{"version":1,"created":"2026-09-30","title":"Top-rated recipes from ten sites","selection":"Recipes sampled from each site's sitemap on 2026-09-30, kept only when the page's own rating was 4.5 or better with enough ratings behind it (site-dependent floor from 10 on Serious Eats to 200 on Allrecipes). Names de-duplicated across sites. Allrecipes includes a second pass aimed at barbecue, grilling and cocktail recipes.","sites":[{"id":"allrecipes","name":"Allrecipes","home":"https://www.allrecipes.com","count":120},{"id":"foodnetwork","name":"Food Network","home":"https://www.foodnetwork.com","count":70},{"id":"bbcgoodfood","name":"BBC Good Food","home":"https://www.bbcgoodfood.com","count":69},{"id":"eatingwell","name":"EatingWell","home":"https://www.eatingwell.com","count":45},{"id":"seriouseats","name":"Serious Eats","home":"https://www.seriouseats.com","count":38},{"id":"simplyrecipes","name":"Simply Recipes","home":"https://www.simplyrecipes.com","count":60},{"id":"recipetineats","name":"RecipeTin Eats","home":"https://www.recipetineats.com","count":70},{"id":"sallysbakingaddiction","name":"Sally's Baking Addiction","home":"https://sallysbakingaddiction.com","count":58},{"id":"foodcom","name":"Food.com","home":"https://www.food.com","count":68},{"id":"tasteofhome","name":"Taste of Home","home":"https://www.tasteofhome.com","count":22}],"recipes":[{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/8857/curried-honey-mustard-chicken/","rating":4.5,"ratingCount":1121,"recipe":{"@type":"Recipe","name":"Curried Honey Mustard Chicken","description":"This chicken is marinated in curry powder, Dijon mustard, butter, and honey, then baked in the oven until flavorful, tender, and juicy for an easy meal.","image":"https://www.allrecipes.com/thmb/e9AQJ01Fk34_vRbmvOsuKwXl_3I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4522243-018569fa8a774f4992da8b1bfb8d67f5.jpg","recipeYield":"4","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT270M","recipeIngredient":["0.33333334326744 cup butter, melted","0.33333334326744 cup honey","0.25 cup Dijon-style prepared mustard","4 teaspoons curry powder","1 pinch ground cayenne pepper","4 skinless, boneless chicken breasts"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine melted butter, honey, mustard, curry powder, and cayenne powder in a large bowl; mix well. Place chicken breasts in a 9x13-inch baking dish and pour honey-mustard mixture over chicken. Cover the dish with aluminum foil and marinate in the refrigerator for at least 4 hours or overnight."},{"@type":"HowToStep","text":"Preheat the oven to 375 degrees F (190 degrees C)."},{"@type":"HowToStep","text":"Bake the foil-covered dish in the preheated oven for 10 minutes. Remove the foil and continue baking until chicken is no longer pink and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."}],"recipeCategory":["Dinner"],"recipeCuisine":["World"],"author":"Allrecipes Member","aggregateRating":{"ratingValue":4.5,"ratingCount":1121}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/206953/authentic-cincinnati-chili/","rating":4.8,"ratingCount":303,"recipe":{"@type":"Recipe","name":"Authentic Cincinnati Chili","description":"Cincinnati chili is Ohio-style comfort food! This recipe will feed a crowd; serve over hot spaghetti or have it 4-Way with onions and Cheddar cheese.","image":"https://www.allrecipes.com/thmb/km3FT5pEBJDlyR4QFtAft0xpH7A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/206953-authentic-cincinnati-chili-ddmfs-4x3-step-04-1543-47e33d88efb647578b288af337d206e0.jpg","recipeYield":"10","prepTime":"PT15M","cookTime":"PT210M","totalTime":"PT225M","recipeIngredient":["2 pounds lean ground beef","1 quart water, or amount to cover","2 onions, finely chopped","1 (15 ounce) can tomato sauce","2 tablespoons vinegar","4 cloves garlic, minced","2 teaspoons Worcestershire sauce","0.5 (1 ounce) square unsweetened chocolate","0.25 cup chili powder","1.5 teaspoons salt","1 teaspoon ground cumin","1 teaspoon ground cinnamon","0.5 teaspoon ground cayenne pepper","5 whole cloves","5 whole allspice berries","1 bay leaf"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather the ingredients."},{"@type":"HowToStep","text":"Place ground beef in a large pan, cover with cold water, and bring to a boil, stirring and breaking up beef with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes."},{"@type":"HowToStep","text":"Add onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and chocolate. Stir in chili powder, salt, cumin, cinnamon, and cayenne pepper until well mixed. Add cloves, allspice berries, and bay leaf."},{"@type":"HowToStep","text":"Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent chili from burning."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"Melissa Hamilton","aggregateRating":{"ratingValue":4.8,"ratingCount":303}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/245272/chef-johns-roasted-butternut-squash-soup/","rating":4.8,"ratingCount":272,"recipe":{"@type":"Recipe","name":"Chef John's Roasted Butternut Squash Soup","description":"This roasted butternut squash soup features tender squash, carrots, and garlic that have been roasted for a more intense sweet and savory flavor.","image":"https://www.allrecipes.com/thmb/1xsFWV69KGGNYD18SeVmdMjVMPo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/245272-Chef-Johns-Roasted-Butternut-Squash-Soup-DDMFS-001-4x3-41edb2586f774a64a7240e13d7765ce2.jpg","recipeYield":"6","prepTime":"PT25M","cookTime":"PT115M","totalTime":"PT140M","recipeIngredient":["1 tablespoon olive oil","1 chopped onion","1 cup sliced carrots","6 whole garlic cloves, peeled","2 teaspoons kosher salt, or to taste - divided","1 (3 1/2) pound butternut squash, halved lengthwise and seeded","6 cups chicken broth, plus more if needed","2 tablespoons maple syrup","2 tablespoons cider vinegar","1 pinch cayenne pepper","0.5 cup creme fraiche","1 tablespoon chopped fresh chives","3 tablespoons unsalted butter","6 large sage leaves"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C)."},{"@type":"HowToStep","text":"Start the soup: Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a big pinch of salt; toss until vegetables are coated in oil. Place squash halves onto the chopped vegetables with the cut sides facing up. Sprinkle squash with additional salt."},{"@type":"HowToStep","text":"Roast in the preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Remove from the oven and allow vegetables to cool a bit."},{"@type":"HowToStep","text":"While the vegetables are cooling, make the brown butter: Melt butter in a saucepan over medium heat. When butter foams and starts to turn golden brown, reduce the heat to low. When butter turns from golden to a light, nutty brown, remove from the heat and immediately stir in sage leaves."},{"@type":"HowToStep","text":"Finish the soup: Scoop out squash flesh and place into a large stockpot with remaining roasted vegetables. Stir in chicken broth, brown butter mixture, and maple syrup. Place the pot over high heat and bring to a simmer. Reduce the heat to low and slowly simmer to blend flavors, 45 to 60 minutes. Remove from the heat."},{"@type":"HowToStep","text":"Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits."},{"@type":"HowToStep","text":"If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in cider vinegar, a pinch of salt if needed, and cayenne pepper. Garnish each serving with a dollop of crème fraîche and chopped chives."}],"recipeCategory":["Soup"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"John Mitzewich","aggregateRating":{"ratingValue":4.8,"ratingCount":272}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/19490/my-crab-cakes/","rating":4.5,"ratingCount":1009,"recipe":{"@type":"Recipe","name":"My Crab Cakes","description":"This crab cake recipe features canned crabmeat with green onion, egg, mayo, Old Bay, and crackers coated in bread crumbs, then pan-fried until golden.","image":"https://www.allrecipes.com/thmb/7_gnTuX_e0u-XgdO0bWNJiEwBuc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8551969-my-crab-cakes-David-West-1x1-1-ddbce4ceefec4d5cb3cfb7c3c00cb27d.jpg","recipeYield":["10","10 crab cakes"],"prepTime":"PT20M","cookTime":"PT10M","totalTime":"PT30M","recipeIngredient":["2 tablespoons olive oil","6 green onions, chopped","1 (16 ounce) can canned crabmeat, drained","8 ounces buttery round crackers, crushed","1 egg","1 tablespoon mayonnaise","1 teaspoon dry mustard","1 teaspoon garlic powder","0.5 teaspoon ground cayenne pepper","0.25 teaspoon Old Bay Seasoning TM","salt to taste","1 cup panko (Japanese bread crumbs) or regular dry bread crumbs","0.5 cup olive oil, or as needed"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat 2 tablespoons olive oil in a large skillet over high heat. Sauté green onions in hot oil until tender; set aside to cool slightly."},{"@type":"HowToStep","text":"Combine crabmeat, sautéed green onions, crushed crackers, egg, mayonnaise, dry mustard, garlic powder, cayenne pepper, garlic powder, Old Bay seasoning, salt, and pepper. Form into ten 1/2-inch-thick patties."},{"@type":"HowToStep","text":"Place bread crumbs in a shallow bowl. Press patties in bread crumbs to coat."},{"@type":"HowToStep","text":"Heat 1/2 cup olive oil in a large skillet over medium-high heat. Cook patties in hot oil until golden brown on each side. Drain briefly on a paper towel-lined plate and serve hot."}],"recipeCategory":["Dinner","Appetizer"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"Rod Mowery","aggregateRating":{"ratingValue":4.5,"ratingCount":1009}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/81969/slow-cooker-chile-verde/","rating":4.6,"ratingCount":331,"recipe":{"@type":"Recipe","name":"Slow Cooker Chile Verde","description":"This slow cooker chili verde recipe is easy to make with cubed pork shoulder simmered in a flavorful tomato and jalapeño broth until tender and juicy.","image":"https://www.allrecipes.com/thmb/-0fIr7SepDQ8eABAb92zYXD4yZI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9351659-93abc208f942486891863fc6713e1b6b.jpg","recipeYield":"8","prepTime":"PT20M","cookTime":"PT430M","totalTime":"PT450M","recipeIngredient":["3 tablespoons olive oil","0.5 cup onion, chopped","2 cloves garlic, minced","3 pounds boneless pork shoulder, cubed","5 (7 ounce) cans green salsa","1 (14.5 ounce) can diced tomatoes","1 (4 ounce) can diced jalapeno peppers"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add pork and cook, stirring occasionally, until browned on all sides. Transfer pork mixture to a slow cooker and stir in salsa, tomatoes, and jalapeño peppers."},{"@type":"HowToStep","text":"Cover and cook on High for 3 hours. Reduce to Low and cook, 4 to 5 more hours."}],"recipeCategory":["Dinner"],"recipeCuisine":["Mexican Inspired"],"author":"falconemomma","aggregateRating":{"ratingValue":4.6,"ratingCount":331}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/213656/amazing-crusted-chicken/","rating":4.5,"ratingCount":333,"recipe":{"@type":"Recipe","name":"Amazing Crusted Chicken","description":"For this amazing crusted chicken recipe, chicken breasts are coated with mayonnaise, cheese-flavored crackers, French-fried onions, and sesame seeds.","image":"https://www.allrecipes.com/thmb/OzrX0QQufzgFcs_koy3A-WIfvbc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6531376-759be6ff2e6c4d7c8127b996b6fffab5.jpg","recipeYield":"4","prepTime":"PT25M","cookTime":"PT35M","totalTime":"PT60M","recipeIngredient":["2 cups cheese flavored crackers (such as Cheez-It®), crushed","1 cup French-fried onions, crushed","0.5 cup Italian bread crumbs","2 teaspoons sesame seed, toasted","salt and ground black pepper to taste","4 skinless, boneless chicken breast halves - cut in half","3 tablespoons mayonnaise"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 450 degrees F (230 degrees C). Coat a baking dish with cooking spray."},{"@type":"HowToStep","text":"Combine crackers, onions, bread crumbs, sesame seeds, salt, and black pepper in a bowl; set aside."},{"@type":"HowToStep","text":"Wash and pat dry chicken breasts. Spread a thin layer of mayonnaise on one side of each breast; press into cracker mixture, mayonnaise-side down. Spread a thin layer of mayonnaise on other side of each breast; cover with cracker mixture, patting firmly until it adheres. Place coated chicken breasts into the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly coat chicken with cooking spray."},{"@type":"HowToStep","text":"Bake in the preheated oven until breasts are no longer pink in centers and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C)."}],"recipeCategory":["Dinner","Snack"],"recipeCuisine":["American"],"author":"Chefbound","aggregateRating":{"ratingValue":4.5,"ratingCount":333}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/23644/ricardos-pizza-crust/","rating":4.7,"ratingCount":271,"recipe":{"@type":"Recipe","name":"Ricardo's Pizza Crust","description":"This herb laced pizza crust is mixed in the bread machine but baked in the oven. Add your favorite toppings to make a delicious main dish.","image":"https://www.allrecipes.com/thmb/cncB3QiTRT1dRq_UwVYlSAi0BVM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7809826-33a1d86a70284c5d8285b1e132b24232.jpg","recipeYield":["10","16 - inch crust"],"prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT75M","recipeIngredient":["1 cup warm water (110 degrees F/45 degrees C)","3 tablespoons olive oil","3 tablespoons white sugar","1 teaspoon salt","2.5 cups bread flour","2 teaspoons minced garlic","2.25 teaspoons active dry yeast","0.5 teaspoon dried oregano","0.5 teaspoon dried basil leaves"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine water, olive oil, sugar, salt in pan of bread machine Add flour, then sprinkle garlic on flour. Lastly add yeast."},{"@type":"HowToStep","text":"Turn machine on dough cycle. As the dough mixes, sprinkle on oregano and basil until it suits you for color and taste. Let mix for about 15 to 30 minutes. Let the dough rest from 5 to 30 minutes. The longer it rests, the thicker and more tasty the crust. Meanwhile, preheat oven to 475 degrees F (245 degrees C)."},{"@type":"HowToStep","text":"Roll out dough on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray. Place dough on pan and add your choice of pizza toppings."},{"@type":"HowToStep","text":"Bake in preheated oven until golden brown, about 12 to 15 minutes."}],"recipeCuisine":["Italian"],"author":"Richard Maloy","aggregateRating":{"ratingValue":4.7,"ratingCount":271}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/17292/cornbread-muffins-i/","rating":4.6,"ratingCount":636,"recipe":{"@type":"Recipe","name":"Cornbread Muffins ","description":"These sweet cornbread muffins are tender and buttery. They're made with corn kernels as well as cornmeal for a bigger corn taste.","image":"https://www.allrecipes.com/thmb/BBnDseQVEy30lDktdRgM9iOVIPo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/17292-cornbread-muffins-sunny-days-nora-4x3-31718a1fbd7545b489333544ad69becb.jpg","recipeYield":["12","12 muffins"],"prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","recipeIngredient":["0.66666668653488 cup white sugar","0.5 cup butter, softened","0.25 cup honey","2 eggs","0.5 teaspoon salt","1.5 cups all-purpose flour","0.75 cup cornmeal","0.5 teaspoon baking powder","0.5 cup milk","0.75 cup frozen corn kernels, thawed"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups."},{"@type":"HowToStep","text":"Beat sugar, butter, honey, eggs, and salt together in a large bowl until well combined. Mix in flour, cornmeal, and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups."},{"@type":"HowToStep","text":"Bake in the preheated oven until a toothpick inserted into center of a muffin comes out clean, about 20 to 25 minutes."}],"recipeCategory":["Dinner","Bread"],"recipeCuisine":["American"],"author":"Lisa Kreft","aggregateRating":{"ratingValue":4.6,"ratingCount":636}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/219171/classic-meatloaf/","rating":4.6,"ratingCount":687,"recipe":{"@type":"Recipe","name":"Classic Meatloaf","description":"Chef John's traditional meatloaf recipe uses classic ingredients like sautéed vegetables, spices, and bread crumbs. An old-fashioned glaze adds flavor to every slice.","image":"https://www.allrecipes.com/thmb/ELXh-l3O-rlXPcsZ7GkSM6aMbUs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/219171-classic-meatloaf-DDMFS-4x3-6b2d4a8c103146c1856eb0bf135bbffe.jpg","recipeYield":"10","prepTime":"PT30M","cookTime":"PT60M","totalTime":"PT90M","recipeIngredient":["1 medium carrot, coarsely chopped","1 rib celery, coarsely chopped","0.5 medium onion, coarsely chopped","0.5 medium red bell pepper, coarsely chopped","4 white mushrooms, coarsely chopped","3 cloves garlic, coarsely chopped","2.5 pounds ground chuck","1 tablespoon Worcestershire sauce","1 large egg, beaten","1 teaspoon dried Italian herbs","2 teaspoons salt","1 teaspoon ground black pepper","0.5 teaspoon cayenne pepper","1 cup plain bread crumbs","2 tablespoons brown sugar","2 tablespoons ketchup","2 tablespoons Dijon mustard","1 teaspoon Sriracha sauce, or to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients."},{"@type":"HowToStep","text":"Preheat the oven to 325 degrees F (165 degrees C). Line a baking dish with lightly greased foil."},{"@type":"HowToStep","text":"Place carrot, celery, onion, bell pepper, mushrooms, and garlic in a food processor; pulse until very finely chopped, almost to a purée. Transfer to a large mixing bowl."},{"@type":"HowToStep","text":"Add ground chuck to the vegetables, along with Worcestershire sauce, egg, Italian herbs, salt, black pepper, and cayenne. Mix gently with a wooden spoon until ingredients are just combined. Sprinkle in bread crumbs and gently mix with your fingertips until just combined; don't overmix."},{"@type":"HowToStep","text":"Shape the mixture into a loaf, about 4 inches high by 6 inches across. Place in the prepared baking pan."},{"@type":"HowToStep","text":"Bake in the preheated oven just until the meatloaf is hot, about 15 minutes."},{"@type":"HowToStep","text":"Meanwhile, stir brown sugar, ketchup, Dijon, and Sriracha for glaze in a small bowl until brown sugar has dissolved."},{"@type":"HowToStep","text":"Remove meatloaf from the oven. Spoon glaze on the top of the meatloaf with the back of a spoon, then pull a tiny bit glaze down the sides."},{"@type":"HowToStep","text":"Return to the oven, and bake until no longer pink inside, 45 to 75 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C), so start checking at 45 minutes and continue baking until meatloaf reaches that temperature. Cooking time will depend on shape and thickness of the meatloaf."},{"@type":"HowToStep","text":"Serve hot and enjoy!"}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"John Mitzewich","aggregateRating":{"ratingValue":4.6,"ratingCount":687}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/70935/taqueria-style-tacos-carne-asada/","rating":4.7,"ratingCount":1276,"recipe":{"@type":"Recipe","name":"Taqueria-Style Tacos - Carne Asada","description":"Tender carne asada tacos with flavorsome strips of marinated steak in soft tortillas with homemade spicy salsa and cotija cheese - just like you'd get at a taqueria!","image":"https://www.allrecipes.com/thmb/vG-of0Xa0W0eodSXPWV1KXD009U=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/70935-taqueria-style-tacos-mfs-3x2-35-9145991a0ef94ceb8be05ae8d6be4f0f.jpg","recipeYield":"16","prepTime":"PT30M","cookTime":"PT30M","totalTime":"PT120M","recipeIngredient":["3 pounds flank steak","0.5 cup soy sauce","0.5 cup olive oil","0.33333334326744 cup white vinegar","4 cloves garlic, minced","2 limes, juiced","1 teaspoon salt","1 teaspoon ground black pepper","1 teaspoon ground white pepper","1 teaspoon garlic powder","1 teaspoon chili powder","1 teaspoon dried oregano","1 teaspoon ground cumin","1 teaspoon paprika","1 white onion, chopped","0.5 cup chopped fresh cilantro","1 lime, juiced","4 dried New Mexico chile pods","2 large tomatoes, chopped","1 white onion, quartered","4 cloves garlic, peeled","2 jalapeno peppers, chopped","1 pinch salt and black pepper","1 (32 ounce) package corn tortillas","2 cups grated cotija cheese","2 limes, cut into wedges"],"recipeInstructions":[{"@type":"HowToStep","text":"Lay flank steak in a large glass baking dish."},{"@type":"HowToStep","text":"Make the marinade: Whisk soy sauce, oil, vinegar, 4 cloves of garlic, juice of two limes, salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika together in a bowl until well blended; pour over steak, turning to coat both sides. Cover the dish with plastic wrap and marinate in the refrigerator for 1 to 8 hours."},{"@type":"HowToStep","text":"Make the relish: Stir onion, cilantro, and lime juice together in a small bowl. Set aside."},{"@type":"HowToStep","text":"Make the salsa: Preheat the oven to 450 degrees F (230 degrees C). Heat a skillet over medium-high heat. Add chile pods and toast for a few minutes; transfer pods to a bowl of water and soak for 30 minutes."},{"@type":"HowToStep","text":"Place tomatoes, 1 onion, 4 cloves of garlic, and jalapeños onto a baking sheet. Roast in the preheated oven until vegetables are toasted, about 20 minutes."},{"@type":"HowToStep","text":"Transfer vegetables into a blender or food processor. Add soaked chiles, salt, and pepper; puree until smooth."},{"@type":"HowToStep","text":"Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cut the marinated flank steak into cubes or strips. Heat vegetable oil in a large skillet over medium-high heat. Add steak; cook and stir until cooked through and most of the liquid has evaporated."},{"@type":"HowToStep","text":"Warm tortillas in a dry skillet over low heat for about a minute on each side."},{"@type":"HowToStep","text":"Place some steak on each tortilla; top with relish and prepared salsa. Sprinkle with cotija cheese. Garnish with lime wedges and serve."}],"recipeCategory":["Dinner"],"recipeCuisine":["Mexican"],"keywords":"publisher-tested","author":"stanicks","aggregateRating":{"ratingValue":4.7,"ratingCount":1276}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/12776/louisiana-shrimp-creole-ii/","rating":4.6,"ratingCount":412,"recipe":{"@type":"Recipe","name":"Louisiana Shrimp Creole","description":"In this tasty shrimp Creole recipe, shrimp are simmered in a tomato and green bell pepper sauce. Add as much chili and hot sauce as you can handle!","image":"https://www.allrecipes.com/thmb/qwF_ZFcJ7rswa-Ost1ZW7Dvv_n4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6651-Louisiana-Shrimp-Creole-II-ddmfs-4x3-114-b15ac8c027114d7da814b6706db80778.jpg","recipeYield":"5","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","recipeIngredient":["3 tablespoons butter","0.5 cup finely diced onion","0.5 cup chopped green bell pepper","0.5 cup chopped celery","2 cloves garlic, minced","2 tablespoons cornstarch","1 (14.5 ounce) can stewed tomatoes","1 (8 ounce) can tomato sauce","1 cup water","1 tablespoon Worcestershire sauce","2 teaspoons Cajun seasoning","1 teaspoon chili powder","1 dash hot pepper sauce","1 pound medium shrimp - peeled and deveined","1 tablespoon lemon juice","2 teaspoons chopped fresh thyme"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients."},{"@type":"HowToStep","text":"Melt butter in a 2-quart saucepan over medium heat; stir in onion, green pepper, celery, and garlic. Cook and stir until onion has softened and bell pepper is tender, about 5 to 7 minutes."},{"@type":"HowToStep","text":"Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, Cajun seasoning, and hot pepper sauce. Bring to a boil, stirring frequently."},{"@type":"HowToStep","text":"Stir in shrimp, lemon juice, and fresh thyme; cook until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner"],"recipeCuisine":["Southern"],"keywords":"publisher-tested","author":"katrina berry","aggregateRating":{"ratingValue":4.6,"ratingCount":412}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/15654/tres-leches-cake/","rating":4.6,"ratingCount":396,"recipe":{"@type":"Recipe","name":"Tres Leches Cake","description":"Try this tres leches cake recipe for a sweet and delicious dessert! A light sponge cake soaks up three types of milk and is frosted with whipped cream.","image":"https://www.allrecipes.com/thmb/i_7KuageT02fwPmDpCmr1D8rQaU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3206484-72f2ba35baea4798ac6977696617c96b.jpg","recipeYield":["8","1 9-inch cake"],"prepTime":"PT25M","cookTime":"PT45M","totalTime":"PT150M","recipeIngredient":["cooking spray with flour","1 cup white sugar, divided","5 large eggs, separated, divided","1 cup all-purpose flour","0.33333334326744 cup milk","1.5 teaspoons baking powder","1 teaspoon vanilla extract","1 (14 ounce) can sweetened condensed milk","1 (12 fluid ounce) can evaporated milk","1 pint heavy whipping cream, divided","10 maraschino cherries"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the cake: Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with floured cooking spray."},{"@type":"HowToStep","text":"Beat 3/4 cup sugar and egg yolks in a mixing bowl with an electric mixer until light in color and doubled in volume. Stir in flour, milk, baking powder, and vanilla."},{"@type":"HowToStep","text":"Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, continuing to beat until medium peaks form. Fold 1/3 of the egg white mixture into the egg yolk mixture to lighten it. Fold in remaining egg whites, then pour batter into the prepared pan."},{"@type":"HowToStep","text":"Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Loosen the edges with a knife, then remove the sides. Let cake cool completely on the wire rack, about 20 more minutes."},{"@type":"HowToStep","text":"Invert cake onto a deep serving plate and remove the pan bottom. Pierce the cake all over with a two-pronged meat fork or a cake tester."},{"@type":"HowToStep","text":"Make the filling and topping: Mix condensed milk, evaporated milk, and 1/4 cup whipping cream together in a bowl. Measure 1 cup milk mixture and refrigerate for another use. Slowly pour remaining milk mixture over the cake until absorbed."},{"@type":"HowToStep","text":"Pour remaining whipping cream into a chilled glass or metal bowl. Beat with an electric mixer until it thickens and reaches spreading consistency. Spread whipped cream over cake and garnish with cherries."},{"@type":"HowToStep","text":"If not serving immediately, refrigerate until ready to serve."}],"recipeCategory":["Dessert"],"recipeCuisine":["Mexican"],"author":"Monica Jimenez","aggregateRating":{"ratingValue":4.6,"ratingCount":396}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/12558/grandmas-secret-pie-crust/","rating":4.6,"ratingCount":358,"recipe":{"@type":"Recipe","name":"Grandma’s Secret Pie Crust","description":"The secret’s out! A great basic pie crust from Grandma’s secret recipes. Vinegar is the key to this dough that rolls out perfectly, and the bakes beautifully.","image":"https://www.allrecipes.com/thmb/wsEa6djqotDl9OU5Xqx_gBjZCv0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/172575-bfa3e324eaba426d8641748809d8af20.jpg","recipeYield":["16","2 crusts"],"prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","recipeIngredient":["3 cups all-purpose flour","1 teaspoon salt","1.25 cups shortening","1 egg, beaten","1 tablespoon distilled white vinegar","4 tablespoons water"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 425 degrees F (220 degrees C)."},{"@type":"HowToStep","text":"In large bowl mix flour and salt. Cut in shortening with two butter knives."},{"@type":"HowToStep","text":"In a separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in."},{"@type":"HowToStep","text":"Roll out dough, and fit into two 9-inch pie pans."},{"@type":"HowToStep","text":"Bake in the preheated oven for 12 minutes."}],"recipeCategory":["Dessert"],"recipeCuisine":["American"],"author":"Felicia Bass","aggregateRating":{"ratingValue":4.6,"ratingCount":358}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/17919/sausage-gravy-iii/","rating":4.7,"ratingCount":417,"recipe":{"@type":"Recipe","name":"Sausage Gravy III","description":"This is a simple and great recipe for sausage gravy that you can serve over hot biscuits. This is a great breakfast treat. Hearty and delectable.","image":"https://www.allrecipes.com/thmb/PlD5Xh7nmChQdYRNtKOSfflmi0c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/500551-ba0bd5af30374f05942ce11443b708fb.jpg","recipeYield":["4","4 servings"],"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["1 pound ground pork sausage","2 tablespoons margarine","0.25 cup all-purpose flour","4 cups milk","salt and pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty."},{"@type":"HowToStep","text":"Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste."}],"recipeCategory":["Sauce"],"recipeCuisine":["American"],"author":"Bonnie","aggregateRating":{"ratingValue":4.7,"ratingCount":417}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/139977/grandma-jeanettes-amazing-german-red-cabbage/","rating":4.8,"ratingCount":576,"recipe":{"@type":"Recipe","name":"Grandma Jeanette's Amazing German Red Cabbage","description":"This German red cabbage recipe is easy to make with shredded red cabbage, apples, sugar, and cider vinegar for a deliciously sweet and sour side dish.","image":"https://www.allrecipes.com/thmb/rOSK5MnTUQ3BDX2O7ON0Gsi7dFQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/139977-grandma-jeanettes-amazing-german-red-cabbage-France-Cevallos-_AlternateHorizontal-4x3-6387cde86ce3415988dc28e47b3e3347.jpg","recipeYield":"4","prepTime":"PT10M","cookTime":"PT65M","totalTime":"PT75M","recipeIngredient":["5 cups shredded red cabbage","1 cup sliced green apples","0.25 cup white sugar","2 tablespoons butter","0.33333334326744 cup apple cider vinegar","3 tablespoons water","2.25 teaspoons salt","0.25 teaspoon ground black pepper","0.25 teaspoon ground cloves"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients."},{"@type":"HowToStep","text":"Place cabbage, apples, sugar, and butter into a large pot. Pour in vinegar and water, then add salt, pepper, and cloves. Bring to a boil over medium-high heat."},{"@type":"HowToStep","text":"Reduce heat to low, cover, and simmer until the cabbage is tender, 1 ½ to 2 hours."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Side Dish","Dinner"],"recipeCuisine":["German"],"keywords":"publisher-tested","author":"Sara Nolan Jennings","aggregateRating":{"ratingValue":4.8,"ratingCount":576}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/23773/quiche-supreme/","rating":4.9,"ratingCount":276,"recipe":{"@type":"Recipe","name":"Quiche Supreme","description":"This quiche recipe makes the best hearty quiches with tender veggies and ham, baked in a flaky crust with herby egg filling and plenty of cheese.","image":"https://www.allrecipes.com/thmb/SFtzlO8k4AAAuw4pODmaoiCtA2Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/23773-quiche-supreme-PICS-Beauty-4x3-af8bd2f7322e483f8361a9e072aa0254.jpg","recipeYield":["16","2 (9-inch) quiches"],"prepTime":"PT15M","cookTime":"PT70M","totalTime":"PT85M","recipeIngredient":["2 (9 inch) deep dish frozen pie crusts","1 small onion, finely chopped","1 (4.5 ounce) can mushrooms, drained and chopped","1 tablespoon finely chopped green bell pepper","2 cups heavy cream","6 eggs","12 ounces cooked ham, chopped","8 ounces shredded Monterey Jack cheese","8 ounces shredded Swiss cheese","0.5 teaspoon vinegar","0.125 teaspoon dried tarragon","1 pinch garlic powder","1 pinch ground nutmeg","1 pinch dried parsley","salt and pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F (175 degrees C)."},{"@type":"HowToStep","text":"Par-bake crusts in the preheated oven for 10 minutes. Set aside to cool on a wire rack."},{"@type":"HowToStep","text":"Sauté onion, mushrooms, and green pepper in a large skillet until onion is soft and translucent. Remove from heat and set aside."},{"@type":"HowToStep","text":"Whisk together cream and eggs in a large bowl until well combined. Stir in ham, Jack cheese, Swiss cheese, and sautéed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling evenly between par-baked pie crusts."},{"@type":"HowToStep","text":"Bake in the preheated oven until filling is set and crusts are golden brown, 55 to 60 minutes."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"prissycat","aggregateRating":{"ratingValue":4.9,"ratingCount":276}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/195042/island-style-fried-rice/","rating":4.7,"ratingCount":205,"recipe":{"@type":"Recipe","name":"Island-Style Fried Rice","description":"This Hawaiian fried rice with egg features beloved island delicacies such as pineapple, Chinese lup cheong pork sausage, and Spam for a popular meal.","image":"https://www.allrecipes.com/thmb/DdubGFIkSeITNin7yenEGttjkMY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/406386-dc23d08c419546f9966c98004f304a33.jpg","recipeYield":"6","prepTime":"PT10M","cookTime":"PT40M","totalTime":"PT50M","recipeIngredient":["3 cups water","1.5 cups uncooked jasmine rice","2 teaspoons canola oil","1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed","0.5 cup sliced Chinese sweet pork sausage (lup cheong)","3 eggs, beaten","2 tablespoons canola oil","0.5 teaspoon garlic powder","1 (8 ounce) can pineapple chunks, drained","3 tablespoons oyster sauce","0.5 cup chopped green onion"],"recipeInstructions":[{"@type":"HowToStep","text":"Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Let rice cool completely."},{"@type":"HowToStep","text":"Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook and stir luncheon meat and sausage in hot oil until browned. Remove meat mixture to a plate. Pour beaten eggs into the same skillet; cook and stir until eggs are scrambled. Transfer eggs to the plate with meat mixture."},{"@type":"HowToStep","text":"Heat 2 tablespoons oil in the same skillet over medium heat. Cook and stir cooled rice in hot oil until heated through and beginning to brown, about 2 minutes. Add garlic powder; toss rice to develop garlic taste, about 1 minute. Stir in cooked meats, scrambled eggs, pineapple, and oyster sauce. Cook and stir until well combined and heated through, 2 to 3 minutes. Stir in green onion to serve."}],"recipeCategory":["Dinner","Lunch"],"recipeCuisine":["Hawaiian"],"author":"chen","aggregateRating":{"ratingValue":4.7,"ratingCount":205}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/244458/buttered-noodles/","rating":4.7,"ratingCount":288,"recipe":{"@type":"Recipe","name":"Buttered Noodles","description":"These saucy buttered noodles with Parmesan cheese are simple to make and perfect to serve as-is for a main dish or as a delicious side for meatballs.","image":"https://www.allrecipes.com/thmb/IAP81Be7Nyly6t_Wkq1uYKzH-qo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/244458-buttered-noodles-DDMFS-4x3-b9931662efa64b37883c0f73b296b124.jpg","recipeYield":"8","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","recipeIngredient":["1 (16 ounce) package fettuccine noodles","6 tablespoons butter, cut into pieces","0.33333334326744 cup grated Parmesan cheese","salt and ground black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients."},{"@type":"HowToStep","text":"Fill a large pot with lightly salted water; bring to a rolling boil."},{"@type":"HowToStep","text":"Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 8 to 10 minutes."},{"@type":"HowToStep","text":"Drain; return pasta to the pot. Stir in butter, Parmesan cheese, salt, and black pepper until evenly combined."},{"@type":"HowToStep","text":"Serve hot and enjoy!"}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"elohel","aggregateRating":{"ratingValue":4.7,"ratingCount":288}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/42657/pattis-mussels-a-la-mariniere/","rating":4.7,"ratingCount":343,"recipe":{"@type":"Recipe","name":"Patti's Mussels à la Marinière","description":"Patti's mussels à la marinière recipe steams mussels in wine, garlic, parsley, tomatoes, and onions. It will make you think you're in the south of France.","image":"https://www.allrecipes.com/thmb/MOpY6519i6Yf5IKQCKg5pKV4D34=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1033751-613f125bf6504e6597adeae53ce7aa9f.jpg","recipeYield":"6","prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT55M","recipeIngredient":["50 fresh mussels, scrubbed and debearded","2 tablespoons extra virgin olive oil","5 cloves garlic, minced","3 roma (plum) tomatoes, chopped","3 green onions, chopped","1 cup white wine","1 bunch fresh parsley, chopped","2 tablespoons margarine or butter","salt and pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Place mussels in a large bowl with enough cold water to cover; soak to remove any dirt or sand, about 20 minutes."},{"@type":"HowToStep","text":"Heat olive oil in a large stockpot over medium-low heat. Add garlic; cook 1 minute, but do not brown. Add tomatoes and green onions; cook until almost tender. Stir in wine, parsley, and margarine; bring to a boil. Boil until liquid has reduced by half, about 15 minutes; season with salt and black pepper."},{"@type":"HowToStep","text":"Add mussels to the pot, cover, and cook until shells are opened, about 10 minutes. Transfer mussels and sauce to a large serving bowl, discarding any mussels with unopened shells."}],"recipeCategory":["Dinner"],"recipeCuisine":["French"],"author":"Patti","aggregateRating":{"ratingValue":4.7,"ratingCount":343}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/86241/strawberry-avocado-salad/","rating":4.7,"ratingCount":464,"recipe":{"@type":"Recipe","name":"Strawberry Avocado Salad","description":"Strawberries and avocadoes sit atop mixed salad greens and are dressed with a honey vinaigrette dressing. I have served this countless times and I am always asked for the recipe, I also use this dressing on many other salads. Enjoy","image":"https://www.allrecipes.com/thmb/R8thJ_NYuvdn8iK2WP_YOzo_Ps4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/249003-6698154ce9f646fc879faeb052eeebf5.jpg","recipeYield":["2","2 servings"],"prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["2 tablespoons white sugar","2 tablespoons olive oil","4 teaspoons honey","1 tablespoon cider vinegar","1 teaspoon lemon juice","2 cups torn salad greens","1 avocado - peeled, pitted and sliced","10 strawberries, sliced","0.5 cup chopped pecans"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside."},{"@type":"HowToStep","text":"Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately."}],"recipeCategory":["Lunch"],"recipeCuisine":["American"],"author":"ENIGMA497","aggregateRating":{"ratingValue":4.7,"ratingCount":464}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/140877/easy-eggless-strawberry-ice-cream/","rating":4.8,"ratingCount":287,"recipe":{"@type":"Recipe","name":"Easy Strawberry Ice Cream","description":"This strawberry ice cream is egg-free and easy to make with mashed fresh strawberries, milk, and heavy cream for a delightfully fruity frozen dessert.","image":"https://www.allrecipes.com/thmb/pH8hoFfytcOT9XVK1DSmxv3L0OU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/140877-easy-eggless-strawberry-ice-cream-ddmfs-3x4-1-092e4d11b59049c8b3843014ea3c57f2.jpg","recipeYield":"8","prepTime":"PT10M","totalTime":"PT60M","recipeIngredient":["2 cups mashed fresh strawberries","2 cups whole milk","2 cups heavy cream","1 cup white sugar","2 teaspoons vanilla extract","0.25 teaspoon salt","2 drops red food coloring"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients."},{"@type":"HowToStep","text":"Combine mashed strawberries, milk, cream, sugar, vanilla, salt, and food coloring in a large bowl."},{"@type":"HowToStep","text":"Pour strawberry mixture into the freezer bowl of an ice cream maker; freeze according to the manufacturer's directions."},{"@type":"HowToStep","text":"Transfer ice cream to an airtight container and freeze until firm."}],"recipeCategory":["Dessert"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"ejw825","aggregateRating":{"ratingValue":4.8,"ratingCount":287}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/229566/salisbury-steak-with-mushrooms/","rating":4.6,"ratingCount":1340,"recipe":{"@type":"Recipe","name":"Salisbury Steak with Mushrooms","description":"This Salisbury steak with mushroom gravy recipe features seasoned beef patties and an easy homemade sauce for a classic, comforting dish.","image":"https://www.allrecipes.com/thmb/JYWOo618hDoGcdnjoOuMvmYTQuI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/229566-salisbury-steak-with-mushrooms-VAT-Beauty-4x3-38863bb3945745468f25e8c442aa8675.jpg","recipeYield":"4","prepTime":"PT15M","cookTime":"PT25M","totalTime":"PT40M","recipeIngredient":["1 pound lean ground beef","0.33333334326744 cup dry bread crumbs","0.25 cup chopped onions","1 egg, beaten","1 teaspoon salt","0.25 teaspoon ground black pepper","2 cups beef broth","1 large onion, thinly sliced","1 cup sliced mushrooms","3 tablespoons cornstarch","3 tablespoons water"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a large bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4-inch thick."},{"@type":"HowToStep","text":"Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm."},{"@type":"HowToStep","text":"Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"Krystal Wetter","aggregateRating":{"ratingValue":4.6,"ratingCount":1340}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/24758/down-home-baked-beans/","rating":4.7,"ratingCount":388,"recipe":{"@type":"Recipe","name":"Down Home Baked Beans","description":"Chili sauce is the secret ingredient in these beans baked with bacon, onion and brown sugar. This recipe can also be prepared in a slow cooker, if desired.","image":"https://www.allrecipes.com/thmb/HsSPEUCiLjVSr8gRX1qftM0Z36Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ALR-24758-down-home-baked-beans-VAT-4x3-3plain-ee498392e5ab49d6b35e46a124c40f37.jpg","recipeYield":["11","12 servings"],"prepTime":"PT10M","cookTime":"PT75M","totalTime":"PT85M","recipeIngredient":["1 pound bacon","2 (28 ounce) cans baked beans","1 (12 ounce) bottle chili sauce","1 large sweet onion, chopped","2 cups packed brown sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather the ingredients. Preheat oven to 350 degrees F (175 degrees C)."},{"@type":"HowToStep","text":"Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside."},{"@type":"HowToStep","text":"In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish."},{"@type":"HowToStep","text":"Bake in preheated oven for 45 minutes to 1 hour."},{"@type":"HowToStep","text":"Serve and enjoy!"}],"recipeCategory":["Dinner","Side Dish"],"recipeCuisine":["New England"],"keywords":"publisher-tested","author":"MEANJEANNE","aggregateRating":{"ratingValue":4.7,"ratingCount":388}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/20082/artichoke-spinach-lasagna/","rating":4.6,"ratingCount":1823,"recipe":{"@type":"Recipe","name":"Artichoke Spinach Lasagna","description":"This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.","image":"https://www.allrecipes.com/thmb/Cm_ah3vtOCiDwB-mFLlCDgF9P6Q=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4583532-artichoke-spinach-lasagna-DIZ9829-4x3-1-c7c96809cdbc4790af735e5ac3507ad7.jpg","recipeYield":["8","8 servings"],"prepTime":"PT20M","cookTime":"PT60M","totalTime":"PT80M","recipeIngredient":["cooking spray","9 uncooked lasagna noodles","1 onion, chopped","4 cloves garlic, chopped","1 (14.5 ounce) can vegetable broth","1 tablespoon chopped fresh rosemary","1 (14 ounce) can marinated artichoke hearts, drained and chopped","1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry","1 (28 ounce) jar tomato pasta sauce","3 cups shredded mozzarella cheese, divided","1 (4 ounce) package herb and garlic feta, crumbled"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray."},{"@type":"HowToStep","text":"Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain."},{"@type":"HowToStep","text":"Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce."},{"@type":"HowToStep","text":"Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top."},{"@type":"HowToStep","text":"Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting."}],"recipeCategory":["Dinner"],"recipeCuisine":["Italian Inspired"],"keywords":"publisher-tested","author":"DMCCRACKEN","aggregateRating":{"ratingValue":4.6,"ratingCount":1823}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/6912/orange-loaf/","rating":4.5,"ratingCount":224,"recipe":{"@type":"Recipe","name":"Orange Loaf","description":"This orange loaf is a quick bread full of citrus flavor thanks to the addition of fresh orange juice and orange zest in the loaf and the glaze.","image":"https://www.allrecipes.com/thmb/zed08llBlavxHefW-hFfWD0Ukp0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6912-orange-loaf-PIFS-Beauty-4x3-866337df5ec84ba29a25fed964ce519b.jpg","recipeYield":["12","1 loaf"],"prepTime":"PT15M","cookTime":"PT60M","totalTime":"PT85M","recipeIngredient":["2 cups all-purpose flour","2 teaspoons baking powder","0.5 cup chopped walnuts","0.5 teaspoon salt","1 cup white sugar","0.5 cup margarine","2 eggs","0.5 cup fresh orange juice","1 tablespoon grated orange zest","0.5 cup orange juice","0.25 cup white sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Stir flour, baking powder, nuts, and salt together in a bowl."},{"@type":"HowToStep","text":"Beat 1 cup sugar and butter together in a separate large bowl until fluffy; beat in eggs one at a time. Stir in 1/2 cup orange juice and orange zest. Pour in flour mixture, and stir until moistened; transfer into prepared loaf pan."},{"@type":"HowToStep","text":"Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Remove loaf from oven, but not from pan."},{"@type":"HowToStep","text":"Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to a rack to cool."}],"recipeCategory":["Snack"],"recipeCuisine":["American"],"author":"Carol","aggregateRating":{"ratingValue":4.5,"ratingCount":224}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/166626/airport-bobs-green-beans/","rating":4.6,"ratingCount":250,"recipe":{"@type":"Recipe","name":"Airport Bob's Green Beans","description":"A simple, sweet, green bean and bacon side that others will crave.","image":"https://www.allrecipes.com/thmb/xdLXijmxW_mBp3GAETaaKx2oSGU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4026654-bee24db102514e6f961d1b6e799fd870.jpg","recipeYield":["6","6 servings"],"prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","recipeIngredient":["6 thick slices bacon, cut into 1 inch pieces","1 (16 ounce) package frozen cut green beans","0.25 cup butter","0.25 cup packed brown sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Fry the bacon in a large skillet over medium heat until done, but not quite crisp, about 9 minutes. Drain off grease and add butter and brown sugar. Cook and stir over medium heat until sugar has dissolved; remove from the heat and set aside."},{"@type":"HowToStep","text":"Place the green beans into a pot and fill with about 1 inch of water. Bring to a boil then cover, and steam over medium heat until cooked through, about 5 minutes. Drain off water and stir in the sugar and bacon mixture. Serve immediately."}],"recipeCategory":["Side Dish"],"author":"Tracy T","aggregateRating":{"ratingValue":4.6,"ratingCount":250}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/12922/cheesy-potato-and-corn-chowder/","rating":4.7,"ratingCount":1048,"recipe":{"@type":"Recipe","name":"Cheesy Potato and Corn Chowder","description":"This cheesy potato and corn chowder recipe simmers country-style milk gravy mix, veggies, and chicken broth with Mexican-style cheese and green chiles.","image":"https://www.allrecipes.com/thmb/8HOKNRrxURrkVxKDj70rflJfsi0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1074932-00eb01b321e04cb8aab3d4ddbe0460b2.jpg","recipeYield":"7","prepTime":"PT20M","cookTime":"PT40M","totalTime":"PT60M","recipeIngredient":["2 tablespoons margarine","1 cup chopped celery","1 cup chopped onion","2 (14.5 ounce) cans chicken broth","3 cups peeled and cubed potatoes","1 (15 ounce) can whole kernel corn","1 (4 ounce) can diced green chiles","1 (2.5 ounce) package country style gravy mix","2 cups milk","1 cup shredded Mexican-style processed cheese food"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt margarine in a skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Add chicken broth; bring to a boil. Add potatoes and reduce heat to low; cook, stirring occasionally, until potatoes are soft, 20 to 25 minutes."},{"@type":"HowToStep","text":"Stir in corn and chiles; increase heat to medium-high and return to a boil. Dissolve gravy mix in milk in a bowl; stir into boiling chowder. Stir in cheese and reduce heat to low; cook and stir until cheese is melted."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"jaxer","aggregateRating":{"ratingValue":4.7,"ratingCount":1048}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/42964/awesome-korean-steak/","rating":4.6,"ratingCount":261,"recipe":{"@type":"Recipe","name":"Awesome Korean Steak","description":"Quick cooking Korean Steak which has been handed down from a Korean lady to my Mum, to myself!! Serve over rice or with fried vegetables.","image":"https://www.allrecipes.com/thmb/b0NUJoGUlE0m5pGzJDiyTF_5dc0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6619293-0c64f75ceae149348f264d96ab672f97.jpg","recipeYield":["6","6 servings"],"prepTime":"PT20M","cookTime":"PT10M","totalTime":"PT750M","recipeIngredient":["2 pounds thinly sliced Scotch fillet (chuck eye steaks)","0.5 cup soy sauce","5 tablespoons white sugar","2.5 tablespoons sesame seeds","2 tablespoons sesame oil","3 shallots, thinly sliced","2 cloves garlic, crushed","5 tablespoons mirin (Japanese sweet wine)"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours."},{"@type":"HowToStep","text":"Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice."}],"recipeCategory":["Dinner"],"recipeCuisine":["Korean"],"author":"Michael Patten","aggregateRating":{"ratingValue":4.6,"ratingCount":261}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/9471/peanut-butter-cup-cookies/","rating":4.8,"ratingCount":4561,"recipe":{"@type":"Recipe","name":"Peanut Butter Cup Cookies","description":"These cute peanut butter cup cookies are easy to make in mini muffin pans for the most peanut buttery of treats.","image":"https://www.allrecipes.com/thmb/k5IEw8JM3ZbkL_IVmp3Ipv-VFy0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9471-peanut-butter-cup-cookies-DDMFS-4x3-ee45cacdfe2a4c0fa62063da8b3fb767.jpg","recipeYield":["40","40 cookies"],"prepTime":"PT25M","cookTime":"PT10M","totalTime":"PT35M","recipeIngredient":["1.75 cups all-purpose flour","0.5 teaspoon salt","1 teaspoon baking soda","0.5 cup butter, softened","0.5 cup white sugar","0.5 cup peanut butter","0.5 cup packed brown sugar","1 egg, beaten","1 teaspoon vanilla extract","2 tablespoons milk","40 miniature chocolate covered peanut butter cups, unwrapped"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 375 degrees F (190 degrees C). Sift flour, salt, and baking soda together in a bowl; set aside."},{"@type":"HowToStep","text":"Cream butter, sugar, peanut butter, and brown sugar together in a separate bowl until fluffy. Beat in egg, vanilla, and milk."},{"@type":"HowToStep","text":"Add flour mixture; mix well."},{"@type":"HowToStep","text":"Shape into 40 balls and place each into an ungreased mini muffin pan."},{"@type":"HowToStep","text":"Bake in the preheated oven for 8 minutes."},{"@type":"HowToStep","text":"Remove from oven and immediately press a mini peanut butter cup into each ball. Let cookies cool before carefully removing them from the pan."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dessert"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"BUCHKO","aggregateRating":{"ratingValue":4.8,"ratingCount":4561}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/","rating":4.7,"ratingCount":4156,"recipe":{"@type":"Recipe","name":"Easy Homemade Pizza Dough","description":"An easy pizza crust recipe that will hold all your favorite toppings is simple to make with basic pantry ingredients like yeast, flour, vegetable oil, sugar, and salt.","image":"https://www.allrecipes.com/thmb/1RCV_iJpbztKS2k_y3sscbIAnUc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ALR-20171-quick-and-easy-pizza-crust-VAT-4x3-2-229693959a224d749b062d4eb8983351.jpg","recipeYield":["8","1 (12-inch) pizza crust"],"prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT45M","recipeIngredient":["1 cup warm water (110 degrees F/45 degrees C)","1 (.25 ounce) package active dry yeast","1 teaspoon white sugar","2.5 cups bread flour","2 tablespoons olive oil","1 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients. Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan."},{"@type":"HowToStep","text":"Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes."},{"@type":"HowToStep","text":"Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier."},{"@type":"HowToStep","text":"Let rest for 5 minutes."},{"@type":"HowToStep","text":"Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle."},{"@type":"HowToStep","text":"Transfer to the prepared pizza pan."},{"@type":"HowToStep","text":"Spread crust with sauce and toppings of your choice."},{"@type":"HowToStep","text":"Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"CHEF RIDER","aggregateRating":{"ratingValue":4.7,"ratingCount":4156}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/77572/bubbas-jambalaya/","rating":4.7,"ratingCount":1044,"recipe":{"@type":"Recipe","name":"Bubba’s Jambalaya","description":"Easy Southern classic, with chicken, sausage, ham, and shrimp.","image":"https://www.allrecipes.com/thmb/aw0e4HeTo-DtkwavshwCLN2KqBc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3371668-bubbas-jambalaya-Todd-Mueller-1x1-1-1fa871e1c36d49f3a3f824eff4266293.jpg","recipeYield":["12","12 servings"],"prepTime":"PT25M","cookTime":"PT40M","totalTime":"PT65M","recipeIngredient":["6 slices bacon, cut into 1 inch pieces","1 cup chopped celery","1 green bell pepper, seeded and chopped","1 onion, chopped","0.5 pound cubed cooked ham","0.5 pound cubed cooked chicken","0.5 pound cubed smoked sausage","2 (14.5 ounce) cans crushed tomatoes, with liquid","2 cups beef broth","2 cups chicken broth","1 teaspoon dried thyme","2 teaspoons Cajun seasoning","2 cups uncooked white rice","0.5 pound salad shrimp"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender."},{"@type":"HowToStep","text":"Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender."},{"@type":"HowToStep","text":"Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving."}],"recipeCategory":["Dinner"],"recipeCuisine":["Southern"],"author":"FORDMAN88","aggregateRating":{"ratingValue":4.7,"ratingCount":1044}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/9074/baked-pineapple-with-crackers/","rating":4.5,"ratingCount":222,"recipe":{"@type":"Recipe","name":"Baked Pineapple with Crackers","description":"This is a wonderful side dish to add a little something special to green beans and mashed potatoes. It is so delicious you will think you could eat it for dessert.","image":"https://www.allrecipes.com/thmb/lCJ1EvoxifmZEYjR8GkTAmzyh9o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2006536-4cefa0654f514b0491b0a551c5891dd5.jpg","recipeYield":["6","6 serving"],"totalTime":"PT0M","recipeIngredient":["1 (20 ounce) can unsweetened pineapple chunks","3 tablespoons white sugar","6 tablespoons butter, melted","3 tablespoons all-purpose flour","5 ounces shredded Cheddar cheese","25 buttery round crackers, crumbled"],"recipeInstructions":[{"@type":"HowToStep","text":"Drain pineapple, reserving 3 tablespoons juice."},{"@type":"HowToStep","text":"Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs."},{"@type":"HowToStep","text":"Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly."}],"recipeCategory":["Dinner","Side Dish"],"author":"Tracee Scott","aggregateRating":{"ratingValue":4.5,"ratingCount":222}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/81317/garlic-dill-new-potatoes/","rating":4.5,"ratingCount":361,"recipe":{"@type":"Recipe","name":"Garlic Dill New Potatoes","description":"Potatoes are tossed in a garlicky dill butter before being served in this easy side.","image":"https://www.allrecipes.com/thmb/zJk6lkrUBb6PZzsN8WljX_7W048=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/81317garlic-dill-new-potatoeslutzflcat4x3-960045815f6a4ed5b09591e365994c77.jpg","recipeYield":["5","5 servings"],"prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","recipeIngredient":["8 medium red potatoes, cubed","3 tablespoons butter, melted","1 tablespoon chopped fresh dill","2 teaspoons minced garlic","0.25 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy."},{"@type":"HowToStep","text":"In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated."}],"recipeCategory":["Dinner","Side Dish"],"recipeCuisine":["Canadian","American"],"author":"kelcampbell","aggregateRating":{"ratingValue":4.5,"ratingCount":361}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/15375/fried-chicken-with-creamy-gravy/","rating":4.7,"ratingCount":753,"recipe":{"@type":"Recipe","name":"Fried Chicken with Creamy Gravy","description":"Seasoned fried chicken with a rich gravy made from the pan drippings. Down home goodness.","image":"https://www.allrecipes.com/thmb/ClLShrzL7zznJjYANN6Dt4urCEA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/393400-02ba273c57cf4a71aa7d55ae912e1f23.jpg","recipeYield":["8","8 servings"],"prepTime":"PT25M","cookTime":"PT30M","totalTime":"PT55M","recipeIngredient":["0.5 cup milk","1 egg, beaten","1 cup all-purpose flour","2 teaspoons garlic salt","1 teaspoon paprika","1 teaspoon ground black pepper","0.25 teaspoon poultry seasoning","1 (4 pound) whole chicken, cut into pieces","3 cups vegetable oil","1 cup chicken broth","1 cup milk"],"recipeInstructions":[{"@type":"HowToStep","text":"In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture."},{"@type":"HowToStep","text":"In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels."},{"@type":"HowToStep","text":"Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken."}],"recipeCategory":["Dinner"],"recipeCuisine":["Southern"],"keywords":"publisher-tested","author":"Gina","aggregateRating":{"ratingValue":4.7,"ratingCount":753}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/23421/cherry-crisp/","rating":4.7,"ratingCount":301,"recipe":{"@type":"Recipe","name":"Cherry Crisp","description":"This cherry crisp is simple to make with canned pie filling topped with a crunchy oat, brown sugar, and pecan crumble for a quick, delicious dessert.","image":"https://www.allrecipes.com/thmb/bVXEdnlMISnmn3d3jMT77JBO-mM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/23421cherry-crispYoly4x3-e5c184d033ef498383e7c941b73a0896.jpg","recipeYield":["6","1 (2-quart) crisp"],"prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["1 (21 ounce) can cherry pie filling","0.66666668653488 cup brown sugar","0.5 cup all-purpose flour","0.5 cup rolled oats","0.75 teaspoon ground cinnamon","0.75 teaspoon ground nutmeg","0.33333334326744 cup melted margarine","0.25 cup chopped pecans"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F (175 degrees C.) Lightly grease a 2-quart baking dish."},{"@type":"HowToStep","text":"Pour pie filling into the prepared baking dish; spread evenly."},{"@type":"HowToStep","text":"Stir brown sugar, flour, oats, cinnamon, and nutmeg together in a medium bowl; mix in melted butter. Spread over cherry pie filling and sprinkle with chopped pecans."},{"@type":"HowToStep","text":"Bake in the preheated oven until topping is golden brown, about 30 minutes. Allow to cool briefly before serving."}],"recipeCategory":["Dessert"],"recipeCuisine":["American"],"author":"Holly","aggregateRating":{"ratingValue":4.7,"ratingCount":301}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/11760/quick-gnocchi/","rating":4.5,"ratingCount":508,"recipe":{"@type":"Recipe","name":"Quick Gnocchi","description":"Make tender, delicious gnocchi using instant mashed potatoes to slash prep time. Blend egg, salt, pepper, flour and mashed potatoes into a dough, cut into bite -size pieces and cook in boiling water. Serve with the sauce of your choice.","image":"https://www.allrecipes.com/thmb/TXcAy4HPPNvxDi-jAZcAWe55pRY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/11760-quick-gnocchi-VAT-Beauty-4x3-4d356d345af145c282d2665e24f65aef.jpg","recipeYield":["2","2 servings"],"prepTime":"PT10M","cookTime":"PT5M","totalTime":"PT15M","recipeIngredient":["1 cup dry potato flakes","1 cup boiling water","1 egg, beaten","1 teaspoon salt","0.125 teaspoon ground black pepper","1.5 cups all-purpose flour"],"recipeInstructions":[{"@type":"HowToStep","text":"Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool."},{"@type":"HowToStep","text":"Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly."},{"@type":"HowToStep","text":"Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces."},{"@type":"HowToStep","text":"Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked."}],"recipeCategory":["Dinner"],"recipeCuisine":["Italian Inspired","American"],"author":"Sandy Metzler","aggregateRating":{"ratingValue":4.5,"ratingCount":508}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/31087/skillet-pork-chops-with-potatoes-and-onion/","rating":4.6,"ratingCount":837,"recipe":{"@type":"Recipe","name":"Skillet Pork Chops with Potatoes and Onion","description":"Pork chops and potatoes are cooked up on the stove with onion slices in a savory broth until tender for a hearty and comforting one-pan meal.","image":"https://www.allrecipes.com/thmb/4M2dtCaEahn7jz9z41zBMAPkTQc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4297664-skillet-pork-chops-with-potatoes-and-onion-glutenfreegirl-1x1-1-1050cee7a9f2419eba286d25222a8305.jpg","recipeYield":"4","prepTime":"PT20M","cookTime":"PT50M","totalTime":"PT70M","recipeIngredient":["2 tablespoons vegetable oil","4 pork chops (1/2 inch thick), trimmed","2 tablespoons all-purpose flour","0.33333334326744 cup grated Parmesan cheese","0.5 teaspoon salt","0.25 teaspoon pepper","4 Yukon Gold potatoes, thinly sliced","2 medium onions, sliced","3 cubes beef bouillon","0.75 cup hot water","1 tablespoon lemon juice"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side."},{"@type":"HowToStep","text":"In a small bowl, mix Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices."},{"@type":"HowToStep","text":"Dissolve beef bouillon cubes in hot water in a small bowl. Stir in lemon juice and pour over layered pork chops."},{"@type":"HowToStep","text":"Cover skillet, and reduce heat to low. Gently simmer until potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C), about 40 minutes."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"chefjenwin","aggregateRating":{"ratingValue":4.6,"ratingCount":837}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/245764/buffalo-chicken-mac-and-cheese/","rating":4.6,"ratingCount":232,"recipe":{"@type":"Recipe","name":"Buffalo Chicken Mac and Cheese","description":"This Buffalo chicken mac and cheese made with three kinds of cheese is rich and spicy, and great served as a quick-and-easy weeknight dinner.","image":"https://www.allrecipes.com/thmb/kf8OA3fg1DbQiTPT3mBQq7TRzf8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/245764-buffalo-chicken-mac-and-cheese-DDMFS-4x3-d254b531a4904717ae4e704f378d9261.jpg","recipeYield":"8","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","recipeIngredient":["1 (16 ounce) package elbow macaroni","1 rotisserie-roasted chicken","6 tablespoons butter","6 tablespoons all-purpose flour","3 cups milk","1 pinch ground black pepper","2 cups shredded Cheddar cheese","2 cups shredded Monterey Jack cheese","0.5 cup hot sauce (such as Frank's® Redhot®), or more to taste","0.5 cup crumbled gorgonzola cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain."},{"@type":"HowToStep","text":"Cut wings and legs off rotisserie chicken. Remove skin and bones from wings and legs; chop or shred dark meat into bite-sized pieces."},{"@type":"HowToStep","text":"Melt butter in a large Dutch oven over medium heat. Gradually whisk in flour until a thick paste forms. Cook until golden, about 1 minute."},{"@type":"HowToStep","text":"Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook and stir until sauce is smooth, about 1 minute more. Reduce heat and season with pepper."},{"@type":"HowToStep","text":"Stir Cheddar and Monterey Jack into the sauce until melted and combined."},{"@type":"HowToStep","text":"Stir in hot sauce to the desired level of spiciness."},{"@type":"HowToStep","text":"Add Gorgonzola, chicken, and macaroni; mix well to combine."},{"@type":"HowToStep","text":"Serve hot and enjoy!"}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"Matt R","aggregateRating":{"ratingValue":4.6,"ratingCount":232}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/239137/three-ingredient-baked-chicken-breasts/","rating":4.7,"ratingCount":400,"recipe":{"@type":"Recipe","name":"Three-Ingredient Baked Chicken Breasts","description":"Juicy and tender baked chicken breasts flavored with butter and simple seasonings; great for an easy dinner or any recipe using cooked chicken breast.","image":"https://www.allrecipes.com/thmb/cgNtACVIdAOOkxJFSWw48AkphXw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/AR-239137-three-ingredient-baked-chicken-breasts-DDMFS-beauty-4x3-caf8870e026e46d486d935cd6e6fa2f7.jpg","recipeYield":"4","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["0.25 cup butter, melted","1 teaspoon salt","4 skinless, boneless chicken breast halves"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking dish."},{"@type":"HowToStep","text":"Stir together melted butter and salt in a bowl."},{"@type":"HowToStep","text":"Arrange chicken in the prepared baking dish. Brush butter mixture onto chicken until thoroughly coated, pouring any extra over chicken."},{"@type":"HowToStep","text":"Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."},{"@type":"HowToStep","text":"Serve and enjoy!"}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Jennifer Jones","aggregateRating":{"ratingValue":4.7,"ratingCount":400}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/10969/popularity-cookies/","rating":4.7,"ratingCount":244,"recipe":{"@type":"Recipe","name":"Popularity Cookies","description":"These chocolate cracker cookies made with soda crackers, brown sugar, chocolate chips, and slivered almonds are sure to make you popular in any crowd.","image":"https://www.allrecipes.com/thmb/3d1HD06UfhPgR_VpXWgFJKHNKM0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/45647-80b7cedaaec24b829f5e5dcad1ab2d0e.jpg","recipeYield":"12","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT510M","recipeIngredient":["35 soda crackers","1 cup butter","1 cup packed light brown sugar","1 cup semisweet chocolate chips","1 cup milk chocolate chips","1 cup blanched slivered almonds"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 400 degrees F (200 degrees C). Cover a sided cookie sheet with aluminum foil and line crackers on foil."},{"@type":"HowToStep","text":"Combine butter and brown sugar in a saucepan. Constantly stirring, bring to a boil and boil for 3 minutes. Pour over crackers completely."},{"@type":"HowToStep","text":"Bake crackers in the preheated oven for 5 to 6 minutes and watch carefully. Remove cookie sheet from oven, place it on oven door and sprinkle chocolate chips over baked crackers. When chocolate gets soft, spread over crackers with back of a spoon. Sprinkle slivered almonds on melted chocolate. Place in refrigerator for at least 8 hours. Break into cookie-size pieces. This recipe freezes well."}],"recipeCategory":["Dessert"],"recipeCuisine":["American"],"author":"Alice","aggregateRating":{"ratingValue":4.7,"ratingCount":244}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/7000/golden-crescent-rolls/","rating":4.6,"ratingCount":409,"recipe":{"@type":"Recipe","name":"Homemade Crescent Rolls","description":"Try this homemade crescent roll recipe for sweet and fluffy crescent rolls that are golden brown, buttery, and perfect to serve alongside any meal.","image":"https://www.allrecipes.com/thmb/N-IyvxOqTHunHbfJ7wYddoJ4bHU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6730296-golden-crescent-rolls-Jan-Dickson-Myers-1x1-1-b03f6aa6235c493f96bb527606991a1f.jpg","recipeYield":["24","24 rolls"],"prepTime":"PT40M","cookTime":"PT15M","totalTime":"PT210M","recipeIngredient":["2 (.25 ounce) packages active dry yeast","0.75 cup warm water (110 degrees F/45 degrees C)","4 cups all-purpose flour","0.5 cup white sugar","0.5 cup butter, cut into pieces, at room temperature","2 large eggs","1 teaspoon salt","4 tablespoons butter, softened","2 tablespoons butter, melted, or as needed"],"recipeInstructions":[{"@type":"HowToStep","text":"Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes."},{"@type":"HowToStep","text":"Combine 2 cups flour, sugar, butter pieces, eggs, and salt in a bowl; add yeast mixture and stir until well combined. Mix in remaining 2 cups flour until smooth. Scrape dough from the sides of the bowl and mix to incorporate. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours."},{"@type":"HowToStep","text":"Punch down dough, then divide in half. Roll each half into a 12-inch-wide circle. Spread 2 tablespoons softened butter over each circle, then cut each circle into 12 wedges."},{"@type":"HowToStep","text":"Starting at the wide end, roll one wedge toward the point to form a crescent. Place onto a greased baking sheet with the point facing down. Repeat to shape remaining rolls. Cover and let rise until doubled in volume, about 1 hour."},{"@type":"HowToStep","text":"Preheat the oven to 400 degrees F (200 degrees C)."},{"@type":"HowToStep","text":"Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and brush tops with melted butter."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Mike A","aggregateRating":{"ratingValue":4.6,"ratingCount":409}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/24224/calico-bean-casserole/","rating":4.6,"ratingCount":382,"recipe":{"@type":"Recipe","name":"Calico Bean Casserole","description":"This calico bean casserole is made with ground beef, bacon, and onion baked with kidney beans, beans with pork, and butter beans for a hearty dish.","image":"https://www.allrecipes.com/thmb/WG2riS_Ev1d53b0c7itIfaVPyvg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/994732-calico-bean-casserole-Melissa-Goff-1x1-1-e74e01de50f9463094542ba423068330.jpg","recipeYield":["6","1 (9x13-inch) casserole"],"prepTime":"PT20M","cookTime":"PT35M","totalTime":"PT55M","recipeIngredient":["1 pound lean ground beef","4 ounces bacon, chopped","0.5 cup chopped onion","1 (16 ounce) can baked beans with pork","1 (15 ounce) can kidney beans, undrained","1 (15 ounce) can butter beans, undrained","0.75 cup packed brown sugar","0.5 cup ketchup","1 tablespoon dry mustard","2 teaspoons white vinegar","salt to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F (175 degrees C)."},{"@type":"HowToStep","text":"Heat a large skillet over medium heat. Cook and stir beef, bacon, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain fat."},{"@type":"HowToStep","text":"Combine baked beans with pork, kidney beans, and butter beans in a large bowl. Stir in brown sugar, ketchup, mustard, and vinegar. Add cooked beef mixture; mix thoroughly and season with salt and pepper. Transfer mixture to a 9x13-inch baking dish."},{"@type":"HowToStep","text":"Bake in the preheated oven for 30 to 40 minutes."}],"recipeCategory":["Dinner","Side Dish"],"recipeCuisine":["American"],"author":"Dee Dee","aggregateRating":{"ratingValue":4.6,"ratingCount":382}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/14297/asian-coleslaw/","rating":4.7,"ratingCount":754,"recipe":{"@type":"Recipe","name":"Asian Coleslaw","description":"This Asian coleslaw recipe combines crunchy cabbage and veggies with a light and creamy homemade peanut dressing flavored with garlic and ginger.","image":"https://www.allrecipes.com/thmb/N9gw1up_ZOPGkPJEEz32MaOJR98=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14297-asian-coleslaw-VAT-003-4x3-8005c2ba87f540048cf7e1a966aea414.jpg","recipeYield":"10","prepTime":"PT30M","totalTime":"PT30M","recipeIngredient":["6 tablespoons rice wine vinegar","6 tablespoons vegetable oil","5 tablespoons creamy peanut butter","3 tablespoons soy sauce","3 tablespoons brown sugar","2 tablespoons minced fresh ginger root","1.5 tablespoons minced garlic","5 cups thinly sliced green cabbage","2 cups thinly sliced red cabbage","2 cups shredded napa cabbage","2 red bell peppers, thinly sliced","2 carrots, julienned","6 green onions, chopped","0.5 cup chopped fresh cilantro"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients."},{"@type":"HowToStep","text":"To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside."},{"@type":"HowToStep","text":"To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl."},{"@type":"HowToStep","text":"When ready to serve, pour dressing over cabbage mixture and toss well to combine."}],"recipeCategory":["Salad"],"recipeCuisine":["Asian"],"author":"RRITCHESKE","aggregateRating":{"ratingValue":4.7,"ratingCount":754}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/72416/spicy-turkey-burgers/","rating":4.5,"ratingCount":376,"recipe":{"@type":"Recipe","name":"Spicy Turkey Burgers","description":"Spice up boring turkey burgers by using flavorful spices and fresh herbs. Enjoy on a toasted bun with desired fixings and spiced mayonnaise!","image":"https://www.allrecipes.com/thmb/iY3mwoBhfyFl8a-bWDin3QPSGQM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/100611-84943711345340acb3fdb5fd8eb2fb5f.jpg","recipeYield":"8","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","recipeIngredient":["1 tablespoon canola or vegetable oil, or more as needed, for greasing","2 pounds lean ground turkey","2 tablespoons minced garlic","1 teaspoon minced fresh ginger root","2 fresh green chile peppers, diced","1 medium red onion, diced","0.5 cup fresh cilantro, finely chopped","1 teaspoon salt","0.25 cup low sodium soy sauce","1 tablespoon freshly ground black pepper","3 tablespoons paprika","1 tablespoon ground dry mustard","1 tablespoon ground cumin","1 dash Worcestershire sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the grill for high heat. Lightly oil the grate."},{"@type":"HowToStep","text":"Mix together ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce in a large bowl until well combined. Form mixture into 8 burger patties."},{"@type":"HowToStep","text":"Cook patties on the preheated grill until well done, 5 to 10 minutes per side."}],"recipeCategory":["Lunch","Dinner"],"recipeCuisine":["American"],"author":"FOOD_DIVA","aggregateRating":{"ratingValue":4.5,"ratingCount":376}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/9217/super-moist-pumpkin-bread/","rating":4.6,"ratingCount":443,"recipe":{"@type":"Recipe","name":"Super Moist Pumpkin Bread","description":"The pumpkin bread recipe with walnuts and coconut is made super moist from coconut milk. It's a sweet flavorful breakfast treat or afternoon snack.","image":"https://www.allrecipes.com/thmb/fPZTtd4JkVbBSuAg6JuIM1NtCpk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9421254-68bf814639a34868b5c46bf0089e04a8.jpg","recipeYield":["20","2 (8x4-inch) loaves"],"prepTime":"PT15M","cookTime":"PT75M","totalTime":"PT100M","recipeIngredient":["3.5 cups all-purpose flour","2 cups packed dark brown sugar","2 cups pumpkin puree","1 cup vegetable oil","0.66666001081467 cup coconut milk","0.66666698455811 cup white sugar","2 teaspoons baking soda","1.5 teaspoons ground cinnamon","1 teaspoon salt","1 teaspoon ground nutmeg","1 cup toasted walnuts, chopped","0.66666698455811 cup flaked coconut"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans."},{"@type":"HowToStep","text":"Combine flour, brown sugar, pumpkin purée, oil, coconut milk, white sugar, baking soda, cinnamon, salt, and nutmeg in a bowl; fold in walnuts and coconut flakes until evenly distributed. Divide batter between the prepared loaf pans."},{"@type":"HowToStep","text":"Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour and 15 minutes. Set pans on a wire rack, tightly cover pans with aluminum foil, and allow to steam for 10 minutes. Remove the foil and turn out loaves onto the wire rack. Tent lightly with the foil; cool completely."}],"recipeCategory":["Bread"],"recipeCuisine":["American"],"author":"Kevin Ryan","aggregateRating":{"ratingValue":4.6,"ratingCount":443}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/20963/oven-roasted-potatoes/","rating":4.7,"ratingCount":1717,"recipe":{"@type":"Recipe","name":"Oven Roasted Potatoes","description":"These crispy roasted potatoes flavored with olive oil, garlic, herbs, and red pepper flakes make a delicious family-pleasing potato side dish for any meal.","image":"https://www.allrecipes.com/thmb/2A1wFJnDdnku9LgCgF60oX_Ck-8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20963-oven-roasted-potatoes-DDMFS-4x3-ada74550e9454bd3afc343a1bf88270f.jpg","recipeYield":"4","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","recipeIngredient":["0.125 cup olive oil","1 tablespoon minced garlic","0.5 teaspoon dried basil","0.5 teaspoon dried marjoram","0.5 teaspoon dried dill weed","0.5 teaspoon dried thyme","0.5 teaspoon dried oregano","0.5 teaspoon dried parsley","0.5 teaspoon crushed red pepper flakes","0.5 teaspoon salt","4 large potatoes, peeled and cubed"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 475 degrees F (245 degrees C)."},{"@type":"HowToStep","text":"Combine oil, garlic, basil, marjoram, dill, thyme, oregano, parsley, pepper flakes, and salt in a large bowl."},{"@type":"HowToStep","text":"Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet."},{"@type":"HowToStep","text":"Roast in the preheated oven, turning occasionally to brown on all sides, until tender with crispy edges, about 20 to 30 minutes."},{"@type":"HowToStep","text":"Serve hot and enjoy!"}],"recipeCategory":["Dinner","Side Dish"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"JMRYGH","aggregateRating":{"ratingValue":4.7,"ratingCount":1717}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/241707/joys-easy-banana-bread/","rating":4.8,"ratingCount":3319,"recipe":{"@type":"Recipe","name":"Joy's Easy Banana Bread","description":"This banana bread is quick and easy to prepare with ripe bananas and basic pantry staples. You may want to double the recipe — it disappears fast!","image":"https://www.allrecipes.com/thmb/j8vCSWRUhLaL7pVdITEc1nc_zis=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/241707-joys-easy-banana-bread-ddmfs-4x3-59ebd71876a046e6b485b38bf99a8c73.jpg","recipeYield":["10","1 (9x5-inch) loaf"],"prepTime":"PT15M","cookTime":"PT60M","totalTime":"PT75M","recipeIngredient":["3 ripe bananas, mashed","1 cup white sugar","0.25 cup melted butter","1 egg","1.5 cups all-purpose flour","1 teaspoon baking soda","1 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan."},{"@type":"HowToStep","text":"Combine bananas, sugar, butter, and egg in a bowl. Whisk flour and baking soda together in a separate bowl; stir into banana mixture until batter is just mixed."},{"@type":"HowToStep","text":"Stir in salt; transfer batter to the prepared loaf pan."},{"@type":"HowToStep","text":"Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Breakfast"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"Joy","aggregateRating":{"ratingValue":4.8,"ratingCount":3319}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/160194/spicy-shrimp-and-grits/","rating":4.7,"ratingCount":250,"recipe":{"@type":"Recipe","name":"Spicy Shrimp and Grits","description":"This spicy shrimp and grits recipe includes green bell pepper, green onions, diced tomatoes with green chiles, Cheddar cheese, and Monterey Jack cheese.","image":"https://www.allrecipes.com/thmb/g3IpZVsdvEH31gBSe1tNdFkPaMY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/70928-ced49d20d2ae436c905641ddc7c542fa.jpg","recipeYield":"8","prepTime":"PT25M","cookTime":"PT60M","totalTime":"PT85M","recipeIngredient":["4 cups chicken broth","1 teaspoon salt","1 cup quick-cooking grits","2 tablespoons margarine","1 bunch green onions, chopped","1 green bell pepper, diced","2 cloves garlic, minced","1 pound peeled and deveined small shrimp","1 (10 ounce) can diced tomatoes and green chilies","1 cup shredded Monterey Jack cheese","0.75 cup shredded sharp Cheddar cheese","0.5 teaspoon black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish."},{"@type":"HowToStep","text":"Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in grits, return to a simmer, then reduce heat to medium-low; continue cooking for 20 minutes, stirring frequently."},{"@type":"HowToStep","text":"Meanwhile, melt margarine in a skillet over medium heat. Stir in green onions, bell pepper, and garlic; cook until peppers have softened, about 5 minutes. Stir in shrimp; cook until they begin to firm."},{"@type":"HowToStep","text":"Stir shrimp mixture, tomatoes, Monterey Jack cheese, ¾ cup Cheddar cheese, and black pepper into grits; pour into the prepared baking dish. Sprinkle with remaining ¼ cup Cheddar cheese."},{"@type":"HowToStep","text":"Bake in the preheated oven until cheese is bubbly and beginning to brown, 30 to 45 minutes."}],"recipeCategory":["Dinner","Side Dish"],"recipeCuisine":["American","Southern"],"author":"William A","aggregateRating":{"ratingValue":4.7,"ratingCount":250}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/86687/broccoli-with-garlic-butter-and-cashews/","rating":4.6,"ratingCount":2252,"recipe":{"@type":"Recipe","name":"Broccoli with Garlic Butter and Cashews","description":"A new recipe a neighbor gave us. What a hit with my family. Just the right mixture of garlic and cashews with our favorite side dish, broccoli. And, so very easy to make!! If in a pinch, you could probably use frozen broccoli too, but I haven't tried.","image":"https://www.allrecipes.com/thmb/90o-UcUX82q7CBOjhewVg3qxHrQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/86687-broccoli-with-garlic-butter-and-cashews-VAT-Beauty-4x3-cd4ee0caae164dc7aed0291d08929ce2.jpg","recipeYield":["6","6 servings"],"prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","recipeIngredient":["1.5 pounds fresh broccoli, cut into bite size pieces","0.33333334326744 cup butter","1 tablespoon brown sugar","3 tablespoons soy sauce","2 teaspoons white vinegar","0.25 teaspoon ground black pepper","2 cloves garlic, minced","0.33333334326744 cup chopped salted cashews"],"recipeInstructions":[{"@type":"HowToStep","text":"Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter."},{"@type":"HowToStep","text":"While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat."},{"@type":"HowToStep","text":"Mix in the cashews, and pour the sauce over the broccoli. Serve immediately."}],"recipeCategory":["Dinner","Side Dish"],"recipeCuisine":["Asian Inspired"],"keywords":"publisher-tested","author":"SALSIEPIE","aggregateRating":{"ratingValue":4.6,"ratingCount":2252}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/24067/peppermint-patties/","rating":4.6,"ratingCount":249,"recipe":{"@type":"Recipe","name":"Homemade Peppermint Patties","description":"Peppermint patties are made with confectioners' sugar, peppermint extract, and condensed milk and dipped in chocolate to make marvelous mint candies.","image":"https://www.allrecipes.com/thmb/1-s4wPYemEKoAc8aV44njS6d7qI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/24067-peppermint-patties-VAT-Beauty-4x3-a395a48522b44450a6e773d360b899b7.jpg","recipeYield":["28","28 patties"],"prepTime":"PT40M","cookTime":"PT10M","totalTime":"PT170M","recipeIngredient":["0.75 cup sweetened condensed milk","1.5 teaspoons peppermint extract","4 cups confectioners' sugar","3 cups semisweet chocolate chips","2 teaspoons shortening"],"recipeInstructions":[{"@type":"HowToStep","text":"Line a baking sheet with waxed paper."},{"@type":"HowToStep","text":"Combine condensed milk and peppermint extract in a large mixing bowl; beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky."},{"@type":"HowToStep","text":"Form peppermint mixture into 1-inch balls and place on waxed paper; flatten with fingers to form patties. Let patties dry at room temperature for two hours, turning once."},{"@type":"HowToStep","text":"Stir chocolate and shortening in a medium saucepan over low heat until melted; remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the chocolate mixture; tap the fork on the edge of the pan to shake off excess. Slide the patties back onto the waxed paper and chill in the refrigerator until set."}],"recipeCategory":["Candy"],"recipeCuisine":["American"],"author":"Patty Stockton","aggregateRating":{"ratingValue":4.6,"ratingCount":249}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/16962/easy-white-chili/","rating":4.6,"ratingCount":554,"recipe":{"@type":"Recipe","name":"Easy White Chili","description":"This white chili recipe is a very tasty, somewhat spicy, variation of chili made with chicken, white beans, and chilies. Delicious with cornbread!","image":"https://www.allrecipes.com/thmb/mq4VYi-MsxtvQF8TUN8G--FQ5AA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/16962-easy-white-chili-DDMFS-4x3-cd5a5cbe1df141aab1fe7a0b10f53915.jpg","recipeYield":"8","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","recipeIngredient":["2 tablespoons olive oil","2 onions, chopped","4 cloves garlic, minced","4 cooked, boneless chicken breast half, chopped","3 (14.5 ounce) cans chicken broth","2 (4 ounce) cans canned green chile peppers, chopped","2 teaspoons ground cumin","2 teaspoons dried oregano","1.5 teaspoons cayenne pepper","5 (14.5 ounce) cans great Northern beans, undrained","1 cup shredded Monterey Jack cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oil in a large pot over medium heat. Add onions and garlic; cook and stir until onions are tender, about 10 minutes."},{"@type":"HowToStep","text":"Stir in chicken, broth, green chile peppers, cumin, oregano, and cayenne pepper; bring to a boil."},{"@type":"HowToStep","text":"Reduce heat to low; add beans and simmer, stirring occasionally, until thoroughly heated, about 20 to 30 minutes."},{"@type":"HowToStep","text":"Ladle soup into individual bowls and top with shredded cheese."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"Nancie Thompson","aggregateRating":{"ratingValue":4.6,"ratingCount":554}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/57459/oven-scrambled-eggs/","rating":4.8,"ratingCount":751,"recipe":{"@type":"Recipe","name":"Baked Scrambled Eggs","description":"Baked scrambled eggs are quick to make in the oven and turn out light and fluffy every time. An easy, hands-off dish that’s perfect for a crowd.","image":"https://www.allrecipes.com/thmb/VOeTuH5iNQP0YjHUaEkLgLKol3I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/AR-57459-oven-scrambled-eggs-DDMFS-4x3-step-Beauty-f31f2904bb3a4eee80ed3e135436cc77.jpg","recipeYield":["12","1 (9x13-inch) dish"],"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["0.5 cup butter or margarine, melted","24 eggs","2.25 teaspoons salt","2.5 cups milk"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C)."},{"@type":"HowToStep","text":"Pour melted butter into a 9x13-inch glass baking dish."},{"@type":"HowToStep","text":"Whisk eggs and salt together in a large bowl until well blended. Gradually whisk in milk. Pour egg mixture into the buttered dish."},{"@type":"HowToStep","text":"Bake uncovered in the preheated oven for 10 to 15 minutes. Stir egg mixture and continue to bake about 10 minutes more; stir again. Continue to bake until eggs are just set and no longer runny, about 5 more minutes."},{"@type":"HowToStep","text":"Serve and enjoy!"}],"recipeCategory":["Breakfast","Brunch"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"Erin","aggregateRating":{"ratingValue":4.8,"ratingCount":751}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/214751/no-knead-artisan-style-bread/","rating":4.7,"ratingCount":360,"recipe":{"@type":"Recipe","name":"No-Knead Bread","description":"This no knead bread is as easy to make as it sounds — no kneading, fancy equipment, or effort needed to get a crusty artisan loaf just like you’d get at a bakery.","image":"https://www.allrecipes.com/thmb/lhYfx67LaELLnfkxUxsR_Q-NnzY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1031765-no-knead-artisan-style-bread-Baking-Nana-1x1-1-19ce94727af14db4aa931c9eea589feb.jpg","recipeYield":["6","1 loaf"],"prepTime":"PT135M","cookTime":"PT45M","totalTime":"PT3060M","recipeIngredient":["3 cups all-purpose flour","1 teaspoon active dry yeast","2 teaspoons salt","1.6666667461395 cups warm water (110 degrees F/45 degrees C)","1 teaspoon chopped fresh rosemary","1 teaspoon chopped fresh thyme","1 teaspoon chopped fresh sage"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine the flour, yeast, and salt in a large bowl and mix to combine. Add water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours."},{"@type":"HowToStep","text":"Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball."},{"@type":"HowToStep","text":"Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote]."},{"@type":"HowToStep","text":"Preheat the oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat."},{"@type":"HowToStep","text":"Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed."},{"@type":"HowToStep","text":"Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing."}],"recipeCategory":["Bread"],"recipeCuisine":["French Inspired","American"],"author":"Jewissa","aggregateRating":{"ratingValue":4.7,"ratingCount":360}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/18121/pistachio-cake-iii/","rating":4.6,"ratingCount":333,"recipe":{"@type":"Recipe","name":"Pistachio Cake","description":"This moist pistachio cake made with real pistachio butter, cake mix, and pistachio pudding is topped with a sweet glaze for a delightful dessert.","image":"https://www.allrecipes.com/thmb/I8qqr3Kp2yFUgzHKa56seSpYaT4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/pistachio-cake-iii-VAT-013-step-09-7aa0f65da9ad4f219e27eef7bdb23b40.jpg","recipeYield":["14","1 (10-inch) Bundt cake"],"prepTime":"PT20M","cookTime":"PT50M","totalTime":"PT85M","recipeIngredient":["cooking spray","all-purpose flour, for pan","3/4 cup pistachios, toasted","1 (15.25 ounce) package yellow cake mix","1 (3.4 ounce) package instant pistachio pudding mix","1.5 cups water","4 large eggs","0.25 cup vegetable oil","7 drops green food coloring","1/2 teaspoon pistachio extract","1 cup confectioners' sugar","1/4 cup heavy cream","1 teaspoon vanilla extract","chopped pistachios for garnish"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan."},{"@type":"HowToStep","text":"Process pistachios in a food processor until nuts become smooth and creamy, 7 to 10 minutes, stopping to scrape down sides of bowl as needed. Set aside."},{"@type":"HowToStep","text":"Whisk cake mix and pudding mix together in a large bowl, create a well in the center."},{"@type":"HowToStep","text":"Add water, eggs, oil, processed pistachios, green food coloring, and pistachio extract into center of well. Whisk together until fully combined."},{"@type":"HowToStep","text":"Pour batter into prepared pan."},{"@type":"HowToStep","text":"Bake in the preheated oven until cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean, 50 to 55 minutes."},{"@type":"HowToStep","text":"Cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely."},{"@type":"HowToStep","text":"To make the glaze: Whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until fully combined."},{"@type":"HowToStep","text":"Spoon glaze evenly over cooled cake, garnish with chopped pistachios, slice and serve."}],"recipeCategory":["Dessert"],"recipeCuisine":["American"],"author":"Marcia","aggregateRating":{"ratingValue":4.6,"ratingCount":333}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/9469/irish-cream-truffle-fudge/","rating":4.5,"ratingCount":289,"recipe":{"@type":"Recipe","name":"Irish Cream Truffle Fudge","description":"This is 'wicked good' stuff! This creamy sweet confection will disappear as fast as a wink.","image":"https://www.allrecipes.com/thmb/Sbi-gAHvzGJ5nUjW2iO7GalKOr8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/995169-30b473dc08fe40059717fd60e9f19cb1.jpg","recipeYield":["24","24 pieces"],"cookTime":"PT30M","totalTime":"PT105M","recipeIngredient":["3 cups semisweet chocolate chips","1 cup white chocolate chips","0.25 cup butter","3 cups confectioners' sugar","1 cup Irish cream liqueur","1.5 cups chopped nuts","1 cup semisweet chocolate chips","0.5 cup white chocolate chips","4 tablespoons Irish cream liqueur","2 tablespoons butter"],"recipeInstructions":[{"@type":"HowToStep","text":"Butter a 8x8 inch pan."},{"@type":"HowToStep","text":"In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir."},{"@type":"HowToStep","text":"Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down."},{"@type":"HowToStep","text":"In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen."}],"recipeCategory":["Dessert"],"author":"Ruth Phillips","aggregateRating":{"ratingValue":4.5,"ratingCount":289}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/15161/cowboy-cookie-mix-in-a-jar/","rating":4.5,"ratingCount":364,"recipe":{"@type":"Recipe","name":"Cowboy Cookie Mix in a Jar","description":"Cowboy cookies in a jar — layered for a beautiful mix that is great for gift-giving or bake sales.","image":"https://www.allrecipes.com/thmb/m3HZ8sCPL9OPkkKnbeIconFVQNA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5824121-cowboy-cookie-mix-in-a-jar-Mackenzie-Schieck-4x3-1-df91d3c0fda24b608c774dd9e9f7f24c.jpg","recipeYield":["18","3 dozen cookies"],"prepTime":"PT25M","totalTime":"PT25M","recipeIngredient":["1.3333333730698 cups rolled oats","0.5 cup packed brown sugar","0.5 cup white sugar","0.5 cup chopped pecans","1 cup semisweet chocolate chips","1.3333333730698 cups all-purpose flour","1 teaspoon baking powder","1 teaspoon baking soda","0.25 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Layer the ingredients in a 1-quart jar in the order given. Press each layer firmly in place before adding the next layer."},{"@type":"HowToStep","text":"Include a card with the following instructions — Cowboy Cookie Mix in a Jar: 1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut-sized balls. Place 2 inches apart on prepared cookie sheets. 3. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks."}],"recipeCategory":["Dessert"],"recipeCuisine":["U.S."],"author":"Phyllis","aggregateRating":{"ratingValue":4.5,"ratingCount":364}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/20739/banana-loaf/","rating":4.7,"ratingCount":320,"recipe":{"@type":"Recipe","name":"Banana Loaf","description":"This banana loaf recipe is made with lots of ripe, mashed bananas and walnuts for a flavorful bread, perfect for breakfast or an afternoon snack.","image":"https://www.allrecipes.com/thmb/3ruV69dtvwAHkao2dwtru-Lqr3k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7719251-f5382cbe4d0e441b9a08d06b39bf2b70.jpg","recipeYield":["12","1 9x5-inch loaf"],"prepTime":"PT10M","cookTime":"PT60M","totalTime":"PT70M","recipeIngredient":["1 cup white sugar","0.5 cup butter","2 large eggs","3 ripe bananas, mashed","2 cups all-purpose flour","1 teaspoon baking soda","1 teaspoon baking powder","0.5 teaspoon salt","0.5 cup chopped walnuts"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan."},{"@type":"HowToStep","text":"Cream sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in mashed bananas. Sift together flour, baking soda, baking powder, and salt in a separate bowl; beat into banana mixture just until combined. Fold in nuts. Pour batter into the prepared pan."},{"@type":"HowToStep","text":"Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour."}],"recipeCategory":["Breakfast"],"author":"dakota kelly","aggregateRating":{"ratingValue":4.7,"ratingCount":320}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/17481/simple-white-cake/","rating":4.6,"ratingCount":3959,"recipe":{"@type":"Recipe","name":"Simple White Cake","description":"This easy cake recipe requires just 7 ingredients and tastes like you spent hours making it, even though it's out of the oven in under an hour.","image":"https://www.allrecipes.com/thmb/rceSb4HUcHI64nQj_8o6jnvAN-0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/17481-simple-white-cake-DDMFS-4x3-89bf9ff32d0c40179a3d752d4d25f22a.jpg","recipeYield":["12","1 (9-inch) square cake"],"prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["1 cup white sugar","0.5 cup unsalted butter","2 large eggs","2 teaspoons vanilla extract","1.5 cups all-purpose flour","1.75 teaspoons baking powder","1/4 teaspoon table salt","0.5 cup milk"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square cake pan."},{"@type":"HowToStep","text":"Beat sugar and butter together in a mixing bowl with an electric mixer until lighter in color and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating briefly after each addition, 30 seconds total. Mix in vanilla, about 15 seconds."},{"@type":"HowToStep","text":"Whisk flour, baking powder, and salt in a separate bowl. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with milk, beginning and ending with flour. Mix just until combined stopping to scrape down sides if needed, about 2 minutes."},{"@type":"HowToStep","text":"Spread cake batter into the prepared pan."},{"@type":"HowToStep","text":"Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes."},{"@type":"HowToStep","text":"Remove cake from the oven and let cool in pan on a wire rack for 10 minutes. Invert cake onto wire rack; remove pan and let cake cool completely before frosting. Enjoy!"}],"recipeCategory":["Cake"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"SCOTTOSMAN","aggregateRating":{"ratingValue":4.6,"ratingCount":3959}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/17695/baked-potato-soup-iii/","rating":4.6,"ratingCount":348,"recipe":{"@type":"Recipe","name":"Carol's Baked Potato Soup","description":"This baked potato soup recipe with Cheddar cheese, green onions, crumbled bacon, and sour cream is easy to make, rich in flavor, and delicious!","image":"https://www.allrecipes.com/thmb/CiX3YT8HQaXkCQXEpgStFJhRI8g=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/185131-8c4d69df3b4348a8bfdef49eeb032c91.jpg","recipeYield":"6","prepTime":"PT20M","cookTime":"PT90M","totalTime":"PT110M","recipeIngredient":["4 baking potatoes","0.66666668653488 cup butter","0.66666668653488 cup all-purpose flour","6 cups milk","1 cup chopped green onions","0.75 teaspoon salt","0.5 teaspoon ground black pepper","12 slices cooked bacon, crumbled","5 ounces shredded Cheddar cheese","1 (8 ounce) container sour cream"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 400 degrees F (200 degrees C)."},{"@type":"HowToStep","text":"Bake potatoes in preheated oven for 1 hour. Scoop out the inside of potatoes and set aside. Reserve skins for another recipe or discard."},{"@type":"HowToStep","text":"Melt butter in a large skillet over medium-low heat. Stir in flour to make a roux. Cook for about 1 minute, stirring continuously. Gradually stir in milk; increase heat to medium and continue to stir until thickened."},{"@type":"HowToStep","text":"Add potatoes, green onions, salt, ground black pepper, bacon, and cheese. Stir well and continue to cook for about 15 minutes, allowing the flavors to blend. Stir in sour cream until well blended. Serve immediately."}],"recipeCategory":["Dinner"],"author":"Carol","aggregateRating":{"ratingValue":4.6,"ratingCount":348}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/15174/no-fail-pie-crust-i/","rating":4.7,"ratingCount":314,"recipe":{"@type":"Recipe","name":"No-Fail Pie Crust","description":"Need a no-fail pie crust? This easy recipe can help. Basic pantry items make enough dough for three perfect pie crusts. Use now, or freeze for later!","image":"https://www.allrecipes.com/thmb/sNIPvL_9_KaqTpi7xszc85TA_2I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/15174_No-Fail-Pie-Crust-I_naples34102_5762688_original-4x3-1-9519dcddf9db47658eb8979031ad72d5.jpg","recipeYield":"24","prepTime":"PT10M","totalTime":"PT10M","recipeIngredient":["2.5 cups all-purpose flour","0.25 teaspoon salt","1 cup shortening","0.25 cup cold water","1 large egg","1 tablespoon distilled white vinegar"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk flour and salt together in a large bowl. Cut in shortening until it resembles coarse crumbs."},{"@type":"HowToStep","text":"Mix cold water, egg, and vinegar together in a separate bowl. Add to flour mixture and blend with a fork until a ball of dough forms. Divide into three equal balls; flatten each ball into a disk. Wrap disks in plastic wrap and refrigerate until ready to use."}],"recipeCategory":["Pie"],"recipeCuisine":["American"],"author":"Lenn","aggregateRating":{"ratingValue":4.7,"ratingCount":314}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/231537/grilled-halibut/","rating":4.7,"ratingCount":107,"recipe":{"@type":"Recipe","name":"Grilled Halibut","description":"Grilled halibut is made extra tasty thanks to a lemon and herb butter that adds so much flavor to the fish as it cooks on the grill in 20 minutes.","image":"https://www.allrecipes.com/thmb/OU9l91-qcOusm9hql4IG5wTAj48=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ALR-231537-grilled-halibut-VAT-4x3-1-213891637bcc48c9a6a9737b92b09eb8.jpg","recipeYield":"4","prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","recipeIngredient":["0.75 cup butter, softened","1 tablespoon lemon juice","1.5 teaspoons onion powder","1.5 teaspoons dried parsley","0.75 teaspoon dried dill weed","0.25 teaspoon white sugar","0.25 teaspoon salt","0.25 teaspoon ground black pepper","4 (1 inch thick) halibut steaks"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate."},{"@type":"HowToStep","text":"Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over halibut steaks."},{"@type":"HowToStep","text":"Cook on the preheated grill until halibut flakes easily with a fork, 5 to 6 minutes per side."},{"@type":"HowToStep","text":"Serve and enjoy!"}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"braniffb13","aggregateRating":{"ratingValue":4.7,"ratingCount":107}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/72194/southern-pulled-pork/","rating":4.6,"ratingCount":543,"recipe":{"@type":"Recipe","name":"Southern Pulled Pork","description":"This recipe starts out on the stove, and ends up in the slow cooker! Add your favorite BBQ sauce and eat plain or on a bun! Great for parties.","image":"https://www.allrecipes.com/thmb/DYBmpPixG3i9T9m0iRC912x1Puc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/116420-southern-pulled-pork-EMU3-4x3-1-b506b95ee5ef47aab7bcc7aac4fd7832.jpg","recipeYield":["6","6 servings"],"prepTime":"PT30M","cookTime":"PT360M","totalTime":"PT390M","recipeIngredient":["1 tablespoon butter","2 pounds boneless pork roast","1 tablespoon Cajun seasoning","1 medium onion, chopped","4 cloves garlic, crushed","4 cups water","1 tablespoon liquid smoke flavoring"],"recipeInstructions":[{"@type":"HowToStep","text":"Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker."},{"@type":"HowToStep","text":"Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring."},{"@type":"HowToStep","text":"Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving."}],"recipeCuisine":["Southern"],"author":"Brenda Laughlin Sumner","aggregateRating":{"ratingValue":4.6,"ratingCount":543}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/218075/grilled-pork-loin-chops/","rating":4.7,"ratingCount":706,"recipe":{"@type":"Recipe","name":"Grilled Pork Loin Chops","description":"A tasty grilled pork chop marinade that’s tangy, sweet, and spicy. The pork loin chops grill up moist and tender for a delightful supper for two.","image":"https://www.allrecipes.com/thmb/JQL6QFHpD3HKkkoqCeHUBr28W_4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/218075-prilled-pork-loin-chops-ddfsm-Step3-5872-31aef754d78c461e9ca5b27fc25735ea.jpg","recipeYield":"2","prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT275M","recipeIngredient":["3 tablespoons honey","3 tablespoons soy sauce","3 tablespoons Worcestershire sauce","2 tablespoons brown sugar","2 cloves garlic, minced","2 teaspoons ketchup","0.5 teaspoon ground ginger","0.5 teaspoon onion powder","0.25 teaspoon ground cinnamon","0.125 teaspoon cayenne pepper","2 (6 ounce) thick-cut boneless pork loin chops"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk honey, soy sauce, Worcestershire sauce, brown sugar, garlic, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl."},{"@type":"HowToStep","text":"Pour 1/2 of the marinade into a large resealable plastic bag; add chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, turning occasionally, for 4 to 8 hours. Refrigerate remaining marinade in the bowl."},{"@type":"HowToStep","text":"Preheat an outdoor grill for medium heat, and lightly oil the grate."},{"@type":"HowToStep","text":"Remove pork chops from marinade and shake off excess. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with some of the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C)."},{"@type":"HowToStep","text":"Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"ScorpioGG","aggregateRating":{"ratingValue":4.7,"ratingCount":706}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/14564/grilled-onions/","rating":4.7,"ratingCount":156,"recipe":{"@type":"Recipe","name":"Grilled Onions","description":"Whole grilled onions, simply seasoned, wrapped in foil, and cooked to perfection on the grill make a tender, delicious, and naturally sweet summer side.","image":"https://www.allrecipes.com/thmb/lxvWH2EqXwiM_7SyuBxHKMhfdRk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14564-grilled-onions-VAT-beauty-4x3-13a8d8149d7e479d874e5d5ddea79bc1.jpg","recipeYield":"8","prepTime":"PT15M","cookTime":"PT60M","totalTime":"PT75M","recipeIngredient":["4 large onions","0.5 cup butter","4 cubes chicken bouillon"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate."},{"@type":"HowToStep","text":"Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter."},{"@type":"HowToStep","text":"Replace the top of the onion, and wrap in aluminum foil."},{"@type":"HowToStep","text":"Place onions on preheated grill over indirect heat, and close the lid. Cook until tender, about 1 hour."},{"@type":"HowToStep","text":"Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil."}],"recipeCategory":["Dinner","Side Dish"],"recipeCuisine":["American"],"author":"Linda Smith","aggregateRating":{"ratingValue":4.7,"ratingCount":156}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/14731/fayes-pulled-barbecue-pork/","rating":4.7,"ratingCount":138,"recipe":{"@type":"Recipe","name":"Faye’s Pulled Barbecue Pork","description":"Faye’s pulled barbecue pork recipe starts with a pork roast seasoned with cayenne, garlic, and onions, simmered in barbecue sauce until fork-tender.","image":"https://www.allrecipes.com/thmb/vrFAnFMbFRHPPo1vVsuvTmDhZJQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/140558-205590697af046f98e7306be489d8e76.jpg","recipeYield":"11","prepTime":"PT10M","cookTime":"PT210M","totalTime":"PT220M","recipeIngredient":["4 cloves garlic, minced","2 teaspoons seasoning salt","2 teaspoons ground black pepper","0.125 tablespoon cayenne pepper","6 pounds Boston butt roast","1 onion, chopped","3 cups barbecue sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Rub garlic, seasoning salt, black pepper, and cayenne pepper onto roast."},{"@type":"HowToStep","text":"Place roast in a large Dutch oven; fill halfway with water. Add onion; bring to a rolling boil over high heat. Reduce heat; simmer until meat falls off the bone, 3 to 4 hours (depending on the size of the roast)."},{"@type":"HowToStep","text":"Place hot roast in a serving bowl. Pour in barbecue sauce; stir until well combined. Serve on buns."}],"recipeCategory":["Dinner","Lunch"],"recipeCuisine":["American"],"author":"FAYE2696 - Faye Hughes","aggregateRating":{"ratingValue":4.7,"ratingCount":138}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/21174/bbq-pork-for-sandwiches/","rating":4.8,"ratingCount":3674,"recipe":{"@type":"Recipe","name":"BBQ Pork for Sandwiches","description":"Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce.","image":"https://www.allrecipes.com/thmb/-at8j5tk5EdjZUetFMLI9n2Le3E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/18978-bbq-pork-for-sandwiches-cookinmama-1x1-1-244e3dba9c604f57971c6c39a71a7b1e.jpg","recipeYield":"12","prepTime":"PT15M","cookTime":"PT270M","totalTime":"PT285M","recipeIngredient":["1 (14 ounce) can beef broth","3 pounds boneless pork ribs","1 (18 ounce) bottle barbeque sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will."},{"@type":"HowToStep","text":"Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce."},{"@type":"HowToStep","text":"Bake in the preheated oven for 30 minutes, or until heated through."}],"recipeCategory":["Dinner","Lunch"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"KMB233","aggregateRating":{"ratingValue":4.8,"ratingCount":3674}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/143230/quick-and-easy-grilled-potatoes/","rating":4.8,"ratingCount":171,"recipe":{"@type":"Recipe","name":"Quick and Easy Grilled Potatoes","description":"Delicious grilled potatoes, simply seasoned and brushed with olive oil, are cooked until potatoes are tender inside and perfectly crisp outside.","image":"https://www.allrecipes.com/thmb/uSrYqlxWK7RRmmWG6mty52mNQ-E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/143230-Quick-and-Easy-Grilled-Potatoes-ddmfs-beauty-4x3-gw-1239-00c49f8f93944c77a64d6c1e1bee6652.jpg","recipeYield":"4","prepTime":"PT5M","cookTime":"PT25M","totalTime":"PT30M","recipeIngredient":["2 large russet potatoes, scrubbed","2 tablespoons olive oil","salt and ground black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather the ingredients."},{"@type":"HowToStep","text":"Preheat an outdoor grill for medium heat and lightly oil the grate."},{"@type":"HowToStep","text":"Poke potatoes several times with a fork; place onto a microwave-safe plate. Microwave on high power for 5 minutes, turning potatoes over halfway through."},{"@type":"HowToStep","text":"Slice each potato open lengthwise; microwave for 2 more minutes."},{"@type":"HowToStep","text":"Brush oil on the cut sides, then season with salt and pepper."},{"@type":"HowToStep","text":"Cook on the preheated grill until potatoes are tender on the inside and crispy on the outside, 15 to 20 minutes, turning halfway through."}],"recipeCategory":["Dinner","Side Dish","Ingredient"],"recipeCuisine":["American"],"author":"stylistmama","aggregateRating":{"ratingValue":4.8,"ratingCount":171}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/235361/easy-slow-cooker-bbq/","rating":4.7,"ratingCount":116,"recipe":{"@type":"Recipe","name":"Easy Slow Cooker BBQ","description":"Your favorite barbeque sauce tops tender slow cooked pork in this Boston butt BBQ crockpot recipe, perfect for sandwiches.","image":"https://www.allrecipes.com/thmb/K1putPdcOXd9B9v456MOLQLDOYM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2057200-a9e23a186ef744eb9d5c789d1ace4646.jpg","recipeYield":["8","8 servings"],"prepTime":"PT10M","cookTime":"PT630M","totalTime":"PT640M","recipeIngredient":["1 (3 pound) boneless pork shoulder (Boston Butt) roast","0.75 cup cider vinegar","salt and ground black pepper to taste","1 cup barbeque sauce, or to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Place pork shoulder in the slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper."},{"@type":"HowToStep","text":"Cook on Low for 10 to 12 hours."},{"@type":"HowToStep","text":"Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker."},{"@type":"HowToStep","text":"Add barbeque sauce and continue cooking for 30 minutes."}],"recipeCategory":["Dinner"],"recipeCuisine":["U.S."],"author":"DAVEBISH","aggregateRating":{"ratingValue":4.7,"ratingCount":116}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/161869/shannons-smoky-macaroni-and-cheese/","rating":4.5,"ratingCount":161,"recipe":{"@type":"Recipe","name":"Shannon's Smoky Macaroni and Cheese","description":"Smoked Gouda, Cheddar, Swiss, and Parmesan all work together in this version of the classic comfort dish.","image":"https://www.allrecipes.com/thmb/yCHzi9zx0APSPtJTFk7yc7tUnX0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2151920-shannons-smoky-macaroni-and-cheese-Phat-Cheph-4x3-1-d9de3c3705614f9cae9a37dd6f393a38.jpg","recipeYield":["10","10 servings"],"prepTime":"PT20M","cookTime":"PT45M","totalTime":"PT75M","recipeIngredient":["1 (16 ounce) package elbow macaroni","6 tablespoons butter","0.5 cup all-purpose flour","5.5 cups milk, divided","2.5 cups shredded smoked Gouda cheese","1.5 cups shredded Cheddar cheese","1.5 cups shredded Swiss cheese","1 cup grated Parmesan cheese","0.5 cup grated Parmesan cheese","0.5 cup dry bread crumbs","1 teaspoon ground cayenne pepper","olive oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350 degrees F (175 degrees C)."},{"@type":"HowToStep","text":"Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain."},{"@type":"HowToStep","text":"Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish."},{"@type":"HowToStep","text":"Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs."},{"@type":"HowToStep","text":"Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"SMichael","aggregateRating":{"ratingValue":4.5,"ratingCount":161}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/143458/amazing-southwest-cilantro-lime-mango-grilled-chicken-sandwiches/","rating":4.8,"ratingCount":214,"recipe":{"@type":"Recipe","name":"Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches","description":"This amazing Southwest cilantro lime mango grilled chicken sandwiches recipe","image":"https://www.allrecipes.com/thmb/kRUCDTELDE8f9RxcHYTzGtDPuZs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2026889-2108c02f67e940ce8332cb5fccb1bc70.jpg","recipeYield":"8","prepTime":"PT30M","cookTime":"PT20M","totalTime":"PT110M","recipeIngredient":["0.25 cup finely chopped fresh cilantro","2 tablespoons finely grated fresh lime zest","1 tablespoon olive oil","0.25 jalapeno chile pepper, seeded and minced","1.5 teaspoons salt","1 clove garlic, minced","0.5 teaspoon onion powder","0.25 teaspoon ground black pepper","0.25 teaspoon chipotle chile powder","1 pound chicken breast tenderloins or strips","1 small sweet onion, finely chopped","1 medium tomato, chopped","2 tablespoons finely chopped fresh cilantro","0.5 jalapeno chile pepper, seeded and minced","1 tablespoon fresh lime juice","1 clove garlic, finely chopped","0.25 teaspoon ground black pepper","0.25 teaspoon sea salt","0.125 teaspoon chipotle chile powder","1 sweet onion cut into 1/2-inch slices","1 red bell pepper, quartered","1 tablespoon olive oil","0.5 teaspoon minced garlic","0.25 teaspoon salt","0.5 cup mayonnaise","2 tablespoons fresh lime juice","16 thick slices French bread","2 mangos - peeled, seeded, and sliced","8 slices Monterey Jack cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine 1/4 cup cilantro, lime zest, 1 tablespoon olive oil, 1/4 jalapeño, 1 1/2 teaspoons salt, 1 clove minced garlic, onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon chipotle chile powder in a small bowl until well mixed; pour into a large resealable plastic bag. Add chicken tenderloins to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour."},{"@type":"HowToStep","text":"Meanwhile, combine 1 chopped onion, tomato, 2 tablespoons cilantro, 1/2 jalapeño, 1 tablespoon lime juice, 1 clove finely chopped garlic, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt, and 1/8 teaspoon chipotle chile powder in a bowl. Cover bowl with plastic wrap and refrigerate salsa until chilled."},{"@type":"HowToStep","text":"Toss 1 sliced onion, bell pepper quarters, 1 tablespoon olive oil, 1/2 teaspoon minced garlic, and 1/4 teaspoon salt together in a bowl; set aside."},{"@type":"HowToStep","text":"Whisk mayonnaise and 2 tablespoons lime juice together; cover lime mayonnaise with plastic wrap and refrigerate to chill."},{"@type":"HowToStep","text":"Preheat an outdoor grill for medium-high heat and lightly oil the grate."},{"@type":"HowToStep","text":"Grill chicken on the preheated grill until no longer pink in centers and juices run clear, 8 to 10 minutes. Grill onion slices and bell pepper quarters until tender and golden brown, 8 to 10 minutes. Transfer chicken and vegetables to a cutting board; keep grill lit. Slice pepper quarters into thin strips."},{"@type":"HowToStep","text":"Spread each bread slice with 1 1/2 teaspoons lime mayonnaise. Layer half bread slices with mango, 1 tablespoon salsa, chicken, pepper strips, sliced onions, and 1 slice Monterey Jack cheese; top each with 1 bread slice."},{"@type":"HowToStep","text":"Grill sandwiches on the preheated grill until bread is toasted and cheese melts, about 2 minutes per side."}],"recipeCategory":["Dinner","Lunch"],"recipeCuisine":["Mexican Inspired","Tex-Mex"],"author":"Patricia","aggregateRating":{"ratingValue":4.8,"ratingCount":214}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/87586/delicious-grilled-hamburgers/","rating":4.5,"ratingCount":170,"recipe":{"@type":"Recipe","name":"Delicious Grilled Hamburgers","description":"These meaty grilled burgers made with lean ground beef and seasoned with garlic and Worcestershire sauce are juicy, smoky, and delicious.","image":"https://www.allrecipes.com/thmb/OG8RnYDLpfpXcqlPTFq60ddZlhg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/87586-Delicious-Grilled-Hamburgers-ddmfs-4x3-RM-1501-b513fb32b46f4789ae5f54e35966bc4e.jpg","recipeYield":["3","3 burgers"],"prepTime":"PT5M","cookTime":"PT10M","totalTime":"PT15M","recipeIngredient":["1 pound lean ground beef","1 tablespoon Worcestershire sauce","1 tablespoon liquid smoke flavoring","1 teaspoon garlic powder","1 tablespoon olive oil","seasoned salt to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather the ingredients."},{"@type":"HowToStep","text":"Preheat an outdoor grill for high heat and lightly oil the grate."},{"@type":"HowToStep","text":"Combine ground beef, Worcestershire sauce, liquid smoke, and garlic powder in a medium bowl; lightly mix until just combined."},{"@type":"HowToStep","text":"With minimal handling, form mixture into three patties."},{"@type":"HowToStep","text":"Brush oil onto both sides of each patty, then season with salt."},{"@type":"HowToStep","text":"Cook patties on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"BIGGUY728","aggregateRating":{"ratingValue":4.5,"ratingCount":170}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/16218/smothered-beef-short-ribs/","rating":4.5,"ratingCount":347,"recipe":{"@type":"Recipe","name":"Smothered Beef Short Ribs","description":"This beef short ribs recipe skips the oven in favor of the stovetop. Flour-dredged ribs are seared, then simmered with veggies and herbs in a savory stock.","image":"https://www.allrecipes.com/thmb/EO7bZexU2lCIqmuDJho6uYJujew=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/16218-Smothered-Beef-Short-Ribs-ddmds-4x3-acbae456bbe6417bb8dcac98afbbbf3a.jpg","recipeYield":"6","prepTime":"PT20M","cookTime":"PT150M","totalTime":"PT170M","recipeIngredient":["4 pounds beef short ribs","salt and pepper to taste","1 cup all-purpose flour","0.5 cup olive oil","2 cups chopped onions","1 cup chopped celery","1 cup chopped carrots","2 tablespoons minced garlic","1 tablespoon dried thyme","3 large bay leaves","1 cup red wine","8 cups beef stock","0.25 cup chopped fresh parsley"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather the ingredients."},{"@type":"HowToStep","text":"Season ribs with salt and pepper, then dredge in flour."},{"@type":"HowToStep","text":"Heat oil in a large pot over medium-high heat. Sear ribs in hot oil in small batches, adding oil as needed, 2 to 3 minutes per batch. Transfer to a plate."},{"@type":"HowToStep","text":"Add onions to the pot and sauté for 2 minutes. Add celery and carrots; sauté for 1 minute."},{"@type":"HowToStep","text":"Season with salt and pepper, then stir in garlic, thyme, and bay leaves. Cook until fragrant, about 1 minute."},{"@type":"HowToStep","text":"Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add stock and bring to a boil."},{"@type":"HowToStep","text":"Reduce the heat to low and add ribs."},{"@type":"HowToStep","text":"Simmer until meat pulls away easily from the bone and sauce has thickened, about 2 hours."},{"@type":"HowToStep","text":"Discard bay leaves. Stir in parsley and serve."}],"recipeCategory":["Dinner","Entree"],"recipeCuisine":["American"],"author":"Michele O'Sullivan","aggregateRating":{"ratingValue":4.5,"ratingCount":347}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/22886/grilled-mediterranean-vegetable-sandwich/","rating":4.6,"ratingCount":171,"recipe":{"@type":"Recipe","name":"Grilled Mediterranean Vegetable Sandwich","description":"This is a delicious recipe for a focaccia sandwich with roasted eggplant and red bell peppers and sautéed portobello mushrooms. You can also grill the vegetables, or substitute other favorite veggies or Italian flatbread of your choice.","image":"https://www.allrecipes.com/thmb/XX8wTSoOmF6szLSVzE_DeOBfABI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/258767-74dd3da2b1fc4b79ac99e0e45dd23a90.jpg","recipeYield":"6","prepTime":"PT20M","cookTime":"PT40M","totalTime":"PT180M","recipeIngredient":["1 eggplant, sliced into strips","2 red bell peppers","2 tablespoons olive oil, divided","2 portobello mushrooms, sliced","3 cloves garlic, crushed","4 tablespoons mayonnaise","1 (1 pound) loaf focaccia bread"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 400 degrees F (200 degrees C)."},{"@type":"HowToStep","text":"Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in the preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool."},{"@type":"HowToStep","text":"Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves."},{"@type":"HowToStep","text":"Peel cooled peppers, core, and slice. Layer eggplant, peppers, and mushrooms in focaccia."},{"@type":"HowToStep","text":"Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving."}],"recipeCategory":["Dinner","Lunch"],"author":"CHRIS M","aggregateRating":{"ratingValue":4.6,"ratingCount":171}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/222763/balsamic-grilled-zucchini/","rating":4.7,"ratingCount":207,"recipe":{"@type":"Recipe","name":"Perfect Grilled Zucchini","description":"Grilled zucchini, seasoned and brushed with olive oil and balsamic, cooks perfectly on the grill until just tender, golden, and charred for an easy summer side.","image":"https://www.allrecipes.com/thmb/oqi8Xzr0HKsh81ZFVDHlj4nAAp8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/222763-balsamic-grilled-zucchini-DDMFS-4x3-d4f6504b4ff7458c88e7f43afee23d58.jpg","recipeYield":"4","prepTime":"PT5M","cookTime":"PT10M","totalTime":"PT15M","recipeIngredient":["2 zucchinis, quartered lengthwise","2 teaspoons olive oil","1 teaspoon Italian seasoning","0.5 teaspoon garlic powder","1 pinch salt","2 tablespoons balsamic vinegar"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients."},{"@type":"HowToStep","text":"Preheat an outdoor grill for medium-low heat and lightly oil the grate."},{"@type":"HowToStep","text":"Brush zucchini with olive oil. Sprinkle Italian seasoning, garlic powder, salt, and pepper over zucchini."},{"@type":"HowToStep","text":"Cook on the preheated grill until charred and beginning to turn golden brown, 3 to 4 minutes per side. Brush balsamic vinegar over zucchini directly on the grill, and continue cooking 1 minute more."},{"@type":"HowToStep","text":"Serve immediately."}],"recipeCategory":["Dinner","Side Dish"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"LashGal","aggregateRating":{"ratingValue":4.7,"ratingCount":207}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/215813/corn-on-the-grill/","rating":4.9,"ratingCount":211,"recipe":{"@type":"Recipe","name":"Corn on the Grill","description":"Grilled corn brushed with a sensational spicy garlic butter as it cooks on the grill makes a deliciously tender and sweet side for summer BBQ parties.","image":"https://www.allrecipes.com/thmb/0F3SN1hQV9BcdXtVnxpAiMB4X4w=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/215813-corn-on-the-grill-VAT-Beauty-4x3-ec61c0970f91492192ba85dc6075bb31.jpg","recipeYield":"6","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","recipeIngredient":["cooking spray","5 cloves garlic, minced, or more to taste","0.5 cup butter","1 tablespoon white sugar","1 teaspoon salt","1 teaspoon ground black pepper","1 teaspoon ground cumin","0.5 lime, juiced","2 tablespoons hot pepper sauce (such as Tapatio®)","6 ears fresh corn"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients. Preheat an outdoor grill for medium heat, and lightly oil the grate."},{"@type":"HowToStep","text":"Heat garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer."},{"@type":"HowToStep","text":"Stir together sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with lime juice and hot sauce until evenly blended."},{"@type":"HowToStep","text":"Brush ears of corn generously with the garlic butter; reserve remaining butter."},{"@type":"HowToStep","text":"Cook corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush corn with remaining garlic butter as corn cooks."}],"recipeCategory":["Dinner","Side Dish"],"recipeCuisine":["American"],"author":"Chef Howe","aggregateRating":{"ratingValue":4.9,"ratingCount":211}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/14504/california-grilled-veggie-sandwich/","rating":4.8,"ratingCount":1254,"recipe":{"@type":"Recipe","name":"California Grilled Veggie Sandwich","description":"For a smoky and sumptuous veggie-filled grilled sandwich, try this easy recipe. All it takes is some veggies, focaccia bread, lemon-mayonnaise dressing, and crumbled feta.","image":"https://www.allrecipes.com/thmb/nnaUPufIUqGdM0Lk6hHYc0I25Kw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/973904-8f488b5f64b54d3d9b10e40378ccd3af.jpg","recipeYield":["4","4 servings"],"prepTime":"PT30M","cookTime":"PT20M","totalTime":"PT50M","recipeIngredient":["0.25 cup mayonnaise","3 cloves garlic, minced","1 tablespoon lemon juice","0.125 cup olive oil","1 cup sliced red bell peppers","1 small zucchini, sliced","1 red onion, sliced","1 small yellow squash, sliced","2 (4-x6-inch) focaccia bread pieces, split horizontally","0.5 cup crumbled feta cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator."},{"@type":"HowToStep","text":"Preheat the grill for high heat."},{"@type":"HowToStep","text":"Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside."},{"@type":"HowToStep","text":"Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches."}],"recipeCategory":["Dinner","Lunch"],"recipeCuisine":["U.S."],"author":"Allrecipes Member","aggregateRating":{"ratingValue":4.8,"ratingCount":1254}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/228914/old-fashioned-creamy-rice-pudding/","rating":4.7,"ratingCount":867,"recipe":{"@type":"Recipe","name":"Best Old-Fashioned Creamy Rice Pudding","description":"Rice pudding with cooked rice is quick and easy to make on the stovetop. An egg, butter, and vanilla add flavor and richness to this classic dessert.","image":"https://www.allrecipes.com/thmb/Zm-_kwgfdX8oRrxUAACJfrNF9YA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/AR-228914-old-fashioned-rice-pudding-DDMFS-4x3-90f8e5dcb32f4d11b0434d212a1861e5.jpg","recipeYield":"4","prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","recipeIngredient":["1.5 cups cooked rice","2 cups milk, divided","0.25 teaspoon salt","0.66666668653488 cup golden raisins","1 egg, beaten","0.33333334326744 cup white sugar","1 tablespoon butter","0.5 teaspoon vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients."},{"@type":"HowToStep","text":"Place cooked rice in a medium saucepan. Add 1 ½ cups milk and salt; cook and stir over medium heat until thick and creamy, 15 to 20 minutes."},{"@type":"HowToStep","text":"Add remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar; continue cooking, stirring continuously, until well blended, 2 to 3 minutes more."},{"@type":"HowToStep","text":"Remove saucepan from heat; stir in butter and vanilla extract."},{"@type":"HowToStep","text":"Serve warm and enjoy!"},{"@type":"HowToStep","text":"Store your rice pudding in an airtight container in the refrigerator for about three days. Reheat thoroughly on the stove, adding more milk as-needed to retain the creamy texture. "}],"recipeCategory":["Dessert"],"recipeCuisine":["American"],"author":"Jennifer Korpak Bechtel","aggregateRating":{"ratingValue":4.7,"ratingCount":867}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/19963/fajita-marinade-i/","rating":4.7,"ratingCount":810,"recipe":{"@type":"Recipe","name":"Fajita Marinade","description":"Delicious fajita marinade for 2 pounds of meat made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper.","image":"https://www.allrecipes.com/thmb/wqRZdGCSH-02qvpQYROz4YPrgE4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/AR-19963-fajita-marinade-DDMFS-4x3-Beauty-087740c026fc423594bcf6919b578f56.jpg","recipeYield":["16","2 cups"],"prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["0.33333334326744 cup water","0.25 cup lime juice","2 tablespoons olive oil","4 cloves garlic, crushed","2 teaspoons soy sauce","1 teaspoon salt","0.5 teaspoon liquid smoke flavoring","0.5 teaspoon cayenne pepper","0.5 teaspoon ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients."},{"@type":"HowToStep","text":"Whisk water, lime juice, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring together in a bowl until well combined."},{"@type":"HowToStep","text":"Stir in cayenne and black pepper until combined."},{"@type":"HowToStep","text":"Use to marinate 2 pounds of meat; marinate in the refrigerator for at least 2 hours to overnight before cooking as desired."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner"],"recipeCuisine":["Mexican Inspired","American"],"author":"Robbie Rice","aggregateRating":{"ratingValue":4.7,"ratingCount":810}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/213668/slow-cooker-bbq-chicken/","rating":4.5,"ratingCount":471,"recipe":{"@type":"Recipe","name":"Slow Cooker BBQ Chicken","description":"This slow cooker pulled chicken recipe features a from-scratch barbecue sauce sweetened with maple syrup for delicious shredded meat sandwiches.","image":"https://www.allrecipes.com/thmb/aaa8OzJFrE6jG6Qs58LSUIQKTlk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/670665-6c296a286f494299a3d9ecf850ebedcb.jpg","recipeYield":["8","8 sandwiches"],"prepTime":"PT5M","cookTime":"PT390M","totalTime":"PT395M","recipeIngredient":["4 large skinless, boneless chicken breast halves","1 cup ketchup","0.5 cup maple syrup","2 tablespoons mustard","2 tablespoons Worcestershire sauce","2 teaspoons lemon juice","0.5 teaspoon chili powder","0.25 teaspoon garlic powder","0.125 teaspoon cayenne pepper","2 dashes hot pepper sauce, or to taste","8 sandwich rolls, split"],"recipeInstructions":[{"@type":"HowToStep","text":"Place chicken breasts into the bottom of a slow cooker."},{"@type":"HowToStep","text":"In a bowl, stir together ketchup, maple syrup, mustard, Worcestershire sauce, lemon juice, chili powder, garlic powder, cayenne pepper, and hot sauce until mixture is well blended. Pour over chicken."},{"@type":"HowToStep","text":"Cook on Low for 6 hours. Shred chicken with 2 forks, then cook for 30 more minutes. Serve shredded chicken and sauce spooned into sandwich rolls."}],"recipeCategory":["Dinner","Lunch"],"recipeCuisine":["American"],"author":"SHELDAWG","aggregateRating":{"ratingValue":4.5,"ratingCount":471}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/103971/grilled-halibut-with-cilantro-garlic-butter/","rating":4.5,"ratingCount":268,"recipe":{"@type":"Recipe","name":"Grilled Halibut with Cilantro Garlic Butter","description":"Delicious! My husband absolutely loves this recipe! Fish is simply seasoned with lime juice, then served with a cilantro lime garlic sauce. Serve over a bed of greens with a nice loaf of bread for a complete meal.","image":"https://www.allrecipes.com/thmb/qwE2r7oSP2K8IAz_JkPYe3Y_TD4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1026782-grilled-halibut-with-cilantro-garlic-butter-naples34102-4x3-1-0f5b67ef051045d4b87454c40941ae3d.jpg","recipeYield":["4","4 servings"],"prepTime":"PT25M","cookTime":"PT8M","totalTime":"PT33M","recipeIngredient":["4 (6 ounce) fillets halibut","1 lime, cut into wedges","salt and pepper to taste","3 cloves garlic, coarsely chopped","0.5 cup chopped fresh cilantro","1 tablespoon fresh lime juice","2 tablespoons butter","1 tablespoon olive oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper."},{"@type":"HowToStep","text":"Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate."},{"@type":"HowToStep","text":"Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce."}],"recipeCategory":["Dinner"],"recipeCuisine":["U.S."],"author":"SerenaBloom","aggregateRating":{"ratingValue":4.5,"ratingCount":268}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/13652/sangria-ham/","rating":4.8,"ratingCount":156,"recipe":{"@type":"Recipe","name":"Sangria Ham","description":"Allow half a day to roast this bone-in ham studded with whole cloves and basted in a red wine and pineapple juice punch.","image":"https://www.allrecipes.com/thmb/LpFcLW8qHLrai2acCzoyrL5-UQY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Ham4x3-e6c432c5bd3a436e82b6c8dc84679322.jpg","recipeYield":"16","prepTime":"PT20M","cookTime":"PT240M","totalTime":"PT260M","recipeIngredient":["1 (8 pound) bone-in ham with rind removed","0.25 cup whole cloves","1 pound brown sugar","1 cup unsweetened pineapple juice","2 cups sangria wine"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 400 degrees F (200 degrees C)."},{"@type":"HowToStep","text":"Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps."},{"@type":"HowToStep","text":"Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point, but my mother never did."},{"@type":"HowToStep","text":"After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture."},{"@type":"HowToStep","text":"Lower the oven temperature to 325 degrees F (165 degrees C), and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Mary Glenn","aggregateRating":{"ratingValue":4.8,"ratingCount":156}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/221090/grilled-lemon-yogurt-chicken/","rating":4.7,"ratingCount":217,"recipe":{"@type":"Recipe","name":"Grilled Greek Yogurt Marinated Chicken","description":"This Greek yogurt marinade with lemon, garlic, and herbs is from Chef John. It makes the most amazing grilled chicken you'll want to make all summer long!","image":"https://www.allrecipes.com/thmb/vtZJJnmx6ErLGeEFiathJEkAdq0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/AR-221090-grilled-lemon-yogurt-chicken-4x3-6c457bbbe1f94ca7b445b6410fb6b1fe.jpg","recipeYield":"6","prepTime":"PT15M","cookTime":"PT35M","totalTime":"PT230M","recipeIngredient":["0.5 cup plain low-fat Greek yogurt","4 cloves garlic, crushed","0.5 lemon, juiced","1 tablespoon lemon zest","1 tablespoon olive oil","1 tablespoon paprika","1 teaspoon herbes de Provence","1 teaspoon salt","1 teaspoon ground black pepper","1 (5 pound) whole chicken, cut into 8 pieces","1 pinch salt","0.5 cup plain low-fat Greek yogurt","1 tablespoon lemon juice","1 teaspoon harissa"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients."},{"@type":"HowToStep","text":"Whisk together yogurt, garlic, lemon juice and zest, olive oil, paprika, herbes de Provence, salt, and black pepper in a medium bowl."},{"@type":"HowToStep","text":"Pour into a large resealable plastic bag. Add chicken; stir to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 3 hours."},{"@type":"HowToStep","text":"Preheat an outdoor grill for medium-high heat and lightly oil the grate. Make sauce: Stir together yogurt, lemon juice, and harissa in a small bowl until combined. Set aside."},{"@type":"HowToStep","text":"Remove chicken to a plate or baking sheet lined with paper towels; discard marinade. Pat chicken dry with more paper towels. Season with a pinch of salt."},{"@type":"HowToStep","text":"Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn over each piece and move to indirect heat."},{"@type":"HowToStep","text":"Continue grilling, turning often, with the lid down until well browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C)."},{"@type":"HowToStep","text":"Serve chicken with sauce on the side."}],"recipeCategory":["Dinner"],"recipeCuisine":["Mediterranean Inspired","Middle Eastern"],"keywords":"publisher-tested","author":"John Mitzewich","aggregateRating":{"ratingValue":4.7,"ratingCount":217}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/242134/grilled-cod-with-spinach-and-tomatoes/","rating":4.6,"ratingCount":114,"recipe":{"@type":"Recipe","name":"Grilled Cod with Spinach and Tomatoes","description":"A grilled foil packet of cod with spinach, diced tomato, mozzarella, and seasonings makes a quick and easy weeknight meal that's ready in 20 minutes.","image":"https://www.allrecipes.com/thmb/Q54a4FzjyRkCza3lcfbasad2OP0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3220117-d75dce886406405d889fb1aec7027eb1.jpg","recipeYield":"1","prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","recipeIngredient":["1 (4 ounce) fillet cod","salt and ground black pepper to taste","1 pinch garlic powder, or to taste","0.25 cup roughly chopped spinach, or to taste","0.25 tomato, seeded and diced","1 tablespoon chopped onion","1 tablespoon olive oil, or to taste","1 tablespoon balsamic vinegar, or to taste","1 slice mozzarella cheese, cut into cubes"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat an outdoor grill for medium-high heat."},{"@type":"HowToStep","text":"Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod, creating a packet and crimping the edges together to seal."},{"@type":"HowToStep","text":"Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"tcasa","aggregateRating":{"ratingValue":4.6,"ratingCount":114}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/88817/grilled-lemon-chicken/","rating":4.5,"ratingCount":587,"recipe":{"@type":"Recipe","name":"Grilled Lemon Chicken","description":"Grilled lemon chicken, basted with a fresh lemon, garlic, and mustard marinade is quick and easy to make for a deliciously easy summer meal.","image":"https://www.allrecipes.com/thmb/MAnx17eLx5pM8iomXu4IvmEuCUg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Grilled-Lemon-Chicken-baca5bf1696d4575bcfc9f1200422cf0.png","recipeYield":"4","prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT45M","recipeIngredient":["0.33333334326744 cup lemon juice","0.25 cup olive oil","1 tablespoon Dijon mustard","2 large cloves garlic, finely chopped","2 tablespoons finely chopped red bell pepper","0.5 teaspoon salt","0.25 teaspoon ground black pepper","4 skinless, boneless chicken breast halves"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper together in a bowl. Set aside 1/4 cup of the marinade to use for basting. Place chicken breasts in the bowl and stir to coat. Marinate at least 20 minutes in the refrigerator."},{"@type":"HowToStep","text":"Preheat an outdoor grill for high heat and lightly oil the grate."},{"@type":"HowToStep","text":"Remove chicken from marinade and shake off excess; discard the remaining marinade in the bowl. Cook chicken on the preheated grill until no longer pink in the center, about 6 to 8 minutes per side, basting occasionally with the reserved marinade. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"KRCTLC","aggregateRating":{"ratingValue":4.5,"ratingCount":587}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/25147/sarges-ez-pulled-pork-bbq/","rating":4.7,"ratingCount":928,"recipe":{"@type":"Recipe","name":"Sarge's EZ Pulled Pork BBQ","description":"Too busy to cook? A slow cooker and a can of beef broth gives you a jump on this recipe. "Low and slow" cooking gives you a roast that shreds with a fork.","image":"https://www.allrecipes.com/thmb/AR9Dt6e9XtCZ6Rck6f8mNDY6e3U=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/778533-sarges-ez-pulled-pork-bbq-onehappyfamily-1x1-1-c95c20074c334b89af683233a4185487.jpg","recipeYield":"10","prepTime":"PT10M","cookTime":"PT480M","totalTime":"PT490M","recipeIngredient":["1 (5 pound) pork butt roast","salt and pepper to taste","1 (14 ounce) can beef broth","0.25 cup brewed coffee"],"recipeInstructions":[{"@type":"HowToStep","text":"Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over meat."},{"@type":"HowToStep","text":"Turn the slow cooker to Low, and cover it. Cook for 6 to 8 hours, or until the roast is fork-tender."},{"@type":"HowToStep","text":"Carefully remove the roast to a cutting board. Pull meat off the bone with a fork. You may also chop it with a cleaver afterward if you like it really finely cut."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"SgtRock","aggregateRating":{"ratingValue":4.7,"ratingCount":928}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/22686/broiled-short-ribs/","rating":4.6,"ratingCount":115,"recipe":{"@type":"Recipe","name":"Broiled Short Ribs","description":"Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce. Boiling the ribs first makes them so tender and gets rid of a lot of the fat.","image":"https://www.allrecipes.com/thmb/FQgLMrZF3T5zhholI-CfC5okYSE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8291849-broiled-short-ribs-Sandy-4x3-1-907a8ec80555498bae9404d0cf3dcf13.jpg","recipeYield":["8","8 servings"],"prepTime":"PT10M","cookTime":"PT135M","totalTime":"PT145M","recipeIngredient":["4 pounds boneless beef short ribs","salt and pepper to taste","0.33333334326744 cup molasses","0.66666668653488 cup ketchup","0.25 cup fresh lemon juice","1 tablespoon dry mustard","0.5 teaspoon chili powder","0.5 teaspoon garlic powder"],"recipeInstructions":[{"@type":"HowToStep","text":"Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain."},{"@type":"HowToStep","text":"In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly."},{"@type":"HowToStep","text":"Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Donna","aggregateRating":{"ratingValue":4.6,"ratingCount":115}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/92634/boneless-garlic-and-rosemary-rubbed-prime-rib-with-red-wine-mushroom-sauce/","rating":4.7,"ratingCount":113,"recipe":{"@type":"Recipe","name":"Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce","description":"This prime rib coated in sautéed mushrooms makes a festive meal. Be sure to rub minced garlic and rosemary all over it before popping it in the oven.","image":"https://www.allrecipes.com/thmb/YVmBTG6E1Kka9E2Qo2GsGTLwCio=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4374873-42fe10198fd64fe1b628a45abbed1007.jpg","recipeYield":"8","prepTime":"PT10M","cookTime":"PT175M","totalTime":"PT185M","recipeIngredient":["1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking","2 tablespoons olive oil","1 tablespoon salt","2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)","8 large garlic cloves, minced","2 tablespoons minced fresh rosemary","0.5 teaspoon minced fresh rosemary for the sauce","2 (8 ounce) packages baby bella or domestic white mushrooms, sliced","1 cup chicken broth","0.75 cup red wine","1 tablespoon Dijon mustard","1 teaspoon cornstarch dissolved in","2 teaspoons water"],"recipeInstructions":[{"@type":"HowToStep","text":"Adjust the oven rack to center position and heat the oven to 250 degrees F (120 degrees C)."},{"@type":"HowToStep","text":"Heat a 12-inch oven-proof skillet over medium-high heat. Rub roast on all sides with oil, salt, and pepper. Turn on the exhaust fan, add roast to the hot skillet, and brown it on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over."},{"@type":"HowToStep","text":"Pour off all but 2 tablespoons of beef drippings. Add mushrooms to the hot skillet and sauté until well browned, about 8 minutes. Mix broth, wine, and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside."},{"@type":"HowToStep","text":"Set a wire rack over the skillet and set roast on the rack. Slow-roast in the oven until roast reaches an internal temperature of 135 degrees F (57 degrees C) for medium-rare. For medium, 140 degrees F (60 degrees C) for medium, about 2 1/2 to 3 hours."},{"@type":"HowToStep","text":"Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Stir together cornstarch and water in a liquid measuring cup. Add cornstarch slurry and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with sauce."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Allrecipes Member","aggregateRating":{"ratingValue":4.7,"ratingCount":113}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/16429/southern-grilled-barbecued-ribs/","rating":4.9,"ratingCount":302,"recipe":{"@type":"Recipe","name":"Southern Grilled BBQ Ribs","description":"These grilled BBQ ribs are baked, then cooked on the grill and basted with a homemade tangy BBQ sauce until tender and juicy.","image":"https://www.allrecipes.com/thmb/_3TxJFyaVyClrZYKDsKu02DHabs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/16429-southern-grilled-barbecued-ribs-4x3-1c7f7c8ade1143a291fbfdd137714ae5.jpg","recipeYield":"8","prepTime":"PT15M","cookTime":"PT85M","totalTime":"PT100M","recipeIngredient":["4 pounds baby back pork ribs","0.66666668653488 cup water","0.33333334326744 cup red wine vinegar","1 cup ketchup","1 cup water","0.5 cup cider vinegar","0.33333334326744 cup Worcestershire sauce","0.25 cup prepared mustard","4 tablespoons butter","0.5 cup packed brown sugar","1 teaspoon hot pepper sauce","0.125 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F (175 degrees C). Place ribs in two 10x15-inch roasting pans. Pour water and red wine vinegar into a bowl; stir to mix and pour over ribs. Cover the pans with foil and bake in the preheated oven for 1 hour to 1 hour 15 minutes. Baste the ribs with juices halfway through cooking."},{"@type":"HowToStep","text":"Meanwhile, make the BBQ sauce: Mix ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt together in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until sauce has thickened, about 1 hour."},{"@type":"HowToStep","text":"Preheat an outdoor grill for medium heat."},{"@type":"HowToStep","text":"Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with some of the BBQ sauce, and grill for 5 minutes. Turn ribs, baste again with BBQ sauce, and grill 5 minutes more."}],"recipeCategory":["Dinner"],"recipeCuisine":["Southern"],"author":"MYSST","aggregateRating":{"ratingValue":4.9,"ratingCount":302}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/18417/spanakopita-greek-spinach-pie/","rating":4.6,"ratingCount":892,"recipe":{"@type":"Recipe","name":"Spanakopita (Greek Spinach Pie)","description":"This authentic Greek spanakopita with layers of crispy, flaky phyllo dough and a rich spinach and feta cheese filling makes an impressive main dish.","image":"https://www.allrecipes.com/thmb/2xlOb_TWCxRS7mkOO7SnJu52xgM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/18417-spanakopita-greek-spinach-pie-DDMFS-Hero-4x3-24958-1-47b06767b5264f78ab74634a3106fcf5.jpg","recipeYield":["6","1 (9-inch) pie"],"prepTime":"PT30M","cookTime":"PT40M","totalTime":"PT70M","recipeIngredient":["3 tablespoons olive oil","1 large onion, chopped","1 bunch green onions, chopped","2 cloves garlic, minced","2 pounds spinach, rinsed and chopped","0.5 cup chopped fresh parsley","1 cup crumbled feta cheese","0.5 cup ricotta cheese","2 large eggs, lightly beaten","8 sheets phyllo dough","0.25 cup olive oil, or as needed"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan."},{"@type":"HowToStep","text":"Heat 3 tablespoons olive oil in a large skillet over medium heat. Add chopped onion, green onions, and garlic; cook and stir until soft and lightly browned, about 5 minutes."},{"@type":"HowToStep","text":"Stir in spinach and parsley, adding spinach in batches if it doesn't all fit in the skillet at once; cook until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from the heat; set aside to cool."},{"@type":"HowToStep","text":"Combine feta cheese, ricotta cheese, and eggs in a large bowl until well combined; stir in spinach mixture. Lay one phyllo dough sheet in the prepared baking pan; brush lightly with olive oil. Lay another phyllo dough sheet on top; brush with olive oil. Repeat with two more phyllo dough sheets; the sheets will overlap the pan."},{"@type":"HowToStep","text":"Spread spinach and cheese mixture into the pan. Fold any overhanging phyllo dough over filling; brush with oil."},{"@type":"HowToStep","text":"Layer in remaining 4 phyllo dough sheets, brushing each with oil. Tuck overhanging phyllo dough into the pan to seal the filling."},{"@type":"HowToStep","text":"Bake in the preheated oven until golden brown, 30 to 40 minutes."},{"@type":"HowToStep","text":"Cut into squares and serve while hot."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner","Pie"],"recipeCuisine":["Greek"],"keywords":"publisher-tested","author":"SILVERWOLF","aggregateRating":{"ratingValue":4.6,"ratingCount":892}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/200919/grilled-garlic-parmesan-zucchini/","rating":4.7,"ratingCount":338,"recipe":{"@type":"Recipe","name":"Grilled Zucchini with Parmesan","description":"Grilled zucchini with garlic butter and Parmesan cheese is a deliciously savory summer side dish that pairs perfectly with whatever you’re grilling!","image":"https://www.allrecipes.com/thmb/LibmlXE7y0tS0U5LV6iDHrHzdfM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/419851-grilled-garlic-parmesan-zucchini-Alberta-Rose-4x3-1-89a71f571c5041bcbb12ad641a8bc30c.jpg","recipeYield":"4","prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","recipeIngredient":["3 zucchini","3 tablespoons butter, softened","2 cloves garlic, minced","1 tablespoon chopped fresh parsley","0.5 cup freshly grated Parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat an outdoor grill for medium-high heat, and lightly oil the grate."},{"@type":"HowToStep","text":"Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini."},{"@type":"HowToStep","text":"Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through."},{"@type":"HowToStep","text":"Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes."}],"recipeCategory":["Dinner","Side Dish"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"AngieItaliano","aggregateRating":{"ratingValue":4.7,"ratingCount":338}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/116006/annes-fabulous-grilled-salmon/","rating":4.8,"ratingCount":128,"recipe":{"@type":"Recipe","name":"Anne's Fabulous Grilled Salmon","description":"This king salmon recipe includes a deliciously savory lemon and herb marinade and grills the fish in foil until deliciously moist, tender, and flaky.","image":"https://www.allrecipes.com/thmb/TDPawVs5pJCckJObU8tn60-mHh8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/116006-Annes-Fabulous-Grilled-Salmon-DDMFS-4x3-97403a87fdaa461d9295642349d50100.jpg","recipeYield":"6","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT60M","recipeIngredient":["0.33333334326744 cup chopped fresh basil leaves","2 tablespoons honey","1 lemon, juiced","1 tablespoon vegetable oil","1 tablespoon soy sauce","1 tablespoon finely chopped shallots","1 teaspoon Worcestershire sauce","0.5 teaspoon grated fresh ginger root","1 (3 pound) salmon fillet, with skin"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather the ingredients."},{"@type":"HowToStep","text":"Double up layers of aluminum foil to make a "pan" large enough to hold salmon fillet; place onto a baking sheet. Arrange fillet, skin-side down, in foil "pan.""},{"@type":"HowToStep","text":"Whisk basil, honey, lemon juice, oil, soy sauce, shallots, Worcestershire sauce, and ginger together in a small bowl until combined; pour over salmon fillet and marinate for about 20 minutes. Meanwhile, preheat an outdoor grill for medium-low heat."},{"@type":"HowToStep","text":"Slide the foil pan holding salmon fillet off the baking sheet onto the preheated grill. Grill, covered, until salmon flakes easily with a fork, but not too dry, 10 minutes per inch of thickness, about 20 minutes. Slice fillet, using a spatula to scoop fillet off the skin. The skin will stick to the foil and your grill will remain clean."}],"recipeCategory":["Dinner"],"recipeCuisine":["U.S.","American"],"author":"Esmee Williams","aggregateRating":{"ratingValue":4.8,"ratingCount":128}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/12725/grilled-salmon-ii/","rating":4.7,"ratingCount":399,"recipe":{"@type":"Recipe","name":"Grilled Salmon II","description":"Salmon fillets are marinated in an Asian inspired sweet and spicy marinade before grilling.","image":"https://www.allrecipes.com/thmb/CEfK8JKuIjl9ATlKHfeIRrGb3TQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3566817-d497173020034c2b9af5f9b4f8d3a6bc.jpg","recipeYield":["6","4 servings"],"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT390M","recipeIngredient":["4 (4 ounce) fillets salmon","0.25 cup peanut oil","2 tablespoons soy sauce","2 tablespoons balsamic vinegar","2 tablespoons thinly sliced green onion","1.5 teaspoons brown sugar","1 clove garlic, minced","0.75 teaspoon ground ginger","0.5 teaspoon crushed red pepper flakes","0.5 teaspoon sesame oil","0.125 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours."},{"@type":"HowToStep","text":"Preheat barbecue or gas grill."},{"@type":"HowToStep","text":"Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking."}],"recipeCategory":["Dinner"],"keywords":"publisher-tested","author":"Christine","aggregateRating":{"ratingValue":4.7,"ratingCount":399}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/46815/crab-stuffed-filet-mignon-with-whiskey-peppercorn-sauce/","rating":4.7,"ratingCount":316,"recipe":{"@type":"Recipe","name":"Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce","description":"Delicious filet mignon stuffed with succulent crab, wrapped in bacon, and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe.","image":"https://www.allrecipes.com/thmb/hcJkdxJ5q-pg-dLuVC7xGQYD_Pg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4472385-b0a36eda735c44ef98eca86c26a6d122.jpg","recipeYield":"4","prepTime":"PT60M","cookTime":"PT30M","totalTime":"PT90M","recipeIngredient":["2 tablespoons olive oil","1 teaspoon minced onion","1 teaspoon minced green onion","1 teaspoon minced garlic","1 teaspoon minced celery","1 teaspoon minced green bell pepper","2 tablespoons shrimp stock or water","1 (6 ounce) can crab meat, drained","2 tablespoons bread crumbs","1 teaspoon Cajun seasoning","1.25 cups beef broth","1 teaspoon cracked black pepper","1 fluid ounce whiskey","1 cup heavy cream","4 (6 ounce) filet mignon steaks","4 slices bacon, cooked lightly","salt and cracked black pepper to taste","1 tablespoon olive oil","1 clove garlic, minced","1 teaspoon minced shallot","1 cup crimini mushrooms, sliced","1 fluid ounce whiskey","1 teaspoon Dijon mustard"],"recipeInstructions":[{"@type":"HowToStep","text":"Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside."},{"@type":"HowToStep","text":"Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce whiskey and cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside."},{"@type":"HowToStep","text":"Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around the side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside."},{"@type":"HowToStep","text":"Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"SUEZINOHIO","aggregateRating":{"ratingValue":4.7,"ratingCount":316}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/16091/baby-back-ribs/","rating":4.8,"ratingCount":2006,"recipe":{"@type":"Recipe","name":"Baby Back Ribs","description":"These baby back ribs marinate overnight in BBQ sauce, then bake in the oven until extra succulent and flavorful for fall-off-the-bone tender pork.","image":"https://www.allrecipes.com/thmb/D-a2zwSNQHFnMQfVqSYeFuCgdmU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/16091-baby-back-ribs-VAT-009-4x3-a113c43e18354129b80fea4416efeaba.jpg","recipeYield":"4","prepTime":"PT15M","cookTime":"PT150M","totalTime":"PT645M","recipeIngredient":["2 pounds pork baby back ribs","aluminum foil","cooking spray","1 (18 ounce) bottle barbecue sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients."},{"@type":"HowToStep","text":"Cut ribs into 4 equal portions."},{"@type":"HowToStep","text":"Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Grease each piece of foil with cooking spray."},{"@type":"HowToStep","text":"Brush ribs liberally with barbecue sauce; place each portion of ribs on a piece of foil. Wrap tightly and refrigerate for 8 hours to overnight."},{"@type":"HowToStep","text":"Preheat the oven to 300 degrees F (150 degrees C). Place ribs wrapped tightly in foil on a baking sheet and bake in the preheated oven for 2 ½ hours. Remove from oven and carefully open the foil packets. Transfer ribs to a plate and serve with more sauce, if desired."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner"],"recipeCuisine":["U.S.","American"],"author":"KHEFFN","aggregateRating":{"ratingValue":4.8,"ratingCount":2006}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/139027/teriyaki-sauce-and-marinade/","rating":4.6,"ratingCount":312,"recipe":{"@type":"Recipe","name":"Teriyaki Sauce and Marinade","description":"This traditional Japanese teriyaki sauce recipe just might be the best you've ever had!","image":"https://www.allrecipes.com/thmb/vW2wamnAgJ9hHTUlWeVx7kX3fhA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/199478-290ca5abb3b44897b6821b1d09b10ff1.jpg","recipeYield":"8","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["0.66666668653488 cup mirin (Japanese sweet rice wine)","1 cup soy sauce","4.5 teaspoons rice vinegar","1 teaspoon sesame oil","0.33333334326744 cup white sugar","7 cloves garlic, minced","1 tablespoon minced fresh ginger","1 dash red pepper flakes","black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator."}],"recipeCategory":["Ingredient"],"recipeCuisine":["Japanese"],"author":"Celeste","aggregateRating":{"ratingValue":4.6,"ratingCount":312}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/220447/chocolate-beer-cupcakes-with-whiskey-filling-and-irish-cream-icing/","rating":4.8,"ratingCount":170,"recipe":{"@type":"Recipe","name":"Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing","description":"Chocolate beer cupcakes with Irish whiskey-flavored chocolate cream filling and a delectable Irish cream frosting — perfect for a St. Patrick's Day party!","image":"https://www.allrecipes.com/thmb/L2yjsNvopqWg9WiXUKeZFvuVXuk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/chocolate-beer-cupcakes-with-whiskey-filling-and-irish-cream-icing-photo-by-curen9-4486233-c7c00e6e00764d0bb06f01d31023e3e9.jpg","recipeYield":["24","2 dozen cupcakes"],"prepTime":"PT30M","cookTime":"PT20M","totalTime":"PT95M","recipeIngredient":["1 cup Irish stout beer (such as Guinness®)","1 cup butter","0.75 cup unsweetened cocoa powder","2 cups all-purpose flour","2 cups white sugar","1.5 teaspoons baking soda","0.75 teaspoon salt","2 large eggs","0.66666668653488 cup sour cream","0.66666668653488 cup heavy whipping cream","8 ounces bittersweet chocolate, chopped","2 tablespoons butter","1 teaspoon Irish whiskey, or more to taste","0.5 cup butter, softened","3 cups confectioners' sugar, or more as needed","3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners."},{"@type":"HowToStep","text":"Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth."},{"@type":"HowToStep","text":"Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined."},{"@type":"HowToStep","text":"Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in beer mixture, then flour mixture; beat until batter is smooth."},{"@type":"HowToStep","text":"Divide batter between the prepared cupcake cups, filling each cup about 2/3 full."},{"@type":"HowToStep","text":"Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes."},{"@type":"HowToStep","text":"Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores."},{"@type":"HowToStep","text":"Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted."},{"@type":"HowToStep","text":"Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools."},{"@type":"HowToStep","text":"Spoon the filling into the cored cupcakes."},{"@type":"HowToStep","text":"For frosting: Whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes."},{"@type":"HowToStep","text":"Set mixer to low speed and slowly beat in confectioners' sugar, one cup at a time, until frosting is smooth and spreadable. Beat in Irish cream liqueur; adjust the thickness of frosting with more confectioners' sugar if needed."},{"@type":"HowToStep","text":"Spread frosting on filled cupcakes."}],"recipeCategory":["Dessert"],"recipeCuisine":["Irish"],"author":"MeowTheCow08","aggregateRating":{"ratingValue":4.8,"ratingCount":170}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/57899/grilled-garlic-artichokes/","rating":4.7,"ratingCount":327,"recipe":{"@type":"Recipe","name":"Grilled Artichokes","description":"These grilled artichokes with a garlic, lemon, and olive oil dipping sauce are easy to cook on the grill for a tender and smoky summer appetizer or side.","image":"https://www.allrecipes.com/thmb/SvvFqxiJRB8APhfNdJKLFWr5mhs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Grilled-Arttichokes-3x4--244-47438d3ae1504caa9900b74a0f623f67.jpg","recipeYield":"4","prepTime":"PT5M","cookTime":"PT30M","totalTime":"PT35M","recipeIngredient":["1 lemon, quartered","2 large artichokes","0.75 cup olive oil","4 cloves garlic, chopped","1 teaspoon salt","0.5 teaspoon ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather the ingredients."},{"@type":"HowToStep","text":"Fill a large bowl with cold water. Squeeze juice from one lemon wedge into the water. Trim tops and stems from artichokes, cut in half lengthwise, and use a spoon to scoop out the fuzzy choke. Place artichoke halves in the lemon water to prevent browning."},{"@type":"HowToStep","text":"Bring a large pot of water to a boil. Add artichokes to boiling water, and cook until tender, about 15 minutes. Drain. Meanwhile, preheat an outdoor grill for medium-high heat."},{"@type":"HowToStep","text":"To make the basting and dipping sauce: Squeeze remaining lemon wedges into a medium bowl; stir in olive oil and garlic, and season with salt and pepper."},{"@type":"HowToStep","text":"Brush artichokes with a coating of lemon-garlic dipping sauce; place on the preheated grill and cook, basting with sauce and turning frequently, until the tips are a little charred, 5 to 10 minutes. Serve immediately with remaining lemon-garlic sauce."}],"recipeCategory":["Side Dish","Appetizer"],"recipeCuisine":["Italian"],"keywords":"publisher-tested","author":"rosiella","aggregateRating":{"ratingValue":4.7,"ratingCount":327}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/86362/grilled-peaches-and-cream/","rating":4.7,"ratingCount":107,"recipe":{"@type":"Recipe","name":"Grilled Peaches and Cream","description":"This grilled peaches recipe featuring fresh, juicy, caramelized peaches filled with sweet cream cheese, nuts, and honey is an easy summer dessert.","image":"https://www.allrecipes.com/thmb/KMe4aPkdZyolxzR6VLU8KysOYok=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/86362-grilled-peaches-and-cream-VAT-001-beauty-4x3-003a60960ec04c6fbb33d0947b9c3312.jpg","recipeYield":"8","prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT25M","recipeIngredient":["4 peaches, halved and pitted","1 tablespoon vegetable oil","2 tablespoons clover honey","1 cup soft cream cheese with honey and nuts","chopped nuts"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients. Preheat an outdoor grill for medium-high heat and light oil the grate."},{"@type":"HowToStep","text":"Lightly brush peaches with oil; place pit-sides down onto the preheated grill. Grill until peaches have nice grill marks, about 5 minutes; flip peaches."},{"@type":"HowToStep","text":"Drizzle with honey; place dollop cream cheese where pit was. Grill until cream cheese is warm, 2 to 3 minutes more."},{"@type":"HowToStep","text":"Serve immediately with additional honey and chopped nuts if desired."}],"recipeCategory":["Dessert"],"recipeCuisine":["American"],"author":"OLIVIA17","aggregateRating":{"ratingValue":4.7,"ratingCount":107}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/220987/baked-bbq-baby-back-ribs/","rating":4.7,"ratingCount":989,"recipe":{"@type":"Recipe","name":"Oven-Baked Baby Back Ribs","description":"Chef John's oven-baked baby back ribs are seasoned with a homemade dry rub, then glazed with barbeque sauce and baked until tender and delicious. No grill required!","image":"https://www.allrecipes.com/thmb/I2ENWJQG1mb2b5OSXPqQudzlzJw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/220987-Baked-BBQ-Baby-Back-Ribs-mfs-041-77a42b0ce0f0424e9aeec2b22664f1aa.jpg","recipeYield":["4","4 servings"],"prepTime":"PT15M","cookTime":"PT170M","totalTime":"PT200M","recipeIngredient":["0.5 cup ancho chile powder","0.25 cup white sugar","0.25 cup brown sugar","0.25 cup salt","2 tablespoons freshly ground black pepper","1 tablespoon ground cumin","1 teaspoon dry mustard","1 teaspoon ground cayenne pepper","0.5 teaspoon ground dried chipotle pepper","1 rack baby back pork ribs","1 cup barbeque sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather ingredients and preheat the oven to 250 degrees F (120 degrees C)."},{"@type":"HowToStep","text":"Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined."},{"@type":"HowToStep","text":"Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use."},{"@type":"HowToStep","text":"With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan."},{"@type":"HowToStep","text":"Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes."},{"@type":"HowToStep","text":"Increase oven temperature to 350 degrees F (175 degrees C)."},{"@type":"HowToStep","text":"Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack."},{"@type":"HowToStep","text":"Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time."},{"@type":"HowToStep","text":"Cut rack into individual rib segments and serve with more barbeque sauce."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"John Mitzewich","aggregateRating":{"ratingValue":4.7,"ratingCount":989}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/161194/grilled-flat-iron-steak-with-blue-cheese-chive-butter/","rating":4.7,"ratingCount":285,"recipe":{"@type":"Recipe","name":"Grilled Flat Iron Steak with Blue Cheese-Chive Butter","description":"This grilled flat iron steak is marinated in a flavorsome garlic and herb marinade and served with a dollop of delicious garlic and chive butter.","image":"https://www.allrecipes.com/thmb/y8FCOXg1s71B4dDjN1l1nDge0IM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/236306-grilled-flat-iron-steak-with-blue-cheese-chive-butter-SunnyByrd-4x3-1-ce2e381bd2aa405a8f7785337f236933.jpg","recipeYield":"4","prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT70M","recipeIngredient":["2 tablespoons red wine vinegar","2 cloves garlic, minced","1 tablespoon cracked black pepper","1 teaspoon dried rosemary leaves, crumbled","1 teaspoon dried oregano","0.25 teaspoon kosher salt","0.25 cup olive oil","1.5 pounds flat iron steak","3 tablespoons softened unsalted butter","1 ounce crumbled blue cheese","1 tablespoon chopped fresh chives","0.125 teaspoon cracked black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk olive oil, vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt together in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes."},{"@type":"HowToStep","text":"Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard remaining marinade. Allow steak to stand at room temperature as the grill warms."},{"@type":"HowToStep","text":"Meanwhile, mash butter, blue cheese, chives, and 1/8 teaspoon of black pepper together until combined; set aside."},{"@type":"HowToStep","text":"Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Kristin","aggregateRating":{"ratingValue":4.7,"ratingCount":285}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/231768/slow-cooker-potluck-spareribs/","rating":4.6,"ratingCount":108,"recipe":{"@type":"Recipe","name":"Slow Cooker Potluck Spare Ribs","description":"These potluck-favorite crockpot spare ribs are ready after just 5 hours of simmering in your slow cooker with a delicious blend of spices and condiments.","image":"https://www.allrecipes.com/thmb/nQjXfg46TVw5_Sr_G55J3Ilo5r0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/SlowCookerSpareRibs_231768_DDMFS_4x3_2456-5d6720befcd94be09d722a35640d9b54.jpg","recipeYield":"12","prepTime":"PT10M","cookTime":"PT300M","totalTime":"PT310M","recipeIngredient":["6 pounds pork spareribs, cut into serving-size pieces","1.5 cups ketchup","0.75 cup packed brown sugar","0.5 cup vinegar","0.5 cup honey","0.33333334326744 cup soy sauce","1.5 teaspoons ground ginger","1 teaspoon salt","0.75 teaspoon ground mustard","0.5 teaspoon garlic powder","0.25 teaspoon ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients."},{"@type":"HowToStep","text":"Put spare ribs into the bottom of a slow cooker. Top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper."},{"@type":"HowToStep","text":"Cover and cook on High for 5 hours."}],"recipeCategory":["Dinner","Dessert"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"Maggie Ogier Luke","aggregateRating":{"ratingValue":4.6,"ratingCount":108}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/17949/honey-garlic-ribs/","rating":4.5,"ratingCount":484,"recipe":{"@type":"Recipe","name":"Honey Garlic Ribs","description":"Honey-glazed ribs with an easy-to-prep sauce that's a sweet and savory combination of honey, brown sugar, soy sauce, vinegar, and garlic.","image":"https://www.allrecipes.com/thmb/zRkdxEDEqtuBfe6aXXyh6UpsALA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/17949-honey-garlic-ribs-VAT-Beauty-4x3-0c19aa90d6b542ddae92bbdf43326202.jpg","recipeYield":"8","prepTime":"PT15M","cookTime":"PT60M","totalTime":"PT75M","recipeIngredient":["4 pounds pork spareribs","0.5 cup honey","0.25 cup soy sauce","0.25 cup distilled white vinegar","2 tablespoons brown sugar","2 cloves garlic, minced","1 teaspoon baking soda","1 teaspoon garlic salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 375 degrees F (190 degrees C)."},{"@type":"HowToStep","text":"Slice ribs into individual pieces. Combine honey, soy sauce, vinegar, brown sugar, and garlic in a large bowl; stir until honey and sugar are completely dissolved, then stir in baking soda. The mixture will begin to foam. Transfer ribs to the bowl and turn to coat."},{"@type":"HowToStep","text":"Cover a cookie sheet with foil; arrange ribs meat-side up on the prepared sheet. Pour excess sauce over ribs and sprinkle with garlic salt."},{"@type":"HowToStep","text":"Bake in the preheated oven for 1 hour, turning every 20 minutes."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Loll","aggregateRating":{"ratingValue":4.5,"ratingCount":484}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/189891/pesto-grilled-cheese-sandwich/","rating":4.7,"ratingCount":363,"recipe":{"@type":"Recipe","name":"Pesto Grilled Cheese Sandwich","description":"An easy pesto sandwich with big flavor. Give your grilled cheese Italian flair by adding provolone cheese, tomato, and pesto to elevate this favorite.","image":"https://www.allrecipes.com/thmb/xnKVOdWRwnrp_bqBOa-7Lbknd1Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4543319-e5e16e390d994cd5acdba6d4fd3a5b08.jpg","recipeYield":"1","prepTime":"PT5M","cookTime":"PT10M","totalTime":"PT15M","recipeIngredient":["1 tablespoon softened butter, divided","2 slices Italian bread","1 tablespoon prepared pesto sauce, divided","1 slice provolone cheese","2 slices tomato","1 slice American cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Spread butter on one side of a slice of bread and place it, buttered side down, into a nonstick skillet over medium heat."},{"@type":"HowToStep","text":"Spread 1/2 of the pesto sauce on the unbuttered side of the bread. Stack provolone cheese, tomato, and American cheese on top of pesto, in that order."},{"@type":"HowToStep","text":"Spread remaining pesto sauce on second slice of bread. Place it pesto side down onto sandwich in the pan. Butter the top side of bread."},{"@type":"HowToStep","text":"Gently fry sandwich, flipping once, until both sides are golden brown and cheese has melted, about 5 minutes per side."}],"recipeCategory":["Lunch"],"recipeCuisine":["Italian Inspired","American"],"keywords":"publisher-tested","author":"RASSA2","aggregateRating":{"ratingValue":4.7,"ratingCount":363}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/146707/old-fashioned-roasted-pecans/","rating":4.9,"ratingCount":147,"recipe":{"@type":"Recipe","name":"Roasted Pecans","description":"These roasted pecans are a toasted old-fashioned nutty treat with a sweet and fragrant cinnamon-sugar coating—perfect for snacking or gifting.","image":"https://www.allrecipes.com/thmb/sM453j9Z0wj-Vo3eGUvc_klUzOA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/146707-old-fashion-roasted-pecans-ddmfs-3X4-0287-1-6b1a67a5ddc04f5098819f2f9ea8411c.jpg","recipeYield":"8","prepTime":"PT15M","cookTime":"PT60M","totalTime":"PT75M","recipeIngredient":["1 large egg white","1 tablespoon water","2.25 cups pecan halves","0.5 cup white sugar","1.5 teaspoons ground cinnamon","0.25 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients. Preheat the oven to 225 degrees F (110 degrees C). Lightly grease a rimmed baking sheet."},{"@type":"HowToStep","text":"Whisk egg white and water in a bowl until frothy. Fold in pecans to coat evenly."},{"@type":"HowToStep","text":"Combine sugar, cinnamon, and salt in a shaker or cup with a lid. Dust pecans evenly with sugar mixture, then spread onto the prepared pan."},{"@type":"HowToStep","text":"Bake in the preheated oven, stirring every 15 minutes, until toasted and fragrant, about 1 hour. Cool pecans on the pan, then store in an airtight container."}],"recipeCategory":["Appetizer","Snack"],"recipeCuisine":["Southern"],"keywords":"publisher-tested","author":"Patricia K","aggregateRating":{"ratingValue":4.9,"ratingCount":147}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/61648/tomato-bacon-grilled-cheese/","rating":4.6,"ratingCount":164,"recipe":{"@type":"Recipe","name":"Tomato Bacon Grilled Cheese","description":"A yummy meal that you and your kids will love! A simple golden brown grilled cheese sandwich with the twist of bacon and tomato. Hope you enjoy!","image":"https://www.allrecipes.com/thmb/TGePllKzUC3oTbOgQh8Jar38lRo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9368484-62dcbbeadda94737aa280e3a24fcf95a.jpg","recipeYield":["4","4 servings"],"totalTime":"PT0M","recipeIngredient":["8 slices bacon","0.25 cup butter, softened","8 slices white bread","8 slices American cheese","8 slices tomato"],"recipeInstructions":[{"@type":"HowToStep","text":"Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside."},{"@type":"HowToStep","text":"Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides."}],"recipeCategory":["Dinner","Lunch"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"Missy189","aggregateRating":{"ratingValue":4.6,"ratingCount":164}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/19897/old-fashioned-peach-cobbler/","rating":4.6,"ratingCount":729,"recipe":{"@type":"Recipe","name":"Old Fashioned Peach Cobbler","description":"This old-fashioned peach cobbler recipe features flaky, homemade pastry filled with fresh peaches tossed in citrus juice with nutmeg and cinnamon.","image":"https://www.allrecipes.com/thmb/nQ1HumhmRHhcsywZJwmvD8l85Vg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/19897-old-fashioned-peach-cobbler-VAT-4x3-7655b94b8cea47a8bee1a1adc5d42ef3.jpg","recipeYield":["18","1 (9x13-inch) cobber"],"prepTime":"PT30M","cookTime":"PT70M","totalTime":"PT130M","recipeIngredient":["2.5 cups all-purpose flour","4 tablespoons white sugar, divided","1 teaspoon salt","1 cup shortening","1 large egg","0.25 cup cold water","1 tablespoon butter, melted","3 pounds fresh peaches - peeled, pitted, and sliced","0.75 cup orange juice","0.25 cup lemon juice","0.5 cup butter","2 cups white sugar","1 tablespoon cornstarch","1 teaspoon ground cinnamon","0.5 teaspoon ground nutmeg"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather the ingredients."},{"@type":"HowToStep","text":"To make the crust: Sift flour, 3 tablespoons sugar, and salt together in a medium bowl. Work in shortening with a pastry blender until mixture resembles coarse crumbs."},{"@type":"HowToStep","text":"Whisk egg and cold water together in a small bowl. Sprinkle over flour mixture; work with hands to form dough into a ball. Wrap with plastic wrap and chill in the refrigerator for 30 minutes."},{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F (175 degrees C). Roll out 1/2 of the chilled dough to 1/8-inch thickness."},{"@type":"HowToStep","text":"Place in a 9x13-inch baking dish, covering the bottom and halfway up the sides. Bake in the preheated oven until golden brown, about 20 minutes."},{"@type":"HowToStep","text":"To make the filling: Mix peaches, orange juice, and lemon juice in a large saucepan. Add butter and cook over medium-low heat until butter is melted."},{"@type":"HowToStep","text":"Stir sugar, cornstarch, cinnamon, and nutmeg together in a bowl; mix into peach mixture until combined. Pour into baked crust."},{"@type":"HowToStep","text":"Roll remaining dough to 1/4-inch thickness. Cut into 1/2-inch-wide strips."},{"@type":"HowToStep","text":"Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, then drizzle with melted butter."},{"@type":"HowToStep","text":"Bake in the preheated oven until top crust is golden brown, 35 to 40 minutes."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dessert"],"recipeCuisine":["U.S."],"author":"ELETA","aggregateRating":{"ratingValue":4.6,"ratingCount":729}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/269230/sheet-pan-smoked-sausage-apple-and-root-veggie-dinner/","rating":4.8,"ratingCount":168,"recipe":{"@type":"Recipe","name":"Sheet Pan Smoked Sausage, Apple, and Root Veggie Dinner","description":"This easy sheet pan meal with smoked sausage, apple, Brussels sprouts, and carrots is a quick and comforting meal to enjoy during the cooler months.","image":"https://www.allrecipes.com/thmb/nWUd1Hd9_1b6MzblcjUl-wHaAv0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6007076-f26081359a7b47448e15cf2293d1d37e.jpg","recipeYield":"4","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","recipeIngredient":["8 ounces baby carrots","8 ounces Brussels sprouts, halved lengthwise","1 small red onion, peeled and cut into 8 wedges","3 tablespoons olive oil","2 teaspoons chopped fresh rosemary","1 teaspoon kosher salt","0.5 teaspoon black pepper","1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/2\" bias-cut slices","1 medium Honeycrisp apple, cut into 12 wedges","1 lemon, halved","2 tablespoons chopped parsley"],"recipeInstructions":[{"@type":"HowToStep","text":"Place a large baking pan in the oven. Preheat the oven to 450 degrees F (232 degrees C)."},{"@type":"HowToStep","text":"Toss together carrots, Brussels sprouts, onion, olive oil, rosemary, salt, and pepper in a large bowl until combined. Arrange vegetable mixture and sausage in a single layer on the preheated pan."},{"@type":"HowToStep","text":"Bake in the preheated oven until just tender, about 20 minutes. Remove from the oven."},{"@type":"HowToStep","text":"Turn the broiler to high."},{"@type":"HowToStep","text":"Add apple to the pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove from the oven, squeeze lemon over vegetable mixture in the pan, and sprinkle with parsley."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Hillshire FarmR Brand","aggregateRating":{"ratingValue":4.8,"ratingCount":168}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/14503/maple-glazed-ribs/","rating":4.6,"ratingCount":217,"recipe":{"@type":"Recipe","name":"Maple Glazed Ribs","description":"Baby back ribs are basted with a sweet and pungent sauce made from maple syrup, brown sugar, Worcestershire, mustard, ketchup and vinegar.","image":"https://www.allrecipes.com/thmb/ncf2mzPOuOngciCbXXMmana_fhQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14503maple-glazed-ribsYoly4x3-38797c8d756b49f69addc258c18a6e2c.jpg","recipeYield":["6","6 servings"],"prepTime":"PT15M","cookTime":"PT85M","totalTime":"PT220M","recipeIngredient":["3 pounds baby back pork ribs","0.75 cup maple syrup","2 tablespoons packed brown sugar","2 tablespoons ketchup","1 tablespoon cider vinegar","1 tablespoon Worcestershire sauce","0.5 teaspoon salt","0.5 teaspoon mustard powder"],"recipeInstructions":[{"@type":"HowToStep","text":"Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish."},{"@type":"HowToStep","text":"In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours."},{"@type":"HowToStep","text":"Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes."},{"@type":"HowToStep","text":"Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed."}],"recipeCategory":["Dinner"],"recipeCuisine":["Southern"],"author":"Karen Toellner","aggregateRating":{"ratingValue":4.6,"ratingCount":217}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/237475/chef-johns-shrimp-cocktail/","rating":4.9,"ratingCount":189,"recipe":{"@type":"Recipe","name":"Chef John’s Shrimp Cocktail","description":"Cooking shrimp cocktail is easier than it seems. Chef John’s recipe includes a spicy, horseradish-spiked cocktail sauce — a guaranteed crowd-pleaser.","image":"https://www.allrecipes.com/thmb/EOr1sPurRNN-40EJQURfIb-tqUw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/237475-chef-johns-shrimp-cocktail-pifs-ddmfs-Beauty-4x3-d7c597af653646ac9e0a916c7fbe4619.jpg","recipeYield":"4","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT50M","recipeIngredient":["3 quarts cold water","0.25 onion, sliced","0.5 lemon","2 cloves garlic, peeled and bruised","2 sprigs fresh tarragon","1 tablespoon seafood seasoning (such as Old Bay®)","1 teaspoon whole black peppercorns","1 bay leaf","0.5 cup ketchup","0.25 cup chili sauce","0.25 cup prepared horseradish","1 teaspoon lemon juice","1 teaspoon Worcestershire sauce","3 drops hot sauce, or to taste","1 pinch salt","2 pounds shell-on deveined jumbo shrimp"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients."},{"@type":"HowToStep","text":"For the poaching liquid: Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes."},{"@type":"HowToStep","text":"For the cocktail sauce: Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes."},{"@type":"HowToStep","text":"For the shrimp: Bring poaching liquid to a rapid boil. Cook shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes."},{"@type":"HowToStep","text":"Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain."},{"@type":"HowToStep","text":"Arrange cold shrimp on a platter and serve with chilled sauce."}],"recipeCategory":["Dinner","Lunch","Appetizer"],"recipeCuisine":["American"],"author":"John Mitzewich","aggregateRating":{"ratingValue":4.9,"ratingCount":189}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/69411/pork-chops-stuffed-with-smoked-gouda-and-bacon/","rating":4.6,"ratingCount":852,"recipe":{"@type":"Recipe","name":"Pork Chops Stuffed with Smoked Gouda and Bacon","description":"Center-cut pork chops, stuffed with gouda cheese, parsley, and bacon are excellent grilled or broiled.","image":"https://www.allrecipes.com/thmb/KZgaLPVpmHH1c7Pd5yzRLtoB6vE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/634067-cd1148cebfd943c3ad524ccbb784561b.jpg","recipeYield":["2","2 servings"],"prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","recipeIngredient":["2 ounces smoked Gouda cheese, shredded","4 slices bacon, cooked and crumbled","0.25 cup chopped fresh parsley","0.125 teaspoon ground black pepper","2 (2 1/4 inch thick) center-cut, bone-in pork chops","1 teaspoon olive oil","0.25 teaspoon salt","0.125 teaspoon ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat an outdoor grill for medium heat."},{"@type":"HowToStep","text":"In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper."},{"@type":"HowToStep","text":"Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper."},{"@type":"HowToStep","text":"Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!"}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"DARLA","aggregateRating":{"ratingValue":4.6,"ratingCount":852}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/32427/holiday-punch-ii/","rating":4.8,"ratingCount":113,"recipe":{"@type":"Recipe","name":"Holiday Punch ","description":"This refreshing holiday punch is made with cranberry juice, pineapple juice, and ginger ale for the perfect Christmas punch for a crowd.","image":"https://www.allrecipes.com/thmb/GMgPFbwQhErgnMkHzLwtgRBEaXs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/32427-holiday-punch-Gina-4x3-02d380f061044416963b81c9e4b59bf0.jpg","recipeYield":["32","4 quarts"],"prepTime":"PT10M","totalTime":"PT10M","recipeIngredient":["0.33333334326744 cup white sugar","1 quart cranberry juice","2 cups unsweetened pineapple juice","3 tablespoons almond extract","1 (2 liter) bottle ginger ale"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine sugar, cranberry juice, pineapple juice, and almond extract in a large container, mix together and refrigerate until chilled."},{"@type":"HowToStep","text":"To serve, pour juice mixture into a punch bowl. Stir in ginger ale."}],"recipeCategory":["Drink","Beverage"],"recipeCuisine":["American"],"author":"Aleta","aggregateRating":{"ratingValue":4.8,"ratingCount":113}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/23256/black-halloween-punch/","rating":4.6,"ratingCount":158,"recipe":{"@type":"Recipe","name":"Black Halloween Punch","description":"This black Halloween punch recipe combines grape and orange drink mixes with ginger ale. Add a spooky frozen hand for a fun party drink.","image":"https://www.allrecipes.com/thmb/YkhyzXbNCQ1Bg7HIgy4Mt1bG3ns=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2440215-d0faa30a43a34f7aac19235c2bd97915.jpg","recipeYield":["32","1 gallon"],"prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["1 (.13 ounce) envelope unsweetened grape soft drink mix","1 (.13 ounce) envelope unsweetened orange soft drink mix","2 cups white sugar","3 quarts cold water","1 liter ginger ale"],"recipeInstructions":[{"@type":"HowToStep","text":"Stir grape soft drink mix, orange soft drink mix, sugar, and water together until sugar is dissolved. Stir in chilled ginger ale just before serving."},{"@type":"HowToStep","text":"For an optional frozen hand, fill a food-safe disposable glove with water, secure with a rubber band, and freeze until solid. Dip the frozen hand briefly in warm water, remove and discard the glove, and float the frozen hand in the punch bowl for a spooky effect."}],"recipeCategory":["Drink"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"Kathleen","aggregateRating":{"ratingValue":4.6,"ratingCount":158}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/67101/old-fashioned-hot-buttered-rum/","rating":4.5,"ratingCount":183,"recipe":{"@type":"Recipe","name":"Old-Fashioned Hot Buttered Rum","description":"This is a genuine old-fashioned hot buttered rum recipe, except you use a slow cooker to simmer it. You’ll think you are drinking a cinnamon roll.","image":"https://www.allrecipes.com/thmb/-sMKIOiTyJPNxciPpyD_HCPqjbU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2866853-ecaa8ec3ca8e414c8e37dbe4f53f2d3b.jpg","recipeYield":"8","prepTime":"PT5M","cookTime":"PT300M","totalTime":"PT305M","recipeIngredient":["2 quarts hot water","2 cups brown sugar","0.5 cup butter","1 pinch salt","6 whole cloves","3 cinnamon sticks","2 cups rum","1 cup sweetened whipped cream","ground nutmeg to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine hot water, brown sugar, butter, and salt in a 5-quart slow cooker; add cloves and cinnamon sticks."},{"@type":"HowToStep","text":"Cover slow cooker. Cook on Low for 5 hours. Stir in rum."},{"@type":"HowToStep","text":"Ladle buttered rum into mugs. Top with whipped cream; sprinkle with nutmeg."}],"recipeCategory":["Drink","Side Dish"],"recipeCuisine":["Mexican Inspired"],"author":"Linda Correia","aggregateRating":{"ratingValue":4.5,"ratingCount":183}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/150835/bbq-bacon-ranch-dip/","rating":4.5,"ratingCount":163,"recipe":{"@type":"Recipe","name":"BBQ Bacon Ranch Dip","description":"In this BBQ bacon ranch dip recipe, the flavors of barbecue sauce, cool ranch, and bacon blend together in a perfect dip for your next BBQ event!","image":"https://www.allrecipes.com/thmb/YZbA3J4jbMTqehG0rTHao3NbAbY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/BBQBaconranchdip4x3-7d2db90a97954d83a59bb928bdc4bb1a.jpg","recipeYield":"16","prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT85M","recipeIngredient":["7 slices bacon","2 (8 ounce) packages cream cheese, softened","1 (1 ounce) envelope ranch dressing mix","0.5 cup barbeque sauce","1 green bell pepper, chopped","1 tomato, chopped","1.5 cups shredded sharp Cheddar cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble cooled bacon into a bowl and set aside."},{"@type":"HowToStep","text":"Stir together cream cheese and ranch dressing mix in a bowl until smooth. Spread mixture on the bottom of a pie dish. Evenly spread barbecue sauce on top of cream cheese mixture. Layer bacon, bell pepper, and tomato on top of barbecue sauce and top with Cheddar cheese. Cover and chill for 1 hour before serving."}],"recipeCategory":["Appetizer","Snack"],"recipeCuisine":["American"],"author":"IRISHGINA74","aggregateRating":{"ratingValue":4.5,"ratingCount":163}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/23734/white-peach-sangria/","rating":4.7,"ratingCount":507,"recipe":{"@type":"Recipe","name":"White Peach Sangria","description":"This white peach sangria combines peach vodka, white wine, peach slices, and grapes to make a refreshingly fruity summer punch that's sure to please!","image":"https://www.allrecipes.com/thmb/rLa70MCZJkaIY9xizycxmVjgKKg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/417474_White-Peach-Sangria-4x3-6883beb51b734bf28c142e0220418d1f.jpg","recipeYield":"6","prepTime":"PT10M","totalTime":"PT130M","recipeIngredient":["1 (750 milliliter) bottle dry white wine","0.75 cup peach flavored vodka","6 tablespoons frozen lemonade concentrate, thawed","0.25 cup white sugar","1 pound white peaches, pitted and sliced","0.75 cup seedless red grapes, halved","0.75 cup seedless green grapes, halved"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine white wine, peach vodka, lemonade concentrate, and sugar in a large pitcher; stir until sugar is dissolved. Add sliced peaches, red grapes, and green grapes."},{"@type":"HowToStep","text":"Refrigerate sangria until well chilled and flavors have blended, at least 2 hours to overnight."},{"@type":"HowToStep","text":"Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving."}],"recipeCategory":["Drink","Cocktail"],"recipeCuisine":["Spanish"],"keywords":"publisher-tested","author":"FOODINC5","aggregateRating":{"ratingValue":4.7,"ratingCount":507}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/87435/grilled-sweet-potatoes-with-apples/","rating":4.5,"ratingCount":128,"recipe":{"@type":"Recipe","name":"Grilled Sweet Potatoes with Apples","description":"Deliciously spiced sweet potatoes are grilled with apples for a perfect summertime dish!","image":"https://www.allrecipes.com/thmb/7NbWA10znY8AcziTd9wE6jWdm0w=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/395607-c6dac843e8bd4befad73d99526cd2027.jpg","recipeYield":["4","4 servings"],"prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","recipeIngredient":["2 large sweet potatoes, sliced","1 apple - peeled, cored and thinly sliced","ground cinnamon to taste","white sugar to taste","0.5 cup butter"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat an outdoor grill."},{"@type":"HowToStep","text":"In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Divide the mixture into 4 portions, places each on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil around each portion."},{"@type":"HowToStep","text":"Place foil packets on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender."}],"recipeCategory":["Dinner","Side Dish"],"recipeCuisine":["American"],"author":"BCRANE75","aggregateRating":{"ratingValue":4.5,"ratingCount":128}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/25871/grilled-fish-steaks/","rating":4.8,"ratingCount":519,"recipe":{"@type":"Recipe","name":"Grilled Fish Steaks","description":"Simple and delicious grilled fish made with halibut fillets marinated in lemon juice, garlic, and herbs, cooked until perfectly tender on the grill.","image":"https://www.allrecipes.com/thmb/_1CV_JgzBZgmiQC_EUqWdqQxYuk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/AR-25871-grilled-fish-steaks-ddmfs-4x3-beauty-081464b5cffb4d27b3471064fd88b520.jpg","recipeYield":"2","prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT80M","recipeIngredient":["6 tablespoons olive oil","1 tablespoon fresh lemon juice","1 tablespoon chopped fresh parsley","1 clove garlic, minced","1 teaspoon dried basil","1 teaspoon salt","1 teaspoon ground black pepper","2 (6 ounce) fillets halibut"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather all ingredients."},{"@type":"HowToStep","text":"Combine olive oil, lemon juice, parsley, garlic, basil, salt, and pepper together in a stainless steel or glass bowl."},{"@type":"HowToStep","text":"Place halibut fillets in a shallow glass dish or a resealable plastic bag; pour marinade over fish fillets. Cover or seal and place in the refrigerator for 1 hour, turning occasionally."},{"@type":"HowToStep","text":"Preheat an outdoor grill for high heat and lightly oil the grate. Set grate 4 inches from the heat."},{"@type":"HowToStep","text":"Remove halibut fillets from marinade and drain off any excess. Cook on the preheated grill until fish flakes easily with a fork, about 5 minutes per side."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Sadie","aggregateRating":{"ratingValue":4.8,"ratingCount":519}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/141678/slow-cooker-pulled-pork/","rating":4.7,"ratingCount":5072,"recipe":{"@type":"Recipe","name":"Slow Cooker Pulled Pork","description":"This easy slow cooker pulled pork recipe uses root beer to make the most tender pork—just shred, toss with BBQ sauce, and pile onto toasted buns.","image":"https://www.allrecipes.com/thmb/1Me_7JTiF4gaMiUJJHACUmi0Uq4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ALR-141678-slow-cooker-pulled-pork-VAT-4x3-2-57874c5fb4724852a1ef757a29732aa9.jpg","recipeYield":"8","prepTime":"PT10M","cookTime":"PT360M","totalTime":"PT370M","recipeIngredient":["1 (2 pound) pork tenderloin","1 (12 fluid ounce) can or bottle root beer","1 (18 ounce) bottle your favorite barbecue sauce","8 hamburger buns, split and lightly toasted"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather the ingredients."},{"@type":"HowToStep","text":"Place pork tenderloin in a slow cooker; pour root beer over top."},{"@type":"HowToStep","text":"Cover and cook on Low until pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to the individual slow cooker."},{"@type":"HowToStep","text":"Drain well. Stir in barbecue sauce."},{"@type":"HowToStep","text":"Pile pulled pork onto hamburger buns."},{"@type":"HowToStep","text":"Serve and enjoy!"}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"Livie's Mommy","aggregateRating":{"ratingValue":4.7,"ratingCount":5072}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/214149/margarita-cake-with-key-lime-cream-cheese-frosting/","rating":4.5,"ratingCount":100,"recipe":{"@type":"Recipe","name":"Margarita Cake with Key Lime Cream Cheese Frosting","description":"This margarita cake with key lime cream cheese frosting oozes with margarita flavor. Margarita mix, cream cheese, plus lemon and lime create a party-worthy cake.","image":"https://www.allrecipes.com/thmb/dH1J0qdMN-at0aMvdN5eUhBl9nw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/848365-831f11d7d5094fcc95c527692069478d.jpg","recipeYield":["16","1 (9x13-inch) cake"],"prepTime":"PT30M","cookTime":"PT30M","totalTime":"PT120M","recipeIngredient":["1 (18.25 ounce) package white cake mix","3 egg whites","1 (10 fluid ounce) can frozen margarita mix (such as Bacardi®), thawed","2 tablespoons vegetable oil","1 tablespoon lime juice","1 tablespoon grated lime peel","1 (8 ounce) package cream cheese, softened","0.5 cup unsalted butter, softened","1 tablespoon grated lemon peel","5 cups confectioners' sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan."},{"@type":"HowToStep","text":"Beat together cake mix, egg whites, margarita mix, oil, 1 tablespoon lime juice, and lime zest in a large bowl until smooth and well combined. Pour batter into the prepared pan."},{"@type":"HowToStep","text":"Bake in the preheated oven until a toothpick inserted into the center of cake shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool completely in the pan, about 1 hour."},{"@type":"HowToStep","text":"Beat together cream cheese and butter in another large bowl until light and fluffy. Stir in remaining 1 tablespoon lime juice and lemon zest. Beat in confectioners' sugar, one cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread frosting over cooled cake."}],"recipeCategory":["Dessert"],"recipeCuisine":["Mexican Inspired","American"],"author":"Tori Belle","aggregateRating":{"ratingValue":4.5,"ratingCount":100}}},{"site":"allrecipes","url":"https://www.allrecipes.com/recipe/221310/moscow-mule-cocktail/","rating":4.7,"ratingCount":131,"recipe":{"@type":"Recipe","name":"Moscow Mule Cocktail","description":"This classic Moscow mule recipe combines vodka, ginger beer, lime juice, and ice to create a refreshing and spicy festive drink or summer cooler!","image":"https://www.allrecipes.com/thmb/KQlD3G-c-cMKaXNnX5igNaIJkhM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ar-221310-moscow-mule-cocktail-ddmfs-beauty-230-f2c5a883214242b9be571ea3d231096d.jpg","recipeYield":"1","prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["1.5 fluid ounces vodka","0.5 fluid ounce lime juice","ice cubes","0.5 cup ginger beer","1 lime wedge for garnish"],"recipeInstructions":[{"@type":"HowToStep","text":"Gather the ingredients."},{"@type":"HowToStep","text":"Pour vodka and lime juice into a mug or glass; add ice cubes and ginger beer. Stir to combine. Drop a lime wedge into the mug or glass for garnish."}],"recipeCategory":["Drink","Cocktail"],"recipeCuisine":["American"],"keywords":"publisher-tested","author":"Allrecipes","aggregateRating":{"ratingValue":4.7,"ratingCount":131}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/blueberry-pie-recipe-1957757","rating":4.5,"ratingCount":48,"recipe":{"@type":"Recipe","name":"Blueberry Pie","description":"This classic blueberry pie recipe relies on just a handful of ingredients: blueberries, flour, sugar, lemon and salt. Store-bought frozen pie crust means that you can have blueberry pie whenever the craving strikes.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2014/2/19/0/FN_Blueberry-Pie_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1392869571058.webp","recipeYield":"One 9-inch pie","cookTime":"P0Y0M0DT0H15M0.000S","totalTime":"P0Y0M0DT1H15M0.000S","recipeIngredient":["One 12-ounce box frozen pie crusts (2 crusts), thawed","4 1/2 cups blueberries","5 tablespoons all-purpose flour","1 cup sugar","1 lemon","Salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F. Unfold one of the pie crusts and press into a 9-inch pie dish. "},{"@type":"HowToStep","text":"Combine the berries with the flour in a large bowl and toss to coat. Add the sugar, a squeeze of lemon and a dash of salt. Toss to combine. Pour the berries into the prepared pie dish. "},{"@type":"HowToStep","text":"Cut the remaining pie crust into 1-inch-wide strips. Arrange the strips on top of the pie in a criss-cross pattern to form a lattice. Bake until the filling is bubbly, 45 to 60 minutes. Serve."}],"recipeCategory":"dessert","recipeCuisine":"american","keywords":"Summer,Pie Recipes,Dessert,Fruit Dessert Recipes,Fruit,Blueberry Pie,Blueberry,American,Baking","author":"Food Network Kitchen","aggregateRating":{"ratingValue":4.5,"ratingCount":48}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-orzo-recipe-1916559","rating":4.6,"ratingCount":433,"recipe":{"@type":"Recipe","name":"Creamy Orzo","description":"This Creamy Orzo recipe is easy to make and full of incredible flavor. A must try for any home cook. Get the full recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2009/3/16/0/EI0712_32251_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371589447400.webp","recipeYield":"6 to 8 servings","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT0H15M0.000S","totalTime":"P0Y0M0DT0H25M0.000S","recipeIngredient":["3/4 cup freshly grated Parmesan","Salt and freshly ground black pepper","1 pound orzo (rice-shaped pasta)","2 tablespoons olive oil","1 large shallot, finely chopped","1 garlic clove, minced","1 (14.5-ounce) can diced tomatoes, juices drained","1 1/4 cups whipping cream","1 cup frozen peas, thawed"],"recipeInstructions":[{"@type":"HowToStep","text":"Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid."},{"@type":"HowToStep","text":"Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve."}],"recipeCategory":"side-dish","recipeCuisine":"european","keywords":"Tomato Side Dish,Tomato,Pasta Recipes,Parmesan Cheese Recipes,Side Dish,Shallot Recipes,Pea Recipes,Italian,Dairy Recipes,European Recipes,Kid-Friendly","author":"Giada De Laurentiis","aggregateRating":{"ratingValue":4.6,"ratingCount":433}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/food-network-kitchen/blueberry-buttermilk-bundt-cake-recipe-2268982","rating":4.6,"ratingCount":44,"recipe":{"@type":"Recipe","name":"Blueberry Buttermilk Bundt Cake","description":"This Blueberry Buttermilk Bundt Cake recipe is a sweet, indulgent treat worth baking from scratch. Easy steps and incredible flavor. Get the full recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2013/6/10/2/FNM_070113-Blueberry-Buttermilk-Bundt-Cake-Recipe_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371616645444.webp","recipeYield":"10 servings","cookTime":"P0Y0M0DT0H30M0.000S","totalTime":"P0Y0M0DT2H30M0.000S","recipeIngredient":["For the cake:","2 sticks unsalted butter, at room temperature, plus more for the pan","3 cups plus 2 tablespoons all-purpose flour","2 1/2 teaspoons baking powder","1 1/4 teaspoons fine salt","1 3/4 cups granulated sugar","1/4 cup vegetable oil","4 large eggs, at room temperature","1 teaspoon vanilla extract","3/4 cup buttermilk","2 cups blueberries (about 1 pint)","For the toppings:","2 to 3 cups large strawberries, halved or quartered (about 1 pint)","1 to 2 tablespoons granulated sugar","2 1/2 cups confectioners' sugar","1 tablespoon unsalted butter, at room temperature","4 to 5 tablespoons milk"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl."},{"@type":"HowToStep","text":"Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing."},{"@type":"HowToStep","text":"Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely."},{"@type":"HowToStep","text":"Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices."}],"recipeCategory":"dessert","keywords":"Dessert,Cake,Bundt Cake,Blueberry,Blueberry Cake,4th of July","author":"Food Network Kitchen","aggregateRating":{"ratingValue":4.6,"ratingCount":44}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/antonias-pasta-alle-melenzana-eggplant-pasta-recipe-1924152","rating":4.5,"ratingCount":43,"recipe":{"@type":"Recipe","name":"Antonia's Pasta Alle Melenzana (Eggplant Pasta)","description":"Make this Antonia's Pasta Alle Melenzana (Eggplant Pasta) recipe for a cozy dinner that comes together fast. Simple, satisfying, and endlessly delicious.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/4/29/0/BX0409H_antonias-pasta-alle-melenzana-eggplant-pasta_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1639172099797.webp","recipeYield":"4 to 6 servings","prepTime":"P0Y0M0DT0H30M0.000S","cookTime":"P0Y0M0DT0H27M0.000S","totalTime":"P0Y0M0DT0H57M0.000S","recipeIngredient":["Olive oil","2 tablespoons butter","1 large Vidalia onion, chopped","3 large eggplants, chopped (5 cups)","3 whole garlic cloves, peeled","Leaves from 10 to12 sprigs of fresh basil","Kosher salt","10 to 15 plum tomatoes","Freshly ground black pepper","Pinch of sugar","1 1/2 pounds dry fettuccine","1/2 pound packaged mozzarella, cut into 1/2-inch cubes","1.1 pounds fresh mozzarella, cut into 1/2-inch cubes","1/2 cup freshly grated Parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves."},{"@type":"HowToStep","text":"In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid."},{"@type":"HowToStep","text":"When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened."},{"@type":"HowToStep","text":"In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettuccine according to directions on the package. Drain well."},{"@type":"HowToStep","text":"To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella and the Parmesan. Garnish with the remaining basil leaves and serve hot."}],"recipeCuisine":"italian","keywords":"Pasta Recipes,Mozzarella Recipes,Italian,High Fiber,Eggplant Recipes","author":"Food Network","aggregateRating":{"ratingValue":4.5,"ratingCount":43}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/bobby-flay/chicken-fried-steak-with-white-gravy-recipe-1908761","rating":4.8,"ratingCount":52,"recipe":{"@type":"Recipe","name":"Chicken Fried Steak with White Gravy","description":"This Chicken Fried Steak with White Gravy recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love. Get the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/editorial/homepage/fn-feature.jpg.rend.hgtvcom.1280.1280.suffix/1474463768097.webp","recipeYield":"4 servings","prepTime":"P0Y0M0DT0H20M0.000S","cookTime":"P0Y0M0DT0H10M0.000S","totalTime":"P0Y0M0DT0H30M0.000S","recipeIngredient":["1 1/4 pound boneless round steak, fat trimmed and pounded a 1/4-inch thick","1 1/2 cups buttermilk","Kosher salt and freshly ground black pepper","2 1/2 cups all-purpose flour","1 tablespoon garlic powder","1 tablespoon onion powder","1 tablespoon sweet paprika","1 teaspoon cayenne pepper","Canola oil","1/2 pound slab bacon, cut into lardons","2 heaping tablespoons all-purpose flour","2 cups whole milk, heated","2 tablespoons heavy cream","Finely chopped fresh thyme","Salt and freshly ground black pepper","Fresh thyme sprigs"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 250 degrees F. Cut the steak into 4 equal portions."},{"@type":"HowToStep","text":"Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes."},{"@type":"HowToStep","text":"Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats."},{"@type":"HowToStep","text":"Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy."},{"@type":"HowToStep","text":"Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels."},{"@type":"HowToStep","text":"Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs."}],"recipeCategory":"main-dish","recipeCuisine":"american","keywords":"Steak,Southern Recipes,Main Dish,Dinner Recipes,Comfort Food,Cast Iron Skillet,High Fiber,Gravy,Beef","author":"Bobby Flay","aggregateRating":{"ratingValue":4.8,"ratingCount":52}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/rachael-ray/gorgonzola-filled-meatballs-bay-and-onion-creamy-tomato-gravy-recipe-1942627","rating":4.6,"ratingCount":76,"recipe":{"@type":"Recipe","name":"Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy","description":"This Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2008/10/3/0/TM1917_Gorganzola-Filled-Meatballs.jpg.rend.hgtvcom.1280.1280.suffix/1382992643039.webp","recipeYield":"4 servings","prepTime":"P0Y0M0DT0H20M0.000S","cookTime":"P0Y0M0DT0H30M0.000S","totalTime":"P0Y0M0DT0H50M0.000S","recipeIngredient":["1 1/2 pounds ground veal","1 pound ground beef","Salt and pepper","2 cloves garlic, grated or minced","1 large egg, plus 1 egg yolk","2 handfuls grated Parmigiano-Reggiano","2 handfuls plain bread crumbs","3 tablespoons sliced or finely chopped sage leaves","3 tablespoons extra-virgin olive oil","8 ounces Gorgonzola","1 tablespoon butter","2 fresh bay leaves","1 onion, finely chopped","1 cup chicken stock","1 (15-ounce) can crushed tomatoes","1/2 cup cream"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 400 degrees F."},{"@type":"HowToStep","text":"Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes."},{"@type":"HowToStep","text":"Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes."},{"@type":"HowToStep","text":"Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired."}],"recipeCategory":"main-dish","recipeCuisine":"italian","keywords":"Veal,Tomato,Onion Recipes,Meatballs,Main Dish,Italian,Italian Meatball,Dinner Recipes,Dairy Recipes,High Fiber,Gravy,Recipes for a Crowd,Blue Cheese,Beef","author":"Rachael Ray","aggregateRating":{"ratingValue":4.6,"ratingCount":76}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/rachael-ray/almond-crusted-chicken-cutlets-with-scallion-beurre-blanc-recipe-1917200","rating":4.6,"ratingCount":117,"recipe":{"@type":"Recipe","name":"Almond Crusted Chicken Cutlets with Scallion Beurre Blanc","description":"This Almond Crusted Chicken Cutlets with Scallion Beurre Blanc recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2006/8/21/0/tm1338_chicken.jpg.rend.hgtvcom.1280.1280.suffix/1385138440732.webp","recipeYield":"4 servings","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT0H15M0.000S","totalTime":"P0Y0M0DT0H25M0.000S","recipeIngredient":["2 scallions, whites and greens, very finely chopped","1/2 cup dry white wine - eyeball it","4 tablespoons heavy cream","1 large egg","8 pieces chicken breast cutlets, 1 1/4 pounds","1/2 cup sliced almonds","1/2 cup plain bread crumbs","1/4 teaspoon grated nutmeg, eyeball it","Salt and pepper","1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan","1 stick cold butter, cut into pieces"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes."},{"@type":"HowToStep","text":"While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture."},{"@type":"HowToStep","text":"Preheat oven to 250 degrees F."},{"@type":"HowToStep","text":"Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken."},{"@type":"HowToStep","text":"Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste."},{"@type":"HowToStep","text":"Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets."}],"recipeCategory":"main-dish","recipeCuisine":"american","keywords":"Wine Recipes,Nut Recipes,Poultry,Main Dish,Dairy Recipes,Chicken Recipes,Easy Main Dish,Easy Chicken,Easy Baking,American","author":"Rachael Ray","aggregateRating":{"ratingValue":4.6,"ratingCount":117}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/ina-garten/roasted-carrots-recipe-1940444","rating":4.6,"ratingCount":195,"recipe":{"@type":"Recipe","name":"Roasted Carrots","description":"This Roasted Carrots recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating. Get the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2003/9/29/0/ig1a09_roasted_carrots.jpg.rend.hgtvcom.1280.1280.suffix/1393645736360.webp","recipeYield":"6 servings","cookTime":"P0Y0M0DT0H10M0.000S","totalTime":"P0Y0M0DT0H30M0.000S","recipeIngredient":["12 carrots","3 tablespoons good olive oil","1 1/4 teaspoons kosher salt","1/2 teaspoons freshly ground black pepper","2 tablespoons minced fresh dill or parsley"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 400 degrees F."},{"@type":"HowToStep","text":"If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender."},{"@type":"HowToStep","text":"Toss the carrots with minced dill or parsley, season to taste, and serve."}],"recipeCategory":"side-dish","keywords":"Vegan,Side Dish,Low-Cholesterol,Low-Fat,Roasting,Carrot Recipes,Heart-Healthy,Easy Side Dish Recipes,Gluten Free,Low Calorie","author":"Ina Garten","aggregateRating":{"ratingValue":4.6,"ratingCount":195}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/sauteed-boneless-pork-chops-recipe-2013283","rating":4.6,"ratingCount":132,"recipe":{"@type":"Recipe","name":"Sauteed Boneless Pork Chops","description":"This Sauteed Boneless Pork Chops recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating. Get the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/editorial/homepage/fn-feature.jpg.rend.hgtvcom.1280.1280.suffix/1474463768097.webp","recipeYield":"4 to 6 servings","prepTime":"P0Y0M0DT0H5M0.000S","cookTime":"P0Y0M0DT0H15M0.000S","totalTime":"P0Y0M0DT0H20M0.000S","recipeIngredient":["2 tablespoons butter","1 tablespoon oil","1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten","Salt and ground black pepper","1/4 cup flour measured into a pie plate or other shallow pan","A pan sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour."},{"@type":"HowToStep","text":"A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet."},{"@type":"HowToStep","text":"Serve with an uncooked relish. Recipe follows."}],"recipeCategory":"main-dish","keywords":"Pork Chop,Pork,Skillet Recipes,Sauteing Recipes,Main Dish","author":"Food Network","aggregateRating":{"ratingValue":4.6,"ratingCount":132}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/tyler-florence/greek-moussaka-recipe-1914382","rating":4.5,"ratingCount":56,"recipe":{"@type":"Recipe","name":"Greek Moussaka","description":"This Greek Moussaka recipe is easy to make and full of incredible flavor. A must try for any home cook. Get the full recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/editorial/homepage/fn-feature.jpg.rend.hgtvcom.1280.1280.suffix/1474463768097.webp","recipeYield":"6 to 8 servings","recipeIngredient":["3 large eggplants","Kosher salt and freshly ground black pepper","Extra-virgin olive oil","1 medium onion, chopped","2 garlic cloves, minced","1/2 lemon, sliced in thin circles","1 handful fresh oregano leaves, chopped","2 handfuls fresh flat-leaf parsley, chopped","2 pounds ground lamb","1 cinnamon stick","3 tablespoons tomato paste","1 (16-ounce) can whole tomatoes, drained and hand-crushed","8 ounces feta cheese, crumbled","1 cup freshly grated Parmesan","1 cup fresh bread crumbs"],"recipeInstructions":[{"@type":"HowToStep","text":"To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter."},{"@type":"HowToStep","text":"Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat."},{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F."},{"@type":"HowToStep","text":"Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving."}],"recipeCategory":"main-dish","recipeCuisine":"european","keywords":"Make Ahead,Main Dish,Dinner Recipes,High Fiber,Greek Recipes,Eggplant Recipes,Easy Main Dish,Easy Dinner Recipes,Lamb Recipes","author":"Tyler Florence","aggregateRating":{"ratingValue":4.5,"ratingCount":56}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-tortellini-with-brown-butter-sauce-recipe-1947045","rating":4.5,"ratingCount":156,"recipe":{"@type":"Recipe","name":"Butternut Squash Tortellini with Brown Butter Sauce","description":"This homemade Butternut Squash Tortellini with Brown Butter Sauce recipe elevates any dish with bold, fresh flavor. Simple to make and versatile.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2007/1/12/1/ei0912_tortilini1.jpg.rend.hgtvcom.1280.1280.suffix/1432381750344.webp","recipeYield":"4 to 6 servings","prepTime":"P0Y0M0DT1H0M0.000S","cookTime":"P0Y0M0DT0H10M0.000S","totalTime":"P0Y0M0DT1H10M0.000S","recipeIngredient":["1 butternut squash, approximately 2 pounds, cubed (about 3 cups)","2 tablespoons extra-virgin olive oil, plus 2 tablespoons","1 1/2 teaspoon herbs de Provence","1/2 teaspoon kosher salt, plus more to taste","1/4 teaspoon freshly ground black pepper, plus more to taste","2 large shallots, chopped (about 1/2 cup)","2 garlic cloves, chopped","1 cup whole milk ricotta cheese","4 small amaretti cookies, crushed (about 1/3 cup)","1/4 teaspoon ground nutmeg","1 package small wonton wrappers","3/4 cup butter (1 1/2 sticks)","2 tablespoons torn fresh sage leaves","1/2 cup toasted walnuts, chopped","1/2 cup dried cranberries, or chopped dried cherries, or mixture of both","1/4 teaspoon kosher salt, plus more to taste","1/4 teaspoon freshly ground black pepper, plus more to taste","1/3 cup grated Parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes."},{"@type":"HowToStep","text":"In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead."},{"@type":"HowToStep","text":"To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)"},{"@type":"HowToStep","text":"To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat."},{"@type":"HowToStep","text":"Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper."},{"@type":"HowToStep","text":"Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve."}],"recipeCategory":"main-dish","recipeCuisine":"italian","keywords":"Vegetarian,Tortellini Recipes,Pasta Recipes,Nut Recipes,Make Ahead,Ricotta,Squash,Shallot Recipes,Main Dish,Italian,Cranberry,Cherry,Butternut Squash,High Fiber,European Recipes,American","author":"Giada De Laurentiis","aggregateRating":{"ratingValue":4.5,"ratingCount":156}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/bobby-flay/green-rice-recipe-1944721","rating":4.5,"ratingCount":48,"recipe":{"@type":"Recipe","name":"Green Rice","description":"Serve this Green Rice recipe alongside your favorite main for a complete meal. Simple, reliable, and delicious. Try it tonight.","image":"https://food.fnr.sndimg.com/content/dam/images/food/editorial/homepage/fn-feature.jpg.rend.hgtvcom.1280.1280.suffix/1474463768097.webp","recipeYield":"4 to 6 servings","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT0H30M0.000S","totalTime":"P0Y0M0DT0H50M0.000S","recipeIngredient":["1 3/4 cups chicken broth or water","2 roasted poblano peppers, stems, seeds and skin removed","1 roasted jalapeno pepper, stem, seeds and skin removed","1/2 cup chopped fresh cilantro leaves, divided","Kosher salt","2 tablespoons vegetable oil","1 Spanish onion, finely diced","4 garlic cloves, peeled and finely chopped","1 1/4 cups long-grain rice"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm."},{"@type":"HowToStep","text":"Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro."}],"recipeCategory":"side-dish","recipeCuisine":"mexican","keywords":"Mexican Rice,Rice Recipes,Side Dish,Lunch,Jalapeno Recipes,Cinco de Mayo,Gluten Free,Grain Recipes","author":"Bobby Flay","aggregateRating":{"ratingValue":4.5,"ratingCount":48}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/melissa-darabian/moussaka-recipe-2042475","rating":4.7,"ratingCount":94,"recipe":{"@type":"Recipe","name":"Moussaka","description":"This Moussaka recipe is easy to follow and packed with flavor. A delicious Food Network favorite. Try it today.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/2/24/4/MN0607H_moussaka_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1449688816231.webp","recipeYield":"4 to 6 servings","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT1H50M0.000S","totalTime":"P0Y0M0DT2H5M0.000S","recipeIngredient":["3 medium or 2 large red potatoes, sliced 1/4-inch thick","Kosher salt","1 medium eggplant","2 tablespoons olive oil","1/4 teaspoon freshly ground black pepper","1 onion, chopped","Kosher salt","1 tablespoon olive oil","8 ounces ground beef","2 teaspoons dried oregano","1/2 teaspoon ground cinnamon","1/4 teaspoon ground nutmeg","3 cloves garlic, minced","1/2 cup red wine","One 8-ounce can tomato sauce","5 tablespoons butter","5 tablespoons flour","4 cups milk, heated to very warm in microwave","3/4 teaspoon kosher salt","1/4 teaspoon freshly ground black pepper","1/8 teaspoon ground nutmeg","Vegetable oil, for greasing","3/4 cup grated Parmesan"],"recipeInstructions":[{"@type":"HowToStep","text":"For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly."},{"@type":"HowToStep","text":"For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside."},{"@type":"HowToStep","text":"For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside."},{"@type":"HowToStep","text":"For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes."}],"recipeCategory":"main-dish","recipeCuisine":"european","keywords":"Tomato,Potato,Main Dish,Sauce Recipes,High Fiber,Greek Recipes,Eggplant Recipes","author":"Melissa d'Arabian","aggregateRating":{"ratingValue":4.7,"ratingCount":94}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/guy-fieri/bacon-and-tomato-pasta-recipe-1948382","rating":4.8,"ratingCount":260,"recipe":{"@type":"Recipe","name":"Bacon and Tomato Pasta","description":"This Bacon and Tomato Pasta recipe is rich, comforting, and ready in no time. A go to weeknight meal the family will love. Get the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2007/8/24/0/GI0311_Bacon_Tomato_Pasta.jpg.rend.hgtvcom.1280.1280.suffix/1384470437617.webp","recipeYield":"4 to 6 servings","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT0H20M0.000S","totalTime":"P0Y0M0DT0H35M0.000S","recipeIngredient":["2 tablespoons kosher salt","16 ounces spaghetti pasta","1 pound thick-cut bacon or pancetta, chopped","3 tablespoons extra-virgin olive oil","1 cup red onion, diced","1 teaspoon red chili flakes","3 tablespoons garlic, minced","2 cups Roma tomatoes, diced","1/4 cup red wine","4 tablespoons basil, chiffonade","1/4 cup freshly grated Parmesan","Salt and freshly ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente."},{"@type":"HowToStep","text":"In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine."},{"@type":"HowToStep","text":"Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste."}],"recipeCategory":"main-dish","keywords":"Tomato,Pasta Recipes,Pork,Sauteing Recipes,Main Dish,Lunch,Dinner Recipes,Bacon Recipes","author":"Guy Fieri","aggregateRating":{"ratingValue":4.8,"ratingCount":260}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe-1947521","rating":4.6,"ratingCount":2890,"recipe":{"@type":"Recipe","name":"Beatty's Chocolate Cake","description":"Bake this Beatty's Chocolate Cake recipe tonight for a dessert everyone will request again. Simple, satisfying, and absolutely delicious. Try it now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2007/3/22/0/ig0807_cake.jpg.rend.hgtvcom.1280.1280.suffix/1384540903614.webp","recipeYield":"8 servings","prepTime":"P0Y0M0DT0H30M0.000S","cookTime":"P0Y0M0DT0H35M0.000S","totalTime":"P0Y0M0DT1H35M0.000S","recipeIngredient":["1 3/4 cups all-purpose flour","2 cups sugar","3/4 cup good cocoa powder","2 teaspoons baking soda","1 teaspoon baking powder","1 teaspoon kosher salt","1 cup buttermilk, shaken","1/2 cup vegetable oil","2 extra-large eggs, at room temperature","1 teaspoon pure vanilla extract","1 cup freshly brewed hot coffee","Chocolate Buttercream Frosting, recipe follows","6 ounces good semisweet chocolate, such as Valrhona","1/2 pound (2 sticks) unsalted butter, at room temperature","1 extra-large egg yolk, at room temperature","1 teaspoon pure vanilla extract","1 1/4 cups sifted confectioners' sugar","1 tablespoon instant coffee powder"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans."},{"@type":"HowToStep","text":"Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely."},{"@type":"HowToStep","text":"Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake."},{"@type":"HowToStep","text":"Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature."},{"@type":"HowToStep","text":"In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake."}],"recipeCategory":"dessert","keywords":"Mixer Recipes,Dessert,Cake,Recipes for a Crowd,Chocolate Cake,Baking","author":"Ina Garten","aggregateRating":{"ratingValue":4.6,"ratingCount":2890}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/guy-fieri/grilled-tequila-garlic-lime-flank-steak-recipe-1946880","rating":4.5,"ratingCount":66,"recipe":{"@type":"Recipe","name":"Grilled Tequila Garlic Lime Flank Steak","description":"Make this Grilled Tequila Garlic Lime Flank Steak recipe tonight for a satisfying, flavor packed meal with simple ingredients. Try the full recipe today.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2013/4/17/0/DX0110_Tequila-Flank-Steak_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371615694555.webp","recipeYield":"6 servings","prepTime":"P0Y0M0DT0H25M0.000S","cookTime":"P0Y0M0DT0H15M0.000S","totalTime":"P0Y0M0DT3H15M0.000S","recipeIngredient":["1 cup roughly chopped garlic (about 3 bulbs)","3/4 cup freshly squeezed lime juice (about 8 large limes)","1/2 cup clear tequila","1/4 cup soy sauce","1 bunch roughly chopped fresh cilantro, leaves and stems","1 jalapeno pepper, seeded and diced","1 serrano pepper, seeded and diced","1 teaspoon cumin powder","1 tablespoon freshly cracked black pepper","1 1/2 to 2 pounds flank steak","12 corn tortillas, wrapped in foil","1/2 cup chopped fresh cilantro","1 bunch radishes, cleaned, ends cut and sliced","1/3 cup grated queso fresco cheese","2 ripe avocados, seeded and sliced","3 vine ripened tomatoes, sliced in wedges","Hot sauce, for serving"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes."},{"@type":"HowToStep","text":"Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve."},{"@type":"HowToStep","text":"Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking"},{"@type":"HowToStep","text":"Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes."},{"@type":"HowToStep","text":"Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce."}],"recipeCategory":"main-dish","keywords":"Marinating Recipes,Queso,Steak,Main Dish,Lunch,Jalapeno Recipes,Dinner Recipes,High Fiber,Grilled Steak,Grilling,Flank Steak,Easy Main Dish,Easy Grilling Recipes and Tips,Easy Dinner Recipes,Easy Lunch Recipes,Lime Recipes,Beef","author":"Guy Fieri","aggregateRating":{"ratingValue":4.5,"ratingCount":66}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/rachael-ray/greek-mixed-grill-kabobs-and-pine-nut-orzo-salad-recipe-1952200","rating":4.8,"ratingCount":52,"recipe":{"@type":"Recipe","name":"Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad","description":"Toss together this Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad recipe for a vibrant, refreshing dish you will make all season long. Try the full recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2007/7/30/0/TM1611_Greek_Mixed_Grill_Kabobs.jpg.rend.hgtvcom.1280.1280.suffix/1371585565067.webp","recipeYield":"4 to 6 servings","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT0H15M0.000S","totalTime":"P0Y0M0DT0H30M0.000S","recipeIngredient":["Salt","1/2 pound orzo","4 cloves garlic, grated or minced","4 sprigs fresh oregano, leaves stripped and finely chopped","6 sprigs fresh rosemary, leaves stripped and finely chopped","1/4 cup green olive tapenade","1 teaspoon crushed red pepper flakes","2 lemons, juiced and 1 zested","1/3 plus 1/4 cup extra-virgin olive oil, divided","1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks","2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks","Black pepper","1/4 cup pine nuts, lightly toasted","1 small red onion, finely chopped","1/2 cup flat-leaf parsley, finely chopped","1 cup feta cheese crumbles","8 Greek hot peppers, for garnish","1/4 cup kalamata olives, for garnish","2 tomatoes, diced, for garnish","1/2 cucumber, diced, for garnish"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat grill pan or outdoor grill to medium high."},{"@type":"HowToStep","text":"Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente."},{"@type":"HowToStep","text":"While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently."},{"@type":"HowToStep","text":"Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate."}],"recipeCategory":"main-dish","recipeCuisine":"european","keywords":"Tomato,Pasta Recipes,Swordfish,Olive Recipes,Nut Recipes,Main Dish,Dinner Recipes,Cucumber,Chicken Recipes,High Fiber,Halibut Recipes,Grilled Vegetable,Grilling,Greek Recipes,Grilled Chicken,Fish,Feta,European Recipes,Easy Main Dish,Easy Pasta Recipes,Easy Chicken,Easy Grilling Recipes and Tips,Easy Dinner Recipes,Garlic Chicken","author":"Rachael Ray","aggregateRating":{"ratingValue":4.8,"ratingCount":52}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/tyler-florence/my-big-fat-chocolate-chip-cookies-recipe-1940813","rating":4.5,"ratingCount":560,"recipe":{"@type":"Recipe","name":"My Big, Fat Chocolate Chip Cookies","description":"This My Big, Fat Chocolate Chip Cookies recipe is the perfect homemade sweet treat for any occasion. Easy to follow and guaranteed to impress. Get the recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/10/25/1/CC_Tyler-Florence-My-Big-Fat-Chocolate-Chip-Cookie_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1384541153987.webp","recipeYield":"about 1 dozen 5-inch cookies","prepTime":"P0Y0M0DT0H30M0.000S","cookTime":"P0Y0M0DT0H15M0.000S","totalTime":"P0Y0M0DT0H45M0.000S","recipeIngredient":["2 1/2 cups all-purpose flour","1 teaspoon baking soda","1 teaspoon salt","1 cup (2 sticks) unsalted butter, at room temperature","1/2 cup white sugar","3/4 cup packed light brown sugar","1 teaspoon pure vanilla extract","2 large eggs","1 (8-ounce) block dark chocolate, coarsely chopped"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F."},{"@type":"HowToStep","text":"Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside."},{"@type":"HowToStep","text":"Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula."},{"@type":"HowToStep","text":"To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies."},{"@type":"HowToStep","text":"Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets."}],"recipeCategory":"dessert","recipeCuisine":"american","keywords":"Dessert,Cookie,Recipes for a Crowd,Easy Baking,Easy Dessert Recipes,Chocolate Cookie Recipes,Chocolate Chip Cookie,American,Baking","author":"Tyler Florence","aggregateRating":{"ratingValue":4.5,"ratingCount":560}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/ina-garten/caesar-roasted-fish-recipe-1923095","rating":4.7,"ratingCount":62,"recipe":{"@type":"Recipe","name":"Caesar-Roasted Fish","description":"Make this Caesar-Roasted Fish recipe tonight for a satisfying, flavor packed meal with simple ingredients. Try the full recipe today.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/7/18/0/BX0402H_caesar-roasted-fish_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371609222760.webp","recipeYield":"6 servings","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT0H11M0.000S","totalTime":"P0Y0M0DT0H46M0.000S","recipeIngredient":["2 large garlic cloves, chopped","1/4 cup chopped fresh parsley","1 tablespoon anchovy paste","2 teaspoons Dijon mustard","1 cup good mayonnaise","1 tablespoon grated lemon zest (2 lemons)","3 tablespoons freshly squeezed lemon juice","Kosher salt and freshly ground black pepper","3 pounds striped bass steaks, 3/4 to 1 inch thick, cut into 6 portions","1/2 cup chopped scallions, white and green parts (4 scallions)","2 tablespoons good olive oil","3 tablespoons drained capers","Lemon wedges, for serving"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil."},{"@type":"HowToStep","text":"For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce."},{"@type":"HowToStep","text":"Place the fish on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes."},{"@type":"HowToStep","text":"Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes."},{"@type":"HowToStep","text":"Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the fish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce."}],"keywords":"Sauce Recipes,Roasting,Gluten Free,Lemon,Bass","author":"Ina Garten","aggregateRating":{"ratingValue":4.7,"ratingCount":62}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/brussels-sprouts-gratin-recipe-1973407","rating":4.7,"ratingCount":84,"recipe":{"@type":"Recipe","name":"Brussels Sprouts Gratin","description":"This Brussels Sprouts Gratin recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2010/10/4/1/FNM_110110-Learn-To-Love-It-004_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1382539587382.webp","recipeYield":"6 servings","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT0H25M0.000S","totalTime":"P0Y0M0DT0H40M0.000S","recipeIngredient":["2 tablespoons unsalted butter, cut into pieces, plus more for the dish","Kosher salt","1 pound Brussels sprouts, outer leaves and stems removed","Pinch of red pepper flakes","Freshly ground pepper","1/2 cup heavy cream","1/2 cup grated white cheddar cheese","1/2 cup breadcrumbs"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes."},{"@type":"HowToStep","text":"Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces."},{"@type":"HowToStep","text":"Bake the gratin until bubbly and golden brown, about 15 minutes."}],"recipeCategory":"side-dish","keywords":"Side Dish,Brussels Sprouts,Easy Side Dish Recipes","author":"Food Network","aggregateRating":{"ratingValue":4.7,"ratingCount":84}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/rachael-ray/sausage-beans-and-broccoli-rabe-soup-recipe-1942314","rating":4.8,"ratingCount":188,"recipe":{"@type":"Recipe","name":"Sausage, Beans and Broccoli Rabe Soup","description":"This Sausage, Beans and Broccoli Rabe Soup recipe is rich, flavorful, and comes together faster than you think. Pure comfort in a bowl. Get the full recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2004/5/10/1/tm1e30_broccoli_rabe_soup1.jpg.rend.hgtvcom.1280.1280.suffix/1386172540367.webp","recipeYield":"4 servings","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT0H20M0.000S","totalTime":"P0Y0M0DT0H30M0.000S","recipeIngredient":["2 tablespoons extra-virgin olive oil, 2 turns of the pan","1 1/4 pounds Italian bulk sweet sausage","1 medium onion, chopped","1 carrot, chopped","1 large potato, peeled and chopped into small dice","2 cloves garlic, chopped","1 bay leaf","2 cans white beans, drained","Salt and pepper","4 cups chopped broccoli rabe and greens","2 quarts chicken stock","Grated Parmigiano-Reggiano or Romano, to pass at table"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping."}],"recipeCategory":"main-dish","recipeCuisine":"italian","keywords":"Soup,Sauteing Recipes,Main Dish,Sausage Recipes,Italian,Carrot Soup,Carrot Recipes,Easy Main Dish","author":"Rachael Ray","aggregateRating":{"ratingValue":4.8,"ratingCount":188}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/patrick-and-gina-neely/thanksgiving-turkey-with-holiday-rub-recipe-1922362","rating":4.7,"ratingCount":69,"recipe":{"@type":"Recipe","name":"Thanksgiving Turkey with Holiday Rub","description":"This Thanksgiving Turkey with Holiday Rub recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating. Get the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/8/9/1/0165019_roasted-turkey_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371600300970.webp","recipeYield":"12 to 14 servings","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT3H0M0.000S","totalTime":"P0Y0M0DT3H45M0.000S","recipeIngredient":["2 teaspoons kosher salt","1 teaspoon freshly ground black pepper","2 teaspoons dried thyme","2 teaspoons dried rosemary","1 teaspoon dried sage","1/2 teaspoon garlic powder","1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved","Salt and freshly ground black pepper","2 tablespoons olive oil","Turkey or chicken stock","2 garlic cloves, thinly sliced","2 shallots, finely chopped","3 tablespoons all-purpose flour","2 tablespoons fresh lemon juice","1/2 cup sour cream","Kosher salt and freshly ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 325 degrees F."},{"@type":"HowToStep","text":"Mix all of the dry rub ingredients in a small bowl."},{"@type":"HowToStep","text":"Put the turkey on a rack in a roasting pan."},{"@type":"HowToStep","text":"Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under."},{"@type":"HowToStep","text":"Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours."},{"@type":"HowToStep","text":"Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan."},{"@type":"HowToStep","text":"Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups."},{"@type":"HowToStep","text":"Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy."}],"keywords":"Turkey Gravy,Turkey Recipes,Thanksgiving Turkey,Thanksgiving,Roasting,Roasted Turkey,Gravy","author":"The Neelys","aggregateRating":{"ratingValue":4.7,"ratingCount":69}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-holiday-cornbread-stuffing-recipe-1944569","rating":4.5,"ratingCount":68,"recipe":{"@type":"Recipe","name":"Neely's Holiday Cornbread Stuffing","description":"This Neely's Holiday Cornbread Stuffing recipe fills your kitchen with incredible aroma. Warm, golden, and irresistible from the oven. Get the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2010/8/25/0/NY-SP01_neelys-holiday-cornbread-stuffing_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1382539504462.webp","recipeYield":"6 to 8 servings","prepTime":"P0Y0M0DT0H20M0.000S","cookTime":"P0Y0M0DT0H50M0.000S","totalTime":"P0Y0M0DT1H10M0.000S","recipeIngredient":["3/4 pounds bacon, cut into chunks","2 large onions, chopped","4 ribs celery, chopped","1 tablespoon chopped fresh thyme","1 tablespoon chopped fresh sage","2 cups chopped pecans","2 (16-ounce) bags dried corn bread stuffing mix","4 cups chicken broth","1/2 stick butter"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350 degrees F."},{"@type":"HowToStep","text":"Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans."},{"@type":"HowToStep","text":"In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes."}],"recipeCategory":"side-dish","keywords":"Thanksgiving,Thanksgiving Side Dishes,Thanksgiving Stuffing and Dressing,Stuffing,Side Dish,High Fiber,Easy Side Dish Recipes,Easy Dinner Recipes,Christmas Dinner,Christmas","author":"The Neelys","aggregateRating":{"ratingValue":4.5,"ratingCount":68}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/ina-garten/chicken-with-herbed-goat-cheese-recipe-1914098","rating":4.8,"ratingCount":106,"recipe":{"@type":"Recipe","name":"Chicken with Herbed Goat Cheese","description":"This Chicken with Herbed Goat Cheese recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating. Get the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/editorial/homepage/fn-feature.jpg.rend.hgtvcom.1280.1280.suffix/1474463768097.webp","recipeYield":"6 servings","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT0H40M0.000S","totalTime":"P0Y0M0DT0H50M0.000S","recipeIngredient":["3 whole (6 split) chicken breasts, bone-in, skin-on","12 ounces Montrachet goat cheese, with garlic and herbs","Fresh basil leaves","Good olive oil","Kosher salt","Freshly ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 375 degrees."},{"@type":"HowToStep","text":"Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature."}],"recipeCategory":"main-dish","keywords":"Poultry,Main Dish,Low-Carb,Chicken Recipes,Recipes for a Crowd,Gluten Free","author":"Ina Garten","aggregateRating":{"ratingValue":4.8,"ratingCount":106}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/tyler-florence/bistro-style-short-ribs-recipe-1950560","rating":4.5,"ratingCount":136,"recipe":{"@type":"Recipe","name":"Bistro-Style Short Ribs","description":"This Bistro-Style Short Ribs recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating. Get the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2007/12/7/1/TM1651_Bistro_short_rib.jpg.rend.hgtvcom.1280.1280.suffix/1371585740924.webp","recipeYield":"4 to 6 servings","prepTime":"P0Y0M0DT0H20M0.000S","cookTime":"P0Y0M0DT3H0M0.000S","totalTime":"P0Y0M0DT3H20M0.000S","recipeIngredient":["3 tablespoons extra-virgin olive oil","4 pounds short ribs, in 1 long piece or at least in pairs","Kosher salt and freshly ground black pepper","1 medium onion, chopped","2 carrots, chopped","1 large tomato, quartered","3 ribs celery","1/2 head garlic, peeled","1/4 bunch fresh thyme","1 1/2 cups dry red wine","2 cups low-sodium, organic beef stock","4 tablespoons chopped flat-leaf parsley"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat a cast iron grill or outdoor grill."},{"@type":"HowToStep","text":"Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides."},{"@type":"HowToStep","text":"Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp."},{"@type":"HowToStep","text":"Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours."},{"@type":"HowToStep","text":"When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes."}],"recipeCategory":"main-dish","recipeCuisine":"american","keywords":"Tomato,Ribs Recipes,Short Ribs,Main Dish,Dinner Recipes,Celery,Carrot Recipes,Gluten Free,Beef,American","author":"Tyler Florence","aggregateRating":{"ratingValue":4.5,"ratingCount":136}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/ina-garten/arugula-watermelon-and-feta-salad-recipe-1949660","rating":4.7,"ratingCount":148,"recipe":{"@type":"Recipe","name":"Arugula, Watermelon and Feta Salad","description":"Toss together this Arugula, Watermelon and Feta Salad recipe for a vibrant, refreshing dish you will make all season long. Try the full recipe today.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2010/3/17/1/BX0218_arugula-watermelon-and-feta-salad_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1382539154231.webp","recipeYield":"4 servings","recipeIngredient":["1/4 cup freshly squeezed orange juice","1/4 cup freshly squeezed lemon juice (2 lemons)","1/4 cup minced shallots (1 large)","1 tablespoon honey","1/2 cup good olive oil","1 teaspoon kosher salt","1/2 teaspoon freshly ground black pepper","6 cups baby arugula, washed and spun dry","1/8th seedless watermelon, rind removed, and cut in 1-inch cubes","12 ounces good feta cheese, 1/2-inch diced","1 cup (4 ounces) whole fresh mint leaves, julienned"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator."},{"@type":"HowToStep","text":"Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately."}],"recipeCategory":"appetizer","recipeCuisine":"american","keywords":"Watermelon Recipes,Outdoor Party,Summer,No-Cook Recipes,Picnic Salad Recipes,Side Dish,Salad Recipes,Salad Dressing Recipes,Feta,Gluten Free,Arugula,American,Appetizer","author":"Ina Garten","aggregateRating":{"ratingValue":4.7,"ratingCount":148}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-fish-tacos-recipe-1946664","rating":4.9,"ratingCount":201,"recipe":{"@type":"Recipe","name":"The Ultimate Fish Tacos","description":"Make this The Ultimate Fish Tacos recipe tonight for a light, elegant meal that comes together fast. Impressive and easy. Try the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/5/1/0/0187023_fish-tacos_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1393209440564.webp","recipeYield":"8 to 10 servings","prepTime":"P0Y0M0DT0H30M0.000S","cookTime":"P0Y0M0DT0H20M0.000S","totalTime":"P0Y0M0DT0H50M0.000S","recipeIngredient":["2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips","2 cups all-purpose flour","3 eggs, lightly beaten","4 tablespoons water","2 cups panko bread crumbs","Kosher salt and freshly ground black pepper","Vegetable oil, for frying","1/2 head savoy cabbage, finely shredded","1 bunch cilantro, leaves picked","1 bunch chives, chopped","3 limes, cut into wedges for garnish","1 cup sour cream","1 cup mayonnaise","3 chipotles in adobo, plus 2 tablespoons of adobo sauce","1/2 lemon, juiced","Kosher salt and freshly ground black pepper","2 limes","2 mangoes, diced","4 to 5 red radishes, diced","1 red onion, diced","1 tablespoon chili powder","1/2 bunch fresh cilantro, leaves chopped","1/4 cup extra-virgin olive oil","Kosher salt and freshly ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve."},{"@type":"HowToStep","text":"Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use."},{"@type":"HowToStep","text":"Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these \"supremes\" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa."},{"@type":"HowToStep","text":"To serve, set up the tacos \"family-style\". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve."}],"recipeCategory":"main-dish","recipeCuisine":"mexican","keywords":"Taco,Mahi Mahi Recipes,Main Dish,Lunch,Dinner Recipes,Cabbage Recipes,High Fiber,Recipes for a Crowd,Fish,Egg Recipes,Cinco de Mayo,Fish Tacos","author":"Tyler Florence","aggregateRating":{"ratingValue":4.9,"ratingCount":201}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/food-network-kitchen/devils-food-cake-recipe-1928104","rating":4.6,"ratingCount":68,"recipe":{"@type":"Recipe","name":"Devil's Food Cake","description":"Bake this Devil's Food Cake recipe tonight for a dessert everyone will request again. Simple, satisfying, and absolutely delicious. Try it now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2019/9/10/0/FNK_Devils-Food-Cake_V3_H_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1568394994846.webp","recipeYield":"8 to 10 servings","prepTime":"P0Y0M0DT2H15M0.000S","cookTime":"P0Y0M0DT1H45M0.000S","totalTime":"P0Y0M0DT4H0M0.000S","recipeIngredient":["15 ounces semi-sweet chocolate, finely chopped","1 1/2 cups heavy cream","2 cups all-purpose unbleached flour","1 1/2 teaspoons baking soda","3/4 teaspoon baking powder","3/4 teaspoon salt","12 tablespoons unsalted butter, at room temperature, plus more for the pans","2 cups plus 2 tablespoons sugar","3/4 cup nonalkalized cocoa powder (not Dutch-processed)","2 teaspoons pure vanilla extract","3 large eggs, at room temperature","1 1/4 cups water","1/4 cup milk"],"recipeInstructions":[{"@type":"HowToStep","text":"To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours."},{"@type":"HowToStep","text":"To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper."},{"@type":"HowToStep","text":"In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside."},{"@type":"HowToStep","text":"In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl."},{"@type":"HowToStep","text":"Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat."},{"@type":"HowToStep","text":"With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter."},{"@type":"HowToStep","text":"Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes."},{"@type":"HowToStep","text":"Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)"},{"@type":"HowToStep","text":"Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days."},{"@type":"HowToStep","text":"Copyright 2001 Television Food Network, GP. All rights reserved"}],"recipeCategory":"dessert","recipeCuisine":"american","keywords":"Sugar,Dessert,Cake,High Fiber,Chocolate Cake,American,Baking","author":"Food Network Kitchen","aggregateRating":{"ratingValue":4.6,"ratingCount":68}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/anne-burrell/spinach-and-ricotta-gnocchi-with-quick-tomato-sauce-recipe-2014744","rating":4.7,"ratingCount":40,"recipe":{"@type":"Recipe","name":"Spinach and Ricotta Gnocchi With Quick Tomato Sauce","description":"Make this Spinach and Ricotta Gnocchi With Quick Tomato Sauce recipe from scratch for a flavor boost that transforms any meal. Quick, easy, and worth it.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/3/1/0/0149305_raviolis_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371603828124.webp","recipeYield":"6 to 8 servings","prepTime":"P0Y0M0DT0H20M0.000S","cookTime":"P0Y0M0DT0H40M0.000S","totalTime":"P0Y0M0DT1H0M0.000S","recipeIngredient":["2 pounds fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator","1 (9-ounce box) frozen spinach, defrosted and water squeezed out","4 eggs","2 cups grated Parmigiano-Reggiano, plus more for sprinkling","2 to 3 grates fresh nutmeg","Kosher salt","1/4 to 1/2 cup all-purpose flour, plus more for the outside of the gnocchi","Semolina, for holding the gnocchi","12 to 15 super-ripe plum tomatoes","Extra-virgin olive oil","1 small onion, finely diced","Kosher salt","Pinch crushed red pepper flakes","2 cloves garlic, smashed and finely chopped","6 to 7 basil leaves, cut into a chiffonade","Grated Parmigiano-Reggiano, for garnish"],"recipeInstructions":[{"@type":"HowToStep","text":"Unwrap the ricotta cheese from the cheesecloth; the texture should be pretty dry and crumbly. If it is really dry (this is good) pass it through the food mill with the biggest holes. Put the cheese into a large bowl."},{"@type":"HowToStep","text":"Finely chop the squeezed spinach and add it to the ricotta. Add the eggs, grated Parmigiano-Reggiano and nutmeg. Mix until well combined. Taste and season with salt, if needed. Add in 1/4 cup of flour. If the mixture is still very wet, add in the remaining 1/4 cup of flour."},{"@type":"HowToStep","text":"Dust a sheet tray generously with flour. Coat another sheet tray generously with semolina flour. Fill a pastry bag with the ricotta/spinach mixture. Pipe 1 1/2-inch balls of the cheese mixture onto the all-purpose flour lined tray. Shake the tray around to coat the balls in flour. Roll each flour coated cheese piece around in your hand to form a ball. Do this gently so as to not squish the cheese balls. Arrange them on the semolina lined tray."},{"@type":"HowToStep","text":"Bring a saucepan full of water to a boil over medium heat. Set up a bowl of ice water. In the bottom of each tomato cut an \"X\" in the skin. Working in batches, put the tomatoes in the boiling water for 15 to 20 seconds ONLY! Remove the tomatoes from the boiling water and put them immediately into the ice water. When the tomatoes have cooled, remove them from the ice water and the skin should come off very easily."},{"@type":"HowToStep","text":"Remove the stems and seeds from the tomatoes; coarsely chop the tomatoes and reserve."},{"@type":"HowToStep","text":"Coat a large straight-sided saute pan, over medium-high heat, with olive oil. Add the onions, season with salt, to taste. Toss in the crushed red pepper and cook the onions until they are soft and aromatic, about 8 to 10 minutes. Add in the garlic and cook for 2 to 3 more minutes. Stir in the tomatoes and season with salt, to taste. Bring the tomato mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes. Taste and adjust the seasoning, if needed."},{"@type":"HowToStep","text":"Toss in the basil just before serving."},{"@type":"HowToStep","text":"Bring a large pot of well-salted water to a boil over medium heat, then reduce the heat until the water is at a simmer. Carefully add the gnocchi to the simmering water. Cook until the gnocchi float and have begun to swell, 3 to 5 minutes."},{"@type":"HowToStep","text":"On individual serving plates, spoon some sauce on each plate and spread it out until it becomes a 4 to 5-inch circle."},{"@type":"HowToStep","text":"Using a spider or long handled mesh strainer, carefully remove the gnocchi from the cooking water, blot on a tea towel and arrange 5 gnocchi on each circle of sauce. Sprinkle with Parmigiano-Reggiano and serve."}],"recipeCuisine":"italian","keywords":"Ricotta,Spinach,Italian,Gnocchi","author":"Anne Burrell","aggregateRating":{"ratingValue":4.7,"ratingCount":40}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/rachael-ray/harvest-moon-macaroni-recipe-1915762","rating":4.6,"ratingCount":53,"recipe":{"@type":"Recipe","name":"Harvest Moon Macaroni","description":"This Harvest Moon Macaroni recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2008/10/31/0/TM1921_Harvest-Moon-Mac.jpg.rend.hgtvcom.1280.1280.suffix/1382993322910.webp","recipeYield":"6 servings","prepTime":"P0Y0M0DT0H30M0.000S","cookTime":"P0Y0M0DT0H16M0.000S","totalTime":"P0Y0M0DT0H46M0.000S","recipeIngredient":["1 pound macaroni such as cassarecci, strozzopretti or ziti with lines","2 tablespoons extra-virgin olive oil","1 medium onion, finely chopped","3 cloves garlic, finely chopped","2 tablespoons fresh thyme, finely chopped","3 tablespoons butter","3 tablespoons all-purpose four","1 cup chicken stock","1 1/2 cups whole milk","Salt and freshly ground black pepper","Nutmeg, grated to taste","1 (10-ounce) box frozen butternut squash, defrosted","A few dashes hot sauce","1 cup grated Parmigiano-Reggiano","1 cup extra-sharp yellow Cheddar","A handful fresh parsley leaves, finely chopped","1 teaspoon sweet paprika"],"recipeInstructions":[{"@type":"HowToStep","text":"Bring water to a boil, season with salt and cook macaroni to al dente."},{"@type":"HowToStep","text":"Preheat broiler and place rack in middle of the oven."},{"@type":"HowToStep","text":"Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme."},{"@type":"HowToStep","text":"Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes."},{"@type":"HowToStep","text":"Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a flameproof casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly."}],"recipeCategory":"main-dish","keywords":"Pasta Recipes,Squash,Main Dish,Macaroni and Cheese,Lunch,Dinner Recipes,Cheddar,Halloween,Fall","author":"Rachael Ray","aggregateRating":{"ratingValue":4.6,"ratingCount":53}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/guy-fieri/pork-oulet-recipe-1949167","rating":4.8,"ratingCount":46,"recipe":{"@type":"Recipe","name":"Pork-Oulet","description":"This Pork-Oulet recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love. Get the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/editorial/homepage/fn-feature.jpg.rend.hgtvcom.1280.1280.suffix/1474463768097.webp","recipeYield":"8 to 10 servings","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT3H0M0.000S","totalTime":"P0Y0M0DT5H45M0.000S","recipeIngredient":["1/4 pound thick cut bacon, cut into 1/2-inch pieces","3 pounds pork butt, cut into 2-inch by 3-inch pieces","4 bone-in chicken thighs, skin discarded","2 teaspoons salt","3 teaspoons freshly cracked black pepper","1 cup peeled and quartered cipollini onions","1 cup (1/4-inch) diced carrots","1/2 cup (1/4-inch) diced celery","1/4 cup roughly chopped garlic","3 tablespoons all-purpose flour","3 cups low-sodium chicken stock","2 bay leaves","1 teaspoon dried thyme","1/2 teaspoon dried sage","4 (15-ounce) cans cannellini beans, drained","1/4 cup sherry wine vinegar, for garnish","1/4 cup chopped Italian parsley leaves, for garnish"],"recipeInstructions":[{"@type":"HowToStep","text":"In a cast iron Dutch oven, over medium-high heat, add the bacon and cook until just crisp. Remove from the pot and set aside on a paper towel lined plate. Season the pork and the chicken with salt and pepper. Add the pork pieces to the bacon fat and brown on all sides. Remove from pot and set aside on a large plate. Add the chicken thighs to the pan and brown evenly, then remove and add to the plate with the pork."},{"@type":"HowToStep","text":"Add the cipollini onions, carrots and celery into the pot and cook for 3 to 5 minutes. Stir in the garlic and cook for 1 minute more. Whisk in the flour and cook for 2 minutes, then add in the stock, bay leaves, thyme and sage and combine well."},{"@type":"HowToStep","text":"Put the pork and chicken pieces into the sauce and cover. Reduce the heat and simmer until the meat is fork tender, about 2 hours. Add in the cannellini beans and cover and simmer for 25 minutes. Transfer to a serving platter and serve hot with a drizzle of the sherry wine vinegar and a sprinkle of the parsley."}],"recipeCategory":"main-dish","recipeCuisine":"american","keywords":"Pork,Main Dish,Lunch,Dinner Recipes,Chicken Recipes,High Fiber,Recipes for a Crowd,Easy Main Dish,Easy Chicken,Easy Dinner Recipes,Easy Lunch Recipes,Dutch Oven,American","author":"Guy Fieri","aggregateRating":{"ratingValue":4.8,"ratingCount":46}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/family-style-chicken-recipe-2013724","rating":4.5,"ratingCount":40,"recipe":{"@type":"Recipe","name":"Family-Style Chicken","description":"Make this Family-Style Chicken recipe tonight for a satisfying, flavor packed meal with simple ingredients. Try the full recipe today.","image":"https://food.fnr.sndimg.com/content/dam/images/food/editorial/homepage/fn-feature.jpg.rend.hgtvcom.1280.1280.suffix/1474463768097.webp","recipeYield":"4 servings","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT2H0M0.000S","totalTime":"P0Y0M0DT2H15M0.000S","recipeIngredient":["Vegetable spray, as needed","3 ribs celery, cut into thirds","2 medium yellow squash, halved crosswise","2 medium zucchini, halved crosswise","1 medium yellow onion, quartered (about 1 cup)","1 red bell pepper, cored, seeded, and quartered","1 clove garlic, minced","2 tablespoons olive oil","1 1/2 teaspoons kosher salt","1 teaspoon dried oregano","1 teaspoon paprika","1/4 teaspoon freshly ground black pepper","1/8 teaspoon garlic powder","1 (4-pound) chicken, cut into 8 pieces","1 teaspoon kosher salt","1 teaspoon paprika","1/2 teaspoon freshly ground black pepper","1/2 teaspoon poultry seasoning","1/2 teaspoon dried oregano","1/8 teaspoon garlic powder","4 bay leaves","Lemon zest, for garnish","Chopped parsley, for garnish"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350 degrees F."},{"@type":"HowToStep","text":"Lightly coat the roasting pan with vegetable spray."},{"@type":"HowToStep","text":"Make the Vegetables: Toss all of the ingredients in a large bowl, and arrange them in the roasting pan, leaving room in the center for the chicken."},{"@type":"HowToStep","text":"Prepare the Chicken: Nestle the chicken pieces in the center of the pan. Combine the remaining ingredients and sprinkle evenly over the chicken. Cover the pan tightly with aluminum foil and bake for 1 hour."},{"@type":"HowToStep","text":"Remove the chicken from the oven and baste with the drippings. Continue baking uncovered until well browned, about 1 hour more. Arrange the chicken on a platter surrounded by the vegetables. Sprinkle with the garnish."}],"recipeCategory":"main-dish","recipeCuisine":"american","keywords":"Main Dish,Low-Carb,Roasting,Roasted Vegetable,Roasted Chicken,Dinner Recipes,Chicken Recipes,Healthy,Healthy Dinner,Gluten Free,American","author":"Food Network","aggregateRating":{"ratingValue":4.5,"ratingCount":40}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/ina-garten/chocolate-chunk-blondies-recipe-1925477","rating":4.5,"ratingCount":198,"recipe":{"@type":"Recipe","name":"Chocolate Chunk Blondies","description":"This Chocolate Chunk Blondies recipe is easy to make and full of incredible flavor. A must try for any home cook. Get the full recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/9/20/0/BX0508H_Chocolate-Chunk-Blondies__s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1428088528593.webp","recipeYield":"12 blondies","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT0H30M0.000S","totalTime":"P0Y0M0DT0H45M0.000S","recipeIngredient":["1/2 pound (2 sticks) unsalted butter, at room temperature","1 cup light brown sugar, lightly packed","1/2 cup granulated sugar","2 teaspoons pure vanilla extract","2 extra-large eggs, at room temperature","2 cups all-purpose flour","1 teaspoon baking soda","1 teaspoon kosher salt","1 1/2 cups chopped walnuts","1 1/4 pounds semisweet chocolate chunks, such as Nestle's"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan."},{"@type":"HowToStep","text":"In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula."},{"@type":"HowToStep","text":"Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars."}],"recipeCategory":"dessert","keywords":"Nut Recipes,Dessert,Easy Baking,Easy Dessert Recipes,Brownie,Baking","author":"Ina Garten","aggregateRating":{"ratingValue":4.5,"ratingCount":198}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/guy-fieri/foolproof-turkey-breast-recipe-1942776","rating":4.6,"ratingCount":57,"recipe":{"@type":"Recipe","name":"Foolproof Turkey Breast","description":"This Foolproof Turkey Breast recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love. Get the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2010/8/12/0/FN-Thanksgiving-2010_Turkey-Breast_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1382539523048.webp","recipeYield":"8 to 10 servings","prepTime":"P0Y0M0DT1H0M0.000S","cookTime":"P0Y0M0DT2H15M0.000S","totalTime":"P0Y0M0DT8H0M0.000S","recipeIngredient":["1 (14 to 16-pound) fresh turkey","Brine, recipe follows","1 tablespoon dry rubbed sage","1/2 teaspoon granulated garlic","1/2 teaspoon granulated onion","1 teaspoon salt","1 teaspoon pepper","1 teaspoon oregano","1 teaspoon thyme","1 lemon, zested","1 tablespoon canola oil","6 quarts water","8 cups ice cubes","1 cup kosher salt","1/3 cup brown sugar","1/2 cup molasses","7 fresh sage leaves","1 tablespoons black peppercorns"],"recipeInstructions":[{"@type":"HowToStep","text":"Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock."},{"@type":"HowToStep","text":"Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours."},{"@type":"HowToStep","text":"Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels."},{"@type":"HowToStep","text":"In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity. Cover loosely, refrigerate for 4 hours."},{"@type":"HowToStep","text":"Remove from refrigerator and let rest on counter for 15 minutes"},{"@type":"HowToStep","text":"Preheat oven to 425 degrees F while turkey is resting."},{"@type":"HowToStep","text":"In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed."},{"@type":"HowToStep","text":"Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately."},{"@type":"HowToStep","text":"In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice."}],"recipeCategory":"main-dish","recipeCuisine":"american","keywords":"Turkey Recipes,Turkey Breast,Thanksgiving Turkey,Thanksgiving,Roast Recipes,Main Dish,Roasting,Roasted Turkey,Dinner Recipes,Healthy,Healthy Dinner,Recipes for a Crowd,Lemon,Brined Turkey,American","author":"Guy Fieri","aggregateRating":{"ratingValue":4.6,"ratingCount":57}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/ina-garten/date-nut-spice-bread-recipe-1917475","rating":4.6,"ratingCount":98,"recipe":{"@type":"Recipe","name":"Date Nut Spice Bread","description":"This Date Nut Spice Bread recipe is tender, flavorful, and perfect any time of day. A simple bake with a big payoff. Try the recipe today.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2009/5/22/0/0067368-04_Date-Nut-Spice-Bread_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371589389592.webp","recipeYield":"One 8-inch loaf","prepTime":"P0Y0M0DT0H45M0.000S","cookTime":"P0Y0M0DT1H0M0.000S","totalTime":"P0Y0M0DT2H25M0.000S","recipeIngredient":["2 cups coarsely chopped dates (10 ounces pitted)","1/3 cup orange liqueur (recommended: Cointreau or Triple Sec)","4 tablespoons (1/2 stick) unsalted butter, at room temperature","3/4 cup light brown sugar, lightly packed","1 extra-large egg","1 teaspoon pure vanilla extract","1 tablespoon grated orange zest (2 oranges)","2 cups all-purpose flour","2 teaspoons baking powder","1/2 teaspoon baking soda","1 teaspoon ground cinnamon","1 teaspoon ground nutmeg","1/4 teaspoon ground cloves","1 teaspoon kosher salt","3/4 cup freshly squeezed orange juice (3 oranges)","3/4 cup coarsely chopped pecans (3 ounces)","6 ounces cream cheese, at room temperature","1/3 cup granulated sugar","1 tablespoon grated orange zest"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan."},{"@type":"HowToStep","text":"Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally."},{"@type":"HowToStep","text":"In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans."},{"@type":"HowToStep","text":"Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely."},{"@type":"HowToStep","text":"Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined."},{"@type":"HowToStep","text":"Slice the bread and serve with the orange cream cheese on the side for spreading."}],"recipeCategory":"dessert","keywords":"Orange Recipes,Nut Recipes,Sugar,Dessert,Cream Cheese Recipes,Recipes for a Crowd,Brunch,Bread,Baking","author":"Ina Garten","aggregateRating":{"ratingValue":4.6,"ratingCount":98}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/claire-robinson/nutty-greens-with-bacon-and-blue-cheese-recipe-1946963","rating":4.7,"ratingCount":44,"recipe":{"@type":"Recipe","name":"Nutty Greens with Bacon and Blue Cheese","description":"This Nutty Greens with Bacon and Blue Cheese recipe is easy to make and full of incredible flavor. A must try for any home cook. Get the full recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2009/5/18/0/0067497-01_Nutty-Greens-with-Bacon-and-Blue-Cheese_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371589350490.webp","recipeYield":"4 to 6 servings","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT0H20M0.000S","totalTime":"P0Y0M0DT0H30M0.000S","recipeIngredient":["Kosher salt","1 pound haricots verts, trimmed","3 slices bacon","4 ounces blue cheese, cut into small chunks (recommended: Shropshire)","1 1/2 cups toasted whole pecans, coarsely chopped","1/4 teaspoon freshly ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl."},{"@type":"HowToStep","text":"In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately."}],"recipeCategory":"side-dish","keywords":"Nut Recipes,Side Dish,Green Bean,Gluten Free,Blue Cheese,Bacon Recipes","author":"Claire Robinson","aggregateRating":{"ratingValue":4.7,"ratingCount":44}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/ina-garten/chicken-marinade-recipe-1918566","rating":4.5,"ratingCount":54,"recipe":{"@type":"Recipe","name":"Chicken Marinade","description":"Make this Chicken Marinade recipe tonight for a satisfying, flavor packed meal with simple ingredients. Try the full recipe today.","image":"https://food.fnr.sndimg.com/content/dam/images/food/editorial/homepage/fn-feature.jpg.rend.hgtvcom.1280.1280.suffix/1474463768097.webp","recipeYield":"2 servings","prepTime":"P0Y0M0DT0H5M0.000S","cookTime":"P0Y0M0DT0H40M0.000S","totalTime":"P0Y0M0DT2H55M0.000S","recipeIngredient":["1/2 cup lemon juice","2 tablespoon Dijon mustard","Kosher salt and freshly ground black pepper","1 cup good olive oil","2 chicken breasts, bone-in and skin-on"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside."},{"@type":"HowToStep","text":"Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator."},{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F."},{"@type":"HowToStep","text":"Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes."}],"recipeCategory":"main-dish","keywords":"Main Dish,Low-Carb,Chicken Recipes,Easy Main Dish,Easy Chicken,Gluten Free,Lemon","author":"Ina Garten","aggregateRating":{"ratingValue":4.5,"ratingCount":54}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/food-network-kitchen/split-pea-soup-recipe-2011691","rating":4.8,"ratingCount":42,"recipe":{"@type":"Recipe","name":"Split Pea with Ham Soup","description":"Make this Split Pea with Ham Soup recipe on a chilly night for a cozy, satisfying meal the whole family will enjoy. Try it tonight.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2019/9/10/0/FNK_Split-Pea-With-Ham-Soup_H_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1568395009116.webp","recipeYield":"6 servings","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT1H0M0.000S","totalTime":"P0Y0M0DT1H15M0.000S","recipeIngredient":["1 pound green split peas, picked over, rinsed and drained","2 large smoked ham hocks","1 large carrot, roughly chopped","1 stalk celery, roughly chopped","1 large onion, roughly chopped","10 sprigs fresh parsley","4 sprigs fresh thyme","1 bay leaf","6 cups low-sodium chicken broth or stock, water or a combination of both","Kosher salt and freshly ground black pepper","Simple Salad, for serving, recipe follows","8 to 12 large handfuls prewashed baby mixed greens (about 1 pound)","Extra-virgin olive oil","Vinegar (balsamic, white or red wine, or cider (just not white distilled)","Kosher salt and freshly ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine the peas, hocks, carrots, celery and onions in a large soup pot or Dutch oven. Tie the parsley, thyme and bay leaf together with kitchen string. Add the herb bundle, stock and 1 teaspoon salt. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook until the peas are tender, 50 minutes to 1 hour."},{"@type":"HowToStep","text":"Remove the pot from the heat, and remove the hocks to a bowl to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle from the soup and discard."},{"@type":"HowToStep","text":"Puree the soup with an immersion blender or in batches in a blender to desired consistency. Heat the soup to a simmer with the meat and season with salt and pepper. Serve in heated bowls. Serve with the Simple Salad."},{"@type":"HowToStep","text":"Although the salad is prewashed, still give it a soak in a big bowl of cold water for about 5 minutes. Lift the salad out of the water, so any grit is left in the bowl. Put it in a salad spinner; don't pack it in or the greens will get bruised. Spin dry. If you don't have a spinner, lay on a clean towel and gently pat dry."},{"@type":"HowToStep","text":"Put the greens in a big bowl. Drizzle 3 tablespoons (a regular soup spoon is fine ¿ you don't need the measuring type) of olive oil over the greens. Drizzle with 1 tablespoon vinegar. Sprinkle with salt and pepper. Using tongs or 2 forks, toss just enough so that all the greens are lightly dressed. Transfer to 4 salad plates and serve immediately."}],"recipeCategory":"appetizer","keywords":"Vegetable Soup,Make Ahead,Pureeing Recipes,Split Pea Soup,Soup,Pea Recipes,Winter,Celery,Carrot Soup,Carrot Recipes,Healthy,High Fiber,Easy Appetizer,Gluten Free,Dutch Oven,Bean Soup,Beans and Legumes,Appetizer","author":"Food Network Kitchen","aggregateRating":{"ratingValue":4.8,"ratingCount":42}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/bobby-flay/grilled-chicken-breast-stuffed-with-goat-cheese-with-smoked-chile-cilantro-sauce-recipe-1949964","rating":4.7,"ratingCount":49,"recipe":{"@type":"Recipe","name":"Grilled Chicken Breast Stuffed with Goat Cheese with Smoked Chile Cilantro Sauce","description":"This Grilled Chicken Breast Stuffed with Goat Cheese with Smoked Chile Cilantro Sauce recipe delivers incredible flavor with minimal effort. Easy to make.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/6/10/0/HG1A06_stuffed-grilled-chicken-breast-with-smoked-chile-cilantro-sauce_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371597669629.webp","recipeIngredient":["8 ounces soft goat cheese","1/4 cup chopped nicoise olives","1 red pepper, roasted, peeled, seeded and chopped","1 tablespoon fresh finely chopped thyme","Salt and freshly ground pepper","4 large boneless chicken breast, pounded thin","2 tablespoons olive oil","2 poblanos, smoked, peeled and seeded","1/4 cup red onion, coarsely chopped","2 tablespoons fresh lime juice","3/4 cup olive oil","1/4 cup spinach leaves","1/4 cup cilantro leaves","2 teaspoons honey","Salt and freshly ground pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through."},{"@type":"HowToStep","text":"In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature."}],"recipeCategory":"main-dish","keywords":"Outdoor Party,Olive Recipes,Pureeing Recipes,Spinach,Main Dish,Lunch,Dinner Recipes,Chicken Breast,Chicken Recipes,Grilling,Grilled Chicken,Gluten Free","author":"Bobby Flay","aggregateRating":{"ratingValue":4.7,"ratingCount":49}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-pineapple-cakes-recipe-2095721","rating":4.6,"ratingCount":58,"recipe":{"@type":"Recipe","name":"Mini Pineapple Cakes","description":"Bake this Mini Pineapple Cakes recipe tonight for a dessert everyone will request again. Simple, satisfying, and absolutely delicious. Try it now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2009/1/16/0/GH0119_Pineapple-Cake.jpg.rend.hgtvcom.1280.1280.suffix/1371589329980.webp","recipeYield":"6 mini Bundt cakes","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT0H45M0.000S","totalTime":"P0Y0M0DT2H10M0.000S","recipeIngredient":["One 3 1/2-pound pineapple, peeled, cored and cut into 1-inch pieces* (see Cook's Note)","2 tablespoons pineapple juice plus 2/3 cup","1/2 cup packed light brown sugar","2 tablespoons unsalted butter, at room temperature","3 egg whites","2/3 cup water","2/3 cup vegetable oil","1 1/2 teaspoons almond extract","One 18.25-ounce box white cake mix (recommended: Betty Crocker Super Moist)"],"recipeInstructions":[{"@type":"HowToStep","text":"Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan. "},{"@type":"HowToStep","text":"For the Cakes: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into the prepared pan. "},{"@type":"HowToStep","text":"In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, cake mix, and 2/3 cup pineapple juice. Using an electric hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden. Allow the cakes to cool for 15 minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside-down, on top of the parchment paper. Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour. Unmold the cakes and place on individual serving plates. "}],"recipeCategory":"dessert","keywords":"Outdoor Party,Summer,Pineapples,Sugar,Spring,Skillet Recipes,Dessert,Cake,Food Processor,Easter Desserts,Easter,Birthday Cake,Birthday Party,Baking","author":"Giada De Laurentiis","aggregateRating":{"ratingValue":4.6,"ratingCount":58}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/patrick-and-gina-neely/warm-bacon-potato-salad-recipe-1953779","rating":4.5,"ratingCount":82,"recipe":{"@type":"Recipe","name":"Warm Bacon Potato Salad","description":"This Warm Bacon Potato Salad recipe is crisp, colorful, and bursting with fresh flavor. Perfect as a side or a light main. Get the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2009/4/20/0/NY0410-1_Warm-Bacon-Potato-Salad_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1383163417827.webp","recipeYield":"4 servings","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT0H30M0.000S","totalTime":"P0Y0M0DT0H45M0.000S","recipeIngredient":["1/2 cup white wine vinegar","1 tablespoon coarse-grained mustard","1 tablespoon sugar","2 1/2 pounds red potatoes, diced into 1-inch cubes","Salt","6 bacon slices, chopped","1 medium sized red onion, diced","Freshly ground black pepper","2 cloves garlic, chopped","1/4 cup freshly chopped dill leaves, plus more for garnish","Vinaigrette:"],"recipeInstructions":[{"@type":"HowToStep","text":"For the vinaigrette:"},{"@type":"HowToStep","text":"Mix all the ingredients together in a small bowl and set aside."},{"@type":"HowToStep","text":"Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary."},{"@type":"HowToStep","text":"Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes."},{"@type":"HowToStep","text":"Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill."}],"recipeCategory":"side-dish","keywords":"Potato Salad,Potato,Side Dish,Lunch,Salad Recipes,High Fiber,Easy Side Dish Recipes,Easy Dinner Recipes,Easy Lunch Recipes,Gluten Free,Bacon Recipes","author":"The Neelys","aggregateRating":{"ratingValue":4.5,"ratingCount":82}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/ellie-krieger/cornmeal-crusted-roasted-ratatouille-tart-recipe-1946735","rating":4.6,"ratingCount":55,"recipe":{"@type":"Recipe","name":"Cornmeal-Crusted Roasted Ratatouille Tart","description":"This Cornmeal-Crusted Roasted Ratatouille Tart recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2007/2/6/0/ek0205_tart.jpg.rend.hgtvcom.1280.1280.suffix/1371585587067.webp","recipeYield":"8 servings","prepTime":"P0Y0M0DT0H30M0.000S","cookTime":"P0Y0M0DT1H5M0.000S","totalTime":"P0Y0M0DT1H35M0.000S","recipeIngredient":["2/3 cup yellow cornmeal","1/3 cup whole-grain pastry flour","1/4 teaspoon salt","2 tablespoons butter","2 tablespoons canola oil","3 tablespoons water","2 tablespoons plus 1 teaspoon olive oil","2 shallots, thinly sliced (about 1/3 cup)","Nonstick cooking spray","1/2 pound thinly sliced eggplant rounds (about 1/3 medium eggplant)","1 zucchini, sliced into 1/8-inch rounds (about 8 ounces)","3 medium tomatoes, sliced thinly","1/4 teaspoon salt","1/4 teaspoon freshly ground black pepper","3 ounces shredded part-skim mozzarella cheese","1/4 cup shredded fresh basil leaves","1/4 cup freshly grated Parmesan"],"recipeInstructions":[{"@type":"HowToStep","text":"For the crust: Preheat the oven to 350 degrees F."},{"@type":"HowToStep","text":"Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool."},{"@type":"HowToStep","text":"For the filling: Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes. Spray 2 baking trays with cooking spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool."},{"@type":"HowToStep","text":"Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil. Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm."}],"recipeCategory":"side-dish","keywords":"Vegetarian,Ratatouille,Side Dish,Lunch,Cornmeal,Healthy,Healthy Dinner,Healthy Lunch,Healthy Brunch Recipes,Brunch","author":"Ellie Krieger","aggregateRating":{"ratingValue":4.6,"ratingCount":55}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/anne-burrell/fish-and-chips-recipe-1949104","rating":4.5,"ratingCount":81,"recipe":{"@type":"Recipe","name":"Fish and Chips","description":"This Fish and Chips recipe is easy to follow and packed with flavor. Perfect for any home cook. Get the full recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/editorial/homepage/fn-feature.jpg.rend.hgtvcom.1280.1280.suffix/1474463768097.webp","recipeYield":"2 to 4 servings","prepTime":"P0Y0M0DT0H20M0.000S","cookTime":"P0Y0M0DT0H20M0.000S","totalTime":"P0Y0M0DT0H40M0.000S","recipeIngredient":["3 quarts peanut or vegetable oil, for frying","4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks","2 cups all-purpose flour","2 teaspoons seafood seasoning (recommended: Old Bay)","1 teaspoon baking soda","Kosher salt","1 bottle cold beer"],"recipeInstructions":[{"@type":"HowToStep","text":"2 pounds haddock fillets, skinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long"},{"@type":"HowToStep","text":"Heat the oil in a large deep, pot over medium heat. Bring the oil to 325 degrees F. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Remove to paper towels and dry well before placing in oil. Working in batches, fry the potatoes until they are cooked through and tender but have no color, about 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Remove them from the oil and put them immediately on a paper towel lined baking sheet."},{"@type":"HowToStep","text":"Preheat the oven to 300 degrees F and raise the temperature of the cooking oil to 375 degrees F."},{"@type":"HowToStep","text":"In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish fillets in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time. When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil."},{"@type":"HowToStep","text":"Again, working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with kosher salt. Transfer the fish to a serving platter and serve with the fries."},{"@type":"HowToStep","text":"Arthur Treacher would be proud!"}],"recipeCategory":"main-dish","keywords":"Vegetarian,Vegan,Potato,Main Dish,Lunch,Dinner Recipes,High Fiber,Fries,Fish","author":"Anne Burrell","aggregateRating":{"ratingValue":4.5,"ratingCount":81}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/michael-symon/bratwurst-stewed-with-sauerkraut-recipe-2013635","rating":4.6,"ratingCount":65,"recipe":{"@type":"Recipe","name":"Bratwurst Stewed with Sauerkraut","description":"Wisconsin may be the cheese state, but bratwurst (ground meat sausages that are grilled, or in this case, pan-fried) are the state's culinary claim to fame. Due largely to residents' German ancestry, brats are a common site at butcher shops, restaurants and even baseball stadiums. (Madison, Wisconsin is home to an annual \"Brat Fest\") Michael Symon's simple recipe calls for the links to be cooked with onions, garlic and tangy sauerkraut and then served on a baguette.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/11/4/1/CCMPT231_Bratwurst-Stewed-with-Sauerkraut_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1382540721963.webp","recipeYield":"8 to 10 servings","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT1H5M0.000S","totalTime":"P0Y0M0DT1H15M0.000S","recipeIngredient":["2 tablespoons oil","2 pounds fresh bratwurst links","2 onions, chopped","2 garlic cloves, minced","3 cups chicken stock","1 tablespoon paprika","1 tablespoon caraway seed","4 cups sauerkraut, drained","2 tablespoons chopped fresh dill","1 baguette"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette."}],"recipeCategory":"main-dish","recipeCuisine":"european","keywords":"Pork,Sauteing Recipes,Main Dish,Lunch,Sausage Recipes,Sauerkraut,Dinner Recipes,Caramelizing,European Recipes,Easy Main Dish,Easy Dinner Recipes,Easy Lunch Recipes","author":"Michael Symon","aggregateRating":{"ratingValue":4.6,"ratingCount":65}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/tyler-florence/mexican-pot-roast-tacos-recipe-1953561","rating":4.7,"ratingCount":229,"recipe":{"@type":"Recipe","name":"Mexican Pot Roast Tacos","description":"This Mexican Pot Roast Tacos recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love. Get the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2014/11/18/1/CCTUL313F_mexican-pot-roast-tacos-recipe_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1420566360880.webp","recipeYield":"6 servings","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT3H30M0.000S","totalTime":"P0Y0M0DT3H45M0.000S","recipeIngredient":["2 pounds beef shoulder","Kosher salt","Freshly ground black pepper","Extra-virgin olive oil","2 cloves garlic, smashed","1 large onion, sliced","One 28-ounce can crushed tomatoes, (recommended: San Marzano)","1 tablespoon ancho chile powder","1 tablespoon cayenne pepper","1 tablespoon ground cumin","3 bay leaves","Vegetable oil, for deep frying","6 fresh medium corn tortillas","3 cups finely shredded white cabbage","Guacamole, recipe follows","1/4 bunch fresh cilantro leaves","One 28-ounce can whole tomatoes, drained, reserving the juice (recommended: San Marzano)","1 small red onion, roughly chopped","1 Serrano chile","1 garlic clove, roughly chopped","2 limes, juiced","1/2 cup chopped cilantro leaves","Kosher salt","Freshly cracked black pepper","Extra-virgin olive oil, for drizzling","6 ripe avocados","3 limes, juiced","1 medium yellow onion, chopped","1 garlic clove, smashed then minced","2 serrano chiles, cut into rounds","1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped","Extra-virgin olive oil","Kosher salt","Freshly ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside."},{"@type":"HowToStep","text":"Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt."},{"@type":"HowToStep","text":"To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry."},{"@type":"HowToStep","text":"To assemble the tacos:"},{"@type":"HowToStep","text":"Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves."},{"@type":"HowToStep","text":"Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork."},{"@type":"HowToStep","text":"Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving."}],"recipeCategory":"main-dish","recipeCuisine":"mexican","keywords":"Taco,Southwestern,Main Dish,Dinner Recipes,Easy Main Dish,Easy Dinner Recipes,Cinco de Mayo,Dutch Oven,Beef,American","author":"Tyler Florence","aggregateRating":{"ratingValue":4.7,"ratingCount":229}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/basic-pizza-sauce-recipe-1910490","rating":4.5,"ratingCount":59,"recipe":{"@type":"Recipe","name":"Basic Pizza Sauce","description":"This Basic Pizza Sauce recipe packs bold flavor into every single bite. Perfect for lunch, dinner, or game day. Get the full recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2023/4/04/FN_Don-Pintabona_Basic-Pizza-Sauce_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1680710905356.webp","recipeYield":"about 3 cups, or enough for 2","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT0H30M0.000S","totalTime":"P0Y0M0DT0H40M0.000S","recipeIngredient":["1 can (28-ounces) whole peeled tomatoes, in juice","1 small white or sweet onion, finely diced and minced","1 clove garlic, peeled and minced","3 to 4 fresh basil leaves","1 teaspoon dried oregano","Pinch salt","Pinch fresh ground black pepper","Pinch sugar, optional","2 tablespoons olive oil, to saute"],"recipeInstructions":[{"@type":"HowToStep","text":"Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week."}],"recipeCategory":"main-dish","recipeCuisine":"american","keywords":"Vegetarian,Vegan,Tomato,Pizza Recipes,Sauteing Recipes,Main Dish,Lunch,Sauce Recipes,Dinner Recipes,Gluten Free,American","author":"Food Network","aggregateRating":{"ratingValue":4.5,"ratingCount":59}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/waffle-of-insane-greatness-recipe-1943589","rating":4.5,"ratingCount":436,"recipe":{"@type":"Recipe","name":"Waffle of Insane Greatness","description":"This Waffle of Insane Greatness recipe is easy to make and full of incredible flavor. A must try for any home cook. Get the full recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/video/2/27/271/2711/271171.jpg.rend.hgtvcom.1280.1280.suffix/1780667957620.webp","recipeYield":"4 servings","prepTime":"P0Y0M0DT0H5M0.000S","cookTime":"P0Y0M0DT0H15M0.000S","totalTime":"P0Y0M0DT0H50M0.000S","recipeIngredient":["3/4 cup all-purpose flour","1/4 cup cornstarch","1/2 teaspoon baking powder","1/4 teaspoon baking soda","1/2 teaspoon salt","1 cup whole milk or buttermilk","1/3 cup vegetable oil","1 egg","1 1/2 teaspoons sugar","3/4 teaspoon vanilla extract","Butter and syrup, for serving"],"recipeInstructions":[{"@type":"HowToStep","text":"In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes."},{"@type":"HowToStep","text":"Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup."}],"recipeCategory":"dessert","keywords":"Waffle Recipes,Dessert,Buttermilk,Brunch,Breakfast","author":"Food Network","aggregateRating":{"ratingValue":4.5,"ratingCount":436}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/patrick-and-gina-neely/grandma-jeans-potato-salad-recipe-1909767","rating":4.7,"ratingCount":242,"recipe":{"@type":"Recipe","name":"Grandma Jean's Potato Salad","description":"This Grandma Jean's Potato Salad recipe is crisp, colorful, and bursting with fresh flavor. Perfect as a side or a light main. Get the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2008/3/28/0/NY0108_Mama-Jeans-Potato-Salad.jpg.rend.hgtvcom.1280.1280.suffix/1371585645962.webp","recipeYield":"6 servings","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT0H10M0.000S","totalTime":"P0Y0M0DT3H5M0.000S","recipeIngredient":["5 large red potatoes, peeled and cubed","2 ribs celery, chopped","1/2 large onion, chopped","3 hard-boiled eggs, 2 chopped and 1 sliced","2 heaping tablespoons sweet pickle relish, drained","1/2 cup salad dressing, (recommended: Miracle Whip)","3 tablespoons yellow mustard","1 tablespoon sugar","Paprika, for garnish","Salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight."}],"recipeCuisine":"american","keywords":"Red Potato Recipes,Potato Salad,Potato,Picnic Salad Recipes,Southern Recipes,Lunch,Salad Recipes,Celery,Gluten Free,American","author":"The Neelys","aggregateRating":{"ratingValue":4.7,"ratingCount":242}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-couscous-salad-recipe-1924195","rating":4.7,"ratingCount":49,"recipe":{"@type":"Recipe","name":"Fried Couscous Salad","description":"Toss together this Fried Couscous Salad recipe for a vibrant, refreshing dish you will make all season long. Try the full recipe today.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/4/10/0/GH0316H_fried-couscous-salad_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371595428014.webp","recipeYield":"2 to 4 servings","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT0H43M0.000S","totalTime":"P0Y0M0DT0H58M0.000S","recipeIngredient":["2 cups low-sodium chicken broth","1/2 teaspoon kosher salt","1 (10-ounce) box (1 1/4 cups) couscous (recommended: Near East)","1/4 cup extra-virgin olive oil","2 cloves garlic, peeled and crushed","4 ounces ricotta salata cheese, cut into 1/2-inch pieces","1 small or 1/2 large cucumber, peeled, seeded, and cut into 1/2-inch pieces","1/4 cup sun-dried tomatoes, chopped","1/4 cup grated Parmesan","1/4 cup chopped fresh basil leaves","1/4 cup extra-virgin olive oil","Zest and juice from 1/2 large lemon","1/2 teaspoon kosher salt","1/4 teaspoon freshly ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps."},{"@type":"HowToStep","text":"In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil."},{"@type":"HowToStep","text":"For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth."},{"@type":"HowToStep","text":"Pour the dressing over the salad and toss until the couscous is coated."}],"keywords":"Salad Recipes,Couscous,Couscous Salad","author":"Giada De Laurentiis","aggregateRating":{"ratingValue":4.7,"ratingCount":49}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe-1937364","rating":4.7,"ratingCount":321,"recipe":{"@type":"Recipe","name":"Saffron Risotto with Butternut Squash","description":"Serve this Saffron Risotto with Butternut Squash recipe alongside your favorite main for a complete meal. Simple, reliable, and delicious. Try it tonight.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2008/1/4/0/IG1003_Butternut_Squash_Risotto.jpg.rend.hgtvcom.1280.1280.suffix/1387468611362.webp","recipeYield":"4 to 6 servings","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT0H40M0.000S","totalTime":"P0Y0M0DT0H50M0.000S","recipeIngredient":["1 butternut squash (2 pounds)","2 tablespoons olive oil","Kosher salt and freshly ground black pepper","6 cups chicken stock, preferably homemade","6 tablespoons (3/4 stick) unsalted butter","2 ounces pancetta, diced","1/2 cup minced shallots (2 large)","1 1/2 cups Arborio rice (10 ounces)","1/2 cup dry white wine","1 teaspoon saffron threads","1 cup freshly grated Parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 400 degrees."},{"@type":"HowToStep","text":"Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside."},{"@type":"HowToStep","text":"Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer."},{"@type":"HowToStep","text":"In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve."}],"recipeCategory":"appetizer","recipeCuisine":"italian","keywords":"Risotto Recipes,Main Dish,Lunch,Roasting,Italian,Dinner Recipes,Butternut Squash Risotto,Butternut Squash,High Fiber,Gluten Free,Appetizer","author":"Ina Garten","aggregateRating":{"ratingValue":4.7,"ratingCount":321}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/guy-fieri/johnny-garlics-grilled-peppered-steak-with-cabernet-balsamic-sauce-recipe-1947826","rating":4.5,"ratingCount":48,"recipe":{"@type":"Recipe","name":"Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce","description":"This Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2007/7/31/0/GI0307_Grilled_Peppered_Steak.jpg.rend.hgtvcom.1280.1280.suffix/1371585563878.webp","recipeYield":"4 servings","prepTime":"P0Y0M0DT0H20M0.000S","cookTime":"P0Y0M0DT0H45M0.000S","totalTime":"P0Y0M0DT5H5M0.000S","recipeIngredient":["2 pounds flank steak or tri-tip, cut into 8-ounce pieces","4 tablespoons black peppercorns, lightly cracked","2 tablespoons kosher salt","3 tablespoons extra-virgin olive oil","1/4 cup red onion, minced","1 tablespoon garlic, minced","1 cup Cabernet Sauvignon","1/2 cup balsamic vinegar","2 tablespoons brown sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat grill to high heat."},{"@type":"HowToStep","text":"Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours."},{"@type":"HowToStep","text":"In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup."},{"@type":"HowToStep","text":"Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes."},{"@type":"HowToStep","text":"Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks."}],"recipeCategory":"main-dish","recipeCuisine":"american","keywords":"Outdoor Party,Marinating Recipes,Steak,Sauteing Recipes,Main Dish,Pepper Steak,Dinner Recipes,Grilled Steak,Grilling,Gluten Free,Beef,American","author":"Guy Fieri","aggregateRating":{"ratingValue":4.5,"ratingCount":48}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe-1909621","rating":4.6,"ratingCount":120,"recipe":{"@type":"Recipe","name":"Lemon Curd","description":"This Lemon Curd recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/editorial/homepage/fn-feature.jpg.rend.hgtvcom.1280.1280.suffix/1474463768097.webp","recipeYield":"1 pint","prepTime":"P0Y0M0DT0H5M0.000S","cookTime":"P0Y0M0DT0H15M0.000S","totalTime":"P0Y0M0DT0H20M0.000S","recipeIngredient":["5 egg yolks","1 cup sugar","4 lemons, zested and juiced","1 stick butter, cut into pats and chilled"],"recipeInstructions":[{"@type":"HowToStep","text":"Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks."}],"recipeCategory":"dessert","recipeCuisine":"american","keywords":"Low Sodium,Sauce Recipes,Dairy Recipes,Dessert,Fruit Dessert Recipes,Fruit,Egg Recipes,Gluten Free,Lemon,American","author":"Alton Brown","aggregateRating":{"ratingValue":4.6,"ratingCount":120}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/anne-burrell/crispy-herb-crusted-halibut-with-curly-celery-and-haricots-verts-recipe-1922155","rating":4.6,"ratingCount":47,"recipe":{"@type":"Recipe","name":"Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts","description":"This Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts recipe is the perfect homemade sweet treat for any occasion.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/4/11/0/0164632_02_herb-crusted-halibut_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371606899354.webp","recipeYield":"4 servings","prepTime":"P0Y0M0DT0H30M0.000S","cookTime":"P0Y0M0DT0H20M0.000S","totalTime":"P0Y0M0DT0H50M0.000S","recipeIngredient":["6 ribs celery","Kosher salt","1 lemon, halved, divided","1/2 pound haricots verts, stem end removed","Extra-virgin olive oil","2 garlic cloves","Pinch crushed red pepper flakes","Four 6-ounce halibut fillets, skin removed","Kosher salt","1/2 bunch thyme, leaves chopped","1/2 bunch chives, minced","4 sprigs flat-leaf parsley, leaves finely chopped","1 heaping cup instant mashed potato flakes","1 egg beaten with 1 tablespoon water","Extra-virgin olive oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Vegetables:"},{"@type":"HowToStep","text":"Using a sharp veggie peeler, shave the celery to get long thin shavings. Put the celery shavings in ice water with half a lemon and its juice and let sit for at least 1 hour or overnight in the refrigerator. The celery will get very crunchy, curly and cute."},{"@type":"HowToStep","text":"Bring a pot of well salted water to a boil, over medium heat and set up a bowl of well salted ice water. Toss the haricots verts in the boiling water and cook until the beans are tender but still firm. Remove the beans from the boiling water and plunge immediately into the ice water and let them cool. When they are cold and still vibrantly green, remove them from the ice water and reserve."},{"@type":"HowToStep","text":"Fish:"},{"@type":"HowToStep","text":"Season the fish fillets with salt. Combine the herbs and the potato flakes in a shallow dish. Dip the flesh side of each fillet into the egg wash and then press them into the herb/potato flake mixture. Put on a sheet tray with the crusted side up."},{"@type":"HowToStep","text":"To cook and assemble everything:"},{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F."},{"@type":"HowToStep","text":"Coat a large saute pan with olive oil and heat it over medium-high heat. When the oil is hot but not smoking, add the fish, crusted side down. When the crust has become golden and crispy, flip them over, then transfer the fish to a baking sheet lined with a cooling rack and put in the preheated oven for 5 to 6 minutes."},{"@type":"HowToStep","text":"Remove the oil in the saute pan and add new oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and aromatic remove it and discard. Toss in the reserved haricots verts, season with salt, to taste, and roll them around in the oil to heat through. When they are hot, turn off the heat and reserve them in the pan."},{"@type":"HowToStep","text":"Remove the celery from the ice water and dry in a salad spinner to remove the excess water. Add the celery to the pan with the beans. Squeeze in the juice from the remaining lemon half and season with salt, if needed."},{"@type":"HowToStep","text":"Divide the veggies between 4 serving plates and top with the crusted fish."}],"keywords":"Celery,Halibut Recipes,Gluten Free","author":"Anne Burrell","aggregateRating":{"ratingValue":4.6,"ratingCount":47}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/guy-fieri/chili-rice-recipe-1949976","rating":4.6,"ratingCount":106,"recipe":{"@type":"Recipe","name":"Chili Rice","description":"This Chili Rice recipe is rich, flavorful, and comes together faster than you think. Pure comfort in a bowl. Get the full recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2007/9/7/1/GI0302_Chili_Rice.jpg.rend.hgtvcom.1280.1280.suffix/1371585535760.webp","recipeYield":"4 to 6 servings","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT0H30M0.000S","totalTime":"P0Y0M0DT0H40M0.000S","recipeIngredient":["3 tablespoons canola oil","1 red onion, minced","1 jalapeno, seeded, minced","1 green bell pepper, minced","1 red bell pepper, minced","2 tablespoons garlic, minced","1 cup Roma tomatoes, diced","3/4 pound ground beef or turkey","2 cups long-grain rice","8 ounces kidney beans","2 cups chicken stock","1 1/2 cups water","1 teaspoon paprika","1 tablespoon chili powder","1 tablespoon salt","1 teaspoon freshly ground black pepper","3 tablespoons green onion, sliced, for garnish"],"recipeInstructions":[{"@type":"HowToStep","text":"In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned."},{"@type":"HowToStep","text":"Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes."},{"@type":"HowToStep","text":"Fluff with fork and garnish with green onions."}],"recipeCategory":"side-dish","recipeCuisine":"american","keywords":"Rice Recipes,Southern Recipes,Side Dish,Jalapeno Recipes,High Fiber,Easy Side Dish Recipes,Gluten Free,Beans and Legumes,Beef,American","author":"Guy Fieri","aggregateRating":{"ratingValue":4.6,"ratingCount":106}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/rachael-ray/grilled-chicken-thighs-cacciatore-with-super-smashed-garlic-potatoes-recipe-1952304","rating":4.6,"ratingCount":123,"recipe":{"@type":"Recipe","name":"Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes","description":"Make this Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes recipe tonight for a satisfying, flavor packed meal with simple.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/6/10/0/TM1117_grilled-chicken-thighs-cacciatore-with-super-smashed-garlic-potatoes_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371597663989.webp","recipeYield":"4 servings","prepTime":"P0Y0M0DT0H20M0.000S","cookTime":"P0Y0M0DT0H25M0.000S","totalTime":"P0Y0M0DT0H45M0.000S","recipeIngredient":["4 large starchy potatoes, such as Idaho","Salt","1/2 cup plus 2 tablespoons extra-virgin olive oil","2 tablespoons butter","6 cloves garlic, chopped, divided","4 scallions, chopped","2 tablespoons balsamic vinegar, eyeball it","1 tablespoon Worcestershire sauce, eyeball it","1 teaspoon crushed red pepper flakes, 1/3 palm full","3 tablespoons fresh rosemary, 4 to 5 sprigs, stripped and leaves chopped","4 large portobello mushroom caps, wiped clean with damp towel","1 1/2 pounds, 6 pieces or 1 package, boneless, skinless chicken thighs","Coarse black pepper","2 cubanelle (Italian light green peppers), seeded and thinly sliced","1 medium red onion, thinly sliced","1 (28-ounce) can or 2 (14-ounce) cans fire roasted diced tomatoes, lightly drained (recommended: Muir Glenn brand)","Generous handful flat-leaf parsley, chopped","1 cup ricotta cheese","1/2 cup milk, eyeball it","1 cup shredded or grated Parmigiano-Reggiano or Romano, 3 generous handfuls"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat a grill pan or outdoor grill to high heat."},{"@type":"HowToStep","text":"Peel up the taters and cut them into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes."},{"@type":"HowToStep","text":"In a small pot over medium low heat and add vegetable oil, about 1 tablespoon – just eyeball it. Add 2 tablespoons butter in small pieces. When butter melts into oil, add 4 cloves of chopped garlic. Saute garlic 1 to 2 minutes, then add scallions and remove pan from heat and reserve."},{"@type":"HowToStep","text":"Heat a medium nonstick skillet over medium-high heat."},{"@type":"HowToStep","text":"In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about 1/2 cup extra-virgin olive oil, eyeball it. Turn portobello caps in marinade and transfer to a plate to reserve. Add chicken thighs to remaining marinade and coat evenly. Season 1 side of the chicken thighs, as well as the reserved mushroom caps with salt and pepper then transfer just the thighs to hot grill, seasoned side down. Season the opposite side of the chicken thighs and grill for 6 minutes on each side then transfer to a plate to rest. Add raw marinated mushroom caps to grill and top with a heavy skillet to press down on them as they grill. Cook 3 to 4 minutes on each side until, dark, tender and well-marked."},{"@type":"HowToStep","text":"While chicken thighs and mushrooms cook, add a tablespoon extra-virgin olive oil, a turn of the pan, to hot skillet. Add remaining 2 cloves of garlic, peppers and onions to the skillet season with salt and pepper and cook, tossing frequently, 7 to 8 minutes. Add tomatoes and parsley to the pan and toss to heat through, about 1 minute then remove from heat."},{"@type":"HowToStep","text":"Thinly slice rested chicken thigh meat and grilled mushrooms."},{"@type":"HowToStep","text":"Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the ricotta, 1/2 cup milk and grated cheese and smash away to combine potatoes with cheeses and milk. Season the super-mashers with salt and pepper."},{"@type":"HowToStep","text":"Pile up 1/4 of the potatoes on each plate. Top each pile with 1/4 of chicken, mushrooms and sauce and serve immediately. Yum-o!"}],"recipeCategory":"main-dish","recipeCuisine":"italian","keywords":"Main Dish,Italian,Dinner Recipes,Chicken Thigh,Chicken Cacciatore,Chicken Recipes,Cacciatore,High Fiber,Grilled Vegetable,Grilling,Grilled Chicken,Easy Main Dish,Easy Chicken,Easy Grilling Recipes and Tips,Easy Dinner Recipes,Garlic Chicken","author":"Rachael Ray","aggregateRating":{"ratingValue":4.6,"ratingCount":123}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/rachael-ray/lentil-soup-with-kale-and-sausage-recipe-2201071","rating":4.8,"ratingCount":40,"recipe":{"@type":"Recipe","name":"Lentil Soup with Kale and Sausage","description":"This Lentil Soup with Kale and Sausage recipe is warm, hearty, and packed with rich flavor in every spoonful. Comfort food made simple. Get the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/1/20/0/CCWID307_lentil-soup-with-kale-and-sausage-recipe-02_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1382541200935.webp","recipeYield":"s: 6 servings","cookTime":"P0Y0M0DT0H10M0.000S","totalTime":"P0Y0M0DT1H10M0.000S","recipeIngredient":["2 tablespoons EVOO, plus more for drizzling","1 pound hot or sweet Italian sausage, casings removed","4 cloves garlic, finely chopped","2 fresh bay leaves","2 stems fresh rosemary","1 carrot, finely chopped","1 large or 2 medium onions, chopped","1 potato, peeled and cut into small dice","2 tablespoons tomato paste","1 bunch black kale, stemmed and chopped","A few gratings fresh nutmeg","1/2 cup dry white or red wine","6 cups chicken stock","1 1/4 cups brown lentils","Shaved Pecorino cheese, for serving"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid)."},{"@type":"HowToStep","text":"Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves."},{"@type":"HowToStep","text":"Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino."}],"recipeCategory":"main-dish","keywords":"Soup,Main Dish,Low-Cholesterol,Low-Fat,Sausage Recipes,Kale,Healthy,Heart-Healthy,High Fiber,Gluten Free,Low Calorie,Lentil Soup,Lentil Recipes","author":"Rachael Ray","aggregateRating":{"ratingValue":4.8,"ratingCount":40}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/giada-de-laurentiis/cannellini-beans-with-herbs-and-prosciutto-recipe-1943121","rating":4.6,"ratingCount":107,"recipe":{"@type":"Recipe","name":"Cannellini Beans with Herbs and Prosciutto","description":"Make this Cannellini Beans with Herbs and Prosciutto recipe at home with simple steps and standout results. Delicious every single time. Try the recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2017/2/21/0/EI1D12_Cannellini-Beans-with-Herbs-and-Prosciutto_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1487694948939.webp","recipeYield":"4 to 6 servings","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT0H8M0.000S","totalTime":"P0Y0M0DT0H18M0.000S","recipeIngredient":["3 tablespoons olive oil","1 tablespoon minced garlic","1 tablespoon chopped fresh sage leaves","1 teaspoon chopped fresh thyme leaves","1 (14 1/2-ounce) can diced tomatoes with juices","2 (15-ounce) cans cannellini beans, rinsed, drained","2 ounces prosciutto, coarsely chopped","Salt and freshly ground black pepper","3 cups arugula or mixed baby greens"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper."},{"@type":"HowToStep","text":"Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve."}],"recipeCategory":"appetizer","recipeCuisine":"italian","keywords":"Tomato Side Dish,Tomato Salad,Tomato,Side Dish,Lunch,Salad Recipes,Italian,Healthy,Healthy Dinner,Healthy Lunch,High Fiber,European Recipes,Easy Side Dish Recipes,Easy Dinner Recipes,Easy Lunch Recipes,Easy Appetizer,Gluten Free,Arugula,Beans and Legumes,Bean Salad,Appetizer","author":"Giada De Laurentiis","aggregateRating":{"ratingValue":4.6,"ratingCount":107}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/food-network-kitchen/spring-celebration-carrot-cake-recipe-1953769","rating":4.7,"ratingCount":60,"recipe":{"@type":"Recipe","name":"Spring Celebration Carrot Cake","description":"This Spring Celebration Carrot Cake recipe is a sweet, indulgent treat worth baking from scratch. Easy steps and incredible flavor. Get the full recipe today.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2007/3/8/0/Cakes_Carrot_Cake.jpg.rend.hgtvcom.1280.1280.suffix/1384819076923.webp","recipeYield":"12 servings","prepTime":"P0Y0M0DT0H30M0.000S","cookTime":"P0Y0M0DT0H45M0.000S","totalTime":"P0Y0M0DT2H35M0.000S","recipeIngredient":["1 1/2 cups grated fresh carrots (about 2 large)","1/2 cup walnut pieces","1/2 cup finely chopped fresh pineapple (see Cooks Note)","1/4 cups all-purpose flour","2 teaspoons ground cinnamon","1/2 teaspoon freshly grated nutmeg","1/2 teaspoon ground ginger","1 teaspoon baking soda","1/2 teaspoon fine salt","4 large eggs","1 1/2 cups sugar","1 1/4 cups vegetable oil","2 (4-ounce) jars pureed carrot baby food","2 (8-ounce) packages cream cheese (1 pound), at room temperature","12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature","2 cups confectioners' sugar","1 1/2 tablespoons finely grated lemon zest (about 2 lemons)","1 teaspoon pure vanilla extract","1 1/2 cups fresh pineapple"],"recipeInstructions":[{"@type":"HowToStep","text":"For the cake:"},{"@type":"HowToStep","text":"Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour."},{"@type":"HowToStep","text":"Toss the carrots, walnuts and 1/2 cup pineapple with 3/4 cup of the flour in a small bowl and set aside."},{"@type":"HowToStep","text":"Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl."},{"@type":"HowToStep","text":"In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot."},{"@type":"HowToStep","text":"Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack."},{"@type":"HowToStep","text":"For the icing:"},{"@type":"HowToStep","text":"Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes."},{"@type":"HowToStep","text":"To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple. Serve."}],"recipeCategory":"dessert","keywords":"Nut Recipes,Mixer Recipes,Pineapples,Sugar,Dairy Recipes,Dessert,Cream Cheese Recipes,Carrot Recipes,Carrot Cake,Cake,Recipes for a Crowd,Easy Baking,Easy Dessert Recipes,Baking","author":"Food Network Kitchen","aggregateRating":{"ratingValue":4.7,"ratingCount":60}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/ina-garten/california-blts-recipe-1947869","rating":4.8,"ratingCount":46,"recipe":{"@type":"Recipe","name":"California BLTs","description":"This California BLTs recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2007/7/12/0/IG0901-California-BLT.jpg.rend.hgtvcom.1280.1280.suffix/1371585540883.webp","recipeYield":"2 sandwiches","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT0H25M0.000S","totalTime":"P0Y0M0DT0H35M0.000S","recipeIngredient":["6 thick-cut slices smoked bacon","4 slices good white bread, cut 1/2-inch thick","4 tablespoons good mayonnaise (recommended: Hellman's)","4 to 8 tender green lettuce leaves, washed and spun very dry","1 ripe Hass avocado","1/2 lemon, juiced","1 large ripe tomato, sliced 1/2-inch thick","Kosher salt and freshly ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 400 degrees F."},{"@type":"HowToStep","text":"Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside."},{"@type":"HowToStep","text":"Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper."},{"@type":"HowToStep","text":"Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve."}],"recipeCategory":"main-dish","keywords":"Tomato,Summer,Main Dish,Lunch,Sandwich,Dinner Recipes,Lettuce Recipes,Bacon Recipes,Avocado","author":"Ina Garten","aggregateRating":{"ratingValue":4.8,"ratingCount":46}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/guy-fieri/ive-got-the-need-the-need-for-fried-cheese-recipe-1943251","rating":5,"ratingCount":64,"recipe":{"@type":"Recipe","name":"I've Got the Need, the Need for Fried Cheese","description":"Make this I've Got the Need, the Need for Fried Cheese recipe at home with simple steps and standout results. Delicious every single time. Try the recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2009/1/16/0/GI0516_Fried-Cheese.jpg.rend.hgtvcom.1280.1280.suffix/1371589327633.webp","recipeYield":"4 servings","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT0H15M0.000S","totalTime":"P0Y0M0DT0H25M0.000S","recipeIngredient":["4 cups canola oil","2 eggs","1/4 cup milk","3/4 cup panko bread crumbs","3/4 cup Italian bread crumbs","8 ounces mozzarella string cheese, individually wrapped","16 thin slices salami, 2 1/2-inches in diameter","8 egg roll/spring roll wrappers"],"recipeInstructions":[{"@type":"HowToStep","text":"In a medium saucepan, add oil and heat to 325 degrees F."},{"@type":"HowToStep","text":"In a medium shallow bowl, whisk eggs and milk thoroughly. In another medium bowl mix panko and Italian bread crumbs."},{"@type":"HowToStep","text":"Dredge 1 entire side of egg roll wrapper into egg wash. Place 2 slices of salami in the center of wrapper, towards the edge closest to you. Place 1 stick of cheese on top of salami. Roll wrapper edge closest to you over the filling. Tuck ends and continue to roll until it forms an egg roll shape."},{"@type":"HowToStep","text":"Dredge rolled wrapper in egg wash again, and then thoroughly coat in bread crumb mixture. (Wrappers can be frozen for future use at this point.)"},{"@type":"HowToStep","text":"Add 1 to 2 rolled wrappers to oil at a time, cooking 2 to 3 minutes, until golden brown. Be careful not to over cook, or cook on too high of a temperature as wraps may explode. Remove fried cheese to a paper-towel lined plate and serve immediately"}],"recipeCategory":"appetizer","recipeCuisine":"italian","keywords":"Mozzarella Recipes,Italian,Egg Recipes,Appetizer","author":"Guy Fieri","aggregateRating":{"ratingValue":5,"ratingCount":64}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/alton-brown/pork-wellington-recipe-1917666","rating":4.7,"ratingCount":187,"recipe":{"@type":"Recipe","name":"Pork Wellington","description":"Make this Pork Wellington recipe tonight for a satisfying, flavor packed meal with simple ingredients. Try the full recipe today.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/10/5/3/EA1301_pork-wellington_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371602901748.webp","recipeYield":"4 servings","prepTime":"P0Y0M0DT0H30M0.000S","cookTime":"P0Y0M0DT0H30M0.000S","totalTime":"P0Y0M0DT1H10M0.000S","recipeIngredient":["1 whole egg","1 tablespoon water","1-ounce dried apple rings","1 whole pork tenderloin, approximately 1 pound","4 1/2 ounces thinly slice prosciutto ham","1/4 teaspoon kosher salt","1/4 teaspoon freshly ground black pepper","1 teaspoon chopped fresh thyme leaves","1 teaspoon all-purpose flour","1 sheet puff pastry, thawed completely","1 tablespoon whole-grain mustard"],"recipeInstructions":[{"@type":"HowToStep","text":"Place a rack in the upper third of the oven and heat to 400 degrees F."},{"@type":"HowToStep","text":"Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside."},{"@type":"HowToStep","text":"Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends."},{"@type":"HowToStep","text":"Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package."},{"@type":"HowToStep","text":"Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal."},{"@type":"HowToStep","text":"Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F."},{"@type":"HowToStep","text":"Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving."}],"recipeCategory":"main-dish","keywords":"Pork,Main Dish,Lunch,Dinner Recipes,Apple Recipes","author":"Alton Brown","aggregateRating":{"ratingValue":4.7,"ratingCount":187}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/sunny-anderson/butterflied-cornish-hens-with-sage-butter-recipe-1943988","rating":4.7,"ratingCount":84,"recipe":{"@type":"Recipe","name":"Butterflied Cornish Hens with Sage Butter","description":"This Butterflied Cornish Hens with Sage Butter recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2008/12/9/0/RE0213_Butterflied-Cornish-Hens.jpg.rend.hgtvcom.1280.1280.suffix/1382538880140.webp","recipeYield":"4 servings","prepTime":"P0Y0M0DT0H20M0.000S","cookTime":"P0Y0M0DT0H30M0.000S","totalTime":"P0Y0M0DT0H50M0.000S","recipeIngredient":["4 (1 3/4-pound) Cornish game hens, butterflied","1 stick butter, softened","5 to 7 sage leaves, finely chopped","1 lemon, zested","Salt and freshly ground black pepper","Olive oil, for sauteing","4 strips bacon, chopped"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425 degrees F."},{"@type":"HowToStep","text":"Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour. Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper. Remove hens from refrigerator. Preheat 2 large saute pans over medium heat, lightly coat with oil. Season hens with salt and pepper and sear, skin side down, in the pans. Sear until skin caramelizes and turns golden brown and crispy, about 7 to 10 minutes. Flip birds over, and baste with sage butter. Sprinkle tops with chopped bacon and place in preheated oven to finish cooking, 25 to 30 minutes, basting occasionally. Let rest 10 minutes before serving."}],"recipeCategory":"main-dish","keywords":"Poultry,Main Dish,Lunch,Dinner Recipes,Cornish Hen,Easy Main Dish,Easy Dinner Recipes,Easy Lunch Recipes,Gluten Free","author":"Sunny Anderson","aggregateRating":{"ratingValue":4.7,"ratingCount":84}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/baja-fish-tacos-recipe-2013770","rating":4.6,"ratingCount":66,"recipe":{"@type":"Recipe","name":"Baja Fish Tacos","description":"Make this Baja Fish Tacos recipe tonight for a light, elegant meal that comes together fast. Impressive and easy. Try the recipe now.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2003/12/1/0/ad1b14_baja_fish_tacos.jpg.rend.hgtvcom.1280.1280.suffix/1371584003696.webp","recipeYield":"4 to 6 servings","prepTime":"P0Y0M0DT0H20M0.000S","cookTime":"P0Y0M0DT0H12M0.000S","totalTime":"P0Y0M0DT0H32M0.000S","recipeIngredient":["1 cup mayonnaise","1/4 cup milk","4 tablespoons lemon juice","1 teaspoon garlic salt","Oil","2 packages Tempura Batter Mix","1 can beer","1 teaspoon salt","1 teaspoon garlic powder","24 ounces boneless cod, cut into 2-inch pieces","6 corn tortillas","2 cups shredded cabbage","2 limes"],"recipeInstructions":[{"@type":"HowToStep","text":"For the sauce: Mix all ingredients together and set aside."},{"@type":"HowToStep","text":"Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F."},{"@type":"HowToStep","text":"Mix 1 of the packages of batter, but only use 1/2 the required amount of water and use beer for the remaining amount instead. Add the beer until the batter becomes almost like a heavy cream consistency."},{"@type":"HowToStep","text":"Using the other package of batter add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter. Deep-fry for about 3 minutes, or until golden brown and cooked through."},{"@type":"HowToStep","text":"Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste."}],"recipeCategory":"main-dish","recipeCuisine":"mexican","keywords":"Taco,Main Dish,Lunch,Dinner Recipes,Dairy Recipes,Corn Recipes,Cabbage Recipes,Fish,Cod Recipes,Cinco de Mayo,Fish Tacos,Lime Recipes","author":"Food Network","aggregateRating":{"ratingValue":4.6,"ratingCount":66}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/ellie-krieger/white-chili-recipe-1953095","rating":4.8,"ratingCount":214,"recipe":{"@type":"Recipe","name":"White Chili","description":"This White Chili recipe is rich, flavorful, and comes together faster than you think. Pure comfort in a bowl. Get the full recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2008/10/10/2/EK0510_White-Chili.jpg.rend.hgtvcom.1280.1280.suffix/1386172262608.webp","recipeYield":"6 servings, serving size: 1 1/2 cups","prepTime":"P0Y0M0DT0H20M0.000S","cookTime":"P0Y0M0DT0H46M0.000S","totalTime":"P0Y0M0DT1H6M0.000S","recipeIngredient":["1 tablespoon olive oil","1 medium onion, diced (about 1 1/2 cups)","2 stalks celery, diced (about 1/2 cup)","3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)","1 clove garlic, minced","1 teaspoon ground cumin","1/2 teaspoon ground coriander","1/4 teaspoon cayenne pepper, more to taste","1 pound ground white meat turkey","2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed","4 cups low-sodium chicken broth","3/4 teaspoon dried oregano","1 (15.5-ounce) can hominy, drained and rinsed","Salt","1/4 cup nonfat plain Greek-style yogurt","2 tablespoons chopped fresh cilantro leaves","Lime wedges"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds."},{"@type":"HowToStep","text":"Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes."},{"@type":"HowToStep","text":"Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge."}],"recipeCategory":"main-dish","keywords":"Turkey Recipes,Turkey Chili,Main Dish,Lunch,Dinner Recipes,Celery,Healthy,Healthy Dinner,Healthy Lunch,High Fiber,Gluten Free,Dutch Oven,Chili,Lime Recipes","author":"Ellie Krieger","aggregateRating":{"ratingValue":4.8,"ratingCount":214}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/rachael-ray/tacozagna-and-banana-cheesecakes-recipe-1950669","rating":4.6,"ratingCount":81,"recipe":{"@type":"Recipe","name":"Tacozagna and Banana Cheesecakes","description":"This Tacozagna and Banana Cheesecakes recipe is a sweet, indulgent treat worth baking from scratch. Easy steps and incredible flavor. Get the full recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2007/11/5/0/TM1632_Taco.jpg.rend.hgtvcom.1280.1280.suffix/1371585735985.webp","recipeYield":"6 servings","prepTime":"P0Y0M0DT0H20M0.000S","cookTime":"P0Y0M0DT0H22M0.000S","totalTime":"P0Y0M0DT0H42M0.000S","recipeIngredient":["3 tablespoons vegetable oil, divided","2 1/2 pounds ground turkey or ground sirloin","1 zucchini","2 carrots, peeled","1 onion, peeled","3 cloves garlic, peeled","3 tablespoons chili powder, 3 palm fulls","2 teaspoons ground cumin, 2/3 palm full","1 tablespoon coriander, a palm full","Salt and freshly ground black pepper","1 cup beef stock","6 (8-inch) flour tortillas","3 cups shredded Chihuahua cheese or Monterey Jack","4 scallions, chopped","2 hearts romaine lettuce, chopped","3 plum tomatoes, seeded and chopped","3 cups prepared cheesecake filling (recommended: Philly brand)","2 very ripe bananas with spotty skins","1 teaspoon ground cinnamon","2 tablespoons honey","6 individual graham cracker crusts","Whipped cream"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 400 degrees F."},{"@type":"HowToStep","text":"Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil. Add the meat and brown, 5 minutes. While meat browns, grate the zucchini and carrots with a box grater. Add the vegetables to the meat and grate in the onion and garlic. Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables. Stir in beef stock. Grease a 8 by 13-inch baking pan with vegetable oil. Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese. Repeat the layers twice and bake 10 to 12 minutes to brown cheese. Top with scallions, lettuce and tomatoes, cut into squares and serve."},{"@type":"HowToStep","text":"While Tacosagna cooks, make dessert. Place cheesecake filling in bowl and mash in 2 really ripe bananas, season with cinnamon and stir in honey. Fill the crust tins and when you are ready to serve top with a swirl of whipped cream."}],"recipeCategory":"dessert","recipeCuisine":"american","keywords":"Vegetable Casserole,Turkey Recipes,Tomato,Monterey Jack Recipes,Main Dish,Zucchini Recipes,Dinner Recipes,Dessert,Casserole,Carrot Recipes,High Fiber,Beef,American,Banana,Baking","author":"Rachael Ray","aggregateRating":{"ratingValue":4.6,"ratingCount":81}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/anne-burrell/pollo-al-mattone-recipe-1947825","rating":4.9,"ratingCount":44,"recipe":{"@type":"Recipe","name":"Pollo al Mattone","description":"This Pollo al Mattone recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/video/6/65/656/6567/656791.jpg.rend.hgtvcom.1280.1280.suffix/1780604022463.webp","recipeYield":"2 servings","prepTime":"P0Y0M0DT0H20M0.000S","cookTime":"P0Y0M0DT0H30M0.000S","totalTime":"P0Y0M1DT0H50M0.000S","recipeIngredient":["4 cloves garlic, smashed and finely chopped","1/2 teaspoon crushed red pepper flakes","1 lemon, zested and juiced","3 sprigs rosemary, leaves finely chopped","1/2 teaspoon pimenton","1 teaspoon toasted ground cumin","Extra-virgin olive oil","2 Cornish game hens, butterflied, backbone and wing tips removed, legs tied with kitchen string","Kosher salt and freshly ground black pepper","1/2 cup dry white wine","3/4 cup chicken stock"],"recipeInstructions":[{"@type":"HowToStep","text":"Special equipment: weights such as foil covered bricks or cast iron saute pan"},{"@type":"HowToStep","text":"In a small bowl combine the garlic, crushed red pepper, lemon zest and juice, rosemary, pimenton, and cumin. Drizzle in olive oil until the mixture becomes a paste. Place the chicken into a large bowl and massage with the spice mixture. Let marinate for 12 to 24 hours in the refrigerator or 2 hours at room temperature."},{"@type":"HowToStep","text":"* If refrigerating the chicken, remove from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature."},{"@type":"HowToStep","text":"Preheat the oven to 400 degrees F."},{"@type":"HowToStep","text":"Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin side down. Oil the bottom of another large saute pan, lay it on top of the chickens and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Place the whole shootin' match in the preheated oven for about 15 minutes."},{"@type":"HowToStep","text":"Remove the pans from the oven and remove the weights and the top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness, it should be cooked through but still succulent and juicy. Remove the chickens from the pan and reserve on a large platter."},{"@type":"HowToStep","text":"Remove the excess fat from the saute pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half."},{"@type":"HowToStep","text":"Arrange chicken on serving plates or a platter. Spoon the juices over. Tastes like chicken!"}],"recipeCategory":"main-dish","recipeCuisine":"italian","keywords":"Marinating Recipes,Sauteing Recipes,Main Dish,Lunch,Italian,Dinner Recipes,Chicken Recipes,Recipes for Two,Gluten Free,Lemon","author":"Anne Burrell","aggregateRating":{"ratingValue":4.9,"ratingCount":44}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/ina-garten/zucchini-vichyssoise-recipe-1916687","rating":4.5,"ratingCount":64,"recipe":{"@type":"Recipe","name":"Zucchini Vichyssoise","description":"This Zucchini Vichyssoise recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/4/18/0/0177965_adding-cream_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371606900064.webp","recipeYield":"6 servings","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT0H40M0.000S","totalTime":"P0Y0M0DT0H55M0.000S","recipeIngredient":["1 tablespoon unsalted butter","1 tablespoon good olive oil","5 cups chopped leeks, white and light green parts (4 to 8 leeks)","4 cups chopped unpeeled white boiling potatoes (8 small)","3 cups chopped zucchini (2 zucchini)","1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth","1 teaspoon kosher salt","1/2 teaspoon freshly ground black pepper","2 tablespoons heavy cream","Fresh chives or julienned zucchini, for garnish"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini."},{"@type":"HowToStep","text":"Homemade Chicken Stock:"}],"recipeCategory":"main-dish","recipeCuisine":"french","keywords":"Vegetable Soup,Summer,Potato Soup,Potato,Soup,Main Dish,Zucchini Recipes,Dairy Recipes,French Recipes,European Recipes,Easy Main Dish,Gluten Free,Leek Recipes","author":"Ina Garten","aggregateRating":{"ratingValue":4.5,"ratingCount":64}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/sunny-anderson/chicken-sausage-rigatoni-in-a-spicy-vodka-sauce-recipe-1940298","rating":4.8,"ratingCount":113,"recipe":{"@type":"Recipe","name":"Chicken Sausage Rigatoni in a Spicy Vodka Sauce","description":"This Chicken Sausage Rigatoni in a Spicy Vodka Sauce recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2008/9/8/1/RE0210_Chicken-Sausage-Rigatoni.jpg.rend.hgtvcom.1280.1280.suffix/1432468236974.webp","recipeYield":"4 servings","prepTime":"P0Y0M0DT0H10M0.000S","cookTime":"P0Y0M0DT0H20M0.000S","totalTime":"P0Y0M0DT0H30M0.000S","recipeIngredient":["1 tablespoon butter","1 tablespoon olive oil","1 pound chicken sausage, casings removed","1/2 cup roughly chopped onion","1 jalapeno, chopped","3 cloves garlic, finely chopped","1/2 cup roughly chopped green pepper","1 teaspoon Hungarian hot paprika","1 teaspoon Italian seasoning","Salt and freshly ground black pepper","1 (28-ounce) can whole tomatoes with basil","1/3 cup vodka","1 cup heavy cream","1 pound rigatoni","1 cup grated Asiago cheese","3 tablespoons freshly chopped parsley leaves"],"recipeInstructions":[{"@type":"HowToStep","text":"Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more."},{"@type":"HowToStep","text":"Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes."},{"@type":"HowToStep","text":"Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste."}],"recipeCategory":"main-dish","recipeCuisine":"italian","keywords":"Tomato,Pasta Recipes,Onion Recipes,Main Dish,Lunch,Sausage Recipes,Jalapeno Recipes,Italian,Dinner Recipes,Dairy Recipes,Chicken Recipes,High Fiber,European Recipes,Garlic Chicken","author":"Sunny Anderson","aggregateRating":{"ratingValue":4.8,"ratingCount":113}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/brown-sugared-carrots-recipe-2012570","rating":4.6,"ratingCount":45,"recipe":{"@type":"Recipe","name":"Brown Sugared Carrots","description":"I love using carrots with tops, if available. I like to chop some of the tops and sprinkle them over the carrots like parsley. I also have been known to fry the tops and put them over these carrots for garnish and texture. This is my ultimate comfort food. Whenever I was home sick from school, I would make my mother drag out her arsenal of recipes to make me \"better\" and this is one of them...","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/10/19/0/CCADO104_Brown-Sugar-Carrots-Recipe-2_s4x3.jpg.rend.hgtvcom.1280.1280.suffix/1371602823109.webp","recipeYield":"4 servings","cookTime":"P0Y0M0DT0H20M0.000S","totalTime":"P0Y0M0DT0H20M0.000S","recipeIngredient":["2 tablespoons extra-virgin olive oil","1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish","Kosher salt and freshly ground black pepper","2 tablespoons dark brown sugar","1 tablespoon molasses","1/2 to 1 cup water","2 tablespoons butter","1 sprig rosemary"],"recipeInstructions":[{"@type":"HowToStep","text":"In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings."},{"@type":"HowToStep","text":"After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to \"rest\" a little before serving."}],"recipeCategory":"side-dish","recipeCuisine":"american","keywords":"Sugar,Skillet Recipes,Side Dish,Low Sodium,Lunch,Carrot Recipes,Healthy,Healthy Dinner,Healthy Lunch,High Fiber,Gluten Free,Low Calorie,American","author":"Alex Guarnaschelli","aggregateRating":{"ratingValue":4.6,"ratingCount":45}}},{"site":"foodnetwork","url":"https://www.foodnetwork.com/recipes/ina-garten/coconut-madeleines-recipe-1945860","rating":4.5,"ratingCount":57,"recipe":{"@type":"Recipe","name":"Coconut Madeleines","description":"This Coconut Madeleines recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.","image":"https://food.fnr.sndimg.com/content/dam/images/food/fullset/2006/7/10/0/ig0608_madeleines1.jpg.rend.hgtvcom.1280.1280.suffix/1385153628420.webp","recipeYield":"24 madeleines","prepTime":"P0Y0M0DT0H15M0.000S","cookTime":"P0Y0M0DT0H10M0.000S","totalTime":"P0Y0M0DT0H25M0.000S","recipeIngredient":["1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled","3 extra-large eggs, at room temperature","2/3 cup sugar","1 teaspoon pure vanilla extract","1 cup all-purpose flour","1/4 cup cornstarch","1/2 teaspoon baking powder","1/4 teaspoon kosher salt","1/3 cup sweetened shredded coconut","Confectioners' sugar, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans."},{"@type":"HowToStep","text":"In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut."},{"@type":"HowToStep","text":"With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired."}],"recipeCategory":"dessert","recipeCuisine":"french","keywords":"Sugar,Sugar Cookie,Low Sodium,Dessert,Cookie,Recipes for a Crowd,French Recipes,Egg Recipes,Coconut Recipes,Baking","author":"Ina Garten","aggregateRating":{"ratingValue":4.5,"ratingCount":57}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/nutty-chicken-curry","rating":4.7,"ratingCount":46,"recipe":{"@type":"Recipe","name":"Nutty chicken curry","description":"Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-488723_10-7f16505.jpg?resize=440,400","recipeYield":4,"prepTime":"PT6M","cookTime":"PT12M","totalTime":"PT18M","recipeIngredient":["1 large red chilli deseeded","½ a finger-length piece fresh root ginger roughly chopped","1 fat garlic clove","small bunch coriander stalks roughly chopped","1 tbsp sunflower oil","4 skinless chicken breasts cut into chunks","5 tbsp peanut butter","150ml chicken stock","200g tub Greek yogurt"],"recipeInstructions":[{"@type":"HowToStep","text":"Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed."},{"@type":"HowToStep","text":"Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato."}],"recipeCategory":"Dinner, Main course","recipeCuisine":"Indian","keywords":"Cheap eats, Chicken breast, Chicken breasts, Chicken korma, Chicken passanda, Coriander, Curry, Family meal, Good Food, Greek yogurt, Indian, Make it tonight, Red chilli, Red chillies, Takeaway, Weekday recipes","author":"Good Food team","aggregateRating":{"ratingValue":4.7,"ratingCount":46}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/thai-fried-rice-prawns-peas","rating":4.75,"ratingCount":41,"recipe":{"@type":"Recipe","name":"Thai fried rice with prawns & peas","description":"Similar to pad Thai but with better-for-you brown rice, this Asian shellfish pot with egg, coriander and peas is filling and fresh","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/thai-fried-rice-with-prawns-and-peas-d2307b9.jpg?resize=440,400","recipeYield":4,"prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","recipeIngredient":["2 tbsp vegetable oil","1 red onion halved and sliced","2 garlic cloves sliced","1 red chilli sliced","250g raw large peeled prawn","300g cooked brown rice (about 140g uncooked rice)","75g frozen pea","1 tbsp dark soy sauce","1 tbsp fish sauce","small bunch coriander roughly chopped, plus a few leaves to serve","4 large eggs","chilli sauce to serve (optional- we used sriracha)"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat 1 tbsp of the oil in a wok, add the onion, garlic and chilli, and cook for 2-3 mins until golden. Add the prawns and cook for 1 min. Tip in the rice and peas, and keep tossing until very hot. Add the soy and fish sauce, then stir through the chopped coriander. Keep warm while you fry the eggs."},{"@type":"HowToStep","text":"Heat the remaining oil in a frying pan and fry the eggs with some seasoning. Divide the fried rice mix between 4 bowls and top each with a fried egg. Serve scattered with coriander, with chilli sauce, if you like."}],"recipeCategory":"Dinner, Main course","recipeCuisine":"Thai","keywords":"Asian, Japanese, Jennifer Joyce, Low calorie, Pad Thai, Rice bowl, Stir fry, Stirfry, Vietnamese, Wholegrains","author":"Jennifer Joyce","aggregateRating":{"ratingValue":4.75,"ratingCount":41}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/bean-halloumi-stew","rating":4.55,"ratingCount":173,"recipe":{"@type":"Recipe","name":"Bean & halloumi stew","description":"Use a can of mixed beans to make this tomato-based veggie stew with halloumi. Make it in just 25 minutes for a quick and easy midweek supper","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/bean-halloumi-stew-d5940b2.jpg?resize=440,400","recipeYield":2,"prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","recipeIngredient":["3 tbsp olive oil","1 onion thinly sliced","1 red pepper thinly sliced","2 garlic cloves crushed","3 tbsp red chilli pesto sundried tomato pesto or vegan alternative","1 heaped tsp ground coriander","400g can mixed beans drained and rinsed","400g can chopped tomatoes","½ x 250g block halloumi sliced","½ small bunch of coriander finely chopped","garlic bread to serve (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat 2 tbsp of oil in a frying pan over a medium heat. Add the onion and pepper, along with a pinch of salt and fry for 10 mins or until softened. Add the garlic, pesto and ground coriander, and cook for 1 min. Tip in the beans and tomatoes along with ½ can of water, then bring to a simmer and cook uncovered for 10 mins."},{"@type":"HowToStep","text":"Add the remaining oil to a separate frying pan over a medium heat. Fry the halloumi for 2 mins on each side or until golden brown."},{"@type":"HowToStep","text":"Taste the beans for seasoning, then spoon into deep bowls. Top with the halloumi and scatter over the chopped coriander. Serve with garlic bread, if you like."}],"recipeCategory":"Dinner, Supper","keywords":"Beans, Esther Clark, Fibre, Folate, Halloumi, Stew, Vegetarian, Vitamin c","author":"Esther Clark","aggregateRating":{"ratingValue":4.55,"ratingCount":173}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/spinach-pancakes","rating":4.85,"ratingCount":49,"recipe":{"@type":"Recipe","name":"Spinach pancakes","description":"Enjoy these spinach-based pancakes with berries and maple syrup, or remove the sugar from the batter and serve them savoury with bacon and a poached egg","image":"https://images.immediate.co.uk/production/volatile/sites/30/2022/01/Spinach-Pancakes-c2885d5.jpg?resize=768,713","recipeYield":2,"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["125g  self-raising flour","1 tsp  baking powder","½ tbsp  sugar (any kind)","2 eggs","1 tbsp melted  butter plus extra for frying","100ml milk","50g  baby spinach leaves washed and chopped","berries and maple syrup, to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Put the flour, baking powder, sugar, eggs, butter, milk and spinach in a blender and whizz until you get a smooth, bright green batter."},{"@type":"HowToStep","text":"Heat a little more butter in a non-stick frying pan over a medium heat and add small dollops to the pan, 2-3 at a time. Cook for 2 mins until the edges are set, and bubbles are rising to the surface, then flip and cook for 1-2 mins more. Keep warm while you cook the remaining batches."},{"@type":"HowToStep","text":"Serve with berries and a drizzle of syrup to serve."}],"recipeCategory":"Breakfast, Brunch","keywords":"Pancakes, Spinach, sweet pancakes","author":"Anna Glover","aggregateRating":{"ratingValue":4.85,"ratingCount":49}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/butternut-squash-salad","rating":4.55,"ratingCount":69,"recipe":{"@type":"Recipe","name":"Butternut squash salad","description":"Get a whopping 4 of your 5-a-day with this superhealthy salad, why not make extra for your lunchbox too","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1201544_11-73656c5.jpg?resize=440,400","recipeYield":"Serves 4","prepTime":"PT15M","cookTime":"PT50M","totalTime":"PT1H5M","recipeIngredient":["1 butternut squash peeled, deseeded and diced","2 tsp olive oil","50g wild and brown rice","50g Puy lentils","1 head broccoli cut into florets","50g dried cranberries","25g pumpkin seeds","juice 1 lemon"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender."},{"@type":"HowToStep","text":"Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve."}],"recipeCategory":"Dinner, Main course","recipeCuisine":"Moroccan","keywords":"5-a-day, Broccoli, Butternut squash, Cranberries, Cranberry, Easy, Folic acid, goodhealth, Healthy, Jenny White, Low fat, Pack lunch, Pumpkin seed, Pumpkin seeds, Salad recipes, Squash, Super healthy, Vegetarian","author":"Jenny White","aggregateRating":{"ratingValue":4.55,"ratingCount":69}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/banoffee-mess","rating":4.55,"ratingCount":158,"recipe":{"@type":"Recipe","name":"Banoffee mess","description":"A yummy toffee pudding that needs no cooking - it's a cross between banoffee pie and Eton mess","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-424675_10-59fddcc.jpg?resize=440,400","recipeYield":6,"totalTime":"PT10M","recipeIngredient":["284ml carton double cream","6 meringue nests","5-6 sliced  bananas","5 tbsp bought  toffee sauce (we like Merchant Gourmet Banoffee Toffee)","a handful of roughly broken  pecan nuts","drizzle with  toffee sauce, to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Lightly whip the double cream in a large bowl, then crumble in the meringue nests. Carefully fold in the sliced bananas, (use 5 or 6 depending on size), and swirl in the toffee sauce. Spoon into the 6 dishes, then scatter over a handful of the pecan nuts and drizzle with a little more toffee sauce."}],"recipeCategory":"Dessert, Dinner, Lunch, Treat","recipeCuisine":"British","keywords":" Josh Eagleton, 10-30 minutes, 6 servings, 600 kcal or less, Banana, Bananas, Banoffee, Banoffi sauce, BBC Good Food, Dessert, Double cream, Ice cream, Indulgent, Jo Pratt, Mains, Meringue, Meringues, Pecan, Pecans, Pudding, Quick, Toffee, Toffees, Under 10 minutes","author":"Jo Pratt","aggregateRating":{"ratingValue":4.55,"ratingCount":158}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/gluten-free-carrot-cake","rating":4.5,"ratingCount":562,"recipe":{"@type":"Recipe","name":"Gluten-free carrot cake","description":"Junior cook Emily shares her simple, no-fuss recipe for gluten-free carrot cake","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1201555_11-0f65d38.jpg?resize=440,400","recipeYield":"Serves 8","prepTime":"PT20M","cookTime":"PT55M","totalTime":"PT1H15M","recipeIngredient":["140g unsalted butter softened, plus extra for greasing","200g caster sugar","250g carrots grated","140g sultanas","2 eggs lightly beaten","200g gluten-free self-raising flour","1 tsp cinnamon","1 tsp gluten-free baking powder","50g mixed nut chopped","75g butter softened","175g icing sugar","3 tsp cinnamon plus extra for dusting"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin with baking parchment."},{"@type":"HowToStep","text":"Beat the butter and sugar until soft and creamy, then stir in the grated carrots and sultanas. Pour the eggs into the mix a little at a time."},{"@type":"HowToStep","text":"Add the flour, cinnamon, baking powder and most of the chopped nuts and mix well. Tip the mix into the loaf tin, then bake for 50-55 mins or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 mins, then remove from the tin and cool completely on a wire rack."},{"@type":"HowToStep","text":"Meanwhile, make the icing. Beat the butter in a large bowl until it is really soft, add the icing sugar and cinnamon, then beat until thick and creamy. When the cake is cool, spread the icing on top, then sprinkle with a little more cinnamon and the remaining chopped nuts."}],"recipeCategory":"Afternoon tea, Treat","recipeCuisine":"British","keywords":"Afternoon tea, Baking, Carot cake, Carrot cake, Gluten free, Good Food, Junior cook, No gluten cake, Treat","author":"Good Food team","aggregateRating":{"ratingValue":4.5,"ratingCount":562}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/fennel-chestnut-loaf-cranberry-relish","rating":4.75,"ratingCount":412,"recipe":{"@type":"Recipe","name":"Fennel & chestnut loaf with cranberry relish","description":"Good Food reader Barbara Keen shares her vegetarian loaf recipe with seasonal chestnut and cranberry","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-476463_11-4dfc026.jpg?resize=440,400","recipeYield":2,"prepTime":"PT15M","cookTime":"PT1H","totalTime":"PT1H15M","recipeIngredient":["125g pack cooked chestnuts","6 juniper berries squashed","1 tbsp sunflower oil plus extra for greasing","1 onion chopped","140g fennel chopped","2 tsp fresh thyme leaves","2 tsp orange zest","125ml orange juice","50g wholemeal breadcrumb","25g ground almond","50ml white wine","1 egg beaten","140g fresh or frozen cranberry","65g granulated sugar","1 orange segmented"],"recipeInstructions":[{"@type":"HowToStep","text":"Place the chestnuts and berries in a small pan, pour over enough water to just cover. Bring to the boil then remove from the heat, cover and leave to infuse until cool. Once cool, drain chestnuts and discard berries. Meanwhile, heat the oil in a medium-size pan and fry the onion until soft. Add the fennel and cook for 3-4 mins."},{"@type":"HowToStep","text":"Heat oven to 180C/160C fan/gas 4. Grease a 1lb loaf tin with oil. Transfer mixture to a mixing bowl and stir in the chestnuts and remaining ingredients with some seasoning. Put into the tin, smooth the top a bit, and cook for 35-40 mins until light golden. Leave to cool for a few mins in the tin before removing."},{"@type":"HowToStep","text":"While it’s cooking make the cranberry relish. Place the cranberries in a small pan and pour over 150ml of water. Bring to the boil and cook until they’re soft. Reduce the heat and add the sugar. Simmer until the mixture has thickened. Remove from the heat and allow to cool. Add the orange and serve with the loaf."}],"recipeCategory":"Main course","recipeCuisine":"British","keywords":" Josh Eagleton, 2 servings, 600 kcal or less, Chestnut, Chestnuts, Christmas, Cranberries, Cranberry, Cranberry and orange sauce, Cranberry sauce, Easy, Fennel, Freezable, Good Food, Juniper berries, Juniper berry, Loaf, Mains, Nut loaf, Nut roast, Over an hour, Vegetarian, Vegetarian christmas main course recipes, Veggie xmas recipes","author":"Good Food team","aggregateRating":{"ratingValue":4.75,"ratingCount":412}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/beetroot-patties","rating":4.65,"ratingCount":63,"recipe":{"@type":"Recipe","name":"Beetroot patties","description":"These wholesome, gluten-free beetroot and apple bites are coated with sesame seeds and baked, then served with a creamy avocado dip","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/beetroot-patties-b476be6-scaled.jpg?resize=768,698","recipeYield":6,"prepTime":"PT25M","cookTime":"PT20M","totalTime":"PT45M","recipeIngredient":["100g sesame seeds for coating","140g raw beetroot coarsely grated","140g peeled and coarsely grated apple","100g feta coarsely grated","2 spring onions very finely chopped","50g gluten-free oat","1 large egg","2 tsp ground cumin","1 heaped tsp turmeric","1 large ripe avocado","8 tbsp pro-biotic live Greek yogurt or goat’s or cow’s milk","1 small garlic clove","juice ½ lemon"],"recipeInstructions":[{"@type":"HowToStep","text":"Whizz the ingredients for the dip together in a food processor until smooth and glossy. Chill until ready to serve."},{"@type":"HowToStep","text":"Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. In a large bowl, mix all the ingredients for the patties together with a large spatula until well blended. Form the mixture into 12 round patty shapes, roughly 6cm wide, by pressing together between your palms. They will feel wet, but this helps to keep them moist during baking."},{"@type":"HowToStep","text":"Put the sesame seeds in a bowl and coat the patties. Lay each patty on the baking tray and bake for 20 mins or until firm to the touch and lightly golden, then serve with the dip."}],"recipeCategory":"Buffet, Canapes, Side dish, Snack, Starter, Supper, Vegetable","recipeCuisine":"Middle Eastern","keywords":"30-60 minutes, 400 kcal or less, 6 servings, beetroot burger recpe, Calcium, Dinner party, Giancarlo Caldesi, Summer, Vegetarian starter, vegetarian starter recipe","author":"Giancarlo Caldesi","aggregateRating":{"ratingValue":4.65,"ratingCount":63}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/sausage-apple-leek-pie","rating":4.6,"ratingCount":44,"recipe":{"@type":"Recipe","name":"Sausage, apple & leek pie","description":"Quicker to make than a traditional pie, and easy on the purse too","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-496472_12-e5e1a2a.jpg?resize=440,400","recipeYield":6,"prepTime":"PT10M","cookTime":"PT45M","totalTime":"PT55M","recipeIngredient":["8 pork sausages","3 leeks sliced","1 apple peeled and sliced","1 tbsp plain flour","1 tbsp grainy mustard","200ml stock","375g pack ready-rolled shortcrust pastry","1 egg beaten"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce."},{"@type":"HowToStep","text":"Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden."}],"recipeCategory":"Dinner, Main course","recipeCuisine":"British","keywords":" Josh Eagleton, 30-60 minutes, 6 servings, 600 kcal or less, Apple, Apples, Budget, Cheap recipes, Comfort Food, Good Food, Leek, Leeks, Low cost, Mains, Meat pie, Moneywise, Pies, Quick easy pie recipe, Sausage, Sausage recipes, Sausages, Savoury pie, Shortcrust pastry pie, Winter recipes","author":"Good Food team","aggregateRating":{"ratingValue":4.6,"ratingCount":44}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/slow-roasted-pork-belly-chicory","rating":4.75,"ratingCount":412,"recipe":{"@type":"Recipe","name":"Slow-roasted pork belly & chicory","description":"A relaxed roast to feed a crowd - the tender chicory and delicious juices mean you needn't cook separate veg and gravy","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-424750_11-66bc1fd.jpg?resize=440,400","recipeYield":6,"prepTime":"PT10M","cookTime":"PT3H30M","totalTime":"PT4H","recipeIngredient":["2kg pork belly piece, skin scored","4 tsp olive oil plus extra for greasing","6 heads chicory red or white or both","3 garlic cloves halved","4 thyme sprigs","300ml cider","1 tbsp Dijon mustard","2 tbsp brown sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to its highest temperature. Lay the pork on a board, skin-side up. Rub the skin with a little oil, then season with crushed pepper and a sprinkling of coarse sea salt."},{"@type":"HowToStep","text":"Lay the pork in shallow roasting tin, skin-side up (the skin should be higher than the edge of the tin). Place the pork in the oven and cook for 30 mins, then turn the oven down to 180C/160C fan/ gas 4 and roast for 1 hr more until the skin has crackled."},{"@type":"HowToStep","text":"Meanwhile, halve the chicory lengthways. When the pork has had its time, remove from the oven and use a pair of tongs to lift it to a chopping board. Pour off excess fat. Lay the chicory in the tray, cut-side up. Scatter over the garlic, tuck the thyme around the chicory and pour over the cider. Drizzle with olive oil, blob on the mustard and sprinkle with sugar. Lay the pork on top and return to the oven for 2 hrs more."},{"@type":"HowToStep","text":"Lift the pork off the chicory and transfer it to a board. Cover and rest for 20 mins. Carve into thick slices and serve with the chicory and the delicious juices spooned over."}],"recipeCategory":"Dinner, Main course","recipeCuisine":"British","keywords":" Josh Eagleton, 6 servings, 800 kcal or less, Budget, Cheap cut, Cheap cuts, Chickory, Chicory, Cider, Crowd-pleasing recipes, Dinner party recipes, Entertaining recipes, Indulgent, Lulu Grimes, Mains, Over an hour, Pork belly, Pork recipes, Roast pork, Roast recipes, Slow cooked pork, Slow roast pork, Sunday lunch, Sunday roast","author":"Lulu Grimes","aggregateRating":{"ratingValue":4.75,"ratingCount":412}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/squash-pesto-pasta","rating":4.5,"ratingCount":100,"recipe":{"@type":"Recipe","name":"Squash & pesto pasta","description":"Make a homemade pesto with parsley, basil and cashew nuts to stir through this comforting pasta. It makes for an easy, healthy family meal","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/squash-pesto-pasta-24c9626.jpg?resize=440,400","recipeYield":4,"prepTime":"PT15M","cookTime":"PT25M","totalTime":"PT40M","recipeIngredient":["1 small butternut squash (750g), peeled, deseeded and cut into 2cm cubes","3 tbsp rapeseed oil","large bunch of parsley","large bunch of basil","20g cashew nuts toasted and chopped","1 garlic clove crushed","1 lemon zested and juiced","1 tsp chilli flakes (optional)","350g pasta (casarecce or fusilli work well)","30g parmesan or vegetarian alternative, shaved"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the oven to 200C/180C fan/gas 6. Toss the butternut cubes on a baking tray with ½ tbsp of the oil and some seasoning. Roast for 20-25 mins or until tender."},{"@type":"HowToStep","text":"Put the parsley, basil, cashew nuts, garlic, lemon zest and juice and chilli (if using) in a food processor, along with the remaining oil and a splash of water, then whizz until very smooth. Season to taste."},{"@type":"HowToStep","text":"Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water, then toss with the pesto and butternut squash and enough water to loosen the sauce. Finish with a little shaved parmesan, if you like."}],"recipeCategory":"Dinner, Main course, Pasta, Supper","keywords":"Butternut squash, Calcium, Esther Clark, Family, Family friendly, fire, Folate, goodhealth, Healthy, Iron, Pasta, Pesto, Vitamin c","author":"Esther Clark","aggregateRating":{"ratingValue":4.5,"ratingCount":100}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/blackcurrant-coconut-slices","rating":4.8,"ratingCount":41,"recipe":{"@type":"Recipe","name":"Blackcurrant coconut slices","description":"Cut this tasty traybake into bars with a layer of fruit jam in the middle - swap for raspberry, blackberry or gooseberry if you prefer","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/blackcurrant-coconut-slices-26a31ff.jpg?resize=440,400","recipeYield":"Makes 12","prepTime":"PT25M","cookTime":"PT25M","totalTime":"PT50M","recipeIngredient":["100g butter plus extra for greasing","100g plain flour","100g white caster sugar","85g desiccated coconut","3 large egg yolks (save the whites for the topping)","4-5 tbsp blackcurrant jam (with whole blackcurrants)","3 large egg whites","75g white caster sugar","50g desiccated coconut","handful coconut flakes (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end – this will make it easier to get the slices out of the tin later."},{"@type":"HowToStep","text":"To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin."},{"@type":"HowToStep","text":"To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden."},{"@type":"HowToStep","text":"Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days."}],"recipeCategory":"Afternoon tea, Breakfast, Snack, Treat","recipeCuisine":"British","keywords":"30-60 minutes, 400 kcal or less, Bakesandcakes, Bar, Beginners, Biscuits, blackcurrent jam slice recipe, Easy baking, For a crowd, Jam, Sara Buenfeld, Spring","author":"Sara Buenfeld","aggregateRating":{"ratingValue":4.8,"ratingCount":41}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/griddled-asparagus-flaked-almonds-butter","rating":4.6,"ratingCount":196,"recipe":{"@type":"Recipe","name":"Griddled asparagus with flaked almonds & butter","description":"A perfect snack, starter or side dish of nutty, crisp asparagus spears with a buttery glaze","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1201612_10-055662a.jpg?resize=440,400","recipeYield":2,"prepTime":"PT5M","cookTime":"PT6M","totalTime":"PT11M","recipeIngredient":["200g asparagus spear","a little olive oil","knob of butter","1 tsp toasted flaked almond"],"recipeInstructions":[{"@type":"HowToStep","text":"Cook asparagus in boiling salted water for 2 mins. Drain, then toss with a little olive oil. Heat a griddle pan to very hot, place the spears on the griddle and cook for a few mins, turning to get a nice charred effect all over. Meanwhile, melt a knob of butter in a pan. Divide the asparagus between 2 plates, season and top each pile with a drizzle of melted butter and toasted flaked almonds."}],"recipeCategory":"Lunch, Side dish","recipeCuisine":"British","keywords":" Josh Eagleton, 10-30 minutes, 2 servings, 200 kcal or less, 5 ways with asparagus, Accompaniment, Asparagus recipes, Asparagus season, Good Food, Griddled veg, Grilled veg, Quick, Quick starter, Seasonal, Veggie","author":"Good Food team","aggregateRating":{"ratingValue":4.6,"ratingCount":196}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/pea-mint-spring-onion-soup-parmesan-biscuits","rating":4.7,"ratingCount":607,"recipe":{"@type":"Recipe","name":"Pea, mint & spring onion soup with parmesan biscuits","description":"The parmesan 'tuiles' make this soup stylish enough for entertaining – but they take just a few minutes to make","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-424550_12-6d5f1fb.jpg?resize=440,400","recipeYield":6,"prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","recipeIngredient":["1 tbsp olive oil","knob of butter","½ bunch spring onion sliced, plus a few extra to serve","1 potato cut into small dice","1l hot vegetable stock","900g frozen petits pois","½ small bunch mint leaves picked, plus a few extra to serve","85g parmesan (or vegetarian alternative), very finely grated"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender."},{"@type":"HowToStep","text":"Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth."},{"@type":"HowToStep","text":"To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm."},{"@type":"HowToStep","text":"To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side."}],"recipeCategory":"Lunch, Starter","recipeCuisine":"British","keywords":"Dinner party, Entertaining, Good Food, Good friday menu, Marianne lumb, MasterChef, Meat-free, Parmesan, Parmesan crisps, Pea and mint soup, Petits pois, Soups, Starters, Summer, Vegetarian starter","author":"Good Food team","aggregateRating":{"ratingValue":4.7,"ratingCount":607}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/starry-mincemeat-slices","rating":4.8,"ratingCount":47,"recipe":{"@type":"Recipe","name":"Mincemeat traybake","description":"Get creative with your mincemeat slices this Christmas and try this simple traybake version of mince pies","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1195507_12-fabf8ff.jpg?resize=440,400","recipeYield":"Cuts into 12","prepTime":"PT20M","cookTime":"PT35M","totalTime":"PT1H15M","recipeIngredient":["a little  butter for the tin","2x 410g jars mincemeat","175g grated Bramley apple squeezed to remove excess juice","2x 375g packs ready-rolled shortcrust pastry sheets","white caster sugar for dredging"],"recipeInstructions":[{"@type":"HowToStep","text":"Butter a 30 x 20 x 2.5cm tray tin. Mix the mincemeat and grated apple. Unroll the pastry sheets. Lift one sheet into the tin so that the pastry lines it and the excess hangs over the sides. Spread the mincemeat mix over evenly."},{"@type":"HowToStep","text":"Leave the other sheet on its wrapping, but lightly mark the size of the tin onto it. Stamp out stars, spaced apart – don’t go outside the markings. Carefully invert on top of the mincemeat, pastry side down, and peel off the wrapping. Press the edges together around the edge of the tin, trim the excess, then randomly place the cut-out stars over the pastry. Will freeze for up to 6 weeks. Defrost before baking."},{"@type":"HowToStep","text":"Chill for 20 mins. Meanwhile, heat oven to 200C/180C fan/gas 6 with a large baking sheet inside it. Dredge the pastry with sugar and bake on the hot baking sheet for 30 mins until golden. Remove and dredge with more sugar."}],"recipeCategory":"Afternoon tea, Treat","recipeCuisine":"British","keywords":" Josh Eagleton, 600 kcal or less, Bramley apple, Bramley apples, Christmas baking, christmas-kitchen, Easy, Easy mince pie recipe, Freezable, Fun, Indulgent, Make ahead, Mince pies, Mincemeat, Over an hour, Sara Buenfeld, Shortcrust pastry, Stars","author":"Sara Buenfeld","aggregateRating":{"ratingValue":4.8,"ratingCount":47}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/date-ginger-malt-loaf","rating":4.65,"ratingCount":110,"recipe":{"@type":"Recipe","name":"Date & ginger malt loaf","description":"A dark, sticky and lightly spiced cake that merges Jamaican ginger cake with sticky toffee pudding and malt loaf","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1238520_8-857fb81.jpg?resize=440,400","recipeYield":"Cuts into 10 slices","prepTime":"PT20M","cookTime":"PT1H25M","totalTime":"PT1H45M","recipeIngredient":["200g butter cut into cubes, plus extra for greasing","140g stoned date chopped","410ml can  evaporated milk","100g soft dark brown sugar","225g plain flour","3 tbsp malted milk powder (we used Horlicks)","2 tsp ground ginger","50g stem ginger roughly chopped (reserve the syrup)","2 tsp bicarbonate of soda","2 large eggs","50g stem ginger chopped","5 tbsp ginger syrup (from the stem ginger jar)","5 tbsp icing sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 160C/140C fan/gas 3. Grease and line a 900g/2lb loaf tin with baking parchment. Put the dates, evaporated milk and sugar in a small saucepan, bring to the boil and cook for 5 mins until the dates are soft and the sugar has dissolved. Leave to cool."},{"@type":"HowToStep","text":"Put the flour, malted milk powder, ground ginger, stem ginger, bicarb and butter into a food processor, and blitz until the mixture resembles breadcrumbs. Pour in the cooled date mixture and the eggs, and pulse briefly until the mixture is combined. Tip into your prepared tin and bake for 1 hr 15 mins until a skewer inserted comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack. Combine all the ingredients for the drizzle and spoon over the cake. Leave to set before serving. This cake is delicious if eaten on the day it is made, but will improve after a day or 2 in the cake tin."}],"recipeCategory":"Afternoon tea, Dessert","recipeCuisine":"British","keywords":" Josh Eagleton, 600 kcal or less, Cassie Best, Coffee morning, Ginger loaf, Gingercake, Jamaican ginger cake, Loaf cake, Over an hour, Time for tea","author":"Cassie Best","aggregateRating":{"ratingValue":4.65,"ratingCount":110}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/patatas-bravas-chorizo","rating":4.7,"ratingCount":693,"recipe":{"@type":"Recipe","name":"Patatas bravas with chorizo","description":"Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1259603_7-287b99b.jpg?resize=440,400","recipeYield":"Serves 6 as an appetiser","prepTime":"PT10M","cookTime":"PT40M","totalTime":"PT50M","recipeIngredient":["1 tbsp olive oil","1 onion chopped","2 garlic cloves sliced","1 red chilli chopped","pinch cayenne pepper","pinch smoked paprika","400g can chopped tomato","1kg new potatoes halved or quartered","250g small cooking chorizo"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender."},{"@type":"HowToStep","text":"Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce – if it isn’t hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve."}],"recipeCategory":"Dinner, Starter","recipeCuisine":"Spanish","keywords":" Josh Eagleton, 30-60 minutes, 400 kcal or less, Choriso, Chorizo, Dinner party recipe, Entertaining recipe, Good Food, Mains, New potato, New potatoes, Seasonal recipe, Spanish, Spicy potatoes, Starter recipe, Tapa, Tapas","author":"Good Food team","aggregateRating":{"ratingValue":4.7,"ratingCount":693}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/harissa-cauliflower-pilaf","rating":4.5,"ratingCount":91,"recipe":{"@type":"Recipe","name":"Harissa cauliflower pilaf","description":"Evoke the Middle East with our veggie harissa cauliflower pilaf with a heady combination of fruit, nuts and spice. Cook it in the oven for lovely fluffy rice","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/spiced-broccoli-paneer-peas-with-garam-masala-cashewsharissa-cauliflower-pilaf-5f70538.jpg?resize=440,400","recipeYield":4,"prepTime":"PT20M","cookTime":"PT1H","totalTime":"PT1H20M","recipeIngredient":["300g basmati rice","1 red onion finely sliced","2 lemons 1 juiced, 1 cut into wedges","2 tsp sugar","4 tbsp harissa","1 garlic clove crushed","1 tbsp olive oil","1 large or 2 medium  cauliflower broken into large florets, stalk chopped, large leaves roughly chopped","pinch of saffron","2 bay leaves","700ml hot vegan vegetable stock","100g sultanas","100g flaked almonds toasted until golden brown","½ small bunch of dill chopped, plus extra to serve","400g can chickpeas drained and rinsed","50g pomegranate seeds (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Wash the rice really well, then leave to soak in cold water for 1 hr. Put the onion in a small bowl and toss with the lemon juice, the sugar and a pinch of salt. Leave to pickle while you make the pilaf."},{"@type":"HowToStep","text":"Heat the oven to 200C/180C fan/gas 6. Whisk 2 tbsp harissa, the garlic and oil in a large bowl, then add the cauliflower and toss to coat in the sauce. Season, then tip into a roasting tin and roast for 30 mins until tender and golden."},{"@type":"HowToStep","text":"Meanwhile, mix the saffron, bay leaves, stock and 2 tbsp harissa in a pan over a very low heat to keep warm while the cauli roasts."},{"@type":"HowToStep","text":"Remove the cauli from the oven, tip into a dish and squeeze over the juice from one of the lemon wedges. Drain the rice and tip into the roasting tin. Pour over the infused stock, and mix well. Stir in the sultanas, half the almonds, the dill, chickpeas, and half the cauliflower. Cover the tin with a double layer of foil, sealing well, then bake for 30 mins until the rice is tender and stock is absorbed."},{"@type":"HowToStep","text":"Fluff up the rice with a fork, then fold in the remaining cauliflower (this creates a contrast of cauli textures). Scatter over the extra dill, the remaining almonds, the pomegranate seeds, if using, the pickled red onions and remaining lemon wedges to squeeze over."}],"recipeCategory":"Dinner, Main course, Side dish, Supper, Vegetable","keywords":"Anna Glover, Calcium, Cauliflower, Comfort Food, easy vegan dinner, Fibre, Folate, Harissa, Iron, Pilaf, Rice, Traybake, Vegan, Vitamin c, Winter","author":"Anna Glover","aggregateRating":{"ratingValue":4.5,"ratingCount":91}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/mushroom-butter-toast","rating":4.7,"ratingCount":693,"recipe":{"@type":"Recipe","name":"Mushroom butter on toast","description":"This make-ahead starter delivers all the flavour of mushrooms on toast without any last-minute frying","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-464649_11-beafd8b.jpg?resize=440,400","recipeYield":8,"prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","recipeIngredient":["250g pack butter softened","1 onion very finely chopped","3 garlic cloves finely chopped","2 thyme sprigs, plus extra to serve","30g pack dried porcini mushrooms, soaked, drained and finely chopped","250g pack chestnut mushrooms finely chopped","2 tbsp brandy","juice ½  lemon","small handful each parsley and tarragon, finely chopped","toasted bread and salad leaves, to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt 50g butter in a pan and gently fry the onion until softened. Add the garlic and thyme and fry for 1 min more. Tip in all the mushrooms and toss to coat in the butter. Cook on a high heat for 5-8 mins until soft. Pour over the brandy and lemon juice, then cook for 2-3 mins more or until all the liquid has evaporated. Turn off the heat, add the herbs and seasoning, then allow to cool."},{"@type":"HowToStep","text":"Once cooled, remove the thyme. Mix the mushrooms with the remaining butter, then divide between 4 ramekins. Chill until firm, or for up to 2 days, then serve a ramekin, topped with a thyme sprig, between 2 to share with toasted bread and dressed salad leaves."}],"recipeCategory":"Dinner, Starter","recipeCuisine":"British","keywords":" Josh Eagleton, 30-60 minutes, 400 kcal or less, Brandy, Chestnut mushroom, Chestnut mushrooms, Christmas day starter, Easy, Good Food, Mains, Make ahead, Make ahead starter, Mushroom pate, Mushrooms, Porcini, Starter, Toast, Vegetarian pate, Veggie starter recipes","author":"Good Food team","aggregateRating":{"ratingValue":4.7,"ratingCount":693}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/strawberry-shortbread-frozen-yogurt","rating":4.55,"ratingCount":104,"recipe":{"@type":"Recipe","name":"Strawberry shortbread frozen yogurt","description":"You don't need an ice cream machine to make this easy frozen dessert, topped with freeze-dried strawberries and crushed biscuits","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/strawberry-shortbread-frozen-yogurt-5a5e73e-scaled.jpg?resize=768,698","recipeYield":10,"prepTime":"PT20M","totalTime":"PT20M","recipeIngredient":["550g strawberries hulled","500g pot Greek yogurt","397g can condensed milk","2 tsp vanilla bean paste or extract","200ml double cream","8 shortbread biscuits crushed (optional)","2 tbsp freeze-dried strawberry pieces (optional, available from Waitrose, Sainsbury’s or online)"],"recipeInstructions":[{"@type":"HowToStep","text":"Put 400g strawberries in a food processor and blitz to a smooth purée. Chop the remaining strawberries into small pieces and set aside. Add the yogurt, condensed milk and vanilla to the processor and whizz again to combine."},{"@type":"HowToStep","text":"Pour the cream into a bowl and lightly whip until it’s just holding its shape. Add roughly one-third of the strawberry mixture, fold together with a spatula, then add the remaining strawberry mixture and the chopped strawberries and mix again."},{"@type":"HowToStep","text":"Pour half into a freezer-proof container, scatter over half the shortbread pieces, if using, and half the freeze-dried strawberries, then cover with the remaining yogurt mixture, crushed shortbread and freeze- dried strawberries. Freeze for at least 4 hrs until solid. Remove from the freezer 10-15 mins before scooping. Freeze for up to 2 months."}],"recipeCategory":"Dessert, Treat","recipeCuisine":"British","keywords":"10-30 minutes, 400 kcal or less, Cassie Best, For a crowd, frozen yoghurt recipe, Gelato, Homemade ice cream, Ice cream, Indulgent, Summer, Vitamin c","author":"Cassie Best","aggregateRating":{"ratingValue":4.55,"ratingCount":104}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/chicken-laksa","rating":4.65,"ratingCount":57,"recipe":{"@type":"Recipe","name":"Chicken laksa","description":"Use lighter rice noodles in this fragrant Malaysian soup with spiced chicken, coconut broth, coriander and mint","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1217483_10-307d2ba.jpg?resize=440,400","recipeYield":6,"prepTime":"PT20M","cookTime":"PT50M","totalTime":"PT1H10M","recipeIngredient":["1 medium chicken jointed into pieces and skinned","1 tbsp coriander seed","3cm piece ginger sliced","2 lemongrass stalks, crushed","zest and juice 1  lime","2 tbsp fish sauce","1 tbsp low-salt soy sauce","200ml light coconut milk","3 garlic cloves sliced","3 red chillies deseeded and sliced","handful  coriander chopped (leaves and stalks kept separate)","bunch spring onions sliced","300g cooked rice noodle","handful  mint leaves, chopped","1 tbsp sesame oil (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone."},{"@type":"HowToStep","text":"Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks."},{"@type":"HowToStep","text":"Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste."},{"@type":"HowToStep","text":"Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like."}],"recipeCategory":"Dinner, Main course","recipeCuisine":"Asian","keywords":"Coconut curry, James Martin, Malaysian, Noodle soup, Pho, Ramen, South east asian, Thai, Thai curry, Vietnamese","author":"James Martin","aggregateRating":{"ratingValue":4.65,"ratingCount":57}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/celery-string-blue-cheese-walnut-salad","rating":4.5,"ratingCount":298,"recipe":{"@type":"Recipe","name":"Celery 'string' blue cheese & walnut salad","description":"Add a touch of indulgence to this autumnal salad with creamy blue cheese and wholesome walnuts","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-433463_12-c578d48.jpg?resize=440,400","recipeYield":6,"prepTime":"PT20M","totalTime":"PT20M","recipeIngredient":["1 head celery","1 green apple","10g hard blue cheese crumbled or vegetarian blue cheese","100g walnuts chopped","6 tbsp soured cream","2 tbsp cider vinegar"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the dressing by combining the soured cream and vinegar with some seasoning."},{"@type":"HowToStep","text":"Get a large bowl of iced water ready. Break the celery down into sticks and set aside any of the tender leaves from the middle. Using a swivel blade peeler, peel each stick of celery, discarding the first stringy layer. Continue to make ‘strings’ or ribbons and tip these into the iced water until needed. Cut the apple into thin slices, discarding the core, then cut the slices into thin matchsticks."},{"@type":"HowToStep","text":"Drain the celery and toss in a large bowl with the dressing, apple and most of the cheese and walnuts. Spread the salad onto a platter and scatter with the remaining walnuts, blue cheese and celery leaves."}],"recipeCategory":"Lunch, Starter","recipeCuisine":"British","keywords":" Josh Eagleton, 10-30 minutes, 400 kcal or less, 6 servings, Apple, Apples, Autumnal recipe, Barney Desmazery, Blue cheese, Blue cheese recipe, Celery, Celery recipe, Quick, Quick recipe, Salad recipe, Seasonal recipe, Walnut, Walnuts","author":"Barney Desmazery","aggregateRating":{"ratingValue":4.5,"ratingCount":298}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/pineapple-cherry-upside-down-sandwich-cake","rating":4.75,"ratingCount":169,"recipe":{"@type":"Recipe","name":"Pineapple & cherry upside-down sandwich cake","description":"This nostalgic sponge layer-cake is a trip down memory lane, fit for any afternoon tea party - fill generously with jam and vanilla cream","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1238495_8-7f1f0cf.jpg?resize=440,400","recipeYield":"Cuts into about 10 slices","prepTime":"PT1H","cookTime":"PT30M","totalTime":"PT1H30M","recipeIngredient":["250g pack  butter melted, plus a knob to grease","250g golden caster sugar plus 2 tbsp","1 can  pineapple rings","3 glacé cherries halved (we used red dyed ones to keep it classic, but the choice is yours)","300g plain flour","1 tsp baking powder","½ tsp vanilla extract","4 large eggs","little  icing sugar for dusting","6 tbsp cherry jam","250ml double cream","1 tbsp caster sugar","½ tsp vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster sugar in the base of one of the tins. Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glacé cherries."},{"@type":"HowToStep","text":"Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth. Divide the mixture evenly between the tins – it should be runny enough to pour over the pineapple to cover. Bake for 30 mins or until a skewer poked into the middle comes out clean. Leave for 5 mins, then turn out the cakes onto a wire rack (pineapple-side up), peel off the parchment and cool."},{"@type":"HowToStep","text":"Spread the jam over the cooled sponge without the pineapple. Whisk the cream, sugar and vanilla until thick, then spoon over the jam. Gently sit the pineapple sponge on top, and dust with a little icing sugar. Best eaten within 48 hours."}],"recipeCategory":"Afternoon tea, Dessert","recipeCuisine":"British","keywords":" Josh Eagleton, 800 kcal or less, Afternoon tea, Fruit cake, Layer cake, Make ahead, Mothering sunday, Nostalgic, Over an hour, Retro, Sarah Cook, Sponge cake, Tea party, Victoria sponge","author":"Sarah Cook","aggregateRating":{"ratingValue":4.75,"ratingCount":169}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/shortcut-seville-marmalade","rating":4.85,"ratingCount":330,"recipe":{"@type":"Recipe","name":"Shortcut Seville marmalade","description":"If you've never made marmalade before then this shortcut recipe is for you - it saves hours on the traditional method","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1195515_11-bb8518c.jpg?resize=440,400","recipeYield":"Makes 4 x 500g jars","prepTime":"PT10M","cookTime":"PT2H10M","totalTime":"PT2H20M","recipeIngredient":["500g whole Seville oranges","2l water","1 ½kg jam sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Boil the whole oranges in 2 litres water until very soft – it will take about 2 hrs. Pour the liquid into a preserving pan or a large saucepan."},{"@type":"HowToStep","text":"Cut the oranges into wedges, flick out the pips with the point of a knife then gently squeeze the wedges over the pan as they’ll be very juicy. Thinly slice them, then add to the pan with jam sugar. Dissolve over the heat then boil for 7-10 mins, stirring occasionally, until a little of the mixture dropped onto a chilled plate sets and wrinkles when you push your finger through. Leave to settle for 15 mins before potting into sterilised jars."}],"recipeCategory":"Breakfast, Condiment","recipeCuisine":"British","keywords":" Josh Eagleton, 200 kcal or less, Cheats marmalade, Easy marmalade, February recipes, Homemade marmalade, Jam, January, Marmalade, Marmelade, Orange, Oranges, Over an hour, Sara Buenfeld, Seville, Seville orange marmalade, Winter","author":"Sara Buenfeld","aggregateRating":{"ratingValue":4.85,"ratingCount":330}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/hot-cross-bun-ring-spiced-honey-butter","rating":4.6,"ratingCount":117,"recipe":{"@type":"Recipe","name":"Hot cross bun ring with spiced honey butter","description":"Make these cinnamon-spiced fruit buns into a pretty centrepiece for your Easter table, and serve with a sweet butter","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1252451_8-9e308bf.jpg?resize=440,400","recipeYield":"Makes 1 ring with 11 buns","prepTime":"PT45M","cookTime":"PT25M","totalTime":"PT1H10M","recipeIngredient":["300ml whole milk","zest 1  orange","50g butter cubed","500g strong white flour plus 140g for the crosses, and extra for dusting","1 tsp cinnamon","85g golden caster sugar","7g sachet fast-action dried yeast","1 large egg beaten, plus 1 egg to glaze","oil for greasing","100g dried mixed fruit","200g salted butter softened","1 ½ tsp cinnamon","½ tsp ground ginger","4 tbsp clear honey"],"recipeInstructions":[{"@type":"HowToStep","text":"Warm the milk and orange zest in a small saucepan until steaming. Remove from the heat and add the butter, swirling the pan until the butter has melted and the milk has cooled to hand temperature."},{"@type":"HowToStep","text":"Mix the flour, cinnamon, sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and the beaten egg, and mix with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic – the dough should bounce back when pressed with your finger. Transfer to a clean oiled bowl, cover with cling film or a tea towel and leave to rise for 2 hrs or until doubled in size."},{"@type":"HowToStep","text":"Dust your largest baking tray with flour. Tip the dough back onto your work surface and knead again to knock out any air bubbles. Add the dried fruit and knead to incorporate into the dough. Divide the dough into 11 equal pieces. Roll each lump of dough into a smooth ball. Arrange the balls on your tray in a ring, leaving a small gap between each one. Cover loosely with a piece of cling film and leave somewhere warm to prove again for a further 1 hr or until doubled in size, the buns should be just touching."},{"@type":"HowToStep","text":"Heat oven to 180C/160C fan/gas 4. Brush the buns with a little beaten egg. Mix the remaining flour with enough water to make a thick paste, then transfer to a piping bag fitted with a small round nozzle, or use a sandwich bag and snip off one corner. Use the paste to pipe crosses over the buns – this is easiest if you pipe in one big circle, then put a line across the middle of each bun. Bake for 25 mins until golden and cooked through."},{"@type":"HowToStep","text":"Meanwhile, make the spiced honey butter. Put the butter, spices and honey in a bowl and beat with an electric whisk until smooth. Transfer to a bowl. When the buns are cooked, remove from the oven and leave to cool for 10 mins on the baking tray. Serve the bun ring warm with the butter in the centre for spreading. The buns will keep for up to 3 days in a tin or freeze for up to 3 months."}],"recipeCategory":"Dessert","recipeCuisine":"British","keywords":" Josh Eagleton, 600 kcal or less, Cassie Best, Celebration, Currant buns, Easter weekend, Long weekend, Over an hour, Spiced buns, Spring, Tea buns","author":"Cassie Best","aggregateRating":{"ratingValue":4.6,"ratingCount":117}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/springtime-minestrone","rating":4.65,"ratingCount":63,"recipe":{"@type":"Recipe","name":"Springtime minestrone","description":"This simple soup makes the most of Spring veg and will become a favourite standby for a quick lunch or supper","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1202556_10-7d8912e.jpg?resize=440,400","recipeYield":4,"cookTime":"PT5M","totalTime":"PT10M","recipeIngredient":["200g mixed green vegetable (we used asparagus, broad beans and spring onions)","700ml hot vegetable stock","140g cooked pasta (spaghetti works well, chopped into small pieces)","215g can butter beans rinsed and drained","3 tbsp green pesto"],"recipeInstructions":[{"@type":"HowToStep","text":"Place the green vegetables in a medium-size saucepan, then pour over the stock. Bring to the boil, then reduce the heat and simmer until the vegetables are cooked through, about 3 mins. Stir in the cooked pasta, beans and 1 tbsp of pesto. Warm through, then ladle into bowls and top each with another drizzle of pesto."}],"recipeCategory":"Lunch, Soup","recipeCuisine":"Italian","keywords":" Josh Eagleton, 10-30 minutes, 200 kcal or less, 4 servings, Beans, Beginners, Budget, Butter bean, Butter beans, Good Food, Green vegetables, Leftovers, Light, Pasta, Pesto, Quick, Spring veg, Under 10 minutes","author":"Good Food team","aggregateRating":{"ratingValue":4.65,"ratingCount":63}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/chilli-tangerine-braised-lentils","rating":4.6,"ratingCount":40,"recipe":{"@type":"Recipe","name":"Chilli & tangerine braised lentils","description":"Lentils make for a filling and superhealthy side dish. Give yours a kick with chilli and citrus zing","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-459703_11-d884376.jpg?resize=440,400","recipeYield":8,"prepTime":"PT10M","cookTime":"PT35M","totalTime":"PT45M","recipeIngredient":["4 tbsp olive oil","1 carrot finely chopped","1 onion finely chopped","1 celery stick, finely chopped","2 red chillies deseeded, finely chopped","2 garlic cloves finely chopped","450g dried Puy lentils rinsed","1.2l hot ham cooking liquor (see 'Goes well with'), plus extra if needed","juice 6 tangerines plus zest of 3","2 tbsp crème fraîche","1 bunch flat-leaf parsley chopped"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the olive oil in a large saucepan. Add the carrot, onion, celery, chillies and garlic, and cook for 5-10 mins until the veg begin to soften. Add the rinsed lentils. Pour on the hot cooking liquor and two-thirds of the tangerine juice, then bring to the boil. Reduce the heat and simmer for 20-25 mins or until the lentils are tender and most of the liquid has been absorbed. Add a bit more ham liquor if the lentils look a little dry."},{"@type":"HowToStep","text":"Remove from the heat and stir in the tangerine zest and remaining juice. Season with salt and pepper and allow to cool a little before stirring through the crème fraîche and parsley. Serve warm or at room temperature with the sliced ham."}],"recipeCategory":"Dinner, Side dish","recipeCuisine":"British","keywords":" Josh Eagleton, 30-60 minutes, 400 kcal or less, Buffet recipes, Chilli, Easy, Five a day, goodhealth, Healthy, Leftover ham stock, Lentil, Lentils, Low fat, Mains, Maria Elia, Side dish recipes, Tangerine, Tangerines","author":"Maria Elia","aggregateRating":{"ratingValue":4.6,"ratingCount":40}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/rhubarb-ripple-semi-freddo","rating":4.7,"ratingCount":262,"recipe":{"@type":"Recipe","name":"Rhubarb ripple semi-freddo","description":"Make the most of seasonal rhubarb in this attractive make-ahead dinner party dessert with ginger cordial, double cream and meringue","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/rhubarb-ripple-semi-freddo-80ca9d2.jpg?resize=440,400","recipeYield":10,"prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","recipeIngredient":["200g rhubarb chopped","100g caster sugar","3 tbsp ginger cordial (we used Belvoir)","4 eggs separated","100g icing sugar","300ml pot double cream","50g ready-made meringues broken into pieces","25g crystallised ginger to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Line a 900g loaf tin with baking parchment. Put the chopped rhubarb in a medium-sized saucepan with the caster sugar, ginger cordial and 2 tbsp water. Heat gently until the sugar has dissolved, then simmer for 10-15 mins or until the rhubarb is soft but still holds its shape. Pour into a heatproof jug and leave to cool."},{"@type":"HowToStep","text":"In a large bowl, whisk the egg whites with an electric hand whisk until stiff, then set aside. In another bowl, whisk the yolks with the icing sugar until they’re pale and starting to thicken. Finally, in a third bowl, whip the double cream until thick. Fold the yolk mixture into the whipped cream until well combined, then fold in the egg whites and half of the broken meringues."},{"@type":"HowToStep","text":"Gently spoon a third of the cream mixture into the prepared tin and freeze for 20-30 mins or until just set (keeping the rest of the cream mixture in the fridge). Once it has set, take the tin out of the freezer and pour in half of the cooked rhubarb. Reserve a little of the cooked rhubarb for decorating later, if you like. Top with another third of the cream mixture and return to the freezer for another 30 mins. Once this layer has set, add the remaining rhubarb, followed by a final layer of cream. Cover with cling film and put it back in the freezer for 2 hrs to firm up."},{"@type":"HowToStep","text":"To serve, turn it out onto a serving plate and peel away the parchment. Decorate with any reserved rhubarb, the remaining meringue pieces and the crystallised ginger. Slice and serve immediately."}],"recipeCategory":"Dessert, Treat","recipeCuisine":"Italian","keywords":"400 kcal or less, For a crowd, Frozen, Frozen dessert, Ginger ice cream, Ice cream, Make ahead, Miriam Nice, Over an hour, rhubarb ripple icecream recipe, Spring","author":"Miriam Nice","aggregateRating":{"ratingValue":4.7,"ratingCount":262}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/ultimate-makeover-new-york-cheesecake","rating":4.7,"ratingCount":208,"recipe":{"@type":"Recipe","name":"The ultimate makeover: New York cheesecake","description":"Angela Nilsen rises to the ultimate challenge - keeping a cheesecake creamy and decadent while making it healthier and lighter","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-484543_12-192bd1c.jpg?resize=440,400","recipeYield":"Cuts into 10 slices","cookTime":"PT45M","totalTime":"PT4H40M","recipeIngredient":["35g butter","85g reduced-fat digestive biscuit finely crushed","2 x 300g/11oz tubs light soft cheese, we used Philadelphia cheese at room temperature","175g golden caster sugar","3 tbsp cornflour","1 ½ tsp finely grated lemon zest preferably using a Microplane grater","1 tsp lemon juice","1 tsp vanilla extract","3 eggs room temperature, beaten","150g fromage frais","25g golden caster sugar","225g punnet blueberry","½ tsp finely grated lime zest","100g fromage frais"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 180C/fan 160C/gas 4. Line a 20cm loose-bottomed or springform tin with baking parchment and stand it on a baking sheet. Melt the butter and stir in the biscuit crumbs. Press the mix into the base of the tin, then bake for 10 mins. Remove from the oven and raise the temperature to 240C/fan 220C/gas 9."},{"@type":"HowToStep","text":"For the filling, beat the soft cheese just until smooth with an electric hand mixer on low speed. Gradually add the sugar, also on a low speed, then the cornflour without overbeating. Scrape the sides of the bowl. Slowly whisk in the lemon zest and juice, the vanilla, then the eggs. Scrape the sides of the bowl, then finally whiskin the fromage frais. The mixture should be smooth and quite runny."},{"@type":"HowToStep","text":"Pour the filling over the crumb base. Jiggle the tin to level the mix and squash surface bubbles with the back of a teaspoon. Bake for 10 mins, then lower the heat to 110C/fan 90C/gas ¼. Bake another 25 mins and, if you are using an electric oven, leave the oven door slightly ajar for the first 3 mins. After the 25 mins, shake the tin and there should be a wobble in the centre of the filling. If left until firmer it is more likely to crack later. Turn off the oven, keep the door closed and leave the cake in for 2 hrs. Open the door, loosen the top edges of the cake with a round bladed knife, then leave in the oven to cool gently for another 1-1½ hrs."},{"@type":"HowToStep","text":"Meanwhile, put the sugar for the topping in a small pan with 3 tbsp water. Bring to a simmer, stirring to dissolve the sugar, then let it bubble for 1-2 mins to make a thin syrup. Tip in the blueberries, gently stir and cook for about 1 min, just to slightly burst the fruit and release the purple juices. Stir in the lime zest, then leave to cool."},{"@type":"HowToStep","text":"Spread the fromage frais over the top of the cooled cheesecake. Cover with foil and chill for at least 4 hrs (or overnight). Remove from the fridge 1 hr before serving, loosen the sides of the cheesecake completely, remove from the tin, then slide onto a plate, peeling off the paper as you do. Slice with a sharp knife and serve each wedge topped with a spoonful of syrupy blueberries."}],"recipeCategory":"Afternoon tea, Dessert, Dinner, Treat","recipeCuisine":"American","keywords":"American, Angela Nilsen, Blueberries, Blueberry, Cheesecake, Cornflour, Fromage frais, Lemon zest, Make ahead, New york, Philadelphia cheese, The ultimate makeover, Ultimate makeover, Usa","author":"Angela Nilsen","aggregateRating":{"ratingValue":4.7,"ratingCount":208}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/quick-prawn-noodle-soup","rating":4.6,"ratingCount":41,"recipe":{"@type":"Recipe","name":"Quick prawn noodle soup","description":"This speedy, simple soup has maximum flavour with minimum ingredients","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-488555_11-c646c4d.jpg?resize=440,400","recipeYield":1,"prepTime":"PT10M","cookTime":"PT5M","totalTime":"PT15M","recipeIngredient":["85g thick rice noodle","500ml hot chicken or  vegetable stock","1 tsp fish sauce","juice ½ lime","1 star anise","pinch sugar","1 handful small raw prawns","handful mint and coriander leaves","chopped red chilli to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Boil the noodles until al dente, then drain. Put the stock in a pan with the fish sauce, lime juice, star anise and pinch of sugar. Bring to the boil and add the noodles and prawns. Warm through, then pour into a bowl and serve topped with the mint, coriander and chilli."}],"recipeCategory":"Dinner, Soup","recipeCuisine":"Asian","keywords":" Josh Eagleton, 10-30 minutes, 400 kcal or less, Asian broth, Asian recipe, Bowl food, Everyday recipes, Good Food, Low-fat recipes, Mains, Meal for one, Midweek recipes, Prawn, Prawn recipes, Prawns, Quick, Rice noodle, Rice noodles, Serves one, Soup recipes, Spicy noodle soup, Vegetable stock","author":"Good Food team","aggregateRating":{"ratingValue":4.6,"ratingCount":41}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/spanish-potatoes","rating":4.65,"ratingCount":82,"recipe":{"@type":"Recipe","name":"Spanish potatoes","description":"These smoky, spiced potatoes are a great accompaniment for white fish or chicken","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-488484_11-ecf4ff0.jpg?resize=440,400","recipeYield":4,"prepTime":"PT5M","cookTime":"PT40M","totalTime":"PT45M","recipeIngredient":["2 tbsp oil","3 tbsp tomato purée","1 tsp smoked paprika","800g potato cut into small chunks","4 garlic cloves","juice ½ lemon","handful flat-leaf parsley leaves, roughly chopped"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes."},{"@type":"HowToStep","text":"Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over."}],"recipeCategory":"Dinner, Side dish","recipeCuisine":"Spanish","keywords":" Josh Eagleton, 30-60 minutes, 4 servings, 400 kcal or less, Accompaniments, Flat-leaf parsley, Garlic clove, Garlic cloves, Good Food, Lemon, Lemon and garlic potatoes, Lemons, Mains, Oil, Paprika, Patatas bravas, Potato, Potatoes, Side dishes, Smoked paprika, Spicy potatoes, Tomato purée, Vegan, Vegetarian","author":"Good Food team","aggregateRating":{"ratingValue":4.65,"ratingCount":82}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/frosted-candy-cake","rating":4.85,"ratingCount":267,"recipe":{"@type":"Recipe","name":"Frosted candy cake","description":"Give your cake a personal touch this Christmas with this cute and simple design","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-485525_11-78c55fc.jpg?resize=440,400","recipeYield":"Decorates an 18-23cm round or square cake","prepTime":"PT20M","cookTime":"PT5M","totalTime":"PT25M","recipeIngredient":["15-20 small candy canes (we used striped canes from Waitrose)","500g white caster sugar","1 tbsp liquid glucose","125ml water","2 egg whites","50g sifted icing sugar","18-23cm square or round cake","ribbon"],"recipeInstructions":[{"@type":"HowToStep","text":"Tie the small candy canes into groups with ribbon. Put the white caster sugar, liquid glucose and water in a pan. Heat until sugar is just melted and syrup turns clear. Take off heat and whisk the egg whites until stiff, then carry on whisking while steadily pouring in hot syrup in a stream. Keep beating until thick enough to spread, then beat in the sifted icing sugar."},{"@type":"HowToStep","text":"Quickly spread the icing over an 18-23cm square or round cake (marzipan covered, if you wish), swirling roughly. Stick on the candy canes and leave for 1 hr to set."}],"recipeCategory":"Afternoon tea, Treat","recipeCuisine":"British","keywords":" Josh Eagleton, 10-30 minutes, 200 kcal or less, CAKE, Cakes, Candy cane, Candy canes, Christmas cake, Decorate, Frosting, Good Food, How to decorate a christmas cake, How to ice a cake, Icing, Icing sugar, Indulgent, Liquid glucose, Quick, Xmas cake decorations","author":"Good Food team","aggregateRating":{"ratingValue":4.85,"ratingCount":267}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/roast-pork-couscous-ginger-yogurt","rating":4.8,"ratingCount":70,"recipe":{"@type":"Recipe","name":"Roast pork with couscous & ginger yogurt","description":"Give your system a boost of iron with this low-fat yet satisfying roast pork recipe","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-488613_11-0ccac6c.jpg?resize=440,400","recipeYield":6,"prepTime":"PT10M","cookTime":"PT40M","totalTime":"PT50M","recipeIngredient":["2 pork fillets each about 500g/1lb 2oz, trimmed of any fat","2 tsp olive oil","3 tsp ground cumin","1 tsp ground cinnamon","4 tsp grated ginger","250g couscous","100g sultanas","zest and juice 1 lemon","small bunch mint chopped","200g fat-free natural yogurt"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 190C/170C fan/gas 5. Brown the pork in a non-stick frying pan over a high heat for 4-5 mins, turning twice. Mix the oil, 2 tsp cumin, cinnamon, 2 tsp ginger and some seasoning, then rub all over the pork. Transfer to a roasting tin and roast for 30-35 mins or until the juices run clear when the thickest part is pierced with a skewer."},{"@type":"HowToStep","text":"Mix the couscous with the remaining cumin, the sultanas, lemon zest and juice, then season and pour over 400ml boiling water. Stir well and cover for 5 mins, then stir in the mint."},{"@type":"HowToStep","text":"Stir the remaining ginger and a little seasoning into the yogurt. Thickly slice the pork and serve with the couscous and ginger yogurt."}],"recipeCategory":"Dinner, Main course","recipeCuisine":"Moroccan","keywords":" Josh Eagleton, 30-60 minutes, 400 kcal or less, 6 servings, Cous cous, Couscous, Couscous recipes, Easy, Ginger, Good Food, Ground cinnamon, Healthy recipes, Iron, Low fat, Mains, Pork, Pork fillet, Pork fillets, Quick, Super healthy","author":"Good Food team","aggregateRating":{"ratingValue":4.8,"ratingCount":70}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/fruity-white-wine-punch","rating":4.85,"ratingCount":41,"recipe":{"@type":"Recipe","name":"Fruity white wine punch","description":"The best way we know to brighten up a bottle of wine in the summer, and the perfect picnic drink","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-414483_12-0e2ea90.jpg?resize=440,400","totalTime":"PT15M","recipeIngredient":["400ml lemonade","handful blueberries","ice cubes","bottle white wine such as Chardonnay","sprigs of mint"],"recipeInstructions":[{"@type":"HowToStep","text":"Pour the lemonade into a thermos along with a handful blueberries and plenty of ice cubes."},{"@type":"HowToStep","text":"At the picnic, stir together in a jug with a bottle of fruity white wine, such as chardonnay, and serve with sprigs of mint."}],"recipeCategory":"Buffet, Cocktails, Dinner, Drink","recipeCuisine":"British","keywords":"Alcohol, Blueberries, Blueberry, Cocktail, Drink, Drinks, Good Food, Ice, Make ahead, Mint, Picnic, Punch, Summer drink, White wine, Wine","author":"Good Food team","aggregateRating":{"ratingValue":4.85,"ratingCount":41}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/goan-mussels","rating":4.55,"ratingCount":47,"recipe":{"@type":"Recipe","name":"Goan mussels","description":"You can add any other seafood to this quick aromatic green curry - prawns can go in with the coconut milk and clams with the mussels","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1176460_11-a3e79c5.jpg?resize=440,400","recipeYield":4,"prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","recipeIngredient":["1kg fresh mussel","olive oil for frying","1 onion chopped","thumb-sized piece ginger grated","4 garlic cloves crushed","2 green chillies chopped","1 tsp black mustard seed","½ tsp ground turmeric","2 tsp ground cumin","2 tsp ground coriander","400ml coconut milk","coriander sprigs, to serve","lime wedges, to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped."},{"@type":"HowToStep","text":"Heat the oil in a flameproof casserole. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for 2-3 mins until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few mins to get everything mixed together."},{"@type":"HowToStep","text":"Tip the mussels into the dish, cover, turn up the heat to maximum and boil for 3-4 mins until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over."}],"recipeCategory":"Dinner","recipeCuisine":"Indian","keywords":" Josh Eagleton, 10-30 minutes, 30-60 minutes, 4 servings, 400 kcal or less, Barney Desmazery, Fish curry, Goa, Goan fish curry, In season, Indian, Mains, Moules, Quick, Shellfish, Soup, Southern india, Spicy soup","author":"Barney Desmazery","aggregateRating":{"ratingValue":4.55,"ratingCount":47}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/chocolate-fudge-cake-angel-frosting","rating":4.55,"ratingCount":114,"recipe":{"@type":"Recipe","name":"Chocolate fudge cake with angel frosting","description":"The ultimate in indulgence, this chocolate fudge cake looks like a star with American-style frosting and bakes in just one tin","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-484528_10-5a7cec0.jpg?resize=440,400","recipeYield":10,"prepTime":"PT1H","cookTime":"PT1H45M","totalTime":"PT2H45M","recipeIngredient":["250g dark chocolate broken into chunks - standard supermarket chocolate is fine","300g self-raising flour","300g light, soft brown sugar plus 2 tbsp","50g cocoa","200ml sunflower oil plus a little extra for greasing","284ml soured cream","3 eggs","1 tsp vanilla essence","500g white caster sugar","1 tsp vanilla extract","1 tbsp liquid glucose","2 egg whites","25g icing sugar sifted"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 160C/fan 140C/gas 4 and grease and line a deep, 20cm round cake tin. Whizz the chocolate in a food processor until crumbs. Tip the flour, sugar, cocoa, oil, 150ml soured cream, eggs, vanilla and 150ml water into the largest mixing bowl you have. Whisk with an electric whisk until smooth, then quickly stir in 150g of your whizzed-up chocolate bits. Scrape into a tin, and bake on the middle shelf for 1 hr 20-1 hr 30 mins, or until a skewer inserted in the centre comes out clean. Cool in the tin."},{"@type":"HowToStep","text":"While the cake is baking, make the icing. Combine remaining chocolate bits and soured cream with 2 tbsp soft brown sugar in a small saucepan and heat, stirring, until the chocolate is melted and you have a smooth icing. Leave to cool."},{"@type":"HowToStep","text":"When the cake is cool, slice it into 3 even layers. Spread 2 layers with chocolate icing."},{"@type":"HowToStep","text":"To make the angel frosting, put the sugar, vanilla and liquid glucose in a pan with 125ml water. Bring to the boil and cook just until the sugar has melted and the syrup turns clear. Take off the heat. Meanwhile, beat the egg whites until stiff, then continue beating, gradually pouring in the hot sugar syrup in a steady stream, until the mixture is fluffy and thick enough to spread – this might take a few mins as the mixture cools. Beat in the icing sugar. Work quickly and spread a tiny bit over each chocolate-covered layer. Assemble cake and swirl remaining frosting over entire cake."}],"recipeCategory":"Afternoon tea, Treat","recipeCuisine":"British","keywords":" Josh Eagleton, Angel frosting, CAKE, Chocolate, Chocolate recipes, Dark chocolate, For a crowd, Freezable, Icing sugar, Indulgent, Liquid glucose, Meringue cake, Over 800 kcal, Over an hour, Sarah Cook, Vanilla","author":"Sarah Cook","aggregateRating":{"ratingValue":4.55,"ratingCount":114}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/christmas-pud-ice-cream","rating":4.9,"ratingCount":185,"recipe":{"@type":"Recipe","name":"Christmas pud ice cream","description":"Stir the remnants of your Christmas pudding into a tub of vanilla ice cream for a super simple dessert","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-495459_12-2913a5c.jpg?resize=440,400","recipeYield":4,"prepTime":"PT10M","totalTime":"PT2H10M","recipeIngredient":["1 litre tub vanilla ice cream, slightly softened","200g leftover Christmas pudding crumbled","toffee sauce or amaretto, to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Whizz the ice cream in a food processor until smooth, fold in the Christmas pudding and scrape into a freezer-proof container. Freeze for at least 2 hrs then scoop into bowls and top with the toffee sauce or amaretto."}],"recipeCategory":"Dessert","recipeCuisine":"British","keywords":" Josh Eagleton, 4 servings, 600 kcal or less, Cheats ice cream, Christmas leftovers, Christmas pudding, Christmas pudding ice cream, Christmas puddings, Good Food, Homemade ice cream, Ice cream recipes, Icecream, Leftover xmas pud, Over an hour, Quick ice cream","author":"Good Food team","aggregateRating":{"ratingValue":4.9,"ratingCount":185}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/coconut-crusted-lime-chicken","rating":4.65,"ratingCount":137,"recipe":{"@type":"Recipe","name":"Coconut-crusted lime chicken","description":"Treat your friends or family to these chicken bites, delicious with mango chutney and rice - and good cold the next day too","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-423522_11-a4e86db.jpg?resize=440,400","recipeYield":4,"prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","recipeIngredient":["8 skinless, boneless chicken thighs","zest and juice 2 limes plus extra wedges to serve","2 tsp medium curry powder or garam masala","1 tsp chilli powder (optional)","50g desiccated coconut","1 tbsp vegetable oil","mango chutney and rice, to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like."}],"recipeCategory":"Dinner, Main course","recipeCuisine":"Asian","keywords":" Josh Eagleton, 30-60 minutes, 4 servings, 400 kcal or less, Chicken drumsticks, Chicken recipes, Chicken thigh, Chicken thigh recipes, Chicken thighs, Easy recipes, Everyday recipes, Family recipes, Good Food, Lime, Limes, Lunchbox recipes, Mains, Packed lunch ideas","author":"Good Food team","aggregateRating":{"ratingValue":4.65,"ratingCount":137}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/ham-peach-nibbles","rating":4.85,"ratingCount":47,"recipe":{"@type":"Recipe","name":"Ham & peach nibbles","description":"These super simple juicy bites are bursting with bold flavours - a perfect pre-dinner canapé or easy tapas dish","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/ham-and-peach-nibbles-bbf2810.jpg?resize=768,698","recipeYield":"Makes 32 cocktail sticks","prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["6 juicy peaches","a small bunch of basil","a packet of serrano ham"],"recipeInstructions":[{"@type":"HowToStep","text":"Slice the peaches. Wrap a basil leaf and a slice of Serrano ham around each peach slice and put a small cocktail stick through each."}],"recipeCategory":"Buffet, Canapes, Side dish, Snack, Starter","recipeCuisine":"Spanish","keywords":"10-30 minutes, 200 kcal or less, Canape recipe, For a crowd, Lizzie Harris, Nibbles, Sharing, Summer, Tapas","author":"Lizzie Harris","aggregateRating":{"ratingValue":4.85,"ratingCount":47}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/kale-pesto","rating":4.7,"ratingCount":109,"recipe":{"@type":"Recipe","name":"Kale pesto","description":"This leafy green cabbage-like vegetable is a genuine superfood - it's great whizzed up in place of basil in an Italian sauce","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1217460_11-5d4872a.jpg?resize=440,400","recipeYield":"Makes enough for 10-12 servings","prepTime":"PT10M","totalTime":"PT10M","recipeIngredient":["85g pine nut toasted","85g parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)","3 garlic cloves","75ml extra-virgin olive oil plus extra to serve","75ml olive oil","85g kale","juice 1  lemon","spaghetti or linguine, to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like."},{"@type":"HowToStep","text":"To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month."}],"recipeCategory":"Dinner, Main course","recipeCuisine":"Italian","keywords":" Josh Eagleton, Cabbage, Curly kale, Curly leaves, Green leaf, Greens, Make ahead, Pasta sauce, Sarah Cook, Stir-through sauce, Superfood","author":"Sarah Cook","aggregateRating":{"ratingValue":4.7,"ratingCount":109}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/dried-fruit-energy-nuggets","rating":4.6,"ratingCount":181,"recipe":{"@type":"Recipe","name":"Energy balls with dates","description":"Give your energy levels a real boost with these nutritionally-balanced healthy fruit bites","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1201568_10-82b1a9a.jpg?resize=440,400","recipeYield":"Makes 6","prepTime":"PT10M","totalTime":"PT10M","recipeIngredient":["50g soft dried apricot","100g soft dried date","50g dried cherry","2 tsp coconut oil","1 tbsp toasted sesame seed"],"recipeInstructions":[{"@type":"HowToStep","text":"Whizz apricots with dates and cherries in a food processor until very finely chopped. Tip into a bowl and use your hands to work in coconut oil. Shape the mix into walnut-sized balls, then roll in sesame seeds. Store in an airtight container until you need a quick energy fix."}],"recipeCategory":"Snack, Treat","recipeCuisine":"British","keywords":" Josh Eagleton, 10-30 minutes, 200 kcal or less, Date, Dates, Desk snack, Dieting, Energy, Energy bars, Energy boost, Exercise, Fibre, Good Food, Healthy eating, Protein, Quick, Snacking, Sustainable energy, Trail mix, Under 10 minutes","author":"Good Food team","aggregateRating":{"ratingValue":4.6,"ratingCount":181}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/honeyed-harissa-cod-with-crispy-chickpeas","rating":4.7,"ratingCount":47,"recipe":{"@type":"Recipe","name":"Honeyed harissa cod with crispy chickpeas","description":"Bake cod fillets with a honey and harissa dressing for a delicious dinner for two. Serve with green beans or broccoli and an extra drizzle of the dressing","image":"https://images.immediate.co.uk/production/volatile/sites/30/2021/12/Honeyed-harissa-cod-334343a.jpg?resize=768,698","recipeYield":2,"prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","recipeIngredient":["400g can chickpeas rinsed and drained","1 tbsp  olive oil","4 tbsp  runny honey","2 tbsp  harissa","1 garlic clove crushed","½ thumb-sized piece  ginger finely grated","2  cod fillets or other sustainable firm white fish","120g  green beans or long-stem broccoli, trimmed"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the oven to 220C/200C fan/gas 7. Pat the chickpeas dry with kitchen paper, and tip into a small roasting tin with the oil. Season well and toss together. Cook for 15 minutes, tossing occasionally, until the chickpeas start to crisp up and split."},{"@type":"HowToStep","text":"Mix the runny honey, harissa, garlic and ginger in a small bowl. Season the fish with salt and pepper, and add to the chickpeas in the roasting tin. Spoon over most of the dressing and bake for another 6-8 mins until the fish is flaky when pressed, and cooked through."},{"@type":"HowToStep","text":"While the fish is baking, cook the beans in boiling salted water for 4-6 mins until just tender. Serve over the chickpeas alongside the fish, with the remaining harissa-honey dressing on the side to serve."}],"recipeCategory":"Dinner","keywords":"Chickpeas, Cod, Harissa, Honey, Rowse honey","aggregateRating":{"ratingValue":4.7,"ratingCount":47}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/aubergine-chilli-bacon-pasta","rating":4.7,"ratingCount":68,"recipe":{"@type":"Recipe","name":"Aubergine, chilli & bacon pasta","description":"Bring Mediterranean sunshine to your table throughout the year with this superhealthy pasta dish that's easy on the wallet","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-488655_11-eec841b.jpg?resize=440,400","recipeYield":4,"prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","recipeIngredient":["2 tbsp olive oil","1 large aubergine cut into small cubes","6 rashers smoked streaky bacon roughly chopped","2 garlic cloves crushed","1 red chilli finely chopped","2 x 400g/14oz cans chopped tomatoes","300g pasta (we used fusilli)","grated parmesan to serve (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the oil in a large frying pan. Add the aubergine and cook for 8 mins until soft. Add the bacon and fry until cooked through, adding the garlic and chilli for the final min. Tip in the tomatoes, increase the heat and cook for 10 mins until thickened, stirring regularly."},{"@type":"HowToStep","text":"Meanwhile, cook the pasta. Drain well, then stir through the sauce. Serve with a scattering of Parmesan, if you like."}],"recipeCategory":"Dinner, Main course, Pasta","recipeCuisine":"Italian","keywords":" Josh Eagleton, 30-60 minutes, 4 servings, 600 kcal or less, Aubergine, Aubergines, Eggplant recipes, Garlic clove, Garlic cloves, Good Food, goodhealth, Healthy pasta recipes, Mains, Parmesan, Pasta, Pasta sauces, Red chilli, Red chillies, Streaky bacon, Super healthy","author":"Good Food team","aggregateRating":{"ratingValue":4.7,"ratingCount":68}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/malted-chocolate-drizzle-honeycomb-cake","rating":4.55,"ratingCount":114,"recipe":{"@type":"Recipe","name":"Chocolate drip cake","description":"This malted drip cake is smothered in cream cheese icing and drizzled with a dark chocolate ganache – a stunning multi-layered centrepiece for a big occasion","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/malted-chocolate-drizzle-honeycomb-cake_3-5760e58-scaled.jpg?resize=768,698","recipeYield":25,"prepTime":"PT2H","cookTime":"PT1H","totalTime":"PT3H","recipeIngredient":["200g unsalted butter softened, plus extra for greasing","250g golden caster sugar","3 large eggs","225g plain flour","25g powdered malt drink","2 tsp baking powder","100g natural yogurt","2 tsp vanilla extract","175g unsalted butter softened, plus extra for greasing","250g golden caster sugar","3 large eggs","225g plain flour","25g cocoa powder","2 tsp baking powder","50g natural yogurt","100g dark chocolate melted and cooled a little","butter or flavourless oil, for greasing","200g golden caster sugar","5 tbsp golden syrup","2 tsp bicarbonate of soda","37g pack Maltesers","250g pack slightly salted butter softened","750g icing sugar","3 tbsp powdered malt drink","1 tsp vanilla extract","280g tub full-fat cream cheese","100g dark chocolate finely chopped","75ml double cream"],"recipeInstructions":[{"@type":"HowToStep","text":"First make the malt sponges. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm cake tins with baking parchment. Put the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Tip the flour, malt and baking powder into the bowl with ¼ tsp salt and fold together, then add the yogurt and vanilla, and give everything a final stir. Divide the cake mixture between the 2 tins, level the tops and bake on the middle shelf for 25-30 mins or until a skewer pushed into the centre of the cakes comes out clean. Cool for 10 mins, then remove from the tins, peel off the baking parchment and transfer to a wire rack to cool completely. Wash the tins."},{"@type":"HowToStep","text":"Now make the chocolate sponges. Grease and line the base of the tins as before and boil the kettle. In the same bowl (don’t worry about washing it), cream the butter and sugar as before, adding the eggs, one at a time, and mixing until combined. Sift in the flour, cocoa and baking powder with ¼ tsp salt. Fold the mixture together, then add the yogurt, melted chocolate and 100ml boiling water. Stir until combined, then divide between the tins. Bake for 25-30 mins, testing with a skewer as before. Cool in the tins for 10 mins, then turn out, remove the baking parchment and cool completely. The sponges can be made up to 2 days before being iced, cooled and wrapped tightly in cling film."},{"@type":"HowToStep","text":"Make the honeycomb. Grease a baking tray with a little butter or oil. Put the sugar and golden syrup in a large pan. Warm over a medium heat and leave to bubble to a liquid caramel, but don’t stir. When you’re happy with the colour (the darker it gets, the more intense the flavour will be), add the bicarbonate of soda and quickly stir into the syrup. Before the bubbles die down, pour the foaming mixture onto the baking tray, then set aside for 30 mins to cool and firm up."},{"@type":"HowToStep","text":"Make the icing. In your largest mixing bowl, beat the butter with half the icing sugar, the malt and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until well combined – don’t overmix or the icing may become runny."},{"@type":"HowToStep","text":"You’re now ready to assemble. Put one of the sponges on a cake stand or cake board, sticking it down with a small blob of icing. Use ¼ of the icing to stack the cakes, alternating between the malt and chocolate sponges. Place the final sponge on top, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don’t worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Make space in your fridge and chill the cake for 30 mins to firm up the icing."},{"@type":"HowToStep","text":"Once the icing is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins."},{"@type":"HowToStep","text":"Make the drizzle. Meanwhile, put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little – you want the ganache to be pourable but not too runny, to make drizzly droplets down the side of the cake."},{"@type":"HowToStep","text":"When the ganache is the correct consistency, remove the cake from the fridge and spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon – start at the back of the cake to get the hang of it. Fill in the middle of the top of the cake with chocolate too."},{"@type":"HowToStep","text":"Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved Maltesers, adding a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to 3 days. Store leftovers in the fridge and allow to come back to room temperature before serving."}],"recipeCategory":"Afternoon tea, Dessert, Treat","recipeCuisine":"British","keywords":"800 kcal or less, alternative wedding cake recipe, BAKE, Bakesandcakes, Birthday cake, Cassie Best, cream cheese frosting recipe, drip cake, For a crowd, Indulgent, Make ahead, Over an hour, Showstopper, Sponge, Summer","author":"Cassie Best","aggregateRating":{"ratingValue":4.55,"ratingCount":114}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/orecchiette-with-butter-beans-parsley-chilli-lemon","rating":4.6,"ratingCount":65,"recipe":{"@type":"Recipe","name":"Orecchiette with butter beans, parsley, chilli & lemon","description":"Make this simple pasta dish using whatever you’ve got to hand, including different pasta shapes, beans or chopped tomatoes. You can leave out the chilli if you prefer","image":"https://images.immediate.co.uk/production/volatile/sites/30/2022/02/Orecchiette-with-butter-beans-0872a01.jpg?resize=768,713","recipeYield":4,"prepTime":"PT5M","cookTime":"PT10M","totalTime":"PT15M","recipeIngredient":["400g orecchiette","1 tbsp olive oil","2 red chillies deseeded and finely chopped","2 garlic cloves crushed","400g can butter beans drained and rinsed","400g can  cherry tomatoes","1 lemon zested and juiced","½ large bunch of parsley finely chopped","25g grated parmesan or vegetarian alternative (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Cook the orecchiette following pack instructions until al dente, about 10 mins. Drain, reserving the cooking water."},{"@type":"HowToStep","text":"Meanwhile, heat the olive oil in a large frying pan over a medium heat and fry the chillies and garlic for 2 mins until just softened. Mix in the butter beans, tomatoes, lemon zest and juice. Cook for 5 mins more, then scatter in the parsley and cook for another 2 mins. The tomatoes should have reduced slightly and the beans should be warmed through."},{"@type":"HowToStep","text":"Tip the orecchiette into the frying pan with the butter bean mixture. Pour in a little of the reserved pasta cooking water if you prefer a looser sauce. Spoon into bowls and sprinkle with the cheese before serving, if you like."}],"recipeCategory":"Dinner","keywords":"Budget, Butter beans, Chilli, goodhealth, Lemon, Orecchiette, Parsley, Pasta","author":"Samuel Goldsmith","aggregateRating":{"ratingValue":4.6,"ratingCount":65}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/rhubarb-crumble-cake","rating":4.55,"ratingCount":212,"recipe":{"@type":"Recipe","name":"Rhubarb crumble cake","description":"Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping - a spin on classic comfort baking","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1243456_8-573d6d6.jpg?resize=440,400","recipeYield":"Cuts into 8 slices","prepTime":"PT25M","cookTime":"PT1H15M","totalTime":"PT1H40M","recipeIngredient":["250g pack of  butter softened","250g golden caster sugar plus 1 tbsp","2 tsp vanilla extract","5 large eggs","300g plain flour plus 7 tbsp","2 tsp baking powder","1 tsp ground cinnamon","300g rhubarb washed, trimmed and finely sliced"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 160C/140C fan/gas 3 and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk."},{"@type":"HowToStep","text":"Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly."},{"@type":"HowToStep","text":"Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean – you’ll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack."}],"recipeCategory":"Afternoon tea, Dessert","recipeCuisine":"British","keywords":"Baking, Crumble topping, Family, Fruit cake, Rubarb, Sarah Cook, Seasonal, Sponge cake, Spring","author":"Sarah Cook","aggregateRating":{"ratingValue":4.55,"ratingCount":212}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/lamb-christmas-spices","rating":4.75,"ratingCount":79,"recipe":{"@type":"Recipe","name":"Lamb with Christmas spices","description":"Keep this in the freezer ready for dinner parties and serve it with rice and salad or crunchy potatoes and vegetables","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-444452_12-0932a96.jpg?resize=440,400","recipeYield":6,"prepTime":"PT20M","cookTime":"PT1H","totalTime":"PT1H20M","recipeIngredient":["2 large onions finely chopped","4 garlic cloves sliced","5cm fresh root ginger shredded","2 tbsp olive oil","1 ½kg lean lamb neck fillets, cut into chunks","2 cinnamon sticks","8 cloves","6 cardamom pods","good pinch saffron","2 bay leaves","2 tsp ground coriander","3 tbsp ground almonds","850ml beef stock","250g pack ready-to-eat dried apricots"],"recipeInstructions":[{"@type":"HowToStep","text":"Fry the onions, garlic and ginger in the oil for about 15 mins. Add the lamb and stir-fry until browned. Add the spices, cook over the heat to release their flavours, then add the almonds. Pour in the stock and season to taste."},{"@type":"HowToStep","text":"Cover the pan and simmer for 45 mins, stirring occasionally. Add the apricots, then simmer 15 mins more until the lamb is tender. Thin with a little water if the sauce starts to get too thick."},{"@type":"HowToStep","text":"To freeze, cool, then pack into a freezer container or bags. Will keep for up to 3 months. Thaw for 6 hrs in the fridge, then reheat in a pan until bubbling hot."}],"recipeCategory":"Dinner, Main course","recipeCuisine":"Moroccan","keywords":" Josh Eagleton, 6 servings, 800 kcal or less, Apricot, Apricots, Cardamom pod, Cardamom pods, Christmas recipes, christmas-kitchen, Cinnamon stick, Cinnamon sticks, Easy recipes, Family recipes, Freezable recipe, Freezer, Frozen, Ginger, Lamb, Lamb casserole, Lamb tagine, Mains, One-pot, Over an hour, Sara Buenfeld, Spiced lamb stew, Stew recipes","author":"Sara Buenfeld","aggregateRating":{"ratingValue":4.75,"ratingCount":79}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/skinny-pepper-tomato-ham-omelette","rating":4.55,"ratingCount":69,"recipe":{"@type":"Recipe","name":"Healthy pepper, tomato & ham omelette","description":"If you're in need of a healthy protein boost, try making this healthy omelette for breakfast – using fewer yolks lowers the cholesterol","image":"https://images.immediate.co.uk/production/volatile/sites/30/2022/03/Healthy-pepper-ham-omelette-f80d4d4.jpg?resize=768,698","recipeYield":2,"prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT25M","recipeIngredient":["2 whole eggs and 3 egg whites","1 tsp olive oil","1 red pepper deseeded and finely chopped","2 spring onions white and green parts kept separate, and finely chopped","few slices wafer-thin extra-lean ham shredded","25g reduced-fat mature cheddar","wholemeal toast to serve (optional)","1-2 chopped fresh tomatoes to serve (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set."},{"@type":"HowToStep","text":"Sprinkle on the ham and cheese, and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done. Serve straight from the pan with the green part of the spring onions sprinkled on top, the chopped tomato and some wholemeal toast, if you like."}],"recipeCategory":"Breakfast, Brunch","recipeCuisine":"British","keywords":"5-a-day, goodhealth, high protein, Low calorie, Low carb, Low cholesterol, Low-salt, Protein, Protein-rich, Quick, Vitamin c","author":"Good Food team","aggregateRating":{"ratingValue":4.55,"ratingCount":69}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/paneer-korma","rating":4.7,"ratingCount":432,"recipe":{"@type":"Recipe","name":"Paneer korma","description":"Cook this recipe inspired by saag paneer in just 30 minutes. It's a flavourful veggie curry that's heady with fresh ginger and cardamom. Serve with rice or naan breads","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/paneer-korma-07a67d4.jpg?resize=440,400","recipeYield":4,"prepTime":"PT5M","cookTime":"PT25M","totalTime":"PT30M","recipeIngredient":["3 tbsp vegetable oil","225g block of paneer cut into 2cm cubes","1 large onion roughly chopped","thumb-sized piece of ginger peeled","2 large garlic cloves","5 tbsp korma paste","3 cardamom pods crushed","70g ground almonds","500ml vegetable stock","150g spinach","100g Greek yogurt","rice or naan breads, to serve (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat 1 tbsp of the oil in a deep frying pan over a medium-high heat. Add the paneer cubes and fry for 5 mins, turning regularly, so each side is golden brown. Remove with tongs and put on a plate lined with kitchen paper."},{"@type":"HowToStep","text":"Put the onion, ginger and garlic in a food processor with a splash of water and blitz until completely smooth. Heat the remaining oil in the frying pan over a medium-low heat. Add the onion mixture and a pinch of salt, and fry for 10 mins or until lightly golden. Add the korma paste and cardamom, and fry for 1 min. Stir in the ground almonds and fry for 1 min to make a thick paste."},{"@type":"HowToStep","text":"Add the stock, bring to a simmer and cook for 5-10 mins, uncovered, or until reduced a little. Add the spinach to the sauce and cook for 5 mins. Stir through the yogurt and paneer, and season generously. Serve with rice or warm naan breads."}],"recipeCategory":"Dinner, Main course, Supper","keywords":"Curry, Esther Clark, Indian, Korma, Paneer, Spinach, Veggie","author":"Esther Clark","aggregateRating":{"ratingValue":4.7,"ratingCount":432}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/sticky-sesame-glazed-carrots","rating":4.75,"ratingCount":412,"recipe":{"@type":"Recipe","name":"Sticky sesame-glazed carrots","description":"Kids will love these sweet carrots, and they can be prepared in one pot for extra ease too","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-488527_11-16f239a.jpg?resize=440,400","recipeYield":4,"prepTime":"PT5M","cookTime":"PT40M","totalTime":"PT45M","recipeIngredient":["800g carrots cut into long wedges","1 tbsp olive oil","1 tbsp clear honey","½ tbsp sesame seeds"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 200C/180C fan/gas 6. Toss the carrots in a baking tray with the oil. Roast for 40 mins, stirring in the honey halfway through cooking, and sprinkling over the seeds for the final 10 mins."}],"recipeCategory":"Dinner, Side dish","recipeCuisine":"British","keywords":" Josh Eagleton, 200 kcal or less, 30-60 minutes, 4 servings, Carrot, Carrot recipes, Carrots, Good Food, Kids recipes, Mains, Roast carrots, Roast dinner recipes, Roasted carrots, Roasted root vegetables, Root vegetable recipes, Sesame seed, Sesame seeds, Side dish recipes","author":"Good Food team","aggregateRating":{"ratingValue":4.75,"ratingCount":412}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/watercress-celeriac-soup-goats-cheese-croutons","rating":4.8,"ratingCount":162,"recipe":{"@type":"Recipe","name":"Watercress & celeriac soup with goat's cheese croutons","description":"Feed your friends this simple freeze-ahead starter, topped with goat's cheese croutons for added crunch","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-444744_12-748e113.jpg?resize=440,400","recipeYield":6,"prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","recipeIngredient":["4 leeks washed and sliced","50g butter","1 tbsp olive oil","1 celeriac peeled and diced","1 ½l vegetable stock","2 x bags watercress","6 slices toasted baguette","100g soft vegetarian goat's cheese","a few sprigs watercress to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Gently cook the leeks in the butter and olive oil until soft but not coloured. Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. Add the bags of watercress and blend until smooth, then season. Cool. Will freeze for up to 3 months."},{"@type":"HowToStep","text":"To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat. Top each toasted baguette slice with some goat’s cheese, then add a slice to each bowl with a sprig of watercress."}],"recipeCategory":"Soup, Starter, Supper","recipeCuisine":"British","keywords":" Josh Eagleton, 30-60 minutes, 400 kcal or less, 6 servings, Appetizer, Baguette, Baguettes, Barney Desmazery, Celeriac, Christmas day starter, Freezable, Goat's Cheese, Make ahead, Soup recipes, Vegetable stock, Watercress","author":"Barney Desmazery","aggregateRating":{"ratingValue":4.8,"ratingCount":162}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/baked-mincemeat-doughnuts","rating":4.9,"ratingCount":185,"recipe":{"@type":"Recipe","name":"Mincemeat baked doughnuts","description":"Get into the Christmas spirit and enjoy the pure pleasure of baking these mince pie doughnuts filled with mincemeat.","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-444586_11-2791024.jpg?resize=440,400","recipeYield":"Makes 12","prepTime":"PT2H15M","cookTime":"PT12M","totalTime":"PT2H30M","recipeIngredient":["200g strong white bread flour","1 rounded tbsp caster sugar","25g butter cut into small pieces","1 x 7g sachet easy-blend dried yeast","5 tbsp milk","1 egg beaten","4 tbsp mincemeat","3 tbsp icing sugar","85g caster sugar","1 tsp cinnamon"],"recipeInstructions":[{"@type":"HowToStep","text":"Tip the flour, sugar and a good pinch of salt into a large bowl. Add the butter and rub into the flour with your fingertips. Stir in the yeast."},{"@type":"HowToStep","text":"Warm the milk to hand hot. Make a well in the centre of the flour and add the milk and egg. Mix everything together to make a soft dough. Tip onto a lightly floured surface and knead for 5 mins until the dough is smooth, elastic and no longer sticky. Put the dough back in the bowl, cover with a tea towel and leave to rise for about 1 hr or until doubled in size."},{"@type":"HowToStep","text":"Knead the dough again briefly, then divide into 12 equal pieces. Roll out each piece to a 9cm round and put 1 tsp mincemeat in the centre. Gather up the edges of the dough to enclose the filling, pinching it well to seal. Shape into a ball between your hands and put on a baking sheet lined with baking paper, sealed side down, allowing space for the dough to rise. Cover with a tea towel and leave for about 30 mins. Heat the oven to 190C/170C fan/gas 5."},{"@type":"HowToStep","text":"Bake the doughnuts for 10-12 mins until risen and golden. Mix the icing sugar with 2 tbsp cold water in a shallow bowl. Mix the caster sugar and cinnamon in another bowl. Roll each doughnut first in the sugar syrup, then into the caster sugar to coat all over. Leave to cool."}],"recipeCategory":"Afternoon tea, Snack, Treat","recipeCuisine":"British","keywords":" Josh Eagleton, Christmas baking, Christmas treats, Cinnamon, Donuts, Dough nuts, Doughnuts, Festive baking, Mary Cadogan, Mince pies, Mincemeat, Over an hour","author":"Mary Cadogan","aggregateRating":{"ratingValue":4.9,"ratingCount":185}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/squeamish-squares","rating":4.75,"ratingCount":237,"recipe":{"@type":"Recipe","name":"Squeamish squares","description":"These will be a big hit at Halloween – sticky, crunchy and chewy in one bite","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-447452_12-abfe712.jpg?resize=440,400","recipeYield":"Makes 16 squares or 32 bite-size chunks","prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT1H20M","recipeIngredient":["150g dark chocolate broken into pieces (70% cocoa solids is good)","100g unsalted butter","4 tbsp golden syrup","100g Rice Krispies cereal","50g dried blueberry","50g dried cranberry","100g mini marshmallow","50g white chocolate broken into pieces","jelly snakes and bugs, to decorate"],"recipeInstructions":[{"@type":"HowToStep","text":"Line a 20cm square tin with baking parchment or cling film. Place the dark chocolate, butter and golden syrup in a pan over a low heat and stir until melted."},{"@type":"HowToStep","text":"Put the Rice Krispies in a large bowl and mix in the blueberries, cranberries and marshmallows. Stir in the melted chocolate mixture until everything is well-coated. Spoon the mixture into the tin and spread out evenly. Chill in the fridge for an hour until set (or make the day before and chill overnight)."},{"@type":"HowToStep","text":"Remove from tin and peel away paper or cling film. Using a sharp knife, cut into 16 squares or 32 bite-size pieces. Melt the white chocolate in a small bowl over a pan of barely-simmering water, or in the microwave on High for 1 min, stirring half way. Using a teaspoon, drizzle the white chocolate over the squares. Scatter with the jelly sweets, then allow to set before piling onto a serving plate. Keep in an airtight container for up to 2 days."}],"recipeCategory":"Afternoon tea, Treat","recipeCuisine":"British","keywords":" Josh Eagleton, 200 kcal or less, Dark chocolate, Halloween party ideas, Halloween recipes, Haloween recipes, Kids cooking, Lesley Waters, Make ahead, Marshmallow, Marshmallows, Over an hour, Rice crispie cakes, Rice krispie cakes, Tiffin","author":"Lesley Waters","aggregateRating":{"ratingValue":4.75,"ratingCount":237}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/fresh-pesto","rating":4.75,"ratingCount":228,"recipe":{"@type":"Recipe","name":"Fresh pesto","description":"It takes mere minutes to whip up this homemade Italian sauce - blitz basil, nuts, cheese and garlic then stir into pasta","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1176615_11-6fd045a.jpg?resize=440,400","recipeYield":"Makes 10 servings to stir through pasta","prepTime":"PT5M","cookTime":"PT2M","totalTime":"PT7M","recipeIngredient":["50g blanched almond","1 large bunch basil leaves","50g grated parmesan or vegetarian alternative","2 garlic cloves","150ml extra-virgin olive oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Toast the almonds in a dry frying pan. Tip into a food processor with the basil, Parmesan, garlic and some seasoning. Whizz together while slowly pouring in the olive oil."},{"@type":"HowToStep","text":"Keep in a sterilised jar with a little extra oil to cover the top, in the fridge for up to 2 weeks."}],"recipeCategory":"Condiment, Dinner","recipeCuisine":"Italian","keywords":" Josh Eagleton, 200 kcal or less, Basil sauce, Good Food, Green sauce, Herb sauce, Homemade, Italy, Mains, Mediterranean, Quick, Sauce, Shop-bought, Under 10 minutes","author":"Good Food team","aggregateRating":{"ratingValue":4.75,"ratingCount":228}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/baked-eggs-spinach-tomato","rating":4.8,"ratingCount":162,"recipe":{"@type":"Recipe","name":"Baked eggs with spinach & tomato","description":"A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1201548_11-bd3be5f.jpg?resize=440,400","recipeYield":"Serves 4","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","recipeIngredient":["100g bag spinach","400g can chopped tomatoes","1 tsp chilli flakes","4 eggs"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes."},{"@type":"HowToStep","text":"Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like."}],"recipeCategory":"Brunch, Main course","recipeCuisine":"British","keywords":" Josh Eagleton, 10-30 minutes, 200 kcal or less, Baked eggs, Brunch, Cheap, Easy, Egg, Eggs, Everyday, Family, Few ingredients, Four ingredients, Good Food, goodhealth, Healthy, Mains, Quick, Spinach, Superhealthy, Supper, Tomato, Tomatoes","author":"Good Food team","aggregateRating":{"ratingValue":4.8,"ratingCount":162}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/breakfast-smoothie","rating":4.85,"ratingCount":442,"recipe":{"@type":"Recipe","name":"Breakfast smoothie","description":"Make the most of the berry season with a glass of fruity goodness","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1201467_11-c0694ef.jpg?resize=440,400","recipeYield":1,"prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["1 small ripe banana","about 140g blackberries, blueberries, raspberries or strawberries (or use a mix), plus extra to serve","apple juice or mineral water, optional","runny honey to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Slice the banana into your blender or food processor and add the berries of your choice. Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like. Toss a few extra fruits on top, drizzle with honey and serve."}],"recipeCategory":"Breakfast, Drink","recipeCuisine":"British","keywords":"Apple juice, Banana, Bananas, Beginners, Berries, Blueberry, Breakfast, Good Food, Honey, Juice, Raspberry, Smoothie, Strawberries, Strawberry","author":"Good Food team","aggregateRating":{"ratingValue":4.85,"ratingCount":442}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/chocolate-almond-croissants","rating":4.55,"ratingCount":69,"recipe":{"@type":"Recipe","name":"Chocolate & almond croissants","description":"Give your croissants an indulgent twist with this super simple brunch idea","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-459551_11-b93fcd9.jpg?resize=440,400","recipeYield":6,"prepTime":"PT5M","cookTime":"PT5M","totalTime":"PT10M","recipeIngredient":["6 croissants","100g marzipan broken into small pieces","50g toasted sliced almonds","50g milk chocolate chopped"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 180C/160C fan/gas 4. Slice into each croissant lengthways, but don’t go all the way through – they should open like books. Sprinkle or spread the bottom half of each with marzipan, followed by 1 tsp almonds and 1 tbsp chocolate."},{"@type":"HowToStep","text":"Close up, put on a baking sheet and sprinkle the remaining chocolate and almonds on top. Bake for 5 mins or until the chocolate has melted. Serve warm."}],"recipeCategory":"Breakfast, Brunch","recipeCuisine":"French","keywords":" Josh Eagleton, 10-30 minutes, 400 kcal or less, 6 servings, Almond, Almonds, Breakfast, Brunch recipes, Christmas brunch, Croissant, Croissants, Easy, Good Food, Indulgent, Marzipan, Milk chocolate, Quick, Under 10 minutes","author":"Good Food team","aggregateRating":{"ratingValue":4.55,"ratingCount":69}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/green-tea-frozen-yogurt-sesame-brittle-shards","rating":4.55,"ratingCount":498,"recipe":{"@type":"Recipe","name":"Green tea frozen yogurt with sesame brittle shards","description":"Frozen yogurt is really easy to make and lower in fat than ice cream. You can find 'matcha' green tea powder in healthfood stores","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1222525_11-f373ae1.jpg?resize=440,400","recipeYield":8,"prepTime":"PT10M","cookTime":"PT5M","totalTime":"PT15M","recipeIngredient":["2 x 500g pots 2% Greek yoghurt","200g caster sugar","2 tbsp green tea matcha powder","200g caster sugar","4 tbsp toasted sesame seed"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large mixing bowl, whisk the yogurt, sugar and matcha powder well until the sugar is dissolved. Cover and chill for 1 hr or until the mixture is very cold. Pour into an ice-cream machine following the manufacturer's instructions. Scrape into a freezable container and freeze for 4-5 hrs until firm."},{"@type":"HowToStep","text":"To make the sesame brittle, line a baking sheet with baking parchment. Heat the sugar in a medium saucepan. Leave to melt, without stirring, for about 5 mins until bubbling and golden. Stir the sesame seeds into the light caramel, boil for a few secs, then pour the mix onto the baking sheet, spreading as thin as possible. Once hardened, bash the brittle on the counter to crack into pieces. Can be made 1 week in advance and stored in an airtight tin."},{"@type":"HowToStep","text":"Remove the frozen yogurt from the freezer 1 hr or so before serving, to soften slightly. Spoon into small bowls with the sesame brittle scattered over."}],"recipeCategory":"Dessert, Dinner","recipeCuisine":"Chinese","keywords":" Josh Eagleton, 10-30 minutes, 400 kcal or less, Chinese banquet, Chinese buffet, Crunchy toffee, Green tea ice cream, Jennifer Joyce, Mains, Make ahead, Modern chinese menu, Quick, Sesame snaps, Summer","author":"Jennifer Joyce","aggregateRating":{"ratingValue":4.55,"ratingCount":498}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/madeira-gravy","rating":4.95,"ratingCount":75,"recipe":{"@type":"Recipe","name":"Madeira gravy","description":"A good gravy is an essential accompaniment for the festive meal. This one's enriched with Madeira (fortified wine)","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-441531_11-b44272f.jpg?resize=440,400","recipeYield":8,"cookTime":"PT10M","totalTime":"PT10M","recipeIngredient":["200ml madeira","3 tbsp plain flour","600ml turkey or chicken stock fresh or made with cubes","2 tbsp wholegrain mustard","200ml/7fl oz turkey juices, skimmed of all fat (make up with stock if you don't have enough; add it all if you have more)"],"recipeInstructions":[{"@type":"HowToStep","text":"Gradually mix the madeira into the flour until smooth. Heat the stock in a pan, then pour in the flour mixture and mustard, stirring until thickened. Chill until ready to serve, covering the surface with cling film to stop a skin forming. On the day, reheat in a pan with the turkey juices until bubbling."}],"recipeCuisine":"British","keywords":" Josh Eagleton, Christmas dinner, Gravy, Madeira, Make ahead, Sara Buenfeld, Sauces, Stock, Trimmings, Turkey, Turkey gravy, Turkeys","author":"Sara Buenfeld","aggregateRating":{"ratingValue":4.95,"ratingCount":75}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/sticky-chocolate-pudding-marshmallows","rating":4.55,"ratingCount":114,"recipe":{"@type":"Recipe","name":"Sticky chocolate pudding with marshmallows","description":"This chocolate and marshmallow feast is an Australian favourite - and it's easy to see why. It even makes its own sauce!","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-439489_11-1261c10.jpg?resize=440,400","recipeYield":10,"prepTime":"PT35M","cookTime":"PT50M","totalTime":"PT1H25M","recipeIngredient":["140g butter melted, plus extra for the dish","375g self-raising flour","175g caster sugar","2 tsp baking powder","6 tbsp cocoa powder","350ml milk","3 eggs beaten","1 tsp vanilla extract","single cream or vanilla ice cream, to serve","450g light muscovado sugar","7 tbsp cocoa powder","2 large handfuls marshmallows"],"recipeInstructions":[{"@type":"HowToStep","text":"Butter a large baking dish (about 2-3 litres in size). Sift the flour, ½ tsp salt, caster sugar, baking powder and 6 tbsp cocoa powder into a bowl. In a separate bowl, combine the milk, melted butter, eggs and vanilla. Mix the dry and wet ingredients together, then pour into the baking dish. This can be covered with cling film and chilled for up to 24 hrs."},{"@type":"HowToStep","text":"Heat oven to 180C/160C fan/gas 4 and boil the kettle. Take the pudding out of the fridge and uncover, if necessary. Sprinkle the muscovado sugar and cocoa evenly over the pudding, then pour 700ml boiling water over the top."},{"@type":"HowToStep","text":"Bake for 35-45 mins until the pudding is puffy and firm in the centre. Scatter over the marshmallows and return to the oven for 30-second intervals until they are just melting. Serve straight away – it will be hot – with cream or ice cream"}],"recipeCategory":"Dessert","recipeCuisine":"Australian","keywords":" Josh Eagleton, 600 kcal or less, Australian, Bonfire night pudding, For a crowd, Gooey, Indulgent, John Torode, Marshmallows, Over an hour, Self saucing chocolate pudding, Sticky chocolate pudding","author":"John Torode","aggregateRating":{"ratingValue":4.55,"ratingCount":114}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/whiskey-marmalade","rating":4.5,"ratingCount":298,"recipe":{"@type":"Recipe","name":"Whiskey marmalade","description":"Add a kick to a classic. Marmalade lovers won't be able to resist","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1259781_8-bbf3d03.jpg?resize=440,400","recipeYield":"Makes about 4.5kg","totalTime":"PT4H","recipeIngredient":["1 ½kg Seville orange","3l water","juice 2 lemons","3kg preserving sugar","2 rounded tbsp treacle or molasses","5 tbsp Irish whiskey"],"recipeInstructions":[{"@type":"HowToStep","text":"Wash the oranges and put in a large pan with the water and lemon juice. Bring to the boil, partly cover and simmer for 21/2 hours, until the oranges are very soft. Remove from the heat and scoop the oranges out into a large bowl. When they are cool enough to handle, cut them in half and scoop the flesh and seeds back into the pan using a dessertspoon. Bring back to the boil and simmer uncovered for 30 mins."},{"@type":"HowToStep","text":"Meanwhile cut the orange peel into strips(either using a sharp knife or knife and fork for a chunkier style). Press the contents of the pan through a sieve into a preserving pan, pressing though as much pulp as possible. Add the peel, sugar and treacle or molasses to the pan. Put a couple of saucers in the freezer."},{"@type":"HowToStep","text":"Bring slowly to the boil, stirring to dissolve the sugar, then raise the heat and boil rapidly until setting point is reached. This should take around 6-10 mins. To test this turn off the heat under the marmalade, take a saucer out of the freezer and spoon on a little blob of marmalade. Leave for a moment, then push the marmalade with your finger. If the surface wrinkles it is ready, if not boil for a few more minutes and test again."},{"@type":"HowToStep","text":"Stir the whiskey into the marmalade, then leave it to cool for 10 mins. Give it a stir to distribute the peel, then spoon into clean warm jars(put them through the dishwasher and leave to dry or wash and drain, then wash well, then warm in the oven for 10 mins) cover and label."}],"recipeCategory":"Buffet, Vegetable","recipeCuisine":"Cajun & Creole","keywords":"Blog, Jam, Marmalade, Mary Cadogan, Orange, Oranges, Preserve, Seville orange, Treacle, Whiskey, Whisky","author":"Mary Cadogan","aggregateRating":{"ratingValue":4.5,"ratingCount":298}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/date-walnut-loaf","rating":4.9,"ratingCount":63,"recipe":{"@type":"Recipe","name":"Date & walnut loaf","description":"Bake this rich date and walnut loaf at the weekend to enjoy during the week. You can freeze it for another day to serve to last-minute guests, too","image":"https://images.immediate.co.uk/production/volatile/sites/30/2022/01/Date-and-walnut-loaf-98c8593.jpg?resize=768,713","recipeYield":8,"prepTime":"PT20M","cookTime":"PT1H10M","totalTime":"PT1H30M","recipeIngredient":["125g unsalted butter cubed and softened, plus extra for the tin","200g soft dates pitted and roughly chopped","½ tsp bicarbonate of soda","150g light muscovado sugar","2 eggs","1 tsp baking powder","225g self-raising flour","100g walnuts roughly chopped","1 tbsp icing sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin (ours was 22 x 10cm and 6cm deep) and line with baking parchment. Put the butter, dates and bicarbonate of soda (which helps break down the dates) in a large bowl and add 150ml boiling water. Give it a stir so the butter melts, and leave to stand for around 20 mins until the dates have softened."},{"@type":"HowToStep","text":"Whisk in the sugar until smooth, then gradually whisk in the eggs until combined. Beat in the baking powder, flour and a pinch of sea salt until there are no lumps of flour left and it’s smooth. Fold in three-quarters of the walnuts, then pour into the prepared tin. Sprinkle the remaining walnuts over the top."},{"@type":"HowToStep","text":"Bake for 20 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for another 45-50 mins until golden brown and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Lightly dust with the icing sugar and serve in slices. Freeze whole or cut into slices, then place in an airtight container or divide between reusable freezer bags. Can be frozen for up to three months. Defrost thoroughly overnight."}],"recipeCategory":"Afternoon tea, Dessert","keywords":"Baking, Cakes, Dates, Loaf cake, Walnuts","author":"Liberty Mendez","aggregateRating":{"ratingValue":4.9,"ratingCount":63}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/sticky-carrots-thyme-honey","rating":4.5,"ratingCount":46,"recipe":{"@type":"Recipe","name":"Sticky carrots with thyme & honey","description":"Give your carrots some flavour with this easy idea using small Chantenay carrots and just three other ingredients","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-464784_11-9cff239.jpg?resize=440,400","recipeYield":8,"prepTime":"PT5M","cookTime":"PT30M","totalTime":"PT35M","recipeIngredient":["1kg Chantenay carrots unpeeled, larger ones halved","25g butter","few thyme sprigs","1 tbsp honey"],"recipeInstructions":[{"@type":"HowToStep","text":"Tip the carrots into a deep frying pan with the butter, thyme and honey. Cook for 5 mins until starting to brown. Pour in 250ml water, bring to the boil and cook until the water has evaporated and the carrots are tender. Turn down the heat and cook the carrots slowly, stirring, until glazed."}],"recipeCategory":"Buffet, Side dish","recipeCuisine":"British","keywords":" Josh Eagleton, 200 kcal or less, 30-60 minutes, Baby carrots, Beta-carotene, Braised carrots, Carrot, Carrots, Chantenay carrots, Chanteray carrots, Christmas, Christmas trimmings, Five a day, Glazed carrots, Good Food, goodhealth, Honey, Super healthy, Thyme","author":"Good Food team","aggregateRating":{"ratingValue":4.5,"ratingCount":46}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/baby-potatoes-sea-salt-herb-salsa","rating":4.85,"ratingCount":47,"recipe":{"@type":"Recipe","name":"Baby potatoes in sea salt with herb salsa","description":"These herb-crusted new potatoes and piquant salsa are perfect partners in this tasty tapas or side dish","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/baby-potatoes-in-sea-salt-with-herb-salsa-cb0f0fa.jpg?resize=768,698","recipeYield":4,"prepTime":"PT10M","cookTime":"PT45M","totalTime":"PT55M","recipeIngredient":["600g whole baby new potatoes (see tip)","1 tbsp sea salt","3 small handfuls of herbs leaves picked (a mix of basil, mint and parsley is good)","2-3 tbsp white wine vinegar","6 tbsp olive oil","2 garlic cloves crushed"],"recipeInstructions":[{"@type":"HowToStep","text":"Put the potatoes in a frying pan wide and deep enough so that they sit in an even layer (don't cut the baby potatoes in half, otherwise they will absorb the salt and be too salty to eat). Pour over just enough water to cover (about 300ml) and add the salt."},{"@type":"HowToStep","text":"Bring to the boil and simmer gently for 40 mins until the potatoes have cooked. When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a light salty crust, they are ready to serve."},{"@type":"HowToStep","text":"Meanwhile, make the herb salsa. Chop the herbs finely, tip into a bowl and mix in the vinegar, oil and garlic. Taste and season as required. Serve the potatoes with a little salsa drizzled over and the rest served separately for dipping."}],"recipeCategory":"Buffet, Canapes, Side dish, Snack, Starter","recipeCuisine":"Spanish","keywords":"30-60 minutes, 4 servings, 400 kcal or less, Canapés, Lizzie Harris, mini baked potatoes, Nibbles, Sharing, Snack, Summer, Tapas","author":"Lizzie Harris","aggregateRating":{"ratingValue":4.85,"ratingCount":47}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/ultimate-makeover-chicken-korma","rating":4.55,"ratingCount":46,"recipe":{"@type":"Recipe","name":"The ultimate makeover: Chicken korma","description":"Try this healthier, more fragrant version of a popular Indian classic","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-484495_11-a7d21eb.jpg?resize=440,400","recipeYield":4,"prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT1H","recipeIngredient":["2 tbsp vegetable oil","2 medium onions chopped","3 garlic cloves","about 2cm piece fresh root ginger (to give you 2 tbsp finely chopped)","5 cardamom pods","1 cinnamon stick","600g boneless, skinless chicken breasts, cut into bite-size pieces","2 tsp ground coriander","1 ½ tsp garam masala","¼ tsp ground mace","½ tsp ground black pepper","150ml natural yogurt not fridge cold","100ml full-fat milk","2 small green chillies deseeded and shredded","handful coriander leaves and stems, coursely chopped","1 tbsp flaked almonds toasted","250g basmati rice cooked with a generous pinch saffron"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat 1 tbsp of the oil in a deep sauté pan or wok. Tip in the onions, then fry over a medium-high heat for about 12-15 mins, stirring occasionally, until a rich golden colour and the pan is sticky on the bottom. While they cook, chop the garlic and ginger. Make a slit down the length of each cardamom pod just deep enough to reveal the tiny seeds. Remove the onions from the heat. Transfer a third of them to a small blender along with the garlic, ginger and 2 tbsp water. Whizz together to make a paste that is as smooth as you can get it. Set aside."},{"@type":"HowToStep","text":"Return the onions in the pan to the heat, add the remaining oil, cardamom pods and cinnamon stick, then stir-fry for a couple of mins. Stir in the chicken, ground coriander, 1¼ tsp of the garam masala, mace and black pepper, then stir-fry for another 2 mins. Reserve 3 tbsp of the yogurt, then slowly start to add the rest, 1 tbsp at a time, stirring between each spoonful. When all the yogurt has gone in, stir in the oniony paste and stir-fry for 2-3 mins. Stir in 150ml water, then the milk. Bring to a boil, then simmer, covered, for 20 mins, scattering in the chillies for the final 5 mins, by which time the chicken should be very tender. Remove the cardamom pods and cinnamon. The flavours mellow all the more if refrigerated overnight. When gently reheating, splash in a little water if needed to slacken the korma sauce."},{"@type":"HowToStep","text":"Finish by stirring in the chopped coriander. Taste and add a little salt if you wish. Swirl in the reserved yogurt. Spoon the korma into bowls, scatter a few almonds over each portion with a sprinkling of the remaining garam masala. Serve the saffron rice on the side."}],"recipeCategory":"Dinner, Main course","recipeCuisine":"Indian","keywords":" Josh Eagleton, 30-60 minutes, 4 servings, 600 kcal or less, Angela Nilsen, Cardamom pod, Cardamom pods, Chicken, Chicken curry, Chicken recipes, Chilli, Chillies, Coriander, Curry recipes, Healthy recipes, Low-fat recipes, Mains, Mild creamy chicken curry, Natural yogurt, Over an hour, Spicy recipes, The ultimate makeover, Ultimate makeover","author":"Angela Nilsen","aggregateRating":{"ratingValue":4.55,"ratingCount":46}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/sweet-balsamic-pork-caraway-slaw","rating":4.65,"ratingCount":56,"recipe":{"@type":"Recipe","name":"Sweet balsamic pork with caraway slaw","description":"Griddle pork shoulder steaks with a sweet and tangy glaze, then serve with a creamy coleslaw for a quick weeknight meal","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/sweet-balsamic-pork-with-caraway-slaw-c9808e5.jpg?resize=440,400","recipeYield":4,"prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","recipeIngredient":["4 pork shoulder steaks (about 600g)","2 tbsp ketchup","2 tbsp balsamic vinegar","1 tbsp clear honey","2 garlic cloves finely grated","225g white cabbage shredded","1 large carrot coarsely grated","1 small red onion finely chopped","½ tsp caraway seeds","4 tbsp mayonnaise","baked potato to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"First, take a look at the pork steaks. If they are thick, bash them with the base of a saucepan or a rolling pin to make them thinner, as you want them to cook quite quickly to stop the sweet glaze from burning."},{"@type":"HowToStep","text":"Mix the ketchup, vinegar, honey and garlic in a shallow dish, then add the steaks and turn them until well coated. Cook now, or set aside to marinate in the fridge for up to 24 hours. Heat a griddle pan and cook the steaks for about 3-4 mins each side."},{"@type":"HowToStep","text":"Mix all the ingredients for the slaw with some seasoning. Serve the pork and slaw with a baked potato."}],"recipeCategory":"Dinner, Main course, Supper","recipeCuisine":"German","keywords":"1 of 5-a-day, Sara Buenfeld, Spring","author":"Sara Buenfeld","aggregateRating":{"ratingValue":4.65,"ratingCount":56}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/veggie-loaded-flatbread","rating":4.5,"ratingCount":152,"recipe":{"@type":"Recipe","name":"Veggie-loaded flatbread","description":"Top a shop-bought flatbread with chickpeas, tomatoes, feta, olives and tahini for a pizza-inspired lunch or dinner. Make it vegan by swapping the feta for extra veggies","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/veggie-loaded-flatbread-331b78b.jpg?resize=440,400","recipeYield":1,"prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","recipeIngredient":["½ small red onion sliced into thin wedges","2 tbsp olive oil plus an extra drizzle, to serve","70g cherry tomatoes","200g canned chickpeas drained","1 small garlic clove crushed","½ tbsp tahini","½ lemon zested and juiced","1 flatbread","30g mixed pitted olives","20g vegetarian feta crumbled","small handful of basil shredded"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping."},{"@type":"HowToStep","text":"Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season."},{"@type":"HowToStep","text":"Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil."}],"recipeCategory":"Dinner, Lunch, Supper","keywords":"Calcium, Chickpeas, Esther Clark, Feta, Fibre, Flatbread, Veggie, Vitamin c","author":"Esther Clark","aggregateRating":{"ratingValue":4.5,"ratingCount":152}}},{"site":"bbcgoodfood","url":"https://www.bbcgoodfood.com/recipes/ploughmans-rolls","rating":4.6,"ratingCount":322,"recipe":{"@type":"Recipe","name":"Ploughman’s rolls","description":"Bake your own bread buns and fill them with classic cheese ploughman's ingredients for an inspired lunch","image":"https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1201816_10-7f0a38f.jpg?resize=440,400","recipeYield":"Makes 8 ","prepTime":"PT40M","cookTime":"PT22M","totalTime":"PT1H2M","recipeIngredient":["1 tbsp celery seeds, plus a few extra","500g pack bread dough","200ml milk plus a splash to glaze","100g extra-mature cheddar grated","85g English Brie or camembert diced","1 small apple cored and diced into small chunks","2 spring onions finely chopped","1 tbsp poppy seed","plain flour for dusting","pickle to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Stir the celery seeds into the bread dough mix. Pour the milk into a jug, make up to 325ml with water, then warm to hand temperature (this is easy to do in the microwave). Add to the bread mix and bring together following pack instructions. Leave to rise in a warm place until about doubled in size."},{"@type":"HowToStep","text":"Meanwhile, mix together 85g of the cheddar, the Brie, apple and spring onions, and season a little."},{"@type":"HowToStep","text":"Divide the dough into 8 even pieces. Roll a piece into a roughly 10cm-wide circle (about the thickness of a naan), then spoon an eighth of the cheesy mixture into the middle. Gather up the edges of the dough around the filling and pinch together to seal firmly – you don’t want it to burst while baking. Turn the roll over so the pinched bit seals and squashes together underneath. Re-shape a little if necessary. Repeat with the remaining dough and filling, then sit on floured baking sheets, spaced a little apart. Cover with oiled cling film and set aside in a warm place for 30 mins more."},{"@type":"HowToStep","text":"Heat oven to 200C/180C fan/gas 6. Brush the rolls with a splash of milk, scatter with the poppy seeds plus a pinch more celery seeds and the remaining cheddar, then bake for 20-22 mins. Eat warm or cold, with pickle."}],"recipeCategory":"Lunch, Main course","recipeCuisine":"British","keywords":" Josh Eagleton, 400 kcal or less, Bake your own, Baps, Bread, Buns, Cheddar, Cheese and pickle, Cheese sandwich, Homemade bread, Mains, Over an hour, Sandwich, Sarah Cook, Sarnies","author":"Sarah Cook","aggregateRating":{"ratingValue":4.6,"ratingCount":322}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/255150/dijon-salmon-with-green-bean-pilaf/","rating":4.8,"ratingCount":31,"recipe":{"@type":"Recipe","name":"Dijon Salmon with Green Bean Pilaf","description":"In this quick dinner recipe, the delicious garlicky-mustardy mayo that tops the baked salmon is very versatile. Make extra to use as a dip for fries or to jazz up tuna salad. Precooked brown rice helps get this healthy dinner on the table fast, but if you have other leftover whole grains (such as quinoa or farro) they work well here too.","image":"https://www.eatingwell.com/thmb/V9fiAUCcuyrj7y2UZ-NjMxI9FHk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/38794061-6a10a7add606423782980f4def22949d.jpg","recipeYield":["4","4 servings"],"cookTime":"PT30M","totalTime":"PT30M","recipeIngredient":["1.25 pounds wild salmon (see Tip), skinned and cut into 4 portions","3 tablespoons extra-virgin olive oil, divided","1 tablespoon minced garlic","0.75 teaspoon salt","2 tablespoons mayonnaise","2 teaspoons whole-grain mustard","0.5 teaspoon ground pepper, divided","12 ounces pretrimmed haricots verts or thin green beans, cut into thirds","1 small lemon, zested and cut into 4 wedges","2 tablespoons pine nuts","1 8-ounce package precooked brown rice","2 tablespoons water","Chopped fresh parsley for garnish"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil or parchment paper."},{"@type":"HowToStep","text":"Brush salmon with 1 tablespoon oil and place on the prepared baking sheet. Mash garlic and salt into a paste with the side of a chef's knife or a fork. Combine a scant 1 teaspoon of the garlic paste in a small bowl with mayonnaise, mustard and 1/4 teaspoon pepper. Spread the mixture on top of the fish."},{"@type":"HowToStep","text":"Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness."},{"@type":"HowToStep","text":"Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add green beans, lemon zest, pine nuts, the remaining garlic paste and 1/4 teaspoon pepper; cook, stirring, until the beans are just tender, 2 to 4 minutes. Reduce heat to medium. Add rice and water and cook, stirring, until hot, 2 to 3 minutes more."},{"@type":"HowToStep","text":"Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and lemon wedges."}],"recipeCategory":["Dinner","Lunch"],"recipeCuisine":["American"],"author":"Carolyn Casner","aggregateRating":{"ratingValue":4.8,"ratingCount":31}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/8049867/chicken-fajita-casserole/","rating":4.7,"ratingCount":34,"recipe":{"@type":"Recipe","name":"Chicken Fajita Casserole","description":"Try this chicken fajita casserole combining classic fajita veggies and chicken thighs with corn tortillas and spices in one skillet for an easy dinner.","image":"https://www.eatingwell.com/thmb/5HQikQYd3ZN5xBjIibWoOu4cX4I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ChickenFajitaCasserole-Beauty10-360eca41ac91497db264d927cd98320a.jpg","recipeYield":"4","totalTime":"PT45M","recipeIngredient":["3 tablespoons avocado oil","1 large red bell pepper, sliced","1 large yellow bell pepper, sliced","1 medium onion, halved and sliced","4 teaspoons chili powder","2.5 teaspoons ground cumin","1.25 teaspoons garlic powder","0.75 teaspoon salt","0.25 teaspoon ground pepper","2.5 cups sliced cooked chicken thighs","1 tablespoon lime juice","6 (6-inch) corn tortillas, halved and cut into 1-inch strips","1 cup shredded Mexican cheese blend","0.25 cup chopped fresh cilantro"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 400°F."},{"@type":"HowToStep","text":"Heat 3 tablespoons oil in a large ovenproof skillet over medium heat. Add 1 sliced red pepper, 1 sliced yellow pepper and 1 sliced onion; cook, stirring, for 2 minutes. Stir 4 teaspoons chili powder, 2½ teaspoons cumin, 1¼ teaspoons garlic powder, ¾ teaspoon salt and ¼ teaspoon pepper together in a small bowl. Set aside 1 teaspoon spice mixture and sprinkle the remaining spices over the vegetables. Continue cooking and stirring until softened, about 4 minutes more."},{"@type":"HowToStep","text":"Combine 2½ cups cooked sliced chicken and the reserved spice mix in a medium bowl; add to the skillet. Cook, stirring, until the chicken is warmed, about 2 minutes. Remove from heat and stir in 1 tablespoon lime juice. Gently stir in 6 tortillas cut into strips. Sprinkle with 1 cup cheese. Transfer to the oven and bake until the casserole is hot and the cheese is melted, 15 to 20 minutes. Sprinkle with ¼ cup cilantro."}],"recipeCategory":["Entree"],"recipeCuisine":["American"],"author":"Carolyn Casner","aggregateRating":{"ratingValue":4.7,"ratingCount":34}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/276095/spinach-artichoke-dip-pasta/","rating":4.6,"ratingCount":38,"recipe":{"@type":"Recipe","name":"Spinach & Artichoke Dip Pasta","description":"This spinach and artichoke dip pasta takes just 20 minutes to prepare. Learn how to make this creamy pasta recipe for an easy weeknight dinner.","image":"https://www.eatingwell.com/thmb/JVfw3xjYvr-npsyzkJ2DO-Yb60I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/spinach-artichoke-dip-pasta-dcc18475bb30482283e4c953f455a99d.jpg","recipeYield":["4","4 servings"],"totalTime":"PT20M","recipeIngredient":["8 ounces whole-wheat rotini","1 (5 ounce) package baby spinach, roughly chopped","4 ounces reduced-fat cream cheese, cut into chunks","0.75 cup reduced-fat milk","0.5 cup grated Parmesan cheese, plus more for garnish, if desired","2 teaspoons garlic powder","0.25 teaspoon ground pepper","1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped (see Tip)"],"recipeInstructions":[{"@type":"HowToStep","text":"Bring a large saucepan of water to a boil. Cook 8 ounces of pasta according to package directions. Drain."},{"@type":"HowToStep","text":"Combine 5 ounces spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Transfer to a small bowl."},{"@type":"HowToStep","text":"Add 4 ounces cream cheese and ¾ cup milk to the pan; whisk until the cream cheese is melted."},{"@type":"HowToStep","text":"Add ½ cup Parmesan, 2 teaspoons garlic powder and ¼ teaspoon pepper; cook, whisking until thickened and bubbling."},{"@type":"HowToStep","text":"Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with 14 ounces artichokes and the pasta. Cook until warmed through."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Carolyn Casner","aggregateRating":{"ratingValue":4.6,"ratingCount":38}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/269820/slow-cooker-chicken-white-bean-stew/","rating":4.5,"ratingCount":37,"recipe":{"@type":"Recipe","name":"Slow-Cooker Chicken & White Bean Stew","description":"This slow-cooker recipe is perfect for a busy weeknight dinner. Serve this Tuscan-inspired dish with crusty bread and a salad.","image":"https://www.eatingwell.com/thmb/xBxRwIpKOJeKkRR_e0uA9E9rcUY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Slow-Cooker-Chicken--White-Bean-Stew-Beauty-1x1_34408_preview_maxWidth_4000_maxHeight_4000_ppi_300_quality_100-751cb544083e4ff0841721ad621f56eb.jpg","recipeYield":"8","totalTime":"PT460M","recipeIngredient":["1 pound dried cannellini beans, soaked overnight and drained (see Tip)","6 cups unsalted chicken broth","1 cup chopped yellow onion","1 cup sliced carrots","1 (4 ounce) Parmesan cheese rind plus 2/3 cup grated Parmesan, divided","1 teaspoon finely chopped fresh rosemary","1 teaspoon garlic powder","0.5 teaspoon kosher salt","2 bone-in chicken breasts (1 pound each)","4 cups chopped kale","1 tablespoon lemon juice","0.5 teaspoon ground pepper","2 tablespoons extra-virgin olive oil","0.25 cup flat-leaf parsley leaves"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine drained soaked beans, 6 cups broth, 1½ cups onion, 1½ cups carrots, 1 (4-ounce) Parmesan rind and 1 teaspoon each rosemary, garlic powder and salt in a 6-quart slow cooker. Place chicken on top of the mixture. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours."},{"@type":"HowToStep","text":"Transfer the chicken to a clean cutting board and transfer about ¾ cup of the beans to a small bowl; let the chicken stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding skin and bones. Mash the beans with the back of a fork until creamy."},{"@type":"HowToStep","text":"Meanwhile, stir 4 cups kale into the mixture in the slow cooker. Cover and cook on High until the kale is tender, 10 to 15 minutes."},{"@type":"HowToStep","text":"Return the chicken to the slow cooker and stir in the mashed beans, 1½ tablespoons lemon juice, ½ teaspoon pepper and the remaining ½ teaspoon salt. Discard the Parmesan rind. Divide the stew among 8 bowls; drizzle with 2 tablespoons oil and sprinkle with ⅔ cup Parmesan and ¼ cup parsley."}],"recipeCategory":["Dinner","Lunch"],"recipeCuisine":["American"],"author":"Adam Dolge","aggregateRating":{"ratingValue":4.5,"ratingCount":37}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/264600/sheet-pan-roasted-salmon-vegetables/","rating":4.7,"ratingCount":34,"recipe":{"@type":"Recipe","name":"Sheet-Pan Roasted Salmon & Vegetables","description":"This salmon and roasted vegetables dish is packed with flavor and fits perfectly into a Mediterranean diet. Find out how to make this easy sheet-pan meal.","image":"https://www.eatingwell.com/thmb/_umYyiO_Iff3wXjH6o-t5ywbsUM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/264600-sheet-pan-roasted-salmon-vegetables-hero-151-4000x4000-3f1f936452524c30aeae8e43f186a0f3.jpg","recipeYield":["4","4 servings"],"prepTime":"PT35M","totalTime":"PT55M","recipeIngredient":["1 pound fingerling potatoes, halved lengthwise","2 tablespoons olive oil","5 garlic cloves, coarsely chopped","0.5 teaspoon sea salt","0.5 teaspoon freshly ground black pepper","4 5 to 6-ounce fresh or frozen skinless salmon fillets","2 medium red, yellow and/or orange sweet peppers, cut into rings","2 cups cherry tomatoes","1.5 cups chopped fresh parsley (1 bunch)","0.25 cup pitted kalamata olives, halved","0.25 cup finely snipped fresh oregano or 1 Tbsp. dried oregano, crushed","1 lemon"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with garlic and 1/8 tsp. of the salt and black pepper; toss to coat. Transfer to a large rimmed baking sheet; cover with foil. Roast 30 minutes."},{"@type":"HowToStep","text":"Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and 1/8 tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat."},{"@type":"HowToStep","text":"Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp. salt and black pepper. Spoon sweet pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes."},{"@type":"HowToStep","text":"Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"EatingWell Test Kitchen","aggregateRating":{"ratingValue":4.7,"ratingCount":34}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/249174/sweet-potato-black-bean-chili-for-two/","rating":4.9,"ratingCount":48,"recipe":{"@type":"Recipe","name":"Sweet Potato & Black Bean Chili for Two","description":"This satisfying vegetarian chili for two is studded with black beans and sweet potatoes. Serve with some warmed corn tortillas and tossed salad with orange segments and avocado.","image":"https://www.eatingwell.com/thmb/AjzMWeru16iy8QIxw-Bqf2cKl78=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/38454541-45843daff68f45ae9cda219224412d31.jpg","recipeYield":"2","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["2 teaspoons extra-virgin olive oil","1 small onion, finely diced","1 small sweet potato, peeled and diced","2 cloves garlic, minced","1 tablespoon chili powder","2 teaspoons ground cumin","1/4 teaspoon ground chipotle chile, (see Note)","0.125 teaspoon salt, or to taste","1.3333330154419 cups water","1 15-ounce can black beans, rinsed","1 cup canned diced tomatoes","2 teaspoons lime juice","2 tablespoons chopped fresh cilantro"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro."}],"recipeCategory":["Lunch","Entree"],"recipeCuisine":["American"],"author":"EatingWell Test Kitchen","aggregateRating":{"ratingValue":4.9,"ratingCount":48}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/249991/pureed-broccoli-soup/","rating":4.5,"ratingCount":26,"recipe":{"@type":"Recipe","name":"Pureed Broccoli Soup","description":"Making broccoli soup is easy, and once you've got the formula down, you can turn virtually any veggie into a creamy soup. Learn how to make it today.","image":"https://www.eatingwell.com/thmb/_YvyZZMKOjd4uCjRZAwynG5Iw4Q=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/pureed-broccoli-soup-249991-1x1-1d1028d1a0404adbafc5f71dc2b4dc5e.jpg","recipeYield":"4","totalTime":"PT45M","recipeIngredient":["1 tablespoon butter","1 tablespoon extra-virgin olive oil","1 medium onion, chopped","1 stalk celery, chopped","2 cloves garlic, chopped","1 teaspoon chopped fresh thyme or parsley","8 cups chopped broccoli (stems and florets)","2 cups water","4 cups reduced-sodium chicken broth, \"no-chicken\" broth or vegetable broth","0.5 cup half-and-half (optional)","0.5 teaspoon salt","Freshly ground pepper, to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat 1 tablespoon butter and 1 tablespoon oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and 1 teaspoon thyme (or parsley); cook, stirring, until fragrant, about 10 seconds."},{"@type":"HowToStep","text":"Stir in 8 cups broccoli. Add 2 cups water and 4 cups broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes."},{"@type":"HowToStep","text":"Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in ½ cup half-and-half (if using), ½ teaspoon salt and pepper."}],"recipeCategory":["Entree","Side Dish","Appetizer"],"recipeCuisine":["American"],"author":"Carolyn Malcoun","aggregateRating":{"ratingValue":4.5,"ratingCount":26}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/7962130/loaded-broccoli-salad/","rating":4.7,"ratingCount":36,"recipe":{"@type":"Recipe","name":"Loaded Broccoli Salad","description":"This broccoli salad features crunchy florets and classic loaded potato toppings. Make it for your next picnic or potluck.","image":"https://www.eatingwell.com/thmb/TZNIttYNsj9UQAVP_-k0rCjZOjE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/loaded-broccoli-salad-7a6b813b3f134086bc80ca22d5ea00b2.jpg","recipeYield":"6","totalTime":"PT25M","recipeIngredient":["3 slices bacon","0.25 cup sour cream","0.25 cup mayonnaise","4 teaspoons rice vinegar  or  cider vinegar","0.25 teaspoon ground pepper","4 cups chopped broccoli","0.5 cup sliced scallions","0.5 cup shredded extra-sharp Cheddar cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Cook 3 slices of bacon in a large skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate. Reserve 1 tablespoon bacon fat. Chop the bacon when cool enough to handle."},{"@type":"HowToStep","text":"Whisk ¼ cup sour cream, ¼ cup mayonnaise, 4 teaspoons vinegar, ¼ teaspoon pepper and the reserved bacon fat together in a large bowl. Add 4 cups broccoli, ½ cup scallions, ½ cup cheese and the chopped bacon. Stir to coat with the dressing."}],"recipeCategory":["Side Dish","Entree","Appetizer"],"recipeCuisine":["American"],"author":"Carolyn Casner","aggregateRating":{"ratingValue":4.7,"ratingCount":36}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/261632/vegetable-weight-loss-soup/","rating":4.7,"ratingCount":55,"recipe":{"@type":"Recipe","name":"Vegetable Weight-Loss Soup","description":"A big bowl of this vegetable weight-loss soup will leave you satisfied for hours. Boost your vegetable servings for the day with this healthy soup.","image":"https://www.eatingwell.com/thmb/PVrvGtcp2C4p8MeQbOLT7ibJAXs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Vegetable-weight-loss-soup-19662_preview_maxWidth_4000_maxHeight_4000_ppi_300_quality_100-06385406687e4d74ad74bb7b9e14434e.jpg","recipeYield":["8","8 servings"],"totalTime":"PT60M","recipeIngredient":["2 tablespoons extra-virgin olive oil","1 medium onion, chopped","2 medium carrots, chopped","2 stalks celery, chopped","12 ounces fresh green beans, cut into 1/2-inch pieces","2 cloves garlic, minced","8 cups no-salt-added chicken broth or low-sodium vegetable broth","2 (15 ounce) cans low-sodium cannellini or other white beans, rinsed","4 cups chopped kale","2 medium zucchini, chopped","4 Roma tomatoes, seeded and chopped","2 teaspoons red-wine vinegar","0.75 teaspoon salt","0.5 teaspoon ground pepper","8 teaspoons prepared pesto"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oil in a large pot over medium-high heat. Add onion, carrots, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes."},{"@type":"HowToStep","text":"Add broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more."},{"@type":"HowToStep","text":"Add white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes."},{"@type":"HowToStep","text":"Top each serving of soup with 1 teaspoon pesto."}],"recipeCategory":["Lunch","Dinner"],"recipeCuisine":["American"],"author":"Hilary Meyer","aggregateRating":{"ratingValue":4.7,"ratingCount":55}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/281045/chicken-hummus-bowls/","rating":4.8,"ratingCount":36,"recipe":{"@type":"Recipe","name":"Chicken Hummus Bowls","description":"The spiced chicken atop these bowls is ready fast with the help of the broiler. Serve with warm whole-wheat pita for scooping up extra hummus at the bottom of the bowl.","image":"https://www.eatingwell.com/thmb/ivKSPKHIFxA0VvK9-8Lo03gJLws=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8373215-47a6e8beca9442d4a9f0291a845237c6.jpg","recipeYield":["4","4 servings"],"prepTime":"PT25M","totalTime":"PT25M","recipeIngredient":["1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces","3 tablespoons extra-virgin olive oil, divided","1 teaspoon ground cumin","1 teaspoon paprika","0.25 teaspoon cayenne pepper","0.25 teaspoon salt, divided","2 cloves garlic, finely chopped","2 tablespoons lemon juice","2 cups hummus","1 Aleppo pepper, plus more for serving","1 pint cherry tomatoes, halved","0.25 cup slivered red onion","0.25 cup chopped fresh parsley"],"recipeInstructions":[{"@type":"HowToStep","text":"Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil."},{"@type":"HowToStep","text":"Toss chicken with 1 tablespoon oil, 1 teaspoon cumin, 1 teaspoon paprika, ¼ teaspoon cayenne and ⅛ teaspoon salt. Spread evenly on the prepared pan. Broil until just cooked through, 5 to 7 minutes."},{"@type":"HowToStep","text":"Meanwhile, mash garlic and the remaining ⅛ teaspoon salt into a paste with a fork. Transfer to a medium bowl and whisk in 2 tablespoons lemon juice and the remaining 2 tablespoons oil. Add the chicken and let stand for 5 minutes, stirring occasionally."},{"@type":"HowToStep","text":"Divide hummus among 4 shallow bowls or plates. Top with the chicken and any remaining dressing, cucumber, tomatoes, onion and ¼ cup parsley."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Carolyn Malcoun","aggregateRating":{"ratingValue":4.8,"ratingCount":36}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/249318/fruit-yogurt-smoothie/","rating":4.5,"ratingCount":34,"recipe":{"@type":"Recipe","name":"Fruit & Yogurt Smoothie","description":"This fruit smoothie recipe calls for just three ingredients. Keep them on hand for a quick and healthy breakfast or snack option.","image":"https://www.eatingwell.com/thmb/MGNq-LSoRnxliOkT8hPBmUqAGOk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Fruit-Yogurt-Smoothie-beauty-single-f2e8e4c24b7a496bb182ac122d472f41.jpg","recipeYield":["1","1 serving"],"totalTime":"PT10M","recipeIngredient":["3/4 cup nonfat plain yogurt","1/2 cup 100% pure fruit juice","1 1/2 cups (6 1/2 ounces) frozen fruit, such as blueberries, raspberries, pineapple or peaches"],"recipeInstructions":[{"@type":"HowToStep","text":"Puree yogurt with juice in a blender until smooth. With the motor running, add fruit through the hole in the lid and continue to puree until smooth."}],"recipeCategory":["Breakfast","Snack","Beverage"],"recipeCuisine":["American"],"author":"Katie Webster","aggregateRating":{"ratingValue":4.5,"ratingCount":34}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/249499/southwestern-stuffed-acorn-squash/","rating":4.8,"ratingCount":30,"recipe":{"@type":"Recipe","name":"Southwestern Stuffed Acorn Squash","description":"Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients.","image":"https://www.eatingwell.com/thmb/U7kOLZD89Ks09p8mqhKRRtT4vSk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3747256-8f1b599663d04ad68dce96212f22af22.jpg","recipeYield":["6","6 servings"],"cookTime":"PT45M","totalTime":"PT90M","recipeIngredient":["3 acorn squash, (3/4-1 pound each)","5 ounces bulk turkey sausage","1 small onion, chopped","1/2 medium red bell pepper,chopped","1 clove garlic, minced","1 tablespoon chili powder","1 teaspoon ground cumin","2 cups chopped cherry tomatoes","1 15-ounce can black beans, rinsed (see Tip)","0.5 teaspoon salt","Several dashes hot red pepper sauce, to taste","1 cup shredded Swiss cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray."},{"@type":"HowToStep","text":"Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes."},{"@type":"HowToStep","text":"Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes."},{"@type":"HowToStep","text":"When the squash are tender, reduce oven temperature to 325 degrees . Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes."}],"recipeCategory":["Entree"],"recipeCuisine":["American","Tex-Mex","Southern"],"author":"Stacy Fraser","aggregateRating":{"ratingValue":4.8,"ratingCount":30}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/260717/stuffed-sweet-potato-with-hummus-dressing/","rating":4.5,"ratingCount":46,"recipe":{"@type":"Recipe","name":"Stuffed Sweet Potato with Hummus Dressing","description":"Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!","image":"https://www.eatingwell.com/thmb/fHQMMxSsRJn4rAOILhdugP1VD34=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Stuffed-Sweet-Potato-with-Hummus-Dressing-1x1-f21e5acc1d9e451cbf823a7f6793737d.jpg","recipeYield":["1","1 stuffed sweet potato"],"prepTime":"PT15M","totalTime":"PT20M","recipeIngredient":["1 large sweet potato, scrubbed","0.75 cup chopped kale","1 cup canned black beans, rinsed","0.25 cup hummus","2 tablespoons water"],"recipeInstructions":[{"@type":"HowToStep","text":"Prick sweet potato all over with a fork. Microwave on High until cooked through, 7 to 10 minutes."},{"@type":"HowToStep","text":"Meanwhile, wash kale and drain, allowing water to cling to the leaves. Place in a medium saucepan; cover and cook over medium-high heat, stirring once or twice, until wilted. Add beans; add a tablespoon or two of water if the pot is dry. Continue cooking, uncovered, stirring occasionally, until the mixture is steaming hot, 1 to 2 minutes."},{"@type":"HowToStep","text":"Split the sweet potato open and top with the kale and bean mixture. Combine hummus and 2 tablespoons water in a small dish. Add additional water as needed to reach desired consistency. Drizzle the hummus dressing over the stuffed sweet potato."}],"recipeCategory":["Side Dish","Dinner","Lunch","Entree"],"recipeCuisine":["American"],"author":"Katie Webster","aggregateRating":{"ratingValue":4.5,"ratingCount":46}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/252422/cream-of-turkey-wild-rice-soup/","rating":4.7,"ratingCount":49,"recipe":{"@type":"Recipe","name":"Cream of Turkey & Wild Rice Soup","description":"Make this creamy soup when you have leftover cooked chicken or turkey on hand and serve it with whole-grain bread and a side salad.","image":"https://www.eatingwell.com/thmb/Lsqez2NAcurcuny0IdQ8s2X32_M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/cream-of-tukery-and-wild-rice-soup-2fe0b47d43f440cb8033b3a7fa7c0a1f.jpg","recipeYield":"4","totalTime":"PT35M","recipeIngredient":["1 tablespoon extra-virgin olive oil","2 cups sliced mushrooms, (about 4 ounces)","0.75 cup chopped celery","0.75 cup chopped carrots","0.25 cup chopped shallots","0.25 cup all-purpose flour","0.25 teaspoon salt","0.25 teaspoon freshly ground pepper","4 cups reduced-sodium chicken broth","1 cup quick-cooking or instant wild rice, (see Ingredient Note)","3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)","0.5 cup reduced-fat sour cream","2 tablespoons chopped fresh parsley"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots; cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper; cook, stirring, for 2 minutes more."},{"@type":"HowToStep","text":"Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley; cook until heated through, about 2 minutes more."}],"recipeCategory":["Lunch","Dinner"],"recipeCuisine":["American"],"author":"Carolyn Malcoun","aggregateRating":{"ratingValue":4.7,"ratingCount":49}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/260726/black-bean-quinoa-buddha-bowl/","rating":4.5,"ratingCount":45,"recipe":{"@type":"Recipe","name":"Black Bean–Quinoa Bowl","description":"This black bean and quinoa bowl is perfect for lunch or dinner. Load it with pico de gallo, cilantro, avocado and an easy hummus dressing on top.","image":"https://www.eatingwell.com/thmb/Y-zikX0-yEtk1EtmLjNx0tC4wcc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ewl-black-bean-quinoa-bowl-beauty-260726-4000x4000-8e1a3ece48d946f6b12eb1663959c42e.jpg","recipeYield":["1","2 cups"],"prepTime":"PT10M","totalTime":"PT10M","recipeIngredient":["0.75 cup canned black beans, rinsed","0.66666668653488 cup cooked quinoa","0.25 cup hummus","1 tablespoon lime juice","0.25 medium avocado, diced","3 tablespoons pico de gallo","2 tablespoons chopped fresh cilantro"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine ¾ cup beans and ⅔ cup quinoa in a bowl. Stir ¼ cup hummus and 1 tablespoon lime juice together in a small bowl; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, 3 tablespoons pico de gallo and 2 tablespoons cilantro."}],"recipeCategory":["Lunch"],"recipeCuisine":["American"],"author":"Katie Webster","aggregateRating":{"ratingValue":4.5,"ratingCount":45}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/269135/loaded-cauliflower-casserole/","rating":4.8,"ratingCount":42,"recipe":{"@type":"Recipe","name":"Loaded Cauliflower Casserole","description":"You'll never want to eat roasted cauliflower any other way once you try this tasty recipe. Bacon, sour cream and sharp Cheddar cheese coat good-for-you cauliflower in deliciousness for an easy side that will make everyone actually want to eat their vegetables.","image":"https://www.eatingwell.com/thmb/IePzqFovZ5lV3_v6DP2ISNP8fbQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/loaded-cauliflower-casserole-square-42c53c5c305c4fcd961c6ecd7561d7bb.jpg","recipeYield":["8","4 cups"],"prepTime":"PT20M","totalTime":"PT60M","recipeIngredient":["3 slices bacon","1 head cauliflower (about 2 pounds), cut into bite-size pieces","0.5 teaspoon ground pepper","0.25 teaspoon salt","1.25 cups shredded sharp Cheddar cheese, divided","0.66666668653488 cup sour cream","4 scallions, sliced, divided"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425°F."},{"@type":"HowToStep","text":"Place bacon in a large nonstick skillet over medium heat; cook until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate and let cool. (Reserve the drippings in the pan.)"},{"@type":"HowToStep","text":"Combine cauliflower, pepper, salt and the bacon drippings in a 9-by-13-inch baking dish. Roast, stirring twice, until tender, about 35 minutes."},{"@type":"HowToStep","text":"Meanwhile, combine 1 cup cheese, 2/3 cup sour cream and half the scallions in a small bowl. When the cauliflower is tender, stir the cheese mixture into the cauliflower in the pan. Sprinkle with the remaining 1/4 cup cheese. Bake until hot, 5 to 7 minutes more."},{"@type":"HowToStep","text":"Chop the cooled bacon. Sprinkle the hot casserole with the bacon and the remaining scallions."}],"recipeCategory":["Entree","Side Dish"],"recipeCuisine":["American"],"author":"Carolyn Casner","aggregateRating":{"ratingValue":4.8,"ratingCount":42}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/249633/chicken-breasts-with-mushroom-cream-sauce/","rating":4.6,"ratingCount":58,"recipe":{"@type":"Recipe","name":"Chicken Breasts with Mushroom Cream Sauce","description":"The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts.","image":"https://www.eatingwell.com/thmb/FyE4bsSHAf_qYGeCnfpeFGc5cYQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8017988-601bd9cb27b34b03b18e5e24c12d18b4.jpg","recipeYield":"2","cookTime":"PT30M","totalTime":"PT30M","recipeIngredient":["2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)","0.5 teaspoon freshly ground pepper","0.25 teaspoon salt","1 tablespoon canola oil","1 medium shallot, minced","1 cup thinly sliced shiitake mushroom caps","2 tablespoons dry vermouth, or dry white wine","0.25 cup reduced-sodium chicken broth","2 tablespoons heavy cream","2 tablespoons minced fresh chives, or scallion greens"],"recipeInstructions":[{"@type":"HowToStep","text":"Season chicken with pepper and salt on both sides."},{"@type":"HowToStep","text":"Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165 degrees F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm."},{"@type":"HowToStep","text":"Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Carolyn Malcoun","aggregateRating":{"ratingValue":4.6,"ratingCount":58}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/275207/peanut-butter-energy-balls/","rating":4.8,"ratingCount":44,"recipe":{"@type":"Recipe","name":"Peanut Butter Energy Balls","description":"Try these healthy peanut butter and chocolate energy balls when you need a boost. They deliver a mixture of simple and complex carbohydrates.","image":"https://www.eatingwell.com/thmb/_xcMFaYFFC_3UOEi2kcvWr-rs18=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/peanut-butter-energy-balls-27520-1x1-2-36bd842985c943c880b55540cb158b52.jpg","recipeYield":["17","35 balls"],"prepTime":"PT20M","totalTime":"PT20M","recipeIngredient":["2 cups rolled oats (see Tip)","1 cup natural peanut butter or other nut butter","0.5 cup honey","0.25 cup mini chocolate chips","0.25 cup unsweetened shredded coconut"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine oats, peanut butter (or other nut butter), honey, chocolate chips and coconut in a medium bowl; stir well. Using a 1-tablespoon measure, roll the mixture into balls. Additional reporting by Carrie Myers, M.S. , Jan Valdez and Sara Haas, RDN, LDN"}],"recipeCategory":["Snack"],"recipeCuisine":["American"],"author":"Lisa Valente, M.S., RD","aggregateRating":{"ratingValue":4.8,"ratingCount":44}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/267223/walnut-rosemary-crusted-salmon/","rating":4.9,"ratingCount":58,"recipe":{"@type":"Recipe","name":"Walnut-Rosemary Crusted Salmon","description":"This walnut-crusted salmon is a good source of omega-3 fatty acids. Serve this easy recipe with a simple salad and a side of roasted potatoes for dinner.","image":"https://www.eatingwell.com/thmb/RpTHsSOzQKw467IB4AhUyOGmwus=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Walnut-Rosemary-Crusted-Salmon-4000-6bb7e1bdc5b143c8be41f7e590425e69.jpg","recipeYield":["4","4 servings"],"cookTime":"PT10M","totalTime":"PT20M","recipeIngredient":["2 teaspoons Dijon mustard","1 clove garlic, minced","0.25 teaspoon lemon zest","1 teaspoon lemon juice","1 teaspoon chopped fresh rosemary","0.5 teaspoon honey","0.5 teaspoon kosher salt","0.25 teaspoon crushed red pepper","3 tablespoons panko breadcrumbs","3 tablespoons finely chopped walnuts","1 teaspoon extra-virgin olive oil","1 (1 pound) skinless salmon fillet, fresh or frozen","Olive oil cooking spray","Chopped fresh parsley and lemon wedges for garnish"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper."},{"@type":"HowToStep","text":"Combine 2 teaspoons mustard, garlic, ¼ teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon rosemary, ½ teaspoon honey, ½ teaspoon salt and ¼ teaspoon crushed red pepper in a small bowl. Combine 3 tablespoons panko, 3 tablespoons walnuts and 1 teaspoon oil in another small bowl."},{"@type":"HowToStep","text":"Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray."},{"@type":"HowToStep","text":"Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness."},{"@type":"HowToStep","text":"Sprinkle with parsley and serve with lemon wedges, if desired."}],"recipeCategory":["Dinner","Entree"],"recipeCuisine":["American"],"author":"Andrea Kirkland, M.S., RD","aggregateRating":{"ratingValue":4.9,"ratingCount":58}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/251419/blueberry-lemon-ricotta-pound-cake/","rating":4.5,"ratingCount":71,"recipe":{"@type":"Recipe","name":"Blueberry-Lemon Ricotta Pound Cake","description":"This healthy pound cake recipe isn't just delicious--it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy--the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.","image":"https://www.eatingwell.com/thmb/zKRr0y_YrDB4QqnqTRJH4Myj5kw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Blueberry-Lemon-Ricotta-Pound-Cake-square-a3032a58a3e14293abc3844fb98a12f0.jpg","recipeYield":["8","8 servings"],"totalTime":"PT240M","recipeIngredient":["0.75 cup granulated sugar","5 tablespoons unsalted butter, at room temperature","3 large eggs, at room temperature (see Tip)","0.75 cup part-skim ricotta cheese","2 tablespoons lemon zest","2 tablespoons lemon juice plus 1 teaspoon, divided","1 teaspoon vanilla extract","1.5 cups white whole-wheat flour","2 teaspoons baking powder","0.5 teaspoon salt","2 cups fresh blueberries","2 tablespoons packed confectioners’ sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper."},{"@type":"HowToStep","text":"Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 tablespoons lemon juice and vanilla until just combined. Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan."},{"@type":"HowToStep","text":"Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely."},{"@type":"HowToStep","text":"Clean the bowl, add confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze on the cake."}],"recipeCategory":["Snack"],"recipeCuisine":["American"],"author":"Stacy Fraser","aggregateRating":{"ratingValue":4.5,"ratingCount":71}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/7919492/one-pot-garlicky-shrimp-broccoli/","rating":4.6,"ratingCount":66,"recipe":{"@type":"Recipe","name":"One-Pot Garlicky Shrimp & Broccoli","description":"In this healthy shrimp recipe, shrimp and broccoli cook quickly in one pot, making it perfect for busy weeknights. Serve over whole-grains or rice.","image":"https://www.eatingwell.com/thmb/gOeeoyCM44Oj42_sOpNaQoT5Fv4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/one-pot-garlic-shrimp-and-broccoli-step-15_preview_maxWidth_4000_maxHeight_4000_ppi_300_quality_100-416685fbff8e4e46b06d6a01994b117f.jpg","recipeYield":"4","totalTime":"PT20M","recipeIngredient":["3 tablespoons extra-virgin olive oil, divided","6 medium cloves garlic, sliced, divided","4 cups small broccoli florets","0.5 cup diced red bell pepper","0.5 teaspoon salt, divided","0.5 teaspoon ground pepper, divided","1 pound peeled and deveined raw shrimp (21-30 count)","2 teaspoons lemon juice, plus more to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat 2 tablespoons oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, about 1 minute. Add 4 cups broccoli, ½ cup bell pepper and ¼ teaspoon each salt and pepper. Cover and cook, stirring once or twice and adding 1 tablespoon water if the pot is too dry, until the vegetables are tender, 3 to 5 minutes. Transfer to a bowl and keep warm."},{"@type":"HowToStep","text":"Increase heat to medium-high and add the remaining 1 tablespoon oil to the pot. Add the remaining garlic and cook until beginning to brown, about 1 minute. Add 1 pound of shrimp and the remaining ¼ teaspoon each salt and pepper; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes. Return the broccoli mixture to the pot along with 2 teaspoons lemon juice and stir to combine."}],"recipeCategory":["Entree","Lunch","Dinner"],"recipeCuisine":["American"],"author":"Carolyn Casner","aggregateRating":{"ratingValue":4.6,"ratingCount":66}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/250222/sweet-potato-black-bean-chili/","rating":4.7,"ratingCount":145,"recipe":{"@type":"Recipe","name":"Sweet Potato & Black Bean Chili","description":"This vegetarian sweet potato chili is a breeze to make. Eat it for lunch the next day or freeze the extras for another night.","image":"https://www.eatingwell.com/thmb/OhhPr2WJ8dLmV3mtf8A8JY8hc-8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/sweet-potato-black-bean-chili-250222-1x1-2a859b9966af411c9a145a406adcad8a.jpg","recipeYield":"4","totalTime":"PT40M","recipeIngredient":["1 tablespoon plus 2 teaspoons extra-virgin olive oil","1 medium-large sweet potato, peeled and diced","1 large onion, diced","4 cloves garlic, minced","2 tablespoons chili powder","4 teaspoons ground cumin","0.5 teaspoon ground chipotle chile","0.25 teaspoon salt","2.5 cups water","2 (15 ounce) cans black beans, rinsed","1 (14 ounce) can diced tomatoes","4 teaspoons lime juice","0.5 cup chopped fresh cilantro"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes."},{"@type":"HowToStep","text":"Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Katie Webster","aggregateRating":{"ratingValue":4.7,"ratingCount":145}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/281244/stuffed-cabbage-soup/","rating":4.8,"ratingCount":58,"recipe":{"@type":"Recipe","name":"Stuffed Cabbage Soup","description":"This stuffed cabbage soup has all of the classic flavors of stuffed cabbage without the fuss of stuffing. Learn how to make this easy soup for dinner.","image":"https://www.eatingwell.com/thmb/LOUqYS8Lr1K61DkzWeiMaMt25iI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/stuffed-cabbage-soup-281244-1x1-74c137fd441a4ed5954e1a89e4a3462a.jpg","recipeYield":["8","8 servings"],"prepTime":"PT20M","totalTime":"PT60M","recipeIngredient":["2 tablespoons canola oil","1.5 pounds lean ground beef","4 cups chopped green cabbage","2 cups chopped yellow onion","1.25 cups chopped carrots","1 cup chopped celery","2 tablespoons light brown sugar","1 tablespoon smoked paprika","1 teaspoon salt","0.5 teaspoon ground pepper","0.25 teaspoon cayenne pepper","1 (15 ounce) can no-salt-added tomato sauce","4 cups unsalted chicken broth","0.25 cup medium-grain brown rice","2 tablespoons chopped fresh flat-leaf parsley"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oil in a large heavy pot over medium-high heat. Add ground beef; cook, stirring often, until the meat is cooked through and starting to brown slightly, 6 to 7 minutes. Add cabbage, onion, carrots and celery; cook, stirring often, until the onion is translucent, about 5 minutes."},{"@type":"HowToStep","text":"Add brown sugar, paprika, salt, pepper and cayenne to the beef mixture; cook over medium-high heat, stirring constantly, until the spices are toasted, about 1 minute. Stir in tomato sauce and broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the soup to a boil over medium-high heat. Stir in rice. Reduce heat to low; cover and cook until the rice is tender, 30 to 35 minutes. If desired, sprinkle with parsley before serving."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Karen Rankin","aggregateRating":{"ratingValue":4.8,"ratingCount":58}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/252167/massaged-kale-salad/","rating":4.9,"ratingCount":27,"recipe":{"@type":"Recipe","name":"Massaged Kale Salad","description":"This kale salad recipe features a pungent garlicky dressing that's massaged into the greens. Learn how to pick and prep kale.","image":"https://www.eatingwell.com/thmb/B93r6EGslPdOeERKiu4G_UGFj74=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Massaged-Kale-Salad-f4036d56e14f4d948642db5ac5b34ba7.jpg","recipeYield":"6","prepTime":"PT20M","totalTime":"PT20M","recipeIngredient":["2 bunches kale","0.5 cup freshly grated Parmesan cheese","0.33333334326744 cup extra-virgin olive oil","0.25 cup lemon juice","3 large cloves garlic, minced","1 tablespoon reduced-sodium soy sauce","1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)","0.5 teaspoon freshly ground pepper","0.25 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Strip kale leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired."}],"recipeCategory":["Dinner","Lunch","Side Dish"],"recipeCuisine":["American"],"author":"EatingWell Test Kitchen","aggregateRating":{"ratingValue":4.9,"ratingCount":27}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/248937/peanut-noodles-with-shredded-chicken-vegetables/","rating":4.6,"ratingCount":34,"recipe":{"@type":"Recipe","name":"Peanut Noodles with Shredded Chicken & Vegetables","description":"If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.","image":"https://www.eatingwell.com/thmb/iXNKR3Odop2UnYZrF4dd5l86-DM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Peanut-Noodles-with-Shredded-Chicken-Vegetables-86fc691f5f8c4c1287c62cebc969d18e.jpg","recipeYield":["6","9 cups"],"cookTime":"PT30M","totalTime":"PT30M","recipeIngredient":["1 pound boneless, skinless chicken breasts","0.5 cup smooth natural peanut butter","2 tablespoons reduced-sodium soy sauce","2 teaspoons minced garlic","1 1/2 teaspoons chile-garlic sauce, or to taste (see Ingredient note)","1 teaspoon minced fresh ginger","8 ounces whole-wheat spaghetti","1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas"],"recipeInstructions":[{"@type":"HowToStep","text":"Put a large pot of water on to boil for cooking pasta."},{"@type":"HowToStep","text":"Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips."},{"@type":"HowToStep","text":"Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl."},{"@type":"HowToStep","text":"Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled."}],"recipeCategory":["Lunch","Dinner"],"recipeCuisine":["Asian"],"author":"Carolyn Malcoun","aggregateRating":{"ratingValue":4.6,"ratingCount":34}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/254609/chipotle-chicken-quinoa-burrito-bowl/","rating":4.7,"ratingCount":48,"recipe":{"@type":"Recipe","name":"Chipotle Chicken Quinoa Burrito Bowl","description":"This chipotle-flavored burrito bowl comes together almost as quickly as at the restaurant, plus, you don't have to wait in line. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.","image":"https://www.eatingwell.com/thmb/3e4-4ACexI5TzQ_t0ZVEL8PAIVE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Chipotle-Chicken-Quinoa-Burrito-Bowl-b56e445cf7b944ae99794fdbe22eb296.jpg","recipeYield":["4","4 burrito bowls"],"totalTime":"PT30M","recipeIngredient":["1 tablespoon finely chopped chipotle peppers in adobo sauce","1 tablespoon extra-virgin olive oil","0.5 teaspoon garlic powder","0.5 teaspoon ground cumin","1 pound boneless, skinless chicken breast","0.25 teaspoon salt","2 cups cooked quinoa","2 cups shredded romaine lettuce","1 cup canned pinto beans, rinsed","1 ripe avocado, diced","0.25 cup prepared pico de gallo or other salsa","0.25 cup shredded Cheddar or Monterey Jack cheese","Lime wedges for serving"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat grill to medium-high or preheat broiler."},{"@type":"HowToStep","text":"Combine chipotles, oil, garlic powder and cumin in a small bowl."},{"@type":"HowToStep","text":"Oil the grill rack (see Tip) or a rimmed baking sheet, if broiling. Season chicken with salt. Grill the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes. Turn, brush with the chipotle glaze and continue cooking until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into bite-size pieces."},{"@type":"HowToStep","text":"Assemble each burrito bowl with 1/2 cup quinoa, 1/2 cup chicken, 1/2 cup lettuce, 1/4 cup beans, 1/4 avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese. Serve with a lime wedge."}],"recipeCategory":["Lunch"],"recipeCuisine":["American"],"author":"Breana Lai Killeen, M.P.H., RD","aggregateRating":{"ratingValue":4.7,"ratingCount":48}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/7949991/cucumber-sandwich/","rating":4.8,"ratingCount":73,"recipe":{"@type":"Recipe","name":"Cucumber Sandwich","description":"This creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light. Make this healthy sandwich for your next lunch.","image":"https://www.eatingwell.com/thmb/BFcg9sHTBe7JTMG0eeuh-f2PRH4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/cucumber-sandwich-7949991-1x1-59e1176eab464f39ad95504970f7062d.jpg","recipeYield":"1","totalTime":"PT10M","recipeIngredient":["2 ounces cream cheese, at room temperature","1 tablespoon low-fat plain Greek yogurt","1 tablespoon sliced fresh chives","1 tablespoon chopped fresh dill","0.25 teaspoon ground pepper","2 slices whole-wheat sandwich bread","0.333 cup thinly sliced English cucumber"],"recipeInstructions":[{"@type":"HowToStep","text":"Stir 2 ounces cream cheese, 1 tablespoon yogurt, 1 tablespoon chives, 1 tablespoon dill and ¼ teaspoon pepper together in a small bowl until well blended. Spread the mixture evenly on one side of each bread slice. Top 1 slice with ⅓ cup cucumber slices, then top with the other bread slice, cream cheese-side down. Cut the crusts from the sandwich and cut it in half diagonally. Additional reporting by Sara Haas, RDN, LDN"}],"recipeCategory":["Lunch"],"recipeCuisine":["American","British"],"author":"Amanda Stanfield","aggregateRating":{"ratingValue":4.8,"ratingCount":73}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/252453/chicken-spinach-soup-with-fresh-pesto/","rating":4.8,"ratingCount":46,"recipe":{"@type":"Recipe","name":"Chicken Spinach Soup with Fresh Pesto","description":"Try this fragrant, Italian-inspired soup that takes advantage of quick-cooking ingredients—chicken breast, bagged baby spinach and canned beans","image":"https://www.eatingwell.com/thmb/C7kFjcWsvokVQtvkIy3poS9x6YI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-Chicken-Spinach-Soup-Fresh-Pesto-1x1-194-155c23e8bdca4a2d8f89af447aa87816.jpg","recipeYield":"5","cookTime":"PT30M","totalTime":"PT30M","recipeIngredient":["2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided","0.5 cup carrot or diced red bell pepper","1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters","1 large clove garlic, minced","5 cups reduced-sodium chicken broth","1.5 teaspoons dried marjoram","6 ounces baby spinach, coarsely chopped","1 15-ounce can cannellini beans or great northern beans, rinsed","0.25 cup grated Parmesan cheese","0.33333334326744 cup lightly packed fresh basil leaves","Freshly ground pepper to taste","0.75 cup plain or herbed multigrain croutons for garnish (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes."},{"@type":"HowToStep","text":"With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors."},{"@type":"HowToStep","text":"To make a pesto, combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary."},{"@type":"HowToStep","text":"Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired."}],"recipeCategory":["Dinner","Lunch"],"recipeCuisine":["American","Italian"],"author":"Nancy Baggett","aggregateRating":{"ratingValue":4.8,"ratingCount":46}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/266652/eggs-in-tomato-sauce-with-chickpeas-spinach/","rating":4.7,"ratingCount":41,"recipe":{"@type":"Recipe","name":"Eggs in Tomato Sauce with Chickpeas & Spinach","description":"Simmer eggs in a rich tomatoey cream sauce studded with chickpeas and silky spinach for a super-fast vegetarian dinner. Serve with a piece of crusty bread to soak up the sauce. Be sure to use heavy cream; a lower-fat option might curdle when mixed with acidic tomatoes.","image":"https://www.eatingwell.com/thmb/OEwOXTFO3NWsrwq7PzeRAZLsyTc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Eggs-in-Tomato-Sauce-with-Chickpeas-Spinach-bc5dc086e0414f709d33ff90556e0046.jpeg","recipeYield":["4","4 servings"],"prepTime":"PT20M","totalTime":"PT25M","recipeIngredient":["2 tablespoons extra-virgin olive oil","4 cups baby spinach, chopped (about 5 ounces)","4 cloves garlic, sliced","2 cups canned crushed tomatoes","1 (15 ounce) can no-salt-added chickpeas, rinsed","0.25 cup heavy cream","0.5 teaspoon salt","4 large eggs","1 tablespoon chopped fresh thyme","0.5 teaspoon ground pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oil in large skillet over medium heat. Add spinach and garlic. Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes."},{"@type":"HowToStep","text":"Reduce heat to medium-low. Add tomatoes, chickpeas, cream and salt. Adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with thyme; cover and cook until the eggs reach desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with pepper."}],"recipeCategory":["Brunch","Breakfast"],"recipeCuisine":["American"],"author":"Hilary Meyer","aggregateRating":{"ratingValue":4.7,"ratingCount":41}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/7919044/cheesy-ground-beef-cauliflower-casserole/","rating":4.6,"ratingCount":63,"recipe":{"@type":"Recipe","name":"Cheesy Ground Beef & Cauliflower Casserole","description":"This easy ground beef and cauliflower casserole recipe is perfect for a weeknight dinner. Serve this tasty casserole with tortilla chips and sour cream.","image":"https://www.eatingwell.com/thmb/FiEMgLXi6TM-MJZMCdlGNeLRRDk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/cheesy-ground-beef-cauliflower-casserole-7919044-1x1-1-4eb4fdd94eb748e9b95db46b567e4070.jpg","recipeYield":"6","totalTime":"PT30M","recipeIngredient":["1 tablespoon extra-virgin olive oil","0.5 cup chopped onion","1 medium green bell pepper, chopped","1 pound lean ground beef","3 cups bite-size cauliflower florets","3 cloves garlic, minced","2 tablespoons chili powder","2 teaspoons ground cumin","1 teaspoon dried oregano","0.5 teaspoon salt","0.25 teaspoon ground chipotle","1 (15 ounce) can no-salt-added petite-diced tomatoes","2 cups shredded extra-sharp Cheddar cheese","0.333 cup sliced pickled jalapeños"],"recipeInstructions":[{"@type":"HowToStep","text":"Position rack in upper third of oven. Preheat broiler to high."},{"@type":"HowToStep","text":"Heat 1 tablespoon oil in a large broiler-safe skillet over medium heat. Add ½ cup onion and 1 bell pepper; cook, stirring, until softened, about 5 minutes. Add 1 pound beef and 3 cups cauliflower; cook, stirring and breaking the beef up into smaller pieces, until it is no longer pink, 5 to 7 minutes. Stir in 3 cloves garlic, 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon oregano, ½ teaspoon salt and ¼ teaspoon chipotle; cook until fragrant, about 1 minute. Add 15 ounces diced tomatoes and their juices; bring to a simmer and cook, stirring occasionally, until liquid is reduced and the cauliflower is tender, about 3 minutes more. Remove from heat."},{"@type":"HowToStep","text":"Sprinkle 2 cups cheese over the beef mixture and top with ⅓ cup sliced jalapeños. Broil until the cheese is melted and browned in spots, 2 to 3 minutes."}],"recipeCategory":["Entree","Dinner"],"recipeCuisine":["American"],"author":"Carolyn Casner","aggregateRating":{"ratingValue":4.6,"ratingCount":63}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/251353/strawberry-banana-green-smoothie/","rating":4.7,"ratingCount":27,"recipe":{"@type":"Recipe","name":"Strawberry-Banana Green Smoothie","description":"This green smoothie recipe is sweetened only with fruit and gets an extra dose of healthy omega-3s from flaxseeds.","image":"https://www.eatingwell.com/thmb/qZSz-iEtJA5cUz3t6QCHQo0wwjw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/37592851-baca726fa0054619bf285842cbcb15bd.jpg","recipeYield":["1","1 serving"],"cookTime":"PT5M","totalTime":"PT5M","recipeIngredient":["1 medium banana","1 cup baby spinach","0.5 cup low-fat plain Greek yogurt","0.5 cup nonfat milk","6 frozen strawberries","1 tablespoon flaxseeds"],"recipeInstructions":[{"@type":"HowToStep","text":"Puree banana, spinach, yogurt, milk, strawberries and flaxseeds in a blender until smooth."}],"recipeCategory":["Breakfast"],"recipeCuisine":["American"],"author":"Sara Haas, RDN, LDN","aggregateRating":{"ratingValue":4.7,"ratingCount":27}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/251798/sauteed-chicken-breasts-with-creamy-chive-sauce/","rating":4.7,"ratingCount":51,"recipe":{"@type":"Recipe","name":"Sauteed Chicken Breasts with Creamy Chive Sauce","description":"Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde.","image":"https://www.eatingwell.com/thmb/gyptk3Hs4diHFRMwHTws_OtlRsc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-Sauteed-Chicken-Breasts-Creamy-Chive-Sauce-1x1-051-19fc5f514bb24041b9da541c53c67a66.jpg","recipeYield":["4","2 oz. chicken breast & cups sauce"],"cookTime":"PT35M","totalTime":"PT35M","recipeIngredient":["4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat","1 teaspoon kosher salt, divided","1/4 cup plus 1 tablespoon all-purpose flour, divided","3 teaspoons extra-virgin olive oil, divided","2 large shallots, finely chopped","0.5 cup dry white wine","1 14-ounce can reduced-sodium chicken broth","0.33300000429153 cup reduced-fat sour cream","1 tablespoon Dijon mustard","1/2 cup chopped chives, (about 1 bunch)"],"recipeInstructions":[{"@type":"HowToStep","text":"Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour."},{"@type":"HowToStep","text":"Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm."},{"@type":"HowToStep","text":"Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often."},{"@type":"HowToStep","text":"Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately."}],"recipeCategory":["Entree"],"recipeCuisine":["American"],"author":"Katie Webster","aggregateRating":{"ratingValue":4.7,"ratingCount":51}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/7894355/baked-blueberry-and-banana-nut-oatmeal-cups/","rating":4.6,"ratingCount":32,"recipe":{"@type":"Recipe","name":"Baked Blueberry & Banana-Nut Oatmeal Cups","description":"Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups with blueberries and pecans.","image":"https://www.eatingwell.com/thmb/fmQUFZBOxn4WFlE5vd3as5_qCxM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/baked-blueberry-and-banana-nut-oatmeal-cups-61849dacbf454142a51d046a4f6bd8e0.jpg","recipeYield":"12","totalTime":"PT50M","recipeIngredient":["3 cups oats","1.5 cups low-fat milk","2 ripe bananas, mashed (about 3/4 cup)","0.333 cup packed brown sugar","2 large eggs, lightly beaten","1 teaspoon baking powder","1 teaspoon ground cinnamon","1 teaspoon vanilla extract","0.5 teaspoon salt","1 cup fresh blueberries","0.5 cup chopped toasted pecans"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 375°F. Coat a muffin tin with cooking spray."},{"@type":"HowToStep","text":"Combine oats, milk, bananas, brown sugar, eggs, baking powder, cinnamon, vanilla and salt in a large bowl. Fold in blueberries and pecans. Divide the mixture between the muffin cups (about 1/3 cup each). Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature."}],"recipeCategory":["Breakfast"],"recipeCuisine":["American"],"author":"Carolyn Casner","aggregateRating":{"ratingValue":4.6,"ratingCount":32}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/251101/tomato-artichoke-gnocchi/","rating":4.7,"ratingCount":28,"recipe":{"@type":"Recipe","name":"Tomato & Artichoke Gnocchi","description":"Artichoke hearts, olives and a splash of red-wine vinegar give this ultra-quick, healthy vegetarian gnocchi recipe pizzazz. For an additional hit of Mediterranean flavor, try topping with feta cheese.","image":"https://www.eatingwell.com/thmb/z-BHmGsUsQL20Zsb7TKjscolEls=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3749546-8313f88901464d8196fbe654ac33a0a9.jpg","recipeYield":["4","4 servings"],"cookTime":"PT30M","totalTime":"PT30M","recipeIngredient":["2 tablespoons extra-virgin olive oil, divided","1 16-ounce package shelf-stable gnocchi","1 small onion, sliced","1 small red bell pepper, diced","4 large cloves garlic, thinly sliced","1 tablespoon chopped fresh oregano, plus more for garnish","1 15-ounce can chickpeas, rinsed","1 14-ounce can no-salt-added diced tomatoes","1 9-ounce box frozen artichoke hearts, thawed and chopped","8 pitted Kalamata olives, sliced","1 tablespoon red-wine vinegar","0.25 teaspoon ground pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Transfer to a bowl and cover to keep warm."},{"@type":"HowToStep","text":"Reduce heat to medium. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add bell pepper; cook, stirring occasionally, until crisp-tender, about 3 minutes. Add garlic and oregano; cook, stirring, for 30 seconds. Add chickpeas, tomatoes and artichokes; cook, stirring, until hot, about 3 minutes. Stir in olives, vinegar, pepper and the gnocchi. Sprinkle with oregano, if desired."}],"recipeCategory":["Dinner"],"recipeCuisine":["Italian"],"author":"EatingWell Test Kitchen","aggregateRating":{"ratingValue":4.7,"ratingCount":28}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/8062586/loaded-broccoli-chicken-casserole/","rating":4.6,"ratingCount":38,"recipe":{"@type":"Recipe","name":"Loaded Broccoli & Chicken Casserole","description":"This delightfully creamy broccoli and chicken casserole is a satisfying dinner that is sure to please a crowd. To keep prep simple, look for bags of pre-cut broccoli florets. If you like a little spice, swap out the Monterey Jack cheese for pepper Jack instead.","image":"https://www.eatingwell.com/thmb/9zdro5SfaPrNswmlgHO8NSR4vAc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Loaded-Broccoli-Chicken-Casserole-1x1-4841-2000-c2877a7452594273a60fa99d42eb6fe1.jpg","recipeYield":"8","totalTime":"PT55M","recipeIngredient":["6 cups fresh broccoli florets, roughly chopped into 1-inch pieces","1 (8 ounce) package reduced-fat cream cheese, softened","0.75 cup shredded Monterey Jack cheese","0.75 cup shredded sharp Cheddar cheese, divided","0.5 cup sour cream","2 teaspoons Dijon mustard","1 teaspoon granulated garlic","1 teaspoon onion powder","0.75 teaspoon salt","0.25 teaspoon ground pepper","6 cups cooked short-grain brown rice","2 cups cooked chicken breast, torn into 1/2-inch pieces","0.25 cup unsalted chicken broth","3 slices cooked bacon, chopped (about 1/2 cup)","0.25 cup thinly sliced scallions"],"recipeInstructions":[{"@type":"HowToStep","text":"Position oven rack about 5 inches from broiler; preheat to 375°F. Coat a broiler-safe 9-by-13-inch baking dish with cooking spray. Add broccoli to a large saucepan; cover and cook, undisturbed, over medium heat until the broccoli is tender-crisp, 5 to 7 minutes. Remove from heat; set aside."},{"@type":"HowToStep","text":"Meanwhile, stir cream cheese, Monterey Jack, 1/4 cup Cheddar, sour cream, mustard, granulated garlic, onion powder, salt and pepper together in a large bowl until combined."},{"@type":"HowToStep","text":"Add the broccoli, rice, chicken and broth; fold with a rubber spatula until evenly coated and no clumps of cheese remain. Spread the mixture in the prepared baking dish; top with the remaining 1/2 cup Cheddar. Cover tightly with foil. Bake until warmed through, about 30 minutes."},{"@type":"HowToStep","text":"Remove from oven and remove foil. Increase oven temperature to broil. Broil until the cheese is bubbling and golden brown, 3 to 4 minutes. Sprinkle with bacon and scallions. Recipe developed by Catherine Jessee"}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Alex Loh","aggregateRating":{"ratingValue":4.6,"ratingCount":38}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/276817/honey-garlic-chicken-thighs-with-carrots-broccoli/","rating":4.6,"ratingCount":58,"recipe":{"@type":"Recipe","name":"Honey-Garlic Chicken Thighs with Carrots & Broccoli","description":"This honey-garlic chicken thigh recipe comes with veggies that cook on the same sheet pan as the chicken. Learn how to make this easy weeknight meal.","image":"https://www.eatingwell.com/thmb/-KfYhzkoC5PKdUecaxv0jGHpCr4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/276817-honey-garlic-chicken-thighs-carrots-broccoli-beauty-1-9e49a8c112ee498cbd1249c169320354.jpg","recipeYield":["4","4 servings"],"totalTime":"PT75M","recipeIngredient":["0.33333334326744 cup honey","1.5 tablespoons reduced sodium soy sauce or tamari","4 cloves garlic, minced (about 1 1/2 tablespoons)","1 tablespoon cider vinegar","0.25 teaspoon crushed red pepper","8 (5 ounce) bone-in, skin-on chicken thighs","1 pound small carrots, sliced into 1/2-inch pieces","2 tablespoons olive oil, divided","4 cups broccoli florets (about 1 pound)","0.5 teaspoon salt","0.5 teaspoon ground pepper","1 teaspoon cornstarch","1 teaspoon water"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk ⅓ cup honey, 1½ tablespoons soy sauce (or tamari), minced garlic, 1 tablespoon vinegar and ¼ teaspoon crushed red pepper in a small bowl. Place 8 chicken thighs and half of the honey mixture (about ¼ cup) in a zip-top plastic bag; remove excess air and seal the bag. Massage the chicken in the sealed bag until well coated. Refrigerate for at least 30 minutes and up to 2 hours. Reserve the remaining honey mixture."},{"@type":"HowToStep","text":"Preheat oven to 400˚F. Line a large rimmed baking sheet with foil; coat with cooking spray. Remove the chicken from the marinade (discard marinade); arrange on 1 side of the prepared pan. Combine carrot pieces and 1 tablespoon oil in a medium bowl; toss well to coat. Spread the carrots in an even layer on the other side of the pan. Roast the chicken and carrots for 15 minutes. Remove from the oven; stir the carrots."},{"@type":"HowToStep","text":"Combine 4 cups broccoli and the remaining 1 tablespoon oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan. Sprinkle ½ teaspoon salt and ½ teaspoon pepper over all. Roast until the vegetables are tender and an instant-read thermometer inserted in the thickest portion of chicken registers 165˚F, 15 to 18 minutes."},{"@type":"HowToStep","text":"Meanwhile, whisk 1 teaspoon cornstarch and 1 teaspoon water in a small bowl until no clumps remain. Combine the cornstarch mixture and the reserved honey mixture in a small saucepan; bring to a simmer over medium-low heat, whisking once or twice. Simmer, whisking often, until the sauce is clear and thickened, about 2 minutes. Divide the chicken and vegetables among 8 plates. Drizzle the honey-garlic sauce over the chicken and vegetables."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Sarah Epperson Loveless","aggregateRating":{"ratingValue":4.6,"ratingCount":58}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/248916/chili-rubbed-tilapia-with-asparagus-lemon/","rating":4.6,"ratingCount":28,"recipe":{"@type":"Recipe","name":"Chili-Rubbed Tilapia with Asparagus & Lemon","description":"Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull. All it needs is a spice rub, a familiar barbecuing technique that works just as well indoors. You could also use this rub on chicken breasts or toss it with lightly oiled shrimp before cooking.","image":"https://www.eatingwell.com/thmb/r2gA8yyK-BPi2cdFUWJ7xIFvRAE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3746453-d982d7f4c03548ad83e1b7c30b4ac121.jpg","recipeYield":["4","4 servings"],"cookTime":"PT20M","totalTime":"PT20M","recipeIngredient":["2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces","2 tablespoons chili powder","0.5 teaspoon garlic powder","0.5 teaspoon salt, divided","1 pound tilapia, Pacific sole or other firm white fish fillets","2 tablespoons extra-virgin olive oil","3 tablespoons lemon juice"],"recipeInstructions":[{"@type":"HowToStep","text":"Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool."},{"@type":"HowToStep","text":"Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"EatingWell Test Kitchen","aggregateRating":{"ratingValue":4.6,"ratingCount":28}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/7919563/spaghetti-spinach-with-sun-dried-tomato-cream-sauce/","rating":4.8,"ratingCount":144,"recipe":{"@type":"Recipe","name":"Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce","description":"In this sun-dried tomato pasta recipe, we use the oil from sun-dried tomatoes for the base of the cream sauce. Serve with a green salad for dinner.","image":"https://www.eatingwell.com/thmb/EujRIPyRqlpWQNvkJUgyBN9Xoeo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/spaghetti-and-spinach-with-sun-dried-tomato-cream-sauce-98bd4c19277a4cb3926e072fd6f2d947.jpg","recipeYield":"4","totalTime":"PT20M","recipeIngredient":["5 ounces baby spinach, coarsely chopped","8 ounces whole-wheat spaghetti","1 tablespoon oil from sun-dried tomato jar",".5 cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar","0.5 cup halved and thinly sliced onion","3 cloves garlic, minced","0.25 teaspoon crushed red pepper","0.25 teaspoon salt","0.25 teaspoon ground pepper","1 cup low-sodium vegetable or chicken broth","0.5 cup sour cream","0.25 cup grated Parmesan cheese","1 tablespoon unsalted butter"],"recipeInstructions":[{"@type":"HowToStep","text":"Place 5 ounces spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add 8 ounces spaghetti and cook according to package directions. Drain the pasta over the spinach; toss to wilt the spinach."},{"@type":"HowToStep","text":"Meanwhile, heat ½ cup sun-dried tomatoes along with 1 tablespoon of the oil in a large skillet over medium heat. Add ½ cup onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes. Add garlic, ¼ teaspoon crushed red pepper, ¼ teaspoon salt and ¼ teaspoon pepper; cook, stirring, for 1 minute. Increase heat to medium-high and add 1 cup broth; cook, stirring, until reduced by about half, about 2 minutes. Stir in ½ cup sour cream, ¼ cup Parmesan and 1 tablespoon butter. Add the spaghetti and spinach; toss to coat well."}],"recipeCategory":["Dinner","Pasta"],"recipeCuisine":["American"],"author":"Carolyn Casner","aggregateRating":{"ratingValue":4.8,"ratingCount":144}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/256572/avocado-hummus/","rating":5,"ratingCount":26,"recipe":{"@type":"Recipe","name":"Avocado Hummus","description":"This vibrant green hummus recipe couldn’t be easier--just toss a few ingredients in the food processor and whir away! Aquafaba (the liquid from a can of chickpeas) and avocado make this healthy dip extra smooth and creamy. Serve with veggie chips, pita chips or crudités.","image":"https://www.eatingwell.com/thmb/KdJpC4-zO07U84Fc6RfMOMLhBqc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EatingWell-World-Cup-Watch-Party-Avocado-Hummus-1x1-4f7395a165ba41608d064de6393b1f4d.jpg","recipeYield":["10","10 servings"],"prepTime":"PT10M","totalTime":"PT10M","recipeIngredient":["1 (15 ounce) can no-salt-added chickpeas","1 ripe avocado, halved and pitted","1 cup fresh cilantro leaves","0.25 cup tahini","0.25 cup extra-virgin olive oil","0.25 cup lemon juice","1 clove garlic","1 teaspoon ground cumin","0.5 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Drain chickpeas, reserving 2 tablespoons of the liquid. Transfer the chickpeas and the reserved liquid to a food processor. Add avocado, cilantro, tahini, oil, lemon juice, garlic, cumin and salt. Puree until very smooth. Serve with veggie chips, pita chips or crudités."}],"recipeCategory":["Condiment"],"recipeCuisine":["American"],"author":"Devon O'Brien","aggregateRating":{"ratingValue":5,"ratingCount":26}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/270475/quick-king-ranch-chicken-casserole/","rating":4.6,"ratingCount":25,"recipe":{"@type":"Recipe","name":"Quick King Ranch Chicken Casserole","description":"This chicken casserole recipe is an easy, weeknight-friendly dinner. Learn how we make King Ranch casserole quick and healthy.","image":"https://www.eatingwell.com/thmb/X4mQUgsLayjaQLtlFJZJNFK03i0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EW-King-Ranch-Casserole-Beauty-1x1-7b465476441743fd89be2924fdc6017b.jpg","recipeYield":["4","5 cups"],"totalTime":"PT30M","recipeIngredient":["1 tablespoon extra-virgin olive oil","1.5 cups chopped yellow onion","1 cup chopped red bell pepper","0.75 cup chopped poblano pepper","1 tablespoon finely chopped jalapeño","1 tablespoon minced garlic","0.5 teaspoon ground cumin","2 tablespoons all-purpose flour","1 cup unsalted chicken broth","2 ounces reduced-fat cream cheese, at room temperature","2 cups chopped cooked chicken breast","1 10-ounce can no-salt-added diced tomatoes with green chiles, drained","2 6-inch corn tortillas, torn into pieces","0.25 teaspoon salt","0.5 cup shredded Mexican-blend cheese","2 tablespoons chopped fresh cilantro"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat broiler to high."},{"@type":"HowToStep","text":"Heat oil in a medium broiler-safe skillet over medium-high heat until shimmering. Add onion, bell pepper, poblano and jalapeño; cook, stirring occasionally, until softened, 7 to 9 minutes. Add garlic and cumin; cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over the vegetables and cook, stirring constantly, until they are thoroughly coated, about 1 minute."},{"@type":"HowToStep","text":"Add broth and bring to a boil, stirring to combine. Cook, stirring, until slightly thickened, about 1 minute. Stir in cream cheese until melted. Stir in chicken, tomatoes, tortilla pieces and salt. Sprinkle evenly with cheese."},{"@type":"HowToStep","text":"Place the skillet under the broiler and broil until the cheese is melted and browned, 1 to 2 minutes. Sprinkle with cilantro."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Julia Levy","aggregateRating":{"ratingValue":4.6,"ratingCount":25}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/7934170/ground-beef-potatoes-skillet/","rating":4.5,"ratingCount":53,"recipe":{"@type":"Recipe","name":"Ground Beef & Potatoes Skillet","description":"This one-skillet ground beef recipe is a family-friendly meal. Cook the ground beef, potatoes and veggies in one pan for an easy weeknight dinner.","image":"https://www.eatingwell.com/thmb/CHTylMXpRl29vOy-E1OB-mlQagM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Ground-Beef--Potatoes-Skillet-Beauty-9839_preview_maxWidth_4000_maxHeight_4000_ppi_300_quality_100-ec23a47de18c4e3099c4efceaec9e2ff.jpg","recipeYield":"6","totalTime":"PT50M","recipeIngredient":["3 tablespoons extra-virgin olive oil, divided","1 pound 90% lean ground beef","2 teaspoons ground cumin","1 teaspoon smoked paprika","0.75 teaspoon salt","1/2 teaspoon cayenne pepper","0.25 teaspoon ground pepper","3 medium Yukon Gold potatoes, diced (1/2-inch)","1 medium yellow onion, chopped","1 yellow bell pepper, diced (1/2-inch)","1 poblano pepper, diced (1/2-inch)","2 cloves garlic, minced","1 bunch lacinato kale, stemmed and roughly chopped","1 (15-oz.) can unsalted fire roasted diced tomatoes, undrained","1 tablespoon balsamic vinegar","1 scallion, thinly sliced crosswise (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 pound ground beef, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon cayenne and ¼ teaspoon pepper; cook, stirring often to break up the meat, until evenly browned, about 4 minutes. Using a slotted spoon, transfer the beef to a medium heatproof bowl; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add diced potatoes; cook over medium-high heat, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. (Add 2 tablespoons water to the pan if the potatoes start to stick.) Transfer the potatoes to the bowl with the beef."},{"@type":"HowToStep","text":"Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chopped onion and diced bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add minced garlic; cook, stirring often, until aromatic, about 1 minute. Add chopped kale and undrained tomatoes; cook, stirring often, until the kale is wilted and the tomatoes are heated through, about 2 minutes. Stir in the beef, potatoes and 1 tablespoon vinegar. Sprinkle with sliced scallion, if desired."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"John Somerall","aggregateRating":{"ratingValue":4.5,"ratingCount":53}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/276146/sheet-pan-chicken-thighs-with-brussels-sprouts-gnocchi/","rating":4.6,"ratingCount":37,"recipe":{"@type":"Recipe","name":"Sheet-Pan Chicken Thighs with Brussels Sprouts & Gnocchi","description":"In this healthy dinner recipe, chicken thighs, Brussels sprouts, cherry tomatoes and packaged gnocchi are all roasted on the same sheet pan for a complete meal that couldn't be easier to make.","image":"https://www.eatingwell.com/thmb/22cUYkmCqVI0PVJIYKRvhbQqh7w=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/sheet-pan-chicken-thighs-with-brussels-sprouts-gnocchi-276146-1x1-7843598486b749e784800c2d08540933.jpg","recipeYield":["4","4 servings"],"prepTime":"PT20M","totalTime":"PT40M","recipeIngredient":["4 tablespoons extra-virgin olive oil, divided","2 tablespoons chopped fresh oregano, divided","2 large cloves garlic, minced, divided","0.5 teaspoon ground pepper, divided","0.25 teaspoon salt, divided","1 pound Brussels sprouts, trimmed and quartered","1 (16 ounce) package shelf-stable gnocchi","1 cup sliced red onion","4 boneless, skinless chicken thighs, trimmed","1 cup halved cherry tomatoes","1 tablespoon red-wine vinegar"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 450 degrees F."},{"@type":"HowToStep","text":"Stir 2 tablespoons oil, 1 tablespoon oregano, half the garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Add Brussels sprouts, gnocchi and onion; toss to coat. Spread on a large rimmed baking sheet."},{"@type":"HowToStep","text":"Stir 1 tablespoon oil, the remaining 1 tablespoon oregano, the remaining garlic and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in the large bowl. Add chicken and toss to coat. Nestle the chicken into the vegetable mixture. Roast for 10 minutes."},{"@type":"HowToStep","text":"Remove from the oven and add the tomatoes; stir to combine. Continue roasting until the Brussels sprouts are tender and the chicken is just cooked through, about 10 minutes more. Stir vinegar and the remaining 1 tablespoon oil into the vegetable mixture."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Carolyn Casner","aggregateRating":{"ratingValue":4.6,"ratingCount":37}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/249657/tofu-parmigiana/","rating":4.7,"ratingCount":34,"recipe":{"@type":"Recipe","name":"Tofu Parmigiana","description":"Instead of having a greasy, battered coating, the tofu “steaks” in our revamped Parmigiana are breaded and lightly pan-fried in just a small amount of oil then topped with part-skim mozzarella, fresh basil and your favorite marinara sauce. This Italian classic will please even those who are tofu-phobic.","image":"https://www.eatingwell.com/thmb/-f9h3hX7ArNpGZd1xI7pBWf6FE8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3727984-57e2516a358c4b09ba7edac74fd40515.jpg","recipeYield":["4","4 portions tofu parmesan"],"cookTime":"PT30M","totalTime":"PT30M","recipeIngredient":["0.25 cup plain dry breadcrumbs","1 teaspoon Italian seasoning","1 14-ounce package firm or extra-firm water-packed tofu, rinsed","0.25 teaspoon garlic powder","0.25 teaspoon salt","2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided","1 small onion, chopped","8 ounces white mushrooms, thinly sliced","0.25 cup grated Parmesan cheese","0.75 cup prepared marinara sauce, preferably low-sodium","0.5 cup shredded part-skim mozzarella cheese","2 tablespoons chopped fresh basil"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture."},{"@type":"HowToStep","text":"Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl."},{"@type":"HowToStep","text":"Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve."}],"recipeCategory":["Entree"],"recipeCuisine":["American"],"author":"Stacy Fraser","aggregateRating":{"ratingValue":4.7,"ratingCount":34}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/272467/skillet-lemon-chicken-potatoes-with-kale/","rating":4.6,"ratingCount":42,"recipe":{"@type":"Recipe","name":"Skillet Lemon Chicken & Potatoes with Kale","description":"Try this easy one-pan skillet chicken and kale recipe. Juicy chicken thighs are cooked in the same pan as potatoes and kale for a satisfying meal.","image":"https://www.eatingwell.com/thmb/sx0sExEIXNpjXw-gFIx12u2ofCw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/skillet-lemon-chicken-potatoes-with-kale-00127-272467-4000x4000-2535653e4a9046fbbe9c6845ccff5bf2.jpg","recipeYield":"4","totalTime":"PT50M","recipeIngredient":["3 tablespoons extra-virgin olive oil, divided","1 pound boneless, skinless chicken thighs, trimmed","0.5 teaspoon salt, divided","0.5 teaspoon ground pepper, divided","1 pound baby Yukon Gold potatoes, halved lengthwise","0.5 cup low-sodium chicken broth","1 large lemon, sliced and seeds removed","4 cloves garlic, minced","1 tablespoon chopped fresh tarragon","6 cups baby kale"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 400°F."},{"@type":"HowToStep","text":"Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle trimmed chicken thighs with ½ teaspoon each salt and pepper. Cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate."},{"@type":"HowToStep","text":"Add the remaining 2 tablespoons oil, halved potatoes and the remaining ½ teaspoon each salt and pepper to the pan. Reduce heat to medium and cook the potatoes, cut-side down, until browned, about 10 minutes. Stir in ¾ cup broth, lemon slices, minced garlic and 1 tablespoon tarragon; bring to a boil over medium heat. Return the chicken to the pan."},{"@type":"HowToStep","text":"Transfer the pan to the oven. Roast until the chicken is cooked through (165°F) and the potatoes are tender, about 15 minutes. Transfer the chicken to a clean plate and add 6 cups kale to the lemon mixture in the skillet (use caution; the handle will be hot). Cook, stirring, over medium heat until the kale has wilted, 2 to 3 minutes. Nestle the chicken back into the pan. Garnish with tarragon, if desired."}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"author":"Carolyn Casner","aggregateRating":{"ratingValue":4.6,"ratingCount":42}}},{"site":"eatingwell","url":"https://www.eatingwell.com/recipe/262954/one-pot-spinach-chicken-sausage-feta-pasta/","rating":4.5,"ratingCount":43,"recipe":{"@type":"Recipe","name":"One-Pot Spinach, Chicken Sausage & Feta Pasta","description":"A little bit of Sunday meal prep goes a long way in this one-dish pasta recipe. Cooking the pasta ahead and refrigerating it saves time here—or use any leftover cooked pasta you have on hand.","image":"https://www.eatingwell.com/thmb/TvMwkBIHw3Zhegb4ATPef-QPqgU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/one-pot-spinach-chicken-sausage-and-feta-pasta-beauty-036_preview_maxWidth_4000_maxHeight_4000_ppi_300_quality_100-aefa7c5005224545a32b9331424f8709.jpg","recipeYield":["4","4 servings"],"totalTime":"PT20M","recipeIngredient":["2 tablespoons olive oil","3 links cooked chicken sausage (9 ounces), sliced into rounds","1 cup diced onion (see Tip)","1 clove garlic, minced","1 (8 ounce) can no-salt-added tomato sauce","4 cups lightly packed baby spinach (half of a 5-ounce box)","6 cups cooked whole-wheat rotini pasta","0.25 cup chopped pitted Kalamata olives","¼ teaspoon salt","¼ teaspoon crushed red pepper","¼ cup water, plus more as needed","0.5 cup finely crumbled feta cheese","0.25 cup chopped fresh basil"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat 2 tablespoons oil in a large straight-sided skillet over medium-high heat. Add sliced sausage, 1 cup onion and minced garlic; cook, stirring often, until the onion is starting to brown, 4 to 6 minutes. Add 1 (8-ounce) can tomato sauce, 4 cups spinach, 6 cups cooked pasta, ¼ cup olives, ¼ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring often, until the mixture is bubbling and the spinach is wilted, 3 to 5 minutes. Add ¼ cup water, or more as needed, to reach desired consistency. Stir in ½ cup feta and ¼ cup basil."}],"recipeCategory":["Dinner","Pasta"],"recipeCuisine":["American"],"author":"Katie Webster","aggregateRating":{"ratingValue":4.5,"ratingCount":43}}},{"site":"seriouseats","url":"https://www.seriouseats.com/sous-vide-barbecue-pulled-pork-shoulder-recipe","rating":4.5,"ratingCount":21,"recipe":{"@type":"Recipe","name":"Sous Vide Barbecue Pulled Pork Shoulder Recipe","description":"A step-by-step guide to making sous vide barbecue pork shoulder, finished in an oven or smoker, complete with a smoky flavor and flavorful bark.","image":"https://www.seriouseats.com/thmb/o2jnHlyv2Ic5vUvG1EytR-nncQQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__06__20160701-sous-vide-pulled-pork-16-fb5d6117f14044e6ac3c0ea70a7f3bcb.jpg","recipeYield":"12","prepTime":"PT15M","cookTime":{"@type":"Duration","minValue":"PT1170M","maxValue":"PT1530M"},"totalTime":{"@type":"Duration","minValue":"PT1185M","maxValue":"PT1545M"},"recipeIngredient":["1/4 cup (50g) paprika","1/4 cup (50g) dark brown sugar","3 tablespoons (35g) kosher salt","1/2 teaspoon (2g) Prague Powder #1 (optional; see note)","1 tablespoon (12g) whole yellow mustard seed","1 teaspoon (4g) freshly ground black pepper","2 tablespoons (20g) granulated garlic powder","1 tablespoon (8g) dried oregano","1 tablespoon (12g) whole coriander seed","1 teaspoon (4g) red pepper flakes","1 whole boneless or bone-in pork butt (shoulder), 5 to 7 pounds total (2.25 to 3.25kg)","1/2 teaspoon (3ml) liquid smoke, such as Wright's Liquid Smoke (optional; see note)","Kosher salt"],"recipeInstructions":[{"@type":"HowToStep","text":"For the Spice Rub: Working in batches, combine paprika, brown sugar, salt, Prague Powder (if using to develop a smoke ring), mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder."},{"@type":"HowToStep","text":"Divide mixture in half. Rub half of mixture evenly all over pork shoulder, pressing it in until it adheres. Place pork shoulder in a sous vide–safe vacuum-sealer bag. Add liquid smoke (if using) and seal bag."},{"@type":"HowToStep","text":"To Cook: Set your precision cooker to 165°F (74°C) for more traditionally textured pulled pork, or 145°F (63°C) for sliceable but tender pork. When the bath is at temperature, add sealed bag with pork and cover with foil or plastic wrap. Allow to cook for 18 to 24 hours. After this stage, pork can be refrigerated for up to 1 week before continuing."},{"@type":"HowToStep","text":"To Finish in the Oven: Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). Remove pork from sous vide bag and carefully blot dry with paper towels. (The liquid from the bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved spice mixture into the surface of the pork. Place pork on a wire rack set in a rimmed baking sheet and place in oven. Roast until a deep, dark bark has formed, about 1 1/2 hours. Continue with step 7."},{"@type":"HowToStep","text":"To Finish on the Grill: Light 1/2 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil the grilling grate."},{"@type":"HowToStep","text":"Remove pork from bag and carefully blot dry with paper towels. (The liquid from the bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved spice mixture into the surface of the pork. Place pork on the cooler side of grill. Add 4 to 5 hardwood chunks to the hotter side of grill. Cover and allow pork to smoke, adjusting vents to maintain a temperature between 275 and 300°F (135 to 150°C) and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has formed, about 1 1/2 hours. Continue with step 7."},{"@type":"HowToStep","text":"Transfer pork to a large bowl or cutting board. Using a couple of forks, shred meat into bite-size pieces (or, if you cooked it at 145°F (63°C), use a knife to slice the pork). Season pulled pork to taste with salt and serve immediately, passing your favorite barbecue sauce at the table."}],"recipeCategory":["Mains"],"recipeCuisine":["American"],"keywords":"barbecue, indoor barbecue, low carb, pork, pulled pork","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.5,"ratingCount":21}}},{"site":"seriouseats","url":"https://www.seriouseats.com/the-best-vegan-mapo-tofu-recipe","rating":4.5,"ratingCount":14,"recipe":{"@type":"Recipe","name":"The Best Vegan Mapo Tofu Recipe","description":"This is my favorite dish of all time, in a completely meat-free form. Using dried and fresh mushrooms complexity and texture to the fiery dish, making it every bit as good as—if not better than—the original.","image":"https://www.seriouseats.com/thmb/ocIUDx2pM2KujaDev7IZ9dy0RIM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2013__02__2021-02-12-Vegan-Mapo-Tofu-MHOM-21-ab1d5b2229d2493b8b1889896ccf17df.jpg","recipeYield":"4","prepTime":"PT15M","cookTime":"PT25M","totalTime":"PT40M","recipeIngredient":["4 whole dried woodear mushrooms (about 1/6 ounce)","1/4 ounce dried morel or porcini mushrooms, or a mix","1 (2-inch) piece of kombu (optional, see note)","1 1/2 cups boiling water","6 ounces white button mushrooms, stems trimmed, quartered","1/3 cup vegetable oil","1 teaspoon cornstarch","2 tablespoons Shaoxing wine (see note)","1 tablespoon dark soy sauce","2 tablespoons Sichuan peppercorns, one tablespoon left whole, the other toasted and ground in a spice grinder or mortar and pestle","2 whole dried chinese hot chilies","3 garlic cloves grated on a microplane grater","1 tablespoon fresh ginger grated on a microplane grater","4 scallions, whites finely chopped, greens thinly sliced, reserved separately","12 chinese chives or regular chives cut into 1/2-inch segments","3 tablespoons minced yacai (Chinese preserved mustard root, see note, optional)","2 tablespoons fermented chili broad bean paste (see note)","2 tablespoons roasted chili oil (see note)","1 1/2 pounds medium to firm silken tofu, cut into 1/2-inch cubes"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine dried mushrooms and kombu (if using) in a small bowl or liquid measuring cup and cover with water. Place a paper towel or kitchen towel directly on surface of water to keep mushrooms mostly submerged. Set aside for 10 minutes to rehydrate."},{"@type":"HowToStep","text":"Meanwhile, place button mushrooms in the bowl of a food processor and pulse until chopped into rough 1/4-inch pieces, about 6 to 8 one-second pulses. Combine chopped button mushrooms and oil in the bottom of a large wok. Heat over high heat, stirring constantly, until mushrooms are shriveled and well browned, 6 to 10 minutes. Strain through a fine mesh strainer set over a small saucepan. Transfer fried mushrooms to a medium bowl and return oil to wok."},{"@type":"HowToStep","text":"When dried mushrooms are rehydrated, strain through a fine mesh strainer set over a small bowl. Discard kombu. Discard all but 3/4 cups soaking liquid. Add cornstarch, wine, and soy sauce to liquid. Transfer drained mushrooms to a cutting board. Remove and discard hard central stems from woodear mushrooms, then finely chop all the mushrooms. Add to bowl with fried mushrooms."},{"@type":"HowToStep","text":"Add whole Sichuan peppercorns and both chiles to oil in wok and return to high heat. Cook until fragrant and peppercorns have stopped sputtering. Do not overcook, or they will burn. Immediately strain through a fine mesh strainer, discard peppercorns and chiles, and return oil to wok."},{"@type":"HowToStep","text":"Heat oil over high heat until lightly smoking. Add garlic, ginger, scallion whites, chives, and yacai (if using). Stir-fry until fragrant, about 30 seconds. Add chopped mushrooms and stir-fry to combine. Add fermented chili broad bean paste and stir until all the vegetables are well coated. Stir mushroom liquid mixture to incorporate cornstarch, then add to wok. Cook, stirring constantly, until lightly thickened and reduced, about 1 1/2 minutes. Add tofu and carefully fold in, trying not to break it."},{"@type":"HowToStep","text":"Cook until tofu is heated through. Transfer to a serving platter, drizzle with chili oil, and top with scallions and ground Sichuan peppercorns. Serve immediately with white rice."}],"recipeCategory":["Mains"],"recipeCuisine":["Chinese"],"keywords":"mapo tofu, mushrooms, quick, sichuan, tofu","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.5,"ratingCount":14}}},{"site":"seriouseats","url":"https://www.seriouseats.com/easy-one-bowl-oatmeal-cookies-recipe","rating":4.6,"ratingCount":26,"recipe":{"@type":"Recipe","name":"Easy One-Bowl Oatmeal Cookies Recipe","description":"My oatmeal cookies are thick and chewy, thanks to a resting period that lets the oats soak up moisture from the dough. A blend of white and brown sugar ensures crispy edges and butterscotch-y middles. Raisins may be traditional, but I love the way dried cranberries or cherries offer a naturally tart counterpoint to the sweetness of the dough.","image":"https://www.seriouseats.com/thmb/Nd5pIJwnFi3fM2lnHqlCWNe3-i4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__10__20170911-oatmeal-cranberry-cookies-vicky-wasik-3-d98108d9389542bf8a0623f1459120c5.jpg","recipeYield":"30","prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT60M","recipeIngredient":["6 ounces unsalted butter (1 1/2 sticks; 170g), fluid and warm—roughly 105°F (41°C)","1 tablespoon (15ml) vanilla extract","1 large egg, cold (about 50g)","7 ounces light brown sugar (3/4 cup, gently packed; 200g)","7 ounces white sugar (1 cup; 200g)","2 teaspoons Diamond Crystal kosher salt; half as much by volume if using table salt (7g of either kosher or table salt by weight)","1 teaspoon (3g) ground cinnamon","1/2 teaspoon (3g) baking soda","7 ounces old-fashioned rolled oats—not quick-cooking or instant (2 cups; 200g)","6 ounces all-purpose flour, not unbleached (1 1/4 cups; 170g)","7 ounces dried cranberries or cherries (1 1/4 cups; 200g)"],"recipeInstructions":[{"@type":"HowToStep","text":"Adjust oven rack to middle position, preheat to 350°F (180°C), and line 2 rimmed baking sheets with parchment (not wax paper)."},{"@type":"HowToStep","text":"Combine butter, vanilla, egg, brown sugar, white sugar, kosher salt, cinnamon, and baking soda in a medium bowl. Stir until no lumps remain, then fold in rolled oats, followed by the flour and dried cranberries or cherries. Divide into 30 one-ounce portions with a roughly 2-tablespoon scoop and arrange on prepared baking sheets. Let stand at room temperature for at least 25 minutes, no more than 75 minutes."},{"@type":"HowToStep","text":"Bake until pale gold around the edges, but still puffed and steamy in the center, about 15 minutes. Cool directly on baking sheets until firm, about 10 minutes. Enjoy warm, or store in an airtight container up to 3 days at room temperature."}],"recipeCategory":["Dessert","Snack","Cookies","Desserts"],"recipeCuisine":["American"],"keywords":"cookie, dessert, easy, oatmeal, oatmeal cookie","author":"Stella Parks","aggregateRating":{"ratingValue":4.6,"ratingCount":26}}},{"site":"seriouseats","url":"https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe","rating":4.9,"ratingCount":143,"recipe":{"@type":"Recipe","name":"The Best Crispy Roast Potatoes Ever","description":"These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.","image":"https://www.seriouseats.com/thmb/vSk76sDv7giIX9e1JIA44PWpasA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-crispy-roasted-potatoes-vicky-wasik-48-7bca1f8c09ee46c087b0865f9a053c45.jpg","recipeYield":"8","prepTime":"PT10M","cookTime":"PT75M","totalTime":"PT85M","recipeIngredient":["Kosher salt","1/2 teaspoon (4g) baking soda","4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)","5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat","Small handful picked rosemary leaves, finely chopped","3 medium cloves garlic, minced","Freshly ground black pepper","Small handful fresh parsley leaves, minced"],"recipeInstructions":[{"@type":"HowToStep","text":"Adjust oven rack to center position and preheat oven to 450°F (230°C) or 400°F (200°C) if using convection. Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil."},{"@type":"HowToStep","text":"Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately."},{"@type":"HowToStep","text":"When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks."},{"@type":"HowToStep","text":"Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer."},{"@type":"HowToStep","text":"Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately."}],"recipeCategory":["Side Dish","Sides"],"recipeCuisine":["American"],"keywords":"Christmas, holiday, potato, side, thanksgiving","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.9,"ratingCount":143}}},{"site":"seriouseats","url":"https://www.seriouseats.com/the-best-french-bread-pizza-recipe","rating":5,"ratingCount":14,"recipe":{"@type":"Recipe","name":"The Best French Bread Pizza Recipe","description":"Classic French bread pizza upgraded with a heavy dose of garlicky butter, two cheeses, and fresh herbs.","image":"https://www.seriouseats.com/thmb/XotK4Gx5iqEFKTnXNxYnqZHExGg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/the-best-french-bread-pizza-recipe-step-17-690917b78d3c423c8ecc4c0f494b8c16.jpg","recipeYield":"4","prepTime":"PT10M","cookTime":"PT35M","totalTime":"PT45M","recipeIngredient":["3 tablespoons (43g) butter","4 tablespoons (60ml) extra-virgin olive oil, divided","4 cloves garlic, finely minced","Pinch red pepper flakes","1/2 teaspoon (0.5g) dried oregano","1/4 cup (15g) minced fresh parsley or basil leaves, or a mix","Kosher salt","1 large loaf French or Italian bread (see note), about 18 inches long and 4 inches wide, split half lengthwise and crosswise","1 (14.5 ounce or 400g) can crushed tomatoes","8 ounces (227g) freshly grated whole milk mozzarella cheese","2 ounces (57g) grated Parmigiano-Reggiano"],"recipeInstructions":[{"@type":"HowToStep","text":"Adjust oven rack to upper position and preheat oven to 425°F (220°C). Heat butter and 3 tablespoons (45ml) olive oil in a medium saucepan over medium-low heat until butter is melted. Add garlic, pepper flakes, and oregano and cook, stirring occasionally, until garlic is softened but not browned, about 2 minutes. Stir in half of parsley/basil and a big pinch of salt. Remove from heat."},{"@type":"HowToStep","text":"Place bread cut-side-up on a clean work surface. Using a rimmed baking sheet, press down on bread evenly until compressed to about 2/3rds of its original height. Place bread on top of rimmed baking sheet. Using a pastry brush, brush half of garlic/butter/oil mixture evenly over cut surfaces of bread, making sure to get plenty of bits of garlic and herbs. Set aside."},{"@type":"HowToStep","text":"Add tomatoes to remaining garlic/butter/oil mixture in pan, stir to combine, increase heat to medium, bring to a simmer, then reduce heat to maintain a bare simmer. Cook, stirring occasionally, until rich and reduced, about 15 minutes. Season to taste with salt."},{"@type":"HowToStep","text":"While sauce cooks, spread 1/4 of mozzarella evenly over surface of bread and transfer to oven. Cook until cheese is barely melted, about 8 minutes. Remove from oven and set aside until sauce is cooked."},{"@type":"HowToStep","text":"Spread sauce evenly over bread, then spread remaining mozzarella on top of sauce. Transfer to oven and bake until cheese is melted and just starting to brown, about 10 minutes. Remove from oven and immediately sprinkle with Parmigiano-Reggiano, remaining parsley/basil, and remaining tablespoon extra-virgin olive oil. Allow to cool slightly and serve."}],"recipeCategory":["Mains","Pizza"],"recipeCuisine":["American"],"keywords":"french bread pizza, pizza, the pizza lab","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":5,"ratingCount":14}}},{"site":"seriouseats","url":"https://www.seriouseats.com/pressure-cooker-butternut-squash-risotto-sage-brown-butter-quick-easy-recipe","rating":4.5,"ratingCount":13,"recipe":{"@type":"Recipe","name":"Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter","description":"A rich butternut squash risotto is a cinch with the help of a pressure cooker. You get all of the creaminess without any of the stirring.","image":"https://www.seriouseats.com/thmb/Boa8zM4aDH80Weq-aC-sXHBpbZk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__20140929-butternut-squash-risotto-vicky-wasik-22-6c0d14f1b8d94193aa0eddd06656c369.jpg","recipeYield":"4","prepTime":"PT10M","cookTime":"PT70M","totalTime":"PT80M","recipeIngredient":["3 1/2 pounds (1.6kg) butternut squash, peeled and seeded","6 tablespoons (90ml) extra-virgin olive oil, divided","3 medium cloves garlic, crushed","1/2 Golden Delicious apple, peeled and cored","Pinch red pepper flakes","2 sprigs sage plus 8 sage leaves, divided","Kosher salt","2 tablespoons (30ml) maple syrup","1 teaspoon (5ml) white or yellow miso","3 3/4 cups (900ml) homemade or store-bought low-sodium vegetable broth, divided","1 medium yellow onion, minced","2 cups (400g) risotto rice, such as arborio","1/2 cup (120ml) dry white wine","4 tablespoons (55g) unsalted butter","Parmigiano-Reggiano cheese, for grating"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 400°F (200°C). Cut about half the squash into 1-inch chunks, to yield 4 cups. Cut remaining squash into 1/4-inch dice. In a large mixing bowl, toss large squash chunks with 2 tablespoons (30ml) olive oil, garlic, apple, red pepper flakes, sage sprigs, and a large pinch of salt until evenly coated, then spread in an even layer on a rimmed baking sheet. In a separate bowl, toss small diced squash with 2 tablespoons (30ml) olive oil, maple syrup, and a pinch of salt, then spread in an even layer on a second rimmed baking sheet."},{"@type":"HowToStep","text":"Bake both trays of squash, stirring once or twice during baking, until large chunks are very tender, about 45 minutes, and small diced squash is browned in spots, about 30 minutes. Discard sage sprigs from large squash chunks."},{"@type":"HowToStep","text":"Transfer large squash chunks, apple, and garlic cloves to a food processor, blender, or the container of a stick blender. Add miso and 1/4 cup (60ml) broth and blend until a smooth purée forms. Season with salt."},{"@type":"HowToStep","text":"Heat remaining 2 tablespoons (30ml) olive oil in a pressure cooker over medium-high heat until shimmering. Add onion and cook, stirring, until translucent but not browned, about 4 minutes."},{"@type":"HowToStep","text":"Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.)"},{"@type":"HowToStep","text":"Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes."},{"@type":"HowToStep","text":"Stir in remaining 3 1/2 cups (840ml) broth; scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker either by running it under cold water if it is not electric, or using the steam-release valve if it is electric."},{"@type":"HowToStep","text":"Meanwhile, in a small saucepan, melt butter over medium-high heat until foaming subsides, 2 to 3 minutes. Add remaining 8 sage leaves and fry, gently swirling, until milk solids in butter turn a hazelnut-brown color, 1 to 2 minutes longer. Remove from heat. Using a slotted spoon, transfer sage leaves to a paper towel–lined plate."},{"@type":"HowToStep","text":"Open pressure cooker and stir to combine rice and cooking liquid; it should begin to develop a creamy consistency. Stir in squash purée."},{"@type":"HowToStep","text":"Stir in brown butter. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more; it should look like a smooth, creamy sauce."},{"@type":"HowToStep","text":"Stir in a generous grating of parmesan cheese, followed by the maple-roasted diced squash. Season with salt. Spoon risotto onto plates, top with fried sage leaves and more grated cheese, and serve."}],"recipeCategory":["Entree","Mains","Quick Dinners"],"recipeCuisine":["Italian"],"keywords":"butternut squash, easy, fall, Italian, rice, risotto, squash","author":"Daniel Gritzer","aggregateRating":{"ratingValue":4.5,"ratingCount":13}}},{"site":"seriouseats","url":"https://www.seriouseats.com/traditional-french-cassoulet-recipe","rating":4.7,"ratingCount":41,"recipe":{"@type":"Recipe","name":"Traditional French Cassoulet","description":"Here's how to make a traditional French cassoulet at home, complete with a trio of meats and beans with a rich sauce, all topped with a savory dark brown crust.","image":"https://www.seriouseats.com/thmb/zCvw3_JKa3h8JbSMRde7LRzyUp0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20230724-SEA-TraditionalFrenchCassoulet-FredHardy-001-498130da7d5f4023b0bc50f631c891e0.jpg","recipeYield":"8","prepTime":"PT10M","cookTime":"PT240M","totalTime":"PT760M","recipeIngredient":["1 pound dried cannellini beans","3 tablespoons kosher salt; for table salt, use half as much by volume","1 quart homemade or store-bought low-sodium chicken stock","3 packets (3/4 ounce) unflavored gelatin, such as Knox (see note)","2 tablespoons duck fat (optional)","8 ounces salt pork, cut into 3/4-inch cubes","(227g) boneless pork shoulder, cut into 1-inch cubes","6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters","Freshly ground black pepper","1 pound garlic sausage (2 to 4 links, depending on size)","1 large onion, finely diced (about 1 cup)","1 carrot, unpeeled, cut into 3-inch sections","2 stalks celery, cut into 3-inch sections","1 whole head garlic","4 sprigs parsley","2 bay leaves","6 cloves"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, cover beans with 3 quarts (2.8L) water and add salt. Stir to combine, then let stand at room temperature overnight. Drain and rinse beans; set aside."},{"@type":"HowToStep","text":"Adjust oven rack to lower-middle position and preheat oven to 325°F (160°C). Place 4 cups (946ml) stock in a large liquid measuring cup and sprinkle gelatin, if using, over top. Set aside. In a large Dutch oven, heat duck fat (if using), salt pork, and pork shoulder and cook over high heat, stirring occasionally, until browned all over, about 9 minutes (if not using duck fat, cook pork with no additional fat). Using a slotted spoon, transfer to a large bowl, leaving rendered fat in Dutch oven, and set aside."},{"@type":"HowToStep","text":"Season chicken or duck thighs with pepper (do not add salt) and place skin side down in Dutch oven. Cook without moving until well-browned, 6 to 8 minutes. Transfer to a plate and let cool to room temperature."},{"@type":"HowToStep","text":"Add sausages to Dutch oven and cook, turning occasionally, until well-browned, about 2 minutes per side. Transfer to bowl with salt pork. Drain all but 2 tablespoons fat from pot."},{"@type":"HowToStep","text":"Add onion to Dutch oven and cook, stirring and scraping up browned bits from bottom of pot, until onion is translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven, and cook until beans are slightly softened but retain a bite, about 20 minutes."},{"@type":"HowToStep","text":"Cover cooled chicken or duck and transfer to refrigerator. Using tongs, remove carrots, celery, parsley, bay leaves, and cloves from pot and discard. Add pork and sausages to pot and stir to incorporate. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, adding remaining 1 cup (237ml) stock halfway through by pouring it carefully down side of pot as necessary to keep beans mostly covered, until a thin crust forms on top, about 1 hour 30 minutes."},{"@type":"HowToStep","text":"Break crust with a spoon and shake pot gently to redistribute. Nestle chicken or duck into the Dutch oven, skin side up. Return to oven and continue cooking, stopping to break and shake crust every 30 minutes, until crust is deep brown and thick, an additional 1 hour 30 minutes. Serve immediately."}],"recipeCategory":["Mains","Sausage","Soups and Stews"],"recipeCuisine":["French"],"keywords":"bean, casserole, cassoulet, chicken, duck, easy, fall, pork, winter","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.7,"ratingCount":41}}},{"site":"seriouseats","url":"https://www.seriouseats.com/new-england-clam-chowder-recipe","rating":4.6,"ratingCount":22,"recipe":{"@type":"Recipe","name":"New England Clam Chowder","description":"This classic chowder recipe is rich, creamy, and filling, yet also delicate and mild, the sweetness of the pork complementing the faint bitterness of the clams, accented by bits of celery and onion.","image":"https://www.seriouseats.com/thmb/rcDf1jsK3-TuKOC2YFgYV51nJN4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__01__20130109-clam-chowder-36-369325ec69764006ac16d54450ba1222.jpg","recipeYield":"6","prepTime":"PT5M","cookTime":"PT45M","totalTime":"PT50M","recipeIngredient":["1/2 pound salt pork or bacon, cut into 1/2-inch cubes","2 tablespoons butter","1 medium onion, finely chopped (about 1 cup)","2 stalks celery, finely chopped (about 1 cup)","1 cup water or clam juice","2 1/2 pounds live cherrystone or littleneck clams (see note)","1 quart whole milk","1 1/2 pounds russet or yukon gold potatoes, peeled and cut into 1/2-inch cubes","2 bay leaves","Kosher salt and freshly ground black pepper","1 cup heavy cream","Oyster crackers, for serving"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine salt pork and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add butter, onion, and celery. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add clam juice or water and stir to combine."},{"@type":"HowToStep","text":"Add clams or quohogs and increase heat to high. Cover and cook, opening lid to stir occasionally, until clams begin to open, about 3 minutes. As clams open, remove them with tongs and transfer to a large bowl, keeping as many juices in the pot as possible and keeping the lid shut as much as possible. After 8 minutes, discard any clams that have not yet begun to open."},{"@type":"HowToStep","text":"Add milk, potatoes, bay leaves, and a pinch of salt and pepper to the pot. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes."},{"@type":"HowToStep","text":"Meanwhile, remove meat from inside the clams and roughly chop it. Discard empty shells. Transfer chopped clams and as much juice as possible to a fine-mesh strainer set over a large bowl. Let clams drain, then transfer chopped clams to a separate bowl. Set both bowls aside."},{"@type":"HowToStep","text":"Once potatoes are tender, pour the entire mixture through the fine-mesh strainer into the bowl with the clam juice rapping the strainer with the back of a knife or a honing steel to get the liquids to pass through. Transfer strained solids to the bowl with the chopped clams. You should end up with a white, semi-broken broth in the bowl underneath, and the chopped clams, potatoes, salt pork, and aromatics in the separate bowl."},{"@type":"HowToStep","text":"Transfer liquid to a blender and blend on high speed until smooth and emulsified, about 2 minutes. Return liquid and solids back to Dutch oven. Add heavy cream and stir to combine. Reheat until simmering. Season well with salt and pepper. Serve immediately with oyster crackers."}],"recipeCategory":["Appetizer","Entree","Lunch","Dinner","Mains","Soups and Stews","Soup"],"recipeCuisine":["American"],"keywords":"cherrystones, chowder, clam, clam chowder, clams, New England, quahogs, soup","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.6,"ratingCount":22}}},{"site":"seriouseats","url":"https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe","rating":4.5,"ratingCount":58,"recipe":{"@type":"Recipe","name":"3-Ingredient Stovetop Mac and Cheese Recipe","description":"This creamy, homemade macaroni and cheese has fewer ingredients than the boxed version, and comes together in the same amount of time.","image":"https://www.seriouseats.com/thmb/ygmngeG_6Hfldp1SrnfkGF6vcWU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2017__01__20210214-stovetop-mac-cheese-reshoot-vicky-wasik-step2-06828cef030f4d81b6e2a8367ca424ce.jpg","recipeYield":"2","cookTime":"PT15M","totalTime":"PT15M","recipeIngredient":["6 ounces (170g) elbow macaroni","Salt","6 ounces (180ml) evaporated milk","6 ounces (170g) grated mild or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack"],"recipeInstructions":[{"@type":"HowToStep","text":"Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes."},{"@type":"HowToStep","text":"Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately."}],"recipeCategory":["Mains","Quick and Easy","Quick Dinners","Sides"],"recipeCuisine":["American"],"keywords":"american, cheese, easy, mac and cheese, macaroni, macaroni and cheese, one pot, pasta, quick, skillet","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.5,"ratingCount":58}}},{"site":"seriouseats","url":"https://www.seriouseats.com/pressure-cooker-corn-soup-recipe","rating":4.8,"ratingCount":15,"recipe":{"@type":"Recipe","name":"Pressure Cooker Corn Soup Recipe","description":"The real key to a good corn soup lies in extracting as much flavor as possible out of those cobs, and a pressure cooker is the key to maximizing extraction. Use it to make the corniest corn soup you've ever tasted in under half an hour.","image":"https://www.seriouseats.com/thmb/f0bpig0ddeIR8Iu3uDK4UcHb_2s=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__08__20150729-pressure-cooker-corn-soup-10-7d2df99377ce4062ae21e47dcee801b7.jpg","recipeYield":"6","prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","recipeIngredient":["2 tablespoons unsalted butter","2 medium leeks, white and pale green parts only, finely chopped (about 1 1/2 cups)","2 medium cloves garlic, thinly sliced","6 ears of corn, kernels cut off from cobs, cobs split in half and reserved","2 bay leaves","4 sprigs tarragon, leaves minced, stems reserved separately","Up to 1 quart homemade or store-bought low-sodium chicken stock","Kosher salt and freshly ground black pepper","1 tablespoon minced fresh chives","Extra-virgin olive oil, for serving"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt butter over medium heat in a pressure cooker. Add leeks and garlic and cook, stirring frequently, until softened but not browned, about 4 minutes."},{"@type":"HowToStep","text":"Add corn with cobs, bay leaves, tarragon stems, and enough chicken stock to barely cover corn (the cobs might still be sticking out a bit). Stir to combine. Seal pressure cooker and bring to high pressure. Cook for 15 minutes. Release pressure using quick-release method and uncover. Discard corn cobs, bay leaves, and tarragon stems."},{"@type":"HowToStep","text":"Working in batches, transfer mixture to the jar of a blender. To prevent the blender lid from exploding, remove the central lid and cover the space with a folded kitchen towel. Start blender slowly and gradually increase speed to high. Blend until completely smooth, adding more chicken stock or water as necessary. Season to taste with salt and pepper and press through a fine-mesh strainer into a clean pot. Repeat with remaining soup."},{"@type":"HowToStep","text":"Serve soup immediately with minced tarragon leaves and chives and a drizzle of olive oil, or chill and serve cold. (Once chilled, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency is reached.)"}],"recipeCategory":["Appetizers and Hors d'Oeuvres","Soups and Stews","Soup"],"recipeCuisine":["American"],"keywords":"corn, soup","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.8,"ratingCount":15}}},{"site":"seriouseats","url":"https://www.seriouseats.com/slow-roasted-lamb-garlic-anchovy-lemon-rosemary-food-lab-recipe","rating":4.7,"ratingCount":20,"recipe":{"@type":"Recipe","name":"Slow-Roasted Boneless Leg of Lamb","description":"This recipe and technique delivers mild, flavorful lamb with a tender texture and a perfectly rosy medium-rare hue all the way from edge to center, surrounded in a crisp layer of browned, crackly fat.","image":"https://www.seriouseats.com/thmb/5h_e9cbwMIiH2AeH4zjDU6BK0-c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20240131SeriousEats_SlowRoastedBonelessLegofLamb_Causey_hero-1-2fdb1e6aed554da884aa697da674ed66.jpg","recipeYield":"14","prepTime":"PT735M","cookTime":"PT195M","totalTime":"PT975M","recipeIngredient":["2 tablespoons extra-virgin olive oil","3 medium cloves garlic, minced (about 1 tablespoon)","1 medium shallot, minced (about 1/2 cup)","6 anchovy filets, minced (about 3 tablespoons)","2 tablespoons finely chopped fresh rosemary leaves","1 tablespoon zest from 1 lemon","1/2 teaspoon red pepper flakes","2 tablespoons kosher salt","1/2 teaspoon freshly ground black pepper","1 whole butterflied boneneless leg of lamb, carefully trimmed of internal fat and connective tissue, 10 to 12 pounds"],"recipeInstructions":[{"@type":"HowToStep","text":"Adjust oven rack to lower-third position and preheat oven to 275°F (135°C). In a small saucepan set over medium heat, heat olive oil until shimmering, about 3 minutes. Add garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Cook, stirring occasionally, until shallots and garlic are softened, 3 to 5 minutes. Transfer to a small heatproof  bowl. Stir in salt and pepper."},{"@type":"HowToStep","text":"Rub half of the mixture inside butterflied lamb leg. Roll leg and, using butcher’s twine, tie securely at 1-inch intervals. Rub remaining mixture over exterior of lamb. Cook immediately or let rest uncovered in the refrigerator for up to 12 hours for best flavor and texture."},{"@type":"HowToStep","text":"When ready to cook, place lamb, fat side up, on a wire rack set in a foil-lined rimmed baking sheet. Transfer to oven and roast until an instant-read thermometer inserted into thickest section of lamb registers 125°F to 130°F (52° to 54°C) for medium-rare, or 130°F to 135°F for medium (54° to 57°C), 2 1/2  to 3 hours. Remove from oven and let rest, uncovered, for 40 minutes."},{"@type":"HowToStep","text":"While lamb is resting, increase oven temperature to 500°F (260°C). Return lamb to oven and roast until exterior is deep brown and crisp, about 15 minutes. Remove from oven and let rest 5 minutes. Remove twine with kitchen shears, transfer lamb to cutting board, slice into 1/4 inch slices, and serve."}],"recipeCategory":["Entree","Mains"],"recipeCuisine":["American"],"keywords":"boneless leg of lamb recipe, boneless leg of lamb, boneless leg of lamb recipes, roast boneless leg of lamb","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.7,"ratingCount":20}}},{"site":"seriouseats","url":"https://www.seriouseats.com/easy-roasted-garlic-focaccia-no-knead-bread-recipe","rating":4.7,"ratingCount":13,"recipe":{"@type":"Recipe","name":"Easy Roasted-Garlic Focaccia Recipe","description":"This garlic focaccia is a riff on garlic bread, complete with roasted garlic cloves studded throughout and garlic butter brushed across the top.","image":"https://www.seriouseats.com/thmb/a8CiSsY3KXZZuyGHcsVBlq3kKpo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/easy-roasted-garlic-focaccia-no-knead-bread-recipe-14-b8a312d8cb5c4c62b67ec43a256ab05f.jpg","recipeYield":"8","prepTime":"PT10M","cookTime":"PT80M","totalTime":"PT690M","recipeIngredient":["1 whole head garlic","5 tablespoons (75ml) extra-virgin olive oil, divided","Kosher salt, for seasoning","500g all-purpose or bread flour (17 1/2 ounces; about 3 1/4 cups)","325g water (11 1/2 ounces; about 1 1/2 cups minus 1 tablespoon)","15g kosher salt (1/2 ounce; about 1 tablespoon)","4g instant yeast (0.15 ounce; about 1 teaspoon)","2 tablespoons (30g) unsalted butter","2 teaspoons dried oregano","1/2 teaspoon red pepper flakes"],"recipeInstructions":[{"@type":"HowToStep","text":"For the Focaccia: Adjust oven rack to center position and preheat oven to 350°F (180°C). Remove 4 cloves garlic from head and set aside. Place remaining head in the center of a sheet of aluminum foil. Drizzle with 1 tablespoon (15ml) olive oil and season with salt. Wrap tightly with foil and place in an oven-safe cast iron, carbon steel, or stainless steel skillet, then transfer to oven. Roast until garlic is completely tender, about 1 hour. Remove from oven and refrigerate until ready to use the next day."},{"@type":"HowToStep","text":"Combine flour, water, salt, and yeast in a large bowl. (To account for rising, the bowl should be at least 4 to 6 times the volume of the dough.) Mix with hands or a wooden spoon until no dry flour remains."},{"@type":"HowToStep","text":"Cover bowl tightly with plastic wrap, making sure that edges are well sealed, then let rest on the countertop for at least 8 hours and up to 24 hours. Dough should rise dramatically and fill bowl."},{"@type":"HowToStep","text":"Add 3 tablespoons (45ml) olive oil to a 12-inch cast iron skillet or large cake pan. Transfer dough to pan by tipping it out of the bowl in one large blob. Turn dough to coat in oil. Using a flat palm, press dough around skillet, flattening it slightly and spreading oil around the entire bottom and sides of pan. Peel roasted garlic cloves and break up large cloves into 2 or 3 pieces each. Scatter roasted garlic evenly over surface of dough, then push down on each clove until it is embedded in a deep well of dough. Cover tightly with plastic wrap and let dough stand at room temperature for 2 hours. After the first hour, adjust oven rack to middle position and preheat oven to 550°F (290°C)."},{"@type":"HowToStep","text":"At the end of the 2 hours, dough should mostly fill skillet, up to its edge. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear. Lift up one edge of dough to let any air bubbles underneath escape. Repeat, moving around dough, until no air bubbles are left underneath and dough is evenly spread around skillet."},{"@type":"HowToStep","text":"Transfer skillet to oven and bake until top is golden brown and bubbly and bottom appears golden brown and crisp when you lift it with a thin spatula, 16 to 24 minutes. If bottom is not as crisp as desired, place pan on a burner and cook over medium heat, moving pan around to cook evenly, until bottom of focaccia is crisp, 1 to 3 minutes."},{"@type":"HowToStep","text":"Meanwhile, Make the Garlic Butter: Mince 4 reserved raw cloves of garlic. Combine remaining 1 tablespoon (15ml) olive oil with butter in a small skillet and melt over medium-low heat. Add garlic, oregano, and pepper flakes and cook, stirring, until fragrant and garlic is just beginning to brown, about 1 minute. Transfer to a small bowl and season with salt."},{"@type":"HowToStep","text":"When focaccia has finished baking, spread garlic butter over top with a spoon. Transfer to a cutting board, allow to cool slightly, slice, and serve. Extra bread should be stored in a brown paper bag at room temperature for up to 2 days. Reheat in a 300°F (150°C) oven for about 10 minutes before serving."}],"recipeCategory":["Sides","Yeast Bread"],"recipeCuisine":["Italian"],"keywords":"Bake, bread, easy, focaccia, garlic, garlic bread, Italian, italian american, no-knead bread","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.7,"ratingCount":13}}},{"site":"seriouseats","url":"https://www.seriouseats.com/flour-frosting-recipe","rating":4.5,"ratingCount":14,"recipe":{"@type":"Recipe","name":"Flour Frosting (a.k.a. Ermine Frosting) Recipe","description":"This beautiful vanilla frosting has a whipped cream–like flavor and texture that pairs just as well with devil's food as it does with strawberry cake.","image":"https://www.seriouseats.com/thmb/Aa5r0Zlkg-oCUk-hTDW3By7u3Kc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__03__20190225-neopolitan-cake-vicky-wasik-2-2d87c256526c42cca0fb234d3356ce6e.jpg","recipeYield":["16","2 cups"],"prepTime":"PT15M","cookTime":"PT5M","totalTime":"PT20M","recipeIngredient":["1 ounce all-purpose flour (about 3 tablespoons plus 2 teaspoons; 28g)","6 ounces milk, any percentage will do (about 3/4 cup; 170g)","3 1/4 ounces (96g) plain or toasted sugar (see note)","Heaping 1/4 teaspoon (1.5g) Diamond Crystal kosher salt, plus more to taste; for table salt, use about half as much by volume or the same weight","6 ounces (160g) unsalted butter, softened to about 65°F (18°C)","1/4 ounce vanilla extract (1 1/2 teaspoons; 7g), plus more to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"In a 10-inch skillet or 3-quart saucier, whisk together flour and milk. Place over medium heat, whisking constantly, and cook until thick and pudding-like, about 2 minutes. Off heat, add sugar and salt. Whisk until sugar has dissolved and the "pudding" is homogeneous but thin. Scrape mixture into a wide, shallow dish, such as a pie plate, and cool to approximately 70°F (21°C)."},{"@type":"HowToStep","text":"Place butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low until the butter looks smooth, then increase speed to medium and beat until soft and light, about 5 minutes. Begin adding the cooled pudding, a few tablespoons at a time. Once it's fully incorporated, pause to scrape bowl and beater with a flexible spatula, then resume beating until perfectly smooth."},{"@type":"HowToStep","text":"Switch to the whisk attachment and add vanilla. Whip on low to combine, then increase speed to medium-high and continue whipping until silky-smooth and soft, with a light, melt-in-your-mouth consistency, about 3 minutes more, or to a working temperature of approximately 75°F (24°C). Season to taste with additional salt and/or vanilla as needed. Use immediately, or consult the troubleshooting guide below to address any textural inconsistencies."},{"@type":"HowToStep","text":"Troubleshooting: If the frosting feels dense, stiff, greasy, or curdled, it is likely too cold; to warm, briefly set over a pan of steaming water, just until you see the edges melting slightly, then re-whip. If the frosting feels soft and loose, it is likely too warm. Pop it in the fridge for 15 minutes to cool, then re-whip."}],"recipeCategory":["Frosting"],"recipeCuisine":["American"],"keywords":"buttercream, eggless, flour, icing, milk","author":"Stella Parks","aggregateRating":{"ratingValue":4.5,"ratingCount":14}}},{"site":"seriouseats","url":"https://www.seriouseats.com/greek-american-lamb-gyros-recipe","rating":4.8,"ratingCount":18,"recipe":{"@type":"Recipe","name":"Greek-American Lamb Gyros Recipe","description":"Crispy, salty edges and moist, tender","image":"https://www.seriouseats.com/thmb/Zuf3AzC5RSAcfOCM63thIKuuO6M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20221019-Greek-American-Gryo-JenCausey-08-bc3c423c876a4ddb877f4798dca0c733.JPG","recipeYield":"4","prepTime":"PT20M","cookTime":"PT50M","totalTime":"PT130M","recipeIngredient":["1 pound ground lamb (or ground 85% lean ground beef—see note)","2 teaspoons kosher salt (or 1 teaspoon table salt)","1/2 teaspoon freshly ground black pepper","2 tablespoons picked fresh oregano leaves (or 1/2 teaspoon dried)","1/2 onion, cut into 1-inch chunks","1 clove garlic, sliced","3 ounces slab bacon (or about 5 slices sliced bacon), cut into 1-inch pieces","3/4 cup plain, unsweetened yogurt","1/4 cup mayonnaise","1 clove garlic, minced on microplane","2 teaspoons juice from 1 lemon","2 tablespoons chopped parsley or mint","4 pieces soft, hand-pulled-style pita (not pocket pita)","Chopped fresh tomato","Finely sliced onion","Cubed peeled seeded cucumber","Hot sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine lamb, salt, pepper, and oregano in a medium bowl. Mix with hands until homogeneous. Cover and refrigerate at least 1 hour or up to overnight. Meanwhile, place yogurt in a fine-mesh strainer set over a small bowl. Allow to drain in refrigerator for 1 hour. Adjust oven rack to middle position and preheat oven to 300°F (150°C). Place cold lamb mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth a purée is formed, about 1 minute total, scraping down sides with rubber spatula as necessary."},{"@type":"HowToStep","text":"Line rimmed baking sheet with aluminum foil. With moist hands, form meat mixture into rectangles about 1 1/2-inches high, 8-inches long, and 5-inches wide. Bake until center of loaf reads 155°F (68°C) on an instant-read thermometer, about 30 minutes. Allow loaf to rest at room temperature for 15 minutes (or refrigerate for up to a week, see notes)."},{"@type":"HowToStep","text":"Meanwhile, make the sauce. Combine strained yogurt, mayonnaise, garlic, lemon juice, and parsley and stir to combine. Season to taste with salt. Refrigerate, covered, until ready to use."},{"@type":"HowToStep","text":"Adjust broiler rack to highest position (about 1 1/2 to 2 inches from broiler element) and preheat broiler. Slice loaf crosswise into 1/8 to 1/4-inch strips (each strip should be about 5-inches long and 1 1/2-inches wide). Lay strips on rimmed baking sheet lined with aluminum foil and broil until edges are brown and crispy, about 2 minutes. Tent with aluminum foil. Warm bread by placing on rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side."},{"@type":"HowToStep","text":"Spread 1/4 cup of sauce over each piece of bread. Divide meat evenly between sandwiches. Top as desired, wrap with foil, and serve."}],"recipeCategory":["Sandwiches","Sandwich"],"recipeCuisine":["Greek"],"keywords":"greek, gyros, lamb, sandwiches, The Food Lab","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.8,"ratingCount":18}}},{"site":"seriouseats","url":"https://www.seriouseats.com/reverse-seared-steak-recipe","rating":4.7,"ratingCount":13,"recipe":{"@type":"Recipe","name":"Reverse-Seared Steak","description":"The reverse sear is one of the easiest and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.","image":"https://www.seriouseats.com/thmb/roVl-ZQ_iBFYTfMF5l2AhsQX8d4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__02__20170217-reverse-sear-steak-04-1500x1125-bf844ad2f0914325b267b4b9272d16ee.jpg","recipeYield":"2","prepTime":"PT5M","cookTime":{"@type":"Duration","minValue":"PT25M","maxValue":"PT45M"},"totalTime":{"@type":"Duration","minValue":"PT30M","maxValue":"PT50M"},"recipeIngredient":["Thick-cut beef steak(s), at least 1 1/2 to 2 inches thick, such as ribeye, strip, porterhouse, T-bone, tri-tip, or filet mignon","Kosher salt and freshly ground black pepper","Vegetable oil (if finishing on the stovetop)","1 tablespoon (15g) butter (if finishing on the stovetop)"],"recipeInstructions":[{"@type":"HowToStep","text":"Generously season steak(s) all over with salt and pepper. If desired, set steak(s) on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, overnight to dry out the exterior. Otherwise, proceed with the next step."},{"@type":"HowToStep","text":"If Cooking in the Oven: Set steak(s) on a wire rack set in a rimmed baking sheet. Preheat oven to anywhere between 200 and 275°F (93 and 135°C); if your oven goes lower, you can set it to an even lower temperature, though it will take longer to cook."},{"@type":"HowToStep","text":"Place steak(s) in the oven and cook until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well; cooking time can vary dramatically depending on many factors, so check often. (For approximate cooking times, see the chart above .)"},{"@type":"HowToStep","text":"Just before steak(s) come out of the oven, add 1 tablespoon (15ml) oil to a cast iron, carbon steel, or heavy stainless steel skillet and heat over high heat until smoking. Add steak(s) and butter to skillet and cook until each side is well browned, about 45 seconds per side. Using tongs, hold steak(s) sideways to sear edges. Serve right away; there's no need to let reverse-seared steaks rest."},{"@type":"HowToStep","text":"If Cooking on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate ."},{"@type":"HowToStep","text":"Set steak(s) on cooler side of grill and let cook uncovered, turning occasionally, until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. Cooking time can vary greatly, so check the steaks often."},{"@type":"HowToStep","text":"Transfer steak(s) to a platter and tent with foil. If you are using a charcoal grill and your coals have died down, build up the biggest fire you can. If using a gas grill, make sure all burners are turned to their highest heat and allow the grill to preheat with the lid closed."},{"@type":"HowToStep","text":"Return steak(s) to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away."}],"recipeCategory":["Entree","Mains"],"recipeCuisine":["American"],"keywords":"beef, essential, low carb, reverse sear","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.7,"ratingCount":13}}},{"site":"seriouseats","url":"https://www.seriouseats.com/extra-flaky-scallion-pancakes-recipe","rating":4.7,"ratingCount":23,"recipe":{"@type":"Recipe","name":"Extra-Flaky Scallion Pancakes Recipe","description":"The best scallion pancakes are made with a hot water dough and lots of flaky layers.","image":"https://www.seriouseats.com/thmb/nDL8dgd7wx7FuNaRQe3Swtu_zTE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211108-extra-flaky-scallion-pancakes-Mateja-Zvirotic-Andrijanic-step-5-collage-3eecaad203e041fbb828a14465ad8290.jpg","recipeYield":"4","prepTime":"PT35M","cookTime":"PT20M","totalTime":"PT85M","recipeIngredient":["2 cups all-purpose flour, plus extra for dusting work surface","1 cup boiling water","Up to 1/4 cup toasted sesame seed oil","2 cups thinly sliced scallions","2 tablespoons soy sauce","2 tablespoons Chinkiang or rice wine vinegar","1 tablespoon finely sliced scallion greens","1/2 teaspoon grated fresh ginger","2 teaspoons sugar","1/4 cup vegetable oil","Kosher salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of the boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. (Alternatively, in a large bowl add flour and 3/4 of the boiling water. Stir with a wooden spoon or chopsticks until dough comes together, adding water a tablespoon at a time as needed.) Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge."},{"@type":"HowToStep","text":"Divide dough into four even pieces and shape each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk."},{"@type":"HowToStep","text":"Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining dough balls."},{"@type":"HowToStep","text":"In a small bowl, whisk together sauce ingredients and set aside at room temperature."},{"@type":"HowToStep","text":"Heat oil in an 8-inch nonstick, carbon steel, or cast-iron pan over medium-high heat until shimmering. Carefully slip pancake into hot oil. Cook, shaking pan gently, until first side is an even golden brown (about 2 minutes). Carefully flip with tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is an even golden brown (about 2 minutes longer). Transfer to a paper towel-lined plate to drain. Season with salt and cut into 6 wedges. Repeat with remaining 3 pancakes. Serve immediately with dipping sauce."}],"recipeCategory":["Appetizers and Hors d'Oeuvres","Sides"],"recipeCuisine":["Chinese"],"keywords":"appetizers, Asian, Chinese Appetizer Recipe Week, holiday nibbles, pancake, scallion pancakes, scallions, The Food Lab","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.7,"ratingCount":23}}},{"site":"seriouseats","url":"https://www.seriouseats.com/easy-pull-apart-pepperoni-garlic-bread-recipe","rating":4.5,"ratingCount":22,"recipe":{"@type":"Recipe","name":"Easy Pull-Apart Pepperoni Garlic Knots","description":"These pull-apart garlic knots are baked in a cast iron skillet for a crisp, golden brown bottom. They are intensely flavored with pepperoni, red pepper flakes, garlic, and two types of cheeses, and have a moist, buttery crumb. Your guests will demand you make time and time again. Good thing they're easy as well!","image":"https://www.seriouseats.com/thmb/92Rwon9qkFPvc8v4nxhuoG-UhNw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/SEA-EasyPull-ApartPepperoniGarlicKnots-1304_242504_DuPree_mpp_castiron10426-GregDuPree-78fe7f9bbfcd42fc8ce627e9a9f13ee6.jpg","recipeYield":"6","prepTime":"PT240M","cookTime":"PT45M","totalTime":"PT285M","recipeIngredient":["2 tablespoons unsalted butter","2 tablespoons extra-virgin olive oil, plus more for drizzling","4 ounces pepperoni, cut into 1/4-inch squares","Pinch red pepper flakes","6 medium cloves garlic, minced (about 2 tablespoons)","1/4 cup chopped fresh parsley leaves","2 tablespoons minced fresh chives (optional)","1/2 cup grated Parmesan cheese, plus more for sprinkling","Flour for dusting","1 pound homemade or store-bought pizza dough (see note)","1/4 cup grated Pecorino Romano cheese","Homemade or store-bought pizza sauce for serving"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat butter and oil in a 10-inch cast iron skillet over medium heat until butter melts and foaming subsides. Add pepperoni and cook, stirring, until pepperoni begins to crisp, about 2 minutes. Add pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Add parsley and chives and stir to combine. Transfer mixture to a large bowl and stir in Parmesan cheese. Do not wipe out skillet."},{"@type":"HowToStep","text":"On a lightly floured surface, divide dough into 2 even pieces. Working one piece at a time, roll or stretch into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough."},{"@type":"HowToStep","text":"Tie each strip into a knot and transfer to bowl with pepperoni/garlic mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Transfer the knots to the skillet in a single layer. Drizzle with more olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours."},{"@type":"HowToStep","text":"When ready to bake, preheat oven to 425°F (220°C) and adjust oven rack to center position. Unwrap garlic knots. Sprinkle with Romano cheese. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes."},{"@type":"HowToStep","text":"Remove from oven and immediately brush with more extra-virgin olive oil and sprinkle lightly with more Parmesan. Serve right away with warmed sauce on the side."}],"recipeCategory":["Snack","Appetizer","Appetizers and Hors d'Oeuvres","Pizza","Snacks","Yeast Bread","Bread"],"recipeCuisine":["Italian"],"keywords":"bread, cast iron, cheese, easy, game day, garlic, garlic knot, pepperoni, pizza, snack","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.5,"ratingCount":22}}},{"site":"seriouseats","url":"https://www.seriouseats.com/in-n-outs-double-double-animal-style-burger-recipe","rating":5,"ratingCount":23,"recipe":{"@type":"Recipe","name":"In-N-Out's Double-Double, Animal Style Recipe","description":"Make your own version of In-N-Out's Double-Double Animal Style burger: It's got caramelized onions, two patties, American cheese, pickles, mustard, and a special sauce.","image":"https://www.seriouseats.com/thmb/3wgUeLp-tOLLrXT9MYfHdH9fRvA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20210607-INNOUTBURGERS-JANJIGIAN-seriouseats-step8-0eb0d7117b294233ac5a5f292393b348.jpg","recipeYield":"2","prepTime":{"@type":"Duration","minValue":"PT30M","maxValue":"PT35M"},"cookTime":{"@type":"Duration","minValue":"PT35M","maxValue":"PT40M"},"totalTime":{"@type":"Duration","minValue":"PT65M","maxValue":"PT75M"},"recipeIngredient":["3 tablespoons (45ml) mayonnaise","1 tablespoon (15ml) ketchup","2 teaspoons (10g) sweet pickle relish","1/2 teaspoon sugar","1/2 teaspoon distilled white vinegar","8 ounces (225g) fresh beef chuck with plenty of fat, cut into 1-inch cubes","2 teaspoons (10ml) vegetable oil, divided","1 large onion, finely chopped (about 1 1/2 cups)","Kosher salt","2 soft Hamburger buns, preferably Arnold brand","Freshly ground black pepper","8 dill pickles chips","2 quarter-inch-thick slices ripe tomato","2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces","1/4 cup (60ml) yellow mustard","4 slices deli-cut American Cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"For the Sauce: Combine all ingredients in a small bowl, and stir to combine. Cover and refrigerate until ready to use (sauce can be refrigerated up to 5 days)."},{"@type":"HowToStep","text":"For the Burgers: If using a meat grinder: Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm. Combine meat in large bowl and toss to combine. Grind meat and refrigerate immediately until ready to use. Handle as gently as possible. Proceed to step 3. If using a food processor: Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen. Combine meat in large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate ground meat immediately until ready to use. Handle as gently as possible."},{"@type":"HowToStep","text":"Preheat oven or toaster oven to 400°F (200°C). Meanwhile, in a 10-inch nonstick skillet, heat 1 teaspoon (5ml) oil over medium-high heat until shimmering. Add onion and 1/2 teaspoon salt, reduce heat to medium-low, and cook, tossing and stirring occasionally, until onions are well browned, about 15 minutes. Once onions begin to sizzle heavily and appear dry, add 1 tablespoon (15ml) water to skillet and stir to scrape up any browned bits. Continue cooking until water evaporates and onions start sizzling again, about 1 minute. Repeat process, adding 1 tablespoon (15ml) of water at a time, until onions are meltingly soft and dark brown, about 3 times total. Transfer to a small bowl and set aside."},{"@type":"HowToStep","text":"Place closed buns in preheated oven until slightly darkened and crisped, about 2 minutes. In a 12-inch skillet, heat 1/2 teaspoon oil over medium-high heat until shimmering. Open buns and add face-down to skillet. Toast until dark brown around the edges, about 1 minute total. Transfer buns to a plate or tray; wipe out skillet. Spread sauce on bottom halves of each bun, then top each with 4 pickle slices, 1 slice tomato, and 1 lettuce leaf. Set aside."},{"@type":"HowToStep","text":"Form ground beef into four 2-ounce balls. Using damp hands, press each into a patty that is 3/16-inch-thick, and 4 inches in diameter. Season generously with salt and pepper."},{"@type":"HowToStep","text":"In now-empty skillet, heat remaining 1/2 teaspoon oil over medium-high heat until lightly smoking. Add beef patties and cook without moving until well browned and crusty on bottom side, about 2 minutes and 30 seconds. Using a spoon, spread 1 tablespoon (15ml) mustard on raw side of each patty. Using a spatula, flip patties so mustard side is down, and continue to cook for 1 minute. Top each patty with 1 slice of cheese. Divide onion mixture evenly between two patties. Place the other two patties directly on top of the onion-topped patties. Transfer burger stacks to prepared bottom buns. Close sandwiches, and serve immediately."}],"recipeCategory":["Burger","Sandwiches"],"recipeCuisine":["American"],"keywords":"beef, burger, In-N-Out, sandwiches, The Burger Lab","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":5,"ratingCount":23}}},{"site":"seriouseats","url":"https://www.seriouseats.com/homemade-veggie-vegan-burgers-that-dont-suck-recipe","rating":4.6,"ratingCount":26,"recipe":{"@type":"Recipe","name":"Homemade Vegan Burgers","description":"The best veggie burger must be structurally sound; must have good textural contrast; must have a flavor that's good but not overly assertive; and must hold together on a griddle or grill. To sum: the burger must not suck. These burgers, which combine nuts, grains, beans, and veggies, do not suck.","image":"https://www.seriouseats.com/thmb/_c-xbP-tch4dpSTxKE1zY16sHo8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20231204-SEA-VeganBurger-FredHardy-00-dbf603c78b694bfd99489b85ab44f4c4.jpg","recipeYield":"8","prepTime":"PT25M","cookTime":"PT115M","totalTime":"PT160M","recipeIngredient":["1 1/2 pounds button mushrooms, trimmed","1/4 cup canola or vegetable oil","Kosher salt and freshly ground black pepper","1/4 teaspoon freshly ground black pepper, plus more to taste","6 thyme sprigs","1 whole small eggplant (about 1/2 pound)","2 large leeks, chopped fine (about 1 1/2 cups)","1 large celery rib, chopped fine (about 1/2 cup)","1 medium clove garlic, grated on a microplane grater (about 1 teaspoon)","3/4 cup dry pearl barley","1 (14-ounce) can garbanzo beans, drained and patted dry on paper towels","1/4 cup all-purpose flour","2 teaspoons baking powder","1 teaspoon marmite, vegemite, or Maggi seasoning","1 cup toasted cashews, pinenuts, or a mix","1 teaspoon soy sauce","1 1/2-cups panko-style bread crumbs (see note)","4 slices (about 1-ounce each) plant-based or preferred dairy cheese, optional","8 burger buns, lightly toasted"],"recipeInstructions":[{"@type":"HowToStep","text":"Adjust oven rack to middle position and heat oven to 350°F. In a large bowl, toss mushrooms with 2 tablespoons oil, 2 teaspoons salt, and 1/8 teaspoon pepper. Brush eggplant with 1/2 tablespoon oil and sprinkle evenly with 1 teaspoon salt and remaining 1/8 teaspoon pepper. Wrap eggplant with aluminum foil. Transfer mushrooms and eggplant to an aluminum foil-lined rimmed baking sheet. Sprinkle thyme over mushrooms. Bake, turning mushrooms and wrapped eggplant occasionally until mushrooms are dark brown and eggplant is completely tender (test with a cake tester or thin skewer), about 45 minutes to 1 hour. Set aside and let cool until ready to use. "},{"@type":"HowToStep","text":"While mushrooms and eggplant roast, in a large skillet, heat remaining two tablespoons oil over medium-high heat until shimmering. Add leeks, celery, and 1/2 teaspoon of salt and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to a medium bowl and set aside to cool."},{"@type":"HowToStep","text":"In a large saucepan, add barley and cover with water by 2-inches and bring to a boil over high heat, then reduce heat as needed to maintain a simmer. Simmer barley, stirring occasionally, until the barley is tender, about 20 minutes. Drain and transfer cooked barley to a clean kitchen towel or a triple layer of heavy-duty paper towels; spread barley into an even layer to let cool, about 20 minutes. Transfer barley to a large bowl; set aside until ready to use."},{"@type":"HowToStep","text":"Carefully unwrap eggplant; trim and cut in half lengthwise. Cut one half of the eggplant into 1-inch cubes (reserve remaining half of eggplant for another use.) Add prepared eggplant to the bowl of a food processor. Add half of garbanzo beans, flour, baking powder, soy sauce, and Marmite. Process until a smooth paste forms, scraping down sides as needed, 1 to 2 minutes. Transfer mixture to bowl with cooked barley. "},{"@type":"HowToStep","text":"Add remaining chickpeas to the now-empty food processor and pulse until beans are chopped to about the size of a lentil, 6 to 10 pulses, scraping down sides as needed; transfer to bowl with barley mixture. Add cashews or pine nuts to the now-empty bowl of the food processor and pulse in short bursts until coarsely chopped and about the size of a lentil, about 30 pulses. Add to the barley mixture."},{"@type":"HowToStep","text":"Add the cooled mushrooms to the now-empty bowl of the food processor and pulse until finely chopped but still coarse in texture, 8 to 10 short pulses. Add to the barley mix. Transfer leeks and celery to the now-empty food processor and process until finely chopped, 8 to 10 short pulses; add to the barley mixture."},{"@type":"HowToStep","text":"Using bare hands or a spatula, stir together mixture until completely homogenous. Season with salt and pepper to taste. Mixture can be refrigerated and stored for up to 5 days at this point or frozen in an airtight freezer bag for up to 3 months."},{"@type":"HowToStep","text":"When ready to serve, add breadcrumbs to mixture and work them in with your hands. Shape a sample patty (about 6 ¼ ounces). It should have the texture of ground beef and hold together easily. If needed, add water 1 tablespoon at a time until it comes together. Divide mixture into eight 6 1/4 ounce (177g) patties that measure about 4 to 5-inches across and 1/2 to 3/4-inch thick. Patties must be cooked within 30 minutes of adding breadcrumbs (see note)."},{"@type":"HowToStep","text":"  To Finish on a Griddle or in a Skillet: In a large skillet for griddle pan, heat 3 tablespoons of oil over medium heat until shimmering. Add four patties and cook without moving until the bottom side is well-browned, 3 to 4 minutes. (I like to press a disk of sliced onion into the top side while it cooks.) Flip burgers and top with cheese, if using, and cook until the second side is browned and cheese is melted, 3 to 4 minutes. Transfer to a toasted bun and serve with condiments as desired. Repeat with remaining burgers."},{"@type":"HowToStep","text":"To Finish on the Grill : Preheat a gas or charcoal grill with a medium-high fire. Clean and oil cooking grate. Cook the burgers, (covered if using a gas grill) without moving, until well-browned, about 4 minutes. Flip burgers, top with cheese, if using, and cook until the second side is well browned, about 4 minutes. Transfer to toasted buns. Serve."}],"recipeCategory":["Entree","Lunch","Dinner","Burger","Mains","Sandwiches","Ingredient"],"recipeCuisine":["American"],"keywords":"burger, cheeseburgers, veggie burgers","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.6,"ratingCount":26}}},{"site":"seriouseats","url":"https://www.seriouseats.com/quick-easy-drop-biscuits-recipe","rating":4.8,"ratingCount":20,"recipe":{"@type":"Recipe","name":"Quick and Easy Drop Biscuits","description":"Here are the techniques to turn out soft biscuits in record time, no rolling or cutting required.","image":"https://www.seriouseats.com/thmb/wOHzEAVzsdalAwvAOxc9zNmxif0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2014__06__20210325_QuickEasyDropBiscuit_LizClayman-9-f2fcc99d54f948e9afea06001cd839f0.jpg","recipeYield":"20","prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT35M","recipeIngredient":["1 1/2 cups all-purpose flour (6.6 ounces; 190g)","2 teaspoons baking powder","1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight","4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch cubes and refrigerated","3/4 cup (180ml) whole milk"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter."},{"@type":"HowToStep","text":"In a large bowl, whisk together flour, baking powder, and salt."},{"@type":"HowToStep","text":"Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl."},{"@type":"HowToStep","text":"Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough."},{"@type":"HowToStep","text":"For small biscuits, use a teaspoon or a small cookie scoop to mound walnut-sized balls of dough onto prepared baking sheet. For large biscuits, use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet."},{"@type":"HowToStep","text":"Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature."}],"recipeCategory":["Biscuit","Breakfast and Brunch","Pastry","Sides"],"recipeCuisine":["American"],"keywords":"baking, biscuit, breakfast, brunch, drop biscuit, quick bread","author":"Marissa Sertich Velie","aggregateRating":{"ratingValue":4.8,"ratingCount":20}}},{"site":"seriouseats","url":"https://www.seriouseats.com/bravetart-homemade-oreo-style-cookies-recipe","rating":4.8,"ratingCount":14,"recipe":{"@type":"Recipe","name":"Homemade Oreo Cookies Recipe | BraveTart","description":"You don't have to hunt down specialty "black" cocoa to make authentic Oreos; the only essentials are Dutch cocoa powder and a little baking soda to alkalinize the dough. Together, they make crispy wafers as inky and intense as the original, with a hint of bitterness to balance the sweet vanilla filling.","image":"https://www.seriouseats.com/thmb/IQa0RKW_lZ88-y7pgXK442oyyRU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__08__20170727-bravetart-oreos-vicky-wasik-collage6-fc832d8531764a30b503e54dee6ff0ea.jpg","recipeYield":"45","prepTime":"PT50M","cookTime":"PT25M","totalTime":"PT105M","recipeIngredient":["4 ounces unsalted butter (about 8 tablespoons; 115g), creamy and soft, about 68°F (20°C)","3 1/2 ounces sugar (about 1/2 cup; 100g)","2 ounces golden syrup (about 3 tablespoons; 55g), such as Lyle’s","1/2 teaspoon baking soda","1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight","1/4 teaspoon coconut extract (optional)","5 3/4 ounces bleached all-purpose flour (about 1 1/4 cups, spooned; 165g), such as Gold Medal","1 1/4 ounces Dutch-process cocoa powder (about 1/3 cup plus 1 tablespoon; 35g), such as Cacao Barry Extra Brute, plus more for dusting","6 ounces unsalted butter (about 12 tablespoons; 170g)","1 teaspoon vanilla extract","1/8 teaspoon Diamond Crystal kosher salt","8 1/2 ounces powdered sugar (about 2 cups plus 1 tablespoon; 240g)"],"recipeInstructions":[{"@type":"HowToStep","text":"For the Chocolate Wafer Dough: Combine butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using) in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy and light, about 5 minutes, pausing to scrape bowl and beater about halfway through."},{"@type":"HowToStep","text":"Sift flour and cocoa together. (If using cup measures, spoon into the cups and level with a knife before sifting.) With mixer running on low speed, sprinkle flour/cocoa mixture into butter mixture. It will seem dry and mealy at first, but continue mixing to form a smooth dough. Knead against sides of bowl to form a smooth ball, then divide in half and flatten into disks. Use immediately or wrap in plastic and refrigerate up to 1 week; soften cold dough 30 minutes at room temperature, then knead on a bare surface until pliable and smooth."},{"@type":"HowToStep","text":"For the Wafers: Adjust oven rack to middle position and preheat to 350°F (180°C). On a cocoa-dusted surface, roll a portion of dough into a 7-inch square. Sprinkle both sides with cocoa and roll until 1/4 inch thick; generously dust with cocoa and continue rolling to 1/8 inch (see note). Alternatively, roll dough to 1/8 inch using an embossed pin. Slide an offset spatula under dough to loosen, brush away excess cocoa, and stamp into 1 1/2–inch rounds."},{"@type":"HowToStep","text":"Arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between wafers. Gather scraps, knead, re-roll, and cut as before. Repeat with remaining dough as well. Any remaining scraps can be discarded or baked to grind for crumbs. Bake until wafers are firm and dry, about 15 minutes, and cool to room temperature on the baking sheet. Fill immediately or store in an airtight container up to 1 week at room temperature."},{"@type":"HowToStep","text":"For the Filling: Before making the filling, flip half the chocolate wafers upside down so they can be filled immediately after preparing the filling, as it will quickly set."},{"@type":"HowToStep","text":"In a 2-quart stainless steel saucier, completely melt butter over medium-low heat. Simmer, stirring with a heat-resistant spatula, while butter hisses and pops; if you notice brown bits forming along the edges, reduce heat to low. Continue cooking and stirring until butter falls silent, then strain into the bowl of a stand mixer fitted with a paddle attachment."},{"@type":"HowToStep","text":"Add vanilla and salt, followed by powdered sugar. Mix on low to moisten, then increase to medium and beat until creamy and soft, about 5 minutes. Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately; this filling cannot be made in advance."},{"@type":"HowToStep","text":"To Sandwich the Wafers: Pipe a generous dollop of filling in the center of each upturned wafer (just shy of 1 tablespoon, or a little more than 1/4 ounce). Sandwich with remaining halves, transfer to an airtight container, and stand at room temperature until filling has set, about 30 minutes. The cookies will keep for up to 1 week at room temperature, up to a month in the fridge, or 3 months if frozen; serve at room temperature."}],"recipeCategory":["Snack","Dessert","Cookies"],"recipeCuisine":["American"],"keywords":"Bake, BraveTart, chocolate, cocoa, cookie, copycat, dessert, Dutch, dutch cocoa, Oreo, sandwich cookie, wafer","author":"Stella Parks","aggregateRating":{"ratingValue":4.8,"ratingCount":14}}},{"site":"seriouseats","url":"https://www.seriouseats.com/chicken-pot-pie-biscuit-topping-recipe","rating":4.9,"ratingCount":14,"recipe":{"@type":"Recipe","name":"Chicken Pot Pie With Buttermilk Biscuit Topping","description":"Topping a chicken pot pie with biscuit dough results in an amazing combination of textures: fluffy, crusty biscuits and creamy chicken filling. The tangy buttermilk biscuits also provide more heft to the dish, making it feel heartier.","image":"https://www.seriouseats.com/thmb/iikl0TWDn1bdfCYBVJOm71ZZbLs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2017__09__20170902-chicken-pot-pie-vicky-wasik40-232fc9a9542d48ae9ac4c5c8f2b5bc2c.jpg","recipeYield":"6","prepTime":"PT20M","cookTime":"PT140M","totalTime":"PT220M","recipeIngredient":["2 quarts (1.9L) homemade  or store-bought low-sodium chicken stock","4 1/2 pounds (2kg) assorted bone-in, skin-on chicken legs, thighs, and breasts","1 large onion, diced (about 8 ounces; 2 cups; 225g)","2 large carrots, diced (about 8 ounces; 1 1/3 cups; 225g)","2 large celery ribs, diced (about 5 ounces; 3/4 cup; 140g)","2 medium garlic cloves, crushed","2 sprigs thyme","1 sprig flat-leaf parsley","1 sprig rosemary","1 bay leaf","1/2 ounce gelatin (4 1/2 teaspoons; 15g)","1/4 cup (55ml) reserved chicken stock, cooled","4 ounces unsalted butter (8 tablespoons; 115g)","4 ounces all-purpose flour (1 cup minus 1 tablespoon; 115g)","1 medium onion, diced (about 7 ounces; 1 2/3 cups; 200g)","1 large carrot, diced (4 ounces; 3/4 cup; 115g)","1 large celery rib, diced (4 ounces; 3/4 cup; 115g)","1/2 cup (115ml) dry white wine","1 quart (900ml) reserved chicken stock","5 ounces frozen peas (1 heaping cup; 140g)","3 ounces drained and diced pimento peppers (1/2 cup; 85g), or more to taste (see note)","1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight","1/4 ounce fresh thyme leaves (about 1 teaspoon; 7g)","1 teaspoon (5g) freshly ground black pepper, or more to taste","1 1/2 teaspoons (7ml) Worcestershire sauce","28 ounces poached chicken, from above (4 cups, shredded; 795g), or more to taste","9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 250g)","1 ounce sugar (about 2 tablespoons; 30g)","1 tablespoon baking powder","1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight","8 ounces cold unsalted butter (16 tablespoons; 230g), cut into 1/2-inch cubes","8 ounces cultured lowfat buttermilk or kefir (about 1 cup; 225g), straight from the fridge"],"recipeInstructions":[{"@type":"HowToStep","text":"For the Chicken: Combine chicken stock, chicken parts, onion, carrots, celery, garlic, thyme, parsley, rosemary, and bay leaf in a 5-quart stainless steel pot or saucier. Cover and place over medium-high heat until stock registers about 150°F (66°C) on a digital thermometer."},{"@type":"HowToStep","text":"Adjust heat to maintain that temperature, plus or minus 10°F (5-6°C), and cook until thickest part of chicken registers 135°F (57°C), about 1 hour. Remove chicken with tongs, set aside on a rimmed platter, and cover loosely. Strain stock through a mesh sieve into a large bowl, discard solids, and set stock aside to cool."},{"@type":"HowToStep","text":"For the Filling: Combine gelatin and 1/4 cup (55ml) cooled stock in a small bowl and whisk until no lumps remain; set aside. In a 5-quart saucier, melt butter over medium-low heat, then whisk in flour. Stir with a heat-resistant spatula until roux is fragrant and a nutty blond color, about 5 minutes (it's okay to adjust the heat if this seems to be happening too slowly). Stir in diced onion, carrots, and celery and continue cooking and stirring until vegetables are slightly softened, about 7 minutes more."},{"@type":"HowToStep","text":"Add white wine and 1 quart reserved stock, stirring constantly until smooth; remaining stock from poaching can be reserved for another use. Increase heat to medium-high and bring to a boil, stirring constantly. Once it begins to bubble, remove from heat. Stir in frozen peas, diced pimentos, and prepared gelatin, followed by salt, thyme, pepper, and Worcestershire sauce. Stir until gelatin has fully melted into sauce and adjust seasonings to taste."},{"@type":"HowToStep","text":"Shred or dice reserved chicken, discarding skin and bones, then stir into filling. If it better suits your schedule, the filling can be covered and refrigerated up to 3 days, or frozen in an airtight container for 3 months. Otherwise, divide filling between 6 individual oven-safe dishes, or add to a 2-quart glass or ceramic baking dish (approximately 7 by 11 inches). Place on a foil- or parchment-lined baking sheet and set aside."},{"@type":"HowToStep","text":"For Biscuit Topping: Adjust oven rack to middle position and preheat oven to 400°F (200°C). In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces, like cereal flakes. Stir in buttermilk with a flexible spatula, then drop the thick dough in 1-tablespoon portions over prepared filling."},{"@type":"HowToStep","text":"Bake until biscuits are golden brown and filling is bubbling-hot, about 45 minutes to 1 hour, depending on whether filling has been chilled. Cool at least 30 minutes before serving to allow the filling to thicken and reach a safe temperature to enjoy. Covered in foil, leftovers can be refrigerated up to 3 days and reheated to serve."}],"recipeCategory":["Entree","Mains","Pie"],"recipeCuisine":["American"],"keywords":"Bake, biscuit, buttermilk, chicken, meat pie, pot pie, roux, savory pie","author":"Stella Parks","aggregateRating":{"ratingValue":4.9,"ratingCount":14}}},{"site":"seriouseats","url":"https://www.seriouseats.com/sweet-potato-pie-recipe","rating":4.7,"ratingCount":17,"recipe":{"@type":"Recipe","name":"Silky Sweet Potato Pie Recipe","description":"Simmer sweet potatoes with whole spices in milk and cream for the richest, most aromatic sweet potato pie you'll ever make.","image":"https://www.seriouseats.com/thmb/GUeRalDDHIb5krstFs_EgJ37xzI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__11__20161101-sweet-potato-pie-vicky-wasik-13-d295b177644f4936ae0b54a6431350ff.jpg","recipeYield":"12","prepTime":"PT10M","cookTime":"PT100M","totalTime":"PT130M","recipeIngredient":["16 ounces sweet potatoes (3 1/3 cups; 455g) from 2 medium sweet potatoes, peeled, roughly diced (see note)","1 vanilla bean, split and scraped, seeds reserved for whipped cream topping","2 or 3 cinnamon sticks (about 6 inches total)","1 whole nutmeg (see note)","26 ounces milk (3 1/4 cups; 740g), any percentage will do","6 ounces heavy cream (3/4 cup; 170g)","7 ounces white or lightly toasted sugar (1 cup; 195g)","1 tablespoon ground cinnamon","1 teaspoon freshly grated nutmeg (see note)","1/2 teaspoon Diamond Crystal kosher salt; use half as much if iodized table salt","1/2 ounce vanilla extract (1 tablespoon; 14g)","3 large eggs","Old-fashioned flaky pie crust, prepared as for a blind-baked pie","Brown sugar whipped cream (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"In a 3-quart stainless steel saucier, combine sweet potatoes, empty vanilla pod, cinnamon sticks, whole nutmeg, milk, cream, and sugar. If you have a scale, write down the weight of the saucier and combined ingredients so you can precisely measure the reduction."},{"@type":"HowToStep","text":"Bring to a boil over high heat, then adjust to medium-low and maintain a gentle simmer (higher heat may cause the milk to curdle). Scrape frequently with a flexible spatula to prevent milk solids from building up around the side, and simmer until sweet potatoes are fall-apart tender and dairy has condensed into a thick sauce, about 55 minutes. The saucier should weigh 19 ounces (535g) less than when you started. (Alternatively, total volume, including cooked sweet potato, should be 3 2/3 cups when finished.)"},{"@type":"HowToStep","text":"Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Remove vanilla bean and spices from saucier and purée sweet potato and dairy mixture with an immersion blender until smooth. (If needed, transfer to a smaller container to avoid splashing.) Whisk in ground cinnamon, grated nutmeg, salt, and vanilla, followed by eggs. If you like, strain through a fine-mesh strainer before pouring into prepared pie crust."},{"@type":"HowToStep","text":"Bake pie until gently set in the middle with an internal temperature of 195°F (91°C), about 40 minutes. Cool at least 20 minutes before slicing with a chef's knife, pausing to wipe the blade clean as needed. If desired, serve with dollops of brown sugar whipped cream. Wrapped in plastic, sweet potato pie will keep for up to 3 days at cool room temperature."}],"recipeCategory":["Dessert","Pies","Puddings and Custards","Pie"],"recipeCuisine":["Southern","American"],"keywords":"baking, cinnamon, nutmeg, pastry, pie, sweet potato, thanksgiving","author":"Stella Parks","aggregateRating":{"ratingValue":4.7,"ratingCount":17}}},{"site":"seriouseats","url":"https://www.seriouseats.com/oyakodon-japanese-chicken-and-egg-rice-bowl-recipe","rating":4.9,"ratingCount":11,"recipe":{"@type":"Recipe","name":"Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe","description":"Quick and easy one-pot oyakodon (Japanese chicken and egg rice bowl) is a popular restaurant dish that is easy to perfect at home with this recipe.","image":"https://www.seriouseats.com/thmb/GlC1vvyXMT_Y6mr1C7iwxK6dusE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/oyakodon-japanese-chicken-and-egg-rice-bowl-recipe-step-03-Collage1-0959ad095c8c48d288c19ad76291a0aa.jpg","recipeYield":"2","cookTime":"PT20M","totalTime":"PT20M","recipeIngredient":["1 cup (240ml) homemade dashi , or the equivalent in Hondashi (see note)","2 tablespoons (30ml) dry sake","2 tablespoons (30ml) dry sake1 tablespoon (15ml) soy sauce, plus more to taste","1 tablespoon (15g) sugar, plus more to taste","1 large onion, slivered (about 6 ounces; 170g)","12 ounces (340g) boneless, skinless chicken thighs, thinly sliced (see note)","3 thinly sliced scallions, divided","2 stems mitsuba (optional; see note)","3 to 4 large eggs (see note)","2 cups cooked white rice","Togarashi (see note)"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine dashi, sake, soy sauce, and sugar in a 10-inch skillet and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast. Stir in half of scallions and all of mitsuba (if using), then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor."},{"@type":"HowToStep","text":"Reduce heat to a bare simmer. Pour beaten eggs into skillet in a thin, steady stream, holding chopsticks over edge of bowl to help distribute eggs evenly (see video above). Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm."},{"@type":"HowToStep","text":"To Serve: Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note). Garnish with remaining sliced scallions and togarashi. Serve immediately."}],"recipeCategory":["Mains","Quick Dinners"],"recipeCuisine":["Japanese"],"keywords":"chicken, donburi, easy, egg, quick, rice, rice bowl","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.9,"ratingCount":11}}},{"site":"seriouseats","url":"https://www.seriouseats.com/real-irish-soda-bread-recipe","rating":4.5,"ratingCount":28,"recipe":{"@type":"Recipe","name":"Real Irish Soda Bread","description":"All-purpose flour, baking soda, and buttermilk creates a moist and fluffy soda bread that's chewy and crusty all at once.","image":"https://www.seriouseats.com/thmb/6wkTeQskecYeh5-ic4g58hEEw3M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__03__20160223-irish-soda-bread-vicky-wasik-12-024deb847a44469c9531c51006fdbe88.jpg","recipeYield":["12","1 loaf"],"prepTime":"PT10M","cookTime":"PT60M","totalTime":{"@type":"Duration","minValue":"PT100M","maxValue":"PT190M"},"recipeIngredient":["15 ounces all-purpose flour, such as Gold Medal (3 cups; 425g)","1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume","1 1/8 teaspoons (6g) baking soda (see note)","18 ounces low-fat cultured buttermilk (2 1/4 cups; 510g), well shaken"],"recipeInstructions":[{"@type":"HowToStep","text":"Adjust oven rack to middle position and preheat to 450°F (230°C) at least 15 minutes in advance. Roughly cover bottom of deep 10-inch cast-iron or enameled Dutch oven with sheet of parchment paper; no need to trim."},{"@type":"HowToStep","text":"Combine flour, salt, and baking soda in a large bowl and whisk for full minute to combine. Stir in buttermilk with flexible spatula until dough is fully moistened and no pockets of flour remain. For extra-fluffy results, stop folding as soon as dough comes together. For extra-chewy results, fold dough about 20 seconds more. Scrape sticky dough into prepared Dutch oven and smooth with spatula into rough boule-like shape. Score deeply into quarters with sharp knife or razor, cleaning the blade between each slice."},{"@type":"HowToStep","text":"Cover and bake until well risen and golden, 45 minutes. Remove lid and continue baking until chestnut brown, with an internal temperature of 210°F (99°C), 12 to 15 minutes longer. Invert onto a wire rack, discard parchment, turn right side up, and cool until crumb has set, about 30 minutes. Cut thick slices to accompany hearty soups and stews, or slice thinly for sandwiches. (This will be easier if bread cools at least 2 hours.) Store up to 24 hours in an airtight container and toast to freshen bread before serving."}],"recipeCategory":["Quick Bread","Bread"],"recipeCuisine":["American"],"keywords":"bread, cast iron cooking, dutch oven, easy, irish, no-knead, one bowl, soda bread","author":"Stella Parks","aggregateRating":{"ratingValue":4.5,"ratingCount":28}}},{"site":"seriouseats","url":"https://www.seriouseats.com/cajun-gumbo-with-chicken-and-andouille-recipe","rating":4.8,"ratingCount":19,"recipe":{"@type":"Recipe","name":"Cajun Gumbo With Chicken and Andouille Sausage Recipe","description":"Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.","image":"https://www.seriouseats.com/thmb/z3m5ZPlnObeVqvjlWJ9aFTDgMRI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__09__20190905-gumbo-vicky-wasik-4I8A7088-d30427daa31d4915b7ce5e27c5919450.jpg","recipeYield":"10","prepTime":"PT5M","cookTime":"PT225M","totalTime":"PT240M","recipeIngredient":["1 cup plus 1 tablespoon (250ml) canola or vegetable oil, divided","6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)","Kosher salt","1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links), sliced crosswise 1/2 inch thick","1 cup all-purpose flour (4 1/2 ounces; 130g)","2 large yellow onions (about 12 ounces; 340g each), cut into 1/4-inch dice","2 green bell peppers (about 7 ounces; 200g each), cut into 1/4-inch dice","4 large celery ribs (9 ounces; 260g total), cut into 1/4-inch dice","8 medium cloves garlic, minced","1/4 teaspoon cayenne pepper","Freshly ground black pepper","1 1/2 quarts (1.4L) homemade brown or white chicken stock or store-bought low-sodium chicken stock","2 dried bay leaves","2 large sprigs fresh thyme","1 pound (450g) fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick (optional; see note)","1/2 teaspoon filé powder, plus more as needed for serving (optional; see note)","Warm rice, thinly sliced scallions, and hot sauce, for serving"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces."},{"@type":"HowToStep","text":"Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside."},{"@type":"HowToStep","text":"Add remaining 1 cup (235ml) oil to Dutch oven along with flour, stirring to form a paste. Lower heat to medium-low and cook, stirring and scraping frequently, until roux is a chestnut or chocolate-brown color but not scorched, about 1 hour. Alternatively, you can combine the flour and 1 cup oil in a separate ovenproof vessel and cook, uncovered, in a 350°F (180°C) oven, stirring occasionally, until roux is chestnut or chocolate-brown, about 4 hours, though how long this will take can vary dramatically depending on your oven. You can add the finished oven roux to the pot on the stovetop after removing the sausage, then immediately proceed to the next step of sautéing the aromatics."},{"@type":"HowToStep","text":"Add onion, bell pepper, and celery and season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, about 10 minutes; lower heat to medium if any of the ingredients threaten to scorch."},{"@type":"HowToStep","text":"Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer."},{"@type":"HowToStep","text":"Add stock, bay leaves, and thyme. Season lightly with salt. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour. Add okra, if using, along with sausage and shredded chicken, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates."},{"@type":"HowToStep","text":"Remove from heat and add filé powder, if using, stirring well to break up any small lumps. Season gumbo with salt. Discard thyme sprigs and bay leaves."},{"@type":"HowToStep","text":"Serve gumbo with warm rice, sprinkling sliced scallions on top of each bowl. Pass hot sauce at the table, as well as filé powder, if desired, to lightly shake on top of each serving of gumbo and rice."}],"recipeCategory":["Mains","Sausage","Soups and Stews"],"recipeCuisine":["American"],"keywords":"andouille, cajun, creole, gumbo, louisiana, New Orleans, okra","author":"Daniel Gritzer","aggregateRating":{"ratingValue":4.8,"ratingCount":19}}},{"site":"seriouseats","url":"https://www.seriouseats.com/microwave-poached-eggs-recipe-8637441","rating":4.6,"ratingCount":16,"recipe":{"@type":"Recipe","name":"Perfect Microwave Poached Eggs","description":"We found a faster, better way to make restaurant-worthy poached eggs—and it takes less than 10 minutes from start to finish.","image":"https://www.seriouseats.com/thmb/ZaHJlMGukUjy6pc9bQ7BP_7XPwU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20240422-SEA-MicrowavePoachedEggs-AmandaSuarez-09-7f6a11eb1fdc48c0b249d0c84754d0ba.jpg","recipeYield":"1","prepTime":"PT2M","cookTime":"PT6M","totalTime":"PT8M","recipeIngredient":["1 cup (240ml) water1 teaspoon (15ml) vinegar, such as rice vinegar, white wine vinegar, or apple cider vinegar1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume1 large egg, cracked into a small bowl or ramekin","1 teaspoon (15ml) vinegar, such as rice vinegar, white wine vinegar, or apple cider vinegar","1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume","1 large egg, cracked into a small bowl or ramekin"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small microwave-safe bowl, whisk water, rice vinegar, and salt until well-combined. Place bowl in microwave and heat water at 100% power in 1 minute intervals until 209 to 212ºF (98 to 100ºC), about 4 minutes total."},{"@type":"HowToStep","text":"Using oven mitts or a kitchen towel, carefully remove bowl from microwave and gently slip the egg into water. Return bowl to microwave and cook at 80% power until the whites are fully set but yolks are still soft, about 1 minute and 20 seconds."},{"@type":"HowToStep","text":"While eggs are cooking, place a paper towel on a plate; set aside."},{"@type":"HowToStep","text":"Using a slotted spoon, carefully lift egg from bowl, allowing any excess liquid to drip back into the bowl. Transfer to paper-towel lined plate and, using a paring knife or scissors, trim whites if desired. Serve immediately."}],"recipeCategory":["Breakfast","Brunch"],"recipeCuisine":["American"],"keywords":"microwave poached eggs, poached eggs in microwave, how to poach an egg in the microwave, how to make poached eggs in microwave","author":"Genevieve Yam","aggregateRating":{"ratingValue":4.6,"ratingCount":16}}},{"site":"seriouseats","url":"https://www.seriouseats.com/best-potato-leek-soup-recipe","rating":4.8,"ratingCount":16,"recipe":{"@type":"Recipe","name":"The Best Potato-Leek Soup","description":"An easy potato-leek soup that takes no shortcuts to deliver the best flavor and texture possible. A touch of buttermilk and potatoes pressed through a ricer are the secret.","image":"https://www.seriouseats.com/thmb/aCUdYNjuAZiWDc7cL4RQX6xaD3A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/best-potato-leek-soup-recipe_Collage_Step5-0eb52ef979534f25b18e72a6e4297e49.jpg","recipeYield":"6","prepTime":"PT5M","cookTime":"PT40M","totalTime":"PT45M","recipeIngredient":["2 tablespoons unsalted butter","2 large leeks, white and pale green parts only, rinsed and roughly chopped","1 quart homemade or store-bought low-sodium chicken stock","2 medium russet potatoes, peeled and cut into quarters (about 3/4 pound)","1 bay leaf","Kosher salt and freshly ground black pepper","1 cup buttermilk","1/2 cup heavy cream","1/2 teaspoon freshly ground nutmeg","Sliced chives or scallions, for serving"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat butter in a large saucepan or Dutch oven over medium heat until melted. Add leeks, reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes."},{"@type":"HowToStep","text":"Add stock, potatoes, and bay leaf, and season lightly with salt and pepper. Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until potatoes are fall-apart tender, about 15 minutes."},{"@type":"HowToStep","text":"To Finish With a Ricer (Recommended): Remove potatoes from soup using tongs and transfer to a bowl. Set aside. Discard bay leaf. Transfer remaining soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to a clean pot."},{"@type":"HowToStep","text":"Press potatoes through a potato ricer or food mill into the pot with the soup. Whisk in buttermilk and heavy cream. Whisking frequently, bring soup to a simmer over medium-high heat. Whisk in grated nutmeg. Season to taste with salt and pepper and serve with chives or scallions."},{"@type":"HowToStep","text":"To Finish With a Blender (Faster): Add heavy cream and buttermilk to pot. Discard bay leaf. Working in batches if necessary, transfer soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to a clean pot, pressing it through a fine-mesh strainer with the bottom of a ladle if a smoother texture is desired. Whisking frequently, bring soup to a simmer over medium-high heat. Alternatively, chill completely and serve cold. Whisk in grated nutmeg. Season to taste with salt and pepper and serve with chives or scallions."}],"recipeCategory":["Soups and Stews","Soup"],"recipeCuisine":["French","American"],"keywords":"easy, leek, potato, soup, winter","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.8,"ratingCount":16}}},{"site":"seriouseats","url":"https://www.seriouseats.com/perfect-french-fries-recipe","rating":4.7,"ratingCount":25,"recipe":{"@type":"Recipe","name":"Perfect Thin and Crispy French Fries Recipe","description":"Get the McDonald's–style fries of your dreams at home with this recipe for perfect thin and crispy french fries.","image":"https://www.seriouseats.com/thmb/loPL60jMVgmbuyOACPZR3T3HkHo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__aht.seriouseats.com__images__20100526-mcdonalds-fries-26-eaf63d845b614ba5b4ce4fbd88d69134.jpg","recipeYield":"4","cookTime":"PT30M","totalTime":"PT65M","recipeIngredient":["2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut into 1/4-inch by 1/4-inch fries (keep raw potato sticks submerged in a bowl of water after cutting)","2 tablespoons (30ml) distilled white vinegar","Kosher salt","2 quarts (1.9L) peanut oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Place potatoes and vinegar in a saucepan and add 2 quarts (1.9L) water and 2 tablespoons (24g) salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on a paper towel–lined rimmed baking sheet. Allow to dry for 5 minutes."},{"@type":"HowToStep","text":"Meanwhile, heat oil in a 6- or 7-quart Dutch oven or large wok over high heat to 400°F (204°C). Add one-third of fries to oil; oil temperature should drop to around 360°F (182°C). Cook for 50 seconds, agitating occasionally with a wire mesh spider, then remove to a second paper towel–lined rimmed baking sheet. Repeat with remaining potatoes (working in 2 more batches), allowing oil to return to 400°F after each addition. Allow potatoes to cool to room temperature, about 30 minutes. Continue with step 3, or, for best results, freeze potatoes at least overnight or up to 2 months."},{"@type":"HowToStep","text":"Return oil to 400°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain a temperature of around 360°F. Drain in a bowl lined with paper towels and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set in a sheet tray in a 200°F (90°C) oven while second batch is cooked. Serve immediately."}],"recipeCategory":["Side Dish","Sides"],"recipeCuisine":["American"],"keywords":"french fry, potato, side, The Burger Lab","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.7,"ratingCount":25}}},{"site":"seriouseats","url":"https://www.seriouseats.com/tender-beef-barbacoa-chipotle-tacos-recipe","rating":4.9,"ratingCount":21,"recipe":{"@type":"Recipe","name":"Better Than Chipotle Beef Barbacoa","description":"This meltingly tender barbacoa with oxtails and a blend of fruity chiles puts the fast food version to shame.","image":"https://www.seriouseats.com/thmb/wOtKW0xFrwHXNvY3viU2KbwbbB4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__04__20120423-barbacoa-tacos-primary-7c9e3e5a760641dda7ad3e1436ae9c8b.jpg","recipeYield":"10","prepTime":"PT5M","cookTime":"PT280M","totalTime":"PT285M","recipeIngredient":["1 whole dried New Mexico, costeño , or choricero chili, seeds and stem removed (see note)","1 whole chile ancho or pasilla , seeds and stem removed (see note)","1 whole chile negro , seeds and stem removed (see note)","1 quart low sodium store-bought or homemade chicken stock, divided","3 tablespoons vegetable or canola oil, divided","1 pound oxtails","Kosher salt and freshly ground black pepper","1 small onion, finely sliced","6 medium cloves garlic, smashed","2 teaspoons ground cumin","1/2 teaspoon ground cloves","2 teaspoons dried oregano","4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce","1/4 cup apple cider vinegar","2 teaspoons fish sauce","1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs","2 whole bay leaves","Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments for serving"],"recipeInstructions":[{"@type":"HowToStep","text":"Adjust oven rack to lower-middle position and preheat oven to 275°F (135°C). Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with an intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add 2 cups chicken broth, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside."},{"@type":"HowToStep","text":"Meanwhile, heat 1 tablespoon oil in now-empty Dutch oven over high heat until shimmering. Season oxtails all over with salt and pepper, and cook, turning occasionally, until well-browned on all sides, about 8 minutes total. Remove oxtails and set aside. Reduce heat to medium."},{"@type":"HowToStep","text":"Add remaining 2 tablespoons oil and heat until shimmering. Add onion and garlic and cook, stirring frequently, until deep brown and onion is just starting to char on the edges, about 10 minutes. Add cumin, cloves, and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add chipotle chiles, vinegar, and remaining chicken broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender."},{"@type":"HowToStep","text":"Add soaked chiles and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Purée until smooth, about 1 minute. Set aside."},{"@type":"HowToStep","text":"Place beef chuck in Dutch oven. Add oxtails, bay leaves, and sauce. Bring to a boil over high heat. Place lid on pot slightly cracked, then transfer to oven. Cook, turning beef occasionally, until completely tender and a cake tester or metal skewer inserted into meat shows little to no resistance, about 4 hours. Discard bay leaves and oxtails (meat from oxtails can be eaten if desired). Transfer chuck to a large plate. Return Dutch oven to stovetop and cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes."},{"@type":"HowToStep","text":"Beef can be cut and served immediately, but for best flavor, transfer beef to a sealed container along with liquid and refrigerate up to 5 days. When ready to serve, slice beef against the grain into 1 1/2- to 2-inch slices, then shred into large chunks with fingers or two forks. Return beef to a pot along with the sauce. Bring to a simmer and cook, gently stirring and folding until beef is hot, tender, and coated in sauce. Season to taste with salt. Serve immediately, piling the beef into warm corn tortillas with onions, cilantro, salsa, limes, or other condiments as desired. Alternatively, serve as-is with rice, noodles, grits, or cornbread."}],"recipeCategory":["Mains","Tacos"],"recipeCuisine":["Mexican"],"keywords":"barbacoa, beef, chipotle, Latin American cuisine","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.9,"ratingCount":21}}},{"site":"seriouseats","url":"https://www.seriouseats.com/classic-panzanella-salad-recipe","rating":4.9,"ratingCount":34,"recipe":{"@type":"Recipe","name":"Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)","description":"Dried bread and salted tomatoes make the best version of panzanella, a summer salad from the Tuscany region of Italy. And let's get one thing straight: panzanella is not a tomato salad with bread; it's a bread salad flavored with vegetables.","image":"https://www.seriouseats.com/thmb/PBVL4Z4l5UhbpkZK7xmQWgizUTs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/SEA-classic-panzanella-salad-recipe-step-04-a589447741d74936a6db8dae428616fb.jpg","recipeYield":"6","prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT80M","recipeIngredient":["2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces","2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)","3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)","10 tablespoons (150ml) extra-virgin olive oil, divided","1 small shallot, minced (about 2 tablespoons)","2 medium cloves garlic, minced (about 2 teaspoons)","1/2 teaspoon Dijon mustard","2 tablespoons white wine vinegar or red wine vinegar","Freshly ground black pepper","1/2 cup (1/2 ounce) packed basil leaves, roughly chopped"],"recipeInstructions":[{"@type":"HowToStep","text":"Place chopped tomatoes in a colander set over a bowl and season with 2 teaspoons (8g) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes."},{"@type":"HowToStep","text":"Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool."},{"@type":"HowToStep","text":"Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add shallot, garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt and pepper."},{"@type":"HowToStep","text":"Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread."}],"recipeCategory":["Quick and Easy","Salads","Sides"],"recipeCuisine":["Italian"],"keywords":"basil, bread salad, easy, panzanella","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.9,"ratingCount":34}}},{"site":"seriouseats","url":"https://www.seriouseats.com/roasted-eggplant-tahini-pine-nut-lentil-vegan-experience-recipe","rating":4.5,"ratingCount":17,"recipe":{"@type":"Recipe","name":"Roasted Eggplant With Tahini, Pine Nuts, and Lentils","description":"This dish of eggplant roasted until caramelized and tender, served over stewed lentils with an extraordinarily light and creamy tahini sauce and crunchy pine nuts, was dinner and lunch for more meals than I care to count a couple of weeks back. Not that I'm complaining: It's extremely good.","image":"https://www.seriouseats.com/thmb/pgpCtCB3ddxSy8R-dx34Kt3rdNU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__03__20160410-roasted-eggplant-lentil-vegan-5-3bad9a90f7124917994e78b273ccc932.jpg","recipeYield":"4","cookTime":"PT45M","totalTime":"PT45M","recipeIngredient":["2 tablespoons (30ml) extra-virgin olive oil","2 small carrots, peeled and cut into 1/2-inch chunks (about 1 cup; 170g)","2 small stalks celery, cut into 1/4-inch slices (about 1 cup; 115g)","1 medium onion, finely diced (about 1 cup; 225g)","6 medium cloves garlic, thinly sliced","12 ounces (340g) brown or de Puy lentils","2 bay leaves","4 cups homemade vegetable stock or water (about 1L) (see note)","Kosher salt","2 teaspoons (10ml) red wine vinegar, apple cider vinegar, or sherry vinegar","Freshly ground black pepper","2 large Italian or small globe eggplants, about 1 pound (450g) each","4 tablespoons (60ml) extra-virgin olive oil","Kosher salt and freshly ground black pepper","4 large sprigs fresh rosemary","2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling","1/4 cup pine nuts (about 2 1/2 ounces; 70g)","2 tablespoons minced fresh parsley leaves","1 tablespoon chopped fresh rosemary leaves","1 recipe Tahini Sauce With Garlic and Lemon"],"recipeInstructions":[{"@type":"HowToStep","text":"For the Lentils: Adjust oven rack to center position and preheat oven to 450°F (230°C) to prepare for roasting eggplant. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lentils, bay leaves, stock or water, and a pinch of salt. Bring to a simmer, cover with the lid partially ajar, and cook until lentils are tender, about 30 minutes. (Top up with water if lentils are at any point not fully submerged.) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy. Season to taste with salt and pepper, cover, and keep warm until ready to serve."},{"@type":"HowToStep","text":"For the Eggplant: While lentils cook, cut each eggplant in half. Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals. Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon oil, letting each brushstroke be fully absorbed before brushing with more. Season with salt and pepper. Place a rosemary sprig on top of each one. Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven and discard rosemary."},{"@type":"HowToStep","text":"To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat. Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes. Transfer to a bowl to halt cooking. Stir half of parsley and rosemary into lentils and transfer to a serving platter. Arrange eggplant halves on top. Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts. Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve."}],"recipeCategory":["Entree","Dinner","Mains","Quick Dinners"],"recipeCuisine":["Middle Eastern"],"keywords":"eggplant, lentil, Mediterranean","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.5,"ratingCount":17}}},{"site":"seriouseats","url":"https://www.seriouseats.com/real-deal-kung-pao-chicken-recipe","rating":4.9,"ratingCount":10,"recipe":{"@type":"Recipe","name":"Real-Deal Kung Pao Chicken Recipe","description":"Homemade Kung Pao chicken is marinated with soy sauce, fresh ginger, and spices before cooking in a smoking hot wok.","image":"https://www.seriouseats.com/thmb/BDJ9J1TKURp-WzODtAmxbrdg_Zg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2010__06__2021-02-12-Real-Deal-Kung-Pao-Chicken-MHOM-21-d8de1c4b127a4dc7b6d9e43e4b18a9e8.jpg","recipeYield":"4","prepTime":"PT10M","cookTime":"PT10M","totalTime":{"@type":"Duration","minValue":"PT50M","maxValue":"PT140M"},"recipeIngredient":["1 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat, and cut into 1/2 to 3/4-inch pieces","2 tablespoons soy sauce, divided","2 tablespoons Shaoxing wine, divided (or dry sherry, if unavailable)","1 tablepoon cornstarch, divided","1/3 cup peanut oil","1 to 2 tablespoons Sichuan peppercorns toasted in hot skillet for 30 seconds until fragrant, divided (see note)","3 scallions, whites finely minced, and greens finely sliced, reserved separately","1/2 cup fried fresh peanuts or roasted unsalted peanuts","2 cloves minced garlic (about 4 teaspoons)","1 tablespoon minced fresh ginger","1 tablespoon Chinese black vinegar (or distilled white vinegar if unavailable)","1 tablespoon Sichuan fermented chili-bean paste (or generic Asian chili-garlic sauce if unavailable)","2 teaspoons sugar","12 hot Chinese dry chili peppers, seeded","2 small leeks, white and light green parts only, cut into 1/4-inch slices (about 1/2 cup total)"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine chicken, 2 teaspoons soy sauce, 2 teaspoons Shaoxing wine, and 1 teaspoon cornstarch in medium bowl and mix thoroughly. Allow to marinate in fridge for at least 30 minutes, and up to two hours."},{"@type":"HowToStep","text":"Grind half of Sichuan peppercorns in mortar and pestle. Combine with scallion greens and reserve. Combine scallion whites, garlic, and ginger in small bowl. Combine remaining soy sauce, remaining Shaoxing wine, remaining corn starch, black vinegar, chili-bean paste, and sugar in small bowl and mix until cornstarch is fully dissolved."},{"@type":"HowToStep","text":"Set fine-meshed strainer over small heat-proof bowl. Heat peanut oil in wok over high heat until shimmering. Add remaining Sichuan peppercorns and dried chiles and cook until fragrant, about fifteen seconds. Drain in strainer. Pick out chiles and reserve. Discard peppercorns."},{"@type":"HowToStep","text":"Return wok to high heat until smoking. Add 1/4 of oil and immediately add half of marinated chicken. Spread in even layer with spatula. Cook without moving for 1 minute, then cook, stirring and tossing constantly until barely cooked through, about 1 minute longer. Transfer to a medium metal bowl. Wipe out wok with paper towel, add another 1/4 of oil, and repeat with remaining chicken. Wipe out wok with paper towel, add another 1/4 of the oil, and cook leeks until charred in spots but still slightly crisp, about 1 minute. Add peanuts, reserved chiles, reserved chicken, and remaining oil to wok and push to side to make space in the center of the wok. Add garlic/ginger mixture and cook, stirring mixture constantly until aromatic, about 15 seconds. Toss entire contents of wok together and add sauce. Cook, stirring and tossing constantly until chicken is coated in glossy layer of sauce. Stir in scallion greens and ground Sichuan pepper. Transfer to serving plate and serve immediately with steamed white rice."}],"recipeCategory":["Mains"],"recipeCuisine":["Chinese"],"keywords":"chicken, kung pao chicken","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.9,"ratingCount":10}}},{"site":"seriouseats","url":"https://www.seriouseats.com/easy-pan-seared-chicken-breast-white-wine-fines-herbes-pan-sauce-food-lab-recipe","rating":4.8,"ratingCount":10,"recipe":{"@type":"Recipe","name":"Easy Pan-Roasted Chicken Breasts With White Wine and Fines Herbes Pan Sauce Recipe","description":"This recipe and technique uses powdered gelatin as the secret ingredient for perfect restaurant-quality pan-seared chicken and pan sauce flavored with white wine, shallots, and fresh herbs.","image":"https://www.seriouseats.com/thmb/8RjcMtBZk3QC8NqFGD3ShgtnSiU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__04__20150406-chicken-white-wine-shallot-pan-sauce-recipe-25-b3127699204e4e9ea84bf5c6b29488b6.jpg","recipeYield":"3","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)","Diamond Crystal kosher salt (see note) and freshly ground black pepper","1 tablespoon canola oil","1/2 cup dry white wine","1/2 cup homemade or store-bought low-sodium chicken stock","1 1/2 teaspoons powdered gelatin","1 small shallot, minced (about 1 tablespoon)","1 medium clove garlic, minced (about 1 teaspoon)","2 tablespoons unsalted butter","2 teaspoons soy sauce","1 tablespoon minced fresh chives","1 tablespoon minced fresh parsley leaves","1 tablespoon minced fresh tarragon leaves","1 tablespoon minced fresh chervil (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Adjust oven rack to center position and preheat oven to 450°F. Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven."},{"@type":"HowToStep","text":"While chicken roasts, combine wine and stock in a liquid measuring cup and sprinkle gelatin over the top. Set aside."},{"@type":"HowToStep","text":"Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F, about 7 to 12 minutes. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce."},{"@type":"HowToStep","text":"Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add wine/stock mixture and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter and soy sauce and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside."},{"@type":"HowToStep","text":"Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Stir herbs into the pan sauce. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately."}],"recipeCategory":["Entree","Dinner","Mains"],"recipeCuisine":["French"],"keywords":"chicken, easy, fines herbes, pan sauce, quick","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.8,"ratingCount":10}}},{"site":"seriouseats","url":"https://www.seriouseats.com/chicken-tinga-spicy-mexican-shredded-chicken-recipe","rating":4.7,"ratingCount":27,"recipe":{"@type":"Recipe","name":"Easy One-Pot Chicken Tinga (Mexican Shredded Chicken Stew)","description":"Tinga is traditionally flavored with chorizo, but this quick and easy version still packs in the flavor without having to seek out special ingredients.","image":"https://www.seriouseats.com/thmb/nNHXGRx0i7Vds3kSVRnHWFYeIPA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__01__20160128-chicken-tinga-recipe-18-8860acec45b34865af917729d36b06b4.jpg","recipeYield":"4","prepTime":"PT5M","cookTime":"PT60M","totalTime":"PT65M","recipeIngredient":["2 bone-in, skin-on chicken breast halves (about 1 1/4 pounds; 550g)","Kosher salt and freshly ground black pepper","2 tablespoons (30ml) lard or vegetable oil","6 ounces tomatillos, peeled (170g; about 2 medium)","6 ounces ripe plum tomatoes (170g; about 2 medium)","4 medium garlic cloves","1 small white onion, finely chopped","2 teaspoons dried oregano (preferably Mexican)","2 bay leaves","2 tablespoons (30ml) cider vinegar","2 cups (475ml) homemade or store-bought low-sodium chicken stock (or water)","2 to 3 canned chipotle chilies in adobo sauce, plus 1 tablespoon (15ml) sauce from can","2 teaspoons (10ml) Asian fish sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Season chicken generously with salt and pepper. Heat oil in a medium saucepan over high heat until shimmering. Add chicken skin-side-down and cook, without moving, until well-browned, 6 to 8 minutes. (Lower heat if pot is smoking excessively or chicken starts to burn). Flip chicken and cook on second side for 2 minutes. Transfer to a large plate and immediately add tomatillos, tomatoes, and garlic to pot. Cook, flipping occasionally, until blistered and browned in spots, about 5 minutes."},{"@type":"HowToStep","text":"Add onion and cook, stirring, until softened, about 2 minutes. Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds. Add vinegar and stock. Return chicken to pot, bring to a boil over high heat, then reduce to a bare simmer. Cover pot and cook, turning chicken occasionally, until chicken registers 145°F (63°C) when an instant-read thermometer is inserted into the center of thickest part, 20 to 30 minutes. Transfer chicken to a bowl and set aside. Continue cooking sauce at a hard simmer, stirring, until reduced to about half its original volume, about 5 minutes longer."},{"@type":"HowToStep","text":"Add chipotle chiles and adobo, remove and discard bay leaves, and blend sauce using an immersion blender or by transferring to a countertop blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cool enough to handle, discard skin and bones and finely shred meat. Return it to the sauce. Add fish sauce and stir to combine."},{"@type":"HowToStep","text":"Bring to a simmer and cook, stirring, until sauce thickens and coats chicken. It should be very moist but not soupy. Season to taste with salt and pepper (if necessary)."}],"recipeCategory":["Mains","Soups and Stews","Tacos"],"recipeCuisine":["Mexican"],"keywords":"chicken, easy, puebla, tinga, tostada","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.7,"ratingCount":27}}},{"site":"seriouseats","url":"https://www.seriouseats.com/beef-bourguignon-red-wine-stew-recipe","rating":4.5,"ratingCount":14,"recipe":{"@type":"Recipe","name":"Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon)","description":"Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew. Here's how to make it with tender beef and a deep, rich flavor.","image":"https://www.seriouseats.com/thmb/_CovX26D-Z6wpeDYJXGhFhA47H8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/MMPSOUPSANDSTEWS-SEA-BoeufBourguignon-FredHardyII-000-991c38a78f934722954c47567b6be97b.jpg","recipeYield":["6","9 cups"],"prepTime":"PT10M","cookTime":"PT210M","totalTime":"PT235M","recipeIngredient":["2 cups (500ml) homemade chicken stock or store-bought low-sodium broth (see note)","4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon; 30g) (see note)","2 tablespoons (30ml) vegetable oil, plus more as needed","3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks","Kosher salt and freshly ground black pepper","1 teaspoon freshly ground black pepper","1 1/4 pounds carrots (600g; about 3 large), 1/2 pound (250g) peeled and split lengthwise, 3/4 pound (350g) cut into large dice (about 1 1/2 cups)","1/2 pound yellow onions (250g; about 2 medium), peeled and split in half through the root","4 medium cloves garlic, lightly crushed","1/4 cup (60ml) cognac or brandy (optional)","3 cups (750ml) dry red wine","1 tablespoon (15ml) Asian fish sauce","1 tablespoon (15ml) soy sauce","1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)","2 tablespoons (20g) all-purpose flour","1/4 pound (110g) slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks (see note)","1 pound cremini mushrooms (450g), woody stems trimmed if necessary and caps quartered","8 ounces white and/or red pearl onions (225g), peeled","Minced flat-leaf parsley leaves and tender stems, for garnish"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 325°F (160°C). Pour chicken stock into a medium bowl and sprinkle gelatin evenly all over surface, allowing each packet's worth of gelatin to soak up stock before sprinkling next one on. Set aside."},{"@type":"HowToStep","text":"In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with 3 teaspoons of salt and 1 teaspoon of pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet."},{"@type":"HowToStep","text":"Lower heat to medium; add split carrots, halved onion, and garlic to Dutch oven and cook, turning occasionally, until lightly browned, about 4 minutes."},{"@type":"HowToStep","text":"Add brandy, if using, and boil until alcohol has nearly cooked off, about 2 minutes. (If not using brandy, proceed with next step.)"},{"@type":"HowToStep","text":"Scrape chicken stock and  gelatin mixture into Dutch oven. Add red wine, fish sauce, soy sauce, and bouquet garni and bring to a simmer over medium high, then lower heat to medium to maintain simmer. Meanwhile, cut beef into 2-inch chunks and transfer to a large mixing bowl. Add flour and stir until beef is evenly coated in a floury paste. Add beef and any accumulated juices to Dutch oven. Bring back to a simmer then transfer to oven, partially cover with a lid, and cook until beef starts to become tender, about 2 hours."},{"@type":"HowToStep","text":"Meanwhile, in a large nonstick skillet, cook bacon lardons over medium-high heat, stirring occasionally, until fat has rendered and lardons are lightly browned and crisp, 4 to 6 minutes. Using a slotted spoon, transfer lardons to a plate."},{"@type":"HowToStep","text":"Add mushrooms to skillet and cook over medium-high heat, stirring occasionally, until mushrooms have released their liquid and browned, about 10 minutes; add oil as needed if pan becomes too dry. Add diced carrots and pearl onions and continue to cook, stirring occasionally, until lightly browned, about 5 minutes."},{"@type":"HowToStep","text":"Remove stew from oven. Using tongs, fish out and discard large pieces of carrot and onion. Discard bouquet garni. Using a ladle, skim off and discard accumulated fat on surface. Add reserved lardons and sautéed carrots, onions, and mushrooms to stew, return to oven, and continue to cook, uncovered, until beef is fork tender, pearl onions are soft but still hold their shape, and sauce is nappe, about 1 hour."},{"@type":"HowToStep","text":"Remove stew from oven. If serving right away, skim off any additional fat from surface. Season to taste with salt and pepper. Allow to cool slightly before serving, then serve topped with parsley. If making ahead, cool down stew, then chill in refrigerator; remove solid fat cap from surface once fully chilled. Reheat stew on the stovetop or in a low oven."}],"recipeCategory":["Beef Stew","Mains"],"recipeCuisine":["French"],"keywords":"beef, essential, low carb, wine, winter","author":"Daniel Gritzer","aggregateRating":{"ratingValue":4.5,"ratingCount":14}}},{"site":"seriouseats","url":"https://www.seriouseats.com/chocolate-chip-skillet-cookie-recipe","rating":4.6,"ratingCount":20,"recipe":{"@type":"Recipe","name":"Chocolate Chip Skillet Cookie Recipe","description":"Thanks to the magic of cast iron, classic chocolate chip cookie dough bakes up extra chewy and crisp around the edges. With a few teaspoons of malted milk powder for an extra layer of flavor, it's a rich and chocolaty dessert just begging for a scoop of ice cream—or at least a glass of milk.","image":"https://www.seriouseats.com/thmb/xjjna9_gKf5zXcSvtDQVhM3oM74=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20230727-SEA-ChocolateChipSkilletCookie-VictorProtasio000-61a55a9e948246adb9cd64744f1c8f5d.jpg","recipeYield":"16","prepTime":"PT30M","cookTime":"PT45M","totalTime":"PT135M","recipeIngredient":["8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C), plus more for greasing skillet","4 1/2 ounces white sugar (2/3 cup; 125g)","8 ounces light brown sugar (1 cup, gently packed; 225g)","1 ounce malted milk powder (about 1/4 cup; 25g); see note","1/2 ounce vanilla extract (1 tablespoon; 15g)","2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight","1 teaspoon baking soda","1/2 teaspoon baking powder","1/8 teaspoon grated nutmeg","1 large egg (about 1 3/4 ounces; 50g), straight from the fridge","12 1/2 ounces all-purpose flour, such as Gold Medal (2 3/4 cups, spooned; 355g)","12 ounces assorted dark, milk, or white chocolate (not commercial chips), roughly chopped (about 2 cups; 340g)","vanilla ice cream"],"recipeInstructions":[{"@type":"HowToStep","text":"Adjust oven rack to middle position and preheat to 350°F (180°C). Combine butter, white sugar, brown sugar, malted milk powder, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Stop mixer and add flour all at once; quickly and carefully switch mixer speed between off setting and stir setting just until flour mixture is nearly combined into butter mixture. Add  chopped chocolate, then mix on low speed to form a stiff dough."},{"@type":"HowToStep","text":"Generously butter a 10-inch cast iron skillet, then fill with cookie dough and press into an even layer. Bake until slightly puffed, edges are set and  golden brown, and center is just set but still feels soft underneath when touched, about 45 minutes, loosely covering cookie with aluminum foil after 20 to 25 minutes to prevent excess browning if needed. (An instant-read thermometer inserted in center should register 180°F [82°C] to 185°F [85°C].) Cool until crumb is set, about 1 hour, before serving. (Center may sink slightly as cookie cools.) Enjoy warm or cover with foil when cool and store up to 3 days at room temperature. Serve with vanilla ice cream, if desired."}],"recipeCategory":["Dessert","Brownies","Chocolate Chip Cookies","Cookies","Pastry"],"recipeCuisine":["American"],"keywords":"Bake, baking, BraveTart, cast iron, chocolate, chocolate chip, cookie, dessert, easy, essential, malted milk powder, skillet","author":"Stella Parks","aggregateRating":{"ratingValue":4.6,"ratingCount":20}}},{"site":"seriouseats","url":"https://www.seriouseats.com/the-best-chicken-enchiladas-recipe","rating":4.6,"ratingCount":17,"recipe":{"@type":"Recipe","name":"The Best Creamy Chicken Enchiladas","description":"I grew up eating my mom's layered chicken enchilada casseroles made with canned sauce and tons of sour cream. While I've still got a soft spot in my heart for that dish, this version, with its smoky charred poblano salsa, tender braised chicken thighs, and moderate use of cream and cheese, is its more sophisticated, grown up cousin.","image":"https://www.seriouseats.com/thmb/AZ4badpJjzY181TAGfLnfHFEdIQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__12__20141204-chicken-enchilada-verde-food-lab-recipe-26-0344dc3e12e04650831987d673e0f212.jpg","recipeYield":"6","prepTime":"PT15M","cookTime":"PT75M","totalTime":"PT100M","recipeIngredient":["3 poblano peppers","1 large onion, roughly chopped","1 1/2 pounds tomatillos, husks removed","2 Serrano peppers","3 medium cloves garlic","2 cups homemade or store-bought low-sodium chicken stock","1 cup loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantro for garnish","Kosher salt and freshly ground black pepper","2 pounds bone in, skin-on chicken thighs (see note)","1 tablespoon vegetable oil","16 soft corn tortillas","8 ounces shredded pepper Jack cheese, divided","1 cup Mexican-style crema, divided (see note)"],"recipeInstructions":[{"@type":"HowToStep","text":"Adjust broiler rack to 8 inches below element and preheat broiler to high. Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet. Place under broiler and broil, turning vegetables occasionally, until tomatillos are completely softened and lightly charred, about 10 minutes. Transfer tomatillos to a bowl. Continue broiling until poblanos are charred on all sides, about 2 minutes longer. Transfer to a separate bowl and cover tightly with foil. Continue broiling until onion, serranos, and garlic are softened and charred, about 5 minutes longer. Transfer to bowl with tomatillos along with any juices and set aside."},{"@type":"HowToStep","text":"Adjust oven rack to middle position and set oven to 375°F (190°C). Add chicken stock to bowl with poblanos and peel poblanos while submerged in stock. Transfer flesh to bowl with tomatillos, leaving skin and seeds with the stock. Strain the stock through a fine-mesh strainer into the bowl with the tomatillo/pepper mixture. Discard skins and seeds. Add cilantro to mixture. Set mixture aside."},{"@type":"HowToStep","text":"Season chicken pieces on all sides with salt and pepper. Heat oil in a large Dutch oven over high heat until shimmering. Add chicken skin side-down and cook without moving until well browned on first side, about 6 minutes. Flip chicken and continue cooking until lightly browned on second side, about 2 minutes longer. Transfer chicken to a bowl and pour off excess fat from Dutch oven, reserving any brown liquid."},{"@type":"HowToStep","text":"Add tomatillo/pepper mixture to the Dutch oven and scrape up any browned bits from the bottom. Using an immersion blender, purée mixture into a chunky sauce. Season to taste with salt and pepper. Return chicken to pot, bring to a simmer, cover with lid slightly ajar, and simmer until chicken is cooked through, about 15 minutes. Meanwhile, wrap tortillas in aluminum foil and place in oven to warm."},{"@type":"HowToStep","text":"When chicken is cooked, remove from heat and transfer chicken to a large bowl using tongs. Allow to rest until cool enough to handle. Shred chicken into thin strips, discarding skin and bones. Add 1 cup of sauce, half of cheese, and half of Mexican crema to chicken and toss to combine. Season to taste with salt and pepper."},{"@type":"HowToStep","text":"Remove tortillas from oven and unwrap. Spread 1/3 of the remaining sauce in the bottom of a 13- by 9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly. Place in the casserole dish seam side-down. Continue until all the tortillas and filling are used (the casserole will be tightly packed)."},{"@type":"HowToStep","text":"Spread remaining sauce on top of enchiladas and lay remaining cheese down in a line through the middle of each row of enchiladas. Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and continue baking until cheese is lightly browned and bubbly, about 10 minutes longer."},{"@type":"HowToStep","text":"Remove enchiladas from oven, drizzle with remaining crema, sprinkle with chopped cilantro, and serve immediately."}],"recipeCategory":["Entree","Mains"],"recipeCuisine":["Mexican"],"keywords":"casserole, chicken, chili, comfort, enchilada, poblano, salsa","author":"J. Kenji López-Alt","aggregateRating":{"ratingValue":4.6,"ratingCount":17}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/moms_turkey_stuffing/","rating":5,"ratingCount":22,"recipe":{"@type":"Recipe","name":"Mom's Stovetop Turkey Stuffing","description":"Here’s an easy Thanksgiving turkey stuffing recipe made with French bread cubes toasted in butter and tons of tasty add-ins, plus savory turkey giblets.","image":"https://www.simplyrecipes.com/thmb/XK7_KnB3Vg1OzAAy-AzDAi9-uWI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Moms-Stovetop-Turkey-Stuffing-LEAD-06-54fffa2234ce4d87ba90bdf88f0826d0.jpg","recipeYield":"10","prepTime":"PT30M","cookTime":"PT150M","totalTime":"PT180M","recipeIngredient":["Neck and giblets from 1 turkey to make a light stock (or 2 to 3 cups of chicken stock)","1 cup walnuts","1 loaf day old French or Italian bread, cut into 3/4-inch cubes (about 10 to 12 cups)","2 cups chopped onion","2 cups chopped celery","6 tablespoons unsalted butter","1 green apple, peeled, cored, chopped","3/4 cup currants or raisins","5 chopped green pimento olives, pimento removed (can use up to 10 olives)","1/4 cup chopped fresh parsley","1 teaspoon poultry seasoning or ground sage, to taste","Salt and freshly ground pepper, to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Make turkey stock with giblets (or skip this step and use 2 to 3 cups chicken stock if you don't have giblets):","text":"Take the turkey giblets – heart and gizzard – and neck, and put them in a small saucepan. Cover with a few cups of water and add a little salt. Bring to a simmer. Simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. You should have 2 to 3 cups of stock. Alternatively, you can use chicken stock or just plain water with this recipe."},{"@type":"HowToStep","name":"Prepare the walnuts:","text":"Place the walnuts in a small saucepan with enough water to cover them by an inch, and bring them to a boil. Boil them for 3 to 4 minutes. This will remove some of the tannins from the walnut skins. (The tannins can be bitter and also cause the stuffing to turn a dark color.) Let the walnuts dry, then toast them by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned). Or put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let the toasted walnuts cool while you are toasting the bread, then roughly chop them."},{"@type":"HowToStep","name":"Toast the bread:","text":"Dry the cubed bread in the oven first. Spread the cubed bread on a baking pan and dry it in a 200°F oven for 10 minutes. (If your cubed bread is already very dry, you can skip this.) Heat a large sauté pan on medium heat. Melt 3 tablespoons butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side."},{"@type":"HowToStep","name":"Sauté onions and celery:","text":"In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 tablespoons butter until cooked through, about 5 to 10 minutes."},{"@type":"HowToStep","name":"Combine the stuffing ingredients, add stock, season:","text":"Add the bread, cooked chopped walnuts, chopped green apple, currants or raisins, olives, and parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt, and pepper."},{"@type":"HowToStep","name":"Cook on low heat:","text":"Cover and turn heat to low. Cook for an hour or until the apples are cooked through. Check every 15 or 20 minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan. You'll likely need to add at least one more cup of stock or water, if not two. The stuffing should not be crispy or crunchy, but softened, as it would be if it had been cooked entirely inside the turkey. Did you love the recipe? Give us some stars and leave a comment below!"}],"recipeCategory":["Side Dish","Make-ahead","Dressing","Stuffing","Thanksgiving","Turkey"],"recipeCuisine":["American"],"keywords":"Make-ahead, Dressing, Stuffing, Thanksgiving, Turkey, American, Side Dish, Favorite Fall, Holiday","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":22}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/beef_stroganoff/","rating":4.7,"ratingCount":42,"recipe":{"@type":"Recipe","name":"Beef Stroganoff","description":"This easy beef stroganoff recipe combines tender strips of beef and mushrooms, then finishes the sauce with sour cream. Serve over noodles for a classic comfort food favorite.","image":"https://www.simplyrecipes.com/thmb/zks8PPClYusPgKupr6g4alZH3uQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Beef-Stroganoff-LEAD-a59009125e124789964a166567184593.jpg","recipeYield":"4","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT50M","recipeIngredient":["5 tablespoons butter","Salt to taste","Pepper to taste","1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips","1/3 cup chopped shallots (can substitute onions)","1/2 pound cremini mushrooms, sliced","1/8 teaspoon nutmeg","1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon","1 cup of sour cream (full fat) at room temperature"],"recipeInstructions":[{"@type":"HowToStep","name":"Brown the strips of beef in butter:","text":"Melt 3 tablespoons of butter in a large skillet on medium heat. Increase the heat to high/med-high. Add the strips of beef in a single layer with space between the strips. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle generously with salt and pepper. When both sides are browned, remove the beef to a bowl and set aside."},{"@type":"HowToStep","name":"Sauté the shallots:","text":"In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside."},{"@type":"HowToStep","name":"Sauté the mushrooms, then season:","text":"In the same pan, melt another 2 tablespoons of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms."},{"@type":"HowToStep","name":"Add the sour cream, beef, and shallots:","text":"Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water or stock to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef and shallots. Add salt and pepper to taste. Note that you will likely need more salt than you expect. Taste, and if it needs salt, add 1/2 teaspoon or more."},{"@type":"HowToStep","name":"Serve:","text":"Serve immediately over egg noodles, fettuccine, mashed potatoes , or rice. (Potatoes, rice, and gluten-free pasta are gluten-free options.)"},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner","Comfort Food","Beef","Stroganoff"],"recipeCuisine":["American"],"keywords":"Comfort Food, Beef, Stroganoff, American, Gluten-Free, Dinner","author":"Elise Bauer","aggregateRating":{"ratingValue":4.7,"ratingCount":42}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/pressure_cooker_ground_beef_chili/","rating":4.8,"ratingCount":20,"recipe":{"@type":"Recipe","name":"Instant Pot Beef Chili","description":"Instant pot beef chili recipe is ready in under an hour yet has that long-simmered flavor.","image":"https://www.simplyrecipes.com/thmb/TBtwpRyaF-LlDHHspiCuAvKcSFQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2016__12__2016-01-10-PC-Beef-Chili-15-63ff7c85bcc645afa957843f4682924b.jpg","recipeYield":"6","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["1 tablespoon olive or vegetable oil","1 medium green bell pepper, chopped","1 medium yellow onion, chopped","2 ribs celery, chopped","1 clove garlic, finely chopped","1 pound ground beef (85% lean)","2 tablespoons chili powder","1 1/2 teaspoons salt","1/2 teaspoon oregano","3 tablespoons tomato paste","1 (14-ounce) can diced tomatoes","Water or broth, as needed to make 1 cup liquid with the tomato juices","1 (15.5-ounce) can kidney beans, drained and rinsed","1 cup shredded cheese, any favorite mix, to serve","2 green onions, sliced thinly, to serve","Rice, cornbread, or garlic knots, to serve"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the vegetables:","text":"Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add the bell pepper, onion, celery, and garlic. Sauté until the onions are softened and translucent, about five minutes."},{"@type":"HowToStep","name":"Cook the ground beef:","text":"Add the ground beef to the pot, breaking it up in small pieces. Cook until no longer pink, about 5 minutes."},{"@type":"HowToStep","name":"Stir in the spices and tomato paste:","text":"Add the chili powder, salt, oregano, and tomato paste to the pot. Stir until the tomato paste is evenly mixed into the other ingredients and no clumps remain."},{"@type":"HowToStep","name":"Add the tomatoes and beans:","text":"Strain the tomatoes, then add enough water or broth to make 1 cup total liquid. Add the liquid, the strained tomatoes, and the beans to the pressure cooker."},{"@type":"HowToStep","name":"Cook the chili:","text":"Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Chili” program, then adjust the time to 20 minutes. If your pressure cooker does not have a “Chili” program, set it manually to “High Pressure” for 20 minutes. For stovetop pressure cookers, cook for 17 minutes at high pressure. It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 30 minutes."},{"@type":"HowToStep","name":"Release the pressure after cooking:","text":"When the timer goes off, you may either perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting,” or let the pot depressurize naturally on its own (this takes about 20 minutes; open the vent to “Venting” when you’re ready to serve the chili.) For stovetop pressure cookers, perform a quick pressure release."},{"@type":"HowToStep","name":"To serve:","text":"Top bowls of chili with shredded cheese and green onions, if desired. Serve alone, over rice, or with cornbread."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner","Stew","Freezer-friendly","Instant Pot","Pressure Cooker"],"recipeCuisine":["American"],"keywords":"Freezer-friendly, Instant Pot, Pressure Cooker, American, Gluten-Free, Dinner, Stew, Favorite Winter","author":"Coco Morante","aggregateRating":{"ratingValue":4.8,"ratingCount":20}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/midnight-pasta-recipe-8620527","rating":4.7,"ratingCount":15,"recipe":{"@type":"Recipe","name":"Midnight Pasta","description":"When you need a last-minute dinner—whether you’re rushing between appointments or arriving home late—turn to midnight pasta. The 5-ingredient Italian dinner is easy and totally customizable.","image":"https://www.simplyrecipes.com/thmb/hDV9cM0DW4g3Jqxfn0dmUIy-huM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Midnight-Pasta-LEAD-9-b86250da400947108dfb3558b4e0e100.jpg","recipeYield":"2","prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","recipeIngredient":["8 ounces dried pasta, such as spaghetti","1/2 to 1 (2-ounce) tin oil-packed anchovies (see recipe note)","4 cloves garlic","1 handful fresh parsley leaves (optional)","2 to 3 tablespoons extra-virgin olive oil","1/4 teaspoon red pepper flakes, plus more for serving","Grated Parmesan cheese, for serving"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the pasta:","text":"Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than package instructions for al dente. Reserve 1 cup of the pasta cooking water then drain the pasta."},{"@type":"HowToStep","name":"Meanwhile, prepare the sauce:","text":"Transfer the anchovies from their tin to a cutting board but reserve the oil in the tin. Roughly chop the anchovies. Heat the reserved oil (if using) plus the olive oil in a large skillet over medium-low heat. (If you’re using the oil from the tin, use 2 tablespoons of olive oil. If you’re not, use 3 tablespoons of olive oil.)  Add the anchovies, garlic, and red pepper flakes and cook until the anchovies dissolve and the garlic just begins to turn pale golden brown, 2 to 3 minutes. Remove the skillet from heat if the pasta isn’t ready yet."},{"@type":"HowToStep","name":"Toss the pasta:","text":"Add the reserved cup of pasta water to the pan and bring to a simmer over medium-high heat. Simmer until the liquid is reduced by about half, 4 to 5 minutes. Add the pasta and toss continuously until the sauce is thick and glossy and the pasta is al dente, 1 to 2 minutes more.  Remove from the heat and stir in the parsley, if using, and toss to combine. Serve garnished with grated Parmesan and, if desired, more red pepper flakes. Love the recipe? Leave us stars and a comment below!"}],"recipeCategory":["Entree","Dinner","Lunch","Pasta"],"recipeCuisine":["American","Italian"],"keywords":"Midnight Pasta","author":"Sheela Prakash","aggregateRating":{"ratingValue":4.7,"ratingCount":15}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/johnny-marzetti-casserole-recipe-7969469","rating":4.9,"ratingCount":21,"recipe":{"@type":"Recipe","name":"Johnny Marzetti Casserole","description":"Johnny Marzetti pasta casserole with a beefy tomato sauce and cheese is as appealing now as it was a century ago.","image":"https://www.simplyrecipes.com/thmb/TLGeNkN3tfNEHXjRzVzpgRXog_k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/SimplyRecipes_JohnnyMarzettiCasserole_LEAD_6-c13a723336b04487b382ca871c13569b.jpg","recipeYield":["8","1 (9x13-inch) casserole"],"prepTime":"PT15M","cookTime":"PT75M","totalTime":"PT90M","recipeIngredient":["12 ounces mushrooms, cleaned and chopped or sliced","1 tablespoon olive oil or neutral cooking oil","1 large onion, chopped","5 cloves garlic, minced","1 bell pepper (any color), seeded and cored, finely chopped","Salt, to taste","1 1/2 pounds lean ground beef (90:10 is good)","1 (28-ounce) can whole plum tomatoes in juice","3 tablespoons tomato paste","3/4 teaspoon dried oregano","1/4 teaspoon crushed red pepper flakes","Freshly ground black pepper","12 ounces (2 3/4 cups) uncooked elbow macaroni","8 ounces grated cheddar cheese (2 generous cups), divided","4 ounces grated Parmesan cheese (1 1/2 cups), divided"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat the oven to 350°F. ","text":"Grease a 9x13-inch baking dish; set aside."},{"@type":"HowToStep","name":"Cook the vegetables and beef: ","text":"Heat a large, deep skillet over medium-high heat. Add the mushrooms to the dry skillet. As they heat, the mushrooms will give off their moisture. Stir them occasionally until they are soft, slightly browned, and most of their liquid has evaporated, 5 to 8 minutes. Scrape the mushrooms in a bowl; set aside. Wipe out the skillet and return it to the burner. Add the oil; when it ripples, add the onion and cook until translucent, about 6 minutes. Add the garlic and bell pepper and cook 1 minute longer. Season generously with salt. Add the beef, reduce the heat to medium, and cook, breaking the beef up with a spoon into small clumps. Stop when the meat is no longer pink, about 8 minutes."},{"@type":"HowToStep","name":"Add the tomatoes and seasoning:","text":"Use your hands to crush the tomatoes directly into the pan (wear an apron) and add the remaining juices from the can. Add the tomato paste, oregano, pepper flakes, and black pepper and simmer until saucy, about 20 minutes. Add the reserved mushrooms; simmer 2 minutes longer. Taste and adjust the seasoning as needed with salt."},{"@type":"HowToStep","name":"Boil the pasta:","text":"As the sauce cooks, bring a large pot of salted water to boil. Add the pasta and cook until it still retains a bit of bite. Drain."},{"@type":"HowToStep","name":"Assemble the casserole: ","text":"Return the pasta to the pot; add the cooked sauce and toss. Mix in half of the cheeses, then dump into the greased dish. Scatter the remaining grated cheese on top."},{"@type":"HowToStep","name":"Bake:","text":"Bake until the sauce bubbles and the cheese is lightly browned, about 30 minutes. Let rest 10 minutes before serving.  You can refrigerate leftovers, tightly covered, for up to 4 days. The baked casserole freezes well. You can even freeze the entire casserole to reheat later."}],"recipeCategory":["Entree","Dinner"],"recipeCuisine":["American"],"keywords":"Johnny Marzetti, regional recipes","author":"Sara Bir","aggregateRating":{"ratingValue":4.9,"ratingCount":21}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/pan_simmered_pacific_black_cod/","rating":5,"ratingCount":17,"recipe":{"@type":"Recipe","name":"Pan Simmered Pacific Black Cod","description":"This Pacific black cod (sablefish) is cooked in a broth of sake, rice vinegar, and soy sauce.","image":"https://www.simplyrecipes.com/thmb/v7nZwXTLeF_2UnsysPfFAPM0a6M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2014__04__pan-simmered-pacific-black-cod-horiz-a-1700-6e5ecf23d73b4d44a2e463133a760cc3.jpg","recipeYield":"4","prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","recipeIngredient":["1 to 1 1/2 pounds black cod fillets, skin on or skinless","1/4 cup sake","1/4 cup rice vinegar","1/4 cup canola, rice bran or other neutral oil","2 Tbsp soy sauce","1 Tbsp minced fresh ginger","Dark sesame oil, for garnish","3 green onions, thinly sliced on the diagonal, for garnish","1 Tbsp toasted sesame seeds, for garnish"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare sauce:","text":"In a large sauté pan, mix the sake, rice vinegar, canola oil, soy sauce and ginger. Bring to a simmer on medium to medium high heat."},{"@type":"HowToStep","name":"Simmer fish in sauce:","text":"Lay each fillet in the pan. (If using skin-on fillets, place the fillets skin-side down in the pan.) Use a spoon to baste the tops of each fillet until you see the flakes of the fish separate a little, which should take about 30 seconds to 1 minute per fillet. Let the fish simmer for 3-6 minutes, depending on how thick they are. Estimate 3 minutes for a 1/4 inch-thick fillet, up to 6 minutes for an inch-thick fillet. Gently move the fish to individual plates. If you want, use (clean) needle-nosed pliers or tweezers to remove the pin bones in the fillets."},{"@type":"HowToStep","name":"Reduce sauce:","text":"Increase the heat on the sauce and boil vigorously for 1 minute, stirring constantly to reduce the sauce."},{"@type":"HowToStep","name":"Serve:","text":"Spoon a tablespoon or more of the sauce over each fillet and discard the rest. Drizzle a little bit of sesame oil over each fillet, then garnish with the green onions and toasted sesame seeds. Serve immediately. Did you love the recipe? Give us some stars and leave a comment below!"}],"recipeCategory":["Dinner","Quick and Easy"],"recipeCuisine":["Japanese"],"keywords":"Quick and Easy, Japanese, Healthy, Low Carb, Dinner","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":17}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/hot_cross_buns/","rating":5,"ratingCount":24,"recipe":{"@type":"Recipe","name":"Hot Cross Buns","description":"Hot cross buns are a traditional Good Friday treat. These slightly sweet yeast-leavened buns are spiced with cinnamon and speckled with currants, citron, and orange zest.","image":"https://www.simplyrecipes.com/thmb/3yqLAV9urNN2xJUdbGsu4hImZiI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2011__04__hot-cross-buns-horiz-a-1800-3e9f56c7b8c843ecb44b82e32b0b679d.jpg","recipeYield":["16","16 buns"],"prepTime":"PT30M","cookTime":"PT15M","totalTime":"PT195M","recipeIngredient":["3/4 cup warm milk","1/4 cup plus 1 teaspoon granulated white sugar","1 1/4-ounce package active dry yeast (about 2 1/4 teaspoons)","3 1/4 to 3 1/2 cups all-purpose flour","cardamon","cinnamon","1/2 teaspoon allspice","1/4 teaspoon cloves","1/4 teaspoon nutmeg","1 teaspoon salt","4 tablespoons unsalted butter, softened","2 large eggs, room temperature (if taking right out of the fridge, let sit in warm water for a few minutes to take the chill off before using)","3/4 cup currants (can sub half of currants with chopped candied citrus peel)","2 teaspoons grated orange zest","1 large egg","1 tablespoon milk","1 1/2 teaspoons milk","1/2 cup powdered sugar"],"recipeInstructions":[{"@type":"HowToStep","name":"Proof the yeast:","text":"In a bowl, stir together 1/4 cup of the warmed milk and 1 teaspoon of sugar. Sprinkle the yeast over the milk and let sit for 5 to 10 minutes until foamy."},{"@type":"HowToStep","name":"Whisk the dry ingredients:","text":"In a large bowl or the mixing bowl of an electric mixer, vigorously whisk together 3 cups of the flour (reserving additional flour for later), the spices, salt, and 1/4 cup of sugar."},{"@type":"HowToStep","name":"Make the dough:","text":"Create a well in the flour and add the foamy yeast, softened butter, eggs, and the remaining 1/4 cup milk. Using a wooden spoon or the paddle attachment of your mixer, mix the ingredients until well incorporated. The mixture should be shaggy and quite sticky. Add in the currants and orange zest."},{"@type":"HowToStep","name":"Knead the dough, adding more flour as needed:","text":"If you are using a stand mixer, switch to the dough hook attachment and start to knead on low speed. (If not using a mixer, use your hands to knead.) Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it. Total kneading time should be about 7 minutes in a mixer or 10 minutes by hand."},{"@type":"HowToStep","name":"Let sit 2 hours to double in size (first rise):","text":"Form a ball of dough in the bowl and cover with plastic wrap. Let sit, covered, at room temperature (or in a warm spot) for 2 hours, until the dough has doubled in size."},{"@type":"HowToStep","name":"Form the buns:","text":"Press down on the dough to gently compress it. Roll the ball of dough into a log shape and cut it into two halves. Place one half back in the bowl while you work with the other half. Take the dough half you are working with and cut it into 8 equal pieces. Take the individual pieces and form them into mounds, placing them 1 1/2 inches apart from each other on a greased baking sheet. Cover with plastic wrap and then work the remaining dough into 8 equal pieces and place them in mounds on a baking sheet, again cover with plastic wrap."},{"@type":"HowToStep","name":"Let rise again:","text":"Let the dough mounds sit at room temperature (or warm place) to rise again, until the mounds have doubled in volume, about 30 to 40 minutes."},{"@type":"HowToStep","name":"Preheat the oven to 400°F."},{"@type":"HowToStep","name":"Brush with egg wash:","text":"Prepare egg wash by whisking together one egg and a tablespoon of milk. If you want, you can score the top of the buns with a knife in a cross pattern. You will want to make fairly deep cuts for the pattern to be noticeable after they’re done. Using a pastry brush, brush the egg wash over the dough mounds. The egg wash will give them a shiny appearance when cooked."},{"@type":"HowToStep","name":"Bake and cool:","text":"Place in the middle rack of the 400°F oven and cook for 10 to 12 minutes, until the buns are lightly browned. Remove from oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool."},{"@type":"HowToStep","name":"Make and pipe frosting in cross pattern on buns:","text":"To paint a cross on the top of the buns, wait until the buns have cooled (or the frosting will run). Whisk together the milk and the powdered sugar. Keep adding powdered sugar until you get a thick consistency. Place in a plastic sandwich bag. Snip off a small piece from the corner of the bag and use the bag to pipe two lines of frosting across each bun to make a cross."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Brunch","Snack","Breakfast","Baking","Bun","Easter","Bread"],"recipeCuisine":["British"],"keywords":"Baking, Bun, Easter, British, Brunch, Snack, hot cross buns, good friday","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":24}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/poached_chicken_/","rating":5,"ratingCount":17,"recipe":{"@type":"Recipe","name":"Restaurant-Style Poached Chicken","description":"This method for poaching chicken breast retains all the chicken's flavor and juices, infusing it with aromatics without overcooking the breast meat.","image":"https://www.simplyrecipes.com/thmb/Fas_dsVACQ88fF4qJ9mmybnnnXQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Poached-Chicken-LEAD-6-97cf6e4865f743139246faffb4ea28c8.jpg","recipeYield":"2","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","recipeIngredient":["1 boneless, skinless chicken breast (8 ounces)","2 tablespoons lemon juice","1-2 pinches kosher salt","1-2 pinches dried herbs of your choice, such as tarragon, oregano, basil, rosemary, or thyme, or some other seasoning such as cumin or paprika","Good-quality plastic wrap (use plastic wrap that says it's microwave safe)"],"recipeInstructions":[{"@type":"HowToStep","name":"Trim season the chicken pieces:","text":"Trim all the fat from the chicken breast and slice it lengthwise into uniform slices that are no more than 3 inches in diameter. In a small bowl mix the lemon juice, salt, and herbs. Add the chicken pieces and coat all over with the lemon juice mixture. Let the chicken pieces sit in the lemon juice while you heat the water in the next step."},{"@type":"HowToStep","name":"Bring the water to a high simmer:","text":"In a 4 quart pot with a lid, bring 2 1/2 quarts of water to a high simmer."},{"@type":"HowToStep","name":"Roll the chicken in plastic:","text":"Roll out a long sheet of plastic wrap at least twice as long as the chicken breast slices. Place 1 chicken strip on the plastic wrap, in the middle. Roll up the chicken in the plastic wrap tightly. Compress as much air out of the chicken as you can as you roll it. Once the chicken is rolled up, rotate it on your cutting board or counter several times to tighten the cylinder even more. Tie the loose ends of the plastic wrap together in a double knot. Repeat with remaining chicken strips."},{"@type":"HowToStep","name":"Poach the chicken:","text":"Once the water has reached a high simmer, turn off the heat (keep the pot on the burner though) and drop the rolled-up chicken cylinders in the pot. Cover the pot and let the chicken steep for 15 minutes. The chicken should be cooked through by then. (If for some reason the chicken is not cooked through, for example, if you are using larger than called for breasts, or if you are using frozen chicken that's not quite defrosted, you can always put the chicken back in the poaching liquid for a few more minutes.)"},{"@type":"HowToStep","name":"Unwrap, slice, and serve:","text":"Note that there will be some juice inside the plastic wrap with the chicken, which has lots of flavor. So you might want to unwrap the chicken pieces over a bowl or something to catch the juice, which you can then pour over the chicken if you want. Or serve the chicken with a sauce of your choice."}],"recipeCategory":["Quick and Easy","Chicken","Chicken Breast"],"recipeCuisine":["American"],"keywords":"Quick and Easy, Chicken, Chicken Breast, American, Gluten-Free, Low Carb, Paleo","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":17}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/bread_and_butter_pickles/","rating":4.9,"ratingCount":47,"recipe":{"@type":"Recipe","name":"Bread and Butter Pickles","description":"Turn fresh cucumbers into sweet bread and butter pickles to can or keep in fridge.","image":"https://www.simplyrecipes.com/thmb/IXnYTBDr4BsAgr9hxfP30fpxm8Q=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Bread-and-Butter-Pickles-LEAD-15-5360fa4bbced4ab6ac1a751d9d8aaa69.JPG","recipeYield":["24","5 Pints"],"prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT290M","recipeIngredient":["2 1/2 lbs pickling cucumbers (fresh from the market)","1/4 cup pickling salt (can use Kosher salt as a substitute, regular table salt has additives in it that will turn the pickles dark and muddy the color of the pickle juice)","1 pound white or yellow onions, thinly sliced","1 1/4 cup white distilled vinegar (5% acidity)","1 cup apple cider vinegar (5% acidity)","2 1/4 cups sugar","1 tablespoon mustard seeds","1 teaspoon crushed red pepper flakes","3/4 teaspoon celery seeds","1 inch cinnamon stick","6 allspice berries plus a pinch of ground allspice","6 whole cloves plus a pinch of ground cloves","1/2 teaspoon turmeric"],"recipeInstructions":[{"@type":"HowToStep","name":"Rinse and slice the cucumbers:","text":"Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8 inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices and place in a large bowl."},{"@type":"HowToStep","name":"Salt, chill, and drain the cucumber slices:","text":"Add the sliced onions and all of the pickling salt. Stir so that the salt is well distributed among the cucumber slices. Cover with a clean, thin tea towel. Cover with a couple of inches of ice. Put in the refrigerator and let chill for 4 hours. Discard the ice. Rinse the cucumber and onion slices thoroughly, then drain. Rinse and drain again."},{"@type":"HowToStep","name":"Heat the jars:","text":"If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to heat your canning jars in a hot water bath after canning. To heat the jars for canning, place the empty jars on a metal rack in a large, 16-quart canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water at least 1 inch above the jars and bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning.  Wash the lids in hot, soapy water."},{"@type":"HowToStep","name":"Make the pickling syrup:","text":"In a 4 or 6-quart pot, place the vinegars, sugar, and all of the pickling spices (do not add salt). Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the syrup begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers and onions."},{"@type":"HowToStep","name":"Pack the jars, add the pickling syrup:","text":"Pack jars to 1 inch from the rim with the cucumbers and onions. Then pour hot vinegar sugar syrup over them to 1/2 inch from the rim. Wipe the rim clean with a paper towel. Place a dry, clean lid on the jar. Secure with a metal screw band. Repeat with remaining jars."},{"@type":"HowToStep","name":"Process in a hot water bath:","text":"If you are planning to store pickles outside of the refrigerator, you will want to process the filled jars in a hot water bath. Return filled jars to the same canning pot with its already hot water. The water level needs to be at least 1 inch above the top of the jars. Bring to a boil and boil hard for 15 minutes. Remove jars from the pot using tongs or jar lifters. If you live over 1,000 feet above sea level, adjust your processing time using the directions here ."},{"@type":"HowToStep","name":"Let cool and store:","text":"Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn’t properly seal, do not store the jar outside of the refrigerator. Properly canned bread and butter pickles can be stored in a cool, dark place (like a pantry) for up to 1 year. Store opened jars in the fridge and use within 3 months. If you skipped the water bath canning, transfer the cooled jars directly to the fridge and eat within 3 months."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Canning","Condiment","Canning","Cucumber","Pickle"],"recipeCuisine":["American"],"keywords":"Canning, Condiment, Cucumber, Pickle, American, Favorite Summer","author":"Elise Bauer","aggregateRating":{"ratingValue":4.9,"ratingCount":47}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/how_to_make_fast_no_soak_beans_in_the_pressure_cooker/","rating":4.8,"ratingCount":53,"recipe":{"@type":"Recipe","name":"How To Make Fast, No-Soak Beans in the Instant Pot","description":"Did you can make a tender pot of your favorite beans in the Instant Pot in about an hour—without soaking them ahead of time? This guide has everything you need to know for cooking dried beans in your Instant Pot.","image":"https://www.simplyrecipes.com/thmb/2fj20HgN9grqagLAQRhaLVS07JY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2017__01__2017-01-17-PressureCookerBeans-6-d5d7764e22c54b339126a67c00d909ec.jpg","recipeYield":["10","5 Cups"],"cookTime":"PT30M","totalTime":"PT30M","recipeIngredient":["1 pound dried beans (see below for cooking times for specific beans)","8 cups water","1 tablespoon olive oil","1 to 2 teaspoons salt","2 o 3 cloves peeled garlic, optional","1 bay leaf, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine all ingredients in the pressure cooker:","text":"Do not fill the pressure cooker more than half full."},{"@type":"HowToStep","name":"Secure the lid:","text":"Make sure the pressure regulator valve is closed. (On an Instant Pot, this means it will be set to the the "sealing" position.)"},{"@type":"HowToStep","name":"Cook the beans:","text":"Here are the cooking times for unsoaked beans in the Instant Pot. Cooking times will be similar for other electric pressure cookers; cooking time will be slightly less for stovetop pressure cookers. Double-check the manual that came with your pressure cooker for more exact cooking times: Black beans: 20 to 25 minutes Black-eyed peas : 20 to 25 minutes Great Northern beans : 25 to 30 minutes Navy beans: 25 to 30 minutes Pinto beans: 25 to 30 minutes Cannellini beans : 35 to 40 minutes Chickpeas (garbanzo beans) : 35 to 40 minutes Red kidney beans: 25-30 minutes (boil for 10 minutes before pressure cooking) Cook beans at high pressure for the time recommended above. The pressure cooker will take 15 to 20 minutes to come to full pressure before cooking begins."},{"@type":"HowToStep","name":"Let the pressure release:","text":"Once cooking is complete, you can let the pressure release naturally on its own, which takes about 20 to 30 minutes, or you can do a "quick release" by opening the pressure valve on the top of the pressure cooker. If doing a rapid release, be careful because the bean liquid sometimes foams into the valve. I recommend letting the pressure release naturally for as long as you're able before the beans are needed. This helps the beans retain their shape and avoids the bean liquid foaming. What to do if your beans aren't quite done: Put the lid back on the pressure cooker and make sure the release valve is set back to "sealing." Cook at high pressure for another 5 to 10 minutes (depending on if you think your beans need just a little more time or a little more time to finish). The pot will quickly come back up to pressure because the contents are already hot. Check your beans after the extra cooking time and continue cooking for longer if needed."},{"@type":"HowToStep","name":"Using and storing your beans:","text":"The beans can be strained and used right away, or cooled and stored in their cooking liquid. They will keep for up to a week refrigerated or up to 3 months in the freezer."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["How To","Instant Pot","Pressure Cooker"],"recipeCuisine":["American"],"keywords":"How To, Instant Pot, Pressure Cooker, American, Gluten-Free, Healthy, Vegan, Vegetarian","author":"Emma Christensen","aggregateRating":{"ratingValue":4.8,"ratingCount":53}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/carne_asada/","rating":4.8,"ratingCount":38,"recipe":{"@type":"Recipe","name":"Carne Asada","description":"Who’s up for grilled carne asada? Marinate and grill skirt steak or flank steak, slice it thinly, then serve warm with tortillas, avocados, and pico de gallo.","image":"https://www.simplyrecipes.com/thmb/BFZCXxtSY4wiVrTVBC2IgWSK-rk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Carne-Asada-LEAD-4-5d71826881464bdfaed032d673cd8b1f.jpg","recipeYield":"6","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT150M","recipeIngredient":["1/3 cup extra virgin olive oil","1/4 cup soy sauce","2 limes, juiced (about 2 Tbsp)","2 tablespoons cider vinegar","2 tablespoons sugar","1 teaspoon freshly ground black pepper","1 teaspoon ground cumin seed (if have whole, toast and then grind)","4 garlic cloves, minced (4 teaspoons)","1 jalapeño chile pepper, seeded and minced","1/2 bunch fresh cilantro, leaves and stems, finely chopped (great flavor in the stems!), about 1/2 cup","1 1/2 to 2 pounds flank or skirt steak","Chopped avocado","Lime wedges","Corn or flour tortillas","Thinly sliced radishes","Thinly sliced lettuce","Pico de gallo salsa"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate the steak:","text":"Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the minced garlic, jalapeño, and cilantro. Place the steak in the marinade and turn over a couple of times to coat thoroughly. Cover in plastic wrap and refrigerate for 1 to 4 hours or overnight (if using flank steak marinate at least 3 hours)."},{"@type":"HowToStep","name":"Preheat the grill:","text":"Preheat your grill for high direct heat, with part of the grill reserved with fewer coals (or gas flame) for low, indirect heat. You’ll know the grill is hot enough when you can hold your hand above the grill grates for no more than one second. (You can also use a cast iron grill pan on high heat if cooking on the stovetop.)"},{"@type":"HowToStep","name":"Sear the steak:","text":"Remove the steak from the marinade. Lightly brush off most of the bits of cilantro and garlic (do not brush off the oil). Place on the hot side of the grill. Grill the steak for a few minutes only, until well seared on one side (the browning and the searing makes for great flavor), then turn the steak over and sear on the other side."},{"@type":"HowToStep","name":"Move the steak to the cool side of the grill:","text":"Once both sides are well seared, move the steak to the cool side of the grill, with any thicker end of the steak nearer to the hot side of the grill. Test with a meat thermometer into the thickest part of the steak, or use your fingers (see The Finger Test to Check the Doneness of Meat ). Pull the meat off the grill at 115°F to 120°F for rare, 125°F medium rare, 140°F for medium. The meat will continue to cook in its residual heat. Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling."},{"@type":"HowToStep","name":"Tent with foil and let rest:","text":"Place the steak on a cutting board, tent with foil, and let rest for 10 minutes."},{"@type":"HowToStep","name":"Slice the steak across the grain:","text":"Use a sharp, long bladed knife (a bread knife works great for slicing meat) to cut the meat. Notice the direction of the grain of the meat and cut perpendicular to the grain. Angle your knife so that your slices are wide and thin."},{"@type":"HowToStep","name":"(Optional) Serve with grilled tortillas:","text":"Warm the tortillas (corn or flour) for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel, and microwave them for 15 to 20 seconds each on high. Serve with pico de gallo (fresh tomato salsa) , chopped avocados, and other fixings."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner","Grill","Restaurant Favorite","Beef","Burrito","Carne Asada","Flank Steak","Grill","Mexican","Steak","Taco"],"recipeCuisine":["Mexican"],"keywords":"Grill, Restaurant Favorite, Beef, Burrito, Carne Asada, Flank Steak, Mexican, Steak, Taco, Low Carb, Dinner","author":"Elise Bauer","aggregateRating":{"ratingValue":4.8,"ratingCount":38}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/penne_pasta_with_meat_sauce/","rating":5,"ratingCount":27,"recipe":{"@type":"Recipe","name":"Penne Pasta with Meat Sauce","description":"This penne pasta dish with a simple ground beef and tomato sauce is a budget-friendly meal that everyone will love.","image":"https://www.simplyrecipes.com/thmb/gvTABcsf8PKK9P5D1wVL2Hk89LE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2008__03__penne-pasta-meat-sauce-horiz-a2-1800-a5b2669d7e2b4c548542d1c0fed1d0e5.jpg","recipeYield":"4","prepTime":"PT10M","cookTime":"PT45M","totalTime":"PT55M","recipeIngredient":["1/2 pound penne pasta (use rice pasta for gluten-free version)","Salt","2 tablespoons extra virgin olive oil","2 cups chopped onion (from about 1 large onion)","1 teaspoon Italian seasoning (blend of dried basil, oregano, rosemary, thyme, marjoram, and savory)","Dash red pepper flakes","2 cloves garlic, chopped","1/2 teaspoon fresh thyme (or a pinch of dried)","Salt and freshly ground black pepper","1 pound (16% fat) ground beef","2 1/2 cups canned chunky tomato sauce (almost 1 28-ounce can, Muir Glen brand if you can get it)","3 fresh basil leaves, chopped (or a 1/2 teaspoon of dried)","1 teaspoon sugar","1 tablespoon chopped fresh parsley"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the penne pasta:","text":"Heat to boiling a large pot with 4 quarts of water in it. Once the water is boiling, salt it with 2 tablespoons of salt. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8 to 10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain."},{"@type":"HowToStep","name":"Sauté the onions, garlic, with seasonings:","text":"Once you've started to heat the water, start working on the sauce. Heat olive oil in a very large skillet on medium heat. Add the chopped onion, Italian seasoning and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the onions are softened. Add the garlic, fresh thyme, season with salt and pepper. Cook for an additional minute, until the garlic is fragrant. Remove from heat and set aside."},{"@type":"HowToStep","name":"Brown the ground beef:","text":"Heat a large cast iron pan on high heat. Salt the bottom of the pan generously. Once the pan is hot, break up small chunks of ground beef and add them to the pan, without stirring. (You may need to work in batches; do not crowd the pan.) You want the meat to get well browned. If the pan is too hot and the meat is burning, not browning, take the pan off the heat for a little, and reduce the heat to medium high. On our coil electric stove, it takes the high heat setting for the meat to brown sufficiently, but your stove may be different. Once the meat is browned on one side (a couple of minutes), use a metal spatula to flip the meat over to brown on the other side. At this point, assuming you are using a cast iron pan, you can remove the pan from the heat. The residual heat in the pan will finish cooking the meat."},{"@type":"HowToStep","name":"Add the beef and tomato sauce to onions:","text":"Use a slotted spoon to lift the meat from the cast iron pan and add it to the pan with the seasoned onions. Add tomato sauce. Use the edge of your metal spatula to break up the bigger chunks of meat into smaller pieces. Add basil. Add a teaspoon of sugar. Bring to a simmer on low heat, let cook, uncovered, for 15 minutes."},{"@type":"HowToStep","name":"Adjust the seasonings and add the pasta:","text":"Once the sauce has simmered for 15 minutes, adjust seasonings. Add salt and pepper to taste. Add a little more sugar if the sauce is too acidic. Add more tomato sauce if the sauce is a little dry. Stir in the cooked penne pasta. Sprinkle with chopped parsley. Serve immediately. Did you love the recipe? Give us some stars and leave a comment below!"}],"recipeCategory":["Dinner","Budget","Beef","Ground Beef","Pasta","Pasta Sauce","Penne"],"recipeCuisine":["American"],"keywords":"Budget, Beef, Ground Beef, Pasta, Pasta Sauce, Penne, American, Gluten-Free, Dinner","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":27}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/turkey_enchiladas/","rating":4.7,"ratingCount":35,"recipe":{"@type":"Recipe","name":"Turkey Black Bean Enchiladas","description":"These turkey enchiladas are a great way to put leftovers to use. Make a quick sauce, then add black beans, jack cheese, and loads of toppings.","image":"https://www.simplyrecipes.com/thmb/TfjnDnoQNxWpBHqvrkhJiDBkFX0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2010__11__turkey-enchiladas-horiz-a-1400-cd52fb849eed46b49a5085a3cac21c66.jpg","recipeYield":"8","prepTime":"PT15M","cookTime":"PT50M","totalTime":"PT65M","recipeIngredient":["7 tablespoons chile powder (note that chile powders vary in strength, you may want to start with less and add more to taste)","2 teaspoons ground cumin","1 teaspoon crushed dried oregano","1 teaspoon garlic powder","1 teaspoon cinnamon","1/8 teaspoon ground cloves","1 teaspoon sugar","2 teaspoons salt (less if using salted stock)","1/4 cup flour","2 tablespoon extra virgin olive oil","2 cups turkey or chicken stock","1 tablespoon extra virgin olive oil","1 medium onion, chopped","3 garlic cloves, minced","1 to 2 jalapeño chili peppers (1 for mild, 2 or more for spicy), seeded, minced","3 cups cooked turkey meat, chopped","1 (15-ounce) can black beans, rinsed and drained, or 2 cups homemade black beans","8 ounces Monterey Jack cheese, grated (2 cups)","1/4 cup chopped fresh cilantro","2 tablespoons lemon or lime juice","1 to 2 teaspoons salt, or more to taste","8 to 16 flour tortillas, depending on size and thickness","Chopped red onion","Chopped avocado","Chopped fresh cilantro","Sour cream or crema fresca","Iceberg lettuce, thinly sliced and sprinkled with salt and vinegar"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the enchilada sauce:","text":"In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour. Heat olive oil on medium heat in a cast iron pan (or other thick-bottomed sauté pan). Add the spices and cook for a minute or two, until fragrant. Slowly whisk in the stock, until smooth. Let come to a simmer, and cook for a minute. Then, remove from heat, cover, and set aside."},{"@type":"HowToStep","name":"Prepare the filling:","text":"Heat olive oil in a sauté pan over medium heat. Add the chopped onion and jalapeños and cook until the onions are translucent, about 3 to 4 minutes. Add the garlic and cook a minute more. Remove from heat. Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, 1 cup of the grated cheese, 1/4 cup of chopped cilantro, 2 tablespoons lemon or lime juice, and 1/2 a cup of the enchilada sauce. Add 1 to 2 teaspoons of salt, or more to taste. Set aside."},{"@type":"HowToStep","name":"Assemble the enchiladas:","text":"Preheat the oven to 350°F. Heat the pan with the enchilada sauce on medium heat. Spread 1/2 cup of the sauce over the bottom of a 9 x 13-inch casserole dish (Pyrex works well). Working one at a time, dip the flour tortillas in the sauce to coat them on both sides. If the sauce is too thick, thin it with a little water. Place the tortilla in the casserole dish and place anywhere from 1/4 of a cup to 1/2 cup of the filling in the middle of the tortilla. Roll up the tortilla around the filling and place it in the casserole dish. Continue to roll up the rest of your tortillas until they fill the casserole dish. Cover the enchiladas with the remaining sauce, and sprinkle with the remaining cheese."},{"@type":"HowToStep","name":"Bake the enchiladas:","text":"Place in the oven and bake, uncovered, for 15 to 20 minutes, until the enchiladas are heated through and the cheese has melted."},{"@type":"HowToStep","name":"Sprinkle with lime juice, serve with garnishes:","text":"Sprinkle with a little more lime or lemon juice before serving. Serve with chopped red onion, chopped avocados, fresh cilantro, sour cream or crema fresca, and thinly sliced iceberg lettuce that has been dressed with vinegar and salt (no oil). Did you love the recipe? Give us some stars and leave a comment below! "}],"recipeCategory":["Dinner","Casserole","Casserole","Enchiladas","TexMex","Turkey","Turkey Leftovers"],"recipeCuisine":["TexMex"],"keywords":"Casserole, Enchiladas, TexMex, Turkey, Turkey Leftovers, Dinner","author":"Elise Bauer","aggregateRating":{"ratingValue":4.7,"ratingCount":35}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/all_butter_crust_for_sweet_and_savory_pies_pate_brisee/","rating":5,"ratingCount":15,"recipe":{"@type":"Recipe","name":"All Butter Pie Crust for Pies and Tarts (Pâte Brisée)","description":"This easy to make, flaky, all-butter pie crust (aka pâte brisée) can be used for sweet and savory pies.","image":"https://www.simplyrecipes.com/thmb/sfoSw0lWPbGX6TckQ0ox95-bqzA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Pie-Crust-LEAD-02-fe7261909fca4c1f91de5a741ea4b991.jpg","recipeYield":["8","1 crust"],"prepTime":"PT25M","totalTime":"PT85M","recipeIngredient":["1 1/4 cups (160 g) all-purpose flour, plus extra for rolling","1/2 teaspoon salt","1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)","8 Tbsp (1 stick, 112 g) chilled unsalted butter, cut into 1/2 inch cubes","3 to 4 Tbsp ice water, very cold"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine the flour, salt, and sugar:","text":"Place the flour, salt, and sugar into a food processor and pulse until well combined."},{"@type":"HowToStep","name":"Add the butter, half at a time:","text":"Add half of the butter cubes and pulse 8 times. Then add the other half of the butter cubes and pulse 6 more times. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas."},{"@type":"HowToStep","name":"Slowly add ice water:","text":"Add two tablespoons of ice cold water (without the ice!) to the food processor bowl and pulse several times. Then add more ice water, slowly, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again. Try to keep the water to a minimum. Too much water will make your crust tough."},{"@type":"HowToStep","name":"(Optional) Press the dough a few times to flatten some of the butter for a more flaky crust:","text":"Remove the crumbly mixture from the food processor and place on a very clean, smooth surface. If you want an extra flaky crust, you can press the heel of your palm into the crumbly mixture, pressing down and shmooshing the mixture into the table top. This is a French technique, called "fraisage". Do this a few times, maybe 4 to 6 times, and it will help your crust be extra flaky."},{"@type":"HowToStep","name":"Form dough into a disk, wrap, and chill:","text":"Then, use your hands to press the crumbly dough together and shape into a disk. Work the dough only enough to just bring the dough together. Do not over-knead or your crust will end up tough. You should be able to see little bits of butter, speckling the dough. When these bits of butter melt as the crust cooks, the butter will help separate the dough into flaky layers. So, visible pieces of butter are a good thing, what you are aiming for, in the dough. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour."},{"@type":"HowToStep","name":"Remove from refrigerator and let sit for a few minutes:","text":"When you are ready to roll out the dough, remove the disk from the refrigerator and let it sit for 10 to 15 minutes to take enough of a chill off of it so that it becomes easier to roll out. While the dough disk is still wrapped in plastic, warm the edges with your hands. If there are any cracks in the dough, massage them to close them."},{"@type":"HowToStep","name":"Roll out the dough:","text":"Place the dough disk on a lightly floured, clean flat surface. Sprinkle some flour on top of the disk. If the dough is a bit stiff, use your rolling pin to press down on the center a few times. No need to be gentle at this point. You're trying to shock the chilled butter in the dough to loosen up a bit. Roll out the dough to a 12-inch circle, to a thickness of about 1/8-inch thick. As you roll out the dough, check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking."},{"@type":"HowToStep","name":"Line a pie or tart pan:","text":"Carefully fold the dough in half, then transfer it to a 9-inch pie plate or tart pan, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough. With a pair of kitchen scissors or a knife, trim the overhanging dough to about 1/2 inch. Fold the overhang under along the edge of the pie dish. Crimp the edge of the pie crust, using your fingers in a pinching motion, or the tines of a fork. Freeze until ready to bake. To cook the pie crust, follow the directions for the pie you are making. If you would like to pre-bake the crust, see our directions on how to blind-bake a pie crust . Did you love the recipe? Give us some stars and leave a comment below!"}],"recipeCategory":["Baking","Pate Brisee","Pie Crust","Pie Dough"],"recipeCuisine":["American"],"keywords":"Baking, Pate Brisee, Pie Crust, Pie Dough, American","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":15}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/sweet_potato_and_black_bean_tacos/","rating":4.8,"ratingCount":17,"recipe":{"@type":"Recipe","name":"Sweet Potato and Black Bean Tacos","description":"Ready in about 30 minutes. Top them with avocado, cilantro, salsa verde, or any favorite toppings.","image":"https://www.simplyrecipes.com/thmb/BLYYqIQu7_WOk3a17MiHBkaqYEU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2016__10__sweet-potato-black-bean-tacos-horiz-a-1600-2d713550f6b3461eac27c915bf75a9cb.jpg","recipeYield":"6","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)","2 tablespoons neutral cooking oil (such as grapeseed or canola)","1/2 teaspoon kosher salt","1 teaspoon chili powder","1/2 teaspoon ground cumin","2 tablespoons neutral cooking oil (such as grapeseed or canola)","1/2 medium yellow onion, diced (about 1/2 cup diced)","1/2 teaspoon kosher salt, plus more to taste","1 clove garlic, minced","1 jalapeño, stemmed, seeded, and minced","1 15-ounce can black beans, drained and rinsed","Apple cider vinegar or water, as needed","10 to 12 corn tortillas","1/2 cup tomatillo salsa verde, homemade or store-bought","1 ripe avocado, sliced thin","Fresh cilantro, roughly chopped","Lime wedges","1/4 cup crumbled cotija cheese"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat the oven to 425°F."},{"@type":"HowToStep","name":"Roast the sweet potatoes:","text":"In a medium-sized bowl, toss the sweet potatoes, 2 tablespoons oil, salt, cumin, and chili powder. Spread on a baking sheet in an even layer. Bake 15 minutes, then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges."},{"@type":"HowToStep","name":"Make the black beans:","text":"While the sweet potatoes roast, heat 2 tablespoons oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt, and sauté until soft and translucent, 5 to 7 minutes. Add the garlic and jalapeño, and sauté 2 minutes more. Fold in beans. Cook, stirring occasionally, until the beans are soft and seasoned, about 10 to 15 minutes. If beans seem dry or bottom of pan starts to sizzle, add a splash of apple cider vinegar or water as needed. Taste and add salt as needed."},{"@type":"HowToStep","name":"Warm the tortillas:","text":"Briefly heat the tortillas one or two at a time in a dry skillet until warm. Transfer to a plate and cover with a towel to keep warm. Alternatively, warm a stack of 5 or fewer tortillas at a time in the microwave, covered with a damp paper towel, in 30 second bursts until warmed through."},{"@type":"HowToStep","name":"Serve the tacos:","text":"Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, minced cilantro, and cotija cheese, letting everyone top their own tacos."}],"recipeCategory":["Dinner","Pantry Meal","Quick and Easy"],"recipeCuisine":["TexMex"],"keywords":"Pantry Meal, Quick and Easy, TexMex, Gluten-Free, Healthy, Vegetarian, Dinner","author":"Elizabeth Stark","aggregateRating":{"ratingValue":4.8,"ratingCount":17}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/blackberry_muffins/","rating":4.8,"ratingCount":68,"recipe":{"@type":"Recipe","name":"Blackberry Muffins","description":"These rich, tender, and delicious blackberry muffins are loaded with fruit and can be made with fresh or frozen blackberries.","image":"https://www.simplyrecipes.com/thmb/ehp1hW-2luFoTVyGUn0EJIHIUdE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Blackberry-Mufins-LEAD-02-80aee40ea2f74b9d824d0734467e5a72.jpg","recipeYield":"18","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","recipeIngredient":["2 1/2 cups (320g) all purpose flour","1 tablespoon baking powder","1/2 teaspoon baking soda","1/2 teaspoon salt","1/2 teaspoon cinnamon","1 cup (200 g) sugar","2 large eggs","1 cup (236ml) sour cream","8 tablespoons warm melted butter (1 stick, 112 g)","1 teaspoon milk or water","1 teaspoon vanilla","1 1/2 cups (about 5-6 oz, about 150g) of blackberries, fresh or frozen (if using fresh berries, cut them in half, if using frozen berries, defrost first, drain excess liquid, then coat them lightly in flour)"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat the oven to 400°F (200°C).","text":"Position a rack in the center of the oven and preheat to 400°F (200°C). Grease 2 standard muffin pans or line with paper muffin cups (this recipe yields 16 to 18 standard-size muffins)."},{"@type":"HowToStep","name":"Combine the dry ingredients:","text":"Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl."},{"@type":"HowToStep","name":"Combine the sugar and wet ingredients:","text":"In a separate bowl, whisk together the sugar, eggs, sour cream, butter, milk, and vanilla."},{"@type":"HowToStep","name":"Mix the batter and add the berries:","text":"Add the wet mixture to the dry mixture, and mix together just until the dry ingredients are moistened. The batter will be very thick, more like a moist dough than a batter. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid and coat them lightly in flour.)"},{"@type":"HowToStep","name":"Divide the batter and bake:","text":"Divide the dough evenly among the muffin cups, filling each no more than 3/4 full. Bake at 400°F (200°C) until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17 to 20 minutes."},{"@type":"HowToStep","name":"Cool and serve:","text":"Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking. Store leftover muffins in an airtight container for up to 3 days or freeze for up to a month. Reheating them slightly in a toaster oven or microwave restores their fluffiness a bit. Did you love this recipe? Leave us stars below!"}],"recipeCategory":["Dessert","Baking","Blackberry","Muffin"],"recipeCuisine":["American"],"keywords":"Baking, Blackberry, Muffin, American, Dessert","author":"Elise Bauer","aggregateRating":{"ratingValue":4.8,"ratingCount":68}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/french_toast/","rating":4.8,"ratingCount":43,"recipe":{"@type":"Recipe","name":"The Best French Toast","description":"This recipe for our very best French toast is fluffy and tender on the inside, gloriously browned on the outside. Learn everything you need to know to make this brunch classic at home, including what bread to use, the perfect batter, and how to cook it.","image":"https://www.simplyrecipes.com/thmb/34kTh59L8NjsXOB8nqw3hdYIKbs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Best-French-Toast-LEAD-4-ce3d4ce3d69b4c79a7bb3d9b83c8c3fc.jpg","recipeYield":"4","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","recipeIngredient":["4 eggs","2/3 cup milk","2 teaspoons cinnamon","8 thick slices 2-day-old bread (better if slightly stale)","Butter (can sub vegetable oil)","Maple syrup","2 teaspoons freshly grated orange zest","1/4 cup Triple Sec","Fresh berries"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the egg mixture:","text":"In a medium bowl, whisk together the eggs, milk, and cinnamon. Stir in the orange zest and/or triple sec if using. Whisk the mixture until well blended and pour into a shallow bowl, wide enough to place a slice of the bread you will be using."},{"@type":"HowToStep","name":"Soak the bread slices in egg mixture:","text":"Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it."},{"@type":"HowToStep","name":"Fry the French toast:","text":"Melt some butter in a large skillet over medium high heat. Shake off the excess egg mixture from the bread and place the bread slices onto the hot skillet. Fry the French toast until browned on one side, then flip and brown the other side."},{"@type":"HowToStep","name":"Serve:","text":"Serve the French toast hot with butter, maple syrup, and/or fresh berries."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Breakfast","Brunch","Quick and Easy","Breakfast","Egg","French Toast","Toast"],"recipeCuisine":["American"],"keywords":"Quick and Easy, Breakfast, Egg, French Toast, Toast, American, Brunch","author":"Elise Bauer","aggregateRating":{"ratingValue":4.8,"ratingCount":43}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/cream_cheese_frosting/","rating":4.6,"ratingCount":40,"recipe":{"@type":"Recipe","name":"Cream Cheese Frosting","description":"Cream cheese frosting is easier to make than you might think. This is a classic 4-ingredient cream cheese frosting, perfect for icing carrot cake, cupcakes, and cookies.","image":"https://www.simplyrecipes.com/thmb/pSzHdpORGgrTiuFMaocL-EkVTbU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/SERP1-Simply-Recipes-Cream-Cheese-Frosting--9f1bb2d053d14ae49e097bf57db509d9.jpg","recipeYield":["18","2 1/4 cups"],"prepTime":"PT10M","totalTime":"PT10M","recipeIngredient":["8 ounces Philadelphia cream cheese (1 package, 224g), room temperature","1/2 cup butter (1 stick, 4 ounces, 115g), room temperature","1 teaspoon vanilla extract","2 to 3 cups (360g) powdered sugar (also known as confectioner's sugar), sifted"],"recipeInstructions":[{"@type":"HowToStep","name":"Beat the cream cheese and butter together:","text":"Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly."},{"@type":"HowToStep","name":"Beat in the vanilla extract and powdered sugar:","text":"Beat in the vanilla extract. With the mixer running on low speed to start, slowly add in 2 cups of the powdered sugar. Once combined, scrape down the sides of the bowl and increase the speed to medium, beating just until well-combined and creamy. If needed, add more powdered sugar 1 tablespoon at a time to the frosting until you get your desired level of sweetness and thickness."},{"@type":"HowToStep","name":"Spread or pipe the frosting to decorate:","text":"Use a blunt knife or spatula to spread the frosting, or spoon the frosting into a piping bag to decorate your cupcakes or cake."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dessert","Baking","Cream Cheese","Cupcake","Frosting"],"recipeCuisine":["American"],"keywords":"Baking, Cream Cheese, Cupcake, Frosting, American, Dessert, Birthday","author":"Garrett McCord","aggregateRating":{"ratingValue":4.6,"ratingCount":40}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/roasted_butternut_squash_kale_saute/","rating":4.8,"ratingCount":15,"recipe":{"@type":"Recipe","name":"The Jewel Toned Veggie Side Dish We’re Making On Repeat All Season Long","description":"Roasted cubes of butternut squash are tossed with balsamic sautéed onions, kale, pecans, and dried cranberries in this holiday-friendly side dish.","image":"https://www.simplyrecipes.com/thmb/QZUQvHLC4xY3QX0srMBGMrXpEPo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2015__11__roasted-butternut-squash-saute-horiz-a-1600-09fd57c7d6de4194a30de4bae7e6277b.jpg","recipeYield":"4","prepTime":"PT10M","cookTime":"PT40M","totalTime":"PT50M","recipeIngredient":["4 cups 3/4-inch cubes butternut squash (from about 1 3/4 pound whole small butternut squash)","1 teaspoon extra virgin olive oil","1 teaspoon balsamic vinegar","1/4 teaspoon salt","1 pinch black pepper","2 tablespoons extra virgin olive oil","1 large red onion, quartered and sliced (about 2 cups of sliced red onions)","3 cloves garlic, minced (about 1 Tbsp)","1 teaspoon balsamic vinegar","6 cups thinly (3/4-inch) sliced kale (center ribs removed) (from about 1 bunch of kale)","1/3 cup dried sweetened cranberries","1/2 cup slightly broken up pecans","Salt and pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat oven to 425°F."},{"@type":"HowToStep","name":"Roast the cubed butternut squash:","text":"Place cubed butternut squash in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. Spread onto a lined baking sheet. Roast in oven for 25 minutes or until the squash is cooked through and browned on the edges."},{"@type":"HowToStep","name":"Sauté the onions and garlic:","text":"minutes into roasting the butternut squash, start on the onions. Heat olive oil on medium high heat in a thick-bottomed 4 to 5 quart pot. Add the sliced red onion and toss to coat. Let cook for 7 to 8 minutes until softened. Add the garlic and cook a minute more."},{"@type":"HowToStep","name":"Add the balsamic and kale:","text":"Add the balsamic vinegar and the shredded kale. Stir until the kale is mixed well with the onions (it helps to use tongs to turn over the kale). Let cook for a minute or two until the kale is just wilted (don’t overcook)."},{"@type":"HowToStep","name":"Add the roasted squash, dried cranberries, pecans:","text":"Then stir in the roasted butternut squash, the dried sweetened cranberries, and pecans. Add salt and pepper to taste."}],"recipeCategory":["Side Dish","Make-ahead"],"recipeCuisine":["American"],"keywords":"Make-ahead, American, Gluten-Free, Paleo, Vegan, Vegetarian, Side Dish, Christmas, Favorite Fall, Favorite Winter, Thanksgiving","author":"Elise Bauer","aggregateRating":{"ratingValue":4.8,"ratingCount":15}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/thin_and_crispy_chocolate_chip_cookies/","rating":4.5,"ratingCount":23,"recipe":{"@type":"Recipe","name":"Thin and Crispy Chocolate Chip Cookies","description":"Bake low and slow for thin and crispy chocolate chip cookies that taste just like Tate’s Bakeshop Cookies from the bright green bag.","image":"https://www.simplyrecipes.com/thmb/8tjuKmDNmI3oas9xCwUphBS2jNA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2018__09__Crispy-Chocolate-Chip-LEAD-HORIZONTAL-e5bf06f86d2445ec918078b9490bfd29.jpg","recipeYield":"40","prepTime":"PT15M","cookTime":"PT18M","totalTime":"PT48M","recipeIngredient":["1 3/4 cups (218g) all-purpose flour","1/4 teaspoon baking powder","1/4 teaspoon baking soda","1 teaspoon kosher salt","1 cup (200g) light brown sugar","3/4 cup (150g) granulated sugar","1 cup (227g) unsalted butter, melted","2 large eggs","2 teaspoons vanilla extract","1 cup (190g) chocolate chips"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat the oven to 325°F:","text":"Line two baking sheets with parchment paper."},{"@type":"HowToStep","name":"Combine the dry ingredients:","text":"Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side."},{"@type":"HowToStep","name":"Combine the butter and sugars:","text":"In a mixing bowl or using a stand mixer with a paddle attachment, mix the melted butter into the sugars on medium speed just until combined (don't cream them like you do with other recipes)."},{"@type":"HowToStep","name":"Beat in the eggs:","text":"Beat in the eggs one at a time, followed by the vanilla, until combined and smooth."},{"@type":"HowToStep","name":"Add the flour:","text":"Beat in the flour on medium-low speed until there are no more streaky bits of flour visible in the dough. Mix in the chocolate chips on low or using a spatula, by hand. The dough will be very soft, but that’s okay, as it will firm up a bit as it sits at room temperature."},{"@type":"HowToStep","name":"Rest the dough:","text":"Let the dough rest at room temperature for 15 minutes. During this time, it'll firm up noticeably and become a scoopable consistency."},{"@type":"HowToStep","name":"Scoop out the cookies:","text":"Using a small cookie scoop or a tablespoon measure, scoop the dough onto the prepared baking sheets, leaving several inches of space between the cookies to allow for spreading (I used about 6 per sheet)."},{"@type":"HowToStep","name":"Bake the cookies:","text":"Bake the cookies, one sheet at a time, in the center of the oven for about 18 minutes per batch. They will be brown around the edges and lightly golden in the center when they are done. They may also be puffed in the centers but will deflate as they cool."},{"@type":"HowToStep","name":"Cool the cookies:","text":"Cool the cookies on the sheet pans for about 5 minutes before removing to a baking rack to cool. Store the baked and cooled cookies in an airtight container at room temperature for up to 3 days."}],"recipeCategory":["Dessert","Baking"],"recipeCuisine":["American"],"keywords":"Baking, American, Dessert","author":"Cindy Rahe","aggregateRating":{"ratingValue":4.5,"ratingCount":23}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/gazpacho/","rating":4.7,"ratingCount":25,"recipe":{"@type":"Recipe","name":"Gazpacho","description":"Gazpacho is a Spanish chilled soup with ripe, fresh tomatoes and other seasonal vegetables. We like to make a big, refreshing batch and use up garden vegetables during the hottest days of the year.","image":"https://www.simplyrecipes.com/thmb/wJaSQPoH_Z7iDF2V2Ec39YxwErw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2015__08__gazpacho-horiz-c-1600-a02c09a83c6245af989c9b07b30e1b3a.jpg","recipeYield":"8","prepTime":"PT25M","totalTime":"PT25M","recipeIngredient":["6 ripe tomatoes (about 3 pounds), peeled and chopped (about 6 cups)","1 red onion, finely chopped","1 cucumber, peeled, seeded, chopped","1 red or green bell pepper, chopped","2 stalks celery, chopped","1 to 2 tablespoons chopped fresh parsley","2 tablespoons chopped fresh chives","1 clove garlic, minced","2 cups tomato juice , or 1 (15-ounce) can crushed tomatoes","1/4 cup red wine vinegar","1/4 cup extra virgin olive oil","1 tablespoon freshly squeezed lemon juice","1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)","2 teaspoons sugar, or more to taste","Salt and freshly ground pepper to taste","6 or more drops Tabasco sauce to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Blend the gazpacho to preferred texture:","text":"Place all ingredients in a large bowl. Use an immersion blender or blend in batches in a blender to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender."},{"@type":"HowToStep","name":"Season and chill:","text":"Adjust the seasonings to taste with more salt, pepper, sugar, or Tabasco. Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Soup","Dinner","Lunch","Appetizer","Cold Soup","Soup","Tomato","Tomato Soup","Vegetable Soup"],"recipeCuisine":["American"],"keywords":"Cold Soup, Soup, Tomato, Tomato Soup, Vegetable Soup, American, Gluten-Free, Healthy, Vegan, Vegetarian, Favorite Summer","author":"Elise Bauer","aggregateRating":{"ratingValue":4.7,"ratingCount":25}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/hoppin_john/","rating":4.6,"ratingCount":18,"recipe":{"@type":"Recipe","name":"Hoppin' John","description":"Ring in the new year with a bowl of Hoppin’ John! Made with black-eyed peas and rice, thought to bring great fortune without spending one.","image":"https://www.simplyrecipes.com/thmb/ZFcWl9FKrPZYHEK_Z7Op5K76ioI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2014__12__hoppin-john-horiz-b-1600-c0a640110635494e9b3364cbc211fd6c.jpg","recipeYield":"6","prepTime":"PT15M","cookTime":"PT50M","totalTime":"PT65M","recipeIngredient":["1/3 pound bacon, or 1 ham hock plus 2 tablespoons oil","1 celery rib, diced","1 small yellow onion, diced","1 small green bell pepper, diced","2 garlic cloves, minced","1/2 pound dried black-eyed peas, about 1 1/4 cups","1 bay leaf","2 teaspoons dried thyme","1 heaping teaspoon Cajun seasoning","Salt","2 cups long-grain rice","Scallions or green onions for garnish","Collard greens, kale, beet tops, or turnip greens, for serving"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the bacon, celery, onion, green pepper, and garlic:","text":"If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot. Once the bacon is crispy (or the oil is hot if you are using a ham hock and not bacon), increase the heat to medium-high and add the celery, onion, and green pepper and saute until they begin to brown, about 4 to 5 minutes. Add the garlic, stir well, and cook for another 1 to 2 minutes."},{"@type":"HowToStep","name":"Add the black-eyed peas and seasonings:","text":"Add the black-eyed peas, bay leaf, thyme, and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for an hour to an hour and a half, (less time or more depending on the freshness of the black-eyed peas) until the peas are tender (not mushy)."},{"@type":"HowToStep","name":"Cook the rice:","text":"While the black-eyed peas are cooking, cook the rice separately according to package instructions."},{"@type":"HowToStep","name":"Strain the peas and adjust the seasoning:","text":"When the black-eyed peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the black-eyed peas for salt and add if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot."},{"@type":"HowToStep","name":"Serve with the rice:","text":"Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens , kale, beet tops, or turnip greens. Did you love the recipe? How do you like to make your hoppin' John? Leave us some stars and tell us all about it in the comments!"}],"recipeCategory":["Budget","Pantry Meal","Bean","Black Eyed Peas","Rice","Rice and Beans","Southern"],"recipeCuisine":["Southern"],"keywords":"Budget, Pantry Meal, Bean, Black Eyed Peas, Rice, Rice and Beans, Southern, Holiday, New Year's","author":"Elise Bauer","aggregateRating":{"ratingValue":4.6,"ratingCount":18}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/apricot_chicken/","rating":4.9,"ratingCount":29,"recipe":{"@type":"Recipe","name":"Apricot Chicken","description":"This easy skillet dinner makes use of either fresh or dried apricots. It's ready in under an hour and makes a great change from your usual weeknight chicken routine.","image":"https://www.simplyrecipes.com/thmb/jHQOx9av2-6f8dQonT2zzdoN8u4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2010__07__apricot-chicken-horiz-a-1800-5e9ae5a2df7844f99b02d59e737d9849.jpg","recipeYield":"6","prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","recipeIngredient":["1 1/2 pounds apricots, pits removed and cut into 3/4 inch pieces","1/4 cup sugar","2 tablespoons cider vinegar","1 tablespoon unsalted butter (or substitute with olive oil)","3 tablespoons extra virgin olive oil","2 pounds boneless, skinless chicken breasts, cut into 1 to 2-inch pieces","Salt to taste","1 onion, chopped (about 1 1/2 cups)","2 cups chicken stock","1 teaspoon cinnamon","1 tablespoon chopped fresh rosemary","2 teaspoons Tabasco or other hot sauce (or more to taste)","Black pepper to taste","2 tablespoons chopped fresh parsley (for garnish)","Rice or egg noodles, for serving"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate the apricots:","text":"In a large bowl, stir the apricots, sugar, and vinegar together. Let sit while you brown the chicken in the next step."},{"@type":"HowToStep","name":"Brown the chicken in butter and olive oil:","text":"In a large sauté pan over medium-high heat, heat 1 tablespoon of butter and 2 tablespoons of the olive oil until hot. Working in batches to keep from crowding the pan, brown the chicken pieces on each side. As the chicken cooks, sprinkle with salt. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside."},{"@type":"HowToStep","name":"Saute the onions:","text":"Add the remaining 1 tablespoon of oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat-edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan. If the pan becomes dry, add water, a tablespoon at a time to help release the onion from the bottom of the pan."},{"@type":"HowToStep","name":"Add the chicken stock:","text":"Once the onion has browned a bit, add the chicken stock and lower the heat to medium."},{"@type":"HowToStep","name":"Purée the apricots:","text":"Set aside 1 2/3 cups of the apricots for the finished dish. In a blender, puree the remaining apricots, along with any juice they have released. Pour the purée into the pan with the stock and onion."},{"@type":"HowToStep","name":"Simmer the sauce:","text":"Stir the cinnamon, rosemary, and Tabasco into the sauce. Bring the sauce to a simmer. Then, lower the heat and gently simmer for 10 to 20 minutes, or until the sauce thickens slightly. Taste and add black pepper to taste. Taste again and add more salt and Tabasco, if needed."},{"@type":"HowToStep","name":"Finish the dish:","text":"Just before serving, add the chicken and the reserved apricot pieces to the pan. Simmer gently for 5 minutes, or until the sauce is hot and the chicken is cooked through. Sprinkle with chopped parsley and serve with rice or egg noodles . Did you love this recipe? Let us know with a rating and review!"}],"recipeCategory":["Dinner","Entree","Quick and Easy","Apricot","Chicken","Chicken Breast"],"recipeCuisine":["American"],"keywords":"Quick and Easy, Apricot, Chicken, Chicken Breast, American, Gluten-Free, Dinner","author":"Elise Bauer","aggregateRating":{"ratingValue":4.9,"ratingCount":29}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/swedish-meatballs-recipe-5101833","rating":4.7,"ratingCount":111,"recipe":{"@type":"Recipe","name":"The Best Homemade Swedish Meatballs","description":"These are hands-down the best Swedish meatballs you’ll ever make. Served in a rich and creamy gravy, there’s nothing more comforting!","image":"https://www.simplyrecipes.com/thmb/oHKBZJcYdiD9Rx0qkENlkULS3gU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/IMG_4338-3-b40a15ee582740fa9e1dfc4af874ac07.jpg","recipeYield":"6","prepTime":"PT20M","cookTime":"PT60M","totalTime":"PT80M","recipeIngredient":["3 slices of bread, crusts removed, bread cut into cubes (2 cups of cubed bread)","1/4 cup milk","1 tablespoon butter","1/2 large yellow or white onion, peeled, grated (use the large holes of a box cheese grater)","1 large egg","3/4 pound ground beef","1/2 pound ground pork","1 teaspoon kosher salt","1 teaspoon black pepper","1/2 teaspoon freshly ground nutmeg","1/2 teaspoon ground cardamom","3 tablespoons butter","3 tablespoons flour","2 cups beef stock","1/4 cup sour cream (use full-fat sour cream or the sauce may curdle)","2 tablespoons Lingonberry, red currant, raspberry or cranberry jelly, less or more to taste (optional)","Salt and pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Soak the bread in milk, then shred:","text":"Place the cubed bread in a large bowl and mix with the milk. Let sit for 5 to 10 minutes. Once the bread has soaked up all the milk, shred with the tines of a fork or by hand."},{"@type":"HowToStep","name":"Sauté the grated onion:","text":"Melt 1 tablespoon of butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3 to 4 minutes. Remove from the heat and let cool for a minute."},{"@type":"HowToStep","name":"Make the meatball mixture:","text":"Stir the cooled onions into the milk bread mixture. Add the egg, ground beef and pork, salt, pepper, nutmeg, and cardamom. Use your (clean) hands to mix everything together until well combined. (If you have extra time, chilling the mixture for 20 or so minutes will make it easier to roll out the meatballs.)"},{"@type":"HowToStep","name":"Form the meatballs:","text":"Use your hands to form the mixture into meatballs about 1 1/4-inch to 1 1/2-inch wide and place them on a plate or sheet pan. This recipe should make about 40 meatballs. Note that the meatballs will be a bit on the wet side."},{"@type":"HowToStep","name":"Brown the meatballs on all sides:","text":"Heat 3 tablespoons of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan. Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Use a wooden spoon or tongs to turn them. Handle the meatballs gently so they do not break apart as you turn them. Once the meatballs have browned on all sides and are just cooked through, remove them from the pan to a bowl. You’ll warm the meatballs in the sauce later. Once you have removed the meatballs from the pan, wipe out the butter and blackened bits with a paper towel. We’ll want to start with fresh butter so we don’t pick up any burnt bits from the pan. This way, we will be able to more accurately gauge the amount of fat in the pan for making the meatball sauce in the next step."},{"@type":"HowToStep","name":"Make a roux:","text":"Add 3 tablespoons of fresh butter to the pan. Heat the butter in the pan on medium heat until it melts and starts to bubble. Slowly whisk in 3 tablespoons of flour. Stir until smooth. Continue to stir, allowing the flour mixture to cook several minutes, until the roux is the color of coffee with cream."},{"@type":"HowToStep","name":"Add stock to make the sauce:","text":"When the roux has cooked to a lovely shade of light brown, slowly add the stock, stirring as you do. The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. Eventually, the sauce will loosen and become silky."},{"@type":"HowToStep","name":"Stir in the sour cream and optional jelly:","text":"Remove the pan from heat and stir in the sour cream. If you are including jelly, either stir it in now or serve it on the side. Taste for seasonings and add more salt and pepper to taste. (I use about 1/2 teaspoon of kosher salt, and 1/4 teaspoon of pepper.)"},{"@type":"HowToStep","name":"Heat the meatballs in the sauce:","text":"Return the meatballs to the pan with the sauce and cook on low heat to warm them through for a few minutes."},{"@type":"HowToStep","name":"Serve fresh from the pan:","text":"Serve over mashed potatoes or egg noodles. Or serve individual Swedish meatballs dipped in gravy as an appetizer."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Appetizer","Dinner","Comfort Food","Ground Beef","Ground Pork","Meatballs","Swedish"],"recipeCuisine":["Swedish","Scandinavian"],"keywords":"Comfort Food, Ground Beef, Ground Pork, Meatballs, Swedish, Appetizer, Dinner, Christmas, Holiday, New Year's","author":"Elise Bauer","aggregateRating":{"ratingValue":4.7,"ratingCount":111}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/banana_bread/","rating":4.8,"ratingCount":2222,"recipe":{"@type":"Recipe","name":"Banana Bread","description":"Put those ripe bananas to use in the best banana bread recipe ever. Moist and delicious, it’s easy to make—one bowl, no need for a mixer!","image":"https://www.simplyrecipes.com/thmb/tR-5eHAZ3lgNR6Yvu3yxdHMNpk8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Easy-Banana-Bread-LEAD-2-2-63dd39af009945d58f5bf4c2ae8d6070.jpg","recipeYield":["10","1 loaf"],"prepTime":"PT10M","cookTime":"PT60M","totalTime":"PT70M","recipeIngredient":["2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)","1/3 cup melted butter, unsalted or salted","1 teaspoon baking soda","Pinch of salt","3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)","1 large egg, beaten","1 teaspoon vanilla extract","1 1/2 cups of all-purpose flour"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat the oven to 350°F (175°C):","text":"Butter an 8x4-inch loaf pan."},{"@type":"HowToStep","name":"Mash the bananas and add the butter:","text":"In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas."},{"@type":"HowToStep","name":"Mix in the remaining ingredients:","text":"Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour."},{"@type":"HowToStep","name":"Bake the bread:","text":"Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked."},{"@type":"HowToStep","name":"Cool and serve:","text":"Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.) Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it ."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dessert","Baking","Banana","Quick Bread"],"recipeCuisine":["American"],"keywords":"Baking, Banana, Quick Bread, American","author":"Elise Bauer","aggregateRating":{"ratingValue":4.8,"ratingCount":2222}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/smoked_salmon_pasta/","rating":4.7,"ratingCount":29,"recipe":{"@type":"Recipe","name":"Smoked Salmon Pasta","description":"This easy smoked salmon pasta features a sauce of shallots, garlic, white wine, lemon, and cream, with toasted pine nuts and parsley.","image":"https://www.simplyrecipes.com/thmb/HGdhGT1-qbbH5jUdBstugarZuBk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2008__03__smoked-salmon-pasta-horiz-a-1200-51df218ff58442ccace3a1a33d233b10.jpg","recipeYield":"3","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["8 ounces spaghetti (or other) pasta","Salt","1/4 cup pine nuts","2 tablespoons extra virgin olive oil","1/3 cup chopped shallots (can substitute onions)","2 cloves garlic, minced","1/3 cup dry white wine (can substitute pasta cooking water with a Tbsp of lemon juice)","1/4 cup cream","1 tablespoon lemon juice","2 tablespoons lemon zest (divided into 1 Tbsp and 1 Tbsp)","2 tablespoons chopped fresh parsley or dill","4 ounces smoked salmon, cut into bite sized pieces","Fresh ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Put pasta water on to boil:","text":"Heat to boiling a large pot with at least 4 quarts of salted water in it. (2 tablespoons of salt for 4 quarts of water.)"},{"@type":"HowToStep","name":"Toast the pine nuts:","text":"While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside."},{"@type":"HowToStep","name":"Start cooking the pasta:","text":"Once the water is boiling, add the pasta to the pot. Cook uncovered on high heat at a rolling boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve."},{"@type":"HowToStep","name":"Prepare the sauce:","text":"While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 tablespoon of lemon zest. Increase the heat and let boil down by half. If you want a slightly creamy sauce, add the cream and let boil a minute more. The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat."},{"@type":"HowToStep","name":"Add the pasta, some pasta cooking liquid, smoked salmon, toasted pine nuts, parsley, zest to sauce:","text":"Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper."}],"recipeCategory":["Dinner","Quick and Easy","Pasta","Salmon","Smoked Salmon"],"recipeCuisine":["American"],"keywords":"Quick and Easy, Pasta, Salmon, Smoked Salmon, American, Dinner, Lent","author":"Elise Bauer","aggregateRating":{"ratingValue":4.7,"ratingCount":29}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/carrot_souffle/","rating":5,"ratingCount":20,"recipe":{"@type":"Recipe","name":"Carrot Soufflé","description":"Try your hand at a side dish soufflé that's hard to mess up that everyone will devour.","image":"https://www.simplyrecipes.com/thmb/CEIugjRhU_dy11skOss6Wf2VeX4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2009__12__carrot-souffle-horiz-a-1800-3e77f9d829034ace88486953b2e30d49.jpg","recipeYield":"8","prepTime":"PT10M","cookTime":"PT70M","totalTime":"PT80M","recipeIngredient":["2 pounds carrots, peeled, sliced into 1/2-inch rounds","Salt, for salting cooking water","1 cup whole milk","1 cup Saltine cracker crumbs","3/4 cup sharp cheddar cheese, grated","1/3 cup minced onion","1 tablespoon unsalted butter, room temperature","1 teaspoon kosher salt","1/8 teaspoon cayenne","1/4 teaspoon black pepper","3 large eggs"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat oven to 350°F:","text":"Butter a 2-quart baking dish and set aside."},{"@type":"HowToStep","name":"Cook and purée the carrots:","text":"Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender. Strain the carrots and purée in a food processor or with an immersion blender."},{"@type":"HowToStep","name":"Make the carrot purée base:","text":"Place carrot purée in a large bowl. Slowly add in the milk, a little at a time, whisking after each addition so that the mixture stays smooth, not lumpy. Mix in the saltine cracker crumbs, the grated cheese, onion, butter, Kosher salt, cayenne, and black pepper."},{"@type":"HowToStep","name":"Whip the eggs and combine with carrot pureé:","text":"In a separate bowl, whip up the eggs until frothy. Then whisk them into the carrot purée mixture."},{"@type":"HowToStep","name":"Bake:","text":"Transfer the mixture into the prepared baking dish. Bake at 350°F for 40-45 minutes, until puffed up a bit and lightly golden."}],"recipeCategory":["Side Dish","Carrot","Souffle"],"recipeCuisine":["American"],"keywords":"Carrot, Souffle, American, Vegetarian, Side Dish","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":20}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/toasted_pumpkin_seeds/","rating":4.9,"ratingCount":49,"recipe":{"@type":"Recipe","name":"Roasted Pumpkin Seeds","description":"Our trick makes this roasted pumpkin seed recipe hands-down the best around.","image":"https://www.simplyrecipes.com/thmb/O_239wN5DPKO4nzkGsmuf4FLuKk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2014__10__roasted-pumpkin-seeds-horiz-a-1500-1bd94738d22143d3b67cd1eb5176f427.jpg","recipeYield":["4","1 cup or so"],"prepTime":"PT10M","cookTime":"PT35M","totalTime":"PT45M","recipeIngredient":["One medium sized pumpkin","Salt","Extra virgin olive oil"],"recipeInstructions":[{"@type":"HowToStep","name":"Scrape out the pumpkin seeds:","text":"Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else."},{"@type":"HowToStep","name":"Boil the pumpkin seeds in salted water for 10 minutes:","text":"Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every 1/2 cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain."},{"@type":"HowToStep","name":"Bake the seeds in 400°F oven until browned:","text":"Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan. Bake on the top rack until the seeds begin to brown, 5 to 20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Snack","Halloween","Pumpkin","Snack","Winter Squash"],"recipeCuisine":["American"],"keywords":"Halloween, Pumpkin, Snack, Winter Squash, American, Vegan, Vegetarian, Favorite Fall, pumpkin seeds, roasted","author":"Elise Bauer","aggregateRating":{"ratingValue":4.9,"ratingCount":49}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/easy_bbq_chicken_in_the_oven/","rating":5,"ratingCount":15,"recipe":{"@type":"Recipe","name":"Easy BBQ Chicken Drumsticks in the Oven","description":"Use any barbecue sauce for this dish that’s ready in an hour, including marinating and cooking time!","image":"https://www.simplyrecipes.com/thmb/h8DIG6AHNRxhEYIcI9r0gKvlkj8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2016__10__2016-10-26-OvenBBQChicken-7-af966bad06234540ab5e119bae1802b1.jpg","recipeYield":"4","prepTime":"PT30M","cookTime":"PT45M","totalTime":"PT105M","recipeIngredient":["2 pounds (skin-on, bone-in) chicken drumsticks","1 teaspoon salt","1/2 cup barbecue sauce (any tomato- or mustard-based sauce), divided","1 teaspoon liquid smoke (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate the chicken:","text":"Set the chicken legs in a shallow dish and sprinkle both sides with salt. If you’re using liquid smoke, mix it into the barbecue sauce. Brush the legs all over with 1/4 cup of the barbecue sauce, reserving the rest. Cover, and set in fridge to marinate at least 30 minutes or as long as 8 hours."},{"@type":"HowToStep","name":"Prepare the chicken for cooking:","text":"Set the broiler to high with a rack positioned a few inches below. Line a baking sheet with aluminum foil and set a metal cooling rack (like the ones used for baking) inside (or use a broiler pan). Arrange the marinated chicken legs on the wire rack with a little space between each leg."},{"@type":"HowToStep","name":"Sear the chicken:","text":"Slide the pan under broiler, and broil chicken on one side until you begin to see dark brown charred spots, 5 to 7 minutes. Flip, and sear the second side until also browned, another 3 to 5 minutes or so."},{"@type":"HowToStep","name":"Preheat the oven to 350°F :","text":"Set the rack in the middle of the oven."},{"@type":"HowToStep","name":"Finish cooking the chicken:","text":"Brush chicken all over with all but a tablespoon of the remaining sauce. Slide into the oven and bake 15 minutes. Flip chicken, and brush with the remaining sauce anywhere it’s needed. Continue baking until the internal temperature of the chicken reaches 165°F when testing with a meat thermometer, another 15 to 20 minutes."},{"@type":"HowToStep","name":"Serve:","text":"Serve the chicken right away while hot with extra barbecue sauce on the side."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner","BBQ"],"recipeCuisine":["American"],"keywords":"BBQ, American, Gluten-Free, Dinner, Game Day","author":"Elizabeth Stark","aggregateRating":{"ratingValue":5,"ratingCount":15}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/scalloped_potatoes_with_caramelized_onions_and_gruyere/","rating":5,"ratingCount":19,"recipe":{"@type":"Recipe","name":"Scalloped Potatoes with Caramelized Onions and Gruyere","description":"These scalloped potatoes with caramelized onions and Gruyere cheese bring a new dimension to this timeless side dish, which skips the béchamel sauce for a slightly lighter take.","image":"https://www.simplyrecipes.com/thmb/x_oXhSlZ4Oe2SvKVIYbAdLuaUpc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2014__12__scalloped-potatoes-gruyere-horiz-c2-1600-0068ee4102444dad95bf7ecf7ed19b79.jpg","recipeYield":"8","prepTime":"PT20M","cookTime":"PT75M","totalTime":"PT95M","recipeIngredient":["2 tablespoons extra virgin olive oil","4 cups thinly sliced onions (sliced crosswise, see how to slice onions)","6 medium-small Yukon gold potatoes (about 1 1/2 pounds), peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)","3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup","1/2 cup grated Parmesan cheese","1 teaspoon salt","1/2 teaspoon white pepper (or black pepper if that is what you have)","1 teaspoon of butter to butter the gratin or casserole dish","1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)","1 teaspoon finely minced fresh rosemary"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat the oven:","text":"Preheat the oven to 400°F."},{"@type":"HowToStep","name":"Caramelize the onions:","text":"Heat 1 tablespoon of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes."},{"@type":"HowToStep","name":"Toss the sliced potatoes with olive oil, cheese, salt, and pepper:","text":"Put the sliced potatoes in a large bowl and gently toss with 1 tablespoon of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper. (If you are making ahead, make sure that the potatoes are well coated with the olive oil, even if you have to add more olive oil. This will help prevent them from turning grey.)"},{"@type":"HowToStep","name":"Layer the onions and potatoes in the casserole, add the stock, and sprinkle with remaining cheese:","text":"Butter a large gratin dish (2 to 3-quart capacity) or 9 x 13-inch casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish. Arrange the sliced, cheese-coated potatoes in a pattern over the onions. Pour stock over the potatoes. Sprinkle with remaining cheese."},{"@type":"HowToStep","name":"Cover with foil and bake:","text":"Cover with aluminum foil and bake for 50 minutes (or until fork tender)."},{"@type":"HowToStep","name":"Broil to finish:","text":"Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned. Sprinkle with minced rosemary to serve. Did you love the recipe? Let us know with a rating and review!"}],"recipeCategory":["Side Dish","Comfort Food"],"recipeCuisine":["American"],"keywords":"Comfort Food, American, Gluten-Free, Vegetarian, Side Dish, Christmas, Easter, Favorite Winter, Holiday","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":19}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/quince_jam/","rating":4.7,"ratingCount":22,"recipe":{"@type":"Recipe","name":"Quince Jam","description":"Quince jam is alluring and unique. Grate fragrant quince, then cook it down slowly with sugar and lemon juice into a preserve that's almost like membrillo in jam form.","image":"https://www.simplyrecipes.com/thmb/ewvE-ZP07ZbSwW6dOT8DUwnq45Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2008__11__quince-jam-horiz-a-1200-5e4ce343292444119d1bf89dd8e18629.jpg","recipeYield":["80","5 half-pint jars"],"prepTime":"PT20M","cookTime":"PT70M","totalTime":"PT90M","recipeIngredient":["6 cups (packed) of quince, rinsed, grated (discard cores, leave peel on), from about 2 pounds of quince (about 5 quince)","4 1/4 cups water","1/4 cup lemon juice","1 tablespoon lemon zest","4 cups sugar"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep and grate the quince:","text":"Prepare the quince by washing and cutting them in half. Working around the core, grate the quince flesh (including the peel) with a cheese grater, until you have about 6 cups of grated quince."},{"@type":"HowToStep","name":"Simmer the grated quince with lemon juice and zest until soft:","text":"Put 4 1/4 cups of water in a large (6 to 8 quart), wide, thick-bottomed pan or pot and bring to a boil. Add the grated quince, lemon juice and lemon zest. Reduce heat and simmer until the quince is soft, about 10 minutes."},{"@type":"HowToStep","name":"Add the sugar and simmer until thickened:","text":"Add the sugar and bring to a boil again. Stir to dissolve all of the sugar. Lower the heat to medium high. Cook uncovered, stirring occasionally until quince jam turns pink and thickens to desired consistency, about 30 to 50 minutes. (If the jam has thickened but hasn't turned pink, add a little more water and cook a little longer.)"},{"@type":"HowToStep","name":"Ladle into jars:","text":"Ladle into hot, sterilized canning jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean before applying clean, dry lids."},{"@type":"HowToStep","name":"Process for longer storage:","text":"If you'd like to can your jam for longer storage, process the jars in a boiling water bath for 5 minutes. Sealed jars of jam will be good for at least 1 year. Open jars of jam (or jars that were not processed) should be refrigerated and will be good for at least a few months. Did you love this recipe? Let us know with a rating and review!"}],"recipeCategory":["Canning","Jams and Jellies","Canning","Jam","Preserves","Quince"],"recipeCuisine":["American"],"keywords":"Canning, Jams and Jellies, Jam, Preserves, Quince, American","author":"Elise Bauer","aggregateRating":{"ratingValue":4.7,"ratingCount":22}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/long_island_iced_tea/","rating":4.9,"ratingCount":16,"recipe":{"@type":"Recipe","name":"Long Island Iced Tea","description":"Long Island iced tea is the ultimate party cocktail. Mix a pitcher-sized batch with tequila, rum, vodka, gin, and triple sec. It packs quite the punch!","image":"https://www.simplyrecipes.com/thmb/7hp-bp_srBAubPOVKvCui81WYhA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2017__07__long-island-ice-tea-horiz-a-1800-41527d8c69f342fc820a7b74fd830bbd.jpg","recipeYield":"12","prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["1/2 cup tequila (silver, blanco, or white)","1/2 cup white rum","1/2 cup vodka","1/2 cup gin","1/2 cup triple sec","3/4 cup lemon juice","3/4 cup simple syrup","1 1/2 cups cola","Halved lemon slices, for garnish"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix everything but the cola and chill:","text":"Fill a large bowl with ice. Add the tequila, rum, vodka, gin, triple sec, lemon juice, and simple syrup and stir until the mixture is well-chilled."},{"@type":"HowToStep","name":"Strain the mixture into a pitcher and add the cola:","text":"Finish with a quick, short stir."},{"@type":"HowToStep","name":"Serve:","text":"Pour individual drinks into highball or hurricane glasses filled with ice. Garnish with lemon wedges. Feel free to top off with an additional splash of cola, if desired."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Drink"],"recipeCuisine":["American"],"keywords":"American, Drink, Favorite Summer, Fourth of July","author":"Garrett McCord","aggregateRating":{"ratingValue":4.9,"ratingCount":16}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/how_to_make_homemade_sausage/","rating":4.9,"ratingCount":15,"recipe":{"@type":"Recipe","name":"How to Make Homemade Sausage","description":"Take on this fun cooking project with our step-by-step homemade pork sausage recipe. It’s easy to customize and can be stuffed into casings or enjoyed as is.","image":"https://www.simplyrecipes.com/thmb/UFlK_uBnPSKLGA-3buAuvYFU82k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Homemade-Sausage-LEAD-07431bd5403343d0a3c55ce8d7544fda.jpg","recipeYield":["20","5 pounds, or 15-20 links"],"prepTime":"PT120M","totalTime":"PT120M","recipeIngredient":["4 pounds pork shoulder","1 pound pork fat","40 grams kosher salt","35 grams sugar","20 grams toasted fennel seeds","6 grams cracked black pepper","4 grams ground nutmeg","1 cup minced fresh parsley","1 head garlic, peeled and chopped","¾ cup dry sherry","¼ cup sherry vinegar"],"recipeInstructions":[{"@type":"HowToStep","name":"Start with very cold ingredients and equipment:","text":"Make sure your ingredients are laid out, and the meat and fat are very cold (fat can be completely frozen), before you begin (put meat and fat in freezer for 2 hours). Put bowls and grinder in freezer or refrigerator for an hour before using them."},{"@type":"HowToStep","name":"Cut the fat and meat into chunks and keep cold in a bowl over ice:","text":"Prepare a large bowl of ice and put a medium metal bowl on top of it. Slice your meat and fat into chunks between an inch and two inches across. Cut your fat a little smaller than your meat. To keep your ingredients cold, put your cut meat and fat into the bowl set into a larger bowl filled with ice."},{"@type":"HowToStep","name":"Mix the meat and fat, add most of the spices and chill:","text":"When the meat and fat are cut, mix them quickly. Pour in most of your spices; I leave out a tablespoon or two of fennel seeds and a tablespoon of black pepper for later. Mix quickly. Add the salt and the sugar and mix one more time. Put into a covered container or top the bowl with plastic wrap and put the sausage mixture into the freezer for at least 30 minutes and no more than an hour. Now you can call back whoever might have bothered you when you started this process."},{"@type":"HowToStep","name":"Mix the sherry vinegar and the dry sherry and chill:","text":"I know sherry is not traditional in Italian sausage. You can use white wine and white wine vinegar if you’d rather (I save red wine and red wine vinegar for the hot sausages)."},{"@type":"HowToStep","name":"Immerse the casings in warm water:","text":"If you plan on stuffing your sausage, take out some of the casings (you need about 15 to 18 feet for a 5-pound batch of links) and immerse them in warm water. (If you are not planning on stuffing your sausage, you can skip this step.)"},{"@type":"HowToStep","name":"Set up the grinder:","text":"After your sausage mixture has chilled, remove your grinder from the freezer and set it up. I use the coarse die for Italian sausage, but you could use either. Do not use a very fine die, because to do this properly, you typically need to grind the meat coarsely first, then re-chill it, then grind again with the fine die. Besides, an Italian sausage is supposed to be rustic."},{"@type":"HowToStep","name":"Push mixture through grinder and chill:","text":"Push the sausage mixture though the grinder, working quickly. If you use the KitchenAid attachment, use it on level 4. Make sure the ground meat falls into a cold bowl. When all the meat is ground, put it back in the freezer and clean up the grinder and work area."},{"@type":"HowToStep","name":"Add the remaining spices and sherry mixture:","text":"When you’ve cleaned up, take the mixture back out and add the remaining spices and the sherry-sherry vinegar mixture. Using the paddle attachment to a stand mixer (or a stout wooden spoon, or your VERY clean hands), mix the sausage well. With a stand mixer set on level 1, let this go for 90 seconds. It might take a little longer with the spoon or hands. You want the mixture to get a little sticky and begin to bind to itself — it is a lot like what happens when you knead bread. When this is done, you have sausage. You are done if you are not making links. To cook, take a scoop and form into a ball with your hands. Flatten out a bit. Cook on medium low heat in a skillet for 5 to 10 minutes each side until browned and cooked through. Additional Steps for Making Links"},{"@type":"HowToStep","name":"Chill the sausage mixture:","text":"Put the mixture back in the freezer so it’s chilled for stuffing in the casings."},{"@type":"HowToStep","name":"Run warm water through the casings and set up sausage stuffer:","text":"Bring out your sausage stuffer, which should have been in the freezer or refrigerator. Run warm water through your sausage casings. This makes them easier to put on the stuffer tube and lets you know if there are any holes in the casings. Be sure to lay one edge of the flushed casings over the edge of the bowl of warm water they were in; this helps you grab them easily when you need them."},{"@type":"HowToStep","name":"Slip a casing onto the stuffing tube:","text":"(And yes, it is exactly like what you think it is). Leave a “tail” of at least 6 inches off the end of the tube: You need this to tie off later."},{"@type":"HowToStep","name":"Add the meat to the stuffer and start cranking the stuffer:","text":"Take the meat from the freezer one last time and stuff it into the stuffer. If all the meat will not fit, keep it in a bowl over another bowl filled with ice, or in the fridge while you stuff in batches. Start cranking the stuffer down. Air should be the first thing that emerges — this is why you do not tie off the casing right off the bat."},{"@type":"HowToStep","name":"Let the sausage come out in one long coil and then tie-off:","text":"When the meat starts to come out, use one hand to regulate how fast the casing slips off the tube; it’s a little tricky at first, but you will get the hang of it. Let the sausage come out in one long coil; you will make links later. Remember to leave 6 to 10 inches of “tail” at the other end of the casing. Sometimes one really long hog casing is all you need for a 5-pound batch. When the sausage is all in the casings, tie off the one end in a double knot. You could also use fine butcher’s twine."},{"@type":"HowToStep","name":"Pinch and spin the links:","text":"With two hands, pinch off what will become two links. Work the links so they are pretty tight: You want any air bubbles to force their way to the edge of the sausage. Then spin the link you have between your fingers away from you several times. Repeat this process down the coil, only on this next link, spin it towards you several times. Continue this way, alternating, until you get to the end of the coil. Tie off the other end."},{"@type":"HowToStep","name":"Hang the sausages and prick air bubbles with sterilized needle:","text":"Almost done. Time to hang your sausages. Hang them on the rack so they don’t touch (too much), and find yourself a needle. Sterilize it by putting it into a gas flame or somesuch, then look for air bubbles in the links. Prick them with the needle, and in most cases the casing will flatten itself against the link."},{"@type":"HowToStep","name":"Let dry an hour or two and then chill:","text":"Let these dry for an hour or two, then put them in a large container in the fridge overnight, with paper towels underneath. Package them up or eat them the next day. They will keep for a week, but freeze those that will not be used by then. Tell us all about your sausage journey by leaving a comment and giving us some stars below!"}],"recipeCategory":["Dinner","Lunch","Freezer-friendly","How To","Italian Sausage","Sausage"],"recipeCuisine":["American"],"keywords":"Freezer-friendly, How To, Italian Sausage, Sausage, American, Pork ","author":"Hank Shaw","aggregateRating":{"ratingValue":4.9,"ratingCount":15}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/cranberry_relish/","rating":4.9,"ratingCount":30,"recipe":{"@type":"Recipe","name":"Cranberry Relish","description":"Fresh cranberries are ground up with apples and orange in this no-cook relish that goes great with the holiday roast turkey and leftover sandwiches the next day!","image":"https://www.simplyrecipes.com/thmb/1BQhzQ8JeuL5z24M4vH2_cwTsw8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2014__11__cranberry-relish-horiz-a-1800-0a5e4da80923456fb5e333291e57e5ab.jpg","recipeYield":["12","3 cups"],"prepTime":"PT20M","totalTime":"PT20M","recipeIngredient":["2 cups rinsed raw cranberries","2 peeled and cored tart green apples, cut into thick slices","1 large, whole (peel ON) seedless orange, cut into sections","1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be)"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare your grinder:","text":"If you are using an old fashioned grinder, use the medium-sized grinder plate and set the grinder on the edge of a table with a large bowl or pan to catch the fruit mix as it is ground. Old fashioned grinders tend to leak juice down the grinder base, so you may want to set up a bowl underneath to catch the drips. If you don’t have an old fashioned grinder, you can use the grinder attachment to a KitchenAid mixer, or you can use a food processor. If you use a food processor, be careful not to over-pulse! Or you’ll have mush instead of relish. You can also just chop very finely by hand, but that’s difficult, especially with the cranberries."},{"@type":"HowToStep","name":"Push fruit through grinder:","text":"Push the cranberries, orange sections, and apple slices through the grinder. Include the orange peel! Alternate the fruit as you push it through the grinder so that different fruits get ground together. If you do not have a grinder, pulse fruit in a food processor."},{"@type":"HowToStep","name":"Add sugar:","text":"Stir in the sugar. (Start with less than a cup and keep adding 1/4 cups until you reach your desired level of sweetness.) Let sit at room temperature until the sugar dissolves, about 45 minutes. Store in the refrigerator until ready to use."},{"@type":"HowToStep","text":"Enjoy! Notes: Old fashioned cast iron grinders are easy to find and cheap to buy on eBay . Link: Cranberry Sauce recipe Upgrade for Fall Dinners With Cranberry Sauce"}],"recipeCategory":["Side Dish","Condiment","Sauce","Cranberry","Relish","Thanksgiving"],"recipeCuisine":["American"],"keywords":"Condiment, Sauce, Cranberry, Relish, Thanksgiving, American, Side Dish, Favorite Fall","author":"Elise Bauer","aggregateRating":{"ratingValue":4.9,"ratingCount":30}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/one_pan_paprika_chicken_with_potatoes_and_tomatoes/","rating":4.9,"ratingCount":15,"recipe":{"@type":"Recipe","name":"One-Pan Paprika Chicken with Potatoes and Tomatoes","description":"This one-pan chicken and potatoes dinner is made with onions, garlic, cherry tomatoes, and an easy paprika sauce. It's dairy-free, gluten-free, and can be made in 1 hour start to finish.","image":"https://www.simplyrecipes.com/thmb/hZRSxN6MDFgPKxqwbFPmclrmI-4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2016__10__2016-10-31-OnePanChickenThighs-6-c360034c6ca5479fadffa7e92d288fe0.jpg","recipeYield":"6","prepTime":"PT15M","cookTime":"PT60M","totalTime":"PT75M","recipeIngredient":["6 to 8 chicken thighs (about 3 pounds, bone-in, skin-on, trimmed of excess fat)","2 tablespoons Dijon mustard","Juice of 1 lemon","2 teaspoons paprika","4 tablespoons olive oil","1 1/2 pounds baby potatoes","1 red onion, cut into 8 wedges","6 garlic cloves, smashed","1/2 pint cherry tomatoes","Handful of thyme sprigs","Leaves from 3 to 4 parsley sprigs, for garnish"],"recipeInstructions":[{"@type":"HowToStep","name":"Heat the oven to 400°F:","text":"Place a rack in the middle position."},{"@type":"HowToStep","name":"Prepare the chicken:","text":"With scissors or a sharp knife, trim the excess chicken skin and fat from the thighs. Sprinkle all over with salt and pepper."},{"@type":"HowToStep","name":"Marinate the chicken in the sauce:","text":"In a large bowl, stir together the mustard, lemon juice, paprika, 2 tablespoons of the oil, and additional salt and pepper to taste. Add the chicken thighs and toss to coat. Set aside while you chop the vegetables."},{"@type":"HowToStep","name":"Prepare the vegetables:","text":"Cut the baby potatoes into halves. Peel the red onion and cut it into 8 wedges through the root end. Cut the cherry tomatoes in half, but keep them separate from the other vegetables."},{"@type":"HowToStep","name":"Bake the chicken and vegetables:","text":"In a large baking dish (9x13-inch pan, 3-quart dish, or other similar sized baking dish), toss the potatoes, onion, and garlic with salt, pepper, and the remaining 2 tablespoons of olive oil. Spread them evenly in the pan and top with thyme sprigs. Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake at 400°F for 30 minutes, uncovered."},{"@type":"HowToStep","name":"Add the tomatoes:","text":"Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven."},{"@type":"HowToStep","name":"Bake for another 25 to 30 minutes:","text":"Bake another 25 to 30 minutes, or until the potatoes are tender and an instant-read thermometer inserted into the middle of a thigh registers 165°F. Serve with a salad or crusty bread. Did you love the recipe? Give us some stars and leave a comment below!"}],"recipeCategory":["Dinner","1-Pot"],"recipeCuisine":["American"],"keywords":"1-Pot, American, Gluten-Free, Dinner","author":"Sally Vargas","aggregateRating":{"ratingValue":4.9,"ratingCount":15}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/beef_brisket_pot_roast/","rating":5,"ratingCount":17,"recipe":{"@type":"Recipe","name":"Beef Brisket Pot Roast","description":"Why make a regular pot roast when you can cook Beef Brisket as a pot roast instead? Just sear and then cook in the oven with onions and garlic all afternoon until it becomes fall-apart tender. The leftovers freeze beautifully, too!","image":"https://www.simplyrecipes.com/thmb/VYajf1DRoiODKjFCrXofsnrXv8M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2013__03__beef-brisket-pot-roast-horiz-a-1200-dc14b167c95e42f7b90566218a299ef9.jpg","recipeYield":"12","prepTime":"PT35M","cookTime":"PT255M","totalTime":"PT290M","recipeIngredient":["4 to 5 pound (about 2 kg) beef brisket, flat cut or point cut","1 to 2 tablespoons extra virgin olive oil","3 large onions, sliced","Salt","5 to 6 garlic cloves, minced","3 to 4 bay leaves","1 sprig rosemary","1 sprig thyme","2 cups beef stock","2 to 3 large carrots, peeled and cut into 1 1/2-inch pieces","1 tablespoon mustard (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the brisket:","text":"On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely. Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern. Salt the brisket well and let it sit at room temperature for 30 minutes."},{"@type":"HowToStep","name":"Sear the brisket:","text":"You'll need an ovenproof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions. Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5 to 8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.) Turn the brisket over and cook for a few minutes more to brown the other side."},{"@type":"HowToStep","name":"Sauté the onions and garlic:","text":"When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot. If not, add some olive oil. Add the sliced onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5 to 8 minutes. Stir in the garlic and cook 1 to 2 more minutes."},{"@type":"HowToStep","name":"Preheat the oven to 300°F (150°C)."},{"@type":"HowToStep","name":"Tie up the herbs and simmer the brisket and roast it:","text":"Use kitchen twine to tie together the bay leaves, rosemary and thyme. Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil on the stovetop. Cover the pot, then place in the 300°F (150°C) oven. Cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly."},{"@type":"HowToStep","name":"Add the carrots, continue to cook:","text":"After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender."},{"@type":"HowToStep","name":"Remove the brisket:","text":"When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs."},{"@type":"HowToStep","name":"Make the sauce (optional):","text":"At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step. To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm."},{"@type":"HowToStep","name":"Slice and serve:","text":"Notice the lines of the muscle fibers of the roast. This is the "grain" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices. (A sturdy bread knife works great for slicing roasts.) Serve with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles, or polenta."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner","1-Pot","Comfort Food","Freezer-friendly","Beef","Beef Roast","Brisket","Pot Roast"],"recipeCuisine":["American"],"keywords":"1-Pot, Comfort Food, Freezer-friendly, Beef, Beef Roast, Brisket, Pot Roast, American, Gluten-Free, Paleo, Dinner, Favorite Fall, Favorite Winter, Hanukkah, Passover","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":17}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/ginger_scones/","rating":5,"ratingCount":19,"recipe":{"@type":"Recipe","name":"Ginger Scones","description":"Super gingery buttermilk scones, made with both candied and fresh ginger, with a hint of lemon.","image":"https://www.simplyrecipes.com/thmb/GWFyjCjOe1L4bLkHVi0Fk1qkIAQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2010__12__ginger-scones-vertical-618-f490b88260a54ed08189406604c92908.jpg","recipeYield":"12","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","recipeIngredient":["3 cups all purpose flour (400 g)","3/4 cup sugar (160 g)","1 teaspoon baking soda","1/2 teaspoon baking powder","1/4 teaspoon salt","3/4 cup candied ginger (chopped into 1/4-inch pieces or smaller) (3 1/2 ounces or 110 g)","1 tablespoon lemon zest","1 tablespoon grated fresh ginger","3/4 cup buttermilk* (200 ml)","10 tablespoons (5 ounces, 140 g) unsalted butter, melted","1 tablespoon coarse sugar for sprinkling on top (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat oven, prepare baking sheet:","text":"Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper."},{"@type":"HowToStep","name":"Whisk together dry ingredients:","text":"In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed."},{"@type":"HowToStep","name":"Add butter, buttermilk:","text":"Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy."},{"@type":"HowToStep","name":"Form into wedges:","text":"Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar."},{"@type":"HowToStep","name":"Bake:","text":"Bake at 400°F (or 200°C) for 18-20 minutes. Cool on a rack for 5 minutes before eating. To store, allow first to cool to room temperature, then seal in a freezer bag. Links: How to Make Candied Ginger by David Lebovitz"}],"recipeCategory":["Baking","Biscuit","Ginger","Scone"],"recipeCuisine":["American"],"keywords":"Baking, Biscuit, Ginger, Scone, American","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":19}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/chicken_piccata/","rating":4.9,"ratingCount":157,"recipe":{"@type":"Recipe","name":"Chicken Piccata","description":"This easy chicken piccata is ready in under 30 minutes and is fully of lemony and bright flavors. It’s an Italian classic that’s quick but still impresses for a weeknight or weekend meal.","image":"https://www.simplyrecipes.com/thmb/Hi1cIDTecePjQvqdTydEZ_66Ybs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Chicken-Picatta-LEAD-01-b7f7a3e1c20d4dba8a277e1ced09aa9c.jpg","recipeYield":"4","prepTime":"PT10M","cookTime":"PT17M","totalTime":"PT27M","recipeIngredient":["2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets","1/2 cup flour","1/4 teaspoon salt","Pinch ground black pepper","3 tablespoons grated Parmesan cheese","4 tablespoons extra virgin olive oil","4 tablespoons butter","1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)","2 tablespoons fresh lemon juice","1/4 cup brined capers","2 tablespoons fresh chopped parsley"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the chicken cutlets:","text":"To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness."},{"@type":"HowToStep","name":"Dredge the cutlets:","text":"Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture until well coated."},{"@type":"HowToStep","name":"Brown the cutlets:","text":"Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce."},{"@type":"HowToStep","name":"Add the stock (or wine), lemon juice, and capers:","text":"Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half."},{"@type":"HowToStep","name":"Whisk in the remaining butter:","text":"Whisk in the remaining 2 tablespoons of butter."},{"@type":"HowToStep","name":"Serve immediately:","text":"Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner","1-Pot","Budget","Quick and Easy","Restaurant Favorite","Chicken","Chicken Breast"],"recipeCuisine":["Italian"],"keywords":"1-Pot, Budget, Quick and Easy, Restaurant Favorite, Chicken, Chicken Breast, Italian, Dinner","author":"Elise Bauer","aggregateRating":{"ratingValue":4.9,"ratingCount":157}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/dads_greek_salad/","rating":4.8,"ratingCount":18,"recipe":{"@type":"Recipe","name":"Easy Greek Salad","description":"This easy Greek salad is made with plum tomatoes, cucumbers, red onion, bell pepper, kalamata olives, and crumbled feta cheese tossed with a lemon and red wine vinegar vinaigrette dressing.","image":"https://www.simplyrecipes.com/thmb/0NrKQlJ691l6L9tZXpL06uOuWis=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Easy-Greek-Salad-LEAD-2-4601eff771fd4de38f9722e8cafc897a.jpg","recipeYield":"6","prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["6 tablespoons extra virgin olive oil","2 tablespoons fresh lemon juice","1 teaspoon red wine vinegar","1/2 teaspoon fresh chopped garlic","1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano","1/2 teaspoon dried dill, or 1 teaspoon chopped fresh dill","Salt and freshly ground black pepper","3 large plum tomatoes, seeded, coarsely chopped","3/4 cucumber, peeled, seeded, coarsely chopped","1/2 red onion, peeled, chopped","1 bell pepper, seeded, coarsely chopped","1/2 cup pitted black olives (preferably brine-cured), coarsely chopped","A heaping half cup crumbled feta cheese"],"recipeInstructions":[{"@type":"HowToStep","name":"Make dressing:","text":"Whisk the olive oil, lemon juice, vinegar, garlic, oregano, and dill together until blended. Season to taste with salt and freshly ground black pepper."},{"@type":"HowToStep","name":"Combine the salad ingredients:","text":"Combine the tomatoes, cucumber, onion, bell pepper, and olives in a large bowl. Toss with the dressing. Sprinkle with cheese and serve. Did you love the recipe? Let us know with a rating and review!"}],"recipeCategory":["Salad","Dinner","Lunch","Make-ahead","Quick and Easy","Greek","Salad"],"recipeCuisine":["Greek"],"keywords":"Make-ahead, Quick and Easy, Greek, Salad, Gluten-Free, Healthy, Vegetarian, Favorite Summer, Fourth of July","author":"Elise Bauer","aggregateRating":{"ratingValue":4.8,"ratingCount":18}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/agua_de_jamaica_hibiscus_tea/","rating":5,"ratingCount":21,"recipe":{"@type":"Recipe","name":"Agua de Jamaica (Hibiscus Iced Tea)","description":"Agua de jamaica (aka hibiscus iced tea) is an infusion of dried hibiscus flowers. It's popular at Mexican taquerias, and now it can be popular in your home.","image":"https://www.simplyrecipes.com/thmb/u1aw9c7QLFI1_dx3Ntr-e57sZRo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Agua-De-Jamaica-Recipe-SEO-Shot-1-8a7096092976461e8778da6c1cc89c74.jpg","recipeYield":["8","2 quarts"],"prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","recipeIngredient":["2 quarts water","3/4 to 1 cup sugar (depending on how sweet you would like it to be)","1 cup dried hibiscus flowers","1/2 cinnamon stick (optional)","A few thin slices ginger (optional)","Allspice berries (optional)","Lime juice (optional)","Orange or lime slices for garnish"],"recipeInstructions":[{"@type":"HowToStep","name":"Boil the water with sugar and spices:","text":"Put 4 cups of the water and the sugar in a medium saucepan. Add cinnamon, ginger slices, and/or a few allspice berries if you would like. Heat until boiling and the sugar has dissolved."},{"@type":"HowToStep","name":"Steep with the dried hibiscus flowers:","text":"Remove from heat. Stir in the dried hibiscus flowers using a spatula. Cover and let sit for 20 minutes."},{"@type":"HowToStep","name":"Strain:","text":"Strain into a pitcher and discard the used hibiscus flowers, ginger, cinnamon, and/or allspice berries. (At this point you can store ahead the concentrate, chilled, until ready to make the drink.)"},{"@type":"HowToStep","name":"Add the water:","text":"Add remaining 4 cups of water (or if you want to chill the drink quickly, ice and water) to the concentrate, and chill. Alternatively, you can add ice and chilled soda water for a bubbly version. Add a little lime juice for a more punch-like flavor. Serve over ice with a slice of orange or lime. Did you love the recipe? Leave us stars below!"}],"recipeCategory":["Drink","Agua Fresca","Drink"],"recipeCuisine":["Mexican"],"keywords":"Agua Fresca, Drink, Mexican, Favorite Summer","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":21}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/lasagna/","rating":4.7,"ratingCount":118,"recipe":{"@type":"Recipe","name":"The Best Homemade Lasagna","description":"This classic homemade lasagna features an easy meat sauce layered with noodles and plenty of cheese. Baked until bubbly, there's plenty to serve the whole family and it even freezes well, too.","image":"https://www.simplyrecipes.com/thmb/KZei8Ydgfmh_cdomk3RfpG3Z-rw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Best-Homemade-Lasagna-LEAD-4-7cb54b4d2b264bb3a2b4fbdb85e90d22.jpg","recipeYield":"8","prepTime":"PT15M","cookTime":"PT90M","totalTime":"PT105M","recipeIngredient":["2 teaspoons Extra virgin olive oil","1 pound lean ground beef (chuck)","1/2 onion, diced (about 3/4 cup)","1/2 large bell pepper (green, red, or yellow), diced (about 3/4 cup)","2 cloves garlic, minced","1 28-ounce can good quality tomato sauce","3 ounces (half a 6-oz can) tomato paste","1 14-ounce can crushed tomatoes","2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano","1/4 cup chopped fresh parsley (preferably flat leaf), packed","1 tablespoon Italian Seasoning","Pinch of garlic powder and/or garlic salt","1 tablespoon red or white wine vinegar","1 tablespoon to 1/4 cup sugar (to taste, optional)","Salt","1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)","15 ounces Ricotta cheese","1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced","1/4 lb (4 ounces) freshly grated Parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","name":"Put pasta water on to boil:","text":"Put a large pot of salted water (1 tablespoon of salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating."},{"@type":"HowToStep","name":"Brown the ground beef:","text":"In a large skillet, heat 2 teaspoons of olive oil on medium-high heat. Add the ground beef and cook until it is lightly browned on all sides. Remove the beef with a slotted spoon to a bowl. Drain off all but a tablespoon of fat."},{"@type":"HowToStep","name":"Cook the bell pepper, onions, and garlic; add back the beef:","text":"Add the diced bell pepper and onions to the skillet (in the photo, we are using yellow bell pepper and red onions). Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more. Return the browned ground beef to the pan. Stir to combine, reduce the heat to low, and cook for another 5 minutes."},{"@type":"HowToStep","name":"Make the sauce:","text":"Transfer the beef mixture to a medium-sized (3- to 4-quart) pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot. Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste. Sprinkle with red or white wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition. (The amount of sugar needed will vary, depending on how acidic your tomatoes are.) Add salt to taste. Remember that you will later be adding parmesan, which is salty. Bring the sauce to a simmer and then lower the heat to maintain a low simmer. Cook for 15 to 45 minutes, stirring often. Scrape the bottom of the pot occasionally, making sure nothing sticks to the bottom and scorches. Remove from heat."},{"@type":"HowToStep","name":"Boil and drain the lasagna noodles:","text":"By now, the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook them to al dente, per package directions. (Note: noodles may be cooked in advance.) Stir the water often to prevent sticking. Make sure that the water remains at a full rolling boil during the entire cooking process, in order to prevent noodles from sticking. When the noodles are done, drain them in a colander and rinse with cool water, gently separating any noodles that may be sticking together. Spread a little olive oil on a large, rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them once so that all sides get coated with some of the olive oil. This will prevent them from sticking together."},{"@type":"HowToStep","name":"Preheat the oven to 375°F."},{"@type":"HowToStep","name":"Assemble the lasagna:","text":"In a 9x13-inch casserole or lasagna dish, ladle a cup of sauce over the bottom of the dish and spread it evenly. Arrange one layer of lasagna noodles lengthwise over the sauce (about 3 long noodles; the edges may overlap, depending on your pan). Ladle a third of the remaining sauce over the noodles. Sprinkle a third of the grated mozzarella on top of the lasagna sauce. Add half of the ricotta cheese by placing cheese dollops every two inches. Sprinkle half of the grated parmesan cheese evenly over the top of the ricotta cheese. Apply the second layer of noodles. Top it with half of the remaining sauce. Add half of the remaining mozzarella, the rest of the ricotta cheese, and the rest of the parmesan cheese. Finish with a final layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining mozzarella cheese."},{"@type":"HowToStep","name":"Bake:","text":"Cover the lasagna pan with aluminum foil, tenting the foil slightly so it doesn't touch the noodles or sauce. Bake at 375°F for 45 minutes. If you'd like more of a crusty top or edges, uncover the lasagna in the last 10 minutes."},{"@type":"HowToStep","name":"Cool and serve:","text":"Allow the lasagna to cool for at least 15 minutes before serving. Leftovers will keep for about 5 days. You can reheat lasagna in a conventional oven or microwave. While storing, leave the aluminum tent on. (Try to keep the aluminum foil from touching the sauce.)"},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner","Casserole","Comfort Food","Freezer-friendly","Casserole","Lasagna","Pasta"],"recipeCuisine":["Italian"],"keywords":"Casserole, Comfort Food, Freezer-friendly, Lasagna, Pasta, Italian, Dinner","author":"Elise Bauer","aggregateRating":{"ratingValue":4.7,"ratingCount":118}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/caramelized_onion_quiche/","rating":4.7,"ratingCount":16,"recipe":{"@type":"Recipe","name":"Caramelized Onion Quiche","description":"Try this caramelized onion quiche for your next special breakfast, brunch, or even lunch or dinner. Made with flavorful Gruyere cheese, it’s sure to be a new favorite.","image":"https://www.simplyrecipes.com/thmb/OeEoP1OaAn8eKyl03hvFeUK7ZmI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2007__01__caramelized-onion-quiche-horiz-a-1600-9877777ac4a54c188ed05e9da834669c.jpg","recipeYield":["8","1 quiche"],"prepTime":"PT25M","cookTime":"PT105M","totalTime":"PT130M","recipeIngredient":["2-3 large red onions (about one pound total), French-cut (see below)","1 recipe pie dough (see Pâte Brisée recipe)","2 tablespoons extra virgin olive oil","Salt and freshly ground pepper","2 teaspoons balsamic vinegar","6 ounces Gruyère cheese, grated (1 1/2 cups)","3/4 cup milk","1/4 cup heavy cream","3 large eggs","Pinch nutmeg"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the crust:","text":"If you are making your own crust (instead of using an already prepared frozen crust), roll out your dough on a lightly floured surface into a 12-inch circle. Fit into a 9 x 1 1/2-inch round tart pan (or 9-inch pie dish), pressing dough into corners, extending the edges extra high to allow for shrinkage. Transfer to freezer to chill for 30 minutes."},{"@type":"HowToStep","name":"Preheat oven to 350°F.","text":"Line pastry with aluminum foil, pressing into the corners and edges, allowing extra foil on the sides (they'll be your handles when you remove the foil). Fill at least 2/3 of the crust with baking weights—dried beans, rice, copper pennies, or ceramic or metal pie weights."},{"@type":"HowToStep","name":"Bake with the weights:","text":"Bake first for 15 minutes, remove from the oven and let cool a few minutes. Carefully remove aluminum foil and weights."},{"@type":"HowToStep","name":"Remove the weights and bake again:","text":"Poke the bottom of pie pan with the tines of a fork and return to oven, and bake an additional 10 minutes or until lightly golden. (Fork holes allow any air to escape.) Transfer to a wire rack to cool while making the filling."},{"@type":"HowToStep","name":"Caramelize the onions:","text":"Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed sauté pan on medium heat. Add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium-low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add 2 teaspoons balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat."},{"@type":"HowToStep","name":"Start assembling the quiche:","text":"Place tart pan on a baking sheet to catch any runoff. Sprinkle half the cheese evenly over the bottom of the crust. Spread onions over the cheese and then top with remaining cheese."},{"@type":"HowToStep","name":"Mix up the custard and pour over:","text":"In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over the tart."},{"@type":"HowToStep","name":"Bake the quiche:","text":"Transfer to the 350°F oven and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 to 15 minutes before slicing. Did you love the recipe? Give us some stars and leave a comment below! "}],"recipeCategory":["Breakfast","Brunch","Brunch","Caramelized Onion","Cheese","Egg","Gruyere","Onion","Quiche"],"recipeCuisine":["French"],"keywords":"Brunch, Caramelized Onion, Cheese, Egg, Gruyere, Onion, Quiche, French, Vegetarian, Breakfast, Favorite Fall, Favorite Winter","author":"Elise Bauer","aggregateRating":{"ratingValue":4.7,"ratingCount":16}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/tomatillo_salsa_verde/","rating":4.9,"ratingCount":105,"recipe":{"@type":"Recipe","name":"Tomatillo Salsa Verde","description":"An easy, fresh recipe that comes together quickly in a blender.","image":"https://www.simplyrecipes.com/thmb/3G9EY8HTbxo3s9ktk5Knvx0b4BU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2005__05__tomatillo-salsa-verde-horiz-a2-1800-72b444f130af43f78bd20afb2974818d.jpg","recipeYield":["12","3 cups"],"prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","recipeIngredient":["1 1/2 lb tomatillos","1/2 cup chopped white onion","2 cloves (or more) garlic (optional)","1/2 cup cilantro leaves","1 Tbsp fresh lime juice","2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)","Salt to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat the broiler:","text":"Set the rack about 6 inches from the heating element."},{"@type":"HowToStep","name":"Prep the tomatillos:","text":"Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using). Place under a broiler for about 5 to 7 minutes to lightly blacken the skins of the tomatillos."},{"@type":"HowToStep","name":"Combine the cooked tomatillos and seasonings, then pulse in a blender:","text":"Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed."},{"@type":"HowToStep","name":"Season and serve:","text":"Season with salt to taste. Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes. Pan Roasting Method"},{"@type":"HowToStep","name":"Blister the tomatillos:","text":"Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat."},{"@type":"HowToStep","name":"Combine the cooked tomatillos and seasonings, then pulse in a blender:","text":"Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season with salt to taste. Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes. Boiling Method"},{"@type":"HowToStep","name":"Simmer the tomatillos in a pan:","text":"Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon."},{"@type":"HowToStep","name":"Combine the cooked tomatillos and seasonings, then pulse in a blender:","text":"Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season with salt to taste. Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Condiment","Salsa","Mexican","Salsa","Salsa Verde","Tomatillo"],"recipeCuisine":["Mexican"],"keywords":"Condiment, Salsa, Mexican, Salsa Verde, Tomatillo, Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian, Favorite Summer","author":"Elise Bauer","aggregateRating":{"ratingValue":4.9,"ratingCount":105}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/pumpkin_bread/","rating":4.9,"ratingCount":31,"recipe":{"@type":"Recipe","name":"Pumpkin Bread","description":"Pumpkin bread tastes so quintessentially of the fall, with cinnamon, nutmeg, allspice, and molasses. Plus an optional orange glaze. Use canned or homemade pumpkin purée.","image":"https://www.simplyrecipes.com/thmb/NYTYaHNsU7AL40dhjyql6HmD-WE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2014__10__pumpkin-bread-horiz-a-2000-dcc63bad34af4324bca74e65d8f0d28a.jpg","recipeYield":["10","1 loaf"],"prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT60M","recipeIngredient":["1 1/2 cups (200 g) flour","1/2 teaspoon salt","1 teaspoon baking soda","1 teaspoon ground ginger","1/2 teaspoon cinnamon","1/2 teaspoon nutmeg","1/2 teaspoon allspice","1 cup (240 ml) pumpkin purée, store-bought or homemade","1 cup (200 g) sugar","1/2 cup (112 g) unsalted butter, melted","2 large eggs, beaten","1/4 cup water","2 teaspoons molasses","1 teaspoon orange zest (optional)","1/2 cup (65 g) chopped pecans or walnuts (optional)","1 cup powdered sugar","2 tablespoons orange juice","1 teaspoon orange zest"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the homemade pumpkin purée (optional):","text":"To make your own pumpkin purée, cut a small sugar pumpkin in half horizontally. Use a large metal spoon to scrape out the seeds and stringy stuff. Place the pumpkin halves cut side down on a foil-lined baking sheet. Bake at 350°F until soft, about 45 minutes to an hour. Cool, scoop out the flesh. Measure out 1 cup of puree for this recipes and freeze whatever you don’t use for future use. Or, if you are working with pumpkin pieces, roast, boil, or steam them until tender, then remove and discard the skin."},{"@type":"HowToStep","name":"Preheat oven to 350°F (180°C):","text":"Put in the middle rack of the oven. Butter the insides of a 4x8-inch loaf pan."},{"@type":"HowToStep","name":"Whisk the dry ingredients:","text":"Whisk together the flour, salt, baking soda, ground ginger, cinnamon, nutmeg, and allspice in a large bowl."},{"@type":"HowToStep","name":"Combine the wet ingredients:","text":"Mix together pumpkin purée, sugar, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using) in a separate bowl."},{"@type":"HowToStep","name":"Make the batter:","text":"Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter. Do not overmix! If adding chopped pecans or walnuts, stir them in."},{"@type":"HowToStep","name":"Bake:","text":"Pour the batter into the loaf pan and smooth the top. Bake at 350°F (180°C) for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean."},{"@type":"HowToStep","name":"Remove from pan and cool completely:","text":"Remove from oven and let cool in the pan for 5 minutes. Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan. Invert it to loosen it from the pan and put the loaf on a rack to cool completely."},{"@type":"HowToStep","name":"Glaze:","text":"If using the glaze, whisk together in a medium bowl the powdered sugar, orange juice, zest, and vanilla until smooth. If too thick, add a little more juice. If too thin, add a little more powdered sugar. Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Tip: use a serrated knife to slice. Fewer crumbs that way!"},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dessert","Snack","Baking","Pumpkin","Quick Bread","Spice Bread"],"recipeCuisine":["American"],"keywords":"Baking, Pumpkin, Quick Bread, Spice Bread, American, Dessert, Snack, Favorite Fall, Halloween, Thanksgiving","author":"Elise Bauer","aggregateRating":{"ratingValue":4.9,"ratingCount":31}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/potato_salad/","rating":5,"ratingCount":15,"recipe":{"@type":"Recipe","name":"Classic Potato Salad","description":"This potato salad is a classic made with both mayo and sour cream, perfect for potlucks and cookouts.","image":"https://www.simplyrecipes.com/thmb/IMczpDXdVOvXVEqWMIYmJG3gT5k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Classic-Potato-Salad-LEAD-1-12a1a51fb77d49a9b171b1ec379d24fd.jpg","recipeYield":"6","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","recipeIngredient":["2 pounds Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces","6 slices bacon","3/4 cup sour cream","1/4 cup mayonnaise","2 teaspoons mustard (your favorite: yellow, Dijon, stone ground)","1/2 cup thinly sliced green onions","1/2 cup chopped celery","1/4 cup chopped parsley","2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)","Coarse salt","Freshly ground pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the potatoes:","text":"In a large pot, cover potatoes with cold, salted water. Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 10-20 minutes. Drain, and rinse with cold water to stop the cooking."},{"@type":"HowToStep","name":"Meanwhile, cook the bacon:","text":"Heat a frying pan on medium low. Lay out the strips of bacon in a single layer. Gently cook, turning over occasionally with tongs, until lightly browned, and much of the fat rendered out. Place on a plate lined with paper towels to soak up the excess fat. Do not pour any fat from the pan down the drain, it will clog it. Instead, pour it into a jar, or sop up with paper towels and discard. Once cool, chop the bacon finely."},{"@type":"HowToStep","name":"Assemble the potato salad:","text":"In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine with the sour cream mixture. Add the green onions, celery, parsley, pickles, and bacon, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Salad","Side Dish","Dinner","Lunch","Comfort Food","How To","Picnic Salad","Potato","Potato Salad","Salad"],"recipeCuisine":["American"],"keywords":"Comfort Food, How To, Picnic Salad, Potato, Potato Salad, Salad, American, Gluten-Free, Side Dish, Father's Day, Favorite Summer, Fourth of July","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":15}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/cranberry_apple_stuffed_pork_loin/","rating":4.7,"ratingCount":28,"recipe":{"@type":"Recipe","name":"Cranberry Apple Stuffed Pork Loin","description":"This pork loin is stuffed with chopped apples, cranberries, and walnuts and makes the ideal, less traditional, but still showstopping choice for a holiday main.","image":"https://www.simplyrecipes.com/thmb/r-DViDekFF8-5R3X-jkfMIT92VM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2006__09__cranberry-apple-stuffed-pork-loin-horiz-b-1800-2f5ecd34bc4c478e8cca7e9deb466363.jpg","recipeYield":"8","prepTime":"PT25M","cookTime":"PT60M","totalTime":"PT85M","recipeIngredient":["1 boneless pork loin (about 3 to 4 pounds)","Sea salt and freshly ground pepper","Freshly ground pepper","1/2 cup panko or homemade breadcrumbs","1/2 cup chicken stock","1 cup peeled, chopped tart green apples","1/3 cup dried cranberries","1/3 cup chopped walnuts, toasted","1/4 cup minced shallots","2 Tbsp pure maple syrup","1 teaspoon minced rosemary"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat the oven:","text":"Preheat the oven to 450°F."},{"@type":"HowToStep","name":"Butterfly the pork loin:","text":"Place the pork loin roast fat side down on a cutting board. Note that one long side of the pork loin roast will be thicker, and one side thinner. Using a sharp knife, make a long cut an inch or so from the edge from the thinner long side of the roast at about a 45 degree angle, stopping a half inch from reaching the bottom of the roast. Then angle the knife so that it is flat, parallel to the cutting board, and make slow, shallow cuts into the roast, along the same line. As you cut, you can open up the top part of the roast like a book. Keep making slow, even cuts until you have "rolled" the roast out completely."},{"@type":"HowToStep","name":"Pound the butterflied roast to an even thickness:","text":"With the pork roast unfolded, cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten to a somewhat even thickness. Remove the plastic wrap. Sprinkle the pork with salt and pepper and set aside."},{"@type":"HowToStep","name":"Make the filling:","text":"Place the panko and stock in a small bowl and stir to combine. Stir in the apples, walnuts, cranberries, shallots, maple syrup, and rosemary."},{"@type":"HowToStep","name":"Spread the filling and roll up the pork roast:","text":"Spread the filling over the surface of the pork, leaving an inch margin around all sides except for the fat layer side. With that side, leave a 2-inch margin. Starting with the end of the roast rectangle that does not have the fat layer on the bottom, roll up the roast."},{"@type":"HowToStep","name":"Secure with kitchen string:","text":"Tie the roast in 1 to 2 inch intervals with cotton kitchen string. Note: At this point you can wrap in plastic wrap and refrigerate if you are making ahead."},{"@type":"HowToStep","name":"Brown at a high temp, then lower the temp and keep roasting:","text":"Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 450°F for 15 minutes to brown the top, then reduce the oven temperature to 325°F. Cook uncovered, for about 30 to 40 minutes, or until the pork reaches an internal temperature of 140°F."},{"@type":"HowToStep","name":"Let the pork rest, then slice and serve:","text":"Remove from the oven. Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices to serve. Save the pan drippings! Serve with pan drippings or use the pan drippings to make gravy. See How to Make Gravy . Did you love this recipe? Let us know with a rating and review!"}],"recipeCategory":["Dinner","Make-ahead","Apple","Cranberry","Pork","Pork Roast"],"recipeCuisine":["American"],"keywords":"Make-ahead, Apple, Cranberry, Pork, Pork Roast, American, Dinner, Christmas, Favorite Fall, Holiday","author":"Elise Bauer","aggregateRating":{"ratingValue":4.7,"ratingCount":28}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/baked_cod_with_ritz_cracker_topping/","rating":5,"ratingCount":27,"recipe":{"@type":"Recipe","name":"Baked Cod with Ritz Cracker Topping","description":"Baked white fish, such as cod, haddock, scrod, hake or bass, baked with a buttery Ritz cracker crust.","image":"https://www.simplyrecipes.com/thmb/JAyag3wQy1_W_nt4oq2SunvvQiI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2012__08__baked-cod-ritz-cracker-horiz-a-1800-9a44e8c43bd444188cce81b07e44f3db.jpg","recipeYield":"6","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["2 pounds skinless cod fillets","Salt","1 sleeve of Ritz crackers (about 34 crackers)","5 tablespoons unsalted butter","Lemon and parsley for garnish (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat the oven to 350°F:","text":"Grease a small baking pan or casserole pan with butter or a little oil."},{"@type":"HowToStep","name":"Prepare the fish:","text":"Rinse off the fish fillets with cold water, pat dry. Use long nose pliers to remove any pin bones from the fillets."},{"@type":"HowToStep","name":"Place the fillets in bottom of dish:","text":"If you want, cut the fillets into large serving pieces. Place the fillets at the bottom of the pan, sprinkle with salt."},{"@type":"HowToStep","name":"Top the fish with cracker and butter mixture:","text":"Melt the butter. Crush the Ritz crackers and place in a bowl; they should look like coarse breadcrumbs. Mix the melted butter with the breadcrumbs. Pack the crumb mixture over the top and sides of the fish fillets."},{"@type":"HowToStep","name":"Bake:","text":"Place in the 350°F oven and bake for 20 minutes, or until the fish flakes easily. (Thin fillets may take less time, very thick fillets may take longer.) Serve: Serve the fish with lemon and parsley."}],"recipeCategory":["Dinner","1-Pot","Budget","Quick and Easy","Cod","Fish","Haddock","New England"],"recipeCuisine":["New England"],"keywords":"1-Pot, Budget, Quick and Easy, Cod, Fish, Haddock, New England, Dinner, Lent","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":27}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/mango_lassi/","rating":4.8,"ratingCount":31,"recipe":{"@type":"Recipe","name":"Mango Lassi","description":"Mango lassi is a creamy yogurt-based drink from India made with mango, some milk, a little sugar, and a bit of cardamom. It’s cool, refreshing and perfect for any hot or humid day!","image":"https://www.simplyrecipes.com/thmb/M3LEdeKC37xv52FUmIBFJVXKBFY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Mango-Lassi-LEAD-13-73719759cc3f4a2ca7fe8be72baaeaab.jpg","recipeYield":["2","2 Cups"],"prepTime":"PT10M","totalTime":"PT10M","recipeIngredient":["1 cup chopped very ripe mango (see how to peel and chop mango), frozen chopped mango, or a cup of canned mango pulp","1 cup plain yogurt","1/2 cup milk","4 teaspoons honey or sugar, more or less to taste","A dash of ground cardamom (optional)","Ice (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Add the ingredients to the blender:","text":"Put the mango, yogurt, milk, honey (or sugar), and cardamom (optional) into a blender and blend for 2 minutes. If you want a thicker consistency, either blend in some ice as well or serve over ice cubes."},{"@type":"HowToStep","name":"Serve with a sprinkle of cardamom:","text":"Pour contents into a glass and sprinkle with a tiny pinch of ground cardamom to serve. The lassi can be kept refrigerated for up to 24 hours."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Drink","Drink","Mango","Smoothie"],"recipeCuisine":["American"],"keywords":"Drink, Mango, Smoothie, American","author":"Elise Bauer","aggregateRating":{"ratingValue":4.8,"ratingCount":31}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/steak_diane/","rating":5,"ratingCount":23,"recipe":{"@type":"Recipe","name":"Steak Diane","description":"Our classic recipe for steak Diane is ready in under 30 minutes, making it a delicious date night in. "Diane" refers to the pan sauce made with mustard, Worcestershire, cream, and cognac.","image":"https://www.simplyrecipes.com/thmb/V_iMYS907nVPF32byF9qSHoCgVQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2011__04__steak-diane-horz-a-1600-26c942f29f6d4d9ca0ee6f4899b12000.jpg","recipeYield":"4","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","recipeIngredient":["4 (6-ounce) center cut beef tenderloin steaks or another cut of your choice","Salt","1/2 cup beef broth (see Recipe Note)","4 teaspoons Worcestershire sauce","2 teaspoons Dijon mustard","2 teaspoons tomato paste","2 tablespoons butter","1/2 cup finely minced shallots","4 tablespoons cognac or brandy","1/3 cup heavy cream","Freshly ground black pepper","1-2 tablespoons chives, finely chopped"],"recipeInstructions":[{"@type":"HowToStep","name":"Salt the steak and let sit at room temp:","text":"Sprinkle salt on both sides of the steak and set aside at room temperature for 15 to 30 minutes."},{"@type":"HowToStep","name":"Mix the broth, Worcestershire sauce, mustard, tomato paste:","text":"Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside."},{"@type":"HowToStep","name":"Sear the steaks in butter:","text":"Melt the butter in a skillet set over medium-high heat. Pat the steaks dry with a paper towel. Increase the heat to high and sear the meat for 1 to 4 minutes, depending on how thick the steak is. Turn and sear on the other side and cook until done. If your steak is thick enough to test with an instant-read thermometer, you can use it to check for your desired doneness—rare: 125°F; medium rare: 135°F; medium: 145°F; well done 160°F. If you do not have a thermometer, use the finger test to check the doneness of the meat. When the steaks are done, move to a cutting board and tent with foil."},{"@type":"HowToStep","name":"Sauté the shallots:","text":"While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice."},{"@type":"HowToStep","name":"Deglaze the pan with cognac:","text":"Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated."},{"@type":"HowToStep","name":"Add the broth mixture, then cream:","text":"Stir in the broth mixture and bring to a boil. Cook until thickened, about 2 to 3 minutes. Stir in the cream and cook for two more minutes."},{"@type":"HowToStep","name":"Serve the steak with sauce:","text":"If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with freshly ground black pepper and chives."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner","1-Pot","Quick and Easy","Steak"],"recipeCuisine":["American"],"keywords":"1-Pot, Quick and Easy, Steak, American, Gluten-Free, Low Carb, Dinner","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":23}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/quick_and_easy_pan_fried_flank_steak/","rating":4.8,"ratingCount":21,"recipe":{"@type":"Recipe","name":"How To Cook Flank Steak","description":"This flank steak recipe is a family favorite that requires no marinating and always results in a tender and juicy steak. Learn the secret now!","image":"https://www.simplyrecipes.com/thmb/YqMZwpTigTy9NVu3xsgKvbxVza8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply_Recipes_How_To_Flank_Steak_SEO-1-efe0682b762649d79ac8a0602586f07c.jpg","recipeYield":"6","prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT35M","recipeIngredient":["1 1/2 pound flank steak","Salt","Freshly ground black pepper","Dry mustard","Softened butter"],"recipeInstructions":[{"@type":"HowToStep","name":"Tenderize the steak with shallow cuts:","text":"Remove the steak from the refrigerator a half hour before cooking. Cut away any tough connective tissue on the surface of the steak. Using the tip of a sharp knife, poke small cuts into the meat, almost all the way through. The cuts should be at an angle, in the direction of the grain of the meat as the knife tip is going in. The cuts should be about an inch apart from each other. Turn the steak over and repeat the cuts on the other side. Make sure that the cuts you are making on this side are parallel with the cuts you made on the other side, otherwise you may cut across an existing cut, and end up poking a hole through the meat."},{"@type":"HowToStep","name":"Rub with the salt, pepper, mustard, and butter:","text":"Sprinkle one side of the steak with salt and freshly ground pepper. Sprinkle the steak with dry mustard. (You can use regular mustard if you don’t have any dry mustard.) Rub 1 tablespoon of butter all over the side of the steak. Turn the steak over and repeat with the dry mustard, pepper, and another tablespoon of butter."},{"@type":"HowToStep","name":"Sear in a hot frying pan:","text":"Heat a large cast iron frying pan on high heat. Place steak in hot pan. Let sear for 2 to 3 minutes until well browned. Use tongs to lift up to see if nicely browned. If so, flip to the other side and let sear for 2 to 3 minutes."},{"@type":"HowToStep","name":"Remove from the heat:","text":"Remove the pan from the heat and let the steak continue to cook for 5 to 10 minutes in the residual heat of the pan (assuming you are using cast iron, if not, lower the heat to low)."},{"@type":"HowToStep","name":"Check for doneness:","text":"Use your fingertips to check for doneness or insert a meat thermometer into the thickest part of the steak—120°F for very rare, 125°F for rare, or 130°F for medium rare. Flank steak should be served rare or medium rare, otherwise, it may be too dry. If the steak isn’t done enough to your liking, return the steak and pan to medium high heat for a few minutes."},{"@type":"HowToStep","name":"Let the steak rest:","text":"Remove the steak from the pan to a cutting board and let rest for 10 minutes, covered with aluminum foil."},{"@type":"HowToStep","name":"Slice thinly:","text":"Cut the meat in very thin slices, at an angle, across the grain of the meat. (This way you break through the tough long muscle fibers.)"},{"@type":"HowToStep","name":"Make the sauce:","text":"Any juices that come out of the meat while cutting or resting, return to the pan. Return the pan to a burner on high heat and deglaze the pan with a little water, scraping up any browned bits. Once the water has mostly boiled down, add a little butter (about a tablespoon) to the pan for a nice sauce. Arrange the cut meat on a serving plate and pour the deglazed pan juices over the meat."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner","1-Pot","Quick and Easy","Flank Steak","Steak"],"recipeCuisine":["American"],"keywords":"1-Pot, Quick and Easy, Flank Steak, Steak, American, Gluten-Free, Low Carb, Paleo, Dinner","author":"Elise Bauer","aggregateRating":{"ratingValue":4.8,"ratingCount":21}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/grilled_cilantro_lime_chicken/","rating":4.8,"ratingCount":19,"recipe":{"@type":"Recipe","name":"Grilled Cilantro Lime Chicken","description":"Marinate skinless boneless chicken breasts in lime juice and cilantro marinade and then quickly grill to perfection. So easy!","image":"https://www.simplyrecipes.com/thmb/iAEoS7lF5TT9iIXXiMN3v4l6vnU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2013__07__cilantro-lime-chicken-horiz-800-706c3fbccaf440b099381e260710eac4.jpg","recipeYield":"6","prepTime":"PT5M","cookTime":"PT10M","totalTime":"PT45M","recipeIngredient":["2 pounds skinless, boneless chicken breasts","2 tablespoons extra virgin olive oil for the marinade, plus more for grilling","Grated zest from 2 limes","Juice from 2 limes (about 1/4 cup)","3 tablespoons chopped cilantro","1/2 teaspoon sugar","1/2 teaspoon salt","1/4 teaspoon black pepper","Lime wedges, fresh sprigs of cilantro, and slices of avocado, to serve"],"recipeInstructions":[{"@type":"HowToStep","name":"Pound the chicken breasts to even thickness:","text":"Place the chicken breasts between two piece of plastic wrap or wax paper and pound to an even thickness with a meat mallet or rolling pin."},{"@type":"HowToStep","name":"Marinate the chicken:","text":"Mix the olive oil, lime zest, lime juice, cilantro, sugar, salt, and pepper together in a large bowl. Add the chicken and massage the marinade into the chicken. Cover and chill for at least 30 minutes, and up to 4 hours or overnight."},{"@type":"HowToStep","name":"Preheat the grill to medium-high.","text":"Preheat a gas or charcoal grill for medium-high heat grilling, or until you can hold your hand about an inch over the grates for 1 second."},{"@type":"HowToStep","name":"Grill the chicken:","text":"Remove the chicken breasts from the refrigerator. Remove them from the marinade and pat them dry with paper towels. Coat the chicken breasts with some olive oil. Soak a paper towel in a little more oil and use tongs to wipe the grill grates. When the grill is hot, place the chicken breasts on the grill. Grill for a few minutes on each side, until just cooked through."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner","Grill"],"recipeCuisine":["Southwestern"],"keywords":"Grill, Southwestern, Gluten-Free, Healthy, Low Carb, Paleo, Dinner, Father's Day, Favorite Summer, Fourth of July","author":"Elise Bauer","aggregateRating":{"ratingValue":4.8,"ratingCount":19}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/pomegranate_jelly/","rating":4.9,"ratingCount":15,"recipe":{"@type":"Recipe","name":"Pomegranate Jelly","description":"This garnet-hued uses fresh or bottled juice and is a snap to make. Try adding smoked habaneros if you want a little kick.","image":"https://www.simplyrecipes.com/thmb/SuIgYOMPkKDVt48rn8xLzvyz_rM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2004__11__pomegranate-jelly-horiz-a-1280-30185fcb5c094a8f8f55dcd59f17fa99.jpg","recipeYield":["112","7 half-pint jars"],"prepTime":"PT30M","cookTime":"PT18M","totalTime":"PT53M","recipeIngredient":["4 cups pomegranate juice","1/4 cup lemon juice","1 package SureJell powdered pectin*","5 cups white cane sugar"],"recipeInstructions":[{"@type":"HowToStep","name":"Juice the pomegranates:","text":"There are two basic ways to make pomegranate juice from fresh pomegranates. The first way is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes. Strain the seeds and put them in a blender. Cover the blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible. The second way to juice a pomegranate is to use a juice press. I have an old fashioned press that I use. I wash the pomegranate and cut it into quarters or halves, depending on how big the pomegranate is. I then crush the sections with a press and strain the juice through a mesh strainer. I have found that this method takes half the time or less of the first method, but the flavor can be a little more bitter because you are squeezing the peel as well."},{"@type":"HowToStep","name":"Prepare for canning:","text":"To heat the jars for canning, place the empty jars on a metal rack in a large, 16-quart canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water at least 1 inch above the jars and bring to a full rolling boil. Boil the jars for 10 minutes to sterilize them. Reduce heat to warm to keep the jars hot and ready for canning.  Wash the lids in hot, soapy water."},{"@type":"HowToStep","name":"Bring the pomegranate juice, lemon juice, and pectin to a rolling boil:","text":"Measure the pomegranate juice and lemon juice in a 6-quart pan. Add the pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching."},{"@type":"HowToStep","name":"Add the sugar:","text":"When you reach a full rolling boil that cannot be stirred down, and add sugar. Return to a boil and boil hard for exactly 1 minute. Remove from heat. Let stand for 1 minute and skim off any foam."},{"@type":"HowToStep","name":"Fill the jars:","text":"Fill jars, leaving 1/2 inch space between the top of the jelly and the rim of the jars. Wipe rims clean. Set the clean lids on top and screw on the bands fingertip-tight."},{"@type":"HowToStep","name":"Process in the water bath:","text":"If you plan to keep the jelly unrefrigerated, a water bath will give you a tighter seal. Place the jars, not touching, on the rack in the pot of water that you used to sterilize the jars. The water should cover the top of the jars by at least 1 inch. Bring to a full rolling boil, then boil for 5 minutes. Using canning tongs, remove the jars from the water bath and set them on a clean towel on the counter. Let the jars cool. Check the seals. The lids should be sucked down (you'll hear a popping noise as the jelly cools). Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying. Unopened, sealed jars will keep at room temperature for at least a year, but are best consumed within 12 months. Unsealed or opened jar will keep for about 3 weeks in the refrigerator. Did you love the recipe? Give us some stars and leave a comment below!"}],"recipeCategory":["Canning","Jams and Jellies","Canning","Jelly","Pomegranate"],"recipeCuisine":["American"],"keywords":"Canning, Jams and Jellies, Jelly, Pomegranate, American","author":"Elise Bauer","aggregateRating":{"ratingValue":4.9,"ratingCount":15}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/how_to_dry_brine_and_roast_a_turkey/","rating":4.8,"ratingCount":17,"recipe":{"@type":"Recipe","name":"How to Dry Brine and Roast a Turkey","description":"If you want a moist, flavorful, and juicy Thanksgiving turkey, you need to dry brine it before roasting. All you do is rub the turkey with salt and let it hang out in the fridge for 24 to 72 hours, then roast to perfection. This recipe will produce the best turkey you'll ever eat, we all but guarantee it!","image":"https://www.simplyrecipes.com/thmb/NfOJvuRWD0K7bsVB1qYMT1jNYVc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2019__08__Brined-Turkey-LEAD-HORIZONTAL-v2-797f1bbc9d0d4fe29953ac57e51ab7ba.jpg","recipeYield":["18","1 turkey"],"prepTime":"PT15M","cookTime":"PT120M","totalTime":"PT3015M","recipeIngredient":["4 cloves garlic, minced","1 1/2 tablespoons minced fresh parsley","1 1/2 tablespoons minced fresh rosemary, the leaves from about one 9-inch sprig","1 1/2 tablespoons minced fresh thyme","3/4 tablespoon dried sage, or 1 tablespoon minced fresh sage","1 1/4  tablespoon whole black peppercorns, ground","3 tablespoons Morton's kosher salt (add 1 1/2 teaspoons if using Diamond Crystal)","1 1/2  tablespoons sugar","Zest from 2 lemons","3 1/2 tablespoons lemon juice (the juice from 1 lemon)","3 1/2 tablespoons extra virgin olive oil","1 (12- to 18-pound) natural turkey, thawed (not kosher, saline-injected, or otherwise pre-salted)","1 medium onion, quartered","2 to 3 cups of turkey or chicken stock, if needed"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine the dry brine ingredients:","text":"In a medium-sized bowl, combine the minced garlic, parsley, rosemary, thyme, sage, ground black peppercorns, salt, sugar, lemon zest, lemon juice, and olive oil. Stir to combine. Quarter the remaining lemons, and save them for the cavity of the turkey."},{"@type":"HowToStep","name":"Prepare the turkey for brining:","text":"About 24 to 72 hours before you want to roast the bird, take the thawed turkey out of any packaging, and remove the pop-up thermometer, if it has one. Remove and reserve the giblets and neck for making gravy or stock."},{"@type":"HowToStep","name":"Dry brine the turkey:","text":"Place turkey on either a cooling rack set on top of a rimmed baking sheet or directly on the roasting rack in the roasting pan (mine didn't fit easily in the fridge that way!). Thoroughly pat the turkey dry inside and out with paper towels. Loosen the skin of the breast and legs. Spread about half of the brine mixture under the skin, massaging it into the breasts and legs, 1/4 on the outside and the remaining 1/4 inside the cavity. Refrigerate uncovered for 24 to 72 hours."},{"@type":"HowToStep","name":"Prepare for roasting:","text":"When ready to roast the turkey, position rack in bottom third of oven and preheat the oven to 425°F. If it's not there already, transfer the turkey to a roasting rack set in a roasting pan. Into the cavity of the turkey, put the quartered onion and lemon, and the rest of the fresh herbs you used for the dry brine. To truss the bird, tuck the wings under the body as best as you can. Place butcher’s twine under the turkey, close to the wings. Cross the twine at the neck of the turkey, wrap each end of twine around the tip of the leg, and tie the legs together."},{"@type":"HowToStep","name":"Begin roasting the turkey:","text":"Roast the turkey at 425°F until the skin starts to brown in spots, about 20 minutes. Reduce the oven temperature to 350°F and roast for another 45 minutes."},{"@type":"HowToStep","name":"Baste the turkey and finish roasting:","text":"Rotate the roasting pan, baste the turkey with the pan juices, and tent the breast with foil to prevent it from overcooking. (If you find that your turkey hasn’t produced enough juices to use for basting, warm a cup or two of extra chicken broth on the stovetop or in the microwave and use that to baste the turkey.) Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 160°F . This should take an additional 30 to 45 minutes; check the temperature and baste every 15 minutes until the bird is fully cooked."},{"@type":"HowToStep","name":"Rest the turkey and serve:","text":"Transfer the turkey to a clean cutting board and tent with foil. Let it rest 20 minutes before carving. Pat yourself on the back. Pour yourself one of these bad boys , and put someone else in charge of the dishes. Did you love the recipe? Let us know with a rating and review!"}],"recipeCategory":["Dinner","Make-ahead"],"recipeCuisine":["American"],"keywords":"Make-ahead, American, Gluten-Free, Paleo, Dinner, Thanksgiving, Turkey, Poultry, Main","author":"Summer Miller","aggregateRating":{"ratingValue":4.8,"ratingCount":17}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/apple_crisp/","rating":4.8,"ratingCount":19,"recipe":{"@type":"Recipe","name":"Easy Apple Crisp","description":"This apple crisp might just be the easiest and tastiest of the apple desserts. Simply bake sliced apples topped with a streusel oat topping and serve with ice cream.","image":"https://www.simplyrecipes.com/thmb/IVzLH3gWF5PEw9sPVqzX0_KAylY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2018__08__Apple-Crisp-LEAD-2b-da5ca750d9ab4c1fade67f56b1725526.jpg","recipeYield":"8","prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT60M","recipeIngredient":["7 tart apples, peeled, cored and sliced","4 teaspoons fresh lemon juice","1/2 teaspoon vanilla","1 cup brown sugar","1 cup rolled oats","1/2 teaspoon ground cinnamon","1/2 cup butter, room temperature"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat the oven to 375°F."},{"@type":"HowToStep","name":"Make the apple filling:","text":"In a large mixing bowl, combine the apple slices, lemon, and vanilla. Layer sliced apples in a 9x13-inch (or approximately the same size) baking pan."},{"@type":"HowToStep","name":"Make the topping:","text":"Combine the brown sugar, oats, and cinnamon in a bowl. Cut in the butter until you have a moist, crumbly mixture. Sprinkle the sugar mixture over the apples."},{"@type":"HowToStep","name":"Bake:","text":"Bake at 375°F for 45 minutes or until topping looks crunchy and apples are tender. Serve with whipped cream or vanilla ice cream. Did you love the recipe? Give us some stars and leave a comment below!"}],"recipeCategory":["Dessert","Baking","Comfort Food","Apple"],"recipeCuisine":["American"],"keywords":"Baking, Comfort Food, Apple, American, Dessert, Favorite Fall, apple crisp, apple crumble, oats, brown sugar, apples, butter, apple dessert, easy dessert","author":"Elise Bauer","aggregateRating":{"ratingValue":4.8,"ratingCount":19}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/perfect_popcorn/","rating":4.9,"ratingCount":360,"recipe":{"@type":"Recipe","name":"Perfect Popcorn","description":"A perfect batch of popcorn means no burnt kernels, and our easy stovetop recipe will show you how it’s done.","image":"https://www.simplyrecipes.com/thmb/Xzggu-Md45HKhhYSw4DK8tGlZ_I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Perfect-Popcorn-LEAD-41-4a75a18443ae45aa96053f30a3ed0a6b.JPG","recipeYield":["4","2 quarts"],"cookTime":"PT10M","totalTime":"PT10M","recipeIngredient":["3 tablespoons coconut oil or extra virgin olive oil","1/3 cup of high quality popcorn kernels","1 Tbsp or more (to taste) of butter (optional)","Salt to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Heat the oil:","text":"Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt."},{"@type":"HowToStep","name":"Put 3 or 4 popcorn kernels into the oil:","text":"Wait for the popcorn kernels to pop."},{"@type":"HowToStep","name":"Add the rest of the popcorn:","text":"When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer"},{"@type":"HowToStep","name":"Cover the pot, remove from heat and count 30 seconds:","text":"(Count out loud! It’s fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time."},{"@type":"HowToStep","name":"Return the pan to the heat:","text":"The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner."},{"@type":"HowToStep","name":"Once the popping slows to several seconds between pops, remove the pan from the heat:","text":"Remove the lid and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop, and nothing burns."},{"@type":"HowToStep","name":"Melt butter in the empty hot pan:","text":"If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Just drizzle the melted butter over the popcorn and toss to distribute."},{"@type":"HowToStep","name":"Sprinkle the popcorn with salt to taste:","text":"Fun toppings for the popcorn: Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Snack","How To","Quick and Easy","Popcorn","Snack"],"recipeCuisine":["American"],"keywords":"How To, Quick and Easy, Popcorn, Snack, American, Vegetarian","author":"Elise Bauer","aggregateRating":{"ratingValue":4.9,"ratingCount":360}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/roasted_beets_with_balsamic_glaze/","rating":4.9,"ratingCount":23,"recipe":{"@type":"Recipe","name":"Roasted Beets with Balsamic Glaze","description":"The BEST way to cook beets? Roasted! These ruby red beets are roasted in the oven until sweet and caramelized, then tossed with orange zest and a balsamic glaze. So good!","image":"https://www.simplyrecipes.com/thmb/MKkDKPwh8LxBQ0lUbxEnmT-thyA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2011__02__Roasted-Beets-Balsamic-LEAD-3-109860829a7e469a8f35bfe30954bde3.jpg","recipeYield":"8","cookTime":"PT75M","totalTime":"PT75M","recipeIngredient":["2 pounds red beets, medium sized, scrubbed clean, green tops removed (see beet greens recipe for what to do with beet greens)","2 teaspoons extra virgin olive oil","Salt","1/2 cup balsamic vinegar","2 teaspoons sugar","1 teaspoon grated orange zest","Freshly ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat oven to 400°F:","text":"Line a sheet pan with aluminum foil."},{"@type":"HowToStep","name":"Prepare the beets:","text":"Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil."},{"@type":"HowToStep","name":"Roast the beets:","text":"Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven."},{"@type":"HowToStep","name":"Prepare balsamic glaze:","text":"While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat."},{"@type":"HowToStep","name":"Peel and cut cooked beets:","text":"After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more bite-sized pieces."},{"@type":"HowToStep","name":"Pour glaze over beets:","text":"Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve."}],"recipeCategory":["Side Dish","Beet"],"recipeCuisine":["American"],"keywords":"Beet, American, Gluten-Free, Healthy, Vegan, Vegetarian, Side Dish, Favorite Fall, Favorite Winter","author":"Elise Bauer","aggregateRating":{"ratingValue":4.9,"ratingCount":23}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/mashed-potato-pancakes-recipe-5211509","rating":4.8,"ratingCount":19,"recipe":{"@type":"Recipe","name":"Mashed Potato Pancakes","description":"Transform leftover mashed potatoes into cheesy, savory pancakes with a fluffy interior and a crispy exterior. Make them for breakfast, serve them as a side, or enjoy as a snack.","image":"https://www.simplyrecipes.com/thmb/79pbUJTpeygOG7I2yRRlUoUsuLo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Mashed-Potato-Pancakes-LEAD-1-7478f5948eb0441791cf10636dbdbbb7.jpg","recipeYield":["4","8 potato pancakes"],"prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["2 cups leftover mashed potatoes","1 large egg","1/3 cup all-purpose flour","2 tablespoons chives, minced","1 cup cheddar cheese, grated","1/2 teaspoon kosher salt","1/4 teaspoon black pepper","1/2 cup neutral oil, or butter, for frying","Sour cream, for serving"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the pancake mixture:","text":"In a medium bowl, combine the mashed potatoes, egg, all-purpose flour, chives, cheese, salt, and pepper. It’s okay if the mixture is slightly sticky, but it should hold its shape if you form it into a patty in your hand. If it is very sticky or runs at all, then add more flour 1 tablespoon at a time until you reach the desired texture."},{"@type":"HowToStep","name":"Set up your cooking station:","text":"Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them."},{"@type":"HowToStep","name":"Fry the potato pancakes:","text":"In a large skillet over medium heat, add the oil. Once the oil reaches 325°F or it sizzles when you sprinkle a little flour into it, start forming your pancakes. You will form and fry as you go. Lightly wet your hands, to prevent the potato mixture from sticking. Measure out about 1/4 cup of the pancake mixture and form it into a disk about 1/2-inch thick in your hands. Place the pancake in the skillet and repeat until you have 4-5 pancakes in the skillet. Fry the pancakes for 3-4 minutes per side until they are browned and crispy. Flip once and cook for an additional 3-4 minutes on the second side."},{"@type":"HowToStep","name":"Drain and serve:","text":"Transfer the potato pancakes from the pan to the paper towel-lined sheet. Repeat until all the potato pancakes have been formed and fried. Serve warm with a dollop of sour cream. Did you enjoy this recipe? Let us know with a rating and review!"}],"recipeCategory":["Brunch"],"recipeCuisine":["American"],"keywords":"Mashed potato pancakes, mashed potatoes, leftover mashed potatoes, cheese, how to use up leftover mashed ptoatoes, leftover mashed potato pancakes","author":"Nick Evans","aggregateRating":{"ratingValue":4.8,"ratingCount":19}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/dads_fish_stew/","rating":4.8,"ratingCount":194,"recipe":{"@type":"Recipe","name":"Quick Easy Fish Stew","description":"Our simple fish stew recipe pairs fresh fish with aromatics, white wine and tomato for a quick, easy, and absolutely delicious fish stew.","image":"https://www.simplyrecipes.com/thmb/HtUYuO6iAA5OUmEh1_0BKlK0dbY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2016__02__dads-fish-stew-horiz-a-1600-8cf962c81e084558a025bf8392e00f32.jpg","recipeYield":"4","prepTime":"PT15M","cookTime":"PT19M","totalTime":"PT34M","recipeIngredient":["6 tablespoons extra virgin olive oil","1 medium onion, chopped (about 1 1/2 cups)","3 large garlic cloves, minced","2/3 cup fresh parsley, chopped","1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1 14-ounce can of whole or crushed tomatoes with their juices","2 teaspoons tomato paste (optional)","8 oz of clam juice (or shellfish stock )","1/2 cup dry white wine (like Sauvignon blanc)","1 1/2 pound fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces","Pinch of dry oregano","Pinch of dry thyme","1/8 teaspoon Tabasco sauce (or more to taste)","1/8 teaspoon freshly ground black pepper, plus more to taste","1 teaspoon of salt, plus more to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Saute the aromatics in olive oil:","text":"Heat olive oil in a large, thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes. Add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 more minutes or so."},{"@type":"HowToStep","name":"Finish the soup:","text":"Add clam juice, dry white wine, and fish. Bring to a simmer, and let simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning—salt, pepper, oregano, thyme, and Tabasco. Add more salt and pepper to taste."},{"@type":"HowToStep","name":"Serve the stew:","text":"Ladle into individual bowls and serve. Great served with crusty bread for dipping in the fish stew broth."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Dinner","Soup","Stew","1-Pot","Quick and Easy","Fish","Fish Stew","Seafood","Seafood Stew","Soup","Stew"],"recipeCuisine":["American"],"keywords":"1-Pot, Quick and Easy, Fish, Fish Stew, Seafood, Seafood Stew, Soup, Stew, American, Gluten-Free, Healthy, Low Carb, Dinner, Favorite Fall, Favorite Winter, Lent","author":"Elise Bauer","aggregateRating":{"ratingValue":4.8,"ratingCount":194}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/apple_coffee_cake/","rating":4.7,"ratingCount":22,"recipe":{"@type":"Recipe","name":"Apple Coffee Cake","description":"This streusel-topped coffee cake is quick, easy, and delicious! Perfect for a Sunday brunch or with your morning coffee.","image":"https://www.simplyrecipes.com/thmb/aB63Zgq-GrPgxOXu6-yRh7j7LsU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2016__10__apple-coffee-cake-horiz-a-1800-0058a629d3f5439d9e8fc5778ca4b551.jpg","recipeYield":"6","prepTime":"PT25M","cookTime":"PT30M","totalTime":"PT55M","recipeIngredient":["2 cups (280 g) all purpose flour","2 teaspoons baking powder","1 teaspoon salt","1/4 cup (50 g) of white granulated sugar plus 2 Tbsp sugar","1 teaspoon ground cinnamon","10 Tbsp unsalted butter (140 g), room temperature","2 eggs, beaten","1 cup (235 ml) whole milk","1 medium tart green apple, cored, peeled and sliced into 1/4-inch thick slices","4 Tbsp brown sugar","4 Tbsp flour","1/4 teaspoon cinnamon","1 Tbsp butter, cut into small cubes"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat the oven to 375°F (190°C).","text":"Preheat the oven to 375°F (190°C). Grease a 9-inch pie pan (can use a springform pan or square baking pan)"},{"@type":"HowToStep","name":"Whisk the flour, baking powder, salt:","text":"In a medium bowl, whisk vigorously together the flour, baking powder, and salt."},{"@type":"HowToStep","name":"Make cinnamon sugar:","text":"In a separate small bowl, mix 2 tablespoons of the sugar with the cinnamon, set aside."},{"@type":"HowToStep","name":"Beat the butter and sugar, add eggs, add flour mixture and milk:","text":"Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the eggs until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined."},{"@type":"HowToStep","name":"Pour the batter into baking dish, top with apple slices, cinnamon sugar:","text":"Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture. Spread the rest of the batter over the apples."},{"@type":"HowToStep","name":"Top with the streusel topping:","text":"In a small bowl mix together the brown sugar, flour, and cinnamon for the streusel topping. Sprinkle over the cake and dot with butter."},{"@type":"HowToStep","name":"Bake:","text":"Bake the cake at 375°F (190°C) for 30 to 35 minutes or until it is golden brown and a tester inserted into the center comes out clean. Did you love the recipe? Give us some stars and leave a comment below!"}],"recipeCategory":["Breakfast","Brunch","Dessert","Baking","Comfort Food","Apple","Apple Cake","Cake","Coffee Cake"],"recipeCuisine":["American"],"keywords":"Baking, Comfort Food, Apple, Apple Cake, Cake, Coffee Cake, American, Breakfast, Brunch, Dessert","author":"Elise Bauer","aggregateRating":{"ratingValue":4.7,"ratingCount":22}}},{"site":"simplyrecipes","url":"https://www.simplyrecipes.com/recipes/caesar_salad/","rating":5,"ratingCount":18,"recipe":{"@type":"Recipe","name":"Caesar Salad","description":"This classic Caesar salad with an easy homemade Caesar dressing is sure to please everyone.","image":"https://www.simplyrecipes.com/thmb/j0ddRCJrN78xVUXQ1qKqfohVo0A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Caesar-Salad-LEAD-07-01d96a42f43941748b81d910a10888cd.jpg","recipeYield":"6","prepTime":"PT30M","totalTime":"PT30M","recipeIngredient":["1/2 cup high quality extra virgin olive oil, plus more for brushing","4 cloves garlic, minced","1 baguette, preferably a day old, thinly sliced","1/4 cup fresh lemon juice (plus more to taste)","4 ounces Parmesan cheese, grated","1 teaspoon anchovy paste, or 1-2 anchovies, minced","2 eggs","1/4 teaspoon freshly ground black pepper (or to taste)","1/2 teaspoon salt (or to taste)","4-6 small heads of romaine lettuce, rinsed, patted dry, wilted outer leaves discarded"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine the olive oil and garlic:","text":"In a very large bowl, whisk together 1/2 cup olive oil and garlic. Let sit for at least half an hour."},{"@type":"HowToStep","name":"Make the toasted croutons:","text":"While the garlic is sitting, make the croutons. Spread the baguette slices out on a baking sheet. (You may need to do in batches.) Brush or spray with olive oil (or melted butter). If you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in Step 1. Broil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool. The steps up until this point can be made ahead."},{"@type":"HowToStep","name":"Make the dressing:","text":"Add minced anchovies (or anchovy paste, if using) and eggs to the oil-garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice, salt and pepper to taste. The lemon should give an edge to the dressing, but not overwhelm it."},{"@type":"HowToStep","name":"Tear off the chunks of romaine lettuce:","text":"Using your hands, tear off chunks of lettuce from the heads of romaine lettuce (do not use a knife to cut). Add to the dressing and toss until coated. Add the rest of the Parmesan cheese, and toss."},{"@type":"HowToStep","name":"Combine and serve:","text":"Coarsely chop the toasted bread into croutons and add to the salad. Brush in any crumbs from chopping the bread, too. Toss and serve immediately."},{"@type":"HowToStep","text":"Enjoy!"}],"recipeCategory":["Salad","Crouton","Garlic","Romaine Lettuce","Salad"],"recipeCuisine":["American"],"keywords":"Crouton, Garlic, Romaine Lettuce, Salad, American","author":"Elise Bauer","aggregateRating":{"ratingValue":5,"ratingCount":18}}},{"site":"recipetineats","url":"https://www.recipetineats.com/garlic-butter-salmon-recipe/","rating":4.98,"ratingCount":95,"recipe":{"@type":"Recipe","name":"Garlic Butter Salmon recipe","description":"Recipe video above. This is a simple-yet-luxurious, cheffy way to cook salmon. By basting continuously with foaming garlic butter, it seeps into every crack and crevice of the salmon and gives it the ultimate buttery crust.It may seem like a lot of butter for one recipe, but you need it to ensure good basting coverage. You do not have to use all of it for serving. Save leftover butter (even if just a smear!) and pan fry bread with it tomorrow, see post for photos. It's Amazing – with a capital A!","image":"https://www.recipetineats.com/tachyon/2021/03/Garlic-Butter-Salmon_9-SQ.jpg","recipeYield":["4"],"prepTime":"PT5M","cookTime":"PT8M","recipeIngredient":["4  salmon fillets ((180g/6oz each), skinless and boneless)","1/2 tsp salt (, cooking / kosher)","1/4 tsp black pepper","1 1/2 tbsp olive oil","1 tbsp garlic (~2 cloves) (, finely minced by hand (don't use a garlic press))","90g / 6 tbsp  salted butter (, cut into cubes (or unsalted + 1/4 tsp salt))","1 tsp lemon juice (, plus more to taste)","2 tsp parsley (, finely chopped)"],"recipeInstructions":[{"@type":"HowToStep","text":"Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.","name":"Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper."},{"@type":"HowToStep","text":"Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.","name":"Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden."},{"@type":"HowToStep","text":"Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.","name":"Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in."},{"@type":"HowToStep","text":"Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.","name":"Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon."},{"@type":"HowToStep","text":"Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes – it will rise to 53°C/127°F.  (See Note 2 for internal temperatures)","name":"Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes – it will rise to 53°C/127°F.  (See Note 2 for internal temperatures)"},{"@type":"HowToStep","text":"Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.","name":"Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice."},{"@type":"HowToStep","text":"Serve: Place salmon on serving plates. Spoon over butter (be judicious, it&#039;s rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette.","name":"Serve: Place salmon on serving plates. Spoon over butter (be judicious, it&#039;s rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette."}],"recipeCategory":["Main"],"recipeCuisine":["Western"],"keywords":"butter salmon, Creamy herb and garlic salmon sauce, pan seared salmon, Quick salmon recipe","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.98,"ratingCount":95}}},{"site":"recipetineats","url":"https://www.recipetineats.com/chicken-with-mushroom-gravy/","rating":4.94,"ratingCount":115,"recipe":{"@type":"Recipe","name":"Chicken with Mushroom Gravy","description":"RECIPE VIDEO ABOVE. The mushroom gravy is to die for!! My tip is to use beef rather than chicken broth which sounds counter intuitive but it gives the gravy better flavour (not \"beefy\") and a deep brown gravy colour. Refer to the notes for using chicken broth instead.&nbsp;","image":"https://www.recipetineats.com/tachyon/2017/09/Chicken-in-Mushroom-Gravy-6.jpg","recipeYield":["4"],"prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","recipeIngredient":["600 g / 1.2 lb   chicken breasts, boneless skinless, (, 4 small ones (Note 1))","Salt and pepper","2 tsp olive oil","1 tbsp / 15g   butter","2 tbsp / 30 g   butter (, separated)","120 g / 4 oz   mushrooms (, sliced)","1  garlic clove (, finely chopped (or minced))","1/4 cup / 35g   flour ((3 tbsp))","2 cups / 500 ml   beef broth ((Note 2 for chicken broth))","Thyme or parsley"],"recipeInstructions":[{"@type":"HowToSection","name":"Chicken:","itemListElement":[{"@type":"HowToStep","text":"Place a plastic bag or cling wrap over the chicken and pound to even thickness 2cm / 4/5\" thick. Sprinkle both sides generously with salt and pepper.","name":"Place a plastic bag or cling wrap over the chicken and pound to even thickness 2cm / 4/5\" thick. Sprinkle both sides generously with salt and pepper."},{"@type":"HowToStep","text":"Heat oil and melt 1 tbsp butter in a large skillet over high heat. Add chicken and cook for 3 minutes or until golden, then turn and cook the other side for 3 minutes. Transfer to plate, cover loosely with foil.","name":"Heat oil and melt 1 tbsp butter in a large skillet over high heat. Add chicken and cook for 3 minutes or until golden, then turn and cook the other side for 3 minutes. Transfer to plate, cover loosely with foil."}]},{"@type":"HowToSection","name":"Gravy:","itemListElement":[{"@type":"HowToStep","text":"Add 1 tbsp butter to the skillet. Add mushrooms and cook for 3 minutes or until pretty golden.","name":"Add 1 tbsp butter to the skillet. Add mushrooms and cook for 3 minutes or until pretty golden."},{"@type":"HowToStep","text":"Add remaining 1 tbsp butter and garlic. Cook for 1 minute until mushrooms are golden.","name":"Add remaining 1 tbsp butter and garlic. Cook for 1 minute until mushrooms are golden."},{"@type":"HowToStep","text":"Turn heat DOWN to medium. Add flour and mix for 1 minute.","name":"Turn heat DOWN to medium. Add flour and mix for 1 minute."},{"@type":"HowToStep","text":"Add about 1/4 of the beef broth, mixing as you go. Once incorporated, add remaining broth gradually, mixing constantly. This is key to avoid lumps in gravy. Use a whisk if needed (works fine even with mushrooms in there) (Note 3 for beginner option).","name":"Add about 1/4 of the beef broth, mixing as you go. Once incorporated, add remaining broth gradually, mixing constantly. This is key to avoid lumps in gravy. Use a whisk if needed (works fine even with mushrooms in there) (Note 3 for beginner option)."},{"@type":"HowToStep","text":"Cook gravy for about 2 minutes or until it thickens to your taste - remember it will thicken more as it cools when serving. Adjust salt and pepper.","name":"Cook gravy for about 2 minutes or until it thickens to your taste - remember it will thicken more as it cools when serving. Adjust salt and pepper."},{"@type":"HowToStep","text":"If you want, return chicken to the pan and turn to coat in gravy.","name":"If you want, return chicken to the pan and turn to coat in gravy."},{"@type":"HowToStep","text":"Place chicken on serving plates, top with gravy. Best served with mashed potato or similar to optimise the mushroom gravy experience!","name":"Place chicken on serving plates, top with gravy. Best served with mashed potato or similar to optimise the mushroom gravy experience!"}]}],"author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.94,"ratingCount":115}}},{"site":"recipetineats","url":"https://www.recipetineats.com/one-pot-chinese-chicken-and-rice/","rating":4.87,"ratingCount":128,"recipe":{"@type":"Recipe","name":"One Pot Chinese Chicken and Rice","description":"Recipe video above. It's like fried rice and Chinese chicken made in one pot! If you can't find Chinese broccoli, see notes for how to make with other vegetable options. A terrific quick and easy dinner!","image":"https://www.recipetineats.com/tachyon/2018/09/One-Pot-Chinese-Chicken-and-Rice_4.jpg","recipeYield":["4"],"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["1 tbsp oil","2  garlic cloves (, minced)","1 tsp ginger (, grated)","1  onion (, finely chopped)","500g (1 lb)  chicken thighs (, skinless boneless, halved (Note 1))","1  big bunch Chinese Broccoli with thick stems ((Note 2))","1 cup (180g)  uncooked white rice ( (Note 3))","1 1/2 cups (375 ml)  chicken broth (, low salt)","2 cloves garlic (, small, chopped)","2 tbsp Chinese cooking wine (or Mirin (Note 4))","3 tbsp oyster sauce ((or sub with Hoisin))","1 1/2 tbsp dark soy sauce ((Note 5))","1/4 tsp white pepper  ((or black))","green onion (, sliced)","Sesame seeds"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight.","name":"Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight."},{"@type":"HowToStep","text":"Cut Chinese broccoli stems cut into 2.5 cm/1\" pieces, leafy part 5cm/2.5cm pieces.","name":"Cut Chinese broccoli stems cut into 2.5 cm/1\" pieces, leafy part 5cm/2.5cm pieces."},{"@type":"HowToStep","text":"Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade - RESERVE marinade!","name":"Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade - RESERVE marinade!"},{"@type":"HowToStep","text":"Cook both sides until golden - about 90 seconds on each side, don't let them burn! Remove chicken onto plate.","name":"Cook both sides until golden - about 90 seconds on each side, don't let them burn! Remove chicken onto plate."},{"@type":"HowToStep","text":"Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold.","name":"Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold."},{"@type":"HowToStep","text":"Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir.","name":"Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir."},{"@type":"HowToStep","text":"Place chicken across the top, pour in juices pooled on plate. Cover, bring to simmer then lower heat to medium.","name":"Place chicken across the top, pour in juices pooled on plate. Cover, bring to simmer then lower heat to medium."},{"@type":"HowToStep","text":"Cook for 12 -15 minutes or until liquid is absorbed (tilt pot to check).","name":"Cook for 12 -15 minutes or until liquid is absorbed (tilt pot to check)."},{"@type":"HowToStep","text":"Remove from heat. Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on.","name":"Remove from heat. Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on."},{"@type":"HowToStep","text":"Rest for 10 minutes. Remove lid, toss rice and serve, garnished with sesame seeds and green onions. A dollop of your favourite chilli paste wouldn't go astray either!","name":"Rest for 10 minutes. Remove lid, toss rice and serve, garnished with sesame seeds and green onions. A dollop of your favourite chilli paste wouldn't go astray either!"}],"recipeCategory":["Mains"],"recipeCuisine":["Asian","Chinese"],"keywords":"Chicken and Rice, Chinese Chicken, One Pot Dinner","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.87,"ratingCount":128}}},{"site":"recipetineats","url":"https://www.recipetineats.com/quick-broccoli-pasta/","rating":4.95,"ratingCount":169,"recipe":{"@type":"Recipe","name":"Really Quick Broccoli Pasta","description":"Recipe video above. This is a great emergency meal OR carb + veg side for all those times when your cupboards are bare except for broccoli, pasta, and some kind of cheese. It&#39;s saucy without using tons of oil, and there&#39;s loads of sub options. Quick and utterly scrumptious - loaded with tons of broccoli!","image":"https://www.recipetineats.com/tachyon/2019/04/Broccoli-Pasta_0.jpg","recipeYield":["4"],"prepTime":"PT5M","cookTime":"PT10M","totalTime":"PT15M","recipeIngredient":["350g / 12 oz   dried short pasta ((I used small shells))","2  broccoli heads ((BIG!))","1  cup shredded cheese (or more!)","2 tsp lemon zest","2 tbsp lemon juice ((or more!))","5 tbsp extra virgin olive oil","1/3 cup parmesan (, finely grated)","2  garlic cloves (, minced)","1 tsp mixed dried herbs ((or fresh!))","1/2 tsp+ red pepper flakes ((add more if you want spicy!))","1 tsp sugar","3/4 tsp salt","1/2 tsp pepper","More parmesan"],"recipeInstructions":[{"@type":"HowToStep","text":"Cook pasta: Boil a large pot of water with 2 tsp salt, add pasta.","name":"Cook pasta: Boil a large pot of water with 2 tsp salt, add pasta."},{"@type":"HowToSection","name":"While pasta is cooking:","itemListElement":[{"@type":"HowToStep","text":"Chop broccoli: Chop broccoli into small florets.","name":"Chop broccoli: Chop broccoli into small florets."},{"@type":"HowToStep","text":"Cook broccoli: Add broccoli into water 1 - 2 minutes before pasta is cooked.","name":"Cook broccoli: Add broccoli into water 1 - 2 minutes before pasta is cooked."},{"@type":"HowToStep","text":"Sauce ingredients in jar: Place Sauce ingredients in a jar with lid.","name":"Sauce ingredients in jar: Place Sauce ingredients in a jar with lid."},{"@type":"HowToStep","text":"Reserve pasta water: SCOOP OUT 1 cup pasta cooking water just before draining. Then drain and return pasta back into same pot on turned off stove.","name":"Reserve pasta water: SCOOP OUT 1 cup pasta cooking water just before draining. Then drain and return pasta back into same pot on turned off stove."},{"@type":"HowToStep","text":"Add pasta water into Sauce: Add 1/2 cup pasta water to Pasta Sauce jar, shake well.","name":"Add pasta water into Sauce: Add 1/2 cup pasta water to Pasta Sauce jar, shake well."},{"@type":"HowToStep","text":"Add Sauce &amp; Cheese to pasta: Pour Sauce and add cheese into pot with pasta.","name":"Add Sauce &amp; Cheese to pasta: Pour Sauce and add cheese into pot with pasta."},{"@type":"HowToStep","text":"Stir then serve! Stir vigorously, adding more pasta water if required. Add more salt and pepper if required. Serve immediately, garnished with parmesan.","name":"Stir then serve! Stir vigorously, adding more pasta water if required. Add more salt and pepper if required. Serve immediately, garnished with parmesan."}]}],"recipeCategory":["Mains","Side"],"recipeCuisine":["Western"],"keywords":"Broccoli pasta, broccoli recipes, quick pasta","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.95,"ratingCount":169}}},{"site":"recipetineats","url":"https://www.recipetineats.com/chinese-chicken-salad/","rating":4.97,"ratingCount":85,"recipe":{"@type":"Recipe","name":"Chinese Chicken Salad","description":"Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).","image":"https://www.recipetineats.com/tachyon/2015/06/Chinese-Chicken-Salad_0a.jpg","recipeYield":["2","2 - 3"],"prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["2 tbsp light soy sauce ((Note 1))","3 tbsp rice vinegar ((aka rice wine vinegar, or use cider vinegar))","1 tbsp sesame oil (toasted)","2 tbsp grapeseed oil ((or canola or any other neutral flavored oil))","1 tsp sugar","1 1/2 tsp fresh ginger (, grated or very finely chopped)","1  garlic clove (, minced)","1/2 tsp black pepper","4 cups Chinese cabbage ((Nappa Cabbage), finely shredded (Note 2))","1 1/2 cups red cabbage (, finely shredded)","1 cup carrot (, finely julienned (see video))","2 cups chicken (, shredded)","1/2 cup shallots / scallions (, finely sliced on the diagonal)","1/2 to 1 cup crunchy noodles ((I use Chang's) (Note 3))","1 - 2 tsp sesame seeds"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.","name":"Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld."},{"@type":"HowToStep","text":"Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)","name":"Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)"},{"@type":"HowToStep","text":"Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!","name":"Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!"}],"recipeCategory":["Salad"],"recipeCuisine":["Western Chinese"],"author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.97,"ratingCount":85}}},{"site":"recipetineats","url":"https://www.recipetineats.com/eggplant-curry-south-indian/","rating":4.97,"ratingCount":141,"recipe":{"@type":"Recipe","name":"Eggplant Curry - South Indian Brinjal Curry","description":"Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush. Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when you&#039;ve made this, use the same spices to make this Vegetable Samosa Pie!Spiciness: Pretty mild. Spiciness only comes from the chilli powder so if you&#039;re concerned, skip or reduce it!","image":"https://www.recipetineats.com/tachyon/2020/08/Eggplant-Curry-Indian__1-SQ.jpg","recipeYield":["4","4 - 5 people"],"prepTime":"PT15M","cookTime":"PT60M","recipeIngredient":["2 tbsp vegetable oil ((or canola))","700g / 1.2 lb  eggplant (aubergine) (, 2 medium (Note 1))","1/2 tsp each salt and pepper","3 tbsp vegetable oil ((or canola))","3/4 tsp black mustard seeds ((Note 2))","14  curry leaves, fresh ((Note 3))","1  red onion (, quartered and thinly sliced)","3 tbsp passata or tomato pulp (or canned tomato) ((Note 4))","1 tbsp garlic (, grated (4 cloves approx))","1 tbsp ginger (, grated (1.5cm piece approx))","1 1/4 cups water","3/4 tsp salt","3 tbsp coconut milk (or cream, full fat (Note 5))","1/4 tsp cardamom powder","1/4 tsp ground clove","1/4 tsp black pepper","1/2 tsp chilli powder (or cayenne (NOT US Chilli Powder))","4 tsp coriander powder","4 tsp cumin powder","Basmati rice","Yogurt (, highly recommended)","Coriander/cilantro leaves (, optional)","Easy flatbread (as naan!) (, optional)"],"recipeInstructions":[{"@type":"HowToSection","name":"Roasted Eggplant:","itemListElement":[{"@type":"HowToStep","text":"Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.","name":"Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper."},{"@type":"HowToStep","text":"Cut eggplant into 2cm / 4/5&quot; slices, then cut into 2cm / 4/5&quot; batons.","name":"Cut eggplant into 2cm / 4/5&quot; slices, then cut into 2cm / 4/5&quot; batons."},{"@type":"HowToStep","text":"Place in large bowl, toss with oil, salt and pepper.","name":"Place in large bowl, toss with oil, salt and pepper."},{"@type":"HowToStep","text":"Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they&#039;re not shrivelled up and dismal. Use per recipe.","name":"Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they&#039;re not shrivelled up and dismal. Use per recipe."}]},{"@type":"HowToSection","name":"Curry:","itemListElement":[{"@type":"HowToStep","text":"Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.","name":"Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds."},{"@type":"HowToStep","text":"Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!","name":"Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!"},{"@type":"HowToStep","text":"Add onions, cook 5 minutes until golden brown.","name":"Add onions, cook 5 minutes until golden brown."},{"@type":"HowToStep","text":"Add tomato, cook for 1 minute, stirring.","name":"Add tomato, cook for 1 minute, stirring."},{"@type":"HowToStep","text":"Add garlic and ginger, cook 2 minutes.","name":"Add garlic and ginger, cook 2 minutes."},{"@type":"HowToStep","text":"Add Curry Spices and salt, and cook for another 3 minutes - it will be  a thick paste and might stick to the bottom of the pot, don&#039;t let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).","name":"Add Curry Spices and salt, and cook for another 3 minutes - it will be  a thick paste and might stick to the bottom of the pot, don&#039;t let it burn (if it starts to, remove from stove and quickly add splash of water to loosen)."},{"@type":"HowToStep","text":"Stir in water, and then add the eggplant.","name":"Stir in water, and then add the eggplant."},{"@type":"HowToStep","text":"Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don&#039;t break up completely), add more water if it dries out.","name":"Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don&#039;t break up completely), add more water if it dries out."},{"@type":"HowToStep","text":"Stir in coconut milk, taste then add more salt if needed.","name":"Stir in coconut milk, taste then add more salt if needed."},{"@type":"HowToStep","text":"Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.","name":"Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed."},{"@type":"HowToStep","text":"Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.","name":"Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want."}]}],"recipeCategory":["curries","Mains"],"recipeCuisine":["Indian"],"keywords":"eggplant curry, eggplant recipe, indian curry, vegetarian curry","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.97,"ratingCount":141}}},{"site":"recipetineats","url":"https://www.recipetineats.com/easy-classic-chinese-beef-stir-fry/","rating":4.93,"ratingCount":155,"recipe":{"@type":"Recipe","name":"Easy Chinese Beef Stir Fry","description":"Recipe video above. This is my classic Chinese Beef Stir Fry. It&#39;s easy and fast, and really does taste just like your favourite Chinese restaurant thanks for the stir fry sauce (the secret is Chinese cooking wine).Great recipe to use up whatever leftover greens you have in the fridge! And you&#39;ll love the velveting beef technique - simple and highly effective Chinese restaurant method for succulent, soft beef in stir fries.Tip: Instead of making this Sauce, you can use Charlie, my All Purpose Stir Fry Sauce (see Note 3)","image":"https://www.recipetineats.com/tachyon/2015/12/Chinese-Beef-Stir-Fry_8.jpg","recipeYield":["3","3 - 4"],"prepTime":"PT15M","cookTime":"PT8M","totalTime":"PT23M","recipeIngredient":["7 oz / 200 g    beef rump steak or flank (, or any other quick cooking steak cut (Note 1))","1/2 tsp baking soda / bi-carbonate soda (, for velveting (Note 2))","2 tbsp soy sauce, light or all-purpose (NOT dark soy (Note 4))","1 tbsp oyster sauce","2 tbsp Chinese cooking wine ( OR Mirin (Note 5))","1 tsp white sugar","1/2 tsp sesame oil (, toasted (brown) not untoasted (yellow))","Pinch  white pepper (, substitute with black pepper)","3 tsp cornstarch / corn flour","1/2 cup water (, separated)","1 1/2 tbsp peanut oil","1  garlic clove (, finely minced with a knife)","1/2  small onion (, sliced (yellow, brown or white))","1/2  red capsicum / bell pepper (, sliced into 7mm / 1/3&quot; thick slices)","1  small carrot (, peeled, halved lengthwise and sliced thinly on the diagonal)","2  bok choy (, cut leaves from stems, cut thick stems lengthways to make them all roughly the same width)","2  green onion (, cut into 1.5&quot;/3cm pieces, firm white end separated from soft green parts)","Steamed white rice","Sesame seeds ((optional))"],"recipeInstructions":[{"@type":"HowToSection","name":"Abbreviated recipe","itemListElement":[{"@type":"HowToStep","text":"Tenderise beef 20 minutes, rinse, toss with 1.5 tbsp sauce. Mix in cornflour then water into Sauce. Stir fry in this order: onion + garlic &gt; beef &gt; carrot + capsicum + bok choy stems + green onion stems &gt; sauce &gt; wilt bok choy leaves + green onion. Serve!","name":"Tenderise beef 20 minutes, rinse, toss with 1.5 tbsp sauce. Mix in cornflour then water into Sauce. Stir fry in this order: onion + garlic &gt; beef &gt; carrot + capsicum + bok choy stems + green onion stems &gt; sauce &gt; wilt bok choy leaves + green onion. Serve!"}]},{"@type":"HowToSection","name":"Velvet beef (tenderise)","itemListElement":[{"@type":"HowToStep","text":"Velvet beef - Place the beef in a bowl. Sprinkle the baking soda over then use your fingers to toss the beef to coat as evenly as possible. Set aside for 20 minutes (no longer).","name":"Velvet beef - Place the beef in a bowl. Sprinkle the baking soda over then use your fingers to toss the beef to coat as evenly as possible. Set aside for 20 minutes (no longer)."},{"@type":"HowToStep","text":"Rinse the beef under tap water in a colander to remove baking soda. Shake and pat off excess water (doesn&#39;t need to dry fully, just don&#39;t want it soaking). Put in a bowl.","name":"Rinse the beef under tap water in a colander to remove baking soda. Shake and pat off excess water (doesn&#39;t need to dry fully, just don&#39;t want it soaking). Put in a bowl."}]},{"@type":"HowToSection","name":"Cook stir fry","itemListElement":[{"@type":"HowToStep","text":"Sauce - Mix ingredients together. Measure out 1 1/2 tablespoons and use it to coat the beef. To the remaining sauce, mix in the cornflour until lump-free, then add the water.","name":"Sauce - Mix ingredients together. Measure out 1 1/2 tablespoons and use it to coat the beef. To the remaining sauce, mix in the cornflour until lump-free, then add the water."},{"@type":"HowToStep","text":"Cook aromatics - Heat the oil in a large non-stick pan or wok over high heat. Add the onion and garlic, cook for 10 seconds.","name":"Cook aromatics - Heat the oil in a large non-stick pan or wok over high heat. Add the onion and garlic, cook for 10 seconds."},{"@type":"HowToStep","text":"Add the beef and cook until it changes colour from red to light brown but not cooked through.","name":"Add the beef and cook until it changes colour from red to light brown but not cooked through."},{"@type":"HowToStep","text":"Vegetables #1 - Add the capsicum, carrots, bok choy stems and white part of the green onions. Stir fry for 1 minute","name":"Vegetables #1 - Add the capsicum, carrots, bok choy stems and white part of the green onions. Stir fry for 1 minute"},{"@type":"HowToStep","text":"Add Sauce, then stir until it starts to bubble (it will thicken quickly)","name":"Add Sauce, then stir until it starts to bubble (it will thicken quickly)"},{"@type":"HowToStep","text":"Leafy vegetables - Add the bok choy leaves and green part of the green onions. Toss for another 30 seconds to 1 minute until they are just wilted, the sauce thickens and becomes glossy, coating everything nicely.","name":"Leafy vegetables - Add the bok choy leaves and green part of the green onions. Toss for another 30 seconds to 1 minute until they are just wilted, the sauce thickens and becomes glossy, coating everything nicely."},{"@type":"HowToStep","text":"Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds, if desired.","name":"Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds, if desired."}]}],"recipeCategory":["Dinner","Stir Fry"],"recipeCuisine":["Chinese"],"keywords":"beef stir fry, chinese beef stir fry","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.93,"ratingCount":155}}},{"site":"recipetineats","url":"https://www.recipetineats.com/spanish-paella/","rating":4.9,"ratingCount":76,"recipe":{"@type":"Recipe","name":"Spanish Paella","description":"Recipe video above. The most famous Spanish dish of them all! Paella is meant to be a fun relaxed dish, so don&#039;t get hung up about having the exact same seafood I&#039;ve used - see Notes. And don&#039;t be scared of making paella - it is actually very forgiving if you have the right liquid/rice ratios and follow the order in which I cook things!Note on Chorizo - NOT in traditional Spanish Paella recipes however, it&#039;s widely used in Spanish restaurants outside of Spain. Australia would faint if I excluded it. So it&#039;s in!","image":"https://www.recipetineats.com/tachyon/2016/08/Paella-8-SQ.jpg","recipeYield":["5","5 - 6 people"],"prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","recipeIngredient":["1 - 2 tbsp olive oil","7 oz / 200g   chorizo (2 pieces) (, sliced 1/2 cm / 1/5&quot; thick (Note 1))","200g / 6 oz   squid (calamari) (, cut into 7mm / 1/4&quot; thick rings (Note 2))","1  onion (, diced (brown, white, yellow))","3  garlic cloves (, minced)","1  red capsicum / bell pepper (, diced)","1 1/2 cups paella rice ((&quot;Bomba&quot;, &quot;Valencia&quot; or &quot;Calasparra&quot; rice) (Note 3))","2  juicy ripe tomatoes, peeled and diced (OR 3/4 cup canned crushed tomato (Note 4))","300g / 10 oz  chicken thigh fillets (, cut into 1.5&quot; / 3.5cm pieces)","3 1/2  cups chicken broth/stock (not low sodium) ( or homemade seafood broth (Note 5))","1 tsp saffron threads ((or 1/4 tsp ground saffron, Note 6))","1 cup frozen peas","12- 16  medium / large prawns (, whole (shell on) (Note 7))","12  large mussels (, cleaned &amp; check freshness (Note 8))","Fresh parsley (, chopped)","2  Lemons (, cut into wedges)"],"recipeInstructions":[{"@type":"HowToStep","text":"Chorizo - Heat 1 tbsp oil in a 30cm / 10&quot; paella pan or large skillet over high heat (Note 9). Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside.","name":"Chorizo - Heat 1 tbsp oil in a 30cm / 10&quot; paella pan or large skillet over high heat (Note 9). Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside."},{"@type":"HowToStep","text":"Squid - Add squid and cook for 45 seconds on each side, then remove and set aside.","name":"Squid - Add squid and cook for 45 seconds on each side, then remove and set aside."},{"@type":"HowToStep","text":"Garlic, onion, capsicum - Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute.","name":"Garlic, onion, capsicum - Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute."},{"@type":"HowToStep","text":"Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside.","name":"Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside."},{"@type":"HowToStep","text":"Add Rice - Add rice and mix until the grains are coated in oil.","name":"Add Rice - Add rice and mix until the grains are coated in oil."},{"@type":"HowToStep","text":"Cooking broth - Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato and saffron. Stir.","name":"Cooking broth - Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato and saffron. Stir."},{"@type":"HowToStep","text":"Simmer 1 - Bring it to a simmer then adjust heat so it&#039;s simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid.","name":"Simmer 1 - Bring it to a simmer then adjust heat so it&#039;s simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid."},{"@type":"HowToStep","text":"Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice (partial submerge is fine).","name":"Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice (partial submerge is fine)."},{"@type":"HowToStep","text":"Simmer 2 - Cook for 8 minutes (turn prawns halfway if you think it&#039;s necessary) or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy. Discard any mussels that do not open. Remove from stove.","name":"Simmer 2 - Cook for 8 minutes (turn prawns halfway if you think it&#039;s necessary) or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy. Discard any mussels that do not open. Remove from stove."},{"@type":"HowToStep","text":"Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.","name":"Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking."},{"@type":"HowToStep","text":"Rest - Scatter over squid and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remainig liquid). Paella rice should now be tender but &quot;juicy&quot;, not stodgy and thick (if it is, add splash of water to loosen it).","name":"Rest - Scatter over squid and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remainig liquid). Paella rice should now be tender but &quot;juicy&quot;, not stodgy and thick (if it is, add splash of water to loosen it)."},{"@type":"HowToStep","text":"Garnish - scatter with parsley and wedges of lemon. Take to table as is, then mix up rice with seafood before serving!","name":"Garnish - scatter with parsley and wedges of lemon. Take to table as is, then mix up rice with seafood before serving!"}],"recipeCategory":["Dinner"],"recipeCuisine":["Spanish"],"keywords":"paella recipe, seafood paella, spanish paella","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.9,"ratingCount":76}}},{"site":"recipetineats","url":"https://www.recipetineats.com/one-pot-chicken-vegetable-parmesan-orzo-risoni/","rating":4.92,"ratingCount":91,"recipe":{"@type":"Recipe","name":"One Pot Chicken, Vegetable &amp; Parmesan Orzo (Risoni)","description":"Recipe video above. Tastes just like risotto.... except it&#39;s far quicker to make! Also known as Orzo, this risoni recipe comes with juicy chicken, a creamy parmesan sauce and plenty of hidden vegetables. It&#39;s a quick one pot recipe the kids are sure to love. (And grown ups too!)","image":"https://www.recipetineats.com/tachyon/2014/06/Chicken-Vegetable-Risoni_9.jpg","recipeYield":["4","4 - 5 people"],"prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","recipeIngredient":["1 tbsp olive oil","2  garlic cloves (, minced)","1/2  onion (, diced)","250g / 8oz  chicken thigh or breast (, cut into bite size pieces)","2 1/2 cups frozen diced vegetables ((carrots, peas, corn, capsicum/peppers, anything!))","1 1/2 cups orzo / risoni (, uncooked (Note 1))","1 1/2 tbsp flour","2 1/4 cups milk (, any fat %)","2 cups chicken or vegetable stock / broth ((low sodium))","3 cups baby spinach ((packed))","3/4 cup (tightly packed) parmesan (, finely grated (or store bought sandy type))","1/4 tsp cooking salt / kosher salt","1/4 tsp black pepper","More parmesan","Parsley or chives, if desired"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oil in a large pan over high heat. Make sure the pan is reasonably deep - around 5cm / 2.5&quot; or more. Otherwise, use a large pot.","name":"Heat oil in a large pan over high heat. Make sure the pan is reasonably deep - around 5cm / 2.5&quot; or more. Otherwise, use a large pot."},{"@type":"HowToStep","text":"Sear chicken - Add garlic and onion, cook for 1 minute. Add chicken, then cook for 2 minutes until seared on the outside but still raw inside.","name":"Sear chicken - Add garlic and onion, cook for 1 minute. Add chicken, then cook for 2 minutes until seared on the outside but still raw inside."},{"@type":"HowToStep","text":"Vegetables and flour - Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.","name":"Vegetables and flour - Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated."},{"@type":"HowToStep","text":"Add uncooked risoni - Add risoni/orzo, stock and milk, then stir well.","name":"Add uncooked risoni - Add risoni/orzo, stock and milk, then stir well."},{"@type":"HowToStep","text":"Cook 7 minutes - Bring to simmer then adjust heat so it&#39;s bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage).","name":"Cook 7 minutes - Bring to simmer then adjust heat so it&#39;s bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage)."},{"@type":"HowToStep","text":"Add parmesan, spinach, salt and pepper. Stir through until the spinach is wilted.","name":"Add parmesan, spinach, salt and pepper. Stir through until the spinach is wilted."},{"@type":"HowToStep","text":"Serve - The consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy. Serve, garnished with parsley and more parmesan if desired!","name":"Serve - The consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy. Serve, garnished with parsley and more parmesan if desired!"}],"recipeCategory":["Pasta"],"recipeCuisine":["Western"],"keywords":"orzo recipe, quick dinner, risoni","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.92,"ratingCount":91}}},{"site":"recipetineats","url":"https://www.recipetineats.com/thai-basil-chicken-stir-fry/","rating":4.93,"ratingCount":165,"recipe":{"@type":"Recipe","name":"Thai Chilli Basil Chicken","description":"Recipe video above. Right off the streets of Thailand, made in your own home! Spicy, garlicky and savoury with a hint of sweet. Gold standard Thai chicken stir fry, quick to make and no hunting down unusual ingredients.","image":"https://www.recipetineats.com/tachyon/2017/03/Thai-Chilli-Basil-Chicken_6.jpg","recipeYield":["2"],"prepTime":"PT10M","cookTime":"PT5M","totalTime":"PT15M","recipeIngredient":["225g / 7oz  chicken thigh fillets (, skinless boneless, cut into bite size pieces)","1  green onion (, cut into 4cm / 2&quot; lengths.)","1 cup Thai basil leaves (, loosely packed (Holy Basil if you can find it) (Note 1))","2  garlic cloves (, large, finely chopped (Note 2))","1  birds eye or Thai chilli (, deseeded and finely chopped)","1 1/2 tbsp oil ((peanut, vegetable or canola))","2 tsp oyster sauce","1 tsp light soy sauce ((Note 3))","1 tsp dark soy sauce ((or all purpose) (Note 3))","1 tsp sugar","2 tbsp water","Steamed jasmine rice"],"recipeInstructions":[{"@type":"HowToStep","text":"Put Sauce ingredients in a small bowl and mix to combine.","name":"Put Sauce ingredients in a small bowl and mix to combine."},{"@type":"HowToStep","text":"Heat oil in wok or pan over high heat.","name":"Heat oil in wok or pan over high heat."},{"@type":"HowToStep","text":"Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!","name":"Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!"},{"@type":"HowToStep","text":"Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.","name":"Add the white part of the green onions and chicken and fry until cooked, around 2 minutes."},{"@type":"HowToStep","text":"Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.","name":"Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce."},{"@type":"HowToStep","text":"Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.","name":"Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice."}],"recipeCategory":["Stir Fry"],"recipeCuisine":["Thai"],"keywords":"thai basil chicken, Thai chicken, thai recipes, thai stir fry","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.93,"ratingCount":165}}},{"site":"recipetineats","url":"https://www.recipetineats.com/salted-caramel-tart/","rating":4.94,"ratingCount":62,"recipe":{"@type":"Recipe","name":"Salted Caramel Tart","description":"Recipe video above. This is made using the Australian way of making creamy caramel using condensed milk mixed with a traditional caramel made with butter and sugar. It is the same method for Caramel Slice. You don’t need a candy thermometer, and the caramel sets perfectly so it is beautifully soft and doesn’t run everywhere when you cut it. The topping is a chocolate ganache that is soft and melds into the caramel with every bite. This is decadent and luxurious, yet straight forward to make. Great show of dessert!!!","image":"https://www.recipetineats.com/tachyon/2017/08/Salted-Caramel-Tart-3.jpg","recipeYield":["12"],"prepTime":"PT15M","cookTime":"PT25M","totalTime":"PT40M","recipeIngredient":["225g / 8 oz   plain sweet biscuits, about 2 cups (packed) crushed ((Arnott’s Marie Crackers, Graham Crackers, Note 1 for Digestives))","150g / 10 tbsp  unsalted butter (, melted (Note 1 for Digestives))","100g / 7 tbsp  unsalted butter","1 cup brown sugar ((tightly packed cup))","2  cans sweetened condensed milk  ((395g / 14oz each can))","1 3/4 tsp salt ((2 ½ - 3 tsp salt flakes))","1/3 cup thickened cream ((heavy cream), or any cream 30%+ fat)","150g / 5 oz  dark chocolate melts / chips","Sea salt flakes (, for topping (recommended))"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 180*C/350°F (160°C fan-forced). Grease and line the base only of a 23cm / 9&quot; tart tin with a loose base. (Or a springform pan of a similar size)","name":"Preheat oven to 180*C/350°F (160°C fan-forced). Grease and line the base only of a 23cm / 9&quot; tart tin with a loose base. (Or a springform pan of a similar size)"},{"@type":"HowToStep","text":"Blitz biscuits - Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.","name":"Blitz biscuits - Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin."},{"@type":"HowToStep","text":"Press - Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).","name":"Press - Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video)."},{"@type":"HowToStep","text":"Bake &amp; cool - Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).","name":"Bake &amp; cool - Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge)."},{"@type":"HowToSection","name":"Caramel:","itemListElement":[{"@type":"HowToStep","text":"Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully. ","name":"Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully. "},{"@type":"HowToStep","text":"Whisk - Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.","name":"Whisk - Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat."},{"@type":"HowToStep","text":"Pour into base - Add salt (adjust to taste), then pour the caramel into the tart base.","name":"Pour into base - Add salt (adjust to taste), then pour the caramel into the tart base."},{"@type":"HowToStep","text":"Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)","name":"Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)"},{"@type":"HowToStep","text":"Cool on counter while you make the chocolate.","name":"Cool on counter while you make the chocolate."}]},{"@type":"HowToSection","name":"Chocolate Ganache:","itemListElement":[{"@type":"HowToStep","text":"Melt chocolate - Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.","name":"Melt chocolate - Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth."},{"@type":"HowToStep","text":"Cool then pour - Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.","name":"Cool then pour - Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes."},{"@type":"HowToStep","text":"Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base - or just leave it on to be safe and just remove the sides.","name":"Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base - or just leave it on to be safe and just remove the sides."}]}],"recipeCategory":["Sweet Baking"],"recipeCuisine":["Western"],"keywords":"caramel tart","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.94,"ratingCount":62}}},{"site":"recipetineats","url":"https://www.recipetineats.com/my-very-best-vanilla-cake/","rating":4.94,"ratingCount":1505,"recipe":{"@type":"Recipe","name":"My best Vanilla Cake - stays moist 4 days!","description":"Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of! This is THE Vanilla Cake recipe for all occasions — from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake … the possibilities are endless.....-------------------Frosting - classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes - Note 9. Cupcakes - see Vanilla Cupcakes recipe. Metric/weights - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. Guarantee success - read top 5 points in Notes below. For chocolate cake - see this recipe.","image":"https://www.recipetineats.com/tachyon/2020/08/My-best-Vanilla-Cake_9-SQ.jpg","recipeYield":["10","10 - 12"],"prepTime":"PT20M","cookTime":"PT30M","recipeIngredient":["2 cups plain / all purpose flour ((cake flour OK too, Note 1))","2 1/2 teaspoons baking powder","1/4 tsp cooking salt ((kosher salt))","4  large eggs ((50 - 55g / 2 oz each), at room temp (Note 3))","1 1/2 cups caster sugar / superfine sugar ((granulated/regular ok too, Note 2))","115g / 1/2 cup  unsalted butter (, cut into 1.5cm / 1/2” cubes (or so))","1 cup milk (, full fat (Note 5))","3 tsp vanilla extract (, the best you can afford (Note 6))","3 tsp vegetable or canola oil ((Note 7))","225g / 2 sticks  unsalted butter (, softened)","500g / 1 lb  soft icing sugar / powdered sugar (, SIFTED)","3 tsp vanilla extract","2 - 4 tbsp milk (, to adjust thickeness, if needed)"],"recipeInstructions":[{"@type":"HowToSection","name":"ABBREVIATED RECIPE","itemListElement":[{"@type":"HowToStep","text":"Beat eggs and sugar until triple in volume, gently add flour in 3 batches. Temper hot milk and butter with bit of batter, then slowly beat into cake batter. Bake in 3 pans for 22 minutes, cool inverted then frost.","name":"Beat eggs and sugar until triple in volume, gently add flour in 3 batches. Temper hot milk and butter with bit of batter, then slowly beat into cake batter. Bake in 3 pans for 22 minutes, cool inverted then frost."}]},{"@type":"HowToSection","name":"FULL RECIPE:","itemListElement":[{"@type":"HowToStep","text":"Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.","name":"Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven."},{"@type":"HowToStep","text":"Pans - Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.","name":"Pans - Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can."},{"@type":"HowToStep","text":"Dry ingredients - Whisk flour, baking powder and salt in a large bowl. Set aside.","name":"Dry ingredients - Whisk flour, baking powder and salt in a large bowl. Set aside."}]},{"@type":"HowToSection","name":"Beat eggs until aerated:","itemListElement":[{"@type":"HowToStep","text":"30 sec beat - Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.","name":"30 sec beat - Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater."},{"@type":"HowToStep","text":"Slowly add sugar - With the beater still going, pour the sugar in over 45 seconds.","name":"Slowly add sugar - With the beater still going, pour the sugar in over 45 seconds."},{"@type":"HowToStep","text":"Triple volume - Then beat for 7 minutes on speed 8, or until tripled in volume and white.","name":"Triple volume - Then beat for 7 minutes on speed 8, or until tripled in volume and white."}]},{"@type":"HowToSection","name":"Finish cake batter:","itemListElement":[{"@type":"HowToStep","text":"Heat Milk-Butter (Note 5) - While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove).","name":"Heat Milk-Butter (Note 5) - While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove)."},{"@type":"HowToStep","text":"Add flour in 3 batches - When the egg is whipped, add the flour in 3 batches beating for 5 seconds on Speed 1 in between each addition. Once all the flour is in, beat for another 5 - 10 seconds until you can&#39;t see any flour, then stop beating the cake batter straight away.","name":"Add flour in 3 batches - When the egg is whipped, add the flour in 3 batches beating for 5 seconds on Speed 1 in between each addition. Once all the flour is in, beat for another 5 - 10 seconds until you can&#39;t see any flour, then stop beating the cake batter straight away."},{"@type":"HowToStep","text":"Combine milk, vanilla &amp; oil - Pour hot milk, vanilla and oil into the now empty flour bowl.","name":"Combine milk, vanilla &amp; oil - Pour hot milk, vanilla and oil into the now empty flour bowl."},{"@type":"HowToStep","text":"Temper - Add about 1 1/2 cups (2 ladles or so) of the cake batter into the hot milk (don&#39;t need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.","name":"Temper - Add about 1 1/2 cups (2 ladles or so) of the cake batter into the hot milk (don&#39;t need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy."},{"@type":"HowToStep","text":"Slowly add milk - Turn beater back on Speed 1 then pour the hot milk mixture into the cake batter over 15 seconds, then turn beater off.","name":"Slowly add milk - Turn beater back on Speed 1 then pour the hot milk mixture into the cake batter over 15 seconds, then turn beater off."},{"@type":"HowToStep","text":"Scrape and final mix - Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.","name":"Scrape and final mix - Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable."}]},{"@type":"HowToSection","name":"Bake:","itemListElement":[{"@type":"HowToStep","text":"Pour batter into pans - 560g / 20 oz batter per pan.","name":"Pour batter into pans - 560g / 20 oz batter per pan."},{"@type":"HowToStep","text":"Knock out bubbles - Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10)","name":"Knock out bubbles - Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10)"},{"@type":"HowToStep","text":"Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.","name":"Bake 30 minutes or until golden and toothpick inserted into centre comes out clean."}]},{"@type":"HowToSection","name":"Cool &amp; frost:","itemListElement":[{"@type":"HowToStep","text":"Cool - Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.","name":"Cool - Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers."},{"@type":"HowToStep","text":"Frost - Once cake layers are fully cool, top with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!","name":"Frost - Once cake layers are fully cool, top with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!"}]},{"@type":"HowToSection","name":"Vanilla Buttercream:","itemListElement":[{"@type":"HowToStep","text":"Cream butter - Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.","name":"Cream butter - Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy."},{"@type":"HowToStep","text":"Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.","name":"Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy."},{"@type":"HowToStep","text":"Finish - Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds its form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).","name":"Finish - Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds its form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff)."}]}],"recipeCategory":["Cakes"],"recipeCuisine":["Western"],"keywords":"butter cake, cake recipe, sponge cake, vanilla cake, yellow cake","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.94,"ratingCount":1505}}},{"site":"recipetineats","url":"https://www.recipetineats.com/homemade-mango-ice-cream-recipe/","rating":4.79,"ratingCount":107,"recipe":{"@type":"Recipe","name":"Homemade Mango Ice Cream Recipe","description":"{Video below} A magic way to make a creamy scoopable ice cream without an ice cream maker! It's truly creamy and scoopable like ice cream you buy in tubs. Store bought is simply no comparison because you just cannot buy a real mango flavoured ice cream at the shops. It just doesn't exist! Note: I wasn't able to make this with an extremely intense mango flavour because the more mango that is added, the less creamy it gets. So getting the best mango flavour into the ice cream is dependent on using juicy ripe mangoes with good mango flavour! See Note 1. Also see notes for how to make this with other flavours. :)","image":"https://www.recipetineats.com/tachyon/2017/02/Mango-Ice-Cream-7.jpg","recipeYield":["6"],"prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT25M","recipeIngredient":["2  large mangoes (, ripe and juicy - to make 2 cups puree (Note 1))","395 g / 14 oz   sweetened condensed milk ((1 can))","2 cups thickened cream / heavy cream / whipping cream (, cold)","1/8 tsp yellow liquid food colouring ((optional) (Note 5))"],"recipeInstructions":[{"@type":"HowToStep","text":"Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).","name":"Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango)."},{"@type":"HowToStep","text":"Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better!","name":"Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better!"},{"@type":"HowToStep","text":"Cool puree.","name":"Cool puree."},{"@type":"HowToSection","name":"Ice Cream","itemListElement":[{"@type":"HowToStep","text":"Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.","name":"Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined."},{"@type":"HowToStep","text":"Beat cream with a hand held beater or stand mixer until stiff peaks form (see video).","name":"Beat cream with a hand held beater or stand mixer until stiff peaks form (see video)."},{"@type":"HowToStep","text":"Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined - lumps is fine (this is just to lighten it up a bit).","name":"Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined - lumps is fine (this is just to lighten it up a bit)."},{"@type":"HowToStep","text":"Then pour the mango mixture into the cream. Fold through (see video) rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.","name":"Then pour the mango mixture into the cream. Fold through (see video) rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes."},{"@type":"HowToStep","text":"Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container.","name":"Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container."},{"@type":"HowToStep","text":"Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap.","name":"Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap."},{"@type":"HowToStep","text":"Freeze for 12+ hours.","name":"Freeze for 12+ hours."},{"@type":"HowToStep","text":"Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!","name":"Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!"},{"@type":"HowToStep","text":"If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency.","name":"If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency."}]}],"recipeCategory":["Dessert"],"author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.79,"ratingCount":107}}},{"site":"recipetineats","url":"https://www.recipetineats.com/dog-cake-recipe/","rating":4.98,"ratingCount":123,"recipe":{"@type":"Recipe","name":"Dog cake recipe - with dog friendly fluffy frosting!","description":"Recipe video above. A dog cake with \"frosting\" that looks so impossibly real, it's been mistakenly eaten by unsuspecting people on many occasions! Made with dog friendly ingredients with an irresistible peanut butter smell. Fine for humans to consume - but it's a bit odd tasting for our palette!","image":"https://www.recipetineats.com/tachyon/2019/04/Dozer-dog-birthday-cake-4-SQ.jpg","recipeYield":["20","20 - 30 dogs"],"prepTime":"PT15M","cookTime":"PT25M","totalTime":"PT40M","recipeIngredient":["2  eggs","1/2 cup peanut butter ((spread or pure))","1/4 cup oil ((canola, vegetable))","2/3 cup milk (or water)","1/3 cup honey or maple syrup  ((or apple sauce or skip it))","2 1/2 cups shredded carrot ((2 large))","2 cups whole wheat / wholemeal flour ((or white flour))","2 1/2 tsp baking soda","600 - 700g / 1.2 - 1.4lb  potatoes (, peeled, cut into chunks)","3/4 - 1 cup yogurt (plain unsweetened) or water"],"recipeInstructions":[{"@type":"HowToSection","name":"Cake:","itemListElement":[{"@type":"HowToStep","text":"Preheat oven to 180C/350F (160C fan).","name":"Preheat oven to 180C/350F (160C fan)."},{"@type":"HowToStep","text":"Grease and line the base of 2 x 20cm/8\" cake pans.","name":"Grease and line the base of 2 x 20cm/8\" cake pans."},{"@type":"HowToStep","text":"Whisk together eggs, peanut butter, oil, honey and milk (little peanut butter lumps ok).","name":"Whisk together eggs, peanut butter, oil, honey and milk (little peanut butter lumps ok)."},{"@type":"HowToStep","text":"Stir in carrots. Then add flour and baking soda, stir until just combined (over mixing = hard cake = sad birthday pooch).","name":"Stir in carrots. Then add flour and baking soda, stir until just combined (over mixing = hard cake = sad birthday pooch)."},{"@type":"HowToStep","text":"Divide batter between the cake pans, spread and smooth surface.","name":"Divide batter between the cake pans, spread and smooth surface."},{"@type":"HowToStep","text":"Bake 25 minutes or until skewer inserted into the centre comes out clean.","name":"Bake 25 minutes or until skewer inserted into the centre comes out clean."},{"@type":"HowToStep","text":"Cool on racks. Frost per below.","name":"Cool on racks. Frost per below."}]},{"@type":"HowToSection","name":"Doggie Fluffy Frosting:","itemListElement":[{"@type":"HowToStep","text":"Boil, steam or microwave potato until very soft.","name":"Boil, steam or microwave potato until very soft."},{"@type":"HowToStep","text":"Whip potato and yoghurt with an electric beater until fluffy and smooth as possible (won't go 100% smooth) - about 1 1/2 minutes on medium speed (speed 5).","name":"Whip potato and yoghurt with an electric beater until fluffy and smooth as possible (won't go 100% smooth) - about 1 1/2 minutes on medium speed (speed 5)."},{"@type":"HowToStep","text":"Use water as needed to loosen frosting to soft spreadable consistency (like human buttercream frosting!). Use while warm (it \"sets\" when it cools).","name":"Use water as needed to loosen frosting to soft spreadable consistency (like human buttercream frosting!). Use while warm (it \"sets\" when it cools)."}]},{"@type":"HowToSection","name":"Frost:","itemListElement":[{"@type":"HowToStep","text":"Spread 1/4 frosting on one cake.","name":"Spread 1/4 frosting on one cake."},{"@type":"HowToStep","text":"Top with other cake. Frost tops and sides with remaining frosting, reserving some to pipe decorations if desired (3/4 cup frosting).","name":"Top with other cake. Frost tops and sides with remaining frosting, reserving some to pipe decorations if desired (3/4 cup frosting)."}]}],"recipeCategory":["Dog Treats"],"recipeCuisine":["Dog Food"],"keywords":"dog birthday cake, Dog cake recipe","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.98,"ratingCount":123}}},{"site":"recipetineats","url":"https://www.recipetineats.com/one-pot-mexican-chicken-rice/","rating":4.91,"ratingCount":161,"recipe":{"@type":"Recipe","name":"One Pot Mexican Chicken and Rice","description":"Recipe video above. Chicken seared with Fajita flavours then baked with seasoned Mexican red rice. This is a flavour explosion in one pot! People love that it&#039;s finished in the oven. No need to worry about a scorched base!Makes more rice than you&#039;ll need because it is difficult to make less using this method of cooking. Nobody complains, cause it&#039;s so good!","image":"https://www.recipetineats.com/tachyon/2014/12/One-Pot-mexican-chicken-and-rice_8.jpg","recipeYield":["5"],"prepTime":"PT15M","cookTime":"PT50M","totalTime":"PT55M","recipeIngredient":["2 tsp garlic powder ((or 2 garlic cloves, minced))","2 tsp paprika","2 tsp cumin powder","1 3/4 tsp salt","1/2 tsp cayenne pepper ((Note 1), optional)","Black pepper","5  chicken thighs, bone-in, skin on ( (Notes 2 and 3))","2 tbsp olive oil","1 tbsp lime juice","1  small onion (, peeled and diced (or 1/2 large))","1  garlic clove (, minced)","1  red capsicum ((bell pepper), diced or sliced)","1 cup long grain rice (, uncooked (Note 4))","1 cup chicken stock/broth (, low sodium (or vegetable stock))","3/4 cup tomato passata ((US: tomato puree) (Note 5))","1 cup frozen corn kernels ((or canned - drained))","1 can (400g/16oz)  black beans (, drained and rinsed (sub red kidney beans))","1  lime (, plus extra to serve)","Coriander/cilantro","Sliced jalapeño peppers ((optional))"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 180°C/350°F (160° fan).","name":"Preheat oven to 180°C/350°F (160° fan)."},{"@type":"HowToStep","text":"Mexican spice mix - Mix the ingredients in a small bowl.","name":"Mexican spice mix - Mix the ingredients in a small bowl."},{"@type":"HowToStep","text":"Rub Chicken - Place 1 1/2 tablespoons of the Mexican Spice Mix in a large bowl (reserve rest for rice) with 1 tablespoon olive oil and lime juice. Mix to form a paste then add the chicken and toss to coat the chicken.","name":"Rub Chicken - Place 1 1/2 tablespoons of the Mexican Spice Mix in a large bowl (reserve rest for rice) with 1 tablespoon olive oil and lime juice. Mix to form a paste then add the chicken and toss to coat the chicken."},{"@type":"HowToStep","text":"Marinate (optional) - Marinate chicken for 1 hour, or even overnight, if you have the time. Otherwise, it&#39;s fine to proceed with the recipe!","name":"Marinate (optional) - Marinate chicken for 1 hour, or even overnight, if you have the time. Otherwise, it&#39;s fine to proceed with the recipe!"},{"@type":"HowToStep","text":"Sear chicken - Using a large deep skillet preferably with a lid (Note 6), heat the remaining 1 tbsp olive oil over medium high heat. Sear the skin side of the chicken for 4 minutes until light golden, then sear the flesh side for 1 1/2 minutes (will still be raw inside). Remove onto a plate.","name":"Sear chicken - Using a large deep skillet preferably with a lid (Note 6), heat the remaining 1 tbsp olive oil over medium high heat. Sear the skin side of the chicken for 4 minutes until light golden, then sear the flesh side for 1 1/2 minutes (will still be raw inside). Remove onto a plate."},{"@type":"HowToStep","text":"Sauté aromatics - If you&#39;ve got a lot of burnt spices on the base, scrape off and discard some of it. Then in the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 3 minutes until the onion softens.","name":"Sauté aromatics - If you&#39;ve got a lot of burnt spices on the base, scrape off and discard some of it. Then in the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 3 minutes until the onion softens."},{"@type":"HowToStep","text":"Rice &amp; liquid - Add the rice and stir. Add chicken stock, tomato passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.","name":"Rice &amp; liquid - Add the rice and stir. Add chicken stock, tomato passata, corn, beans and remaining Mexican Spice Mix. Stir to combine."},{"@type":"HowToStep","text":"Top with chicken - Place chicken on top of the rice, skin side up. It will be partially submerged but most of the skin should be above the liquid.","name":"Top with chicken - Place chicken on top of the rice, skin side up. It will be partially submerged but most of the skin should be above the liquid."},{"@type":"HowToStep","text":"Bake covered 25 min - Bring to simmer, then cover skillet with a lid or foil and place in the oven for 25 minutes.","name":"Bake covered 25 min - Bring to simmer, then cover skillet with a lid or foil and place in the oven for 25 minutes."},{"@type":"HowToStep","text":"Bake uncovered 15 min - Remove the lid/foil and bake for a further 15 minutes until only small puddles of liquid remain on the surface of the rice.","name":"Bake uncovered 15 min - Remove the lid/foil and bake for a further 15 minutes until only small puddles of liquid remain on the surface of the rice."},{"@type":"HowToStep","text":"Rest 10 minutes - Remove from the oven and allow to rest for 10 minutes (uncovered). Any remaining liquid will evaporate in this step.","name":"Rest 10 minutes - Remove from the oven and allow to rest for 10 minutes (uncovered). Any remaining liquid will evaporate in this step."},{"@type":"HowToStep","text":"Serve - Squeeze the juice of 1 lime over the chicken and rice. Remove chicken or push to the side then fluff the rice. Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream also goes well with this, or a dollop of guacamole or avocado sauce!","name":"Serve - Squeeze the juice of 1 lime over the chicken and rice. Remove chicken or push to the side then fluff the rice. Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream also goes well with this, or a dollop of guacamole or avocado sauce!"}],"recipeCategory":["Dinner","One Pot","Rice"],"recipeCuisine":["Mexican"],"keywords":"mexican chicken and rice","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.91,"ratingCount":161}}},{"site":"recipetineats","url":"https://www.recipetineats.com/fluffy-blueberry-pancakes/","rating":4.94,"ratingCount":90,"recipe":{"@type":"Recipe","name":"Extra Fluffy Blueberry Pancakes","description":"Recipe video above. I like to make my blueberry pancakes a little thicker and fluffier than plain pancakes because the blueberries kind of weighs the batter down. To do this, use baking soda (bi-carb) to make them rise plus a smidge of vinegar which gives the baking soda a kick start. Don&#39;t worry, you can&#39;t taste it! Use fresh or frozen blueberries (don&#39;t thaw). ","image":"https://www.recipetineats.com/tachyon/2019/01/Blueberry-Pancakes_8.jpg","recipeYield":["6","6 pancakes"],"prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","recipeIngredient":["1 1/2 cups (225g)   blueberries (, fresh or frozen (don&#39;t thaw) (Note 1))","Butter for pan","1 cup flour (, plain / all purpose)","2 tbsp white sugar","2 tsp baking powder","1/4 tsp baking soda ((aka bi carbonate soda/bi-carb) (Note 2))","Pinch of salt","1  egg","30g / 2 tbsp  melted butter (, unsalted)","3/4  cup milk (, any fat % or non dairy)","1 tsp vanilla extract","1 tsp white vinegar ((Note 3))","Softened butter","Maple syrup"],"recipeInstructions":[{"@type":"HowToSection","name":"Pancake Batter","itemListElement":[{"@type":"HowToStep","text":"Whisk Dry ingredients.","name":"Whisk Dry ingredients."},{"@type":"HowToStep","text":"Add Wet ingredients, whisk until just incorporated. Stir through blueberries.","name":"Add Wet ingredients, whisk until just incorporated. Stir through blueberries."}]},{"@type":"HowToSection","name":"Cook","itemListElement":[{"@type":"HowToStep","text":"Melt about 1 tsp butter in a non stick skillet over medium high heat (medium if strong stove).","name":"Melt about 1 tsp butter in a non stick skillet over medium high heat (medium if strong stove)."},{"@type":"HowToStep","text":"Dollop a heaped 1/4 cup into the skillet, quickly nudge into a circle about 10 - 12 cm / 4-5\" wide (smaller = thicker). (Note 4)","name":"Dollop a heaped 1/4 cup into the skillet, quickly nudge into a circle about 10 - 12 cm / 4-5\" wide (smaller = thicker). (Note 4)"},{"@type":"HowToStep","text":"Cook for 1 1/2 minutes until a few bubbles appear and underside is mostly golden.","name":"Cook for 1 1/2 minutes until a few bubbles appear and underside is mostly golden."},{"@type":"HowToStep","text":"Flip with confidence. Cook a further 1 minute - poke centre, should spring back, underside should be golden.","name":"Flip with confidence. Cook a further 1 minute - poke centre, should spring back, underside should be golden."}]},{"@type":"HowToSection","name":"Keep warm &amp; serve","itemListElement":[{"@type":"HowToStep","text":"Transfer to rack and keep warm in 100C/200F oven in single layer (do not stack). Or get 2 pans going (won't need to keep warm)","name":"Transfer to rack and keep warm in 100C/200F oven in single layer (do not stack). Or get 2 pans going (won't need to keep warm)"},{"@type":"HowToStep","text":"Repeat with remaining batter, using extra butter as required.","name":"Repeat with remaining batter, using extra butter as required."},{"@type":"HowToStep","text":"Serve with copious amounts of maple syrup and softened butter.","name":"Serve with copious amounts of maple syrup and softened butter."}]}],"recipeCategory":["Breakfast"],"keywords":"Blueberry pancakes, Fluffy pancakes","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.94,"ratingCount":90}}},{"site":"recipetineats","url":"https://www.recipetineats.com/vietnamese-chicken-noodle-bowl/","rating":4.98,"ratingCount":254,"recipe":{"@type":"Recipe","name":"Vietnamese Noodles with Lemongrass Chicken","description":"Recipe video above. This Vietnamese lemongrass marinade is exceptional - you&#x27;ll absolutely love it! This is one of my siganture recipes - it&#x27;s as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON&#x27;T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!","image":"https://www.recipetineats.com/tachyon/2017/01/Vietnamese-Noodles-with-Lemongrass-Chicken_7.jpg","recipeYield":["4"],"prepTime":"PT20M","cookTime":"PT10M","totalTime":"PT30M","recipeIngredient":["600 - 800g / 1.2 - 1.6lb   chicken thigh fillets (, skinless and boneless or breast (or pork, beef or any seafood))","1  stalk lemongrass (, white part only, bruised them sliced into pieces easy to pick out later (Note 1))","2  garlic cloves (, finely chopped or minced)","2 tbsp lime juice","2 tbsp fish sauce ((Note 2))","1 tbsp soy sauce ((all purpose or light, NOT dark soy))","2 tbsp brown sugar","1 tbsp vegetable oil","1/4 cup fish sauce ((Note 3))","4 tbsp rice vinegar","2 tbsp white sugar","1/2 cup water","2  garlic cloves (, finely chopped)","1  red birds eye chilli (, finely chopped (Note 4))","3 tbsp lime juice","1/2 tbsp oil","200 g / 7 oz   vermicelli noodles (, dried)","2  carrots (, julienned)","2  cucumbers (,  julienned (optional: remove seeds))","5 cups iceberg lettuce (, finely sliced)","3 cups bean sprouts","Handful of mint leaves","Handful of cilantro/coriander","Sliced red chilli ((for garnish - optional))","Lime wedges ((to serve - optional but recommended))"],"recipeInstructions":[{"@type":"HowToSection","name":"Lemongrass Chicken","itemListElement":[{"@type":"HowToStep","text":"Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)","name":"Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)"},{"@type":"HowToStep","text":"Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).","name":"Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking)."},{"@type":"HowToStep","text":"Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.","name":"Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total."},{"@type":"HowToStep","text":"Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.","name":"Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces."}]},{"@type":"HowToSection","name":"Nuoc Cham Sauce","itemListElement":[{"@type":"HowToStep","text":"Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.","name":"Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes."}]},{"@type":"HowToSection","name":"Assemble","itemListElement":[{"@type":"HowToStep","text":"Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.","name":"Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together."},{"@type":"HowToStep","text":"Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.","name":"Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges."},{"@type":"HowToStep","text":"DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!","name":"DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!"}]}],"recipeCategory":["Noodles"],"recipeCuisine":["Vietnamese"],"keywords":"lemongrass chicken, vietnamese noodles","author":"Nagi","aggregateRating":{"ratingValue":4.98,"ratingCount":254}}},{"site":"recipetineats","url":"https://www.recipetineats.com/easy-thai-coconut-soup-with-shrimp-prawns/","rating":4.99,"ratingCount":82,"recipe":{"@type":"Recipe","name":"Thai Coconut Soup","description":"Recipe video above. This amazing quick &amp; easy Thai Coconut Soup is made from scratch!! Tastes like a Thai coconut curry, a cross between Tom Yum and Laksa soups. This recipe is all about the soup broth, so put whatever you want into the soup! This is the noodle soup version of this Poached Salmon in Coconut Lime Sauce.","image":"https://www.recipetineats.com/tachyon/2018/10/Coconut-Noodle-Soup_3.jpg","recipeYield":["2"],"prepTime":"PT8M","cookTime":"PT12M","totalTime":"PT20M","recipeIngredient":["1 tbsp vegetable oil","10  prawns/shrimp (, peeled and deveined (Note 1))","2  garlic cloves (, finely grated)","2 tsp ginger (, finely grated)","1  lemongrass (, peeled, finely grated (Note 2))","1 tbsp brown sugar","1 1/2 tbsp fish sauce ((or soy sauce))","2 tsp curry powder ((Note 3))","1 tsp coriander powder","2 tsp chilli garlic paste or other chilli paste (, adjust to taste (Note 4))","400 g/14oz   coconut milk ((Note 5))","2 cups /500ml   chicken broth ((or vegetable))","2 tsp lime zest ((1 lime))","200 g / 7 oz   fresh egg noodles, (prepared per packet (other noodles Note 6))","Big handful bean sprouts","Lime wedges","Fresh coriander/cilantro leaves","Sliced red onion ((or sliced green onion), Fried Asian shallots (Note 7), sliced red chilli, more chilli paste (optional))"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.","name":"Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate."},{"@type":"HowToStep","text":"Turn heat down to medium. If pot is looking dry, add a touch of extra oil.","name":"Turn heat down to medium. If pot is looking dry, add a touch of extra oil."},{"@type":"HowToStep","text":"Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.","name":"Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden."},{"@type":"HowToStep","text":"Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.","name":"Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel."},{"@type":"HowToStep","text":"Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.","name":"Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds."},{"@type":"HowToStep","text":"Add chicken broth and coconut milk. Stir and bring to simmer.","name":"Add chicken broth and coconut milk. Stir and bring to simmer."},{"@type":"HowToStep","text":"Simmer for 2 minutes, then add lime zest and return prawns into broth.","name":"Simmer for 2 minutes, then add lime zest and return prawns into broth."},{"@type":"HowToStep","text":"Cook for 2 minutes just to reheat and finish cooking the prawns.","name":"Cook for 2 minutes just to reheat and finish cooking the prawns."},{"@type":"HowToSection","name":"Serving:","itemListElement":[{"@type":"HowToStep","text":"Place noodles in bowl. Ladle over soup.","name":"Place noodles in bowl. Ladle over soup."},{"@type":"HowToStep","text":"Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).","name":"Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots)."},{"@type":"HowToStep","text":"Squeeze over lime juice to taste. Slurp and be happy!","name":"Squeeze over lime juice to taste. Slurp and be happy!"}]}],"recipeCategory":["Mains","Soup"],"recipeCuisine":["Asian","Thai"],"keywords":"Coconut Curry Soup, Thai coconut soup","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.99,"ratingCount":82}}},{"site":"recipetineats","url":"https://www.recipetineats.com/asian-beef-and-noodles/","rating":4.93,"ratingCount":230,"recipe":{"@type":"Recipe","name":"Quick Asian Beef Ramen Noodles","description":"Recipe video above. A great quick beef ramen noodle recipe that requires very little prep, and it&#39;s a handy one-pan recipe (no need to boil the noodles separately!). It&#39;s a great noodle stir fry that&#39;s family friendly - everybody loves the sweet-savoury flavour of the sauce!The flavour-trick here is to caramelise the beef well, it makes all the difference, so don&#39;t shortcut it. Next time: try the Chicken and vegetable and Mushroom versions!","image":"https://www.recipetineats.com/tachyon/2018/12/Asian-Beef-Noodles_4.jpg","recipeYield":["2"],"prepTime":"PT7M","cookTime":"PT8M","totalTime":"PT15M","recipeIngredient":["2  packets ramen or other instant noodles (, discard seasoning (Note 1))","1 tsp oil","2 tsp sesame oil ((or more oil) (Note 2))","2  garlic cloves (, minced)","1/2  onion (, sliced)","200g / 7oz   beef mince ((ground beef) (Note 3))","1 1/4 cups (315 ml)   water, plus more as needed","Big handful bean sprouts","1 tbsp dark soy sauce ((Note 4))","1 tbsp Oyster sauce ((or Hoisin, Note 5))","2 tsp Hoisin sauce ((or more Oyster sauce))","1 tbsp mirin ((Note 6))","Finely sliced green onion / shallots","Sesame seeds"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix Sauce.","name":"Mix Sauce."},{"@type":"HowToStep","text":"Sauté onion and garlic - Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.","name":"Sauté onion and garlic - Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden."},{"@type":"HowToStep","text":"Cook beef - Add beef and cook, breaking it up as you go, until it changes from pink to light brown.","name":"Cook beef - Add beef and cook, breaking it up as you go, until it changes from pink to light brown."},{"@type":"HowToStep","text":"Caramelise beef - Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).","name":"Caramelise beef - Add Sauce and cook for 2 to 3 minutes until well caramelised (see video)."},{"@type":"HowToStep","text":"Add water and noodles - Push beef to the side to make enough space for the noodles. Add water, place noodles in water.","name":"Add water and noodles - Push beef to the side to make enough space for the noodles. Add water, place noodles in water."},{"@type":"HowToStep","text":"Cook ramen - Leave for 45 seconds then turn. Leave for 30 seconds, then untangle the noodles, then toss through the beef.","name":"Cook ramen - Leave for 45 seconds then turn. Leave for 30 seconds, then untangle the noodles, then toss through the beef."},{"@type":"HowToStep","text":"Add beansprouts, toss for 1 minute or until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)","name":"Add beansprouts, toss for 1 minute or until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)"},{"@type":"HowToStep","text":"Serve immediately, garnished with green onions and sesame seeds.","name":"Serve immediately, garnished with green onions and sesame seeds."}],"recipeCategory":["Mains"],"recipeCuisine":["Asian"],"keywords":"Beef and Noodles, Noodles","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.93,"ratingCount":230}}},{"site":"recipetineats","url":"https://www.recipetineats.com/chicken-satay-curry/","rating":4.99,"ratingCount":326,"recipe":{"@type":"Recipe","name":"Satay Chicken Curry (Malaysian)","description":"Recipe video above. Forget skewers - THIS is how you get a satay fix! This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning, simmered in a heady peanut satay sauce that&#039;s coconuty and heavily seasoned. Truly restaurant quality. Yet -simple. No hunting down unsual ingredients!Spice level: Pretty warm buzz but not that spicy. If concerned, read note 1 &amp; 3 for how to play it safe with the chilli!Adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant - refer Note 10.","image":"https://www.recipetineats.com/tachyon/2016/05/Satay-Chicken-Curry_SQ.jpg","recipeYield":["5","5 - 6 people"],"prepTime":"PT20M","cookTime":"PT25M","recipeIngredient":["1 1/2 tsp coriander","1 1/2 tsp cumin powder","1 1/2 tsp tumeric","1 1/2 tsp paprika ((sweet or normal, not smoked or spicy))","1 1/4 tsp chilli powder (, adjust to taste (not US &quot;Chili Powder&quot;, Note 1))","3 1/2 tsp curry powder (, not HOT (any, Malaysian, generic, Clives of India, Keens))","1 1/4 tsp salt (, cooking / kosher (or 1 tsp table salt))","2 tsp white sugar","750g / 1.5 lb  chicken thigh fillets (, cut into bite size pieces (Note 2))","1/2  onion ((brown, white or yellow), grated)","2 tbsp oil (, separated)","3 - 6  birds eye chillies or other small hot red chillies (, finely chopped (Note 3))","1/4 cup onion ((brown, white or yellow), finely diced (~ 1/4 onion))","4  garlic cloves (, minced)","1 cup chicken broth / stock","3/4 cup peanuts, roasted unsalted, (, chopped, separated)","2 tsp kecap manis ((Note 4))","3 tsp dark soy sauce ((Note 5))","400g / 14oz  coconut milk ((preferably full fat but light will be ok))","2 tbsp peanut butter (, pure best but spread ok too, crunchy or smooth)","2 tbsp lime juice (, to taste)","3  makrut lime leaves ((formerly kaffir lime leaves) (Note 6))","1  lemongrass stalk (, white part only, smashed to burst open (Note 7))","Peanuts (, chopped)","Cilantro / coriander leaves","Fresh chilli, finely chopped"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine Satay Seasoning ingredients in a small bowl.","name":"Combine Satay Seasoning ingredients in a small bowl."},{"@type":"HowToSection","name":"Marinate &amp; Cook Chicken:","itemListElement":[{"@type":"HowToStep","text":"Marinate - Combine chicken with 3 1/2 TABLESPOONS Satay Seasoning and onion in a bowl. Marinate for at least 3 hours, preferably overnight, minimum 20 minutes (Note 6)","name":"Marinate - Combine chicken with 3 1/2 TABLESPOONS Satay Seasoning and onion in a bowl. Marinate for at least 3 hours, preferably overnight, minimum 20 minutes (Note 6)"},{"@type":"HowToStep","text":"Cook - Heat 1 tbsp oil in a non stick skillet over high heat (Note 7). Cook chicken in 2 batches until browned all over but still raw inside. Transfer to bowl, cover and keep warm.","name":"Cook - Heat 1 tbsp oil in a non stick skillet over high heat (Note 7). Cook chicken in 2 batches until browned all over but still raw inside. Transfer to bowl, cover and keep warm."}]},{"@type":"HowToSection","name":"Satay Sauce:","itemListElement":[{"@type":"HowToStep","text":"Saute aromatics - Using the same skillet, turn heat down to medium and heat 1 tbsp oil. Add chill, onion and garlic cloves. Sauté until onion is translucent - around 2 minutes.","name":"Saute aromatics - Using the same skillet, turn heat down to medium and heat 1 tbsp oil. Add chill, onion and garlic cloves. Sauté until onion is translucent - around 2 minutes."},{"@type":"HowToStep","text":"Satay Seasoning - Add remaining Satay Seasoning and cook for 1 minute.","name":"Satay Seasoning - Add remaining Satay Seasoning and cook for 1 minute."},{"@type":"HowToStep","text":"Blitz - Transfer to a blender or small food processor (I use a Nutribullet). Add chicken stock and 1/2 cup of the peanuts (rest gets added later). Puree until pretty smooth - some peanut chunks can remain. Pour mixture back into the skillet.","name":"Blitz - Transfer to a blender or small food processor (I use a Nutribullet). Add chicken stock and 1/2 cup of the peanuts (rest gets added later). Puree until pretty smooth - some peanut chunks can remain. Pour mixture back into the skillet."},{"@type":"HowToStep","text":"Add remaining ingredients into sauce - Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk and peanut butter. Stir to combine.","name":"Add remaining ingredients into sauce - Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk and peanut butter. Stir to combine."},{"@type":"HowToStep","text":"Add lime leaf or lemongrass - Crush makrut lime leaf in hand a bit (to break leaf to release the flavour). Add lime leaf OR lemongrass and chicken to sauce.","name":"Add lime leaf or lemongrass - Crush makrut lime leaf in hand a bit (to break leaf to release the flavour). Add lime leaf OR lemongrass and chicken to sauce."},{"@type":"HowToStep","text":"Simmer - Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.","name":"Simmer - Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened."},{"@type":"HowToStep","text":"Serve - Add lime juice to taste. Serve with rice (jasmine, white rice or brown rice). Garnish with peanuts, cilantro/coriander leaves and more chilli if desired. See Note 9 for suggested sides.","name":"Serve - Add lime juice to taste. Serve with rice (jasmine, white rice or brown rice). Garnish with peanuts, cilantro/coriander leaves and more chilli if desired. See Note 9 for suggested sides."}]}],"recipeCategory":["Dinner"],"recipeCuisine":["Asian","Malaysian"],"keywords":"chicken satay curry, malaysian satay, satay seasoning","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.99,"ratingCount":326}}},{"site":"recipetineats","url":"https://www.recipetineats.com/vegetable-pasta/","rating":4.88,"ratingCount":101,"recipe":{"@type":"Recipe","name":"Vegetable Pasta - One Pot!","description":"Recipe video above. A quick healthy dinner with more veg and less pasta, all made in one pot! For a lower cal option, skip the cheese and serve with parmesan sprinkled on top. Workflow: Get the onion cooking while you prep the other ingredients.","image":"https://www.recipetineats.com/tachyon/2018/09/One-Pot-Vegetable-Pasta_3.jpg","recipeYield":["5"],"prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","recipeIngredient":["1 tbsp olive oil","2  garlic cloves (, minced)","1  onion (, finely chopped)","2  zucchinis* (, halved lengthwise and cut into sliced 0.8cm / 1/3\" slices)","1  red capsicum/bell pepper* (, halved and sliced)","1 cup corn* ((frozen or canned))","1  broccoli* (, broken into bite size florets)","250g/ 0.5lb   ziti/penne (, or other short pasta (Note 1))","800 g / 28 oz   crushed tomato","1.5 cups / 375 ml   vegetable or chicken broth","2 tbsp tomato paste","1 tbsp Italian herb mix ((or other dried herbs))","1 tsp garlic powder","1/2 tsp red pepper flakes ((chilli flakes, adjust spiciness to taste))","1.5 tsp salt","0.5 tsp black pepper","1.5 cups shredded cheese of choice ((Cheddar, tasty, Monterey Jack etc))","Finely chopped parsley ((optional))","Parmesan ((if not using cheese))"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.","name":"Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet."},{"@type":"HowToStep","text":"Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.","name":"Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes."},{"@type":"HowToStep","text":"Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.","name":"Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves."},{"@type":"HowToStep","text":"When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.","name":"When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in."},{"@type":"HowToStep","text":"Place lid on and cook for 5 minutes.","name":"Place lid on and cook for 5 minutes."},{"@type":"HowToStep","text":"Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.","name":"Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta."},{"@type":"HowToStep","text":"Stir through half the cheese (if using). Adjust salt and pepper to taste.","name":"Stir through half the cheese (if using). Adjust salt and pepper to taste."},{"@type":"HowToStep","text":"Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.","name":"Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked."},{"@type":"HowToStep","text":"Garnish with parsley and serve immediately.&nbsp;Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.","name":"Garnish with parsley and serve immediately.&nbsp;Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish."}],"recipeCategory":["Mains"],"recipeCuisine":["Western"],"keywords":"One Pot Pasta, Vegetable Pasta","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.88,"ratingCount":101}}},{"site":"recipetineats","url":"https://www.recipetineats.com/mexican-ground-beef-casserole-with-rice/","rating":4.87,"ratingCount":266,"recipe":{"@type":"Recipe","name":"Mexican Ground Beef Casserole with Rice (Beef mince!)","description":"Recipe video above. A big juicy pot of beef and rice loaded with Mexican flavours! The rice is tender and perfectly cooked, and the tomato sauce is generously flavoured with a Mexican Spice mix. A quick dinner made in one pot with not much prep!","image":"https://www.recipetineats.com/tachyon/2019/09/Mexican-Ground-Beef-Casserole-with-Rice_0.jpg","recipeYield":["5"],"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["2 tbsp olive oil","1  onion (, finely chopped)","3  garlic cloves (, minced)","500g (1 lb)  ground beef ((mince), lean)","1/3 cup tomato paste","1 1/4 cup long grain white rice (, uncooked (Note 1))","2.5 cups (625 ml)  chicken broth/stock (, low sodium)","400g (14oz)  can corn kernels (, drained (Note 2))","400g (14oz)  can black beans (, drained (or other beans))","1  capsicum/bell pepper (, diced)","1 cup green onions/shallots","2 cups (200g)  cheese (, shredded (anything that melts! Note 3))","0.5 tsp cayenne pepper ((Note 4))","1.5 tbsp dried oregano","3 tsp cumin","3 tsp coriander","3 tsp onion powder","2 tsp paprika","1.5 tsp salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent.","name":"Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent."},{"@type":"HowToStep","text":"Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes).","name":"Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes)."},{"@type":"HowToStep","text":"Add Mexican Spices and cook for 30 seconds.","name":"Add Mexican Spices and cook for 30 seconds."},{"@type":"HowToStep","text":"Add capsicum and cook for 1 minute.","name":"Add capsicum and cook for 1 minute."},{"@type":"HowToStep","text":"Add tomato paste and broth, stir to mix in.","name":"Add tomato paste and broth, stir to mix in."},{"@type":"HowToStep","text":"Add rice, corn and black beans.","name":"Add rice, corn and black beans."},{"@type":"HowToStep","text":"Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes.","name":"Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes."},{"@type":"HowToStep","text":"Remove lid, quickly stir through green onion and HALF the cheese.","name":"Remove lid, quickly stir through green onion and HALF the cheese."},{"@type":"HowToStep","text":"Smooth top then sprinkle on remaining cheese. Cover and leave for 1 minute just to melt cheese.","name":"Smooth top then sprinkle on remaining cheese. Cover and leave for 1 minute just to melt cheese."},{"@type":"HowToStep","text":"Remove from stove and serve immediately, garnished with more green onion if desired.","name":"Remove from stove and serve immediately, garnished with more green onion if desired."}],"recipeCategory":["Mains"],"recipeCuisine":["Tex-Mex","Western"],"keywords":"beef mince and rice, beef mince recipes, ground beef recipes, ground beef rice casserole","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.87,"ratingCount":266}}},{"site":"recipetineats","url":"https://www.recipetineats.com/blueberry-cake-with-lemon-frosting/","rating":4.97,"ratingCount":53,"recipe":{"@type":"Recipe","name":"Blueberry Cake with Lemon Frosting","description":"Recipe video above. This is the blueberry cake I make when I want to go all out! It&#039;s always received with gasps of delight when the first slice is pulled out. :)Adapted from my Vanilla Cake, the crumb is soft and plush, infused with a subtle hint of lemon which goes so well with blueberries. The slight tang of cream cheese frosting is a perfect match for this cake and takes it over the top.Stays fresh for 5 whole days!","image":"https://www.recipetineats.com/tachyon/2021/01/Slice-of-3-layer-Blueberry-Cake.jpg","recipeYield":["12","12 - 14"],"prepTime":"PT30M","cookTime":"PT25M","recipeIngredient":["2 cups flour (, plain / all purpose (Note 1))","2 1/2 teaspoons baking powder","1/4 tsp salt","4  large eggs ((50-55g / 2oz each), at room temp (Note 2))","1 1/2 cups sugar (, caster / superfine (Note 3))","115g / 1/2 cup  unsalted butter (, melted &amp; HOT)","1 cup sour cream (, full fat, at room temperature (Note 5))","3 tsp vanilla extract","3 tsp vegetable or canola oil ((Note 6))","3 tsp lemon zest","375g / 2 1/2 cups  blueberries ((Note 7 for frozen))","2 tsp flour","225g / 2 sticks  unsalted butter (, at room temperature)","250g / 8oz  cream cheese (, brick not tub, at room temperature but not too soft (Note 8, esp UK))","4 cups soft icing sugar / powdered sugar (, SIFTED)","1 tsp vanilla extract","2 tbsp lemon juice","Pinch of  salt","Extra blueberries, lemon slices, edible flowers"],"recipeInstructions":[{"@type":"HowToSection","name":"Preparation:","itemListElement":[{"@type":"HowToStep","text":"Preheat oven: Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place one shelf in the middle of the oven and a second beneath it.","name":"Preheat oven: Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place one shelf in the middle of the oven and a second beneath it."},{"@type":"HowToStep","text":"Cake pans: Grease 3 x 20cm / 8” cake pans with butter and line with parchment / baking paper. (Note 9 more pan sizes)","name":"Cake pans: Grease 3 x 20cm / 8” cake pans with butter and line with parchment / baking paper. (Note 9 more pan sizes)"},{"@type":"HowToStep","text":"Blueberries: Set aside ~1/3 of the blueberries (for scattering later). Toss the remaining blueberries in flour.","name":"Blueberries: Set aside ~1/3 of the blueberries (for scattering later). Toss the remaining blueberries in flour."},{"@type":"HowToStep","text":"Be prepared: Have all batter ingredients measured out and ready to add in. New to baking? Read &#039;Tips for Success&#039; above recipe card.","name":"Be prepared: Have all batter ingredients measured out and ready to add in. New to baking? Read &#039;Tips for Success&#039; above recipe card."}]},{"@type":"HowToSection","name":"Batter:","itemListElement":[{"@type":"HowToStep","text":"Combine dry ingredients: Whisk flour, baking powder and salt in a large bowl. Set aside.","name":"Combine dry ingredients: Whisk flour, baking powder and salt in a large bowl. Set aside."},{"@type":"HowToStep","text":"Whisk eggs: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.","name":"Whisk eggs: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater."},{"@type":"HowToStep","text":"Add sugar, then beat: With the beater still going, pour the sugar in over 45 seconds. Then beat for 7 minutes on speed 8, or until tripled in volume and white.","name":"Add sugar, then beat: With the beater still going, pour the sugar in over 45 seconds. Then beat for 7 minutes on speed 8, or until tripled in volume and white."},{"@type":"HowToStep","text":"Gently add flour: Scatter 1/3 flour across surface of whipped eggs, then beat on Speed 1 for 5 seconds. Add half remaining flour, mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.","name":"Gently add flour: Scatter 1/3 flour across surface of whipped eggs, then beat on Speed 1 for 5 seconds. Add half remaining flour, mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away."},{"@type":"HowToStep","text":"Whisk wet ingredients: Put sour cream, hot butter, oil, vanilla and lemon zest into the now-empty flour bowl. Whisk well until smooth.","name":"Whisk wet ingredients: Put sour cream, hot butter, oil, vanilla and lemon zest into the now-empty flour bowl. Whisk well until smooth."},{"@type":"HowToStep","text":"&#039;Temper&#039; sour cream mix: Add about 1 1/2 cups of the egg mixture into the sour cream bowl (2 big scoops, no need to be accurate). Whisk well until smooth.","name":"&#039;Temper&#039; sour cream mix: Add about 1 1/2 cups of the egg mixture into the sour cream bowl (2 big scoops, no need to be accurate). Whisk well until smooth."},{"@type":"HowToStep","text":"Slowly combine sour cream mix and egg mix: Turn beater back on Speed 1 then scrape the sour cream mixture into the egg mixture over 15 seconds, then turn beater off.","name":"Slowly combine sour cream mix and egg mix: Turn beater back on Speed 1 then scrape the sour cream mixture into the egg mixture over 15 seconds, then turn beater off."},{"@type":"HowToStep","text":"Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds. The batter should be thick but soft, not runny and thin.","name":"Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds. The batter should be thick but soft, not runny and thin."},{"@type":"HowToStep","text":"Blueberries: Quickly but gently fold in flour coated blueberries.","name":"Blueberries: Quickly but gently fold in flour coated blueberries."}]},{"@type":"HowToSection","name":"Bake:","itemListElement":[{"@type":"HowToStep","text":"Divide batter between cake pans, smooth the surface. Scatter over reserved blueberries.","name":"Divide batter between cake pans, smooth the surface. Scatter over reserved blueberries."},{"@type":"HowToStep","text":"Bake 25 minutes or until golden and toothpick inserted into centre comes out clean. (If you cannot fit all pans on one shelf, put 2 pans in the middle shelf and 1 pan underneath. Take the top pans out at 25 minutes, move the lower pan to middle shelf and bake for a further 3 minutes)","name":"Bake 25 minutes or until golden and toothpick inserted into centre comes out clean. (If you cannot fit all pans on one shelf, put 2 pans in the middle shelf and 1 pan underneath. Take the top pans out at 25 minutes, move the lower pan to middle shelf and bake for a further 3 minutes)"}]},{"@type":"HowToSection","name":"Cool &amp; frost:","itemListElement":[{"@type":"HowToStep","text":"Once out of oven, cool in cake pans for 15 minutes, then gently turn out onto cooling racks upside down. Peel off baking paper and cool upside down - any slight dome will flatten perfectly (for neat layers).","name":"Once out of oven, cool in cake pans for 15 minutes, then gently turn out onto cooling racks upside down. Peel off baking paper and cool upside down - any slight dome will flatten perfectly (for neat layers)."},{"@type":"HowToStep","text":"Frost upside down layers with Cream Cheese Frosting! Decorate with extra blueberries, lemon slices and edible flowers, if desired.","name":"Frost upside down layers with Cream Cheese Frosting! Decorate with extra blueberries, lemon slices and edible flowers, if desired."}]},{"@type":"HowToSection","name":"Lemon Cream Cheese Frosting:","itemListElement":[{"@type":"HowToStep","text":"Beat butter with whisk attachment in stand mixer for 2 minutes until fluffy and creamy, and it becomes a paler colour. Add cream cheese, then beat for 30 seconds just until smooth.","name":"Beat butter with whisk attachment in stand mixer for 2 minutes until fluffy and creamy, and it becomes a paler colour. Add cream cheese, then beat for 30 seconds just until smooth."},{"@type":"HowToStep","text":"Add icing sugar / powdered sugar, then gently mix on speed 1 (to avoid an icing powder storm). If you do get a powder storm, cover with tea towel, then once mostly incorporated, beat on high for a full 2 minutes on Speed 7.","name":"Add icing sugar / powdered sugar, then gently mix on speed 1 (to avoid an icing powder storm). If you do get a powder storm, cover with tea towel, then once mostly incorporated, beat on high for a full 2 minutes on Speed 7."},{"@type":"HowToStep","text":"Add vanilla and lemon juice, then beat for a further 30 seconds. Use immediately. (Note 11 re: frosting too sloppy)","name":"Add vanilla and lemon juice, then beat for a further 30 seconds. Use immediately. (Note 11 re: frosting too sloppy)"}]}],"recipeCategory":["Cakes"],"recipeCuisine":["Western"],"keywords":"blueberry cake, blueberry recipes, lemon blueberry cake","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.97,"ratingCount":53}}},{"site":"recipetineats","url":"https://www.recipetineats.com/fettuccine-alfredo/","rating":4.95,"ratingCount":71,"recipe":{"@type":"Recipe","name":"Fettuccine Alfredo","description":"This recipe is an indulgent pasta you can make from scratch in just over 15 minutes, start to finish. Leisurely too, no rush! Have all the ingredients laid out and ready to go so the pasta finished cooking just when the sauce is ready. This pasta easily serves 3 people. It's only 420 calories per serving because this is a proper restaurant version where the sauce is emulsified (step 7) so the sauce clings to each pasta rather than the pasta swimming in a lot of creamy sauce.","image":"https://www.recipetineats.com/tachyon/2015/06/Alfredo-Fettuccine_680px_plated.jpg","recipeYield":["3"],"prepTime":"PT5M","cookTime":"PT13M","totalTime":"PT18M","recipeIngredient":["8 oz / 250g   dried fettuccine","3 tbsp unsalted butter","1  small shallot (, very finely minced (eschallot in Australia) (Note 1))","1/2 cup heavy cream ((Note 2))","3/4 cup freshly grated Parmigiano Reggiano or parmesan ((Notes 3 and 4))","1/4 tsp salt","Good grind of black pepper","Fresh parsley ((optional))","Extra Parmigiano Reggiano"],"recipeInstructions":[{"@type":"HowToStep","text":"Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 5)","name":"Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 5)"},{"@type":"HowToStep","text":"Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 6)","name":"Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 6)"},{"@type":"HowToStep","text":"Add the shallots and sauté for 2 minutes or until tender.","name":"Add the shallots and sauté for 2 minutes or until tender."},{"@type":"HowToStep","text":"Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.","name":"Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes."},{"@type":"HowToStep","text":"Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.","name":"Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth."},{"@type":"HowToStep","text":"TAKE OUT 1/4 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.","name":"TAKE OUT 1/4 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander."},{"@type":"HowToStep","text":"Transfer the pasta and 1/4 cup of reserved pasta water into the fry pan with the sauce. Return the fry pan to the stove over medium high heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 minute. (Note 7)","name":"Transfer the pasta and 1/4 cup of reserved pasta water into the fry pan with the sauce. Return the fry pan to the stove over medium high heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 minute. (Note 7)"},{"@type":"HowToStep","text":"Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.","name":"Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using."}],"recipeCategory":["Pasta"],"recipeCuisine":["Italian"],"author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.95,"ratingCount":71}}},{"site":"recipetineats","url":"https://www.recipetineats.com/mushroom-pasta/","rating":4.97,"ratingCount":154,"recipe":{"@type":"Recipe","name":"Mushroom Pasta","description":"Recipe video above. An incredible way to use mushrooms in a meal - in a mushroom pasta! The tastiness of this pasta lies in the mushrooms you use because it's all about the mushrooms. This pasta is made the proper Italian way so even though it's only made with 6 ingredients, it's saucy and juicy and so incredibly tasty!","image":"https://www.recipetineats.com/tachyon/2016/10/Mushroom-Pasta_6-SQ.jpg","recipeYield":["2","2 -3"],"prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT20M","recipeIngredient":["200g / 7 oz   short pasta like orecchiette, penne, macaroni ((Note 1))","160g/6 oz   long pasta - spaghetti, fettucine ((Note 1))","400g / 14 oz   mushrooms (, sliced 1/2 cm / 1/5&quot; thick (Note 2))","50g / 3 tbsp  unsalted butter (, separated)","1 tbsp olive oil","2  garlic cloves (, finely minced)","1/2 tsp each salt and pepper","1/2 cup freshly grated parmesan cheese ((or 1/4 cup store bought grated))","Parsley (, finely chopped)","Parmesan cheese (, grated)"],"recipeInstructions":[{"@type":"HowToSection","name":"Pasta","itemListElement":[{"@type":"HowToStep","text":"Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.","name":"Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms."},{"@type":"HowToStep","text":"Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.","name":"Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta."}]},{"@type":"HowToSection","name":"Mushrooms","itemListElement":[{"@type":"HowToStep","text":"Melt half butter and all oil in a large skillet over heat.","name":"Melt half butter and all oil in a large skillet over heat."},{"@type":"HowToStep","text":"Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges  - around 5 minutes.","name":"Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges  - around 5 minutes."},{"@type":"HowToStep","text":"Halfway through cooking, add salt &amp; pepper.","name":"Halfway through cooking, add salt &amp; pepper."},{"@type":"HowToStep","text":"Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.","name":"Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden."},{"@type":"HowToStep","text":"Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.","name":"Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water."},{"@type":"HowToStep","text":"Taste and add more salt and pepper if needed.","name":"Taste and add more salt and pepper if needed."},{"@type":"HowToStep","text":"Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.","name":"Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese."}]}],"recipeCategory":["Pasta"],"recipeCuisine":["Italian"],"keywords":"mushroom pasta, Mushroom Recipe, mushroom spaghetti","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.97,"ratingCount":154}}},{"site":"recipetineats","url":"https://www.recipetineats.com/classic-italian-meatballs-extra-soft-and-juicy/","rating":4.96,"ratingCount":355,"recipe":{"@type":"Recipe","name":"Italian Meatballs (Extra Soft and Juicy!)","description":"Recipe video above. These are my idea of \"perfect\" meatballs. I make them extra soft and juicy by using bread instead of breadcrumbs, and the grated onion is my secret tip for adding extra flavour into this. Plus, no need to sauté diced onion before mixing it in! Served with a rich tomato sauce made extra tasty by cooking it in the same pan that the meatballs are browned in.","image":"https://www.recipetineats.com/tachyon/2015/08/Italian-Meatballs_3-2.jpg","recipeYield":["4","4 - 5"],"prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","recipeIngredient":["1  lightly packed cup of diced white sandwich bread (, crusts removed (Note 1 for SUB))","1  small onion ((brown, white or yellow))","14 oz / 400 g   ground beef ((mince))","3 oz / 100g   ground pork ((mince), or sub with more beef (Note 2))","1  egg","1/4 cup fresh parsley (, finely chopped (Note 3))","2  garlic cloves (, minced)","1/4 cup Parmigiano-Reggiano ((or parmesan), freshly grated)","3/4 tsp salt","1/4 tsp black pepper","2.5 tbsp olive oil","2  garlic cloves (, minced)","3/4 cup onion (, finely chopped (white, brown or yellow))","24 oz / 700 g   tomato passata ((Tomato Puree in US/CAN - Note 4))","1/2 cup water","1/2 tsp red pepper flakes / chilli flakes (, can omit for not spicy)","3 tsp dried Italian herb mix ((parsley, basil, thyme, oregano))","1 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes))","Black pepper","Pasta of choice","Parmesan","Parsley (, finely chopped (optional))"],"recipeInstructions":[{"@type":"HowToStep","text":"Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices.&nbsp;","name":"Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices.&nbsp;"},{"@type":"HowToStep","text":"Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so).","name":"Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so)."},{"@type":"HowToStep","text":"Add all the remaining Meatball ingredients. Use hands to mix well.","name":"Add all the remaining Meatball ingredients. Use hands to mix well."},{"@type":"HowToStep","text":"Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)","name":"Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)"},{"@type":"HowToStep","text":"Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over - about 3 - 4 minutes.&nbsp;","name":"Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over - about 3 - 4 minutes.&nbsp;"},{"@type":"HowToStep","text":"When they are browned but NOT cooked through, carefully transfer them onto a plate.","name":"When they are browned but NOT cooked through, carefully transfer them onto a plate."},{"@type":"HowToSection","name":"Cooking &amp; Sauce:","itemListElement":[{"@type":"HowToStep","text":"Heat 1 tbsp of olive oil into the fry pan.&nbsp;","name":"Heat 1 tbsp of olive oil into the fry pan.&nbsp;"},{"@type":"HowToStep","text":"Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere.","name":"Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere."},{"@type":"HowToStep","text":"Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.","name":"Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce."},{"@type":"HowToStep","text":"Cook the meatballs for 8 - 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.","name":"Cook the meatballs for 8 - 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste."},{"@type":"HowToStep","text":"While the meatballs are cooking, cook your pasta of choice.","name":"While the meatballs are cooking, cook your pasta of choice."},{"@type":"HowToStep","text":"Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.","name":"Serve the meatballs on pasta, garnished with extra parmesan and parsley if using."}]}],"recipeCategory":["Meatballs","Pasta"],"recipeCuisine":["Italian"],"keywords":"Italian Meatballs","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.96,"ratingCount":355}}},{"site":"recipetineats","url":"https://www.recipetineats.com/chicken-francese/","rating":4.8,"ratingCount":59,"recipe":{"@type":"Recipe","name":"Chicken Francese","description":"Recipe video above. Lightly battered pan-fried chicken breast with an elegant white wine lemon sauce. It&#39;s like Chicken Piccata, but a thicker sauce, more of it, no capers, with subtle lemon flavour. It&#39;s got a terrific crust that soaks up the sauce! Lovely restaurant dish that&#39;s simple to make at home.Doesn&#39;t taste winey because the alcohol is cooked out, leaving behind magical flavour only wine can bring to sauces.","image":"https://www.recipetineats.com/tachyon/2023/10/Chicken-Francese_4.jpg","recipeYield":["4"],"prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","recipeIngredient":["2  large chicken breasts (, skinless boneless (250-300g / 8-10oz each))","1/4 cup flour (, plain / all-purpose)","1 tsp cooking salt / kosher salt","1 tsp black pepper","2  large eggs","1 tbsp milk ( (any fat %))","3 tbsp extra virgin olive oil","1  lemon (, thinly sliced 0.3cm / 1/8\")","50g / 3 tbsp  unsalted butter","2 tbsp flour (, plain / all-purpose)","2 cups chicken stock/broth (, low sodium)","1/3 cup Chardonnay or other dry white wine ((Note 1))","1/2 tsp cooking salt / kosher salt ((no pepper!))","1 tbsp finely chopped parsley (, for garnish (optional))"],"recipeInstructions":[{"@type":"HowToStep","text":"Cut each breast in half horizontally to form 4 thin steaks in total.","name":"Cut each breast in half horizontally to form 4 thin steaks in total."},{"@type":"HowToStep","text":"Whisk eggs and milk in a small bowl. Set aside.","name":"Whisk eggs and milk in a small bowl. Set aside."},{"@type":"HowToStep","text":"Flour coating - Mix flour, salt and pepper on a plate (I use my fingertips). Coat the chicken in the flour, shaking off excess, then set aside on a plate.","name":"Flour coating - Mix flour, salt and pepper on a plate (I use my fingertips). Coat the chicken in the flour, shaking off excess, then set aside on a plate."},{"@type":"HowToStep","text":"Heat the oil in a large nonstick pan over medium-high heat.","name":"Heat the oil in a large nonstick pan over medium-high heat."},{"@type":"HowToStep","text":"Cook chicken - Dip the chicken in the egg, allow excess to drip off, then put into the pan. Cook for 3 minutes until golden. Flip, lower heat to medium, then cook for 4 minutes until the chicken is golden (internal temp 68°C/155°F). Remove onto a plate.","name":"Cook chicken - Dip the chicken in the egg, allow excess to drip off, then put into the pan. Cook for 3 minutes until golden. Flip, lower heat to medium, then cook for 4 minutes until the chicken is golden (internal temp 68°C/155°F). Remove onto a plate."},{"@type":"HowToStep","text":"Lemon - Add the lemon slices to the pan. Cook for a minute or until the lemons go soft / brown, then turn and cook the other side for 30 seconds. Remove onto a plate. (Note 2)","name":"Lemon - Add the lemon slices to the pan. Cook for a minute or until the lemons go soft / brown, then turn and cook the other side for 30 seconds. Remove onto a plate. (Note 2)"},{"@type":"HowToStep","text":"Wipe the pan clean using paper towels.","name":"Wipe the pan clean using paper towels."},{"@type":"HowToStep","text":"White wine sauce - Still on medium heat, melt the butter in the pan. Add flour and stir for 1 minute using a wooden spoon. While stirring, slowly pour in half the stock. Once the flour is dissolved into the liquid, stir in remaining stock, then the wine and salt. (See Note 3 for lumps tip)","name":"White wine sauce - Still on medium heat, melt the butter in the pan. Add flour and stir for 1 minute using a wooden spoon. While stirring, slowly pour in half the stock. Once the flour is dissolved into the liquid, stir in remaining stock, then the wine and salt. (See Note 3 for lumps tip)"},{"@type":"HowToStep","text":"Thicken sauce - Turn the heat up slightly then simmer for 3 - 4 minutes or until the sauce thickens into a syrupy consistency.","name":"Thicken sauce - Turn the heat up slightly then simmer for 3 - 4 minutes or until the sauce thickens into a syrupy consistency."},{"@type":"HowToStep","text":"Sauce it! Return the chicken and lemon slices to the pan, then spoon the sauce all over the chicken. Sprinkle with parsley then serve the chicken with the sauce (use it ALL!).","name":"Sauce it! Return the chicken and lemon slices to the pan, then spoon the sauce all over the chicken. Sprinkle with parsley then serve the chicken with the sauce (use it ALL!)."}],"recipeCategory":["Mains"],"recipeCuisine":["Western"],"keywords":"chicken breast recipe, chicken francese, chicken french, chicken in white wine sauce","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.8,"ratingCount":59}}},{"site":"recipetineats","url":"https://www.recipetineats.com/satay-peanut-stir-fry/","rating":4.97,"ratingCount":59,"recipe":{"@type":"Recipe","name":"Quick Satay Peanut Stir Fry (any protein)","description":"VIDEO below. A gem of a recipe given to me by a reader, this is a brilliant QUICK Satay Stir Fry that tastes like Chinese style satay that you get from Chinese restaurants here in Australia. Make this with your choice of protein - great with beef (pictured), chicken, pork, shrimp or tofu. Use shredded shaped vegetables - ideal for this sauce which is not the saucy type.&nbsp;","image":"https://www.recipetineats.com/tachyon/2017/07/Quick-Satay-Stir-Fry.jpg","recipeYield":["3","3 - 4 people"],"prepTime":"PT10M","cookTime":"PT7M","totalTime":"PT17M","recipeIngredient":["1 1/2 tbsp fish sauce ((Note 1))","1 1/2 tsp sugar","2 tsp cornflour / cornstarch","1  garlic clove (, minced)","1 tsp grated ginger","1 tsp curry powder ((any - I use hot!))","1 1/2 tbsp crunchy peanut butter ((smooth also ok))","2 tbsp water","300 - 350 g / 10 - 12 oz   beef (, chicken or pork thinly sliced (or peeled prawns/shrimp) (Note 2))","2 tbsp oil","1  garlic (, finely chopped (Note 3))","1  large onion (, sliced)","1  large carrot (, julienned (Note 4))","1  big handful bean sprouts ((~1 1/2 cups packed))","1/2 cup finely sliced shallots / green onions ((plus more for garnish))","1/4 cup crushed peanuts (, plus more for garnish (optional))"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine).","name":"Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine)."},{"@type":"HowToStep","text":"Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes.","name":"Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes."},{"@type":"HowToStep","text":"Heat oil in a wok or large heavy based skillet over high heat. Add garlic and stir until golden (~10 sec) then add onion. Cook for 1 minute.","name":"Heat oil in a wok or large heavy based skillet over high heat. Add garlic and stir until golden (~10 sec) then add onion. Cook for 1 minute."},{"@type":"HowToStep","text":"Add beef. Cook for 1 1/2 minutes or until it mostly turns brown (some red spots ok). If using pork, chicken or prawns, cook until almost cooked through.","name":"Add beef. Cook for 1 1/2 minutes or until it mostly turns brown (some red spots ok). If using pork, chicken or prawns, cook until almost cooked through."},{"@type":"HowToStep","text":"Add carrots, bean sprouts and Sauce. Cook until veggies are wilted.","name":"Add carrots, bean sprouts and Sauce. Cook until veggies are wilted."},{"@type":"HowToStep","text":"Add peanuts and shallots, stir.","name":"Add peanuts and shallots, stir."},{"@type":"HowToStep","text":"Serve immediately with rice or noodles, garnished with extra shallots and peanuts if desired. (For a low carb, low cal option, try Cauliflower Rice!)","name":"Serve immediately with rice or noodles, garnished with extra shallots and peanuts if desired. (For a low carb, low cal option, try Cauliflower Rice!)"}],"recipeCategory":["Dinner"],"recipeCuisine":["Asian"],"author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.97,"ratingCount":59}}},{"site":"recipetineats","url":"https://www.recipetineats.com/smoky-roasted-tomato-soup/","rating":4.91,"ratingCount":65,"recipe":{"@type":"Recipe","name":"Smoky Roasted Tomato Soup","description":"Recipe video above. This is a Smoky Roasted Tomato Soup that tastes terrific even if your tomatoes aren&#39;t at the height of ripe, seasonal perfection - so imagine how spectacular it will be when they are! It&#39;s incredibly simple to make - just blitz up roasted tomatoes and garlic with vegetable stock. It has a lovely hint of smoky flavour from smoked paprika and by taking the tomatoes a little further in the oven to get charred edges.Bonus: Super healthy, at just 240 calories a serving!","image":"https://www.recipetineats.com/tachyon/2024/05/Roasted-tomato-soup_0-square.jpg","recipeYield":["5"],"recipeIngredient":["1.5kg/ 3 lb  tomatoes (, halved, cut a \"V\" out of the top to remove the core (Note 1))","5  garlic cloves (, NOT peeled)","2 tbsp olive oil","1 1/2 tsp smoked paprika (, optional (Note 2))","1 tsp cooking salt / kosher salt","1/4 tsp black pepper","1 tbsp olive oil","2  garlic cloves (, finely minced)","1  onion (, diced)","1 litre (4 cups)  vegetable stock/broth","1/2 tsp+ white sugar (, only if needed (Note 3))","1/2 cup cream (, optional, plus extra for drizzling (sub 30g/2tbsp butter, Note 4))","1/4 cup roughly chopped fresh basil leaves (, NOT CRITICAL (Note 5))","Grilled cheese!"],"recipeInstructions":[{"@type":"HowToSection","name":"Roast tomatoes:","itemListElement":[{"@type":"HowToStep","text":"Preheat the oven to 220°C/425°F (200°C fan-forced).","name":"Preheat the oven to 220°C/425°F (200°C fan-forced)."},{"@type":"HowToStep","text":"Toss &amp; squidge - Place the tomatoes and unpeeled garlic cloves on a tray. Drizzle/sprinkle with the oil, paprika, salt and pepper. Toss to coat, squidging the cut face of the tomato in the oil on the tray to thoroughly coat. Arrange tomatoes cut face up.","name":"Toss &amp; squidge - Place the tomatoes and unpeeled garlic cloves on a tray. Drizzle/sprinkle with the oil, paprika, salt and pepper. Toss to coat, squidging the cut face of the tomato in the oil on the tray to thoroughly coat. Arrange tomatoes cut face up."},{"@type":"HowToStep","text":"Roast for 40 to 45 minutes or until there is some charring on the tomatoes (see photos).","name":"Roast for 40 to 45 minutes or until there is some charring on the tomatoes (see photos)."}]},{"@type":"HowToSection","name":"Soup:","itemListElement":[{"@type":"HowToStep","text":"Sauté - Heat the oil in a large pot over medium high heat. Sauté the garlic and onion for 3 minutes or until the onion is translucent.","name":"Sauté - Heat the oil in a large pot over medium high heat. Sauté the garlic and onion for 3 minutes or until the onion is translucent."},{"@type":"HowToStep","text":"Tomatoes - Remove the garlic cloves from the baking tray. Scrape all the tomatoes and juices into the pot. Squeeze garlic flesh into the pot. Add vegetable stock.","name":"Tomatoes - Remove the garlic cloves from the baking tray. Scrape all the tomatoes and juices into the pot. Squeeze garlic flesh into the pot. Add vegetable stock."},{"@type":"HowToStep","text":"Blitz with a stick blender until smooth (or do this in a food processor or blender).","name":"Blitz with a stick blender until smooth (or do this in a food processor or blender)."},{"@type":"HowToStep","text":"Simmer - Bring to a simmer then lower heat to medium and simmer for 10 minutes. Stir in the cream.","name":"Simmer - Bring to a simmer then lower heat to medium and simmer for 10 minutes. Stir in the cream."},{"@type":"HowToStep","text":"Ladle into bowls, drizzle with cream and garnish with basil. Dunk in grilled cheese and enjoy!","name":"Ladle into bowls, drizzle with cream and garnish with basil. Dunk in grilled cheese and enjoy!"}]}],"author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.91,"ratingCount":65}}},{"site":"recipetineats","url":"https://www.recipetineats.com/thai-meatballs/","rating":4.94,"ratingCount":82,"recipe":{"@type":"Recipe","name":"Thai Meatballs","description":"Recipe video above. The beautiful, fresh Thai flavour in these meatballs are amazing! Truly like something you&#x27;d get at those posh Thai restaurants. These aren&#x27;t authentic Thai, as far as I know there really aren&#x27;t meatballs in Thai cuisine (at least, not like this, they have them in soups), but all the flavourings in this are real-deal-Thai.","image":"https://www.recipetineats.com/tachyon/2020/04/Thai-Meatballs-SQ-copy.jpg","recipeYield":["4","4 people (25 meatballs)"],"prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","recipeIngredient":["500 g / 1 lb   pork mince ((ground pork, or chicken))","1 tbsp lemongrass paste (or finely chopped fresh) (Note 1)","1 tsp grated ginger","3 cloves garlic (, minced)","3  kaffir lime leaves, stem removed and very finely shredded, optional extra (Note 2)","3  Thai or birds eye chillies (, seeds removed and finely chopped (Note 3))","1/4 cup coriander/cilantro (, leaves and stem finely chopped (Note 4))","1 tsp sugar (any)","1 tbsp fish sauce (can sub with soy sauce if required)","3/4 cup panko breadcrumbs ((+ extra 1/4 cup if needed))","1  small egg","Oil spray","1/2 cup / 125 ml  sweet chilli sauce (, store bought (Note 5))","1  garlic clove (, minced)","2 tbsp lime juice (, plus more to taste)","Coriander/cilantro leaves (, finely sliced large red chillies)","Steamed jasmine rice"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 220C/430F (standard) or 200C/390F (fan / convection).","name":"Preheat oven to 220C/430F (standard) or 200C/390F (fan / convection)."},{"@type":"HowToStep","text":"Place a rack on a tray (optional, rack keeps balls slightly rounder).","name":"Place a rack on a tray (optional, rack keeps balls slightly rounder)."},{"@type":"HowToStep","text":"Place Meatball ingredients in a bowl (except oil spray), mix well with your hands. Only use extra breadcrumbs if necessary - sometimes, chicken mince can be quite wet. Scoop up 1 slightly heaped tablespoon and roll into a ball (about 3cm / 1.25\" diameter). (Note 6 for my way)","name":"Place Meatball ingredients in a bowl (except oil spray), mix well with your hands. Only use extra breadcrumbs if necessary - sometimes, chicken mince can be quite wet. Scoop up 1 slightly heaped tablespoon and roll into a ball (about 3cm / 1.25\" diameter). (Note 6 for my way)"},{"@type":"HowToStep","text":"Spray rack well with oil and place the meatballs on the rack.","name":"Spray rack well with oil and place the meatballs on the rack."},{"@type":"HowToStep","text":"Spray meatballs generously with oil, then bake for 20 - 25 minutes or until a bit browned. They should be beautifully soft - see video!","name":"Spray meatballs generously with oil, then bake for 20 - 25 minutes or until a bit browned. They should be beautifully soft - see video!"},{"@type":"HowToStep","text":"Serve warm with Sauce, garnished with coriander and chillies if desired.","name":"Serve warm with Sauce, garnished with coriander and chillies if desired."},{"@type":"HowToSection","name":"Sauce:","itemListElement":[{"@type":"HowToStep","text":"Place ingredients in a bowl and mix. Set aside for at least 10 minutes before using.","name":"Place ingredients in a bowl and mix. Set aside for at least 10 minutes before using."}]}],"recipeCategory":["Main","Starter"],"recipeCuisine":["Thai"],"keywords":"pork meatballs, Thai meatballs","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.94,"ratingCount":82}}},{"site":"recipetineats","url":"https://www.recipetineats.com/roast-chicken/","rating":4.94,"ratingCount":346,"recipe":{"@type":"Recipe","name":"Roast Chicken","description":"RECIPE VIDEO ABOVE. Slathered with a garlic-herb-lemon butter, this roast chicken is juicy on the inside with crispy golden skin on the outside. An all round flavour bomb with the most incredible liquid gold pan juices to use as the sauce! See notes for gravy option and cook times for other chicken sizes.&nbsp;","image":"https://www.recipetineats.com/tachyon/2016/05/Roast-Chicken_6a.jpg","recipeYield":["5"],"prepTime":"PT15M","cookTime":"PT90M","totalTime":"PT105M","recipeIngredient":["1.75 - 2 kg / 3.5 - 4lb   whole chicken (, patted dry)","Salt and pepper","2 tsp olive oil","1  lemon, quartered","3  rosemary sprigs","100 g / 1 stick   unsalted butter (, melted)","3  garlic cloves (, minced)","1 tbsp sage (, finely chopped (Note 1))","2 tsp rosemary (, finely chopped (Note 1))","1 tbsp parsley (, finely chopped (Note 1))","1/2 tsp each salt and black pepper","1 cup / 250 ml  dry white wine (, or low sodium chicken broth)","1  onion (, quartered (Note 2))","1  garlic bulb (, halved horizontally (Note 2))"],"recipeInstructions":[{"@type":"HowToStep","text":"Take the chicken out of the fridge 30 minutes before cooking.","name":"Take the chicken out of the fridge 30 minutes before cooking."},{"@type":"HowToStep","text":"Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Put shelf in the middle.","name":"Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Put shelf in the middle."},{"@type":"HowToStep","text":"Mix together Butter ingredients. Add juice from 2 wedges of lemon.","name":"Mix together Butter ingredients. Add juice from 2 wedges of lemon."},{"@type":"HowToStep","text":"Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken (see video). Do the top (the breast) and the drumsticks – not the underside.","name":"Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken (see video). Do the top (the breast) and the drumsticks – not the underside."},{"@type":"HowToStep","text":"Prop chicken upright, drizzle butter under skin, using most of the garlic/herb sludge, but saving a bit of butter for the skin (Note 3).","name":"Prop chicken upright, drizzle butter under skin, using most of the garlic/herb sludge, but saving a bit of butter for the skin (Note 3)."},{"@type":"HowToStep","text":"Drizzle / smear remaining butter all over surface of the chicken. Squeeze over juice of 2 lemon wedges.","name":"Drizzle / smear remaining butter all over surface of the chicken. Squeeze over juice of 2 lemon wedges."},{"@type":"HowToStep","text":"Stuff used lemon wedges and rosemary inside chicken.","name":"Stuff used lemon wedges and rosemary inside chicken."},{"@type":"HowToStep","text":"Tie drumstick ends with string and tuck wing tips under the chicken.","name":"Tie drumstick ends with string and tuck wing tips under the chicken."},{"@type":"HowToStep","text":"Sprinkle all over with salt and pepper.","name":"Sprinkle all over with salt and pepper."},{"@type":"HowToStep","text":"Place onion and garlic in the pan, place chicken on top. Pour wine around, drizzle chicken with oil.","name":"Place onion and garlic in the pan, place chicken on top. Pour wine around, drizzle chicken with oil."},{"@type":"HowToStep","text":"Transfer to oven. Roast for 10 minutes, then turn oven down to 180C/350F (all oven types). Roast for a further 1 hr 15 minutes, or until the internal temperature is 75C/165F or until juices run clear when pierced at the join between the drumstick and the body. Baste twice (30 min then at 1 hr), spooning pan juices over skin.","name":"Transfer to oven. Roast for 10 minutes, then turn oven down to 180C/350F (all oven types). Roast for a further 1 hr 15 minutes, or until the internal temperature is 75C/165F or until juices run clear when pierced at the join between the drumstick and the body. Baste twice (30 min then at 1 hr), spooning pan juices over skin."},{"@type":"HowToStep","text":"Rest for 15 minutes – don’t cover, skin becomes wet.","name":"Rest for 15 minutes – don’t cover, skin becomes wet."},{"@type":"HowToStep","text":"Serve with pan juices (see video for how to carve). I discard onion but use the garlic in the pan. See notes for side suggestions &amp; how to use carcass for incredible homemade broth!","name":"Serve with pan juices (see video for how to carve). I discard onion but use the garlic in the pan. See notes for side suggestions &amp; how to use carcass for incredible homemade broth!"}],"recipeCategory":["Dinner","Roasts"],"keywords":"roast chicken","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.94,"ratingCount":346}}},{"site":"recipetineats","url":"https://www.recipetineats.com/asian-slaw/","rating":4.95,"ratingCount":76,"recipe":{"@type":"Recipe","name":"Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing","description":"Recipe video above. A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 - 10 as a side, 4 as a meal with chicken.","image":"https://www.recipetineats.com/tachyon/2019/03/Asian-Slaw_3-SQ.jpg","recipeYield":["8"],"prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["3 cups green cabbage or Chinese cabbage (, shredded)","3 cups red cabbage (, shredded)","2  large carrots (, julienned)","3 cups bean sprouts","3  green onions (, finely sliced on the diagonal )","1/2 cup coriander / cilantro leaves","1/2 cup mint leaves","1/4 cup Asian Fried Shallots ((optional), to garnish (Note 1))","3 tbsp rice vinegar ((Note 2))","3 tbsp soy sauce ((Note 3))","2 tsp fish sauce (, or more soy (Note 4))","2 tbsp lime juice (, or more rice vinegar (Note 5))","3 tbsp peanut oil ((Note 6))","1 1/2 tbsp sugar (, any type)","1/2 tsp birds eye or other red chilli (, finely minced (optional))","2  garlic cloves (, minced)","3 cups shredded cooked chicken"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine the dressing ingredients in a jar and shake well.","name":"Combine the dressing ingredients in a jar and shake well."},{"@type":"HowToStep","text":"Combine the salad ingredients, except the Asian Fried Shallots.","name":"Combine the salad ingredients, except the Asian Fried Shallots."},{"@type":"HowToStep","text":"Pour over dressing and toss to combine.","name":"Pour over dressing and toss to combine."},{"@type":"HowToStep","text":"Garnish with Asian Fried Shallots. Serve!","name":"Garnish with Asian Fried Shallots. Serve!"}],"recipeCategory":["Noodles","Salad"],"recipeCuisine":["Asian","Thai","Vietnamese"],"keywords":"Asian Salad, Asian Slaw","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.95,"ratingCount":76}}},{"site":"recipetineats","url":"https://www.recipetineats.com/baked-pumpkin-risotto/","rating":4.93,"ratingCount":122,"recipe":{"@type":"Recipe","name":"Baked Creamy Pumpkin Risotto","description":"Recipe video above. You'll be amazed how creamy this risotto is - even though it's BAKED without&nbsp;constant stirring!&nbsp;And it tastes as&nbsp;magnificent&nbsp;as it looks! Note: you won't use all the brown butter, see notes for ways to use the leftovers.","image":"https://www.recipetineats.com/tachyon/2014/07/Pumpkin-Risotto_9.jpg","recipeYield":["5","5 - 6 people"],"prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","recipeIngredient":["3 tbsp / 50 g  unsalted butter (, divided)","1 1/2 cups arborio rice ((risotto rice) (Note 1))","1  onion (, diced)","600 g / 20 oz   pumpkin (weight after peeling and deseeding) (, diced into 1.7cm/2/3\" cubes (about 4 heaped cups) (Note 2))","3  garlic cloves (, minced)","1/4 cup dry white wine ((or water or broth))","3 1/2 cups vegetable or chicken stock/broth","2 tbsp sage leaves, roughly chopped ((Note 3))","1/2 cup parmesan cheese (, finely grated)","Salt &amp; pepper","50 g / 3 tbsp  butter (, salted)","12 - 20  sage leaves","Grated parmesan"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 180C/350F.","name":"Preheat oven to 180C/350F."},{"@type":"HowToStep","text":"Melt 1 tbsp / 20g butter in ovenproof pot (preferably with a lid) over medium high heat.","name":"Melt 1 tbsp / 20g butter in ovenproof pot (preferably with a lid) over medium high heat."},{"@type":"HowToStep","text":"Add garlic and onion and cook until onion is translucent.","name":"Add garlic and onion and cook until onion is translucent."},{"@type":"HowToStep","text":"Add chopped sage and cook for 1 minute.","name":"Add chopped sage and cook for 1 minute."},{"@type":"HowToStep","text":"Add rice and stir so all the rice grains are coated with the butter and semi translucent.","name":"Add rice and stir so all the rice grains are coated with the butter and semi translucent."},{"@type":"HowToStep","text":"Add white wine and cook until the the liquid evaporates - about 1 minute.","name":"Add white wine and cook until the the liquid evaporates - about 1 minute."},{"@type":"HowToStep","text":"Add pumpkin and broth, stir. Let the liquid heat up but do not bring to simmer.","name":"Add pumpkin and broth, stir. Let the liquid heat up but do not bring to simmer."},{"@type":"HowToStep","text":"Put lid on (or cover tightly with foil) and place in oven for 25 minutes, until rice is just cooked (firm but not raw) - don't worry if there's excess liquid. If rice is still uncooked, return to oven for 5 minutes.","name":"Put lid on (or cover tightly with foil) and place in oven for 25 minutes, until rice is just cooked (firm but not raw) - don't worry if there's excess liquid. If rice is still uncooked, return to oven for 5 minutes."},{"@type":"HowToStep","text":"Add remaining butter and parmesan cheese.&nbsp;","name":"Add remaining butter and parmesan cheese.&nbsp;"},{"@type":"HowToStep","text":"Stir vigorously until the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of hot tap water. Should have a porridge like consistency so it sags a bit when served (see video), rather than staying in a tall, firm pile.","name":"Stir vigorously until the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of hot tap water. Should have a porridge like consistency so it sags a bit when served (see video), rather than staying in a tall, firm pile."},{"@type":"HowToStep","text":"Spoon into serving bowls. Garnish with crispy sage, 1 or 2 teaspoons of brown butter and parmesan cheese. Devour immediately!","name":"Spoon into serving bowls. Garnish with crispy sage, 1 or 2 teaspoons of brown butter and parmesan cheese. Devour immediately!"},{"@type":"HowToSection","name":"Crispy Sage:","itemListElement":[{"@type":"HowToStep","text":"Melt butter in a small pan over medium high heat. Once foaming, add sage leaves and stir gently.&nbsp;","name":"Melt butter in a small pan over medium high heat. Once foaming, add sage leaves and stir gently.&nbsp;"},{"@type":"HowToStep","text":"Cook for 1 1/2 minutes or until crispy.","name":"Cook for 1 1/2 minutes or until crispy."},{"@type":"HowToStep","text":"Immediately remove sage onto paper towel lined plate and pour butter into a heat proof jug (butter should be brown by now).","name":"Immediately remove sage onto paper towel lined plate and pour butter into a heat proof jug (butter should be brown by now)."}]}],"author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.93,"ratingCount":122}}},{"site":"recipetineats","url":"https://www.recipetineats.com/chicken-brine-recipe/","rating":4.97,"ratingCount":86,"recipe":{"@type":"Recipe","name":"Chicken Brine","description":"Recipe video above. BRINING is the secret to the most succulent, tender roast chicken you will EVER have in your life! Adapted from a recipe by Thomas Keller, one of the great masters of the culinary world. The flesh is seasoned all the way through with a hint of the brine flavourings (herbs, lemon, garlic).","image":"https://www.recipetineats.com/tachyon/2014/05/Chicken-Brine_3.jpg","recipeYield":["5","5 - 6"],"prepTime":"PT15M","cookTime":"PT60M","totalTime":"PT1515M","recipeIngredient":["2 litres / 2 quarts  water (, cold tap water)","1/3 cup kosher or cooking salt, NOT table salt ((Note 1))","2  lemons (, quartered)","10  sprigs parsley (, fresh )","7  sprigs thyme","2  sprigs rosemary","5  bay leaves, fresh ((or 3 dried))","1/4 cup  honey","6  garlic cloves, (smashed (Note 3))","1 tbsp black peppercorns","1.5 - 2 kg / 3-4lb  chicken (, whole)","3 tbsp / 40g  butter (, melted)","Salt and pepper to season"],"recipeInstructions":[{"@type":"HowToSection","name":"Brining","itemListElement":[{"@type":"HowToStep","text":"Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil boil 1 minute, stir to dissolve salt.","name":"Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil boil 1 minute, stir to dissolve salt."},{"@type":"HowToStep","text":"Remove from heat, pour in remaining water. Cool completely before using (I cool about 30 min then refrigerate 1 1/2 hours). DO NOT put chicken in before full cool, this is a health hazard (Note 4).","name":"Remove from heat, pour in remaining water. Cool completely before using (I cool about 30 min then refrigerate 1 1/2 hours). DO NOT put chicken in before full cool, this is a health hazard (Note 4)."},{"@type":"HowToStep","text":"Flip chicken upside down (so legs and breast are on underside. Submerge chicken in brine, cover and refrigerate for 12 - 24 hours (Note 5). Don&#x27;t worry if underside of chicken doesn&#x27;t stay under water - the the breast side is, that is what matters.","name":"Flip chicken upside down (so legs and breast are on underside. Submerge chicken in brine, cover and refrigerate for 12 - 24 hours (Note 5). Don&#x27;t worry if underside of chicken doesn&#x27;t stay under water - the the breast side is, that is what matters."}]},{"@type":"HowToSection","name":"Roasting Brined Chicken:","itemListElement":[{"@type":"HowToStep","text":"Remove chicken from brine and pat dry to remove excess moisture.","name":"Remove chicken from brine and pat dry to remove excess moisture."},{"@type":"HowToStep","text":"Tie legs with string (if desired), tuck wings under. Drizzle/brush with most of the butter all over, including underside (butter will firm up on contact).","name":"Tie legs with string (if desired), tuck wings under. Drizzle/brush with most of the butter all over, including underside (butter will firm up on contact)."},{"@type":"HowToStep","text":"Sprinkle with pepper and the TINIEST pinch of salt, place chicken on a rack in a heavy based roasting tray. Set aside for 20 minutes.","name":"Sprinkle with pepper and the TINIEST pinch of salt, place chicken on a rack in a heavy based roasting tray. Set aside for 20 minutes."},{"@type":"HowToStep","text":"Preheat fan forced oven to 220°C/430°F.","name":"Preheat fan forced oven to 220°C/430°F."},{"@type":"HowToStep","text":"Turn down the oven to 180°C/350°F, then roast chicken for 50 minutes to 1 hour (Note 7) or until the internal temperature at the joint between the leg and thigh is 75°C/165°F, or until juices run clear.","name":"Turn down the oven to 180°C/350°F, then roast chicken for 50 minutes to 1 hour (Note 7) or until the internal temperature at the joint between the leg and thigh is 75°C/165°F, or until juices run clear."},{"@type":"HowToStep","text":"Check at 45 minutes, rotate the pan if not browning evenly, and brush top with remaining melted butter.","name":"Check at 45 minutes, rotate the pan if not browning evenly, and brush top with remaining melted butter."},{"@type":"HowToStep","text":"Remove chicken from the roasting tray, cover loosely with foil and rest for 10 to 15 minutes.","name":"Remove chicken from the roasting tray, cover loosely with foil and rest for 10 to 15 minutes."},{"@type":"HowToStep","text":"Chicken is so juicy, it needs little more than a tiny drizzle of the juices in the pan (go easy, it&#x27;s salty). Otherwise, make a gravy while the chicken is resting - see Note 8.","name":"Chicken is so juicy, it needs little more than a tiny drizzle of the juices in the pan (go easy, it&#x27;s salty). Otherwise, make a gravy while the chicken is resting - see Note 8."}]}],"recipeCategory":["Mains"],"recipeCuisine":["Western"],"keywords":"Brine for chicken, brine for turkey, Chicken brine, how to brine chicken, juicy roast chicken","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.97,"ratingCount":86}}},{"site":"recipetineats","url":"https://www.recipetineats.com/creamy-cinnamon-rice-pudding/","rating":4.94,"ratingCount":65,"recipe":{"@type":"Recipe","name":"Creamy Cinnamon Rice Pudding (really easy!)","description":"Recipe video above. A cosy, creamy rice pudding with the perfect soft rice texture - but not mushy and gluey. A hint of cinmamon and handful of raisins really elevates this into a dessert that can be served just as it is, straight out of the pot, rather than fussing with making a compote or similar that you really do need for plain rice puddings. But a scoop of vanilla ice cream will really take it over the top!","image":"https://www.recipetineats.com/tachyon/2020/06/Rice-Pudding-cinnamon_SQ.jpg","recipeYield":["5","5 - 6 people"],"prepTime":"PT5M","cookTime":"PT60M","recipeIngredient":["1 tbsp unsalted butter (, for greasing)","4 cups milk ((full or reduced fat, Note 1))","1/3 cup white sugar","2 tsp vanilla extract","3/4 cup medium grain white rice, uncooked (- definitely the best for rice pudding (Note 2))","1/2 cup sultanas or raisins ((Note 3))","3/4 tsp cinnamon","1/2 cup cream (, thickened/heavy (or bit of butter))"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 180°C/350°F (all types).","name":"Preheat oven to 180°C/350°F (all types)."},{"@type":"HowToStep","text":"Grease a 10 cup+ casserole dish with butter.","name":"Grease a 10 cup+ casserole dish with butter."},{"@type":"HowToStep","text":"Place milk, sugar and vanilla in a saucepan over medium high heat. Bring to a simmer, stirring to dissolve the sugar, until the surface is foamy - do not boil, it will split.","name":"Place milk, sugar and vanilla in a saucepan over medium high heat. Bring to a simmer, stirring to dissolve the sugar, until the surface is foamy - do not boil, it will split."},{"@type":"HowToStep","text":"Place rice, sultanas and cinnamon in baking dish. Pour over milk, give it a brief stir then cover with lid or foil.","name":"Place rice, sultanas and cinnamon in baking dish. Pour over milk, give it a brief stir then cover with lid or foil."},{"@type":"HowToStep","text":"Bake for 1 hour, stirring every 20 minutes to break up the rice that starts to set on the base.","name":"Bake for 1 hour, stirring every 20 minutes to break up the rice that starts to set on the base."},{"@type":"HowToStep","text":"After 1 hour, remove from oven and add cream. Give it a good stir - it will look a bit watery straight out of the oven but it evaporates quickly. I like mine creamy so it oozes when you serve it.","name":"After 1 hour, remove from oven and add cream. Give it a good stir - it will look a bit watery straight out of the oven but it evaporates quickly. I like mine creamy so it oozes when you serve it."},{"@type":"HowToStep","text":"Serve immediately, just as is or with a scoop of vanilla ice cream if you want to take it over the top!","name":"Serve immediately, just as is or with a scoop of vanilla ice cream if you want to take it over the top!"}],"recipeCategory":["Dessert"],"recipeCuisine":["Western"],"keywords":"rice pudding","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.94,"ratingCount":65}}},{"site":"recipetineats","url":"https://www.recipetineats.com/garlic-sauteed-green-beans/","rating":4.99,"ratingCount":58,"recipe":{"@type":"Recipe","name":"Sautéed Green Beans with Garlic","description":"This is a wonderful,classic preparation for a green beans side dish - simmer beans until bright green then toss with garlic until golden and crispy. Serve as a side with everything, any cuisine, from Western to Italian, Middle Eastern to French!If serving with Asian food, I like to add the tiniest drizzle of sesame oil at the end and sometimes a sprinkle of sesame seeds. Just gives it that little Asian-esque finishing touch!Love green beans? So do I! See all my Green Bean Sides.","image":"https://www.recipetineats.com/tachyon/2021/10/Garlic-Sauteed-Green-Beans_08-SQ.jpg","recipeYield":["2","2 - 4"],"prepTime":"PT5M","cookTime":"PT8M","recipeIngredient":["250g/ 8oz  green beans (, trimmed (Note 1))","1 tsp salt","1 tbsp extra virgin olive oil ((or... butter!))","2  garlic cloves (, finely minced (~ 2 tsp), do not use jar or garlic crusher (Note 2))","1/8 tsp salt","1 pinch black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Blanch beans: Bring a large saucepan of water to the boil with 1 teaspoon of salt. Add beans, cook for 4 minutes (they will turn bright green), drain, then rinse under cold tap water to cool. (There&#39;s really no need to shock in ice water). Shake off excess water.","name":"Blanch beans: Bring a large saucepan of water to the boil with 1 teaspoon of salt. Add beans, cook for 4 minutes (they will turn bright green), drain, then rinse under cold tap water to cool. (There&#39;s really no need to shock in ice water). Shake off excess water."},{"@type":"HowToStep","text":"Sauté: Heat oil in a large skillet over medium high heat. Add green beans and garlic. Toss (or stir!) for 2 minutes until the garlic is golden and crispy. Add salt and pepper, then toss.","name":"Sauté: Heat oil in a large skillet over medium high heat. Add green beans and garlic. Toss (or stir!) for 2 minutes until the garlic is golden and crispy. Add salt and pepper, then toss."},{"@type":"HowToStep","text":"Serve: Transfer beans to serving dish. Serve warm!","name":"Serve: Transfer beans to serving dish. Serve warm!"},{"@type":"HowToStep","text":"Prepare ahead: Blanch beans per step 1, cool and dry, store in fridge until required. When ready to serve, just toss with garlic. It&#39;s an instant on-demand side!","name":"Prepare ahead: Blanch beans per step 1, cool and dry, store in fridge until required. When ready to serve, just toss with garlic. It&#39;s an instant on-demand side!"}],"recipeCategory":["Side Dish"],"recipeCuisine":["Western"],"keywords":"green beans recipe, sauteed green beans","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.99,"ratingCount":58}}},{"site":"recipetineats","url":"https://www.recipetineats.com/oven-baked-barbecue-pork-ribs/","rating":4.98,"ratingCount":288,"recipe":{"@type":"Recipe","name":"Oven Pork Ribs with Barbecue Sauce","description":"Recipe video above. Barbecue pork ribs made in the oven! It&#039;s easy, the ribs are meltingly tender and it&#039;s packed full of flavour from the rub, braising the ribs in cider (see Note 1 for subs!) and the homemade barbecue sauce glaze! (Note: BBQ Sauce ingredients not consistet with the video!! Editing blunder - use ingredients listed in recipe below. Need to fix video!!)","image":"https://www.recipetineats.com/tachyon/2019/08/Oven-Pork-Ribs-with-Barbecue-Sauce-SQ.jpg","recipeYield":["6"],"prepTime":"PT15M","cookTime":"PT135M","totalTime":"PT150M","recipeIngredient":["2.5 tsp paprika powder","2 tsp garlic powder ((sub with onion powder))","1.5 tsp onion powder ((sub with garlic powder))","1 tsp cayenne pepper ((omit for not spicy))","1.5 tsp dried thyme","1.5 tsp dried oregano","1.5 tsp salt","0.5 tsp black pepper","2 - 2.5kg / 4 - 5lb  pork ribs (2 racks)","3/4 cup sweet alcoholic apple cider (hard cider) (, or apple juice (Note 2))","1 tbsp olive oil","1/2 cup apple cider vinegar ((Note 3))","1 1/2 cups tomato ketchup ((or Aussie tomato sauce))","1/2 cup water ((or use remaining apple cider!))","1 1/2 tbsp molasses (, orginal (not blackstrap, Note 4))","1/3 cup brown sugar","2 tsp mustard powder","1 1/2 tsp garlic powder","2 tsp Worcestershire sauce","1 tsp salt","1 tsp black pepper","1 tsp Tabasco or cayenne pepper ((optional, for spiciness))"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).","name":"Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight)."},{"@type":"HowToStep","text":"Preheat oven to 160°C/320°F (all oven types).","name":"Preheat oven to 160°C/320°F (all oven types)."},{"@type":"HowToStep","text":"Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).","name":"Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5)."},{"@type":"HowToStep","text":"Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.","name":"Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty."},{"@type":"HowToStep","text":"Line a new tray with foil then baking / parchment paper (you&#x27;ll thank me later).","name":"Line a new tray with foil then baking / parchment paper (you&#x27;ll thank me later)."},{"@type":"HowToStep","text":"Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.","name":"Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs."},{"@type":"HowToStep","text":"Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.","name":"Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes."},{"@type":"HowToStep","text":"Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you&#x27;ve got a thick glaze on the ribs.","name":"Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you&#x27;ve got a thick glaze on the ribs."},{"@type":"HowToStep","text":"Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!","name":"Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!"},{"@type":"HowToSection","name":"Barbecue Sauce","itemListElement":[{"@type":"HowToStep","text":"Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.","name":"Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened."},{"@type":"HowToStep","text":"Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use for glazing ribs and as a sauce for serving.","name":"Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use for glazing ribs and as a sauce for serving."}]}],"recipeCategory":["BBQ","Dinner","Ribs"],"recipeCuisine":["American"],"keywords":"barbecue pork ribs, oven pork ribs, spice rub for pork ribs","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.98,"ratingCount":288}}},{"site":"recipetineats","url":"https://www.recipetineats.com/hollandaise-sauce/","rating":4.97,"ratingCount":58,"recipe":{"@type":"Recipe","name":"Hollandaise sauce","description":"Recipe video above. The easy way to make this classic French Sauce! The end result is just as good as making it the classic way by hand -- which takes a good 15 minutes of whisking set over a double boiler and plenty of experience -- except it takes 90 seconds flat and it&#039;s foolproof.I prefer using a stick blender rather than normal blender because there&#039;s less waste / easier to scrape the sauce out.Use this sauce for Eggs Benedict, over aspargus, steak - it can fancy up anything! See in post for a list of ideas and notes for how to reheat leftovers easily.Makes about 1 1/4 cups, enough for 8 Eggs Benedict (ie 8 individual eggs). This sauce is rich, you don&#039;t need much per serve!","image":"https://www.recipetineats.com/tachyon/2020/10/Reheating-Hollandaise-Sauce_9-SQ.jpg","recipeYield":["8","8 people"],"prepTime":"PT5M","cookTime":"PT3M","recipeIngredient":["3  egg yolks (, from large eggs (55-60g / 2 oz each, Note 1))","1/4 tsp cayenne pepper (or white pepper)","1/4 tsp salt ((or)","1 1/2 tbsp lemon juice (, plus more to taste)","1 1/2 tbsp water","175 g/ 1 1/2 sticks  unsalted butter (, cut into 1.5 cm / 1/2&quot; cubes (Note 2))"],"recipeInstructions":[{"@type":"HowToStep","text":"Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.","name":"Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base."},{"@type":"HowToStep","text":"Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.","name":"Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine."},{"@type":"HowToStep","text":"Melt butter in a heatproof jug until hot (be very careful to ensure it doesn&#039;t explode if using microwave!). If you use a stove, pour into a jug.","name":"Melt butter in a heatproof jug until hot (be very careful to ensure it doesn&#039;t explode if using microwave!). If you use a stove, pour into a jug."},{"@type":"HowToStep","text":"Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)","name":"Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)"},{"@type":"HowToStep","text":"With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.","name":"With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow."},{"@type":"HowToStep","text":"Now blitz for a further 10 seconds, moving the stick up and down.","name":"Now blitz for a further 10 seconds, moving the stick up and down."},{"@type":"HowToStep","text":"Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.","name":"Thickness: If too thick, mix in warm tap water 1 teaspoon at a time."},{"@type":"HowToStep","text":"Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish.","name":"Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish."},{"@type":"HowToStep","text":"Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it&#039;s diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus.","name":"Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it&#039;s diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus."},{"@type":"HowToStep","text":"Using: Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating.","name":"Using: Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating."}],"recipeCategory":["Sauce"],"recipeCuisine":["French","Western"],"keywords":"Hollandaise Sauce","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.97,"ratingCount":58}}},{"site":"recipetineats","url":"https://www.recipetineats.com/canned-tuna-pasta/","rating":4.96,"ratingCount":187,"recipe":{"@type":"Recipe","name":"The most amazing canned tuna pasta!","description":"Recipe video above. One of the pantry-pasta greats. I love this recipe because it really showcases what great food you can make using canned tuna! Fabulous flavour beyond just canned tuna thanks to the anchovies, the freshness of lemon and tangy capers. The oil from the can of tuna is used as the sauce so don&#39;t be tempted to use tuna in brine!","image":"https://www.recipetineats.com/tachyon/2023/04/Canned-tuna-pasta_0-SQ.jpg","recipeYield":["2"],"prepTime":"PT10M","cookTime":"PT15M","recipeIngredient":["200g / 7oz  spaghetti (, or other thin long pasta)","1 tbsp cooking salt (, for cooking pasta)","285g/ 10 oz (approx) canned tuna in oil (, drained, oil reserved (I use 3 x 95g/3.5oz cans, Note 1))","2 clove garlic (, finely minced)","2  anchovy fillets (, minced (Note 2))","1/2 tsp chilli flakes / red pepper flakes ((can skip, Note 3))","2 tsp baby capers ((or finely chopped pickles))","1 tbsp parsley (, finely chopped (ok to skip))","1 tsp lemon zest","2 tbsp lemon juice ((sub 1 tbsp apple cider or sherry vinegar))","1/4 tsp cooking/kosher salt","1/4 tsp black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Cook pasta - Bring 3 litres / 3 quarts of water to the boil with the 1 tablespoon of salt. Cook pasta per the packet time minus 1 minute. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta.","name":"Cook pasta - Bring 3 litres / 3 quarts of water to the boil with the 1 tablespoon of salt. Cook pasta per the packet time minus 1 minute. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta."},{"@type":"HowToStep","text":"Sauté aromatics - In the same pot, heat the reserved oil from the tuna cans over medium heat. Add the garlic, anchovies and chilli flakes. Cook and stir for 1 minute.","name":"Sauté aromatics - In the same pot, heat the reserved oil from the tuna cans over medium heat. Add the garlic, anchovies and chilli flakes. Cook and stir for 1 minute."},{"@type":"HowToStep","text":"Toss pasta - Add the pasta, capers and 1/3 cup of reserved pasta water. Toss using 2 spatulas for 2 minutes.","name":"Toss pasta - Add the pasta, capers and 1/3 cup of reserved pasta water. Toss using 2 spatulas for 2 minutes."},{"@type":"HowToStep","text":"Add tuna - Turn off the heat. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through - try to keep some tuna chunks.","name":"Add tuna - Turn off the heat. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through - try to keep some tuna chunks."},{"@type":"HowToStep","text":"Serve immediately!","name":"Serve immediately!"}],"recipeCategory":["Mains"],"recipeCuisine":["Italian"],"keywords":"canned tuna recipe, pantry pasta, tuna pasta","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.96,"ratingCount":187}}},{"site":"recipetineats","url":"https://www.recipetineats.com/emergency-chicken-rice-casserole/","rating":4.87,"ratingCount":58,"recipe":{"@type":"Recipe","name":"Emergency Chicken Rice Casserole","description":"Recipe video above. Dump-and-bake creamy chicken rice casserole made FROM SCRATCH! Perfectly cooked rice, creamy cheesy sauce, juicy seasoned chicken. Unusually high liquid-to-rice ratio because 1) baked uncovered (brown chicken); and 2) creamy rice (rather than stodgy!). See Note 7 re: SCALING recipe!","image":"https://www.recipetineats.com/tachyon/2019/08/Ultra-Lazy-Chicken-Rice-Casserole_6.jpg","recipeYield":["5","5 - 6 people"],"prepTime":"PT10M","cookTime":"PT45M","totalTime":"PT55M","recipeIngredient":["500g (1 lb)  chicken thighs or tenders (tenderloin) (, cut into 1.5cm / 2/3&quot; pieces (Note 1))","1/2 tsp dried thyme","1 tsp garlic powder","1/2 tsp pepper","1/2 tsp vegetable or chicken stock powder (granulated bouillon) ((Note 2))","1 tbsp olive oil","2 1/2 cups (625 ml)  chicken broth/stock (, low sodium)","2 1/2 cups (625 ml)  milk (, any fat %)","1 1/2 cups long grain white rice (, uncooked (Note 3))","1/4 cup (35g)  flour (, plain / all purpose)","1 tsp vegetable or chicken stock powder (granulated bouillon) ((Note 2))","2 cloves garlic (, minced)","2 tbsp (30g)  unsalted butter","2  broccoli heads ((large!), cut into florets (Note 4))","2 cups (200g)  shredded cheese","2  green onions (, finely sliced)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 190°C/375°F (180°C/350°F fan/convection).","name":"Preheat oven to 190°C/375°F (180°C/350°F fan/convection)."},{"@type":"HowToStep","text":"Mix Chicken Ingredients.","name":"Mix Chicken Ingredients."},{"@type":"HowToStep","text":"Heat chicken broth and milk until hot using any method (stove, microwave). Can combine together in saucepan. (Note 5)","name":"Heat chicken broth and milk until hot using any method (stove, microwave). Can combine together in saucepan. (Note 5)"},{"@type":"HowToStep","text":"Spread rice in 23 x 33cm / 9 x 13&quot; ceramic or glass baking dish. (Note 6)","name":"Spread rice in 23 x 33cm / 9 x 13&quot; ceramic or glass baking dish. (Note 6)"},{"@type":"HowToStep","text":"Sprinkle with flour, stock powder and garlic.","name":"Sprinkle with flour, stock powder and garlic."},{"@type":"HowToStep","text":"Add the hot chicken broth, stir until flour dissolved (some small lumps ok).","name":"Add the hot chicken broth, stir until flour dissolved (some small lumps ok)."},{"@type":"HowToStep","text":"Add milk, swish rice to spread out evenly.","name":"Add milk, swish rice to spread out evenly."},{"@type":"HowToStep","text":"Spread broccoli on top, then chicken, then plonk butter on (anywhere).","name":"Spread broccoli on top, then chicken, then plonk butter on (anywhere)."},{"@type":"HowToStep","text":"Bake uncovered for 40 minutes. (Might get some browned skin on surface, that's ok)","name":"Bake uncovered for 40 minutes. (Might get some browned skin on surface, that's ok)"},{"@type":"HowToStep","text":"CHECK rice before stirring - should be JUST cooked (Note 7).","name":"CHECK rice before stirring - should be JUST cooked (Note 7)."},{"@type":"HowToStep","text":"Add half the cheese, stir through, being sure to get rice in the corners and edges of pan. Should be creamy and quite loose (see video).","name":"Add half the cheese, stir through, being sure to get rice in the corners and edges of pan. Should be creamy and quite loose (see video)."},{"@type":"HowToStep","text":"Top with cheese, return to oven for 5 minutes until just melted.","name":"Top with cheese, return to oven for 5 minutes until just melted."},{"@type":"HowToStep","text":"Sprinkle with green onion, if using, then serve!","name":"Sprinkle with green onion, if using, then serve!"}],"recipeCategory":["Mains"],"recipeCuisine":["Western"],"keywords":"chicken broccoli rice casserole, chicken rice casserole, rice casserole with chicken","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.87,"ratingCount":58}}},{"site":"recipetineats","url":"https://www.recipetineats.com/coffee-cake-with-cinnamon-streusel/","rating":4.93,"ratingCount":57,"recipe":{"@type":"Recipe","name":"Coffee Cake","description":"Recipe video above. This is a wildly delicious butter cake with a ribbon of cinnamon in the middle, topped with a generous amount of crunchy, nubbly cinnamon flavour crumb (streusel) - obviously the best part! It’s called a Coffee Cake in the States though there is no coffee in it, presumably because it’s meant to be enjoyed with coffee.I use the same mixture for the topping to make the cinnamon ribbon inside - it goes kind of jammy and thicker than just sprinkling with plain cinnamon sugar. Try it once and you&#39;ll be converted for life!Adapted from this recipe by Stella Parks on Serious Eats.","image":"https://www.recipetineats.com/tachyon/2026/06/Cinnamon-Stresuel-Coffee-Cake.jpg","recipeYield":["9","9 - 16 slices"],"prepTime":"PT30M","cookTime":"PT40M","recipeIngredient":["3/4 cups caster sugar ((superfine sugar))","120g/ 1/2 cup   unsalted butter (, softened (1 US stick))","2  large eggs (, at room temperature (Note 1))","2 tsp vanilla","1 tbsp oil ( - canola, vegetable or any other plain flavoured)","1 1/4 cups plain flour / all-purpose flour","2 1/2 tsp baking powder","1/2 tsp cooking salt / kosher salt","3/4 cup sour cream at room temperature (, mixed well before use - sub plain yogurt (Note 2))","3/4 cup (tightly packed)  brown sugar","3/4 cup plain flour / all-purpose flour","1 tbsp cinnamon powder","1/4 tsp cooking salt / kosher salt","90g/ 6 tbsp   unsalted butter (, softened)","3/4 cup icing sugar / powdered sugar (, sifted)","1/4 tsp vanilla extract","4 tsp milk (, preferably full fat but low / 0% fat ok)"],"recipeInstructions":[{"@type":"HowToStep","text":"Grease and line a 20cm/8&quot; square pan with baking paper (parchment paper), with overhang so you can lift the cake out once baked.","name":"Grease and line a 20cm/8&quot; square pan with baking paper (parchment paper), with overhang so you can lift the cake out once baked."},{"@type":"HowToStep","text":"Preheat oven to 160° fan-forced (350°F /180°C regular ovens).","name":"Preheat oven to 160° fan-forced (350°F /180°C regular ovens)."},{"@type":"HowToStep","text":"Crumb topping first - Put all the Crumb ingredients into a bowl. Using an handheld electric beater or a stand mixer with the paddle attachment, beat until the butter breaks up into crumbs (about 20 seconds). Then finish the job with your fingertips, rubbing the butter into the flour mixture until there are none larger than the size of small peas. Place in the fridge until required.","name":"Crumb topping first - Put all the Crumb ingredients into a bowl. Using an handheld electric beater or a stand mixer with the paddle attachment, beat until the butter breaks up into crumbs (about 20 seconds). Then finish the job with your fingertips, rubbing the butter into the flour mixture until there are none larger than the size of small peas. Place in the fridge until required."},{"@type":"HowToSection","name":"Cake batter:","itemListElement":[{"@type":"HowToStep","text":"Dry ingredients - Whisk the flour, baking powder and salt in a medium bowl, then set aside.","name":"Dry ingredients - Whisk the flour, baking powder and salt in a medium bowl, then set aside."},{"@type":"HowToStep","text":"Cream butter - Put the butter and sugar in a separate bowl. Using the same beater (no need to clean), beat for 1 1/2 to 2 minutes until the butter is light and creamy. Beat in the eggs one at a time, then the vanilla and oil. Beat well until thoroughly combined.","name":"Cream butter - Put the butter and sugar in a separate bowl. Using the same beater (no need to clean), beat for 1 1/2 to 2 minutes until the butter is light and creamy. Beat in the eggs one at a time, then the vanilla and oil. Beat well until thoroughly combined."},{"@type":"HowToStep","text":"Add flour in batches - Add one third of the flour and sour cream, then beat on the lowest speed until you almost can&#39;t see flour. Repeat again twice, then finish mixing with a rubber spatula until you can no longer see flour (safer to finish by hand to avoid over-mixing to ensure the cake stays soft).","name":"Add flour in batches - Add one third of the flour and sour cream, then beat on the lowest speed until you almost can&#39;t see flour. Repeat again twice, then finish mixing with a rubber spatula until you can no longer see flour (safer to finish by hand to avoid over-mixing to ensure the cake stays soft)."}]},{"@type":"HowToSection","name":"Assemble and bake:","itemListElement":[{"@type":"HowToStep","text":"Layer - Spread just over half the batter in the pan. (Note 2) Sprinkle then spread evenly with 1 cup of the crumb topping. Dollop spoonfuls of the remaining batter across the surface and spread. A small offset spatula is useful here. Do the edges first, then the middle. Don&#39;t stress if you mess this up a bit, this is a rustic cake afterall!","name":"Layer - Spread just over half the batter in the pan. (Note 2) Sprinkle then spread evenly with 1 cup of the crumb topping. Dollop spoonfuls of the remaining batter across the surface and spread. A small offset spatula is useful here. Do the edges first, then the middle. Don&#39;t stress if you mess this up a bit, this is a rustic cake afterall!"},{"@type":"HowToStep","text":"Chunky crumb - Grab handfuls of the crumb topping in your fist to clump together then break up into chunks across the surface.","name":"Chunky crumb - Grab handfuls of the crumb topping in your fist to clump together then break up into chunks across the surface."},{"@type":"HowToStep","text":"Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Check first at 40 minutes.","name":"Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Check first at 40 minutes."},{"@type":"HowToStep","text":"Cool for 15 minutes in the pan before using the paper overhang to lift it out onto a rack. Let it cool for another 30 minutes before drizzling with glaze (if using), then slice to enjoy!","name":"Cool for 15 minutes in the pan before using the paper overhang to lift it out onto a rack. Let it cool for another 30 minutes before drizzling with glaze (if using), then slice to enjoy!"}]},{"@type":"HowToSection","name":"Glaze:","itemListElement":[{"@type":"HowToStep","text":"Put ingredients in bowl and whisk to combine. Glazes crust so it's best to use immediately.","name":"Put ingredients in bowl and whisk to combine. Glazes crust so it's best to use immediately."}]}],"recipeCategory":["Dessert"],"recipeCuisine":["American","Western"],"keywords":"cinnamon streusel cake, coffee cake, crumb cake","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.93,"ratingCount":57}}},{"site":"recipetineats","url":"https://www.recipetineats.com/spaghetti-alla-puttanesca/","rating":4.95,"ratingCount":60,"recipe":{"@type":"Recipe","name":"Spaghetti alla Puttanesca","description":"Recipe video above. Spaghetti alla Puttanesca is a traditional Italian pasta from Naples with a sauce based on pantry essentials. This plants it firmly in the (excellent) emergency-meals collection!You don&#39;t need much salt in Puttanesca sauce because the olives, capers and anchovies provide the seasoning. Don&#39;t skip the anchovies - sauteeing it cooks out the fishy flavour and it just dissolves in the sauce, leaving behind savoury flavour you can&#39;t get from just plain salt. You&#39;d have to have a finely attuned palette to even know it&#39;s in the sauce!","image":"https://www.recipetineats.com/tachyon/2021/08/Spaghetti-Puttanesca_64-SQ.jpg","recipeYield":["2"],"prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","recipeIngredient":["200g / 7oz  spaghetti (, or other long pasta)","2 tbsp extra virgin olive oil (, plus more for drizzling)","2  garlic cloves (, finely minced (knife, not garlic press))","3  anchovy fillets (, finely minced (Note 1))","1/4 cup pitted black olives (, preferably in oil, quartered (Note 2))","1 tbsp capers (, drained (Note 3))","1/4 tsp chilli flakes ((red pepper flakes))","400g / 14oz   can crushed tomato ((or hand crush whole canned tomatoes))","1/2 cup water","1 tsp fresh oregano (, roughly chopped (sub 1/4 tsp dried))","1/8 tsp kosher / cooking salt ((or 2 pinches table salt))","1/8 tsp black pepper","1/4 tsp sugar (, if needed (depends on tomato quality, Note 4))","2 tbsp fresh basil (, roughly chopped (Note 6))"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare: Bring a large pot of water to the boil, ready for the pasta. Warm serving bowls (I microwave 1 minute).","name":"Prepare: Bring a large pot of water to the boil, ready for the pasta. Warm serving bowls (I microwave 1 minute)."},{"@type":"HowToStep","text":"Cook garlic: Heat olive oil in a medium skillet over medium high heat. Add garlic and cook for 15 seconds until it starts turning golden.","name":"Cook garlic: Heat olive oil in a medium skillet over medium high heat. Add garlic and cook for 15 seconds until it starts turning golden."},{"@type":"HowToStep","text":"Cook anchovies: Add anchovies, capers, olives and chilli flakes. Cook for 1 minute.","name":"Cook anchovies: Add anchovies, capers, olives and chilli flakes. Cook for 1 minute."},{"@type":"HowToStep","text":"Tomato: Add tomato, then add the 1/2 cup of water into the can. Swirl around to rinse then pour into the skillet.","name":"Tomato: Add tomato, then add the 1/2 cup of water into the can. Swirl around to rinse then pour into the skillet."},{"@type":"HowToStep","text":"Simmer: Add oregano, salt and pepper. Stir, bring to simmer, then turn down to low and cook over medium heat for 10 minutes or until the tomato has broken down and created a sauce. Turn off stove when ready if not timed with cooked pasta.","name":"Simmer: Add oregano, salt and pepper. Stir, bring to simmer, then turn down to low and cook over medium heat for 10 minutes or until the tomato has broken down and created a sauce. Turn off stove when ready if not timed with cooked pasta."},{"@type":"HowToStep","text":"Cook pasta: Meanwhile, add 2 teaspoons salt into the pot of water. Then add pasta and cook per packet directions.","name":"Cook pasta: Meanwhile, add 2 teaspoons salt into the pot of water. Then add pasta and cook per packet directions."},{"@type":"HowToStep","text":"Reserve pasta water (Note 5): Just before draining, scoop out a mugful of pasta cooking water and set aside. Then drain pasta in a colander.","name":"Reserve pasta water (Note 5): Just before draining, scoop out a mugful of pasta cooking water and set aside. Then drain pasta in a colander."},{"@type":"HowToStep","text":"Toss pasta: Immediately add pasta into sauce. Add 1/4 cup of pasta cooking water reserved from previous step (Note 5) then use 2 wooden spoons to toss the pasta, still on a low stove, for 1 minute or until the sauce is no longer in the skillet but rather clinging to the pasta strands (but still slick and slippery). If the pasta gets too dry, add more pasta cooking water and toss.","name":"Toss pasta: Immediately add pasta into sauce. Add 1/4 cup of pasta cooking water reserved from previous step (Note 5) then use 2 wooden spoons to toss the pasta, still on a low stove, for 1 minute or until the sauce is no longer in the skillet but rather clinging to the pasta strands (but still slick and slippery). If the pasta gets too dry, add more pasta cooking water and toss."},{"@type":"HowToStep","text":"Serve: Immediately transfer into warmed bowls. Drizzle with olive oil, sprinkle with basil. Serve immediately!","name":"Serve: Immediately transfer into warmed bowls. Drizzle with olive oil, sprinkle with basil. Serve immediately!"}],"recipeCategory":["Mains","Pasta"],"recipeCuisine":["Italian"],"keywords":"pasta puttanesca, puttanesca, spaghetti alla puttanesca","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.95,"ratingCount":60}}},{"site":"recipetineats","url":"https://www.recipetineats.com/peppercorn-sauce/","rating":4.93,"ratingCount":76,"recipe":{"@type":"Recipe","name":"Steak with Creamy Peppercorn Sauce","description":"Recipe video above. One of the best steak sauces in this world, this is the creamy peppercorn sauce used in Steak au Poivre. It&#39;s super simple because it&#39;s made using the steak drippings and either brandy or cognac. The alcoholic taste is cooked out and you&#39;re left with an amazing sweet/savoury/creamy sauce with great depth of flavour and beautiful pops of heat from the peppercorns. Use crushed black peppercorns for spicier or canned green peppercorns for more mild heat (I much prefer black, not really a fan of green canned).","image":"https://www.recipetineats.com/tachyon/2018/05/Steak-with-Creamy-Peppercorn-Sauce_5.jpg","recipeYield":["2"],"prepTime":"PT5M","cookTime":"PT12M","totalTime":"PT17M","recipeIngredient":["2  300g/10oz New York Strip / Porterhouse steaks  ((or other of choice, Note 1))","Salt and pepper","1 tbsp vegetable oil","1/3 cup (85 ml)  brandy or cognac ((or marsala) (Note 2))","3/4 cup (185 ml)  beef broth/stock (, low sodium (important! Note 3))","1/2 cup (125 ml)  cream (, heavy/thickened)","2 - 3 tsp coarsely crushed whole black peppercorns ((or canned green peppercorns, drained) (Note 4))"],"recipeInstructions":[{"@type":"HowToStep","text":"Take the steaks out of the fridge 20 minutes before planning to cook.","name":"Take the steaks out of the fridge 20 minutes before planning to cook."},{"@type":"HowToStep","text":"Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.","name":"Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife."},{"@type":"HowToSection","name":"Steaks:","itemListElement":[{"@type":"HowToStep","text":"Just before cooking, sprinkle both sides of steak generously with salt and black pepper.","name":"Just before cooking, sprinkle both sides of steak generously with salt and black pepper."},{"@type":"HowToStep","text":"Heat oil in a skillet over high heat until smoking.","name":"Heat oil in a skillet over high heat until smoking."},{"@type":"HowToStep","text":"Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).","name":"Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare)."},{"@type":"HowToStep","text":"Stack the steaks on top of each other, then use tongs to sear the fat strip.","name":"Stack the steaks on top of each other, then use tongs to sear the fat strip."},{"@type":"HowToStep","text":"Transfer to plate, cover loosely with foil to rest while you make the sauce.","name":"Transfer to plate, cover loosely with foil to rest while you make the sauce."}]},{"@type":"HowToSection","name":"Sauce:","itemListElement":[{"@type":"HowToStep","text":"Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).","name":"Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min)."},{"@type":"HowToStep","text":"Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.","name":"Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half."},{"@type":"HowToStep","text":"Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).","name":"Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly)."},{"@type":"HowToStep","text":"Taste sauce, adjust salt (and pepper!) to taste.","name":"Taste sauce, adjust salt (and pepper!) to taste."},{"@type":"HowToStep","text":"Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)","name":"Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)"}]}],"author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.93,"ratingCount":76}}},{"site":"recipetineats","url":"https://www.recipetineats.com/bacon-egg-breakfast-muffins/","rating":4.98,"ratingCount":88,"recipe":{"@type":"Recipe","name":"Bacon and Egg Breakfast Muffins","description":"Recipe video above. Bacon and eggs...in a muffin! These are great for &quot;grab and go&quot;. This makes 4 large muffins (Texas muffin tin size - Note 3). This recipe isn&#x27;t suitable for ordinary size muffin tins as it isn&#x27;t large enough to hold the egg and batter.","image":"https://www.recipetineats.com/tachyon/2015/05/Bacon-Egg-Breakfast-Muffins_3.jpg","recipeYield":["4"],"prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","recipeIngredient":["150g / 5oz  bacon (, chopped (I use lean))","1 cup green onion (, finely sliced (2 stems))","1 cup (100g)  cheddar cheese (, shredded (or other of choice))","1 1/2 cups (225g)  flour (, plain / all purpose)","1 1/4 tsp baking powder ((Note 1))","1/4 tsp baking soda ((aka bicarbonate soda, Note 1))","2/3 cup (165 ml)  milk (, full or low fat)","1/2 tsp white vinegar ((Note 2))","1/2 tsp salt","2/3 cup sour cream or plain yoghurt (, preferably full fat)","3 tbsp vegetable oil ((or other neutral flavoured oil))","1  egg","4  eggs","2 tbsp melted butter"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 180C/350F. Brush 4 Texas muffin tin holes with with butter. (Note 3)","name":"Preheat oven to 180C/350F. Brush 4 Texas muffin tin holes with with butter. (Note 3)"},{"@type":"HowToStep","text":"Heat a non stick pan over high heat. Add bacon and fry until lightly browned. Remove onto a paper towel to drain the fat, then set aside.","name":"Heat a non stick pan over high heat. Add bacon and fry until lightly browned. Remove onto a paper towel to drain the fat, then set aside."},{"@type":"HowToSection","name":"Muffin Batter:","itemListElement":[{"@type":"HowToStep","text":"Place Dry Ingredients in a bowl and mix to combine.","name":"Place Dry Ingredients in a bowl and mix to combine."},{"@type":"HowToStep","text":"Whisk Wet Ingredients in a separate bowl.","name":"Whisk Wet Ingredients in a separate bowl."},{"@type":"HowToStep","text":"Pour the Wet Ingredients into the Dry Ingredients until flour is almost incorporated (limit to 8 stirs!) - don&#x27;t overmix (makes muffins hard).","name":"Pour the Wet Ingredients into the Dry Ingredients until flour is almost incorporated (limit to 8 stirs!) - don&#x27;t overmix (makes muffins hard)."},{"@type":"HowToStep","text":"Add green onion, bacon and cheese, stir 5 times.","name":"Add green onion, bacon and cheese, stir 5 times."}]},{"@type":"HowToSection","name":"Assemble","itemListElement":[{"@type":"HowToStep","text":"Place 1/4 cup batter into each of the 4 muffin tin holes.","name":"Place 1/4 cup batter into each of the 4 muffin tin holes."},{"@type":"HowToStep","text":"Use spoon to make a well in the batter, crack egg into each well.","name":"Use spoon to make a well in the batter, crack egg into each well."},{"@type":"HowToStep","text":"Divide the remaining batter between each hole to cover the egg - best way is to dollop batter around the yolk, then on top of the yolk, then spread to cover (see video).","name":"Divide the remaining batter between each hole to cover the egg - best way is to dollop batter around the yolk, then on top of the yolk, then spread to cover (see video)."},{"@type":"HowToStep","text":"Brush the muffins with melted butter, then bake for 25 minutes or until golden brown.","name":"Brush the muffins with melted butter, then bake for 25 minutes or until golden brown."},{"@type":"HowToStep","text":"Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.","name":"Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack."},{"@type":"HowToStep","text":"Best served warm!","name":"Best served warm!"}]}],"recipeCategory":["Breakfast","Brunch"],"recipeCuisine":["Western"],"keywords":"Bacon and Egg Muffins, Breakfast Muffins","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.98,"ratingCount":88}}},{"site":"recipetineats","url":"https://www.recipetineats.com/breakfast-muffins/","rating":4.95,"ratingCount":58,"recipe":{"@type":"Recipe","name":"Up-and-go breakfast muffins!","description":"Recipe video above. No more dry, bland healthy muffins. These are healthy - but delicious!! Just 1 1/4 tsp of oil and 2 tsp honey per muffin, lower fat than usual sweet-treat muffins, refined sugar free and contain extra dietary fibre. Great for breakfast because it&#39;s not sweet like cake. But also morning tea - they are just sweet enough for me. :) Stays fresh for days.","image":"https://www.recipetineats.com/tachyon/2023/05/Up-and-go-breakfast-muffins_9.jpg","recipeYield":["12"],"prepTime":"PT15M","cookTime":"PT25M","recipeIngredient":["1/3 cup coconut oil (, virgin or unrefined (normal oil also works but not as tasty, Note 1))","1  large egg (, at room temperature (~55g/2oz))","2/3 cup milk (, at room temperature - full fat best (low fat and non-dairy ok too))","1/3 cup yogurt (, plain/unsweetened)","1/2 cup honey ((or maple syrup))","1/2 tsp vanilla extract","1 1/4 cups wheat germ (best) (OR 1 1/4 cups (80g) wheat bran (Note 2))","1 1/2 cups wholemeal flour ((sub ordinary flour - Note 3))","1/4 tsp salt","1 tsp cinnamon powder","1 tsp baking powder ((Note 4))","1 tsp baking soda (, sifted if lumpy (or 3 tsp extra baking powder) - Note 4)","250g / 8 oz  raspberries (, 18 set aside and cut in half to decorate top if desired)","2 cups diced fresh fruit  ((not watery) - like apples, pears)","1 1/4 cups dried fruit, nuts, choc chips etc"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.","name":"Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil."},{"@type":"HowToStep","text":"Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.","name":"Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth."},{"@type":"HowToStep","text":"Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.","name":"Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined."},{"@type":"HowToStep","text":"Raspberries - Gently stir in the whole raspberries or other add-ins of choice.","name":"Raspberries - Gently stir in the whole raspberries or other add-ins of choice."},{"@type":"HowToStep","text":"Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.","name":"Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries."},{"@type":"HowToStep","text":"Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.","name":"Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack."}],"recipeCategory":["Breakfast","Snacks"],"recipeCuisine":["Baking"],"keywords":"bran muffins, Breakfast Muffins, healthy muffins","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.95,"ratingCount":58}}},{"site":"recipetineats","url":"https://www.recipetineats.com/chocolate-custard-cake/","rating":4.96,"ratingCount":67,"recipe":{"@type":"Recipe","name":"Chocolate Custard Cake","description":"Recipe video above. Whether you consider this a giant chocolate tart or chocolate custard cake, we will agree it&#39;s one of the most delicious desserts you will ever make. A cross between a chocolate mousse cake and a chocolate Flan Patissier (French custard tart), it&#39;s deeply chocolatey, ultra creamy, yet not overly rich, and shockingly straightforward to make. The perfect finale for any occasion!","image":"https://www.recipetineats.com/tachyon/2023/01/Chocolate-custard-cake_7-close-up.jpg","recipeYield":["10","10 - 12 people"],"prepTime":"PT30M","cookTime":"PT60M","recipeIngredient":["200g/ 7oz  Oreo cookies ((1.5 standard packs, Note 1))","60g/ 4 tbsp  unsalted butter (, melted)","3 cups milk (, full fat)","2 tsp vanilla","2/3 cups caster sugar ((superfine sugar, sub regular))","120g/ 4.2 oz  egg yolks ((~6 - 7 large eggs, Note 2))","5 tbsp (50g)  cornflour / cornstarch","200g / 7 oz  70% cocoa chocolate (, finely chopped (I use Lindt, Note 3))","Chantilly cream","Raspberry or strawberries","Icing sugar / powdered sugar (, for dusting)"],"recipeInstructions":[{"@type":"HowToSection","name":"PREPARATION:","itemListElement":[{"@type":"HowToStep","text":"Prepare pan: Flip the base of a 20cm / 8&quot; springform pan upside down – this makes it easier to remove the finished cake without the lip in the way. Grease pan base with butter, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper stick out (ease of removal later).","name":"Prepare pan: Flip the base of a 20cm / 8&quot; springform pan upside down – this makes it easier to remove the finished cake without the lip in the way. Grease pan base with butter, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper stick out (ease of removal later)."},{"@type":"HowToStep","text":"Preheat oven to 180°C / 350°F (160°C fan-forced).","name":"Preheat oven to 180°C / 350°F (160°C fan-forced)."}]},{"@type":"HowToSection","name":"CUSTARD:","itemListElement":[{"@type":"HowToStep","text":"Heat the milk, vanilla and about half the sugar in a large saucepan over medium high heat until just before boiling, stirring to dissolve the sugar.","name":"Heat the milk, vanilla and about half the sugar in a large saucepan over medium high heat until just before boiling, stirring to dissolve the sugar."},{"@type":"HowToStep","text":"Yolk mixture: Place egg yolks and remaining sugar in a large bowl and whisk to combine. Add cornflour and whisk until smooth.","name":"Yolk mixture: Place egg yolks and remaining sugar in a large bowl and whisk to combine. Add cornflour and whisk until smooth."},{"@type":"HowToStep","text":"Temper eggs: While whisking the eggs, slowly pour in the hot milk in a thin stream while whisking. Whisk until fully combined.","name":"Temper eggs: While whisking the eggs, slowly pour in the hot milk in a thin stream while whisking. Whisk until fully combined."},{"@type":"HowToStep","text":"Thicken custard: Pour the egg-milk mixture back into the same saucepan. Place over medium low heat, stirring constantly so the base doesn&#39;t catch, until it starts to thicken (you will feel it). It should happen within 3 to 5 minutes. If it gets lumpy, remove off heat, whisk vigorously – will become smooth.","name":"Thicken custard: Pour the egg-milk mixture back into the same saucepan. Place over medium low heat, stirring constantly so the base doesn&#39;t catch, until it starts to thicken (you will feel it). It should happen within 3 to 5 minutes. If it gets lumpy, remove off heat, whisk vigorously – will become smooth."},{"@type":"HowToStep","text":"Stir 45 sec after bubbles: When the custard is thickened and steamy, and you see the first big lazy bubbles appear on the base (pause whisking to see), whisk constantly on the stove for a further 45 seconds then remove from stove.","name":"Stir 45 sec after bubbles: When the custard is thickened and steamy, and you see the first big lazy bubbles appear on the base (pause whisking to see), whisk constantly on the stove for a further 45 seconds then remove from stove."},{"@type":"HowToStep","text":"Add chocolate and stir until fully melted.","name":"Add chocolate and stir until fully melted."},{"@type":"HowToStep","text":"Cool: Transfer into a bowl, immediately cover with cling wrap touching the surface. (You can strain if you&#39;re concerned about lumps). Set aside while preparing the base.","name":"Cool: Transfer into a bowl, immediately cover with cling wrap touching the surface. (You can strain if you&#39;re concerned about lumps). Set aside while preparing the base."}]},{"@type":"HowToSection","name":"BISCUIT BASE:","itemListElement":[{"@type":"HowToStep","text":"Blitz cookies: Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.","name":"Blitz cookies: Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined."},{"@type":"HowToStep","text":"Press: Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).","name":"Press: Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this)."}]},{"@type":"HowToSection","name":"BAKE:","itemListElement":[{"@type":"HowToStep","text":"Bake 1 hour: Whisk custard until smooth to loosen. Pour onto the base, smooth surface. Bake 60 minutes, rotating the cake pan at the 45 minute mark. It will still be wobbly when you pull it out of the oven.","name":"Bake 1 hour: Whisk custard until smooth to loosen. Pour onto the base, smooth surface. Bake 60 minutes, rotating the cake pan at the 45 minute mark. It will still be wobbly when you pull it out of the oven."},{"@type":"HowToStep","text":"Cool for 3 hours on the counter, in the pan. Refrigerate at least 12 hours to allow the custard to fully set.","name":"Cool for 3 hours on the counter, in the pan. Refrigerate at least 12 hours to allow the custard to fully set."},{"@type":"HowToStep","text":"Serve: Best to cut when fridge cold and serve at room temp (for creamiest custard!). Remove springform sides and paper, then use paper overhang to slide the cake off the base. Cut like cake and serve! Lovely with dollop of Chantilly cream and a raspberry or strawberry. Dust with icing sugar to make it pretty!","name":"Serve: Best to cut when fridge cold and serve at room temp (for creamiest custard!). Remove springform sides and paper, then use paper overhang to slide the cake off the base. Cut like cake and serve! Lovely with dollop of Chantilly cream and a raspberry or strawberry. Dust with icing sugar to make it pretty!"}]}],"recipeCategory":["Dessert"],"recipeCuisine":["Western"],"keywords":"Chocolate custard cake, chocolate custard tart, chocolate flan patissier, chocolate mousse cake","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.96,"ratingCount":67}}},{"site":"recipetineats","url":"https://www.recipetineats.com/kung-pao-chicken/","rating":4.9,"ratingCount":99,"recipe":{"@type":"Recipe","name":"Kung Pao Chicken","description":"Recipe video above. Kung Pao chicken - done right! The flavour of this sauce is very similar to proper restaurant versions, with a great balance of savoury-sweet and sour with the numbing tingle from Sichuan pepper. Use whole Sichuan peppercorns if you have them, otherwise ground is fine (which is what I use).","image":"https://www.recipetineats.com/tachyon/2018/09/Kung-Pao-Chicken.jpg","recipeYield":["4"],"prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT25M","recipeIngredient":["1 lb / 500g   chicken thigh (, cut into bite size pieces)","2 tsp cornflour / cornstarch","1 tbsp light soy sauce ((Note 2))","1.5 tbsp dark soy sauce ((Note 3))","2 tbsp Chinese black vinegar ((Note 4))","1 tbsp Chinese cooking wine ((Note 5))","3 tbsp sugar (, any)","1/2 tsp sesame oil","1/3 cup water","2 tbsp peanut oil ((or other cooking oil))","2  garlic cloves (, minced)","1 tsp ginger (, finely chopped)","6 - 10  dried chillies ((adjust to taste), cut into 2cm/ 3/4\" pieces, most seeds discarded (Note 7))","3  green onions (, cut into 2cm/ 3/4\" pieces, white parts separated from green)","1.5 tsp ground sichuan peppercorns (, adjust to taste (Note 6))","3/4 cup whole peanuts (or 1/2 cup halved) (, roasted unsalted)"],"recipeInstructions":[{"@type":"HowToSection","name":"Sauce &amp; Marinade Chicken:","itemListElement":[{"@type":"HowToStep","text":"Mix cornflour and soy sauce in a small bowl until cornflour is dissolved. Then mix in remaining Sauce ingredients EXCEPT water.","name":"Mix cornflour and soy sauce in a small bowl until cornflour is dissolved. Then mix in remaining Sauce ingredients EXCEPT water."},{"@type":"HowToStep","text":"Pour 1.5 tbsp Sauce over chicken. Toss to coat, set aside for 10 - 20 minutes.","name":"Pour 1.5 tbsp Sauce over chicken. Toss to coat, set aside for 10 - 20 minutes."},{"@type":"HowToStep","text":"Add water into remaining Sauce.","name":"Add water into remaining Sauce."}]},{"@type":"HowToSection","name":"Stir Fry:","itemListElement":[{"@type":"HowToStep","text":"Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant.","name":"Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant."},{"@type":"HowToStep","text":"Add chicken, cook until it turns white, then add the white part of the green onions. Cook until chicken is cooked through - about 2 minutes.","name":"Add chicken, cook until it turns white, then add the white part of the green onions. Cook until chicken is cooked through - about 2 minutes."},{"@type":"HowToStep","text":"Add Sauce and Sichuan pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.","name":"Add Sauce and Sichuan pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup."},{"@type":"HowToStep","text":"Just before the end, mix through peanuts and green part of the green onions. Also check spiciness - add more Sichuan pepper if you can handle the heat!","name":"Just before the end, mix through peanuts and green part of the green onions. Also check spiciness - add more Sichuan pepper if you can handle the heat!"},{"@type":"HowToStep","text":"Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!","name":"Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!"}]}],"recipeCategory":["Dinner"],"recipeCuisine":["Chinese"],"keywords":"Kung Pao Chicken","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.9,"ratingCount":99}}},{"site":"recipetineats","url":"https://www.recipetineats.com/beef-tenderloin-roast/","rating":4.97,"ratingCount":56,"recipe":{"@type":"Recipe","name":"Beef Tenderloin with Creamy Mushroom Sauce","description":"Recipe video above. This recipe uses a simple but highly effective, low-risk slow-roasting technique for evenly cooked tenderloin that&#39;s blushing pink from edge to edge. No thick overcooked band!A slather of garlic-thyme-butter gives the beef a tasty crust, and the drippings from roasting are used to make a magnificent creamy mushroom sauce. Marsala, an Italian fortified wine you can pick up cheaply, is the secret ingredient in the sauce for a luxurious edge of flavour. But if you need to be alcohol free, see recipe notes.Please get a meat thermometer to take the guess work out! It&#39;s far cheaper than the beef. (Note 4)PRO TIP: Season the beef the night before for best results. (Note 5)","image":"https://www.recipetineats.com/tachyon/2023/12/Beef-tenderloin-with-mushroom-sauce_3.jpg","recipeYield":["4","4 - 5 people"],"prepTime":"PT15M","cookTime":"PT60M","recipeIngredient":["1 - 1.25kg/ 2 - 2.5lb  centre cut beef tenderloin ((eye fillet), tied (Note 1))","1 1/2 tsp cooking / kosher salt","1/2 tsp black pepper","1 tbsp vegetable oil","75g/ 5 tbsp  unsalted butter (, softened)","1 tsp garlic (, finely grated or very finely minced with a knife)","1 tsp fresh thyme leaves (, finely chopped (Note 2))","1/4 tsp cooking/kosher salt","1/4 tsp black pepper","150g/5 oz  white mushrooms (, sliced 3mm thick)","1/2 tsp garlic (, finely minced)","1  thyme sprig ((Note 2))","3/4 cup marsala (, Italian fortified wine (Note 3))","1/2 cup chicken stock (, low sodium)","3/4 cup thickened cream ((heavy cream))","1/4 tsp black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep beef - Pat beef dry with paper towels, sprinkle with salt and pepper all over. Place the beef on a rack on a tray then refrigerate uncovered 12 to 24 hours. (Can skip, Note 5)","name":"Prep beef - Pat beef dry with paper towels, sprinkle with salt and pepper all over. Place the beef on a rack on a tray then refrigerate uncovered 12 to 24 hours. (Can skip, Note 5)"},{"@type":"HowToStep","text":"Butter Slather - Mix Butter Slather ingredients in a bowl.","name":"Butter Slather - Mix Butter Slather ingredients in a bowl."},{"@type":"HowToStep","text":"De-chill - Remove the beef from the fridge 2 hours prior to cooking. This helps the beef cook evenly.","name":"De-chill - Remove the beef from the fridge 2 hours prior to cooking. This helps the beef cook evenly."},{"@type":"HowToStep","text":"Sear - Heat oil in an ovenproof heavy based pan over high heat until smoking. (Note 6) Brown the surface of the beef all over, aggressively and quickly. Then put the beef back on the rack to cool for 15 minutes (so the butter doesn&#39;t instantly melt when you put it on).","name":"Sear - Heat oil in an ovenproof heavy based pan over high heat until smoking. (Note 6) Brown the surface of the beef all over, aggressively and quickly. Then put the beef back on the rack to cool for 15 minutes (so the butter doesn&#39;t instantly melt when you put it on)."},{"@type":"HowToStep","text":"Preheat oven to 120°C/250°F (both fan and standard ovens) (Note 7).","name":"Preheat oven to 120°C/250°F (both fan and standard ovens) (Note 7)."},{"@type":"HowToStep","text":"Butter - Put beef back in cooled skillet. Slather 3/4 of the butter onto the beef - top and sides (not underside).","name":"Butter - Put beef back in cooled skillet. Slather 3/4 of the butter onto the beef - top and sides (not underside)."},{"@type":"HowToStep","text":"Roast 40 - 50 minutes - Roast for 15 minutes. Remove, slather remaining butter onto the top and sides. Roast for a further 25 - 35 minutes or until the internal temperature is 53°C/127°F for medium rare (Note 8 for other levels of doneness).","name":"Roast 40 - 50 minutes - Roast for 15 minutes. Remove, slather remaining butter onto the top and sides. Roast for a further 25 - 35 minutes or until the internal temperature is 53°C/127°F for medium rare (Note 8 for other levels of doneness)."},{"@type":"HowToStep","text":"Rest &amp; serve - Remove beef from the skillet onto a cutting board and rest for 10 minutes. The internal temperature will rise 56-58°C / 133-136°F (this is medium rare). Slice thickly and serve with Creamy Mushroom Sauce!","name":"Rest &amp; serve - Remove beef from the skillet onto a cutting board and rest for 10 minutes. The internal temperature will rise 56-58°C / 133-136°F (this is medium rare). Slice thickly and serve with Creamy Mushroom Sauce!"},{"@type":"HowToSection","name":"Creamy mushroom sauce","itemListElement":[{"@type":"HowToStep","text":"Roasting juices - Pour all juices in skillet into a bowl or jug. The fat will rise to the surface. Pour off 1/4 cup (60ml) of the fat back into the skillet (reserve the rest for later).","name":"Roasting juices - Pour all juices in skillet into a bowl or jug. The fat will rise to the surface. Pour off 1/4 cup (60ml) of the fat back into the skillet (reserve the rest for later)."},{"@type":"HowToStep","text":"Cook mushrooms - Turn the stove onto high. Once the butter is hot, add mushrooms and cook until they start to sweat. Then add thyme and garlic, and cook for a further 2 minutes until the mushrooms are softened.","name":"Cook mushrooms - Turn the stove onto high. Once the butter is hot, add mushrooms and cook until they start to sweat. Then add thyme and garlic, and cook for a further 2 minutes until the mushrooms are softened."},{"@type":"HowToStep","text":"Sauce - Add chicken stock/broth and reduce by half. Add marsala, cream, pepper and remaining reserved roasting juices. Simmer on medium / medium high for 5 minutes until it reduces by half and the sauce is thickened. Taste - it should be slightly on the salty side (which will seem just right with each mouthful of beef). Add more salt if needed. Serve with beef.","name":"Sauce - Add chicken stock/broth and reduce by half. Add marsala, cream, pepper and remaining reserved roasting juices. Simmer on medium / medium high for 5 minutes until it reduces by half and the sauce is thickened. Taste - it should be slightly on the salty side (which will seem just right with each mouthful of beef). Add more salt if needed. Serve with beef."}]}],"recipeCategory":["Mains"],"recipeCuisine":["Western"],"keywords":"beef eye fillet, beef tenderloin, Roast beef","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.97,"ratingCount":56}}},{"site":"recipetineats","url":"https://www.recipetineats.com/huli-huli-chicken-hawaiian/","rating":5,"ratingCount":63,"recipe":{"@type":"Recipe","name":"Huli Huli Chicken (Tropical Hawaiian chicken)","description":"Recipe video above. There&#039;s just no chance you make this without doing a little hula dance… swish those hips!!! Traditional Hawaiian recipe with in-your-face tropical flavours. Sweet, savoury, very sticky! Best 24 - 48 hr marinade, but you can get away with 3 hrs but baste extra generously.IMPORTANT: Do not use pureed fresh pineapple or fresh, pure pineapple juice from the fridge - it will over tenderise chicken, see Note 2. Use any pineapple juice sold in the aisles, not fridge - can, bottle or vac packed.","image":"https://www.recipetineats.com/tachyon/2020/07/Hawaiian-Huli-Huli-Chicken_1-SQ.jpg","recipeYield":["5","5 - 6 people"],"prepTime":"PT10M","cookTime":"PT12M","recipeIngredient":["1.5 kg / 3 lb  chicken thighs ((or breast, Note 1))","1 tbsp vegetable oil","3/4 cup pineapple juice, canned or bottled (NOT FRESH!) (, unsweetened (Note 2))","1 1/2 tbsp ginger (, freshly grated (Note 3))","1 1/2 tbsp garlic (, freshly grated (Note 3))","1/2 cup tomato ketchup ((or Aussie tomato sauce))","1/2 cup soy sauce","1/4 cup sherry or Chinese cooking wine ((Note 4))","1/4 cup brown sugar","1 tbsp Sriracha","2 tbsp rice vinegar ((or cider vinegar))","1 tbsp sesame oil (, toasted)","Sliced green onion","Pineapple slices (, grilled for 3 minutes on each side for lines)"],"recipeInstructions":[{"@type":"HowToSection","name":"Marinade:","itemListElement":[{"@type":"HowToStep","text":"Mix marinade, set aside 3/4 cup (185 ml) for basting.","name":"Mix marinade, set aside 3/4 cup (185 ml) for basting."},{"@type":"HowToStep","text":"Pour the rest over the chicken in a glass or ceramic container (not metal or plastic), coat chicken then marinade 24 - 48 hours.","name":"Pour the rest over the chicken in a glass or ceramic container (not metal or plastic), coat chicken then marinade 24 - 48 hours."}]},{"@type":"HowToSection","name":"Cooking:","itemListElement":[{"@type":"HowToStep","text":"Brush BBQ grills with oil then preheat to medium high, or heat oil in a skillet over medium high heat.","name":"Brush BBQ grills with oil then preheat to medium high, or heat oil in a skillet over medium high heat."},{"@type":"HowToStep","text":"Drain excess marinade from chicken, place on BBQ/skillet.","name":"Drain excess marinade from chicken, place on BBQ/skillet."},{"@type":"HowToStep","text":"Cook the first side for 2 - 3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 minutes.","name":"Cook the first side for 2 - 3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 minutes."},{"@type":"HowToStep","text":"Baste (dab) generously with reserved marinade, then flip and cook for 1 minute.","name":"Baste (dab) generously with reserved marinade, then flip and cook for 1 minute."},{"@type":"HowToStep","text":"Repeat this every minute or so for a total cook time of 10 minutes, or until internal temp in the thickest part registers 75°C/167°F (for thigh) or 65°C / 150°F (for breast).","name":"Repeat this every minute or so for a total cook time of 10 minutes, or until internal temp in the thickest part registers 75°C/167°F (for thigh) or 65°C / 150°F (for breast)."},{"@type":"HowToStep","text":"Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with green onion if desired.","name":"Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with green onion if desired."}]}],"recipeCategory":["BBQ/Grilling","Mains"],"recipeCuisine":["Hawaiian","Tropical!"],"keywords":"chicken marinade, hawaiian chicken, huli huli chicken, pineapple marinade, tropical food","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":5,"ratingCount":63}}},{"site":"recipetineats","url":"https://www.recipetineats.com/mushroom-risotto/","rating":4.99,"ratingCount":185,"recipe":{"@type":"Recipe","name":"Mushroom Risotto","description":"Recipe video above. Creamy, comforting Mushroom Risotto fully loaded with garlicky, buttery mushrooms stirred through the risotto AND piled on top. Mouthwateringly delicious, cosy food that&#x27;s elegant enough to serve at a dinner party. It takes time to make mushrooms golden brown, but it&#x27;s worth every minute - it&#x27;s amazing!!","image":"https://www.recipetineats.com/tachyon/2019/10/Mushroom-Risotto_7.jpg","recipeYield":["4","4 - 5 people"],"prepTime":"PT15M","cookTime":"PT35M","totalTime":"PT50M","recipeIngredient":["500g (1 lb)  mushrooms (, sliced 3 mm / 1/8&quot; thick (Note 1))","250g (1/2 lb)  mushrooms (, quartered (Note 1))","3 tbsp butter","2 tbsp olive oil","2  garlic cloves (, minced)","1/2 tsp salt and pepper (, each)","1 tbsp butter","1  garlic clove (, minced)","2  eschallots / French onions (, finely chopped (or 1/2 onion))","1/4 cup dry white wine ((Note 2))","1 1/4 cups arborio rice (, uncooked)","5 cups chicken broth/stock (, low sodium, warm (Note 3))","1/2 cup cream (, optional but recommended(Note 4))","2 tbsp (30g)  butter (, optional (Note 4))","1/2 cup parmesan cheese (, finely grated)","1/2 tsp salt and pepper (, each)","Finely chopped parsley or chives","Parmesan (, freshly grated)"],"recipeInstructions":[{"@type":"HowToSection","name":"Garlic Butter Mushrooms","itemListElement":[{"@type":"HowToStep","text":"Add 1 tbsp oil and half the butter in a large heavy based pot over high heat (Note 5). Once melted, add half the mushrooms and cook until pretty golden brown (~4 min).","name":"Add 1 tbsp oil and half the butter in a large heavy based pot over high heat (Note 5). Once melted, add half the mushrooms and cook until pretty golden brown (~4 min)."},{"@type":"HowToStep","text":"Add 1/2 the garlic, 1/4 tsp each salt and pepper, then continue to cook until golden brown (~1.5 min). Then remove into bowl.","name":"Add 1/2 the garlic, 1/4 tsp each salt and pepper, then continue to cook until golden brown (~1.5 min). Then remove into bowl."},{"@type":"HowToStep","text":"Repeat with remaining mushrooms, then remove.","name":"Repeat with remaining mushrooms, then remove."}]},{"@type":"HowToSection","name":"Risotto","itemListElement":[{"@type":"HowToStep","text":"Turn heat down to medium. In the same pot, melt butter then add garlic and onion.","name":"Turn heat down to medium. In the same pot, melt butter then add garlic and onion."},{"@type":"HowToStep","text":"Cook 2 minutes until onion is translucent but not golden.","name":"Cook 2 minutes until onion is translucent but not golden."},{"@type":"HowToStep","text":"Add wine and allow to simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated.","name":"Add wine and allow to simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated."},{"@type":"HowToStep","text":"Add rice and stir for 1 minute until semi translucent.","name":"Add rice and stir for 1 minute until semi translucent."},{"@type":"HowToStep","text":"Add about 1.5 cups of stock. Stir, then leave for 3 minutes, stirring just a few times, until mostly absorbed (~3 min).","name":"Add about 1.5 cups of stock. Stir, then leave for 3 minutes, stirring just a few times, until mostly absorbed (~3 min)."},{"@type":"HowToStep","text":"Add about 1.5 cups stock, stir every now and then until mostly absorbed (~3 min) - no need to stir constantly. Repeat twice more until all stock used up, rice is just cooked but risotto still creamy and sloppy (~10 min, Note 6).","name":"Add about 1.5 cups stock, stir every now and then until mostly absorbed (~3 min) - no need to stir constantly. Repeat twice more until all stock used up, rice is just cooked but risotto still creamy and sloppy (~10 min, Note 6)."}]},{"@type":"HowToSection","name":"Finishes","itemListElement":[{"@type":"HowToStep","text":"Add cream and butter, stir vigorously to make creamy.","name":"Add cream and butter, stir vigorously to make creamy."},{"@type":"HowToStep","text":"Stir in parmesan, salt and pepper.","name":"Stir in parmesan, salt and pepper."},{"@type":"HowToStep","text":"Stir through half the mushrooms, then taste and add more salt and pepper if needed. Consistency should be creamy, not stodgy (Note 7).","name":"Stir through half the mushrooms, then taste and add more salt and pepper if needed. Consistency should be creamy, not stodgy (Note 7)."},{"@type":"HowToStep","text":"Reheat remaining mushrooms (I microwave).","name":"Reheat remaining mushrooms (I microwave)."},{"@type":"HowToStep","text":"Spoon risotto into bowls, then top with reserved mushrooms (including a drizzle of buttery juices pooled in bowl!)","name":"Spoon risotto into bowls, then top with reserved mushrooms (including a drizzle of buttery juices pooled in bowl!)"},{"@type":"HowToStep","text":"Garnish with parsley if using, and extra parmesan. Serve immediately!","name":"Garnish with parsley if using, and extra parmesan. Serve immediately!"}]}],"recipeCategory":["Mains","Starter"],"recipeCuisine":["American-Italian","Italian","Western"],"keywords":"Mushroom Recipe, Mushroom risotto, risotto, risotto recipe","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.99,"ratingCount":185}}},{"site":"recipetineats","url":"https://www.recipetineats.com/honey-lemon-chicken/","rating":4.91,"ratingCount":84,"recipe":{"@type":"Recipe","name":"Honey Lemon Chicken","description":"Succulent chicken with a lip smacking honey-lemon sauce. Dinner in a snap - 5 minutes prep, 4 minutes to cook the chicken, 3 minutes for the sauce = 12 minute dinner! Dusting the chicken in flour makes the skin slightly crispy which makes the sauce cling to it. Recipe VIDEO below!","image":"https://www.recipetineats.com/tachyon/2016/03/Honey-Lemon-Chicken_2.jpg","recipeYield":["4"],"prepTime":"PT5M","cookTime":"PT7M","totalTime":"PT12M","recipeIngredient":["1 lb / 500g  chicken breast (2 pieces)","Salt and pepper","1/4 cup / 35 g  flour (any)","1 1/2 tbsp butter","1 tbsp olive oil","1  garlic clove, minced","3/4 cup / 185 ml  chicken broth / stock","1/4 cup / 85g  honey","1/4 cup / 60 ml  lemon juice (fresh)","1 tsp soy sauce","2 tbsp water","Lemon slices","Finely chopped parsley"],"recipeInstructions":[{"@type":"HowToStep","text":"Slice each chicken breast horizontally to form 4 steaks in total. OPTIONAL (for more even cooking): Pound to even thickness about 1cm/ 2/5\" thick.","name":"Slice each chicken breast horizontally to form 4 steaks in total. OPTIONAL (for more even cooking): Pound to even thickness about 1cm/ 2/5\" thick."},{"@type":"HowToStep","text":"Sprinkle each side generously with salt and pepper.","name":"Sprinkle each side generously with salt and pepper."},{"@type":"HowToStep","text":"Place flour in shallow dish. Coat the chicken in the flour, shaking off excess.&nbsp;","name":"Place flour in shallow dish. Coat the chicken in the flour, shaking off excess.&nbsp;"},{"@type":"HowToStep","text":"Mix 1 tsp of the flour (reserved from step 3) with the water. Set aside.","name":"Mix 1 tsp of the flour (reserved from step 3) with the water. Set aside."},{"@type":"HowToSection","name":"Cooking","itemListElement":[{"@type":"HowToStep","text":"Place butter and oil in a skillet over medium high heat until butter is melted and hot. Add chicken and cook for 2 minutes or until golden brown. Turn and cook the other side until golden brown, then transfer onto a plate to rest.","name":"Place butter and oil in a skillet over medium high heat until butter is melted and hot. Add chicken and cook for 2 minutes or until golden brown. Turn and cook the other side until golden brown, then transfer onto a plate to rest."},{"@type":"HowToStep","text":"Add garlic into the skillet and stir for 20 seconds or until golden. Add chicken broth / stock and bring to simmer. Use a spatula to scrape the brown bits from the bottom of the pan into the liquid.","name":"Add garlic into the skillet and stir for 20 seconds or until golden. Add chicken broth / stock and bring to simmer. Use a spatula to scrape the brown bits from the bottom of the pan into the liquid."},{"@type":"HowToStep","text":"Add honey, lemon juice, soy sauce and flour/water mixture (from step 4) into the skillet. Mix and bring to simmer for 2 to 3 minutes until thickened into a syrup. Add salt and pepper to taste.","name":"Add honey, lemon juice, soy sauce and flour/water mixture (from step 4) into the skillet. Mix and bring to simmer for 2 to 3 minutes until thickened into a syrup. Add salt and pepper to taste."},{"@type":"HowToStep","text":"To serve, pour Sauce over the chicken and garnish with parsley and lemon slices if using. Alternatively, return the chicken to the pan for 30 seconds (to reheat), turning to coat in the sauce.","name":"To serve, pour Sauce over the chicken and garnish with parsley and lemon slices if using. Alternatively, return the chicken to the pan for 30 seconds (to reheat), turning to coat in the sauce."}]}],"recipeCategory":["Dinner"],"recipeCuisine":["Western"],"author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.91,"ratingCount":84}}},{"site":"recipetineats","url":"https://www.recipetineats.com/thai-coconut-pumpkin-soup/","rating":4.94,"ratingCount":98,"recipe":{"@type":"Recipe","name":"Thai Coconut Pumpkin Soup","description":"Recipe video above. This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic - with very little effort. Think -  pumpkin soup with Thai Red Curry vibes. It&#39;s so good!See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.","image":"https://www.recipetineats.com/tachyon/2023/08/Thai-Coconut-Pumpkin-Soup_2.jpg","recipeYield":["5"],"prepTime":"PT10M","cookTime":"PT15M","recipeIngredient":["2 tbsp vegetable oil ((or other oil))","1  brown onion (, diced)","2  garlic cloves (, finely minced)","3 tbsp Thai red curry paste (, Maesri recommended (Note 1))","1.8kg/ 3.6 lb  pumpkin or butternut squash ( - peeled, deseeded then chopped into 3cm / 1.2&quot; chunks (~1.3 kg/2.6 lb) (Note 2))","2 1/2 cups vegetable stock (, salt reduced (or chicken stock))","400ml/ 14 oz (1 can) coconut milk,  (full fat, best quality (Note 3))","1 tbsp fish sauce ((sub light or regular soy sauce, Note 4))","Crispy Asian shallots (, highly recommended (Note 5))","Red cayenne pepper (, finely sliced)","Fresh coriander leaves","Roti ((the flaky kind), frozen, pan fried - for dunking (SO GOOD!) - Note 6)"],"recipeInstructions":[{"@type":"HowToStep","text":"Sauté - Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.","name":"Sauté - Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft."},{"@type":"HowToStep","text":"Add curry paste and cook for 2 minutes.","name":"Add curry paste and cook for 2 minutes."},{"@type":"HowToStep","text":"Add pumpkin and stir to coat in the flavours for around 2 minutes.","name":"Add pumpkin and stir to coat in the flavours for around 2 minutes."},{"@type":"HowToStep","text":"Simmer 8 minutes - Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.","name":"Simmer 8 minutes - Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft."},{"@type":"HowToStep","text":"Blitz using stick blender until smooth.","name":"Blitz using stick blender until smooth."},{"@type":"HowToStep","text":"Serve topped with garnishes. Dunk in roti. Enjoy!","name":"Serve topped with garnishes. Dunk in roti. Enjoy!"}],"recipeCategory":["Mains","Soups"],"recipeCuisine":["Asian","Thai"],"keywords":"coconut pumpkin soup, Thai coconut pumpkin soup","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.94,"ratingCount":98}}},{"site":"recipetineats","url":"https://www.recipetineats.com/filipino-chicken-adobo-flavour-kapow/","rating":4.9,"ratingCount":328,"recipe":{"@type":"Recipe","name":"Filipino Chicken Adobo (Flavour Kapow!)","description":"Recipe video above. One of the most amazing Asian chicken thigh recipes I have ever come across. Intense in flavour, but so fast and easy to prepare! The chicken is so tender, it eats like it&#39;s been slow-cooked.","image":"https://www.recipetineats.com/tachyon/2015/02/Filipino-Chicken-Adobo_8.jpg","recipeYield":["4"],"prepTime":"PT10M","cookTime":"PT35M","totalTime":"PT45M","recipeIngredient":["750g / 1.5 lb  chicken thigh fillets (, boneless and skinless (5 - 6 pieces) (Note 1))","3  garlic cloves (, minced)","1/3 cup (85ml)  soy sauce (, ordinary all purpose or light (not dark soy sauce, Note 2))","1/3 cup + 2 tbsp   white vinegar (, see Note 3)","4  bay leaves (fresh) or 3 dried","2 tbsp oil (, separated (vegetable, canola or peanut))","3  garlic cloves (, minced)","1  small brown onion (, diced)","1 1/2 cups (375 ml)  water","2 tbsp brown sugar","1 tbsp whole black pepper ((sub 2 tsp coarse cracked pepper))","2  green onions/scallions (, sliced (garnish))"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.","name":"Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight."},{"@type":"HowToStep","text":"Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.","name":"Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through."},{"@type":"HowToStep","text":"Remove chicken skillet and set aside.","name":"Remove chicken skillet and set aside."},{"@type":"HowToStep","text":"Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.","name":"Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes."},{"@type":"HowToStep","text":"Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.","name":"Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes."},{"@type":"HowToStep","text":"Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.","name":"Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup."},{"@type":"HowToStep","text":"If the sauce isn&#x27;t thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.","name":"If the sauce isn&#x27;t thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze."},{"@type":"HowToStep","text":"Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.","name":"Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers."}],"recipeCategory":["Chicken"],"recipeCuisine":["Filipino"],"keywords":"chicken adobo, chicken thigh recipes, Filipino chicken adobo","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.9,"ratingCount":328}}},{"site":"recipetineats","url":"https://www.recipetineats.com/lemon-potato-salad/","rating":4.96,"ratingCount":74,"recipe":{"@type":"Recipe","name":"Lemon Potato Salad","description":"Recipe video above. You don't need mayo to make a terrific potato salad! The secret is to marinate the potatoes so they suck up all that flavour!","image":"https://www.recipetineats.com/tachyon/2018/08/Lemon-Potato-Salad_9.jpg","recipeYield":["5","5 - 6 people"],"prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","recipeIngredient":["1 kg / 2 lb   baby potatoes ((Note 1))","2 tbsp salt ((for water))","1 cup green onions (, sliced)","1/4 cup parsley (, finely chopped)","5 tbsp / 75 ml   extra virgin olive oil","1/4 cup / 65 ml  lemon juice","1 tbsp lemon zest ((1 large lemon))","1  garlic clove, large, minced","1 tsp Dijon mustard","1.5 tsp sugar","3/4 tsp salt","1/2 tsp black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Dressing: Shake in a jar.","name":"Dressing: Shake in a jar."},{"@type":"HowToSection","name":"Potatoes:","itemListElement":[{"@type":"HowToStep","text":"Halve so they are about 2.5cm / 1\" pieces (cut large ones into 3).","name":"Halve so they are about 2.5cm / 1\" pieces (cut large ones into 3)."},{"@type":"HowToStep","text":"Bring 4 litres / 4 quarts water to the boil, add salt. Add potatoes, bring back up to the boil then reduce to simmer. Cook for 5 minutes or until just cooked - don't let them overcook or become too soft, they will keep cooking from residual heat.","name":"Bring 4 litres / 4 quarts water to the boil, add salt. Add potatoes, bring back up to the boil then reduce to simmer. Cook for 5 minutes or until just cooked - don't let them overcook or become too soft, they will keep cooking from residual heat."},{"@type":"HowToStep","text":"Drain and immediately transfer to a bowl.","name":"Drain and immediately transfer to a bowl."}]},{"@type":"HowToSection","name":"Potato Salad:","itemListElement":[{"@type":"HowToStep","text":"While potatoes are hot, pour over half the Dressing. Use rubber spatular to gently stir.","name":"While potatoes are hot, pour over half the Dressing. Use rubber spatular to gently stir."},{"@type":"HowToStep","text":"Set aside to marinate for at least 30 minutes, even overnight.","name":"Set aside to marinate for at least 30 minutes, even overnight."},{"@type":"HowToStep","text":"Add green onions and parsley, pour over remaining Dressing. Carefully toss with rubber spatular, then serve. Great warm or at room temperature, and it's also great the next day.","name":"Add green onions and parsley, pour over remaining Dressing. Carefully toss with rubber spatular, then serve. Great warm or at room temperature, and it's also great the next day."}]}],"author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.96,"ratingCount":74}}},{"site":"recipetineats","url":"https://www.recipetineats.com/supreme-soy-noodles/","rating":4.96,"ratingCount":97,"recipe":{"@type":"Recipe","name":"Supreme Soy Noodles","description":"Recipe video above .Soy noodles needs more than just soy sauce, otherwise they are way too boring! This is a great Chinese noodle side for everything Asian. They&#39;re flavoured enough to eat plain, but neutral enough to serve alongside mains (see in post for accompanying main suggestions). Supremely easy, supremely tasty - Supreme Soy Noodles!If you want to add more veg and protein, better to use the Lo Mein recipe (need more sauce!).","image":"https://www.recipetineats.com/tachyon/2022/05/Supreme-Soy-Noodles_1-SQ.jpg","recipeYield":["4","4 - 5 as side"],"prepTime":"PT5M","cookTime":"PT5M","recipeIngredient":["500 g / 1 lb  fresh yellow or white noodles (, medium thickness (see Note 1))","2 tbsp oil ((vegetable, canola, or peanut))","8  green onions (, ends trimmed, cut into 7cm / 2.5” lengths, white parts separated from green parts)","2  garlic cloves (, finely chopped)","2 tsp sesame oil ((toasted sesame oil))","2 tsp light soy sauce ((Note 2))","1 tbsp dark soy sauce ((Note 2))","1 tbsp oyster sauce ((Note 3))","1 tbsp mirin ((Note 4 for subs))"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix Sauce ingredients in a small bowl.","name":"Mix Sauce ingredients in a small bowl."},{"@type":"HowToStep","text":"Cook noodles per packet directions (see cooking tip in Notes). Drain and give it a quick rinse under tap water to stop them sticking together as they sit.","name":"Cook noodles per packet directions (see cooking tip in Notes). Drain and give it a quick rinse under tap water to stop them sticking together as they sit."},{"@type":"HowToStep","text":"Sauté garlic - Heat oil in a large deep non-stick skillet or wok over high heat. Add white part of green onions, stir for 20 seconds. Add garlic and stir for 10 seconds or until light golden.","name":"Sauté garlic - Heat oil in a large deep non-stick skillet or wok over high heat. Add white part of green onions, stir for 20 seconds. Add garlic and stir for 10 seconds or until light golden."},{"@type":"HowToStep","text":"Add noodles, sauce - Add noodles then pour over Sauce. Toss for 1 1/2 minutes. Don’t skimp on this step, the flavour is so much better when the noodles caramelise slightly. If your stove is a bit weak, you might need to go longer!","name":"Add noodles, sauce - Add noodles then pour over Sauce. Toss for 1 1/2 minutes. Don’t skimp on this step, the flavour is so much better when the noodles caramelise slightly. If your stove is a bit weak, you might need to go longer!"},{"@type":"HowToStep","text":"Green onions - Add green onion and toss until just wilted, about 20 seconds. Serve immediately.","name":"Green onions - Add green onion and toss until just wilted, about 20 seconds. Serve immediately."}],"recipeCategory":["Noodles","Side Dish"],"recipeCuisine":["Asian","Chinese"],"author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.96,"ratingCount":97}}},{"site":"recipetineats","url":"https://www.recipetineats.com/char-kway-teow/","rating":4.94,"ratingCount":62,"recipe":{"@type":"Recipe","name":"Char Kway Teow","description":"Recipe video above. Epic Malaysian street food favourite - made at home! Use the Base Recipe if you're a capable cook with a powerful gas stove and a good cast iron wok or large heavy based skillet. Otherwise, I recommend using the Easier Method.&nbsp;","image":"https://www.recipetineats.com/tachyon/2018/07/Char-Kway-Teow_6.jpg","recipeYield":["2","2 - 3 people"],"prepTime":"PT15M","cookTime":"PT5M","totalTime":"PT20M","recipeIngredient":["500 g  / 1 lb   fresh wide rice noodle ((Note 1))","2 tbsp lard (, or vegetable oil (Note 2))","2 tbsp vegetable oil (, separated)","10  small prawns/shrimp (, shelled and deveined)","2  garlic cloves (, finely chopped)","1  Chinese sausage / Lup Chong Sausage (, sliced thinly on the diagonal (Note 3))","5 cm / 2\"   piece of fried fish cake (, sliced thinly (Note 4))","20  stems garlic chives (, cut into 4 pieces (Note 5))","2 1/2 cups bean sprouts","2  eggs (, whisked)","5 tsp dark soy sauce ((Note 6))","4 tsp light soy ((Note 6))","2 tsp oyster sauce ((Note 6))","4 tsp kecap manis / sweet soy sauce ((Note 6))"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix Sauce together.","name":"Mix Sauce together."},{"@type":"HowToSection","name":"Noodles:","itemListElement":[{"@type":"HowToStep","text":"Do not attempt to pull noodles apart while cold and hard - they break.&nbsp;","name":"Do not attempt to pull noodles apart while cold and hard - they break.&nbsp;"},{"@type":"HowToStep","text":"Place whole packet in microwave, heat on high for 1 1/2 minutes - 2 minutes until warm and pliable, not hot, turning packet over as needed.","name":"Place whole packet in microwave, heat on high for 1 1/2 minutes - 2 minutes until warm and pliable, not hot, turning packet over as needed."},{"@type":"HowToStep","text":"Handle carefully and measure out 500g/1 lb noodles into a heatproof bowl. Separate noodles stuck together.","name":"Handle carefully and measure out 500g/1 lb noodles into a heatproof bowl. Separate noodles stuck together."},{"@type":"HowToStep","text":"If noodles become cold and brittle before cooking, cover with cling wrap and microwave for 30 seconds to make warm (not hot, just warm) to reduce breakage.","name":"If noodles become cold and brittle before cooking, cover with cling wrap and microwave for 30 seconds to make warm (not hot, just warm) to reduce breakage."},{"@type":"HowToStep","text":"Cook using Base Recipe (capable cooks) or Easier Method.","name":"Cook using Base Recipe (capable cooks) or Easier Method."}]},{"@type":"HowToSection","name":"Cooking - BASE Recipe:","itemListElement":[{"@type":"HowToStep","text":"Heat lard and 1 tbsp oil in a wok or very large heavy based skillet over high heat. Swirl around the wok.","name":"Heat lard and 1 tbsp oil in a wok or very large heavy based skillet over high heat. Swirl around the wok."},{"@type":"HowToStep","text":"When it starts smoking, add prawns. Cook for 30 seconds.","name":"When it starts smoking, add prawns. Cook for 30 seconds."},{"@type":"HowToStep","text":"Add garlic, stir for 10 seconds.","name":"Add garlic, stir for 10 seconds."},{"@type":"HowToStep","text":"Add noodles, then using both hands on the handle, toss 4 times until coated with oil (or gently fold using a spatula + wooden spoon, see video).","name":"Add noodles, then using both hands on the handle, toss 4 times until coated with oil (or gently fold using a spatula + wooden spoon, see video)."},{"@type":"HowToStep","text":"Add Chinese sausage and fish cake, toss or gently fold 4 times.","name":"Add Chinese sausage and fish cake, toss or gently fold 4 times."},{"@type":"HowToStep","text":"Add bean sprouts and garlic chives, toss or gently fold 6 times.","name":"Add bean sprouts and garlic chives, toss or gently fold 6 times."},{"@type":"HowToStep","text":"Push everything to one side, add remaining 1 tbsp oil. Add egg and cook, moving it around until mostly set - about 1 minute. Use wooden spoon to chop it up roughly.","name":"Push everything to one side, add remaining 1 tbsp oil. Add egg and cook, moving it around until mostly set - about 1 minute. Use wooden spoon to chop it up roughly."},{"@type":"HowToStep","text":"Pour Sauce over noodles, then toss to disperse Sauce through the noodles. Pause between tosses to give the noodles a chance to caramelise on the edges.","name":"Pour Sauce over noodles, then toss to disperse Sauce through the noodles. Pause between tosses to give the noodles a chance to caramelise on the edges."},{"@type":"HowToStep","text":"Serve immediately!","name":"Serve immediately!"}]},{"@type":"HowToSection","name":"Cooking - EASIER Method:","itemListElement":[{"@type":"HowToStep","text":"Heat 1 tbsp oil in a large non stick skillet over high heat.","name":"Heat 1 tbsp oil in a large non stick skillet over high heat."},{"@type":"HowToStep","text":"When heated, add shrimp and cook for 1 1/2 minutes until just cooked through, then remove into bowl","name":"When heated, add shrimp and cook for 1 1/2 minutes until just cooked through, then remove into bowl"},{"@type":"HowToStep","text":"Add Chinese sausage and fish cake, and cook for 1 minute until sausage is caramelised, then add to bowl.","name":"Add Chinese sausage and fish cake, and cook for 1 minute until sausage is caramelised, then add to bowl."},{"@type":"HowToStep","text":"Add 1 tbsp oil then add egg and cook, pushing in the edges to make a thick omelette. Once set, chop it up roughly using a wooden spoon (see video), then add to bowl.","name":"Add 1 tbsp oil then add egg and cook, pushing in the edges to make a thick omelette. Once set, chop it up roughly using a wooden spoon (see video), then add to bowl."},{"@type":"HowToStep","text":"Add bean sprouts and cook for about 1 minute until just starting to wilt, then add to bowl.","name":"Add bean sprouts and cook for about 1 minute until just starting to wilt, then add to bowl."},{"@type":"HowToStep","text":"Add lard. Once melted and starting to smoke, add garlic then immediately add noodles. Fold gently 4 times using a spatula + wooden spoon (see video) just to disperse oil through noodles.","name":"Add lard. Once melted and starting to smoke, add garlic then immediately add noodles. Fold gently 4 times using a spatula + wooden spoon (see video) just to disperse oil through noodles."},{"@type":"HowToStep","text":"Tip all the other ingredients back in plus the chives. Fold gently twice, then pour all the Sauce over.","name":"Tip all the other ingredients back in plus the chives. Fold gently twice, then pour all the Sauce over."},{"@type":"HowToStep","text":"Gently toss 4 to 6 times to disperse the sauce, pausing in between to allow the noodles to have a chance to caramelise on the edges a bit.","name":"Gently toss 4 to 6 times to disperse the sauce, pausing in between to allow the noodles to have a chance to caramelise on the edges a bit."},{"@type":"HowToStep","text":"Remove from stove and serve immediately.","name":"Remove from stove and serve immediately."}]}],"recipeCategory":["Main Course"],"recipeCuisine":["Malaysian"],"keywords":"Char Kway Teow","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.94,"ratingCount":62}}},{"site":"recipetineats","url":"https://www.recipetineats.com/fluffy-coconut-rice/","rating":4.95,"ratingCount":333,"recipe":{"@type":"Recipe","name":"Restaurant Style Coconut Rice (Coconut Milk)","description":"This is a recipe for exceptionally fluffy, coconut rice! No gluggy coconut milk scum left on the surface, each grain is clean and fluffy. The trick is to BAKE it rather than use the stove. No scorched pot, and the rice grains are evenly cooked!Make it Asian-restaurant style by adding pandan leaves OR kaffir lime leaves. Or finish with a sprinkle of toasted coconuts. Serve with: tropical, Caribbean, Indian and Asian foods. See recipe card below for stove-top COCONUT POWDER version (no rice rinse, no soak).","image":"https://www.recipetineats.com/tachyon/2014/10/Restaurant-Style-Coconut-Rice-2.jpg","recipeYield":["4","4 - 6 people"],"prepTime":"PT5M","cookTime":"PT40M","totalTime":"PT17M","recipeIngredient":["2 cups jasmine rice ((Note 1))","400 ml / 14 oz  coconut milk (, full fat or light (Note 2))","1 cup water","5 tsp white sugar ((Note 3))","1/2 tsp cooking / kosher salt","1  pandan leaves (, knotted)","2  kaffir lime leaves (, crushed in hand)","1 tbsp desiccated coconut (, toasted, to garnish)"],"recipeInstructions":[{"@type":"HowToStep","text":"Rinse rice in water until the water runs pretty clear. (Note 1) ","name":"Rinse rice in water until the water runs pretty clear. (Note 1) "},{"@type":"HowToStep","text":"Soak &amp; drain - Drain rice then soak in water for 1 hour. Then drain in a colander and leave to drain well for 5 minutes.","name":"Soak &amp; drain - Drain rice then soak in water for 1 hour. Then drain in a colander and leave to drain well for 5 minutes."},{"@type":"HowToStep","text":"Preheat oven to 200°C / 400°F (180°C fan).","name":"Preheat oven to 200°C / 400°F (180°C fan)."},{"@type":"HowToStep","text":"Rice in pan - Place the rice in a 20cm / 8&quot; square pan (metal or ceramic). Add pandam or kaffir, if using.","name":"Rice in pan - Place the rice in a 20cm / 8&quot; square pan (metal or ceramic). Add pandam or kaffir, if using."},{"@type":"HowToStep","text":"Heat coconut milk - Heat coconut milk, water, sugar and salt in a saucepan over high heat. Bring to a boil and stir to dissolve the sugar.","name":"Heat coconut milk - Heat coconut milk, water, sugar and salt in a saucepan over high heat. Bring to a boil and stir to dissolve the sugar."},{"@type":"HowToStep","text":"Bake 40 minutes - Working quickly (to minimise heat loss), pour hot liquid over rice, stir quickly to spread rice evenly. Cover with foil then bake in the oven for 40 minutes.","name":"Bake 40 minutes - Working quickly (to minimise heat loss), pour hot liquid over rice, stir quickly to spread rice evenly. Cover with foil then bake in the oven for 40 minutes."},{"@type":"HowToStep","text":"Rest 15 minutes - Remove the pan from the oven. Take a quick peek to ensure the liquid has been absorbed (tilt pan to check). There will be coconut cream on the surface - that&#39;s normal. Rest rice, covered, for 15 minutes. Do not shortcut this!","name":"Rest 15 minutes - Remove the pan from the oven. Take a quick peek to ensure the liquid has been absorbed (tilt pan to check). There will be coconut cream on the surface - that&#39;s normal. Rest rice, covered, for 15 minutes. Do not shortcut this!"},{"@type":"HowToStep","text":"Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve. Marvel at fluffy rice!","name":"Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve. Marvel at fluffy rice!"}],"recipeCategory":["Rice","Side"],"recipeCuisine":["Asian"],"keywords":"Coconut rice","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.95,"ratingCount":333}}},{"site":"recipetineats","url":"https://www.recipetineats.com/hot-cross-buns-recipe/","rating":4.97,"ratingCount":471,"recipe":{"@type":"Recipe","name":"Hot Cross Buns recipe","description":"Recipe video above. Fluffy, perfectly spiced homemade Hot Cross Buns! Watch video to see the dough before and after kneading, and how I roll the balls to get nice smooth golden tops. Also, see below for the NO KNEAD version!","image":"https://www.recipetineats.com/tachyon/2017/03/Hot-Cross-Buns-8.jpg","recipeYield":["12"],"prepTime":"PT25M","cookTime":"PT20M","totalTime":"PT165M","recipeIngredient":["3 teaspoons instant or rapid rise yeast (9 grams) (, Note 1, CHECK still active!)","1/2 cup (110g)  caster sugar (superfine sugar)","1 1/2 cups (375ml)  milk, warm (, full fat or low fat (Note 2))","4 1/4 cups (640g)   bread flour (or plain / all purpose) ((Note 3))","2 tsp cinnamon powder","2 tsp All Spice (OR Mixed Spice (Note 4))","1/2 tsp salt","1 1/2 cups (210g)  sultanas ((Note 4))","1 - 2  oranges, zest only ((Note 4))","50g / 3.5 tbsp   unsalted butter, melted and cooled","1  egg (, at room temperature)","1/4 cup (35g)  Extra bread flour","1/2 cup (75g)  flour  ((any white flour))","5 tbsp water","1 tbsp apricot jam ((Note 7))","2 tsp water"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix dry - Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.","name":"Mix dry - Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook."},{"@type":"HowToStep","text":"Add wet - Add butter, milk, egg, sultanas and zest.","name":"Add wet - Add butter, milk, egg, sultanas and zest."},{"@type":"HowToStep","text":"Standmixer: Mix for 5 minutes until a smooth elastic dough forms. Start on speed 2 then once the ingredients are combined, increase to speed 4. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn&#39;t stick terribly to your fingers. (Note 5).","name":"Standmixer: Mix for 5 minutes until a smooth elastic dough forms. Start on speed 2 then once the ingredients are combined, increase to speed 4. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn&#39;t stick terribly to your fingers. (Note 5)."},{"@type":"HowToStep","text":"Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.","name":"Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes."},{"@type":"HowToStep","text":"Dough is kneaded enough when it&#39;s smooth and does not break when stretched - see photos &amp; video for before/after comparison.","name":"Dough is kneaded enough when it&#39;s smooth and does not break when stretched - see photos &amp; video for before/after comparison."},{"@type":"HowToSection","name":"Rise #1:","itemListElement":[{"@type":"HowToStep","text":"Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is - see Note 6.","name":"Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is - see Note 6."}]},{"@type":"HowToSection","name":"Forming Balls (watch video, it's helpful):","itemListElement":[{"@type":"HowToStep","text":"Line a 31.5 x 23.5 cm / 9 x 13\" tray with baking paper with overhang.","name":"Line a 31.5 x 23.5 cm / 9 x 13\" tray with baking paper with overhang."},{"@type":"HowToStep","text":"Remove cling wrap and punch dough to deflate.","name":"Remove cling wrap and punch dough to deflate."},{"@type":"HowToStep","text":"Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.","name":"Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces."},{"@type":"HowToStep","text":"Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface.","name":"Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface."},{"@type":"HowToStep","text":"Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.","name":"Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4."}]},{"@type":"HowToSection","name":"Rise # 2:","itemListElement":[{"@type":"HowToStep","text":"Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.","name":"Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray."},{"@type":"HowToStep","text":"Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).","name":"Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size)."},{"@type":"HowToStep","text":"Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).","name":"Partway through Rise #2, preheat oven to 180°C/350°F (all oven types)."}]},{"@type":"HowToSection","name":"Crosses:","itemListElement":[{"@type":"HowToStep","text":"Mix flour and water until a thick runny paste forms - see video for thickness required.","name":"Mix flour and water until a thick runny paste forms - see video for thickness required."},{"@type":"HowToStep","text":"Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.","name":"Spoon into a round 3 mm piping bag or small ziplock bag then snip corner."},{"@type":"HowToStep","text":"Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.","name":"Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves."}]},{"@type":"HowToSection","name":"Baking/Glaze:","itemListElement":[{"@type":"HowToStep","text":"Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.","name":"Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe."},{"@type":"HowToStep","text":"Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.","name":"Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine."},{"@type":"HowToStep","text":"Remove buns from oven. Use overhang to lift buns onto a cooling rack.","name":"Remove buns from oven. Use overhang to lift buns onto a cooling rack."},{"@type":"HowToStep","text":"Brush with jam mixture while warm. Allow to cool to warm before serving.","name":"Brush with jam mixture while warm. Allow to cool to warm before serving."}]}],"recipeCategory":["Dessert"],"recipeCuisine":["Western"],"keywords":"homemade hot cross buns, hot cross buns recipe","author":"Nagi","aggregateRating":{"ratingValue":4.97,"ratingCount":471}}},{"site":"recipetineats","url":"https://www.recipetineats.com/mexican-stuffed-peppers/","rating":4.96,"ratingCount":88,"recipe":{"@type":"Recipe","name":"Mexican Stuffed Peppers","description":"Recipe video above. That moment when you cut into these Mexican Stuffed Peppers and the cheesy, flavour loaded juicy beef and rice filling comes oozing out.....THEN you find out it&#039;s only 387 calories for a giant stuffed capsicum?? It&#039;s a little food miracle, right there. 🙌🏼","image":"https://www.recipetineats.com/tachyon/2019/08/Mexican-Stuffed-Peppers_3-SQ.jpg","recipeYield":["5"],"prepTime":"PT20M","cookTime":"PT90M","recipeIngredient":["5  capsicum / peppers (, large about 12cm/4.5\" tall (Note 1))","1 tbsp olive oil","1  onion (, chopped (brown, white, yellow))","3  garlic cloves (, minced)","350g (12oz)  ground beef ((mince), lean)","1/4 cup tomato paste","1 1/4 cups (315 ml)  chicken broth/stock (, low sodium)","1/2 cup long or medium grain rice (, uncooked (Note 2))","1 cup corn kernels ((Note 3))","1 cup green onions (, finely sliced (or red onion))","1 1/2 cups (150g)  mozzarella (, shredded)","1/2 cup (125 ml)  water","1/2 tsp cayenne pepper","1 tbsp dried oregano","2 tsp cumin","2 tsp coriander","1.5 tsp onion powder","3/4 tsp salt","Guacamole ((Note 5 Quick Guac))","Sour Cream","1 tbsp fresh coriander/cilantro (, finely chopped)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 180C/350F.","name":"Preheat oven to 180C/350F."},{"@type":"HowToSection","name":"Hollow Peppers:","itemListElement":[{"@type":"HowToStep","text":"Using a small knife, cut around the top of the capsicum at downwards 45 degree angle. Remove top, empty seeds. If capsicum bottoms aren't quite level, cut so they'll sit flat. (Be careful to cut off as little as possible so you don'' accidentally cut a hole in the bottom.)","name":"Using a small knife, cut around the top of the capsicum at downwards 45 degree angle. Remove top, empty seeds. If capsicum bottoms aren't quite level, cut so they'll sit flat. (Be careful to cut off as little as possible so you don'' accidentally cut a hole in the bottom.)"},{"@type":"HowToStep","text":"Place capsicums in a baking dish that will fit them snugly (Note 4)","name":"Place capsicums in a baking dish that will fit them snugly (Note 4)"}]},{"@type":"HowToSection","name":"Filling:","itemListElement":[{"@type":"HowToStep","text":"Heat oil in a large skillet over high heat,","name":"Heat oil in a large skillet over high heat,"},{"@type":"HowToStep","text":"Add onion and garlic, cook for 2 minutes.","name":"Add onion and garlic, cook for 2 minutes."},{"@type":"HowToStep","text":"Add beef and cook, breaking it up as you go, until it's all changed from pink to brown.","name":"Add beef and cook, breaking it up as you go, until it's all changed from pink to brown."},{"@type":"HowToStep","text":"Add Spices, stir through. Then add Tomato paste and cook for 1 minute.","name":"Add Spices, stir through. Then add Tomato paste and cook for 1 minute."},{"@type":"HowToStep","text":"Add rice, corn and chicken broth. Stir, bring to simmer, place lid on and lower heat to medium low.","name":"Add rice, corn and chicken broth. Stir, bring to simmer, place lid on and lower heat to medium low."},{"@type":"HowToStep","text":"Cook for 13 - 15 minutes until rice is JUST cooked - mixture should be fairly loose still at this stage, not thick and stodgy (see video).","name":"Cook for 13 - 15 minutes until rice is JUST cooked - mixture should be fairly loose still at this stage, not thick and stodgy (see video)."},{"@type":"HowToStep","text":"Stir in green onion.","name":"Stir in green onion."}]},{"@type":"HowToSection","name":"Fill &amp; Bake:","itemListElement":[{"@type":"HowToStep","text":"Spoon half the filling into the prepared capsicums.","name":"Spoon half the filling into the prepared capsicums."},{"@type":"HowToStep","text":"Top with half the cheese, then fill to top with remaining beef rice.","name":"Top with half the cheese, then fill to top with remaining beef rice."},{"@type":"HowToStep","text":"Place capsicum lids back on, pour 1/2 cup water into the pan.","name":"Place capsicum lids back on, pour 1/2 cup water into the pan."},{"@type":"HowToStep","text":"Cover tightly with foil, bake 45 minutes.","name":"Cover tightly with foil, bake 45 minutes."},{"@type":"HowToStep","text":"Remove foil and capsicum lids. Top with remaining cheese. Bake further 5 to 10 minutes, just until cheese is melted.","name":"Remove foil and capsicum lids. Top with remaining cheese. Bake further 5 to 10 minutes, just until cheese is melted."},{"@type":"HowToStep","text":"Serve with sour cream and Guacamole! Quick Guac - Note 5.","name":"Serve with sour cream and Guacamole! Quick Guac - Note 5."}]}],"recipeCategory":["Mains"],"recipeCuisine":["Mexican","Western"],"keywords":"Stuffed Peppers","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.96,"ratingCount":88}}},{"site":"recipetineats","url":"https://www.recipetineats.com/buttery-seasoned-rice/","rating":4.89,"ratingCount":118,"recipe":{"@type":"Recipe","name":"Buttery Seasoned Rice","description":"Recipe video above. Fluffy, seasoned, buttery rice that will elevate any meal! Homemade version of boxed rices like Rice-a-Roni and Uncle Bens. Economical way to make a really tasty rice side dish that will go with anything! Makes 6 cups cooked rice (fluffed), serves 6 - 8 as a side. Make a big batch, refrigerate 4 days or freeze 3 months!","image":"https://www.recipetineats.com/tachyon/2020/03/Seasoned-Rice_3-SQ.jpg","recipeYield":["6","6 - 8 people"],"prepTime":"PT5M","cookTime":"PT13M","recipeIngredient":["2 cups long grain white rice (, uncooked (Note 1 for brown rice))","3 1/4 cups water ((cold tap water))","2 tsp chicken powder / granulated bouillon (, or 2 cubes dissolved in boiling water (Note 2))","1 tsp garlic powder (*)","1 tsp onion powder (*)","1 tsp paprika (*)","1/2 tsp dried thyme (*)","2 tbsp dried parsley (*, optional)","1 tsp salt","1/2 tsp black pepper","50g / 3 tbsp  butter, unsalted ((or MORE!))"],"recipeInstructions":[{"@type":"HowToStep","text":"Place all Rice ingredients in a large saucepan and give it a stir.","name":"Place all Rice ingredients in a large saucepan and give it a stir."},{"@type":"HowToStep","text":"Bring to simmer over medium high heat (edges bubbling, entire surface rippling), put the lid on and turn stove down to medium low (LOW for strong stoves). It should be simmering gently.","name":"Bring to simmer over medium high heat (edges bubbling, entire surface rippling), put the lid on and turn stove down to medium low (LOW for strong stoves). It should be simmering gently."},{"@type":"HowToStep","text":"Cook for 13 minutes - do not lift lid!","name":"Cook for 13 minutes - do not lift lid!"},{"@type":"HowToStep","text":"Tilt pot then QUICKLY peek to ensure all water is absorbed.","name":"Tilt pot then QUICKLY peek to ensure all water is absorbed."},{"@type":"HowToStep","text":"Remove from stove, stand 10 minutes with lid on.","name":"Remove from stove, stand 10 minutes with lid on."},{"@type":"HowToStep","text":"Add butter and fluff rice with a rubber spatula. Serve!","name":"Add butter and fluff rice with a rubber spatula. Serve!"},{"@type":"HowToStep","text":"Storage - please read Note 4.","name":"Storage - please read Note 4."},{"@type":"HowToStep","text":"Rice cooker - Same ingredients, water and rice ratio. Pop it all in your rice cooker and cook per manufacturer directions, stir through butter at end.","name":"Rice cooker - Same ingredients, water and rice ratio. Pop it all in your rice cooker and cook per manufacturer directions, stir through butter at end."}],"recipeCategory":["Sides"],"recipeCuisine":["Western"],"keywords":"butter rice, homemade boxed rice, seasoned rice","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.89,"ratingCount":118}}},{"site":"recipetineats","url":"https://www.recipetineats.com/pasta-with-creamy-zucchini-sauce/","rating":4.93,"ratingCount":64,"recipe":{"@type":"Recipe","name":"Pasta with Creamy Zucchini Sauce","description":"Recipe video above. This is a wonderful way to use zucchinis to make a luscious pasta dinner! It&#039;s summery yet at the same time comforting, quick, easy and while perhaps not low fat, this makes a good dent into our daily recommended vegetable intake!","image":"https://www.recipetineats.com/tachyon/2020/08/Creamy-Zucchini-Pasta-Sauce_3-SQ.jpg","recipeYield":["4"],"prepTime":"PT10M","cookTime":"PT15M","recipeIngredient":["50g / 3 tbsp  unsalted butter","2  garlic cloves (, minced)","1/2  onion (, finely sliced (brown, white, yellow))","600g / 1.2 lb  zucchini ((courgette), grated using standard box grater)","1/2 tsp EACH salt and pepper","1 cup thickened/heavy cream","3/4 cup chicken or vegetable stock/broth (, low sodium)","3/4 cup parmesan (, finely grated using microplane (Note 1 for store bought))","1 cup corn ((canned, drained, about 2/3 of a can, OR fresh))","300g/ 10oz  spaghetti, fettucini or other long strand pasta ( (I used bucatini))","Parmesan","Extra finishing options: Handful of fresh basil (stir in at end), sprinkle of bacon or pangrattato"],"recipeInstructions":[{"@type":"HowToSection","name":"Cook Pasta:","itemListElement":[{"@type":"HowToStep","text":"Bring a large pot of water to the boil with 1 tablespoon of salt.","name":"Bring a large pot of water to the boil with 1 tablespoon of salt."},{"@type":"HowToStep","text":"Cook pasta per packet directions MINUS 2 minutes (yes, 2 whole minutes!) - pasta should be a bit too firm in the middle.","name":"Cook pasta per packet directions MINUS 2 minutes (yes, 2 whole minutes!) - pasta should be a bit too firm in the middle."},{"@type":"HowToStep","text":"Scoop out a big mug of pasta cook water, set aside (for sauce loosening, just in case), then drain.","name":"Scoop out a big mug of pasta cook water, set aside (for sauce loosening, just in case), then drain."}]},{"@type":"HowToSection","name":"Creamy zucchini sauce:","itemListElement":[{"@type":"HowToStep","text":"Melt butter in a large skillet or pot over medium high heat.","name":"Melt butter in a large skillet or pot over medium high heat."},{"@type":"HowToStep","text":"Garlic and onion: Add garlic and onion, cook for 1 1/2 minutes until onion is slightly golden.","name":"Garlic and onion: Add garlic and onion, cook for 1 1/2 minutes until onion is slightly golden."},{"@type":"HowToStep","text":"Cook Zucchini: Add zucchini, cook for 1 minute. Then add salt and pepper, then stir for 2 minutes until it reduces in volume by about 1/2.","name":"Cook Zucchini: Add zucchini, cook for 1 minute. Then add salt and pepper, then stir for 2 minutes until it reduces in volume by about 1/2."},{"@type":"HowToStep","text":"Add liquids: Stir in cream, chicken stock, parmesan and corn. Bring to simmer, then reduce heat to medium and simmer for 3 minutes. It will still seem watery because water comes out of the zucchini - don&#039;t worry, it cooks down in the next step.","name":"Add liquids: Stir in cream, chicken stock, parmesan and corn. Bring to simmer, then reduce heat to medium and simmer for 3 minutes. It will still seem watery because water comes out of the zucchini - don&#039;t worry, it cooks down in the next step."},{"@type":"HowToStep","text":"Toss! Add pasta, then use two wooden spoons to toss well for 2 minutes, or until sauce reduces and is coating the pasta instead of pooling in the skillet. If it gets too thick, add a splash of reserved pasta cooking water. Pasta will finish cooking in this step.","name":"Toss! Add pasta, then use two wooden spoons to toss well for 2 minutes, or until sauce reduces and is coating the pasta instead of pooling in the skillet. If it gets too thick, add a splash of reserved pasta cooking water. Pasta will finish cooking in this step."},{"@type":"HowToStep","text":"Serve: Remove from stove, serve immediately, garnished with extra parmesan.","name":"Serve: Remove from stove, serve immediately, garnished with extra parmesan."}]}],"recipeCategory":["Mains","Pasta"],"recipeCuisine":["Italian","Western"],"keywords":"courgette pasta sauce, pasta with courgette, pasta with zucchini, zucchini pasta sauce","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.93,"ratingCount":64}}},{"site":"recipetineats","url":"https://www.recipetineats.com/slow-cooker-mexican-chicken-soup/","rating":4.93,"ratingCount":70,"recipe":{"@type":"Recipe","name":"Slow Cooker Mexican Chicken Soup","description":"Recipe video above. 10 minutes prep, then throw everything into your slow cooker and come home to the ultimate comfort food. This is a hearty, chunky soup that just happens to be healthy. Excessive toppings are a must!","image":"https://www.recipetineats.com/tachyon/2014/05/Slow-Cooker-Mexican-Chicken-Soup_8.jpg","recipeYield":["7","7 - 8"],"prepTime":"PT10M","cookTime":"PT480M","totalTime":"PT490M","recipeIngredient":["1 tbsp olive oil","1  onion (, diced (brown, white, yellow))","1  red capsicum/bell pepper (, large, diced)","3 cloves garlic (, minced)","3 cups (750ml)  chicken broth/stock (, low sodium)","800g / 28 oz  canned black beans, drained ((2 cans, or other beans, Note 1))","800g / 28 oz  canned corn, drained ((2 cans, or 500g/1lb frozen or fresh corn))","800g / 28oz  crushed canned tomato (OR 700g tomato passata (Note 2))","500g / 1 lb   chicken breast","1 tbsp dried oregano","2 tsp cumin powder","2 tsp paprika powder","1 tsp each onion powder and garlic powder ((or 2 tsp of one of them))","1 tsp cayenne pepper ((optional, adjust spiciness))","1 tsp each salt + black pepper","Shredded cheese ((recommended))","Sour cream or yogurt ((recommended))","Coriander/cilantro ((recommended))","Lime wedges ((recommended))","Avocado, diced","Corn chips or tortillas (, for dunking)"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.","name":"Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent."},{"@type":"HowToStep","text":"Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 &amp; 2 on saute function).","name":"Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 &amp; 2 on saute function)."},{"@type":"HowToStep","text":"Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge.","name":"Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge."},{"@type":"HowToStep","text":"Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove).","name":"Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove)."},{"@type":"HowToStep","text":"Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper.","name":"Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper."},{"@type":"HowToStep","text":"Ladle into bowls and serve with Toppings of choice!","name":"Ladle into bowls and serve with Toppings of choice!"}],"recipeCategory":["Soup"],"recipeCuisine":["Mexican"],"keywords":"enchilada soup, mexican chicken soup, slow cooker mexican chicken soup","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.93,"ratingCount":70}}},{"site":"recipetineats","url":"https://www.recipetineats.com/baked-vegetable-frittata/","rating":4.94,"ratingCount":82,"recipe":{"@type":"Recipe","name":"Baked Vegetable Frittata","description":"Recipe video above. Healthy, delicous protein packed frittata that&#39;s great for making ahead. Think - breakfast on the run, picnics, or lunch on demand. Keeps 5 days in the fridge or months in the freezer!Soft and custardy on the inside, flavoured with a sprinkle of cheese and feta, studded with Roasted Herb Garlic Vegetables. SWITCH the veggies with 5 - 7 CUPS OF ANYTHING you want: cooked chicken, flaked tuna or salmon (fresh or canned), other vegetables, antipasto type things. See post for more ideas!","image":"https://www.recipetineats.com/tachyon/2019/03/Baked-Frittata_1.jpg","recipeYield":["8","8 - 12 slices"],"prepTime":"PT15M","cookTime":"PT70M","totalTime":"PT85M","recipeIngredient":["10  eggs","3/4 cups cream or milk (, full fat best (Note 1))","1/2 tsp salt and pepper, each","1 1/2 cups shredded cheese ((cheddar, tasty, or other of choice))","100g/3 oz   mushroom, sliced ((I used 1 large, optional))","100g / 3oz   feta (, crumbled (optional))","2 tbsp olive oil","2  garlic cloves, minced","3/4 tsp salt","1/2 tsp pepper","1.5 tsp mixed dried herbs ((or use any of choice))","350g / 12oz   pumpkin (, butternut or sweet potato, 1.7cm / 0.7\" cubes)","2  zucchinis (, sliced 1.25 / 0.5\" thick rounds)","1  large red capsicum ((bell pepper), sliced)"],"recipeInstructions":[{"@type":"HowToSection","name":"Roasted Vegetables:","itemListElement":[{"@type":"HowToStep","text":"Preheat oven to 220°C/430°F (200°C fan).","name":"Preheat oven to 220°C/430°F (200°C fan)."},{"@type":"HowToStep","text":"Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.","name":"Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out."},{"@type":"HowToStep","text":"Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.","name":"Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using."}]},{"@type":"HowToSection","name":"Baked Frittata:","itemListElement":[{"@type":"HowToStep","text":"Lower oven to 180°C/350°F (160°C fan).","name":"Lower oven to 180°C/350°F (160°C fan)."},{"@type":"HowToStep","text":"Grease &amp; line pan: Spray a 19 x 30cm / 8 x 10&quot; rectangle or 22 cm / 9&quot; square pan lightly with oil, then line with parchment paper with overhang. (Note 3)","name":"Grease &amp; line pan: Spray a 19 x 30cm / 8 x 10&quot; rectangle or 22 cm / 9&quot; square pan lightly with oil, then line with parchment paper with overhang. (Note 3)"},{"@type":"HowToStep","text":"Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.","name":"Egg mixture: Whisk eggs, cream, salt and pepper in a bowl."},{"@type":"HowToStep","text":"Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.","name":"Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables."},{"@type":"HowToStep","text":"Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).","name":"Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown)."},{"@type":"HowToStep","text":"Bake: Bake 40 minutes until centre is just set.","name":"Bake: Bake 40 minutes until centre is just set."},{"@type":"HowToStep","text":"Rest &amp; serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.","name":"Rest &amp; serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve."},{"@type":"HowToStep","text":"Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.","name":"Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave."}]}],"recipeCategory":["Breakfast","Brunch","Freezer Friendly","Lunchbox"],"recipeCuisine":["Western"],"keywords":"Baked frittata, Vegetable Frittata","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.94,"ratingCount":82}}},{"site":"recipetineats","url":"https://www.recipetineats.com/blueberry-lemon-yoghurt-cake/","rating":4.91,"ratingCount":162,"recipe":{"@type":"Recipe","name":"Blueberry Lemon Yoghurt Cake","description":"An incredibly moist cake that's bursting with fresh blueberries and bright lemon flavours, this is astonishingly quick to make! This cake is not overly sweet, so if you have a sweet tooth, add an extra 1/4 cup of sugar. Recipe VIDEO below.","image":"https://www.recipetineats.com/tachyon/2017/11/Blueberry-Lemon-Yoghurt-Cake-2.jpg","recipeYield":["12"],"prepTime":"PT10M","cookTime":"PT50M","totalTime":"PT60M","recipeIngredient":["375 g / 12 oz   blueberries, fresh (, divided (3 punnets) (Note 1 for frozen))","1 tbsp plain flour ((all purpose flour))","1 1/4 cups / 275g  white sugar (, preferably caster / superfine)","2/3 cup / 165ml  vegetable or canola oil","2  eggs","1 ½ tbsp grated lemon rind","¼ cup / 65 ml  lemon juice","1 cup / 250 g  plain yoghurt ((I use Greek))","2 ¼ cups / 335g  plain flour ((all purpose flour))","4 tsp baking powder ((Note 2 for baking soda / bi carb))","Pinch of salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 200C / 390F (standard) or 180C / 350F (fan / convection). Grease a 22 cm / 9” springform pan with butter, line base with baking paper.","name":"Preheat oven to 200C / 390F (standard) or 180C / 350F (fan / convection). Grease a 22 cm / 9” springform pan with butter, line base with baking paper."},{"@type":"HowToStep","text":"Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.","name":"Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside."},{"@type":"HowToStep","text":"Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.","name":"Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder."},{"@type":"HowToStep","text":"Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.","name":"Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries."},{"@type":"HowToStep","text":"Place in oven, TURN DOWN to 180C/350F (standard) or 160C/320F (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.","name":"Place in oven, TURN DOWN to 180C/350F (standard) or 160C/320F (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base."},{"@type":"HowToStep","text":"Sprinkle with icing sugar (powdered sugar). Serve!","name":"Sprinkle with icing sugar (powdered sugar). Serve!"}],"author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.91,"ratingCount":162}}},{"site":"recipetineats","url":"https://www.recipetineats.com/osso-buco/","rating":4.94,"ratingCount":58,"recipe":{"@type":"Recipe","name":"OSSO BUCO","description":"Recipe VIDEO above. Meltingly tender veal shanks slow cooked in a tomato sauce, a classic Italian dish! This is traditionally served with Risotto Milanese (saffron risotto) but is also terrific over mashed potato, polenta and even pasta. Gremolata is also served with Osso Buco and it provides a fantastic freshness to contrast with the richness of this dish.&nbsp;","image":"https://www.recipetineats.com/tachyon/2017/08/Osso-Buco-2.jpg","recipeYield":["5"],"prepTime":"PT15M","cookTime":"PT90M","totalTime":"PT105M","recipeIngredient":["5  thick veal osso bucco ((300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1))","Salt and pepper","Kitchen string ((optional))","2 tbsp olive oil","1  small onion (, finely chopped)","3  garlic cloves (, minced)","1  small carrot (, finely chopped)","1  celery stick (, finely chopped)","800 g / 28 oz   can crushed tomato","1 cup / 250 ml  dry white wine ((not sweet, not fruity), or chicken broth)","1 cup / 250 ml  chicken broth","1  chicken bouillon cube ((optional, or use beef))","2 tbsp tomato paste","3  sprigs thyme or 1 ½ tsp dried thyme","2  bay leaves","1 cup parsley leaves (flat or curly), lightly packed","2  – 3 tsp lemon zest (, finely grated)","1  garlic clove (, minced)","Risotto Milanese ((saffron risotto, recipe in notes), mashed potato or pasta)"],"recipeInstructions":[{"@type":"HowToStep","text":"Sprinkle both sides of the veal very generously with salt and pepper.","name":"Sprinkle both sides of the veal very generously with salt and pepper."},{"@type":"HowToStep","text":"Heat the oil in a large heavy based pot over high heat. Add beef and sear on both sides so it has a nice brown crust. Remove onto a plate, turn heat down to medium low.","name":"Heat the oil in a large heavy based pot over high heat. Add beef and sear on both sides so it has a nice brown crust. Remove onto a plate, turn heat down to medium low."},{"@type":"HowToStep","text":"If the pot is looking dry, add a splash of oil. Add garlic and onion, cook for 1 minute, then add carrot and celery. Cook on low heat for 8 minutes or until it is softened and sweet.","name":"If the pot is looking dry, add a splash of oil. Add garlic and onion, cook for 1 minute, then add carrot and celery. Cook on low heat for 8 minutes or until it is softened and sweet."},{"@type":"HowToStep","text":"OPTIONAL: Meanwhile, tie kitchen string around each piece of veal – holds it together for nice presentation (it falls apart once slow cooked).","name":"OPTIONAL: Meanwhile, tie kitchen string around each piece of veal – holds it together for nice presentation (it falls apart once slow cooked)."},{"@type":"HowToStep","text":"Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on.","name":"Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on."},{"@type":"HowToStep","text":"Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that.","name":"Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that."},{"@type":"HowToStep","text":"Use slotted spoon to remove veal into bowl, cover to keep warm. Simmer liquid on medium for 5 – 15 minutes or until thickened to taste. Adjust salt &amp; pepper at the end.","name":"Use slotted spoon to remove veal into bowl, cover to keep warm. Simmer liquid on medium for 5 – 15 minutes or until thickened to taste. Adjust salt &amp; pepper at the end."},{"@type":"HowToSection","name":"Serving","itemListElement":[{"@type":"HowToStep","text":"Traditionally served with Saffron Risotto (Risotto Milanese, recipe in notes), but is also terrific with mashed potato, creamy polenta or even pasta. Place a piece of Osso Buco on the serving plate, spoon over sauce, then top with Gremolata.","name":"Traditionally served with Saffron Risotto (Risotto Milanese, recipe in notes), but is also terrific with mashed potato, creamy polenta or even pasta. Place a piece of Osso Buco on the serving plate, spoon over sauce, then top with Gremolata."}]},{"@type":"HowToSection","name":"Gremolata","itemListElement":[{"@type":"HowToStep","text":"Place the parsley leaves on a cutting board. Top with garlic and lemon zest. Finely chop the parsley. Transfer to serving bowl and set aside for at least 20 minutes before use.","name":"Place the parsley leaves on a cutting board. Top with garlic and lemon zest. Finely chop the parsley. Transfer to serving bowl and set aside for at least 20 minutes before use."}]}],"recipeCategory":["Mains"],"recipeCuisine":["American-Italian"],"keywords":"Osso buco","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.94,"ratingCount":58}}},{"site":"recipetineats","url":"https://www.recipetineats.com/potstickers-chinese-pan-fried-dumplings/","rating":4.99,"ratingCount":83,"recipe":{"@type":"Recipe","name":"Chinese dumplings (Potstickers!)","description":"Recipe video above. Time to get your dumpling game on! Don&#39;t fret about perfect pleats - if it&#39;s all too hard, just press the seams together without pleating, plenty of Chinese restaurants do this. This recipe has a pork and cabbage filling, which is traditional and common. After a Vegetable filling? Here it is!","image":"https://www.recipetineats.com/tachyon/2018/03/Potstickers_1-1.jpg","recipeYield":["30","30 pieces"],"prepTime":"PT30M","cookTime":"PT25M","totalTime":"PT55M","recipeIngredient":["5 - 6  dried shiitake mushrooms ((Note 1))","1 ½ cups finely chopped Chinese cabbage ((Napa cabbage))","½ tsp salt","250 g / 0.5 lb   fatty pork mince ((20 - 30% fat ideal - Note 2))","¼ cup garlic chives (, finely chopped*)","2 tsp light soy sauce ((light or dark soy also ok))","1 1/2 tsp Chinese wine ((Note 4))","½ tsp sesame oil*","¼ tsp white pepper ((black also ok))","1  garlic clove (, minced)","½ tsp grated fresh ginger*","30 - 35  round dumpling wrappers ((Note 5))","1/2 cup water per batch","4 - 6 tsp vegetable oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.","name":"Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop."},{"@type":"HowToStep","text":"Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.","name":"Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands."},{"@type":"HowToStep","text":"Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.","name":"Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined."},{"@type":"HowToSection","name":"Make Dumplings (watch video + see photos in post):","itemListElement":[{"@type":"HowToStep","text":"Peel one wrapper off and place on the palm of your left hand (if right handed). Dip your finger in water and run it along half the edge of the wrapper.","name":"Peel one wrapper off and place on the palm of your left hand (if right handed). Dip your finger in water and run it along half the edge of the wrapper."},{"@type":"HowToStep","text":"Place 1 heaped tablespoon of Filling in the centre. Fold wrapper over, then pleat to seal. Alternatively, just press together with no pleats.","name":"Place 1 heaped tablespoon of Filling in the centre. Fold wrapper over, then pleat to seal. Alternatively, just press together with no pleats."},{"@type":"HowToStep","text":"Finish so the dumpling is curved slightly, see photos in post, with the pleats on the top.","name":"Finish so the dumpling is curved slightly, see photos in post, with the pleats on the top."},{"@type":"HowToStep","text":"Place on tray. Cover with cling wrap or wet tea towel (important). Repeat with remaining dumplings. Should make 30, if yours are extremely plump you may only make 25.","name":"Place on tray. Cover with cling wrap or wet tea towel (important). Repeat with remaining dumplings. Should make 30, if yours are extremely plump you may only make 25."}]},{"@type":"HowToSection","name":"Cooking:","itemListElement":[{"@type":"HowToStep","text":"Make sure your pan has a lid that fits it half decently (Note 6).","name":"Make sure your pan has a lid that fits it half decently (Note 6)."},{"@type":"HowToStep","text":"Heat 2 tsp oil in a non stick pan over medium high heat. Add dumplings, pressing down firmly to flatten the base onto the pan. Cook around 8 to 10 per batch.","name":"Heat 2 tsp oil in a non stick pan over medium high heat. Add dumplings, pressing down firmly to flatten the base onto the pan. Cook around 8 to 10 per batch."},{"@type":"HowToStep","text":"When the base is golden brown (check them), add 1/2 cup of water into the pan.","name":"When the base is golden brown (check them), add 1/2 cup of water into the pan."},{"@type":"HowToStep","text":"Immediately clamp the lid on, then leave for 7 minutes (any less and the pleats won't be cooked through so if your water dries out, add a bit more).","name":"Immediately clamp the lid on, then leave for 7 minutes (any less and the pleats won't be cooked through so if your water dries out, add a bit more)."},{"@type":"HowToStep","text":"Remove lid - most of the water should be evaporated, the pleats should be cooked through. Leave the pan on the stove until the base dries and the underside of the dumplings are once again crisp.","name":"Remove lid - most of the water should be evaporated, the pleats should be cooked through. Leave the pan on the stove until the base dries and the underside of the dumplings are once again crisp."},{"@type":"HowToStep","text":"Remove dumplings from pan and transfer to serving plate. Repeat with remaining Dumplings.","name":"Remove dumplings from pan and transfer to serving plate. Repeat with remaining Dumplings."},{"@type":"HowToStep","text":"Serve with Dipping Sauces of choice. (Note 7)","name":"Serve with Dipping Sauces of choice. (Note 7)"}]}],"recipeCategory":["Mains"],"recipeCuisine":["Chinese"],"keywords":"Chinese dumplings, Chinese Pan Fried Dumplings, Potstickers","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.99,"ratingCount":83}}},{"site":"recipetineats","url":"https://www.recipetineats.com/classic-pumpkin-soup/","rating":4.94,"ratingCount":290,"recipe":{"@type":"Recipe","name":"Pumpkin Soup - Classic and Easy","description":"Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don&#39;t have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS - see list in post above (includes quantities).Don&#39;t forget crusty bread for dunking! (Or up the ante with crusty cheese bread)","image":"https://www.recipetineats.com/tachyon/2017/10/Pumpkin-Soup-2.jpg","recipeYield":["4","4 - 6"],"prepTime":"PT5M","cookTime":"PT10M","totalTime":"PT15M","recipeIngredient":["1.2 kg / 2.4 lb  pumpkin (any type) ( OR butternut squash, unpeeled weight (Note 1))","1  onion (, sliced (white, brown, yellow))","2  garlic cloves (, peeled whole)","3 cups vegetable or chicken broth/stock (, low sodium)","1 cup water","Salt and pepper","1/2 - 3/4 cup cream (, half and half or milk (Note 2))"],"recipeInstructions":[{"@type":"HowToStep","text":"Cut the pumpkin into 3cm / 2.25&quot; slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5&quot; chunks.","name":"Cut the pumpkin into 3cm / 2.25&quot; slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5&quot; chunks."},{"@type":"HowToStep","text":"Place the pumpkin, onion, garlic, broth and water in a pot - liquid won&#x27;t quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.","name":"Place the pumpkin, onion, garlic, broth and water in a pot - liquid won&#x27;t quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes."},{"@type":"HowToStep","text":"Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).","name":"Remove from heat and use a stick blender to blend until smooth (Note 3 for blender)."},{"@type":"HowToStep","text":"Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split). ","name":"Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split). "},{"@type":"HowToStep","text":"Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!","name":"Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!"}],"recipeCategory":["Soup"],"recipeCuisine":["Western"],"keywords":"Pumpkin Soup","author":"Nagi | RecipeTin Eats","aggregateRating":{"ratingValue":4.94,"ratingCount":290}}},{"site":"recipetineats","url":"https://www.recipetineats.com/fish-cakes/","rating":4.96,"ratingCount":83,"recipe":{"@type":"Recipe","name":"Really good Fish Cakes","description":"Recipe video above. You&#39;ll find plenty of fish cake recipes floating around. But there are good fish cakes and then there are great fish cakes! The trick is to keep the potato chunky and the fish in big flakes rather than letting it all turn into a mush. Meanwhile, adding garlic, chilli, green onion and thyme to the mix keeps these fish cakes full of flavour!Pan fry then bake for best results. Pan fry golden, then bake to heat all the way through (because I like my fish cakes chunky!) and reheat the first batch you pan fried.","image":"https://www.recipetineats.com/tachyon/2021/07/Fish-Cakes_96-SQ.jpg","recipeYield":["4","4 - 5 people"],"prepTime":"PT30M","cookTime":"PT95M","recipeIngredient":["500g / 1 lb  white fish fillets (, skinless boneless, cut into 3cm / 1.2\" pieces (Note 1))","60g / 4 tbsp  unsalted butter","1/2 tsp salt","1/4 tsp black pepper","800g / 1.6 lb  potatoes ( – Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK) (Note 2) (makes 500g flesh))","2  garlic cloves (, finely minced)","1/2 cup green onion (, finely sliced (~1 large stem))","2  large red chillis (, deseeded and finely chopped (can omit))","1 tbsp thyme leaves (, chopped)","1 tbsp parsley (, finely chopped)","3/4 tsp salt","1 cup flour","2  eggs (, lightly whisked)","1 1/4 cups panko breadcrumbs ((sub ordinary breadcrumbs))","1 cup vegetable or canola oil (, for frying (~ 1cm / 0.4&quot; depth))"],"recipeInstructions":[{"@type":"HowToSection","name":"Bake potatoes:","itemListElement":[{"@type":"HowToStep","text":"Bake potatoes in a 220°C / 430°F (200°C fan) oven for 75 minutes or until they can be pierced with a knife with no resistance. Cut in half and scoop flesh out into a large bowl.","name":"Bake potatoes in a 220°C / 430°F (200°C fan) oven for 75 minutes or until they can be pierced with a knife with no resistance. Cut in half and scoop flesh out into a large bowl."},{"@type":"HowToStep","text":"Turn oven down to 200°C / 390°F (180°C fan) - fish cakes are finished in the oven.","name":"Turn oven down to 200°C / 390°F (180°C fan) - fish cakes are finished in the oven."}]},{"@type":"HowToSection","name":"Cook fish (while baking potatoes):","itemListElement":[{"@type":"HowToStep","text":"Set a rack over a tray. Sprinkle fish with salt and pepper.","name":"Set a rack over a tray. Sprinkle fish with salt and pepper."},{"@type":"HowToStep","text":"Melt butter in a large non-stick skillet over medium high heat. Add half the fish and cook, turning, for 4 minutes in total. It should be just cooked inside (ie. flakes easily) but not golden.","name":"Melt butter in a large non-stick skillet over medium high heat. Add half the fish and cook, turning, for 4 minutes in total. It should be just cooked inside (ie. flakes easily) but not golden."},{"@type":"HowToStep","text":"Transfer to rack to cool. Repeat with remaining fish.","name":"Transfer to rack to cool. Repeat with remaining fish."}]},{"@type":"HowToSection","name":"Fish Cake Mixture:","itemListElement":[{"@type":"HowToStep","text":"Sauté garlic: In the same skillet, add garlic, chilli ,thyme and green onion into the leftover butter. Cook for 1 minute until garlic is golden, then pour over the potato, being sure to scrape out every drop of butter!","name":"Sauté garlic: In the same skillet, add garlic, chilli ,thyme and green onion into the leftover butter. Cook for 1 minute until garlic is golden, then pour over the potato, being sure to scrape out every drop of butter!"},{"@type":"HowToStep","text":"Roughly mash potato: Add parsley and salt, then use a wooden spoon to roughly mash the potato. Don&#39;t use a potato masher, we want some chunks, not smooth mashed potato.","name":"Roughly mash potato: Add parsley and salt, then use a wooden spoon to roughly mash the potato. Don&#39;t use a potato masher, we want some chunks, not smooth mashed potato."},{"@type":"HowToStep","text":"Mix in fish: Add fish then gently stir through, breaking it up a bit so you have some nice flakes mixed throughout the potato. Don&#39;t mash the fish up too enthusiastically - we want fish chunks!","name":"Mix in fish: Add fish then gently stir through, breaking it up a bit so you have some nice flakes mixed throughout the potato. Don&#39;t mash the fish up too enthusiastically - we want fish chunks!"},{"@type":"HowToStep","text":"Form fish cakes: Scoop out 1/4 cup of mixture. Pack it in firmly, pop out onto hand and shape firmly into a 1.75cm / 2/3&quot; thick cake. The potato will make it hold together, if you press firmly. You should make 13 to 15.","name":"Form fish cakes: Scoop out 1/4 cup of mixture. Pack it in firmly, pop out onto hand and shape firmly into a 1.75cm / 2/3&quot; thick cake. The potato will make it hold together, if you press firmly. You should make 13 to 15."}]},{"@type":"HowToSection","name":"Crumb and cook:","itemListElement":[{"@type":"HowToStep","text":"Crumb: Coat in flour (shake off excess), dip in egg (let excess drip off) then coat in breadcrumbs, pressing to adhere.","name":"Crumb: Coat in flour (shake off excess), dip in egg (let excess drip off) then coat in breadcrumbs, pressing to adhere."},{"@type":"HowToStep","text":"Pan fry 3 minutes: Heat oil in skillet over medium high heat. Cook fish cakes in batches for 1 1/2 minutes on each side until golden, then transfer to a paper towel-lined tray. If you&#39;re pedantic like me, stand them on their side and roll slowly to cook and make the sides golden too.","name":"Pan fry 3 minutes: Heat oil in skillet over medium high heat. Cook fish cakes in batches for 1 1/2 minutes on each side until golden, then transfer to a paper towel-lined tray. If you&#39;re pedantic like me, stand them on their side and roll slowly to cook and make the sides golden too."},{"@type":"HowToStep","text":"Bake 10 minutes: Remove paper towel from under the fish cakes. Bake for 10 minutes (this heats all the fish cakes all the way through into the middle + reheats the first batch cooked).","name":"Bake 10 minutes: Remove paper towel from under the fish cakes. Bake for 10 minutes (this heats all the fish cakes all the way through into the middle + reheats the first batch cooked)."},{"@type":"HowToStep","text":"Serve with lemon wedges, tartare sauce, plain mayonnaise (Kewpie!), sour cream, ketchup or tomato sauce.","name":"Serve with lemon wedges, tartare sauce, plain mayonnaise (Kewpie!), sour cream, ketchup or tomato sauce."}]}],"recipeCategory":["Main"],"recipeCuisine":["Western"],"keywords":"Fish cakes, fish patties","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.96,"ratingCount":83}}},{"site":"recipetineats","url":"https://www.recipetineats.com/creamy-tomato-bean-soup/","rating":4.95,"ratingCount":94,"recipe":{"@type":"Recipe","name":"Creamy Tomato Bean Soup","description":"Recipe video above. This is a white bean soup with a thick, creamy broth that&#x27;s full of savoury flavour with a hint of tomato. It&#x27;s a fast way to turn bland beans into a really filling soup that so simple to make, yet so, so good! The flavour trick - blitzing up the sautéed onion, carrot and garlic with just a bit of the beans. Keep it meat free or see notes for how to add ham, bacon, chicken or sausage! This is VERY filling - and keeps you full for ages (thank you beans!)","image":"https://www.recipetineats.com/tachyon/2020/04/Creamy-Tomato-Bean-Soup_0-SQ.jpg","recipeYield":["4","4 - 5"],"prepTime":"PT5M","cookTime":"PT20M","recipeIngredient":["2 tbsp/ 30g  butter (, unsalted)","1  onion (, finely chopped (brown, yellow, white))","2  garlic cloves (, finely chopped)","1  carrot (, large, peeled and finely chopped)","1 1/2 tsp Italian herb mix OR other dried herbs ((oregano, thyme, parsley, basil, or mixed))","3/4 cup (170g)  tomato paste (Note 1)","1/2 cup (125ml)  dry white wine (, optional (can omit) )","4 cups (1 litre)  stock/broth, chicken or veg (, low sodium)","3 x 420g/15oz cans cannellini or any white beans, drained &amp; rinsed","1/2 cup (50g)  parmesan (, grated)","1/2 tsp EACH salt and pepper","120g/4oz  baby spinach ((or 5 - 6 cups any other leafy greens OR 4 cups diced veg, Note 3))","3/4 cup (185ml)  cream, heavy/thickened ((optional) OR more butter!)"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt butter in a pot over medium high heat. Cook garlic, onion and carrot for 5 minutes until carrot is soft and sweet.","name":"Melt butter in a pot over medium high heat. Cook garlic, onion and carrot for 5 minutes until carrot is soft and sweet."},{"@type":"HowToStep","text":"About 3 minutes in, add the Italian herbs and cook with the onion (makes the herb flavour &quot;bloom&quot;).","name":"About 3 minutes in, add the Italian herbs and cook with the onion (makes the herb flavour &quot;bloom&quot;)."},{"@type":"HowToStep","text":"Turn heat up to high, add tomato paste. Cook for 2 minutes to remove the “raw” flavour.","name":"Turn heat up to high, add tomato paste. Cook for 2 minutes to remove the “raw” flavour."},{"@type":"HowToStep","text":"Add white wine, cook for 3 minutes until the harsh “winey” smell is gone and mostly evaporates so you’re just left with tomato paste again.","name":"Add white wine, cook for 3 minutes until the harsh “winey” smell is gone and mostly evaporates so you’re just left with tomato paste again."},{"@type":"HowToStep","text":"Add 1/2 cup of beans (to thicken soup), stock, parmesan, salt and pepper. Stir, low heat, cover and simmer 3 minutes, stirring every now and then.","name":"Add 1/2 cup of beans (to thicken soup), stock, parmesan, salt and pepper. Stir, low heat, cover and simmer 3 minutes, stirring every now and then."},{"@type":"HowToStep","text":"Use a stick blender to puree until smooth (or transfer to blender).","name":"Use a stick blender to puree until smooth (or transfer to blender)."},{"@type":"HowToStep","text":"Add remaining beans, simmer 3 minutes. Stir in spinach until wilted, then stir in cream if using. Add more salt and pepper if needed (note: canned beans are already salted).","name":"Add remaining beans, simmer 3 minutes. Stir in spinach until wilted, then stir in cream if using. Add more salt and pepper if needed (note: canned beans are already salted)."},{"@type":"HowToStep","text":"Serve with crusty bread for dunking!","name":"Serve with crusty bread for dunking!"}],"recipeCategory":["Mains","Soup"],"recipeCuisine":["Western"],"keywords":"bean soup, canned beans recipe, dried beans, white bean soup","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.95,"ratingCount":94}}},{"site":"recipetineats","url":"https://www.recipetineats.com/vegetable-tagine/","rating":4.79,"ratingCount":66,"recipe":{"@type":"Recipe","name":"Vegetable Tagine","description":"Recipe video above. A vegetarian Moroccan stew loaded with heady and warm spices, filled with tender vegetables. Make this with any veg you have - just don&#039;t skimp on the spices!!Pan-roasting each vegetable to get a bit of colour on them before simmering is worth the effort to get the most flavour out of the vegetables. Because colour = flavour! Serve with couscous.","image":"https://www.recipetineats.com/tachyon/2021/01/Vegetable-Tagine_SQ.jpg","recipeYield":["8","8 - 10 people"],"prepTime":"PT30M","cookTime":"PT60M","recipeIngredient":["1 tbsp cardamom powder","1 tbsp coriander powder","1 tbsp cumin powder","1 1/2 tsp ground fennel seeds / fennel powder","1 tsp cayenne ((omit for non-spicy))","2 tsp turmeric","1/4 tsp ground cloves","1/4 tsp ground ginger","5 tbsp olive oil","1/2  red onion (sliced; (sub any type of onion))","1  garlic clove (, finely minced)","800g/1.6lb  butternut pumpkin / squash ((1/2 a small), peeled, cut into 2.5cm / 1&quot; cubes)","1  small eggplant (, cut into 2.5cm / 1/2\" cubes)","1/2  cauliflower head (, small, cut into bite size florets)","1  capsicum / bell pepper (, cut into 2.5cm / 1&quot; pieces (red or yellow))","2  tomatoes (, seeds removed, cut into 1cm / 1/3\" dice)","3 1/2 cups  water","2 tsp salt","1/2 tsp black pepper","400g/ 14oz  canned chickpeas (, drained)","200g / 60z  green beans (, cut into 3.5cm / 1.5&quot; pieces (~2 cups cut))","Zest of 1 lemon","2 tbsp lemon juice","1/2 cup slivered almonds (, toasted)","1/4 cup coriander / cilantro (, roughly chopped)","Plain yogurt","Pinch of paprika or cayenne pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine Tagine Spice Mix ingredients.","name":"Combine Tagine Spice Mix ingredients."},{"@type":"HowToStep","text":"Preheat oven to 180°C/350°F.","name":"Preheat oven to 180°C/350°F."},{"@type":"HowToStep","text":"Heat 1 tbsp oil in a large, heavy-based pot over medium high heat. Add garlic and onion, cook until onion is wilted (~ 1 1/2 minutes), then remove to a large bowl. Scrape out any remaining garlic bits from pan (so they don&#039;t burn).","name":"Heat 1 tbsp oil in a large, heavy-based pot over medium high heat. Add garlic and onion, cook until onion is wilted (~ 1 1/2 minutes), then remove to a large bowl. Scrape out any remaining garlic bits from pan (so they don&#039;t burn)."},{"@type":"HowToStep","text":"Add pumpkin / squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Remove to same bowl.","name":"Add pumpkin / squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Remove to same bowl."},{"@type":"HowToStep","text":"Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove to same bowl.","name":"Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove to same bowl."},{"@type":"HowToStep","text":"Add 1 tbsp oil if pot is looking dry. Add capsicum and cauliflower, cook for 2 minutes until the cauliflower is a bit golden on the edges. Remove into bowl.","name":"Add 1 tbsp oil if pot is looking dry. Add capsicum and cauliflower, cook for 2 minutes until the cauliflower is a bit golden on the edges. Remove into bowl."},{"@type":"HowToStep","text":"Add tomato and cook for 1 minute. Add Spice Mix, stir for 1 minute.","name":"Add tomato and cook for 1 minute. Add Spice Mix, stir for 1 minute."},{"@type":"HowToStep","text":"Add all vegetables back to pot. Add water (it should just about cover the vegetables, they will sink), salt and pepper. Stir, bring to simmer on stove, then transfer to oven for 30 minutes. (Alternatively simmer on low stove, but stir gently otherwise veg may breakdown too much.)","name":"Add all vegetables back to pot. Add water (it should just about cover the vegetables, they will sink), salt and pepper. Stir, bring to simmer on stove, then transfer to oven for 30 minutes. (Alternatively simmer on low stove, but stir gently otherwise veg may breakdown too much.)"},{"@type":"HowToStep","text":"Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on stove on medium-low to cook the beans and reduce the sauce.","name":"Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on stove on medium-low to cook the beans and reduce the sauce."},{"@type":"HowToStep","text":"Stir through lemon juice and zest. The idea here is that some of the veg (butternut, cauliflower) breaks down a bit to slightly thicken the sauce. It also gets thicker left overnight.","name":"Stir through lemon juice and zest. The idea here is that some of the veg (butternut, cauliflower) breaks down a bit to slightly thicken the sauce. It also gets thicker left overnight."},{"@type":"HowToStep","text":"For a traditional experience, serve over couscous. Otherwise, try white, brown, or basmati rice, or quinoa. Or, serve just as is like a chunky stew. For a low-carb option try cauliflower rice! I like to top mine with a dollop of yogurt, a sprinkle of almonds, coriander/cilantro and a pinch of paprika or cayenne.","name":"For a traditional experience, serve over couscous. Otherwise, try white, brown, or basmati rice, or quinoa. Or, serve just as is like a chunky stew. For a low-carb option try cauliflower rice! I like to top mine with a dollop of yogurt, a sprinkle of almonds, coriander/cilantro and a pinch of paprika or cayenne."}],"recipeCategory":["Mains"],"recipeCuisine":["Middle Eastern","Moroccan"],"keywords":"tagine, vegetable tagine, vegetarian stew","author":"https://www.recipetineats.com/#/schema/person/1684e6a75e9f91ae2e33ca2de95b47e2","aggregateRating":{"ratingValue":4.79,"ratingCount":66}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/chiffon-cake/","rating":4.8,"ratingCount":211,"recipe":{"@type":"Recipe","name":"Classic Chiffon Cake","description":"Learn how to make classic chiffon cake from scratch. This light, fluffy, moist vanilla cake is easy to make and stays soft for days. This recipe relies on a few key techniques for success, so I recommend reading through the instructions before you begin. See the recipe Notes for details on baking the cake as a layer cake in three 8-inch round pans.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2026/06/chiffon-cake-225x225.jpg","recipeYield":["10","serves 10-12"],"prepTime":"PT30M","cookTime":"PT50M","totalTime":"PT4H","recipeIngredient":["1 and 2/3 cups (200g) cake flour*","1 cup (200g) granulated sugar, divided","2 teaspoons baking powder","1/2 teaspoon salt","6 large eggs, separated, at room temperature*","1/2 teaspoon cream of tartar","2/3 cup (160g/ml) whole milk, at room temperature","1/2 cup (113g/120ml) canola oil or vegetable oil*","2 teaspoons vanilla bean paste or pure vanilla extract","3 ounces (85g) full-fat block cream cheese, softened to room temperature","1 cup (240g/ml) heavy cream, cold","3 Tablespoons (23g) confectioners&#8217; sugar","1/2 teaspoon vanilla bean paste or pure vanilla extract","fresh berries, for garnish"],"recipeInstructions":[{"@type":"HowToStep","text":"In a medium bowl, sift together the flour, 1/2 cup (100g) of the sugar, the baking powder, and salt. Set aside."},{"@type":"HowToStep","text":"In a large bowl using a handheld or stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until light and foamy, about 2 minutes. With the mixer still running, slowly pour in the remaining 1/2 cup (100g) of sugar. Increase to high speed and whip until stiff, glossy peaks form, about 5 minutes. Set aside. (If you used a stand mixer bowl, transfer the meringue to another bowl and reuse the mixer bowl in the next step.)"},{"@type":"HowToStep","text":"In a large bowl using a handheld or stand mixer fitted with the whisk, beat the egg yolks, milk, oil, and vanilla on medium-high speed until pale and frothy, about 2 minutes."},{"@type":"HowToStep","text":"Sift the flour mixture into the egg yolk mixture, and whisk to combine. Add half of the meringue to the batter and use a spatula to gently fold it all together to incorporate. Then fold in the remaining meringue. Work slowly and gently so you don&#8217;t deflate the egg whites. The batter should be light and fluffy. Pour the batter into an ungreased 10-inch tube pan and smooth the top."},{"@type":"HowToStep","text":"Bake for 45–55 minutes or until the top of the cake springs back when lightly pressed. Insert a toothpick near the center; if it comes out clean, the cake is done. (Our test cakes always took exactly 50 minutes.)"},{"@type":"HowToStep","text":"Immediately invert the cake pan onto a cooling rack and leave the cake upside down until completely cool. Run a thin knife around the edges to help loosen the sides. Gently tap the pan, upside down, on a serving stand or plate to release the cake."},{"@type":"HowToStep","text":"Make the cream cheese whipped cream, if using: In a large bowl using a handheld or stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until smooth and creamy, about 1 minute. Add the confectioners&#8217; sugar and vanilla, and beat until completely smooth (absolutely no lumps!). Add a few Tablespoons of the cold heavy cream, and beat until the mixture loosens and smooths out. With the mixer running on low speed, slowly stream in the remaining heavy cream. Increase to medium-high speed and whip until medium peaks form, about 3 minutes. Spread or pipe on the cake. In the pictured cake, I used Ateco 808 large round piping tip. Garnish with fresh berries, if desired. Slice and serve."},{"@type":"HowToStep","text":"Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If topped with the Cream Cheese Whipped Cream, store the cake covered in the refrigerator."}],"recipeCategory":"Dessert","recipeCuisine":"American","keywords":"chiffon cake","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":211}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/apple-cinnamon-crumb-muffins/","rating":4.9,"ratingCount":354,"recipe":{"@type":"Recipe","name":"Apple Cinnamon Crumb Muffins","description":"These apple cinnamon muffins start with an easy muffin batter that's flavored with cinnamon, brown sugar, and plenty of juicy apples. Enjoy the muffins plain or top them with crumb topping before baking and smooth vanilla icing before serving.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2014/06/apple-crumb-muffins-2-225x225.jpg","recipeYield":["14","14 muffins"],"prepTime":"PT25M","cookTime":"PT22M","totalTime":"PT50M","recipeIngredient":["1/3 cup (67g) packed light or dark brown sugar","1 Tablespoon (15g) granulated sugar","1 teaspoon ground cinnamon","1/4 cup (4 Tbsp; 56g) unsalted butter, melted","2/3 cup (84g) all-purpose flour (spooned &amp; leveled)","1 and 3/4 cups (219g) all-purpose flour (spooned &amp; leveled)","1 teaspoon baking soda","1 teaspoon baking powder","1 teaspoon ground cinnamon","1/2 teaspoon salt","1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature","1/2 cup (100g) packed light or dark brown sugar","1/4 cup (50g) granulated sugar","2 large eggs, at room temperature","1/2 cup (120g) yogurt or sour cream, at room temperature","2 teaspoons pure vanilla extract","1/4 cup (60ml) milk (any kind), at room temperature","1 and 1/2 cups (180g) peeled &amp; chopped apples (1/2-inch chunks; you need about 2 medium apples)","1 cup (120g) confectioners&#8217; sugar","3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)","1/2 teaspoon pure vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size &amp; mini muffins.*"},{"@type":"HowToStep","text":"Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.","name":"Make the crumb topping"},{"@type":"HowToStep","text":"Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.","name":"Make the muffins: "},{"@type":"HowToStep","text":"Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It&#8217;s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples."},{"@type":"HowToStep","text":"Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks."},{"@type":"HowToStep","text":"Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling."},{"@type":"HowToStep","text":"Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.","name":"Make the icing"},{"@type":"HowToStep","text":"Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week."}],"recipeCategory":"Muffins","recipeCuisine":"American","keywords":"apple cinnamon muffins","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":354}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/favorite-chocolate-buttercream/","rating":4.7,"ratingCount":289,"recipe":{"@type":"Recipe","name":"Favorite Chocolate Buttercream","description":"This is my favorite chocolate buttercream recipe. It's incredibly rich, creamy, silky, smooth, and easy to work with for decorating cakes and cupcakes!","image":"https://sallysbakingaddiction.com/wp-content/uploads/2017/06/chocolate-buttercream-recipe-2-225x225.jpg","recipeYield":["2","2.5 cups"],"prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature","3 and 1/2 cups (420g) confectioners&#8217; sugar","1/2 cup (41g) unsweetened natural or dutch-process cocoa powder","3 Tablespoons (45ml) heavy cream or milk, at room temperature","1/8 teaspoon salt","2 teaspoons pure vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners&#8217; sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners&#8217; sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired."},{"@type":"HowToStep","text":"Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed."}],"recipeCategory":"Frosting","recipeCuisine":"American","keywords":"favorite chocolate buttercream","author":"Sally","aggregateRating":{"ratingValue":4.7,"ratingCount":289}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/6-inch-cake-recipes/","rating":4.7,"ratingCount":114,"recipe":{"@type":"Recipe","name":"6 Inch Vanilla Cake","description":"Learn how to make a deliciously soft and buttery 6 inch vanilla cake, plus a dozen other cake flavors for your smaller 6 inch cake pans. 6 inch cakes are perfect for smaller gatherings and much easier to decorate, too!","image":"https://sallysbakingaddiction.com/wp-content/uploads/2019/07/6-inch-cake-2-225x225.jpg","recipeYield":["8","serves 8"],"prepTime":"PT30M","cookTime":"PT20M","totalTime":"PT3H","recipeIngredient":["1 and 3/4 cups (207g) cake flour (spooned &amp; leveled)","3/4 teaspoon baking powder","1/4 teaspoon baking soda","1/4 teaspoon salt","1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature","1 cup (200g) granulated sugar","3 large egg whites, at room temperature","2 teaspoons pure vanilla extract","1/2 cup (120g) full-fat sour cream at room temperature","1/2 cup (120ml) whole milk at room temperature","1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature","4 – 5 cups (480-600g) confectioners’ sugar","1/4 cup (60ml) heavy cream or whole milk","2 teaspoons pure vanilla extract","salt, to taste","sprinkles for decorating"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350°F (177°C). Grease three 6&#215;2 inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it&#8217;s helpful, see this parchment paper rounds for cakes video &amp; post.)"},{"@type":"HowToStep","text":"Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.","name":"Make the cake"},{"@type":"HowToStep","text":"Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick."},{"@type":"HowToStep","text":"Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling"},{"@type":"HowToStep","text":"With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.)","name":"Make the frosting"},{"@type":"HowToStep","text":"Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 3/4 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 3/4 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. A bench scraper and small offset spatula are handy for decorating. Decorate with sprinkles if desired.","name":"Assemble and decorate: "},{"@type":"HowToStep","text":"Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting."},{"@type":"HowToStep","text":"Cover leftover cake tightly and store in the refrigerator for 5 days."}],"recipeCategory":"Dessert","recipeCuisine":"American","keywords":"cake, vanilla cake","author":"Sally","aggregateRating":{"ratingValue":4.7,"ratingCount":114}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/caramel-apple-cheesecake-pie/","rating":4.9,"ratingCount":176,"recipe":{"@type":"Recipe","name":"Caramel Apple Cheesecake Pie","description":"This recipe uses prepared homemade salted caramel in the filling, and for garnish on the finished pie. You can make the caramel ahead of time and store it in the refrigerator for up to 1 month. I encourage you to make the crust first, and then prepare the toppings before you make the filling. So many layers to love in this caramel apple cheesecake pie!","image":"https://sallysbakingaddiction.com/wp-content/uploads/2022/10/caramel-apple-cheesecake-pie-225x225.jpg","recipeYield":["9","one 9-inch pie"],"prepTime":"PT45M","cookTime":"PT55M","totalTime":"PT4H25M","recipeIngredient":["1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)","1/4 cup (50g) granulated sugar","6 Tablespoons (85g) unsalted butter, melted","1/3 cup (28g) old-fashioned whole rolled oats*","3 Tablespoons (24g) all-purpose flour (spooned &amp; leveled)","3 Tablespoons (40g) packed light or dark brown sugar","1/2 teaspoon ground cinnamon","2 Tablespoons (28g) unsalted butter, cold and cubed","2 cups (250g) peeled, thinly sliced, and chopped apples*","1 Tablespoon (13g) packed light or dark brown sugar","1 teaspoon lemon juice","1/2 teaspoon ground cinnamon","2–3 Tablespoons salted caramel (plus more for topping)*","12 ounces (339g) full-fat brick cream cheese, softened to room temperature","1/2 cup (100g) packed light or dark brown sugar","3 Tablespoons (45g) sour cream","1 teaspoon pure vanilla extract","1 large egg, at room temperature"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350°F (177°C). Have your ingredients ready and salted caramel prepared."},{"@type":"HowToStep","text":"If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom &#8220;corner&#8221; where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.","name":"Make the crust"},{"@type":"HowToStep","text":"Bake the crust for 10 minutes. Continue with the next steps as the crust bakes."},{"@type":"HowToStep","text":"Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry cutter or 2 forks (or even with your hands) until the mixture resembles coarse crumbs. Place the bowl of streusel in the refrigerator to chill while you continue with the next step.","name":"Make the streusel topping"},{"@type":"HowToStep","text":"Mix the thinly sliced &amp; chopped apples, brown sugar, lemon juice, and cinnamon together in a medium bowl. Set aside. (The caramel will be layered on top of them when you assemble the pie.)","name":"Prepare the apples"},{"@type":"HowToStep","text":"Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the sour cream and vanilla extract, and then beat until fully combined and very smooth. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed to combine⁠—you don&#8217;t want any large lumps. Add the egg and beat on medium speed just until combined. If you still see some lumps at this point, switch to a whisk and whisk by hand just until you break up the large lumps. Some small lumps are OK.","name":"Make the filling"},{"@type":"HowToStep","text":"Assemble the layers: Spread the cheesecake filling into the crust. The crust can still be warm at this point. A small offset spatula makes spreading easy. Spoon apples in an even layer on top of the cheesecake filling. Drizzle salted caramel over the apples. Sprinkle cold streusel evenly on top."},{"@type":"HowToStep","text":"Lower the oven temperature to 325°F (163°C) and bake the pie for 45 minutes, or until the center is almost set (it will still be a bit wobbly in the center—that&#8217;s OK). To prevent burning the crust edges, tent the entire pie with aluminum foil or use a pie crust shield for the last 10–15 minutes of baking."},{"@type":"HowToStep","text":"Set the pie on a wire rack and cool for 1 hour at room temperature. Then place it in the refrigerator and chill for at least 2 hours and up to 2 days before serving. The pie will continue to set up as it cools and chills. (Cover if chilling it for longer than a few hours.) The topping softens the longer it sits."},{"@type":"HowToStep","text":"To serve, drizzle chilled pie with more salted caramel. Salted caramel solidifies as it cools, so warm it back up to drizzle it. For neat slices, use a clean sharp knife, and wipe the knife clean between each slice. Tip: The first slice is never pretty! Much easier to slice after that first piece is out."},{"@type":"HowToStep","text":"Cover and store leftover pie in the refrigerator or freezer for up to 5 days."}],"recipeCategory":"Dessert","recipeCuisine":"American","keywords":"caramel apple cheesecake pie","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":176}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/peanut-butter-banana-muffins/","rating":4.9,"ratingCount":106,"recipe":{"@type":"Recipe","name":"Peanut Butter Banana Muffins","description":"These peanut butter banana muffins taste like a treat, but they’re made with whole wheat flour, Greek yogurt, and naturally sweet honey and bananas. Adding mini chocolate chips and drizzling with melted peanut butter is optional, but definitely recommended!","image":"https://sallysbakingaddiction.com/wp-content/uploads/2013/09/peanut-butter-banana-chocolate-chip-muffins-225x225.jpg","recipeYield":["12","12 muffins"],"prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT40M","recipeIngredient":["1 and 3/4 cups (220g)&nbsp;whole wheat flour or all-purpose flour (spooned &amp; leveled), or a mix of both","1 teaspoon ground cinnamon","1 teaspoon baking soda","1 teaspoon baking powder","1/4 teaspoon salt","1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)","1/2 cup (170g/120ml) honey (or (160g/120ml) pure maple syrup)","1/2 cup (120g) plain Greek yogurt (or regular yogurt; any fat content)","2 Tablespoons (28g) coconut oil, melted and slightly cooled","1 large egg, at room temperature","1/3 cup (80ml) unsweetened almond milk (or your preferred type of milk, dairy or nondairy)","1/2 cup (125g) creamy peanut butter (non-oily natural style is OK)","2 teaspoons pure vanilla extract","optional: 1/2 cup (113g) mini chocolate chips","optional: 1/4 cup (63g) creamy peanut butter, melted"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.&nbsp;"},{"@type":"HowToStep","text":"In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt together. Set aside."},{"@type":"HowToStep","text":"In a large bowl, whisk the mashed bananas, honey, yogurt, coconut oil, egg, and milk together until combined. Then whisk in the peanut butter and vanilla extract until smooth."},{"@type":"HowToStep","text":"Pour in the dry ingredients and stir gently until just combined—you can start with a whisk and then switch to a spatula if it becomes too thick to whisk. Try not to over-stir the muffin batter or your muffins will have a tough (not soft) texture. Fold in the mini chocolate chips (if using). The batter will be thick."},{"@type":"HowToStep","text":"Spoon the batter into the muffin cups, filling them to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling."},{"@type":"HowToStep","text":"Drizzle muffins with melted peanut butter, if desired."},{"@type":"HowToStep","text":"Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week."}],"recipeCategory":"Muffins","recipeCuisine":"American","keywords":"peanut butter banana muffins","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":106}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/fruit-pizza/","rating":4.9,"ratingCount":201,"recipe":{"@type":"Recipe","name":"Fruit Pizza","description":"Colorful fruit pizza features a vibrant bounty of fruit atop a soft sugar cookie crust and thick, tangy cream cheese frosting. Choose your favorite fruits to customize this classic summertime dessert!","image":"https://sallysbakingaddiction.com/wp-content/uploads/2014/05/sugar-cookie-fruit-pizza-225x225.jpg","recipeYield":["10","serves 10-12"],"prepTime":"PT1H10M","cookTime":"PT20M","totalTime":"PT2H","recipeIngredient":["1 and 1/2 cups (188g) all-purpose flour (spooned &amp; leveled)","1 and 1/2 teaspoons cornstarch","1 teaspoon baking powder","1/4 teaspoon salt","1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature","3/4 cup (150g) granulated sugar","1 large egg, at room temperature","1 teaspoon pure vanilla extract","8 ounces (226g) full-fat brick cream cheese, softened to room temperature","3 Tablespoons (43g) unsalted butter, softened to room temperature","1 and 1/4 cups (150g) confectioners&#8217; sugar","1 teaspoon pure vanilla extract","3 cups (about 400g) assorted sliced fresh fruit"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk the flour, cornstarch, baking powder, and salt together in a medium bowl.","name":"Make the crust"},{"@type":"HowToStep","text":"In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients to the wet ingredients and beat on low speed until combined. Once completely combined, cover the dough tightly and chill in the refrigerator for 20 minutes and up to 1 day. (Let dough sit out at room temperature for 20-30 minutes if chilling longer than a couple hours because the dough will be quite stiff and flattening onto pan will be difficult.)"},{"@type":"HowToStep","text":"Preheat oven to 350°F (177°C). Grease a 12-inch pizza pan with nonstick spray (even if it&#8217;s a nonstick pan). Remove chilled cookie dough from the refrigerator and press onto the pizza pan in a 9–10-inch circle, about 1/3-inch thick. Bake for 17–19 minutes or until the edges are very lightly browned. Avoid over-baking. Cool crust completely before decorating."},{"@type":"HowToStep","text":"In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and vanilla. Beat for 1 minute or until creamy and combined. Yields 1 and 1/2 cups (about 390g) frosting. Spread a thick layer over the cooled sugar cookie crust. Decorate with fruit.","name":"Make the frosting: "},{"@type":"HowToStep","text":"Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days."}],"recipeCategory":"Cake","recipeCuisine":"American","keywords":"fruit pizza","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":201}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/make-crepes/","rating":4.8,"ratingCount":324,"recipe":{"@type":"Recipe","name":"Homemade Crepes","description":"This basic crepe recipe is perfect for your favorite crepe fillings and toppings. Before beginning, watch the helpful video tutorial and read the instructions and recipe notes below.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2026/07/recipe-homemade-crepes-225x225.jpg","recipeYield":["14","about 14 crepes"],"prepTime":"PT40M","cookTime":"PT30M","totalTime":"PT1H10M","recipeIngredient":["3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43–56g) for the pan","1 cup (125g) all-purpose flour (spooned &amp; leveled)","1 Tablespoon granulated sugar","1/8 teaspoon salt","3/4 cup (180g/ml) whole milk, at room temperature*","1/2 cup (120g/ml) water, at room temperature","2 large eggs, at room temperature","1 and 1/2 teaspoons pure vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"Review my success tips and watch the video tutorial below before beginning."},{"@type":"HowToStep","text":"Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet."},{"@type":"HowToStep","text":"Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor.  If you don&#8217;t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20–30 seconds until everything is combined. The mixture will be silky-smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30–60 minutes and up to 1 day. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)"},{"@type":"HowToStep","text":"Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet or specialty crepe pan like this over medium heat and generously grease it with some of the reserved butter. If you don&#8217;t have a skillet this size, use a larger one, but make sure you keep the crepes thin.","name":"Cook the crepes"},{"@type":"HowToStep","text":"Once the skillet is hot, pour 3–4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1–2 minutes, then flip as soon as the bottom is set. Don&#8217;t wait too long to flip crepes or else they will taste rubbery. I find a small offset spatula helpful for flipping. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. If you&#8217;re using enough butter in your pan, though, the crepes shouldn&#8217;t stick."},{"@type":"HowToStep","text":"I love serving them warm, but they&#8217;re excellent at room temperature too. See my filling suggestions above this recipe or in the recipe Notes below. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes are delicious with toppings, too, such as a drizzle of melted chocolate or melted peanut butter, or a dusting of confectioners&#8217; sugar + a squeeze of fresh lemon. Or try a savory sauce like pesto or hollandaise.","name":"Fill the crepes"},{"@type":"HowToStep","text":"Leftover unfilled crepes remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Freeze each between small sheets of parchment paper so they don&#8217;t stick. (I usually layer them with parchment and freeze in a large zip-top bag.) Thaw at room temperature before filling/enjoying. See reheating instructions in the recipe Notes below."}],"recipeCategory":"Breakfast","recipeCuisine":"French","keywords":"homemade crepes","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":324}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/best-banana-cake/","rating":4.8,"ratingCount":758,"recipe":{"@type":"Recipe","name":"The Best Banana Cake I've Ever Had","description":"Soft, buttery, and ultra-moist, this is truly the best banana cake. Made with ripe bananas and topped with tangy cream cheese frosting, it’s a longtime reader favorite.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2016/08/banana-cake-225x225.jpg","recipeYield":["12","serves 12"],"prepTime":"PT30M","cookTime":"PT45M","totalTime":"PT5H","recipeIngredient":["1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)","3 cups (375g) all-purpose flour&nbsp;(spooned &amp; leveled)","1 teaspoon baking powder","1 teaspoon baking soda","1/2 teaspoon ground cinnamon","1/2 teaspoon salt","3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature","1 cup (200g) granulated sugar","1/2 cup (100g) packed light or dark brown sugar","3 large eggs, at room temperature","2 teaspoons pure vanilla extract","1 and 1/2 cups (360ml) buttermilk, at room temperature*","8 ounces (226g) full-fat brick&nbsp;cream cheese, softened to room temperature","1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature","3 cups (360g) confectioners&#8217; sugar, plus an extra 1/4 cup if needed","1 teaspoon pure vanilla extract","1/8 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350°F (177°C) and grease a metal or glass 9&#215;13-inch pan."},{"@type":"HowToStep","text":"&nbsp;Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.","name":"Make&nbsp;the cake"},{"@type":"HowToStep","text":"Whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside."},{"@type":"HowToStep","text":"Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars on medium-high speed until creamed together, about 3 minutes. Scrape down the sides and bottom of the bowl with a spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps are OK."},{"@type":"HowToStep","text":"Spread batter into the prepared pan. Bake for 45–50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil."},{"@type":"HowToStep","text":"Remove the cake from the oven and set on a cooling rack. Allow to cool completely. After about 45 minutes, I usually transfer it to the refrigerator to speed things up."},{"@type":"HowToStep","text":"In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners&#8217; sugar, vanilla, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I usually do). Spread the frosting on the cooled cake.","name":"Make the frosting"},{"@type":"HowToStep","text":"Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier."},{"@type":"HowToStep","text":"Cover leftover cake tightly and store in the refrigerator for up to 5 days. Bring to room temperature before serving, if desired."}],"recipeCategory":"Cake","recipeCuisine":"American","keywords":"The Best Banana Cake I've Ever Had","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":758}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/lemon-cake/","rating":4.7,"ratingCount":366,"recipe":{"@type":"Recipe","name":"Lemon Layer Cake with Lemon Cream Cheese Buttercream","description":"This 3-layer lemon layer cake is made completely from scratch with real lemons. It's deliciously moist and light and is remarkable paired with tangy cream cheese buttercream.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2018/06/lemon-layer-cake-5-225x225.jpg","recipeYield":["10","serves 10-12"],"prepTime":"PT30M","cookTime":"PT25M","totalTime":"PT4H","recipeIngredient":["3 cups (354g) sifted all-purpose flour* (spooned &amp; leveled)","2 and 1/2 teaspoons baking powder","1/2 teaspoon baking soda","1/2 teaspoon salt","1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature","1 and 3/4 cups (350g) granulated sugar","3 large eggs, at room temperature","2 teaspoons pure vanilla extract","1 cup (240ml) whole milk, at room temperature","1 heaping Tablespoon lemon zest (about 2 lemons)","1/3 cup (80ml) fresh lemon juice (about 2 lemons)","1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature","8 ounces (226g) full-fat brick cream cheese, softened to room temperature*","4 and 1/2 cups (540g) confectioners&#8217; sugar","2 Tablespoons (30ml) fresh lemon juice","1 teaspoon pure vanilla extract","pinch salt, to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it&#8217;s helpful, see this parchment paper rounds for cakes video &amp; post.)"},{"@type":"HowToStep","text":"Whisk the flour, baking powder, baking soda, and salt together. Set aside.","name":"Make the cake: "},{"@type":"HowToStep","text":"Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick."},{"@type":"HowToStep","text":"Divide the batter evenly between the prepared cake pans. Bake for around 21–26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it&#8217;s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. "},{"@type":"HowToStep","text":"In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners&#8217; sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners&#8217; sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)","name":"Make the frosting: "},{"@type":"HowToStep","text":"Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).","name":"Assemble and decorate"},{"@type":"HowToStep","text":"Refrigerate for at least 30–45 minutes before slicing. This helps the cake hold its shape when cutting."},{"@type":"HowToStep","text":"Cover leftover cake tightly and store in the refrigerator for 5 days."}],"recipeCategory":"Cake","recipeCuisine":"American","keywords":"lemon layer cake with lemon cream cheese buttercream","author":"Sally","aggregateRating":{"ratingValue":4.7,"ratingCount":366}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/cinnamon-crunch-bread/","rating":5,"ratingCount":107,"recipe":{"@type":"Recipe","name":"Cinnamon Crunch Bread","description":"This is a basic soft bread dough that's rolled, twisted, filled, and topped with butter, cinnamon, and brown sugar. It looks like a lot of ingredients but the filling and topping ingredients are mostly the same. Read the recipe before starting so you're prepared for the rolling and twisting step.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2021/02/cinnamon-crunch-bread-225x225.jpg","recipeYield":["1","1 loaf"],"prepTime":"PT3H","cookTime":"PT50M","totalTime":"PT4H","recipeIngredient":["1/2 cup (120ml) buttermilk, warmed to about 110°F","1/3 cup (80ml) water, warmed to about 110°F","2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)","1/4 cup (50g) granulated sugar, divided","5 Tablespoons (71g) unsalted butter, melted + slightly cooled","1 large egg, at room temperature","1 teaspoon salt","3 cups (390g) bread flour (spooned &amp; leveled), plus more as needed for hands/work surface","3 Tablespoons (43g) unsalted butter, extra soft","1/3 cup (67g) packed light or dark brown sugar","1 and 1/2 teaspoons ground cinnamon","2 Tablespoons (28g) unsalted butter, melted","1/3 cup (67g) packed light or dark brown sugar","1 and 1/2 teaspoons ground cinnamon","2 teaspoons all-purpose flour or bread flour"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk the warm buttermilk, warm water, yeast, and 2 Tablespoons sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes or until foamy on top.","name":"Prepare the dough"},{"@type":"HowToStep","text":"Add the remaining sugar, the butter, egg, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or silicone spatula. It will take a bit of arm muscle.*"},{"@type":"HowToStep","text":" Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.","name":"Knead the dough"},{"@type":"HowToStep","text":"Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)","name":"1st Rise"},{"@type":"HowToStep","text":"Grease a 9×5-inch loaf pan."},{"@type":"HowToStep","text":"Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 9×15 inch rectangle (approximately).","name":"Roll out the dough"},{"@type":"HowToStep","text":"Spread softened butter all over the top of the dough, leaving a 1/2 inch border uncovered. The softer the butter is, the easier it is to spread in this step. (Microwave it for a few seconds to soften if needed.) Mix the brown sugar and cinnamon together, then sprinkle evenly all over the butter.","name":"For the filling"},{"@type":"HowToStep","text":"If you need a visual, watch the video to see exactly how I do this step. Tightly roll the dough into a 15-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half on top of the other half—forming an X. Tightly twist the two together. Pinch the outer edges to seal as best you can. Place in prepared loaf pan and cover with aluminum foil, plastic wrap, or a clean kitchen towel. (This step can get a little messy!) Allow the covered loaf to rest for 30 minutes. It will slightly rise during this time.","name":"Roll and twist the dough"},{"@type":"HowToStep","text":"Adjust the oven rack to the lower third position. Place a baking sheet on the lower rack to catch any cinnamon/sugar that may drip down. Preheat the oven to 350°F (177°C)."},{"@type":"HowToStep","text":"Whisk the melted butter, brown sugar, cinnamon, and flour together. Spoon over loaf right before baking.","name":"For the cinnamon crunch topping"},{"@type":"HowToStep","text":"Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 45-55 minutes. The top browns quickly as it bakes, so tent the entire loaf with aluminum foil. (I usually place foil on top after about 20 minutes.) Remove finished bread the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and cool loaf on the wire rack.","name":"Bake"},{"@type":"HowToStep","text":"Slice and serve warm or at room temperature. Cover and store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week. Leftover slices taste delicious when warmed in the microwave for 10 seconds. Topping tends to lose its crunch after a day or 2."}],"recipeCategory":"Bread","recipeCuisine":"American","keywords":"cinnamon, bread, cinnamon crunch bread","author":"Sally","aggregateRating":{"ratingValue":5,"ratingCount":107}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/glazed-lemon-blueberry-scones/","rating":4.9,"ratingCount":378,"recipe":{"@type":"Recipe","name":"Lemon Blueberry Scones","description":"This is my go-to scone recipe bursting with fresh blueberries and zingy lemon zest, and topped with a sweet lemon icing. These glazed lemon blueberry scones are soft and tender in the middle, with crisp-crumbly edges, and simply perfect for brunch, tea parties, bridal showers, or really any time at all! Read through the recipe before beginning; it's imperative to keep the scone dough as cold as possible. This recipe is also in my New York Times best-selling cookbook, Sally's Baking 101.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2022/05/lemon-blueberry-scones-lemon-glaze-225x225.jpg","recipeYield":["8","8 large scones"],"prepTime":"PT30M","cookTime":"PT25M","totalTime":"PT1H","recipeIngredient":["2 cups (250g) all-purpose flour (spooned &amp; leveled), plus more for hands and work surface","6 Tablespoons (75g) granulated sugar","1 Tablespoon fresh lemon zest","2 and 1/2 teaspoons baking powder","1/2 teaspoon salt","1/2 cup (8 Tbsp; 113g) unsalted butter, frozen","1/2 cup + 1 Tablespoon (135g/ml) heavy cream, cold and divided","1 large egg, cold","1 and 1/2 teaspoons pure vanilla extract","1 heaping cup (140g) fresh blueberries ","1 Tablespoon (15g/ml) water","optional for topping: coarse sugar","1 cup (120g) confectioners&#8217; sugar","3 Tablespoons (45g/ml) fresh lemon juice"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt. Using the large holes of a box grater, shred the frozen butter. Add the butter to the flour mixture and use a pastry cutter, two forks, or your fingers to blend until the mixture comes together in pea-sized crumbs. Place the bowl in the freezer before you continue."},{"@type":"HowToStep","text":"In a small bowl or liquid measuring cup, whisk together 1/2 cup (120g/ml) of the heavy cream, the egg, and vanilla extract. Remove the flour mixture from the freezer. Drizzle the cream mixture over the flour mixture and add the blueberries. Gently mix together with a spatula or wooden spoon until everything appears moistened and the ingredients are just combined."},{"@type":"HowToStep","text":"Lightly flour a work surface. Pour the crumbly mixture onto the surface and, with floured hands, work the dough into a ball as best you can. The dough should be sticky and shaggy. If it&#8217;s too sticky, sprinkle a little more flour on top. Press the dough into an 8-inch disc, about 1 inch thick. Use a sharp knife or a bench scraper to cut the disc into 8 wedges."},{"@type":"HowToStep","text":"In a small bowl, mix the remaining 1 Tablespoon cream with the water, then brush it on the scones. For extra sweetness and a little crunch, sprinkle the tops with coarse sugar. (You can do this before or after refrigerating in the next step.) Place the scones on a plate or a parchment paper-lined baking sheet and refrigerate for at least 15 minutes or up to 24 hours. (If refrigerating for more than an hour, lightly cover the scones.)"},{"@type":"HowToStep","text":"Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the chilled scones 2–3 inches apart on the prepared baking sheet."},{"@type":"HowToStep","text":"Bake for 22–25 minutes or until lightly browned on top and golden around the edges. Cool the scones on the baking sheet for 5 minutes before icing."},{"@type":"HowToStep","text":"In a small bowl or liquid measuring cup, whisk together the confectioners&#8217; sugar and lemon juice. Drizzle the icing over the scones.","name":"Make the lemon icing"},{"@type":"HowToStep","text":"Store leftover scones covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days."}],"recipeCategory":"Breakfast","recipeCuisine":"American","keywords":"lemon blueberry scones","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":378}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/my-favorite-carrot-cake-recipe/","rating":4.8,"ratingCount":732,"recipe":{"@type":"Recipe","name":"My Favorite Carrot Cake Recipe","description":"With its outstanding spice flavor, super moist crumb, and velvety cream cheese frosting, this is truly the best carrot cake. Use brown sugar and toasted pecans for deeper flavor. This recipe is also in my cookbook, Sally's Baking 101.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2015/03/carrot-cake-with-cream-cheese-frosting-225x225.jpg","recipeYield":["12","serves 12"],"prepTime":"PT30M","cookTime":"PT25M","totalTime":"PT3H30M","recipeIngredient":["2 cups (260g) chopped pecans or walnuts (1 cup for cake, 1 cup for garnish)*","1 and 1/2 cups (300g) packed light or dark brown sugar","1/2 cup (100g) granulated sugar","1 cup (226g/240ml) vegetable oil (or melted coconut oil)*","4 large eggs, at room temperature","3/4 cup (180g) smooth unsweetened applesauce","1 teaspoon pure vanilla extract","2 and 1/2 cups (313g) all-purpose flour (spooned &amp; leveled)","2 teaspoons baking powder","1 teaspoon baking soda","1/2 teaspoon salt","1 and 1/2 teaspoons ground cinnamon","1 teaspoon ground ginger","1/4 teaspoon ground nutmeg","1/4 teaspoon ground cloves","2 cups (260g) grated carrots (about 4 large)","16 ounces (452g) full-fat brick cream cheese, softened to room temperature","1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature","4 cups (480g) confectioners&#8217; sugar","1 and 1/2 teaspoons pure vanilla extract","pinch of salt, to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans (or walnuts) on the prepared baking sheet and bake for 6–8 minutes, or until fragrant. Give the pan a shake halfway through baking. Remove from the oven and allow to cool for 10–15 minutes.","name":"Toast the nuts"},{"@type":"HowToStep","text":"Grease two or three 9-inch cake pans with nonstick spray, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it&#8217;s helpful, see this parchment paper rounds for cakes video &amp; post.)","name":"Increase the oven temperature to 350°F (177°C)"},{"@type":"HowToStep","text":"In a large bowl, whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until combined and no brown sugar lumps remain.","name":"Make the cake"},{"@type":"HowToStep","text":"In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup (about 120g) of the toasted nuts. (The rest of the nuts are for garnish.) Pour/spoon the batter evenly into the prepared cake pans."},{"@type":"HowToStep","text":"Bake until a toothpick inserted in the center comes out clean. If using three cake pans, this takes about 20–25 minutes. If using two cake pans, this takes about 30–35 minutes. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to help loosen the sides, remove the cakes from the pans, peel off the parchment, and place on the rack to finish cooling. The cakes must be completely cool before frosting and assembling."},{"@type":"HowToStep","text":"In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, vanilla, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. If the frosting seems a bit thin and runny, refrigerate it for 30 minutes before using.","name":"Make the frosting: "},{"@type":"HowToStep","text":"(For extra help with this step, see this video &amp; post on how to assemble a layer cake.) First, using a large serrated knife or cake leveler, slice a thin layer off the top of each cake to create a flat surface. Place a cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with 3/4 to 1 cup (180–240g) of the frosting. Top with the second cake layer, upside down, and spread the same amount of frosting as on the first layer. Top with the third layer, right side up, and spread the top and sides with the remaining frosting. Garnish with the remaining toasted nuts. Refrigerate the cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting. If you refrigerated the cake for longer than 4 hours, take it out of the refrigerator 2 hours before serving so it can mostly come to room temperature. ","name":"Assemble the cake"},{"@type":"HowToStep","text":"Cover leftover cake tightly and store in the refrigerator for up to 5 days. I like to use a cake carrier for storing and transporting."}],"recipeCategory":"Dessert","recipeCuisine":"American","keywords":"carrot cake, cake","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":732}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/jalapeno-cheddar-bread/","rating":4.8,"ratingCount":137,"recipe":{"@type":"Recipe","name":"No Knead Jalapeño Cheddar Bread","description":"Homemade bakery-style bread has never been easier. This super crusty no knead jalapeño cheddar bread is baked in a dutch oven and requires practically zero hands-on work from you! If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2022/02/no-knead-jalapeno-cheddar-bread-3-225x225.jpg","recipeYield":["1","1 loaf; 10-12 servings"],"prepTime":"PT20M","cookTime":"PT35M","totalTime":"PT20H","recipeIngredient":["3 cups + 2 Tablespoons (390g) all-purpose flour (spooned &amp; leveled), plus more for hands","2 teaspoons coarse sea salt (I find the flavor lacking using regular table salt)","1/2 teaspoon instant or active-dry yeast","1 jalapeño, diced","1 cup (125g) shredded cheddar cheese","1 and 1/2 cups (360ml) warm water (about 95°F (35°C))"],"recipeInstructions":[{"@type":"HowToStep","text":"*No need to grease the bowl, and do not use a mixer in this step because the dough is too sticky for a mixer.* Stir the first 5 ingredients together in a large bowl, and then stir in the warm water. The dough will be pretty sticky but if it&#8217;s extremely wet, add another 2 Tablespoons of flour. Gently shape the dough into a ball as best you can. Cover tightly. Set on the counter at room temperature (honestly any normal room temperature is fine!) and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and have a lot of air bubbles."},{"@type":"HowToStep","text":"Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn&#8217;t have to be perfect. Transfer dough to a large piece of parchment paper, a piece large enough to fit inside your dutch oven and one that is safe under high oven heat. (I use this parchment and it&#8217;s never been an issue.) Place the ball of dough + parchment inside a bowl so the dough doesn&#8217;t spread out as it rests. See photo above."},{"@type":"HowToStep","text":"Using a very sharp knife or bread lame (you could even use kitchen shears), gently score an X into the top. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes."},{"@type":"HowToStep","text":"During this 30 minutes, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your dutch oven with the lid OR heavy duty pot inside for 30 minutes so that it&#8217;s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all—parchment paper included—inside the pot. Cover with the lid."},{"@type":"HowToStep","text":"Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C)."},{"@type":"HowToStep","text":"Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire cooling rack for 20 minutes before slicing."},{"@type":"HowToStep","text":"Cover and store leftover bread at room temperature for up to 2-3 days or in the refrigerator for up to 1 week."}],"recipeCategory":"Bread","recipeCuisine":"American","keywords":"jalapeno cheddar no knead bread","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":137}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/royal-icing/","rating":4.7,"ratingCount":148,"recipe":{"@type":"Recipe","name":"My Favorite Royal Icing","description":"Here is my classic easy royal icing made with meringue powder. It's easy to work with, sets quickly, and won't break your teeth when it dries. It has the most delicious taste and texture and makes decorating sugar cookies fun and simple. Use this traditional royal icing recipe for both flooding and outlining your sugar cookies. This recipe is also in my New York Times best-selling cookbook, Sally's Baking 101.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2017/12/sugar-cookies-royal-icing-225x225.jpg","recipeYield":["3","3 cups"],"prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["4 cups (480g) confectioners’ sugar, sifted, plus more as needed","3 Tablespoons meringue powder (not plain egg white powder)","9 Tablespoons room-temperature water, plus more as needed","1 teaspoon pure vanilla extract or 1/2 teaspoon of your favorite flavored extract, such as lemon, coconut, or peppermint (optional)","optional for decorating: gel food coloring (I love this food coloring kit)"],"recipeInstructions":[{"@type":"HowToStep","text":"Watch the video tutorial so you get an idea of what the final consistency should be."},{"@type":"HowToStep","text":"In a large bowl using a handheld or stand mixer fitted with a whisk attachment, mix the confectioners&#8217; sugar and meringue powder."},{"@type":"HowToStep","text":"Add the water and a flavoring (if using), and whip on high speed for 1.5–2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5–10 seconds. If it&#8217;s too thick, whip in more water, 1 Tablespoon at a time. I usually need 10 Tablespoons, but on particularly dry days, I use up to 12–14 Tablespoons. Keep in mind that the longer you whip the royal icing, the thicker it becomes. If your royal icing is too thin, just keep whipping it to introduce more air, or you can add more sifted confectioners&#8217; sugar."},{"@type":"HowToStep","text":"If you&#8217;d like to tint the icing, divide it into separate bowls for each color, or tint the entire batch one color. A little gel food coloring goes a long way, so use a toothpick to dot the gel into the icing. Stir it in and then add more to deepen the color if desired. Keep in mind that the more you stir, the thicker the icing becomes. If needed, stir in a few drops of water to maintain the target consistency."},{"@type":"HowToStep","text":"When applied to cookies or confections in a thin layer, icing completely dries in about 2 hours at room temperature. If the icing consistency is too thin and runny, it will take longer to dry. If the icing is applied very thickly, it will also take longer to dry. If you&#8217;re layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed up the setting. See blog post above for make-ahead and freezing instructions."}],"recipeCategory":"Dessert","recipeCuisine":"American","keywords":"royal icing, sugar cookies, cookie decorating, icing","author":"Sally","aggregateRating":{"ratingValue":4.7,"ratingCount":148}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/glazed-cranberry-orange-scones/","rating":4.8,"ratingCount":175,"recipe":{"@type":"Recipe","name":"Glazed Cranberry Orange Scones","description":"These cranberry orange scones are buttery and moist with crisp crumbly edges and soft flaky centers. Crunchy coarse sugar and an orange glaze are the perfect finishing touches! Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2015/11/cranberry-orange-scones-3-225x225.jpg","recipeYield":["8","8 large or 16 small scones"],"prepTime":"PT30M","cookTime":"PT25M","totalTime":"PT1H","recipeIngredient":["2 cups (250g) all-purpose flour (spooned &amp; leveled), plus more for hands and work surface","1/2 cup (100g) granulated sugar","2 and 1/2 teaspoons baking powder","1/2 teaspoon salt","2 teaspoons orange zest (about 1 orange)","1/2 cup (8 Tbsp; 113g) unsalted butter, frozen","1/2 cup (120ml) heavy cream","1 large egg","1 teaspoon pure vanilla extract","1 heaping cup (125g) frozen cranberries*","optional: 1 Tablespoon (15ml) heavy cream and coarse sugar","1 cup (120g) confectioners&#8217; sugar","2-3 Tablespoons (30-45ml) fresh orange juice*"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together."},{"@type":"HowToStep","text":"Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened."},{"@type":"HowToStep","text":"Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it&#8217;s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges."},{"@type":"HowToStep","text":"Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)"},{"@type":"HowToStep","text":"Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes."},{"@type":"HowToStep","text":"Meanwhile, preheat oven to 400°F (204°C)."},{"@type":"HowToStep","text":"Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s)."},{"@type":"HowToStep","text":"Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze."},{"@type":"HowToStep","text":"Whisk the confectioners&#8217; sugar and orange juice together. Add a little more confectioners&#8217; sugar to thicken or more juice to thin. Drizzle over scones.","name":"Make the glaze"},{"@type":"HowToStep","text":"Leftover iced or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days."}],"recipeCategory":"Breakfast","recipeCuisine":"American","keywords":"cranberry orange scones, scones","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":175}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/apple-cake/","rating":4.8,"ratingCount":168,"recipe":{"@type":"Recipe","name":"Fresh Apple Cake","description":"You'll love this easy sheet cake recipe for tender and moist fresh apple cake. The pictures above include a few photos of the cake with a dusting of 2 Tablespoons (15g) confectioners' sugar and some include a buttery brown sugar glaze. The glaze recipe is included below.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2022/09/fresh-apple-cake-2-225x225.jpg","recipeYield":["12","serves 12"],"prepTime":"PT30M","cookTime":"PT50M","totalTime":"PT2H","recipeIngredient":["2 and 1/2 cups (313g) all-purpose flour (spooned &amp; leveled)","2 teaspoons baking powder","3/4 teaspoon baking soda","1/2 teaspoon salt","2 teaspoons ground cinnamon","1/2 teaspoon ground nutmeg","1/4 teaspoon EACH ground ginger &amp; allspice","1 cup (240ml) vegetable oil","1 cup (200g) granulated sugar","1/2 cup (100g) packed light or dark brown sugar","1 cup (240g) unsweetened applesauce","4 large eggs, at room temperature","1 teaspoon pure vanilla extract","2 Tablespoons (30ml) orange juice","3 cups (360g) peeled chopped apples (1/2-inch chunks, about 2–3 large apples)","1/4 cup (4 Tbsp; 56g) unsalted butter","1 cup (200g) packed light or dark brown sugar","1/2 cup (120ml) heavy cream","small pinch of salt","1/2 cup (60g) confectioner&#8217;s sugar, sifted"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350°F (177°C) and grease a 9&#215;13-inch baking pan."},{"@type":"HowToStep","text":"Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice together in a large bowl. Set aside.","name":"Make the cake"},{"@type":"HowToStep","text":"Whisk the oil, granulated sugar, brown sugar, applesauce, eggs, vanilla extract, and orange juice together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the chopped apples until combined. It will seem like a lot of apples and that&#8217;s ok!"},{"@type":"HowToStep","text":"Pour and spread batter evenly into the prepared pan. Bake for 45–50 minutes. Baking times vary, so keep an eye on it. Around the 30-minute mark, loosely tent with aluminum foil to prevent over-browning. The cake is done when a toothpick inserted in the center comes out clean. "},{"@type":"HowToStep","text":"Remove the cake from the oven and set the pan on a wire rack. Allow to cool for at least 30 minutes before topping or serving."},{"@type":"HowToStep","text":"Right before serving, you can top the slightly warm cake with a dusting of 2 Tablespoons (15g) confectioners&#8217; sugar or make the brown sugar glaze in the next step."},{"@type":"HowToStep","text":"As the cake cools, prepare the brown sugar glaze. Combine the butter, brown sugar, heavy cream, and pinch of salt in a medium saucepan over medium heat. Stir constantly until the butter has melted, and then stop stirring and let the mixture come to a rapid boil. Boil for 1 minute. Turn the heat down to low, give it a quick stir, and let simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar. Allow glaze to cool and slightly thicken for at least 20 minutes. Spoon glaze over the cake right before serving. (Cake can still be warm when glazing.) If your glaze thickened up too much as it cooled, warm in the microwave for 15 seconds and stir until smooth.","name":"Make the glaze"},{"@type":"HowToStep","text":"The cake (glazed, dusted, or plain) can be served warm or at room temperature. Cover leftovers and store at room temperature for 2 days or in the refrigerator for up to 5 days. If you topped with a dusting of confectioners&#8217; sugar, note that the sugar will melt and disappear into the cake after a few hours."}],"recipeCategory":"Cakes","recipeCuisine":"American","keywords":"apple cake","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":168}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/lemon-blueberry-muffins/","rating":4.7,"ratingCount":181,"recipe":{"@type":"Recipe","name":"Lemon Blueberry Muffins","description":"These light and fluffy lemon blueberry muffins taste just as good—or better!—than any bakery version. Greek yogurt keeps them extra moist, creamed butter creates a wonderfully soft and fluffy texture, and blueberries and lemon add a burst of flavor. The lemony-brown sugar crumb topping adds a sweet finishing touch, but feel free to skip it if desired.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2023/03/lemon-blueberry-muffins-4-225x225.jpg","recipeYield":["12","12 muffins"],"prepTime":"PT20M","cookTime":"PT23M","totalTime":"PT1H","recipeIngredient":["1 and 3/4 cups (219g) all-purpose flour&nbsp;(spooned &amp; leveled)","1 teaspoon baking soda","1 teaspoon baking powder","1/2 teaspoon salt","6 Tablespoons (85g) unsalted butter, softened to room temperature","3/4&nbsp;cup (150g) granulated sugar","1 Tablespoon lemon zest","2 large eggs, at room temperature","1/2 cup (120g) plain Greek yogurt or sour cream, at room temperature*","1 and 1/2 teaspoons pure vanilla extract","3 Tablespoons (45ml) milk*","3 Tablespoons (45ml) fresh lemon juice","1 and 1/2 cups (210g) fresh or frozen blueberries, tossed in 1 Tbsp flour*","1/3 cup (41g) all-purpose flour&nbsp;(spooned &amp; leveled)","2 Tablespoons (25g) packed light or dark brown sugar","1 teaspoon lemon zest","2 Tablespoons (28g) unsalted butter, melted"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside."},{"@type":"HowToStep","text":"Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.","name":"Make the muffins:&nbsp;"},{"@type":"HowToStep","text":"In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on&nbsp;how to cream butter and sugar.) Add the lemon zest and beat on medium speed for 1 minute. Add the eggs, yogurt, and vanilla, and beat for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It&#8217;s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed."},{"@type":"HowToStep","text":"With the mixer running on low speed, add the dry ingredients, milk, and lemon juice into the wet ingredients and beat until no flour pockets remain. Gently fold in the blueberries. Avoid over-mixing. Batter is thick and fluffy."},{"@type":"HowToStep","text":"Spoon the batter into prepared muffin cups, filling them all the way to the top."},{"@type":"HowToStep","text":"In a small bowl, use a fork to mix all of the crumb topping ingredients together.&nbsp;","name":"Make the crumb topping:&nbsp;"},{"@type":"HowToStep","text":"Spoon topping evenly on top of each filled muffin cup, gently pressing it down onto the surface so it sticks. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–24 minutes, give or take."},{"@type":"HowToStep","text":"Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Enjoy warm, or at room temperature."},{"@type":"HowToStep","text":"Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week."}],"recipeCategory":"Muffins","recipeCuisine":"American","keywords":"lemon blueberry muffins","author":"Sally","aggregateRating":{"ratingValue":4.7,"ratingCount":181}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/pumpkin-cheesecake/","rating":4.9,"ratingCount":108,"recipe":{"@type":"Recipe","name":"Pumpkin Swirl Cheesecake","description":"This pumpkin cheesecake features a delicious pumpkin spice swirl, rich and creamy cheesecake filling, a deliciously spiced and crunchy gingersnap cookie crust, and is topped with fresh whipped cream and salted caramel sauce.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2018/10/pumpkin-cheesecake-3-225x225.jpg","recipeYield":["12","serves at least 12"],"prepTime":"PT45M","cookTime":"PT1H","totalTime":"PT9H45M","recipeIngredient":["1 and 1/2 cups (180g) gingersnap cookie crumbs*","1/4 teaspoon each: ground ginger and ground cinnamon","1/4 cup (4 Tbsp; 56g) unsalted butter, melted","1/4 cup (50g) granulated sugar","32 ounces (904g) full-fat brick cream cheese, softened to room temperature","1 and 1/2 cups (300g) granulated sugar","1/3 cup (80g) full-fat sour cream, at room temperature","1 teaspoon pure vanilla extract","3 large eggs, at room temperature","1 cup (227g) pumpkin puree*","1 and 1/2 teaspoons ground cinnamon","1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*","topping suggestions: salted caramel and whipped cream"],"recipeInstructions":[{"@type":"HowToStep","text":"Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C)."},{"@type":"HowToStep","text":" Using a food processor, pulse the gingersnap cookies into crumbs. Pour into a medium bowl and stir in ginger, cinnamon, sugar, and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 5. Allow crust to slightly cool as you prepare the filling.","name":"Make the crust"},{"@type":"HowToStep","text":"Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.","name":"Make the filling: "},{"@type":"HowToStep","text":"Scoop out 2 cups of batter and place in a medium mixing bowl. Stir in the pumpkin, cinnamon, and pumpkin pie spice until combined. Begin adding spoonfuls of each batter, the plain and the pumpkin, on top of the crust. Alternate until all the batter is used and pan is filled. Using a toothpick or knife, swirl the batters together by dragging the toothpick top to bottom, then left to right."},{"@type":"HowToStep","text":"If needed for extra visuals, see my How to Make a Cheesecake Water Bath; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)","name":"Prepare the simple water bath (see note)"},{"@type":"HowToStep","text":"(Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 55-70 minutes or until the center is almost set. When it&#8217;s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven for 1 hour as it cools down. Remove cheesecake from the oven and allow to cool completely at room temperature, then refrigerate the cheesecake for at least 4 hours or overnight."},{"@type":"HowToStep","text":"Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Add toppings, if desired. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice."},{"@type":"HowToStep","text":"Cover and store leftover cheesecake in the refrigerator for up to 5 days."}],"recipeCategory":"Cheesecake","recipeCuisine":"American","keywords":"Pumpkin Swirl Cheesecake","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":108}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/homemade-cinnamon-swirl-bread/","rating":4.9,"ratingCount":250,"recipe":{"@type":"Recipe","name":"Homemade Cinnamon Swirl Bread","description":"This homemade cinnamon swirl bread recipe is a family favorite and only requires a handful of basic ingredients. It's soft and fluffy with the most unbelievably gooey cinnamon swirl inside! See recipe Notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs. ","image":"https://sallysbakingaddiction.com/wp-content/uploads/2018/06/homemade-cinnamon-swirl-yeast-bread-2-225x225.jpg","recipeYield":["1","1 loaf"],"prepTime":"PT3H30M","cookTime":"PT40M","totalTime":"PT4H45M","recipeIngredient":["1/2 cup (120ml) water, warmed to about 110°F (43°C)","1/2 cup (120ml) whole milk, warmed to about 110°F (43°C)","2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)*","1/4 cup (50g) granulated sugar, divided","4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature and cut in 4 pieces","3 cups (390g) bread flour (spooned &amp; leveled), plus more as needed","1 teaspoon salt","1 egg white, beaten","1/4 cup (50g) granulated sugar","2 teaspoons ground cinnamon","1 Tablespoon (14g) unsalted butter, melted"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk the warm water, warm milk, yeast, and 2 Tablespoons of sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon or silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*","name":"Prepare the dough"},{"@type":"HowToStep","text":"Add the remaining sugar, the butter, 1 cup flour (about 130g), and the salt. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough. Dough should be soft and a little tacky, but still manageable to knead with lightly floured hands."},{"@type":"HowToStep","text":"Keep the dough in the mixer and beat for an additional 8–10 full minutes, or knead by hand on a lightly floured surface for 8–10 full minutes. (If you&#8217;re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need; you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a &#8220;windowpane test&#8221; to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it&#8217;s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading.","name":"Knead the dough"},{"@type":"HowToStep","text":"Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)","name":"1st Rise"},{"@type":"HowToStep","text":"Grease a 9×5-inch loaf pan. (I usually use this one or this one.)"},{"@type":"HowToStep","text":"In a small bowl, whisk 1/4 cup (50g) sugar and the cinnamon together.","name":"For the swirl"},{"@type":"HowToStep","text":"When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large 8&#215;20 inch rectangle. It does not have to be perfect—in fact, it will probably be rounded on the edges. That&#8217;s ok! Using a pastry brush, brush the surface with beaten egg white, then sprinkle on the cinnamon-sugar, leaving a 1-inch border uncovered. Roll it up into an 8-inch log. Place the loaf, seam-side down, into the prepared loaf pan. If any cinnamon-sugar filling spilled out of the sides, don’t waste it! Sprinkle it on top of the bread in the loaf pan.","name":"Shape the dough"},{"@type":"HowToStep","text":"Cover the shaped loaf and allow to rise for 1 hour, or until it’s about 1 inch above the top of the loaf pan.","name":"2nd Rise"},{"@type":"HowToStep","text":"Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It&#8217;s best to bake the bread towards the bottom of the oven so the top doesn&#8217;t burn.)"},{"@type":"HowToStep","text":"After the dough rises, melt the remaining 1 Tablespoon of butter. Lightly brush the melted butter on top of the shaped loaf before baking. Bake for 35–45 minutes, or until golden brown. Check on the bread about halfway through baking—if the top of the loaf is browning too quickly, tent with aluminum foil. To test for doneness, if you gently tap on the loaf, it should sound hollow. For a more accurate test, the bread is done when an instant-read thermometer inserted into the center of the loaf registers 195–200°F (90–93°C)."},{"@type":"HowToStep","text":"Remove from the oven and allow bread to cool for a few minutes in the pan on a cooling rack. Remove loaf from the pan and cool it directly on a cooling rack for at least 10 minutes before slicing. Feel free to let it cool completely before slicing, too."},{"@type":"HowToStep","text":"Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days."}],"recipeCategory":"Bread","recipeCuisine":"American","keywords":"Homemade Cinnamon Swirl Bread","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":250}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/homemade-flatbread-pizza-recipe/","rating":4.9,"ratingCount":326,"recipe":{"@type":"Recipe","name":"Homemade Flatbread Pizza Recipe","description":"Follow these basic instructions for thin yeasted flatbread pizza crust. The recipe yields enough dough for two small flatbreads, each perfect for 1 hungry person or 2 people to split (2-4 people total). Freezing instructions listed below. See all of my detailed topping suggestions in the blog post above or recipe notes below.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2020/04/homemade-flatbread-pizza-recipe-225x225.jpg","recipeYield":["2","serves 2-4"],"prepTime":"PT55M","cookTime":"PT15M","totalTime":"PT1H10M","recipeIngredient":["1 teaspoon active dry or instant yeast","1 teaspoon granulated sugar","3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)","2 cups (250g) all-purpose flour or bread flour (spooned &amp; leveled), plus more for hands and surface","1 Tablespoon (15ml) olive oil, plus 2 teaspoons for brushing the dough","1 teaspoon salt","optional: 1 teaspoon garlic powder or 1 clove minced garlic and/or 1 teaspoon Italian seasoning"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk the yeast, sugar, and warm water together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*","name":"Prepare the dough"},{"@type":"HowToStep","text":"Add the flour, olive oil, and salt (and garlic/seasoning if using). Mix on low speed with the dough hook attachment until combined, about 2 minutes. The dough should be thick, yet soft and slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle, mix in more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly tacky dough."},{"@type":"HowToStep","text":" Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 6-8 full minutes, or knead by hand on a lightly floured surface for 6-8 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.","name":"Knead the dough"},{"@type":"HowToStep","text":"Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can continue with the recipe or place the covered dough in the refrigerator for up to 2 days. More instructions in the make ahead Note below."},{"@type":"HowToStep","text":"As the dough is resting and rising, prepare your toppings. See blog post and/or recipe note below."},{"@type":"HowToStep","text":"Preheat oven to 475°F (246°C)."},{"@type":"HowToStep","text":"Punch the dough down to release any air. Divide the dough in half. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don&#8217;t worry about the shape of the dough, just make sure it&#8217;s pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.)","name":"Shape the dough"},{"@type":"HowToStep","text":"Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1 teaspoon of olive oil. Top each with your favorite toppings."},{"@type":"HowToStep","text":"Bake for 15–20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm."},{"@type":"HowToStep","text":"Cover and store leftovers in the refrigerator for up to 1 week."}],"recipeCategory":"Dinner","recipeCuisine":"Italian","keywords":"flatbread, flatbread pizza","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":326}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/brown-butter-chocolate-chip-cookies/","rating":4.7,"ratingCount":118,"recipe":{"@type":"Recipe","name":"Brown Butter Chocolate Chip Cookies","description":"These brown butter chocolate chip cookies are thick, soft, and chewy with deep caramel-like flavor from toasted butter. The dough includes an extra egg yolk for richness and a touch of milk to replace lost moisture. Plan ahead for two chill times—your patience is rewarded with bakery-style cookies every time.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2014/12/brown-butter-chocolate-chip-cookies-recipe-225x225.jpg","recipeYield":["26","26-28 cookies"],"prepTime":"PT45M","cookTime":"PT13M","totalTime":"PT5H","recipeIngredient":["1 cup (16 Tbsp; 226g) unsalted butter","1/2 cup (100g) granulated sugar","1 cup (200g) packed light or dark brown sugar","1 large egg + 1 egg yolk, at room temperature","2 teaspoons pure vanilla extract","2 and 1/2 cups (313g) all-purpose flour (do not scoop; weigh or spoon &amp; level)","1 teaspoon cornstarch","1 teaspoon baking soda","1/2 teaspoon salt","2 Tablespoons (30ml) milk, warmed or at room temperature","1 and 1/2 cups (270g) semi-sweet chocolate chips","optional: flaky sea salt, for topping"],"recipeInstructions":[{"@type":"HowToStep","text":"Slice the butter into pieces and place in a light-colored skillet. The light colored helps you determine when the butter begins browning. Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Keep stirring/whisking. After 5–7 minutes, the butter will begin browning and you&#8217;ll notice lightly browned specks begin to form at the bottom of the pan, which are the milk solids toasting. Cook until it is golden in color. Once browned, remove from heat immediately and pour into a heatproof bowl, including all of the browned bits (flavor!). Let cool for 10 minutes, then place in the refrigerator and chill until solid, about 90 minutes. After about 30 minutes, tightly cover the bowl.","name":"Brown the butter"},{"@type":"HowToStep","text":"Remove the solidified brown butter from the refrigerator and spoon it into a large bowl (or the bowl of your stand mixer). Using a handheld mixer or stand mixer fitted with a paddle attachment, beat on high speed for 1–2 minutes until smooth and creamy. It may look slightly grainy at first—keep beating and it will come together. If the butter is too firm to cream, let it sit at room temperature for 5–10 minutes. You can also microwave it for 5–8 seconds to slightly soften it, but do not melt it; it should remain solid, just softened enough to beat smoothly."},{"@type":"HowToStep","text":"Add the brown sugar and granulated sugar and beat on medium-high speed until lightened in color and combined, about 2 minutes. Add the egg, egg yolk, and vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl as needed."},{"@type":"HowToStep","text":"In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low speed until just combined. With the mixer running on low, drizzle in the milk and mix until incorporated. The cookie dough will be thick and soft. Add the chocolate chips and mix until evenly distributed."},{"@type":"HowToStep","text":"Scoop and roll the dough into balls, about 2 Tablespoons or 45g each. Shape them taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Place the dough balls on a lined baking sheet or plate, cover, and refrigerate for at least 2 hours or up to 3 days."},{"@type":"HowToStep","text":"Preheat oven to 375°F (191°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside. Arrange 8 dough balls per baking sheet, spacing them about 3 inches apart. Sprinkle sea salt, if using, on top of the dough balls."},{"@type":"HowToStep","text":"Bake for 12–14 minutes, or until the edges are lightly golden brown. The centers will look soft when you remove them from the oven. Cool on the baking sheet for 5 minutes. During this time, you can press a few extra chocolate chips into the tops (just for looks!). The cookies will slightly deflate as they cool. After 5 minutes, transfer to a wire rack to cool completely."},{"@type":"HowToStep","text":"Store in an airtight container at room temperature for up to 5 days."}],"recipeCategory":"Cookies","recipeCuisine":"American","keywords":"brown butter chocolate chip cookies","author":"Sally","aggregateRating":{"ratingValue":4.7,"ratingCount":118}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/best-pumpkin-cake/","rating":4.8,"ratingCount":330,"recipe":{"@type":"Recipe","name":"Pumpkin Cake","description":"This is the BEST pumpkin cake I've ever had and I know you'll feel the same way! It's supremely moist, soft, rich, and spiced with pumpkin spice flavor.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2017/09/best-pumpkin-cake-225x225.jpg","recipeYield":["12","serves 12"],"prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT4H","recipeIngredient":["2 cups (250g) all-purpose flour&nbsp;(spooned &amp; leveled)","2 teaspoons baking powder","1 teaspoon baking soda","1 teaspoon salt","1 and 1/2 teaspoons ground cinnamon","2 teaspoons store-bought or homemade pumpkin pie spice*","1 cup (240ml) canola or vegetable oil*","4 large eggs","1 cup (200g) packed light or dark brown sugar","1/2 cup (100g) granulated sugar","1 (15-ounce/425g) can pumpkin puree*","1 and 1/2 teaspoons pure vanilla extract","8 ounces (226g) full-fat brick cream cheese, softened to room temperature","1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature","3 cups (360g) confectioners&#8217; sugar, plus an extra 1/4 cup if needed","1 teaspoon pure vanilla extract","1/8 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350°F (177°C) and grease a 9&#215;13-inch baking pan. I always use this glass pan."},{"@type":"HowToStep","text":"Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick."},{"@type":"HowToStep","text":"Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake&nbsp;is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake&nbsp;is/are browning too quickly in the oven, loosely cover it with aluminum foil."},{"@type":"HowToStep","text":"Remove the cake from the oven and set the entire pan on a wire rack.&nbsp;Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up."},{"@type":"HowToStep","text":"In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners&#8217; sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.","name":"Make the frosting"},{"@type":"HowToStep","text":"Cover leftover cake&nbsp;tightly and store in the refrigerator for 5 days."}],"recipeCategory":"Cake","recipeCuisine":"American","keywords":"pumpkin cake","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":330}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/chocolate-chip-layer-cake/","rating":4.7,"ratingCount":468,"recipe":{"@type":"Recipe","name":"Chocolate Chip Cake with Ganache Drip","description":"This towering chocolate chip layer cake combines a soft vanilla cake crumb and sweet whipped vanilla buttercream with oodles of mini chocolate chips. For a finishing touch that elevates this cake to showstopper status, top it with a chocolate ganache drip. Watch the video tutorial for a complete walk-through of the recipe and demonstration of how to do the ganache drip topping. For other size cakes using this recipe, see Notes below.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2025/01/chocolate-chip-layer-cake-ganache-chocolate-drip-225x225.jpg","recipeYield":["12","serves 12-16"],"prepTime":"PT1H","cookTime":"PT26M","totalTime":"PT5H","recipeIngredient":["2 and 1/2 cups (285g) cake flour (spooned &amp; leveled)","2 teaspoons baking powder","1/2 teaspoon baking soda","1 teaspoon salt","3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature","1 and 3/4 cups (350g) granulated sugar","5 large egg whites, at room temperature","1/2 cup (120g) sour cream, at room temperature","1 Tablespoon pure vanilla extract (yes, Tbsp!)","1 cup (240ml) whole milk, at room temperature","1 and 1/4 cups (225g) mini chocolate chips tossed in 1 Tablespoon cake flour","1 and 1/2 cups (340g) unsalted butter, softened to room temperature","5 and 1/2 cups (650g) confectioners&#8217; sugar","1/3 cup (80ml) heavy cream (can be cold or room temperature)","1 and 1/2 teaspoons pure vanilla extract","1/8 teaspoon salt","1 cup (180g) mini chocolate chips","6 ounces (170g) semi-sweet chocolate, finely chopped","3/4 cup (6 ounces or 170–180g/ml) heavy cream"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it&#8217;s helpful, see this parchment paper rounds for cakes video &amp; post.)"},{"@type":"HowToStep","text":"Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.","name":"Make the cake: "},{"@type":"HowToStep","text":"Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until combined and creamy, about 3 minutes. Scrape down the sides of the bowl with a silicone spatula as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract, again on high speed, until the mixture comes together. Scrape down the sides as needed. Add the dry ingredients and turn the mixer on low speed. With the mixer running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps or dry pockets at the bottom of the bowl. The batter will be slightly thick. Fold in the mini chocolate chips."},{"@type":"HowToStep","text":"Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for 24–26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it&#8217;s done. Or you can lightly poke the top of the cake with your finger. If it bounces back, it&#8217;s done."},{"@type":"HowToStep","text":"Allow cakes to cool in the pans set on a cooling rack for 1 hour, then remove them from the pans and let the cakes finish cooling directly on the rack. The cakes must be completely cool before frosting and assembling."},{"@type":"HowToStep","text":"(Note that if you want to pipe plain buttercream on top of the cake like in the photos and video, set around 3/4 cup (about 180g) aside before adding the chocolate chips.) In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium to medium-high speed until smooth and creamy, about 2 minutes. Add confectioners&#8217; sugar, heavy cream, vanilla extract, and salt. Start the mixer on low speed, then gradually increase to high speed and beat until whipped and fluffy, about 4 minutes. Fold in the mini chocolate chips, either by hand with a spatula, or you can beat them in on low speed until they&#8217;re evenly dispersed throughout the frosting.","name":"Make the buttercream"},{"@type":"HowToStep","text":"Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard the scraps, or you can save them to crumble on top of the finished cake. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer, upside down, and evenly cover the top with another 1 cup of frosting. Top with the third cake layer, either right side up or upside down. Spread the remaining frosting all over the top and sides. I use and recommend a large, straight icing spatula to apply the frosting.","name":"Assemble and decorate"},{"@type":"HowToStep","text":"Refrigerate the cake for at least 20 minutes, or up to 8 hours. The frosting must be cold when you add the chocolate drip on top."},{"@type":"HowToStep","text":"Place chopped chocolate in a medium heat-proof bowl with a pour spout (I use a 2-cup glass liquid measuring cup). Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Once ganache mixture is smooth, transfer it into a squeeze bottle.","name":"Make the chocolate ganache"},{"@type":"HowToStep","text":"Remove the cake from the refrigerator. Working in a zigzag motion, gently squeeze the warm ganache around the edge of the cake, turning the cake as you go. See video tutorial below as a visual. The ganache should drip down the sides and set as it does. When you&#8217;ve gone around the whole cake, squeeze remaining ganache on top of the cake, and smooth it into an even layer with an offset spatula. Feel free to garnish with fresh berries, chocolate chips, or leftover cake crumbles from leveling the tops of the cakes. Chill, uncovered, for at least 20 minutes, or up to 6 hours before slicing and serving. Once the ganache has chilled, if you set aside buttercream in step 6, you can pipe it on. I used Wilton 1M piping tip.","name":"Chocolate ganache drip: "},{"@type":"HowToStep","text":"Cake can be served at room temperature or chilled. I prefer it at room temperature. Cover leftover cake tightly and store in the refrigerator for up to 5 days. I like using a cake carrier for storing and transporting."}],"recipeCategory":"Cake","recipeCuisine":"American","keywords":"chocolate chip layer cake","author":"Sally McKenney","aggregateRating":{"ratingValue":4.7,"ratingCount":468}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/homemade-whipped-cream/","rating":4.9,"ratingCount":161,"recipe":{"@type":"Recipe","name":"Homemade Whipped Cream","description":"Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and billowy texture, it's the perfect topping for pies, cakes, cupcakes, cheesecakes, trifles, and so much more! This recipe is also in my cookbook, Sally's Baking 101.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2026/05/easy-homemade-whipped-cream-225x225.jpg","recipeYield":["2","2 cups"],"prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["1 cup (240g/ml) heavy cream or heavy whipping cream, cold","2 Tablespoons granulated sugar or confectioners&#8217; sugar","1/2 teaspoon pure vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out."},{"@type":"HowToStep","text":"Use immediately or cover tightly and store in the refrigerator for up to 24 hours. "}],"recipeCategory":"Frosting","recipeCuisine":"American","keywords":"whipped cream","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":161}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/french-silk-pie/","rating":4.9,"ratingCount":165,"recipe":{"@type":"Recipe","name":"French Silk Pie","description":"This French silk pie features my perfectly flaky pie crust, a smooth chocolate filling, and whipped cream on top. Read through the recipe and helpful notes before beginning.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2019/11/french-silk-pie-slice-2-225x225.jpg","recipeYield":["9","one 9-inch pie"],"prepTime":"PT4H","cookTime":"PT40M","totalTime":"PT8H","recipeIngredient":["1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*","egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream","1 cup (240ml) heavy cream or heavy whipping cream","two 4-ounce quality bittersweet or semi-sweet chocolate bars (113g each), finely chopped*","4 large eggs","1 cup (200g) granulated sugar","3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature","1 and 1/2 teaspoons pure vanilla extract","1 cup (240ml) heavy cream or heavy whipping cream","2 Tablespoons confectioners’ sugar or granulated sugar*","1/2 teaspoon pure vanilla extract","optional for garnish: chocolate curls*"],"recipeInstructions":[{"@type":"HowToStep","text":"I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.","name":"Pie crust"},{"@type":"HowToStep","text":"On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. (Review my how to crimp and flute pie crust tutorial if you need extra help with this step.) Chill the dough in the refrigerator or freezer for at least 30 minutes—this helps prevent the crust from shrinking.","name":"Roll out the chilled pie dough"},{"@type":"HowToStep","text":"Preheat oven to 375°F (191°C)."},{"@type":"HowToStep","text":"Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) I like to push the weights up against the sides of the pie crust to help ensure the sides don&#8217;t shrink down. Bake until the edges of the crust are starting to brown, about 15–16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until bottom has browned. Remove from the oven, and cool on a wire rack completely before filling. You can blind bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill. (Review this how to par-bake pie crust page if you need extra help with this blind-baking step.)","name":"Blind bake the crust"},{"@type":"HowToStep","text":"Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Stiff peaks hold their peak shape and do not droop. Set whipped cream in the refrigerator (covered or uncovered, doesn&#8217;t matter) until step 8. Melt the semi-sweet chocolate. You can melt it in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium microwave-safe bowl. Microwave in 20-second increments, stopping and stirring after each increment until completely melted and smooth. Set aside until the end of the next step.","name":"Start the filling"},{"@type":"HowToStep","text":"Whisk eggs and sugar together in a heatproof bowl or the top piece of a double boiler. Place over a pot of simmering water (or the bottom part of your double boiler) on medium heat. Do not let the surface of the simmering water touch the bottom of the heatproof bowl. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant-read thermometer, about 10–11 minutes. If the steam gets too hot over your hand, use an oven mitt. (If you do not have an instant read thermometer, lightly and quickly dip your finger—it’s very hot, be careful—and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules.) Carefully remove from heat and allow to cool for 10 minutes. After cooling, slowly stir in the melted chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.","name":"Cook the eggs"},{"@type":"HowToStep","text":"Using a handheld or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 1–2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a silicone spatula, fold in the whipped cream until combined."},{"@type":"HowToStep","text":"Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4–6 hours or overnight, until chilled and thickened. Pie may be refrigerated for up to 2 days before serving."},{"@type":"HowToStep","text":"Using a handheld or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft and stiff peaks, and are the perfect consistency for topping and piping on desserts. Pipe or spread the whipped cream on top. Garnish with chocolate curls (see Notes), if desired. Serve immediately, or chill the pie uncovered for up to a few hours.","name":"For the whipped cream topping"},{"@type":"HowToStep","text":"Cover leftovers and store in the refrigerator for up to 5 days."}],"recipeCategory":"Desserts","recipeCuisine":"American","keywords":"chocolate pie, chocolate","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":165}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/nutella-cream-pie/","rating":4.9,"ratingCount":276,"recipe":{"@type":"Recipe","name":"Nutella Cream Pie","description":"Rich, creamy, and irresistible—this Nutella cream pie delivers decadence in every bite. Glide your fork through layers of chocolate ganache, an ultra-creamy Nutella filling, and an Oreo cookie crumb crust. Top the pie with crunchy toasted hazelnuts and some fluffy whipped cream spiked with hazelnut liqueur. ","image":"https://sallysbakingaddiction.com/wp-content/uploads/2025/10/nutella-cream-pie-4-225x225.jpg","recipeYield":["1","1 9-inch pie"],"prepTime":"PT1H","cookTime":"PT10M","totalTime":"PT7H","recipeIngredient":["22 whole Oreo cookies (250g; not Double Stuf)","4 Tablespoons (56g) unsalted butter, melted","6 ounces (170g) semi-sweet chocolate, finely chopped*","3/4 cup (180g/ml) heavy cream","2 teaspoons Frangelico hazelnut liqueur (optional)","1 cup (240g/ml) heavy cream, cold","8 ounces (226g) full-fat brick cream cheese, softened to room temperature","1 and 1/3 cups (375g) Nutella","1/2 cup (60g) confectioners&#8217; sugar","1 teaspoon pure vanilla extract","1/4 cup (30g) chopped toasted hazelnuts*","flaky sea salt","whipped cream (add 2 Tbsp Frangelico hazelnut liqueur with the sugar, if desired)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350°F (177°C)."},{"@type":"HowToStep","text":"In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. (See this Oreo crust page for more success tips if needed.) Bake for 10 minutes. Allow to cool completely.","name":"Bake the crust"},{"@type":"HowToStep","text":"Place chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. As soon as it begins to simmer, immediately remove from heat and pour over the chocolate. Let sit for 2–3 minutes to soften the chocolate, then pour in the hazelnut liqueur, if using. Stir gently until the ganache is smooth. Set aside at room temperature and allow to slightly cool and thicken.","name":"Make the ganache"},{"@type":"HowToStep","text":"Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes. Spoon the whipped cream into a bowl and set aside. If using a stand mixer, switch to the paddle attachment. Using the same mixing bowl (no need to rinse it out), beat the cream cheese on medium-high speed until completely smooth and no lumps remain. Scrape down the sides of the bowl with a spatula and beat again as needed. Add the Nutella, confectioners&#8217; sugar, and vanilla extract, and beat until combined. Mixture will be thick and may look separated; that&#8217;s ok. Gently fold the whipped cream into the Nutella mixture until smooth and combined.","name":"Make the filling: "},{"@type":"HowToStep","text":"Spread the filling into the cooled crust; I use a small offset spatula for this."},{"@type":"HowToStep","text":"Spread the ganache on top of the filling. Sprinkle with hazelnuts and flaky sea salt."},{"@type":"HowToStep","text":"Chill the pie in the refrigerator for at least 6 hours and up to 48 hours. If chilling for longer than a day, loosely cover it."},{"@type":"HowToStep","text":"Make the whipped cream (add 2 Tablespoons hazelnut liqueur when you add the sugar, if desired) and pipe around the edges of the pie. I used Ateco 826 piping tip for the pictured pie.","name":"Garnish the pie"},{"@type":"HowToStep","text":"Slice and serve cold. Cover leftover pie and store in the refrigerator for up to 5 days."}],"recipeCategory":"Dessert","recipeCuisine":"American","keywords":"nutella cream pie","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":276}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/mini-fruit-galettes/","rating":4.9,"ratingCount":184,"recipe":{"@type":"Recipe","name":"Mini Fruit Galettes","description":"Using pie dough and a simple fruit filling, you can create mini galettes that are perfectly portioned and fun to serve as an alternative to a full pie or galette. Review the recipe notes below and the helpful video tutorial before beginning.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2020/04/mini-fruit-galettes-225x225.jpg","recipeYield":["10","10 mini galettes"],"prepTime":"PT1H","cookTime":"PT28M","totalTime":"PT1H30M","recipeIngredient":["Flaky Pie Crust or All Butter Pie Crust dough (either recipe makes enough dough for this)","2 and 1/2 cups (about 350-400g) mixed berries or other fruit (see note)","1 Tablespoon (8g) cornstarch","2 Tablespoons (25g) granulated sugar","1 teaspoon lemon juice or vanilla extract","2 Tablespoons (30ml) whole milk, for brushing*","optional for topping: coarse sugar and/or chopped/sliced nuts"],"recipeInstructions":[{"@type":"HowToStep","text":"I like to make sure my pie dough is prepared before I begin. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using. (See note.)","name":"Pie crust"},{"@type":"HowToStep","text":"Line two large baking sheets with parchment paper or silicone baking mats. Make sure you have enough room in your refrigerator for these baking sheets because the shaped galettes must chill in step 7."},{"@type":"HowToStep","text":"Gently stir the berries, cornstarch, sugar, and lemon juice/vanilla together in a medium bowl until combined. Place in the refrigerator, covered or uncovered, until step 5.","name":"Prep the filling"},{"@type":"HowToStep","text":"Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial below. From the circle, cut rounds using a 5.5 or 6 inch cookie cutter. I simply use the rim of a bowl that&#8217;s about that size. Or you can use a ruler and cut circles with a sharp knife. You’ll have to re-roll the dough scraps a few times. Work quickly because the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 5 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 10.","name":"Shape the crusts"},{"@type":"HowToStep","text":"Arrange dough rounds on prepared baking sheets. Remove filling from the refrigerator and spoon about 1/4 cup into the center of each dough round, leaving any excess juice behind in the bowl. Gently and tightly fold the edges over the filling leaving the very center exposed, as you see in the photos and video tutorial. Make sure the mini galettes are tight and compact so they don&#8217;t unfold themselves or lose shape while baking.","name":"Fill galettes"},{"@type":"HowToStep","text":"Brush the edges of the pie dough with milk, which helps guarantee the dough will brown. If desired, sprinkle with coarse sugar and/or sliced almonds/nuts."},{"@type":"HowToStep","text":"Chill the shaped galettes in the refrigerator, covered or uncovered, for at least 20 minutes and up to 4 hours. The galettes will lose shape if they&#8217;re not chilled. You can preheat the oven as they finish up chilling."},{"@type":"HowToStep","text":"Preheat oven to 375°F (191°C)."},{"@type":"HowToStep","text":"Bake chilled galettes for 25-28 minutes or until the edges are lightly browned."},{"@type":"HowToStep","text":"Remove from the oven and cool for at least 5 minutes before enjoying. You can enjoy warm or at room temperature. Serve plain or with ice cream or whipped cream."},{"@type":"HowToStep","text":"Cover leftover mini galettes and store in the refrigerator for up to 5 days."}],"recipeCategory":"Dessert","recipeCuisine":"American","keywords":"mini fruit galettes","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":184}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/strawberry-cake/","rating":4.7,"ratingCount":770,"recipe":{"@type":"Recipe","name":"Homemade Strawberry Cake","description":"The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add it to the best white cake batter. This recipe is also in my New York Times best-selling cookbook, Sally's Baking 101.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2017/12/homemade-strawberry-cake-4-225x225.jpg","recipeYield":["10","serves 10-12"],"prepTime":"PT1H30M","cookTime":"PT25M","totalTime":"PT6H","recipeIngredient":["1 pound (454g) fresh strawberries","2 and 1/2 cups (295g) cake flour (spooned &amp; leveled)","2 teaspoons baking powder","1/2 teaspoon baking soda","1 teaspoon salt","3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature","1 and 3/4 cups (350g) granulated sugar","5 large egg whites, at room temperature","1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature","2 teaspoons pure vanilla extract","1/2 cup (120g/ml) whole milk, at room temperature","1/2 cup reduced strawberry puree (from step 1)","optional: 1–2 drops red or pink food coloring","1 cup (about 25g) freeze-dried strawberries*","8 ounces (226g) full-fat brick cream cheese, softened to room temperature","1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature","3 cups (360g) confectioners&#8217; sugar","1 Tablespoon whole milk","1 teaspoon pure vanilla extract","pinch of salt, to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Hull the fresh strawberries and place them in a blender or food processor. Blend until smooth. You should have a little more than 1 cup (around 270g). Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until it&#8217;s reduced to 1/2 cup (about 135g). This usually takes around 25–35 minutes, but could take longer depending on your pan or the ripeness of your strawberries. Remove from heat, pour into a heat-safe bowl, and cool completely before using. I always make the reduced puree the day before so it has plenty of time to cool down. Cover and refrigerate overnight. Allow it to come back to room temperature before adding to the cake batter. (See Notes for additional make-ahead instructions.)","name":"Make the reduced strawberry puree first, and let cool"},{"@type":"HowToStep","text":"Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it&#8217;s helpful, see this parchment paper rounds for cakes video &amp; post.)"},{"@type":"HowToStep","text":"In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.","name":"Make the cake"},{"@type":"HowToStep","text":"In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the egg whites and beat on high speed until combined, about 2 minutes. Scrape down the sides of the bowl as needed. Add the sour cream and vanilla extract and beat on medium-high speed until combined, about 1 minute. Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk and beat until just combined. Do not overmix. Whisk in the room-temperature reduced strawberry puree and food coloring (if using), making sure there are no lumps at the bottom of the bowl. The batter should be slightly thick. Pour the batter evenly into the prepared cake pans. "},{"@type":"HowToStep","text":"Bake for 24–25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to loosen the sides, remove the cakes from the pan, peel off the parchment, and place on the rack to finish cooling. The cakes must be completely cool before frosting and assembling."},{"@type":"HowToStep","text":"In a blender or food processor, process the freeze-dried strawberries into a fine powder. If any larger bits remain, sift the powder through a fine-mesh sieve. Set aside.","name":"Make the frosting: "},{"@type":"HowToStep","text":"In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the confectioners&#8217; sugar, strawberry powder, milk, and vanilla. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 3 minutes until completely combined and creamy. Taste, then beat in a pinch of salt if the frosting is too sweet. Cover and refrigerate it for 1 hour before using. Yields about 3 cups (720g) of frosting."},{"@type":"HowToStep","text":"(For additional help with this step, see this how to assemble a layer cake video &amp; post.) First, level the cakes: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread 3/4–1 cup (180–240g) of frosting in an even layer on top. Top with the second layer, upside down, and spread 1 cup (240g) of frosting all over the top and sides in a very thin layer to make a crumb coat. Run a bench scraper around the cake to help smooth out the frosting on the sides. Refrigerate the cake until the crumb coat has set, about 20 minutes. Cover the top and sides with the remaining frosting. Before slicing, refrigerate the cake for at least 20 minutes to set the frosting and help the cake keep its shape when slicing—it could slightly fall apart without time in the fridge. ","name":"Assemble and frost"},{"@type":"HowToStep","text":"Cover leftover cake tightly and store in the refrigerator for up to 5 days. If the cake has been in the refrigerator for more than 4 hours, take it out 2 hours before serving so it can mostly come to room temperature."}],"recipeCategory":"Cakes","recipeCuisine":"American","keywords":"strawberries, pink","author":"Sally","aggregateRating":{"ratingValue":4.7,"ratingCount":770}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/brown-butter-pumpkin-oatmeal-cookies/","rating":4.8,"ratingCount":177,"recipe":{"@type":"Recipe","name":"Brown Butter Pumpkin Oatmeal Cookies","description":"These soft and chewy brown butter pumpkin oatmeal cookies are the perfect choice if you’re looking for a fun, flavorful, and satisfying fall cookie recipe. To simplify the entire process, brown the butter for both the cookies and the icing at the same time. This recipe is also in my New York Times best-selling cookbook, Sally's Baking 101.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2023/09/brown-butter-pumpkin-oatmeal-cookies-recipe-3-225x225.jpg","recipeYield":["24","24 cookies"],"prepTime":"PT45M","cookTime":"PT15M","totalTime":"PT1H10M","recipeIngredient":["1 and 1/4 cups (285g) canned pumpkin puree*","1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces","2 cups (170g) old-fashioned whole rolled oats","1 and 2/3 cups (208g) all-purpose flour (spooned &amp; leveled)","1 teaspoon baking soda","1/2 teaspoon salt","1 and 1/2 teaspoons ground cinnamon","2 teaspoons store-bought or homemade pumpkin pie spice*","1 cup (200g) granulated sugar","2/3 cup (133g) packed light or dark brown sugar","1 egg yolk, at room temperature","2 teaspoons pure vanilla extract","1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces","1 and 1/2 cups (180g) confectioners&#8217; sugar","3 Tablespoons (45ml) milk","1/4 teaspoon pure vanilla extract","optional for garnish: sprinkle of pumpkin pie spice"],"recipeInstructions":[{"@type":"HowToStep","text":"Blot the pumpkin: Line a medium bowl with a double layer of paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture from the pumpkin. You may need to repeat a couple of times with new paper towels. After blotting, you will have about 1 cup (225g) of pumpkin. Set aside."},{"@type":"HowToStep","text":"Brown the 16 Tablespoons of butter for the cookies together with the 4 Tablespoons for the glaze. Place all 20 pieces of butter in a light-colored skillet over medium heat. (Light-colored helps you determine when the butter begins browning.) Stir or whisk the butter constantly as it melts. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you&#8217;ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. As soon as the butter has browned, immediately remove from heat and pour it into a large heat-safe glass bowl or liquid measuring cup. Scrape up the browned solids at the bottom of the skillet and add them as well. Divide and set aside 2 Tbsp (28g) of the brown butter to use for the glaze in step 8. The rest of the brown butter will go in the cookie dough in step 5. Allow to slightly cool while you continue.","name":"Brown the butter"},{"@type":"HowToStep","text":"Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.","name":"Make the cookies: "},{"@type":"HowToStep","text":"In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice."},{"@type":"HowToStep","text":"In another large bowl, whisk the brown butter, granulated sugar, and brown sugar until combined. Whisk in the egg yolk and vanilla extract until combined, then whisk in the blotted pumpkin. Slowly stir the dry ingredients into the wet ingredients until combined. The cookie dough will be soft and sticky."},{"@type":"HowToStep","text":"Scoop the cookie dough, about 2 Tablespoons (45g) of dough each, and arrange them 3 inches apart on the prepared baking sheets. "},{"@type":"HowToStep","text":"Bake for 14–15 minutes or until the edges of the cookies are lightly browned and set. Cool the cookies on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely."},{"@type":"HowToStep","text":"Give the brown butter you reserved for the glaze a quick stir. If it&#8217;s no longer thin and liquid, warm it on the stove or in the microwave. Whisk in the confectioners&#8217; sugar, milk, and vanilla extract until smooth. Lightly dip the top of each cookie into the glaze. Sprinkle a pinch of pumpkin pie spice on top of each glazed cookie, if desired. Return the cookies to the cooling rack and let sit until the glaze has set. Store covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week.","name":"Make the glaze"}],"recipeCategory":"Cookies","recipeCuisine":"American","keywords":"brown butter pumpkin oatmeal cookies","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":177}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/stained-glass-window-cookies/","rating":4.8,"ratingCount":175,"recipe":{"@type":"Recipe","name":"Stained Glass Window Sugar Cookies","description":"Sugar cookies turn into colorful windows when you fill their centers with crushed hard candies. Before starting, review the helpful video tutorial below and the success tips above.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2020/11/stained-glass-window-cookies-with-candy-centers-225x225.jpg","recipeYield":"24","prepTime":"PT2H30M","cookTime":"PT13M","totalTime":"PT3H","recipeIngredient":["2 and 1/4 cups (281g) all-purpose flour (spooned &amp; leveled), plus more as needed for rolling and work surface","1/2 teaspoon baking powder","1/4 teaspoon salt","3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature","3/4 cup (150g) granulated sugar","1 large egg, at room temperature","2 teaspoons pure vanilla extract","15-20 unwrapped hard candies, such as Jolly Ranchers or Life Savers","1 large egg white OR 2 Tablespoons (30ml) water","1/3 cup (65g) coarse sugar or sprinkles"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk the flour, baking powder, and salt together in a medium bowl. Set aside."},{"@type":"HowToStep","text":"In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine."},{"@type":"HowToStep","text":"Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour."},{"@type":"HowToStep","text":"Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness or slightly thinner (anywhere between 1/8 &#8211; 1/4 inch is fine). Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly thick."},{"@type":"HowToStep","text":"Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days."},{"@type":"HowToStep","text":"As the cookie dough chills, begin crushing the candies. The best way to crush the hard candies is to separate them by color, place each color in plastic bags, and crush them with a rolling pin or meat mallet. Don&#8217;t crush the candies into a fine powder—crush them into fine pebble-sized bits. The crushed candies will pierce the bag no matter how careful you are. Some candy dust will escape, so just know that this step is messy. If you don&#8217;t want to use plastic, use a paper bag or paper plate. (A bag is preferred so candy doesn&#8217;t go flying everywhere.) Set crushed candy aside."},{"@type":"HowToStep","text":"Once cookie dough has chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it&#8217;s sticking to the bottom, run your hand under it to help remove it—see me do this in the video above. Using your large cookie cutter, cut the dough into shapes. Using your small cookie cutter, cut out the center shape. (You don&#8217;t need the center piece—re-roll it!) Re-roll all the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. Note: It doesn&#8217;t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll."},{"@type":"HowToStep","text":"Carefully arrange cookies on baking sheets 3 inches apart. If your cookies are intricately shaped, use two hands to transfer them to the lined baking sheet."},{"@type":"HowToStep","text":"If using an egg white, beat it lightly with a fork or small whisk for 10 seconds. It&#8217;s easier to brush onto tops of cookies if it&#8217;s beaten first. Brush tops of shaped cookies with egg white or water. Sprinkle coarse sugar/sprinkles on top.","name":"Optional Topping"},{"@type":"HowToStep","text":"Fill the cut-out centers about 3/4 full with crushed candies. The candy pieces melt and expand, so you don&#8217;t need to over-fill. I use and recommend 1 color per cookie, but feel free to mix for a spotty multicolor look. The candies are sticky, so wipe off your fingers as needed.","name":"Fill Cookie Centers"},{"@type":"HowToStep","text":"Bake for 12-13 minutes or until candies have melted and the cookies are lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet until the melted candy center sets, about 15 minutes. Once melted candy center has set, transfer to a wire rack to cool completely."},{"@type":"HowToStep","text":"Cover and store cookies at room temperature for up to 1 week. For longer storage, cover and refrigerate for up to 10 days."}],"recipeCategory":"Dessert","recipeCuisine":"American","keywords":"stained glass window cookies","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":175}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/key-lime-pie/","rating":4.8,"ratingCount":171,"recipe":{"@type":"Recipe","name":"7-Ingredient Key Lime Pie ","description":"This tangy-sweet key lime pie is deliciously simple with an extra thick and nutty crust. You need just 3 ingredients for the filling, and be sure to refrigerate the pie for at least an hour before slicing and serving.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2017/05/key-lime-pie-3-225x225.jpg","recipeYield":["10","10-12 servings"],"prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT3H35M","recipeIngredient":["11 (about 160g) full-sheet graham crackers","1/2 cup (62g) salted macadamia nuts (I use roasted)","2 Tablespoons (25g) granulated sugar","5 Tablespoons (71g) unsalted butter, melted","28 ounces (two 14-ounce cans/793g) full-fat sweetened condensed milk","1 cup (240ml) key lime juice","4 large egg yolks*","1 teaspoon key lime zest","garnish: lime zest, quartered lime slices, macadamia nuts, whipped cream, or meringue topping"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350°F (177°C)."},{"@type":"HowToStep","text":"Using a food processor, pulse the graham crackers and macadamia nuts together into coarse crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. Use your hand to pat down the crumbs into the bottom and up the sides to make a crust. Use medium pressure—simply pat down until the mixture is no longer crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart when you slice into the pie. For more shaping technique tips, see the graham cracker crust recipe page.","name":"Make the crust"},{"@type":"HowToStep","text":"Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on."},{"@type":"HowToStep","text":"Whisk the sweetened condensed milk, lime juice, and egg yolks together (or use an electric mixer). Whisk in the lime zest. Pour into warm crust.","name":"Make the filling"},{"@type":"HowToStep","text":"Bake the pie for 18–20 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving."},{"@type":"HowToStep","text":"Garnish as desired."},{"@type":"HowToStep","text":"Store leftovers in the refrigerator for up to 1 week."}],"recipeCategory":"Pie","recipeCuisine":"American","keywords":"Key Lime Pie","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":171}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/whole-wheat-banana-bread/","rating":4.9,"ratingCount":119,"recipe":{"@type":"Recipe","name":"Whole Wheat Healthy Banana Bread","description":"In this healthier banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn't even taste lightened-up!","image":"https://sallysbakingaddiction.com/wp-content/uploads/2015/01/healthy-whole-wheat-banana-bread-6-225x225.jpg","recipeYield":["1","1 loaf"],"prepTime":"PT15M","cookTime":"PT1H","totalTime":"PT1H30M","recipeIngredient":["1 and 1/4 cups (288g) mashed bananas (about 3 medium or 2 large ripe bananas)","6 Tablespoons (90g) unsweetened applesauce*","2 large eggs","1/4 cup (85g/60ml) honey*","1/4 cup (50g) packed light or dark brown sugar*","1/3 cup (80ml) milk*","2 teaspoons pure vanilla extract","1 and 3/4 cups (220g) whole wheat flour (spooned &amp; leveled)","1 teaspoon baking soda","1/2 teaspoon ground cinnamon","1/2 teaspoon salt","2/3 cup (67g) chopped walnuts"],"recipeInstructions":[{"@type":"HowToStep","text":"Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9&#215;5-inch loaf pan with non-stick spray. Set aside."},{"@type":"HowToStep","text":"You can use an electric mixer or mix everything by hand. I like to use an electric mixer because I use it to mash the bananas. Using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed, beat the mashed bananas, applesauce, and eggs together until combined. (Or whisk by hand.) Add the honey, brown sugar, milk, and vanilla extract. Beat on medium-high speed (or whisk) until combined. Set aside."},{"@type":"HowToStep","text":"Whisk the flour, baking soda, cinnamon, and salt together. Pour into the wet ingredients and beat on medium speed (or by hand) until combined. Fold in the walnuts."},{"@type":"HowToStep","text":"Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so."},{"@type":"HowToStep","text":"Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing and serving."},{"@type":"HowToStep","text":"Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together."}],"recipeCategory":"Bread","recipeCuisine":"American","keywords":"whole wheat banana bread, healthy banana bread","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":119}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/almond-butter-chocolate-chip-cookies/","rating":4.8,"ratingCount":124,"recipe":{"@type":"Recipe","name":"Flourless Almond Butter Chocolate Chip Cookies","description":"Almond butter chocolate chip cookies are simple, wholesome, satisfying, and made with only 5 ingredients! You won't miss the butter and flour in these naturally gluten-free cookies.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2014/01/almond-butter-chocolate-chip-cookies-3-225x225.jpg","recipeYield":["12","12 cookies"],"prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT30M","recipeIngredient":["1 large egg","1 cup (250g) almond butter or peanut butter, at room temperature or cold (not warm)*","1/2 cup (90g) light or dark brown sugar, lightly packed*","1 teaspoon baking soda","optional and tasty: 1/2 teaspoon pure vanilla extract","1 cup (190g) semi-sweet or dark chocolate chips, peanuts, peanut butter chips, etc."],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats."},{"@type":"HowToStep","text":"In a medium bowl, whisk the egg until beaten. Mix in the almond butter, then the brown sugar, baking soda, and vanilla (if using). Mix everything together very well. Depending how thick and/or cold your almond butter is, you&#8217;ll have to use some arm muscles. Fold in the chocolate chips until combined."},{"@type":"HowToStep","text":"Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter—mine usually are—blot each with a paper towel. If desired, press a couple chocolate chips onto the tops of each cookie dough mound."},{"@type":"HowToStep","text":"Bake for 10 minutes. The cookies will look very soft—that&#8217;s ok! For crispier cookies, bake for up to 12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks."},{"@type":"HowToStep","text":"Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days."}],"recipeCategory":"Cookies","recipeCuisine":"American","keywords":"almond butter chocolate chip cookies, flourless chocolate chip cookies","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":124}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/tiramisu/","rating":4.8,"ratingCount":191,"recipe":{"@type":"Recipe","name":"Tiramisu","description":"Review the recipe notes and video tutorial before starting. Tiramisu tastes best when chilled overnight, so this is a wonderful make-ahead dessert.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2024/03/tiramisu-photo-225x225.jpg","recipeYield":["12","serves 12"],"prepTime":"PT45M","totalTime":"PT12H","recipeIngredient":["1 cup (240ml) very strongly prepared espresso, warm or room temperature*","5 Tablespoons (75ml) Grand Marnier (optional)","40–45 ladyfingers*","16 ounces (about 2 cups; 450g) mascarpone, cold","2 Tablespoons (30ml) dark rum","4 large pasteurized eggs, separated*","1/2 cup (100g) granulated sugar, divided*","2 cups (480ml) heavy cream or heavy whipping cream","1/2 teaspoon pure vanilla extract","1/8 teaspoon salt","unsweetened natural or Dutch-process cocoa powder"],"recipeInstructions":[{"@type":"HowToStep","text":"You need a large 9&#215;13-inch baking pan/dish with at least a 12-14 cup capacity. Set aside and have ready to go!"},{"@type":"HowToStep","text":"You will form 2 layers each of dipped ladyfingers and mascarpone cream. Let&#8217;s begin with the 1st layer of ladyfingers. Whisk the espresso and Grand Marnier together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the espresso mixture. You don&#8217;t want to over-saturate the ladyfinger with liquid because then the ladyfingers will taste soggy. Just a quick dip on each side. Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer.","name":"Dip half of the ladyfingers"},{"@type":"HowToStep","text":"With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone and rum together on medium speed in a large bowl for a few seconds, just to combine. Do not overmix. Set aside.","name":"Begin the mascarpone cream"},{"@type":"HowToStep","text":"If you have a double boiler, use it in this step. If you don&#8217;t, place a heatproof bowl over a small pot of simmering water over medium-low heat. Don&#8217;t let the water touch the bottom of the bowl.  Using a whisk or eggbeater (I simply use a whisk), whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.","name":"Prepare a double boiler for the egg yolks"},{"@type":"HowToStep","text":"With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for the tiramisu cream. Fold the whipped cream into the mascarpone mixture.","name":"Whip the heavy cream"},{"@type":"HowToStep","text":"With a handheld or stand mixer fitted with a *clean* whisk attachment, beat the egg whites and salt together on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in the remaining 1/4 cup (50g) of sugar. Beat until stiff peaks form, about 4-5 minutes. (Do not over-beat as the egg whites will become dry.) Fold into the mascarpone cream.","name":" Beat the egg whites"},{"@type":"HowToStep","text":"Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. An offset spatula helps spread it neatly and evenly."},{"@type":"HowToStep","text":"Dip remaining ladyfingers into remaining espresso mixture and arrange one-by-one on top of the mascarpone layer. Gently press each down so they are nice and compact. Using an offset spatula, spread remaining mascarpone mixture evenly on top. If you&#8217;re using a large enough pan, it should all fit (but it will definitely tower high!). Refrigerate uncovered for 2-3 hours.","name":"Dip remaining ladyfingers: "},{"@type":"HowToStep","text":"After a couple hours in the refrigerator, sift or strain a dense layer of cocoa powder all over the top. Wipe the rim of the baking dish. Cover with plastic wrap or aluminum foil, then refrigerate for at least 8-9 more hours and up to 1 day.","name":"Add cocoa layer, then chill"},{"@type":"HowToStep","text":"Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A small metal serving spatula is helpful for removing the slices."},{"@type":"HowToStep","text":"Cover leftover tiramisu and store in the refrigerator for up to 3 days."}],"recipeCategory":"Dessert","recipeCuisine":"Italian","keywords":"tiramisu, no bake dessert","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":191}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/biscuit-vegetable-pot-pie/","rating":4.9,"ratingCount":108,"recipe":{"@type":"Recipe","name":"Biscuit Vegetable Pot Pie Casserole","description":"This hearty vegetable pot pie is served casserole style with a 5-ingredient homemade biscuit topping. Some of my favorite vegetables to use are mushrooms, carrots, broccoli, peas, and cauliflower. See the recipe notes for substitutions and other ingredient suggestions.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2021/10/vegetable-pot-pie-biscuit-topping-225x225.jpg","recipeYield":["8","serves 8"],"prepTime":"PT40M","cookTime":"PT30M","totalTime":"PT1H10M","recipeIngredient":["2 cups (250g) all-purpose flour (spooned &amp; leveled), plus extra for hands","1 Tablespoon baking powder (yes, Tablespoon!)","1/2 teaspoon salt","6 Tablespoons (85g) unsalted butter, cold and cubed","1 cup + 2 Tablespoons (270ml) whole milk, divided","1/4 cup (4 Tbsp; 56g) unsalted butter","1 cup (130g) diced yellow onion (1/2 of a large onion)","1 cup (130g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)","1 cup (120g) sliced or diced celery (2–3 stalks)","1 cup (120g) roughly chopped mushrooms","3–4 garlic cloves, minced","1/3 cup (42g) all-purpose flour (spooned &amp; leveled)","1 teaspoon salt","1/2 teaspoon fresh ground pepper","2 teaspoons fresh thyme leaves (or 1 teaspoon dried)","2 cups (480ml) vegetable broth","1/2 cup (120ml) whole milk","2 cups (about 300g or 10 ounces) mixed vegetables (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets; see Note)","2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add 1 cup (240ml) milk (reserve the rest for brushing on dough in step 4), and then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it’s too dry, fold in another Tablespoon of milk. If it&#8217;s too wet, fold in another Tablespoon of flour. With generously floured hands, shape biscuit dough into 8 or 9 1-inch-thick discs. The amount of biscuits you need (and their diameter) depends on the size and shape of the baking dish you&#8217;re using for the pot pie. Dough is sticky, so keep your hands floured. Biscuits don’t have to be perfect or neat. Place shaped biscuits on a lined plate or baking pan, cover tightly, and refrigerate until ready to use in step 4, or for up to 2 days.","name":"Make the biscuit topping"},{"@type":"HowToStep","text":"Melt the butter in a large skillet, pot, or 11- or 12-inch oven-safe skillet over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, and thyme until flour has absorbed all the liquid. Stir in the broth and 1/2 cup (120ml) milk. Cook and simmer for 7–9 minutes or until thickened into a thick soup-like consistency. Stir in the mixed vegetables and parsley, and then remove from heat. Taste and add more salt, pepper, thyme, or parsley if desired. Cool for 5 minutes.","name":"Make the filling"},{"@type":"HowToStep","text":"As it&#8217;s cooling, preheat oven to 400°F (204°C)."},{"@type":"HowToStep","text":"Pour filling into greased 2.5- or 3-quart baking dish, or use a 9-inch pie dish that&#8217;s 2 inches deep. Arrange cold biscuits on top, squeezing them in as necessary to fit. Brush the tops of the biscuits with remaining 2 Tablespoons (30ml) milk."},{"@type":"HowToStep","text":"Bake for 25 minutes, and then, keeping the pot pie in the oven, turn oven up to 425°F (218°C) and bake for 5–6 more minutes, or until biscuits are golden brown on top."},{"@type":"HowToStep","text":"Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired."}],"recipeCategory":"Dinner","recipeCuisine":"American","keywords":"biscuit vegetable pot pie","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":108}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/hummingbird-cake/","rating":4.8,"ratingCount":113,"recipe":{"@type":"Recipe","name":"Hummingbird Cake","description":"This hummingbird cake is an ultra-moist Southern layer cake made with bananas, pineapple, warm spices, and toasted pecans, all topped with tangy cream cheese frosting. I adapted this recipe from Southern Living magazine; though it was delicious as-is, we loved the cake with a little less oil and banana, plus a little more leavening and vanilla. We also reduced the total amount of sugar, and incorporated brown sugar and allspice into the mix.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2026/03/hummingbird-layer-cake-cream-cheese-frosting-recipe-225x225.jpg","recipeYield":["12","serves 12"],"prepTime":"PT30M","cookTime":"PT28M","totalTime":"PT3H30M","recipeIngredient":["2 cups (250g) chopped pecans*","3 cups (375g) all-purpose flour (spooned &amp; leveled)","1 teaspoon baking powder","1 teaspoon baking soda","1 and 1/2 teaspoons ground cinnamon","1/2 teaspoon allspice","1/2 teaspoon salt","3 large eggs, at room temperature","1 cup (226g/240ml) vegetable oil (or avocado oil)","1 cup (200g) granulated sugar","1/2 cup (100g) packed light or dark brown sugar","2 teaspoons pure vanilla extract","1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)","one 8-ounce can (226g) crushed pineapple (do not drain)","16 ounces (452g) full-fat brick cream cheese, softened to room temperature","1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature","4 cups (480g) confectioners&#8217; sugar","1 and 1/2 teaspoons pure vanilla extract","pinch of salt, to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans (or walnuts) on the prepared baking sheet and bake for 6–8 minutes, or until fragrant. Give the pan a shake halfway through baking. Remove from the oven and allow to cool for 10–15 minutes.","name":"Toast the nuts"},{"@type":"HowToStep","text":"Turn the oven temperature up to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it&#8217;s helpful, see this parchment paper rounds for cakes video &amp; post.)"},{"@type":"HowToStep","text":"In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together. In a separate large bowl, whisk the eggs and oil together. Whisk in the sugar, brown sugar, and vanilla extract. Finally, whisk in the mashed banana and crushed pineapple. ","name":"Make the cake"},{"@type":"HowToStep","text":"Pour the banana/pineapple mixture into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Save the rest for garnish.) You should have around 6 to 7 cups of batter."},{"@type":"HowToStep","text":"Spread batter evenly between the 3 prepared cake pans. Bake for about 26–29 minutes or until a toothpick inserted in the center comes out clean."},{"@type":"HowToStep","text":"Remove cakes from the oven. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to help loosen the sides, remove the cakes from the pans, peel off the parchment, and place on the rack to finish cooling. The cakes must be completely cool before frosting and assembling."},{"@type":"HowToStep","text":"In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, vanilla, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. If the frosting seems a bit thin and runny, refrigerate it for 30 minutes before using.","name":"Make the frosting: "},{"@type":"HowToStep","text":"(For extra help with this step, see this video &amp; post on how to assemble a layer cake.) First, using a large serrated knife or cake leveler, slice a thin layer off the top of each cake to create a flat surface. Place a cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with 3/4 to 1 cup (180–240g) of the frosting. Top with the second cake layer, upside down, and spread the same amount of frosting as on the first layer. Top with the third layer, right side up, and spread the top and sides with the remaining frosting. Garnish with the remaining toasted nuts (I applied them around the bottom of the cake and a few on top). Refrigerate the cake for at least 20 minutes and up to 4 hours before slicing. This helps the cake hold its shape when cutting. ","name":"Assemble the cake"},{"@type":"HowToStep","text":"Cover leftover cake tightly and store in the refrigerator for up to 5 days. I like to use a cake carrier for storing and transporting."}],"recipeCategory":"Cake","recipeCuisine":"American","keywords":"hummingbird cake","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":113}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/whole-wheat-waffles/","rating":4.8,"ratingCount":104,"recipe":{"@type":"Recipe","name":"Fluffy Whole Wheat Waffles","description":"Made with 100% whole wheat flour, these waffles bake up golden with crisp edges and a soft, fluffy center. A wholesome breakfast that freezes and reheats perfectly.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2017/08/fluffy-whole-wheat-waffles-2-225x225.jpg","recipeYield":["9","9 waffles"],"prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","recipeIngredient":["2 cups (260g) whole wheat flour (I use this), spooned &amp; leveled","1 Tablespoon baking powder","1/2 teaspoon ground cinnamon","1/4 teaspoon salt","6 Tablespoons (85g) unsalted butter, melted and slightly cooled","2 large eggs, at room temperature","2 Tablespoons (25g) packed light or dark brown sugar*","1 and 3/4 cups (420g/ml) buttermilk","1 teaspoon pure vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat waffle maker on medium-high heat. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet; set aside."},{"@type":"HowToStep","text":"In a large bowl, preferably with a pour spout, whisk together the flour, baking powder, cinnamon, and salt. Set aside."},{"@type":"HowToStep","text":"In another large bowl, whisk together the melted butter, eggs, and brown sugar. Whisk in the buttermilk and vanilla until combined. Pour the wet ingredients into the dry ingredients, and then whisk gently until combined. Do not over-mix. Some small lumps are OK."},{"@type":"HowToStep","text":"Grease the preheated waffle maker (I use nonstick spray). Pour about 1/3 cup of the batter into each well of the waffle maker (could be more or less, depending on the size of your waffle maker) and close the lid. Cook the waffles until crisp, about 4–5 minutes. (Follow the cooking instructions for your waffle maker.) Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter."},{"@type":"HowToStep","text":"Serve the waffles immediately with your choice of toppings."}],"recipeCategory":"Breakfast","recipeCuisine":"American","keywords":"whole wheat waffles","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":104}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/overnight-cinnamon-rolls/","rating":4.9,"ratingCount":461,"recipe":{"@type":"Recipe","name":"Homemade Overnight Cinnamon Rolls","description":"This recipe yields a pan of buttery soft, gooey cinnamon sweet, and extra fluffy homemade cinnamon rolls topped with tangy cream cheese icing. You can make the cinnamon rolls within a few hours or get started the night before using the overnight preparation option. This recipe is also in my cookbook, Sally's Baking 101.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2021/03/homemade-overnight-cinnamon-rolls-225x225.jpg","recipeYield":["12","12 rolls"],"prepTime":"PT3H30M","cookTime":"PT25M","totalTime":"PT4H","recipeIngredient":["1 cup (240g/ml) whole milk, warmed to about 110°F (43°C)","2/3 cup (133g) granulated sugar, divided","1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard packets)*","1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces","4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned &amp; leveled), plus more as needed","2 large eggs, at room temperature","1/2 teaspoon salt","2 teaspoons oil or butter for the bowl (or use nonstick spray)","1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature","2/3 cup (133g) packed light or dark brown sugar","1 and 1/2 Tablespoons ground cinnamon","4 ounces (113g) full-fat brick cream cheese, softened to room temperature","1 cup (120g) confectioners&#8217; sugar","1 Tablespoon (15ml) heavy cream or milk","1/2 teaspoon pure vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk the warm milk, 2 Tablespoons of sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for 5–10 minutes or until foamy on the surface. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*","name":"Prepare the dough"},{"@type":"HowToStep","text":"Add the remaining sugar (1/2 cup or 100g) and the butter and beat on medium speed until the butter is slightly broken up. Add about 1 cup (125g) of the flour, the eggs, and salt and beat on low speed for 30 seconds. Scrape down the sides of the bowl, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough will be soft. If it seems too sticky and clings to the sides of the bowl instead of forming a rough mass around the dough hook or spoon, add more flour, 1 Tablespoon at a time, and continue to mix until the dough pulls away from the sides of the bowl but is still moist and tacky. If it feels dry and crumbly, add more milk, 1 teaspoon at a time, mixing well after each addition."},{"@type":"HowToStep","text":"Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat on low speed for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should feel smooth, supple, and elastic. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.","name":"Knead the dough"},{"@type":"HowToStep","text":"Lightly grease a large bowl with oil or butter (or use nonstick spray). Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature for 1 and 1/2 to 2 hours or until doubled in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)","name":"1st Rise"},{"@type":"HowToStep","text":"Grease the bottom and sides of a 9&#215;13-inch baking dish (glass or metal) or line it with parchment paper."},{"@type":"HowToStep","text":"Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 12&#215;18-inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you&#8217;re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.","name":"Roll out the dough"},{"@type":"HowToStep","text":"Spread the softened butter all over the dough. The softer the butter is, the easier it is to spread in this step. (Microwave it for a few seconds to soften if needed.) In a small bowl, mix the brown sugar and cinnamon together. Sprinkle evenly over the butter. Tightly roll up the dough to form an 18-inch-long log. If some filling spills out, sprinkle it on top of the roll. With an extra-sharp knife, cut into 12 even rolls, about 1.5 inches wide. Arrange in the prepared baking pan.","name":"For the filling"},{"@type":"HowToStep","text":"Cover the pan and allow the rolls to rise until puffy, about 1 hour. (Or use the overnight option in the Notes below.)","name":"2nd Rise"},{"@type":"HowToStep","text":"Preheat the oven to 350°F (177°C)."},{"@type":"HowToStep","text":"Bake for about 25–28 minutes or until they are lightly browned on top, rotating the pan halfway through. If the tops are browning too quickly, loosely tent a piece of aluminum foil over the top of the pan. Remove pan from the oven and place pan on a cooling rack for about 10 minutes while you make the icing."},{"@type":"HowToStep","text":"In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium speed until smooth and creamy. Add the confectioners&#8217; sugar, cream/milk, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute. Spread the icing over the warm rolls and serve immediately.","name":"Make the icing"},{"@type":"HowToStep","text":"Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days."}],"recipeCategory":"Breakfast","recipeCuisine":"American","keywords":"overnight cinnamon rolls, homemade cinnamon rolls","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":461}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/crusty-no-knead-pizza-bread/","rating":4.8,"ratingCount":363,"recipe":{"@type":"Recipe","name":"Crusty No-Knead Pizza Bread with Hot Honey Butter","description":"This no-knead pizza bread delivers big flavor with barely any effort. The dough rests and rises overnight, so most of the process is completely hands-off—no kneading or tricky shaping required. The result is a bakery-style loaf with a crispy golden crust and a soft, chewy interior, packed with bits of pepperoni, sun-dried tomatoes, olives, and mozzarella. Serve slices warm with pizza sauce or tomato soup for dipping, or slathered in hot honey butter for a touch of sweet heat! If you're new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2025/09/pizza-bread-no-knead-3-225x225.jpg","recipeYield":["1","1 loaf; 10-12 servings"],"prepTime":"PT30M","cookTime":"PT35M","totalTime":"PT14H","recipeIngredient":["3 and 1/3 cups (about 440g) bread flour&nbsp;(spooned &amp; leveled), plus more as needed for shaping and pan","2 teaspoons instant&nbsp;or&nbsp;active dry yeast","2 teaspoons&nbsp;coarse salt*","1 teaspoon granulated sugar (or honey, see Note)","2 teaspoons dried oregano","1 teaspoon dried basil","1 and 1/2 teaspoons garlic powder","1/4 teaspoon crushed red pepper flakes, optional","1 heaping cup (about 135g) chopped pepperoni, sun-dried tomatoes (packed in oil &amp; drained), and/or&nbsp;olives","1 cup (113g) shredded mozzarella cheese","1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)","1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature*","3 Tablespoons (63g/45ml) honey","1 Tablespoon confectioners&#8217; sugar","1/8–1/4 teaspoon flaky sea salt or&nbsp;coarse salt","pinch of crushed red pepper flakes, to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"*No need to grease the bowl, and do not use a mixer in this step because the dough is too sticky for a mixer.* In a large mixing bowl, whisk together the flour, yeast, salt, sugar, oregano, basil, garlic powder, and crushed red pepper (if using). Using a silicone spatula or wooden spoon, mix in the chopped add-ins (pepperoni, sun-dried tomatoes, olives) and mozzarella cheese. Pour in the water and gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together until all the flour is moistened. The dough will be sticky. Shape into a ball in the bowl as best you can."},{"@type":"HowToStep","text":"Cover the bowl tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles. Place the risen dough, still covered, in the refrigerator for at least 12 hours and up to 3 days. The dough will puff up during this time, but may begin to deflate after 2 days. That&#8217;s normal."},{"@type":"HowToStep","text":"Turn the dough out onto a lightly floured work surface and, using generously floured hands, shape into a ball as best you can. It doesn&#8217;t have to be perfect. Transfer the dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe for high heat. I use this parchment and it&#8217;s never been an issue.) Place the ball of dough + parchment inside a medium-size mixing bowl so the dough doesn&#8217;t spread out as it rests. Cover and let it rest for 30 minutes."},{"@type":"HowToStep","text":"During this rest, preheat the oven to 450°F (232°C). (Yes, very hot!) Place a 6-quart or larger Dutch oven (with the lid) or heavy-duty pot in the oven for 30 minutes so that it&#8217;s extremely hot before the dough is placed inside."},{"@type":"HowToStep","text":"After 30 minutes, using a very sharp knife or bread lame (some even use kitchen shears), score the dough with an X, about 1/2 inch deep. (&#8220;Score&#8221; = shallow cut.) Remove the Dutch oven from the oven and carefully place the scored dough inside by lifting it up with the parchment paper and placing it all—the parchment paper included—inside the pot. Cover with the lid."},{"@type":"HowToStep","text":"Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for around 10–15 minutes more until the bread is golden brown. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C)."},{"@type":"HowToStep","text":"Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a cooling rack for at least 20 minutes before slicing. Because of the heavy add-ins and cheese, this bread is flatter than most boules. But this just means a higher crust to interior ratio! Slice and serve with homemade hot honey butter, if desired.&nbsp;"},{"@type":"HowToStep","text":"In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until completely smooth and creamy, about 1 minute. Add the remaining ingredients, starting with only 1/8 teaspoon of salt and a small pinch of red pepper flakes. Beat on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl with a silicone spatula and beat again as needed to combine. Taste. Add more salt and/or crushed red pepper flakes if desired.","name":"Make the hot honey butter:&nbsp;"},{"@type":"HowToStep","text":"Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. Tightly cover leftover hot honey butter and store at room temperature for up to 2 days or in the refrigerator for up to 2–3 months."}],"recipeCategory":"Bread","recipeCuisine":"American","keywords":"no-knead pizza bread","author":"Sally McKenney","aggregateRating":{"ratingValue":4.8,"ratingCount":363}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/smores-chocolate-chip-cookies/","rating":4.9,"ratingCount":121,"recipe":{"@type":"Recipe","name":"S'more Chocolate Chip Cookies","description":"These s'more chocolate chip cookies combine soft homemade cookies with toasted marshmallows, melted chocolate, and graham cracker crumbs. This is a fun and easy way to dress up an ordinary chocolate chip cookie!","image":"https://sallysbakingaddiction.com/wp-content/uploads/2012/04/Smores-Chocolate-Chip-Cookies-3-225x225.jpg","recipeYield":["24","24 cookies"],"prepTime":"PT1H25M","cookTime":"PT12M","totalTime":"PT1H40M","recipeIngredient":["3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature","3/4 cup (150g) packed light or dark brown sugar","1/4 cup (50g) granulated sugar","1 large egg, at room temperature","2 teaspoons pure vanilla extract","2 cups (250g) all-purpose flour (spooned &amp; leveled)","2 teaspoons cornstarch","1 teaspoon baking soda","1/2 teaspoon salt","1 and 1/4 cup (225g) semi-sweet chocolate chips","12 regular marshmallows, cut in half","one 4 ounce (113g) semi-sweet chocolate bar, finely chopped","1/3 cup (35g) crushed graham cracker crumbs"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until creamy, about 2 minutes. Beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed."},{"@type":"HowToStep","text":"In a separate bowl, combine flour, cornstarch, baking soda and salt. Pour dry ingredients into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat in the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough."},{"@type":"HowToStep","text":"Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside."},{"@type":"HowToStep","text":"Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls. (I like to use this medium cookie scoop.)"},{"@type":"HowToStep","text":"Bake for 10-11 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven."},{"@type":"HowToStep","text":"Turn the oven up to high broil. (If you know your oven gets overly hot on high, turn on a low broil. I usually broil on high.)"},{"@type":"HowToStep","text":"Top each cookie with a marshmallow half, sticky side of the marshmallow down on the cookie. Return to the oven for only 1-2 minutes or until the broil setting lightly toasts the marshmallow. Keep a very close eye on it—it toasts FAST!"},{"@type":"HowToStep","text":"Remove cookies from the oven and cool for 5 minutes on the cookie sheet as you prepare the chocolate. Using the back of a spoon, press the marshmallow down if it didn&#8217;t melt down on its own. (Sometimes it holds its taller shape, but gently pressing down flattens it out.)"},{"@type":"HowToStep","text":"You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Spoon evenly over marshmallow. Top with graham cracker crumbs.","name":"Melt the chocolate"},{"@type":"HowToStep","text":"Allow chocolate to completely set at room temperature, about 60 minutes, or in the refrigerator, about 30 minutes."},{"@type":"HowToStep","text":"Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week."}],"recipeCategory":"Dessert","recipeCuisine":"American","keywords":"s'mores cookies","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":121}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/apple-cobbler/","rating":4.8,"ratingCount":433,"recipe":{"@type":"Recipe","name":"Apple Cobbler Recipe","description":"Sweet cinnamon-spiced apples are blanketed with a soft, fluffy topping in this comforting, homestyle apple cobbler. Give the apple filling a quick pre-cook on the stove, and then top with an easy batter that comes together in 1 bowl—what a dream! See Notes for best apples to use and how to halve the recipe, if needed.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2024/08/homemade-apple-cobbler-225x225.jpg","recipeYield":["12","serves 12"],"prepTime":"PT20M","cookTime":"PT1H","totalTime":"PT1H20M","recipeIngredient":["2 Tablespoons (28g) unsalted butter","8 cups (about 1kg) peeled and sliced apples* (1/4-inch slices; about 7 apples)","3 Tablespoons (37g) packed light or dark brown sugar","1 Tablespoon fresh squeezed lemon juice","1 Tablespoon all-purpose flour","1 and 1/2 teaspoons ground cinnamon","1/4 teaspoon ground allspice","1/4 teaspoon ground nutmeg","6 Tablespoons (85g) unsalted butter, melted","1 cup (200g) granulated sugar","1 cup (240ml) buttermilk*","2 teaspoons pure vanilla extract","1 and 3/4 cups (219g) all-purpose flour&nbsp;(spooned &amp; leveled)","2 teaspoons baking powder","1/2 teaspoon salt","optional: 1 Tablespoon granulated sugar + 1/2 teaspoon cinnamon, for sprinkling"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350°F (177°C). Lightly grease a 9&#215;13-inch baking pan (or any 3–4-quart baking dish works)."},{"@type":"HowToStep","text":"Melt 2 Tablespoons of butter in a medium saucepan over medium heat. Add the apple slices, brown sugar, lemon juice, flour, and spices. Cook, stirring, for 5 minutes, or until the apples are coated and begin to soften. Transfer apple filling to the prepared baking pan.","name":"Pre-cook the apples"},{"@type":"HowToStep","text":"Whisk the melted butter and sugar together in a medium bowl. Add the buttermilk, vanilla, flour, baking powder, and salt, and whisk until combined and mostly smooth. Some small lumps are OK. Pour and spread the batter over the apples. Sprinkle cinnamon-sugar evenly over the top. Use a butter knife to gently swirl the topping as best you can (the apples get in the way a bit, and that&#8217;s fine).","name":"Make the topping"},{"@type":"HowToStep","text":"Bake on the center rack for 48-55 minutes or until the topping is golden and the apple filling is bubbling around the edges. If you find the top of the cobbler is browning too quickly in the oven, loosely cover it with aluminum foil (I usually do this about halfway through baking). Remove from the oven, place on a cooling rack, and allow to cool for at least 5 minutes before serving."},{"@type":"HowToStep","text":"Serve warm, room temperature, or cold; on its own or topped with vanilla ice cream and/or salted caramel sauce."},{"@type":"HowToStep","text":"Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave or bake, covered, in a 300°F (149°C) oven, for 20 minutes or until heated through."}],"recipeCategory":"Dessert","recipeCuisine":"American","keywords":"apple cobbler","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":433}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/lemon-blueberry-tart/","rating":4.9,"ratingCount":606,"recipe":{"@type":"Recipe","name":"Lemon Blueberry Tart","description":"There are 3 parts to this creamy lemon blueberry tart and each are prepared separately before bringing them all together. For best success, take your time and read through the recipe before starting.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2021/03/lemon-blueberry-tart-2-225x225.jpg","recipeYield":["8","serves 8-10"],"prepTime":"PT1H","cookTime":"PT35M","totalTime":"PT4H","recipeIngredient":["1 teaspoon cornstarch","2 teaspoons lemon juice (or water)","1 cup (140g) fresh or frozen blueberries (do not thaw)","2 teaspoons granulated sugar","1/2 cup (8 Tbsp; 113g) unsalted butter, melted","1/4 cup (50g) granulated sugar","1 teaspoon pure vanilla extract","1/4 teaspoon salt","1 cup (125g) all-purpose flour (spooned &amp; leveled)","1 (14 ounce weight) can full-fat sweetened condensed milk","6 Tablespoons (90ml) lemon juice (about 2 lemons)","1 teaspoon lemon zest (1 lemon)","1 large egg yolk","Lemon slices, blueberries, leftover blueberry sauce, whipped cream"],"recipeInstructions":[{"@type":"HowToStep","text":"Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries as best you can against the bottom and sides of the pan to help break them up. Stir in the cornstarch mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up as desired. Remove sauce from heat and set aside at room temperature until step 6. Makes about 1/2 &#8211; 2/3 cup blueberry sauce and you&#8217;ll use about half for the swirl. (Reserve extra for garnish/serving.)","name":"Blueberry Sauce"},{"@type":"HowToStep","text":"Preheat oven to 350°F (177°C)."},{"@type":"HowToStep","text":"Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be a little greasy and very thick. Using a silicone spatula or your hands, press dough firmly into a 9-inch tart pan (no need to grease it), making sure the layer of crust is even on the bottom and all around the sides. It may seem like it won&#8217;t fit, but it will. You can use the bottom of a measuring cup to pack the crust in too, but sometimes it sticks.","name":"Crust"},{"@type":"HowToStep","text":"Bake for 15 minutes or until the edges are very lightly browned. Remove from the oven. Using a fork, poke a few holes all over the top of the warm crust (not all the way through the crust). This helps the filling stick."},{"@type":"HowToStep","text":"Whisk all of the filling ingredients together until combined. Pour into warm crust. Stir up the blueberry sauce because it has likely thickened. It can still be warm when you use it in this step. If it&#8217;s too thick, warm it in the microwave for 5-10 seconds. Drop spoonfuls of blueberry sauce all over the top, using about half of the sauce. Reserve the rest of the sauce for serving. Using a toothpick or knife, gently swirl the sauce and filling together. Shimmy the pan back and forth 2-3 times to let the sauce and filling settle down into the crust a bit.","name":"Filling"},{"@type":"HowToStep","text":"Bake for 17-19 minutes, just until the center of the tart no longer jiggles when you give the pan a light tap. It will still be a little sticky on top. Avoid over-baking because the tart will taste rubbery. (Tip: Err on the side of under-baking because the filling also has a chance to set up in the refrigerator. You want a creamy soft filling.)"},{"@type":"HowToStep","text":"Remove tart from the oven and place on a cooling rack. Cool completely at room temperature, then chill in the refrigerator uncovered for at least 2 hours and up to 1 day. If chilling for longer than 2 hours, cover it. After chilling, remove the sides of the tart pan if your pan has removable sides."},{"@type":"HowToStep","text":"Slice and serve with optional garnishes including any leftover blueberry sauce."},{"@type":"HowToStep","text":"Cover leftovers tightly and refrigerate for up to 1 week."}],"recipeCategory":"Dessert","recipeCuisine":"American","keywords":"lemon blueberry tart","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":606}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/all-butter-pie-crust/","rating":4.7,"ratingCount":166,"recipe":{"@type":"Recipe","name":"All Butter Pie Crust","description":"Follow this simple recipe and video tutorial for the best all butter pie crust. It will make you a pie expert immediately! Complete with all my tips and troubleshooting, this pie crust recipe is buttery, flaky, and tender with the most incredible flavor. This recipe is also in my cookbook, Sally's Baking 101.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2018/10/butter-pie-crust-recipe-225x225.jpg","recipeYield":["2","2 pie crusts"],"prepTime":"PT20M","totalTime":"PT2H20M","recipeIngredient":["2 and 1/2 cups (313g) all-purpose flour, plus more as needed (spooned &amp; leveled)","2 teaspoons granulated sugar","1 teaspoon salt","1 cup (16 Tbsp; 226g) unsalted butter, chilled and cubed","1/2 cup (120ml) ice water, plus more as needed"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, whisk together the flour, sugar, and salt together. Add the cold cubed butter on top. Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut or pulse the butter into the dry ingredients until it resembles coarse meal. You&#8217;re looking for pea-sized bits of flour-coated butter. A few larger bits of butter is OK."},{"@type":"HowToStep","text":"Drizzle the cold water over the surface of the flour mixture, 1 Tablespoon at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water."},{"@type":"HowToStep","text":"Transfer the dough to a lightly floured work surface. Using floured hands, gently bring the dough mixture together into a ball. Avoid overworking the dough. If it feels too dry or is too crumbly to form a ball, dip your fingers in cold water and then continue bringing the dough together. If it feels too sticky, sprinkle on a little more flour and continue bringing it together. Using a sharp knife or bench scraper, divide the dough in half. Using your hands, gently flatten each half into a 1-inch-thick disc."},{"@type":"HowToStep","text":"Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe."},{"@type":"HowToStep","text":"After refrigerating, the dough is ready to roll out and use in a pie recipe. Proceed with the pie per your recipe&#8217;s instructions. TIP: When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. (See video.) Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier. "}],"recipeCategory":"Pie","recipeCuisine":"American","keywords":"pie crust","author":"Sally","aggregateRating":{"ratingValue":4.7,"ratingCount":166}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/homemade-vanilla-extract/","rating":4.9,"ratingCount":166,"recipe":{"@type":"Recipe","name":"Homemade Vanilla Extract","description":"For best results, let the vanilla beans infuse the vodka for at least 12 months.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2019/07/homemade-vanilla-extract-225x225.jpg","recipeYield":["1","1 cup"],"prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":[".75 to 1 ounce (21–28g) vanilla beans (about 8 beans)","1 cup (8 fl oz; 240g/ml) 80 proof vodka (or bourbon, brandy, or even rum)","8-ounce bottle or jar with a tight seal"],"recipeInstructions":[{"@type":"HowToStep","text":"Using a sharp knife, slit the vanilla beans so the beans are exposed. No need to completely split the bean in half, just slit down the middle. If the length of the vanilla beans don&#8217;t fit into your bottle or jar, cut the vanilla beans into smaller pieces. Place beans into bottle or jar."},{"@type":"HowToStep","text":"Pour vodka on top. A funnel helps. Use a little extra vodka, if needed, so the beans are fully submerged. Shake a few times."},{"@type":"HowToStep","text":"Store vanilla at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. You can use it in 6 months, but 12+ months is even better."},{"@type":"HowToStep","text":"As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before each use, too. If you&#8217;re gifting the vanilla or if you don&#8217;t have any more alcohol to refill, remove the beans completely after first use. The beans will become a little slimy if they aren&#8217;t almost fully submerged."},{"@type":"HowToStep","text":"Unused aged vanilla extract (with the beans fully submerged) will last several years. If it still smells good, it&#8217;s still good to use! Aged extract without the beans will last indefinitely. Once you begin using the vanilla and adding more alcohol after each use, the beans will eventually need to be replaced. It&#8217;s hard to give a specific amount of time as some may use (and refill) the vanilla more quickly than others. After about 1 year of frequent use and refilling, you will you find the vanilla flavor less intense. Simply remove old beans, add fresh beans, shake, and continue to use/refill."}],"recipeCategory":"Spice","recipeCuisine":"American","keywords":"vanilla","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":166}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/tried-true-honey-butter-rolls/","rating":4.9,"ratingCount":103,"recipe":{"@type":"Recipe","name":"Honey Butter Rolls","description":"You need just 7 ingredients to make these extra soft and flaky honey butter rolls. See recipe Notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2015/11/homemade-honey-butter-rolls-4-225x225.jpg","recipeYield":["15","15 rolls"],"prepTime":"PT3H25M","cookTime":"PT22M","totalTime":"PT3H45M","recipeIngredient":["1 cup (240ml) whole milk, warmed to about 110°F (43°C)","2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast&nbsp;or active dry yeast&nbsp;(1 standard packet)","1/4 cup (85g/60ml) + 1 teaspoon (7g/5ml) honey, divided","1 large egg + 1 egg yolk","1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled","3 and 1/2 cups (455g) bread&nbsp;flour (spooned &amp; leveled)","1 teaspoon salt","1/4 cup (4 Tbsp; 56g) unsalted butter, very soft","2&nbsp;Tablespoons (43g/30ml) honey"],"recipeInstructions":[{"@type":"HowToStep","text":"&nbsp;Whisk the warm milk, yeast, and 1 teaspoon honey together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*","name":"Prepare the dough"},{"@type":"HowToStep","text":"With the stand mixer running on low speed with the dough hook attachment, add the remaining honey, egg, egg yolk, melted butter, 3 cups (about 390g) of flour, and salt. Mix on low speed for 1 minute, then add remaining 1/2 cup of flour. Mix on low speed for 1 minute as it all combines. The dough should be thick, yet soft, and just slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle, mix in more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough."},{"@type":"HowToStep","text":"&nbsp;Keep the dough in the mixer and beat for an additional 8-10 full minutes, or knead by hand on a lightly floured surface for 8-10 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.","name":"Knead the dough"},{"@type":"HowToStep","text":"Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1–2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking With Yeast Guide.)","name":"1st rise"},{"@type":"HowToStep","text":"Grease a 9&#215;13-inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*"},{"@type":"HowToStep","text":"When the dough is ready, punch it down to release the air. Divide the dough into 15 pieces, roughly 2 ounces or 60g each. (Just eyeball it—doesn’t have to be perfect!) A bench scraper is always helpful for cutting dough. Shape each piece into a smooth ball. Arrange in prepared baking pan.","name":"Shape the rolls"},{"@type":"HowToStep","text":"Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.","name":"2nd rise"},{"@type":"HowToStep","text":"Preheat oven to 350°F (177°C). Bake the rolls for 20–25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil."},{"@type":"HowToStep","text":"While the rolls bake, mix the topping ingredients together to make a creamy honey butter. Remove the rolls from the oven when they are done and spread a generous amount of honey butter onto each warm roll. Serve with any remaining honey butter.&nbsp;","name":"Make the honey butter topping"},{"@type":"HowToStep","text":"Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a&nbsp;300°F (149°C) oven for 10 minutes."}],"recipeCategory":"Bread","recipeCuisine":"American","keywords":"honey butter rolls","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":103}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/vanilla-buttercream/","rating":4.7,"ratingCount":158,"recipe":{"@type":"Recipe","name":"Vanilla Buttercream Frosting","description":"This is my favorite vanilla buttercream. It's the perfect vanilla frosting that's simple, creamy and smooth and tastes unbelievable on vanilla cupcakes!","image":"https://sallysbakingaddiction.com/wp-content/uploads/2017/05/vanilla-buttercream-on-cupcakes-225x225.jpg","recipeYield":["2","2.5 cups"],"prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature","4 &#8211; 5 cups (480-600g) confectioners&#8217; sugar (see note)","1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature","2 teaspoons pure vanilla extract","salt, to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners&#8217; sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon."},{"@type":"HowToStep","text":"You can control the consistency at this point—add up to 1/2 cup more confectioners&#8217; sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).","name":"Adjust if needed"},{"@type":"HowToStep","text":"Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed."}],"recipeCategory":"Frosting","recipeCuisine":"American","keywords":"Vanilla Buttercream Frosting","author":"Sally","aggregateRating":{"ratingValue":4.7,"ratingCount":158}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/apple-pie-recipe/","rating":4.8,"ratingCount":147,"recipe":{"@type":"Recipe","name":"My Best Apple Pie Recipe","description":"With a mountain of gooey, cinnamon-kissed apples nestled under a perfectly buttery and flaky pie crust, this is most certainly my favorite apple pie recipe. To bring out the best apple flavor and texture, pre-cook the filling for only about 5 minutes on the stove. Bake and cool the pie, and then top with vanilla ice cream for the ultimate homestyle dessert. This recipe is also in my cookbook, Sally's Baking 101.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2017/07/slice-of-apple-pie-2-225x225.jpg","recipeYield":["8","serves 8-10"],"prepTime":"PT3H","cookTime":"PT1H5M","totalTime":"PT7H","recipeIngredient":["Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)","10 cups (1250g) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)*","1/2 cup (100g) granulated sugar (or packed brown sugar)","1/4 cup (31g) all-purpose flour (spooned &amp; leveled)","1 Tablespoon (15ml) lemon juice","1 and 1/2 teaspoons ground cinnamon","1/4 teaspoon ground allspice","1/4 teaspoon ground nutmeg","egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk","optional: coarse sugar for sprinkling on crust"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare either pie crust recipe through step 5. The pie dough needs to be refrigerated for at least 2 hours before using.","name":"The crust"},{"@type":"HowToStep","text":"On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that&#8217;s 1.5 to 2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. Place the pie shell in the refrigerator while you prepare the filling.","name":"Roll out the chilled pie dough"},{"@type":"HowToStep","text":"In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. ","name":"Make the filling"},{"@type":"HowToStep","text":"Pour the apple filling into a very large skillet or Dutch oven. Cook over medium heat, stirring gently, until the apples begin to soften, about 5 minutes. Remove from heat and set aside to slightly cool. This step is optional, but I&#8217;ve found it makes for a juicier, more flavorful filling because it helps begin to soften the apples. If you can, take the few extra minutes to do this, because the flavor is worth it!","name":"Optional pre-cook"},{"@type":"HowToStep","text":"Preheat oven to 400°F (204°C). "},{"@type":"HowToStep","text":"Spoon the filling into the crust. It&#8217;s ok if it is still warm from the precooking step. It will seem like a lot of apples; that&#8217;s ok. Pile them high, and tightly together."},{"@type":"HowToStep","text":"Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 12 1-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here&#8217;s a lattice pie crust tutorial if you need visuals.) Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center of the pie, and pinch the edges to adhere the top and bottom crusts together. Crimp or flute the pie crust edges to seal.","name":"Finish assembling"},{"@type":"HowToStep","text":"Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using. Optional: Refrigerate the pie for 20–30 minutes to help set the lattice&#8217;s shape."},{"@type":"HowToStep","text":"Bake the pie on the middle oven rack for 25 minutes. I recommend placing a baking sheet on the bottom rack to catch any bubbling-over juices. After 25 minutes, keeping the pie in the oven, reduce the oven temperature to 375°F (190°C). Add a pie crust shield (see Note for homemade shield) to prevent the edges from over-browning. Continue baking until the pie is golden brown and the filling is bubbling through the lattice, 35–45 more minutes. If you want to be precise, the internal temperature of the filling taken with an instant-read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it&#8217;s getting too brown."},{"@type":"HowToStep","text":"Remove pie from the oven, place on a cooling rack, and cool for at least 3 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it."},{"@type":"HowToStep","text":"​​Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days."}],"recipeCategory":"Pie","recipeCuisine":"American","keywords":"apple pie","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":147}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/scones-recipe/","rating":4.8,"ratingCount":939,"recipe":{"@type":"Recipe","name":"How to Make Perfect Scones","description":"Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2019/04/scone-varieties-225x225.jpg","recipeYield":["8","8 large or 16 small scones"],"prepTime":"PT30M","cookTime":"PT25M","totalTime":"PT1H","recipeIngredient":["2 cups (250g) all-purpose flour (spooned &amp; leveled), plus more for hands and work surface","1/2 cup (100g) granulated sugar","1/2 teaspoon salt","2 and 1/2 teaspoons baking powder","1/2 cup (8 Tbsp; 113g) unsalted butter, frozen","1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)","1 large egg","1 and 1/2 teaspoons pure vanilla extract","1-1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc","optional: coarse sugar for topping"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together."},{"@type":"HowToStep","text":"Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened."},{"@type":"HowToStep","text":"Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it&#8217;s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.","name":"To make triangle scones"},{"@type":"HowToStep","text":"Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)"},{"@type":"HowToStep","text":"Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes."},{"@type":"HowToStep","text":"Meanwhile, preheat oven to 400°F (204°C)."},{"@type":"HowToStep","text":"Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s)."},{"@type":"HowToStep","text":"Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below."},{"@type":"HowToStep","text":"Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days."}],"recipeCategory":"Breakfast","recipeCuisine":"American","keywords":"scones","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":939}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/homemade-cheddar-biscuits/","rating":4.9,"ratingCount":117,"recipe":{"@type":"Recipe","name":"Homemade Cheddar Biscuits","description":"These deliciously simple homemade cheddar biscuits easily rival Red Lobster's cheddar bay biscuits. Baked in only about 20 minutes, they're a must-try for brunch or dinnertime.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2017/11/homemade-cheddar-bay-biscuits-3-225x225.jpg","recipeYield":["8","8-10 biscuits"],"prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","recipeIngredient":["2 and 1/2 cups (313g) all-purpose flour (spooned &amp; leveled), plus more as needed for hands and work surface","1 Tablespoon aluminum-free baking powder (yes, Tablespoon)","1/2 teaspoon baking soda","1 teaspoon garlic powder","1 teaspoon salt","1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold (see Note)","1 cup + 2 Tablespoons (270ml) cold buttermilk, divided","2 teaspoons (14g/10ml)&nbsp;honey","1 cup (125g) shredded cheddar cheese","2 Tablespoons (28g) unsalted butter, melted","1/4 teaspoon garlic powder","1 teaspoon dried or fresh chopped parsley"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425°F (218°C)."},{"@type":"HowToStep","text":"Place the flour, baking powder, baking soda, garlic powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo in blog post for a visual. If you used a food processor, pour the mixture into a large bowl.","name":"Make the biscuits"},{"@type":"HowToStep","text":"Fold in the shredded cheese. Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo in blog post for a visual."},{"@type":"HowToStep","text":"Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands, flatten into a 3/4-inch-thick rectangle as best you can. Fold one side into the center, then the other side on top. Turn the dough horizontally. Gently flatten into a 3/4-inch-thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4-inch-thick rectangle. Repeat the folding one last time. Flatten into the final 3/4-inch-thick rectangle."},{"@type":"HowToStep","text":"Cut into 2.5- or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough because this seals off the edges of the biscuit, which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8–10 biscuits. Arrange in a 10-inch cast iron skillet (see Note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching."},{"@type":"HowToStep","text":"Brush the tops with remaining buttermilk. Bake for 18–22 minutes or until tops are golden brown. Remove from the oven."},{"@type":"HowToStep","text":"Mix the topping ingredients together. Generously brush on the warm biscuits, and serve warm.","name":"Make the topping"},{"@type":"HowToStep","text":"Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days."}],"recipeCategory":"Bread","recipeCuisine":"American","keywords":"cheddar biscuits, cheese biscuits","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":117}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/pineapple-carrot-cake-with-cream-cheese-frosting/","rating":4.7,"ratingCount":156,"recipe":{"@type":"Recipe","name":"Pineapple Carrot Cake with Cream Cheese Frosting","description":"Pineapple carrot cake with cream cheese frosting is super moist and bursting with spice flavor.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2017/03/pineapple-carrot-cake-2-225x225.jpg","recipeYield":["12","serves 12-15"],"prepTime":"PT30M","cookTime":"PT55M","totalTime":"PT5H","recipeIngredient":["2 and 1/2 cups (312g) all-purpose flour (spooned &amp; leveled)","2 teaspoons baking powder","1 teaspoon baking soda","1/2 teaspoon salt","1 and 1/2 teaspoons ground cinnamon","1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg","1 cup canola (240ml) or vegetable oil*","1 and 1/4 cup (250g) packed light or dark brown sugar","1/3 cup (67g) granulated sugar","4 large eggs, at room temperature","1 teaspoon pure vanilla extract","2 cups (260g) shredded carrots (about 4 large peeled carrots)","1 cup (8 ounces) crushed pineapple, drained*","1 cup (125g) chopped walnuts","8 ounces (226g) full-fat brick cream cheese, softened to room temperature","1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature","3 cups (360g) confectioners&#8217; sugar, plus an extra 1/4 cup if needed","1 teaspoon pure vanilla extract","1/8 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350°F (177°C) and grease a 9&#215;13-inch pan. I always use this glass pan."},{"@type":"HowToStep","text":"Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside."},{"@type":"HowToStep","text":"Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts."},{"@type":"HowToStep","text":"Spread batter into the prepared pan. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil."},{"@type":"HowToStep","text":"Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up."},{"@type":"HowToStep","text":" In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners&#8217; sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.","name":"Make the frosting"},{"@type":"HowToStep","text":"Cover leftover cake tightly and store in the refrigerator for 5 days."}],"recipeCategory":"Cake","recipeCuisine":"American","keywords":"pineapple carrot cake, carrot cake","author":"Sally","aggregateRating":{"ratingValue":4.7,"ratingCount":156}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/brown-butter-apple-blondies/","rating":4.8,"ratingCount":184,"recipe":{"@type":"Recipe","name":"Brown Butter Apple Blondies","description":"These soft and chewy brown butter apple blondies combine cinnamon-spiced apples, brown sugar, and flavorful brown butter. For extra flavor, top with brown butter icing. Read recipe Notes prior to beginning.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2019/08/Apple-Blondies-4-225x225.jpg","recipeYield":["24","24 blondies"],"prepTime":"PT25M","cookTime":"PT35M","totalTime":"PT3H","recipeIngredient":["2 cups (240g) peeled chopped apples (about 2 medium apples)","2 Tablespoons (30g/ml) pure maple syrup (or brown sugar)","1/8 teaspoon ground cinnamon","1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces","2 and 1/3 cups (291g) all-purpose flour (spooned &amp; leveled)","1 and 1/2 teaspoons baking powder","1/2 teaspoon salt","1 teaspoon ground cinnamon","1/4 teaspoon ground nutmeg","1 and 2/3 cups (330g) packed light or dark brown sugar","2 large eggs, at room temperature","1 and 1/2 teaspoons pure vanilla extract","1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces","1 and 1/2 cups (180g) confectioners’ sugar","2 Tablespoons (30g/ml) milk","1/4 teaspoon pure vanilla extract","pinch of salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Place all 20 Tablespoons of butter in a light-colored skillet over medium heat. (Light-colored helps you determine when the butter begins browning.) Stir or whisk the butter constantly as it melts. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you&#8217;ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. As soon as the butter has browned, immediately remove from heat and pour it into a heat-safe glass bowl or liquid measuring cup. Be sure to scrape out all the browned solids at the bottom of the skillet and include them as well. Transfer 3 Tbsp (43g) of the browned butter to a small bowl and reserve for the icing in step 7. The rest will go into the blondie batter in step 5. Because of moisture lost during the browning process, you will now have less butter than you started with—this is expected. Allow brown butter to slightly cool while you continue. ","name":"Brown the butter for the blondies and the icing"},{"@type":"HowToStep","text":"Meanwhile, return the pan to the stove. (No need to rinse out!) Add the apples, maple syrup/brown sugar, and cinnamon. Stir and cook over medium heat until apples have slightly softened, about 3–5 minutes. Set apples aside.","name":"Prepare the apples"},{"@type":"HowToStep","text":"Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift out the cooled blondies (makes cutting easier!). Set aside."},{"@type":"HowToStep","text":"In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. ","name":"Make the blondies"},{"@type":"HowToStep","text":"In a medium bowl, whisk together the brown butter, brown sugar, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the apples. Batter will be thick."},{"@type":"HowToStep","text":"Spread batter evenly into the prepared pan. Bake for about 35 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean. Remove from the oven and allow the blondies to cool completely in the pan set on a cooling rack."},{"@type":"HowToStep","text":"If the brown butter you set aside for the icing has solidified, warm it in the microwave for a few seconds to melt it back into liquid, then whisk together with the confectioners&#8217; sugar, milk, vanilla extract, and salt. If needed, add more confectioners&#8217; sugar to thicken, or more milk to thin out. Drizzle or spread over cooled blondies.","name":"Make the icing"},{"@type":"HowToStep","text":"Lift the blondies out of the pan by gripping the parchment paper overhang; transfer to a cutting board and cut into squares. Store tightly covered at room temperature for up to 2 days or in the refrigerator for up to 1 week."}],"recipeCategory":"Dessert","recipeCuisine":"American","keywords":"apples, bars","author":"Sally","aggregateRating":{"ratingValue":4.8,"ratingCount":184}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/brown-butter-berry-tea-cakes/","rating":4.9,"ratingCount":142,"recipe":{"@type":"Recipe","name":"Brown Butter Berry Tea Cakes","description":"These brown butter berry tea cakes are delicate miniature sponge cakes. They're similar to madeleines, but much easier to prepare! As instructed in step 1, be sure to cool the brown butter used for the batter until it's no longer warm.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2022/04/brown-butter-berry-tea-cakes-3-225x225.jpg","recipeYield":["30","30-36 mini cakes"],"prepTime":"PT45M","cookTime":"PT15M","totalTime":"PT1H","recipeIngredient":["10 Tablespoons (142g) unsalted butter","4 large egg whites (140g), at room temperature","1 cup (105g) almond flour","2/3 cup (85g) all-purpose flour","3/4 cup (150g) granulated sugar","1/2 teaspoon baking powder","1/4 teaspoon salt","1 teaspoon lemon zest","1 teaspoon pure vanilla extract","1 cup (130g) fresh blackberries, raspberries, or blueberries (see note)","optional: 1/4 cup (30g) confectioners&#8217; sugar for dusting on top"],"recipeInstructions":[{"@type":"HowToStep","text":"Set out a medium heat-proof bowl because you’ll need it at the end of this step. Slice the butter into Tablespoon-size pieces and place in a light-colored skillet or saucepan. A light-colored interior is crucial for determining when the butter begins to brown. (See Notes if using a dark skillet or pan.) Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Continue stirring/whisking, keeping a close eye on it. After about 5–7 minutes, the butter will begin browning and you’ll notice lightly browned specks forming at the bottom of the pan. The butter will have a nutty aroma. The color will gradually deepen, from yellow to golden to golden-brown; once it&#8217;s a light caramel-brown color, remove from heat immediately and pour into the bowl, including any brown solids that have formed on the bottom of the pan. Separate out 2 Tablespoons of brown butter—we&#8217;ll brush that in the muffin pans in step 2. Cool the remaining brown butter (about 1/2 cup) for 30 minutes in the refrigerator, or until room temperature and no longer warm. Don’t cool longer than that because the butter will begin to solidify.","name":"Brown the butter"},{"@type":"HowToStep","text":"Preheat the oven to 350°F (177°C). Using a pastry brush, brush the cups of a 24-count mini muffin pan with the 2 Tablespoons of browned butter. This recipe yields 30–36 tea cakes, so grease a 2nd pan or bake the batter in batches. If using mini muffin liners, brush the liners with the brown butter."},{"@type":"HowToStep","text":"Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the egg whites on high speed in a large bowl until soft peaks form, about 2–3 minutes. Add the almond flour, all-purpose flour, granulated sugar, baking powder, salt, and lemon zest. Beat on low speed until combined and don&#8217;t worry that the egg whites deflate, you&#8217;ll still taste their fluffy goodness in the cakes! Mixture will be sticky, lumpy, and thick. Pour in the vanilla extract and cooled brown butter and beat on low speed until combined.","name":"Make the tea cakes"},{"@type":"HowToStep","text":"Spoon 2 teaspoons of batter into each greased muffin cup. Lightly poke a berry into the center of each. No need to submerge the berry, just stick it on top."},{"@type":"HowToStep","text":"Bake for 14–16 minutes or until the edges are golden brown. Remove from the oven and cool in the pan for 10 minutes before removing. Tea cakes will slightly deflate as they cool."},{"@type":"HowToStep","text":"If desired, lightly sift confectioners&#8217; sugar on warm or cooled tea cakes before serving."},{"@type":"HowToStep","text":"Tea cakes are best enjoyed the day they are made. Store leftover tea cakes covered lightly at room temperature for up to 3 days or in the refrigerator for up to 1 week."}],"recipeCategory":"Dessert","recipeCuisine":"American","keywords":"brown butter berry tea cakes","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":142}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/easy-pretzel-rolls/","rating":4.9,"ratingCount":127,"recipe":{"@type":"Recipe","name":"Easy Pretzel Rolls","description":"Making easy pretzel rolls from scratch is simpler than you think. Follow this easy and approachable way to make them at home!","image":"https://sallysbakingaddiction.com/wp-content/uploads/2017/08/easy-soft-pretzel-rolls-225x225.jpg","recipeYield":["12","12 rolls"],"prepTime":"PT1H30M","cookTime":"PT25M","totalTime":"PT2H","recipeIngredient":["1 and 1/2 cups (360ml) warm water (lukewarm—no need to take temperature but around 100°F (38°C) is great)","2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)","1/4 cup (4 Tablespoons; 56g) unsalted butter, divided","1 teaspoon salt","1 Tablespoon brown sugar","3 and 3/4–4 cups (469–500g) all-purpose flour (spooned &amp; leveled), plus more for work surface","coarse sea salt for sprinkling","1/2 cup (120g) baking soda","9 cups (2,160ml) water"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk yeast and warm water together. Allow to sit for 1 minute. Meanwhile, melt 1 Tablespoon of butter (reserve the rest for step 7). Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon or dough hook attached to a stand mixer until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4–1/2 cup more, as needed. Poke the dough with your finger—if it bounces back, it is ready to knead."},{"@type":"HowToStep","text":"Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test."},{"@type":"HowToSection","name":"Rise","itemListElement":[{"@type":"HowToStep","text":"Place in a large greased bowl, cover tightly with plastic wrap, and allow to rise in a warm environment for 1 hour or until nearly doubled in size. (Tip: I preheat my oven to 200°F (93°C), turn it off, place the dough inside and shut the oven. This is the warm environment.)","name":"Rise"},{"@type":"HowToStep","text":"Once risen, punch down dough to release any air bubbles. Turn out onto a lightly floured surface and, with a sharp knife or pizza cutter, cut dough into 1/3-cup (about 75g) sections. You should have about 12 pieces. Shape into balls."},{"@type":"HowToStep","text":"Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone baking mat OR line a 9&#215;13 baking pan with parchment paper (I use a baking pan). Set aside."},{"@type":"HowToStep","text":"Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1–2 pretzel rolls into the boiling water for 20–30 seconds. Any longer than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel roll out of the water and allow excess water to drip off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. Using a sharp knife, score a couple slits into the top of each."},{"@type":"HowToStep","text":"Melt the remaining butter. Lightly brush each roll with melted butter and sprinkle with coarse sea salt."},{"@type":"HowToStep","text":"Bake for 22–26 minutes or until deep golden brown on all sides."},{"@type":"HowToStep","text":"Remove from the oven and serve warm. Pretzel rolls may be stored in an airtight container or zip-top bag for up to 3 days (they lose a little softness over time)."}]}],"recipeCategory":"Bread","recipeCuisine":"American","keywords":"soft pretzel rolls","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":127}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/orange-glazed-cranberry-bread/","rating":4.9,"ratingCount":159,"recipe":{"@type":"Recipe","name":"Orange Glazed Cranberry Bread","description":"This is moist and tender orange cranberry bread with buttery streusel and a zingy orange glaze. It's perfect for guests or with a warm cup of tea in the early morning or afternoon. See notes for freezing instructions.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2013/11/cranberry-orange-bread-4-1-225x225.jpg","recipeYield":["1","1 loaf"],"prepTime":"PT20M","cookTime":"PT55M","totalTime":"PT2H","recipeIngredient":["1/4 cup (31g) all-purpose flour (spooned &amp; leveled)","2 Tablespoons (30g) granulated sugar","1/2 teaspoon ground cinnamon","3 Tablespoons (43g) unsalted butter, cold and cubed","2 cups (250g) all-purpose flour (spooned &amp; leveled)","1 teaspoon baking soda","1/2 teaspoon salt","1 large egg, at room temperature","1/2 cup (105g) packed light or dark brown sugar","1/2 cup (100g) granulated sugar","1 cup (240ml) buttermilk, at room temperature*","1/3 cup (80ml) vegetable oil (or melted coconut oil)","1 teaspoon pure vanilla extract","2 teaspoons orange zest","1 cup (110g) cranberries, fresh or frozen (do not thaw)*","optional: 1/2 cup (65g) chopped pecans or chopped walnuts","1 cup (120g) confectioners&#8217; sugar","1-2 Tablespoons orange juice"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350°F (177°C). Spray a 9&#215;5-inch loaf pan with nonstick spray."},{"@type":"HowToStep","text":"Whisk the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks until mixture resembles pea-size crumbs. It&#8217;s important to keep the streusel cold, so place in the refrigerator (covered or uncovered) until ready to use in step 4.","name":"Make the streusel first"},{"@type":"HowToStep","text":"Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using).","name":"Make the bread"},{"@type":"HowToStep","text":"Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks."},{"@type":"HowToStep","text":"Bake the bread for 45 minutes to 1 hour. Cover loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 1 hour. Cool bread completely in the pan set on a wire rack."},{"@type":"HowToStep","text":"In a small bowl, whisk the confectioners&#8217; sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Drizzle over cooled bread.","name":"Make the glaze"},{"@type":"HowToStep","text":"Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week."}],"recipeCategory":"Bread","recipeCuisine":"American","keywords":"orange cranberry bread","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":159}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/oatmeal-lemon-creme-bars/","rating":4.7,"ratingCount":132,"recipe":{"@type":"Recipe","name":"Oatmeal Lemon Crumble Bars","description":"These easy lemon crumble bars feature an oatmeal crust, thick and creamy lemon filling, and more oatmeal crumble on top.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2012/04/oatmeal-lemon-crumble-bars-1-225x225.jpg","recipeYield":["16","16 bars"],"prepTime":"PT15M","cookTime":"PT38M","totalTime":"PT2H","recipeIngredient":["7 Tablespoons (99g) unsalted butter, softened to room temperature (yes, 7 Tbsp!)","3/4 cup (150g) packed light or dark brown sugar","1 teaspoon pure vanilla extract","1 cup (125g) all-purpose flour (spooned &amp; leveled)","1 teaspoon baking powder","1/4 teaspoon salt","1 cup (85g) old-fashioned whole oats or quick oats (not instant)","1 (14-ounce weight) can full-fat sweetened condensed milk","6 Tablespoons (90ml) lemon juice (about 2 lemons)","1 Tablespoon lemon zest (about 1 lemon)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350°F (177°C). Line an 8-inch square pan with parchment paper."},{"@type":"HowToStep","text":"Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until combined, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Scrape down the sides and up the bottom of the bowl with a silicone spatula and then add the vanilla extract. Beat on medium-high speed until combined, about 30 seconds. Add the flour, baking powder, salt, and oats. Beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Mixture will appear dry and be crumbly. You will have between 3–3.5 cups of crust/crumble mixture.","name":"For the crust/topping"},{"@type":"HowToStep","text":"Lightly press a little more than half of crumble mixture into bottom of prepared baking pan. (You want a little more mixture for the crust than for the topping.) Bake for 12 minutes."},{"@type":"HowToStep","text":"Whisk sweetened condensed milk, lemon juice, and lemon zest together. Mixture will be thick.","name":"Meanwhile, make the lemon filling"},{"@type":"HowToStep","text":"Pour and spread filling over pre-baked crust (while crust is hot). Sprinkle the remaining crumble mixture on top."},{"@type":"HowToStep","text":"Return bars to the oven and bake for 22–25 minutes or until edges are very lightly browned and appear set. Avoid over-baking. Remove from the oven and place the pan on a wire rack. Cool bars completely."},{"@type":"HowToStep","text":"Lift the bars out using the parchment paper overhang on the sides. Cut into squares."},{"@type":"HowToStep","text":"Cover leftover bars and store at room temperature for up to 2 days or in the refrigerator for up to 1 week."}],"recipeCategory":"Bars","recipeCuisine":"American","keywords":"oatmeal lemon crumble bars","author":"Sally","aggregateRating":{"ratingValue":4.7,"ratingCount":132}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/double-crust-chicken-pot-pie/","rating":4.9,"ratingCount":295,"recipe":{"@type":"Recipe","name":"Double Crust Chicken Pot Pie","description":"This double crust chicken pot pie is perfect when you're looking for cold weather comfort food. Check out the step-by-step photos above, as well as my Notes at the end of this recipe.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2014/11/slice-of-chicken-pot-pie-225x225.jpg","recipeYield":["8","serves 8"],"prepTime":"PT2H50M","cookTime":"PT35M","totalTime":"PT3H25M","recipeIngredient":["Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)","1 pound (450g) skinless boneless chicken breast or thighs, cubed","1 cup (about 130g) sliced carrots (about 2 carrots)","1/2 cup (about 40g) sliced celery","1/3 cup (5 Tbsp; 71g) unsalted butter","1/3 cup (45g) chopped yellow onion (1/2 of a small onion)","1 teaspoon minced garlic","1/3 cup (41g) all-purpose flour","3/4 teaspoon salt","1/2 teaspoon freshly ground black pepper","1 teaspoon dried thyme leaves","1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium)","2/3 cup (160ml) half-and-half*","1 cup (125g) frozen peas","egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk","optional: sprigs of fresh thyme for garnish"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare either pie crust recipe through step 5, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you&#8217;ll be using both crusts.","name":"The crust"},{"@type":"HowToStep","text":"In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside."},{"@type":"HowToStep","text":"In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside."},{"@type":"HowToStep","text":"Preheat oven to 425°F (218°C)."},{"@type":"HowToStep","text":"On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that&#8217;s 1.5–2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. With a small sharp knife or kitchen shears, trim the extra overhang of dough and discard.","name":"After the pie dough has chilled"},{"@type":"HowToStep","text":"Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over top."},{"@type":"HowToStep","text":"Roll out second half of pie crust dough just as you did the first. Cover the pie with the second crust and trim the extra overhang off the sides. Crimp the pie crust with a fork to seal the edges. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash."},{"@type":"HowToStep","text":"Bake for 32–38 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. (See this post on the best pie baking tools for instructions on how to make a pie crust shield out of foil.)"},{"@type":"HowToStep","text":"Remove from the oven and cool for at least 10 minutes before serving. Makes amazing leftovers—the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days."}],"recipeCategory":"Dinner","recipeCuisine":"American","keywords":"chicken pot pie","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":295}}},{"site":"sallysbakingaddiction","url":"https://sallysbakingaddiction.com/chocolate-souffle/","rating":4.9,"ratingCount":432,"recipe":{"@type":"Recipe","name":"Chocolate Soufflé","description":"Use this thorough recipe to make fluffy, yet rich chocolate soufflés. For best success, I recommend reading all of the recipe notes and explanations, as well as reviewing the video tutorial and step-by-step photos above.","image":"https://sallysbakingaddiction.com/wp-content/uploads/2021/01/chocolate-souffle-225x225.jpg","recipeYield":["6","four 6 ounce soufflés"],"prepTime":"PT30M","cookTime":"PT14M","totalTime":"PT45M","recipeIngredient":["4 Tablespoons (1/4 cup; 56g) unsalted butter, cut into 4 Tablespoon size pieces","4 ounce (113g) semi-sweet chocolate bar, coarsely chopped*","3 large eggs, separated*","1 teaspoon pure vanilla extract","1/8 teaspoon salt","1/8 teaspoon cream of tartar","3 Tablespoons (38g) granulated sugar","1 Tablespoon (14g) unsalted butter, extra soft (the softer it is, the easier it is to spread)","4 teaspoons (16g) granulated sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.","name":"For the batter"},{"@type":"HowToStep","text":"Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside."},{"@type":"HowToStep","text":"In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat."},{"@type":"HowToStep","text":"Slowly and gently fold the egg whites into the chocolate mixture. It&#8217;s best to do this in 3 separate additions, combining each addition completely before folding in more."},{"@type":"HowToStep","text":"Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)"},{"@type":"HowToStep","text":"Adjust the oven rack to the lower third position and preheat to 400°F (204°C)."},{"@type":"HowToStep","text":"Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.","name":"Prepare the ramekins"},{"@type":"HowToStep","text":"Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a &#8220;channel&#8221; between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don&#8217;t always do that and don&#8217;t notice a difference in appearance or rise."},{"@type":"HowToStep","text":"Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.","name":"Bake"},{"@type":"HowToStep","text":"Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You&#8217;ll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days."}],"recipeCategory":"Dessert","recipeCuisine":"French","keywords":"chocolate souffle","author":"Sally","aggregateRating":{"ratingValue":4.9,"ratingCount":432}}},{"site":"foodcom","url":"https://www.food.com/recipe/seasoned-tater-tots-227802","rating":4.5,"ratingCount":22,"recipe":{"@type":"Recipe","name":"Seasoned  Tater-Tots","description":"This is a simple recipe that is great by itself or along side hamburgers, hot dogs, steak or a tossed salad.  You can adjust the seasonings, if you wish.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/22/78/02/Xk614yHVRWGGdFJmnvQz_3%20-%20process_2.png","recipeYield":"4 serving(s)","prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","recipeIngredient":["1 (32   ounce) bag   frozen tater tots","2   tablespoons    olive oil","2   teaspoons    garlic powder","2   teaspoons    chili powder","2   teaspoons    italian seasoning","  salt and pepper","  nonstick cooking spray"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425."},{"@type":"HowToStep","text":"Empty bag of Tater-Tots into large bowl."},{"@type":"HowToStep","text":"Drizzle with olive oil and seasonings."},{"@type":"HowToStep","text":"Toss to coat evenly."},{"@type":"HowToStep","text":"Spray baking sheet with nonstick cooking spray and spread tater-tots in a single layer."},{"@type":"HowToStep","text":"Bake for 15-20 minutes."}],"recipeCategory":"Lunch/Snacks","keywords":"Potato,Vegetable,Savory,< 30 Mins,Oven,Easy,Inexpensive","author":"VickyJ","aggregateRating":{"ratingValue":4.5,"ratingCount":22}}},{"site":"foodcom","url":"https://www.food.com/recipe/chinese-buffet-style-donuts-59636","rating":5,"ratingCount":123,"recipe":{"@type":"Recipe","name":"Chinese Buffet Style Donuts","description":"We have all enjoyed these simple to make donuts. Now you can make them at home. From Copykat.com (http://www.copykat.com)","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/59/63/6/ipbJphkaTPug2Nq8mO2D_donuts.jpg","recipeYield":"10 Doughnuts, 10 serving(s)","prepTime":"PT1M","cookTime":"PT5M","totalTime":"PT6M","recipeIngredient":["1 (10   count) can   refrigerated biscuits","1/3  cup    sugar","  oil, to deep fry in "],"recipeInstructions":[{"@type":"HowToStep","text":"Use either a deep fryer, or a large deep skillet."},{"@type":"HowToStep","text":"Be sure to add enough of oil to line the bottom of the pan a couple of inches deep."},{"@type":"HowToStep","text":"Heat oil to 350 degrees."},{"@type":"HowToStep","text":"Remove biscuits from can and fry a few at a time in the fryer."},{"@type":"HowToStep","text":"When browned on one side, turn over."},{"@type":"HowToStep","text":"When golden brown on both sides remove from oil, and drain on paper towels."},{"@type":"HowToStep","text":"Pour sugar into a small container, and once the doughnuts have cooled slightly toss the doughnut into the sugar, and coat on both sides."},{"@type":"HowToStep","text":"Be sure to fry only a couple at a time."}],"recipeCategory":"Breads","keywords":"Breakfast,Dessert,Southwestern U.S.,Low Protein,Low Cholesterol,Toddler Friendly,Kid Friendly,Spring,Summer,Winter,Sweet,Brunch,< 15 Mins,Beginner Cook,Deep Fried,Easy,Inexpensive","author":"JustaQT","aggregateRating":{"ratingValue":5,"ratingCount":123}}},{"site":"foodcom","url":"https://www.food.com/recipe/lemon-yogurt-muffins-107771","rating":5,"ratingCount":52,"recipe":{"@type":"Recipe","name":"Lemon Yogurt Muffins","description":"Make and share this Lemon Yogurt Muffins recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/10/77/71/JCM6SFulTCWVgvXR3lqw_lemon muffins-3.jpg","recipeYield":"12 serving(s)","prepTime":"PT20M","cookTime":"PT35M","totalTime":"PT55M","recipeIngredient":["1 1/2  cups    all-purpose flour","1   cup    rolled oats","1/2  cup    granulated sugar","2   teaspoons    baking powder","1   teaspoon    baking soda","1/2  teaspoon    salt","1 1/4  cups    plain yogurt","1       egg","1/4  cup    lemon juice","1       lemon, peeled and chopped ","1/4  cup    granulated sugar","1/2      fresh lemon rind, peeled and chopped ","1/2      lemon, juice of"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 400F (200C)."},{"@type":"HowToStep","text":"In a large bowl, mix together the flour, rolled oats, 1/2 cup granulated sugar, baking powder, baking soda and salt."},{"@type":"HowToStep","text":"In a separate bowl, mix together the yogurt, egg, 1/4 cup lemon juice, and finely chopped peeled lemon (white pith removed first)."},{"@type":"HowToStep","text":"Add the wet ingredients to the dry, mixing only until blended."},{"@type":"HowToStep","text":"Fill 12 well-greased muffin cups two thirds full."},{"@type":"HowToStep","text":"Bake for 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean."},{"@type":"HowToStep","text":"Meanwhile, prepare the syrup: Put 1/4 cup granulated sugar and the grated rind and juice of 1/2 lemon in a small pot."},{"@type":"HowToStep","text":"Bring to a boil and reserve."},{"@type":"HowToStep","text":"When the muffins are baked, prick all over with a toothpick."},{"@type":"HowToStep","text":"Do not remove them from the pan until cooled."},{"@type":"HowToStep","text":"Brush the warm syrup on the hot muffins."}],"recipeCategory":"Quick Breads","keywords":"Breads,< 60 Mins,Oven","author":"Susie D","aggregateRating":{"ratingValue":5,"ratingCount":52}}},{"site":"foodcom","url":"https://www.food.com/recipe/tzatziki-cucumber-dipping-sauce-83189","rating":5,"ratingCount":76,"recipe":{"@type":"Recipe","name":"Tzatziki Cucumber Dipping Sauce","description":"Make and share this Tzatziki Cucumber Dipping Sauce recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/83/18/9/picbT0zoE.jpg","recipeYield":"6 cups","prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["4   cups    plain yogurt, regular ","3   large    cucumbers, peeled and seeded ","  salt","3       garlic cloves (or more to taste)","1   tablespoon    fresh lemon juice","1   tablespoon    olive oil","  fresh ground pepper (optional)","1/4  cup   freshly chopped mint leaf (or to taste) (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Line a sieve with a double thickness of dampened cheesecloth."},{"@type":"HowToStep","text":"Spoon in yogurt and set the sieve over a bowl."},{"@type":"HowToStep","text":"Refrigerate for two to three hours or until yogurt is about half its volume, nicely thick and creamy."},{"@type":"HowToStep","text":"Shred or cut cucumber into julienne strips."},{"@type":"HowToStep","text":"Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes to an hour."},{"@type":"HowToStep","text":"Rinse and gently pat dry."},{"@type":"HowToStep","text":"In a mortor and pestal muddle the garlic into a bit salt."},{"@type":"HowToStep","text":"Add to the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint."},{"@type":"HowToStep","text":"Mix well."},{"@type":"HowToStep","text":"Serve or refrigerate for a day or two so flavors mingle."},{"@type":"HowToStep","text":"Stir again before serving and sprinkle with additional minced mint leaves if desired."}],"recipeCategory":"Sauces","keywords":"Spreads,Salad Dressings,Vegetable,Greek,European,Low Protein,Low Cholesterol,Spring,Summer,Spicy,< 15 Mins,Refrigerator","author":"Rita1652","aggregateRating":{"ratingValue":5,"ratingCount":76}}},{"site":"foodcom","url":"https://www.food.com/recipe/italian-turkey-sausage-and-peppers-with-bow-tie-pasta-41051","rating":5,"ratingCount":45,"recipe":{"@type":"Recipe","name":"Italian Turkey Sausage and Peppers With Bow Tie Pasta","description":"I just threw this together one night with ingredients I had on hand. We loved the flavor and it's now a favorite after work meal.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/41/05/1/picH72o43.jpg","recipeYield":"4-6 serving(s)","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["1/2  large    onion, chopped ","1       red pepper, sliced ","1       green bell pepper, sliced ","2   tablespoons    olive oil","1/2  teaspoon    red pepper flakes (optional or to taste)","2       garlic cloves, minced ","  salt and pepper","4       fresh basil leaves, torn ","1/2  teaspoon    dried oregano or 1   teaspoon    fresh oregano","1   lb    Italian turkey sausage link (about 6 links)","1 (14 1/2  ounce) can   diced tomatoes","1/4  cup    red wine vinegar","8   ounces    bow tie pasta, cooked "],"recipeInstructions":[{"@type":"HowToStep","text":"Saute onion, peppers and pepper flakes in olive oil until onions start to brown."},{"@type":"HowToStep","text":"Add garlic, salt, pepper, basil and oregano.  Set aside."},{"@type":"HowToStep","text":"Prick sausage links with a fork."},{"@type":"HowToStep","text":"Saute in skillet with a little olive oil over medium heat until brown."},{"@type":"HowToStep","text":"Add wine vinegar and canned tomatoes (with liquid)."},{"@type":"HowToStep","text":"Add the saut&eacute;ed vegetable mixture."},{"@type":"HowToStep","text":"Cover and simmer for 20 minutes."},{"@type":"HowToStep","text":"Meanwhile cook pasta al dente."},{"@type":"HowToStep","text":"Add cooked pasta to sausage and pepper mixture."},{"@type":"HowToStep","text":"Stir and serve."}],"recipeCategory":"Pork","keywords":"Meat,European,< 60 Mins,Stove Top","author":"PanNan","aggregateRating":{"ratingValue":5,"ratingCount":45}}},{"site":"foodcom","url":"https://www.food.com/recipe/oyster-crackins-ranch-crackers-snack-100227","rating":5,"ratingCount":27,"recipe":{"@type":"Recipe","name":"Oyster Crackin's (Ranch Crackers Snack)","description":"These are different from the other recipes on Zaar for seasoned oyster crackers because they don't include dill and they do include parmesan cheese. My mom always makes these at Christmas and they can be very addictive.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/10/02/27/piclvLfgU.jpg","recipeYield":"10 serving(s)","prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["3/4  cup    oil","1 (11   ounce) box   oyster crackers","1 (1   ounce) package  original hidden valley ranch dressing mix (unprepared)","1/3  cup    parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix oil, dressing mix and cheese in a large bowl, add crackers and mix well."},{"@type":"HowToStep","text":"Let stand a couple hours, stirring occasionally."},{"@type":"HowToStep","text":"Will store a couple of weeks covered."}],"recipeCategory":"Lunch/Snacks","keywords":"< 15 Mins,Easy","author":"Marg (CaymanDesigns)","aggregateRating":{"ratingValue":5,"ratingCount":27}}},{"site":"foodcom","url":"https://www.food.com/recipe/jennys-baked-oatmeal-65009","rating":5,"ratingCount":40,"recipe":{"@type":"Recipe","name":"Jenny's Baked Oatmeal","description":"One of my dear friends shared this recipe with me. It has become a favorite in our home, especially on chillier mornings.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/65/00/9/picIjsvQD.jpg","recipeYield":"9 serving(s)","prepTime":"PT10M","cookTime":"PT40M","totalTime":"PT50M","recipeIngredient":["3   cups    quick-cooking oatmeal (not instant)","1   cup    brown sugar","2   teaspoons    baking powder","1   teaspoon    cinnamon","1/4  teaspoon    salt","1   cup    skim milk","1/2  cup    butter or 1/2  cup    margarine, melted ","2   large    eggs, lightly beaten "," additional brown sugar, for serving "," additional milk, for serving "],"recipeInstructions":[{"@type":"HowToStep","text":"Mix all ingredients (except the additional brown sugar &amp; additional milk) together."},{"@type":"HowToStep","text":"Pour into a greased square glass baking dish and bake at 350 F for 40-45 minutes, or until a toothpick tests clean."},{"@type":"HowToStep","text":"Scoop each portion into a small bowl, then pour a splash of milk over each- it should be just enough to be absorbed by the oatmeal (not soupy)."},{"@type":"HowToStep","text":"Sprinkle each with some brown sugar to taste and serve warm."}],"recipeCategory":"Breakfast","keywords":"Grains,Kid Friendly,Winter,< 60 Mins,Oven","author":"HeatherFeather","aggregateRating":{"ratingValue":5,"ratingCount":40}}},{"site":"foodcom","url":"https://www.food.com/recipe/garlic-and-oregano-stove-top-chicken-85373","rating":5,"ratingCount":27,"recipe":{"@type":"Recipe","name":"Garlic and Oregano Stove Top Chicken","description":"This chicken is basted inside and out with the flavor of garlic-oregano butter. It's simple, with ingredients most people have on-hand, and it goes equally well with potatoes, rice, or pasta. A good weeknight meal!","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/85/37/3/LKFyFyeoS9WjtGPV4XI4_garlic-oregano-chicken-breasts-9500.jpg","recipeYield":"2 serving(s)","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","recipeIngredient":["1       garlic clove, minced ","1/4  teaspoon    salt","4   tablespoons    butter, softened ","1   teaspoon    dried oregano","1/4  teaspoon    cayenne pepper","2      bone-in chicken breasts, with skin ","1 -2   tablespoon    olive oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine butter, garlic, salt, oregano and cayenne pepper."},{"@type":"HowToStep","text":"Cut a 2-inch long pocket horizontally in chicken breasts, cutting deeply but not all the way through."},{"@type":"HowToStep","text":"Put a tablespoon of the butter mixture into each pocket, being sure to get it all the way down in there."},{"@type":"HowToStep","text":"In a large skillet, heat olive oil."},{"@type":"HowToStep","text":"Cook chicken, skin side down, uncovered,until well-browned, about 10 minutes."},{"@type":"HowToStep","text":"Turn chicken and cover skillet, then cook until chicken is cooked through, another 10 to 15 minutes."},{"@type":"HowToStep","text":"Uncover, spread the remaining garlic-oregano butter on the chicken and turn chicken once more skin-side down."},{"@type":"HowToStep","text":"Cover and brown for another 5 to 10 minutes."}],"recipeCategory":"Chicken Breast","keywords":"Chicken,Poultry,Meat,Very Low Carbs,High Protein,High In...,< 60 Mins,Stove Top,Easy,Inexpensive","author":"EdsGirlAngie","aggregateRating":{"ratingValue":5,"ratingCount":27}}},{"site":"foodcom","url":"https://www.food.com/recipe/applesauce-oat-pancakes-97169","rating":5,"ratingCount":23,"recipe":{"@type":"Recipe","name":"Applesauce Oat Pancakes","description":"These are like having a slice of apple pie for breakfast except healthier. These are great spread with apple butter or topped with glazed apples.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/97/16/9/dgcMyHdQREaMvqN1ba9o_a.sauce%20p.cake%20crop.jpg","recipeYield":"18 3inch pancakes","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","recipeIngredient":["1   cup    oatmeal","3/4  cup    whole wheat flour","1   tablespoon    baking powder, plus ","1   teaspoon    baking powder","1   teaspoon    ground cinnamon","1/2  teaspoon    ground nutmeg","1/8  teaspoon    ground cloves","1   tablespoon    sugar","3/4  cup    unsweetened applesauce","2       egg whites","1   cup    skim milk","2   tablespoons    vegetable oil","1   teaspoon    vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, combine the oatmeal, flour, baking powder and spices, mixing well."},{"@type":"HowToStep","text":"In a separate bowl, combine the remaining ingredients."},{"@type":"HowToStep","text":"Beat with a wire whisk until blended."},{"@type":"HowToStep","text":"Add to dry mixture, mixing until all ingredients are moistened."},{"@type":"HowToStep","text":"Let stand 5 minutes, then mix again."},{"@type":"HowToStep","text":"Spray griddle with non-stick cooking spray and preheat over medium heat."},{"@type":"HowToStep","text":"Using 2 tablespoonfuls for each pancake, drop batter onto griddle."},{"@type":"HowToStep","text":"Turn pancakes when edges are dry and bottoms are lightly browned."},{"@type":"HowToStep","text":"Cook until golden brown on both sides."},{"@type":"HowToStep","text":"Note: If the batter becomes too thick while standing, add a tablespoon or more of skim milk."},{"@type":"HowToStep","text":"Serve with favorite toppings."}],"recipeCategory":"Breakfast","keywords":"Low Cholesterol,Healthy,High In...,Brunch,< 60 Mins","author":"PaulaG","aggregateRating":{"ratingValue":5,"ratingCount":23}}},{"site":"foodcom","url":"https://www.food.com/recipe/taco-meat-55575","rating":4.5,"ratingCount":75,"recipe":{"@type":"Recipe","name":"Taco Meat","description":"Make and share this Taco Meat recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/55/57/5/picoMQGQH.jpg","recipeYield":"4-6 serving(s)","prepTime":"PT5M","cookTime":"PT10M","totalTime":"PT15M","recipeIngredient":["1   lb    ground beef","1/4  cup    flour","1   tablespoon    chili powder","1   teaspoon    salt","1/2  teaspoon   minced onion","1/2  teaspoon    paprika","1/4  teaspoon    onion powder","1/8  teaspoon    garlic powder","1/8  teaspoon    cumin","1/2  cup    water"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine all ingredients in a bowl except water."},{"@type":"HowToStep","text":"Mix well as you would in making a meat loaf."},{"@type":"HowToStep","text":"Pour water into pan and add meat."},{"@type":"HowToStep","text":"Stir occasionally breaking up any large chunks."},{"@type":"HowToStep","text":"Cook for about 5-10 minutes or until done."}],"recipeCategory":"One Dish Meal","keywords":"Meat,Mexican,Kid Friendly,Hanukkah,Ramadan,Brunch,< 15 Mins,Beginner Cook,Stove Top,Easy,Inexpensive","author":"CrystalA","aggregateRating":{"ratingValue":4.5,"ratingCount":75}}},{"site":"foodcom","url":"https://www.food.com/recipe/mamas-supper-club-tilapia-parmesan-53914","rating":5,"ratingCount":500,"recipe":{"@type":"Recipe","name":"MaMa's Supper Club Tilapia Parmesan","description":"Make and share this MaMa's Supper Club Tilapia Parmesan recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/53/91/4/nPLRF7J7TgGEGJdTTv9C_paremsan-tilapia-15-minute-3524.jpg","recipeYield":"4 serving(s)","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","recipeIngredient":["2   lbs    tilapia fillets (orange roughy, cod or red snapper can be substituted)","2   tablespoons    lemon juice","1/2  cup   grated parmesan cheese","4   tablespoons    butter, room temperature ","3   tablespoons    mayonnaise","3   tablespoons   finely chopped green onions","1/4  teaspoon    seasoning salt (I like Old Bay seasoning here)","1/4  teaspoon    dried basil","  black pepper","1   dash    hot pepper sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350 degrees."},{"@type":"HowToStep","text":"In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer."},{"@type":"HowToStep","text":"Do not stack fillets."},{"@type":"HowToStep","text":"Brush top with juice."},{"@type":"HowToStep","text":"In bowl combine cheese, butter, mayonnaise, onions and seasonings."},{"@type":"HowToStep","text":"Mix well with fork."},{"@type":"HowToStep","text":"Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake."},{"@type":"HowToStep","text":"Spread with cheese mixture and bake until golden brown, about 5 minutes."},{"@type":"HowToStep","text":"Baking time will depend on the thickness of the fish you use."},{"@type":"HowToStep","text":"Watch fish closely so that it does not overcook."},{"@type":"HowToStep","text":"Makes 4 servings."},{"@type":"HowToStep","text":"Note: This fish can also be made in a broiler."},{"@type":"HowToStep","text":"Broil 3 to 4 minutes or until almost done."},{"@type":"HowToStep","text":"Add cheese and broil another 2 to 3 minutes or until browned."},{"@type":"HowToStep","text":"Thank you Mama's Supper Club in Wisconsin."}],"recipeCategory":"Tilapia","keywords":"Cheese,< 60 Mins,Oven","author":"Crabbycakes","aggregateRating":{"ratingValue":5,"ratingCount":500}}},{"site":"foodcom","url":"https://www.food.com/recipe/turkey-meatloaf-54752","rating":5,"ratingCount":391,"recipe":{"@type":"Recipe","name":"Turkey Meatloaf","description":"This recipe came from a package of ground turkey. It is by far the best turkey meatloaf I have ever tasted.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/54/75/2/wc0parMsS9OTwRMHrOch_0S9A6332.jpg","recipeYield":"5 serving(s)","prepTime":"PT10M","cookTime":"PT55M","totalTime":"PT1H5M","recipeIngredient":["2   tablespoons    butter (or margarine)","1   cup    onion, chopped ","3       garlic cloves, minced ","1 1/4  lbs    ground turkey","1/2  cup    breadcrumbs","1       egg (or 1/4 cup egg substitute)","3/4  cup    catsup","2   teaspoons    Worcestershire sauce","3/4  teaspoon    salt","1/2  teaspoon    black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt butter in a skillet."},{"@type":"HowToStep","text":"Cook onion and garlic in melted butter for 5 minutes, stirring occasionally."},{"@type":"HowToStep","text":"Place mixture in a large bowl to cool for 5 minutes."},{"@type":"HowToStep","text":"Combine turkey, bread crumbs, egg, 1/4 cup of the katchup, Worcestershire sauce, salt, and pepper with onion mixture."},{"@type":"HowToStep","text":"Press meatloaf into an 8x4-inch loaf pan."},{"@type":"HowToStep","text":"Spread remaining catsup on top."},{"@type":"HowToStep","text":"Bake in a 350 degree oven for 50-55 minutes."},{"@type":"HowToStep","text":"(Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving."}],"recipeCategory":"Poultry","keywords":"Meat,Weeknight,Oven,< 4 Hours","author":"tootyflooty","aggregateRating":{"ratingValue":5,"ratingCount":391}}},{"site":"foodcom","url":"https://www.food.com/recipe/vegan-ginger-cookies-227114","rating":5,"ratingCount":37,"recipe":{"@type":"Recipe","name":"Vegan Ginger Cookies","description":"These cookies are the ultimate ginger cookies with a nice spicy bite from the ginger and a rich molasses body. That they happen to be vegan is just a bonus.  From Vegan with a Vengence!","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/22/71/14/khqMpDc8TiQNzHJ18z9m_vegan-ginger-cookies-2.jpg","recipeYield":"1 batch","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["4   tablespoons    coarse sugar (turbinado or demerrera or \"sanding\" sugar)","2   cups    flour","1   teaspoon    baking soda","1/4  teaspoon    salt","2 1/2  tablespoons    ground ginger","1/2  teaspoon    ground cinnamon","1/2  teaspoon    ground cloves","1/2  cup    canola oil","1/4  cup    molasses","1/4  cup    soymilk","1   cup    sugar","1   teaspoon    vanilla"],"recipeInstructions":[{"@type":"HowToStep","text":"Sift dry ingredient (except sugar) into a bowl and set aside. \r"},{"@type":"HowToStep","text":"In a large bowl combine wet ingredients, including sugar and whisk or beat on medium until blended. \r"},{"@type":"HowToStep","text":"Stir in the pre-sifted dry ingredients and mix until well combined. \r"},{"@type":"HowToStep","text":"The dough will be quite sticky and you may need to dampen your hands to work with it. Roll the dough into little balls (about 1 Tablespoon) and flatten out to your liking.\r"},{"@type":"HowToStep","text":"The thinner the cookie the crisper it will be - a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior. \r"},{"@type":"HowToStep","text":"Press the coarse sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased cookie sheet."}],"recipeCategory":"Dessert","keywords":"Cookie & Brownie,Vegan,Low Cholesterol,< 60 Mins","author":"kimkej","aggregateRating":{"ratingValue":5,"ratingCount":37}}},{"site":"foodcom","url":"https://www.food.com/recipe/finnish-cardamom-cookies-369337","rating":5,"ratingCount":28,"recipe":{"@type":"Recipe","name":"Finnish Cardamom Cookies","description":"Make and share this Finnish Cardamom Cookies recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/36/93/37/R2Hcp0XBTDCYTZQynFp3_10156282893343099.jpg","recipeYield":"5 dozen cookies","prepTime":"PT5M","cookTime":"PT12M","totalTime":"PT17M","recipeIngredient":["1   cup    flour","1/4  teaspoon    baking soda","1   teaspoon    ground cinnamon","1   teaspoon    ground cardamom","1       egg","3/4  cup    sugar","1/2  cup    butter, melted "],"recipeInstructions":[{"@type":"HowToStep","text":"In large bowl, mix together flour, baking soda, cinnamon and cardamon."},{"@type":"HowToStep","text":"In another bowl, beat egg until frothy."},{"@type":"HowToStep","text":"Beat sugar and butter into egg. Mix well."},{"@type":"HowToStep","text":"Add wet ingredients to dry ingredients. Mix until batter is smooth."},{"@type":"HowToStep","text":"Drop by teaspoonfuls onto greased and floured cookie sheet."},{"@type":"HowToStep","text":"Bake in 350&deg; oven for 10 to 12 minutes or until brown."}],"recipeCategory":"Dessert","keywords":"Cookie & Brownie,Finnish,Scandinavian,European,< 30 Mins","author":"mersaydees","aggregateRating":{"ratingValue":5,"ratingCount":28}}},{"site":"foodcom","url":"https://www.food.com/recipe/low-fat-oatmeal-muffins-63501","rating":5,"ratingCount":95,"recipe":{"@type":"Recipe","name":"Low-Fat Oatmeal Muffins","description":"This recipe was originally posted by a Zaar member who is no longer active. When she left, this recipe went \"up for adoption.\" Since I was a huge fan of Zenith and her recipes, I of COURSE leapt at the chance to adopt one of her wonderful healthy recipes. These have no added fat and will make a satisfying breakfast snack. Enjoy! ","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/63/50/1/pictcDkdv.jpg","recipeYield":"12 muffins","prepTime":"PT1H10M","cookTime":"PT20M","totalTime":"PT1H30M","recipeIngredient":["1   cup    rolled oats (old fashioned oatmeal)","1   cup    skim milk","1   cup    whole wheat flour","1/2  cup    brown sugar, packed ","1/2  cup    unsweetened applesauce","2       egg whites","1   teaspoon    baking powder","1/2  teaspoon    baking soda","1/2  teaspoon    salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Soak oats in milk for 1 hour."},{"@type":"HowToStep","text":"Combine all ingredients in a large bowl."},{"@type":"HowToStep","text":"Spoon into a muffin pan that has been lightly greased or sprayed with nonstick spray."},{"@type":"HowToStep","text":"Bake at 400 F for 20-25 minutes."},{"@type":"HowToStep","text":"Variations: To make Oatmeal Raisin Muffins, Oatmeal Apple Muffins, or Oatmeal Chocolate Chip Muffins, add raisins/chopped apples/chocolate chips to the batter."}],"recipeCategory":"Quick Breads","keywords":"Breads,Breakfast,Grains,Low Cholesterol,Healthy,Winter,Weeknight,Brunch,Oven,< 4 Hours","author":"spatchcock","aggregateRating":{"ratingValue":5,"ratingCount":95}}},{"site":"foodcom","url":"https://www.food.com/recipe/pot-stickers-chinese-dumplings-98345","rating":5,"ratingCount":52,"recipe":{"@type":"Recipe","name":"Pot Stickers (Chinese Dumplings)","description":"I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/98/34/5/miRF3sziTM6PBzAJlBCx_dumplings-1.jpg","recipeYield":"25-30 serving(s)","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","recipeIngredient":["1   lb    ground pork","2      chopped green onions","1   tablespoon    soy sauce","2   teaspoons    rice wine","1   teaspoon    sesame oil","1       garlic clove, minced ","1       egg, beaten ","1   tablespoon    cornstarch","1/4  teaspoon    salt","1/4  teaspoon    pepper","  peanut oil","1   cup    chicken broth, divided ","25 -30       wonton skins"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix first 10 ingredients in a bowl."},{"@type":"HowToStep","text":"Take a wonton wrapper and place 1 heaping teaspoon of filling in center."},{"@type":"HowToStep","text":"Moisten edges with water, fold over and press to seal edges."},{"@type":"HowToStep","text":"Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown."},{"@type":"HowToStep","text":"When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes."},{"@type":"HowToStep","text":"Remove from pan."},{"@type":"HowToStep","text":"Reserve broth in a separate bowl and repeat process until all potstickers are cooked."},{"@type":"HowToStep","text":"Keep warm on a plate covered."}],"recipeCategory":"Pork","keywords":"Meat,Asian,< 30 Mins,For Large Groups","author":"jb41848","aggregateRating":{"ratingValue":5,"ratingCount":52}}},{"site":"foodcom","url":"https://www.food.com/recipe/asparagus-214165","rating":5,"ratingCount":80,"recipe":{"@type":"Recipe","name":"Asparagus","description":"This recipe was one of my Aunt Ely's favorite veggy dishes to make for her family. I hope you enjoy it as much as we have.  This recipe is also in my family's cookbook, the one I revised 2 yrs ago for our family reunion.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/21/41/65/01470940154.jpeg","recipeYield":"4-6 serving(s)","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","recipeIngredient":["2   lbs    asparagus (hard ends removed)","2   tablespoons    olive oil","2   teaspoons   chopped fresh thyme (or regular dried)","1/2  teaspoon    salt","1/8  teaspoon    fresh ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Cut off the hard ends first."},{"@type":"HowToStep","text":"Lay asparagus in shallow baking dish."},{"@type":"HowToStep","text":"Drizzle with 2 Tablespoons of olive oil."},{"@type":"HowToStep","text":"2 teaspoons chopped fresh thyme (or regular dried), 1/2 teaspoons salt and 1/8 teaspoons of black pepper."},{"@type":"HowToStep","text":"Then roast in a 425 degree F oven for 15 minutes."},{"@type":"HowToStep","text":"Then serve and enjoy."}],"recipeCategory":"Vegetable","keywords":"Low Protein,Low Cholesterol,< 30 Mins,Beginner Cook,Easy,Inexpensive","author":"litldarlin","aggregateRating":{"ratingValue":5,"ratingCount":80}}},{"site":"foodcom","url":"https://www.food.com/recipe/enchiladas-94490","rating":5,"ratingCount":24,"recipe":{"@type":"Recipe","name":"Enchiladas","description":"One of my family's favorites. Easy to prepare, can also be made ahead and popped in the oven for supper. Serve with a tossed salad and it makes a great meal.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/94/49/0/01502990106.jpeg","recipeYield":"6 serving(s)","prepTime":"PT25M","cookTime":"PT25M","totalTime":"PT50M","recipeIngredient":["1   lb    lean ground beef","1 (1 1/2  ounce) package   taco seasoning mix or 1 (1 1/2  ounce) package   dry enchilada mix","1 (6   ounce) can   tomato paste","1 3/4  cups    hot water","2 -3   cups   shredded cheese (I use cheddar, mozzarella and taco seasoned cheese, one cup each)","1 (10   count) package   10-inch flour tortillas"," shredded lettuce (optional)","  sour cream (optional)","  guacamole (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine sauce mix, tomato paste and hot water; whisk together and set aside."},{"@type":"HowToStep","text":"Brown beef; salt and pepper to taste."},{"@type":"HowToStep","text":"Drain."},{"@type":"HowToStep","text":"Stir in 1/2 of sauce mix and 1/2 of cheeses with ground beef."},{"@type":"HowToStep","text":"Spoon beef mixture, evenly divided, into each of the tortillas and roll up."},{"@type":"HowToStep","text":"Place rolled tortillas, seam side down, in a 13 x 9 pan sprayed with nonstick spray."},{"@type":"HowToStep","text":"Cover with remaining sauce and cheese."},{"@type":"HowToStep","text":"Bake at 350 degrees for 25-30 minutes."},{"@type":"HowToStep","text":"Garnish with lettuce, sour cream or guacamole if desired."}],"recipeCategory":"One Dish Meal","keywords":"Meat,< 60 Mins,Oven,Beginner Cook,Easy","author":"Margo59","aggregateRating":{"ratingValue":5,"ratingCount":24}}},{"site":"foodcom","url":"https://www.food.com/recipe/cajun-bourbon-chicken-bites-39808","rating":4.5,"ratingCount":39,"recipe":{"@type":"Recipe","name":"Cajun Bourbon Chicken Bites","description":"This is a copycat recipe for the cajun chicken bites served in the food court in some malls. My family loves it. The prep time does not include the marinade time.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/39/80/8/NtZDE0rTW62d5oP5i2Ca_cajun-bourbon-chicken-5034.jpg","recipeYield":"4 serving(s)","prepTime":"PT5M","cookTime":"PT1H","totalTime":"PT1H5M","recipeIngredient":["1   lb    boneless skinless chicken thighs (I think breast meat is too dry for this recipe) or 1   lb   other boneless skinless chicken pieces, cut in bite-size chunks  (I think breast meat is too dry for this recipe)","1/2  cup    soy sauce","1/2  cup    brown sugar","1/2  teaspoon    garlic powder","1   teaspoon    powdered ginger","2   tablespoons    dried onion flakes","1/2  cup    Bourbon (like Jim Beam)","2   tablespoons    white wine"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix all the marinade ingredients, except white wine, in a zip lock bag."},{"@type":"HowToStep","text":"Put chicken pieces in the bag."},{"@type":"HowToStep","text":"Refrigerate at least several hours (preferably overnight)."},{"@type":"HowToStep","text":"Bake chicken at 350 F for one hour in a single layer, basting with marinade every 10 minutes."},{"@type":"HowToStep","text":"Remove chicken."},{"@type":"HowToStep","text":"Scrape pan juices with all the brown bits and pour into a skillet."},{"@type":"HowToStep","text":"Add any remaining marinade and add 2 tbsp white wine to the skillet."},{"@type":"HowToStep","text":"Heat and add chicken."},{"@type":"HowToStep","text":"Boil for one minute and serve over cooked rice, or as an appetizer with individual toothpicks in each piece of chicken."}],"recipeCategory":"Chicken","keywords":"Poultry,Meat,Cajun,Healthy,Weeknight,Oven,< 4 Hours","author":"PanNan","aggregateRating":{"ratingValue":4.5,"ratingCount":39}}},{"site":"foodcom","url":"https://www.food.com/recipe/the-great-british-bacon-butty-bacon-sandwich-247495","rating":4.5,"ratingCount":20,"recipe":{"@type":"Recipe","name":"The Great British Bacon Butty - Bacon Sandwich","description":"The news is out - scientists at my old university, (Leeds University in West Yorkshire) have discovered the PERFECT way to make a &quot;Bacon Butty&quot;, that quintessential British sandwich, and they have devised a mathematical formula for it!! The bacon butty is one of my FAVOURITE sandwiches of all times.......especially when doused in HP Sauce or Worcestershire Sauce!  Here is my method - it's hardly a recipe, more of an idea and an assembly job! I have posted their mathematical formula at the end of the recipe - my formula is: Eat your bacon butty whilst it’s still hot and crispy!! Please increase the quantities as needed. I like to use smoked bacon, but any good quality dry cure bacon will be fine.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/24/74/95/pic13RzZa.jpg","recipeYield":"1 Bacon Butty, 1 serving(s)","prepTime":"PT2M","cookTime":"PT7M","totalTime":"PT9M","recipeIngredient":["2 -3   slices    back bacon, per person ","2   slices   of farmhouse bread, 1cm to 2cm thick, per person, OR ","1      crusty roll, per person ","  butter (optional)","  HP steak sauce (optional)","  Worcestershire sauce (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time."},{"@type":"HowToStep","text":"Cook until crispy, but not burnt or too dry."},{"@type":"HowToStep","text":"(You can also fry the bacon in a pan if you wish)."},{"@type":"HowToStep","text":"Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich."},{"@type":"HowToStep","text":"Add sauces to taste."},{"@type":"HowToStep","text":"Enjoy!"},{"@type":"HowToStep","text":"The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll."},{"@type":"HowToStep","text":"The Scientist's Formula:."},{"@type":"HowToStep","text":"Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich."},{"@type":"HowToStep","text":"They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures."},{"@type":"HowToStep","text":"A shortlist was then tested with computers to measure the texture of each sandwich."},{"@type":"HowToStep","text":"Fifty volunteers also judged each sandwich according to its taste, texture and flavour."},{"@type":"HowToStep","text":"The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon."}],"recipeCategory":"Breakfast","keywords":"Lunch/Snacks,Pork,Meat,Scottish,Welsh,European,Toddler Friendly,Kid Friendly,Savory,Brunch,< 15 Mins,Easy","author":"French Tart","aggregateRating":{"ratingValue":4.5,"ratingCount":20}}},{"site":"foodcom","url":"https://www.food.com/recipe/kohlrabi-carrots-10554","rating":5,"ratingCount":29,"recipe":{"@type":"Recipe","name":"Kohlrabi &amp; Carrots","description":"Kohlrabi is another veggie that seems hidden away. It has a mild turnip flavour and is delicious mixed with carrot or on it's own. Use it raw, chopped in a green salad. It' very, very good and a nice change. You may  substitute turnip for the Kohlrabi in this recipe","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/10/55/4/picTYoyC0.jpg","recipeYield":"4 serving(s)","prepTime":"PT8M","cookTime":"PT15M","totalTime":"PT23M","recipeIngredient":["1   medium    kohlrabi, Peeled, chopped into 3/4-inch cubes  (about 2 cups)","4   large    carrots, cut into chunks to match the size of the kohlrabi ","1/4  teaspoon    nutmeg","1   tablespoon    butter (optional)","  salt and pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes)."},{"@type":"HowToStep","text":"Drain."},{"@type":"HowToStep","text":"Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes."},{"@type":"HowToStep","text":"Add nutmeg and butter."},{"@type":"HowToStep","text":"serve."}],"recipeCategory":"Vegetable","keywords":"Vegan,< 30 Mins,Stove Top,Easy","author":"Bergy","aggregateRating":{"ratingValue":5,"ratingCount":29}}},{"site":"foodcom","url":"https://www.food.com/recipe/berry-cream-cheese-coffee-cake-24768","rating":5,"ratingCount":37,"recipe":{"@type":"Recipe","name":"Berry Cream Cheese Coffee Cake","description":"Make and share this Berry Cream Cheese Coffee Cake recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/24/76/8/qyPGwtQY6JpWyfNnIhQX_Berry%20Cream%20Cheese%20Coffee%20Cake%2024768%20-%20final%202.jpg","recipeYield":"12 serving(s)","prepTime":"PT30M","cookTime":"PT55M","totalTime":"PT1H25M","recipeIngredient":["2 1/4  cups    flour","3/4  cup    sugar","3/4  cup    margarine","1/2  teaspoon    baking powder","1/2  teaspoon    baking soda","1/4  teaspoon    salt","3/4-1   cup    sour cream","1       egg","1   teaspoon    almond extract","8   ounces    cream cheese, softened ","1/4  cup    sugar","1       egg","1/2  cup    raspberry preserves or 1/2  cup    strawberry preserves","1/2  cup    sliced almonds"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 350 degrees."},{"@type":"HowToStep","text":"Grease and flour bottom and sides of 9 or 10 inch springform pan."},{"@type":"HowToStep","text":"Combine flour and 3/4 cup sugar."},{"@type":"HowToStep","text":"Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs."},{"@type":"HowToStep","text":"Reserve 1 cup of crumb mixture."},{"@type":"HowToStep","text":"To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well."},{"@type":"HowToStep","text":"Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides)."},{"@type":"HowToStep","text":"Combine cream cheese, 1/4 cup sugar and 1 egg; blend well."},{"@type":"HowToStep","text":"Pour over batter in pan."},{"@type":"HowToStep","text":"Carefully spread preserves over all."},{"@type":"HowToStep","text":"Combine reserved crumbs and sliced almonds."},{"@type":"HowToStep","text":"Sprinkle over top."},{"@type":"HowToStep","text":"Bake 55 minutes or until filling is set."},{"@type":"HowToStep","text":"Cool 15 minutes."},{"@type":"HowToStep","text":"Remove sides of pan."},{"@type":"HowToStep","text":"Serve warm or cool."},{"@type":"HowToStep","text":"Refrigerate leftovers."}],"recipeCategory":"Quick Breads","keywords":"Breads,Breakfast,Weeknight,Oven,Small Appliance,< 4 Hours,Easy","author":"Donna M.","aggregateRating":{"ratingValue":5,"ratingCount":37}}},{"site":"foodcom","url":"https://www.food.com/recipe/liisas-dinner-rolls-abm-69753","rating":5,"ratingCount":53,"recipe":{"@type":"Recipe","name":"Liisa's Dinner Rolls (ABM)","description":"Soft egg dinner roll. These are our families favorites for holiday dinners - but we make them for almost any reason. I've even used this recipe for hamburger buns! They end up being rather large or good size rolls! They freeze well too - if you wrap well. Very tasty!!! You'll probably not switch to another after trying this one! (Cook time does not include the time on bread machine dough cycle).","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/69/75/3/YSYhCYDwTxiIuRQUMLqX_IMG_2753.JPG","recipeYield":"15 serving(s)","prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","recipeIngredient":["1   cup    water","1       egg, beaten ","1/4  cup    sugar","2   tablespoons    butter, softened ","1   tablespoon    dry milk","3/4  teaspoon    salt","3 1/2  cups    bread flour","3   teaspoons    yeast"],"recipeInstructions":[{"@type":"HowToStep","text":"Place ingredients in order given."},{"@type":"HowToStep","text":"Set bread machine on dough setting."},{"@type":"HowToStep","text":"Once cycle is done-- roll out into 15 balls (mine generally are about golfball size)."},{"@type":"HowToStep","text":"Place in greased 9x13 pan."},{"@type":"HowToStep","text":"Let rise until doubled in size in warm place."},{"@type":"HowToStep","text":"Bake in 350 degree oven for 20-25 minutes until golden brown."}],"recipeCategory":"Yeast Breads","keywords":"Breads,Healthy,Bread Machine,< 60 Mins,For Large Groups,Small Appliance","author":"LiisaN","aggregateRating":{"ratingValue":5,"ratingCount":53}}},{"site":"foodcom","url":"https://www.food.com/recipe/krispy-kreme-doughnuts-63746","rating":4.5,"ratingCount":50,"recipe":{"@type":"Recipe","name":"Krispy Kreme Doughnuts","description":"Make and share this Krispy Kreme Doughnuts recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/63/74/6/picgVa0lg.jpg","recipeYield":"48 doughnuts","prepTime":"PT3H","cookTime":"PT30M","totalTime":"PT3H30M","recipeIngredient":["2   cups   scalded milk","1/2  cup    butter","2/3  cup    sugar, divided ","1   teaspoon    salt","2   tablespoons    yeast","4       eggs (beaten)","1/4  teaspoon    nutmeg","7   cups   sifted flour","3   cups    powdered sugar","1/2  teaspoon    salt","1/2  teaspoon    vanilla","1/2  cup    cold water"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix together ingredients for glaze."},{"@type":"HowToStep","text":"Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool."},{"@type":"HowToStep","text":"Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour."},{"@type":"HowToStep","text":"Add rest of flour (dough will be sticky)."},{"@type":"HowToStep","text":"Knead for 5 minutes then allow to rise for 1-1 1/2 hours."},{"@type":"HowToStep","text":"Roll out dough, cut into shapes."},{"@type":"HowToStep","text":"Do not re-roll dough, then allow to rise for 30-45 minutes."},{"@type":"HowToStep","text":"Heat oil to 365&deg; and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts."},{"@type":"HowToStep","text":"Let them cool on a paper towel - helps get the glaze to stick."},{"@type":"HowToStep","text":"Dip in warm glaze."}],"recipeCategory":"Yeast Breads","keywords":"Breads,Healthy,Hanukkah,Weeknight,Deep Fried,< 4 Hours","author":"Lorri in Wyoming","aggregateRating":{"ratingValue":4.5,"ratingCount":50}}},{"site":"foodcom","url":"https://www.food.com/recipe/spiced-pumpkin-waffles-67930","rating":4.5,"ratingCount":116,"recipe":{"@type":"Recipe","name":"Spiced Pumpkin Waffles","description":"These waffles are my kids new favorite waffles. They're delicious! They have a light texture and the pumpkin flavor is not overpowering. The serving size is for Belgian waffles, but they will work fine in a regular waffle iron also.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/67/93/0/bJaWG2msTwqyQhHTEI7Z_PSW%206%20final%20-%20pumpkin%20waffles%20syrup%20pour.jpg","recipeYield":"8 Belgian waffles","prepTime":"PT10M","cookTime":"PT5M","totalTime":"PT15M","recipeIngredient":["1 1/2  cups    all-purpose flour","3   teaspoons    baking powder","1/2  teaspoon    baking soda","1   teaspoon    cinnamon","1   teaspoon    nutmeg","1   teaspoon    ground ginger","1   pinch    salt","2       eggs","1/4  cup   firmly packed brown sugar","1   cup    canned pumpkin puree","1 2/3  cups    milk","4   tablespoons    butter, melted and cooled "],"recipeInstructions":[{"@type":"HowToStep","text":"Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl."},{"@type":"HowToStep","text":"In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well."},{"@type":"HowToStep","text":"Gently fold in the flour mixture."},{"@type":"HowToStep","text":"Cook according to your waffle iron directions."},{"@type":"HowToStep","text":"I do these in my belgian waffle iron and it uses about 1 cup batter and takes 4-5 minutes to bake."},{"@type":"HowToStep","text":"They come out a nice deep, golden brown."},{"@type":"HowToStep","text":"These are great with a little bit of syrup, but would also be great with honey butter."}],"recipeCategory":"Breakfast","keywords":"< 15 Mins","author":"Sherri35","aggregateRating":{"ratingValue":4.5,"ratingCount":116}}},{"site":"foodcom","url":"https://www.food.com/recipe/bacon-wrapped-chicken-oamc-79944","rating":5,"ratingCount":266,"recipe":{"@type":"Recipe","name":"Bacon Wrapped Chicken (Oamc)","description":"This is another great way to make something great ahead of time to thaw as needed or eat right now with little effort!","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/79/94/4/MDUNtFdSSheVHJJwGTqC_0S9A0331.jpg","recipeYield":"12 serving(s)","prepTime":"PT25M","cookTime":"PT45M","totalTime":"PT1H10M","recipeIngredient":["12       boneless skinless chicken breast halves","2 (8   ounce) cartons   chive & onion cream cheese","2   tablespoons    butter","  salt","12   slices    bacon"],"recipeInstructions":[{"@type":"HowToStep","text":"Flatten chicken to 1/2&quot; thickness."},{"@type":"HowToStep","text":"Spread 3 tablespoons cream cheese over each  chicken piece."},{"@type":"HowToStep","text":"Dot with butter and sprinkle with salt; roll up."},{"@type":"HowToStep","text":"Wrap each with a bacon strip."},{"@type":"HowToStep","text":"Place, seam side down, in a greased pan."},{"@type":"HowToStep","text":"Bake, uncovered, at 400F for 35-40 minutes or until juices run clear."},{"@type":"HowToStep","text":"Broil 6 inches from the heat for 5 minutes or until bacon is crisp."},{"@type":"HowToStep","text":"If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities."},{"@type":"HowToStep","text":"To cook from frozen state, thaw before cooking and follow directions above."}],"recipeCategory":"Chicken","keywords":"Pork,Poultry,Meat,Very Low Carbs,High Protein,High In...,Spring,Summer,Winter,Broil/Grill,Oven,Freezer,< 4 Hours,Easy","author":"TishT","aggregateRating":{"ratingValue":5,"ratingCount":266}}},{"site":"foodcom","url":"https://www.food.com/recipe/whole-wheat-pizza-crust-110686","rating":5,"ratingCount":57,"recipe":{"@type":"Recipe","name":"Whole Wheat Pizza Crust","description":"Make and share this Whole Wheat Pizza Crust recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/11/06/86/piceRVkZJ.jpg","recipeYield":"2 crusts","prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","recipeIngredient":["1 1/2  cups    water","1   teaspoon    honey","1 1/2  teaspoons    olive oil","1/2  teaspoon    salt","2 -4   cups    whole wheat flour","2   tablespoons    vital wheat gluten","1 1/2  tablespoons    yeast","1   teaspoon    garlic powder (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix water, oil, honey and yeast."},{"@type":"HowToStep","text":"Add wheat gluton, garlic powder (optional) and two cups of the flour."},{"@type":"HowToStep","text":"If you are using a mixer like a Bosch, Dimension or a KitchenAid you add additional flour until the sides of the mixer come clean."},{"@type":"HowToStep","text":"Knead about 7 minutes in your mixer."},{"@type":"HowToStep","text":"If mixing by hand add one cup at a time until the right consistence and knead until smooth and elastic."},{"@type":"HowToStep","text":"If you choose you can let the dough rise but I just divide the dough and half and roll out one on my pizza stone."},{"@type":"HowToStep","text":"After you roll the dough out pierce the rolled out pizza dough with a fork."},{"@type":"HowToStep","text":"Bake the pizza crust 450 degrees for about five minutes."},{"@type":"HowToStep","text":"Add your toppings such as sauce and cheese or whatever you want on pizza and then put back into the oven at 450 for about 10 minutes."},{"@type":"HowToStep","text":"Repeat for the second crust."}],"recipeCategory":"Breads","keywords":"Lunch/Snacks,< 30 Mins","author":"Kaykwilts","aggregateRating":{"ratingValue":5,"ratingCount":57}}},{"site":"foodcom","url":"https://www.food.com/recipe/guacamole-salad-barefoot-contessa-ina-garten-239592","rating":5,"ratingCount":20,"recipe":{"@type":"Recipe","name":"Guacamole Salad (Barefoot Contessa) Ina Garten","description":"I watched Ina make this on TV today and it looked so colorful I just have to try it. You may want to adjust the jalape&ntilde;os to taste, add some mango, and if you are watching your calories- eliminate or reduce the olive oil.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/23/95/92/picZSQZ7T.jpg","recipeYield":"6 serving(s)","prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["1   pint    grape tomatoes, halved ","1       yellow bell pepper, seeded and 1/2-inch diced ","1 (15   ounce) can   black beans, rinsed and drained ","1/2  cup   small diced red onion","2   tablespoons   minced jalapeno peppers, seeded  (2 peppers)","1/2  teaspoon   freshly grated lime zest","1/4  cup   freshly squeezed lime juice (2 limes)","1/4  cup    olive oil","1   teaspoon    kosher salt","1/2  teaspoon    fresh ground black pepper","1/2  teaspoon   minced garlic","1/4  teaspoon    ground cayenne pepper","2      ripe Hass avocadoes, seeded, peeled, and 1/2-inch diced "],"recipeInstructions":[{"@type":"HowToStep","text":"Place the tomatoes, yellow pepper, black beans, red onion, jalape&ntilde;o peppers, and lime zest in a large bowl."},{"@type":"HowToStep","text":"Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables."},{"@type":"HowToStep","text":"Toss well."},{"@type":"HowToStep","text":"Just before you're ready to serve the salad, fold the avocados into the salad."},{"@type":"HowToStep","text":"Check the seasoning and serve at room temperature."}],"recipeCategory":"Vegetable","keywords":"Mexican,Vegan,Potluck,< 15 Mins,Beginner Cook,Easy","author":"Stephanie Y.","aggregateRating":{"ratingValue":5,"ratingCount":20}}},{"site":"foodcom","url":"https://www.food.com/recipe/nasal-sinus-wash-70486","rating":5,"ratingCount":39,"recipe":{"@type":"Recipe","name":"Nasal Sinus Wash","description":"A great home remedy prescribed by my ear, nose & throat specialist for sinus headaches, congestion, colds, and allergies. The salt water clears the \"gunk\" out. The baking soda soothes irritated membranes, and the glycerine soothes and moisturizes.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png","recipeYield":"20 serving(s)","prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["8   ounces    distilled water","1/4  teaspoon    salt","1/4  teaspoon    baking soda","1   teaspoon    glycerine"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix everything up in a jar."},{"@type":"HowToStep","text":"Rinse thru nose 4 times a day using a bulb syringe."},{"@type":"HowToStep","text":"While standing at the sink, tip your head back, flush thru nose, then tip your head forward, and let the&quot;wash&quot; run back out."},{"@type":"HowToStep","text":"Messy?"},{"@type":"HowToStep","text":"--yes."},{"@type":"HowToStep","text":"But very effective."}],"recipeCategory":"Homeopathy/Remedies","keywords":"< 15 Mins,For Large Groups,Easy","author":"Lightly Toasted","aggregateRating":{"ratingValue":5,"ratingCount":39}}},{"site":"foodcom","url":"https://www.food.com/recipe/cranberry-nut-swirls-94087","rating":5,"ratingCount":28,"recipe":{"@type":"Recipe","name":"Cranberry Nut Swirls","description":"I love the combination of cranberries and walnuts so I was happy to find this recipe in an old Taste of Home recipe collection. Prep time does not include chill time.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/94/08/7/pichB5BqD.jpg","recipeYield":"3 1/2 dozen, 42 serving(s)","prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","recipeIngredient":["1/2  cup    butter, softened ","3/4  cup    sugar","1       egg","1   teaspoon    vanilla","1 1/2  cups    flour","1/4  teaspoon    baking powder","1/4  teaspoon    salt","1/2  cup   finely ground cranberries","1/2  cup   finely chopped walnuts","1   tablespoon    orange zest","3   tablespoons    brown sugar","2   teaspoons    milk"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large mixing bowl, combine first four ingredients; beat until light and fluffy, scraping the bowl occasionally."},{"@type":"HowToStep","text":"Combine the dry ingredients; add to the creamed mixture; refrigerate at least 1 hour."},{"@type":"HowToStep","text":"In a small bowl, combine cranberries, walnuts and orange peel; set aside."},{"@type":"HowToStep","text":"On a lightly floured surface, roll dough into a 10-inch square; combine brown sugar and milk; spread over the dough then sprinkle with the cranberry mixture, leaving about a 1/2-inch edge at both ends of the dough; roll up tightly, jelly-roll style."},{"@type":"HowToStep","text":"Wrap with waxed paper; chill several hours or overnight."},{"@type":"HowToStep","text":"Cut roll into 1/4-inch slices and place on a well-greased cookie sheet."},{"@type":"HowToStep","text":"Bake at 375&deg; for 14-15 minutes, or until edges are light brown."}],"recipeCategory":"Dessert","keywords":"Cookie & Brownie,Berries,Fruit,Christmas,Thanksgiving,< 60 Mins,For Large Groups,Oven,Refrigerator","author":"Hey Jude","aggregateRating":{"ratingValue":5,"ratingCount":28}}},{"site":"foodcom","url":"https://www.food.com/recipe/pineapple-upside-down-cake-70646","rating":5,"ratingCount":144,"recipe":{"@type":"Recipe","name":"Pineapple Upside Down Cake","description":"This recipe is by far the best Pineapple Upside Down cake that I've ever made.  It is also quick and easy.  The cake is very moist and rises much higher than the average recipe.  The combination of pineapple cake mix and pineapple juice isn't overwhelming either.  I've been meaning to edit this for ages, however it looks so much better if you use dark brown sugar.  Also if you'd like more topping, use 3/4 cup butter with 1 1/2 cups dark brown sugar.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/70/64/6/W5RgjUfMQymE8GBOwEd1_Pineapple%20Upside%20Down%20Cake_final%203.jpg","recipeYield":"12 serving(s)","prepTime":"PT10M","cookTime":"PT55M","totalTime":"PT1H5M","recipeIngredient":["1/2  cup    butter","1   cup   packed dark brown sugar","1 (20   ounce) can  sliced pineapple","6       maraschino cherries, cut in half lengthwise ","1 (18   ounce) package  duncan hines supreme pineapple cake mix","1 (4   ounce) box   vanilla instant pudding mix","1   cup    pineapple juice, from canned pineapple with a bit of water added ","1/2  cup    canola oil","4       eggs"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 325 degrees Fahrenheit."},{"@type":"HowToStep","text":"Melt butter in a 9x13 pan in oven."},{"@type":"HowToStep","text":"Sprinkle brown sugar evenly over butter in pan."},{"@type":"HowToStep","text":"Drain canned pineapple into a measuring cup."},{"@type":"HowToStep","text":"Place pineapple slices evenly in pan, cutting the last two in half to cover pan."},{"@type":"HowToStep","text":"Place the maraschino cherry halves in the center of the pineapple slices, cut side up."},{"@type":"HowToStep","text":"Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds."},{"@type":"HowToStep","text":"Beat on medium speed for 2 minutes."},{"@type":"HowToStep","text":"Pour batter into pan."},{"@type":"HowToStep","text":"Bake for 45 to 55 minutes, or until a toothpick comes out clean."},{"@type":"HowToStep","text":"Cool 5 minutes and turn cake out onto a serving platter, pineapple side up."}],"recipeCategory":"Dessert","keywords":"Pineapple,Tropical Fruits,Fruit,Weeknight,Beginner Cook,< 4 Hours,Easy","author":"ElaineM","aggregateRating":{"ratingValue":5,"ratingCount":144}}},{"site":"foodcom","url":"https://www.food.com/recipe/easy-cheesy-pork-chops-69450","rating":4.5,"ratingCount":23,"recipe":{"@type":"Recipe","name":"Easy Cheesy Pork Chops!","description":"Make and share this Easy Cheesy Pork Chops! recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/69/45/0/8cAu1hmaScyXB6VSRPSt_cheesy-pork-chops-2.jpg","recipeYield":"4 serving(s)","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","recipeIngredient":["4       boneless pork chops","3       potatoes, peeled and cut into chunks ","1   large    white onion, cut up ","1 (10 1/2  ounce) can   cheddar cheese soup","  milk (enough to fill up can)","  olive oil (enough to brown pork chops in)","  salt and pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Using an electric frying pan, brown pork chops in olive oil."},{"@type":"HowToStep","text":"Remove from pan."},{"@type":"HowToStep","text":"Lower heat and add can of cheese soup, then fill can with milk and add."},{"@type":"HowToStep","text":"Stir with whisk until smooth."},{"@type":"HowToStep","text":"Add pork chops, potatoes and onion."},{"@type":"HowToStep","text":"Bring temperature up to simmer."},{"@type":"HowToStep","text":"Simmer covered for 30 minutes, stirring occasionally."},{"@type":"HowToStep","text":"Serve in a casserole dish."},{"@type":"HowToStep","text":"(Very rich &amp; delicious!)."}],"recipeCategory":"One Dish Meal","keywords":"Pork,Meat,< 60 Mins,Stove Top","author":"mcdjcd","aggregateRating":{"ratingValue":4.5,"ratingCount":23}}},{"site":"foodcom","url":"https://www.food.com/recipe/nifty-carrots-91161","rating":4.5,"ratingCount":27,"recipe":{"@type":"Recipe","name":"Nifty Carrots","description":"I got this from the Best of Bridge. I made it for Christmas and thanksgiving dinner in Korea and people raved about it. One male friend asked if I was making those awesome carrots when I invited him to Christmas dinner.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/91/16/1/picsPST8K.jpg","recipeYield":"6 serving(s)","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["1 (1   lb) bag  frozen baby carrots or 6      peeled and sliced fresh carrots","1/4  cup   reserved carrot water","1/4  cup    mayonnaise","1/4  cup    sour cream","1/4  cup    horseradish","2   tablespoons   finely chopped onions","  salt and pepper","1/4  cup    breadcrumbs (optional)","1   tablespoon   melted butter (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Boil or steam carrots, reserving carrot water."},{"@type":"HowToStep","text":"I always steam them to preserve the carrot flavor."},{"@type":"HowToStep","text":"Place cooked carrots in a shallow casserole."},{"@type":"HowToStep","text":"Combine the rest of the ingredients, pour over carrots and mix."},{"@type":"HowToStep","text":"I use alot of horseradish because we like it."},{"@type":"HowToStep","text":"You can use less if you want."},{"@type":"HowToStep","text":"Note: The original recipe calls for bread crumbs mixed with the butter on top."},{"@type":"HowToStep","text":"I didn't care for it and I always omit this."},{"@type":"HowToStep","text":"If you want to try it, melt the butter, mix with breadcrumbs and sprinkle on top."},{"@type":"HowToStep","text":"Bake at 375 F."},{"@type":"HowToStep","text":"for 30 minutes or until horseradish sauce is bubbly."}],"recipeCategory":"Vegetable","keywords":"Low Protein,Low Cholesterol,Healthy,Christmas,Thanksgiving,< 60 Mins,Oven","author":"Cathy17","aggregateRating":{"ratingValue":4.5,"ratingCount":27}}},{"site":"foodcom","url":"https://www.food.com/recipe/stove-top-tamale-pie-78897","rating":5,"ratingCount":127,"recipe":{"@type":"Recipe","name":"Stove Top Tamale Pie","description":"Make and share this Stove Top Tamale Pie recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/78/89/7/gaF1UlPWTr6he7SOrGzk_0S9A7592.jpg","recipeYield":"4 serving(s)","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["1   lb    ground beef","1 (8   ounce) can   tomato sauce","1 (14   ounce) can   kidney beans, undrained ","1/2  cup    water","1 (1 1/4  ounce) package   taco seasoning","1 (8   ounce) package   corn muffin mix","1   cup   shredded cheddar cheese","1/4  cup   sliced green onion"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large skillet, brown ground beef over medium-high heat; drain."},{"@type":"HowToStep","text":"Stir in tomato sauce, beans, water and taco seasoning mix. Bring to a boil; reduce heat, cover and simmer 5 minutes."},{"@type":"HowToStep","text":"Prepare corn muffin mix according to package directions. Drop small spoonfuls of muffin batter over meat mixture in a skillet."},{"@type":"HowToStep","text":"Cover and cook over medium-low heat 15-17 minutes or until corn bread is done."},{"@type":"HowToStep","text":"Top with cheese and green onion. Cover and cook over low heat until cheese melts."}],"recipeCategory":"Savory Pies","keywords":"One Dish Meal,Beans,Meat,< 60 Mins,Stove Top","author":"Fluffy","aggregateRating":{"ratingValue":5,"ratingCount":127}}},{"site":"foodcom","url":"https://www.food.com/recipe/strawberry-julius-24088","rating":5,"ratingCount":155,"recipe":{"@type":"Recipe","name":"Strawberry Julius","description":"The ultimate mall fruity shake at home! I modified this recipe one day from one i found online. I have sensitive teeth so I don't like ice much anyway. Guaranteed not to give you &quot;slushie headache&quot;.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/24/08/8/fvYUVRR6u0aI6NDkaAQp_0S9A1596.jpg","recipeYield":"2 six ounce glasses, 2 serving(s)","prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["1   cup    strawberry, sliced  (Fresh is best, this is about 100-125grams)","1/2  cup    milk (nonfat or lowfat okay)","1/2  cup    water","1/4  cup    caster sugar (about 50g) or 1/4  cup    superfine sugar (about 50g)","1/2-2/3  teaspoon    vanilla (extract or flavouring to preference)"],"recipeInstructions":[{"@type":"HowToStep","text":"Slice up fresh strawberries until you have enough to fill a one cup measure."},{"@type":"HowToStep","text":"Add to a blender or food processor, or if you only have a stick mixer, just put it in a large pyrex jug."},{"@type":"HowToStep","text":"Add rest of ingredients."},{"@type":"HowToStep","text":"Blend until smooth."},{"@type":"HowToStep","text":"You may want to try this a little bit cooler for summer days, omit the water and add a few ice cubes."},{"@type":"HowToStep","text":"I only leave out the ice cubes because my food processor can't handle hard ice."},{"@type":"HowToStep","text":"Also it does tend to separate if you leave it sitting around for a minute, Don't let this put you off, just stir it up a bit, it tastes the same, just tends to be more frothy at the top then."}],"recipeCategory":"Smoothies","keywords":"Beverages,Dessert,Strawberry,Berries,Fruit,Low Protein,Low Cholesterol,Healthy,Kid Friendly,Free Of...,Spring,Summer,< 15 Mins,No Cook,Beginner Cook,Easy","author":"Heather Sullivan","aggregateRating":{"ratingValue":5,"ratingCount":155}}},{"site":"foodcom","url":"https://www.food.com/recipe/benihana-japanese-fried-rice-71472","rating":5,"ratingCount":88,"recipe":{"@type":"Recipe","name":"Benihana Japanese Fried Rice","description":"Make and share this Benihana Japanese Fried Rice recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/71/47/2/F2j9tYgoT1eIsdVWn13s_benihana-japanese-fried-rice_162.jpg","recipeYield":"4 serving(s)","prepTime":"PT0S","cookTime":"PT40M","totalTime":"PT40M","recipeIngredient":["4   cups    cooked rice or 1   cup    uncooked rice","1   cup    frozen peas, thawed ","2   tablespoons    carrots, finely diced ","2       eggs, beaten ","1/2  cup    onion, diced ","1 1/2  tablespoons    butter","2   tablespoons    soy sauce","  salt","  pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes)."},{"@type":"HowToStep","text":"Pour rice into a large bowl to let it cool in the refrigerator."},{"@type":"HowToStep","text":"Scramble the eggs in a small pan over medium heat."},{"@type":"HowToStep","text":"Separate the scrambled chunks of egg into small pea-size bits while cooking."},{"@type":"HowToStep","text":"When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl."},{"@type":"HowToStep","text":"Carefully toss all of the ingredients together."},{"@type":"HowToStep","text":"Melt butter in a large frying pan over medium/high heat."},{"@type":"HowToStep","text":"When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper."},{"@type":"HowToStep","text":"Cook rice for 6-8 minutes over heat, stirring often."}],"recipeCategory":"One Dish Meal","keywords":"White Rice,Rice,Chinese,Asian,Healthy,< 60 Mins","author":"Andy Wold","aggregateRating":{"ratingValue":5,"ratingCount":88}}},{"site":"foodcom","url":"https://www.food.com/recipe/curried-poached-eggs-24685","rating":4.5,"ratingCount":33,"recipe":{"@type":"Recipe","name":"Curried Poached Eggs","description":"Make and share this Curried Poached Eggs recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/24/68/5/pic5qy0qJ.jpg","recipeYield":"2 serving(s)","prepTime":"PT5M","cookTime":"PT5M","totalTime":"PT10M","recipeIngredient":["1 1/2  teaspoons    ground coriander","1 1/2  teaspoons    curry powder","1/2  teaspoon    ground cumin","1/2  teaspoon    ground turmeric","1/2  teaspoon    salt","1/4  teaspoon    ground pepper","4       eggs","4   slices   thick crisp buttered toast"],"recipeInstructions":[{"@type":"HowToStep","text":"Fill medium saucepan with about 3 inches of water."},{"@type":"HowToStep","text":"Stir in coriander, curry powder, cumin, turmeric, salt and pepper."},{"@type":"HowToStep","text":"Bring to a boil."},{"@type":"HowToStep","text":"Reduce heat to a gentle simmer."},{"@type":"HowToStep","text":"Break one egg into a small dish."},{"@type":"HowToStep","text":"Gently slip egg into water."},{"@type":"HowToStep","text":"Repeat with remaining eggs."},{"@type":"HowToStep","text":"Cook in barely simmering water for 3 to 5 minutes."},{"@type":"HowToStep","text":"Remove eggs with a slotted spoon and drain well."},{"@type":"HowToStep","text":"Serve immediately on crisp buttered toast."}],"recipeCategory":"Breakfast","keywords":"Lunch/Snacks,Canadian,Asian,Indian,Spicy,< 15 Mins,Beginner Cook,Stove Top,Easy","author":"Derf2440","aggregateRating":{"ratingValue":4.5,"ratingCount":33}}},{"site":"foodcom","url":"https://www.food.com/recipe/swiss-enchiladas-enchiladas-suizas-88413","rating":5,"ratingCount":22,"recipe":{"@type":"Recipe","name":"Swiss Enchiladas ( Enchiladas Suizas)","description":"This one is from my 1972 Sunset Mexican cookbook. Everyone has their preconceptions. One which is quite common in many places of the world is that the Swiss are all dairy farmers, a la Heidi. So it's only natural for the Mexicans, who have far fewer dairies, to name this dish in honor of that far away and mystic land. Be that as it may, this is one incredible dish, a real diet buster!","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/88/41/3/picCx9ek7.jpg","recipeYield":"6 serving(s)","prepTime":"PT30M","cookTime":"PT30M","totalTime":"PT1H","recipeIngredient":["2   cups    cooked chicken, chopped ","1 (4   ounce) can  diced ortega anaheim chilies","1 (8   ounce) can   green chili salsa","1/2  teaspoon    salt","2   cups    heavy cream","12       corn tortillas","  oil, for frying the tortillas ","2   cups    monterey jack cheese, shredded "],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350&deg;F."},{"@type":"HowToStep","text":"Mix the chicken, chilies, and salsa in a small bowl."},{"@type":"HowToStep","text":"Mix the salt and cream in a large shallow dish."},{"@type":"HowToStep","text":"Heat the oil in a frying pan over med-high."},{"@type":"HowToStep","text":"Fry the tortillas one at a time for a few seconds until they start to blister and turn soft."},{"@type":"HowToStep","text":"Immediately dip each one in the cream mixture."},{"@type":"HowToStep","text":"Put a large dollop of the chicken mixture on each tortilla and roll it up."},{"@type":"HowToStep","text":"Place it in a ungreased baking pan, flap side down."},{"@type":"HowToStep","text":"When all of the tortillas are done, pour the remaining cream over them and sprinkle the cheese over the top."},{"@type":"HowToStep","text":"Bake uncovered for 20 minutes or so, until they are thoroughly heated."}],"recipeCategory":"Chicken","keywords":"Poultry,Cheese,Meat,Mexican,< 60 Mins,Easy","author":"Pierre Dance","aggregateRating":{"ratingValue":5,"ratingCount":22}}},{"site":"foodcom","url":"https://www.food.com/recipe/glazed-carrots-carottes-vichy-232735","rating":5,"ratingCount":21,"recipe":{"@type":"Recipe","name":"Glazed Carrots (Carottes Vichy)","description":"Posted for the ZWT-France. These carrots are named for the town of Vichy. From &quot;LaVarenne's Basic French Cookery&quot; cookbook.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/23/27/35/pic5q39Uk.jpg","recipeYield":"4 serving(s)","prepTime":"PT10M","cookTime":"PT35M","totalTime":"PT45M","recipeIngredient":["1   lb    baby carrots, peeled ","2   teaspoons    granulated sugar","2   tablespoons    butter","1/2  teaspoon    salt","1   tablespoon    of fresh mint, chopped  (or chopped parsley)"],"recipeInstructions":[{"@type":"HowToStep","text":"In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil. \r"},{"@type":"HowToStep","text":"Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.\r"},{"@type":"HowToStep","text":"Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.\r"},{"@type":"HowToStep","text":"Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish."}],"recipeCategory":"Vegetable","keywords":"European,Low Protein,< 60 Mins,Easy","author":"Bayhill","aggregateRating":{"ratingValue":5,"ratingCount":21}}},{"site":"foodcom","url":"https://www.food.com/recipe/buttermilk-bread-for-the-bread-machine-78476","rating":5,"ratingCount":32,"recipe":{"@type":"Recipe","name":"Buttermilk Bread for the bread machine","description":"Moist tasty bread. Easy to prepare. Can also be baked in a 350 degree oven for 45 minutes.If just placed on dough cycle.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/78/47/6/ESV2tggT2SabcgWz8QW8-9367E611-C813-499C-A29B-770A6B2AAD80.JPG","recipeYield":"2 pound loaf","prepTime":"PT10M","cookTime":"PT4H","totalTime":"PT4H10M","recipeIngredient":["1 1/4  cups   warmed buttermilk","2   tablespoons   softened butter","3   cups    all-purpose flour","3   tablespoons    sugar","1   teaspoon    salt","2   teaspoons    yeast"],"recipeInstructions":[{"@type":"HowToStep","text":"Place ingredients in bread machine,as listed above."},{"@type":"HowToStep","text":"Select basic bread machine cycle and start machine."}],"recipeCategory":"Breads","keywords":"Healthy,Bread Machine,Small Appliance,Easy","author":"Toni1008","aggregateRating":{"ratingValue":5,"ratingCount":32}}},{"site":"foodcom","url":"https://www.food.com/recipe/zucchini-crisp-apple-crisp-104182","rating":5,"ratingCount":38,"recipe":{"@type":"Recipe","name":"Zucchini Crisp (Apple Crisp)","description":"I found this recipe on the internet and can't wait to try it !! It is supposed to taste like apple crisp. I have never made this recipe, but am posting it here to share with you all and to keep it safe for future use. If you try it before I do, let me know how it turns out!","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/10/41/82/pic7ZcKhK.jpg","recipeYield":"10-12 serving(s)","prepTime":"PT20M","cookTime":"PT40M","totalTime":"PT1H","recipeIngredient":["8   cups   peeled seeded diced zucchini (about the size of canned pineapple chunks)","2/3  cup    lemon juice","1   cup    sugar","1   teaspoon    ground cinnamon","1/2  teaspoon    ground nutmeg","4   cups    all-purpose flour","2   cups    sugar","1 1/2  cups   cold butter","1   teaspoon    ground cinnamon"],"recipeInstructions":[{"@type":"HowToStep","text":"ZUCCHINI MIXTURE:."},{"@type":"HowToStep","text":"In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender."},{"@type":"HowToStep","text":"Add sugar, cinnamon and nutmeg and cook for a minute more."},{"@type":"HowToStep","text":"Remove from heat and let sit."},{"@type":"HowToStep","text":"CRUST MIXTURE:."},{"@type":"HowToStep","text":"For crust, mix flour, and sugar in a large bowl."},{"@type":"HowToStep","text":"Cut in cold butter until mixture resembles pea size coarse crumbs."},{"@type":"HowToStep","text":"Stir 1/2 cup of the flour mixture into zucchini and mix well."},{"@type":"HowToStep","text":"Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan."},{"@type":"HowToStep","text":"Spread zucchini mixture over crust in pan."},{"@type":"HowToStep","text":"Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon."},{"@type":"HowToStep","text":"Bake at 375&deg;F for 35-40 minutes."}],"recipeCategory":"Dessert","keywords":"Apple,Fruit,Vegetable,Low Protein,Brunch,< 60 Mins,Easy","author":"Theresa P","aggregateRating":{"ratingValue":5,"ratingCount":38}}},{"site":"foodcom","url":"https://www.food.com/recipe/brown-sugar-glaze-for-ham-109741","rating":5,"ratingCount":50,"recipe":{"@type":"Recipe","name":"Brown Sugar Glaze for Ham","description":"Make and share this Brown Sugar Glaze for Ham recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/10/97/41/yehOROnJS62yeLvFhDjP_ham-glaze-5376.jpg","recipeYield":"1 serving(s)","prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["1   cup   finely packed brown sugar","2   tablespoons    flour","1/2  teaspoon    dried mustard or 1/2  teaspoon    prepared mustard","1/8  teaspoon    cinnamon","3   tablespoons    dry sherry (optional)","3   tablespoons    vinegar","3   tablespoons    water"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine 1 cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoons dry or prepared mustard, 1/8 tsp cinnamon and 3 tablespoons dry sherry (optional), 3 tablespoons vinegar and 3 tablespoons water."},{"@type":"HowToStep","text":"Mix well and spread on ham, before putting it into oven."}],"recipeCategory":"< 15 Mins","keywords":"Easy","author":"CookingMonster","aggregateRating":{"ratingValue":5,"ratingCount":50}}},{"site":"foodcom","url":"https://www.food.com/recipe/the-best-pasta-salad-8794","rating":5,"ratingCount":123,"recipe":{"@type":"Recipe","name":"The Best Pasta Salad","description":"Make and share this The Best Pasta Salad recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/87/94/PFtwU8CHT6uylwEXQFEF_0S9A7463.jpg","recipeYield":"6-8 serving(s)","prepTime":"PT40M","cookTime":"PT11M","totalTime":"PT51M","recipeIngredient":["8   ounces    rotini pasta (Barilla is best)","1   large    tomatoes, chopped ","1   medium    green pepper, chopped ","1   medium    red pepper, chopped ","1   small    onion, chopped  (optional)","1 (2 1/4  ounce) can   black olives, drained and sliced ","1 (8   ounce) bottle   Kraft sun-dried tomato salad dressing","1/4  cup    parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Cook pasta according to directions, about 8 minutes, stirring occasionally."},{"@type":"HowToStep","text":"While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix."},{"@type":"HowToStep","text":"Drain Rotini; rinse with cold water for about 3 minutes."},{"@type":"HowToStep","text":"Mix pasta with tomato, peppers, onion and olives."},{"@type":"HowToStep","text":"Refrigerate for about 1/2 an hour."},{"@type":"HowToStep","text":"Add salad dressing; mix well."},{"@type":"HowToStep","text":"Add Parmesan cheese; mix well."},{"@type":"HowToStep","text":"Serve immediately."},{"@type":"HowToStep","text":"If you have left overs, you will have to &quot;re-wet&quot; salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing."}],"recipeCategory":"< 60 Mins","keywords":"Easy","author":"Loves2Teach","aggregateRating":{"ratingValue":5,"ratingCount":123}}},{"site":"foodcom","url":"https://www.food.com/recipe/no-knead-batter-dinner-rolls-76312","rating":5,"ratingCount":25,"recipe":{"@type":"Recipe","name":"No Knead Batter Dinner Rolls","description":"Make and share this No Knead Batter Dinner Rolls recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/76/31/2/picg0YT1a.jpg","recipeYield":"18 dinner rolls","prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","recipeIngredient":["1 1/2  cups    warm water","2   packages    active dry yeast","4   cups   sifted flour","1/4  cup    sugar","1 1/2  teaspoons    salt","1/3  cup    shortening","1       egg"],"recipeInstructions":[{"@type":"HowToStep","text":"Pour water into large mixing bowl, add yeast and let stand a few minutes."},{"@type":"HowToStep","text":"Stir to dissolve and add half the flour, sugar, salt, softened shortening and egg."},{"@type":"HowToStep","text":"Mix on medium speed of mixer for about 1 to 2 minutes or until smooth."},{"@type":"HowToStep","text":"Add rest of flour and stir in by hand."},{"@type":"HowToStep","text":"Cover bowl and let rise in warm place until doubled, about 30 minutes."},{"@type":"HowToStep","text":"Grease 18 large muffin cups."},{"@type":"HowToStep","text":"Stir batter and spoon into muffin cups, filling 1/2 full."},{"@type":"HowToStep","text":"Let rise in warm place until batter reaches top of muffin cups, about 20 to 30 minutes."},{"@type":"HowToStep","text":"Bake at 425&#xB0; for 10 to 15 minutes or until done."}],"recipeCategory":"Yeast Breads","keywords":"Breads,Lactose Free,Low Cholesterol,Healthy,Free Of...,< 60 Mins,Oven","author":"Marie","aggregateRating":{"ratingValue":5,"ratingCount":25}}},{"site":"foodcom","url":"https://www.food.com/recipe/cabbage-and-beef-soup-21886","rating":5,"ratingCount":29,"recipe":{"@type":"Recipe","name":"Cabbage and Beef Soup","description":"Hearty, thick soup that tastes very much like stuffed cabbage rolls. This is sooo easy, and my family loves it. Sure to please even the heartiest of appetites!","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/21/88/6/picEUKivQ.jpg","recipeYield":"3 quarts, 4-6 serving(s)","prepTime":"PT20M","cookTime":"PT1H10M","totalTime":"PT1H30M","recipeIngredient":["1   lb    lean ground beef","1/2  teaspoon    garlic salt","1/4  teaspoon    garlic powder","1/4  teaspoon    black pepper","3   cloves    garlic, finely chopped ","1/4  cup   chopped onion","2   stalks    celery, chopped ","1 (16   ounce) can   kidney beans, undrained ","1/2  head    cabbage, chopped ","1 (28   ounce) can   diced tomatoes, liquid reserved ","1   can    water","4       beef bouillon cubes"," chopped fresh parsley (, to garnish)"],"recipeInstructions":[{"@type":"HowToStep","text":"In large pot or dutch oven, brown beef and onion."},{"@type":"HowToStep","text":"Add all ingredients except parsley."},{"@type":"HowToStep","text":"Bring to boil."},{"@type":"HowToStep","text":"Reduce heat and simmer, covered, for 1 hour."},{"@type":"HowToStep","text":"You may add extra water if you like a thinner soup."},{"@type":"HowToStep","text":"Garnish with parsley to serve."}],"recipeCategory":"Vegetable","keywords":"Meat,Low Cholesterol,Weeknight,Stove Top,< 4 Hours,Easy,Inexpensive","author":"Manda","aggregateRating":{"ratingValue":5,"ratingCount":29}}},{"site":"foodcom","url":"https://www.food.com/recipe/lindas-cheesecake-stuffed-strawberries-216350","rating":5,"ratingCount":133,"recipe":{"@type":"Recipe","name":"Linda's Cheesecake-Stuffed Strawberries","description":"OMG.. These are like heaven in your mouth!  Talk about great taste sensations...  I made these for one of my cooking and recipe events that I hold monthly, and these were a HUGE hit... A must try for sure!  You can use low fat cream cheese to make these lighter if you like.  You can also dip the ends with any kind of finely chopped nuts, mini chocolate chips, graham cracker crumbs, sprinkles, or dip the ends in chocolate or drizzle with chocolate.  You might even try adding some cocoa powder to the cream cheese and make it a chocolate filling.  The sky is the limit here, just use your imagination!","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/21/63/50/ECJzA17Tmy4LNjzyhRLz_CheesecakeStrawberries-3.jpg","recipeYield":"24 serving(s)","prepTime":"PT30M","totalTime":"PT30M","recipeIngredient":["24   large    strawberries, hulls removed ","12   ounces    cream cheese, at room temperature ","1   teaspoon    vanilla","3   tablespoons    confectioners' sugar","1/2  cup    almonds, chopped fine in the blender "],"recipeInstructions":[{"@type":"HowToStep","text":"Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft."},{"@type":"HowToStep","text":"Whip together the cream cheese, vanilla, and sugar."},{"@type":"HowToStep","text":"In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom."},{"@type":"HowToStep","text":"Spoon or pipe the filling into each hole."},{"@type":"HowToStep","text":"Dip cheesecake end of strawberry into chopped almonds, making sure you completely cover the cheesecake filling with the nuts."},{"@type":"HowToStep","text":"Lay strawberries in a pretty serving dish."},{"@type":"HowToStep","text":"Sprinkle with any leftover nuts around the dish."},{"@type":"HowToStep","text":"Chill, and serve."},{"@type":"HowToStep","text":"Makes 24 servings."}],"recipeCategory":"Cheesecake","keywords":"Dessert,< 30 Mins,For Large Groups,Easy","author":"Lindas Busy Kitchen","aggregateRating":{"ratingValue":5,"ratingCount":133}}},{"site":"foodcom","url":"https://www.food.com/recipe/banana-pineapple-streusel-muffins-86207","rating":5,"ratingCount":29,"recipe":{"@type":"Recipe","name":"Banana Pineapple Streusel Muffins","description":"MMMmmm... My 2 most favourite things--all in one muffin!! Recipe can also be made into 2 medium-sized loaves, if you wish. ENJOY!!!","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/86/20/7/picEcI8lF.jpg","recipeYield":"24 muffins","prepTime":"PT15M","cookTime":"PT25M","totalTime":"PT40M","recipeIngredient":["1/2  cup    sugar","1/3  cup    all-purpose flour","1/2  teaspoon    ground cinnamon","1/4  cup    butter, softened ","3   cups    all-purpose flour","3/4  teaspoon    salt","1   teaspoon    baking soda","2   cups    sugar","1   teaspoon    ground cinnamon","1   cup   chopped pecans (optional) or 1   cup    walnuts (optional)","3       eggs, beaten ","1   cup    vegetable oil","2   cups   mashed ripe bananas","1 (8   ounce) can   crushed pineapple, thoroughly drained ","2   teaspoons    vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 375 degrees F."},{"@type":"HowToStep","text":"STREUSEL TOPPING: Combine sugar, flour, and cinnamon."},{"@type":"HowToStep","text":"With a pastry blender, cut in butter until mixture resembles crumbs; set aside."},{"@type":"HowToStep","text":"BATTER: Combine flour, salt, baking soda, sugar and cinnamon; stir in pecans."},{"@type":"HowToStep","text":"Combine eggs,vegetable oil, mashed bananas, drained crushed pineapple and vanilla extract in separate bowl; add to flour mixture, stirring just until dry ingredients are moistened."},{"@type":"HowToStep","text":"Do not over stir."},{"@type":"HowToStep","text":"Fill paper-lined muffin tins a little more than half full."},{"@type":"HowToStep","text":"Sprinkle tops with streusel mixture."},{"@type":"HowToStep","text":"Bake about 25 minutes."},{"@type":"HowToStep","text":"Let cool for 10 minutes, then remove and finish cooling on wire racks."},{"@type":"HowToStep","text":"Batter can be used to make 2 medium-sized loaves."},{"@type":"HowToStep","text":"Bake at 350 degrees F."}],"recipeCategory":"Quick Breads","keywords":"Breads,Pineapple,Tropical Fruits,Fruit,< 60 Mins","author":"Boyz 5","aggregateRating":{"ratingValue":5,"ratingCount":29}}},{"site":"foodcom","url":"https://www.food.com/recipe/bruschetta-chicken-63477","rating":5,"ratingCount":23,"recipe":{"@type":"Recipe","name":"Bruschetta Chicken","description":"Make and share this Bruschetta Chicken recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/63/47/7/picjFHNMg.jpg","recipeYield":"4 serving(s)","prepTime":"PT20M","cookTime":"PT35M","totalTime":"PT55M","recipeIngredient":["1/2  cup    flour","2       eggs, slightly beaten ","4       boneless skinless chicken breasts","1/4  cup   grated parmesan cheese","1/4  cup    dry breadcrumbs","1   tablespoon    butter or 1   tablespoon    margarine, melted ","2   large    tomatoes, chopped & seeded ","1   tablespoon    olive oil","2       garlic cloves, minced ","3   tablespoons   minced fresh basil, set aside a few whole leaves as garnish  (coriander or cilantro can also be used for a different taste)","1/2  teaspoon    salt","1/4  teaspoon    pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Place flour and lighlty beaten eggs in separate containers that are large enough to accommodate each chicken breast."},{"@type":"HowToStep","text":"Dip chicken in flour then in egg and place in greased 9x13 pan."},{"@type":"HowToStep","text":"Combine the cheese, breadcrumbs &amp; butter and sprinkle over chicken."},{"@type":"HowToStep","text":"Loosely cover dish with foil &amp; bake at 375 for 20 minutes."},{"@type":"HowToStep","text":"Meanwhile combine remaining ingredients."},{"@type":"HowToStep","text":"Uncover the chicken and bake an additional 5-10 minutes longer until top is browned."},{"@type":"HowToStep","text":"Spoon tomato mixture over chicken, return to oven for 3-5 minutes or until just heated through."},{"@type":"HowToStep","text":"Plate each breast and garnish with 2 or 3 whole basil leaves."}],"recipeCategory":"Chicken","keywords":"Poultry,Vegetable,Meat,< 60 Mins","author":"Rhonda J","aggregateRating":{"ratingValue":5,"ratingCount":23}}},{"site":"foodcom","url":"https://www.food.com/recipe/julia-childs-herb-biscuits-98849","rating":5,"ratingCount":28,"recipe":{"@type":"Recipe","name":"Julia Child's Herb Biscuits","description":"This is one of the first recipes I made by Julia Child and I still use it often. I like using these for a brunch or stuffed with ham &amp; cheese for breakfast on the go.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/98/84/9/picSodaKP.jpg","recipeYield":"24 serving(s)","prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT25M","recipeIngredient":["3   cups    all-purpose flour","2   teaspoons    salt","4   teaspoons    baking powder","1   teaspoon    baking soda","8   tablespoons   chilled shortening","4   tablespoons    chives, minced ","4   tablespoons    parsley, minced ","2       eggs, beaten ","1 1/2  cups    buttermilk"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine all dry ingredients in large bowl."},{"@type":"HowToStep","text":"Cut in the shortening."},{"@type":"HowToStep","text":"Add minced herbs."},{"@type":"HowToStep","text":"Stir in the eggs&amp; buttermilk."},{"@type":"HowToStep","text":"Turn onto a floured surface&amp; knead mixture briefly."},{"@type":"HowToStep","text":"Pat or roll out to 1/2&quot; thickness&amp; cut into rounds."},{"@type":"HowToStep","text":"Bake on an ungreased baking pan at 450 degrees for 10-15 minutes."}],"recipeCategory":"Breads","keywords":"Breakfast,High In...,Brunch,< 30 Mins,For Large Groups,Oven,Easy","author":"Susie D","aggregateRating":{"ratingValue":5,"ratingCount":28}}},{"site":"foodcom","url":"https://www.food.com/recipe/witch-hats-103060","rating":5,"ratingCount":47,"recipe":{"@type":"Recipe","name":"Witch Hats","description":"Make and share this Witch Hats recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/10/30/60/HuxounU9R6qAkVoEB0zY_0S9A0574.jpg","recipeYield":"32 cookies, 32 serving(s)","prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["32       Hershey chocolate kisses, unwrapped ","1 (11 1/2  ounce) package   fudge-striped shortbread cookies (32)","1 (4 1/4  ounce) container   orange decorating icing or 1 (4 1/4  ounce) container   red decorating icing"],"recipeInstructions":[{"@type":"HowToStep","text":"Attach 1 Kiss to chocolate bottom of each cookie, using decorating icing."},{"@type":"HowToStep","text":"Pipe decorating icing around base of chocolate."}],"recipeCategory":"Dessert","keywords":"Cookie & Brownie,Kid Friendly,Halloween,< 15 Mins,For Large Groups,Easy,Inexpensive","author":"elliebelle","aggregateRating":{"ratingValue":5,"ratingCount":47}}},{"site":"foodcom","url":"https://www.food.com/recipe/caesar-salad-61800","rating":5,"ratingCount":56,"recipe":{"@type":"Recipe","name":"Classic & Delicious Caesar Salad","description":"Make and share this Classic & Delicious Caesar Salad recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/61/80/0/4xV3wh9lTb662KkeIEWQ_caesar-salad-4.jpg","recipeYield":"4 serving(s)","prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["3   cloves    garlic","3      flat anchovy fillets, drained and minced ","2   large    egg yolks","1   tablespoon    white wine vinegar","2   teaspoons    red wine vinegar","1 1/2  teaspoons    Dijon mustard","1   teaspoon    Worcestershire sauce","1/4  teaspoon    salt","1   tablespoon    fresh lemon juice","3/4  cup    olive oil","2   heads    romaine lettuce, torn into pieces,rinsed and spun dry ","1/2  cup   freshly-grated parmesan cheese","1   cup    garlic-flavored croutons (recipe in my cookbook)"],"recipeInstructions":[{"@type":"HowToStep","text":"Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice."},{"@type":"HowToStep","text":"Add oil in a stream, whisking, until it is emulsified."},{"@type":"HowToStep","text":"Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat."},{"@type":"HowToStep","text":"Serve immediately."}],"recipeCategory":"Cheese","keywords":"Greens,Vegetable,Brunch,< 15 Mins","author":"evelynathens","aggregateRating":{"ratingValue":5,"ratingCount":56}}},{"site":"foodcom","url":"https://www.food.com/recipe/strawberry-cake-with-frosting-22984","rating":5,"ratingCount":32,"recipe":{"@type":"Recipe","name":"Strawberry Cake With Frosting","description":"Make and share this Strawberry Cake With Frosting recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/22/98/4/picSgoEdM.jpg","recipeYield":"12 serving(s)","prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","recipeIngredient":["1       white cake mix","1 (3   ounce) package   strawberry Jell-O gelatin dessert","4       eggs","1   cup    vegetable oil","1/4  cup    water","1 (10   ounce) package   frozen strawberries, thawed ","1 (1   lb) package   powdered sugar","1/3  cup    butter, softened "],"recipeInstructions":[{"@type":"HowToStep","text":"Combine cake mix, jello, and eggs."},{"@type":"HowToStep","text":"Mix well."},{"@type":"HowToStep","text":"Add oil, water, and 1/2 the strawberries."},{"@type":"HowToStep","text":"Beat on med for 2 minutes."},{"@type":"HowToStep","text":"Pour into greased 12x9 pan."},{"@type":"HowToStep","text":"Bake at 350* for 30 minutes."},{"@type":"HowToStep","text":"Cool."},{"@type":"HowToStep","text":"Frosting: Combine powdered sugar, butter and remaining strawberries."},{"@type":"HowToStep","text":"Mix well."},{"@type":"HowToStep","text":"Spread on cooled cake."}],"recipeCategory":"Dessert","keywords":"Strawberry,Grains,Berries,Fruit,Kid Friendly,Potluck,Christmas,< 60 Mins,Oven,Easy","author":"MizzNezz","aggregateRating":{"ratingValue":5,"ratingCount":32}}},{"site":"foodcom","url":"https://www.food.com/recipe/nestle-toll-house-chocolate-chip-pan-cookie-108248","rating":5,"ratingCount":210,"recipe":{"@type":"Recipe","name":"Nestle Toll House Chocolate Chip Pan Cookie","description":"This recipe was in my paper recently and I made them for my co-workers. DIVINE! I looked &amp; looked and was surprised I couldn't find it already on Zaar.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/10/82/48/7yPr8ik3Tv6CICVLQYyh_nestle-pan-chocolate-chip-cookie-bars-5545.jpg","recipeYield":"48 serving(s)","prepTime":"PT15M","cookTime":"PT25M","totalTime":"PT40M","recipeIngredient":["2 1/4  cups    all-purpose flour","1   teaspoon    baking soda","1   teaspoon    salt","1   cup    butter, softened ","3/4  cup    granulated sugar","3/4  cup   packed brown sugar","1   teaspoon    vanilla extract","2       eggs","1 (12   ounce) package   semi-sweet chocolate chips","1   cup   chopped nuts (I like pecans) (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 375* Grease a 15x10-inch jelly roll pan."},{"@type":"HowToStep","text":"Combine flour, baking soda and salt in small bowl."},{"@type":"HowToStep","text":"Beat butter, both sugars and vanilla in large mixer bowl."},{"@type":"HowToStep","text":"Add eggs one at a time, beating well after each."},{"@type":"HowToStep","text":"Gradually beat flour mixture into butter mixture."},{"@type":"HowToStep","text":"Stir in chocolate chips and nuts."},{"@type":"HowToStep","text":"Spread into prepared pan."},{"@type":"HowToStep","text":"Bake 20-25 minutes or until golden brown."}],"recipeCategory":"Bar Cookie","keywords":"Dessert,Cookie & Brownie,< 60 Mins,For Large Groups,Easy","author":"newspapergal","aggregateRating":{"ratingValue":5,"ratingCount":210}}},{"site":"foodcom","url":"https://www.food.com/recipe/cajun-sausage-and-red-beans-64367","rating":5,"ratingCount":34,"recipe":{"@type":"Recipe","name":"Cajun Sausage and Red Beans","description":"This is a spicy and zesty dish. You may serve it over rice, or as a soup. This is great served with cornbread, or corn muffins and green onions.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/64/36/7/pictZZp0d.jpg","recipeYield":"6 serving(s)","prepTime":"PT5M","cookTime":"PT7H","totalTime":"PT7H5M","recipeIngredient":["1   lb    smoked sausage, sliced into 1/2 inch pieces ","1 (16   ounce) can   red kidney beans, drained ","1   can    Rotel tomatoes & chilies (I use extra hot, but use mild, or original if you like)","1   cup    green bell pepper, chopped ","1   small    onion, chopped ","1/4  cup    chicken broth or 1/4  cup    water","2   tablespoons    italian seasoning","  Tabasco sauce, to taste  (or serve on the side)"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine all ingredients in crockpot."},{"@type":"HowToStep","text":"Cover and cook on low 7-8 hours."},{"@type":"HowToStep","text":"May be served over cooked rice, if desired, or as a thick and zesty soup."}],"recipeCategory":"Stew","keywords":"One Dish Meal,Pork,Beans,Meat,Cajun,Potluck,Spicy,Weeknight,Beginner Cook,Easy,Inexpensive","author":"Miss Annie","aggregateRating":{"ratingValue":5,"ratingCount":34}}},{"site":"foodcom","url":"https://www.food.com/recipe/classic-french-fries-39897","rating":5,"ratingCount":34,"recipe":{"@type":"Recipe","name":"Classic French Fries","description":"You really haven't lived until you've had home made fries. After the oil is cooled, filter it and reuse. So long as it'd not over heated it will last 5-6 frys.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/39/89/7/pic848yqP.jpg","recipeYield":"4 serving(s)","prepTime":"PT10M","cookTime":"PT45M","totalTime":"PT55M","recipeIngredient":["4 -5   large    russet potatoes","  peanut oil","  salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 200 degrees."},{"@type":"HowToStep","text":"In a large dutch oven heat oil to 320 degrees."},{"@type":"HowToStep","text":"Peel potatoes and EVENLY cut fries into 1/4&quot; x 1/4&quot; strips of equal length."},{"@type":"HowToStep","text":"Place in a large bowl of cold water as you're slicing."},{"@type":"HowToStep","text":"Drain potatoes thoroughly, removing any excess water."},{"@type":"HowToStep","text":"When oil reaches 320 degrees, submerge the potatoes in the oil."},{"@type":"HowToStep","text":"Working in small batches, fry for 2 to 3 minutes until they are pale and floppy."},{"@type":"HowToStep","text":"Remove from oil, drain, and cool to room temperature."},{"@type":"HowToStep","text":"Increase the temperature of the oil to 375 degrees."},{"@type":"HowToStep","text":"Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes."},{"@type":"HowToStep","text":"Remove and drain on roasting rack."},{"@type":"HowToStep","text":"Season with kosher salt."},{"@type":"HowToStep","text":"Once again this is done is small batches and will need to be kept warm in the oven until all potatoes are fried."}],"recipeCategory":"Potato","keywords":"Vegetable,Low Protein,Low Cholesterol,Healthy,< 60 Mins,Deep Fried,Easy","author":"Steve_G","aggregateRating":{"ratingValue":5,"ratingCount":34}}},{"site":"foodcom","url":"https://www.food.com/recipe/bacon-and-potato-frittata-225839","rating":5,"ratingCount":23,"recipe":{"@type":"Recipe","name":"Bacon and Potato Frittata","description":"Make and share this Bacon and Potato Frittata recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/22/58/39/JUWr5jEcQcmj5jiZBHrM_bacon-potato-frittata-3.jpg","recipeYield":"4 serving(s)","prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","recipeIngredient":["4   slices    bacon, cut into 1-inch pieces ","1 1/2  cups    potatoes, cut into 1/2-inch cubes ","1       onion, chopped ","6       eggs","1/2  cup    water","1/2  teaspoon    salt","1/4  teaspoon    black pepper","2   cups    frozen broccoli florets, thawed ","3/4  cup    cheddar cheese, shredded "],"recipeInstructions":[{"@type":"HowToStep","text":"Place bacon in 10-inch nonstick skillet over medium-high heat.\r"},{"@type":"HowToStep","text":"Cook, stirring occasionally, until browned, 5 minutes.\r"},{"@type":"HowToStep","text":"Add potatoes and onion; cover.\r"},{"@type":"HowToStep","text":"Cook, stirring occasionally, until tender, 6-7 minutes.\r"},{"@type":"HowToStep","text":"Beat eggs, 1/2 cup water, 1/2 t salt and 1/4 t pepper; stir in broccoli and 1/2 cup cheese.\r"},{"@type":"HowToStep","text":"Add to skillet, cover.\r"},{"@type":"HowToStep","text":"Over medium heat, cook until set, 8-10 minutes.\r"},{"@type":"HowToStep","text":"Remove from heat.\r"},{"@type":"HowToStep","text":"Sprinkle with remaining cheese; cover.\r"},{"@type":"HowToStep","text":"Let stand until cheese is melted, 2-3 minutes."}],"recipeCategory":"Breakfast","keywords":"Pork,Meat,< 30 Mins","author":"CookingONTheSide ","aggregateRating":{"ratingValue":5,"ratingCount":23}}},{"site":"foodcom","url":"https://www.food.com/recipe/yellow-cake-90116","rating":4.5,"ratingCount":30,"recipe":{"@type":"Recipe","name":"Yellow Cake","description":"Make and share this Yellow Cake recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/90/11/6/01475355068.jpeg","recipeYield":"12 serving(s)","prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT1H","recipeIngredient":["2   cups    flour","1 1/2  cups    sugar","1/4  cup    shortening","1/4  cup    butter, softened ","1   cup    milk","3 1/2  teaspoons    baking powder","1   teaspoon    salt","1   teaspoon    vanilla","3   large    eggs"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350&deg;F."},{"@type":"HowToStep","text":"Grease and flour 13 x 9-inch pan."},{"@type":"HowToStep","text":"Beat all ingredients on low speed, scraping sides, 30 seconds."},{"@type":"HowToStep","text":"Beat on high 3 minutes."},{"@type":"HowToStep","text":"Pour into pans."},{"@type":"HowToStep","text":"Bake for 40- 45 minutes, or until toothpick inserted in center comes out clean."},{"@type":"HowToStep","text":"Cool 10 minutes, remove from pan; cool completely."}],"recipeCategory":"Dessert","keywords":"Toddler Friendly,Kid Friendly,< 60 Mins,Inexpensive","author":"JustaQT","aggregateRating":{"ratingValue":4.5,"ratingCount":30}}},{"site":"foodcom","url":"https://www.food.com/recipe/crock-pot-chicken-cacciatore-41685","rating":4.5,"ratingCount":210,"recipe":{"@type":"Recipe","name":"Crock Pot Chicken Cacciatore","description":"The easiest Chicken Cacciatore yet! Throw it in the Crock-Pot and run all day to come home to the savory smells coming from your kitchen. Spice it up to your liking.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/41/68/5/ETZpoWsDQQiSRYumENnp_crockpotchicken.jpg","recipeYield":"4 serving(s)","prepTime":"PT5M","cookTime":"PT9H","totalTime":"PT9H5M","recipeIngredient":["3   lbs    chicken, cut up in pieces ","1   large    onion, thinly sliced ","2 (6   ounce) cans   tomato paste","6   ounces    sliced mushrooms","1       green bell pepper, finely chopped ","2 -4       garlic cloves, minced ","2   teaspoons    oregano","1   teaspoon    dried basil","1/2  teaspoon    celery powder","1   teaspoon    salt","1/2  cup    dry white wine","3   tablespoons    olive oil","1   teaspoon    crushed red pepper flakes (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Place onions in bottom of crock pot."},{"@type":"HowToStep","text":"Add chicken pieces."},{"@type":"HowToStep","text":"Stir all the other ingredients together."},{"@type":"HowToStep","text":"Pour over chicken."},{"@type":"HowToStep","text":"Cook on low heat 7 to 9 hours or high heat for about 3 to 4 hours."},{"@type":"HowToStep","text":"Serve over pasta or rice."}],"recipeCategory":"Chicken","keywords":"Poultry,Vegetable,Meat,Potluck,Weeknight,Beginner Cook,Easy","author":"TishT","aggregateRating":{"ratingValue":4.5,"ratingCount":210}}},{"site":"foodcom","url":"https://www.food.com/recipe/the-ultimate-greek-salad-90975","rating":5,"ratingCount":132,"recipe":{"@type":"Recipe","name":"The Ultimate Greek Salad","description":"This is the most delicious salad - fresh and wonderful-tasting.  FYI, lettuce can very much be a part of any greek salad - if you want it to.  We like lettuce in my family and I often add it.  It would not be 'authentic' in a Horiatiki (village) salad, but who cares?","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/90/97/5/xfirb0rQRMPAHtkSwTyA_THE%20FOOD%20GAYS%20-%20GREEK%20SALAD-2.jpg","recipeYield":"6 serving(s)","prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["6   tablespoons    olive oil","1 1/2  tablespoons    fresh lemon juice","1   tablespoon    red wine vinegar","2       garlic cloves, minced ","1   teaspoon    dried oregano (Mediterranean is best)","1   head    lettuce, torn into bite-size pieces  ((I use Romaine)","3   large    plum tomatoes, seeded and coarsely chopped ","1       English cucumber, peeled and coarsely chopped  (the long, thin, almost seedless ones)","1   medium    red onion, cut into thin rings and soaked for 10 minutes in a small bowl of ice water to make it less sharp ","1   small    green pepper, cut into thin rings ","3/4  cup    kalamata olive","3/4  cup   crumbled feta cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Whisk dressing ingredients together until blended."},{"@type":"HowToStep","text":"Season to taste."},{"@type":"HowToStep","text":"Drain onion from ice water and pat dry with paper towels."},{"@type":"HowToStep","text":"Combine all salad ingredients, except cheese, in large bowl."},{"@type":"HowToStep","text":"Toss with dressing."},{"@type":"HowToStep","text":"Sprinkle cheese over and serve."}],"recipeCategory":"Vegetable","keywords":"Greek,European,Low Protein,Kid Friendly,< 15 Mins","author":"evelynathens","aggregateRating":{"ratingValue":5,"ratingCount":132}}},{"site":"foodcom","url":"https://www.food.com/recipe/curried-chicken-tea-sandwiches-72646","rating":5,"ratingCount":20,"recipe":{"@type":"Recipe","name":"Curried Chicken Tea Sandwiches","description":"These tea sandwiches have chewey dried cranberries and crunchy pecans, the sweetness of apple and the spiciness of curry on heart-shaped bread.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/72/64/6/picGH4PnQ.jpg","recipeYield":"6 serving(s)","prepTime":"PT25M","totalTime":"PT25M","recipeIngredient":["2   cups   cubed cooked chicken","1 1/2  cups   unpeeled red apples, chopped  (or 1 medium)","3/4  cup    dried cranberries","1/2  cup    celery, thinly sliced and chopped ","1/4  cup   chopped pecans","2   tablespoons    green onions, thinly sliced ","3/4  cup    mayonnaise","2   teaspoons    lime juice","1/2-3/4  teaspoon    curry powder","12   slices    bread","  lettuce leaf"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine the fist 6 ingredients thru green onions."},{"@type":"HowToStep","text":"Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat."},{"@type":"HowToStep","text":"Cover and refrigerate until ready to serve."},{"@type":"HowToStep","text":"Cut each slice of bread with a 3&quot; heart-shaped cookie cutter; top with lettuce and chicken salad."}],"recipeCategory":"Spreads","keywords":"Lunch/Snacks,Chicken,Poultry,Apple,Greens,Fruit,Vegetable,Nuts,Meat,Spicy,Sweet,Brunch,< 30 Mins,No Cook,Refrigerator,Beginner Cook,Easy","author":"sugarpea","aggregateRating":{"ratingValue":5,"ratingCount":20}}},{"site":"foodcom","url":"https://www.food.com/recipe/mexican-cornbread-casserole-39017","rating":5,"ratingCount":25,"recipe":{"@type":"Recipe","name":"Mexican Cornbread Casserole","description":"I can't remember where I got this recipe but have had it for years. I always make this when I have cooked a big pot of pinto beans and ham. It's a nice change from your standard cornbread. My husband does not like cornbread or anything with cornmeal but always looks forward to me making this when we have beans. I have made it often and always get lots of compliments.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/39/01/7/piclMg4zD.jpg","recipeYield":"6-8 serving(s)","prepTime":"PT30M","cookTime":"PT45M","totalTime":"PT1H15M","recipeIngredient":["1   lb    ground beef","1   large    onion, diced ","1 -1 1/2      jalapeno pepper, diced fine ","1   cup    yellow cornmeal","1/2  teaspoon    baking soda","1   teaspoon    salt","1/2  cup    vegetable oil","1   cup    milk","2       eggs","1   can    creamed corn","2 -3   cups   shredded cheddar cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Brown together the ground beef, onion and jalapeno pepper; drain well."},{"@type":"HowToStep","text":"In a bowl mix together the cornbread ingredients."},{"@type":"HowToStep","text":"Lightly spray a 13 x9 in baking dish with Pam."},{"@type":"HowToStep","text":"Pour 1/2 of the cornbread mixture into prepared dish."},{"@type":"HowToStep","text":"Top with the meat mixture then sprinkle on the cheese to cover."},{"@type":"HowToStep","text":"Pour the remaining cornbread mixture on top."},{"@type":"HowToStep","text":"Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned."}],"recipeCategory":"Breads","keywords":"Meat,Mexican,Weeknight,Oven,< 4 Hours,Easy","author":"Anita Harris","aggregateRating":{"ratingValue":5,"ratingCount":25}}},{"site":"foodcom","url":"https://www.food.com/recipe/chicken-schnitzel-100005","rating":5,"ratingCount":101,"recipe":{"@type":"Recipe","name":"Chicken Schnitzel","description":"I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/10/00/05/CGmhzV09TQ28FL3gYXnU_DSC03812-2.jpg","recipeYield":"4 serving(s)","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["2   large    eggs","1   clove    garlic, minced ","1/2  teaspoon   minced fresh parsley","  coarse salt","  ground pepper","1   cup    fresh breadcrumb (made from 3 slices white bread)","1/2  cup   grated parmesan cheese","4 (6   ounce)    chicken cutlets, pounded to an even 1/4 inch thickness ","4   tablespoons    olive oil","1   tablespoon    butter","1/4  cup    dry white wine","1/2  cup    chicken broth","1   tablespoon    fresh lemon juice"],"recipeInstructions":[{"@type":"HowToStep","text":"Beat eggs in a shallow bowl with garlic, parsley, salt and pepper."},{"@type":"HowToStep","text":"In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese."},{"@type":"HowToStep","text":"Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick."},{"@type":"HowToStep","text":"For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat."},{"@type":"HowToStep","text":"Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side."},{"@type":"HowToStep","text":"Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce."},{"@type":"HowToStep","text":"Wipe the skillet clean with paper towels."},{"@type":"HowToStep","text":"Heat butter until melted and add wine."},{"@type":"HowToStep","text":"Heat 30 seconds and stir in broth and lemon juice."},{"@type":"HowToStep","text":"Season with salt and pepper."},{"@type":"HowToStep","text":"Simmer 2 minutes."},{"@type":"HowToStep","text":"Pour broth mixture over cutlets and serve."},{"@type":"HowToStep","text":"Garnish with parsley and lemon slices."}],"recipeCategory":"Chicken Breast","keywords":"Chicken,Poultry,Meat,German,European,< 30 Mins,Stove Top","author":"PanNan","aggregateRating":{"ratingValue":5,"ratingCount":101}}},{"site":"foodcom","url":"https://www.food.com/recipe/creamed-corn-casserole-87482","rating":5,"ratingCount":125,"recipe":{"@type":"Recipe","name":"Creamed Corn Casserole","description":"This is my grandmother's recipe that she handed down, it is so good!!!! I love corn in anything, and this has been a favorite, it's real comfort food. This is very moist and keeps, and reheats well.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/87/48/2/hO4zMQAGTSGmuGD3XWeC_0S9A2656.jpg","recipeYield":"8 serving(s)","prepTime":"PT5M","cookTime":"PT1H","totalTime":"PT1H5M","recipeIngredient":["1 (8   ounce) can   whole corn, drained ","1 (8   ounce) can   creamed corn","1 (8   ounce) carton   sour cream","1 (8 1/2  ounce) package   Jiffy cornbread mix","1/2  cup    butter, melted ","2       eggs, beaten "],"recipeInstructions":[{"@type":"HowToStep","text":"Mix all ingredients in a buttered 8&quot; square baking pan (glass pans work best)."},{"@type":"HowToStep","text":"Stir until all ingredients are mixed well."},{"@type":"HowToStep","text":"Bake 1 hour at 350 degrees F, or 15-18 minutes in a microwave on full power."},{"@type":"HowToStep","text":"Refrigerate leftovers."}],"recipeCategory":"Corn","keywords":"Vegetable,Oven,< 4 Hours,Inexpensive","author":"BlueHyacinth","aggregateRating":{"ratingValue":5,"ratingCount":125}}},{"site":"foodcom","url":"https://www.food.com/recipe/tijuana-trash-109764","rating":5,"ratingCount":41,"recipe":{"@type":"Recipe","name":"Tijuana Trash","description":"The most fiendishly addictive snack mix I've ever had! You can pump up the red pepper if you like; I like it just like this, however. And, you can \"mix up\" the nuts a bit, but I like those salty Spanish peanuts and some almonds, perhaps even Smokehouse almonds. Make a big batch for your next party; you can't stop eating it!","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/10/97/64/picPQwPLF.jpg","recipeYield":"9 cups","prepTime":"PT15M","cookTime":"PT1H","totalTime":"PT1H15M","recipeIngredient":["2   cups    tortilla chips, broken into 1 inch pieces  (I like to use small Tostitos and break them in half)","1 1/2  cups    Crispix cereal or 1 1/2  cups    Corn Chex","4 -5   cups    popped popcorn","6   ounces    nuts, of choice  (I like Spanish peanuts and almonds)","4   tablespoons    light corn syrup","4   tablespoons    butter","4   tablespoons    brown sugar","3/4  tablespoon    chili powder","1/8  teaspoon    ground cinnamon","1/4  teaspoon    cayenne pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 250 degrees F."},{"@type":"HowToStep","text":"Combine tortilla chips, cereal, popcorn and nuts in a large roasting pan."},{"@type":"HowToStep","text":"(Lining the pan with foil first helps the clean-up later--)."},{"@type":"HowToStep","text":"Combine corn syrup, butter, brown sugar, chili powder, cinnamon and cayenne pepper in a small saucepan and heat to boiling."},{"@type":"HowToStep","text":"Pour over the cereal-popcorn mixture in the pan; stir to coat thoroughly."},{"@type":"HowToStep","text":"Bake uncovered 1 hour, stirring every 20 minutes."},{"@type":"HowToStep","text":"Remove from oven and turn onto a sheet of waxed paper to cool."},{"@type":"HowToStep","text":"will keep in an airtight container for about 2 weeks."}],"recipeCategory":"Lunch/Snacks","keywords":"Fruit,Nuts,Kid Friendly,Oven,< 4 Hours,Easy","author":"EdsGirlAngie","aggregateRating":{"ratingValue":5,"ratingCount":41}}},{"site":"foodcom","url":"https://www.food.com/recipe/lindas-thai-sweet-chili-sauce-for-dipping-egg-rolls-sushi-206003","rating":4.5,"ratingCount":24,"recipe":{"@type":"Recipe","name":"Linda's Thai  Sweet Chili  Sauce for Dipping (Egg Rolls, Sushi)","description":"I created this recipe to make Thai Chicken Wings this weekend, and it was great! Use this sauce in any of your Thai recipes asking for Sweet Chili Sauce. This recipe is medium hot, so use the chilis according to your taste!  I also use it on my sushi, egg rolls, and spring rolls, and it is incredible!","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/20/60/03/meh1JqCTt2MEZgoQTFsP_0S9A7455.jpg","recipeYield":"2 cups","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","recipeIngredient":["2   tablespoons    sambal oelek or 2   tablespoons    chili peppers","1   cup    rice vinegar","2   teaspoons    salt","1/3  cup    sugar","2   teaspoons    fresh garlic, minced ","1   teaspoon    gingerroot, grated ","2   tablespoons    cornstarch","1/4  cup    water"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small pan add the first 6 ingredients together, over low heat."},{"@type":"HowToStep","text":"Stir constantly until mixture thickens to a syrupy consistency, about 5 minutes once it starts to simmer.  It reduces quite a bit."},{"@type":"HowToStep","text":"Mix well, and let sit until hot."},{"@type":"HowToStep","text":"Mix the cornstarch and water together in a small bowl and add to the sauce.  Mix well.  Let cook until it starts to thicken, then remove from heat."},{"@type":"HowToStep","text":"Let cool, and use in any of your Thai recipes asking for Sweet Chili Sauce."}],"recipeCategory":"Sauces","keywords":"Asian,< 30 Mins,Easy","author":"Lindas Busy Kitchen","aggregateRating":{"ratingValue":4.5,"ratingCount":24}}},{"site":"foodcom","url":"https://www.food.com/recipe/roasted-zucchini-with-thyme-61911","rating":5,"ratingCount":33,"recipe":{"@type":"Recipe","name":"roasted zucchini with thyme","description":"Make and share this roasted zucchini with thyme recipe from Food.com.","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/61/91/1/pica9fSDf.jpg","recipeYield":"4-6 serving(s)","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["3       zucchini, quartered and cut into chunks ","1       onion, sliced ","2   tablespoons    olive oil","1   teaspoon    thyme","  salt & pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"preheat oven to 450."},{"@type":"HowToStep","text":"toss zucchini, onions, salt, pepper ,thyme and olive oil on a baking sheet."},{"@type":"HowToStep","text":"roast 30 minutes, stirring halfway through."}],"recipeCategory":"Vegetable","keywords":"Low Protein,Low Cholesterol,Kosher,Roast,< 60 Mins,Oven,Easy","author":"chia2160","aggregateRating":{"ratingValue":5,"ratingCount":33}}},{"site":"foodcom","url":"https://www.food.com/recipe/the-best-amish-meatloaf-recipe-207100","rating":5,"ratingCount":20,"recipe":{"@type":"Recipe","name":"The Best Amish Meatloaf Recipe","description":"After traveling in eastern Ohio and eating many different &quot;Amish-style&quot; meatloaves, I finally asked for this wonderful meatloaf recipe.  This one is not as sweet as the typical Amish recipe and has some garlic flavoring in it.  We love it!!","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/20/71/00/picTMwXMn.jpg","recipeYield":"4-6 serving(s)","prepTime":"PT15M","cookTime":"PT1H15M","totalTime":"PT1H30M","recipeIngredient":["2   lbs    extra lean ground beef","1 3/4  cups    Ritz crackers, crushed ","1   small    onion, chopped finely ","2       eggs, slightly beaten ","3/4  cup    ketchup","2   teaspoons    garlic salt","1/4-1/2  teaspoon    pepper (to taste)","2   slices   of regular-sliced bacon","1/2  cup    ketchup","1/4  teaspoon    salt","1/2  teaspoon    dry mustard","2   tablespoons    dark brown sugar","1/8-1/4  teaspoon    pepper (to taste)"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix first 7 ingredients throughly together and pack into a loaf pan.  \r"},{"@type":"HowToStep","text":"Next put the strips of bacon on top and bake for an hour at 350F degrees.  \r"},{"@type":"HowToStep","text":"While waiting, mix the sauce ingredients together.  \r"},{"@type":"HowToStep","text":"After the hour is up, pour and smooth the sauce onto the meatloaf and cook another 15 to 20 minutes.  I have sometimes added 1/2 teaspoon of garlic salt instead of the salt to the sauce mixture and that is also delicious!"}],"recipeCategory":"Meat","keywords":"Kid Friendly,Beginner Cook,< 4 Hours,Easy","author":"SquadLeader","aggregateRating":{"ratingValue":5,"ratingCount":20}}},{"site":"foodcom","url":"https://www.food.com/recipe/kids-love-smores-pops-92136","rating":5,"ratingCount":73,"recipe":{"@type":"Recipe","name":"Kids Love S'mores Pops!!","description":"This is a very &quot;kid friendly&quot; recipe I invented when I was 9 for my parent's Super Bowl party 2 years ago. They were a HUGE hit!! They are soooooo easy to make too!","image":"https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/92/13/6/1nwhPdtHQoCdPaQVwHUU-104-s-mores-pops.jpg","recipeYield":"20 serving(s)","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["1 (16   ounce) bag   large marshmallows","1 (16   ounce) bag   chocolate chips (or whatever chocolate you like to melt)","1 (16   ounce) package   graham crackers"],"recipeInstructions":[{"@type":"HowToStep","text":"Crush grahm crackers in a big zip lock bag until they are like bread crumbs."},{"@type":"HowToStep","text":"Place crumbs in a bowl."},{"@type":"HowToStep","text":"Melt chocolate in a double boiler or in the microwave (my mom did this part) stirring often until smooth."},{"@type":"HowToStep","text":"Stick a toothpick in a marshmallow and dip in chocolate all the way then in grahm cracker crumbs half way."},{"@type":"HowToStep","text":"Set on wax paper to dry."},{"@type":"HowToStep","text":"EAT!"}],"recipeCategory":"Dessert","keywords":"Kid Friendly,< 60 Mins,For Large Groups,Easy","author":"PinkPrincess","aggregateRating":{"ratingValue":5,"ratingCount":73}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/easy-irish-soda-bread/","rating":4.52,"ratingCount":54,"recipe":{"@type":"Recipe","name":"Easy Irish Soda Bread","description":"This is the best Irish soda bread I've ever had. It's lighter and softer than most others I've tried. We like slices spread with whipped butter. &mdash;Kerry Barnett-Amundson, Ocean Park, Washington\r\n","image":"https://www.tasteofhome.com/wp-content/uploads/2017/09/Easy-Irish-Soda-Bread_exps39521_THCB1415561D511_RMS.jpg","recipeYield":"1 loaf (12 wedges)","prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","recipeIngredient":["3-1/2 cups all-purpose flour","1/2 cup sugar","2 tablespoons caraway seeds","2 teaspoons baking powder","1 teaspoon salt","1/2 teaspoon baking soda","2 large eggs, room temperature","2 cups (16 ounces) sour cream","3/4 cup raisins"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350°. In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins."},{"@type":"HowToStep","text":"Spoon into a greased 9-in. springform pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 10 minutes before removing side of pan. Cut into wedges; serve warm."}],"recipeCuisine":"Europe, Irish","author":"Taste of Home Editorial Team","aggregateRating":{"ratingValue":4.52,"ratingCount":54}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/pina-colada-zucchini-bread/","rating":4.75,"ratingCount":87,"recipe":{"@type":"Recipe","name":"Pina Colada Zucchini Bread","description":"Pina colada zucchini bread is a fun new take on the usual quick bread loaf. This recipe is filled with tons of summery flavors, from tropical pineapple and coconut to heady rum and vanilla.","image":"https://www.tasteofhome.com/wp-content/uploads/2018/01/Pina-Colada-Zucchini-Bread_EXPS_BAKE24_42315_DR_05_01_11b.jpg","recipeYield":"3 loaves (12 pieces each)","prepTime":"PT25M","cookTime":"PT45M","totalTime":"PT01H10M","recipeIngredient":["4 cups all-purpose flour","3 cups sugar","2 teaspoons baking powder","1-1/2 teaspoons salt","1 teaspoon baking soda","4 large eggs, room temperature","1-1/2 cups canola oil","1 teaspoon each coconut, rum and vanilla extracts","3 cups shredded zucchini","1 cup canned crushed pineapple, drained","1/2 cup chopped walnuts or chopped pecans"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the pans","text":"Start by greasing and flouring three 8x4-inch loaf pans. Cut pieces of parchment paper big enough to line the loaf pans. Lay the cutout pieces of parchment paper in the pans, and grease the paper. Set the prepared pans aside, and preheat the oven to 350°F."},{"@type":"HowToStep","name":"Create the batter","text":"In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt and baking soda. In another bowl, whisk together the eggs, oil and extracts. Stir the wet ingredients into the dry ingredients until just moistened. Editor’s Tip: Stop whisking the batter as soon as no more flour streaks remain. Overmixing will cause an overdevelopment of gluten, resulting in tough, dense bread loaves."},{"@type":"HowToStep","name":"Fold in the extras","text":"Fold the crushed pineapple, grated zucchini and nuts into the batter. Stir until the extras are evenly dispersed. Pour the batter evenly among the three pans. Editor’s Tip: Use a rubber spatula, a mini offset spatula, a butter knife or the back of a spoon to smooth the batter to all four corners if needed."},{"@type":"HowToStep","name":"Bake the loaves","text":"Bake the loaves until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool the loaves at room temperature for 10 minutes. Turn the loaves out of their pans and place them on wire racks to cool completely to room temperature. Gently remove the parchment paper."}],"author":"Val Goodrich","aggregateRating":{"ratingValue":4.75,"ratingCount":87}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/berry-shortbread-dreams/","rating":4.89,"ratingCount":44,"recipe":{"@type":"Recipe","name":"Shortbread Cookies with Jam","description":"Shortbread cookies with jam are incredibly easy to make, and you most likely have the ingredients already. Given the raspberry jam in the center and lovely glaze drizzled on top, the hardest part of making these thumbprint-style cookies is saying no to just one more.","image":"https://www.tasteofhome.com/wp-content/uploads/2024/08/EXPS_TOHD24_14570_EricKleinberg_1.jpg","recipeYield":"3-1/2 dozen","prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","recipeIngredient":["1 cup butter, softened","2/3 cup sugar","1/2 teaspoon almond extract","2 cups all-purpose flour","1/3 to 1/2 cup seedless raspberry jam, plus additional if desired","GLAZE:","1 cup confectioners' sugar","1/2 teaspoon almond extract","2 to 3 teaspoons water"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, about 1 hour."},{"@type":"HowToStep","text":"Preheat oven to 350°. Roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball; fill with jam."},{"@type":"HowToStep","text":"Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool completely."},{"@type":"HowToStep","text":"If desired, spoon additional jam into cookies. For glaze, combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies."}],"recipeCategory":["Desserts"],"author":"Kathy Adams","aggregateRating":{"ratingValue":4.89,"ratingCount":44}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/chocolate-coconut-candies/","rating":4.53,"ratingCount":40,"recipe":{"@type":"Recipe","name":"Chocolate-Covered Coconut Candy","description":"These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut... then watch them vanish! —Mary Ann Marino, West Pittsburgh, Pennsylvania","image":"https://www.tasteofhome.com/wp-content/uploads/2018/01/Chocolate-Coconut-Candies_EXPS_HCBZ19_38700_B05_14_9b.jpg","recipeYield":"5 dozen","prepTime":"PT30M","cookTime":"PT0M","totalTime":"PT30M","recipeIngredient":["1-3/4 cups confectioners' sugar","1-3/4 cups sweetened shredded coconut","1 cup chopped almonds","1/2 cup sweetened condensed milk","2 cups semisweet chocolate chips","2 tablespoons shortening","Optional: Chopped almonds, sliced almonds, sprinkles and additional coconut"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes."},{"@type":"HowToStep","text":"In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth."},{"@type":"HowToStep","text":"Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container."}],"recipeCategory":["Desserts"],"author":"Taste of Home Editorial Team","aggregateRating":{"ratingValue":4.53,"ratingCount":40}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/creamy-caramels/","rating":4.8,"ratingCount":56,"recipe":{"@type":"Recipe","name":"Caramel Candy","description":"Caramel candies are homemade treats that can be stored long-term to give as gifts or whenever you have a sweet craving. Wrap individually in wax paper for a traditional presentation or simply store between layers of wax paper.","image":"https://www.tasteofhome.com/wp-content/uploads/2024/09/EXPS_TOHD24_224_JuliaHartbeck_7.jpg","recipeYield":"64 pieces (2-1/2 pounds)","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["1 teaspoon plus 1 cup butter, divided","1 cup sugar","1 cup dark corn syrup","1 can (14 ounces) sweetened condensed milk","1 teaspoon vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the pan","text":"Line an 8-inch square baking pan with foil and grease with 1 teaspoon butter. Editor's note: You can also use parchment paper. Leave an overhang on each side so you can easily remove the caramels for cutting."},{"@type":"HowToStep","name":"Melt the sugar","text":"In a large, heavy saucepan combine sugar, corn syrup and 1 cup butter. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, cook the caramel candy for four minutes without stirring."},{"@type":"HowToStep","name":"Add the condensed milk and cook","text":"Remove from the heat and stir in condensed milk. Continue cooking the candy over medium-low heat, until a candy thermometer reads 238°F (soft-ball stage). Stir constantly during this stage to prevent burning on the bottom of the pan. Remove from heat and stir in the vanilla. Editor's tip: A heatproof rubber spatula works well to keep the bottom from burning. Don't be tempted to rush the caramel because it takes time to reach the right temperature."},{"@type":"HowToStep","name":"Cool, cut and wrap candies","text":"Pour into the prepared pan (don't scrape the bottom in case there are some burnt bits) and cool completely. Lift the candy out of pan, cut them into 1-inch squares and wrap them individually in waxed paper. Twist the ends to seal."}],"recipeCategory":["Desserts"],"author":"Anna Thomas Bates","aggregateRating":{"ratingValue":4.8,"ratingCount":56}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/meat-and-potato-casserole/","rating":4.63,"ratingCount":59,"recipe":{"@type":"Recipe","name":"Hamburger Potato Casserole","description":"A fun riff on cottage pie, this hearty hamburger potato casserole has a crispy potato crust, so it hits a little different.","image":"https://www.tasteofhome.com/wp-content/uploads/2018/01/Meat-and-Potato-Casserole_EXPS_GBBZ22_5961_B10_20_6b.jpg","recipeYield":"6 servings","prepTime":"PT10M","cookTime":"PT50M","totalTime":"PT60M","recipeIngredient":["4 cups thinly sliced peeled potatoes","2 tablespoons butter, melted","1/2 teaspoon salt","1 pound ground beef","1 package (10 ounces) frozen corn","1 can (10-3/4 ounces) condensed cream of celery soup, undiluted","1/3 cup 2% milk","1/4 teaspoon garlic powder","1/8 teaspoon pepper","1 tablespoon chopped onion","1 cup shredded cheddar cheese, divided","Minced fresh parsley, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Roast the potatoes","text":"Preheat the oven to 400°F. In a large bowl, toss the potatoes with butter and salt. Arrange the slices on the bottom and up the sides of a greased 13x9-inch baking dish. Bake, uncovered, for 25 to 30 minutes or until the potatoes are almost tender."},{"@type":"HowToStep","name":"Prepare the beef filling","text":"Meanwhile, in a large skillet, cook the beef over medium heat until it's no longer pink. Drain and discard the grease. Sprinkle the beef and corn over the potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese. Pour it over the beef mixture."},{"@type":"HowToStep","name":"Bake the casserole","text":"Bake the casserole, uncovered, at 400° for 20 minutes or until the vegetables are tender. Sprinkle with the remaining cheese. Bake two to three minutes longer or until the cheese is melted. Sprinkle with parsley if desired."}],"recipeCategory":["Dinner"],"author":"Suzanne Podhaizer","aggregateRating":{"ratingValue":4.63,"ratingCount":59}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/gingerbread-men-cookies/","rating":4.64,"ratingCount":56,"recipe":{"@type":"Recipe","name":"Gingerbread Men","description":"These festive gingerbread men cookies are soft and chewy, are filled with cozy winter flavors and hold their shape perfectly after baking. Grab your favorite frosting and decorate to your heart's content!","image":"https://www.tasteofhome.com/wp-content/uploads/2018/01/Gingerbread-Men-Cookies_EXPS_HCBZ22_36941_DR_05_06_7b.jpg","recipeYield":"about 2 dozen","prepTime":"PT40M","cookTime":"PT10M","totalTime":"PT50M","recipeIngredient":["1/2 cup butter, softened","3/4 cup packed dark brown sugar","1/3 cup molasses","1 large egg, room temperature","2 tablespoons water","2-2/3 cups all-purpose flour","1 teaspoon baking soda","1/2 teaspoon salt","2 teaspoons ground ginger","1/2 teaspoon ground cinnamon","1/2 teaspoon ground nutmeg","1/2 teaspoon ground allspice","Frosting of choice"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the gingerbread dough","text":"In a large bowl, use a hand mixer or stand mixer to cream together the butter and brown sugar until light and fluffy, five to seven minutes. Beat in the molasses, egg and water. In another bowl, whisk together the all-purpose flour, baking soda, salt, ginger, cinnamon, nutmeg and allspice. Gradually beat the flour mixture into the creamed mixture just until combined."},{"@type":"HowToStep","name":"Chill the dough","text":"Divide the dough in half. Shape each half into a disk. Cover each disk tightly with storage wrap. Refrigerate the dough until it’s easy to handle, about 30 minutes."},{"@type":"HowToStep","name":"Cut out the gingerbread men","text":"Preheat the oven to 350°F. On a lightly floured surface, roll each portion of dough to 1/8-inch thickness. Dip a 4-inch gingerbread man cookie cutter into extra flour and press the cookie cutter into the gingerbread dough. Place each gingerbread man cutout 2 inches apart on greased baking sheets."},{"@type":"HowToStep","name":"Bake the cookies","text":"Bake the cookies until the edges are firm, 8 to 10 minutes. Remove to wire racks to cool completely to room temperature."},{"@type":"HowToStep","name":"Decorate the gingerbread men","text":"Turn up a Christmas baking playlist and get decorating! Set out Christmas sprinkles and candies, and scrape frosting into piping bags fitted with different tips. Here’s how to use a piping bag if you’re new to the technique."}],"recipeCategory":["Desserts"],"author":"Val Goodrich","aggregateRating":{"ratingValue":4.64,"ratingCount":56}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/overnight-fruit-salad/","rating":4.93,"ratingCount":40,"recipe":{"@type":"Recipe","name":"Overnight Fruit Salad","description":"I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn't share the recipe at the time, but eventually I got it. I've made it for many meals, and our daughters copied the recipe when they married. —Eileen Duffeck, Lena, Wisconsin","image":"https://www.tasteofhome.com/wp-content/uploads/2018/01/exps9874_B163857D11_06_3b-2.jpg","recipeYield":"16 servings","prepTime":"PT30M","cookTime":"PT0M","totalTime":"PT30M","recipeIngredient":["3 large eggs, beaten","1/4 cup sugar","1/4 cup white vinegar","2 tablespoons butter","2 cups green grapes","2 cups miniature marshmallows","1 can (20 ounces) pineapple chunks, drained","1 can (15 ounces) mandarin oranges, drained","2 medium firm bananas, sliced","2 cups heavy whipping cream, whipped","1/2 cup chopped pecans"],"recipeInstructions":[{"@type":"HowToStep","text":"In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool."},{"@type":"HowToStep","text":"In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans."}],"recipeCategory":["Side Dishes"],"recipeCuisine":"North America","author":"Taste of Home Editorial Team","aggregateRating":{"ratingValue":4.93,"ratingCount":40}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/crunchy-broccoli-salad/","rating":4.54,"ratingCount":63,"recipe":{"@type":"Recipe","name":"Broccoli Cranberry Salad","description":"Elevate your side dish salad game with this recipe for broccoli cranberry salad. The combination of fresh broccoli florets, sweet chewy cranberries and tangy vinaigrette is a sure winner.","image":"https://www.tasteofhome.com/wp-content/uploads/2024/09/Crunchy-Broccoli-Cranberry-Salad_EXPS_TOHD24_47900_ChristineMa_10.jpg","recipeYield":"10 servings","prepTime":"PT25M","cookTime":"PT0M","totalTime":"PT25M","recipeIngredient":["8 cups fresh broccoli florets (about 1 pound)","1 bunch green onions, thinly sliced","1/2 cup dried cranberries","3 tablespoons canola oil","3 tablespoons seasoned rice vinegar","2 tablespoons sugar","1/4 cup sunflower kernels","3 bacon strips, cooked and crumbled"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the salad","text":"In a large bowl, combine the broccoli florets, sliced green onions and cranberries."},{"@type":"HowToStep","name":"Make the dressing","text":"In a separate small bowl, whisk together the oil, vinegar and sugar until they're well blended. Drizzle the dressing over the broccoli mixture, giving everything a good mix to coat. Cover the salad and place it in the refrigerator until you're ready to serve."},{"@type":"HowToStep","name":"Top with bacon and nuts","text":"Sprinkle the cooked and crumbled bacon and sunflower kernels over the salad just before serving."}],"recipeCategory":["Lunch"],"author":"Kelli Acciardo","aggregateRating":{"ratingValue":4.54,"ratingCount":63}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/white-chocolate-raspberry-cheesecake/","rating":4.84,"ratingCount":45,"recipe":{"@type":"Recipe","name":"White Chocolate Raspberry Cheesecake","description":"With the addition of two simple ingredients, this white chocolate raspberry cheesecake recipe completely changes the flavor and upgrades this classic dessert into a delectable treat.","image":"https://www.tasteofhome.com/wp-content/uploads/2025/01/White-Chocolate-Raspberry-Cheesecake_EXPS_TOHD24_31800_LeticiaAlmeida_08.jpg","recipeYield":"12 servings","prepTime":"PT25M","cookTime":"PT01H20M","totalTime":"PT01H45M","recipeIngredient":["1-1/2 cups graham cracker crumbs","1/4 cup sugar","1/3 cup butter, melted","FILLING:","3 packages (8 ounces each) cream cheese, softened","3/4 cup sugar","1/3 cup sour cream","3 tablespoons all-purpose flour","1 teaspoon vanilla extract","3 large eggs, room temperature, lightly beaten","1 package (10 to 12 ounces) white baking chips","1/4 cup seedless raspberry jam"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the crust","text":"Preheat the oven to 325°F. In a small bowl, combine the graham cracker crumbs, sugar and butter. Press the mixture into a greased 9-inch springform pan, then set it aside."},{"@type":"HowToStep","name":"Combine the cheesecake ingredients","text":"In a large bowl, beat the softened cream cheese and sugar until smooth. Then beat in the sour cream, flour and vanilla. Add in the eggs and beat on a low speed until the eggs are just combined. Fold in the white chocolate chips, then pour the cheesecake mixture on top of the prepared crust."},{"@type":"HowToStep","name":"Swirl raspberry jam on top","text":"Melt the raspberry jam in a microwaveable bowl, then stir until the jam is smooth. Drop teaspoons of jam on top of the batter, then use a knife to swirl the jam across the cheesecake."},{"@type":"HowToStep","name":"Prepare to bake","text":"Place the pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap the foil around the pan, then place it in a larger baking pan and add 1 inch of hot water to the large pan."},{"@type":"HowToStep","name":"Bake, then cool","text":"Bake the cheesecake until the center is just set, 80 to 85 minutes. Cool the cheesecake on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake, then let it cool for one hour longer. Cover the cheesecake and refrigerate it overnight. When you're ready to serve, remove it from the pan."}],"recipeCategory":["Desserts"],"author":"Kiersten Hickman","aggregateRating":{"ratingValue":4.84,"ratingCount":45}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/ravioli-casserole/","rating":4.68,"ratingCount":41,"recipe":{"@type":"Recipe","name":"Ravioli Casserole","description":"Love lasagna but want something simpler to make? Try our ravioli casserole—all the cheese and sauce, and it's ready in no time.","image":"https://www.tasteofhome.com/wp-content/uploads/2024/11/Ravioli-Casserole_EXPS_TOHD24_8609_AlejandroMonfort_9.jpg","recipeYield":"8 servings","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["1 package (20 ounces) refrigerated cheese ravioli","3-1/2 cups pasta sauce","2 cups small-curd 4% cottage cheese","4 cups shredded mozzarella cheese","1/4 cup grated Parmesan cheese","Minced fresh parsley, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep your pasta","text":"Preheat the oven to 350°F. Then boil a pot of salted water and prepare the ravioli according to package directions. Drain and set aside."},{"@type":"HowToStep","name":"Layer the casserole","text":"Start by spreading 1 cup of pasta sauce in an ungreased 13x9-inch baking dish. Layer with half the ravioli, 1-1/4 cups sauce, 1 cup cottage cheese and 2 cups mozzarella. Repeat the layers, sprinkling the entire dish with grated Parmesan cheese at the end."},{"@type":"HowToStep","name":"Bake and garnish","text":"Bake the casserole uncovered until it's bubbly and the cheese turns golden brown in spots, 30 to 40 minutes. Let it stand for 5 to 10 minutes before serving. If desired, sprinkle with parsley and serve."}],"recipeCategory":["Dinner"],"recipeCuisine":"Europe, Italian","author":"Kelli Acciardo","aggregateRating":{"ratingValue":4.68,"ratingCount":41}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/chewy-oatmeal-cookies/","rating":4.52,"ratingCount":67,"recipe":{"@type":"Recipe","name":"Chewy Oatmeal Cookies","description":"What's better than a perfectly chewy cookie full of delicious mix-ins? Nothing's better than that in my book. Here's how to make the best oatmeal cookies.","image":"https://www.tasteofhome.com/wp-content/uploads/2017/09/exps4768_CC144384C05_22_5b.jpg","recipeYield":"about 5 dozen","prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT25M","recipeIngredient":["1 cup butter, softened","1 cup sugar","1 cup packed brown sugar","2 large eggs, room temperature","1 tablespoon molasses","2 teaspoons vanilla extract","2 cups all-purpose flour","2 cups quick-cooking oats","1-1/2 teaspoons baking soda","1 teaspoon ground cinnamon","1/2 teaspoon salt","1 cup each raisins and chopped pecans","1 cup semisweet chocolate chips"],"recipeInstructions":[{"@type":"HowToStep","name":"Cream the ingredients","text":"Like with most drop cookies, you're going to start by creaming together the softened butter and sugars. Once well combined, add the two eggs, molasses and vanilla and beat, beat, beat. This should take about five minutes. You really want it light and fluffy!"},{"@type":"HowToStep","name":"Mix the dry ingredients","text":"In another bowl, whisk together the flour, oats, salt, baking soda and cinnamon. Just a quick stir to combine these ingredients will ensure they are evenly distributed in the cookie dough. Editor's Tip: Any type of cinnamon can be used in this recipe. If you're a big fan of spicy cinnamon, look for Indonesian or Korintje cinnamon—it packs the most punch. If you prefer a more mild flavor, stick with traditional Ceylon cinnamon."},{"@type":"HowToStep","name":"Combine wet and dry ingredients","text":"Next, add the dry ingredients to your creamed mixture in a few batches. Beat until just combined—and don't forget to scrape down the sides of the bowl halfway through. This is a pretty big batch of cookie dough, so have patience. It will take a bit of time to get all the oats, flour, butter and more fully incorporated. Editor's Tip: Be careful not to overmix at this stage. Too much mixing here can lead to tough cookies."},{"@type":"HowToStep","name":"Add the mix-ins","text":"It's time to add in all the tasty mix-ins; this recipe has a whopping 3 cups! Use a spatula or wooden spoon to stir the chocolate chips, raisins and chopped pecans in by hand. Editor's Tip: Consider toasting the nuts before adding them to the cookie dough. This helps develop the flavor of the pecans. And if you don't have pecans on hand, walnuts, almonds (OK, any type of nut) work well as a substitute."},{"@type":"HowToStep","name":"Bake","text":"Use a cookie scoop to portion out cookies onto a parchment-lined baking sheet. Be sure to leave about 2 inches between each cookie since they do spread a good bit in the oven. Bake at 350ºF for 8 to 10 minutes—until the edges start to turn golden brown. Once baked, remove from the oven and cool on a wire rack."}],"recipeCategory":["Desserts"],"author":"Lisa A. Kaminski","aggregateRating":{"ratingValue":4.52,"ratingCount":67}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/one-dish-no-knead-bread/","rating":4.73,"ratingCount":40,"recipe":{"@type":"Recipe","name":"One-Dish No-Knead Bread","description":"Here's a very easy way to have homemade bread for dinner tonight. Don't worry if you're new to baking. Anyone who can stir can make this no knead bread a success! —Heather Chambers, Largo, Florida","image":"https://www.tasteofhome.com/wp-content/uploads/2017/09/One-Dish-No-Knead-Bread_EXPS_SDON17_188812_B06_29_6b.jpg","recipeYield":"1 loaf (12 pieces)","prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","recipeIngredient":["1 teaspoon active dry yeast","1-1/2 cups warm water (110&deg; to 115&deg;)","2-3/4 cups all-purpose flour","2 tablespoons sugar","2 tablespoons olive oil","1-1/2 teaspoons salt"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, dissolve yeast in warm water. Stir in remaining ingredients to form a wet dough; transfer to a greased 2-1/2-qt. baking dish. Cover; let stand in a warm place 1 hour."},{"@type":"HowToStep","text":"Stir down dough. Cover; let stand 1 hour. Preheat oven to 425&deg;."},{"@type":"HowToStep","text":"Bake 20 minutes. Reduce oven setting to 350&deg;. Bake until top is golden brown and a thermometer reads 210&deg;, about 20 minutes longer."},{"@type":"HowToStep","text":"Remove bread from baking dish to a wire rack to cool. Serve warm."}],"author":"Taste of Home Editorial Team","aggregateRating":{"ratingValue":4.73,"ratingCount":40}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/kielbasa-chili/","rating":4.51,"ratingCount":43,"recipe":{"@type":"Recipe","name":"Kielbasa Chili","description":"This easy creation combines the flavors of a chili dog in a bowl! I make it when I need a hot, hearty meal in a hurry. It's festive looking and super to serve when everyone's at the house watching football games. &mdash;Audra L. Duvall, Canoga Park, California\r\n","image":"https://www.tasteofhome.com/wp-content/uploads/2017/09/exps44946_SD1785596D17B_WEB.jpg","recipeYield":"7 servings","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","recipeIngredient":["1 pound smoked kielbasa or Polish sausage, halved and sliced","2 cans (14-1/2 ounces each) diced tomatoes, undrained","1 can (15 ounces) chili with beans","1 can (8-3/4 ounces) whole kernel corn, drained","1 can (2-1/4 ounces) sliced ripe olives, drained"],"recipeInstructions":[{"@type":"HowToStep","text":"In a Dutch oven coated with cooking spray, saute kielbasa until browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through."}],"recipeCategory":["Lunch"],"author":"Taste of Home Editorial Team","aggregateRating":{"ratingValue":4.51,"ratingCount":43}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/first-place-coconut-macaroons/","rating":4.5,"ratingCount":129,"recipe":{"@type":"Recipe","name":"First-Place Coconut Macaroons","description":"These coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband's favorites—whenever I make them to give away, he always asks me where his batch is! I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawano, Wisconsin","image":"https://www.tasteofhome.com/wp-content/uploads/2018/01/First-Place-Coconut-Macaroons_EXPS_HCBZ22_4383_DR_05_06_7b.jpg","recipeYield":"about 1-1/2 dozen","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["1-1/3 cups sweetened shredded coconut","1/3 cup sugar","2 tablespoons all-purpose flour","1/8 teaspoon salt","2 large egg whites, room temperature","1/2 teaspoon vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 325°. In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well."},{"@type":"HowToStep","text":"Drop by rounded teaspoonfuls onto greased baking sheets. Bake until golden brown, 18-20 minutes. Cool on a wire rack."}],"recipeCategory":["Desserts"],"author":"Taste of Home Editorial Team","aggregateRating":{"ratingValue":4.5,"ratingCount":129}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/skillet-mac-cheese/","rating":4.51,"ratingCount":93,"recipe":{"@type":"Recipe","name":"Skillet Mac and Cheese","description":"This skillet mac and cheese takes a few more minutes than the boxed stuff, but we promise the final result is worth it. A thick and creamy cheese sauce is stirred together with perfectly cooked pasta, then topped with whatever you like.","image":"https://www.tasteofhome.com/wp-content/uploads/2024/07/Skillet-Mac-and-Cheese_EXPS_TOHD24_27614_JuliaHartbeck.jpg","recipeYield":"4 servings","prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","recipeIngredient":["2 cups uncooked pasta (about 8 ounces), such as elbow macaroni, cavatappi or shells","2 tablespoons butter","2 tablespoons all-purpose flour","1-1/2 cups half-and-half cream","3/4 pound process cheese (Velveeta), cubed","Optional toppings: Fresh arugula, halved cherry tomatoes and coarsely ground pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the pasta","text":"Following the package instructions, cook the pasta until tender (but not mushy). Drain well. Editor's Tip: Cooking in well-salted water yields a more flavorful macaroni and cheese."},{"@type":"HowToStep","name":"Make the cheese sauce","text":"In a large cast-iron or other heavy skillet, melt the butter, then whisk in the flour until there aren't any lumps. Slowly pour in half-and-half and whisk until smooth. Bring to a boil and cook until thickened, about two minutes, stirring constantly so the bottom doesn't scorch. Reduce heat to low, and stir in cheese until melted."},{"@type":"HowToStep","name":"Toss everything together","text":"Add the drained macaroni to the cheese sauce, stirring until everything is heated through. Add any toppings you'd like."}],"recipeCategory":["Dinner"],"author":"Anna Thomas Bates","aggregateRating":{"ratingValue":4.51,"ratingCount":93}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/slow-cooked-carnitas/","rating":4.74,"ratingCount":47,"recipe":{"@type":"Recipe","name":"Slow-Cooked Carnitas","description":"Simmer up succulent pork the slow-cooker way. Sometimes, instead of using tortillas, I put the seasoned meat on top of shredded lettuce for a tasty salad. —Lisa Glogow, Aliso Viejo, California","image":"https://www.tasteofhome.com/wp-content/uploads/2018/01/Slow-Cooked-Carnitas_EXPS_THAM19_61642_C11_08_4b.jpg","recipeYield":"12 servings","prepTime":"PT20M","cookTime":"PT06H00M","totalTime":"PT06H20M","recipeIngredient":["1 boneless pork shoulder butt roast (3 to 4 pounds)","3 garlic cloves, thinly sliced","2 teaspoons olive oil","1/2 teaspoon salt","1/2 teaspoon pepper","1 bunch green onions, chopped","1-1/2 cups minced fresh cilantro","1 cup salsa","1/2 cup chicken broth","1/2 cup tequila or additional chicken broth","2 cans (4 ounces each) chopped green chiles","12 flour tortillas (8 inches) or  corn tortillas (6 inches), warmed","Optional: Fresh cilantro leaves, sliced red onion and chopped tomatoes"],"recipeInstructions":[{"@type":"HowToStep","text":"Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the garlic, oil, salt and pepper. Add onions, cilantro, salsa, broth, tequila and chiles. Cover; cook on low until meat is tender, 6-8 hours."},{"@type":"HowToStep","text":"Remove meat; cool slightly. Shred with 2 forks and return to the slow cooker; heat through. Spoon about 2/3 cup meat mixture onto each tortilla; serve with toppings of your choice."}],"recipeCategory":["Dinner"],"recipeCuisine":"North America, Mexican","author":"Taste of Home Editorial Team","aggregateRating":{"ratingValue":4.74,"ratingCount":47}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/upside-down-peach-cake/","rating":4.8,"ratingCount":46,"recipe":{"@type":"Recipe","name":"Peach Upside-Down Cake","description":"Get ready to flip for this peach upside-down cake! It's easier than you think to prepare, and when it's finished it will look just as good as you'd hoped.","image":"https://www.tasteofhome.com/wp-content/uploads/2025/02/Peach-Upside-Down-Cake_EXPS_TOHD24_17194_SarahTramonte_6.jpg","recipeYield":"8 servings","prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT60M","recipeIngredient":["3/4 cup butter, softened, divided","1/2 cup packed brown sugar","2 cups sliced peeled fresh peaches","3/4 cup sugar","1 large egg, room temperature","1 teaspoon vanilla extract","1-1/4 cups all-purpose flour","1-1/4 teaspoons baking powder","1/4 teaspoon salt","1/2 cup 2% milk"],"recipeInstructions":[{"@type":"HowToStep","name":"Arrange the peach slices","text":"Preheat the oven to 350°F. Melt 1/4 cup of butter, then pour it into an ungreased 9-inch round baking pan. Sprinkle the butter with brown sugar and arrange the peach slices in a single layer over the sugar."},{"@type":"HowToStep","name":"Add the cake batter","text":"In a large bowl, cream together the sugar and remaining butter until the blend is light and fluffy, five to seven minutes. Next, beat in the egg and vanilla. In a separate bowl, combine the flour, baking powder and salt, then add this dry mixture to the creamed mixture, alternating with the milk, beating well after each addition. Spoon the batter evenly over the peaches."},{"@type":"HowToStep","name":"Bake the cake, then flip it","text":"Bake the cake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Serve it warm, and enjoy!"}],"recipeCategory":["Desserts"],"author":"Steven John","aggregateRating":{"ratingValue":4.8,"ratingCount":46}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/black-bottom-banana-bars/","rating":4.76,"ratingCount":50,"recipe":{"@type":"Recipe","name":"Black-Bottom Banana Bars","description":"These bars stay very moist, and their rich banana and chocolate flavor is even better the second day. My mother-in-law gave me this recipe, and it's a big favorite with both my husband and two sons.&mdash;Rene Wright, Ferryville, Wisconsin","image":"https://www.tasteofhome.com/wp-content/uploads/2017/09/Black-Bottom-Banana-Bars_exps1059_BOS2930251B_10_23_1bC_RMS.jpg","recipeYield":"3 dozen","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","recipeIngredient":["1/2 cup butter, softened","1 cup sugar","1 large egg, room temperature","1 teaspoon vanilla extract","1-1/2 cups mashed ripe bananas (about 3 medium)","1-1/2 cups all-purpose flour","1 teaspoon baking powder","1 teaspoon baking soda","1/2 teaspoon salt","1/4 cup baking cocoa"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Stir in bananas. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well."},{"@type":"HowToStep","text":"Divide batter in half. Add cocoa to half; spread into a greased 13x9-in. baking pan. Spoon remaining batter on top and, if desired, swirl with a knife to marble the batter."},{"@type":"HowToStep","text":"Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a wire rack."}],"recipeCategory":["Desserts"],"author":"Taste of Home Editorial Team","aggregateRating":{"ratingValue":4.76,"ratingCount":50}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/flavorful-pot-roast/","rating":4.69,"ratingCount":143,"recipe":{"@type":"Recipe","name":"Flavorful Pot Roast","description":"On hectic days, this is so quick and easy to prep! Convenient packages of dressing and gravy combine to create a sauce worthy of a fall-apart roast. For a filling meal-in-one, serve with mashed potatoes and ladle the juices over top.\r\n&mdash;Arlene Butler, Ogden, Utah","image":"https://www.tasteofhome.com/wp-content/uploads/2017/09/Flavorful-Pot-Roast_EXPS_HSCBZ16_27696_B08_02_2b.jpg","recipeYield":"15 servings","prepTime":"PT10M","cookTime":"PT07H00M","totalTime":"PT07H10M","recipeIngredient":["2 boneless beef chuck roasts (2-1/2 pounds each)","1 envelope ranch salad dressing mix","1 envelope Italian salad dressing mix","1 envelope brown gravy mix","1/2 cup water","Chopped fresh parsley, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Place the chuck roasts in a 5-qt. slow cooker. In a small bowl, combine the salad dressings and gravy mix; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, sprinkle with parsley and thicken cooking juices for gravy."}],"recipeCategory":["Dinner"],"author":"Taste of Home Editorial Team","aggregateRating":{"ratingValue":4.69,"ratingCount":143}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/contest-winning-pepperoni-pizza-chili/","rating":4.85,"ratingCount":46,"recipe":{"@type":"Recipe","name":"Contest-Winning Pepperoni Pizza Chili","description":"Pizza and chili together&mdash;what could be better? Fill folks up at halftime when you set out bowls of this chili. &mdash;Jennifer Gelormino, Pittsburgh, Pennsylvania","image":"https://www.tasteofhome.com/wp-content/uploads/2018/01/Contest-Winning-Pepperoni-Pizza-Chili_exps90371_SD2235817D04_21_2bC_RMS-2.jpg","recipeYield":"12 servings (3 quarts)","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","recipeIngredient":["2 pounds ground beef","1 pound bulk hot Italian sausage","1 large onion, chopped","1 large green pepper, chopped","4 garlic cloves, minced","1 jar (16 ounces) salsa","1 can (16 ounces) hot chili beans, undrained","1 can (16 ounces) kidney beans, rinsed and drained","1 can (12 ounces) pizza sauce","1 package (8 ounces) sliced pepperoni, halved","1 cup water","2 teaspoons chili powder","1/2 teaspoon salt","1/2 teaspoon pepper","3 cups shredded part-skim mozzarella cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain."},{"@type":"HowToStep","text":"Stir in the salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until heated through, about 20 minutes. Sprinkle servings with cheese."}],"recipeCategory":["Dinner","Lunch"],"author":"Taste of Home Editorial Team","aggregateRating":{"ratingValue":4.85,"ratingCount":46}}},{"site":"tasteofhome","url":"https://www.tasteofhome.com/recipes/mom-s-lemon-custard-pie/","rating":4.59,"ratingCount":46,"recipe":{"@type":"Recipe","name":"Lemon Custard Pie","description":"This dreamy lemon custard pie features a delicate, almost mousse-like filling, thanks to the genius addition of whipped egg whites.","image":"https://www.tasteofhome.com/wp-content/uploads/2024/08/EXPS_TOHD24_4516_JuliaHartbeck.jpg","recipeYield":"8 servings","prepTime":"PT20M","cookTime":"PT60M","totalTime":"PT01H20M","recipeIngredient":["Dough for single-crust pie","1 cup sugar","1 tablespoon butter, softened","2 large eggs, separated","1 cup whole milk","3 tablespoons all-purpose flour","1/8 teaspoon salt","1/4 cup lemon juice","2 teaspoons grated lemon zest","Optional: Whipped cream, lemon slices and fresh mint"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling."},{"@type":"HowToStep","text":"In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture."},{"@type":"HowToStep","text":"Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator."}],"recipeCategory":["Desserts"],"author":"Christabel Lobo","aggregateRating":{"ratingValue":4.59,"ratingCount":46}}}]}