerated.",
        "Make the topping:In a small microwave-safe bowl, microwave the chocolate chips and cream until melted. Stir until smooth. Set aside.Make the pancakes:In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.In a medium bowl whisk together the egg, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix, its okay to have lumps. At this point the batter can rest, covered, for up to 30 minutes.Heat an electric griddle to 350F, or a large nonstick pan to medium heat. Coat with butter. Pour batter by 1/4 cup onto the hot pan, spacing apart. Cook until the edges are set and bubbles have formed on the top, about 2 to 3 minutes. Gently flip and cook for 1 to 2 minutes, or until done.Keep cooked pancakes warm in the oven while you finish the batter and get ready to serve. Stack pancakes on plates and top with the fudge sauce and mini marshmallows.",
        "Preheat oven to 350 degrees F. and line a 8×8 inch baking dish with parchment paper.In a stand mixer, beat butter, sugars, lemon curd, and lemon zest until well combined. Add flour, poppyseeds and salt, mixing to combine. Transfer dough to prepared baking dish, spreading evenly. Bake for 30-35 minutes, until baked through and edges golden. Remove and let cool completely. Once cooled, trim edges around bars then cut into squares.To prepare icing, place powdered sugar and powdered sugar into a medium mixing bowl, whisking until smooth. Drizzle over bars before serving.",
        "Heat the oil in a pan over medium-high heat, season the chicken with salt and pepper, add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.Add the garlic and red pepper flakes and saute until fragrant, about a minute.Add the broth and deglaze the pan.Reduce the heat to medium, add the cream cheese and cook, stirring, until the cream cheese has melted, about 2-4 minutes.Add the spinach, artichokes, parmesan and sundried tomatoes and cook unit the spinach has melted before enjoying!",
        "Heat oven to 350*F.  In a large bowl, mix ground beef, sausage, egg, 1/2 cup marinara sauce, bread crumbs, & pepper.On wax paper, pat mixture into a 12x8\" rectangle.  Sprinkle evenly with cheese; gently press into meat.  Top with spinach.  Starting on one end (I rolled mine starting on the 12\" side) roll up tightly, using wax paper to start roll & tucking in spinach leaves; seal ends.  Place seam side down in an ungreased 9x13\" glass baking dish.  Bake 1 hour.  Spread remaining marinara sauce over top.  Bake 15 minutes longer or until thermometer inserted in meat loaf reads 160*F.  Let stand 5-10 minutes before serving.",
        "Heat up a medium-sized cast iron skillet to medium-high heat, adding in the olive oil to coat the pan.Add in the veggies, mixing in the butter, rosemary, and garlic.Let the mixture simmer for 15-20 minutes or until the veggies are soft, stir the veggies throughout the cook time to avoid burning.",
        "Special equipment: a piping bag fitted with a round tip              For the cupcakes: Put the beer in a medium saucepan, bring to a simmer and cook until reduced to 3/4 cup, about 30 minutes; allow to cool to room temperature.                          Preheat the oven to 350 degrees F. Prepare a 12-cup muffin tin with liners and spray with nonstick cooking spray.                          In a large bowl, combine the granulated sugar, flour, baking soda, cinnamon and salt.                          In a separate bowl, combine the butter and cooled beer; beat in the eggs, followed by the heavy cream. Add the flour mixture to the wet mixture in 3 parts, stirring to combine between each addition.                          Divide the batter evenly among the liners and bake for 12 minutes. Rotate the pan and cook for an additional 12 minutes. The cupcakes should be set in the middle.                          For the frosting: In a stand mixer fitted with a paddle attachment, combine the cream cheese, butter and whiskey and beat until combined. Add in the confectioner' sugar a little at a time until the frosting comes together.                          Put the frosting in a piping bag fitted with a round tip and pipe in swirls onto the finished cupcakes.",
        "Directions                                                                                In a microwave, melt unsweetened chocolate; stir until smooth. Cool.                                                                                           In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, food coloring and vanilla. Add cooled chocolate; beat until blended. In another bowl, mix the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in chocolate chips.                                                                                           Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 6-9 minutes or until set. Remove to wire racks to cool completely. Spread with frosting.                                        Yield: 5 dozen.                                                                                                                         Originally published as Frosted Red Velvet Cookies in  Taste of HomeAugust/September 2012, p26                                                                                                                            Print                                                                                    Add to Recipe Box                            Email a Friend",
        "Procedures                                                                              1                                                                            Preheat the oven to 450°F.                                                                                                                            2                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 Toss the shrimp with their shells on with a drizzle of olive oil and a sprinkle of salt. Arrange them on a baking sheet in a single layer, and roast for 6 to 8 minutes, until they have turned pink and have started to curl.                                                                                                                            3                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 While the shrimp are roasting, make the chermoula. Roughly chop the cilantro, parsley, garlic, scallion, and jalapeno. Pulse them in the food processor with the lemon juice, olive oil, spices, and salt and pepper to taste until about the consistency of a pesto.",
        "Layer ingredients in salad bowl in order listed.Toss before serving.Serve with Lemon Pepper Dill Dressing.Whisk all ingredients in a bowl.Cover.Refrigerate until ready to serve.Serve with Spinach and Bacon Salad.Makes 3 to 3 ½ cups dressing.",
        "To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.\nGradually whisk in beef broth, basil and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, Parmesan and cream cheese until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.\nPreheat oven to broil. Place an oven-proof skillet in the oven.\nUsing paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.\nPlace the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minutes. Using tongs, flip, and cook for an additional 60 seconds.\nPlace skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes.\nServe immediately with garlic parmesan cream sauce, garnished with parsley, if desired.",
        "1. Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.2. Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.3. Preheat broiler. Ladle soup into six heatproof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.",
        "In a small bowl, whisk together the tahini, 3 Tbsp olive oil, lemon juice, and honey until combined. Add up to another tablespoon of oil to thin as desired. Stir in the garlic, and season with salt and pepper to taste. Set aside.Or, if saving for later, transfer to an air-tight jar. I like to reuse old jam jars for this, usually Bonne Maman jars. May be made in advance and kept refrigerated for up to two weeks.Chop the broccoli into small bite-sized florets. Save the stems for broccoli stem pesto!Toss together the broccoli, shallots, and raisins or cranberries with the dressing. Refrigerate for about an hour. Just before serving, add the almonds, sesame seeds, and feta, if using. Serve chilled.",
        "Preheat oven to 425.In a large bowl, combine the broccoli and cauliflower florets. In a separate small bowl, whisk together the olive oil, salt, black pepper and red pepper flakes. Pour the mixture over the broccoli and cauliflower and toss to coat the vegetables.Place seasoned florets on a greased or parchment lined baking sheet.  Roast for about 15 to 20 minutes or until slightly tender and lightly browned.Toss the vegetable mixture with balsamic vinegar and Parmesan cheese and serve immediately.",
        "1. Prepare batter: Combine flour, garlic powder, red pepper and black pepper in a bowl and mix well. Whisk the flour mixture into the beer in a bowl until blended.2. Prepare sauce: Mix mayonnaise and yogurt in a bowl.3. Prepare tacos: Heat enough oil in a skillet to 375° F to deep-fry fillets. Rinse the fillets and dip in a bowl of lightly salted cold water. Drain and pat dry with paper towels. Dip fillets into the batter and fry in batches in the hot oil until crisp and golden brown; do not allow the fillets to touch each other. Drain on paper towels. Heat the tortillas in a skillet until pliable and warm.4. Assemble: Layer each tortilla with 1 fish fillet, shredded cheese, white sauce, salsa and cabbage and drizzle lime juice on top. Fold over to enclose filling and serve immediately.",
        "Instructions\n                For the Carnitas\n\nPlace about 2 tablespoons of olive on the bottom of a large pan. Heat to medium/high heat. Sear pork on all sides.\nTransfer seared pork into your slow cooker and add a little more olive oil and garlic. Turn heat to low and cook for 6-8 hours*. Once pork is tender, remove and shred with 2 forks. Place shredded pork and about 1/4 cup  1/3 cup of the juice from the slow cooker into a large bowl and add the rest of the carnitas ingredients and mix.\n\nFor the Street Corn\n\nMix together all ingredients in a medium-size bowl.\n\nFor the Cilantro Lime Brown Rice\nTo Assemble Bowls\n\nPlace about 2 cups of romaine lettuce on the bottom of your bowl. Then add 1/4 of the meat (4 oz.), about 3/4 cup cilantro lime brown rice, 1/2 cup street corn, and 1/4 cup black beans.\nServe with fresh lime and more cotija!",
        "Place 2 tablespoons of butter in a large Dutch oven or heavy bottomed pot over medium-low heat. Once melted, add onions and brown sugar. Stir to combine and cook until deep golden brown and caramelized, about 45 minutes - 1 hour. Stir occasionally while cooking and add beef broth as needed to keep from burning (I used about 1/2 a cup during the caramelization process).When onions are done, add garlic, thyme and remaining 1 tablespoon of butter to the pot. Cook for 1-2 minutes until fragrant.Add flour, stir to coat all the onions and cook 2 more minutes.Add the stout, remaining 3 cups of beef broth, apple cider vinegar, mustard, bay leaves, salt and pepper. Stir and bring to a boil. Once boiling, lower to a simmer and cook/reduce for 30 minutes.Season to taste with salt and pepper and turn off heat.Preheat oven to high-broil.Make the topping by placing the butter and thyme in a medium skillet over medium heat.Once melted, add the bread cubes and toast in skillet until golden brown on all sides.Ladle soup into oven safe bowls/crocks, top with the toasted croutons and divide the cheese evenly over the croutons in each bowl.Place bowls on a baking sheet and broil for 3-5 minutes until cheese is melted and bubbly.Serve hot.",
        "Preheat oven to 325 degrees F (165 degrees C).                            Beat the cream cheese with an electric mixer until light and fluffy. Gradually mix in 1/4 cup light corn syrup and vanilla extract, blending until smooth.                            In a medium bowl, mix the pumpkin, eggs, evaporated milk, 1/4 cup light corn syrup, sugar, cinnamon, nutmeg, cloves, ginger and salt. Beat the mixture until smooth.                            Place pie crust on a medium baking sheet and fill with the pumpkin mixture. Drop the cream cheese by rounded tablespoonfuls onto the pumpkin mixture. Using  a knife, swirl the mixtures, creating a marbled effect.                            Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the middle comes out clean. Cool on a wire rack.                                                Kitchen-Friendly View",
        "Preheat waffle iron. Combine dry ingredients. Mix together the milk and eggs. Stir in the butter and vanilla. Stir the wet into the dry ingredients. Stir in the blueberries.Spread a ladle of batter onto the waffle iron and cook until done about 3 to 5 minutes. Repeat until all the batter is used.Serve immediately with butter, maple syrup and/or whipped cream.Preheat oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil. Set a cooling rack inside the prepared pan and set aside.Combine brown sugar and chili powder in a shallow dish. Dredge the bacon slices in the brown sugar mixture and place, not touching, on rack. Bake until crisp, 15 – 20 minutes. Blot excess grease with paper towels if needed.",
        "Preheat oven to 350F. Spray mini muffin pans with cooking spray (or line them with liners).Whisk the flour, baking powder, salt, and cocoa in a bowl to combine.Mix the melted butter and brown sugar in a large bowl. Stir in the egg, food coloring, and vanilla. Stir in the dry ingredients.Place about 1 tablespoon of batter into each muffin cavity. Bake until the brownies are set, 8-12 minutes. The brownies should naturally fall in the centers when you take them out of the oven, but if they dont you can press down the centers with the handle of a wooden spoon. Cool completely in the tins.To make the filling, beat the cream cheese and butter until smooth. Gradually add in the powdered sugar and beat until smooth.Place the filling in a pastry bag fitted with a star tip (or a 1M tip). Remove the brownies from the tins and pipe the filling into the cups. Store the brownies in an airtight container in the refrigerator.",
        "Preparation:Prepare the sautéed onions first. Heat the vegetable oil in a heavy skillet over medium heat and add the onion. Sauté until lightly caramelized, 6 to 8 minutes. Season to taste with salt and pepper and set aside.",
        "Directions                                                                                Line a 9-in. pie plate with bottom pastry; trim even with edge. In a large bowl, cream butter and sugar until light and fluffy. Add the egg, egg yolk, pineapple juice and vanilla until well blended.(mixture will appear curdled). Combine the flour, cinnamon, ginger and nutmeg; gradually add to creamed mixture and mix well. Fill crust with apple slices. Top with the creamed mixture.                                                                                           Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. cut slits in top. Beat egg white; brush over pastry. Sprinkle with additional sugar.                                                                                            Bake at 350° for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.                                        Yield: 6-8 servings.                                                                                                                         Originally published as Saucy Spiced Apple Pie in  Country WomanSeptember/October 2002, p33                                                                                                                                                                                                        Nutritional Facts                                                                             1 serving (1 slice) equals 583 calories, 21 g fat (10 g saturated fat), 78 mg cholesterol, 274 mg sodium, 96 g carbohydrate, 2 g fiber, 4 g protein.                                                                                                                                                                     Print                                                                                    Add to Recipe Box                            Email a Friend",
        "Cook barley according to package directions. Set aside.Meanwhile, combine egg, ricotta cheese, cheddar cheese, mushrooms, breadcrumbs, parsley, salt and pepper. Stir barley into egg mixture.Spray large nonstick skillet or griddle with cooking spray. When it is hot, spoon about 1/2 cup of mixture onto hot skillet; repeat until skillet is full, but take care not to overcrowd. Cook until golden, 5–7 minutes each side. Using spatula, turn “burgers” over carefully, and cook until mixture is firm and cheese has melted. Remove from skillet, and set aside. Repeat until mixture is used up. Serve.",
        "Watch how to make this recipe.                    To make the syrup:                          Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.);                          To make the bread pudding:                          Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.                          In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)                          Preheat the oven to 350 degrees F.                          Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.                          Spoon the bread pudding into bowls, drizzle with the warm cinnamon syrup, and serve.",
        "Procedures                                                                              1                                                                            For the Brown Butter Apples: Toss apples with lemon juice and salt. In large skillet, melt butter over medium heat until beginning to foam, 3 to 4 minutes. Swirl the pan gently from time to time and continue to cook until the foam subsides and you see solids beginning to brown at the bottom of the skillet.                                                                                                                                 2                                                                            Add apples, syrup, and sugar to skillet and sautée until just tender, 6 to 8 minutes, stirring occasionally. Remove from heat. With slotted spoon, transfer apples to plate, leaving juices in skillet.                                                                                                                            3                                                                            For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. With pastry brush, grease 9-inch springform pan with about 3/4 tablespoon butter. Line bottom of pan with parchment paper round and brush parchment with remaining butter.                                                                                                                                4                                                                            In medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, and nutmeg; set aside.                                                                                                                            5                                                                            In large bowl, beat remaining 4 tablespoons butter and oil on medium speed until light and fully incorporated, about 2 minutes. Add maple syrup and continue beating on medium speed until thick and pale, about 3 minutes. Add eggs, one at a time, beating well after each addition.                                                                                                                             6                                                                            Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds.                                                                                                                            7                                                                            Scrape batter into prepared pan. Bake 30 minutes until top is set and beginning to brown. Top with apples and continue baking until cake tester inserted in center of cake comes out clean, 45 to 60 minutes longer.                                                                                                                            8                                                                            Transfer cake to cooling rack and cool in pan 10 minutes. Release and remove springform.                                                                                                                            9                                                                            While cake is cooling, stir apple drippings in skillet and bring to simmer over medium-high heat. Cook until thickened, bubbly, and reduced to about ¼ cup. Immediately drizzle over cake.                                                                                                                            10                                                                            Cool cake about 45 minutes and serve warm with ice cream. Cake may also be cooled completely and served at room temperature.",
        "Soak beehoon (dried rice vermicelli) in warm water for 30 minutes until soften. Remove and drain.Rub dry chilies between thumb and index finger to loosen seeds. Peel off stalk and shake out the seeds. Soak in a bowl of hot water for 30 minutes to soften.Lightly beat eggs with a teaspoon of soy sauce and a little pepper in a bowl.Heat  tablespoon vegetable oil in a non-stick fry pan on medium low heat. Pour in half the egg mixture and swirl it around to coat the bottom of the pan. Allow egg to cook and set. This should take about 1 to 2 minutes. Loosen the edges with a spatula and slide cooked egg out of pan onto a plate. Do the same for the remaining half of the egg mixture.Allow egg crepes to cool, then roll up each crepe and cut into thin strips with a sharp knife.Add another tablespoon of vegetable oil to the same non-stick pan. Fry tofu strips until golden brown, about 5 minutes. Remove and set aside.Combine soaked dried chilies, fresh red chilies, shallots, and garlic with  cup (60ml) water in a blender. Blend until smooth.In a large wok or fry pan, heat remaining 3 tablespoons vegetable oil over medium heat. Add spice paste and stir fry for 5 minutes. Add shrimps and continue to stir for 2 to 3 minutes.Then, add soften rice vermicelli, soy sauce, salt, and pepper. Stir to coat noodles with chili paste. This should take 5 to 6 minutes.Finally, add bean sprouts and fried tofu. Stir for 1 to 2 minutes to get everything well mixed. Transfer to a large serving dish. Garnish with egg strips, cilantro, green onions, red chilies, and fried shallots.Serve immediately with lime wedges.",
        "1 Toast the seeds: Preheat the oven to 350F and spread the sunflower seeds on a large, rimmed baking sheet. Toast the seeds until theyre lightly golden and begin to smell nutty and fragrant, 10 to 12 minutes. Watch and stir the seeds every 5 minutes or so to prevent burning.\n\n2 Process seeds into powder: Once the seeds are toasted, transfer them to the bowl of a food processor and process on continuously until they form a fine powder, about 30 seconds.\n\n3 Process until clumpy: Continue processing until the powder becomes clumpy, an additional 30 seconds to 1 minute.\n\n4 Process until mixture forms a ball: Continue processing mixture for 2 to 3 additional minutes, or until it starts gathering together into a large clump or ball.\nIf your machine starts getting hot, simply pause the process for a minute or so to let it cool down and proceed. \n\n5 Continue to process until mixture forms a smooth butter: I know, I know: more time in the food processor. Youre almost there! Continue processing for an additional 2 minutes or so, until the seed butter reaches a smooth, paste-like consistency.\n \n6 Sweeten and add flavorings: Now that the seed butter is smooth, add the salt, cinnamon, coconut oil and vanilla extract and process for an additional 1 to 2 minutes, or until it becomes super smooth and spoonable.\n7 Storing your butter: Store in an airtight container on the counter for up to 2 weeks, in the refrigerator for up to 6 weeks, or in the freezer for up to 3 months.",
        "InstructionsPreheat oven to 450 degrees F.  Line a large baking sheet with aluminum foil and spray lightly with non-fat cooking spray.Cut the head of cabbage into 4 equally-sized wedges.  Arrange the wedges in a single layer on the baking sheet.In a small bowl, combine lemon juice, Worcestershire sauce, garlic, paprika, bacon bits and salt & pepper. Mix well.Using an oil mister, lightly mist the top sides of each cabbage wedge, then, using a pastry brush, generously brush on the marinade. Turn over cabbage wedges , and repeat on second side.Roast cabbage for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through.",
        "Melt the butter in a large saucepanand use about 1 tbsp to grease 6 x 200mlsoufflé dishes. Place the remaining butterback on the heat, then scatter over theflour and mix well. Cook for 5 mins,stirring constantly, then gradually whiskin the warm milk, a little at a time, untilyou have a thick, smooth mixture. Stir inthe Parmesan, mustard and thyme, thenset aside to cool slightly. Beat in the eggyolks, fold through the goat’s cheese,season with salt and pepper, thentransfer to a large bowl.In a clean bowl, whisk the egg whitesuntil they just start to stiffen and holdpeaks. Use a metal spoon to fold theminto the cheesy mixture, in 3 additions.Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes,then sit them in a roasting tin. Pourboiling water into the tin to reachhalfway up the sides of the dishes. Bakethe soufflés for 20-25 mins until they arerisen and coloured. Remove the dishesand set aside for 10 mins. Run a knifearound the edges, then turn out onto anovenproof tray. The soufflés can now bekept covered in the fridge overnight orfrozen for up to a month. Defrost fullybefore reheating as below. To makethe Parmesan glaze, whisk the cream,Parmesan and egg yolk until combined.About 15 mins before you are ready toeat, heat oven to 200C/180C fan/gas 6.Drizzle the tops of the soufflés with theglaze. Bake for 10 mins, then finally flashunder the grill until the tops are golden.Make the salad. Toss the salad leaves,apple, chives and walnuts. Mix the redwine vinegar and olive oil together,season, then dress the salad. To serve,place the soufflés in the centre of theplates and scatter salad around each.",
        "For the sauce mix together all the sauce ingredients.  Can be stored in the refrigerator for 4-6 days.To assemble the wrap drizzle the bread/tortilla with the sauce and then layer with chicken, cabbage, oranges, red peppers and nuts.  Drizzle with more sauce on top.  Roll up bread/tortilla and serve.  Slice in half for easier handling",
        "Preheat the oven to 400 degrees F.Begin by soft boiling the eggs so they can cool. Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it's barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.Place the sourdough cubes on a baking sheet and bake until golden and crisp, about 10 to 15 minutes, tossing once or twice. While the cubes are baking, heat a small saucepan over medium-low heat and add butter. As soon as it melts, whisk in the garlic clove and herbs. Pour the garlic herb butter over the sourdough croutons and toss well. Assemble the salad by tossing the kale in a bit of the vinaigrette. Add the bacon slices on top along with a handful of croutons and the peeled soft boiled eggs, sliced in half (and sprinkled with salt and pepper) if desired. Serve with extra dressing. maple bacon vinaigretteIn a bowl, whisk together the syrup, vinegar, garlic, mustard, sat and pepper until combined. While still whisking, stream in the warm bacon fat until the dressing comes together.",
        "Put vegetables, water, chicken bouillon, pepper, Italian seasoning and bay leaves in a large pot.2. Heat over medium high and bring to a boil.3. Reduce heat slightly and allow to simmer for about 25 minutes. (If your chicken wasn't cooked, you could cook it in the water here)4. Add chicken, and noodles.5. Cook for about 10 minutes (or however long your noodles say to cook for)6. Remove bay leaves.7. Combine flour with 3 TBS water in a small bowl.8. Add flour paste to soup to help thicken broth a little bit. Allow to cook for a couple minutes to thicken.Enjoy this soup hot off the stove with a small side of bread or crackers!",
        "Combine Bisquick, milk and eggs according to package directions for pancakes, adding the cocoa powder and powdered sugar.  Make pancakes according to package directions.Combine all ingredients for the syrup and stir well, until all the lumps are gone. Serve pancakes topped with coconut syrup and fresh blueberries.",
        "Preheat your oven to 425F.Pour ½ Tablespoon oil in cast iron skillet - I use an 8-inch skillet for a thicker cornbread, as pictured. If you prefer a thinner cornbread, use a larger skillet and adjust down the baking time a bit. (If you do not have a cast iron skillet, use a round or square 8- or 9-inch baking dish.)Place the oiled skillet in the oven while you mix the bread. (Pouring the batter into a piping hot greased skillet is the key to a crunchy exterior on your cornbread.)In a mixing bowl, combine dry ingredients; whisk to blend.Add eggs (or replacer), milk and oil; stir until batter is smooth.Carefully remove hot skillet with oil from the oven, place it on a heat-proof surface, then pour the cornbread batter slowly into the skillet - if you use an 8-inch cast iron skillet, your batter will reach the top edge - don't worry , it will not overflow!Again, being very careful with the hot skillet, return it to the oven.Bake 30 minutes, then remove cornbread and allow to cool for a few minutes before cutting into wedges.Serve with a drizzle of honey or maple syrup, or alongside your favorite soup or stew!",
        "Preheat oven 350 degrees.Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.Serves 12 people.",
        "Directions                                                                                In a small bowl, combine the first six ingredients. Add the cream cheese cubes; gently toss to coat. To serve, place cream cheese on crackers; sprinkle with sesame seeds.                                        Yield: 8 servings.                                                                                                                         Originally published as Asian Cheese Spread in  Taste of HomeDecember/January 2012, p105                                                                                                                                                                                                       Nutritional Facts                                                                             1 serving (calculated without crackers) equals 128 calories, 11 g fat (6 g saturated fat), 31 mg cholesterol, 388 mg sodium, 5 g carbohydrate, trace fiber, 3 g protein.                                                                                                                                                                     Print                                                                                    Add to Recipe Box                            Email a Friend",
        "Blend all ingredients until smooth.Put into ice cream maker and follow manufacturer’s instructions.Top with cacao nibs or nuts.Enjoy!",
        "Heat 1 tbsp oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirringoccasionally, for 10 mins until soft. Tip veg into a food processor with the beans, cheese and bread, season, then pulse to a thick paste.With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months. To cook, heat oil in a frying pan and fry 2-3 mins on each side until crispy. Serve with toasted buns, salad, ketchup and mayo.",
        "In a large deep skillet brown ground turkey and ground sausage. Drain and set aside.In the same deep skillet at 2 tablespoons of butter and diced carrot, onions and celery.Saut until tender over medium heat.Stir in cubed potatoes, chicken broth, italian seasoning, and garlic powder.Bring to a boil, reduce heat, cover and simmer just until potatoes are tender (but not to soft).Remove from heat and set aside.In a large soup pot, melt 4 tablespoons of butter.Whisk in flour a little at a time stirring constantly over medium heat.Cook for 1-2 minutes.Stir in warm milk and warm heavy cream.Stir in cheeses until mixture is smooth and creamy. Do not bring to a boil or simmer.Pour meat & vegetable mixture into the cheese sauce and stir until well combined.Taste and add in additional salt, black pepper, garlic powder or Italian seasoning if needed.Laddle soup into bowls and top with desired toppings.Serve hot!",
        "Drain the shucked oysters from the plastic container, and give them a gentle rinse with cold water. The oysters are very delicate, so be careful handling them. Place the oysters in a colander, and let the excess water drain for at least 10 minutes.\nPrepare the batter by mixing  cup flour, the baking powder, white pepper, garlic powder, onion powder, and salt until well-combined.\nHeat the oil to 350 degrees F in a small (to save oil) but deep pot (to prevent splattering). Check the oil temperature with a candy or oil thermometer for accuracy.\nRight before youre ready to fry the oysters, add the cold seltzerit makes for a crispier oyster. Mix until your batter is smooth (a few small lumps here and there is fine). Then, mix in the sesame oil.\nAfter the oysters have drained, lightly pat each of them dry with a paper towel, and dredge each oyster lightly with flour. I know its tempting to dredge all of the oysters at once in a glob, but its best to dredge each oyster individually just before you batter and fry them to ensure they are fully and evenly coated.\nAfter dredging, dip each oyster into the batter so it is fully coated. Lift them out of the batter carefully--you can use the edge of the bowl to scrape off excess batter if needed.\nNow youre ready to deep fry the oysters. Check the temperature of the oil again with your thermometer. As you are frying, you should adjust the heat to maintain a temperature between 325 degrees F and 350 degrees F, because the oil will cool quickly as you drop in the battered oysters and then quickly heat again as they cook.\nLower the oyster halfway into the oil and slowly swirl it for 2 or 3 seconds so the batter cooks slightly, and then drop it into the oil. This process prevents the oyster from sticking to the bottom of the pot. Fry the oysters in batches, depending upon the size of your pot and the amount of oil you are using. For this recipe, we fried oysters in batches of 3 or 4 depending upon their size.\nUse a slotted spoon to lift the oysters out when they are golden brown and transfer them to a metal cooling rack to drain. Repeat until all the oysters have been fried.\nNow you can make the dipping sauce. In a small saucepan, add the ketchup, soy sauce, rice vinegar, salt, sugar, and cornstarch slurry and heat to a simmer. You can adjust the flavor by either adding vinegar to make it more tart, adding sugar if you like it sweeter, or adding more cornstarch and water if you like it thicker.\nIts best to serve these immediately, but if you are like us on Chinese New Year, you are preparing many dishes at the same time, and its inevitable that these wont get eaten immediately! So just before serving, you can reheat your oil to 375 degrees F, and drop the oysters in 3 or 4 at a time, frying them for 30 seconds or until they are crisp again. Alternatively, you can heat them in a toaster oven at 400 degrees F for 5 minutes.\nServe these deep fried oysters on a bed of iceberg lettuce, and garnish with chopped scallions. The dipping sauce should be served warm, so reheat your dipping sauce if needed.",
        "Wash strawberries, cut into quarters. Put strawberries and sugar to taste (I'd start with 2 tablespoons) into a blender container. Blend strawberries until smooth. Put in refrigerator.Mix 2 - 3 tablespoons sugar, vanilla, milk or cream with the cream cheese and mix until smooth.Put a few of the blueberries in the bottom of each cup. Add a little of the strawberry mixture on top. Put three dollops of cream cheese mixture in each cup dividing it up between the glasses. Pour strawberries over the top. Stick a stick in the center of each cup. Freeze for at least 2 hours.",
        "Preheat oven to 325 degrees F.    In food processor, pulse flour, malted milk powder, sugar, and salt. Add butter; pulse until moist clumps form. Transfer dough to work surface; gather into ball; and press evenly into the bottom of a 9-inch diameter tart pan with removable bottom.    Bake crust until evenly golden brown, about 45 minutes.    Scatter chocolate chips over crust; let stand 5 minutes to soften, then spread melted chocolate over hot crust in well that forms as center sinks. Sprinkle chopped malted milk balls all over. Cool completely. Remove tart from pan; cut into wedges.",
        "Add flank steak to a glass or non-reactive flat dish or sealable bag. Whisk together Worcestershire sauce, soy sauce, vinegar, garlic, parsley and cilantro. Pour over flank steak, making sure well coated. Cover with plastic wrap or seal bag and store flat in the refrigerator for 6 - 8 hours to overnight.About 30 minutes prior to grilling, remove flank steak from the refrigerator and allow to rest for 30 minutes at room temperature.Meanwhile, preheat grill or grill pan to medium-high heat. Coat lightly with oil to prevent the flank steak from sticking. Once preheated, cook the flank steak for 3 minutes on one side, flip over with tongs and cook the other side for 3 minutes. Reduce heat to medium and cook until the flank steak reaches 130 - 140 F, about 5 more minutes. Remove from grill, tent with foil and allow to rest on a cutting board for 10 to 15 minutes before slicing. Slice thinly and serve with chimichurri sauce.",
        "Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8 to 10 minutes. Let cool and very finely chop.                          Meanwhile, whisk together 1/3 cup vinegar, 1/2 teaspoon honey and a large pinch of salt in a small bowl. Add the shallots and let sit at room temperature, tossing occasionally, until the shallots turn bright pink and are slightly pickled, about 10 minutes. Remove the shallots and set aside (discard the liquid).                          Whisk together the remaining 1/3 cup vinegar, Dijon mustard, remaining 1 teaspoon honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until the mixture is blended. Stir in the toasted pecans.                          Combine the kale, pickled shallots, persimmons and Gorgonzola in a large bowl. Add the vinaigrette and toss to combine. Season with salt and pepper to taste.",
        "Cut the tortillas to approximately 4-inch diameter circles (it's a good idea to put them on a cutting board and, using a plate as a template, slice around the tortilla with the tip of a sharp paring knife).                          Spread the tortillas on a dry surface for about 2 hours to let them dry; this will prevent them from splattering. In a skillet or electric fryer, heat 1-inch of oil to 375 degrees F. If you do not have a thermometer, wait until the surface of the oil begins to shimmer -- if it smokes, it's too hot. Drop a tortilla into the hot oil and hold it submerged with a pair of tongs for 20 seconds. Continue to fry for 1 to 2 minutes, until it turns golden brown and floats to the top of the oil, surrounded by a thin ring of tiny bubbles. Flip the tortilla over and fry for 30 seconds to tan the other side. Drain on paper towels. Repeat with the remaining tortillas.                          In a bowl, dissolve the espresso powder in 2 teaspoons of hot water. Mix the mascarpone and confectioners' sugar and fold in the dissolved espresso powder with a rubber spatula. Cover and chill for at least 1 hour or overnight.                          Set a rack in the middle of the oven and preheat to 350 degrees F. Place the tortillas on an ungreased cookie sheet. Mix the cinnamon and sugar together and sprinkle the sugar mix over the fried tortillas. Bake for 4 minutes or until the sugar just melts. Just before serving, spread the flavored mascarpone on 6 of the tortillas. Arrange the berries or fruit on the mascarpone and place the remaining tortillas on top, sugared side up.",
        "In a small bowl, whisk together sauce: ginger, garlic, sesame oil, soy, hoisin, rice vinegar, chili garlic paste; set aside.Heat a wok or large, deep pan over medium high and spray with non-stick spray.Add onions with a pinch of kosher salt (to release juices) and saute for 3-4 minutes.Add zucchini and red pepper; continue sauteing for 3 minutes until veggies have softened.Add green peas (defrosted if using frozen) and mushrooms; cook additional 2 minutes.Pour in reserved sauce, chestnuts and bamboo shoots. Bring to a boil then simmer for 2 minutes to let flavors develop.Serve in lettuce cups with scallions on top. Don't forget the sriracha!",
        "Place onion slices in medium bowl.Add remaining ingredients to a heavy medium saucepan and bring to boil over medium heat. Whisk continuously for 5 minutes.Pour pickling liquid over onions in bowl. Cover; cool to room temperature. Refrigerate 24 hrs. Keep chilled for up to 3 weeks. Drain before serving.Season lamb shanks on all sides liberally with salt and pepper and set asideIn a large cast iron skillet, melt tallow over medium high heat.Once tallow has melted, sear lamb on all sides, about 8-10 minutes total.Once lamb has finished searing, reduce heat to medium and transfer lamb shanks to Crock PotAdd onion and garlic to saucepan and sautee until tender, about 10 minutesAdd in red wine to deglaze the pan and reduce by half.Add diced tomatoes, tomato paste and beef stock, cover and simmer for 5-10 minutes.Transfer mixture to blender and blend until smooth.Pour mixture over lamb shanks in the Crock Pot and cook on low for 8 hours. If liquid doesn't completely cover lamb, turn once half way through cooking process.Serve with pickled red onions and crumbled goat cheese and enjoy.",
        "Fill a cocktail glass with ice and add in bourbon, apple shrub and bitter. Stir gently and top with ginger ale. Garnish with apple slices.Note: You can leave out the ginger ale if you want a nice strong sipping drink but I really enjoy the lightness the ginger ale brings to the drink.",
        "Preheat a heavy grill pan. Sprinkle the chicken generously with salt and pepper.                          In a heavy saute pan, heat the vegetable oil over medium heat. Add the onions and garlic and cook until translucent, about 4 minutes. Remove from the heat.                          In a mixing bowl, beat the egg. Add the breadcrumbs, oregano and thyme. Add the chicken to the bowl and top with the cooked onions and garlic. Mix well until all of the ingredients are evenly incorporated. Use a 1/2-cup scoop to measure out the patties and form 6 even ovals.                          Grill the patties until fully cooked, about 5 minutes per side. Serve on a warmed bun smeared with some Pasilla Aioli. Top each burger with a slice of cheese, a lettuce leaf, tomato slice and some Poblano Rings.                          Put the pasilla chile and garlic in a food processor and process until the garlic is minced. Add the mayo and process for about 2 minutes. Season the aioli with salt and pepper.                          Preheat the broiler or a grill pan over high heat. Broil or grill the poblanos until the skins are charred. Transfer to a covered bowl until cool enough to handle, 10 minutes. Remove the skins and seeds, and then slice into 1/4-inch-wide rings.                          Heat the oil in a large heavy saucepan or a deep fryer until a deep-fry thermometer inserted in the oil reaches 350 degrees F.                          Meanwhile, arrange 3 mixing bowls in an assembly line. Mix together the flour and 1 teaspoon salt in the first. In the second, place the eggs and beat them. Fill the third with the breadcrumbs and ground guajillo and mix together.                          Carefully drench the poblano rings in the flour, making sure not to break them. Shake off any excess flour and then soak in the egg wash. Then cover with the panko mixture. Fry until crisp and golden in color, about 2 minutes. Transfer to a paper towel to remove excess oil, and then season heavily with salt.",
        "1. Position a rack in the middle of the oven; preheat to 350°F. Rub the tops only of 2 muffin pans lightly with oil (to prevent tops of muffins from sticking to pan). Line 24 muffin cups with paper bake cups.2. Prepare the cupcakes: In a large bowl, sift together the flour, cocoa, baking soda, and salt. In a small bowl, stir together the buttermilk and water.3. In an extra-large bowl, beat the butter with an electric mixer on medium speed for 30 seconds. Add the sugar and beat about an 2 additional minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.4. Reduce the speed to low and alternately add the cocoa mixture and the buttermilk mixture to the butter mixture in three batches, beating just until well-blended.5. Spoon the batter into the prepared muffin cups, filling each 3/4 full. Bake 15 to 18 minutes or until a wooden toothpick inserted into the centers comes out clean. Cool the cupcakes in the pans on wire racks for 5 minutes. Remove from pans.6. Prepare the icing: Set a heatproof, deep bowl over a saucepan of about 1 1/2 inches of nearly simmering water. Add the chocolate and cream and whisk just until melted and smooth. Add the butter; whisk until melted and smooth. Remove the bowl from the pan and let the mixture cool to room temperature, then chill, covered, for 15 minutes.7. Beat the icing with an electric mixer on medium-high speed 6 to 8 minutes or until thick enough to spread.8. Evenly spread the cupcakes with frosting. Sprinkle with desired decor.  If you get anxious, you can dip the tops into the frosting before it's entirely firmed up.",
        "Preheat oven to 425.Cook lasagna noodles for 7 minutes.In the meantime, heat a large skillet over medium heat and add olive oil and butter.Toss in onions and cook for 2 minutes.Add garlic and cook for 30 seconds.Stir in carrots and zucchini, season with salt and pepper; continue to cook, stirring occasionally, for 7 to 8 minutes, or until vegetables are slightly tender. Layer lasagna noodles.Top with tomatoes.Stir in chopped basil.Remove from heat and bake in oven for 10 minutes.Serve.",
        "Boil cubed potatoes for 10-15 minutes or until fork tender. Drain and place into the bowl of a stand mixer.Add your butter, milk, garlic salt, pepper, Ranch seasoning and 1/2 cup of shredded cheese. Mix until just combined. Transfer potatoes to a large dutch oven or pot over medium heat. Top with remaining shredded cheese and close lid to melt cheese for 3-5 minutes. Remove lid and serve with crumbled bacon on top.",
        "In a large bowl, stir together popcorn, peanuts, pretzels, and candy pumpkins. Spread onto a parchment paper lined jelly roll pan.Add white chocolate chips to a microwave safe bowl and add in shortening. Microwave at medium (50%) for about 20 seconds and stir until smooth. If chips are not smooth, return to microwave at 10 second intervals, stirring after each until smooth. Drizzle over popcorn mix and allow to reach room temperature for the chocolate to harden before serving.",
        "Muffins:Preheat oven to 375F. Grease 7 cups of a muffin tin, set aside.Cut each cinnamon roll into 8 or 9 pieces (if they start to fall apart a little thats OK. Just press them back together). Divide the pieces between 7 muffin cups, pressing the pieces together as you place them in.In a small saucepan, bring butter, brown sugar, and 1 teaspoon of milk to a boil. Stir until smooth and combined. Pour the brown sugar mixture evenly over each of the muffins. Bake for 10-12 minutes, until puffed up and cooked through. Meanwhile, prepare the icing (see below).Cool the muffins just slightly before carefully removing from the pan. I run a knife around the outside of each one to help them come out of the pan easier. Drizzle or pour cream cheese icing over the top of each muffin. Serve immediately.Icing:Using a hand mixer or stand mixer, beat all ingredients until smooth and creamy. Add more milk or powdered sugar, if necessary, to reach your desired consistency.",
        "Chop all fruits and cucumber.\nBlend everything together until smooth (for smoothest results, blend the spinach and milk until smooth, then add everything else and continue blending).",
        "Beat eggs with 1/2 cup milk until thoroughly blended.  Add flour, and stir in completely. Stir in remaining 1 cup milk, butter, sugar and salt, blending well. Cover and refrigerate for at least 2 hours or overnight.Remove from refrigerator, and whisk batter just to recombine it before cooking pancakes. Grease a flat, large heavy skillet or electric griddle lightly with butter, and heat to medium-high heat. When hot, drop in batter by 2 tablespoonfuls per pancake, spreading batter into rounds. When edges of pancakes begin to brown, turn over and cook for 1 to 2 more minutes, or until firm. Remove from heat, and serve.",
        "For the spinach, boil a kettle and put half the spinach into a colander. Pour over the hot water until it wilts, then cool completely under cold water. Tip into a clean tea towel, then wring out every last drop of water you can. Repeat with the other half.For the polenta, bring the stock to the boil in a large pan, then stir in the polenta in a fine, steady stream, so to avoid any lumps. Keep cooking for 5 mins, stirring all the time, until thick. Stir in the butter, Parmesan, half of the spinach, the nutmeg and plenty of seasoning, then leave to cool for a few mins.Meanwhile, slice each cheese into three rounds. Tear off six pieces of cling film, about 30cm across, then, while the polenta is still soft, spoon a sixth onto each square. Nestle the slices of cheese on top, then draw the edges of the cling film around and twist, to make burgershaped polenta cakes with the cheese completely sealed in the middle. Cool and chill for up to 2 days.Cut the squash and beetroot veg into finger-tip-wide chunks. Keeping the beetroot separate, put the squash, shallots, 2 tbsp extra virgin oil and half of the garlic and herbs into a large bowl, then rub well and leave to marinate for 1 hr. Do the same with the beetroot, remaining herbs and garlic and 1 tbsp oil.Heat a small knob of butter in a large non-stick frying pan, then fry the beetroot, herbs and garlic, for 10 mins on a medium heat, stirring often till starting to colour. Tip into one end of a large roasting tin. Wipe out pan, then repeat with the squash and shallots in a little more butter, browning one-third at a time for 5 mins, until tinged golden. Tip into the other end of the tin. Heat oven to 190C/170C fan/gas 5. Transfer the roasting tin to the oven and roast for 40 mins. The veg can be cooled to room temperature at this stage, then covered for up to 24 hrs and crisped up in a hot oven for 15 mins on the day.After 40 mins scatter the sesame seeds over the roasted veg, then tip the veg into a large bowl and keep warm. With the roasting tin over a low heat, splash in the Madeira, bubble it down to 2 tbsp, then stir in the honey, balsamic, soy sauce and a little butter. Simmer until just starting to make a syrupy sauce, then stir in the olive oils. Can be made ahead and re-heated.Fifteen mins before serving, heat a little oil and remaining butter in a large non-stick frying pan. Once sizzling, add the polenta cakes and fry on both sides for 5 mins until golden. Fry in 2 batches and keep warm. Re-heat the remaining spinach in a pan for a few secs, with a grating more nutmeg and a good pinch of seasoning.Sit the polenta cakes on warmed plates, and top with some spinach. Stir parsley into the dressing. Toss the roasted veg with a few tsp, then pile the veg on top of the polenta. Drizzle a little more dressing over and around, then serve.",
        "Directions:                                     Preheat the oven to 450 degrees F.Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.Drizzle the olive oil into a large baking dish (9 x 13), making sure to evenly coat the entire surface. Use your hand to help spread the oil.Roll the mixture into round, golf ball-sized meatballs, making sure to pack the meat firmly.Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.Roast until firm and cooked through, about 20 minutes.Allow the meatballs to cool for five minutes before removing from the tray.Try out these meatball recipes on Food Republic:Cheese-Stuffed Meatballs RecipeChicken Meatballs With Spinach-Walnut Pesto RecipePaprika Lamb Meatballs Recipe",
        "Preheat oven to 350 degrees.Place cored/scooped apples in a baking dish.Combine nuts, sugar, lemon juice and spices in a small bowl and toss to combine.Spoon nut mixture into apples, filling to the top.Bake for 40-45 minutes until nuts are toasted and apples have softened.Meanwhile, beat coconut cream with a handheld mixer until whipped.Add vanilla extract and beat again. Set aside.Remove apples from oven and let cool for 15-20 minutes.Top with whipped cream, sprinkle with cinnamon and serve warm.",
        "Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray. In a large bowl combine the oats, almonds, raisins, and cinnamon. Pour in the melted peanut butter, the apple sauce, and the brown rice syrup, stirring to combine. Make sure that all the oats are covered with the wet mixture.Pour oats out in to baking dish and spread out in to an even layer. With your hands, press the mixture down in to the pan to make sure that the pats are packed in. Bake for 30 minutes or until oats are slightly golden brown. Remove from oven and allow oats to cool. With a spoon break oats in to big chunks and get ready to have  snack attack!",
        "Preheat oven to 375F and line a baking sheet with parchment paper.Drizzle veggies and cranberries with oil, spices, ginger, and honey.Roast for 40 minutes until fork tender.Add the walnuts and bake for an additional 5 to 10 minutes.Garnish and serve hot.",
        "1 Put tomatoes, jalapeño, garlic, salt, and water into a blender.  Purée for 20 seconds, until completely liquified. 2 Heat olive oil in a sauce pan on medium high.  Pour purée into pan.  Bring to a low simmer and cook, stirring occasionally, until the mixture completely changes color from light red to a much darker red, about 15 minutes.  Remove from heat.Keep refrigerated when not using.",
        "Prepare ingredients for the soup. If needed, peel the skin off the sausage, cut it into half inch rings. Optionally, you can brown the sausage a little on a skillet, until the sides turn golden. Dice onion into tiny cubes and grate carrots. Preheat pot with a bit of oil. Caramelize onions until golden, add carrots into the onions..Add white beans into sauteed mixture. Add 4 quarts of hot water into the cooking ingredients. Cut kale into small pieces. Add sausage and kale to the soup, let it simmer for 5 minutes. Remove it form the heat. Serve soup while the soup is warm. It can be easily reheated the next day.",
        "Make my Perfect Brown Rice recipe below.  While brown \nrice is cooking prepare rest of meal.\n\nPERFECT BROWN RICE\n1 cup uncooked brown rice\n1 tsp. olive oil\n2 cups filtered water\n2 basil leaves (optional)\n\n\nFix brown rice by cooking in 1 tsp. olive oil until lightly browned. Place 2 basil leaves on top of rice and add 2 cups water all at once. Quickly put on lid and bring to boil. Turn down heat to simmer until all water has evaporated (around 40 minutes).\nHeat oil in a wok or large frying pan.  Add the garlic and cook on medium until lightly golden.  Watch carefully so you do not burn garlic.\nAdd the red chili peppers, cashew nuts and toasted coconut.  Mix together stevia, Nama Shoyu and apple cider vinegar together.  Cook over medium heat for 1 minutes.\nPush stir-fry to one side of pan and add flax on opposite end.  Cook and stir the flax egg for about a minute and then incorporate into stir-fry mixture.\nAdd the green beans, bok choy and brown rice to stir-fry.  Cook and stir on medium for another minute.  Bok Choy will be wilted, but green beans will still be a bit crunchy.\nSpoon into serving dish and add lime wedge on side for squeezing over rice.",
        "Poke several holes in potatoes and microwave on High until cooked through, 10 to 12 minutes. Cut the potatoes in half and set aside; coarsely chop when cool enough to handle.Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add catfish and cook, stirring often, until just cooked through and opaque, 4 to 6 minutes. Transfer to a plate with a slotted spoon and discard any liquid in the pan. Add the remaining 2 teaspoons oil, bell pepper, scallions and ham and cook, stirring, until the vegetables are soft, about 4 minutes.Return the catfish to the pan along with the chopped potatoes, mustard, salt and pepper. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more. Serve with lemon wedges.",
        "Peel and cook the potatoes in a large pot of slightly salted, boiling water, until almost cooked through.  About 10 minutes. Drain well and coarsely mash.Melt butter in a large non-stick skillet and saute onion over medium low heat for 15 minutes until soft and golden.  Add the potatoes to the pan with salt and pepper, to taste. Cook stirring and mashing the potatoes occasionally, for 15 to 20 minutes until well-browned and crisp around the edges.Meanwhile, put the sausages in a roasting pan and drizzle with half the oil, and roast in a 400 degree oven for 25 minutes.Half the tomatoes and put them in a shallow baking dish.  Drizzle with the remaining oil and put them on the top shelf of the oven after the sausages have been cooking 5 minutes.  Cook the tomatoes for 15 minutes, then drizzle over the balsamic vinegar and cook for 5 more minutes.Fry the eggs to your liking (I love a runny yolk!) and serve over the onion hash alongside the sausage and tomatoes.",
        "Set oven to 400FPeel and slice the onion into 3/8 inch slices.  Carefully separate the rings.Grind the nuts in a small food processor until finely ground, but don't let the machine go so long that it becomes a paste.  If you are making your own cracker crumbs, grind a handful of plain crackers, salted is fine, in the same processor.  Process until finely ground.  You will need 1 cup.Stir the nuts and the crumbs together in a shallow pan.Whisk the egg and buttermilk together in another shallow pan.  Put the onion rings right into the buttermilk mixture and let them hang out there.Coat the bottom of a baking sheet with the oil and set it in the oven for 3 minutes. You are going to need 2 trays, or you can work in batches.Take an onion ring from the liquid and let the excess drip off.   Dredge it in the crumb mixture. This works best if you keep one hand for the liquid and one hand stays dry for the crumbs.  Quickly toss the onion in the crumbs making sure to coat all the surfaces.  Set it on the hot pan.  When you have filled the pan, bake for about 12 minutes, carefully flipping the rings halfway through the cooking.Drain on paper towels, and serve right away.",
        "Prepare the tomato vinaigrette.     Combine cherry tomatoes, vinegar, garlic and dijon mustard in a food processor. Process until well blended.  With food processor on, slowly pour olive oil in in a steady stream until mixture emulsifies. Transfer to a bowl, season to taste with salt and pepper.Combine spring salad mix, mozzarella and prosciutto in a salad bowl.    Drizzle tomato vinaigrette over the top. Toss to coat. Sprinkle with fresh cracked pepper. Serve.",
        "1. Make the Crust: Process  cup of the flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process for 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with a rubber spatula and redistribute dough evenly around processor blade. Add remaining  cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes (or up to 2 days).3. On a floured work surface, roll the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate and gently ease the dough into the pie plate. Leave any dough that overhangs the plate in place, wrap the dough-lined pie plate loosely in plastic wrap and refrigerate until the dough is firm, about 30 minutes.4. Trim the overhang to -inch beyond the lip of the pie plate. Tuck the overhang under itself (the folded edge should be flush with the edge of the pie plate). Crimp the dough around the edges. Wrap the dough-lined pie plate loosely in the plastic and place in the freezer for at least 1 hour.5. Meanwhile, Prepare the Filling: Preheat oven to 400 degrees F. In a small bowl, whisk together the sugar, flour, cinnamon, nutmeg and salt. In a large bowl, toss the sliced apples with the lemon juice to coat. Add the sugar mixture and toss together until all of the apples are evenly coated with the mixture.6. Make the Walnut Crumble Topping: In a medium bowl, whisk together the flour, sugars, cinnamon and salt. Add chilled butter cubes; using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles wet sand. Stir in the chopped walnuts.7. Bake the Pie: Toss the apple mixture to redistribute juices and turn into the chilled pie crust. Drizzle with the maple syrup and dot with the butter. Cover the filling with the crumble mixture, gently pressing it into the filling.8. Place the pie plate on a rimmed baking sheet and bake until the topping is golden, about 40 minutes (cover the top with foil if you find it is browning too quickly). Reduce the oven temperature to 350 degrees F and continue to bake until the apples in the center are tender when pierced with a knife and the filling is bubbling thickly around the edges, about 45 minutes. Allow to cool until barely warm before, about 2 hours. The pie is best the same day it is made; leftovers can be covered tightly and kept at room temperature or in the refrigerator for up to 2 days.Note: The vodka in the pie crust evaporates and helps to create a light, flaky crust. If you are opposed to using alcohol, you can substitute the same amount of ice water.",
        "Bring vinegar, 1/2 cup water, sugar, peppercorns, salt, allspice, garlic, and bay leaf to a boil in saucepan. Add onion slices, and return to a boil. Remove from heat, and transfer to bowl or jar. Cover, and cool. Let stand at room temperature 24 hours before serving. Onions will keep up to 2 weeks in fridge.",
        "In a 6qt ducth oven, paella pan, or any other pan you may have, over medium to high heat add the chopped chorizo and cook until fragrant and crispy, about 2-3 minutes. Remove from the pan and set aside.Add the olive oil and add the onion, carrots, garlic and cook for 5-7 minutes until translucent. Add the barley, tomato paste, chorizo, peas, salt and stir. Add 5 cups of hot water. Bring to a simmer, cover and cook adding more liquid as it evaporates doing this until the barley is tender.With the type of barley I used my cooking time was about 30 minutes until the barley become tender, however, using other varieties may take up to 50 minutes. When the barley is tender add the clams, parsley and pepper flakes if using. Stir and serve while still warm with lemon wedges.NOTE: I do most of my shopping at Trader Joes. While you can find certain items I used for this recipe on Amazon they are extremely cheaper at the store."
    ],
    "extendedIngredients": [
        "8 oz Louis Kemp Crab Delights Flake Style\n8 oz cream cheese\n½ tsp garlic powder\n2 tbsp green onions (diced)\n2 tsp hot sauce\n2 tbsp fresh lemon juice\n2 tsp bay seasoning\nServe with toasted sliced baguette, crackers or vegetables\n1 cup cheddar cheese (shredded)\n1 cup sour cream\n2 tbsp Worcestershire sauce\n",
        "¼ tsp chili pepper\n2 tbsp erythritol\n2 garlic cloves, minced\n1 fresh jalapeno, minced (or 3 pickled sliced jalapenos)\n1 lb ground beef, we used 80% lean\n1 cup low carb marinara sauce (Rao's is a good brand)\n1 tbsp mustard\n1 tbsp olive oil\n¼ cup onion, chopped\n½ tsp paprika\n½ tsp pepper\n1 tsp salt\n1 tbsp soy sauce\n2 tbsp Sriracha\n1 tsp white vinegar\n",
        "1¾ cups bread flour\n5 ½ cups bread flour plus more for dusting counter\n1 stick butter (1/2 cup)\n4 tablespoons butter, softened\n6 tablespoons butter\n1 tablespoon cinnamon\n1 ½ tablespoons cinnamon\n1 cup currants\n½ teaspoon dry yeast\n1½ teaspoons dry yeast\n2 room temperature egg yolks\n2 room temperature eggs\n1 cup golden raisins\n¾ cup granulated sugar\n¼ teaspoon kosher salt\n1 teaspoon kosher salt\nZest from one lemon\n¼ teaspoon freshly ground nutmeg\n¼ teaspoon orange extract\nZest from one large naval orange\n1 cup powdered sugar\n1 cup regular raisins\n1 cup walnuts chopped to rice sized pieces\n¾ teaspoon salt\n¼ cup spiced rum\n1 ½ teaspoons Grand Marnier or Triple Sec or other orange liquor\n½ teaspoon vanilla extract\n¼ cup warm water (110 degrees F tap water)\n1 tablespoon water\n6-7 ounces warm water (110 degrees F tap water)\n1 whole egg\n¼ cup whole milk\n¾ cup whole milk\n",
        "2 ounces good bourbon (we like Woodford Reserve)\n1 tablespoon club soda, optional\ncrushed ice\nfresh mint springs, for garnish\n2 ounces mint simple syrup * (recipe below)\n",
        "1 10.75-ounce can Campbell's Cheddar Cheese Soup\n10 to 15 corn tortilla chips (round or triangle)\n8 ounces brick-style cream cheese, very well softened to room temp\n8 ounces salsa\n1 1.25-ounce packet fajita seasoning mix (McCormick, Mrs. Dash, etc.)\n1 8-ounce bag shredded cheese, divided (Mexican blend, Pepper Jack blend, etc.)\n",
        "2 heads broccoli, trimmed into bite-size pieces\n4 slices cooked bacon, crumbled\n¼ c. chopped red onion\n¼ c. dried cherries or cranberries\n¼ c. sliced almonds, toasted\n¼ c. salted, roasted sunflower seeds\n4 oz. medium or sharp cheddar, cut into small cubes\n½ c. or Stonyfield Whole Milk Plain Greek or Regular Yogurt OR olive oil mayonnaise\n2 tbsp. granulated sugar (or less)\n1½ tsp. red wine vinegar\n1½ tsp. lemon juice\n1 tsp. poppy seeds\nzest of 1 lemon\npinch of salt\n",
        "1 egg, lightly beaten\n1/2 cup grated Parmesan cheese, divided\n2 cups (8 ounces) shredded part-skim mozzarella cheese\n1 carton (15 ounces) part-skim ricotta cheese\n1 package (16 ounces) ziti or small tube pasta\n1 jar (28 ounces) meatless spaghetti sauce\n",
        "1-1/2 teaspoons anise extract\n1-1/2 teaspoons baking soda\n1/2 cup packed brown sugar\n1/4 cup butter, cubed\n1 cup confectioners' sugar\n2 eggs\n4 cups all-purpose flour\n1 teaspoon ground cardamom\n2 teaspoons ground cinnamon\n1 teaspoon ground cloves\n1 teaspoon ground ginger\n1 teaspoon ground nutmeg\n3/4 teaspoon coarsely ground pepper\n1/4 cup honey\n1/2 cup molasses\n1/2 teaspoon salt\n1/4 cup shortening\n3/4 cup sugar\n",
        "1 14 oz can artichoke hearts, drained and quartered\n1/2 cup sliced black olives\n1 grilled chicken breast, sliced\n1/2 of a large cucumber, peeled and sliced in to half moons\n3/4 cup crumbled feta cheese\n2 cloves garlic\n1 container plain Greek yogurt [I used Chobani\npinch of kosher salt\n1 tablespoon lemon juice\n1 tablespoon olive oil\n1 package of pizza dough\n1 tablespoon Italitan seasoning\n1/2 cup light sour cream\n1/3 cup sun-dried tomatoes, sliced\nTzatziki sauce\n",
        "2 lbs stew beef\n4 oz. cream cheese (DO NOT FREEZE)\n2 cans Campbell's French Onion Soup or Golden Mushroom Soup\n3 T Worchestershire sauce\n1 cup onion, diced\n1/2 cup water\n",
        "1 large apple, peeled, cored and diced\nOptional: croutons\n1½ teaspoon curry powder\n1 tablespoon grated fresh ginger\nJuice of 1 large orange\n¼ cup maple syrup\n3 cups milk or water\n2 large onions, one thinly sliced and the other finely minced\n15-ounce can unsweetened, unseasoned pumpkin (NOT pumpkin pie mix!)\n¼ teaspoon red pepper flakes, or more to taste\nSea salt and freshly ground pepper, to taste\n",
        "1 can petite diced tomatoes, well-drained (or 1 1/2 cups fresh diced tomatoes, peeled and seeds removed)\n1 tablespoon cilantro, for garnish\n1 tablespoon peanut or coconut oil\n3 cups cooked brown rice (leftovers are perfect!)\n2 eggs\n1 clove garlic, minced\n2 tablespoons stir fry sauce (plus more to taste)\n5 kale leaves, very thinly sliced\n4 ounces pancetta, diced\n2 scallions, thinly sliced, for garnish\n1 small shallot, chopped\n",
        "Coarse salt and ground pepper\n12 (6-inch) corn tortillas\n4 garlic cloves, minced\n6 ounces Monterey Jack cheese with roasted red peppers*, shredded, for serving\n2 tablespoons olive oil\n3 teaspoons dried oregano\n5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick\n1 medium red onion, halved and sliced 1/4-inch thick\n1/2 cup fresh salsa, for serving\n4 medium zucchini, cut into 2-by-1/2-inch sticks\n",
        "2 teaspoons bourbon (optional)\n1 cup plus 2 tablespoons firmly packed brown sugar\n3 large eggs\n2/3 cup maple syrup (the real deal)\n1 cup pecan halves\n1 2/3 cups chopped pecans\n1 single-crust pie pastry\n2 1/2 ounces semisweet or dark chocolate, chopped\n3 tablespoons unsalted butter, plus more for the dish\n2 teaspoons vanilla extract\n",
        "1 package (1/4 ounce) active dry yeast\n2 tablespoons canola oil\nCornmeal\n1 egg white\n3 to 3-1/4 cups all-purpose flour\n1-1/2 teaspoons salt\n2 tablespoons sugar\n1 cup warm water (110° to 115°)\n1 teaspoon cold water\n",
        "1/4 cup apple cider, or apple juice\n2 teaspoons canola oil\n2 teaspoons cornstarch\n2 teaspoons Dijon mustard\n1/4 teaspoon dried thyme\n3/4 cup reduced-sodium chicken broth, divided\n1 small onion, sliced\n4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat\n1 tart apple, such as Granny Smith, peeled and sliced\n",
        "4 slices bacon. diced into 1 inch pieces\n1 cup Caramelized French Onion Dip\n4 hamburger buns\n3 cups sliced mushrooms\n1 tablespoon olive oil\n4 slices provolone cheese\n4 (1/3 pound) burger patties\n",
        "1/4 teaspoon almond extract\n12 ounces Bob's Red Mill Flaked Coconut, unsweetened\n4 egg whites\n1/2 cup all-purpose flour\n2/3 cup granulated sugar\n3 tablespoons Chambord Black Raspberry Liqueur\n1/4 teaspoon sea salt\n",
        "1 cup carrots, diced\n1 ½ cups celery, diced\n12 ounces tortellini, dried\n4 cloves garlic, minced\n46 ounces low sodium chicken broth\n2 tablespoons olive oil\n1 cup onion, diced\n4 ounces pancetta, diced\n1 teaspoon rosemary, minced\n1 tablespoon thyme, minced\n24 - 36 ounces water\n2 medium zucchini, cubed into small pieces\n",
        "1½ tsp butter\n4 oz (1-2 year old) Aged White Cheddar, sliced\n2 Tbsp cranberries\n4 slices sourdough bread\n1 large sweet onion, sliced\n2 large Swiss chard leaves\n",
        "oil to apply to the idli moulds\n¼ tsp methi seeds/fenugreek seeds\n¼ cup poha/flattened rice\n1 cup parboiled rice\nsalt\n½ cup urad dal/black gram, skinned whole or skinned spilt\nwater as required\n",
        "250g 9oz Chinese cabbage\n175g 60z white cabbage\n2 celery sticks\n2 carrots\nsmall handful mint, chopped\nsmall handful coriander, chopped\n200g cooked large peeled prawn\n4 tbsp roasted peanut, chopped\n1-2 small red chillies, sliced\n1 garlic clove, crushed\n2 tbsp caster sugar\n2 tbsp rice vinegar\n3 tbsp lime juice\n3 tbsp fish sauce\n",
        "1 teaspoon cinnamon\n1½ tablespoons coconut milk (full fat, from can)\n2½ tablespoons extra virgin olive oil, divided\n1 clove garlic\n1 tablespoon maple syrup\n1 tablespoon plain greek yogurt\nsalt & pepper\n1 sweet dumpling squash, seeds removed & cut into wedges\n1 teaspoon tahini\n",
        "6 tbsp balsamic vinegar\n20 oz Wildwood Foods Super Firm SprouTofu\n1/4 C brown sugar\n2 cloves garlic, minced\n2 tbsp olive oil\n1/2 C toasted pecans\n1-2 C fresh red raspberries\n1/4 red onion, thinly sliced\n8 C spring mix greens\n2 tsp Worcestershire Sauce\n",
        "1 to 2 Tbsp capers, drained\n3/4 - 1 lb cod\nfresh parsley\njuice and zest of 1 lemon\nolive oil\n1 cup assorted olives\n1/2 tsp red pepper flakes\nsalt and freshly cracked black pepper\n1/4 cup white wine\n",
        "1/4 teaspoon black pepper\n1/4 cup canned black beans rinsed and drained\n1/2 cup corn\n3/4 teaspoon cumin divided\n2/3 cup enchilada sauce canned or homemade\n2 tablespoons fresh chopped cilantro\n3/4 - 1 pound ground turkey\n2 - 3 medium Haas avocados cut in half and pits removed\n1/4 cup sliced olives\n1/2 cup red bell pepper finely diced\n1/2 teaspoon salt divided, plus more to taste\n1/2 cup shredded Colby Jack or cheddar cheese plus more for topping\n",
        "1 teaspoon almond extract\n3 tablespoons (14 grams) unsweetened Hershey's Dark cocoa powder\n4 large egg whites at room temperature\n114 grams/4 oz of all-purpose flour (1 cup minus 2 tablespoons)**\n114 grams of granulated sugar (1/2 cup plus 4 teaspoons)\n1 tablespoon olive oil\n2/3 cup to 1 cup shelled pistachio pieces\n1/2 teaspoon salt\n1/2 teaspoon of vanilla extract\n",
        "1 cup sliced almonds\n2 tablespoons chia seeds\n½ teaspoon cinnamon\n¼ cup coconut oil, melted\n2 tablespoons coconut sugar\n1½ cups cooked red lentils (from ¾ cup dry red lentils)*\n½ cup maple syrup\n½ cup pecans, coarsely chopped\n2 cups gluten-free rolled oats\n¼ teaspoon salt\n1 cup unsweetened flaked coconut\n",
        "4 cups sliced apples\n1/2 cup butter\n1/2 tsp. cinnamon\n3/4 cup flour\n1/4 tsp. nutmeg\n1 cup sugar\n",
        "1 bag dark or bittersweet chocolate chips\n1 cup craisins\n1 cup roasted and salted pistachios, coarsely chopped\n½ bag white chocolate chips\n",
        "1 teaspoon baking powder\n1/2 teaspoon baking soda\n1 1/4 cups buttermilk or whole milk\n1 large egg\n1 cup (127 grams) all-purpose flour\n1/3 cup (66 grams) granulated sugar\n1/8 teaspoon ground cinnamon\n1/2 cup heavy cream\nMini marshmallows, for garnish\n1/4 teaspoon fine salt\n3/4 cup (128 grams) semisweet chocolate chips\n2 tablespoons unsalted butter, melted\n1/4 cup (25 grams) unsweetened cocoa powder\n",
        "1 1/2 cups all purpose Gold Medal Flour\n1/2 cup granulated sugar\n2-3 tablespoons heavy cream\n1/2 teaspoon kosher salt\n2 tablespoons lemon curd\n1 tablespoon lemon zest\n2 tablespoons light brown sugar, packed\n1 1/2 tablespoons poppyseeds\n1 cup powdered sugar\n2 sticks softened butter, unsalted\n",
        "1 (14 ounce) can artichoke hearts, quartered\n4 cups baby spinach\n1 cup chicken broth or chicken stock\n2 cloves garlic, chopped\n1 tablespoon oil*\n1/4 cup parmigiano reggiano (parmesan) cheese, grated\n1/4 teaspoon red pepper flakes (optional)\n1 (8 ounce) package reduced fat cream cheese, room temperature and cut into cubes\nsalt and pepper to taste\n4 (6 ounce) skinless and boneless chicken breasts, pounded thin\n1/4 cup sun dried tomatoes, sliced\n",
        "1/4 cup Italian style bread crumbs\n1 egg\n1 lb ground beef (I used 80/20)\n2 cups shredded 6 cheese Italian cheese blend (use whatever Italian cheeses you have, I had a mix of 3 cheese & shredded parmesan)\n1 lb Italian Sausage\n1 cup marinara/pasta sauce, divided (I used Classico Florentine Spinach & Cheese)\n1/4 tsp pepper\n2 cups loosely packed fresh spinach leaves\n",
        "1 pound baby carrots\n2 cups broccoli\n1 tablespoon butter, or margarine\n1 tablespoon extra virgin olive oil\n1 teaspoon fresh rosemary\n1 clove garlic, crushed\n1 leek, sliced\n",
        "1/2 teaspoon baking soda\n1/4 teaspoon cinnamon\n2 cups confectioners' sugar (about 8 ounces)\n4 ounces cream cheese\n2 large eggs\n1 1/4 cups all-purpose flour\n1 1/4 cups granulated sugar\n1/2 cup heavy cream\n1/4 teaspoon kosher salt\n3 11.2-ounce bottles stout beer, such as Guinness\n4 tablespoons (1/2 stick) unsalted butter, at room temperature\n4 tablespoons (1/2 stick) unsalted butter, melted\n1/4 cup whiskey\n",
        "1/2 teaspoon baking soda\n2/3 cup packed brown sugar\n1/2 cup butter, softened\n1 can (16 ounces) cream cheese frosting\n1 egg\n2 cups all-purpose flour\n1 tablespoon red food coloring\n1/2 teaspoon salt\n1 cup (6 ounces) semisweet chocolate chips\n1 cup sour cream\n1/3 cup sugar\n2 ounces unsweetened chocolate, chopped\n1 teaspoon vanilla extract\n",
        "1/2 bunch cilantro\nA drizzle of extra virgin olive oil, plus 1/4 cup\n1/2 bunch flat-leaf parsley\n2 cloves garlic\n1/8 teaspoon ground coriander\n1/8 teaspoon ground cumin\n1/2 jalapeno, seeded\nJuice of 1 lemon\n6 jumbo shrimp, shell on\n1/8 teaspoon paprika\nSalt and freshly cracked black pepper\n",
        "10-oz. baby spinach\n6 miniature bell peppers, core and pulp removed, sliced\n¼ cup cider vinegar\n8-oz. Colby/Monterey Jack cheese cubes\n8-oz. bacon, cooked and broken into one-inch pieces\n1 cucumber, quartered\n1 ½ heaping tbsp. dill weed\n6 hard boiled eggs, quartered\n4-oz. fresh sliced mushrooms\n¼ tsp. granulated garlic\n10.5-oz. container grape tomatoes, sliced\n½ tbsp. lemon pepper seasoning\n2 ½ cups mayonnaise (or part Miracle Whip)\n1 cup cold milk\n¼ tsp. white pepper\n",
        "1 cup beef broth, or more, as needed\n1 ounce cream cheese, at room temperature\n1 teaspoon dried basil\n2 tablespoons all-purpose flour\n2 tablespoons chopped fresh parsley leaves\n4 cloves garlic, minced\n1/2 cup heavy cream, or more, as needed\nKosher salt and freshly ground black pepper, to taste\n4 tablespoons olive oil\n1/2 teaspoon dried oregano\n1/2 cup freshly grated Parmesan\n4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature\n1/4 cup unsalted butter\n",
        "1 tsp. Dijon mustard\n1/3 cup dry sherry\n2 Tbs. all-purpose flour\n3 cloves garlic, minced (about 1 Tbs.)\n⅔ cup shredded Jarlsberg or Gruyère cheese\n5 large onions (about 3 lb.), halved and thinly sliced\n½ tsp. salt\n1 tsp. sherry vinegar\n6 ½-inch slices sourdough bread, toasted\n2 Tbs. unsalted butter\n6 cups roasted or low-sodium vegetable broth\n1 Tbs. vegetable oil\n",
        "1/3 cup sliced almonds\n2 medium heads (3/4-1 lb) broccoli\n1/3 cup raisins or dried cranberries\n1 tsp fresh garlic, finely-minced\n1/2 lemon, juiced\nkosher salt and freshly-ground black pepper, to taste\n2 Tbsp honey or maple syrup\n3-4 Tbsp olive oil\noptional: 1/4 cup feta or ricotta salata cheese\n1-2 shallots, thinly-sliced\n3 Tbsp tahini\n1-2 tsp white sesame seeds\n",
        "2 tablespoons balsamic vinegar\n1/2 teaspoon black pepper\n4 cups broccoli florets\n4 cups cauliflower florets\n1/4 teaspoon crushed red pepper\n3 tablespoons olive oil\n1 tablespoon grated parmesan cheese\n1/2 teaspoon salt\n",
        "1 cup beer\n1/4 teaspoon freshly ground black pepper\n1 pound cod, scrod or any white fish fillets\n1 dozen corn tortillas\n1 cup all-purpose flour\n1/2 teaspoon garlic powder\n1 head green cabbage, shredded\nlime juice, to taste\n1/2 cup mayonnaise\n1/2 cup plain yogurt\n1/4 teaspoon red pepper\nsalsa to taste\nsalt to taste\nshredded cheddar cheese to taste\nvegetable oil for deep frying\n",
        "1/2 tablespoon apple cider vinegar\nBlack beans\nCilantro Lime Brown Rice\n1 can yellow sweet corn, drained\n1/3 cup cotija cheese, crumbled\n2 tablespoons chopped cilantro, fresh\n1 tablespoon minced garlic\n1/4 cup green chiles\n3 teaspoons ground cumin\n1/3 cup lime juice\n2 tablespoons lime juice\nLime wedges\n3 tablespoons olive oil, divided\n1 tablespoons orange juice\n1/2 teaspoon paprika\n1 pound pork loin or butt (option to use chicken breast instead)\n1/3 cup red onion, finely chopped\n4-8 cups Romaine\nsalt and pepper, to taste\n2 teaspoons smoked paprika\n",
        "2 tablespoons apple cider vinegar\n2 bay leaves\n3 1/2 cups beef broth, divided\n3 tablespoons brown sugar\n1 tablespoon butter\n3 tablespoons butter, divided\n3/4 cup grated white Irish cheddar\n1 tablespoon fresh thyme leaves\n3 cloves garlic, minced\n1/4 cup gluten free all-purpose flour\n4 slices Udi's rye bread, cut into cubes\nsalt and pepper to taste\n1 1/2 tablespoons stone ground mustard\n20 ounces gluten free Irish stout (I used Steadfast oatmeal cream stout)\nleaves from 2 sprigs of thyme\n4 large sweet yellow onions, sliced\n",
        "1/4 cup light corn syrup\n1 (3 ounce) package cream cheese, softened\n1 (9 inch) unbaked deep dish pie crust\n2 eggs\n1/2 cup evaporated milk\n1 teaspoon ground cinnamon\n1/4 teaspoon ground cloves\n1/4 teaspoon ground ginger\n1/2 teaspoon ground nutmeg\n1 cup pumpkin\n1/2 teaspoon salt\n1/2 teaspoon vanilla extract\n1/4 cup white sugar\n",
        "1 tablespoon baking powder\n1/4 cup firmly packed brown sugar\n4 tablespoons butter, melted and cooled, plus more for serving\n2 teaspoons chili powder*\n2 eggs\n2 cups all-purpose flour\nmaple syrup, for serving\n1/2 teaspoon salt\n2 tablespoons sugar\n8 slices thick-cut bacon\n1 teaspoon vanilla extract\nbutter or vegetable oil for greasing waffle iron\nfresh whipped cream, for serving\n",
        "1 1/2 teaspoons baking powder\n1 cup packed brown sugar\n1 teaspoon natural unsweetened cocoa powder (like Hershey's)\n6 ounces cream cheese, softened\n1 large egg\n1 cup all-purpose flour\n2 teaspoons red liquid food coloring\n1 1/2 cups powdered sugar\n1/2 teaspoon table salt\n6 tablespoons unsalted butter, softened\n1 teaspoon vanilla extract\n",
        "4 tablespoons butter (or spread), softened\n1 large onion, very thinly sliced\n2 medium ripe peaches, peeled and thinly sliced\n3/4 cooked roast pork, very thinly sliced (see below)\nSalt and freshly ground black pepper\n8 thin slices sharp white cheddar cheese (5 to 6 ounces)\n1 tablespoon vegetable oil\n8 thick slices firm white bread (e.g. Italian, sourdough)\n",
        "1/4 cup butter, softened\n1 egg, separated\nPastry for double-crust pie (9 inches)\n1/3 cup all-purpose flour\n1/2 teaspoon ground cinnamon\n1/4 teaspoon ground ginger\n1/4 teaspoon ground nutmeg\n1/3 cup unsweetened pineapple juice\n2 cups sugar\nAdditional sugar\n6 cups sliced peeled tart apples\n1-1/2 teaspoons vanilla extract\n",
        "½ cup dried breadcrumbs\n1 large egg, well beaten\n1 cup low-fat ricotta cheese\n1 cup minced mushrooms\n¼ cup minced parsley\n½ cup uncooked quick-cooking barley\nSalt and freshly ground black pepper\n1 cup shredded cheddar cheese\n",
        "1 1-pound loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes\nButter\n1 cup (packed) dark brown sugar\n8 large eggs\n1/2 teaspoon ground cinnamon\n1 1/4 cups sugar\n1 cup water\n1 1/2 cups whipping cream\n2 tablespoons whipping cream\n2 1/2 cups whole milk\n",
        "1 1/2 teaspoons baking powder\n1/2 teaspoon baking soda\n3 large eggs, at room temperature\n2 3/4 cups all-purpose flour\n3 Granny Smith apples, peeled, cored, and cut into 1-inch dice (See Notes)\n1 teaspoon ground ginger\n1/4 teaspoon ground nutmeg\n1 teaspoon lemon juice\n1 3/4 cups maple syrup\n1 cup milk, at room temperature\n1 teaspoon salt\n1/4 cup sugar\n5 tablespoons unsalted butter, at room temperature\n1/4 cup vegetable oil\n",
        "12 oz (340g) bean sprouts, trimmed\n½ bunch cilantro, chopped\n5 dried chilies\n2 large eggs + 1 tsp soy sauce + pepper\n8 oz (225g) extra firm tofu, cut into strips\n5 cloves garlic, peeled\n5 green onions, thinly sliced\n1 lime, cut into wedges\n½ tsp pepper\n2 red chilies, seeds removed and thinly sliced\n1 tsp salt\n½ cup fried shallots\n5 shallots, peeled and cut into smaller pieces\n12 oz (340g) small shrimps, peeled\n2 tbsp soy sauce\n5 tbsp vegetable oil\n12 oz (340g) beehoon (dried rice vermicelli)\n",
        "4 teaspoons (18g) brown sugar\n1 tablespoon coconut oil, softened at room temperature but not melted or liquidy\nPinch ground cinnamon\nPinch kosher salt\n2 cups (280g) hulled sunflower seeds\n1/2 teaspoon pure vanilla extract\n",
        "1 medium head of cabbage\n2 garlic cloves, minced\n2 tbsp fresh lemon juice\n1/2 tsp paprika\n2 tbsp real bacon bits\nSalt & pepper to taste\n2 tbsp Worcestershire sauce\n",
        "handful mixed baby salad leaves, picked and washed\n1 tbsp chopped chives\n1 tbsp Dijon mustard\n50ml double cream\n1 large egg yolk\n4 large eggs, separated, plus 1 large egg white (use the yolk, see below)\n600ml full-fat milk, warmed\n175g rindless goat's cheese, crumbled\n3 tbsp extra-virgin olive oil\n25g grated parmesan (or vegetarian alternative)\n100g plain flour\n1 red apple, cut into fine matchsticks\n1 tbsp red wine vinegar\nhandful rocket, washed\n2 tbsp chopped thyme leaves\n100g unsalted butter\n50g walnut pieces, chopped\n",
        "3 Tbsp toasted sliced almonds\n1 1/2 Tbsp brown sugar\n1 can mandarin oranges, drained\n1 cooked chicken breast, diced\n1/4 tsp Thai-style chili sauce\n1 tsp Dijon mustard\nLavash bread or tortillas\n1 Tbsp low sodium soy sauce\n2 Tbsp mayonnaise\n2 C Napa Cabbage - chopped\n2 Tbsp plain Greek yogurt\n1/2 red bell pepper, sliced into strips\n1/2 tsp sesame oil\n",
        "2 tablespoons apple cider vinegar\n2 cups baby spinach\n1/4 cup reserved bacon fat, still warm\n2 cups sour dough bread cubes\n6 slices bacon, cooked\n1/2 teaspoon dijon mustard\n4 large eggs\n1/4 cup chopped fresh herbs (I used cilantro, oregano and sage)\n1 garlic clove, minced or pressed\n4 cups baby kale\nmaple bacon vinaigrette\n3 tablespoons maple syrup\n1/4 teaspoon pepper\n1/4 teaspoon salt\n4 tablespoons unsalted butter\n",
        "2 bay leaves\n1 cup carrots, chopped\n1 cup celery, chopped\n3 Tbs low sodium chicken bouillon\n8 oz egg noodles\n2 Tbs flour\n1/2 Tbs Italian seasoning\n1/2 cup onion, chopped\n1/4 tsp pepper\n3 cups chicken (or turkey) shredded and cooked\n10-12 cups water\n",
        "2 cups Bisquick\n2 cups fresh blueberries\n2 tablespoons cocoa powder\n1 tablespoon coconut cream\n2 -3 tablespoons regular or coconut milk\n2 eggs\n1 cup milk\n2 tablespoons powdered sugar\nred food coloring\n",
        "1 Tablespoon baking powder\n½ cup brown rice flour\n1 cup gluten-free blue corn meal\n2 eggs (or use egg replacer powder, prepared to equal 2 eggs)\n1 cup milk (dairy- or plant-based will work; I use unsweetened coconut milk.)\n4 Tablespoons oil (use your preferred cooking oil; melted coconut oil will work; I like a mild extra virgin olive oil in this recipe.)\n½ cup potato starch\n½ teaspoon salt\n2 Tablespoons sugar (omit, if desired, but it does aid texture and flavor)\n",
        "8 slices bacon crispy cooked and crumbled\n1 (8 ounce) package cream cheese, softened\n2 teaspoons dried parsley\n1 teaspoon garlic salt\n1/4 teaspoon ground nutmeg\n1/2 cup milk\n5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)\n1 cup shredded cheddar cheese\n1 cup (8 ounces) sour cream\n",
        "2 tablespoons confectioners' sugar\n1 package (8 ounces) cold cream cheese, cut into 36 cubes\n1 tablespoon finely chopped crystallized ginger\n1 small garlic clove, minced\n1 tablespoon thinly sliced green onion\n1/4 cup reduced-sodium soy sauce\n1/2 teaspoon crushed red pepper flakes\nRice crackers\n2 tablespoons sesame seeds\n",
        "1 cup cacao powder or cocoa powder\n2-1/2 cups unsweetened coconut milk beverage\n1/2 cup coconut oil, melted\n1 cup agave or maple syrup (use less if using maple syrup)\n1 cup coconut meat (or coconut butter)\n3/4 teaspoon vanilla extract (optional)\n2 cups raw cashews soaked in filtered water for at least 2 hours , rinse and drain\n",
        "200g (about 4 slices) granary bread torn into pieces\nburger buns, lettuce, tomato and other favourites, to serve\n300g can beans, try kidney or pinto, drained and rinsed\n2 large carrots, peeled and coarsely grated\n100g cheddar, coarsely grated\n2 leeks, sliced\n200g mushrooms, sliced\n2 tbsp olive oil\n1 tbsp seasoning, we used Schwartz Moroccan\n1 tbsp soy sauce\n",
        "6 tablespoons butter, divided\n1 cup diced carrots\n1 cup diced celery\nToppings: shredded cheese, fresh parsley, chopped bacon, dice tomatoes, cheese, pickles, buttered croutons.\n3 cups chicken broth\n5 Tablespoons flour\n1 teaspoon garlic powder\n½ lb ground turkey sausage (could use other ground sausages)\n1 lb ground turkey (could use other ground meat)\n1 cup heavy cream, warmed\n1 Tablespoon Italian seasoning\n1 cup diced onions\n3 cups russet potatoes peeled and diced into small cubes\n3 cups sharp cheddar cheese, shredded (can use a mixture of cheeses if desired. I like smoked cheddar and sharp cheddar)\n1 cup whole milk, warmed\n",
        "½ teaspoon baking powder\n3-4 cups canola oil for frying\nCornstarch slurry (1/3 cup water mixed with 1 teaspoon cornstarch)\n¾ cup all-purpose flour for the batter, plus 1/3 cup for dredging the oysters\n⅛ teaspoon garlic powder\n⅛ teaspoon ground white pepper\nIceberg lettuce, shredded\n1 tablespoon ketchup\n⅛ teaspoon onion powder\n2 tablespoons rice vinegar\n¼ teaspoon salt\n½ teaspoon salt\nChopped scallions, for garnish\n⅔ cup ice cold seltzer water\n½ teaspoon sesame oil\n16-ounce container of small shucked oysters\n1 teaspoon soy sauce\n2 tablespoons sugar\n",
        "blueberries - washed\n6 wooden sticks\n8 oz. cream cheese - at room temperature\n1/4 cup heavy cream or milk\n6 9 oz. plastic cups\n1 qt. box strawberries\n4 - 5 tablespoons sugar divided use\n1 teaspoon vanilla\n",
        "1 1/2 cup all purpose flour\n1 scant teaspoon kosher salt\n1/2 cup malted milk balls, coarsely chopped\n1 cup malted milk powder\n1/2 cup semisweet chocolate chips\n1/2 cup sugar\n8 ounces (2 sticks) unsalted butter, cut into 1-inch pieces, at room temperature\n",
        "1 (2 pound) flank steak\n2 tablespoons chopped fresh cilantro\n2 tablespoons chopped fresh parsley\n2 cloves garlic, crushed\n2 tablespoons low-sodium soy sauce\n2 tablespoons red wine vinegar\n2 tablespoons Worcestershire sauce\n",
        "2/3 cup apple cider vinegar\nFreshly ground black pepper\n1 1/2 teaspoons Dijon mustard\n3 ripe Fuyu persimmons, peeled and cut into thin wedges\n1/2 cup crumbled Gorgonzola\n1 1/2 teaspoon honey\n10 ounces baby kale (about 16 cups)\nKosher salt\n1/3 cup extra-virgin olive oil\n1/2 cup pecan halves\n1 medium shallot, thinly sliced\n",
        "1/2 cup confectioners' sugar\n12 (4-inch) flour tortillas\n1 teaspoon ground cinnamon\n3 tablespoons instant espresso powder\n2 cups mascarpone\n2 cups mixed berries or other fruit cut into bite-sized bits\n2 tablespoons sugar\nVegetable oil, for frying\n2 teaspoons hot water\n",
        "8 oz can bamboo shoots - sliced\n2 tsp chili garlic paste -optional\n3 cloves garlic - grated\n2 Tbs ginger - minced\n1 c green peas - fresh or frozen\n2 Tbs hoisin sauce\n1 head iceberg lettuce - leaves separated\n3 Tbs soy sauce - low sodium\n4 shitake mushrooms - sliced\n1 onion - diced\n1 red pepper - diced\n2 Tbs rice vinegar\n4 scallions - minced\n2 tsp sesame oil\n8 oz can water chestnuts - diced\n1 zucchini - diced\n",
        "3/4 cup apple cider vinegar\n1 bay leaf\n4 cups beef stock\n1½ teaspoons whole black peppercorns\n1 can diced tomatoes\n½ cinnamon stick\n1/4 cup coconut sugar\n2 sprigs fresh rosemary\n2 sprigs fresh thyme\n5 cloves garlic, diced\n2-3 lbs lamb shanks\n1 onion, diced\n1 large red onion, sliced into thin half moon rings\n2 cups organic red wine\nsalt and pepper\n1½ teaspoons sea salt\n1 can tomato paste\n2 Tbs tallow\n",
        "1 ounce apple shrub\n2 apple slices\n3-4 dashes cardamom bitters\n2 ounces bourbon\nGinger ale\n",
        "6 brioche burger buns, warmed\n6 leaves butter lettuce\n1 egg\n2 eggs\n1 cup all-purpose flour\n1 teaspoon fresh thyme leaves, finely chopped\n1 clove garlic\n2 cloves garlic, finely minced\n1 1/2 pounds ground chicken\n1 teaspoon ground guajillo pepper\n1 cup mayonnaise\n1/4 cup finely chopped onions\n1 teaspoon crumbled dried Mexican oregano\n1/4 cup panko breadcrumbs\n2 cups panko breadcrumbs, plus more if needed\n1 pasilla chile, stemmed, seeded and deveined\n6 slices pepper Jack cheese\n3 poblano chiles\nSalt\nSalt and freshly ground black pepper\n6 1/2-inch-thick tomato slices\n1 tablespoon vegetable oil\n3 cups vegetable oil\n",
        "1 teaspoon baking soda\n1/2 cup buttermilk\n2 cups sifted cake flour (sift, then measure)\n3 large eggs\n1 3/4 cups granulated white sugar\n3/4 cup heavy whipping cream\n1/4 teaspoon salt\n12 ounces bittersweet or semi-sweet chocolate, chopped (or use chips)\nsprinkles or other decor, as desired\n5 tablespoons unsalted butter, at room temperature\n2/3 cup unsweetened cocoa powder\n1 1/2 teaspoons pure vanilla extract\n1/3 cup water\n",
        "2 tablespoons chopped basil\n1 tablespoon butter\n1 can (28-oz.) diced tomatoes\n1 large carrot, diced\n8 sheets lasagna noodles, broken into thirds, cooked al dente\n3 garlic cloves, minced\n2 tablespoons olive oil\nsalt and pepper, to taste\n1 yellow onion, chopped\n2 small zucchini, diced\n",
        "2 cups cooked, crumbled bacon pieces\n1/2 teaspoon freshly ground black pepper\n1/2 teaspoon garlic salt (I use Lawry's)\n1 cup warm milk (I used skim)\n1 teaspoon dry Ranch dressing seasoning\n2 1/2 pounds russet potatoes, peeled and cubed\n1 1/2 cup shredded cheddar cheese, divided\n1 stick unsalted butter\n",
        "¼ candy pumpkins or candy corn\n¼ cup cocktail peanuts\n4 cups popped popcorn\n¼ cup mini pretzels\n1 teaspoon shortening\n½ cup white chocolate chips\n",
        "¼ cup brown sugar\n1 17.5 oz can (unbaked) cinnamon rolls\n4 oz cream cheese, softened\n1 teaspoon milk\n2 teaspoons milk\n1 cup powdered sugar, sifted if lumpy\n2 tablespoons unsalted butter\n",
        "1 banana\n½ cup canned coconut milk\n½ cucumber, unpeeled\n1 ½ cups ice\n½ of a papaya, seeded\n¼ of a pineapple, peeled and cored\n1 cup spinach\n",
        "3 large eggs\n1 cup all-purpose flour\n1 tsp. granulated sugar\n½ tsp. salt\n6 Tbs. unsalted butter, melted\n1 ½ cups whole milk\n",
        "2 tbsp balsamic vinegar Balsamic vinegar bal-sam-ick vin-ee-gah True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…\n5 medium beetroot, peeled using rubber gloves Beetroot beat-root A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…\na little butter, for browning Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…\n1-2 tsp clear honey, to taste\nsmall handful flat-leaf parsley, roughly chopped Parsley par-slee One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…\n4 garlic clove, bashed flat\n2 x 100g log of goat's cheese - the kind with rind\n6 tbsp Madeira\n½ tsp nutmeg, freshly grated\n2 tbsp each olive oil and extra-virgin olive oil, plus extra\n3 tbsp extra-virgin olive oil\n85g finely grated vegetarian-style Parmesan cheese Parmesan parm-ee-zan Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…\n350g quick-cook polenta Polenta poh-len-tah An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…\n2 tbsp sesame seed, toasted\n12 shallot, soaked in hot water for 5 mins, then peeled and halved Shallot shal-lot Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…\n3 x 250g bags spinach Spinach spin-atch Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…\n850g squash, peeled\na knob of butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…\n50g butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…\n2 thyme and rosemary sprigs, plus 2 bay leaves, all scrunched with your hands to release their scent Thyme This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…\n1½ l vegetable stock (we made this with 4 tsp bouillon powder)\n",
        "1 cup bread crumbs\n1 small carrot, minced\n1 stalk celery, minced\n2 eggs\n1 teaspoon ground black pepper\n1/4 cup heavy cream\n1 3/4 pounds 80% lean ground beef\n1/2 pound mortadella, minced\n2 tablespoons olive oil\n1 small onion, minced\n1 tablespoon chopped fresh oregano (or 1 teaspoon dried)\n1/4 bunch parsley, chopped (about 1/4 cup)\n2 teaspoons salt\n2 tablespoons tomato paste\n",
        "4 apples, cored and flesh scooped out to create a cavity to stuff\n1 tablespoon brown sugar\n1 teaspoon cinnamon\n¼ cup coconut cream (from the top of a full fat coconut milk can that's been refrigerated)\n¼ teaspoon ground cloves\n1 tablespoon lemon juice\n¼ teaspoon nutmeg\n½ teaspoon vanilla extract\n1 cup chopped walnuts\n",
        "1/2 cup sliced almonds [I used honey roasted almonds]\n1/2 cup applesauce\n1/3 cup brown rice syrup or honey\n1 teaspoon cinnamon\n1/2 cup peanut butter, melted\n3/4 cup raisins\n4 cups rolled oats\n",
        "1 acorn squash, sliced\n1/4 teaspoon black pepper\n1/2 teaspoon cinnamon\n1 cup fresh cranberries\n1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger\n2 garlic cloves, minced\n1 tablespoon honey or maple syrup\n2 tablespoons extra-virgin olive oil\n1 red onion, sliced\nOptional: Sage leaves for garnish\n1/2 teaspoon fine sea salt\n1 cup walnuts\n",
        "Beef\nChicken\n1 whole jalapeño chili pepper (or a serrano), stem removed, chopped\nFish and Seafood\n5 large garlic cloves, peeled\n2 teaspoons olive oil\nPasta\n1 1/2 teaspoons salt\n2 medium fresh tomatoes, cored and cut in half\n1/4 cup water\n",
        "1 large Carrot\n1 bunch Kale\nOil; for frying\n1 medium Onion\nSalt; to taste\n1 pound Sausage\n16 ounces Cooked White Beans; (canned works also)\n1 tablespoon Better Than Bullion; (chicken or beef)\n",
        "2 tablespoons extra virgin olive oil\n4 garlic cloves, minced\n2 smalls fresh red chili peppers, seeded and finely chopped\n1 cup raw cashew nuts\n1 1/4 cups dry unsweetened shredded coconut, lightly toasted\n1/2 teaspoon stevia powder (or sweetener)\n4 tablespoons Nama Shoyu (soy sauce) or Bragg liquid Aminos\n2 tablespoons apple cider vinegar (or rice vinegar)\n1 flax egg (made with 1 Tbsp. ground flax seed& 3 Tbsp. wa\n2 1/2 cups fresh green beans, cut in half\n8 ounces baby bok choy or regular bok choy (shredded\n1 cup uncooked brown rice (make recipe below)\nlime wedges for serving\n",
        "3 tsps canola oil, divided\n1 lb catfish fillets, patted dry and coarsely chopped\n1/2 cup diced ham\n1 lemon, cut into quarters\n1/4 tsp freshly ground pepper\n1 medium red bell pepper, diced\n2 small russet potatoes\n1/4 tsp salt\n1 bunch scallions, sliced\n1 Tbsp whole-grain mustard\n",
        "1 1/2 lb baking potatoes\n1 Tbsp balsamic vinegar\n4 Tbsp butter\n4 eggs\n2 cups cherry or grape tomatoes\n2 Tbsp olive oil\n1 large onion, finely chopped\n12 small breakfast sausage links\nsea salt and freshly ground black pepper\n",
        "1 cup buttermilk\n1 cup cracker crumbs\n1 egg\n1 cup macadamia nuts (walnuts work well, too)\n1 medium to large Maui onion\n3 tablespoons of olive oil\n",
        "1/2 cup whole cherry tomatoes\n1 teaspoon dijon mustard\n1 garlic clove\n3 slices prosciutto ham torn into pieces\nfresh cracked pepper and kosher salt\n15 ciliegine mozzarella, cut in half\n3/4 cup olive oil\nfresh cracked black pepper\n3 cups spring salad mix\n1 /4 cup sherry vinegar\n",
        "2 tablespoons all-purpose flour\n6 medium Golden Delicious or Granny Smith apples (about 2½ pounds), peeled, cored and thinly sliced\n1 tablespoon granulated sugar\n1½ teaspoons ground cinnamon\n½ teaspoon ground nutmeg\n2 tablespoons ice water\n1 tablespoon lemon juice\n¼ cup light brown sugar\n2 tablespoons maple syrup\n½ teaspoon salt\n¼ cup solid vegetable shortening, chilled, cut into 2 pieces\n6 tablespoons chilled unsalted butter, cut into ½-inch cubes\n2 tablespoons vodka, chilled\n½ cup walnuts, coarsely chopped\n",
        "½ cup apple cider vinegar\n1 small bay leaf\n½ tsp. black peppercorns\n1 small clove garlic, peeled\n1 large red onion, halved and thinly sliced (2 cups)\n½ tsp. salt\n1/3 cup sugar\n6 whole allspice\n",
        "3 cups barley\n3 carrots, chopped into small cubes\n2 7 oz canned clams, drained\n6 oz dried chorizo, chopped\n2 oz fresh parsley, chopped\n6 garlic cloves, chopped\nLemon wedges, for serving, optional\n2 tbsp olive oil\n1 large onion, chopped\n1 cup frozen peas\n1 tsp Himalayan salt\nPepper flakes, optional\n3 tbsp tomato paste\n"
    ]
}