Add very simple integration tests

Commit time

Modified Cargo.lock

@@ -122,6 +122,7
"cantine_derive 0.1.0",
"crossbeam-channel 0.3.9 (registry+",
"memmap 0.7.0 (registry+",
+ "once_cell 1.2.0 (registry+",
"serde 1.0.102 (registry+",
"serde_json 1.0.41 (registry+",
"structopt 0.3.4 (registry+",
@@ -705,6 +706,11
dependencies = [
"parking_lot 0.9.0 (registry+",
+name = "once_cell"
+version = "1.2.0"
+source = "registry+"

name = "owned-read"
@@ -1577,6 +1583,7
"checksum num-traits 0.2.8 (registry+" = "6ba9a427cfca2be13aa6f6403b0b7e7368fe982bfa16fccc450ce74c46cd9b32"
"checksum num_cpus 1.11.0 (registry+" = "155394f924cdddf08149da25bfb932d226b4a593ca7468b08191ff6335941af5"
"checksum once_cell 0.2.4 (registry+" = "d584f08c2d717d5c23a6414fc2822b71c651560713e54fa7eace675f758a355e"
+"checksum once_cell 1.2.0 (registry+" = "891f486f630e5c5a4916c7e16c4b24a53e78c860b646e9f8e005e4f16847bfed"
"checksum owned-read 0.4.0 (registry+" = "05d57fab18d627fc4dffbd78d4a25a5b5b5211fda724231f001bee4cef1b2d3b"
"checksum owning_ref 0.4.0 (registry+" = "49a4b8ea2179e6a2e27411d3bca09ca6dd630821cf6894c6c7c8467a8ee7ef13"
"checksum parking_lot 0.6.4 (registry+" = "f0802bff09003b291ba756dc7e79313e51cc31667e94afbe847def490424cde5"

Modified crates/cantine/Cargo.toml

@@ -17,10 +17,11
serde = { version = "1.0", features = ["derive"] }
structopt = { version = "0.3", default-features = false }
tantivy = "0.10"
-tempfile = "3"
uuid = { version = "0.8", features = ["serde"] }
zerocopy = "0.2"

# v4 feature added to generate test uuids
uuid = { version = "0.8", features = ["serde", "v4"] }
+tempfile = "3.1"
+once_cell = "1.2"

Created crates/cantine/tests/

@@ -1,0 +1,89
+use serde_json;
+use once_cell::sync::Lazy;
+use std::convert::TryFrom;
+use tantivy::{query::AllQuery, schema::SchemaBuilder, Index, Result};
+use cantine::{
+ index::Cantine,
+ index::IndexFields,
+ model::{Recipe, SearchCursor, Sort},
+struct GlobalData {
+ index: Index,
+ cantine: Cantine,
+static GLOBAL: Lazy<GlobalData> = Lazy::new(|| {
+ let mut builder = SchemaBuilder::new();
+ let fields = IndexFields::from(&mut builder);
+ let index = Index::create_in_ram(;
+ let mut writer = index.writer_with_num_threads(1, 50_000_000).unwrap();
+ let sample_recipes = include_str!("sample_recipes.jsonlines");
+ for line in sample_recipes.lines() {
+ let recipe: Recipe = serde_json::from_str(line).expect("valid recipe json");
+ writer.add_document(fields.make_document(&recipe));
+ }
+ writer.commit().unwrap();
+ let cantine = Cantine::try_from(&index).unwrap();
+ GlobalData { index, cantine }
+const INDEX_SIZE: usize = 295;
+fn index_has_recipes() -> Result<()> {
+ let reader = GLOBAL.index.reader()?;
+ let searcher = reader.searcher();
+ assert_eq!(INDEX_SIZE as u64, searcher.num_docs());
+ Ok(())
+fn pagination_works() -> Result<()> {
+ let reader = GLOBAL.index.reader()?;
+ let searcher = reader.searcher();
+ let (total, found_ids, next) =
+ &searcher,
+ &AllQuery,
+ 10,
+ Sort::Relevance,
+ SearchCursor::START,
+ )?;
+ assert_eq!(INDEX_SIZE, total);
+ assert!(next.is_some());
+ let mut after = next.unwrap();
+ let mut total_found = found_ids.len();
+ loop {
+ let (_total, found_ids, next) =
+ .cantine
+ .search(&searcher, &AllQuery, 10, Sort::Relevance, after)?;
+ total_found += found_ids.len();
+ if let Some(new_after) = next {
+ after = new_after;
+ } else {
+ break;
+ }
+ }
+ assert_eq!(INDEX_SIZE, total_found);
+ Ok(())

Created crates/cantine/tests/sample_recipes.jsonlines

@@ -1,0 +1,295
+{"crawl_url": "", "features": {"diet_paleo": 0.988, "instructions_length": 378, "num_ingredients": 5}, "images": [""], "ingredients": ["12 egg yolks", "\u00bc cup agave nectar or honey", "1 pinch celtic sea salt", "\u00bc cup lemon juice", "\u00bd cup heavy cream"], "instructions": ["Place egg yolks, agave, and salt in a medium saucepan", "While heating over very low flame, whip with a hand blender for 6-8 minutes, then whip in lemon juice", "Chill for a half an hour", "If pudding separates, whip with hand blender for 1-2 minutes, until fluffy again", "Whip cream in a separate bowl", "Serve in small glasses, alternating layers of pudding and whipped cream", "Garnish with berries"], "name": "Lemon Pudding Parfait", "recipe_id": 180380, "similar_recipe_ids": [575244, 180427, 1066328, 962211, 889920, 1304031, 1701234, 1589483, 588838, 797434], "uuid": "ce8b9a60-9e11-5db0-b1d5-06ae4139f656"}
+{"crawl_url": "", "features": {"diet_paleo": 0.999, "instructions_length": 348, "num_ingredients": 6}, "images": [""], "ingredients": ["1\u00bd cups almonds", "\u00bc teaspoon celtic sea salt", "\u00bc cup raspberry jam", "\u00bc cup coconut oil, melted", "1 cup chocolate chips", "\u00bd cup unsweetened coconut flakes"], "instructions": ["In a food processor, pulse almonds until the texture of gravel", "Pulse in salt, jam, and coconut oil until dough forms", "Press dough into an 8 x 8 inch baking dish", "Melt chocolate over very low heat", "Pour chocolate over crust", "Sprinkle coconut flakes over chocolate", "Refrigerate for 30 minutes, then cut into 16 squares", "Refrigerate for an additional 1\u00bd hours", "Serve"], "name": "Best Ever Bars", "recipe_id": 180829, "similar_recipe_ids": [180591, 226768, 1077368, 180579, 1077550, 355105, 180762, 1033224, 1055584, 1267468], "uuid": "72f4d5e6-39f3-5cb8-b66d-27560c95e1e5"}
+{"crawl_url": "", "features": {"diet_paleo": 0.972, "instructions_length": 186, "num_ingredients": 3, "prep_time": 0}, "images": [], "ingredients": ["2 red onions, cut crosswise into 1/2-inch rounds", "1 tablespoon extra-virgin olive oil", "Coarse salt and freshly ground black pepper"], "instructions": ["Heat oven to 425 degrees. Arrange onions on a baking sheet. Drizzle evenly with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes."], "name": "Roasted Red Onions", "recipe_id": 182072, "similar_recipe_ids": [1735713, 222948, 1441082, 1708267, 1153838, 1060118, 1054735, 1455783, 1447443, 1712367], "uuid": "b973e52b-365a-5f02-8f8e-d4460bb7cf4d"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.863, "instructions_length": 812, "num_ingredients": 13, "prep_time": 0}, "images": [], "ingredients": ["3 tablespoons unsalted butter", "1 bunch scallions, white and light green parts, thinly sliced", "2 cloves garlic, finely chopped", "1 tablespoon good-quality Madras curry powder", "1 tablespoon tomato paste", "2 cups green or brown lentils", "3/4 pound ripe juicy tomatoes, chopped (2 medium)", "1 3/4 teaspoons coarse salt, plus more as needed", "1 cup unsweetened coconut flakes", "1 1/2 tablespoons black or brown mustard seeds", "1/4 cup (1/2 stick) salted butter, for serving", "Plain yogurt, for serving (optional)", "Chopped cilantro, for serving"], "instructions": ["Melt unsalted butter in a large saucepan over medium-high heat. Add scallions, garlic, and curry powder. Cook until vegetables are golden and soft, about 4 minutes. Stir in tomato paste and lentils and cook until slightly caramelized, 1 to 2 minutes. Add tomatoes and 1 3/4 teaspoons salt. Add enough water to cover by 1/2 inch; bring to a boil over high heat. Reduce heat to medium-low and simmer until lentils are tender, 25 to 40 minutes. If lentils begin to look dry while cooking, add more water as needed.", "Heat a small skillet over medium heat. Add coconut flakes and mustard seeds; season with salt and cook until coconut is golden, about 3 minutes.", "Divide lentils evenly among six serving dishes. Top each with 2 teaspoons salted butter, yogurt (if using), cilantro, and coconut mixture. Serve immediately."], "name": "Spiced Braised Lentils and Tomatoes with Toasted Coconut", "recipe_id": 182187, "similar_recipe_ids": [1178406, 1366653, 951713, 612465, 1268468, 219577, 807575, 1761243, 290753, 1737022], "uuid": "9ae20db2-c8f2-5436-9bdf-c79b1982e736"}
+{"crawl_url": "", "features": {"cook_time": 25, "diet_paleo": 0.803, "instructions_length": 511, "num_ingredients": 6, "prep_time": 15}, "images": [""], "ingredients": ["1 tablespoon extra-virgin olive oil", "1 small yellow onion, thinly sliced (1 cup)", "2 cups frozen spinach (from two 10-ounce packages), thawed and squeezed dry", "Coarse salt and ground pepper", "8 large eggs, lightly beaten", "1/2 cup crumbled cooked bacon (5 slices)"], "instructions": ["Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add onion and spinach, season with salt and pepper, and cook until onion is translucent, about 5 minutes.", "Add eggs and bacon, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature."], "name": "Spinach-Bacon Frittata", "recipe_id": 182932, "similar_recipe_ids": [1076390, 1076161, 196682, 1096476, 1109318, 962858, 1594959, 299695, 1541960, 934904], "uuid": "e0cf94a5-3033-5038-b80d-da1033b73d63"}
+{"crawl_url": "", "features": {"diet_paleo": 0.967, "instructions_length": 369, "num_ingredients": 5, "prep_time": 0}, "images": [""], "ingredients": ["4 cups water", "1/2 cup sugar", "6 Meyer lemons, thinly sliced", "2 rosemary sprigs", "4 1/2 cups sparkling water, chilled"], "instructions": ["Bring water and sugar to a boil in a large saucepan, stirring until sugar dissolves. Add lemons and rosemary. Reduce heat, and simmer for 10 minutes. Remove from heat. Let stand for 20 minutes. Strain. Return to pan, and boil until reduced by half, about 5 minutes. Let cool completely. Fill each of 6 glasses with 3/4 cup sparkling water. Stir 1/4 cup syrup into each."], "name": "Meyer Lemon-Rosemary Spritzer", "recipe_id": 183873, "similar_recipe_ids": [1771364, 1058372, 323946, 1528270, 1145601, 797974, 819318, 1383208, 601208, 1528317], "uuid": "7969193d-d3e4-5d37-9f21-99fb4850b330"}
+{"crawl_url": "", "features": {"cook_time": 60, "diet_lowcarb": 0.989, "instructions_length": 1015, "num_ingredients": 8, "prep_time": 20}, "images": [""], "ingredients": ["1 medium butternut squash (about 1 1/2 pounds)", "1 tablespoon olive oil", "1/2 teaspoon dried rubbed sage", "Coarse salt and ground pepper", "5 cloves garlic, peel on", "1 cup half-and-half", "Pasta (such as cheese ravioli or any short pasta), for serving", "Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage"], "instructions": ["Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.", "Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.", "Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)", "Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings."], "name": "Butternut-Squash Pasta Sauce", "recipe_id": 186087, "similar_recipe_ids": [1381794, 1776713, 1172217, 186237, 612043, 1156292, 1759820, 1757055, 869419, 218883], "uuid": "52f6a0df-6da5-5089-ab13-a018b312866d"}
+{"crawl_url": "", "features": {"cook_time": 50, "diet_paleo": 0.988, "instructions_length": 589, "num_ingredients": 7, "prep_time": 15}, "images": [""], "ingredients": ["1 pound red potatoes, peeled and cut into eighths", "1 pound russet potatoes, peeled and cut into 1 1/2-inch pieces", "5 garlic cloves", "3/4 cup nonfat milk", "2 tablespoons unsalted butter", "3/4 teaspoon coarse salt", "Freshly ground pepper"], "instructions": ["In a medium saucepan, combine the potatoes and whole garlic; add enough cold water to cover by about 2 inches. Bring to a boil over high heat. Reduce heat to a simmer, and cook until the potatoes are easily pierced with a fork, about 15 minutes. Drain the potatoes, and set aside in a warm place.", "Meanwhile, in the same saucepan, combine milk, butter, and salt; season with pepper. Place over low heat until butter has melted and milk is warm to the touch. Pass potatoes and garlic through a ricer or food mill into saucepan, and stir gently to combine with milk mixture. Serve immediately."], "name": "Healthy Garlic Mashed Potatoes", "recipe_id": 187102, "similar_recipe_ids": [883233, 1083408, 346429, 611677, 199990, 949363, 197512, 1200095, 204670, 184857], "uuid": "98d0473d-24b0-5e99-be1a-d0d27c1acd9c"}
+{"crawl_url": "", "features": {"cook_time": 30, "diet_lowcarb": 0.712, "diet_paleo": 0.658, "instructions_length": 604, "num_ingredients": 10, "prep_time": 10}, "images": [""], "ingredients": ["2 tablespoons unsalted butter, divided", "1 small yellow onion, finely chopped", "2 cloves garlic, minced", "1 1/2 cups Arborio or Carnaroli rice", "4 cups chicken broth, divided", "Salt and pepper", "1 pound large shrimp (31 to 35), peeled and deveined", "1/2 cup grated Parmesan (2 ounces)", "3 tablespoons chopped fresh parsley, plus more for serving", "3 tablespoons chopped fresh basil leaves, plus more for serving"], "instructions": ["In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).", "Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs."], "name": "Shrimp-and-Herb Risotto", "recipe_id": 187360, "similar_recipe_ids": [607697, 196263, 839997, 611931, 703820, 307249, 1196757, 246924, 1166589, 1081341], "uuid": "0b04eac1-8873-502d-a9c5-2a6ea33fd0bf"}
+{"crawl_url": "", "features": {"cook_time": 30, "diet_paleo": 0.986, "instructions_length": 373, "num_ingredients": 9, "prep_time": 10}, "images": [""], "ingredients": ["2 pints cherry or grape tomatoes (4 cups), any color, halved or quartered if large", "2 small red, yellow, or orange bell peppers, diced medium", "1/4 cup extra-virgin olive oil", "2 tablespoons red-wine vinegar", "1 garlic clove, minced", "Coarse salt and ground pepper", "3/4 pound medium pasta shells", "1/2 cup fresh basil leaves, torn if large", "1/2 cup ricotta, for serving"], "instructions": ["In a large bowl, toss together tomatoes, bell peppers, oil, vinegar, and garlic; season with salt and pepper. Let sit at room temperature, 20 minutes.", "Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Drain and add pasta to sauce, tossing to combine. Add basil and toss. Divide pasta among four bowls and top each with ricotta."], "name": "Pasta Shells with No-Cook Tomato Sauce", "recipe_id": 188029, "similar_recipe_ids": [1063504, 596122, 181644, 1546558, 1622496, 1185659, 290834, 1760602, 1389324, 808291], "uuid": "dede1ac0-cc0d-5a3e-9ea0-4aafb524e5a6"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.994, "instructions_length": 1676, "num_ingredients": 7, "prep_time": 0}, "images": [""], "ingredients": ["4 large egg whites, room temperature", "1 cup sugar", "1 pinch cream of tartar", "1/2 teaspoon pure vanilla extract", "Pink food coloring", "6 ounces semisweet or bittersweet chocolate, finely chopped", "2 teaspoons canola oil or pure vegetable shortening"], "instructions": ["Preheat oven to 200 degrees with two racks centered. Line 4 baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.", "In the heatproof bowl of an electric mixer, combine egg whites, sugar, and cream of tartar, and place over the saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.", "Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form.", "Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature.", "Melt chocolate in a heatproof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together, if desired. Turn upside down on a cooling rack, and let chocolate harden -- this can take up to 50 minutes at room temperature -- or just freeze on parchment paper for 5 minutes. Serve."], "name": "Pink Meringue Drops", "recipe_id": 188050, "similar_recipe_ids": [1014769, 324058, 1037593, 846405, 191657, 197892, 1007571, 1574614, 1126400, 191697], "uuid": "a18f9b40-2487-51b5-bc13-9036d2e8976a"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.999, "instructions_length": 313, "num_ingredients": 4, "prep_time": 0}, "images": [""], "ingredients": ["3 leeks", "2 tablespoons butter", "3/4 cup water", "Coarse salt and ground pepper"], "instructions": ["Halve leeks lengthwise (white and light-green parts only); separate layers and rinse well. In a large skillet, melt butter over medium. Add leeks and water; season with coarse salt and ground pepper. Cover and cook at a medium simmer until leeks are very tender (adding more water if necessary), 14 to 16 minutes."], "name": "Easy Braised Leeks", "recipe_id": 188432, "similar_recipe_ids": [858400, 186041, 1197614, 193514, 1192929, 580930, 198283, 197087, 857715, 184032], "uuid": "293c64b5-1795-5c88-b4a0-a21a2818c6d3"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.578, "diet_paleo": 0.822, "instructions_length": 304, "num_ingredients": 7, "prep_time": 0}, "images": [""], "ingredients": ["1 small white onion, finely diced", "12 ounces plum tomatoes, finely diced", "4 fresh serrano chiles, stems removed and finely chopped", "12 large sprigs fresh cilantro, finely chopped", "1 large clove garlic, minced", "1 1/2 teaspoons freshly squeezed lime juice", "3/4 teaspoon salt"], "instructions": ["Place the onion in a fine sieve, and rinse under cold running water; shake sieve to remove any excess water. Transfer onion to a medium bowl, and add the remaining ingredients. Stir to combine, and let stand a few minutes so flavors meld. Store salsa in an airtight container, refrigerated, up to 1 week."], "name": "Chopped-Tomato-and-Serrano Salsa", "recipe_id": 188957, "similar_recipe_ids": [784844, 794193, 1192771, 1785925, 1518468, 1366883, 980585, 235101, 842895, 1374798], "uuid": "0783b2b5-d841-5d76-b50e-8a77c557dad6"}
+{"crawl_url": "", "features": {"diet_paleo": 0.877, "instructions_length": 294, "num_ingredients": 7, "prep_time": 0}, "images": [""], "ingredients": ["8 slices of organic black bread or seven-grain bread", "1/2 cup Red Pepper Coulis", "1 cup sprouts (sunflower, daikon, radish, clover, or alfalfa)", "1 medium-size red onion, grilled or raw, thinly sliced", "2 large tomatoes, each cut into 6 slices", "1 medium-size ripe Hass avocado, peeled, halved, pit removed, and cut into 1/4-inch slices", "Kosher salt and freshly ground black pepper"], "instructions": ["Spread each slice of bread with 1 tablespoon of the coulis. Divide the sprouts evenly among 4 of the slices. Arrange 2 onion slices and 3 tomato slices in an even layer over the sprouts. Arrange the avocado over the tomato and sprinkle with salt and pepper. Top with a slice of bread and serve."], "name": "Favorite Summer Sandwich", "recipe_id": 189102, "similar_recipe_ids": [927936, 1564194, 1665304, 861019, 1517650, 1783403, 798960, 797478, 809905, 783493], "uuid": "40bcc3be-a12b-5384-8da7-5fb2bf7f9e69"}
+{"crawl_url": "", "features": {"cook_time": 45, "diet_paleo": 0.972, "instructions_length": 428, "num_ingredients": 5, "prep_time": 25}, "images": [""], "ingredients": ["1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough", "1 medium yellow tomato, blanched, peeled, seeded, and coarsely pureed (about 1/4 cup)", "2 medium red tomatoes, blanched, peeled, seeded, and coarsely pureed (about 1/2 cup)", "Extra-virgin olive oil", "Coarse salt"], "instructions": ["Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Spread yellow tomato sauce over 1/3 of length, and red tomato sauce over remaining 2/3 of length. Drizzle with oil and sprinkle with salt.", "Bake until cooked through and crust is golden on edges and bottom, 20 to 24 minutes.", "Using a metal spatula, slide pie onto a cutting board. Slice into 6 pieces and serve."], "name": "Two-Tomato Pizza", "recipe_id": 189110, "similar_recipe_ids": [197730, 201625, 963336, 1112933, 1162153, 1497564, 200244, 1113314, 189847, 577616], "uuid": "d046663f-edec-5e18-a373-5ecc66417aa7"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.999, "instructions_length": 434, "num_ingredients": 3, "prep_time": 0}, "images": [""], "ingredients": ["24 ounces Nestle semisweet chocolate morsels", "4 cups whipping cream", "1 teaspoon light corn syrup"], "instructions": ["Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.", "Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately."], "name": "Mrs. Milman's Chocolate Frosting", "recipe_id": 190129, "similar_recipe_ids": [198020, 1777319, 914418, 926209, 1370641, 1332156, 1614037, 923910, 846497, 1303953], "uuid": "a04295a3-7dde-530b-9abc-a7ca9af95212"}
+{"crawl_url": "", "features": {"cook_time": 15, "diet_lowcarb": 0.822, "instructions_length": 318, "num_ingredients": 10, "prep_time": 15}, "images": [""], "ingredients": ["Coarse salt", "4 heads baby bok choy, trimmed and halved lengthwise", "3 tablespoons fresh lime juice", "2 tablespoons fish sauce (or 2 teaspoons soy sauce)", "1 teaspoon sugar", "1/8 teaspoon cayenne pepper", "2 cooked chicken breasts, sliced crosswise", "3 ounces snow peas, thinly sliced lengthwise (1 cup)", "3 small shallots, thinly sliced", "1/4 cup fresh mint leaves, coarsely chopped"], "instructions": ["In a large pot, bring 1 inch salted water to a boil; add bok choy. Cover, and cook until tender, 3 to 5 minutes; drain, and let cool.", "In a bowl, whisk together lime juice, fish sauce, sugar, and cayenne. Add chicken, snow peas, and shallots; toss to combine. Top chicken mixture with mint, and serve alongside bok choy."], "name": "Asian Chicken Salad with Bok Choy", "recipe_id": 190511, "similar_recipe_ids": [1062312, 863039, 1058446, 936298, 333337, 1197407, 966296, 1493794, 1104918, 1100239], "uuid": "f44da05b-c5ca-50f4-ac8b-8072f01c8d13"}
+{"crawl_url": "", "features": {"cook_time": 180, "diet_lowcarb": 0.96, "instructions_length": 744, "num_ingredients": 7, "prep_time": 25}, "images": [""], "ingredients": ["1/2 cup (1 stick) unsalted butter, plus more for foil", "8 ounces semisweet chocolate, chopped", "1 1/4 cups sugar", "3/4 teaspoon salt", "3 large eggs", "3/4 cup all-purpose flour, spooned and leveled", "1 cup chopped walnuts or pecans (optional)"], "instructions": ["Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil; butter foil. Set aside.", "Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.", "Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if using.", "Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 45 to 50 minutes. Cool completely in pan.", "Use foil to lift brownie cake from pan; peel off and discard. Cut into 16 squares."], "name": "Fudgy Brownies", "recipe_id": 190588, "similar_recipe_ids": [1386343, 344066, 1384689, 791162, 960894, 305556, 946831, 190232, 916276, 1500083], "uuid": "22b905f8-bdb9-598f-bfad-868b7d7b2807"}
+{"crawl_url": "", "features": {"cook_time": 10, "diet_lowcarb": 0.907, "instructions_length": 243, "num_ingredients": 5, "prep_time": 10}, "images": [""], "ingredients": ["6 ounces cremini and shiitake mushrooms, thinly sliced", "3 tablespoons extra-virgin olive oil", "Coarse salt and freshly ground pepper", "3 thyme sprigs", "3/4 cup coarsely grated fontina cheese (2 ounces)"], "instructions": ["Preheat broiler. Arrange mushrooms in a single layer in a baking dish. Drizzle with oil, and sprinkle with 1/2 teaspoon salt and some pepper. Broil for 2 minutes. Remove dish from oven, and add thyme and cheese. Broil for 1 minute. Serve warm."], "name": "Sliced Mushrooms with Melted Fontina", "recipe_id": 190766, "similar_recipe_ids": [989972, 826234, 1128457, 779519, 194061, 193260, 272026, 910536, 204568, 1057970], "uuid": "ed914fda-cecc-51f9-a1ba-350a92bf0260"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.928, "instructions_length": 328, "num_ingredients": 4, "prep_time": 0}, "images": [""], "ingredients": ["6 garlic cloves, peeled", "1/2 to 1 teaspoon red-pepper flakes", "Coarse salt", "4 tablespoons vegetable oil"], "instructions": ["Using a chef's knife, coarsely chop garlic with red-pepper flakes. Gather into a pile; sprinkle generously with salt.", "Place flat side of knife blade on top of garlic, with sharp side of blade facing away from you; press down firmly, pulling knife toward you. Repeat until a paste forms.", "Combine in a small bowl with vegetable oil."], "name": "Garlic-Chili Oil", "recipe_id": 191018, "similar_recipe_ids": [188744, 195813, 812261, 1352980, 201924, 191020, 1396945, 577631, 837367, 1186177], "uuid": "e3df6613-7b7f-5a80-9dce-0b7eab689761"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.978, "instructions_length": 644, "num_ingredients": 8, "prep_time": 0}, "images": [""], "ingredients": ["4 ounces saltine crackers (scant 1 sleeve)", "1/2 cup (1 stick) unsalted butter, room temperature", "1/4 cup sugar", "One 14-ounce can sweetened condensed milk", "4 large egg yolks", "1/2 cup lemon or lime juice or a combination of the two", "Freshly whipped cream, for garnish", "Flaky sea salt, for garnish"], "instructions": ["Preheat oven to 350 degrees.", "Place crackers in the bowl of a food processor and pulse until finely chopped. Add butter and sugar; pulse until combined. Firmly press into the bottom and up the sides of a 9-inch fluted tart pan with removable bottom. Bake until crust is golden brown, 18 to 20 minutes. Let cool on a wire rack.", "Meanwhile, whisk together condensed milk and egg yolks until thoroughly combined. Add citrus juice and whisk to combine. Pour filling into tart shell and bake until filling is set, 16 to 18 minutes. Let cool on a wire rack. Refrigerate until well chilled. Serve garnished with whipped cream and a sprinkling of sea salt."], "name": "Atlantic Beach Tart", "recipe_id": 192277, "similar_recipe_ids": [984348, 191013, 236988, 350865, 1517999, 199614, 588373, 199854, 867547, 189297], "uuid": "142d88b8-a398-5604-80df-ff2635b3a750"}
+{"crawl_url": "", "features": {"cook_time": 25, "diet_lowcarb": 0.994, "instructions_length": 553, "num_ingredients": 5, "prep_time": 10}, "images": [""], "ingredients": ["Nonstick cooking spray", "2 cups sugar", "1/2 cup heavy cream", "6 Granny Smith or Red Delicious apples", "1 cup toasted pecans (optional), coarsely chopped"], "instructions": ["Line a baking sheet with waxed paper and coat with cooking spray. In a medium saucepan, bring sugar and 1/2 cup water to a boil over high. Reduce to medium-high and simmer, undisturbed, until caramel is golden brown, 8 minutes. Remove from heat and carefully stir in cream (mixture will sputter). Transfer to a small bowl and let cool 5 minutes.", "With a paring knife, make a small slit in top of each apple. Insert an ice-pop stick 1 inch deep into each slit. Dip apples into caramel, swirling to coat. Sprinkle with nuts (if using) and transfer to sheet."], "name": "Easy Caramel Apples", "recipe_id": 193171, "similar_recipe_ids": [195054, 351724, 190894, 202873, 600106, 978668, 1089572, 197515, 1640380, 1724783], "uuid": "5656d569-dd13-5eff-9699-0da339811b71"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.793, "instructions_length": 263, "num_ingredients": 12, "prep_time": 0}, "images": [""], "ingredients": ["1 tablespoon vegetable oil, such as safflower", "1 medium onion, finely chopped", "3 garlic cloves, minced", "Coarse salt and ground pepper", "1 cup ketchup", "1 cup canned beef broth", "3/4 cup cider vinegar", "1/4 cup packed light-brown sugar", "1/2 teaspoon ground cumin", "1/2 teaspoon ground coriander", "1/2 teaspoon celery salt", "1/4 teaspoon cayenne pepper"], "instructions": ["In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until onion is translucent, 3 to 5 minutes. Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes."], "name": "Emeril's Rib Sauce", "recipe_id": 194388, "similar_recipe_ids": [693799, 1679680, 1394839, 817543, 691091, 1493413, 272240, 594917, 952039, 296883], "uuid": "514056af-5231-5302-8a98-b0cf17f8bae5"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.725, "diet_paleo": 0.593, "instructions_length": 147, "num_ingredients": 3, "prep_time": 0}, "images": [""], "ingredients": ["1/2 pound pecorino cheese", "4 Comice pears, cored and sliced", "Freshly ground black pepper"], "instructions": ["Slice cheese thinly, and divide among four plates. Place pears on top of cheese. Warm honey, and drizzle it over pears. Top with a grind of pepper."], "name": "Pears and Pecorino", "recipe_id": 194518, "similar_recipe_ids": [836027, 1744891, 1205203, 1744326, 1044434, 803505, 1104483, 916092, 1260833, 1153120], "uuid": "1ae83ee0-879b-5397-995d-79e6fa3c174f"}
+{"crawl_url": "", "features": {"diet_paleo": 0.902, "instructions_length": 950, "num_ingredients": 4, "prep_time": 0}, "images": [""], "ingredients": ["2 boneless, skinless chicken breast halves, tenders removed", "Coarse salt and freshly ground pepper", "1 tablespoon extra-virgin olive oil", "1 tablespoon unsalted butter"], "instructions": ["Using a sharp knife, make a straight vertical cut down the center of the chicken breast half, but do not slice all the way through. Holding your knife at an angle, start to open up one side of the breast half so it will be able to lay flat. Gently pull the widening flap open as you cut, making short scraping cuts to free the flap of meat at the narrow end. Turn the breast half around and repeat to open up the other side. Spread both sides of the breast open and make short shallow cuts, then pound to equal thickness with the flat side of a meat mallet or small heavy pan. Repeat with other chicken breast half.", "Season chicken paillards on both sides with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add paillards and saute on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip and saute paillards until cooked through, about 2 minutes. Transfer to serving plates."], "name": "Martha's Chicken Paillards", "recipe_id": 195445, "similar_recipe_ids": [193812, 1568829, 1756948, 1282789, 1784252, 1746519, 1081415, 1737754, 1193677, 1789339], "uuid": "8f9c8ad6-f9a5-5494-98c4-863250ebfa6a"}
+{"crawl_url": "", "features": {"diet_paleo": 0.981, "instructions_length": 535, "num_ingredients": 8, "prep_time": 0}, "images": [""], "ingredients": ["3 heads garlic, cloves peeled", "3 pounds Yukon gold potatoes (about 4), peeled and cut into 1/2-inch cubes", "3 Granny Smith apples, peeled and cut into 1/2-inch cubes", "1 1/2 tablespoons extra-virgin olive oil", "1 1/2 teaspoons coarse salt, or more to taste", "3/4 teaspoon freshly ground pepper", "3/4 to 1 cup skim milk", "Low-fat sour cream, for garnish (optional)"], "instructions": ["Heat oven to 425 degrees. Toss the garlic, potatoes, and apples together with olive oil, salt, and pepper in a large nonstick roasting pan. Cook, stirring mixture occasionally for even browning, until golden brown and tender, 45 minutes to 1 hour.", "Transfer the mixture to a medium bowl, and add the milk. Gently smash some of the mixture against the side of the bowl, leaving some whole pieces, until all of the milk is incorporated. Season with salt if needed. Serve immediately, topped with a dollop of low-fat sour cream, if desired."], "name": "Creamy Roasted Potatoes, Garlic, and Apples", "recipe_id": 195773, "similar_recipe_ids": [231266, 1352419, 1043380, 1085383, 215550, 1605874, 964509, 924142, 1498967, 922873], "uuid": "dabb9dd1-12f7-508b-8a57-0f6e97094778"}
+{"crawl_url": "", "features": {"diet_paleo": 0.651, "instructions_length": 1021, "num_ingredients": 10, "prep_time": 0}, "images": [""], "ingredients": ["2 tablespoons unsalted butter", "1 1/2 pounds (about 15 medium) shallots, sliced crosswise into 1/4-inch rings", "1 cup peeled garlic cloves (about 3 heads), large cloves halved lengthwise", "2 teaspoons sugar", "1 1/2 teaspoons salt, plus more for water", "1/4 teaspoon freshly ground black pepper", "2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat", "13 ounces ruffle-shaped pasta", "Fresh basil leaves, for garnish", "Parmigiano-Reggiano cheese, for garnish"], "instructions": ["Heat butter in a large skillet over medium-low heat. Add shallots and garlic cloves, stirring to coat. Sprinkle with sugar, 1 teaspoon salt, and the pepper, and stir to combine. Cook until very soft and golden, about 1 hour, adding water 2 tablespoons at a time if the pan seems dry.", "Using a slotted spoon, transfer garlic and shallots to a bowl, and set aside. Add chicken stock, and bring to a boil, using a wooden spoon to scrape up any browned bits from the pan. Cook, stirring occasionally, until the mixture is reduced by one quarter, 2 to 4 minutes. Remove from heat, return garlic and shallots to pan, and keep warm while cooking pasta.", "Bring a large saucepan of salted water to a boil. Add pasta, and cook until al dente, about 8 minutes.", "Drain pasta, and return to saucepan. Stir in remaining 1/2 teaspoon salt, reserved garlic and shallots, and sauce. Cut basil leaves into thin strips. Divide the pasta and sauce among six serving bowls, and serve immediately garnished with basil and shaved Parmigiano-Reggiano."], "name": "Caramelized Garlic and Shallot Pasta", "recipe_id": 196301, "similar_recipe_ids": [608128, 934222, 1455903, 700557, 786678, 1792950, 800569, 1728337, 1560525, 790743], "uuid": "0a7a8f7c-62e5-5919-8af6-d194540f2453"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.615, "diet_paleo": 0.622, "instructions_length": 377, "num_ingredients": 8, "prep_time": 0}, "images": [""], "ingredients": ["1 pound small potatoes", "1/2 cup low-fat buttermilk", "1/4 cup sour cream or Greek yogurt", "2 tablespoons mayonnaise", "1 to 2 tablespoons finely chopped fresh herbs, such as parsley, chives, or basil", "3/4 teaspoon fresh thyme leaves", "1 small garlic clove, minced", "Coarse salt and ground pepper"], "instructions": ["In a medium pot, bring potatoes to a boil over high in salted water and cook until tender when pierced with a knife, about 10 minutes. Meanwhile, in a large bowl, whisk together buttermilk, sour cream or Greek yogurt, and mayonnaise. Stir in fresh herbs, thyme, and garlic; season with salt and pepper. Drain potatoes and add to dressing. Toss to combine and serve immediately."], "name": "Potatoes with Ranch Dressing", "recipe_id": 197331, "similar_recipe_ids": [995032, 1286364, 1496775, 611894, 218042, 597128, 612463, 1046344, 1455525, 201720], "uuid": "cd31f4c9-ac1b-5381-a26f-92f216d18317"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.993, "instructions_length": 232, "num_ingredients": 6, "prep_time": 0}, "images": [""], "ingredients": ["8 ounces medium cooked shrimp, finely chopped", "3 ounces goat cheese, room temperature", "2 tablespoons chopped chives, plus more for garnish", "1 tablespoon fresh lemon juice", "Coarse salt and ground pepper", "20 endive leaves (from about 3 heads)"], "instructions": ["In a small bowl, combine shrimp, cheese, chives, and juice; season with salt and pepper. Cover with plastic wrap, and refrigerate up to 1 day. To serve, place 1 tablespoon mixture on each endive leaf, and top with additional chives."], "name": "Endive with Shrimp Salad", "recipe_id": 198018, "similar_recipe_ids": [1546074, 1483111, 910132, 772839, 1771337, 195675, 1485129, 791972, 1161354, 936467], "uuid": "49130fea-d216-5740-8917-69b9f3f7b39d"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.976, "instructions_length": 802, "num_ingredients": 10, "prep_time": 0}, "images": [""], "ingredients": ["2 Bosc pears (about 1 pound)", "1/4 cup golden raisins", "1 1/2 tablespoons light-brown sugar, plus more for garnish", "Unsalted butter, for greasing pans", "2 large eggs", "1 3/4 cups heavy cream", "1/4 cup all-purpose flour", "1/4 cup granulated sugar", "1/8 teaspoon ground nutmeg", "Pinch of salt"], "instructions": ["Heat oven to 400 degrees. Generously butter a 12-inch-round gratin dish; set aside. Peel pears, cut in half lengthwise, and, using a melon baller, remove core. Slice pears into 1/4-inch-thick slices crosswise, and arrange pear halves in the bottom of prepared gratin dish. Set aside.", "In a food processor, combine the eggs, 1 cup cream, flour, granulated sugar, nutmeg, and salt, and process until a batter is formed. Pour the batter around the pears, and sprinkle the top with raisins.", "Bake until the top begins to set, about 12 minutes. Sprinkle with light-brown sugar; continue to bake until clafouti is set and golden brown on top, about 8 minutes. Whip remaining 3/4 cup cream to soft peaks. Remove clafouti from oven; serve immediately with whipped cream sprinkled with more brown sugar, if desired."], "name": "Pear-and-Golden-Raisin Clafouti", "recipe_id": 198897, "similar_recipe_ids": [776559, 854640, 1121073, 776562, 912599, 684068, 1697359, 959283, 315932, 1473478], "uuid": "dfadc5e1-166b-5ee1-b9c3-cb45382713a7"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.985, "instructions_length": 1057, "num_ingredients": 8, "prep_time": 0}, "images": [""], "ingredients": ["2 cups all-purpose flour, plus more for parchment", "1/4 teaspoon salt", "1/2 teaspoon baking powder", "1/2 cup (1 stick) unsalted butter, softened", "1 cup granulated sugar", "1 large egg", "1 teaspoon pure vanilla extract", "Sanding sugar, for sprinkling"], "instructions": ["Sift flour, salt, and baking powder together into a bowl. With an electric mixer, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture. Wrap dough in plastic wrap. Chill 1 hour.", "Preheat oven to 325 degrees. Let dough stand at room temperature 10 minutes. Generously flour a large sheet of parchment. Roll out dough on parchment to a scant 1/4-inch thickness, running an offset spatula under dough and dusting with flour as necessary to prevent sticking. Transfer dough on parchment to freezer, and chill 15 minutes.", "Using a 2- to 3-inch X- or O-shaped cookie cutter, quickly cut out shapes from dough. (If dough begins to soften, return to freezer for 3 to 5 minutes.) Reroll scraps once and cut out more shapes.", "Transfer shapes to parchment-lined baking sheets, spacing them 2 inches apart. Freeze 15 minutes. Sprinkle shapes with sanding sugar. Bake until edges are just golden, 15 to 18 minutes. Let cool completely on sheets on wire racks."], "name": "Hugs and Kisses Sugar Cookies", "recipe_id": 199520, "similar_recipe_ids": [836245, 191593, 199180, 982121, 189423, 603777, 1392688, 191933, 201621, 191258], "uuid": "e96bb9d0-abfc-5d0a-aade-0b06d51b96ee"}
+{"crawl_url": "", "features": {"cook_time": 50, "diet_paleo": 0.749, "instructions_length": 347, "num_ingredients": 3, "prep_time": 6}, "images": [""], "ingredients": ["2 cups butternut or acorn squash seeds with pulp (from 3 squashes)", "1 tablespoon extra-virgin olive oil", "1/2 teaspoon coarse salt"], "instructions": ["Preheat oven to 300 degrees. Toss together all ingredients and spread mixture in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring every 15 minutes, until seeds are crisp and pulp is caramelized, 50 to 60 minutes. Let cool completely before serving. Squash seeds can be made up to 1 week ahead and stored at room temperature."], "name": "Roasted Squash Seeds", "recipe_id": 199740, "similar_recipe_ids": [342913, 914139, 930931, 918520, 846803, 347859, 1640581, 331235, 1472000, 917092], "uuid": "dbc757ed-2cac-500e-b281-f9f431f34cb6"}
+{"crawl_url": "", "features": {"cook_time": 165, "diet_lowcarb": 0.983, "instructions_length": 1396, "num_ingredients": 10, "prep_time": 25}, "images": [""], "ingredients": ["1 1/4 cups all-purpose flour, plus more for dusting", "1 1/4 cups whole-wheat graham flour, such as Bob's Red Mill", "1 1/2 teaspoons coarse salt", "1 stick cold unsalted butter, cut into cubes", "4 ounces cold cream cheese, cut into cubes", "1/2 cup plus 1 tablespoon ice water", "1 cup raspberry jam", "1 large egg, lightly beaten", "1/2 cup confectioners' sugar", "1 to 2 tablespoons whole milk"], "instructions": ["Pulse flours and salt in a food processor to combine. Add butter and cream cheese and pulse until small pieces remain. Add ice water and pulse until dough just starts to clump together.", "Turn out dough (it will be crumbly) onto a clean work surface and divide in half. Wrap each in a piece of plastic wrap and press to form a flat rectangle. Refrigerate dough until firm, at least 20 minutes and up to 1 day.", "Preheat oven to 375 degrees. Roll out each rectangle on a lightly floured piece of parchment to a 10-by-14 1/2-inch rectangle. Transfer one rectangle (with parchment) to a baking sheet. Spread jam on top, leaving a 1-inch border all around. Roll up remaining rectangle on rolling pin, then unroll on top of first rectangle. Press edges together, then use a crimped pastry wheel to trim all around. Brush beaten egg over top, then use a paring knife to cut a few vents in top crust. Refrigerate 30 minutes.", "Bake until golden and jam is bubbling up through vents, about 35 minutes. Let cool completely on baking sheet on a wire rack. Pastry can be stored, covered in plastic, up to 1 day before glazing and cutting.", "Whisk together confectioners' sugar and 1 tablespoon milk in a small bowl; if mixture is too thick to pour, add more milk, a drop at a time. Drizzle icing over top of pastry, then let set at least 10 minutes before cutting into 12 squares, 3 across short side, 4 down long side."], "name": "Graham-Flour and Jam Pastry Squares", "recipe_id": 200140, "similar_recipe_ids": [983987, 1524146, 1524327, 982068, 983996, 1451796, 310998, 191238, 606381, 1072295], "uuid": "b1cd1f03-7214-5685-b5b8-bdc8402f33ac"}
+{"crawl_url": "", "features": {"diet_paleo": 0.97, "instructions_length": 981, "num_ingredients": 3, "prep_time": 0}, "images": [""], "ingredients": ["6 large egg yolks", "2 cups pure maple syrup, preferably grade A dark amber", "1 pound (4 sticks) unsalted butter, chilled and cut into small pieces"], "instructions": ["In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until light and fluffy, about 5 minutes.", "Meanwhile, pour maple syrup into a medium saucepan. Place pan over medium-high heat; bring syrup to a boil. Cook syrup until a candy thermometer registers 240 degrees (just above soft-ball stage), about 15 minutes.", "Remove the saucepan from the heat. While the electric mixer is running, pour the syrup in a slow, steady stream down the side of the mixing bowl into the egg-yolk mixture (it is essential that the syrup touches the side of the bowl as you pour it in so the sugar will be very evenly incorporated and not splatter onto the sides of the bowl) until the syrup has been completely incorporated, about 1 1/2 minutes. Beat until the bowl is just slightly warm to the touch, 5 to 6 minutes.", "Add butter, one piece at a time, until all of it has been completely incorporated and the frosting is fluffy, about 4 minutes more. Use immediately."], "name": "Maple-Buttercream Frosting", "recipe_id": 200400, "similar_recipe_ids": [200401, 1785709, 311883, 599427, 1161943, 1151622, 311448, 1168102, 310720, 1048535], "uuid": "821dd6e6-e0d5-5b31-ad34-fc69d153e96b"}
+{"crawl_url": "", "features": {"diet_paleo": 0.999, "instructions_length": 1927, "num_ingredients": 19, "prep_time": 0}, "images": [""], "ingredients": ["Pinch of ground cloves", "6 star anise, ground, plus 2 whole", "1 teaspoon ground cinnamon", "2 large Yukon gold potatoes, peeled and cut into large pieces", "2 carrots, peeled and sliced into 1/2-inch rounds", "1 large onion, quartered", "1 large turnip, peeled and quartered", "1 large sweet potato, peeled and cut into large pieces", "Coarse salt and freshly ground black pepper", "6 tablespoons extra-virgin olive oil", "1 (4-to-5-pound) whole Muscovy duck", "Duck neck and organs (not the liver), optional", "6 sprigs thyme", "2 bay leaves", "3 sticks cinnamon", "3 cups Bing cherries, stemmed and pitted, or 2 1/2 cups dried sour cherries", "3 cups red wine", "1/4 cup sugar", "2 heads garlic, separated into cloves"], "instructions": ["Preheat oven to 350 degrees.", "In a small bowl, stir together cloves, ground star anise, and ground cinnamon. Place potatoes, carrots, onion, turnip, and sweet potato in a roasting pan large enough to hold the duck; sprinkle half the spice mixture over the pan and season with salt and pepper. Drizzle with 3 tablespoons olive oil and mix to coat.", "Rinse duck in cold water and pat dry. Rub duck all over with remaining spice mixture and 3 tablespoons olive oil; season generously, inside and out, with salt and pepper. Place duck, breast side up, on top of vegetables in roasting pan. Add neck and organs, along with thyme, bay leaves, and 2 cinnamon sticks. Cover pan tightly with parchment paper-lined aluminum foil; transfer to oven and cook for 2 hours.", "Meanwhile, in a saucepan, combine cherries, red wine, sugar, remaining cinnamon stick, and whole star anise. Place over low heat and cook until cherries are soft and wine has reduced to a syrupy consistency, about 30 minutes. Reserve about 3 tablespoons of syrup for glazing the duck. Transfer remaining syrup to a small serving bowl; set aside and keep warm.", "Carefully uncover duck and baste with pan juices. Add garlic cloves to pan and re-cover with parchment paper-lined foil. Return duck to oven and continue cooking until meat starts pulling away from the bone, about 2 hours more.", "Uncover duck and brush with reserved cherry-wine syrup. Return to oven and roast until skin is crispy and dark, rich brown in color, about 15 minutes.", "Carefully transfer duck to a large serving platter. Let stand, uncovered, while preparing the vegetables. Transfer vegetables to a large bowl. Remove meat from the neck and add to vegetables, discarding bones. Thinly slice remaining organs and add to the vegetables; mash vegetables and meat together and season with salt and pepper.", "Transfer vegetable mixture to a serving bowl and serve immediately along with duck and cherry-wine syrup."], "name": "Roast Duck with Cherries", "recipe_id": 200731, "similar_recipe_ids": [1204424, 808762, 1201780, 1743483, 1736564, 581352, 194413, 1488515, 1375424, 753233], "uuid": "ea1a387d-4503-5c5b-8b88-be027be7bc14"}
+{"crawl_url": "", "features": {"diet_paleo": 0.578, "instructions_length": 1634, "num_ingredients": 17, "prep_time": 0}, "images": [""], "ingredients": ["1 1/4 cups all-purpose flour", "1 1/2 teaspoons baking powder", "1 teaspoon ground cinnamon", "1/4 teaspoon freshly grated nutmeg", "1/4 teaspoon salt", "1/2 cup (1 stick) unsalted butter", "1 cup granulated sugar", "2 large eggs, room temperature", "1 cup mashed ripe bananas (from about 3 large bananas)", "1 tablespoon clover honey", "1 cup chopped pecans", "1/2 cup crushed pineapple, drained", "1/4 cup hot water", "Vanilla Cream Cheese Frosting", "1 (24-ounce) package white fondant", "Blue gel paste food coloring", "Edible luster dust (optional)"], "instructions": ["Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.", "In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.", "Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.", "Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.", "With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.", "Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.", "Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.", "Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet. Cut out 12 hummingbirds using a small bird-shaped cutter; sprinkle with luster dust, if using.", "Sprinkle cupcakes with remaining 1/2 cup pecans and top each with a fondant bird shape; serve."], "name": "Hummingbird Cupcakes", "recipe_id": 202211, "similar_recipe_ids": [963121, 820551, 286873, 1130174, 1128962, 852920, 198242, 202206, 1573130, 1129765], "uuid": "c11e7657-837c-548b-a3f4-d23a96d52e2a"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.761, "instructions_length": 1635, "num_ingredients": 10, "prep_time": 0}, "images": [""], "ingredients": ["9 tablespoons unsalted butter, room temperature", "1 cup sugar", "1 large egg", "1 teaspoon pure vanilla extract", "2 cups cake flour, not self-rising", "1/2 teaspoon baking soda", "1/4 teaspoon table salt", "1 1/2 cups unsweetened shredded desiccated coconut", "6 ounces bittersweet chocolate, chopped", "1/3 cup sweetened condensed milk"], "instructions": ["In the bowl of an electric mixer fitted with the paddle attachment, beat 8 tablespoons butter and the sugar on medium speed until fluffy. Add the egg and vanilla, and beat until combined.", "In a medium bowl, whisk flour, baking soda, and salt. Add flour mixture to butter mixture, and beat on low speed until combined. Add coconut, and beat until combined. Roll out the dough between two 12-by-17-inch pieces of parchment paper into a 10 1/2-by-15 1/2-inch rectangle, a scant 1/4 inch thick. Using a sharp knife, trim to even dough to a 10-by-15-inch rectangle. Transfer dough to a baking sheet, and place in refrigerator to chill at least 1 hour.", "Place the chocolate and the remaining tablespoon butter in the top of a double boiler or a heat-proof bowl set over a pan of simmering water. Melt completely, about 2 minutes, and remove from heat. Stir in the condensed milk. Let stand until slightly thickened, about 5 minutes.", "Remove the dough from the refrigerator. Peel off the top piece of parchment. Using an offset spatula, spread the melted chocolate mixture over the dough. Using the bottom piece of parchment for support, roll the dough into a log. Wrap the log in parchment, and chill overnight.", "Preheat oven to 350 degrees. Have ready two baking sheets lined with parchment paper. Remove the parchment from the log, and cut log into 1/4-inch-thick rounds. Place the rounds on the baking sheets, spaced 1 inches apart. Bake until light golden brown on edges, 8 to 10 minutes, rotating halfway through. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store the cookies in an airtight container up to 2 weeks."], "name": "Chewy Coconut-Chocolate Pinwheels", "recipe_id": 202328, "similar_recipe_ids": [191354, 1126460, 1523578, 1758995, 294852, 981718, 604323, 860347, 1457008, 843869], "uuid": "b62a0c30-83ce-5873-b931-2f91f5940f0a"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.578, "instructions_length": 749, "num_ingredients": 10, "prep_time": 0}, "images": [""], "ingredients": ["1 1/2 cups fresh breadcrumbs (from about 1/3 loaf ciabatta or sourdough bread, crusts removed)", "2 teaspoons extra-virgin olive oil", "8 Belgian endives, cored if desired", "1 tablespoon sugar", "Coarse salt and freshly ground pepper", "6 ounces smoked ham, such as Black Forest, or jambon de Paris, sliced 1/4 inch thick", "1 teaspoon chopped fresh thyme", "1/3 cup homemade or store-bought low-sodium chicken stock", "1 cup grated Gruyere cheese (about 2 ounces)", "1 ounce (2 tablespoons) unsalted butter, cut into small pieces, plus more for dish"], "instructions": ["Preheat oven to 375 degrees. Toss breadcrumbs with oil on a rimmed baking sheet, and spread into a single layer. Bake, stirring once, until golden brown, about 15 minutes. Let cool on sheet on a wire rack.", "Butter a 9-by-13-inch baking dish (or use 2 smaller dishes). Arrange endives in dish, and sprinkle with sugar, rolling to coat. Season with salt and pepper. Cover with parchment, then foil, and bake until tender, 35 to 45 minutes.", "Cut ham into 4-inch-long strips, 1/4 inch wide. Scatter on top of endives, and sprinkle with thyme. Pour stock into dish, and sprinkle Gruyere on top. Top with breadcrumbs, and dot with butter. Bake, uncovered, until top is golden and filling is bubbling, 18 to 22 minutes. Let stand for 15 minutes before serving."], "name": "Endives and Ham with Gruyere", "recipe_id": 202648, "similar_recipe_ids": [205633, 307406, 195410, 850524, 1078972, 673808, 952246, 1182734, 1635149, 849768], "uuid": "6c030233-0f1f-54a9-a2ee-af1f2ad6d5da"}
+{"crawl_url": "", "features": {"diet_paleo": 0.835, "instructions_length": 1084, "num_ingredients": 13, "prep_time": 0}, "images": [""], "ingredients": ["1/2 ounce dried porcini mushrooms", "6 ounces orzo", "1 tablespoon olive oil", "1 Vidalia onion, cut into 1/2-inch dice", "2 yellow onions, cut into 1/2-inch dice", "1 medium shallot, cut into 1/2-inch dice", "1 tablespoon finely chopped fresh thyme", "3/4 pound cremini mushrooms, cleaned, stem trimmed and cut into 1/2-inch pieces", "2 tablespoons Madeira wine", "4 14.5-ounce cans low-sodium beef stock, skimmed of fat", "1 teaspoon coarse salt", "1/2 teaspoon freshly ground pepper", "Chopped flat-leaf parsley, for garnish"], "instructions": ["Place porcini in a bowl. Cover with 2 cups boiling water; let sit until softened, about 20 minutes. Remove from liquid. Finely chop, and set aside. Strain liquid through fine cheesecloth or a coffee filter, discarding grit; set aside.", "Place orzo in a large skillet over medium-low heat. Toast, stirring continuously, until light golden, about 6 minutes. Remove from heat; set aside.", "Bring a pot of water to a boil; add toasted orzo; cook until al dente, 3 to 4 minutes. Drain, and set aside.", "Warm olive oil in a stockpot over low heat. Add Vidalia onion, yellow onion, shallot, and thyme; cook, stirring occasionally, until onions are very soft and golden brown, 45 to 50 minutes. Increase heat to medium; add cremini mushrooms; saute, stirring frequently, until mushrooms have softened and browned, about 8 minutes. Add Madeira; cook 1 minute more. Add reserved porcini, reserved strained liquid, beef stock, salt, and pepper; bring to a simmer. Add reserved pasta; continue to cook until pasta is heated through, about 2 minutes more. Serve immediately, garnished with chopped parsley."], "name": "Caramelized Onion and Mushroom Soup", "recipe_id": 203873, "similar_recipe_ids": [196802, 769430, 1370924, 784697, 932712, 580176, 1572416, 835909, 1466776, 935948], "uuid": "3886431e-87ac-5ddf-92d8-2f28af190d22"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.972, "instructions_length": 864, "num_ingredients": 9, "prep_time": 0}, "images": [""], "ingredients": ["2 tablespoons ground cinnamon", "3/4 cup sugar", "1 cup milk", "6 tablespoons unsalted butter", "1 teaspoon coarse salt", "1 cup all-purpose flour", "3 large eggs, lightly beaten", "5 to 6 cups vegetable oil, for frying", "Hot Chocolate"], "instructions": ["Stir together cinnamon and sugar in a small bowl; set aside. Bring milk, butter, and salt to a boil in a small saucepan over medium heat. Add flour, and cook, stirring, until mixture forms a ball and pulls away from sides of pan, about 30 seconds. Remove from heat, and let cool 3 minutes. Add eggs, and stir until batter is smooth. Spoon mixture into a pastry bag fitted with a large open-star tip (such as an Ateco #828).", "Heat 4 to 5 inches oil in a large Dutch oven until it registers 330 degrees on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry 6 to 8 churros at a time, turning once, until deep golden brown all over, about 5 minutes; transfer to a paper-towel-lined plate to drain.", "Roll churros in cinnamon sugar. Serve immediately with hot chocolate."], "name": "Churros With Hot Chocolate", "recipe_id": 204291, "similar_recipe_ids": [839566, 1385076, 594343, 773244, 1538048, 200869, 1610923, 833109, 768924, 1762303], "uuid": "4ac120d0-6de9-5b50-a55f-9ead2fdfd0db"}
+{"crawl_url": "", "features": {"cook_time": 320, "diet_paleo": 0.827, "instructions_length": 574, "num_ingredients": 11, "prep_time": 20}, "images": [""], "ingredients": ["2 red onions, cut into 1-inch wedges, root ends left intact", "4 garlic cloves, smashed", "2-inch piece fresh ginger, peeled and thinly sliced", "4 pounds bone-in beef short ribs (about 6), cut in 3 1/2-inch pieces", "1 1/2 cups dark-brown sugar", "1 cup low-sodium soy sauce", "6 tablespoons rice vinegar", "1 tablespoon Sriracha or other chili sauce", "3 cups 1-inch-cubed pineapple (1 pound)", "Cooked white rice, for serving", "Chopped scallion greens, for serving"], "instructions": ["Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour.", "With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions."], "name": "Hawaiian-Style Short Ribs", "recipe_id": 205513, "similar_recipe_ids": [855168, 951186, 1196853, 1457791, 981972, 951406, 310004, 1172055, 1189782, 1189740], "uuid": "9527fbca-0019-5459-8240-7fabe86b426e"}
+{"crawl_url": "", "features": {"cook_time": 50, "diet_paleo": 0.942, "instructions_length": 740, "num_ingredients": 10, "prep_time": 40}, "images": [""], "ingredients": ["1 cup jasmine rice", "Kosher salt and freshly ground pepper", "3 cups coarsely chopped watercress, plus sprigs for serving", "3 tablespoons safflower oil", "1 1/4 pounds pork tenderloin, cut into 3/4-inch pieces and patted dry", "1/2 cup finely julienned peeled ginger (from a 2 1/2-inch piece)", "2 tablespoons minced garlic (from 4 to 6 cloves)", "2/3 cup orange marmalade", "2 tablespoons fish sauce, such as nam pla", "3 tablespoons fresh lime juice"], "instructions": ["Bring rice, 1 1/3 cups water, and 1/2 teaspoon salt to a boil in a saucepan. Reduce heat, cover, and simmer until liquid is absorbed, 16 minutes. Remove from heat. Toss watercress with 1 tablespoon oil; season with salt. Add to pan; let stand, covered, 10 minutes. Stir.", "Season pork with salt. Heat remaining oil in a large skillet over medium-high. Add half of ginger; cook until golden, 1 minute. Let drain on paper towels. Add pork to skillet and brown, 3 to 4 minutes; remove from pan. Add remaining ginger and garlic to skillet; cook 30 seconds. Add marmalade, fish sauce, and lime juice; bring to a boil, stirring, until syrupy, 1 minute. Return pork to pan; simmer 30 seconds. Serve over rice, with watercress sprigs and crisp ginger."], "name": "Orange Pork with Watercress Rice", "recipe_id": 205638, "similar_recipe_ids": [202672, 900543, 753031, 1205606, 668511, 1039659, 939587, 1151538, 1465536, 1122005], "uuid": "ef330796-ea75-564b-aa8f-5d9e181a3223"}
+{"crawl_url": "", "features": {"diet_paleo": 0.761, "instructions_length": 770, "num_ingredients": 11, "prep_time": 0}, "images": [""], "ingredients": ["3 cups all-purpose flour", "1 teaspoon baking soda", "1/4 teaspoon salt", "2 sticks (1 cup) unsalted butter, room temperature", "1 1/2 cups packed dark-brown sugar", "2 large eggs", "2 teaspoons ground cinnamon", "1 1/2 teaspoons ground ginger", "1/2 teaspoon ground nutmeg", "1/4 teaspoon ground cloves", "1/4 cup sliced blanched almonds"], "instructions": ["Line 2 mini loaf pans with plastic wrap.", "Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes. Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions.", "Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1 1/2 hours (or up to 1 month).", "Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly. Cut eight 1/8-inch-thick slices with a sharp knife. Cover remaining dough, and freeze in pan until ready to slice and bake.", "Place slices 1 1/2 inches apart on a cookie sheet lined with a nonstick baking mat. Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes. Bake until dark golden brown, 10 minutes. Let cool on sheet on a wire rack. Repeat."], "name": "Spiced Almond Wafers", "recipe_id": 205742, "similar_recipe_ids": [199638, 1523565, 191713, 916407, 1791020, 841531, 813236, 930125, 1262889, 1196718], "uuid": "41b7196b-eb72-5fe7-a02e-73ca12fafa2d"}
+{"crawl_url": "", "features": {"calories": 262, "carb_content": 21.0, "cook_time": 35, "diet_paleo": 0.871, "fat_content": 10.0, "instructions_length": 1128, "num_ingredients": 14, "prep_time": 20, "protein_content": 21.0, "total_time": 15}, "images": ["", "", "", ""], "ingredients": ["1/3 cup ketchup", "1/3 cup packed dark brown sugar", "1/3 cup low-sodium soy sauce", "1/4 cup canned pineapple juice", "4 Tbsp olive oil (, divided, plus more for brushing grill)", "1 1/2 Tbsp rice vinegar", "4 garlic cloves (, minced (4 tsp)", "1 Tbsp minced ginger", "1/2 tsp sesame oil", "Salt and freshly ground black pepper", "1 3/4 lb boneless (, skinless chicken breast, chopped into 1 1/4-inch cubes)", "3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)", "1 1/2 large green peppers (, diced into 1 1/4-inch pieces)", "1 large red onion (, diced into 1 1/4-inch pieces)"], "instructions": ["In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired.", "Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).", "Preheat a grill over medium heat to 400\u00b0F (200\u00b0C). Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.", "Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165\u00b0F (75\u00b0C) in center on an instant read thermometer. Serve warm.", "Recipe source: Cooking Classy"], "name": "Hawaiian Chicken Kebabs", "recipe_id": 206681, "similar_recipe_ids": [869544, 981553, 847652, 217002, 280276, 1754182, 898701, 1077539, 1721302, 1526913], "uuid": "756af375-1ef7-5797-9af8-d5381398cfd0"}
+{"crawl_url": "", "features": {"diet_lowcarb": 1.0, "instructions_length": 1333, "num_ingredients": 10}, "images": [""], "ingredients": ["1 batch Easy Low Carb Press-In Pie Crust (omit sweetener)", "1/3 pound bacon, diced and cooked until crisp", "1/2 cup finely chopped onion", "5 large eggs", "1 1/4 cups heavy cream", "1/4 cup water", "1/2 teaspoon salt", "Fresh ground pepper to taste", "4 ounces Swiss cheese (Gruyere)", "2 sprigs fresh thyme"], "instructions": ["Make 1 batch of the Easy Low Carb Press-In Pie Crust (omit sweetener) and press into a 9 inch glass pie plate. Refrigerate the crust while continuing with the recipe.", "Preheat oven to 350F and place one rack at the bottom position and the other in the middle position.", "Chop bacon and place into a frying pan over medium heat. Cook until browned and crisp - about 6 minutes. Remove from the pan and drain.", "While the bacon cooks, chop the onions and grate the cheese. Crack the eggs into a medium bowl and add the cream, water, salt and pepper. Beat until frothy with hand beater.", "Pour the bacon fat out of the pan, leaving a coating of oil in the pan for the onions. Saut\u00e9 the onions with the sprigs of thyme until the onions soften. Remove the thyme from the pan and the onions from the heat.", "Remove the crust from the refrigerator and layer 1/3 of the cheese into the bottom of the crust followed by 1/3 of the bacon and 1/2 of the onions. Add a second layer of cheese, onions and bacon. Pour the custard into the crust and finish by adding the final layer of cheese and bacon.", "Place the quiche onto the bottom rack and cook for 30 minutes. Then, move the quiche to the middle rack and cook for 7-10 minutes more or until the crust and quiche are browned. Cool to room temperature before enjoying or cool, cover, and refrigerate overnight."], "name": "Low Carb Quiche Lorraine", "recipe_id": 207654, "similar_recipe_ids": [213379, 303402, 180042, 1209718, 1001989, 1033864, 305789, 180288, 1066932, 318077], "uuid": "2c50e1f5-41d1-53cc-85df-70cd0d5b4cc6"}
+{"crawl_url": "", "features": {"diet_lowcarb": 1.0, "instructions_length": 1227, "num_ingredients": 9}, "images": [""], "ingredients": ["1 3/4 cups almond milk", "2/3 cup cream", "3/4 cup Swerve Sweetener or other erythritol, divided", "3/4 cup cocoa powder", "2 oz unsweetened chocolate, finely chopped", "4 egg yolks", "1/4 cup sugar-free raspberry liqueur (or raspberry vodka)", "1 tsp raspberry extract", "1 cup frozen raspberries"], "instructions": ["Set a large bowl in an ice water bath.", "In a medium saucepan over medium low heat, combine almond milk, cream and about half of the granulated erythritol. Bring to just a bare simmer, stirring to dissolve erythritol.", "Add cocoa powder and chopped chocolate and let sit 2 minutes to melt chocolate. Whisk briskly to combine.", "In a medium bowl, beat egg yolks with the remaining erythritol until thick and pale yellow. In a slow stream, add almond milk mixture, whisking continuously to combine.", "Return mixture to saucepan and cook over medium low heat, stirring constantly, until thickened and temperature reaches about 165F on an instant read thermometer.", "Pour mixture into bowl set into ice bath and let cool 10 minutes. Cover with plastic wrap and chill in refrigerator at least 3 hours.", "Remove from fridge and whisk mixture (it will be quite thick). Stir in liqueur/vodka and raspberry extract.", "Pour into canister of an ice cream maker and churn according to manufacturer's directions. Transfer to a container, stir in frozen berries and cover tightly with plastic wrap flush to the surface. Freeze until firm but not rock hard, about 2 more hours.", "Leftovers will freeze very hard. Let sit at room temperature for 15 minutes to soften."], "name": "Dark Chocolate Raspberry Gelato", "recipe_id": 207878, "similar_recipe_ids": [583698, 207639, 207868, 207824, 207870, 589297, 207864, 207887, 207986, 207882], "uuid": "72c56f31-cc47-50b1-b25b-f01d42a30bf8"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.997, "instructions_length": 474, "num_ingredients": 13}, "images": [""], "ingredients": ["1 cup flax seed meal", "1 cup GF oat flour", "1/4 cup vanilla whey protein powder", "1/2 cup granulated erythritol or equivalent sweetener of choice (I used Swerve)", "2 tsp baking powder", "1/2 tsp baking soda", "1/2 tsp salt", "1/2 tsp xanthan gum", "3/4 cup plain yogurt", "2 eggs, lightly beaten", "1/4 cup coconut oil, melted", "1/4 milk or almond milk", "1 cup chopped, fresh strawberries"], "instructions": ["Preheat oven to 325F and line a 12-muffin tin with paper liners.", "In a large bowl, whisk together flax meal, oat flour, protein powder, sweeteners, baking powder, baking soda, salt and xanthan gum.", "Add yogurt, eggs, coconut oil and milk and stir vigorously until well-combined. Gently stir in chopped strawberries.", "Divide batter evenly among prepared muffin cups. Bake 25 to 30 minutes, or until tops are set and a tester inserted in the center comes out clean. Let cool in pan."], "name": "Strawberry Flax Yogurt Muffins (Gluten-Free)", "recipe_id": 207993, "similar_recipe_ids": [885020, 656363, 1142577, 1749158, 267421, 207667, 1336539, 321914, 1057673, 207671], "uuid": "3fb26cb0-436d-567d-a3f1-90b53afa9b5b"}
+{"crawl_url": "", "features": {"calories": 104, "carb_content": 9.0, "cook_time": 12, "diet_lowcarb": 0.999, "fat_content": 4.0, "instructions_length": 358, "num_ingredients": 5, "prep_time": 2, "protein_content": 11.0, "total_time": 10}, "images": ["", "", "", ""], "ingredients": ["Eggplant Slices", "Low fat grated mozzarella cheese", "Tomato paste", "Garlic powder", "Italian pizza herbs"], "instructions": ["Panfry eggplant slices and finely chopped onion with a little garlic olive oil until just tender.", "Spread tomato paste onto slices and season with garlic powder and Italian pizza herbs. Top with grated low fat mozzarella cheese and grill/broil on medium heat for 10 minutes or until the cheese has melted! OR microwave for 1 - 2 minutes for a faster cook time."], "name": "Eggplant Margarita Pizzas", "recipe_id": 208413, "similar_recipe_ids": [1126626, 857557, 215660, 210220, 1118068, 337971, 355443, 992413, 1552796, 250959], "uuid": "fc0d67e8-7354-52a8-9585-aae2f03c5aed"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.917, "instructions_length": 913, "num_ingredients": 17}, "images": ["", "", "", ""], "ingredients": ["1 pound shrimp (16/20, peeled and deveined)", "1 teaspoon smoked paprika", "\u00be teaspoon cumin", "\u00bd teaspoon each garlic powder and onion powder", "Salt and pepper (to taste (about 1/2 teaspoon)", "\u00bc teaspoon chili powder", "2 teaspoons lime juice and zest", "2 tablespoons tequila or rum (optional)", "1 tablespoon minced jalapeno", "\u00bc cup olive oil (divided)", "2 teaspoons minced garlic", "1 medium white onion (2 cups) \u00bc-inch thick slices)", "3 bell peppers (4 cups), \u00bc-inch thick slices)", "6 ounces brown mushrooms (\u00bc-inch thick slices)", "\u00bc cup cilantro leaves (for garnish)", "8 flour tortillas (or corn tortillas)", "lime wedges (to serve)"], "instructions": ["In a large bowl combine shrimp, smoked paprika, cumin, garlic powder, onion powder, salt, chili powder, pepper, lime juice, lime zest, tequila, minced jalapeno and 1 tablespoon olive oil. Set aside.", "Heat a large skillet over medium-high heat. Once hot add 1 tablespoon oil. When the oil just beginning to smoke add the shrimp in one layer in the pan.", "Cook shrimp for 2 minutes, flip and cook 1 minute on the other side. Remove from hot pan to a clean plate.", "Heat 1 tablespoon of oil in the pan, once hot add the garlic and onion and saute for 1 minute. Add mushroom and saute 1 minute, then add 1 tablespoon oil to the pan. When hot, add the bell peppers and stir occasionally -- about 2 minutes.", "Add shrimp back to the pan, cook stirring for 1 minute to warm the seafood. Season fajitas with more salt and pepper as desired. Garnish with cilantro.", "Serve spicy shrimp fajitas hot with warmed tortillas and lime wedges."], "name": "Spicy Shrimp Fajitas", "recipe_id": 208435, "similar_recipe_ids": [1290353, 248856, 1393367, 940613, 277999, 1185954, 1604706, 1608813, 1375146, 1358422], "uuid": "c743ca8d-2fbc-52cf-8447-5f33f771fad8"}
+{"crawl_url": "", "features": {"calories": 284, "carb_content": 17.0, "cook_time": 45, "diet_lowcarb": 0.988, "fat_content": 16.0, "instructions_length": 661, "num_ingredients": 8, "prep_time": 15, "protein_content": 9.0, "total_time": 30}, "images": ["", "", "", ""], "ingredients": ["2 pounds (1kg) potatoes, (Russet, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale)", "1 teaspoon salt", "1/2 cup hot milk, (or more)", "1/3 cup unsalted butter, (softened (close to room temp is best)", "1/4 cup sour cream (reduced fat)", "1/4 cup fresh shredded parmesan cheese, (optional)", "Salt and Pepper, (to taste)", "1 tablespoon fresh chopped parsley to garnish, (optional to garnish)"], "instructions": ["Peel and cut potatoes into quarters lengthwise. Remove any spots, lumps or knots (I call them warts).", "Place potatoes in a large pot (6-quart) and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).", "Drain cooked potatoes, add in the hot milk, butter and sour cream.", "Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. (OPTIONAL: Use a strong wooden spoon OR electric beaters to beat further until smooth. Be careful NOT to over beat or they will become gluey.)", "Add in the parmesan cheese (if using) and salt and pepper to taste."], "name": "Easy Creamy Mashed Potatoes", "recipe_id": 208539, "similar_recipe_ids": [335752, 1394635, 864656, 1392613, 217635, 963896, 1130884, 1757469, 268569, 208523], "uuid": "1661ad28-d344-5571-9811-0783d37922ec"}
+{"crawl_url": "", "features": {"calories": 328, "carb_content": 2.1, "cook_time": 35, "diet_keto": 1.0, "diet_lowcarb": 1.0, "fat_content": 26.5, "instructions_length": 405, "num_ingredients": 7, "prep_time": 10, "protein_content": 19.1, "total_time": 25}, "images": ["", "", "", ""], "ingredients": ["1 lb ground lamb", "1/2 tsp sea salt", "1/2 tsp ground black pepper", "1/4 yellow onion, finely diced", "2 garlic cloves, minced", "2 tsp fresh oregano, leaves only", "1 lemon, the zest"], "instructions": ["1 Place the ground lamb into a medium size mixing bowl, and season with salt and pepper.", "2 Add the diced onion, minced garlic and oregano, and lemon zest to the bowl.", "3 Mix well until the meat is evenly combined with the seasonings.", "4 Preheat your grill to medium-high heat.", "5 Form the meat into 6-8 small patties.", "6 Grill the burgers about 4 minutes per side over medium high heat, or until cooked as desired."], "name": "Keto lamb sliders", "recipe_id": 209487, "similar_recipe_ids": [1076739, 1572528, 588607, 1150256, 877485, 1715558, 690001, 806004, 778900, 849172], "uuid": "78c9fbca-c869-53f6-8ebc-e9325a492c3c"}
+{"crawl_url": "", "features": {"calories": 186, "carb_content": 10.0, "cook_time": 5, "diet_keto": 0.95, "diet_lowcarb": 0.985, "fat_content": 14.0, "instructions_length": 223, "num_ingredients": 11, "prep_time": 5, "protein_content": 7.0}, "images": ["", "", "", ""], "ingredients": ["1 12-oz bag Sweet Kale Salad Mix (or any kale salad mix - see notes*)", "4 oz Smoked salmon (cut into bite-size pieces)", "1 cup Blueberries", "1/3 cup Pistachios (shelled)", "1/2 medium Avocado (cubed)", "1/4 cup Mayonnaise", "1 tbsp Olive oil", "1 tbsp Lemon juice", "1/4 tsp Garlic powder", "2 tbsp Sweetener (to taste, see notes**)", "1 tsp Poppy seeds (optional)"], "instructions": ["Combine Sweet Kale Salad mix, smoked salmon, and blueberries in a large bowl.", "Whisk together all dressing ingredients, until emulsified. Toss the dressing with the salad.", "Add the pistachios and cubed avocado, then toss again."], "name": "Salmon Kale Superfood Salad Recipe with Creamy Lemon Vinaigrette", "recipe_id": 210040, "similar_recipe_ids": [1520912, 270758, 259700, 1535865, 1534536, 1074263, 1722078, 1075949, 1501811, 316290], "uuid": "54fc6dbc-6c3f-59a5-8fdd-432b12fa97ab"}
+{"crawl_url": "", "features": {"diet_keto": 1.0, "diet_lowcarb": 1.0, "instructions_length": 495, "num_ingredients": 5}, "images": ["", "", ""], "ingredients": ["1 Pound Endives", "1 Tsp sea salt flakes", "1/2 Cup olive oil", "1/4 Cup Pinot Grigio", "4 sprigs of thyme or parsley (optional for garnish)"], "instructions": ["Preheat oven to 400", "Rinse endives and cut into halves in length", "Arrange spears cut side up in a shallow baking tray, only big enough where they sit together nice and snugly", "Sprinkle with salt flakes, olive oil and wine", "Turn spears over and then bring back to cut side up before placing in the oven", "Roast for 30 minutes", "Remove from oven and allow to sit in oven tray 10 minutes before serving", "When serving place spears on plate and pour juice over", "Garnish with small pieces of thyme or parsley if desired"], "name": "Harlan Kilstein\u2019s Completely Keto Roasted Endives", "recipe_id": 212519, "similar_recipe_ids": [1172877, 1747987, 1163058, 1785121, 342991, 653940, 1759043, 1202449, 1065984, 773167], "uuid": "dec98bdc-cf2c-5b8e-a720-91f06e247e4a"}
+{"crawl_url": "", "features": {"diet_paleo": 0.987, "instructions_length": 1450, "num_ingredients": 18, "prep_time": 15, "total_time": 20}, "images": [""], "ingredients": ["For the sweet potato rice:", "2 large sweet potatoes, peeled, Blade D", "1/2 tablespoon coconut oil", "1 small white onion, diced", "pepper", "4 eggs, beaten", "2 teaspoons soy sauce", "For the pork and beans:", "\u00be - 1 pound pork tenderloin", "salt", "2 tablespoons soy sauce", "1 tablespoon rice vinegar", "1 teaspoon honey (or 1 teaspoon coconut sugar)", "2 teaspoons coconut oil", "1 tablespoon minced peeled fresh ginger", "1 tablespoon minced garlic", "\u00bc teaspoon red pepper flakes", "1 pound green beans, trimmed and cut crosswise into 2\u201d pieces"], "instructions": ["Prepare the rice. Place the sweet potato noodles into a food processor and pulse until rice-like and set aside. Heat the coconut oil up in a large skillet. Once shimmering, add the onions and cook until translucent, about 5 minutes. Add the sweet potato rice, season with pepper, and stir until sweet potato is no longer crunchy, about 5 minutes. Push the rice to the sides to create a cavity in the center to drop the eggs in. Stir the eggs and let cook until scrambled and then combine with the rice. Drizzle with the soy sauce, stir well to combine, and set the rice aside and cover to keep warm.", "Prep your pork. Cut the pork diagonally into 1/4-inch thick slices and then cut each slice lengthwise in half. Season with salt. In a small bowl, mix together the soy sauce, vinegar, and honey and set the sauce aside.", "Heat 1 teaspoon of the coconut oil in a large skillet over medium-high. Once oil is shimmering, add the ginger, garlic, pepper flakes, and pork. Cook, stirring, until pork is no longer pink, 5-7 minutes.", "While pork cooks, cook the green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain and pat dry with paper towels.", "Once pork is done cooking, add the green beans to the skillet with the pork and reserved sauce and cook over high heat, stirring often, until beans absorb the sauce, about 2 minutes.", "Divide the sweet potato rice into bowls and top with the pork and green beans. Serve immediately."], "name": "Pork and Green Bean Stir Fry with Sweet Potato Fried Rice", "recipe_id": 213899, "similar_recipe_ids": [213900, 187710, 1042228, 976827, 1210930, 1709331, 1123853, 983135, 601632, 307805], "uuid": "8e0eebdb-661d-5c51-b8bd-fe4905e76e48"}
+{"crawl_url": "", "features": {"calories": 42, "carb_content": 5.0, "diet_lowcarb": 0.874, "fat_content": 1.0, "instructions_length": 620, "num_ingredients": 14, "prep_time": 15, "protein_content": 5.0, "total_time": 15}, "images": [""], "ingredients": ["For the chicken:", "2 boneless skinless chicken breasts", "6oz nonfat plain Greek yogurt", "5-6 tablespoons hot sauce (depending on how spicy you like it)", "\u00bc teaspoon garlic powder", "1 tablespoon apple cider vinegar", "salt and pepper", "For the salad:", "2 large zucchini, Blade D, noodles trimmed", "1 large carrot, Blade D, noodles trimmed", "\u00bd cup halved cherry tomatoes", "\u00bc cup crumbled blue cheese", "\u00bc cup organic canned corn, drained, rinsed, patted dry", "Avocado, optional"], "instructions": ["Place the chicken in a medium pot and cover with water and a pinch of salt. Cover the pot and bring to a boil over high-heat. Once boiling, reduce the heat to medium-low and let cook for 12-15 minutes or until chicken is cooked through and no longer pink on the inside.", "While chicken cooks, place the Greek yogurt, hot sauce, garlic powder, apple cider vinegar, salt and pepper in the bottom of a medium mixing bowl and whisk to combine. Add the shredded chicken, zucchini noodles, carrot noodles, and toss well to combine.", "Divide the salad onto four plates and top each with cherry tomatoes, blue cheese, and corn. Serve."], "name": "Buffalo Chicken Bowls with Zucchini and Carrot Noodles", "recipe_id": 214180, "similar_recipe_ids": [214371, 213955, 213941, 214113, 214541, 214375, 214433, 214035, 214173, 214056], "uuid": "65cbdd66-eba7-5b13-85d3-e5663e0b6f53"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.731, "instructions_length": 1885, "num_ingredients": 21}, "images": [""], "ingredients": ["4 slices bacon", "1 pound ground sirloin (I used 93% lean)", "2/3 cup panko breadcrumbs", "1 tablespoon worcestershire sauce", "1 tablespoon djion mustard", "1/2 cup smoky BBQ sauce, plus extra for serving", "1 tablespoon honey", "1/4 teaspoon salt", "1/4 teaspoon pepper", "1 tablespoon olive oil", "4 ounces pepper-jack cheese, sliced", "8 to 10 slider buns (I used multigrain dinner rolls from a local bakery)", "1 large egg", "1 cup buttermilk", "1 large sweet onion, sliced into super thin rings", "1 cup all-purpose flour", "1 teaspoon garlic powder", "1/2 teaspoon smoked paprika", "1/2 teaspoon black pepper", "peanut oil for frying", "1 teaspoon sea salt"], "instructions": ["In a large skillet, cook the bacon until crispy and the fat is rendered. Once crispy, remove the bacon and place it on a paper towel to drain. Once cool, break it into thirds or fourths so it fits on the burgers. Pour most of the bacon fat out of the skillet, leaving just a little to cook the sliders in.In a large bowl, combined the beef, breadcrumbs, worcertershire, mustard, bbq sauce, honey, salt and pepper. Mix with your hands until the ingredients are dispersed and distributed. Form the mixture into 8 or 10 (depending on the bun size) equal patties.Heat the same skillet over medium-high heat. Add the sliders and cook until browned and crisp on both sides, about 3 to 4 minutes per side. Reduce the heat to low, cover the sliders with the cheese slices and cover the skillet until it melts.To serve, add a bit of bbq sauce on each bun. Cover with the meatloaf patty, a few pieces of bacon and the other bun top.frizzled onionsIn a bowl, whisk together the egg and buttermilk. Add the sliced onion rings and cover them completely in the milk. Refrigerate for 30 minutes.In a baking dish, whisk together the flour, garlic powder, smoked paprika and pepper. Heat a large saucepan over medium-high heat and fit it with a candy thermometer. Add enough peanut oil so you have a few inches to fry in. You want the temp of the oil to reach 375 degrees F.Take the onion rings out of the fridge. Remove each ring and shake off the excess milk, then dredge it through the seasoned flour mixture. Add it to the oil and fry until it\u2019s golden and crispy, about 2 to 3 minutes, flipping once or twice. Remove the onions with a slotted spoon and place on a paper towel to drain the excess oil. Cover with salt while still hot!As a note, I like to start the burgers and heat the oil while the onion rings are in the fridge! This way, it makes for a fairly \u201cquick\u201d meal, given the components."], "name": "Meatloaf Sliders with Bacon, Pepper Jack and Frizzled Onions.", "recipe_id": 214871, "similar_recipe_ids": [1016756, 1341564, 993767, 1394909, 1177351, 1266832, 591053, 590975, 238482, 1481604], "uuid": "bc9388e4-fb9a-59b0-8883-50b4e6d67eaf"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.89, "instructions_length": 694, "num_ingredients": 14}, "images": [""], "ingredients": ["4 eggs", "1 tablespoons sugar", "1/4 teaspoon salt", "1/4 cup heavy cream", "1/4 cup white peach puree", "2 tablespoons bourbon", "extract", "1 teaspoon cinnamon", "4 slices bread, sliced 1/2-inch thick (I used whole grain)", "4 tablespoons butter", "oil", "1 cup maple syrup", "4 ripe peaches, sliced", "1/2 cup bourbon"], "instructions": ["Bourbon Peach French ToastWhisk together eggs, sugar and salt in a large bowl. Add the milk, cream, bourbon and peach puree and vanilla and whisk until combined. Place bread in a large baking dish, pour mixture over and turn to coat. Let sit for 5 minutes.Heat 2 tablespoons of butter and 2 tablespoons of oil in a large pan over high heat. Add 4 slices of the bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. Top with bourbon peach syrup.Bourbon Peach SyrupHeat maple syrup over low heat in a saucepan. Add the peaches and bourbon and let simmer for about 10 minutes. Drizzle over french toast and add additional peach slices if desired."], "name": "Bourbon Peach French Toast.", "recipe_id": 215037, "similar_recipe_ids": [765776, 805367, 805387, 1381870, 212362, 809235, 283570, 335722, 216493, 1149726], "uuid": "1663d587-aaab-59eb-a777-01d38ef53c68"}
+{"crawl_url": "", "features": {"cook_time": 30, "diet_lowcarb": 0.947, "instructions_length": 903, "num_ingredients": 9, "prep_time": 10, "total_time": 20}, "images": [""], "ingredients": ["4 slices Texas Toast (or Brioche or French bread)", "3 large eggs", "1/2 cup milk", "1 teaspoon vanilla", "1/2 teaspoon ground cinnamon", "1/4 cup all-purpose flour", "1/4 cup brown sugar, packed", "1/2 teaspoon ground cinnamon", "3 tablespoons cold unsalted butter, cut into chunks"], "instructions": ["Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or spray with non-stick cooking spray. Set aside. Cut bread slices into thirds then set aside.Cut the bread slices into 3 sticks. In a large shallow dish, whisk together eggs, milk, vanilla, and cinnamon. Dunk bread sticks into batter, let excess drip off, then place onto prepared baking sheet. Bake for 9 minutes.While the French Toast Sticks are baking, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture.Remove French Toast Sticks after the 9 minutes. Flip the sticks over and sprinkle the cinnamon streusel over the sticks. Place the pan back in the oven and bake for another 9-10 minutes, or until sticks are golden and streusel is set. Remove from the oven and serve warm, with syrup, if desired."], "name": "Cinnamon Streusel Baked French Toast Sticks", "recipe_id": 215948, "similar_recipe_ids": [1729312, 952905, 954831, 340036, 1460274, 277960, 1606776, 1125561, 277841, 1619424], "uuid": "ce2e4e71-0fff-583a-a45b-ab98bfabfa97"}
+{"crawl_url": "", "features": {"cook_time": 45, "diet_lowcarb": 0.844, "instructions_length": 594, "num_ingredients": 10, "prep_time": 10, "total_time": 35}, "images": [""], "ingredients": ["5 cups fresh blueberries", "1 tablespoon fresh lemon juice", "1 cup Quaker Old Fashioned Oats", "1/4 cup almond meal or whole wheat flour", "1 cup sweetened flaked coconut", "1/4 cup brown sugar", "1/2 teaspoon salt", "1/2 teaspoon ground cinnamon", "1/3 cup melted coconut oil", "Ice cream or yogurt for serving, optional"], "instructions": ["Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with cooking spray. Pour blueberries into dish and pour lemon juice over the berries. Gently toss.In a medium bowl, combine oats, flour or almond meal, coconut, brown sugar, salt, and cinnamon. Pour coconut oil over the dry ingredients and stir until combined.Sprinkle the oat mixture evenly over the blueberries in the pan.Bake the crisp for 35 minutes, or until the topping is golden brown and the fruit is bubbling. Serve warm with ice cream or yogurt, if desired.Note-cover cooled crisp and store in the fridge for up to 2 days."], "name": "Blueberry Coconut Crisp", "recipe_id": 216686, "similar_recipe_ids": [225103, 321296, 225346, 1073979, 212434, 266052, 1397455, 225378, 212071, 318193], "uuid": "052e91aa-8ccf-5bce-bd6b-f0fdd62e0fe9"}
+{"crawl_url": "", "features": {"calories": 260, "carb_content": 43.0, "cook_time": 30, "diet_lowcarb": 0.928, "fat_content": 7.0, "instructions_length": 1102, "num_ingredients": 9, "prep_time": 15, "protein_content": 5.0, "total_time": 15}, "images": [""], "ingredients": ["1 cup milk", "1 tsp saffron", "6 tbsp butter (unsalted)", "2 1/2 tsp active dry yeast", "3/4 cup powdered sugar", "3 1/2 cups all-purpose flour", "3/4 cup raisins", "1/4 tsp salt", "1 egg ( for egg wash)"], "instructions": ["In a small sauce pan heat the milk, saffron and butter together until the butter melts, but do not boil the milk, it just needs to be warm. Add the yeast to the warm milk and let it sit a bit so that the yeast dissolves. You don't want the milk too warm because it will kill the yeast. Add the saffron and stir.", "In the bowl of your mixer, mix the flour, powdered sugar and salt.", "Add milk mixture to flour mixture and using the hook attachment mix well until dough is smooth. Add raisins and mix until raisins are evenly distributed in the dough.", "Place the dough in an oiled bowl, cover with plastic wrap and place in a warm spot until it doubles in size.", "Preheat oven to 400 F degrees. Prepare a baking sheet with parchment paper.", "Sprinkle some flour over your counter and turn the on the counter. Divide into 12 pieces. Roll each piece into a rope about 8 inches long and shape them into the letter \"S\".", "Place the rolls on the baking sheet, brush with egg wash, cover with plastic wrap and let them rest for another 30 minutes until they have doubled in size.", "Bake for about 15 minutes or until golden brown."], "name": "Saffron Raisin Buns", "recipe_id": 217501, "similar_recipe_ids": [954549, 860824, 318386, 1537478, 1492616, 1539446, 1188363, 1143123, 1710382, 1283021], "uuid": "daccc4e3-3a08-5917-9ce6-4372e3c5484d"}
+{"crawl_url": "", "features": {"calories": 381, "carb_content": 12.0, "cook_time": 30, "diet_keto": 0.922, "diet_lowcarb": 0.993, "fat_content": 25.0, "instructions_length": 768, "num_ingredients": 14, "protein_content": 29.0}, "images": [""], "ingredients": ["3 slices center-cut bacon, diced", "2 boneless, trimmed skinless chicken thighs (4 oz each)", "1/2 teaspoon kosher salt", "1 tbsp fresh rosemary", "3 cups chopped romaine lettuce, chopped", "1/2 cup baby arugula or watercress", "1/2 cup halved cherry tomatoes", "3 tablespoons chopped red onion", "4 oz avocado, sliced (1 small)", "1 tsp dijon mustard", "4 tsp olive oil", "2 tbsp red wine vinegar", "1/2 tsp fresh minced rosemary", "1/4 teaspoon kosher salt"], "instructions": ["Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain and set aside.Drain the fat but don\u2019t wipe the skillet, leaving any excess oil in the pan to cook the chicken.Season chicken with salt and rosemary, cook in the skillet over medium-high heat until golden and cooked through, about 5 minutes on each side.Make a bed of the romaine and arugula (or watercress) in a large serving bowl or platter (or divide between 2 plates). Scatter the cherry tomatoes, red onion and bacon on top.Slice the avocado, sprinkle with pinch of salt and arrange on salad. Slice the chicken thighs and add to the salad.To make the rosemary vinaigrette, in a small bowl whisk the ingredients. Pour over the salad and serve right away."], "name": "Rosemary Chicken Salad with Avocado and Bacon", "recipe_id": 218359, "similar_recipe_ids": [274449, 1529060, 315579, 1711040, 1457294, 215279, 1016391, 953769, 1724709, 315616], "uuid": "06bca0d6-afd9-5feb-b5d0-e6e9c7419d9e"}
+{"crawl_url": "", "features": {"calories": 96, "carb_content": 4.5, "diet_lowcarb": 0.844, "fat_content": 6.0, "instructions_length": 227, "num_ingredients": 7, "protein_content": 6.0}, "images": [""], "ingredients": ["8 oz (from 2 small haas) diced avocados, coarsely mashed", "1/4 cup diced red onion", "1 jalape\u00f1o, seeded and minced", "2 tbsp fresh cilantro", "3 tbsp fresh lime juice", "1/4 tsp kosher salt", "6 oz canned lump crabmeat, drained"], "instructions": ["In a medium bowl combine avocados, sour cream, cilantro, lime juice, salt, and, if desired, hot pepper sauce.Fold in crabmeat.Cover surface with plastic wrap; chill until ready to use (up to 8 hours). Serve with tortilla chips."], "name": "Crab Guacamole", "recipe_id": 218642, "similar_recipe_ids": [218668, 583343, 909012, 1484359, 223086, 217858, 584121, 1537262, 354974, 1240474], "uuid": "e7782857-f7b8-5520-ba66-784e32c8f663"}
+{"crawl_url": "", "features": {"calories": 35, "carb_content": 4.0, "cook_time": 30, "diet_lowcarb": 0.902, "fat_content": 1.0, "instructions_length": 487, "num_ingredients": 7, "prep_time": 20, "total_time": 10}, "images": ["", "", "", ""], "ingredients": ["2 1/2 cups Old Fashioned Oatmeal (not the quick cooking kind)", "1 cup sugar (any combination of brown and white)", "2 teaspoons baking powder", "2 Tablespoons flour or gluten-free replacement", "1/2 teaspoon cinnamon", "1/2 cup melted butter or vegan replacement (1 stick)", "1 egg or vegan replacement (beaten)"], "instructions": ["Preheat oven to 350 degrees F.", "Combine dry ingredients in a large bowl.", "Stir in melted butter and egg.", "Place 12 leveled teaspoon size drops of batter on a baking sheet lined with parchment paper or a silpat mat. The cookies will spread while they cook so do not crowd them.", "Bake for approximately 10 minutes or until the sides just begin to brown. The center will still be slightly soft.", "Allow them to sit on baking sheet for about 2 minutes and then remove to a wire rack to cool completely."], "name": "Easy Oatmeal Lace Cookies", "recipe_id": 219887, "similar_recipe_ids": [219690, 326809, 968947, 1081119, 219820, 354407, 329142, 963789, 219889, 1058995], "uuid": "7dab980c-8b0c-55cd-9d37-61c855e12be3"}
+{"crawl_url": "", "features": {"calories": 225, "carb_content": 4.0, "cook_time": 11, "diet_keto": 0.755, "diet_lowcarb": 0.867, "fat_content": 22.0, "instructions_length": 159, "num_ingredients": 8, "prep_time": 2, "protein_content": 2.0, "total_time": 9}, "images": ["", ""], "ingredients": ["1 batch grilled asparagus (recipe linked above)", "1/2 cup mayonnaise (vegan or light as you prefer, try making your own homemade, SO easy, delicious, and no weird ingredients!)", "1-2 cloves garlic (minced)", "1-2 teaspoons red pepper flakes", "3 teaspoons white wine vinegar ( or apple cider vinegar)", "1/4 cup lemon juice (to taste)", "2 tablespoons olive oil", "salt and pepper to taste"], "instructions": ["Whisk all ingredients together in a small bowl, adjust seasonings to taste.", "Drizzle or dip over your grilled asparagus/", "Store leftovers in an airtight container."], "name": "Grilled Asparagus w/ Garlic Lemon Aioli", "recipe_id": 220636, "similar_recipe_ids": [1618635, 346059, 1494145, 1394620, 353748, 1387784, 1532927, 350447, 1076582, 878235], "uuid": "caed6e62-27c9-5601-9d3d-4dc156ae3f26"}
+{"crawl_url": "", "features": {"diet_keto": 0.783, "diet_lowcarb": 0.999, "instructions_length": 1288, "num_ingredients": 13}, "images": [""], "ingredients": ["25 Oreo cookies (whole cookies)", "4 tablespoons butter, (melted)", "1/4 cup semisweet chocolate chips", "1/4 cup heavy whipping cream", "3 (8-ounce) packages cream cheese, (softened)", "1 cup sugar", "1/3 cup unsweetened cocoa powder", "3 eggs, (lightly beaten)", "1 teaspoon vanilla extract", "1-1/2 cups semi-sweet chocolate chips", "1/2 cup heavy whipping cream", "1 teaspoon vanilla extract", "Whipped cream for serving"], "instructions": ["Use food processor to turn cookies into crumbs or place cookies in a large plastic bag and smash with a rolling pin.", "Stir together cookie crumbs and melted butter in a medium bowl. Transfer into a greased 9-inch springform pan. Press crumbs into bottom and halfway up the sides. Place in 350 degree oven and bake for 8 minutes. Let cool while you make filling.", "Reduce oven temperature to 325 degrees.", "Place 1/4 cup chocolate chips in a small bowl. Heat 1/4 cup heavy cream in a small bowl to just a simmer. Pour cream over chocolate chips. Let sit 2 minutes and then stir until smooth. Set aside.", "Using and electric mixer, beat cream cheese and sugar until smooth.", "Beat in cocoa powder.", "Add eggs, one at a time, beating just until combined.", "Stir in vanilla and melted chocolate mixture.", "Pour batter onto crust. Place springform pan on a baking sheet and bake 45 to 50 minutes or until center jiggles just slightly. Cool cheesecake 10 minutes.", "Make topping. Place chocolate chips in a small bowl. Heat cream in a small saucepan just until it reaches a simmer. Pour over chocolate chips. Let sit 2 minutes. Add vanilla and stir until smooth.", "Spread over filling. Let sit 10 minutes. Run knife around edge of pan. Remove sides of pan. Let sit on counter to cool for 1 hour. Then refrigerate overnight."], "name": "Perfect Chocolate Cheesecake", "recipe_id": 220997, "similar_recipe_ids": [284482, 241927, 704770, 1461190, 1612138, 216871, 277857, 1516328, 216795, 311848], "uuid": "6abe19de-6bb1-544d-baea-b6a91402b54c"}
+{"crawl_url": "", "features": {"calories": 432, "diet_lowcarb": 0.997, "instructions_length": 256, "num_ingredients": 12, "prep_time": 15}, "images": [""], "ingredients": ["3 1/2 cups shredded (cooked chicken (I use rotisserie chicken)", "1/2 cup mayonnaise", "1/2 cup Greek yogurt", "1 tablespoon lemon juice", "1/3 cup crumbled feta cheese", "1/4 teaspoon salt", "1/2 teaspoon pepper", "1/3 cup finely chopped red onion", "1/2 cup chopped cucumber", "1/3 cup sliced kalamata olives", "1 cup cherry tomatoes (cut in half)", "2 tablespoons chopped fresh dill"], "instructions": ["Place chicken in a large bowl.", "In a small bowl, mix together mayonnaise, yogurt, lemon juice, feta, salt and pepper.", "Stir mayonnaise mixture into chicken.", "Stir in remaining ingredients.", "Season to taste with salt.", "Refrigerate for at least 2 hours before serving."], "name": "Greek Chicken Salad", "recipe_id": 221351, "similar_recipe_ids": [220804, 1521473, 1084134, 1089459, 1089241, 1090008, 1499652, 1168185, 1160439, 590175], "uuid": "b4034f44-978a-5227-af47-772eba8fe30c"}
+{"crawl_url": "", "features": {"cook_time": 90, "diet_paleo": 1.0, "instructions_length": 3405, "num_ingredients": 20, "prep_time": 30, "total_time": 60}, "images": [""], "ingredients": ["1 tablespoon coriander seeds", "3 whole cloves", "Chubby 2-inch (5 cm) section ginger, peeled, thickly sliced, and bruised", "1 large (10 oz | 300 g) yellow onion, halved and thickly sliced", "7 cups (1.66 l) water", "1 (4 lb | 1.8 kg) whole chicken (no bigger!)", "1 small (4 oz | 115 g) Fuji apple, peeled, cored, and cut into thumbnail-size chunks", "\u00be cup (0.7 oz | 20 g) coarsely chopped cilantro sprigs", "1 tablespoon Diamond Crystal kosher salt (or 1\u00bd TEASPOONS fine sea salt or Morton\u2019s kosher salt)", "About 1\u00bd tablespoons fish sauce", "1- 2 teaspoons maple syrup (optional)", "4 medium zucchini, spiralized and blotted dry with paper towels", "About half the cooked chicken from the broth", "\u00bd small (2 oz | 60 g) yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes", "2 thinly sliced green onions, green parts only", "\u00bc cup (0.2 oz | 5 g ) chopped fresh cilantro, leafy tops only", "Thai basil leaves (optional)", "Pepper (optional)", "Paleo sriracha (optional)", "Lime wedges (optional)"], "instructions": ["Toss the coriander seeds and cloves in a 6-quart pressure cooker. Press the saut\u00e9 button on your Instant Pot (or place a stovetop pressure cooker over medium heat) and toast the spices for several minutes, shaking or stirring, until fragrant. Throw in the ginger and onion and stir everything until aromatic, 45 to 60 seconds.", "Pour in 4 cups (1 l) of the water to stop the cooking process. Carefully place the chicken in the cooker, breast side up.", "Add the apple, cilantro, salt, and remaining 3 cups (0.71 l) water.", "Press the Cancel/Keep Warm button, lock the lid in place, and make sure the valve on top is in the sealed position. Press the Manual button and set the Instant Pot to cook under high pressure (~12 psi) for 14 minutes.", "If you\u2019re using a stovetop pressure cooker, bring to low pressure, 8 psi, over high heat on a gas or induction stove, or medium heat on an electric stove. Lower the heat to maintain pressure, signaled by a gentle, steady flow of steam coming out of the cooker\u2019s valve. Cook for 15 minutes, or a few minutes longer if your cooker\u2019s low setting is less than 8 psi. If your cooker only has a high-pressure,15 psi, setting, cook for 12 minutes. Your aim to gently poach the chicken and not overcook it!", "When done, turn off the Instant Pot and let the pressure decrease naturally for 20 minutes. Set a timer and if the pressure hasn\u2019t completely released when it dings, turn the valve at the top to quickly vent the remaining pressure. (If you\u2019re using a stovetop pressure cooker, slide it to a cool burner and let the pressure decrease naturally, about 20 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.", "Wait another 5 minutes before using tongs to transfer the chicken to a large bowl; if parts fall off in transit, don\u2019t stress. Add cold water to cover the chicken and soak for 10 minutes to cool and prevent drying. Pour off the water, partially cover, and set the chicken aside to cool.", "Skim some fat from the broth, before straining it through a Chinois or muslin-lined mesh strainer positioned over a large pot. Discard the solids. You should end up with about 7 cups broth.", "If using right away, season the broth with the fish sauce, extra salt, and maybe a smidge of the maple syrup. Or, partially cover the unseasoned broth and let cool, then refrigerate for up to 3 days or freeze for up to 3 months; reheat and season before using.", "Use a knife or your hands to separate the breast meat and legs from the chicken. Set aside half of the chicken for another use. Reserve the remaining chicken for pho bowl assembly. The chicken can be refrigerated for up to 3 days or frozen for up to 3 months; bring to room temperature to use.", "Prep and assemble the bowls. Cut or shred the chicken into bite-size pieces. Discard the skin or save it for cracklings. Bring the broth to a simmer over medium heat as you are assembling the bowls.", "Divide the zucchini noodles among four soup bowls. (If you like softer zoodles, use a mesh strainer to dunk them in boiling water until the desired softness before placing the drained zoodles into the soup bowls.) Top the zoodles with shredded chicken.", "Check the broth flavor once more, raise the heat, and bring it to a boil. Ladle about 2 cups (480 ml) broth into each bowl.", "Then garnish with onion, green onion, cilantro, basil, pepper, and sriracha if desired. You can squeeze on fresh lime juice, too. Serve immediately!"], "name": "Instant Pot (Pressure Cooker) Chicken Pho", "recipe_id": 222561, "similar_recipe_ids": [222481, 222515, 1791130, 1700476, 222482, 1167083, 222483, 610264, 1393761, 222469], "uuid": "dd88e74b-85c1-56bb-9f32-5ff357339491"}
+{"crawl_url": "", "features": {"calories": 163, "carb_content": 23.0, "cook_time": 495, "diet_lowcarb": 0.822, "fat_content": 3.0, "instructions_length": 434, "num_ingredients": 10, "prep_time": 15, "protein_content": 13.0, "total_time": 480}, "images": ["", "", ""], "ingredients": ["1 lb 95% lean ground beef", "1 onion, chopped (1-1/2 cups)", "Salt and pepper (or other seasoning to taste, I used 1-1/2 teaspoons Montreal Steak Seasoning)", "3 medium potatoes, peeled and chopped into tiny cubes (2 cups)", "16 oz. frozen mixed vegetables", "1.5 cups frozen corn kernels", "14.5 oz. canned diced tomatoes", "8 oz. canned tomato sauce", "2 cups beef broth (I use jarred Better than Bouillon mixed with water)", "2 cups water"], "instructions": ["Add the beef and onions in a large nonstick skillet. Season with salt and pepper (or seasoning) and cook for 5-7 minutes until beef is cooked through and onions are tender. Drain off any excess fat.", "Add the ground beef to the slow cooker along with the potatoes, mixed vegetables, corn, diced tomatoes, tomato sauce, broth, and water.", "Cover and cook on low for 6-8 hours until potatoes are tender. Season with salt and pepper as needed."], "name": "Slow Cooker Hamburger Stew", "recipe_id": 224146, "similar_recipe_ids": [1501440, 1719863, 1479134, 749407, 279179, 1589745, 702207, 666172, 1004142, 1590814], "uuid": "b02b8485-54c7-5389-905b-b6831c648f34"}
+{"crawl_url": "", "features": {"cook_time": 5, "diet_lowcarb": 0.983, "instructions_length": 473, "num_ingredients": 7, "prep_time": 5}, "images": ["", "", "", ""], "ingredients": ["about 1/3 cup olive oil", "3 Roma tomatoes (, seeded and diced)", "4-5 green onions (, sliced thinly)", "8 ounces feta cheese (, crumbled (see Note)", "2-3 teaspoons Cavender's Greek seasoning", "fresh baguette (, sliced thinly)", "optional balsamic vinegar"], "instructions": ["On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.", "Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste.", "With a spoon carefully combine the ingredients. We found that we like a little drizzle of balsamic vinegar on top. If desired, drizzle a little balsamic on top.", "Serve with warm sliced baguettes for scooping up the dip."], "name": "Easy Feta Dip", "recipe_id": 226269, "similar_recipe_ids": [226647, 897751, 761790, 1756346, 1755685, 1756141, 1756696, 209643, 302810, 233179], "uuid": "69a0bcd9-8d51-5ee0-8034-7697b4766f6c"}
+{"crawl_url": "", "features": {"calories": 554, "carb_content": 48.0, "cook_time": 25, "diet_lowcarb": 0.818, "fat_content": 34.0, "instructions_length": 408, "num_ingredients": 12, "prep_time": 20, "protein_content": 13.0, "total_time": 5}, "images": ["", "", ""], "ingredients": ["1-1/2 cups all-purpose flour", "1 tablespoon sugar", "1-1/2 teaspoons baking powder", "1 teaspoon ground cardamom", "1/2 teaspoon salt", "3 eggs, separated", "1 cup (8 ounces) sour cream", "1 cup cold mashed sweet potatoes", "1/2 cup milk", "1/4 cup butter, melted", "3/4 cup chopped pecans", "Maple syrup, optional"], "instructions": ["In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup."], "name": "Sweet Potato Waffles", "recipe_id": 227603, "similar_recipe_ids": [221196, 686639, 1618839, 1784811, 343142, 1176516, 1048310, 1205987, 1688012, 958813], "uuid": "61656134-f2b3-59db-9b68-b3a13c5eccad"}
+{"crawl_url": "", "features": {"calories": 198, "carb_content": 34.0, "cook_time": 20, "diet_lowcarb": 0.998, "fat_content": 7.0, "instructions_length": 289, "num_ingredients": 4, "prep_time": 15, "protein_content": 4.0, "total_time": 5}, "images": ["", "", ""], "ingredients": ["1 cup sugar", "1 cup light corn syrup", "1 cup creamy peanut butter", "6 cups chocolate-flavored crisp rice cereal"], "instructions": ["In a large saucepan, combine sugar and corn syrup. Bring to a boil; cook and stir for 1 minute or until sugar is dissolved., Remove from the heat; stir in peanut butter. Add cereal and toss to coat. Drop by 1/3 cupfuls into paper- or foil-lined muffin cups. Store in an airtight container."], "name": "Crispy Peanut Butter Cocoa Cups", "recipe_id": 228084, "similar_recipe_ids": [673668, 755627, 655113, 242831, 671275, 234223, 646531, 1589982, 1473016, 688853], "uuid": "0eb937b6-8d9d-5192-806e-9b98cae334ca"}
+{"crawl_url": "", "features": {"calories": 175, "carb_content": 43.0, "cook_time": 10, "diet_paleo": 0.991, "fat_content": 0.0, "instructions_length": 124, "num_ingredients": 5, "prep_time": 10, "protein_content": 2.0, "total_time": 0}, "images": ["", "", ""], "ingredients": ["5 cups grapefruit juice", "3 cups orange juice", "1 cup water", "4 medium firm bananas, cut up and frozen", "12 frozen unsweetened strawberries"], "instructions": ["In a blender, place half of each ingredient; cover and process until smooth. Pour into a pitcher. Repeat. Serve immediately."], "name": "Citrus Fruit Smoothies", "recipe_id": 228498, "similar_recipe_ids": [1248271, 665702, 950542, 1081431, 757946, 1651048, 1102103, 1112478, 205506, 1342000], "uuid": "ea4af6e9-08c6-580b-887a-3b03b4eee9a9"}
+{"crawl_url": "", "features": {"calories": 415, "carb_content": 1.0, "cook_time": 30, "diet_lowcarb": 0.988, "fat_content": 30.0, "instructions_length": 239, "num_ingredients": 6, "prep_time": 10, "protein_content": 34.0, "total_time": 20}, "images": ["", "", ""], "ingredients": ["2 salmon steaks (about 1 inch thick)", "2 tablespoons butter, melted", "2 teaspoons lemon juice", "1 tablespoon minced fresh tarragon", "1 tablespoon minced fresh parsley", "Salt and pepper to taste"], "instructions": ["Place salmon steaks in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with the tarragon, parsley, salt and pepper., Bake, uncovered, at 350\u00b0 for 20-25 minutes or until fish flakes easily with a fork."], "name": "Tarragon Salmon Steaks", "recipe_id": 229131, "similar_recipe_ids": [746285, 1657692, 229140, 752278, 1355153, 1718304, 1686502, 1617214, 1493679, 1575830], "uuid": "2487c090-bc6a-51a8-b881-9a63f000c68d"}
+{"crawl_url": "", "features": {"cook_time": 15, "diet_lowcarb": 0.999, "instructions_length": 259, "num_ingredients": 6, "prep_time": 10, "total_time": 5}, "images": ["", "", ""], "ingredients": ["8 slices French bread (1/2 inch thick)", "1/3 cup apricot preserves", "8 ounces sliced Havarti cheese", "2 medium ripe avocados, peeled and sliced", "1/8 teaspoon salt", "1 tablespoon butter, softened"], "instructions": ["Spread four bread slices with preserves. Layer with cheese and avocado slices; sprinkle with salt. Top with remaining bread. Butter outsides of sandwiches., Toast sandwiches on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted."], "name": "Avocado Sandwiches", "recipe_id": 231240, "similar_recipe_ids": [1293922, 234408, 193501, 260112, 1534617, 276849, 945774, 866178, 950506, 664516], "uuid": "ee589a35-ddc4-56c3-92de-8a3ac0732629"}
+{"crawl_url": "", "features": {"calories": 464, "carb_content": 29.0, "cook_time": 30, "diet_lowcarb": 0.995, "fat_content": 29.0, "instructions_length": 159, "num_ingredients": 5, "prep_time": 15, "protein_content": 21.0, "total_time": 15}, "images": ["", "", ""], "ingredients": ["1 package (6.2 ounces) fast-cooking long grain and wild rice mix", "4 cups 2% milk", "1 can (10-3/4 ounces) condensed cream of potato soup, undiluted", "8 ounces process cheese (Velveeta), cubed", "1/2 pound bacon strips, cooked and crumbled"], "instructions": ["In a large saucepan, prepare rice mix according to package directions. Add the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon."], "name": "Cheesy Wild Rice Soup", "recipe_id": 231331, "similar_recipe_ids": [231349, 1669069, 1679632, 1462645, 1664966, 240294, 232368, 231328, 231347, 1467400], "uuid": "a6a18c00-ba7e-5b8c-8821-0835a71f006a"}
+{"crawl_url": "", "features": {"calories": 416, "carb_content": 43.0, "cook_time": 265, "diet_paleo": 0.877, "fat_content": 15.0, "instructions_length": 452, "num_ingredients": 15, "prep_time": 25, "protein_content": 28.0, "total_time": 240}, "images": ["", "", ""], "ingredients": ["1/4 cup all-purpose flour", "1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes", "2 tablespoons canola oil", "1 can (10-3/4 ounces) condensed tomato soup, undiluted", "1 cup water or red wine", "2 teaspoons beef bouillon granules", "3 teaspoons Italian seasoning", "1 bay leaf", "1/2 teaspoon coarsely ground pepper", "6 medium onions, quartered", "4 medium potatoes, cut into 1-1/2-inch pieces", "3 medium carrots, cut into 1-inch pieces", "12 large fresh mushrooms", "1 celery rib, cut into 1-inch pieces", "Hot cooked egg noodles, optional"], "instructions": ["Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. In a small bowl, combine the tomato soup, water, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery., Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with egg noodles if desired."], "name": "Contest-Winning Gone-All-Day Stew", "recipe_id": 232735, "similar_recipe_ids": [232771, 286364, 1466276, 230898, 230915, 694334, 855273, 1686135, 1645871, 1690961], "uuid": "4ac64d46-b206-5a8a-b27a-259af38c9e11"}
+{"crawl_url": "", "features": {"calories": 191, "carb_content": 38.0, "cook_time": 45, "diet_lowcarb": 0.91, "diet_vegetarian": 1.0, "fat_content": 2.0, "instructions_length": 273, "num_ingredients": 12, "prep_time": 20, "protein_content": 7.0, "total_time": 25}, "images": ["", "", ""], "ingredients": ["1 medium green pepper, chopped", "1 medium onion, chopped", "3 garlic cloves, minced", "1 tablespoon canola oil", "2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained", "1 can (16 ounces) kidney beans, rinsed and drained", "1 can (15 ounces) pinto beans, rinsed and drained", "1 can (11 ounces) whole kernel corn, drained", "2-1/2 cups water", "1 cup uncooked long grain rice", "1 to 2 tablespoons chili powder", "1-1/2 teaspoon ground cumin"], "instructions": ["In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water."], "name": "Chunky Vegetarian Chili", "recipe_id": 233747, "similar_recipe_ids": [233323, 1731061, 1124325, 231780, 1696461, 231861, 1137704, 1629103, 1172562, 1781276], "uuid": "af814df9-545d-56a3-aeaa-5425136c1c56"}
+{"crawl_url": "", "features": {"calories": 383, "carb_content": 15.0, "cook_time": 70, "diet_lowcarb": 0.993, "fat_content": 36.0, "instructions_length": 433, "num_ingredients": 11, "prep_time": 20, "protein_content": 3.0, "total_time": 50}, "images": ["", "", ""], "ingredients": ["6 celery ribs, chopped", "1 large onion, chopped", "1 medium sweet red pepper, chopped", "1/4 cup butter, cubed", "3 cans (14-1/2 ounces each) diced tomatoes, undrained", "1 tablespoon tomato paste", "3/4 cup loosely packed basil leaves, coarsely chopped", "3 teaspoons sugar", "2 teaspoons salt", "1/2 teaspoon pepper", "1-1/2 cups heavy whipping cream"], "instructions": ["In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes., Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil)."], "name": "Chunky Tomato-Basil Bisque", "recipe_id": 234445, "similar_recipe_ids": [1478392, 1365409, 1558416, 1554160, 960587, 1365403, 1145529, 231149, 1126173, 681003], "uuid": "54839ff4-d796-5b43-a193-074499fb2de8"}
+{"crawl_url": "", "features": {"calories": 265, "carb_content": 30.0, "cook_time": 50, "diet_lowcarb": 0.942, "fat_content": 8.0, "instructions_length": 596, "num_ingredients": 16, "prep_time": 20, "protein_content": 20.0, "total_time": 30}, "images": ["", "", ""], "ingredients": ["1 large egg, lightly beaten", "1/2 cup savory herb or chicken stuffing mix, crushed", "1/4 teaspoon salt", "1 pound ground chicken", "SOUP:", "1 tablespoon olive oil", "3 celery ribs, chopped", "2 medium carrots, chopped", "1 small onion, chopped", "2 teaspoons Italian seasoning", "2 garlic cloves, minced", "3 cans (15 ounces each) cannellini beans, rinsed and drained", "6 cups reduced-sodium chicken broth", "1-1/2 teaspoons grated lemon zest", "5 ounces fresh baby spinach (about 6 cups)", "2 tablespoons lemon juice"], "instructions": ["Preheat oven to 400\u00b0. In a large bowl, combine egg, stuffing mix and salt. Add chicken; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place in a greased 15x10x1-in. baking pan. Bake 14-17 minutes or until cooked through., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until carrots are softened. Stir in Italian seasoning and garlic; cook 1 minute longer., Add beans, broth and lemon zest; bring to a boil. Reduce heat to low. Stir in spinach and meatballs; cook just until spinach is wilted. Stir in lemon juice."], "name": "Italian Chicken Meatball and Bean Soup", "recipe_id": 234526, "similar_recipe_ids": [684903, 602611, 1152455, 667279, 225585, 1131492, 1531776, 832855, 223279, 696133], "uuid": "a61befcf-f56d-5284-b87d-191a90e667cd"}
+{"crawl_url": "", "features": {"calories": 357, "carb_content": 46.0, "cook_time": 15, "diet_lowcarb": 0.999, "fat_content": 16.0, "instructions_length": 337, "num_ingredients": 6, "prep_time": 15, "protein_content": 6.0, "total_time": 0}, "images": ["", "", ""], "ingredients": ["2 packages (3 ounces each) cream cheese, softened", "1 can (14 ounces) sweetened condensed milk", "15 drops green food coloring", "24 chocolate-covered mint cookies, divided", "2 cups whipped topping", "1 chocolate crumb crust (8 inches)"], "instructions": ["In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies."], "name": "Grasshopper Pie", "recipe_id": 234888, "similar_recipe_ids": [1317411, 859393, 1624814, 992045, 1332163, 993118, 1464865, 874109, 278086, 755199], "uuid": "672cc40e-e1d1-52c7-8783-db9a70030bd9"}
+{"crawl_url": "", "features": {"cook_time": 50, "diet_paleo": 0.971, "instructions_length": 492, "num_ingredients": 9, "prep_time": 15, "total_time": 35}, "images": ["", "", ""], "ingredients": ["2 pounds medium tomatillos (about 16), husks removed and halved", "2 large sweet onions, coarsely chopped (about 4 cups)", "2 serrano peppers, seeded and chopped", "6 garlic cloves, peeled and halved", "1/4 cup olive oil", "1/3 to 1/2 cup water", "1/2 cup chopped fresh cilantro", "2 tablespoons lime juice", "1 teaspoon salt"], "instructions": ["Preheat oven to 425\u00b0. In a large bowl, toss tomatillos, onions, peppers and garlic with oil. Divide mixture between two 15x10x1-in. baking pans. Roast 35-40 minutes or until lightly browned, stirring occasionally. Cool slightly., Process tomatillo mixture in a food processor until smooth, adding enough water to reach desired consistency. Add remaining ingredients; pulse just until combined. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator."], "name": "Zesty Salsa Verde", "recipe_id": 235102, "similar_recipe_ids": [814287, 912097, 1754871, 1781126, 915830, 593141, 848250, 1524818, 1367594, 1120964], "uuid": "a41f6020-537f-5355-9d54-474d32fa4fa8"}
+{"crawl_url": "", "features": {"calories": 125, "carb_content": 23.0, "cook_time": 195, "diet_lowcarb": 0.977, "fat_content": 2.0, "instructions_length": 289, "num_ingredients": 10, "prep_time": 15, "protein_content": 5.0, "total_time": 180}, "images": ["", "", ""], "ingredients": ["1 cup warm milk (70\u00b0 to 80\u00b0)", "1 large egg", "2 tablespoons butter, softened", "1/4 cup dried minced onion", "2 tablespoons sugar", "1-1/2 teaspoons salt", "2 tablespoons dried parsley flakes", "1 teaspoon dried oregano", "3-1/2 cups bread flour", "2 teaspoons active dry yeast"], "instructions": ["In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)."], "name": "Flavorful Herb Bread", "recipe_id": 235128, "similar_recipe_ids": [650034, 1641606, 1480158, 1679817, 675004, 1594161, 687265, 998204, 751446, 685938], "uuid": "e221c4f0-24c5-528d-880d-ac0e54505524"}
+{"crawl_url": "", "features": {"calories": 261, "carb_content": 45.0, "cook_time": 40, "diet_lowcarb": 0.936, "fat_content": 3.0, "instructions_length": 967, "num_ingredients": 15, "prep_time": 30, "protein_content": 13.0, "total_time": 10}, "images": ["", "", ""], "ingredients": ["2 cups grated carrots", "1 can (14 ounces) bean sprouts, drained", "1/2 cup chopped water chestnuts", "1/4 cup chopped green pepper", "1/4 cup chopped green onions", "1 garlic clove, minced", "2 cups finely diced cooked chicken", "4 teaspoons cornstarch", "1 tablespoon water", "1 tablespoon light soy sauce", "1 teaspoon canola oil", "1 teaspoon brown sugar", "Pinch cayenne pepper", "16 egg roll wrappers", "Cooking spray"], "instructions": ["Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through., In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425\u00b0 for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350\u00b0 oven until crisp and heated through."], "name": "Baked Egg Rolls", "recipe_id": 235448, "similar_recipe_ids": [752166, 710312, 247453, 1090148, 696212, 946657, 965175, 847099, 235442, 280214], "uuid": "0a7b22d9-d2d1-5c24-9ad0-c980047d9e37"}
+{"crawl_url": "", "features": {"calories": 103, "carb_content": 25.0, "cook_time": 5, "diet_paleo": 0.992, "fat_content": 0.0, "instructions_length": 140, "num_ingredients": 4, "prep_time": 5, "protein_content": 1.0, "total_time": 0}, "images": ["", "", ""], "ingredients": ["4 cups orange juice", "1 liter ginger ale, chilled", "1/4 cup maraschino cherry juice", "Orange wedges and maraschino cherries, optional"], "instructions": ["In a 2-qt. pitcher, mix orange juice, ginger ale and cherry juice. Serve over ice. If desired, top servings with orange wedges and cherries."], "name": "Orange Juice Spritzer", "recipe_id": 235676, "similar_recipe_ids": [1370772, 648565, 1668947, 645928, 1130525, 1119679, 777631, 684108, 1468613, 214851], "uuid": "d7fd9371-ee7e-50d6-b723-14add9cef195"}
+{"crawl_url": "", "features": {"calories": 192, "carb_content": 4.0, "cook_time": 40, "diet_paleo": 0.86, "fat_content": 5.0, "instructions_length": 528, "num_ingredients": 13, "prep_time": 30, "protein_content": 32.0, "total_time": 10}, "images": ["", "", ""], "ingredients": ["1-1/4 cups plain yogurt", "1/3 cup chopped onion", "2 tablespoons lemon juice", "2 garlic cloves, minced", "2 teaspoons garam masala", "2 teaspoons minced fresh gingerroot", "1 teaspoon salt", "1 teaspoon cayenne pepper", "3 drops yellow food coloring, optional", "3 drops red food coloring, optional", "2 pounds boneless skinless chicken breasts, cut into 1-inch cubes", "2 teaspoons minced fresh cilantro", "1 medium lemon, cut into six wedges"], "instructions": ["In a large resealable plastic bag, combine the first 10 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Thread chicken onto six metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally. Sprinkle with cilantro; garnish with lemon wedges."], "name": "Grilled Tandoori Chicken Kabobs", "recipe_id": 236002, "similar_recipe_ids": [240832, 667973, 1147748, 849451, 237432, 583149, 1134747, 788764, 1574020, 906102], "uuid": "e057bce1-3292-5cc0-92f0-fdc10e022cdc"}
+{"crawl_url": "", "features": {"calories": 227, "carb_content": 27.0, "cook_time": 45, "diet_lowcarb": 0.999, "fat_content": 10.0, "instructions_length": 1084, "num_ingredients": 9, "prep_time": 30, "protein_content": 8.0, "total_time": 15}, "images": ["", "", ""], "ingredients": ["1 pound collard greens", "1 cup refrigerated fully cooked barbecued shredded pork", "1 package (8 ounces) cream cheese, softened", "1 small onion, finely chopped", "1/4 teaspoon salt", "1/8 teaspoon pepper", "1 package (16 ounces) egg roll wrappers", "2 tablespoons butter, melted", "Thai sweet chili sauce"], "instructions": ["Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a large saucepan, bring 1/2 in. of water to a boil. Add greens; cook, covered, until they begin to wilt, 8-10 minutes. Drain, squeezing out as much water as possible., Preheat oven to 425\u00b0. Combine greens, pork, cream cheese, onion and seasonings until well blended. With one corner of an egg roll wrapper facing you, place 1/4 cup pork filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat until all filling is used., Place egg rolls on a parchment paper-lined baking sheet; brush with melted butter. Bake until golden brown, 15-20 minutes. Serve with sweet chili sauce., Freeze option: Cover and freeze unbaked egg rolls on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake egg rolls as directed."], "name": "Collard Greens & Pulled Pork Egg Rolls", "recipe_id": 236015, "similar_recipe_ids": [247453, 232332, 942629, 987521, 229743, 1760019, 1092307, 609521, 1685997, 915212], "uuid": "8aaabd99-c0ac-5592-836b-a5ff9b1956d9"}
+{"crawl_url": "", "features": {"calories": 221, "carb_content": 34.0, "cook_time": 95, "diet_lowcarb": 0.999, "fat_content": 7.0, "instructions_length": 815, "num_ingredients": 7, "prep_time": 75, "protein_content": 5.0, "total_time": 20}, "images": ["", "", ""], "ingredients": ["3 cups milk, divided", "1/2 cup uncooked long grain rice", "1/2 teaspoon salt", "3/4 cup packed brown sugar, divided", "2 tablespoons butter", "2 eggs, separated", "1 teaspoon vanilla extract"], "instructions": ["In a large heavy saucepan, bring 2 cups milk to a gentle boil. Stir in rice and salt. Cover and cook over medium-low heat for 45 minutes, stirring occasionally. Remove from the heat; set aside., In a small saucepan, heat 1/2 cup brown sugar, butter and remaining milk until simmering. Remove from the heat. In a small bowl, beat egg yolks. Add a small amount of hot milk mixture to yolks; return all to the pan, stirring constantly. Stir into rice mixture; cook and stir over medium heat for 5 minutes., Remove from the heat; stir in vanilla. Pour into a greased 1-1/2-qt. baking dish; set aside., In a small bowl, with clean beaters, beat egg whites until soft peaks form. Gradually add remaining brown sugar, beating until stiff peaks form. Spread over rice mixture, sealing edges. Bake at 300\u00b0 for 20-25 minutes."], "name": "Butterscotch Rice Pudding", "recipe_id": 236734, "similar_recipe_ids": [752826, 1622875, 239592, 920426, 899773, 927361, 1136047, 683657, 1610484, 999414], "uuid": "c7cb14e3-2b51-55e0-b71a-bca36fa825c2"}
+{"crawl_url": "", "features": {"calories": 644, "carb_content": 72.0, "cook_time": 70, "diet_lowcarb": 0.998, "fat_content": 36.0, "instructions_length": 991, "num_ingredients": 11, "prep_time": 35, "protein_content": 6.0, "total_time": 35}, "images": ["", "", ""], "ingredients": ["4 egg whites", "1/2 teaspoon cream of tartar", "1 cup sugar", "PARFAITS:", "5 cups sliced peeled fresh or frozen peaches, thawed", "1/4 cup sugar", "1 tablespoon plus 1/4 cup Amaretto, divided", "1/2 cup cream cheese, softened", "1 cup confectioners' sugar", "2 cups heavy whipping cream", "Optional toppings: toasted sweetened shredded coconut and/or sliced almonds"], "instructions": ["In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved., Drop by heaping tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250\u00b0 for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of six dessert dishes. Layer with half of the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.,"], "name": "Amaretto Peach Parfaits", "recipe_id": 237520, "similar_recipe_ids": [860842, 1129199, 643190, 1534452, 1198213, 235334, 240340, 1674829, 1669073, 243537], "uuid": "abb17c62-cec3-5c7d-b8d8-b12e9c792c5f"}
+{"crawl_url": "", "features": {"calories": 164, "carb_content": 11.0, "cook_time": 30, "diet_lowcarb": 0.783, "fat_content": 13.0, "instructions_length": 494, "num_ingredients": 10, "prep_time": 20, "protein_content": 3.0, "total_time": 10}, "images": ["", "", ""], "ingredients": ["1 medium ear sweet corn, husks removed", "3 large red tomatoes, sliced", "3 large yellow tomatoes, sliced", "3/4 teaspoon kosher salt, divided", "1/2 teaspoon pepper, divided", "2 medium ripe avocados, peeled and sliced", "1/4 cup olive oil", "2 tablespoons red wine vinegar", "1 tablespoon minced fresh basil, plus more for garnish", "1/3 cup crumbled feta cheese"], "instructions": ["Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob., Arrange tomato on large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and the remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil."], "name": "Tomato Avocado and Grilled Corn Salad", "recipe_id": 238438, "similar_recipe_ids": [295119, 889281, 1178469, 1184794, 1183636, 1524002, 225587, 225164, 1537251, 941096], "uuid": "cf97c3e2-fd18-5f8a-b53b-fefa453d9e48"}
+{"crawl_url": "", "features": {"calories": 631, "carb_content": 22.0, "cook_time": 50, "diet_lowcarb": 0.997, "fat_content": 35.0, "instructions_length": 592, "num_ingredients": 13, "prep_time": 30, "protein_content": 35.0, "total_time": 20}, "images": ["", "", ""], "ingredients": ["2 packages (7-1/4 ounces each) macaroni and cheese dinner mix", "2 pounds ground beef", "1 small onion, chopped", "1 can (14-1/2 ounces) diced tomatoes, undrained", "1 can (10 ounces) diced tomatoes and green chilies, undrained", "1 can (8 ounces) tomato sauce", "2 tablespoons chili powder", "1 teaspoon garlic salt", "1/2 teaspoon ground cumin", "1/4 teaspoon crushed red pepper flakes", "1/4 teaspoon pepper", "2 cups (16 ounces) sour cream", "1-1/2 cups shredded Mexican cheese blend, divided"], "instructions": ["Preheat oven to 350\u00b0. Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook 8-10 minutes or until tender., Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in tomatoes, tomatoes and green chilies, tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese., Transfer to a greased 13x9-in. baking dish; top with remaining cheese. Bake, uncovered, 20-25 minutes or until bubbly."], "name": "Chili Mac & Cheese", "recipe_id": 239297, "similar_recipe_ids": [858208, 303532, 1126087, 848559, 1670094, 1479539, 1091952, 1664593, 1126950, 1170638], "uuid": "3b35abdf-f7c4-5815-b687-033dd199ae81"}
+{"crawl_url": "", "features": {"calories": 616, "carb_content": 54.0, "cook_time": 45, "diet_lowcarb": 0.999, "fat_content": 22.0, "instructions_length": 331, "num_ingredients": 7, "prep_time": 10, "protein_content": 50.0, "total_time": 35}, "images": ["", "", ""], "ingredients": ["1-1/2 pounds ground beef", "2 cans (16 ounces each) kidney beans, rinsed and drained", "2 cans (8 ounces each) tomato sauce", "1 envelope taco seasoning", "1 can (2-1/4 ounces) sliced ripe olives, drained", "1 cup crumbled tortilla chips", "1/2 cup shredded cheddar cheese"], "instructions": ["In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce and taco seasoning; bring to a boil. Transfer to a greased shallow 2-1/2-qt. baking dish., Bake, uncovered, at 350\u00b0 for 30-35 minutes. Top with olives, tortilla chips and cheese. Bake 5 minutes longer or until cheese is melted."], "name": "Kidney Bean Taco Bake", "recipe_id": 242208, "similar_recipe_ids": [244034, 969958, 231506, 688074, 233256, 685149, 958445, 1475031, 1516393, 859814], "uuid": "ed045d25-7f3f-5e6b-bf0c-97c2d936fd7e"}
+{"crawl_url": "", "features": {"calories": 243, "carb_content": 33.0, "cook_time": 50, "diet_lowcarb": 0.92, "fat_content": 12.0, "instructions_length": 699, "num_ingredients": 14, "prep_time": 30, "protein_content": 2.0, "total_time": 20}, "images": ["", "", ""], "ingredients": ["1-1/2 cups pumpkin pie filling", "2 cups sugar", "1 cup canola oil", "4 eggs", "1 teaspoon vanilla extract", "2 cups all-purpose flour", "2 teaspoons baking powder", "1 teaspoon baking soda", "1/2 teaspoon salt", "1 cup chopped pecans", "1 can (16 ounces) cream cheese frosting", "Yellow and red food coloring", "70 pieces candy corn", "1/2 cup milk chocolate chips"], "instructions": ["Preheat oven to 350\u00b0. In a large bowl, beat pumpkin, sugar, oil, eggs and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans., Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For eyes, place two pieces of candy corn on each bar., In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe dots on candy corn for pupils; decorate faces as desired.,"], "name": "Halloween Pumpkin Bars", "recipe_id": 242485, "similar_recipe_ids": [883776, 1558980, 1008576, 1591488, 923914, 1156075, 1305898, 999528, 278707, 248313], "uuid": "22e63adb-57e2-5cd0-a5d0-e879974af250"}
+{"crawl_url": "", "features": {"calories": 278, "carb_content": 16.0, "cook_time": 390, "diet_paleo": 0.976, "fat_content": 12.0, "instructions_length": 459, "num_ingredients": 19, "prep_time": 30, "protein_content": 25.0, "total_time": 360}, "images": ["", "", ""], "ingredients": ["2 medium sweet potatoes, cubed", "2 large carrots, sliced", "1/4 cup chopped celery", "1 boneless beef chuck roast (2-1/2 pounds)", "1 tablespoon canola oil", "1 large onion, chopped", "2 garlic cloves, minced", "1 tablespoon all-purpose flour", "1 tablespoon sugar", "1 tablespoon brown sugar", "1 teaspoon ground cumin", "3/4 teaspoon salt", "3/4 teaspoon ground coriander", "3/4 teaspoon chili powder", "1/2 teaspoon dried oregano", "1/8 teaspoon ground cinnamon", "3/4 teaspoon grated orange zest", "3/4 teaspoon baking cocoa", "1 can (15 ounces) tomato sauce"], "instructions": ["Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker., In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef., Cover and cook on low for 6-8 hours or until beef and vegetables are tender.,"], "name": "Slow-Cooked Caribbean Pot Roast", "recipe_id": 243315, "similar_recipe_ids": [641753, 593893, 1084147, 1470817, 234327, 242051, 707871, 334214, 272140, 1676841], "uuid": "852bc1a2-0239-5b22-9a13-2443026e4a7c"}
+{"crawl_url": "", "features": {"calories": 157, "carb_content": 5.0, "cook_time": 20, "diet_lowcarb": 0.994, "fat_content": 13.0, "instructions_length": 302, "num_ingredients": 9, "prep_time": 5, "protein_content": 5.0, "total_time": 15}, "images": ["", "", ""], "ingredients": ["1/2 cup chopped onion", "1/4 cup butter, cubed", "3 cups coarsely shredded zucchini", "2 teaspoons minced fresh basil or 1/2 teaspoon dried basil", "1/2 teaspoon salt", "1/8 teaspoon garlic powder", "1 cup shredded cheddar cheese", "1 cup diced fresh tomato", "2 tablespoons sliced ripe olives"], "instructions": ["In a large skillet, saute onion in butter until crisp-tender. Stir in the zucchini, basil, salt and garlic powder. Cook and stir for 4-5 minutes or until zucchini is crisp-tender. Sprinkle with the cheese, tomato and olives., Cover and cook for 4-5 minutes or until cheese is melted. Serve immediately."], "name": "Cheesy Zucchini Saute", "recipe_id": 243621, "similar_recipe_ids": [244119, 228147, 899635, 228448, 751367, 1653578, 1286730, 245794, 234247, 1588202], "uuid": "d5187a70-2842-5f1d-96b2-86834f1250f2"}
+{"crawl_url": "", "features": {"calories": 551, "carb_content": 22.0, "cook_time": 75, "diet_lowcarb": 0.999, "fat_content": 50.0, "instructions_length": 699, "num_ingredients": 5, "prep_time": 30, "protein_content": 6.0, "total_time": 45}, "images": ["", "", ""], "ingredients": ["4 cups heavy whipping cream", "9 egg yolks", "3/4 cup sugar", "1 teaspoon vanilla extract", "Brown sugar"], "instructions": ["In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160\u00b0 or is thick enough to coat the back of a metal spoon. Stir in vanilla., Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325\u00b0 for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers."], "name": "Classic Cr\u00e8me Brulee", "recipe_id": 244284, "similar_recipe_ids": [239590, 1476851, 1687658, 822158, 239587, 1580482, 1574794, 239589, 1002009, 1570897], "uuid": "75f83ff7-79f3-5c37-8a4b-f7863773f7cc"}
+{"crawl_url": "", "features": {"calories": 222, "carb_content": 21.0, "cook_time": 30, "diet_lowcarb": 0.966, "fat_content": 13.0, "instructions_length": 256, "num_ingredients": 14, "prep_time": 30, "protein_content": 8.0, "total_time": 0}, "images": ["", "", ""], "ingredients": ["1/4 cup cider vinegar", "1/4 cup lemon juice", "1/2 cup reduced-fat mayonnaise", "1/4 cup sugar", "2 tablespoons prepared mustard", "1 teaspoon garlic salt", "1/8 teaspoon pepper", "6 ounces cream cheese, softened", "14 cups small broccoli florets (about 2-1/4 pounds)", "12 ounces fresh mushrooms, stems removed, chopped", "16 bacon strips, cooked and crumbled", "1 cup raisins", "1/3 cup chopped red onion", "Lemon wedges, optional"], "instructions": ["Place the first eight ingredients in a blender; cover and process until smooth., In a large bowl, combine broccoli, mushrooms, bacon, raisins and onion. Pour dressing over salad; toss to coat. Refrigerate until serving. If desired, serve with lemon wedges."], "name": "Fresh Broccoli Salad with Lemon", "recipe_id": 245836, "similar_recipe_ids": [1637426, 968616, 1366282, 1714833, 1662490, 1677227, 1555212, 1683023, 705390, 999315], "uuid": "55130ac8-2c8d-5c85-a2ef-3d931566d482"}
+{"crawl_url": "", "features": {"calories": 319, "carb_content": 54.0, "cook_time": 385, "diet_lowcarb": 0.984, "fat_content": 7.0, "instructions_length": 256, "num_ingredients": 12, "prep_time": 25, "protein_content": 14.0, "total_time": 360}, "images": ["", "", ""], "ingredients": ["1 package (1 pound) sliced bacon, chopped", "1 cup chopped onion", "2 cans (15 ounces each) pork and beans, undrained", "1 can (16 ounces) kidney beans, rinsed and drained", "1 can (16 ounces) butter beans, rinsed and drained", "1 can (15-1/4 ounces) lima beans, rinsed and drained", "1 can (15 ounces) black beans, rinsed and drained", "1 cup packed brown sugar", "1/2 cup cider vinegar", "1 tablespoon molasses", "2 teaspoons garlic powder", "1/2 teaspoon ground mustard"], "instructions": ["In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove to paper towels to drain., In a 4-qt. slow cooker, combine the remaining ingredients; stir in bacon mixture. Cover and cook on low for 6-8 hours or until heated through."], "name": "Slow-Cooked Pork & Beans", "recipe_id": 246341, "similar_recipe_ids": [303604, 1544752, 1721730, 663646, 658077, 1667591, 232646, 243890, 244877, 227416], "uuid": "9b255e6d-ee45-50c0-97f3-da38dc1f80e0"}
+{"crawl_url": "", "features": {"calories": 201, "carb_content": 24.0, "cook_time": 30, "diet_lowcarb": 0.987, "fat_content": 12.0, "instructions_length": 478, "num_ingredients": 11, "prep_time": 20, "protein_content": 2.0, "total_time": 10}, "images": ["", "", ""], "ingredients": ["1 cup butter, softened", "3/4 cup sugar", "3/4 cup packed brown sugar", "2 large eggs", "1 teaspoon vanilla extract", "2-1/4 cups all-purpose flour", "1 teaspoon baking soda", "1 teaspoon salt", "2 jars (3-1/2 ounces each) macadamia nuts, chopped", "2 cups (12 ounces) semisweet chocolate chips", "1 cup (6 ounces) white baking chips"], "instructions": ["In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375\u00b0 for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely."], "name": "Macadamia Nut Cookies", "recipe_id": 246366, "similar_recipe_ids": [658703, 1457884, 645240, 1750300, 294969, 244537, 697291, 1124308, 948884, 1594135], "uuid": "d949bd0c-066e-52a2-aac1-8c7d504093c3"}
+{"crawl_url": "", "features": {"calories": 43, "carb_content": 5.0, "cook_time": 60, "diet_lowcarb": 0.907, "fat_content": 1.0, "instructions_length": 1244, "num_ingredients": 12, "prep_time": 50, "protein_content": 3.0, "total_time": 10}, "images": ["", "", ""], "ingredients": ["1 pound boneless skinless chicken thighs, cut into chunks", "1-1/2 cups sliced fresh mushrooms", "1 small onion, cut into wedges", "2 tablespoons hoisin sauce", "2 tablespoons prepared mustard", "2 tablespoons Sriracha Asian hot chili sauce or 1 tablespoon hot pepper sauce", "1 package (10 ounces) pot sticker or gyoza wrappers", "1 egg, lightly beaten", "SAUCE:", "1 cup reduced-sodium soy sauce", "1 green onion, chopped", "1 teaspoon ground ginger"], "instructions": ["In a food processor, combine the uncooked chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce; cover and process until blended., Place 1 tablespoon of chicken mixture in the center of one wrapper. (Until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) Moisten entire edge with egg. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form several folds., Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling., Working in batches, arrange potstickers in a single layer on a large greased steamer basket rack; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until filling juices run clear. Repeat with remaining potstickers., Meanwhile, in a small bowl, combine sauce ingredients. Serve with potstickers. Refrigerate leftovers. Freeze option: Cover and freeze uncooked potstickers in a single layer on waxed paper-lined sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, steam as directed until heated through and juices run clear."], "name": "Chicken Potstickers", "recipe_id": 247245, "similar_recipe_ids": [1060450, 298073, 297847, 792889, 1060413, 1544069, 933244, 1524993, 772733, 1393845], "uuid": "3be98f76-ad14-5bfd-a459-409ece61817f"}
+{"crawl_url": "", "features": {"cook_time": 50, "diet_lowcarb": 0.622, "diet_paleo": 0.651, "instructions_length": 577, "num_ingredients": 9, "prep_time": 15, "total_time": 35}, "images": ["", "", "", ""], "ingredients": ["1 1/2 cups mashed sweet potatoes", "1 1/2 cups whole wheat flour", "2 teaspoons baking soda", "2 teaspoons Italian seasoning", "1 teaspoon salt", "1/2 cup pizza sauce", "7 slices Jones Dairy Farm Canadian Bacon", "1/2 cup diced pineapple", "1 1/2 cups shredded Mozzarella cheese"], "instructions": ["Preheat the oven to 400F.", "In a large bowl, combine the mashed sweet potatoes, whole wheat flour, baking soda, Italian seasoning and salt. Mix until completely combined. With oiled hands, pat the dough into a 12\" pizza pan. Bake in the preheated oven for 15-20 minutes, or until lightly browned.", "Remove the pizza from the oven evenly spread the pizza sauce over the top. Top with the Jones Dairy Farm Canadian bacon and the diced pineapple. Sprinkle the cheese over the top. Return the pizza to the oven and cook an additional 10-15 minutes, until the cheese is melted and bubbly."], "name": "Sweet Potato Crust Hawaiian Pizza", "recipe_id": 248740, "similar_recipe_ids": [249125, 281319, 247958, 247957, 346340, 265312, 904507, 307631, 658274, 1528786], "uuid": "7e17732d-8bac-51f3-b5e6-a3d923edce3a"}
+{"crawl_url": "", "features": {"cook_time": 30, "diet_lowcarb": 0.999, "instructions_length": 296, "num_ingredients": 8, "prep_time": 10}, "images": ["", "", "", ""], "ingredients": ["2 cups rolled oats", "3/4 cup white sugar", "3 tablespoons unsweetened cocoa powder", "1 tablespoon water", "1/2 teaspoon vanilla", "1/2 cup butter, softened", "2 tablespoons peanut butter", "1 cup confectioners\u2019 sugar"], "instructions": ["In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla, butter and peanut butter to form a dough.", "Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners\u2019 sugar until thickly coated.", "Chill 20 minutes before serving."], "name": "No Bake Oatmeal Cookie Balls", "recipe_id": 248934, "similar_recipe_ids": [706586, 270880, 1286618, 229420, 1500727, 1167957, 226884, 644624, 1331657, 1182685], "uuid": "7eb3d480-9c47-57af-bb0b-ce0c0d5f5b20"}
+{"crawl_url": "", "features": {"cook_time": 15, "diet_lowcarb": 0.999, "instructions_length": 352, "num_ingredients": 4, "prep_time": 15, "total_time": 0}, "images": [""], "ingredients": ["1 cup thickened cream", "1/4 cup raw sugar", "1 tsp vanilla essence", "1 tbs boiling water"], "instructions": ["Dissolve raw sugar and boiled water together in separate cup and place to one side.", "Place thickened cream in mixing bowl.", "Whisk cream by hand for approximately 5 minutes or until cream is almost stiff.", "Add vanilla and the dissolved sugar, beat until cream holds peaks.", "Place, covered, in fridge for 5 minutes, then serve immediately with dessert of choice."], "name": "Sweetened Whipped Cream", "recipe_id": 249385, "similar_recipe_ids": [1498055, 320077, 1104979, 288418, 1099214, 1102690, 1105618, 320250, 345736, 965310], "uuid": "27ea1dd2-28e2-56a9-aa97-330d0998bedd"}
+{"crawl_url": "", "features": {"cook_time": 80, "diet_lowcarb": 0.999, "instructions_length": 553, "num_ingredients": 12, "prep_time": 10, "total_time": 70}, "images": [""], "ingredients": ["60 g butter", "1 onion diced large", "3 tbs plain flour", "1 1/2 cup milk", "250 g frozen spinach", "1 egg lightly beaten", "425 g canned tuna in brine drained", "1/2 cup cheese grated", "2 potato boiled sliced", "300 ml sour cream", "1 pinch pepper optional", "1/2 cup tasty cheese grated"], "instructions": ["Cook spinach according to packet directions.", "Cook the onion in butter until onion is transparent, approximately 10 minutes.", "Stir in flour and cook for a further 2 minutes.", "Add the milk and stir until it comes to the boil and thickens. Turn heat down to low.", "Add egg, cooked spinach, cheese, cracked pepper to taste, tuna and stir until all combined.", "Place mixture in a 30 cm x 20 cm ovenproof dish, then cover with potato slices.", "Spread the sour cream on top and cover with grated cheese.", "Bake at 180C for approximately 30 minutes or until golden brown on top."], "name": "Spinach Tuna Bake", "recipe_id": 249600, "similar_recipe_ids": [251588, 252177, 249834, 250007, 254773, 252856, 1620893, 256244, 254651, 357543], "uuid": "7c8dae9c-3f59-51db-9274-480c1df24b8b"}
+{"crawl_url": "", "features": {"cook_time": 15, "diet_lowcarb": 0.844, "instructions_length": 97, "num_ingredients": 8, "prep_time": 5, "total_time": 10}, "images": [""], "ingredients": ["500 g beef mince", "1 carrot grated", "1 onion diced", "1 egg beaten", "1/4 cup fresh breadcrumbs", "1 tsp Worcestershire sauce", "1 tsp barbecue sauce", "1 tsp tomato sauce"], "instructions": ["Mix all ingredients together, and roll into individual balls.", "Pan-fry or BBQ until cooked through."], "name": "Simple Beef Rissoles Recipe", "recipe_id": 250412, "similar_recipe_ids": [339960, 1599836, 1737681, 281331, 1557795, 1558695, 953596, 257421, 1613181, 1606355], "uuid": "8f5f6a38-b7e8-5333-aa83-85dc91219977"}
+{"crawl_url": "", "features": {"cook_time": 30, "diet_lowcarb": 0.86, "instructions_length": 554, "num_ingredients": 14, "prep_time": 15, "total_time": 15}, "images": [""], "ingredients": ["400 g Hokkien noodle fresh", "100 g mung bean vermicelli noodles", "2 tbs oil", "2 garlic cloves finely chopped", "1 onion medium peeled thinly sliced", "450 g (fillets) chicken thighs fat trimmed", "100 g snow peas cleaned cut diagonally", "100 g carrot cut into strips peeled", "1/2 red capsicum cut into strips", "1/2 green capsicum cut into strips", "2 tbs oyster sauce", "2 tbs light soy sauce", "1/2 cup chicken stock (liquid)", "3 stalks fresh coriander roughly chopped washed whole"], "instructions": ["Soak Hokkien noodles in hot water for 5 minutes to separate, then drain.", "Soak vermicelli in hot water for 5 minutes, drain and cut in half with scissors.", "Mix noodles together.", "Cut chicken in strips and set aside.", "Heat oil in a wok or large frypan, saute garlic and onion until lightly browned.", "Add chicken and stir-fry until cooked.", "Add snow peas, carrots and capsicums stirring constantly. Add soy sauce, oyster sauce and stock and freshly ground pepper.", "Combine noodles, stir until heated through.", "Adjust seasoning.", "Serve warm, sprinkled with chopped coriander."], "name": "Stir-Fried Noodles Recipe", "recipe_id": 251795, "similar_recipe_ids": [250800, 252304, 257542, 256008, 256020, 252101, 1747135, 258204, 251807, 1108752], "uuid": "23d73dbb-a07c-5dc2-9b28-b4ba87a6efd7"}
+{"crawl_url": "", "features": {"cook_time": 35, "diet_lowcarb": 0.994, "instructions_length": 416, "num_ingredients": 2, "prep_time": 15, "total_time": 20}, "images": [""], "ingredients": ["1 cup rice", "2 cup cold water"], "instructions": ["Place rice into a medium-size saucepan, add water. Rice must be level to ensure it cooks evenly.", "Bring to the boil, reduce heat to medium and cook for approximately 5 minutes, or until tunnels form in the rice and most of the water has been absorbed.", "Turn off heat and cover for approximately 10 minutes. This allows rice to be steamed through, resulting in a fluffy texture.", "Remove lid and run a fork through the rice."], "name": "Boiled White Rice", "recipe_id": 254392, "similar_recipe_ids": [1470583, 1677148, 1057342, 1262975, 1183191, 1355826, 1463908, 1774085, 326046, 1282720], "uuid": "bcda83b3-5be6-5088-b861-a2d196354e9e"}
+{"crawl_url": "", "features": {"cook_time": 10, "diet_lowcarb": 0.965, "instructions_length": 586, "num_ingredients": 6, "prep_time": 10, "total_time": 0}, "images": [""], "ingredients": ["250 g milk arrowroot biscuits", "125 g butter melted", "1/2 cup skim sweetened condensed milk", "1 lemon juiced zested", "1 cup icing sugar sifted", "3/4 cup coconut"], "instructions": ["Place biscuits into a freezer bag and crush with a rolling pin or heavy jar.", "In a large bowl place biscuit crumbs, coconut, 3/4 of lemon rind and the skim sweetened condensed milk. Mix thoroughly. Press into line slice tin and refrigerate till firm.", "While the slice is refrigerating make the icing: Place icing sugar into small saucepan and add lemon juice and remaining lemon rind. Stir over low heat till warm and icing is runny. Pour over slice (smoothing, if necessary, with a knife dipped in hot water) and return to fridge.", "When set remove from slice tin, cut into squares and enjoy."], "name": "Refrigerator Slice", "recipe_id": 257109, "similar_recipe_ids": [1367083, 257158, 256404, 252918, 256729, 1730762, 1435464, 251658, 1107058, 1095699], "uuid": "6358f361-4e08-5bb5-9d08-105591eb0c18"}
+{"crawl_url": "", "features": {"cook_time": 17, "diet_keto": 0.593, "diet_lowcarb": 0.999, "instructions_length": 249, "num_ingredients": 6, "prep_time": 5, "total_time": 12}, "images": [""], "ingredients": ["125 g butter", "125 g sugar", "1 tbs golden syrup", "1 tsp vanilla essence", "1 tbs milk", "250 g self-raising flour"], "instructions": ["Melt butter in a saucepan.", "Add sugar, golden syrup, milk and vanilla essence.", "Boil gently for five minutes.", "Cool, then add flour.", "Roll into walnut-sized balls, place on greased baking tray and flatten with a fork.", "Bake in moderate oven for 10-12 minutes."], "name": "Caramel Cookies Recipe", "recipe_id": 257174, "similar_recipe_ids": [252974, 251936, 250002, 253176, 254960, 256820, 256713, 252615, 257509, 258318], "uuid": "427ef7cb-0518-5d11-98cd-8ad532315092"}
+{"crawl_url": "", "features": {"cook_time": 110, "diet_lowcarb": 0.998, "instructions_length": 526, "num_ingredients": 13, "prep_time": 20, "total_time": 90}, "images": [""], "ingredients": ["1 kg lamb chops", "2 tbs plain flour", "1 pinch seasoning *to taste", "2 tsp curry powder", "1 1/2 tsp ground ginger", "2 tbs butter", "1 onion large sliced", "2 tbs white vinegar", "4 tbs Worcestershire sauce", "4 tbs tomato sauce", "2 tbs brown sugar", "1 cup beef stock (liquid)", "500 g pumpkin chopped peeled"], "instructions": ["Trim chops of any fat.", "Mix flour with salt and pepper, curry powder and ginger and coat chops.", "Heat half the butter in a heavy based pan and brown lamb chops on both sides. Remove to a plate.", "Add remaining butter to pan and cook onion gently until soft. Return lamb to pan.", "Mix vinegar, sauces, sugar and stock and pour over lamb. Cover and bring to simmer, reduce heat to low and simmer gently for 1 hour.", "Skim any fat off surface and add pumpkin.", "Cover and cook for a further 30 minutes or until lamb chops and pumpkin are tender."], "name": "Jumbuck Stew", "recipe_id": 257474, "similar_recipe_ids": [1633566, 249697, 1713999, 252362, 1715702, 251347, 1717513, 253973, 253207, 250692], "uuid": "7a789ed0-15ae-557d-b051-52c1b59f89f5"}
+{"crawl_url": "", "features": {"cook_time": 55, "diet_lowcarb": 0.943, "instructions_length": 639, "num_ingredients": 22, "prep_time": 30, "total_time": 25}, "images": [""], "ingredients": ["6 onion", "3 red capsicum", "2 tsp ginger fresh grated", "1 tsp dried rosemary", "6 garlic clove crushed", "1 tsp ground turmeric", "1 tsp marsala", "1 tsp nutmeg", "1 tsp saffron threads", "8 whole cloves", "6 cinnamon stick", "1/4 cup apricot jam", "45 ml brown sugar", "2 1/2 kg lamb shank cut into pieces", "3 cup plain flour", "750 ml beef stock (liquid)", "500 g mixed dried fruit chopped", "250 ml chutney mild", "6 tsp orange rind grated", "1/2 tbs salt and pepper", "1 tsp butter", "1/2 tsp lemon pepper"], "instructions": ["Heat a little olive oil and butter. Saute onions and capsicum until shiny. Remove.", "Stir herbs, garlic and spices over the heat until aromatic. Add brown sugar and stir fry until slightly caramelised. Remove and set aside.", "Brown seasoned shanks and add the onion and herb mix, combine together in a saucepan with the beef stock. Cover and simmer until the meat is tender and then add the dried fruit, chutney and orange rind and simmer until the meat falls off the bones.", "Season to taste with salt and pepper. Stir in a lump of butter together with the apricot jam.", "Sprinkle with lemon pepper and serve with rice/mashed potatoes and vegetables."], "name": "Kalahari Mutton Shank Potjiekos", "recipe_id": 257477, "similar_recipe_ids": [1201709, 1349607, 1110919, 254256, 1558067, 1103059, 254036, 1737377, 1745306, 251841], "uuid": "ca8e1e94-d457-5038-8d18-30b62a6c8b5b"}
+{"crawl_url": "", "features": {"cook_time": 120, "diet_lowcarb": 0.743, "diet_paleo": 0.562, "instructions_length": 1126, "num_ingredients": 17, "prep_time": 25, "total_time": 95}, "images": [""], "ingredients": ["1/4 cup olive oil", "1 brown onion finely chopped", "2 garlic cloves crushed", "2 tbs tomato paste", "400g canned diced tomato", "2 cups beef stock (liquid)", "300g spaghetti", "1/2 cup parmesan cheese finely grated *to serve", "1/2 cup fresh basil, leaves removed, to serve", "500g beef mince", "1 brown onion grated", "1 carrot grated peeled", "1/4 cup fresh flat-leaf parsley finely chopped", "3/4 cup multigrain fresh breadcrumbs", "125g fetta diced", "1 egg beaten", "1/4 cup plain flour"], "instructions": ["Make meatballs by combining mince, onion, carrot, parsley, breadcrumbs, feta, egg and salt and pepper in a bowl. Mix well.", "Using clean hands, roll heaped tablespoonfuls of mixture into balls. Place flour on a large plate. Season with salt and pepper. Roll meatballs in flour to coat.", "Heat 2 tablespoons oil in a non-stick frying pan over medium-high heat. Cook meatballs, in batches, for 2 minutes or until browned. Transfer to a plate.", "Add remaining 1 tablespoon oil to a clean pan and heat over medium heat. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion is soft.", "Add tomato paste and cook, stirring for 1 minute.", "Add the tomatoes and stock to pan. Bring to the boil. Reduce heat to medium-low and simmer until sauce thickens slightly, 15-20 minutes.", "Add meatballs to pan. Spoon sauce over them to coat. Cover and cook for 15 minutes or until meatballs are cooked through.", "In the meantime, cook spaghetti in a large saucepan of boiling, salted water according to packet instructions. Drain.", "Warm serving bowls, arrange spaghetti then spoon in meatballs and sauce. Top with Parmesan and basil leaves."], "name": "Best Spaghetti and Meatballs", "recipe_id": 257975, "similar_recipe_ids": [1113423, 1096292, 252209, 1116067, 1187661, 1456371, 257242, 253532, 885428, 257243], "uuid": "eb17b62f-4a01-5486-a359-9ac4ceef85a3"}
+{"crawl_url": "", "features": {"calories": 289, "carb_content": 32.8, "cook_time": 45, "diet_lowcarb": 0.958, "fat_content": 9.5, "instructions_length": 753, "num_ingredients": 11, "prep_time": 15, "protein_content": 18.4, "total_time": 30}, "images": ["", "", "", ""], "ingredients": ["1/3 cup fat free milk", "1/4 cup egg substitute", "1 1/2 tablespoon taco seasoning, divided", "1/4 teaspoon ground red pepper", "1 (14 3/4 ounce) can cream-style corn", "1 (8.5 ounce) box corn muffin mix (such as Jiffy)", "1 (4 ounce) can chopped green chiles, drained", "1 (10 ounce) can red enchilada sauce - I recommend going with an authentic Mexican brand", "2 cups shredded cooked chicken breast", "3/4 cup shredded white cheese (I used Raclette - random, I know, but it's what I had on hand, and it ended up being delicious!)", "cilantro and crumbled Cotija cheese for topping"], "instructions": ["Preheat oven to 400\u00b0.", "Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.", "Bake at 400\u00b0 for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done - it will be just barely set and golden brown - pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400\u00b0 for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese."], "name": "Chicken Tamale Pie", "recipe_id": 259789, "similar_recipe_ids": [259738, 898236, 1459424, 1585483, 285491, 248904, 1720275, 1618129, 1141618, 1388276], "uuid": "468c4966-7419-55e8-8fd0-3d9bb5e03999"}
+{"crawl_url": "", "features": {"calories": 386, "carb_content": 60.5, "cook_time": 60, "diet_lowcarb": 0.672, "fat_content": 15.9, "instructions_length": 1140, "num_ingredients": 16, "prep_time": 15, "protein_content": 4.3, "total_time": 45}, "images": ["", "", "", ""], "ingredients": ["1 cup brown sugar", "1 cup white sugar", "1/2 cup butter, melted", "2 eggs, lightly beaten with fork", "1 3/4 cups flour", "1 teaspoon baking soda", "1/2 teaspoon salt", "1 1/2 tablespoons unsweetened cocoa powder", "1 cup quick cooking oats*", "1 3/4 cups boiling water", "1 12 oz bag chocolate chips, divided (go for the Ghirardelli*)", "6 tablespoons butter", "6 tablespoons milk", "1 1/2 cups sugar", "1/2-3/4 cup chocolate chips (Ghirardelli again, please)", "1/2-3/4 cup mini marshmallows*"], "instructions": ["Preheat oven to 350. With an electric mixer, cream the butter and sugars. Add the eggs and mix well.", "Add flour, soda, salt and cocoa and mix until just incorporated. The batter will be very thick.", "Add water to oatmeal and let stand for a few minutes. Once oats are soft, add oats/water mixture to the batter and mix well. Stir in half of the bag of chocolate chips (6 ounces).", "Pour into a greased or buttered rectangular 9x13 cake pan. Sprinkle the top of the cake with the rest of the bag of chocolate chips (6 ounces).", "Bake at 350 for 30-40 minutes or until the surface springs back lightly when touched and your house smells amazing. Do not overbake. Let cool completely.", "For the frosting, melt the butter, sugar, and milk in a large saucepan over medium-low heat. Bring to a boil and boil for 30 seconds.", "Reduce heat to low and add chocolate chips and marshmallows. Stir or whisk until frosting is smooth. Pour immediately over the cooled cake. The frosting crystallizes almost immediately as it cools so it's important to get it on the cake while it's still piping hot. Allow the frosted cake to cool for 5 minutes before serving. Or... not."], "name": "The World's Best Chocolate Oatmeal Cake", "recipe_id": 259806, "similar_recipe_ids": [1332512, 305252, 876866, 668446, 1451600, 1312752, 1339410, 1775008, 321218, 1601482], "uuid": "fb92ad2a-97e2-5454-9bda-839c12d217b8"}
+{"crawl_url": "", "features": {"calories": 346, "carb_content": 43.9, "cook_time": 25, "diet_lowcarb": 0.993, "fat_content": 10.9, "instructions_length": 581, "num_ingredients": 14, "prep_time": 10, "protein_content": 17.6, "total_time": 15}, "images": ["", "", "", ""], "ingredients": ["12 ounces extra firm tofu", "1/2 cup soy sauce", "1/4 cup rice vinegar", "2 tablespoons agave", "1 clove minced garlic", "white or brown rice", "carrots", "cucumbers", "avocado", "sesame seeds", "greens - I used microgreens", "pickled ginger", "soy sauce + wasabi for topping", "sriracha + mayo for the spicy mayo drizzle"], "instructions": ["TOFU: Press the tofu to eliminate excess moisture. Cut into small cubes and marinate in the soy sauce, vinegar, agave, and garlic while you prep the veggies and other ingredients.", "BOWLS: Prep all the veggies, rice, and toppings.", "TOFU AGAIN: Heat a little bit of oil in a skillet. Drain off excess marinade and add tofu to the hot pan, shaking or stirring gently every so often to keep it from over-browning. When the tofu is browned, add to the bowls and serve.", "ASSEMBLY: Divide the tofu, rice, and veggies into bowls. Top with soy sauce, spicy mayo, sesame seeds, and pickled ginger!"], "name": "Dynamite Plant Power Sushi Bowls", "recipe_id": 260218, "similar_recipe_ids": [1047977, 1179527, 1535012, 1541992, 1710663, 1775100, 224402, 225058, 882277, 298041], "uuid": "cef1dc95-2c89-565f-b792-ccf2e08da03e"}
+{"crawl_url": "", "features": {"cook_time": 30, "diet_lowcarb": 0.967, "instructions_length": 904, "num_ingredients": 16, "prep_time": 20, "total_time": 10}, "images": [""], "ingredients": ["1 tablespoon olive oil", "2 cloves garlic, minced", "8 ounces asparagus, trimmed", "2 carrots, peeled and cut into matchsticks", "1 red bell pepper, cut into matchsticks", "1 zucchini, cut into matchsticks", "Kosher salt and freshly ground black pepper, to taste", "1 1/2 pounds thin-sliced sirloin or top round steak", "2 tablespoons chopped fresh cilantro leaves", "1 teaspoon sesame seeds", "1/2 cup reduced sodium soy sauce", "1/4 cup brown sugar, packed", "3 cloves garlic, minced", "1 tablespoon freshly grated ginger", "1 teaspoon sesame oil", "1 teaspoon Sriracha, optional"], "instructions": ["In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil and Sriracha; set aside.Heat olive oil in a large skillet over medium high heat. Add garlic, asparagus, carrots, bell pepper and zucchini. Cook, stirring occasionally, just until crisp-tender, about 3-4 minutes; season with salt and pepper, to taste. Set aside.Cut beef into 8 serving-size pieces, pounded to 1/4-inch thickness, if needed.Working one at a time, top each beef slice with vegetables, roll up and secure with a toothpick. Reserving 2 tablespoons, brush soy sauce mixture onto the roll ups and let sit for 10-15 minutes.Preheat a gas or charcoal grill or place a grill pan over medium high heat.Add roll ups to the grill, seam-side down, and cook until browned, about 2-3 minutes per side.Serve immediately with remaining 2 tablespoons soy sauce mixture, garnished with cilantro and sesame seeds, if desired."], "name": "Asian Steak Roll Ups", "recipe_id": 260520, "similar_recipe_ids": [1709714, 987087, 1602647, 1543668, 1068729, 1543920, 995484, 1695979, 247656, 1794295], "uuid": "e71bd932-ec98-5440-8af6-33a6fa375f61"}
+{"crawl_url": "", "features": {"cook_time": 40, "diet_lowcarb": 0.991, "instructions_length": 492, "num_ingredients": 12, "prep_time": 15, "total_time": 25}, "images": [""], "ingredients": ["2 pounds chicken wings", "2 tablespoons olive oil", "2 teaspoons brown sugar", "2 teaspoon garlic powder", "2 teaspoon chili powder", "2 teaspoon smoked paprika", "1 teaspoon onion powder", "Kosher salt and freshly ground black pepper, to taste", "1/3 cup roasted red pepper, chopped", "2 ounces goat cheese", "2 tablespoons sour cream", "1/4 teaspoon salt"], "instructions": ["Preheat oven to 425 degrees F. Line a baking sheet with foil.To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.Serve wings immediately with dipping sauce."], "name": "Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce", "recipe_id": 260920, "similar_recipe_ids": [260672, 346411, 912039, 1074438, 238245, 1179122, 1637813, 1468736, 315562, 1015250], "uuid": "92c92393-d8b4-569b-b427-4e64f3bbfcc0"}
+{"crawl_url": "", "features": {"cook_time": 520, "diet_lowcarb": 0.93, "instructions_length": 776, "num_ingredients": 14, "prep_time": 10, "total_time": 510}, "images": [""], "ingredients": ["2 pounds boneless pork shoulder", "3 cups broccoli florets", "2 carrots, julienned", "2 stalks celery, diced", "1 cup snow peas", "1 (5-ounce) can sliced water chestnuts, drained", "1 pound spaghetti", "1/3 cup reduced sodium soy sauce", "3 cloves, garlic, minced", "2 tablespoon brown sugar, packed", "1 tablespoons sambal oelek (ground fresh chile paste), or more, to taste", "1 tablespoon oyster sauce", "1 tablespoon freshly grated ginger", "1 teaspoon sesame oil"], "instructions": ["LINE a slow cooker with a Reynolds Slow Cooker Liner. Open slow cooker liner and place it inside a 5- to 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.WHISK together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil in the slow cooker. Add pork shoulder, then cover and cook on low heat for 7-8 hours or high for 3-4 hours.REMOVE pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high heat for 15-30 minutes, or until vegetables are tender.COOK pasta according to package instructions; drain well.SERVE pasta immediately, topped with pork mixture."], "name": "Slow Cooker Lo Mein", "recipe_id": 261146, "similar_recipe_ids": [676978, 1718805, 224507, 1759479, 1134241, 287176, 260580, 650442, 781943, 952581], "uuid": "94095b97-d6a5-5aaa-9754-2aa5af20f5a2"}
+{"crawl_url": "", "features": {"calories": 162, "carb_content": 5.7, "cook_time": 25, "diet_lowcarb": 0.777, "diet_paleo": 0.793, "fat_content": 14.0, "instructions_length": 987, "num_ingredients": 7, "prep_time": 10, "protein_content": 5.8, "total_time": 15}, "images": [""], "ingredients": ["3 cups raw sunflower seeds (if roasted, skip the roasting step!)", "1/4 tsp sea salt (more or less to taste)", "1 Tbsp chia seeds", "1 Tbsp flaxseed meal", "1 Tbsp shelled hemp seeds", "1 Tbsp roasted unsalted pumpkin seeds", "1-2 tsp coconut sugar or stevia to sweeten (optional)"], "instructions": ["If your sunflower seeds are roasted (select unsalted if possible), skip this step. Otherwise, preheat oven to 350 degrees F (176 C) and spread sunflower seeds on a baking sheet.", "Roast for 10-15 minutes, stirring/turning the pan occasionally, until fragrant and light golden brown.", "Add roasted sunflower seeds to a food processor (or high speed blender) and blend until a butter forms, scraping down sides as needed. It should take about 5-7 minutes. Resist the urge to add any additional oil (and especially not water, as it will cause the butter to seize up).", "Add salt, chia seeds, flax seed, hemp seed, and pumpkin seeds and mix/pulse to combine. Taste and adjust flavor as needed, adding more salt, or a bit of sweetener of choice if desired (avoid using liquid sweeteners, as they can cause the butter to seize up and lose its form).", "This spread is perfect for toast, baked goods, waffles, pancakes and more! Store at room temperature for 1-2 weeks, or in the refrigerator up to 1 month!"], "name": "Super Seedy Sunflower Butter", "recipe_id": 262498, "similar_recipe_ids": [872528, 262047, 306351, 583745, 584205, 584061, 584062, 1386418, 1761980, 1264336], "uuid": "a9165efb-56f4-5a69-a514-cbeb519a5918"}
+{"crawl_url": "", "features": {"calories": 391, "carb_content": 35.0, "cook_time": 15, "diet_paleo": 0.999, "diet_vegan": 1.0, "diet_vegetarian": 1.0, "fat_content": 27.0, "instructions_length": 1264, "num_ingredients": 10, "prep_time": 15, "protein_content": 8.0}, "images": [""], "ingredients": ["1 heaping cup walnuts", "1 heaping cup pitted dates (soaked for 10 minutes in warm water and drained)*", "1 1/4 cups cashews soaked for at least 4 hours or overnight then drained", "3 1/2 Tbsp coconut oil, melted", "1/4 cup agave nectar or maple syrup", "1 medium just ripe banana (~ 1/2 cup mashed)*", "1/3 cup full-fat coconut milk (I scrape the cream off the top for luxurious texture)", "1/2 tsp pure vanilla extract", "1/4 tsp sea salt", "2-3 Tbsp lemon juice"], "instructions": ["Place soaked dates in the food processor and process until small bits remain and/or it forms into a ball. Remove and set aside.", "Process walnuts until a meal consistency is achieved. Add back in dates and a pinch of salt and mix to combine. When squeezed between two fingers, the crust should stick together and feel moldable. If too dry, add another date or two. If too wet, add a little almond or walnut meal.", "Press into a springform pan, or an 8x8 baking dish or round cake pan lined with plastic wrap or parchment. Press until flat, going up the sides about 1/2 inch. Place in freezer to set.", "Add all filling ingredients to a blender and blend until smooth and creamy - about 1-2 minutes. If it's having trouble blending, add a little more agave or water to encourage it along. It should be silky smooth when completely combined.", "Taste and adjust seasonings as needed. I think adding a heaping spoonful of peanut butter at this point would be a brilliant idea. Then pour into crust and smooth with a spoon. Tap to release any air bubbles. Then cover and freeze until set - about 4-6 hours.", "To serve, let thaw for 5 minutes. Top slices with coconut whipped cream, crushed peanuts and caramel sauce (optional). Should keep in the freezer, covered, for at least 1 week."], "name": "Raw Vegan Banana Cream Pie", "recipe_id": 262704, "similar_recipe_ids": [262559, 262581, 262702, 262281, 1054898, 1066846, 262124, 262567, 1049115, 262580], "uuid": "2ef0cd9d-d614-550c-bba3-d15749880845"}
+{"crawl_url": "", "features": {"cook_time": 35, "diet_lowcarb": 0.672, "diet_paleo": 0.562, "instructions_length": 626, "num_ingredients": 10, "prep_time": 5, "total_time": 30}, "images": [""], "ingredients": ["2 cups idli batter", "1 medium size onion (- finely chopped or minced)", "1 or 2 green chilies (hari mirch) (- finely chopped)", "\u00bd inch ginger (adrak) (- finely chopped or grated)", "1 pinch asafoetida (hing) (- optional)", "\u00bd teaspoon crushed black pepper (kali mirch powder) (- optional)", "\u00bc teaspoon red chili powder (lal mirch powder)", "2 tablespoon chopped curry leaves (kadi patta)", "\u00bd cup grated coconut", "salt if required"], "instructions": ["mix all the ingredients in the idli batter.", "add salt if the idli batter does not have salt previously added to it. stir well.", "heat the paniyaram chatti. add a few drops of oil.", "pour spoonful of the batter 3/4 of the paniyaram mould.", "allow the batter to cook for 2-3 minutes on a low or medium flame.", "turn each paniyaram with the help of a wooden skewer or spoon.", "now allow the other side to get cooked and crisp.", "turn once or twice for uniform cooking.", "remove and keep in a casserole so that they stay warm.", "these masala paniyaram are also good as tiffin box snack or picnic snack.", "serve masala paniyaram with coconut chutney or sambar."], "name": "masala paniyaram recipe", "recipe_id": 264286, "similar_recipe_ids": [1563235, 1712312, 1566981, 264954, 264761, 1420565, 1421552, 1566512, 1426225, 264846], "uuid": "7d3e2ab0-76e8-535b-9278-7835f29f873d"}
+{"crawl_url": "", "features": {"calories": 270, "carb_content": 62.0, "cook_time": 80, "diet_lowcarb": 0.852, "fat_content": 1.0, "instructions_length": 2111, "num_ingredients": 9, "prep_time": 20, "protein_content": 7.0, "total_time": 60}, "images": [""], "ingredients": ["2.5 kg tomatoes (Or approx 5.4 lbs tomatoes)", "3 to 4 grams garlic (- 15 to 16 medium garlic cloves (lahsun)", "3 to 4 grams ginger (- 3 pieces of about 3 inch ginger (adrak)", "5 to 7 dry red chilies (sookhi lal mirch) - deseeded and halved)", "\u00bd cup golden raisins (kishmish)", "\u00bd cup apple cider vinegar (or white vinegar)", "1 tablespoon rock salt", "6 to 7 tablespoon organic unrefined cane sugar (or regular sugar)", "\u00bc teaspoon sodium benzoate (dissolved in 1 teaspoon hot water)"], "instructions": ["preparation for tomato sauce recipe:", "rinse the tomatoes well in water.", "slice the top eye parts of the tomatoes. roughly chop the tomatoes.", "discard spotted parts or peels.", "peel and rinse the garlic, ginger. later roughly chop them.", "halve and deseed the dry red chilies.", "rinse the raisins and keep aside.", "making tomato sauce:", "in a huge pot or casserole or a 4 to 5 litre pressure cooker, take all the chopped tomatoes.", "add the ginger, garlic, red chilies, raisins, vinegar, salt and sugar.", "mix well and keep the pot or cooker on a low to medium flame on the stove top.", "keep on stirring at intervals.", "when the tomatoes soften, switch off the fire. the softening takes about 25 to 27 minutes.", "when the mixture is slightly hot or warm, blend the puree with an immersion blender or in a regular blender. if using a regular blender, then don't add too hot of the tomato mixture.", "make a smooth puree.", "with a strainer which is not very fine, strain the puree very well directly into a pot or a large sauce pan.", "strain very well.", "now you can sterilize the jar.", "first rinse the jar.", "in a large sauce pan heat water till it reaches its boiling point... meaning it has begun to boil.", "immerse the jar and its lid in the hot water.", "continue to boil the water along with jar for 8 to 10 minutes.", "remove the jar with the help of clean tongs and place the jar inverted on a thick towel kept on the kitchen tabletop.", "let the jar dry naturally.", "keep the pot or pan with the strained tomato pulp on the stove top,", "on a low to medium flame, simmer the pulp till it starts thickening and reaches a ketchup like consistency. takes about 35 to 40 minutes.", "heat 1 tsp of water in a small bowl.", "add 1/4 tsp of sodium benzoate to the hot water.", "stir and dissolve the sodium benzoate.", "the preservative should be dissolved in the water.", "pour the sodium benzoate solution to the hot tomato ketchup.", "stir very well.", "pour the hot tomato sauce in the sterilized jar.", "close tightly with the lid.", "let the tomato sauce cool and be kept aside for some hours or a day.", "then keep tomato sauce in the refrigerator and use after 1 or 2 days.", "serve tomato sauce with any snack or appetizer."], "name": "tomato ketchup recipe | tomato sauce recipe", "recipe_id": 264792, "similar_recipe_ids": [1564257, 1447186, 1429280, 1427704, 1441771, 264660, 1397220, 1183050, 1435041, 308127], "uuid": "9e303829-3ac8-5b5e-977e-6b7f9e0d488a"}
+{"crawl_url": "", "features": {"cook_time": 565, "diet_lowcarb": 0.95, "instructions_length": 905, "num_ingredients": 13, "prep_time": 540, "total_time": 25}, "images": [""], "ingredients": ["\u00bd cup chana dal (spilt and husked bengal gram)", "\u00bd cup urad dal (spilt and husked black gram)", "2 cups finely chopped cabbage (patta gobi - red or green)", "1 or 2 green chili (- chopped (hari mirch)", "\u00bd or \u00be inch ginger, (finely chopped or grated (adrak)", "3 teaspoon chopped coriander leaves (dhania patta) - optional)", "2 teaspoon chopped curry leaves (kadi patta) - optional)", "\u00bd teaspoon fennel seeds (saunf)", "\u00bd teaspoon cumin seeds (jeera)", "\u00bd teaspoon whole black pepper (sabut kali mirch) - crushed)", "1 pinch asafoetida (hing)", "salt as required", "oil for shallow frying or deep frying the vadas"], "instructions": ["preparation for cabbage vada recipe:", "rinse and soak the urad dal and chana dal in enough water overnight or for at least 4-5 hours. drain the lentils.", "then add the lentils in the grinder jar along with black pepper, fennel, cumin and asafoetida.", "you can also add these spices whole to the vada batter, instead of grinding them.", "grind to a smooth batter using very less water. i added approx 4 tbsp of water.", "add the chopped cabbage, coriander leaves, curry leaves, ginger, garlic and salt to the batter.", "mix very well and keep aside.", "making cabbage vada:", "heat oil in a kadai till its medium hot.", "drop spoonfuls of the batter in the medium hot oil.", "when one side is partly cooked and pale golden, turn over and continue frying.", "fry the vadas till golden brown and crisp.", "drain cabbage vadas on paper towels to remove excess oil.", "serve cabbage vadas hot or warm with green chutney or coconut chutney or sambar and rasam."], "name": "cabbage vada recipe | cabbage dal vadai recipe", "recipe_id": 264922, "similar_recipe_ids": [264179, 263700, 263745, 264641, 264803, 264933, 263684, 264873, 264644, 264667], "uuid": "eadbdc90-dffc-585b-bf3a-a83f598f3921"}
+{"crawl_url": "", "features": {"cook_time": 20, "diet_keto": 0.665, "diet_lowcarb": 0.985, "instructions_length": 751, "num_ingredients": 8, "prep_time": 12, "total_time": 8}, "images": [""], "ingredients": ["1/2 teaspoon each: garlic powder, Kosher salt, freshly-cracked black pepper", "1 tablespoon olive oil or butter", "1 cup POM-POMS fresh pomegranate arils", "1/3 cup finely-chopped fresh cilantro", "1/4 cup finely-chopped red onion", "1 jalapeno, cored and finely-chopped", "juice of one lime", "of: ground cumin, Kosher salt and freshly-cracked black pepper"], "instructions": ["To Make The Pan-Seared Fish:Sprinkle the fish filets evenly on both sides with the cumin, salt and pepper. Set aside.Heat oil (or butter) in a large saut\u00e9 pan over medium-high heat until shimmering (or melted). Add the seasoned fish filets and cook for about 5 minutes on the first side, or until browned. Carefully flip the filets, and cook for 2-3 more minutes* or until the fish is cooked through. (I recommend preparing your salsa during while the fish cooks, to save time.)Transfer the fish to the serving plates, and top with the pomegranate salsa. Serve immediately.To Make The Pomegranate Salsa:Add all ingredients together in a large mixing bowl, and toss until evenly combined. Serve immediately, or cover and refrigerate for up to 24 hours."], "name": "20-Minute Pan-Seared Fish with Pomegranate Salsa", "recipe_id": 265477, "similar_recipe_ids": [757513, 1451668, 1076731, 1576457, 1161561, 1052189, 222503, 320650, 305801, 181609], "uuid": "5a4d4c00-57a1-5504-afe1-4607033cedd0"}
+{"crawl_url": "", "features": {"calories": 249, "carb_content": 5.9, "cook_time": 50, "diet_lowcarb": 1.0, "fat_content": 23.4, "instructions_length": 830, "num_ingredients": 14, "prep_time": 10, "protein_content": 5.1, "total_time": 40}, "images": [""], "ingredients": ["1/4 cup butter (melted)", "1/2 cup almond flour", "2 eggs", "1/4 cup Sukrin:1 (leave out for savory crust)", "1/4 teaspoon salt", "1/2 cup coconut flour (sifted)", "2 eggs", "1/2 cup Sukrin Gold (or Sukrin Fiber Syrup Gold, syrup works best)", "1/4 cup Sukrin Melis", "1/4 cup butter (melted)", "2 tablespoons glycerin (omit if using fiber syrup)", "2 teaspoons vanilla extract", "1/2 teaspoon salt", "1 1/2 cup chopped pecans"], "instructions": ["CRUST:", "Melt butter in a medium microwavable bowl.", "Add almond flour, eggs, sweetener (if using) and salt. Mix well. Stir in sifted coconut flour.", "Knead dough with hands for about one minute, then shape dough into a ball.", "Roll out between wax paper to about 1/8 inch think and turn dough into 9 inch pie pan or roll directly in pie dish using small pastry roller.", "FILLING:", "Beat eggs, sweeteners, butter, glycerin (if using), vanilla and salt until well blended.", "Stir in chopped pecans then pour into pie crust.", "Bake at 325\u00b0F for 35-40 minutes or until toothpick inserted halfway between center and crust comes out clean. The middle of the pie should not be set completely.", "Cool slightly, then serve. Additional cooling can cause the erythritol in the filling to crystallize so it's best to serve the same day and not put in the refrigerator."], "name": "Pecan Pie & Sukrin USA Sweetener Giveaway", "recipe_id": 267879, "similar_recipe_ids": [267772, 267890, 267491, 207958, 213283, 1757255, 873915, 210851, 179891, 267710], "uuid": "de59b7c8-57d6-57fc-b152-3afbd68552cb"}
+{"crawl_url": "", "features": {"calories": 268, "carb_content": 0.7, "cook_time": 20, "diet_lowcarb": 1.0, "fat_content": 24.3, "instructions_length": 437, "num_ingredients": 9, "prep_time": 5, "protein_content": 12.3, "total_time": 15}, "images": [""], "ingredients": ["4 ounces mascarpone cheese", "1/4 cup butter (unsalted (salted can be used, but it will give a more buttery taste)", "4 large eggs (separated)", "1/2 teaspoon SweetLeaf stevia drops (or lemon flavored)", "1/4 teaspoon monk fruit liquid extract", "1/2 teaspoon lemon extract", "pinch lemon peel (optional)", "1/4 teaspoon cream of tartar", "xanthan gum (or glucomannan powder, optional)"], "instructions": ["In medium saucepan, melt together mascarpone cheese and butter.", "Whisk in egg yolks.", "Continue to cook on low heat, stirring occasionally until custard thickens.", "Remove from heat. Stir in liquid sweeteners and lemon flavoring.", "Beat egg whites with cream of tartar until stiff peaks form.", "Beat yolk mixture into egg whites.", "Chill. If desired, beat in xanthan gum or glucomannan powder with an electric mixer to give more of a pudding consistency."], "name": "Egg Fast Lemon Pudding", "recipe_id": 268024, "similar_recipe_ids": [268046, 584118, 267914, 1054917, 267493, 1793491, 267887, 1032146, 836800, 583458], "uuid": "8b23ae18-78f3-5339-8830-26f9f07f71fd"}
+{"crawl_url": "", "features": {"cook_time": 140, "diet_lowcarb": 1.0, "diet_paleo": 0.637, "instructions_length": 356, "num_ingredients": 10, "prep_time": 20, "total_time": 120}, "images": ["", "", "", ""], "ingredients": ["2 lbs. beef stew meat", "4 cups beef broth", "1.5 teaspoons salt", "1 teaspoon pepper", "1 teaspoon paprika", "1 teaspoon Worcestershire", "1 small yellow onion (chopped)", "2 tablespoon garlic (minced)", "3 medium carrots (cut into 1\" slices)", "4 medium celery sticks (cut into 1\" slices)"], "instructions": ["Season beef with salt and pepper.", "In a large pot, cook beef in oil over medium heat until brown.", "Stir in beef broth, paprika, Worcestershire, garlic and onions. Bring to a boil, then reduce heat to low-medium heat, cover and let simmer 1 1/2 hours.", "Add carrots and celery into pot. Cover and simmer for additional 30-45 minutes or until vegetables are tender."], "name": "Low Carb Beef Stew", "recipe_id": 268097, "similar_recipe_ids": [676109, 642558, 358456, 1377433, 670004, 276251, 355640, 269951, 1499705, 707919], "uuid": "12a13567-e696-565e-beda-a883012ec113"}
+{"crawl_url": "", "features": {"calories": 277, "carb_content": 28.0, "cook_time": 10, "diet_lowcarb": 0.996, "fat_content": 10.0, "instructions_length": 1197, "num_ingredients": 3, "prep_time": 5, "protein_content": 16.0, "total_time": 5}, "images": ["", "", "", ""], "ingredients": ["2 large eggs", "1/2 teaspoon chopped fresh chives", "2 slices bread"], "instructions": ["Preheat the oven to 450\u00b0F. Line a baking sheet with parchment paper or a Silpat.", "Separate the eggs, adding the egg whites to one bowl and keeping the yolks inside the shells for easy transferring.", "Add a pinch of salt and pepper to the egg whites then using a whisk (or a handheld beater or a stand mixer fitted with the whisk attachment), beat the egg whites until stiff peaks form. (See Kelly's Notes.)", "Spoon the egg whites into two mounds on the baking sheet then make a deep well inside each mound. Bake the egg whites for 2 minutes.", "Remove the baking sheet from the oven and place an egg yolk inside each well. Return the baking sheet to the oven and bake the eggs an additional 3 to 4 minutes or until the yolks have reached your desired doneness.", "Remove the eggs from the oven, top them with the fresh chives and serve them immediately atop your choice of buttered toast.", "Kelly\u2019s Notes:", "For a cheesy twist, fold 1/2 cup of finely shredded cheese into the egg whites after you\u2019ve beaten them into stiff peaks. You can also add small diced ham or cooked, chopped bacon.", "It's important to whisk the egg whites until stiff peaks form so that they are firm enough to hold their shape on the baking sheet."], "name": "Cloud Eggs on Toast", "recipe_id": 268167, "similar_recipe_ids": [1289124, 322952, 898546, 348245, 878368, 1288189, 1176532, 271626, 1707953, 1071201], "uuid": "5cf59812-8d20-5123-b4f8-1492a27c609a"}
+{"crawl_url": "", "features": {"calories": 274, "carb_content": 18.0, "cook_time": 190, "diet_lowcarb": 0.706, "fat_content": 19.0, "instructions_length": 763, "num_ingredients": 13, "prep_time": 180, "protein_content": 5.0, "total_time": 10}, "images": ["", "", "", ""], "ingredients": ["2 1/2 cups uncooked pasta, such as penne or rotini", "2/3 cup sliced red onions", "15 cherry tomatoes, halved", "1 cup diced cucumbers", "3/4 cup sliced olives", "3/4 cup diced green peppers", "1 cup crumbled feta cheese", "1/3 cup red wine vinegar", "2 teaspoons freshly squeezed lemon juice", "1 1/2 teaspoons minced garlic", "1 teaspoon sugar", "2 teaspoons dried oregano", "1/2 cup extra-virgin olive oil"], "instructions": ["Make the pasta salad:", "Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.", "Make the dressing:", "In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste.", "Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.", "Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature."], "name": "Greek Pasta Salad with Red Wine Vinaigrette", "recipe_id": 268251, "similar_recipe_ids": [895974, 1372973, 268187, 284370, 1034516, 269220, 1545729, 271893, 836979, 1775293], "uuid": "2d340ab7-4239-5d70-80fb-a88a2821ea5b"}
+{"crawl_url": "", "features": {"calories": 411, "carb_content": 58.0, "cook_time": 20, "diet_lowcarb": 0.982, "fat_content": 13.0, "instructions_length": 140, "num_ingredients": 9, "prep_time": 5, "protein_content": 19.0, "total_time": 15}, "images": [""], "ingredients": ["3 - 15 oz cans Chili with Beans (or 3 cans Mexican beans with 1 lb. cooked hamburger )", "15 oz can black beans", "15 oz can tomato sauce", "15 oz can diced tomatoes", "15 oz can corn", "4 oz can diced green chiles", "3 TB ranch dressing mix (or 1 packet)", "3 TB taco salad seasoning (or 1 packet)", "1 1/2 c water"], "instructions": ["Add all ingredients together in pot.", "Bring soup to a boil and simmer for 15 minutes.", "Serve warm with Sour Cream, tortilla strips and cilantro."], "name": "Taco Soup Recipe", "recipe_id": 268780, "similar_recipe_ids": [1461699, 1461788, 578957, 1594825, 216909, 1120442, 1364286, 1158868, 1602992, 609753], "uuid": "a2e73b24-cbc1-5a8b-b54d-5d7b050df9b8"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.693, "diet_paleo": 0.585, "instructions_length": 1216, "num_ingredients": 4, "prep_time": 10}, "images": ["", "", "", ""], "ingredients": ["6 snack-size rice krispie treats", "3 cup white chocolate chips", "black edible piping gel or icing (found near cake decorating supplies)", "optional: red food coloring"], "instructions": ["Unwrap rice krispie treats and set aside. Place white chocolate chips in a microwave-safe bowl and microwave on half power for 2 minutes. Stir and return to microwave for 20 seconds at a time (still on half power) stirring after each until chocolate is completely melted and smooth.", "Dip rice krispie treats in the chocolate being sure to coat the front and sides (the back side can remain uncovered). Place uncovered-side-down on a foil-lined plate or small baking sheet.", "Repeat process with remaining rice krispie treats. Transfer plate/baking sheet to fridge or freezer to cool for 2-3 minutes.", "While treats are cooling, spoon melted white chocolate into a small zip lock bag. Remove treats from fridge/freezer. Use scissors to snip off a tiny bit of one bottom corner of the chocolate-filled bag, then drizzle chocolate in a random pattern over the treats to create the look of mummy wrapping. Return treats to fridge or freezer for 1-2 minutes.", "Pipe two dots onto each rice krispie treat to create mummy eyes. (Optional step, dip a Q-tip in red food coloring and dap two dots onto the rice krispie treats before adding the eyes to create a creepy \"bloodshot\" look.) Serve or store in airtight container up to 1 week."], "name": "Rice Krispie Treat Mummies", "recipe_id": 269800, "similar_recipe_ids": [1287551, 1775066, 1526179, 1526125, 1287540, 311870, 269801, 865255, 1287557, 1450459], "uuid": "da30faf2-143d-5074-b80b-20cf23b711e9"}
+{"crawl_url": "", "features": {"cook_time": 40, "diet_lowcarb": 0.999, "instructions_length": 1730, "num_ingredients": 12, "prep_time": 30, "total_time": 10}, "images": [""], "ingredients": ["6 large eggs (, room temperature)", "\u00be cup (4 \u00bd oz/125g) sugar", "2 tsp vanilla extract", "2 tablespoons red food coloring (gel color preferably)", "1 teaspoon cinnamon", "\u2153 cup (25g/1 oz) cocoa powder", "\u00bc cup (25g/1oz) cornflour (cornstarch)", "cream cheese frosting", "5 cups (1 lb 4 oz/ 575g) powdered sugar, sifted", "1 lb (16 oz/454g) cream cheese, at room temperature", "\u00bd cup (4oz/112g) butter, at room temperature", "1 tablespoon vanilla extract"], "instructions": ["Preheat the oven to 350oF (180oC)", "To prepare the roulade, place the eggs and sugar into an electric mixer and whisk on HIGH until very light, fluffy and thickened. ( around 5-8 minutes) It is really important to get them thick.", "Add the vanilla and red food coloring and whisk until well combined", "Sift the cocoa powder, corn flour and cinnamon over the mixture and fold in very carefully. Use a thin edged spoon to fold in. Take care not to knock out the air in the bubble your made by whisking.", "Pour mixture into a tin (11 X13\") lined with parchment paper.", "Smooth with a spatula until evenly spread out. Bake the roulade for JUST 10 minutes. It bakes very fast.", "When done, and still warm from the oven use the edges of the parchment paper and gently roll the cake a little on all edges. This mimicks the actual rolling so when it\u2019s cold and you fill it the sides shouldn't crack because it has already been rolled.", "When cold, carefully run a pallette knife between the cake and parchment just to make sure its not stuck.", "Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese, then add the butter and vanilla and continue beat.", "Slowly scoop in the powdered sugar until it is smooth and creamy. Chill until needed.", "To fill the roulade: Spread on the frosting, reserving some to pipe on the outside. Use the paper as a guide to roll the cake. As you roll, gently pull the roll to keep it tight and even. Don't be afraid of this part, you will be fine.", "When finished rolling, make sure the seam of the roll is underneath. It helps sealing the roll.", "Have your cake platter close. Using the paper or your hands, lift the finished roll onto your cake platter or stand. Enjoy, it is great for afternoon tea."], "name": "Red Velvet Roulade (gluten free)", "recipe_id": 270049, "similar_recipe_ids": [1066513, 1601057, 199416, 1570494, 266264, 975947, 1490919, 957925, 289985, 1575026], "uuid": "42adb52e-b22d-5c5c-bfe0-48e96f3540a0"}
+{"crawl_url": "", "features": {"cook_time": 20, "diet_keto": 0.508, "diet_lowcarb": 0.945, "instructions_length": 784, "num_ingredients": 6, "prep_time": 10, "total_time": 10}, "images": ["", "", "", ""], "ingredients": ["24 tortellinis (I use Spinach and Ricotta, sausage is also a great flavor)", "24 slices Pepperoni (extra thick cut spicy)", "24 Italian Pepperoncinis (piece them and squeeze out the liquid)", "24 artichoke heart quarters", "1/4 cup balsamic glaze", "2 tablespoons butter"], "instructions": ["Cook the tortellini to the manufacturers specifications.", "An optional but delicious step, brown some butter in a pan and toss the cooked tortellini in it.", "To brown butter melt over medium heat, it will begin to foam as it melts. When the solids drop to the bottom of the pan and it looks like a very light colored tea, you can turn it off so it doesn't start to burn. It is best to use a light colored pan for this so you can see the color of the butter, but if not judge it by putting a spoon into the butter.", "For the pepperoni, to bring out the flavor I let them brown in a pan for a couple of minutes to get them a bit crispy and to lose the flavor of the cold pork fat.", "Add your items to your skewer, one per skewer in any order you would like.", "Drizzle your balsamic glaze over the top."], "name": "Italian Antipasto Skewers", "recipe_id": 272010, "similar_recipe_ids": [295857, 336016, 1526011, 1307501, 322365, 1669548, 1292011, 1726197, 1312154, 585856], "uuid": "c356601c-b121-5104-bf69-a89112af566d"}
+{"crawl_url": "", "features": {"cook_time": 20, "diet_paleo": 0.783, "instructions_length": 652, "num_ingredients": 15, "prep_time": 10, "total_time": 10}, "images": ["", "", "", ""], "ingredients": ["1 1/4 cups flour", "1 teaspoon baking powder", "1/2 teaspoon baking soda", "1/2 teaspoon salt", "1 1/2 teaspoons cinnamon", "3/4 teaspoon ground ginger", "1/8 teaspoon cloves", "1/8 teaspoon nutmeg", "1/4 cup brown sugar", "3 tablespoons molasses", "2 eggs", "4 tablespoons butter (, melted)", "3/4 cup milk", "1 cup maple syrup", "1 teaspoon cinnamon"], "instructions": ["Mix the dry ingredients (flour, baking soda, salt, 1 1/2 teaspoons cinnamon, ginger, cloves, nutmeg and sugar) together in a medium sized bowl.", "Add the wet ingredients (brown sugar, molasses, eggs, butter and milk) in a large measuring cup or small bow.", "Combine the wet and dry ingredients until just combined (some lumps will still be there).", "Using a 1/4 cup measure or ice cream scoop cook them on medium heat on a cast iron griddle or your favorite pan.", "Cook until bubbles just form on the edge and you can cleanly flip the pancake over.", "Cook an additional 15-20 seconds on the second side.", "In the meantime warm the maple syrup with the cinnamon mixed in."], "name": "Gingerbread Pancakes with Cinnamon Syrup", "recipe_id": 272333, "similar_recipe_ids": [1387873, 947460, 1760954, 1793217, 1392243, 1397453, 325976, 978561, 296796, 224937], "uuid": "16ec349d-7bf5-5146-a2b7-baa073434f8c"}
+{"crawl_url": "", "features": {"calories": 385, "carb_content": 11.0, "cook_time": 30, "diet_lowcarb": 0.84, "fat_content": 26.0, "instructions_length": 1002, "num_ingredients": 16, "prep_time": 15, "protein_content": 22.0, "total_time": 15}, "images": [""], "ingredients": ["440 g beef mince", "440 g pork mince", "190 g tofu (, squeeze it in a straining cloth to drain the water)", "6 Tbsp onion (, finely chopped)", "2 Tbsp green onion (, finely chopped)", "2 Tbsp sesame oil", "1 tsp minced garlic", "1 tsp fine sea salt", "1/4 tsp ground black pepper", "6 Tbsp soy sauce", "6 Tbsp red wine", "2 Tbsp brown sugar", "2 Tbsp honey", "1/2 tsp ginger powder", "1 onion (, thinly sliced)", "1 stalk green onion (, thinly sliced)"], "instructions": ["Add all the patty ingredients in a large bowl then mix it well. Mold the patty ingredients into a round shape to make patties. (You can store some patties for later use. I normally cook 4 patties at one time. Wrap any unused patties with plastic wrap and put them into an air tight container. Then store them in the freezer until needed.)", "Pre heat a frying pan on high heat. When it is heated enough, add some cooking oil (I used rice bran oil).", "Add the patties and cook both sides on high heat for a short while. Then reduce the heat to medium to low and cook the inside of the patty well.", "In a sauce pan, add the sauce and onion. Stir them around a little bit then add the patties. Simmer them well. (Don\u2019t stack the patties on top of each other. Also, depending on your size of the sauce pan, you may need to do portions of the sauce and the onion and repeat the step so as to simmer all required patties. )", "Serve. (If there is any simmered sauce left, pour it out on top of the patties. It is tastier!)"], "name": "Korean Beef Patties", "recipe_id": 272837, "similar_recipe_ids": [1392813, 1347858, 259063, 291795, 272971, 1740690, 272932, 272779, 272597, 272653], "uuid": "07d9a672-e7b5-5e36-b1fa-74c2e345905c"}
+{"crawl_url": "", "features": {"cook_time": 93, "diet_lowcarb": 0.761, "diet_paleo": 0.783, "instructions_length": 322, "num_ingredients": 3, "prep_time": 90, "total_time": 3}, "images": [""], "ingredients": ["500 ml (2 cups) fresh apple juice", "1 sachet (12g) powdered gelatine (I used Dr. Oetker)", "Fresh fruit of choice to top"], "instructions": ["Heat up the apple juice in a pan over a medium / low heat. You want the juice to be hot but not boiling.", "Remove from the heat and stir in the gelatine powder until fully dissolved.", "Pour the mixture evenly into 5 plastic wine/champagne glasses.", "Leave to set in the fridge (mine took around 1.5 hrs to set)", "Top with fresh fruit."], "name": "Hogmanay Fruit Juice Jelly", "recipe_id": 273014, "similar_recipe_ids": [1703791, 236691, 1076953, 1444813, 315989, 1095002, 1104866, 961613, 1435792, 1577488], "uuid": "2c47777a-5be9-519a-8980-ec553ffe2184"}
+{"crawl_url": "", "features": {"cook_time": 5, "diet_lowcarb": 0.934, "instructions_length": 224, "num_ingredients": 8, "prep_time": 5}, "images": ["", "", "", ""], "ingredients": ["1/2-1 packet Hidden Valley Ranch Dressing Mix (make it however Ranchy you want)", "1 cup mayonnaise", "1/2 cup milk", "1/2 cup packed cilantro leaves", "1/4 cup salsa verde", "1/2-1 jalapeno (deseeded (optional)", "1 plump clove garlic", "2 tablespoons fresh lime juice"], "instructions": ["Combine all ingredients in a blender (I use my magic bullet) and blend until smooth.", "Place in the fridge for at least 1 hour before serving to let it thicken.", "Drizzle over salads, tacos, or use as a dipping sauce for taquitos."], "name": "Cilantro Lime Dressing", "recipe_id": 277170, "similar_recipe_ids": [343642, 1596201, 1168471, 651701, 1789449, 290042, 1496218, 1524829, 762578, 1067847], "uuid": "de0bef17-e486-5ba0-adda-8b102da374dc"}
+{"crawl_url": "", "features": {"cook_time": 15, "diet_lowcarb": 0.99, "instructions_length": 369, "num_ingredients": 8, "prep_time": 10, "total_time": 5}, "images": [""], "ingredients": ["1 10 ounce package cheese filled tortellini", "1 head Romaine heart (chopped)", "1/2 English cucumber (sliced and halved)", "1/2 EACH red (orange, and yellow bell peppers, sliced)", "1/4 red onion (sliced)", "1 cup olives", "1/2 cup fresh grated Parmesan cheese", "1/2 cup Italian dressing (I prefer Ken's Lite Northern Italian)"], "instructions": ["Cook tortellini according to directions on package. Drain and place in ice water until ready to mix with veggies.", "Chop all the vegetables and then add to the drained cold tortellini along with the cheese and dressing. Toss and serve immediately. (To prepare in advance, combine everything EXCEPT the lettuce. Add and toss just before serving so it stays nice and crisp.)"], "name": "Rainbow Italian Tortellini Pasta Salad", "recipe_id": 277386, "similar_recipe_ids": [277519, 1586278, 268927, 327508, 989594, 322951, 319083, 1718751, 336468, 1586266], "uuid": "5179e44f-ca28-59a7-9a67-fffc5b5325f0"}
+{"crawl_url": "", "features": {"diet_paleo": 0.945, "instructions_length": 2307, "num_ingredients": 21}, "images": ["", "", "", ""], "ingredients": ["12 graham crackers (per house)", "Royal Icing *see recipe below", "Diamond of California sliced almonds", "Diamond of California finely diced walnuts", "Diamond of California whole almonds", "Diamond of California shelled pecans", "Diamond of California pine nuts", "Diamond of California pistachios", "Diamond of Diamond of California cashews", "Diamond of California macadamia nuts", "Pretzel sticks", "Pretzel squares", "Dried roasted green peas", "Dried cranberries", "Medium round cardboard circle for the surface (cake circles work great)", "Optional: powdered sugar for snow (gingerbread fondant men)", "Royal Icing", "4 cups powdered sugar", "3-4 Tablespoons meringue powder", "1/4 - 1/3 cup warm water plus more as needed", "1 teaspoon vanilla extract"], "instructions": ["To make the Royal Icing", "In the bowl of a stand mixer, whisk together meringue powder and powdered sugar. Add warm water, 2 tablespoons at a time while mixing on high speed for about 5-7 minutes or until stiff peaks are achieved. Add more water as needed if too running but the consistency should be thick enough to hold the house pieces together. Transfer to a piping bag or a zip-top bag with the corner snipped off.", "To make the House", "Place two graham cracker sheets on the cake circle to form the floor. Pipe icing in the middle and glue together. Then pipe icing along all four edges, working quickly, place the house's four walls (which should stand across from each other) onto the icing and pipe more icing where the crackers touch vertically.", "Pipe icing along one side of the house and glue one graham cracker on top of it to form a roof. Allow time to dry and harden.. Snap a graham cracker into two rectangles and attach to the roof and side of the house to close off the roof. Repeat with other side.", "Cut a triangle for each end of the roof from two separate graham crackers. Secure with royal icing.", "Set aside gingerbread house for a at least 3 hours to dry and set. The house can be made a few days in advance.", "Add sliced almonds to the front and back of the house, starting from the bottom and work your way up and secure with glue. Add pretzel squares for the windows on all four sides of the house and pretzel sticks for the doors. For the door handle, attach one green pea and secure with royal icing. Add a dried cranberry for the circle window.", "Line the sides of the house with pretzel sticks and the bottom side of the house with pecans, broken in half.", "Add chopped walnuts to the sides of the house on the roof in a semi-circle pattern. Secure whole almonds diagonally for the remainder of the roof the same pattern and add one pecan for the middle.", "Add \"lights\" on the roof using green peas and dried cranberries.", "Create a walkway using pine nuts and line pistachios along the border. Spread out diced walnuts to create the lawn around the house and add crushed green peas.", "Pile pistachios in layers to create pine trees with royal icing.", "Add macadamia nuts for rocks and cashews for a rock boulder and a lawn border around the house.", "Add gingerbread fondant men and sprinkle powdered sugar for snow."], "name": "Easy No Bake Gingerbread House with Nuts", "recipe_id": 277659, "similar_recipe_ids": [950466, 248353, 1260292, 1129394, 1124121, 204328, 199337, 193369, 1436423, 996152], "uuid": "ecbeea4e-f759-5fef-8331-de6690cc42e3"}
+{"crawl_url": "", "features": {"calories": 578, "carb_content": 105.0, "diet_lowcarb": 0.983, "fat_content": 17.0, "instructions_length": 2030, "num_ingredients": 20, "prep_time": 35, "protein_content": 6.0, "total_time": 22}, "images": [""], "ingredients": ["21/2 cups all-purpose flour", "1 tbsp. baking powder", "1/2 tsp. salt", "12 tbsp. unsalted butter, at room temperature", "21/2 cups sugar", "6 eggs", "1 cup plus 2 tbsp. buttermilk", "1 1/3 cups mashed ripe banana", "Vanilla Frosting Ingredients:", "1/2 cup solid vegetable shortening", "1/2 cup butter or margarine", "4 cups (1 lb) sifted confectioners sugar", "2 tablespoons milk", "1 tsp vanilla", "Chocolate Ganache Ingredients:", "8 oz. bittersweet chocolate, chopped", "1 cup heavy cream", "1 tbsp. light corn syrup", "Maraschino Cherries (for garnish)", "Sprinkles (for garnish)"], "instructions": ["To make the cupcakes, preheat the oven to 350\u00b0 F.", "Line cupcake pans with paper liners.", "In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.", "In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.", "Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed. Mix in 1 the mashed banana until well combined.", "With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.", "Divide the batter between the prepared cupcake liners, filling each about 2/3 to 3/4 full.", "Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.", "Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.", "When the cupcakes are cooled, prepare the frosting. Cream butter and shortening with electric mixer. Add vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed.", "Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at a medium speed until light and fluffy.", "Put frosting into a piping bag (or a Ziploc bag with a small corner cut off).", "Pipe a swirl of the frosting in a circle on each cupcake, covering most of the top of the cupcake.", "To make the ganache, place the chopped chocolate in a heatproof bowl.", "Bring the cream to a simmer over medium-high heat.", "Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes.", "Whisk together until a thick, smooth ganache forms.", "Blend in the corn syrup.", "Let stand at room temperature at least 10 minutes so the ganache is not hot.", "To finish the cupcakes, pour a spoonful of the ganache over the vanilla frosting of each cupcake. Garnish with sprinkles and maraschino cherries before the glaze sets.", "Chill the assembled cupcakes until ready to serve."], "name": "Banana Split Cupcakes", "recipe_id": 279267, "similar_recipe_ids": [1155597, 310353, 277436, 1303116, 1526256, 1162221, 1721963, 1388438, 216658, 1294863], "uuid": "3dc815a1-d1a1-54fc-b911-924df29dca2b"}
+{"crawl_url": "", "features": {"calories": 5181, "carb_content": 322.0, "diet_lowcarb": 0.999, "fat_content": 345.0, "instructions_length": 862, "num_ingredients": 11, "protein_content": 200.0}, "images": [""], "ingredients": ["12 oz dry elbow macaroni", "6 Tbs butter, divided", "1/4 cup flour", "1 cups milk", "1 1/2 cups light cream", "1 Tbs dijon mustard", "1 tsp onion powder", "salt & pepper to taste", "3 cups freshly shredded sharp cheddar", "2 cups freshly shredded white cheddar", "1/2 cup fresh parmesan cheese"], "instructions": ["Preheat oven to 425 degrees.", "Cook macaroni 1-2 minutes less than package directions indicate, so soft but not mushy. Drain and run under cold water.", "Melt 4 Tbs butter over medium heat in a large saucepan.", "Once butter is melted, whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard and onion powder. Cook over medium heat while stirring until thickened.", "Remove from heat and stir in remaining butter, parmesan cheese, 2 cups sharp cheddar cheese, and 2 cups white cheddar cheese until melted.", "Taste, and add salt and pepper to preference.", "Toss cheese sauce & macaroni noodles together. Pour into a greased 9\u00d713 pan. Top with remaining sharp cheddar cheese.", "Bake 18-20 minutes or until bubbly. Be careful to not overcook, you want it to be a little runny, it will thicken as it cools.", "Cool 10 minutes before serving to let it thicken."], "name": "Creamy Mac and Cheese Casserole", "recipe_id": 281302, "similar_recipe_ids": [1729297, 1620609, 267195, 1521672, 1084499, 1776635, 311558, 1499021, 1606017, 1450233], "uuid": "cd1b42f5-6a93-5fda-a2d6-b95f51f4c8b6"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.999, "instructions_length": 627, "num_ingredients": 11}, "images": [""], "ingredients": ["2 large bell peppers, sliced into strips", "2 tablespoons olive oil + more for topping", "1/2 teaspoon salt", "1/4 teaspoon pepper", "1 teaspoon cumin", "1/2 teaspoon garlic powder", "1/2 teaspoon chili powder", "10 whole wheat tortilla shells", "5 slices pepperjack cheese", "salsa, for serving,", "sour cream, for serving"], "instructions": ["Slice bell peppers into strips and add to a skillet", "Add olive oil, salt, pepper, cumin, garlic powder, and chili powder", "Sautee on medium high heat for 7-10 minutes, or until strips start to soften", "Grease a 13 X 9 baking dish with olive oil", "Soften tortilla shells in microwave to make them easier to roll", "Distribute bell pepper filling into tortilla shells and place \u00bd slice of pepperjack on top of each tortilla", "Roll tortillas tightly and place in the baking dish", "Brush tops of tortillas with a generous coat of olive oil", "Bake at 425 degrees for 15-20 minutes, or until taquitos are to desired crispiness", "Serve with salsa and sour cream"], "name": "Baked Bell Pepper Taquitos", "recipe_id": 281740, "similar_recipe_ids": [991103, 1497333, 281555, 899289, 990631, 994808, 1645386, 1389103, 320821, 265617], "uuid": "5197c776-c0fe-5472-b1be-87fd670418f4"}
+{"crawl_url": "", "features": {"calories": 320, "carb_content": 42.0, "cook_time": 25, "diet_lowcarb": 0.943, "fat_content": 15.0, "instructions_length": 1703, "num_ingredients": 13, "prep_time": 10, "protein_content": 3.0, "total_time": 15}, "images": [""], "ingredients": ["1 Cup Unsalted Butter", "2 1/4 Cups Bread Flour", "1 Teaspoon Salt", "1 Teaspoon Baking Soda", "1/4 Cup Sugar", "1 1/4 Cup Brown Sugar (Firmly Packed)", "1 Large Egg", "1 Large Egg Yolk", "2 Tablespoons Heavy Cream", "1 Teaspoon Vanilla Extract", "1/2 Cup Pretzels (Broken into Pieces)", "1/2 Cup Semi-Sweet Chocolate Chips", "1/2 Cup Butterscotch Chips"], "instructions": ["Place the butter in a heavy bottom, medium saucepan and melt over low heat. When the butter has melted, increase the heat to medium and cook until the solids in the butter turn golden brown and it develops a nutty fragrance (watch the butter closely as it can burn and be ruined very quickly). Remove from heat, set aside and cool for 20 minutes.", "In a medium mixing bowl, sift together the flour, salt, and baking soda and set aside.", "Fit stand mixer with a paddle attachment. Pour cooled butter into stand mixer bowl and add both sugars. Beat on medium for 3 minutes. Add the egg, egg yolk and beat just to combine. Add the cream and vanilla and beat on medium for another 3 minutes. Slowly add the flour mixture beating on low speed after each addition. When all the flour mixture is added, beat on medium until well incorporated. Using a sturdy spoon add the pretzels and both chips and stir until they are evenly distributed.", "Cover and refrigerate for at least 8 hours (It will be worth it, I promise).", "Preheat oven to 350 degrees. Line baking sheets with Silpats or parchment.", "Remove chilled dough from the fridge. Scoop out the dough with a tablespoon and roll into a ball. (a little smaller than the size of a golf ball). The dough will be almost brittle-just kinda chip at it and gather the pieces together forming a ball. The heat from your hands will make the brittle dough nicely pliable. Place balls on the prepared baking sheets and flatten slightly.", "Bake for 10-12 minutes or until they're baked through the center. Mine cooked 11 minutes and were slightly underbaked, which is how I like em! Allow the cookie to rest on the baking sheet for about 10 minutes then transfer them to a cooling rack."], "name": "Brown Butter, Pretzel, Chocolate & Scotch Chip Cookies!", "recipe_id": 286200, "similar_recipe_ids": [1461526, 1056875, 1190304, 1393298, 1710430, 226627, 1386315, 1386072, 216453, 899129], "uuid": "a0c7ab84-2d1c-5a0d-8fb6-c1f7f780b10b"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.999, "instructions_length": 2722, "num_ingredients": 24}, "images": [""], "ingredients": ["Peanut Butter Cake:", "1 cup smooth peanut butter", "1 cup butter, room temperature", "1 cup granulated sugar", "1 cup brown sugar, packed", "3 eggs", "2 tsp. vanilla extract", "1/2 tsp. salt", "1/2 tsp. baking powder", "1/2 tsp. baking soda", "2 + 3/4 cups all-purpose flour", "1/4 cup sour cream", "1 cup buttermilk", "Chocolate Frosting:", "1 + 1/2 cups butter", "4 cups powdered sugar", "3/4 cup unsweetened cocoa powder, sifted", "6 T. heavy cream", "Chocolate Peanut Butter Ganache:", "1 cup milk chocolate chips", "1/4 cup heavy cream", "1/4 cup smooth peanut butter", "8 peanut butter cups, chopped", "8 Reese's peanut butter eggs"], "instructions": ["Preheat oven to 325 degrees. Grease 3 8-inch pans with cooking spray. Add about 2 tablespoons of flour into the first pan. Coat it with flour and tap excess out into the 2nd greased pan. Add another tablespoon of flour and coat pan with flour. Tap the excess flour out into the 3rd pan. Add more flour if necessary. Discard any excess flour from the third cake pan. Set aside.", "In a large mixing bowl, add in the peanut butter, butter, granulated sugar, and brown sugar. Beat on medium/high until creamy.", "Add in the vanilla extract and eggs one at a time. Beat each egg until incorporated before adding another. Scrape down the bowl. Beat in any egg that was not already incorporated.", "In a separate bowl, add in the flour, baking soda, baking powder, and salt. Stir to combine.", "Measure out the buttermilk and sour cream.", "Alternately add the flour and buttermilk/sour cream always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.", "Divide the batter out evenly into the three prepared pans.", "Place into a preheated oven. Bake for 45 or until done. Mine took 48 minutes, but it can vary. Use the toothpick test if you're unsure. If the toothpick comes out clean or with moist crumbs, it's done. Batter means let it bake longer.", "Remove from the oven and let cool for 15 minutes.", "Turn the cakes out onto a wire rack to finish cooling. They'll need to be completely cooled to build your cake.", "In a large mixing bowl, add in the butter. Beat until smooth.", "Add in the powdered sugar and cocoa powder. I sifted my cocoa powder because it tends to be lumpy. Beat until incorporated, but very thick.", "Add in the vanilla extract and heavy cream. Beat until everything is incorporated and beat an extra minute for a whipped frosting.", "In a microwave-safe mixing bowl, add in the milk chocolate chips, heavy cream and peanut butter.", "Microwave for 30 seconds and stir. Repeat microwaving and stirring until thick and creamy. Let it thicken up. It should still be a pourable consistency. If it becomes too thick, microwave for 15 seconds or so.", "Place the first layer of cooled cake onto the cake plate.", "Add a thin layer of chocolate frosting. Spread out evenly.", "Sprinkle half of the chopped peanut butter cups onto the chocolate frosting. Spread them out.", "Add the next layer of cake. Do another thin layer of chocolate frosting and the last of the peanut butter cups.", "Add the last layer of cake. Give it a press and make sure the sides line up.", "Frost the cake with the remaining chocolate frosting.", "Add the Reese's peanut butter eggs to the top of the cake.", "Pour the ganache in the center of the top of the cake. Give it a little help to pour down the sides to have a nice drip.", "Cut and serve!"], "name": "Peanut Butter Cake with Chocolate Frosting", "recipe_id": 286763, "similar_recipe_ids": [345649, 847996, 1098387, 321894, 314019, 275771, 345659, 1014786, 1072733, 277293], "uuid": "ec66f136-7af0-594b-abde-9d021d435d06"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.761, "diet_paleo": 0.523, "instructions_length": 1069, "num_ingredients": 12}, "images": [""], "ingredients": ["4 whole roasted red bell peppers, homemade or jarred (see note above on how to make at home)", "1 cup toasted walnuts, finely chopped and divided", "3 garlic cloves", "1 teaspoon crushed red pepper flakes, divided", "Zest and juice of 1 lemon", "Kosher salt", "1/2 cup plus 2 tablespoons extra virgin olive oil, divided", "1 pound trottole pasta (or medium shells, fusilli, rotini, cavatappi)", "1 1/2 cups fresh breadcrumbs*", "1 pound ripe red heirloom tomatoes, cut into bite-sized pieces", "2 ounces finely grated Parmesan cheese", "1 cup basil leaves, torn if large"], "instructions": ["Add roasted peppers, 1/4 of the walnuts, garlic, 1/2 teaspoon red pepper flakes, lemon juice and a couple of pinches of salt to a food processor, and blitz until smooth. With the motor running, slowly stream in 1/2 cup olive oil. Season sauce to taste with additional salt - it should be very well seasoned. Set aside.", "Bring a large pot of salted water to a boil. Cook pasta until al dente according to the package instructions (timing will vary based on the type of pasta you use - about 12 minutes for trottole). Drain and transfer to a large bowl. Toss hot pasta with 1/2 of the romesco sauce and set aside.", "Warm 2 tablespoons olive oil in a medium, non-stick skillet over medium heat. Add the breadcrumbs, lemon zest, 1/2 teaspoon red pepper flakes and a pinch of salt, and cook, stirring occasionally until golden (5 to 7 minutes).", "Once the breadcrumbs are ready, toss the pasta with the remaining sauce, then fold in tomatoes, Parmesan and remaining walnuts. Season to taste with salt. Finish by topping with breadcrumbs and basil. Enjoy warm or at room temperature."], "name": "Roasted Red Pepper Pasta Salad with Tomatoes, Basil and Walnuts", "recipe_id": 287910, "similar_recipe_ids": [583159, 601273, 869226, 988486, 1776661, 1758284, 602104, 1176553, 1756880, 1175783], "uuid": "8bb01a4d-752f-50b4-8102-716d5128bc68"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.942, "instructions_length": 2633, "num_ingredients": 16}, "images": ["", "", "", ""], "ingredients": ["1/3 cup plus1 tablespoon King Arthur Flour Pumpernickel Artisan Bread Flavor (or 2 ounces by weight)", "3 3/4 cups Unbleached Bread Flour (1 pound by weight)", "1 1/4 cups lukewarm water (10 ounces)", "2 teaspoons salt", "1 tablespoon brown sugar", "1 tablespoon instant yeast", "2 quarts water", "2 tablespoons brown sugar", "1 tablespoon granulated sugar or raw sugar", "1 egg white", "1 tablespoon water", "3 tablespoons sesame seeds", "3 tablespoons poppy seeds", "3 tablespoons dried minced garlic", "3 tablespoons dried minced onion", "1 tablespoon pretzel salt or coarse sea salt"], "instructions": ["To Make the Everything Bagel Topping:", "Add all of the ingredients to a pint jar, screw a lid on tightly, and shake to combine. Store in a cool, dark place and use as needed.", "To Make the Dough:", "Mix all of the dough ingredients together in a stand mixer fitted with a dough hook on low speed then allow the mixer to knead it for 10 minutes. Do not crank the speed above low unless you'd like to damage your machine! If you do not have a stand mixer, use a sturdy spoon to combine the dough ingredients before turning it out onto a clean counter and kneading it for 15 minutes. Either way, the dough will be quite stiff... Don't be tempted to add water to loosen it up.", "Remove the dough from the stand mixer bowl and oil it (or oil another mixing bowl). Put the dough in, flip it once, then cover the bowl with a clean, dry tea towel and let it rest and rise in a warm, draft-free place for 1 hour to 90 minutes or until doubled in bulk.", "Turn the dough out onto clean work surface, divide into 8 equal pieces, and roll each piece into a smooth ball. This is easiest to do if you roll it around on the countertop in a repetitive circular pattern with your hand cupped gently over it. Let the dough balls rest, covered with a clean towel, for 30 minutes.", "Preheat oven to 425\u00b0F.", "While the dough rests, combine the bagel boil ingredients in a large, high-sided skillet over high heat. When the sugars have dissolved and the water is at a gentle boil (not a full, rolling one) turn your attention to the rested dough.", "Poke your index finger down through the center of each dough ball to the counter. Pick the dough ball up and gently stretch the hole you made until it is about 2 inches in diameter. Take care not to deflate the dough too much. Place it back on the mat and repeat with the remaining dough. Once they're all done, lower one bagel at a time into the water (lowering the side that was facing up on the countertop into the water first.) Do not overcrowd the pan. Each batch for boiling should be no larger than 4 bagels. Boil those 4 bagels for 2 minutes on the first side, carefully flip the bagels and boil the second side for 2 minutes. Use a slotted spoon to transfer the bagels to a parchment or silpat lined baking sheet. They will not expand greatly while they bake, but should still have a little space between them to allow heat to circulate well. Repeat with the remaining bagels.", "Whisk together the water and egg white until frothy. Brush the boiled bagels then generously crust the top of the bagels with the Everything Bagel Topping. Bake for 25 minutes. The internal temperature of a finished bagel should be at least 190\u00b0F."], "name": "Black Russian Bagels", "recipe_id": 288766, "similar_recipe_ids": [288756, 1667978, 318774, 316030, 1190853, 313856, 1051191, 1176598, 1360089, 1226225], "uuid": "67c5ab87-a93a-5816-b870-466b36dc92a3"}
+{"crawl_url": "", "features": {"diet_paleo": 0.957, "instructions_length": 854, "num_ingredients": 17}, "images": ["", "", "", ""], "ingredients": ["8 cups salad greens", "1 yellow bell pepper", "1 bunch radishes", "1 cucumber", "1 mango", "\u00be pound shrimp, shelled and deveined (optional)", "Skewers for grilling", "1/2 teaspoon cumin", "1/2 teaspoon paprika", "2 green onions", "\u2154 cup Greek yogurt", "\u00bd cup lightly packed cilantro", "1 lime (2 tablespoons juice)", "\u2153 cup olive oil", "\u00bd teaspoon kosher salt", "1 tablespoon honey", "1/2 cup roasted salted cashews"], "instructions": ["Preheat a grill to medium high.", "Wash the salad greens. Dice the bell pepper. Thinly slice the radishes. Peel the cucumber (or peel alternating strips), then thinly slice it. Dice the mango.", "Place the shrimp onto skewers and sprinkle it lightly with kosher salt, cumin and paprika. Grill over medium high heat until pink and opaque, about 3 to 5 minutes per side.", "To make the dressing, chop the green onions and place them in the cup of an immersion blender (or blender). Add \u2154 cup Greek yogurt, \u00bd cup lightly packed cilantro, 2 tablespoons fresh squeezed lime juice, \u2153 cup olive oil, \u00bd teaspoon kosher salt, and 1 tablespoon honey. Blend to combine.", "To serve, place salad greens on a plate. Top with vegetables, shrimp (if using), and cashews, and drizzle with lime cilantro dressing. (Dressing stores in a sealable container in the refrigerator for 1 week.)"], "name": "Tropical Mango Salad with Cilantro Lime Dressing + Grilled Shrimp", "recipe_id": 289381, "similar_recipe_ids": [898689, 1546279, 277327, 277515, 289509, 324379, 325042, 1163533, 1075959, 1162978], "uuid": "fce2e420-618a-5e72-856c-b59293c2e71d"}
+{"crawl_url": "", "features": {"cook_time": 40, "diet_lowcarb": 0.915, "diet_vegan": 1.0, "diet_vegetarian": 1.0, "instructions_length": 759, "num_ingredients": 17, "prep_time": 15, "total_time": 25}, "images": ["", "", "", ""], "ingredients": ["1 medium butternut squash", "1 tablespoon olive oil", "1/2 cup onions", "1/2 cup green pepper", "1/4 cup red pepper", "1 clove garlic, minced", "1/4 cup celery", "1/2 cup tomatoes", "1 teaspoon vegan Worcestershire sauce", "2 teaspoon hot sauce", "3/4 cup rice", "2 cup veggie stock", "1 cup tomato sauce", "1 teaspoon each garlic powder and paprika", "1/2 teaspoon each oregano, thyme, and onion powder", "1/4 teaspoon cayenne pepper", "none salt and pepper to taste"], "instructions": ["To prepare vegetables, peel and cut the butternut squash into 1/2\" cubes. Measure out roughly 3 cups and save the rest for use in another recipe. Dice the onion, peppers, celery, and tomatoes.", "In a large skillet, heat olive oil over medium heat. Add onions, peppers, and celery to oil. Cook onions until they begin to soften, about three minutes then add in garlic, squash, tomatoes. Continue to cook for 2-3 more minutes then pour in the Worcestershire sauce, hot sauce, and rice. Cook rice in mixture for 1-2 minutes before adding liquids. Finally, add remaining ingredients, bring to a boil, and reduce then to a simmer. Stir often until rice absorbed all the liquid (about 20-30 minutes- this really depends on your heat source) Remove from heat and serve."], "name": "Butternut Squash Jambalaya", "recipe_id": 290069, "similar_recipe_ids": [707472, 931884, 950233, 1523057, 1068863, 749181, 1186150, 1679391, 1073333, 680147], "uuid": "91eb0446-75db-5bcd-82e3-af294b4e873f"}
+{"crawl_url": "", "features": {"cook_time": 50, "diet_paleo": 0.593, "instructions_length": 596, "num_ingredients": 20, "prep_time": 15, "total_time": 35}, "images": ["", "", "", ""], "ingredients": ["Sweet Potatoes:", "1 medium sweet potato", "1 tablespoon olive oil", "Juice from one lime", "Mole Seasoning:", "1 teaspoon oregano", "2 teaspoons cocoa powder", "1 teaspoons ancho chile powder", "1 teaspoon coriander", "1 teaspoon cumin", "\u00bc teaspoon cloves", "\u00bd teaspoon sage", "\u00bd teaspoon pepper", "Extras:", "\u00bd cup quinoa, pre-cooked", "1 tablespoon olive oil", "2-3 handfuls lettuce", "4-6 corn tortillas", "2-3 ounces queso fresco or goat cheese", "Lime juice/Cilantro to top"], "instructions": ["Preheat oven to 350\u02da. Peel sweet potato and cut into 2-3\u201d long sticks that are \u00bc\u201d in thickness. Toss together all the seasonings for the mole rub. Sprinkle over sweet potatoes, drizzle with olive oil and lemon juice; toss until everything is well coated.", "Roast sweet potatoes until tender, 25-35 minutes.", "Heat olive oil in a skillet over high heat and add quinoa. Cook and stir quinoa until liquid has evaporated and quinoa is crisp, 2-3 minutes.", "To assemble tacos, layer spinach, roasted sweet potatoes, quinoa, and cheese. Give a quick squeeze of lime juice and sprinkle with cilantro, serve warm."], "name": "Crispy Quinoa and Mole Sweet Potato Tacos", "recipe_id": 290482, "similar_recipe_ids": [1178666, 285033, 1177255, 1168227, 1388384, 214996, 880535, 281670, 1155340, 990883], "uuid": "2b4be720-ec61-5bde-a866-50053f8685f8"}
+{"crawl_url": "", "features": {"calories": 325, "carb_content": 55.0, "cook_time": 40, "diet_lowcarb": 0.608, "fat_content": 2.0, "instructions_length": 574, "num_ingredients": 10, "prep_time": 10, "protein_content": 20.0, "total_time": 30}, "images": [""], "ingredients": ["\u00bd cup brown sugar", "\u00bd cup low sodium soy sauce", "1-2 teaspoon minced garlic", "3/4 cup low sodium chicken broth", "1 \u00bd cups uncooked instant white rice", "1/2 cup diced red onion", "1 red bell pepper chopped", "1 20 ounce can pineapple tidbits in juice, NOT drained", "1 lb. thin-sliced boneless skinless chicken breasts or chicken tenderloins, diced into bite-sized pieces", "Optional garnish: chopped cilantro and diced cooked bacon"], "instructions": ["Preheat oven to 425 degrees F. Spray a baking dish with cooking spray. I used an 11 x 7-inch dish.", "In a large bowl, whisk together brown sugar, soy sauce, garlic, and chicken broth.", "Add uncooked rice, onion, bell pepper, pineapple and it's juices and chicken. Cover the baking dish tightly with foil. Bake for 20 minutes. Once cooking is done, uncover and stir ingredients.", "Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender.", "Let stand 5 minutes before serving. Top with diced bacon and cilantro."], "name": "Aloha Pineapple Chicken Rice Casserole", "recipe_id": 291595, "similar_recipe_ids": [873062, 968068, 1008894, 1581800, 1550540, 1524682, 1368679, 1369220, 1591925, 1119022], "uuid": "3d6317ef-5cd8-5692-9501-51ae3ff5921b"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.737, "diet_paleo": 0.743, "instructions_length": 866, "num_ingredients": 9, "total_time": 75}, "images": ["", "", "", ""], "ingredients": ["750 g potatoes (approx 4 large)", "1 small onion", "2 medium leeks", "2 tbsp olive oil", "1/2-1 tsp dried thyme", "1/4-1/2 tsp ground black pepper", "generous pinch salt", "1 large egg, beaten", "2 tbsp self-raising flour"], "instructions": ["Preheat the oven to 180C (350F). Lightly oil a 20cm round oven-proof dish and set aside.", "Peel the potatoes and grate coarsely (I use the food processor). Set in a colander over the sink and press and squeeze the grated potato to remove some of the water. Leave to drain.", "Peel and thinly slice the onion. Trim and wash the leeks and cut into 5mm slices.", "Heat the oil in a large skillet over a medium-low heat. Saute the onion and leek for 8-10 minutes, stirring occasionally, until softened and beginning to caramelise. Season with the thyme, pepper and salt and mix well.", "Transfer the grated potato to a large mixing bowl. Add the leek mixture, the beaten egg, and the flour, and combine everything well together.", "Tip the mixture into the prepared dish and press gently down to level the surface. Bake at 180C (350F) for 60-75 minutes, until golden and crispy. Serve hot."], "name": "Leek and potato kugel", "recipe_id": 292139, "similar_recipe_ids": [1267848, 292117, 329645, 966888, 213574, 601369, 575933, 954532, 572536, 1742845], "uuid": "06d8d817-6690-5592-89dd-559c8524855e"}
+{"crawl_url": "", "features": {"diet_keto": 0.798, "diet_lowcarb": 0.991, "instructions_length": 1301, "num_ingredients": 18, "prep_time": 20, "total_time": 120}, "images": [""], "ingredients": ["1 cabbage, green (cut in half, shredded)", "2 tsp salt, ground sea", "3 tbsp olive oil", "1/2 cup water", "4 sprigs thyme, fresh", "1 cup long grain rice", "1 1/2 cups water", "2 tbsp olive oil", "1 lb pork, ground (minced) (or ground beef)", "2 onion, brown (roughly chopped)", "2 cloves garlic (finely chopped)", "1/2 tsp salt, ground sea", "1/2 tsp black pepper, ground", "4 rashers bacon (smoky, diced)", "2 tbsp tomato paste", "2 tsp black pepper, ground", "1 cup sour cream", "1/2 cup milk"], "instructions": ["Pre-heat oven to 300 degrees f (150 c).", "Shred the cabbage, sprinkle liberally with salt. Heat 3 tbsp of the olive oil in a large pan over a moderate heat. Add the cabbage, stir occasionally and when soft add the water. Add the thyme, mix well and stir occasionally until all of the water evaporates. Reserve the cabbage.", "Meanwhile, cook the rice, using the absorption method. In a saucepan, place 1 cup of raw rice and 1 1/2 cups of water, place lid on the saucepan. Over a moderate heat bring the rice to a boil. Turn the heat down to a low simmer. Simmer for 12 minutes. Do not remove the lid during this time. Reserve the cooked rice.", "While the cabbage and rice are cooking, prepare the meat mixture. Heat the olive oil in a pan over a moderate heat and add the onions and garlic. Stir occasionally. Once the onions have softened, add the ground meat, season with salt and pepper and cook, stirring occasionally until all red color has disappeared from the meat. Reserve.", "Using an oven tray with walls, or large casserole dish, add the reserved cabbage, cooked rice and meat mixture, bacon, tomato paste, sour cream and milk. Stir well to combine. Place in the oven and cook for 2 hours, stirring 2 or 3 times. The cabbage mixture will develop a slight crust, which is what you want. Serve immediately."], "name": "How to Make Simple Inside Out Cabbage Rolls", "recipe_id": 292414, "similar_recipe_ids": [1342647, 1173802, 868942, 292413, 783415, 775854, 810782, 865888, 266146, 217475], "uuid": "47982486-7716-5292-b036-ddf88d3c6d26"}
+{"crawl_url": "", "features": {"calories": 419, "carb_content": 48.0, "cook_time": 13, "diet_keto": 0.852, "diet_lowcarb": 0.998, "diet_vegan": 1.0, "diet_vegetarian": 1.0, "fat_content": 21.0, "instructions_length": 467, "num_ingredients": 15, "prep_time": 10, "protein_content": 11.0, "total_time": 3}, "images": ["", "", "", ""], "ingredients": ["50 g rice noodles", "4 spring onions (scallions) cut into thin strips)", "3 carrots (spiralised or cut into thin strips)", "1 red pepper (deseeded and cut into thin strips)", "2 tbsp smooth peanut butter", "1 tbsp sesame oil", "1 tbsp rice wine vinegar", "1/2 tbsp tamari (or soy sauce)", "1/2 tbsp maple syrup", "salt and pepper", "Heck Thai Bites (cooked according to package instructions)", "2 tbsp unsalted peanuts", "1 tsp sesame seeds", "Lime wedges", "chilli flakes (to taste)"], "instructions": ["Boil a kettle and then soak the noodles according to package instructions (approx 3 minutes). Drain, run under cold water, drain again.", "Pile the vegetables into a bowl with the noodles.", "Make the dressing, by whisking all dressing ingredients together. Whisk in just enough cold water to make a thick drizzling consistency.", "Drizzle the dressing over the salad and top with the peanuts, sesame seeds, chilli flakes and wedges of lime.", "Excellent served with Heck Thai Bites."], "name": "Vegan Noodle Salad with Peanut Sauce", "recipe_id": 293617, "similar_recipe_ids": [1273058, 586674, 293675, 265961, 1575480, 1269301, 1489122, 329631, 350617, 1266279], "uuid": "66865d6f-a023-5e5d-ac30-99d252cc59b0"}
+{"crawl_url": "", "features": {"calories": 668, "carb_content": 18.0, "cook_time": 70, "diet_paleo": 0.917, "fat_content": 47.0, "instructions_length": 1189, "num_ingredients": 10, "prep_time": 20, "protein_content": 47.0, "total_time": 50}, "images": [""], "ingredients": ["8 oz (1 cup) Groundnuts/Peanuts(Skinless)", "1/2 pound shrimp", "1/2 pound stockfish", "1/2 pound Beef", "4 garlic cloves", "1 large Onion", "3/4 cup Crayfish (ground)", "2 Tablespoons Maggi ( Bouillon)", "1 pound Bitter leaves (Spinach)", "2-3 cups oil"], "instructions": ["In a large pan season meat with salt, maggi and onions and boil until tender depending on the choice of meat. Meanwhile, boil stock fish with salt and water; add it to the boiled meat. You should have about 3 cups of stock from the meat and stock fish. Reserve the rest or freeze it.", "Boil peanuts for about 10 minutes in a sauce pan. Let it cool and blend/pulse in a food processor or blender into a fine consistency use water to facilitate the blending .Add to the mixture of beef and stockfish.", "Blend one onion and garlic into a fine paste and add to the mixture of peanuts and meat.", "Pour in the crayfish and let it simmer for 10 minutes stirring frequently to prevent burns. Season with salt and Maggi. You might have to add more later", "Add the bitter leaves or spinach to the pot. Stir and simmer for several minutes more", "While the pot of ndole is simmering, heat oil in a fry pan or, preferably a cast iron. Add the shrimp, stirring constantly until they just turn pink. Slice and add the remaining onions stir for a few more minutes.", "Finally incorporate the mixture of shrimp, onions and oil into the pot of Ndole. Stir for a few minutes and serve hot with any of the sides mentioned above."], "name": "Ndole ( Spinach/ Bitterleaves and Peanut Soup)", "recipe_id": 294071, "similar_recipe_ids": [294075, 294065, 293915, 294057, 1771051, 293878, 293850, 1443545, 293845, 333052], "uuid": "24cc559c-c3bc-5325-9aa6-48348784bc7a"}
+{"crawl_url": "", "features": {"calories": 663, "carb_content": 85.0, "diet_paleo": 0.699, "fat_content": 10.0, "instructions_length": 943, "num_ingredients": 17, "protein_content": 51.0}, "images": [""], "ingredients": ["2 pound chicken gizzards", "2 stalks celery (, cut into chunks)", "1 onion (, chopped)", "1-2 Garlic Clove (Smashed)", "1-2 bay leaves", "1 teaspoon thyme", "salt and white pepper to taste", "2 cups all-purpose flour", "1 cup cornstarch (sub with flour)", "1 teaspoon baking powder", "1 tablespoon paprika", "3/4 teaspoon salt (, adjust to taste)", "1 tablespoon garlic powder", "1 tablespoon onion powder", "\u00bd -1 teaspoon cayenne pepper", "1-1/2 tablespoon dried herbs (Thyme, Oregano, Parsley)", "2 large eggs"], "instructions": ["Place the chicken gizzards in a pot with onion, celery, bay leaves, thyme and smashed garlic \u2013 salt . Add enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 1 \u00bd \u2013 2 hours or more depending on preference .. You may have to add more water , if needed, to keep gizzards covered.", "Drain gizzards in a colander , pick out or remove celery, bay leaves and onion. Reserve the broth or freeze for later use.", "In a large bowl whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.", "When ready to fry dredge the gizzards in the , egg mixture , then the flour mixture, shaking any excess flour. You may use a ziplock bag for this process. Set aside for about 15 minutes.", "Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add gizzards ."], "name": "Fried Gizzards", "recipe_id": 294243, "similar_recipe_ids": [707667, 294051, 1770550, 1061492, 293789, 1372783, 1289723, 593986, 1716757, 1782394], "uuid": "efdd81d9-1a5d-5646-ab53-fc911b872899"}
+{"crawl_url": "", "features": {"diet_paleo": 0.975, "instructions_length": 837, "num_ingredients": 9, "prep_time": 15, "total_time": 600}, "images": [""], "ingredients": ["2 teaspoons thyme", "1 teaspoon ground pepper", "1/2 teaspoon salt", "3 pound pork shoulder roast", "2 tablespoons olive oil", "1 cup apple juice", "1 onion, sliced", "2 cups dried cherries", "2 tablespoons corn starch"], "instructions": ["In a small bowl, stir together thyme, pepper and salt. Season each side of pork roast with seasoning mixture. Add oil to Cuisinart 3-In-1 Cook Central 6-Quart Multi-Cooker and using the Brown/Saute setting set to 350 degrees, brown pork roast on all sides. Switch multi-cooker to Slow Cooker setting. Pour apple juice over pork roast and add onion and dried cherries. Cook on LOW for 8-10 hours. Remove pork roast and set aside. Tent with aluminum foil to retain heat. Strain onion and cherries from cooking liquid to a bowl and set aside. Switch multi-cooker to Brown/Saute setting set to 350 degrees. Whisk together corn starch and one cup cooking liquid. Whisk into remaining cooking liquid in multi-cooker and bring to a simmer. Cook until thickened. Serve pork roast over rice or pasta and topped with cherries and onions and sauce."], "name": "Slow Cooker Pork Roast and Cherries", "recipe_id": 295316, "similar_recipe_ids": [1773173, 338473, 1460165, 347349, 1136271, 1777599, 1590997, 1394585, 1004198, 1394372], "uuid": "5fbc9dfc-45a7-5f87-831d-deb0ec7f3e9a"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.89, "instructions_length": 1304, "num_ingredients": 17}, "images": [""], "ingredients": ["1 tablespoon brown sugar", "2 teaspoons salt", "1 teaspoon powdered ginger", "1/2 teaspoon cinnamon", "1 teaspoon garlic powder", "1/2 teaspoon powdered cloves", "1/4 teaspoon black pepper", "1/2 teaspoon crushed red pepper", "2 pounds pork tenderloin", "1/2 cup brown sugar", "1 tablespoon cornstarch", "1/4 cup rice vinegar (or white)", "1/2 cup cold water", "2 tablespoons soy sauce", "2 teaspoons fresh ginger, minced", "fresh cilantro, to garnish", "lime wedges, to garnish"], "instructions": ["In a small bowl, combine the brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper, and crushed red pepper.Place the tenderloins in the slow cooker. Rub the seasonings over the pork, including the bottom.Pour \u00bd cup water in the slow cooker, on the edge or in the middle so that you don't wash off all the spices you just rubbed on.Cook on low for 6-8 hours, then preheat your broiler.While the pork is finishing up in the slow cooker and your broiler heats up, combine 1/2 cup brown sugar, cornstarch, rice vinegar, COLD water, and soy sauce in a small saucepan.Set over medium heat and stir until mixture thickens, about 4 minutes.Remove from heat and stir in minced ginger.Line a baking sheet with aluminum foil and spray with nonstick spray.Remove the pork from the crock pot (discard the liquid) and place on the lined baking sheet. Brush a generous amount of the glaze on the pork.Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don't walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldn't go many more times than this though, or your pork will dry out.Serve with remaining glaze on the side, and garnish with lime and cilantro. I love to serve this pork with Asian Cauliflower \"Rice.\""], "name": "Asian Pork Tenderloin with Ginger Glaze (Slow Cooker)", "recipe_id": 295849, "similar_recipe_ids": [295848, 279395, 899090, 1155642, 1394380, 223928, 271821, 236017, 285803, 1590456], "uuid": "294e0440-e121-5803-bfd7-e286aae8f5ba"}
+{"crawl_url": "", "features": {"diet_paleo": 0.999, "instructions_length": 481, "num_ingredients": 9}, "images": [""], "ingredients": ["3/4 cup cornmeal", "3/4 cup sweet rice rice flour", "1/4 cup tapioca starch", "2 tsp baking powder", "1/2 tsp salt", "1 cup almond milk", "2 eggs", "3 Tbsp honey or pure maple syrup", "3 Tbsp coconut oil"], "instructions": ["Mix together cornmeal, sweet rice flour, tapioca starch, baking powder, and salt. In a small bowl, whisk together almond milk, eggs, honey, and coconut oil. Stir the wet ingredient into the dry ingredients.", "The batter will be very thin (it might seem too thin). Scoop or pour into a mini muffin pan (greased or lined if using a metal pan, no greasing needed if using silicone).", "Bake at 375 degrees for 15-20 minutes, or till springy when you touch them.", "Let cool and serve with honey!"], "name": "Mini Corn Muffins (GF, DF)", "recipe_id": 296152, "similar_recipe_ids": [1076038, 354364, 1788055, 1037426, 1360359, 1165533, 708425, 318983, 354384, 354331], "uuid": "846266fc-5740-5f1e-afaa-8cc8fcabfd64"}
+{"crawl_url": "", "features": {"cook_time": 50, "diet_lowcarb": 0.997, "instructions_length": 1108, "num_ingredients": 10, "prep_time": 15, "total_time": 35}, "images": [""], "ingredients": ["3/4 cup crushed chocolate graham crackers", "4 Tablespoons unsalted butter (melted)", "2 pkg 8 oz. each packages cream cheese (softened)", "1 cup granulated sugar", "3/4 cup pumpkin puree (not pie filling!)", "2 teaspoons pure vanilla extract", "3 Tablespoons all-purpose flour", "1 teaspoons and 1/2 pumpkin spice (see note)", "1/4 teaspoon salt", "2 large eggs (slightly beaten)"], "instructions": ["to make the crust:", "Line an 8\" square baking pan with parchment paper or aluminum foil. Set aside.", "Preheat oven to 350 degrees F.", "In a food processor or blender, crush crackers until fine. Add melted butter and process till combined.", "Press the crust into the bottom of the prepared pan.", "Bake in the oven for 7 minutes.", "to make the filling:", "In a large mixing bowl, beat the cream cheese for 30 seconds until creamy.", "Add sugar and mix well.", "Add pumpkin and mix in well.", "Add vanilla, flour, pumpkin spice and salt. Mix well.", "Add eggs and mix until just incorporated. Do not overmix.", "Pour the filling over the baked crust. Tap the pan against the counter to release the air and get rid off air bubbles on the surface.", "Bake the cheesecake for 35 to 38 minutes.", "Remove from the oven and let sit in room temperature until completely cool. Refrigerate for at least 2 to 4 hours. The longer the better.", "Remove the cheesecake from the pan. Slice and serve.", "Refrigerate any leftovers for up to 2 days, in an air-tight container.", "topping:", "If desired, top the bars with whipped cream, a dash of ground cloves and a drizzle of caramel sauce."], "name": "Pumpkin Cheesecake Bars", "recipe_id": 296456, "similar_recipe_ids": [296843, 1710453, 1725071, 1187705, 950475, 1600379, 310701, 933277, 1565444, 184917], "uuid": "2ea070b4-7254-5a62-bc36-90e5e85612e2"}
+{"crawl_url": "", "features": {"cook_time": 17, "diet_lowcarb": 0.943, "instructions_length": 429, "num_ingredients": 14, "prep_time": 5, "total_time": 12}, "images": [""], "ingredients": ["2 cups cooked chicken breast (shredded or cut into bite size pieces)", "2 cups chicken stock", "1 cup and 1/4 enchilada sauce (1 10oz. can)", "1 can black beans (rinsed and drained, 14oz.)", "1 14 oz . can diced tomatoes (with juice)", "1 15. oz can whole kernel corn (drained)", "1 4 oz . can diced green chiles", "1 clove of garlic (minced)", "1/2 cup chopped onion", "1 teaspoon and 1/2 ground cumin", "1 teaspoon salt", "1/4 teaspoon black pepper", "1/8 teaspoon chili powder", "shredded cheddar cheese (sour cream, chopped avocados, tortilla strips - for topping)"], "instructions": ["Heat up 2 teaspoons of olive oil in a stock pot. Add onion and garlic and cook, stirring often, until soft.", "Add cooked chicken, black beans, corn, diced tomatoes, diced chiles and stir together.", "Add chicken stock, enchilada sauce, cumin, salt, pepper and chili powder. Stir together.", "Bring to boil and simmer for 10 to 12 minutes.", "Serve topped with shredded cheddar cheese, dollop of sour cream, chopped avocados and tortilla strips."], "name": "20-Minute Chicken Enchilada Soup Recipe", "recipe_id": 296591, "similar_recipe_ids": [1527060, 304499, 284344, 1052000, 1720668, 1477728, 1522974, 1460324, 963269, 314967], "uuid": "947538a8-dc16-5a82-bcc5-b749d33ab594"}
+{"crawl_url": "", "features": {"calories": 214, "cook_time": 20, "diet_lowcarb": 0.943, "instructions_length": 843, "num_ingredients": 10, "prep_time": 10, "total_time": 10}, "images": [""], "ingredients": ["1 cup all-purpose flour", "2 Tablespoons granulated sugar", "1 teaspoon baking powder", "1/2 teaspoon baking soda", "1/4 teaspoon salt", "1 cup milk", "1 Tablespoon lemon juice", "1 large egg", "2 Tablespoons vegetable oil", "1 teaspoons pure vanilla extract"], "instructions": ["Preheat oven to 350 degrees F.", "Grease a mini muffin pan with a non-stick baking spray or butter (I used butter). Set aside.", "Prepare toppings by placing them in small bowls.", "In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda and salt).", "In a large measuring cup, whisk together milk and lemon juice. Let stand 2 to 3 minutes until the milk sours. Add egg, vanilla and oil and whisk together.", "Add the wet ingredients to the dry ingredients and stir together just until combined. Slightly lumpy batter is okay. Do not overmix!", "Place one tablespoon in each muffin cup. Top with desired toppings.", "Bake for 10 to 12 minutes or until the tops are puffed up and set.", "Cool muffins in the pan for 10 minutes, remove from the pan.", "Serve or pack into ziploc bags or containers with lids for an easy on-the-go snack."], "name": "Mini Pancake Muffins", "recipe_id": 296791, "similar_recipe_ids": [1523127, 328045, 898444, 1595319, 1287164, 294786, 285084, 898301, 1281840, 598950], "uuid": "d94df9f4-0ff8-54eb-b703-34cca493c816"}
+{"crawl_url": "", "features": {"calories": 2999, "carb_content": 488.0, "diet_keto": 0.608, "diet_lowcarb": 0.991, "fat_content": 58.0, "instructions_length": 1119, "num_ingredients": 15, "prep_time": 50, "protein_content": 136.0, "total_time": 30}, "images": [""], "ingredients": ["1 Cup All Purpose Flour", "2 Tbsp Oil", "6-7 Tbsp Boiling Water", "1/4 Cup Cabbage - finely chopped", "1 Stalk Spring onions - finely chopped", "1/2 Inch Ginger - finely chopped", "1 Green chilli - finely chopped", "5 French beans - finely chopped", "1 Small Carrot - finely chopped", "1/2 Cup Chicken Mince", "Salt to taste - adjust as per the quantity of soy sauce which also has salt", "Light soy sauce 1/2 tablespoon", "1 Tsp Sesame Oil", "1 Large Deep Pan (Slightly bigger than your steamer)", "2-3 Cups of Water - to fill the pan half way through"], "instructions": ["preparing the momos/dumpling cover dough:", "In a bowl, Mix flour with oil and water.", "Now, knead the flour mix into a soft dough.", "Cover with a damp cloth and set aside for15 minutes.", "making the filling:", "Add all the filling ingredients in a bowl and mix well.", "preparing the momos/dumpling:", "Divide the dough into small balls.", "Roll in dry flour and roll into small disc keeping the edges thin and the centre thick.", "Take 1Tsp stuffing and place it in the centre of the rolled disc.", "Lift one edge of the cover and start folding the memos towards the top (round shape).", "Crimp and seal the top. (look at pic# )", "Similarly, fill the stuffing in each cover and fold the desired shape (round, moon, wonton, etc).", "steaming the momos/dumplings:", "Heat water in the pan.", "Line a bamboo steamer basket with cabbage leaves or thick parchment paper.", "Apply a little sesame oil on the momos and place them in the basket (leaving some gaps in between for them to puff lightly).", "Cover the basket and place it over the the pan", "Steam for 10-12 minutes or till done.", "Remove the basket from the pan.", "Transfer the memos to serving plate and serve hot with favorite sauce."], "name": "How to Make Momos at Home", "recipe_id": 297278, "similar_recipe_ids": [1712215, 1438948, 1428103, 1052657, 771931, 263746, 1433804, 1567479, 1449277, 195640], "uuid": "bc43d2a9-598f-53c2-8341-dc3e312bc7e2"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.737, "instructions_length": 1242, "num_ingredients": 17, "prep_time": 5, "total_time": 20}, "images": [""], "ingredients": ["5 Chicken Breast Fillet (You may take ground chicken)", "1 Tsp Ginger-garlic paste \u2013 You may use fresh or store bought as per availability", "1 Medium Onion \u2013 Cubed", "1 Large Boiled Potato \u2013 Peeled and cubed", "1/4 Cup Fresh Coriander Leaves", "1 Large Green Chili \u2013 thinly chopped \u2013 Add as per taste \u2013 OPTIONAL", "1 Tsp Garam Masala \u2013 Easily available in most local grocers.", "1 Tsp Cumin Powder", "1 Tsp Red Chili Powder", "1/2 Tsp Pepper Powder", "2 Tsp Salt (As per taste)", "4 Slices of Brown Bread \u2013 You may use regular bread", "2 Tbsp of Flour \u2013 I\u2019m using whole wheat, you may use all-purpose flour", "1/2 Cup Crispy Fried Onions \u2013 Easily available in stores or can be made at home", "1/4 Cup Fresh Coriander/Parsley Leaves", "1/2 Tsp Salt", "1/2 Tsp Pepper"], "instructions": ["In a food processor, pulse together the \u201cbread coating\u201d ingredients to a thin crumbly powder and keep aside in a medium bowl. (Pic 2 from above)", "Now, place all the mentioned ingredients under chicken mince and powdered spices and pulse to forma thick minced paste.", "Scoop the chicken mince paste into a medium bowl.", "Take a small palm size amount of this paste and form into desired shape (round/oval/rectangle/any) and coat them with cornflour on both sides.", "Follow the above step till all the cutlets are made.", "In a small bowl take eggs+1 tbsp water and whisk for 1 minute.", "Now take each chicken cutlet and dip it evenly coating both sides.", "Place the egg coated cutlet into the bread mixture. Evenly coat on both sides and pat with hands to form a thick even cutlet.", "Follow steps 7 & 8 till all cutlets are coated with bread. (Pic 3 & 4)", "If time permits, refrigerate these uncooked cutlet for couple of mins, so that the coating sets.", "Now heat a large nonstick pan on high for 2 minutes and pour 1 tbsp oil.", "Place about 4-5 uncooked chicken cutlet and shallow fry on both sides till they are evenly brown and the chicken is cooked (Takes about 5-6 min for each batch of 4-5 cutlets to cook on medium heat)", "Serve Hot with a dollop of sour cream or butter."], "name": "Chicken Cutlet in Indian Spices", "recipe_id": 297292, "similar_recipe_ids": [297139, 297263, 1051705, 297491, 1273521, 297342, 1567261, 1417076, 264856, 1565845], "uuid": "012429a9-b864-519a-838c-a381ea9a0fc2"}
+{"crawl_url": "", "features": {"diet_paleo": 0.693, "instructions_length": 1082, "num_ingredients": 14}, "images": [""], "ingredients": ["1\u00be cups all-purpose flour", "\u00bd cup cocoa powder (I used Hershey\u2019s Special Dark)", "\u00bd teaspoon baking powder", "\u00bd teaspoon baking soda", "\u00bc teaspoon salt", "1 teaspoon ground cinnamon", "\u00bd cup butter (softened)", "For Chocolate-Maple Banana Bread use: \u00bd cup sour cream (room temperature and 2 mashed, ripe bananas)", "For Chocolate-Maple without banana use: 1 cup sour cream (room temperature)", "2 large eggs (room temperature)", "1 teaspoon vanilla extract", "1 teaspoon natural maple flavoring", "1\u00bc cups maple syrup", "\u00bd cup mini chocolate chips"], "instructions": ["Preheat oven to 350\u00b0F. Coat the inside of a 9\u201dx5\u201d loaf pan with butter or cooking spray and lightly coat with flour.", "In a large bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and cinnamon.", "In the bowl of an electric mixer, cream the butter. Add the sour cream and continue mixing until combined. If using bananas, mix in the mashed bananas.", "Add the eggs, one at a time, mixing thoroughly. Beat in the maple syrup, vanilla, and maple flavoring.", "At a low mixing speed, gradually add the flour mixture and continue mixing just until combined.", "Stir in chocolate chips.", "Put the batter into the prepared loaf pan. Bake for 50-60 minutes. The loaf is done when a toothpick/cake tester comes out clean of batter (some melted chocolate from the chips is ok).", "Cool for 20 minutes in the pan then remove from the pan and place on a wire rack to cool completely before wrapping.", "Store in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days for Chocolate-Maple Banana bread (longer if refrigerated) and 5-7 days for Maple-chocolate without banana."], "name": "Chocolate-Maple Banana (or not) Bread", "recipe_id": 297529, "similar_recipe_ids": [1160422, 1057674, 1621692, 1049044, 785554, 301692, 345746, 1540052, 1284269, 268224], "uuid": "803a384d-0e6b-5d2d-95ab-febddc5cb9dd"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.737, "instructions_length": 985, "num_ingredients": 4}, "images": [""], "ingredients": ["1 16.5 ounce roll refrigerated sugar cookie dough, room temperature", "1-1 \u00bd cups white melting chocolate (I use Bada Bing Bada Boom candy and molding)", "1-1 \u00bd cups dark melting chocolate (I use Bada Bing Bada Boom candy and molding)", "Sprinkles"], "instructions": ["Preheat oven to 350\u00b0 F. Line a 10 \u00bd \u201d x 15 \u00bd \u201d jelly roll pan with parchment paper or foil.", "Scatter pieces of cookie dough into the prepared pan.", "Use a sheet of wax paper to help press and spread the cookie dough evenly across the entire pan.", "Bake for 12-15 minutes, until all of the dough is golden brown. (The dough will puff up slightly in the oven, but will flatten after a few minutes of cool down.)", "Remove from oven and immediately sprinkle the melting chocolate pieces over the hot dough.", "Allow the chocolate to melt (about 10-15 minutes), then spread the melted chocolate evenly over the cookie dough surface. Add sprinkles.", "Refrigerate the pan of cookie bark for about 15 minutes, until the chocolate firms.", "Remove from the refrigerator. Using overhanging parchment/foil as handles, lift the cookie bark out of the pan and onto a cutting board.", "Cut into individual pieces.", "Store cookie bark at room temperature in an airtight container, with wax paper between layers for up to 10 days."], "name": "Sugar Cookie Chocolate Bark", "recipe_id": 297683, "similar_recipe_ids": [297558, 297607, 297713, 297681, 297629, 297522, 297699, 297630, 297685, 297614], "uuid": "26a20b8f-cc47-5166-823e-fe0461fb28dd"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.997, "instructions_length": 1262, "num_ingredients": 11, "prep_time": 15, "total_time": 30}, "images": [""], "ingredients": ["1/2 pound dried macaroni noodles", "1/2 pound bacon, chopped", "1/2 a large sweet onion, chopped", "1 firm, crisp apple (such as Braeburn), seeded and chopped", "1/4 cup unsalted butter", "1/4 cup all-purpose flour", "1 cup low-sodium chicken broth", "1 1/2 cups milk (I used 2%)", "5 ounces Gouda cheese, shredded", "3 ounces Cheddar cheese, shredded", "Salt & Pepper"], "instructions": ["Bring 6 cups of water to a boil in a large pot over high heat. Add the noodles and cook until al dente (do not overcook!). Drain the noodles and set aside. Return the pot to the stove and set the heat to medium. Add the chopped bacon and cook until the fat has rendered, about 6-8 minutes. Remove the cooked bacon with a slotted spoon and reserve the bacon grease in the pot. Add the onions to the pan. Saute for 3 minutes, using a wooden spoon to scrape up any brown bits on the bottom of the pan. Add the apples and saute for another 3 minutes. Remove the onion and apples from the pan and set aside with the cooked noodles. Carefully wipe any excess fat from the pan. Add the quarter cup of butter to the pan and allow it to melt. Sprinkle the flour into the pan and whisk into the butter. Cook the roux mixture* for 3 minutes, whisking constantly. Slowly pour the chicken broth into the pan and continue to stir. Allow the sauce to come to a boil over medium heat. Once it has come to a boil, pour the milk into the sauce and stir well. Once the sauce mixture just barely starts to boil, turn off the heat and stir in the shredded cheese by the handful. Return the cooked pasta, bacon, onions, and apples to the pot. Taste, and add salt and pepper as needed."], "name": "Apple Bacon Mac and Cheese", "recipe_id": 297862, "similar_recipe_ids": [297826, 1774833, 585037, 649545, 1191693, 1527255, 1789630, 219979, 1259498, 1670847], "uuid": "8a545f60-4ea9-5206-99af-c9139ebd6062"}
+{"crawl_url": "", "features": {"calories": 647, "carb_content": 35.0, "cook_time": 45, "diet_lowcarb": 0.998, "fat_content": 39.0, "instructions_length": 1365, "num_ingredients": 17, "prep_time": 15, "protein_content": 37.0, "total_time": 30}, "images": ["", "", "", ""], "ingredients": ["2 tablespoons vegetable oil", "3 tablespoons flour", "1 cup low-sodium chicken broth", "1 (14 ounce) can green enchilada sauce (use Hatch brand if you can find it)", "1 teaspoon ground cumin", "1/4 teaspoon salt", "fresh ground black pepper (to taste)", "3 cups shredded rotisserie chicken", "1 (4 ounce) can mild diced green chiles (drained)", "1/2 cup sour cream", "1 cup shredded Monterey Jack cheese", "1/2 teaspoon salt", "fresh ground black pepper (to taste)", "6 burrito size (10\") flour tortillas)", "2 cups shredded cheese (I used a combination of sharp cheddar and Monterey Jack)", "1/4 cup thinly sliced green onions", "Optional toppings: cilantro avocado, sour cream, hot sauce or salsa"], "instructions": ["For the Green Burrito Sauce:", "Heat vegetable oil in a medium saucepan over LOW heat. Whisk in the flour and cook, whisking constantly, for a minute or two until mixture is just beginning to get lightly golden brown. Whisk in the chicken broth, enchilada sauce, cumin, salt, and pepper. Increase heat to MEDIUM-HIGH and bring mixture to a boil. Reduce heat enough to keep mixture at a low simmer and whisk lightly until thickened. Remove from heat and set aside.", "For the Burrito Filling:", "Combine chicken, sour cream, drained diced green chiles, and 1 cup shredded Monterey Jack cheese in a large mixing bowl. Season with salt and pepper.", "Preheat oven to 350 degrees F. Coat a 13\" x 9\" baking dish with non-stick cooking spray.", "Place the stack of 6 tortillas between two paper towels and heat in the microwave for 20 to 30 seconds to soften slightly.", "To assemble burritos, divide the filling between tortillas, fold edges inward over the top of filling and roll up. Place seam side down in the prepared baking dish. Spoon the sauce over the top and cover the dish with foil.", "Bake in preheated oven for 20 minutes. Remove foil and sprinkle burritos with shredded cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted and the sauce is bubbly around the edges.", "Sprinkle with sliced green onions and serve with additional toppings of your choice."], "name": "Green Chile Chicken Smothered Burritos", "recipe_id": 298771, "similar_recipe_ids": [1000140, 1569380, 1719953, 217770, 301418, 1155422, 1369925, 1673926, 1640833, 1571920], "uuid": "8e348ac0-0a7d-563a-92d0-e510baf679ee"}
+{"crawl_url": "", "features": {"cook_time": 375, "diet_paleo": 0.743, "instructions_length": 635, "num_ingredients": 15, "prep_time": 15, "total_time": 360}, "images": [""], "ingredients": ["1 pork sirloin tip roast (approximately 2 pounds)", "2 tablespoons olive oil", "Salt and fresh ground pepper (to taste)", "1/2 cup dry white wine or dry sherry", "1 10-3/4 ounce can Campbell's Cream of Mushroom Soup", "3 cups low sodium beef broth", "2 tablespoons dried minced onion", "1/2 teaspoon onion powder", "1/2 teaspoon garlic powder", "2 teaspoons dry parsley", "1/2 teaspoon thyme", "1/4 teaspoon paprika", "1/4 teaspoon fresh ground pepper", "1/3 cup milk", "3 tablespoons corn starch"], "instructions": ["Sear pork roast in olive oil over medium high heat. Season lightly with salt and generously with fresh ground pepper. Remove from heat and set aside.", "Add white wine, Cream of Mushroom Soup, seasonings, and beef broth to Crock-Pot and whisk till smooth. Add the seared pork roast to the liquid in Crock-Pot, cover, and cook on high for 6 to 7 hours or on low for 8 to 9 hours, until roast is fork tender.", "Transfer cooked roast to a cutting board and cover with foil to keep warm. Whisk together milk and corn starch. Add mixture to the cooking liquid in Crock-Pot and stir until thickened. Serve gravy with pork roast and mashed potatoes."], "name": "Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy", "recipe_id": 298823, "similar_recipe_ids": [358425, 962372, 271317, 1773385, 961932, 1342106, 970795, 221448, 358357, 278546], "uuid": "f6618801-5dd9-5eb0-889c-2f838b5d0d77"}
+{"crawl_url": "", "features": {"cook_time": 95, "diet_lowcarb": 0.942, "instructions_length": 1579, "num_ingredients": 11, "prep_time": 45, "total_time": 50}, "images": ["", "", "", ""], "ingredients": ["1 stick (113g) butter, cut into 1 inch cubes", "1 and 1/2 cups all purpose flour", "1/4 teaspoon salt", "3 tablespoons sugar", "1/2 tablespoon cinnamon", "3 tablespoons cold water", "1 cup kefir", "1 tablespoon all purpose flour", "4 eggs", "3 persimmons, sliced", "2 tablespoons brown sugar"], "instructions": ["In a food processor, combine flour, salt, sugar and cinnamon and pulse once to mix.", "Add the cubed butter and process until it\u2019s incorporated and the mixture looks like sand.", "Add in cold water and pulse until the mixture holds together.", "Transfer the mixture on a plastic wrap and form a ball. Don\u2019t work on it too much. Wrap it well and chill in the refrigerator for 30 minutes.", "On a lightly floured board, roll it into a circle about one inch wider than your pan. Carefully transfer it into a 9-inch tart pan with a removable bottom. Push the crust into the indentations in the sides. If you find it difficult, you can put the dough right into the pan without rolling out and press to fit the pan. Press the dough up higher than the tart pan and trim the edges using a rolling pin. Poke the bottom of the crust with a fork.", "Chill at least half an hour.", "Preheat oven to 375F. Line the chilled tart crust with parchment paper. Fill with dry beans and bake for 30 minutes.", "To make the filling, add the flour and sugar to a bowl, and whisk until they are mixed. Whisk in the eggs one by one, beating until they just begin to lighten. Then whisk in the kefir.", "Pour the kefir mixture into the crust, and bake for about 40 minutes, until the filling settles.", "Sprinkle brown sugar on both sides of 6 persimmon slices. Cook them over medium height until slightly brown on both sides, about 5 minutes.", "Remove the crust from oven, top with cooked persimmon slices, put it back into the oven and bake for another 5 minutes.", "Let it cool completely and top with fresh pumpkin slices right before serving."], "name": "Persimmon Kefir Tart", "recipe_id": 299504, "similar_recipe_ids": [335260, 1044725, 895809, 598873, 181464, 1052032, 1569314, 1040972, 1406709, 602679], "uuid": "28e1f97a-9091-5be5-92bd-8c582bb7be1b"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.999, "instructions_length": 704, "num_ingredients": 14, "prep_time": 20, "total_time": 20}, "images": [""], "ingredients": ["6 ounces bite-sized pasta (about 3 cups)", "1 tablespoon butter", "1 cup sliced celery", "1/2 white or yellow onion (chopped)", "1/2 green bell pepper (chopped)", "10 1/2 ounces can condensed cream of celery soup", "1/2 cup milk", "10 ounces canned solid white tuna (drained)", "1/2 cups mayonnaise", "4 ounces jarred chopped pimento (drained)", "1/2 teaspoon salt", "1 cup cheddar cheese (shredded)", "black pepper (to taste)", "1/3 cup slivered almonds"], "instructions": ["Preheat oven to 425 degrees F. Spray a 2-quart casserole dish with cooking spray or grease with shortening.", "Cook noodles using package directions, drain.", "Melt butter in a deep skillet or dutch over over medium-high heat. Add celery, onion, and bell pepper. Saute for 5-10 minutes to your desired level of tenderness.", "In the same pot, add the soup and milk. Stir and heat through. Stir in tuna, mayonnaise, celery, onion, green pepper, pimento, and salt. Stir and cook until steaming hot.", "Turn off heat. Stir in cheese until melted. Stir cooked noodles into the tuna mixture.", "Pour noodle mixture into prepared casserole dish. Top with slivered almonds. Bake uncovered at 425 degrees for 20 minutes. Serve warm."], "name": "Best Tuna Noodle Casserole", "recipe_id": 300170, "similar_recipe_ids": [1355309, 1350773, 1355782, 679904, 694202, 242030, 707215, 1210931, 687666, 755845], "uuid": "72e87fa4-224a-5418-bae1-9af821213b7a"}
+{"crawl_url": "", "features": {"calories": 289, "carb_content": 33.0, "cook_time": 15, "diet_paleo": 0.999, "fat_content": 16.0, "instructions_length": 491, "num_ingredients": 7, "prep_time": 15, "protein_content": 3.0}, "images": [""], "ingredients": ["4 cups sliced strawberries", "1 1/2 cup plain yogurt", "1 cup whipping cream", "1 teaspoon vanilla", "1/4 cup pure maple syrup", "1/4 cup honey", "1 lime - juiced and zested"], "instructions": ["Wash the strawberries well and remove the stems. Slice them in half and continue cleaning & slicing until you have 4 cups chopped strawberries. Add them to a blender.", "Measure the yogurt, cream & vanilla into the blender. Zest and juice the lime and add that also. Pulse the blender until all the strawberries are well chopped and the mixture is completely blended.", "Refrigerate the mixture for at least two hours.", "Pour into an ice-cream maker and process as directed. Mine took about 30 minutes."], "name": "Homemade Strawberry Frozen Yogurt", "recipe_id": 300563, "similar_recipe_ids": [915463, 1086219, 931720, 1758478, 1262946, 1155230, 582953, 883124, 234578, 1706969], "uuid": "e41d59e3-6a14-5656-ae28-1c81ad649a03"}
+{"crawl_url": "", "features": {"calories": 699, "carb_content": 19.0, "cook_time": 105, "diet_lowcarb": 0.995, "fat_content": 48.0, "instructions_length": 558, "num_ingredients": 12, "prep_time": 15, "protein_content": 43.0, "total_time": 75}, "images": [""], "ingredients": ["2 lbs ground beef", "3 eggs", "1 cup bread crumbs ( or crushed crackers (saltines, Ritz, etc.)", "1 1/2 cup parmesan cheese", "1/3 cup tomato juice", "1/4 cup ketchup", "1 tbsp Worcestershire sauce", "1 onion (peeled and chopped)", "1 tsp salt", "1/2 tsp pepper", "6-8 slices bacon", "decorations - garlic, olives, tomatoes or onions"], "instructions": ["Preheat oven to 375 degrees", "Mix together the all of the ingredients. Mix to combine, but do not over-mix.", "Place parchment paper on a rack above a pan. Poke holes in the parchment paper to allow the fat to drain.", "Shape the meatloaf into an oval. Add slices of bacon to \"wrap\" the mummy as pictured. Use onion rings, olives, sliced garlic and cherry tomatoes to make eyes and mouth.", "Mix together brown sugar, ketchup and mustard and slather over the mummy, have fun with it!", "Bake for approximately 1 hr. 15 minutes or until your meat thermometer reaches 155 degrees"], "name": "Mummy Meatloaf", "recipe_id": 300638, "similar_recipe_ids": [1391510, 350352, 1016148, 1016160, 320600, 990876, 1739688, 194639, 337561, 1690474], "uuid": "254181d4-a7ec-53e4-9778-7afa2e840600"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.867, "instructions_length": 417, "num_ingredients": 8}, "images": [""], "ingredients": ["4 1/2 cups sugar", "1 cup 2 sticks unsalted butter", "1 12-ounce can evaporated milk", "2 12-ounce bags white chocolate chips", "1 7.5 ounce jar marshmallow cream", "1 teaspoon vanilla", "2 1/2 cups dried cranberries", "1 cup macadamia nuts (roughly chopped)"], "instructions": ["Line a 9x13-inch pan with aluminum foil. Spray lightly with oil.", "In a medium pan over medium heat, stir together sugar, butter, and evaporated milk until the mixture comes to a boil for 5 minutes. Remove from heat.", "Stir in white chocolate chips and marshmallow cream and stir until smooth. Stir in vanilla, cranberries, and nuts.", "Pour the mixture into the prepared pan. Chill for 2 hours or until firm. Cut into squares."], "name": "Cranberry Macadamia Nut Fudge", "recipe_id": 301849, "similar_recipe_ids": [239576, 1603065, 286270, 1002617, 1582284, 683524, 1327394, 994907, 673948, 1516493], "uuid": "40367421-18aa-56b3-97e1-c0e518d2ef60"}
+{"crawl_url": "", "features": {"cook_time": 10, "diet_paleo": 0.948, "instructions_length": 320, "num_ingredients": 8, "prep_time": 10}, "images": ["", "", "", ""], "ingredients": ["2 cups diced fresh pineapple", "6-8 stems fresh cilantro, finely chopped", "1/4 cup finely diced white onion", "1 serrano pepper, seeded and finely chopped \u2014 for spicy salsa", "1/2 green bell pepper, seeded and finely chopped \u2014 for mild salsa", "Zest and juice of 1 lime", "sea salt, to taste", "freshly-ground black pepper, to taste"], "instructions": ["Place all ingredients into a large bowl. Stir together until evenly distributed.", "If desired, blend on medium speed in a blender until smooth with a few larger chunks remaining, or until desired consistency is achieved.", "Serve immediately with tortilla chips. Store in an airtight container in the refrigerator up to 4 days."], "name": "Pineapple Cilantro Salsa", "recipe_id": 303306, "similar_recipe_ids": [1388406, 216088, 945153, 1136788, 315274, 1127265, 1067560, 323096, 762404, 303733], "uuid": "e14099aa-d597-5fbd-ae65-d8bcd9cba683"}
+{"crawl_url": "", "features": {"calories": 390, "cook_time": 25, "diet_lowcarb": 0.997, "instructions_length": 387, "num_ingredients": 7, "prep_time": 20, "total_time": 5}, "images": [""], "ingredients": ["4 Flatout flatbread Original wraps", "1/2 cup Green Goddess Cream Cheese or purchased cream cheese", "8 large lettuce leafs", "4 Roma tomatoes (thinly sliced)", "2 Persian cucumbers (thinly sliced lengthwise)", "2 carrots (peeled and julienned)", "4 slices Havarti cheese (cut in half)"], "instructions": ["Arrange Flatout flatbreads on a flat surface. Top each with 2 tablespoons of cream cheese.", "Layer 2 lettuce leaves in the middle of flatbread. Arrange tomatoes in a single row, then top with cucumbers, carrots, and sprouts, if using.", "Arrange cheese on top of vegetables and roll the wrap. Wrap tightly in plastic wrap or wax paper and refrigerate until serving time. Slice in half to serve."], "name": "Ultimate Veggie Wrap", "recipe_id": 303440, "similar_recipe_ids": [935447, 1544483, 268547, 1090318, 1720631, 266930, 1381203, 275155, 1091732, 1718568], "uuid": "98943dd4-43da-50c6-907f-1c80ffeb33a9"}
+{"crawl_url": "", "features": {"calories": 201, "carb_content": 32.0, "cook_time": 10, "diet_lowcarb": 0.98, "fat_content": 8.0, "instructions_length": 514, "num_ingredients": 7, "prep_time": 5, "protein_content": 1.0, "total_time": 5}, "images": ["", "", "", ""], "ingredients": ["12 cups popped popcorn (I used skinny pop)", "1/2 cup butter (, cut into pieces )", "1 cup brown sugar", "1/4 cup light corn syrup", "1/2 teaspoon baking soda", "1 teaspoon pure vanilla extract", "Pinch of salt"], "instructions": ["Place popped popcorn in a large bowl. Lay a piece of wax or parchment paper on the counter. Set aside.", "Place butter, brown sugar and corn syrup in a microwave safe bowl. Cook for one minute. Stir and cook two additional minutes for chewy caramel corn. If you like hard caramel corn, cook an additional minute.", "Remove from microwave. Stir in vanilla and baking soda.", "Pour caramel over popcorn and stir until well coated. Dump caramel corn onto wax paper and allow to cool. Store in a zip top bag or airtight container."], "name": "Microwave Caramel Corn Recipe", "recipe_id": 304409, "similar_recipe_ids": [1600864, 994916, 684707, 1235787, 1604373, 1446169, 1678840, 1429514, 1331104, 206793], "uuid": "2f75d043-5a37-5431-a774-70b4a8ff380f"}
+{"crawl_url": "", "features": {"calories": 509, "carb_content": 51.5, "cook_time": 40, "diet_lowcarb": 0.999, "fat_content": 21.8, "instructions_length": 375, "num_ingredients": 10, "prep_time": 20, "protein_content": 25.2, "total_time": 20}, "images": [""], "ingredients": ["1 1/2 cups long grain rice", "1 Old El Paso Sauce Packet or 3/4 cup (any flavor but we use the chipotle)", "2 1/4 cup water", "1 tablespoon brown sugar", "1 can black beans, drained", "1 cup shredded cheddar cheese", "sour cream", "salsa", "chopped lettuce", "tomatoes"], "instructions": ["In a rice cooker or sauce pan, add the water, sauce packet, rice and brown sugar.Bring to a boil then turn down to a simmer for about 20 minutes or until done, or follow rice cooker instructions.Heat the oven to 350 degrees.Once you\u2019ve cooked the chicken using the link above, toss it with the rice and beans and cover with cheese.Bake for 20 minutes or until heated through."], "name": "Mexican Chicken and Rice Casserole", "recipe_id": 304419, "similar_recipe_ids": [304442, 699347, 1670477, 350395, 686574, 1166109, 1670444, 754884, 283768, 354745], "uuid": "fedc3373-61a9-54c3-a384-310727c633b7"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.94, "instructions_length": 1171, "num_ingredients": 19}, "images": [""], "ingredients": ["for the Tart Shell (pate sucree):", "6 tablespoons plus 2 teaspoons Tillamook sweet cream butter, room temperature", "1/4 cup plus 1 tablespoon granulated sugar", "3 egg yolks, room temperature", "1 1/2 cups all purpose flour", "for the rhubarb:", "500g rhubarb, cut into short lengths (bias cut if using \u201cherringbone\u201d pattern on top)", "1 cup granulated sugar", "1 small orange, zested and 2 tablespoons juice", "8 oz Simple Truth Organic Strawberry Fruit Spread", "for the frangipane filling:", "12 tablespoons Tillamook sweet cream butter, softened", "3/4 cup granulated sugar", "1 cup ground almonds", "2 large eggs", "1 teaspoon almond extract", "1 teaspoon baking powder", "1/2 teaspoon salt", "6 tablespoons all purpose flour"], "instructions": ["for the pate sucree:", "With paddle attachment cream the butter and sugar together in a bowl until fluffy then beat in the egg yolks, one at a time, until fully incorporated into the mixture.Mix in the flour until it comes together as a ball of dough being careful not to overmix and then, by hand finish incorporating flour remaining at bottom of bowl.Form into a dis and wrap the pastry then chill for 30 minutes, but up to 1 day.Roll out, between cling wrap or silpats and fit into standard sized tart shell.Prick the dough (and rechill if it has warmed up too much) and then using baking beads or rice, blind bake at 350\u00b0F until the dough is golden brown (about 15-20 min).Toss the rhubarb with sugar, orange juice, and orange zest. Let sit in fridge (up to overnight).Spread strawberry jam (and any rhubarb scraps) over bottom of par cooked shell.Preheat oven to 350\u00b0F.Beat together the sugar, butter, almonds, eggs, almond extract, baking powder, salt and flour until creamy. Spoon the mixture over the strawberry-rhubarb pur\u00e9e.If using the herringbone method, place rhubarb accordingly.Bake for 45 minutes, or until golden and risen. Cool in the tin until warm. Serve."], "name": "Strawberry Rhubarb Bakewell Tart + a weekend in Detroit with Tillamook & Kroger", "recipe_id": 305144, "similar_recipe_ids": [357601, 189291, 1053667, 1053195, 205716, 191250, 341528, 836341, 191720, 203952], "uuid": "263e415a-2214-552e-8b6f-bd47349a5418"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.743, "instructions_length": 659, "num_ingredients": 16}, "images": ["", "", "", ""], "ingredients": ["1 cup cooked quinoa (cooked according to package directions)", "1 lb boneless skinless chicken breasts, chopped", "1 medium onion, chopped", "1 TB olive oil", "4 garlic cloves, minced", "28-oz good chicken broth", "2-oz canned chopped green chilies (if you want it spicier, use 4 oz)", "2 tsp ground cumin", "2 tsp dried oregano", "2 cans (14.5 oz each) great northern beans, drained", "8 oz frozen sweet corn kernels", "3 TB all purpose flour", "salt to taste", "optional: 1/2 tsp cayenne, if you like it spicier", "1 cup shredded cheddar cheese", "1 semi-ripe avocado, cut into chunks right before serving, for garnish"], "instructions": ["In a Dutch oven, over medium high heat, cook the chicken, onion, olive oil, and garlic together until chicken is slightly browned. Stir in the broth, green chilies, cumin, oregano, beans, and corn. Bring to a boil.", "Reduce to simmer, and add flour, stirring until chili is thickened. Continue to simmer, covered, for 20 minutes. Add cooked quinoa and remove from heat. Keep covered and let sit about 10 minutes. Add salt to taste, if needed.", "Serve warm with shredded cheese and avocados, if desired.", "* Note: If you prefer a spicier chili, add desired amount of cayenne powder. If you prefer less spice, omit or use less of the green chilies and leave out cayenne."], "name": "White Chicken Chili with Quinoa", "recipe_id": 305337, "similar_recipe_ids": [284446, 1081799, 305440, 314859, 206217, 1759527, 206221, 1235122, 281830, 1083288], "uuid": "a2f1fdfc-a848-538d-a8d9-593e3741c56b"}
+{"crawl_url": "", "features": {"calories": 153, "carb_content": 19.0, "cook_time": 35, "diet_paleo": 0.97, "diet_vegan": 1.0, "diet_vegetarian": 1.0, "fat_content": 7.0, "instructions_length": 1222, "num_ingredients": 13, "prep_time": 15, "protein_content": 3.0, "total_time": 20}, "images": ["", "", "", ""], "ingredients": ["1/4 cup almond butter", "1/4 cup maple syrup", "2 Tbsp almond milk", "1/3 cup ground raw sugar", "1.5 tsp vanilla extract", "1 Tbsp flax seed meal", "1/4 tsp salt", "1/2 cup oat flour (ground Oats)", "1/2 cup almond flour (ground almonds)", "1 Tbsp cornstarch (or other starch)", "1/4 tsp baking powder", "1/4 tsp baking soda", "1 or more cup Oats"], "instructions": ["In a bowl, add the ingredients under wet. mix briskly until well combined. In a bowl, whisk in or sift the flours, baking powder and soda. Add the oats and mix.", "Add the dry to wet and mix to combine. Add more oats if the mixture is too wet. The dough will be sticky, but will set after chilling. Chill the mixture for 15 minutes or longer.", "Using slightly wet or greased hands, take 3 to 4 Tbsp of the dough and shape into somewhat balls, then flatten on parchment lined sheet(wet your hands to flatten if the dough is still sticky). Flatten well as the cookies will rise during baking to make fat cookies. I made medium-large cookies. Wet hands in between for easy handling.", "Press almond slivers, seeds, or granulated sugar on top.", "Bake at pre-heated 375 degrees F / 190\u00bac for 13-15 minutes (depending on the size of the cookies), till the edges are golden and the center is dry. Do not over bake as the cookies will get too crunchy. Let them cool completely as they will continue to cook for a few minutes once out of the oven. Store in an airtight container. Note: You can taste the dough and add more sugar to taste. The cookies get sweeter as they sit. So right out of the oven, warm might taste more nutty and less sweet."], "name": "Almond Butter Oatmeal Breakfast Cookies. Vegan Gluten-free Oil-free Recipe", "recipe_id": 306518, "similar_recipe_ids": [306477, 306646, 306462, 1780832, 306290, 306454, 306717, 306292, 262503, 306289], "uuid": "884b3a1f-0663-5d67-9b4a-34f44364d732"}
+{"crawl_url": "", "features": {"calories": 141, "carb_content": 27.0, "cook_time": 65, "diet_paleo": 0.831, "diet_vegan": 1.0, "diet_vegetarian": 1.0, "fat_content": 2.0, "instructions_length": 1269, "num_ingredients": 17, "prep_time": 15, "protein_content": 4.0, "total_time": 50}, "images": ["", "", "", ""], "ingredients": ["1 tsp oil", "1/2 cup finely chopped onion", "4 cloves of garlic (minced)", "1 inch ginger (minced)", "2 cups chopped potatoes (2 large potatoes)", "1/4 cup water", "1/2 cup chopped carrots", "1/2 cup chopped veggies like green beans (cauliflower or other veggies chopped small)", "1/3 cup peas (fresh or thawed of frozen)", "1/2 tsp salt", "1 tsp garam masala", "1 tsp chaat masala ( or amchur powder (mango powder)", "1 tsp coriander powder", "1 tsp cumin powder", "1/4 to 1/2 tsp cayenne/red chili powder", "1/2 to 1 cup bread crumbs", "1 Whole wheat Pizza dough (use more flour to roll out gf dough as they are sticky or use puff pastry)"], "instructions": ["Heat oil in a skillet at medium heat. Add onions and cook for 5 minutes or until translucent. Add garlic and ginger and cook for 2 minutes. Stir frequently so the garlic doesn't stick.", "Add the potatoes and water, mix well to combine. Cover and cook for 12 minutes. Stir well. Add the other vegetables, peas, salt. Mix well. Add another Tbsp or water if the potatoes are beginning to stick. Cover and cook at medium heat for 8 to 10 minutes or until potatoes and the vegetables are very tender.", "Transfer the veggies to a bowl. Let them cool slightly. Mash well with a potato masher. Add the spices(garam masala through cayenne) and mix well. Taste and add more salt if needed. Add in the breadcrumbs and mix in so the mixture can be easily shaped.", "Shape the mixture into 3 to 4 inch long dogs.", "Prep the pizza dough. No need to let the pizza dough rise, mix, knead and roll out. Use flour to roll out the dough into a thin rectangle. Using a pizza cutter, cut the dough into thin 1/4 inch or thinner strips. Preheat the oven to 400 degrees F / 200\u00bac.", "Wrap the veggie cutlet dogs in the Pizza dough strips as you like. Use peas or olives to make eyes. Spray or brush oil (optional).", "Bake for 11-12 minutes or until the dough is golden. Serve with marinara or ketchup or chutneys"], "name": "Vegan Mummy Dogs", "recipe_id": 306904, "similar_recipe_ids": [1563960, 306981, 1157341, 1156610, 1159776, 1439370, 1448283, 982395, 1428856, 1428044], "uuid": "607237da-488b-5b00-b650-4b795ec35f32"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.693, "instructions_length": 1544, "num_ingredients": 20}, "images": [""], "ingredients": ["1 1/2 pounds chuck shoulder", "salt and pepper", "2 tablespoons olive oil", "1 onion, diced", "2 cups sliced crimini mushrooms", "2 garlic cloves, minced", "1 tablespoon chopped fresh rosemary", "1 tablespoon whole black peppercorns", "1 tablespoon tomato paste", "1/4 cup red wine", "1 1/2 cups low sodium beef stock", "1/2 cup water", "6 Idaho Russett potatoes", "1 tablespoon vegetable oil", "sea salt", "1 tablespoon balsamic vinegar", "1 lemon, zested", "1 small bunch parsley, chopped", "2 garlic cloves, minced", "sour cream for serving, if desired"], "instructions": ["Heat the oven to 400\u00baF. Season the beef generously with salt and pepper.", "Set a large oven-proof pot over high heat. Add the oil. Cook the beef for 5 minutes on each side, or until deeply browned. Transfer to a plate.", "Reduce the heat to medium. Add the onions and garlic to the pot and cook 5 minutes, or until soft and translucent. Add the mushrooms, rosemary, peppercorns, and tomato paste; cook for 1 minute. Stir in the wine, scraping up any browned bits from the bottom of the pot. Return the beef to the pot; add the beef stock and water; bring to a simmer. Cover the pot and transfer to the oven.", "After 1 hour, poke the potatoes several times with a fork. Rub them with the vegetable oil and sprinkle them with sea salt. Place them in the oven, directly on the rack.", "After another hour, check the potatoes for doneness \u2013 the skin should be crispy and the insides should feel tender. When the potatoes are done, remove them and the pot roast from the oven. Use two forks to shred the pot roast; it should be very tender and fall apart easily.", "Stir in the balsamic vinegar and let the shredded meat rest in the pan juices for 5 minutes.", "Meanwhile, prepare the gremolata by mixing together the lemon zest, parsley, and garlic cloves.", "To serve, cut a slit in the center of each potato, lengthwise. Gently squeeze the opposite ends toward each other to help it open up. (If necessary, you can use a spoon to scoop out some of the inside of the potato.) Spoon about 1/4 cup of pot roast into each potato. Top with gremolata and sour cream, if desired."], "name": "Pot Roast Stuffed Baked Potatoes with Gremolata", "recipe_id": 307801, "similar_recipe_ids": [1370024, 1268833, 1545298, 1756798, 1067691, 1373444, 1708613, 1361831, 1150711, 1148116], "uuid": "40ff99d1-b06a-5696-9732-9ee4e41e1861"}
+{"crawl_url": "", "features": {"cook_time": 215, "diet_lowcarb": 0.995, "instructions_length": 2559, "num_ingredients": 13, "prep_time": 5, "total_time": 30}, "images": [""], "ingredients": ["\u00be cup pumpkin puree", "\u00bd cup heavy cream", "\u00bd tsp salt", "4 tbsp unsalted butter", "1 \u00bd cups white sugar", "\u00bc cup corn syrup", "\u00bc cup water", "1 tsp pumpkin spice", "1 tsp vanilla", "3 cups rice krispies (you can substitute \u00bd cup of rice krispies with \u00bd cup of pecans or walnuts too)", "8 oz semi sweet chocolate", "2 oz unsalted butter", "Pinch of salt"], "instructions": ["Pumpkin Caramel Base", "Butter and line an 8 x 8 inch pan with parchment paper. Set aside.", "Place the salt, cream, pumpkin and butter in a saucepan. Heat over medium/medium high heat and stir until all the ingredients are melted and you have a smooth pumpkin cream mix. You can do this in the microwave (in a microwave-safe bowl) too. Set aside.", "Add the sugar to a clean and dry saucepan (I used a 3 qt saucepan). Pour the corn syrup and the water. Gently mix to spread the water and corn syrup through the sugar. DO NOT stir the sugar mix, beyond this point.", "Heat the sugar mix until it starts to boil. Swirl the pan to make sure that the sugar dissolves. Using a pastry brush and cold water, brush the sides of the pan to make sure there are no sugar crystals stuck to the sides (otherwise, these crystals may cause your caramel to crystallize).", "Keep cooking the sugar until it turns amber in color. Do not leave the sugar unattended at this time because the sugar will burn very quickly.", "When the the sugar has reached that right color, add the warm pumpkin mix and stir it in. The sugar mix will bubble and release steam, so be careful not to burn yourself (where kitchen gloves if needed).", "Place the sugar thermometer in the caramel mix with the temperature set at 248\u00b0F - this is the soft-ball stage (see recipe notes to identify this stage without a sugar thermometer). Add the pumpkin spice and vanilla and stir to combine.", "Keep cooking the caramel base until the temperature reaches 250-252\u00b0F (which is the hard-ball stage - see recipe notes on how to identify this stage without a sugar thermometer). To make sure the candy is at the right temperature, stir it a few times, and check the temperature again. Remove from the heat and let it cool down slightly, just for a few minutes.", "Add the rice krispies and stir to combine. Pour the caramel mix into the prepared pan and spread evenly. Allow the caramel layer to set (about 1 - 2 hours in the fridge or a few hours at room temperature).", "While the pumpkin caramel is setting, you can make the chocolate layer.", "Chocolate Layer", "Place the chocolate, salt and butter in a heat-proof bowl. Microwave in 30 second bursts, stirring in between, until the chocolate and butter have melted and the mix is smooth. Spread this chocolate layer over the set pumpkin caramel layer evenly. Refrigerate for 1 - 2 hours.", "When the chocolate layer has set, release the pumpkin caramels from the pan and cut into 25 squares using a warm knife.", "To serve as toffees, cut each square in half and wrap each with wax paper or parchment paper."], "name": "Crunchy Chocolate Pumpkin Caramels", "recipe_id": 308013, "similar_recipe_ids": [228088, 1279969, 961518, 321638, 1127066, 781914, 772531, 1266789, 284495, 1750234], "uuid": "b2053733-1518-56e2-8020-b57ca4159352"}
+{"crawl_url": "", "features": {"diet_paleo": 0.856, "instructions_length": 1032, "num_ingredients": 17, "prep_time": 10, "total_time": 30}, "images": [""], "ingredients": ["2 cups peeled and cubed butternut squash", "2 cups peeled and sliced parsnips", "2 cups trimmed and halved brussels sprouts", "2 tablespoons extra-virgin olive oil", "1 tsp. salt", "1/2 tsp. black pepper", "4 cups cubed pumpkin bread", "About 8-10 cups mixed greens", "2 medium apples, cored and sliced", "Fresh cranberries, halved", "Sharp cheddar cheese, crumbled", "3 tablespoons extra-virgin olive oil", "3 tablespoons maple syrup", "2 tablespoons Dijon mustard", "1 tablespoon fresh squeezed lemon juice", "1/2 tsp. salt", "1/2 tsp. black pepper"], "instructions": ["Pre-heat your oven to 400 degrees.Spread the butternut squash, parsnips and brussels sprouts out into a single layer on a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and black pepper. Transfer the baking sheet to your pre-heated oven and roast for 30 minutes, or until the vegetables are softened. Remove and set aside.Meanwhile, spread the pumpkin bread cubes out onto a large rimmed baking sheet lined with parchment paper. Bake in your pre-heated oven for 15 minutes, or until dry to the touch. Remove and set aside.In a small bowl, whisk together all the ingredients for the dressing.Add the greens to a large bowl and toss with some of the dressing until well coated. You probably won\u2019t use all the dressing. Any leftovers can be stored in your refrigerator for several days. Add the roasted vegetables and pumpkin bread cubes, tossing gently to combine. Then divide the salad between 4 serving bowls. Top with apple slices, fresh cranberries and crumbled cheddar cheese. Serve immediately."], "name": "Autumn Harvest Panzanella Salad with Pumpkin Bread", "recipe_id": 308263, "similar_recipe_ids": [954871, 1542027, 216430, 1196385, 181471, 959200, 1394763, 1780826, 925066, 318586], "uuid": "f8ddde48-e537-5e27-ba47-b8a39c350f40"}
+{"crawl_url": "", "features": {"cook_time": 60, "diet_paleo": 0.766, "instructions_length": 1019, "num_ingredients": 18, "prep_time": 15, "total_time": 45}, "images": [""], "ingredients": ["1 cup skim milk (room temperature)", "1/4 cup white vinegar", "2 1/2 cups all purpose flour", "1 tablespoon baking powder", "1 teaspoon baking soda", "1/2 teaspoon cinnamon", "1/2 teaspoon salt", "1/2 cup dark brown sugar (packed)", "1/2 cup granulated sugar", "1/3 cup unsalted butter (melted)", "2 large eggs (room temperature)", "1 tablespoon vanilla extract", "3/4 cup mashed bananas (about 2 bananas)", "1 tablespoon all purpose flour", "1/3 package Driscoll's Blueberries (2oz or 1/2 cup) + more for topping)", "1/3 package Driscoll's Raspberries (2oz or 1/2 cup) halved + more for topping)", "1/2 cup dark chocolate chips (+ more for topping)", "Sparkling sugar (optional for topping)"], "instructions": ["Spray a loaf pan and 6 slots of a standard 12 slot muffin tin with cooking spray. Set aside.", "Preheat oven to 425 degrees F.", "Buttermilk", "Combine milk and vinegar together. Let sit for 10 minutes.", "Dry Ingredients", "Whisk together dry ingredients in a large bowl. Set aside.", "Wet Ingredients", "Whisk together wet ingredients.", "Mix-Ins", "Gently toss 1 tablespoon flour with the blueberries, raspberries, and dark chocolate chips. Set aside.", "Assembly", "Combine the wet and dry ingredients until just combined - it's ok if there's a few lumps.", "Do not over mix!", "Gently fold in the mix-ins.", "Using a 1/4 cup measuring cup, scoop batter into prepared muffin tin - you'll only fill 6 slots.", "Pour remaining batter into prepared loaf pan.", "Top each muffin/loaf with more blueberries, halved raspberries, chocolate chips, and sparkling sugar if desired.", "Baking", "Bake both muffins/loaf for 5 minutes at 425 degrees F.", "Lower head to 350 degrees and bake muffins for an additional 5-8 minutes. Bake loaf for an additional 45-55 minutes (at 350 degrees).", "Cool and enjoy!"], "name": "Berry Banana Bread Recipe", "recipe_id": 308417, "similar_recipe_ids": [354986, 1073804, 211873, 574872, 308642, 1278942, 1647196, 1557206, 326694, 1312941], "uuid": "fe23bd21-c15a-5b50-b635-2d5c9e19326b"}
+{"crawl_url": "", "features": {"calories": 48, "carb_content": 2.0, "cook_time": 25, "diet_lowcarb": 0.97, "fat_content": 2.0, "instructions_length": 1392, "num_ingredients": 12, "prep_time": 20, "protein_content": 3.0, "total_time": 5}, "images": ["", "", ""], "ingredients": ["1 (10 oz) package part skim mozzarella string cheese (each stick cut in half)", "1/4 cup whole wheat flour", "1 large egg", "1/4 cup breadcrumbs", "1/4 cup panko", "1/2 - 1 teaspoon onion powder*", "1/2 - 1 teaspoon garlic powder*", "1/2 - 1 teaspoon salt*", "1/2 - 1 teaspoon chili powder*", "1/2 - 1 teaspoon smoked paprika*", "Marinara sauce (for dipping)", "Ranch (for dipping)"], "instructions": ["Place halved cheese sticks into a ziplock baggie and place in freezer until frozen, at least 30 minutes.", "Place egg into a shallow bowl and whisk until broken up. Set aside.", "Place breadcrumbs, panko, onion powder, garlic powder, salt, chili powder, and smoked paprika in another shallow bowl and whisk until well combined. Set aside.", "Line a rimmed baking sheet with a silicone mat or parchment paper.", "Place frozen cheese sticks and flour into another ziplock baggie (the one from the freezer will have too many ice chunks) and shake until the cheese sticks and fully coated in the flour.", "Discard excess flour.", "Dunk one cheese stick in egg until fully coated and then in panko mixture until fully coated.", "Place on lined baking sheet and repeat with remaining cheese sticks.", "Place baking sheet in freezer until all the cheese sticks have re-frozen, at least an hour.", "Hit \u201cON\u201d on the air fryer.", "Then hit \u201cPRE-HEAT\u201d. Set the temperature to 370 degrees F and set the timer to 5 minutes.", "Hit \u201cSTART\u201d.", "The air fryer will beep at you when it\u2019s finished preheating.", "Open up the air fryer and spray the basket with cooking spray.", "Place in the mozzarella sticks, work with about 6 at a time, so you don\u2019t over crowd them.", "Close the air fryer. It will beep at you when it\u2019s finished cooking.", "Repeat with as many mozzarella sticks as you\u2019d like. Store uncooked leftovers in the freezer!", "Serve with dipping sauces and enjoy!"], "name": "Air Fryer Mozzarella Sticks", "recipe_id": 308640, "similar_recipe_ids": [308652, 308653, 704174, 907355, 1753494, 212132, 1770638, 1209362, 1524705, 277668], "uuid": "0219fc6b-e604-585a-bf49-9ca076a58ebf"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.999, "instructions_length": 249, "num_ingredients": 5}, "images": [""], "ingredients": ["1/3 cup Nutella", "1/3 cup sugar", "1/2 cup heavy cream", "1 cup milk", "1 tbsp vodka"], "instructions": ["Beat together the Nutella, sugar, heavy cream, milk and vodka until blended evenly.", "Churn into ice cream according to your ice cream machine\u2019s directions, and then freeze for four hours before serving. The ice cream lasts about a week in the freezer."], "name": "Nutella Ice Cream + A Giveaway!", "recipe_id": 310621, "similar_recipe_ids": [874553, 205947, 1367975, 1559380, 1158754, 1538962, 1142993, 1525109, 316097, 1559611], "uuid": "15bff52f-12af-5538-8cb2-64582cdcea3b"}
+{"crawl_url": "", "features": {"calories": 304, "carb_content": 61.0, "diet_lowcarb": 0.999, "fat_content": 3.0, "instructions_length": 629, "num_ingredients": 6, "prep_time": 10, "protein_content": 6.0}, "images": ["", "", "", ""], "ingredients": ["3.4 oz coconut pudding mix", "2 cup low fat milk (skim milk can be used)", "4.4 oz blueberries", "6 oz strawberries", "6 oz pound cake", "whipped cream (optional)"], "instructions": ["Start by preparing coconut pudding. Follow the box instructions to prepare the pudding.", "Dice pound cake into small cubes.", "Dice strawberries.", "Once the pudding is set, line up 4 trifle bowls. (Or any other glassware that is similar.)", "Start by adding half of the blueberries to 4 bowls.", "Divide half of the pound cake among the 4 bowls.", "Divide half of the coconut pudding among the 4 bowls. Press down gently as spreading.", "Divide strawberries among the 4 bowls and repeat pound cake and pudding layers. Press bowl gently.", "Divide remaining berries over the second pudding layer.", "Add whipped cream on top if desired.", "Refrigerate before servings."], "name": "Easy Coconut Berry Trifle", "recipe_id": 312063, "similar_recipe_ids": [206595, 1340075, 268523, 754066, 1316630, 1345063, 613370, 1472515, 226315, 1574654], "uuid": "634a4166-a3e6-53af-a057-2439c2218fa0"}
+{"crawl_url": "", "features": {"calories": 288, "carb_content": 32.0, "cook_time": 70, "diet_lowcarb": 0.725, "diet_paleo": 0.516, "fat_content": 16.0, "instructions_length": 517, "num_ingredients": 15, "prep_time": 10, "protein_content": 4.0, "total_time": 60}, "images": ["", "", "", ""], "ingredients": ["1 cup oil", "3 large eggs", "\u00bd cup milk", "\u00bd teaspoon vanilla", "1 cup granulated sugar", "2 cups flour", "\u00bd teaspoon salt", "\u00bd teaspoon baking soda", "1 \u00bd teaspoon baking powder", "2 teaspoons cinnamon", "2 small boxes instant vanilla pudding", "1 cup chopped nuts (optional)", "1 cup Amish Friendship Bread Starter", "1/2 cup granulated sugar", "1 1/2 teaspoons cinnamon"], "instructions": ["Preheat the oven to 325 degrees.", "In a large bowl, combine all of the ingredients.", "Mix well.", "Spray 2 loaf pans with cooking spray.", "Mix \u00bd cup sugar and 1 \u00bd teaspoons cinnamon into a small bowl. Dust the greased pans with half of this cinnamon/sugar mixture.", "Pour the batter evenly into the pans and sprinkle the remaining sugar mixture over the batter.", "Bake for 1 hour or until the a toothpick inserted into the center of the loaf comes out clean.", "Cool until the bread loosens from the pan evenly and turn onto a serving dish."], "name": "Amish Friendship Bread", "recipe_id": 314086, "similar_recipe_ids": [348430, 692378, 1672225, 692354, 1298548, 348460, 607653, 670444, 1461894, 1292018], "uuid": "39a1eac5-4afc-5612-8d72-d26f119b0e1c"}
+{"crawl_url": "", "features": {"diet_paleo": 0.881, "instructions_length": 923, "num_ingredients": 7}, "images": [""], "ingredients": ["2 cups all-purpose flour", "1 teaspoon salt", "3 teaspoon baking powder", "1 teaspoon baking soda", "4 tablespoons cold butter (2 ounces, cut into pieces)", "1 cup leftover sweet potato casserole (or mashed sweet potatoes)", "1/8 - 1/4 cup milk (or more, if needed)"], "instructions": ["Preheat oven to 450 degrees F. Line a baking sheet with parchment paper (or spray with cooking spray).", "Mix dry ingredients in food processor. Pulse butter into flour mixture until all butter has been blended into the flour. Process in the sweet potatoes to the flour mixture, just until fully combined with flour.", "Add 1/8 cup of milk to mixture. Add more milk, a tablespoon or two at a time, if necessary to achieve a ball of dough in your processor. Dough should be soft and smooth, not dry or too wet. If you end up with dough that is too wet and sticky, at a bit more flour so that it can be handle and rolled. If too dry, add more milk.", "Roll dough on your surface so that it is approximate 1/2-inch thick. Cut in 2-inch rounds with a biscuit cutter. Place rounds on prepared baking sheet. Reroll remaining dough and continue cutting rounds until all dough is used.", "Bake for 9-10 minutes, or until biscuits are golden brown."], "name": "Sweet Potato Biscuits", "recipe_id": 315295, "similar_recipe_ids": [1259957, 1294966, 1246510, 873269, 582851, 340472, 305584, 211728, 1154979, 1156077], "uuid": "b3b11516-7d62-5b7f-8e47-831d0191a2b3"}
+{"crawl_url": "", "features": {"calories": 198, "carb_content": 23.0, "cook_time": 27, "diet_lowcarb": 0.942, "fat_content": 11.0, "instructions_length": 673, "num_ingredients": 11, "prep_time": 15, "protein_content": 2.0, "total_time": 12}, "images": ["", "", "", ""], "ingredients": ["2 + 1/4 cup all purpose gluten free flour (300g)", "1/4 tsp xanthan gum (omit if your flour blend has it)", "1 tsp baking soda*", "1 tsp salt", "1 cup butter or dairy free margarine* (220g)", "3/4 cup white sugar (150g)", "3/4 cup dark brown sugar (150g)", "1 tsp water", "1 tsp vanilla", "2 large eggs", "2 cups small semisweet chocolate chips*"], "instructions": ["*Please read the notes before you start*", "Preheat the oven to 350 degrees F.", "Line two cookie sheets with parchment paper.", "In a large bowl, stir together the flour, baking soda, xanthan gum and salt.", "In another large bowl, cream the butter and sugars then add the water and vanilla.", "Mix the ingredients until they are just combined then add the eggs and mix them lightly.", "Stir the flour mixture into the butter/sugar mix and then fold in the chocolate chips.", "Drop one tablespoon of cookie mixture 2 inches apart onto the prepared cookie sheets.", "Bake them in the middle of the oven for 10-12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool."], "name": "Tate's Bake Shop Gluten Free Chocolate Chip Cookies", "recipe_id": 315422, "similar_recipe_ids": [1495642, 315420, 315509, 1337284, 1574117, 321893, 760268, 1003218, 315438, 1544945], "uuid": "59db5668-0e54-57eb-9399-ceb2b9f77678"}
+{"crawl_url": "", "features": {"calories": 395, "carb_content": 13.0, "cook_time": 65, "diet_paleo": 1.0, "fat_content": 29.0, "instructions_length": 296, "num_ingredients": 8, "prep_time": 15, "protein_content": 20.0, "total_time": 50}, "images": ["", "", "", ""], "ingredients": ["2 tbsp olive oil", "1 large onion (small dice)", "1.5 lb ground pork (680g)", "2 granny smith apples (no need to peel, small cubes)", "1/2 cup fresh sage leaves (chopped)", "3 tbsp fresh parsley (chopped)", "1 tsp salt", "1 tsp pepper"], "instructions": ["Preheat the oven to 350F", "Add the onion to a pan with the olive oil and fry gently for 8-10 minutes, or until softened. Remove from the heat.", "Stir in the remaining stuffing ingredients and mix until well combined.", "Add to a casserole dish and bake uncovered for 30-40 minutes, or until cooked through."], "name": "Paleo Thanksgiving Stuffing", "recipe_id": 315543, "similar_recipe_ids": [217266, 1285917, 1286216, 1438854, 222115, 1444205, 840791, 299162, 1444036, 350615], "uuid": "dd14e44c-f960-5eab-9a91-7aaa64325914"}
+{"crawl_url": "", "features": {"calories": 42, "carb_content": 3.0, "cook_time": 10, "diet_lowcarb": 0.699, "diet_paleo": 0.737, "fat_content": 2.0, "instructions_length": 350, "num_ingredients": 5, "prep_time": 10, "protein_content": 2.0}, "images": ["", "", "", ""], "ingredients": ["1 cup natural Greek yoghurt", "1 cup cucumber (peeled and chopped)", "1/2 tsp cumin", "1/4 tsp salt", "2 tbsp fresh mint (finely chopped)"], "instructions": ["Wash and pat dry the fresh mint leaves, then finely chop them.", "Wash, peel, and chop the cucumber into small pieces.", "Add 1 cup of natural yoghurt to a bowl and add the cumin and salt, stir well.", "Add the chopped mint and cucumber to the yoghurt and mix it all together.", "Serve as a condiment with Indian food such as Chicken Tikka Skewers or Chicken Biryani"], "name": "Indian Raita", "recipe_id": 315618, "similar_recipe_ids": [250145, 273327, 316731, 1491884, 320266, 1113391, 1115021, 1378181, 1104031, 334375], "uuid": "3b9395f6-4d71-5faa-a19e-9d8f09138f91"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.95, "instructions_length": 3827, "num_ingredients": 33}, "images": [""], "ingredients": ["2 cups all-purpose flour, sifted", "1 teaspoon baking powder", "1/2 teaspoon salt", "1/2 cup unsalted butter", "3 ounces best quality cream cheese", "1/2 cup milk, minus 1/2 teaspoon", "2 tbsp granulated sugar", "1/2 teaspoon vanilla extract", "1 egg", "1tbsp water", "1 can (15 oz) or 2 cups organic pumpkin puree (not pie filling)", "1 tbsp honey", "1/4c brown sugar", "1 tsp lemon zest", "1 tsp lemon juice", "1/2 tsp cinnamon", "1/2 tsp ginger", "1/2 tsp freshly grated nutmeg", "4 firm but ripe bosc pears", "1 cinnamon stick", "2 inch knob of fresh ginger peeled and sliced into 1/4 inch pieces", "3 cups water", "1 C packed brown sugar", "2 tsp vanilla extract", "2 C of the poaching liquid from pears", "1/4 C brown sugar", "1/2 tsp cinnamon", "1 tbsp butter", "3 tbsp heavy cream", "Pinch sea salt", "2/3 cup powdered sugar", "1 tablespoon milk", "1/4 teaspoon vanilla"], "instructions": ["Combine all in pan and cook over low heat for 5- 10 min or until slightly thickened. Taste and add more seasonings if desired. This can be made a few days ahead of time. Just thaw to room temp before using", "Peel, remove cores and slice pears into quarters.", "Combine the rest of the ingredients in a medium high sided sauce pan and stir over medium low heat to dissolve sugar. Add the pears to the pan and cover with a disk of parchment paper with a small hole cut in the middle. This way the pears stay covered in liquid but steam can still escape.", "Simmer for 15 minutes until cooked through. Let cool in pan 5-10 min.", "If using same day remove pears and thinly slice each pear quarter. Each braid uses a little over 1 whole pear, you can use more if desired.", "Reserve 2 cups of the sauce to make the glaze or refrigerate the pears in a covered bowl with the poaching liquid until ready to use. There will be leftover pears, they are great served over ice cream with the caramel glaze drizzled over them", "NOTE: To prepare this braid in advance, complete all steps and assemble the braid but do not bake. Cover the braid on its parchment lined baking sheet with plastic wrap and refrigerate overnight. Set out in the morning as you preheat the oven and then bake as usual. The dough can also be made ahead of time and refrigerated. Just thaw to room temp and continue at the step where you roll it out to fill it.", "Preheat oven to 425 degrees F.", "In the bowl of a food processor, mix the flour, baking powder, and salt. Add the cream cheese and butter into the flour mixture and pulse to cut the fat into the flour (about 6-10 pulses). Add the milk and vanilla extract and blend into a loose dough.", "Turn the dough onto a floured surface and knead VERY LIGHTLY for 4-5 strokes. (NOTE: This is the step at which you can ruin the braid. If you overwork the dough, the pastry will be tough. Just gather the dough together and don\u2019t worry about making it smooth. It will still look a little rough. That\u2019s perfect.)", "Between two sheets of waxed paper, roll the dough to a 12x16-inch rectangle. Turn dough out onto a piece of parchment paper, place on a baking sheet and remove the waxed paper. Measure and mark the dough lengthwise into thirds. Spread pumpkin butter down the middle third of the dough, keeping it about \u00bd inch from the mark on both sides. Top with the thinly sliced poached pears in a single layer. Make slight diagonal cuts at 1-inch intervals on each the long sides. Do not cut into the center filled area. Fold strips, first one from one side and then one from the other side in a rotating fashion, over the filling. It will now resemble a braid.", "Whisk the egg and 1 tbsp water together in a small bowl. Using a pastry brush lightly brush the egg wash on top of the pastry. Don\u2019t use it all just use enough to cover the top of the pastry.", "Bake in a 425\u00b0 oven for 15-18 minutes, until the dough is cooked through and the top is lightly browned.", "Cool for 5 min and using the parchment paper slide the braid onto a serving platter.", "Pour 2 cups of the remaining poaching liquid in a sauce pan, add the brown sugar and butter and cook over medium heat until it\u2019s reduced by about half, and starting to turn darker brown and bubble.", "Stir often and remove from heat once it\u2019s starting to get thick. Quickly pour in the heavy cream and stir quickly until combined. Return to medium heat and stir until it starts to bubble again and starts to smell like caramel, being careful not to burn it. Remove from heat and add in salt and stir again.", "Drizzle over braid with a spoon while glaze and braid are still warm. If not using right away just reheat it until it\u2019s a thinner consistency as it will thicken as it cools.", "Combine all ingredients in a bowl and stir until it is all mixed together. Drizzle over the braid with a spoon while it\u2019s still warm"], "name": "Pumpkin Butter And Brown Sugar Ginger Poached Pear Braided Pastry with Spiced Caramel and Vanilla glazes", "recipe_id": 315799, "similar_recipe_ids": [307976, 335138, 335114, 1398173, 1292561, 1537942, 1556530, 266205, 1310196, 872596], "uuid": "962225d6-94b5-5dee-8079-cc17d0fa2124"}
+{"crawl_url": "", "features": {"calories": 626, "carb_content": 88.0, "cook_time": 80, "diet_lowcarb": 0.516, "diet_paleo": 0.63, "fat_content": 25.0, "instructions_length": 1663, "num_ingredients": 18, "prep_time": 20, "protein_content": 7.0, "total_time": 60}, "images": ["", "", "", ""], "ingredients": ["1 and 1/4 cups unsalted butter", "2 cups granulated sugar", "2 tablespoons grated orange zest", "1 teaspoon vanilla extract", "5 large eggs", "3 cups all-purpose flour", "1 teaspoon salt", "1 teaspoon baking powder", "1/2 teaspoon baking soda", "2/3 cup fresh orange juice", "1/4 cup tequila", "1/4 cup pomegranate juice", "red food coloring", "1/2 cup granulated sugar", "1/3 cup orange juice", "2 tablespoons tequila", "1/2 cup confectioners' sugar", "pomegranate seeds for garnish"], "instructions": ["Adjust the oven rack to the lower third position and heat to 350\u00b0F. Spray a 12-cup bundt pan with cooking spray. Dust the pan lightly with flour then tap out any excess.", "In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Beat in the orange zest and vanilla. Beat in the eggs, one at a time, mixing well after each addition.", "In a separate medium bowl, combine the flour, salt, baking powder, and baking soda. Stir with a whisk to combine. Use a silicone spatula to gently fold half the flour mixture into the butter mixture just until incorporated. Add the orange juice and stir until combined. Fold in the remaining flour mixture until all the dry ingredients are moistened.", "Transfer half the batter to a medium bowl. Add the pomegranate juice and a few drops of red food coloring. Stir with a whisk until well blended. And the tequila to the remaining batter and whisk until well combined.", "Using a 2-inch cookie scoop, drop alternating colors of batter into the prepared pan. Tap the pan on the counter one or two times to remove any air pockets. Bake for 45-55 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.", "Cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely.", "Make the glaze", "Combine the sugar and orange juice in a small saucepan. Heat over low heat until the sugar has completely dissolved. Remove from heat. Stir in the tequila and confectioners' sugar until smooth.", "Use a pastry brush to brush the glaze all over the surface of the cake. Slice and serve with pomegranate seeds."], "name": "Tequila Sunrise Cake", "recipe_id": 316009, "similar_recipe_ids": [205321, 710764, 866872, 1776485, 1312992, 1140119, 1090481, 1381549, 1783610, 352018], "uuid": "8988699c-72ff-563e-9d97-24b7fadac6e1"}
+{"crawl_url": "", "features": {"calories": 240, "cook_time": 60, "diet_lowcarb": 0.947, "instructions_length": 820, "num_ingredients": 10, "prep_time": 25, "total_time": 35}, "images": ["", "", "", ""], "ingredients": ["4 ounces semisweet chocolate (coarsely chopped)", "4 ounces unsweetened chocolate (coarsely chopped)", "1/2 cup unsalted butter (cut into pieces)", "3 tablespoons unsweetened cocoa powder", "3 large eggs", "1 and 3/4 cup packed light brown sugar", "1 tablespoon vanilla extract", "1/2 teaspoon salt", "1 cup all-purpose flour", "10 ounce jar maraschino cherries (drained)"], "instructions": ["Preheat the oven to 350\u00baF. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.", "Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.", "In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined. Fold in the cherries. Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack."], "name": "Chocolate Cherry Brownies", "recipe_id": 316132, "similar_recipe_ids": [316131, 316108, 316113, 1386343, 1749991, 215825, 980527, 316133, 270091, 316213], "uuid": "5905ea38-f524-5f52-b9f9-60d600eb4af6"}
+{"crawl_url": "", "features": {"calories": 171, "cook_time": 190, "diet_paleo": 0.822, "instructions_length": 682, "num_ingredients": 6, "prep_time": 10, "total_time": 180}, "images": ["", "", "", ""], "ingredients": ["4 single serve containers of Dannon Oikos Nonfat Vanilla Greek Yogurt (5.3 ounces each)", "2 small bananas (roasted*)", "3/4 cup granola (any flavor)", "3/4 cup jam (use your favorite flavor)", "3/4 cup chopped mixed berries (such as strawberries and blueberries)", "1 tablespoon honey"], "instructions": ["Remove the lid from the individual yogurt containers and divide your choice of topping among each (or mix and match toppings). Stir well to combine. Cover the yogurt containers with aluminum foil and push a wooden popsicle stick through the center. Freeze for at least 3 hours.", "Fill a small bowl with hot water. Remove the foil and dip the popsicle far enough for the water to up all the way up the sides without spilling over into the cup. Hold it in the water and count to 5. Lift it out of the water and gently squeeze the cup with one hand while holding the stick with the other. The pop should slip right out. If it doesn\u2019t, dip it again for another 5 seconds. Enjoy right away."], "name": "Easy Greek Yogurt Popsicles", "recipe_id": 316162, "similar_recipe_ids": [269798, 285853, 1287553, 292825, 297417, 898733, 1188587, 1465432, 270188, 285851], "uuid": "3c5abb4b-e6c1-5798-a205-3c9fe142dc0c"}
+{"crawl_url": "", "features": {"calories": 442, "carb_content": 36.0, "cook_time": 40, "diet_paleo": 0.965, "fat_content": 23.0, "instructions_length": 496, "num_ingredients": 14, "prep_time": 10, "protein_content": 25.0, "total_time": 30}, "images": [""], "ingredients": ["1 tsp Olive oil", "2 Cloves of garlic (peeled and crushed)", "1 Onion (sliced)", "3 Large potatoes (peeled and chopped into cubes)", "3 Peppers (I used a mixture of red and yellow - chopped into chunks)", "2 tsp Paprika", "Sprinkling of dried chilli flakes", "400 g Cod (or other white fish - in chunks)", "400 ml Full fat coconut milk", "100 g Cherry tomatoes (halved)", "Salt and pepper", "2 Limes", "2 Spring onions", "Coriander to garnish"], "instructions": ["Heat the oil in a pan and add the garlic and onion. Fry for 5 minutes or until soft.", "Add the potatoes, peppers, paprika and a sprinkling of chilli if using and cook for 10 minutes until softened.", "Gently add the cod pieces and pour over the coconut milk. Sprinkle the cherry tomatoes in. Add salt and pepper and pop the lid on and leave to bubble away for about 15 minutes or until the fish is cooked through and the potatoes are soft.", "Serve with wedges of lime, slices of spring onion and coriander."], "name": "Family Friendly Fish Stew Recipe (Mouqueca)", "recipe_id": 316436, "similar_recipe_ids": [329701, 1742239, 256966, 1739371, 1741464, 1741757, 1744164, 1738124, 1270405, 1745359], "uuid": "aea7339c-0b49-59f3-aff2-e052867a23d9"}
+{"crawl_url": "", "features": {"cook_time": 65, "diet_lowcarb": 0.808, "instructions_length": 712, "num_ingredients": 11, "prep_time": 20, "total_time": 45}, "images": [""], "ingredients": ["1 tbsp oil", "1 large aubergine (eggplant), (cut into 1 inch dice)", "2 carrots, (sliced)", "1/4 white cabbage, (thinly sliced)", "400 g good quality tinned tomatoes (~ 1 1/3 cups)", "500 ml vegetable stock (~ 2 cups)", "400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)", "1 tbsp smoked paprika", "70 g uncooked pasta (~ 1 cup)", "Black pepper", "To serve : sour cream, crusty bread (optional)"], "instructions": ["Heat the oil in a very large saucepan or casserole dish, and add the diced aubergine, sliced carrot, and thinly sliced cabbage. Cook over a medium heat for a few minutes, until slightly softened.", "Add the tinned tomatoes, vegetable stock, kidney beans, and smoked paprika, and mix well to combine. Add a lid to the pan, and leave to simmer gently for around 30 minutes, until the vegetables are soft.", "Add the uncooked pasta to the pan, and leave to cook for a further 15 minutes, or until the pasta is cooked to your liking. You can add an extra dash of water if you'd like the stew to be a bit more soupy. Season generously with black pepper, and serve with a dollop of sour cream (optional) and some crusty bread."], "name": "Aubergine goulash", "recipe_id": 319578, "similar_recipe_ids": [319823, 1271416, 1780364, 716251, 1745959, 1267863, 317899, 251648, 272437, 1535140], "uuid": "a3e915a2-a1b5-57cf-8e97-8a70dc11addc"}
+{"crawl_url": "", "features": {"calories": 315, "carb_content": 1.0, "cook_time": 35, "diet_keto": 0.523, "diet_lowcarb": 0.993, "fat_content": 11.0, "instructions_length": 674, "num_ingredients": 7, "prep_time": 10, "protein_content": 48.0, "total_time": 25}, "images": ["", "", "", ""], "ingredients": ["2 teaspoons lemon zest", "2 teaspoons lime zest", "2 teaspoons orange zest", "3 teaspoons kosher salt", "1/2 teaspoon white pepper", "2 cloves garlic (, minced)", "2 pound Certified Angus Beef brand flank steak"], "instructions": ["In a small mixing bowl, combine lemon, lime and orange zest with kosher salt, white pepper and garlic.", "Massage onto flank steak. Wrap in plastic wrap and refrigerate for 10 minutes-24 hours. Like most cuts of meat, longer is better.", "When ready to prepare, heat grill to medium-high heat. Grill on indirect heat for 4-8 minutes on each side depending on desired level of doneness and thickness of your steak. For medium-rare, use a meat thermometer and check for 125 degrees.", "Remove and allow to rest for 5 minutes before thinly slicing against the grain.", "Remember to come back and let us know how you liked this recipe or if you made any modifications. We love hearing from you!"], "name": "Citrus Steak Rub", "recipe_id": 320542, "similar_recipe_ids": [791288, 664524, 1053744, 991809, 1393606, 582788, 215450, 1042041, 1363535, 1694035], "uuid": "af67b9f5-f6ac-582b-84ed-85aa93c89b74"}
+{"crawl_url": "", "features": {"diet_keto": 0.615, "diet_lowcarb": 0.999, "instructions_length": 1562, "num_ingredients": 12}, "images": [""], "ingredients": ["1 lb asparagus, trimmed", "Olive oil", "16 oz boneless sirloin steak", "Kosher salt and pepper", "2 tbsp unsalted butter", "8 oz jumbo lump crabmeat, picked over for shells", "2 tbsp freshly squeezed lemon juice, divided", "4 egg yolks", "1/2 cup unsalted butter, melted", "1/8 tsp cayenne pepper", "4 tbsp unsalted butter", "4 large eggs"], "instructions": ["Preheat oven to 400 degrees. Line a sheet pan with tinfoil.", "Spread trimmed asparagus on the prepared tray. Drizzle with olive oil and sprinkle with kosher salt. Toss to coat.", "Roast the asparagus for 10 minutes. Set aside, tent with foil to keep warm.", "Add 2 tbsp of olive oil to a large skillet and set over medium-high heat. Season the steak with salt and pepper. Cook the steak for 4 to 5 minutes on each side. Set the steak on a plate to rest, tent with foil to keep warm.", "Melt the 2 tbsp of butter in the same skillet. Add the crab meat, and cook just until warmed through. Remove to a bowl, and add 1 tbsp of the lemon juice.", "Bring an inch of water to a simmer in a large saucepan. In a heatproof bowl, whisk the egg yolks with the remaining tablespoon of lemon juice until thick and pale yellow.", "Set the heatproof bowl over the simmering water (the bowl with the yolks should not touch the simmering water). Gradually drizzle in the melted butter, whisking continuously. Continue whisking until the sauce thickens. Season with cayenne and a pinch of kosher salt. Set aside and keep warm.", "Melt the remaining 4 tbsp butter in a large skillet over medium-low heat. Carefully crack the 4 eggs into the skillet, taking care not to break the yolks. Cook until the whites are set, about 3 to 4 minutes. Season the eggs with salt and pepper.", "Cut the steak in half. Place one half on each of two plates. Top with some of the asparagus and a generous spoonful of crab meat. Plate two of the eggs on the side and drizzle some of the Hollandaise sauce over the steak and serve."], "name": "Steak and Eggs Oscar Style", "recipe_id": 323862, "similar_recipe_ids": [324135, 285772, 1560220, 764339, 972143, 849482, 323827, 184465, 1076572, 795213], "uuid": "60c98a25-79df-516f-a2c2-35971af70ba8"}
+{"crawl_url": "", "features": {"cook_time": 15, "diet_paleo": 0.938, "instructions_length": 493, "num_ingredients": 9, "prep_time": 15}, "images": ["", "", "", ""], "ingredients": ["2 15-ounce cans chickpeas, drained and rinsed or 3 cups of cooked chickpeas, drained (soak 1 cup dried chickpeas overnight and cook per package directions, making sure to add 1 teaspoon baking soda to cooking water to soften the chickpeas)", "1/3 cup tahini (sesame paste)", "4 tablespoons fresh lemon juice (2 lemons)", "2 large cloves garlic, peeled and cut into quarters", "1/4 cup cold water", "1 1/4 teaspoons kosher salt", "2 tablespoons good quality olive oil plus more for drizzling on top", "Paprika for sprinkling on top", "Optional toppings: a handful of cooked chickpeas or a handful of toasted pine nuts or a tablespoon of chopped parsley"], "instructions": ["Put chickpeas, tahini, lemon juice, garlic, water and salt into the bowl of a food processor. Process for 30 seconds. Scrape down the sides of the bowl. Process 30 seconds longer. Add 2 tablespoons oil and process for another minute or so, until smooth.", "Put hummus into a bowl. Drizzle generously with olive and sprinkle with paprika.", "Serve with grilled or toasted pita. (I like to brush pita with olive oil and heat on a grill pan or on the barbecue grill. Then slice with a pizza cutter)", "Enjoy!"], "name": "HUMMUS", "recipe_id": 324570, "similar_recipe_ids": [324577, 874809, 263131, 1062285, 1499270, 1289517, 1791553, 289431, 1080297, 837467], "uuid": "c727c67b-25be-5b77-a37b-6272dacf506f"}
+{"crawl_url": "", "features": {"calories": 107, "carb_content": 16.0, "cook_time": 27, "diet_lowcarb": 0.999, "fat_content": 4.0, "instructions_length": 468, "num_ingredients": 8, "prep_time": 15, "protein_content": 1.0, "total_time": 12}, "images": [""], "ingredients": ["2 cups gluten free flour blend", "1 teaspoon baking powder", "1/8 teaspoon salt", "1 teaspoon vanilla", "2/3 cup pumpkin butter", "2 eggs", "1/2 cup butter", "1 cup sugar"], "instructions": ["Preheat the oven to 350 degrees.", "In a large bowl, add dry ingredients and whisk to blend.", "Add all wet ingredients to the dry ingredients and mix well.", "Use a cookie scoop to drop cookie dough balls onto a parchment paper lined baking sheet.", "Press down on each cookie slightly to flatten them.", "Bake for 12 minutes until done and remove to a cooling rack.", "Drizzle the white chocolate onto the cookies to look like mummy bandages. Add candy eyes, like the ones I used by Wilton."], "name": "Gluten-free Pumpkin Cookies for Halloween", "recipe_id": 325330, "similar_recipe_ids": [1142152, 325481, 748506, 325394, 325332, 325761, 222413, 971348, 325511, 325569], "uuid": "4a658fa5-2c7b-5375-b097-fcb8f1497dfa"}
+{"crawl_url": "", "features": {"diet_paleo": 0.887, "instructions_length": 2579, "num_ingredients": 4}, "images": [""], "ingredients": ["3 pounds strawberries (about 9 cups), rinsed and hulled", "1 1/2 cups sugar", "3 tablespoon fresh lemon juice, strained", "1 1/2 teaspoons dried lavender (or 1 tablespoon fresh lavender)"], "instructions": ["Begin by preparing the jars. Put four, half-pint jars in a stockpot or other large pot and cover with water. Place the pot on the stove over high heat and bring to a boil.", "Put the jar lids in a separate bowl and set them aside; also, place a small plate in the freezer.", "While the jars process, begin preparing the jam.", "Place the strawberries and the sugar in a large saucepan and bring to a simmer over medium-high heat, stirring frequently. Allow to simmer for five minutes.", "Now pour the mixture into a colander set over a large bowl. Gently stir the berries in the colander to strain off most of the juice.", "Set the colander and berries aside, preferably over another bowl or plate to catch juice drips, and return the juice to the saucepan.", "Bring the juice to a boil, stirring occasionally. Allow the juice to boil until reduced to a syrup measuring 1 1/2 cups, about 20 minutes.", "Return the strawberries and any juice that has drained from them while sitting to the saucepan with the reduced syrup.", "Stir in the lemon juice and the lavender and return the mixture to a simmer.", "Continue to simmer until a small dab of jam spooned onto the plate in the freezer becomes somewhat firm (it will not gel), about 15 minutes.", "Spoon off any accumulated foam from the saucepan and stir gently.", "At this point, ladle boiling water from the pot with the jars into the bowl with the lids until the lids are covered.", "Place a folded kitchen towel in the designated work area.", "Use a jar lifter to remove the sterilized jars from the canning pot, being careful to pour the water in each back into the pot, and place upright on the kitchen towel. Note, the jars should have boiled at least 10 minutes in order to ensure they are sterilized.", "Ladle the hot jam into the hot jars, leaving 1/4-1/2 inch of head space.", "Once the jars are filled, use a damp cloth to wipe the rims of the jars.", "Drain the water off the jar lids and place the lids (flat lid and ring) on top, securing until finger tight.", "Return the filled and sealed jars to the pot of water. Make sure the water is at least one inch above the tops of the jars.", "Return to a boil and allow to boil for five minutes to process.", "Remove the jars from the water and again place on a folded towel.", "After one hour, check the seals on the jars by pressing down on the center of each lid. If the lid is easy to press down and then pops back up (just like an open jar of pickles), the lid has not sealed properly and the jar should be refrigerated.", "Allow the sealed jars to cool for 12 hours before storing in cool dark place. Once open, refrigerate any unused contents."], "name": "Strawberry Lavender Jam", "recipe_id": 326108, "similar_recipe_ids": [592620, 1784385, 598467, 593192, 1192636, 1067171, 587202, 1691339, 686069, 1261018], "uuid": "e67c1434-a8ac-5357-b3aa-f1170345dc7e"}
+{"crawl_url": "", "features": {"calories": 137, "carb_content": 30.0, "cook_time": 10, "diet_lowcarb": 0.615, "diet_paleo": 0.725, "fat_content": 2.0, "instructions_length": 274, "num_ingredients": 7, "prep_time": 2, "protein_content": 2.0, "total_time": 8}, "images": [""], "ingredients": ["1 pint strawberries", "2 tomatillos (medium sized )", "1/2 block Silken Tofu", "1/2 cup Almond Milk (Sweetened )", "6 pieces cardamom seeds (or to taste)", "4 tsp sugar (or to taste)", "6 ice cubes"], "instructions": ["Remove the paper skin of the tomatillo and clean it very well", "Chop the Tomatillo into large chunks", "In a smoothie blender, add all the ingredients", "Pulse blend until all the ingredients have blended into a smooth consistency", "Serve the tomatillo and strawberry smoothie immediately"], "name": "Tomatillo & Strawberry Smoothie", "recipe_id": 326248, "similar_recipe_ids": [1424897, 1650098, 357429, 1379468, 650070, 1619316, 1566621, 1547918, 1396374, 209344], "uuid": "b224e757-390b-53fb-aac5-8ada67b40b13"}
+{"crawl_url": "", "features": {"calories": 434, "carb_content": 36.0, "cook_time": 40, "diet_paleo": 0.999, "diet_vegan": 1.0, "diet_vegetarian": 1.0, "fat_content": 31.0, "instructions_length": 1064, "num_ingredients": 9, "prep_time": 15, "protein_content": 3.0, "total_time": 25}, "images": [""], "ingredients": ["For the Base:", "2 cups graham cracker crumbs", "1/4 cup coconut sugar", "1/4 cup dairy-free butter", "For the Topping:", "1/2 cup dairy-free butter", "1/2 cup brown sugar", "1 1/2 cups pecan and almond mix, chopped", "3/4 cup semi sweet chocolate chips"], "instructions": ["Preheat the oven to 350\u00b0 to bake your graham cracker base.", "Lightly oil a 13\" x 9\" x 2\" pan.", "To make the base:", "I was taught in high school, the way to make crumbs was to put the graham crackers in a big baggie, seal and then roll with a rolling pin. Works great and I still do it but you can use the food processor if you prefer.", "Mix the graham cracker crumbs, 1/4 cup sugar and melted butter together.", "Press evenly into your prepared pan.", "Bake at 350\u00b0 for 8 minutes.", "While this is baking make the topping because you want to add the top as soon as you take the base out of the oven.", "To make the topping:", "In a saucepan melt the butter and add the brown sugar.", "Bring to a slow boil and boil 1 minute. Stirring.", "Add the nuts and boil another minute.", "Spread the sugar and nut mixture over the hot baked base.", "Bake 15 more minutes.", "Remove from oven and sprinkle the chocolate chips over the top.", "The chips will melt a bit, automatically, into the base..", "Let stand for 5 minutes.", "Cut into bars and let cool about 10 more minutes before removing from the bar.", "Cool completely on wire rack."], "name": "English Toffee Bars", "recipe_id": 326828, "similar_recipe_ids": [1381268, 1559360, 321880, 1336342, 325775, 325762, 1480293, 1721798, 1371241, 1559368], "uuid": "c1ef591d-3e54-56d3-901d-3f99c2c15303"}
+{"crawl_url": "", "features": {"calories": 96, "carb_content": 5.0, "cook_time": 5, "diet_paleo": 0.999, "diet_vegan": 1.0, "diet_vegetarian": 1.0, "fat_content": 7.0, "instructions_length": 822, "num_ingredients": 3, "prep_time": 5, "protein_content": 3.0}, "images": [""], "ingredients": ["2 cups raw peanuts", "4 tablespoons maple syrup", "1/4 teaspoons sea salt"], "instructions": ["Use a food processor. It works so much more easily that a blender.", "Pour your peanuts into the processor. I use a Ninja Food Processor and it does the job quickly. I am sure there are many out there that would work great.", "First you will get chunky crumbs.", "Then it will start to stick together and to the sides of the processor. Turn off the processor and use a spatula to scrape down the sides.", "Process for another 15 seconds and scrap again. Do this about 3-4 times.", "Now process a little longer in between when you scrap down the sides and the peanuts will start to heat up and release it's oil which helps make it become a peanut butter.", "In no time it will be creamy.", "Add the maple syrup and the salt.", "Process until all is incorporated completely.", "You are done.", "Scoop into a jar with a tight fighting lid and eat whenever you want."], "name": "Homemade Maple Peanut Butter", "recipe_id": 326917, "similar_recipe_ids": [327155, 279371, 214894, 317819, 1067012, 1565268, 356045, 359276, 1035600, 226884], "uuid": "ab2cd253-8aa1-5aff-aca4-73cfb8137de4"}
+{"crawl_url": "", "features": {"calories": 154, "carb_content": 9.1, "cook_time": 15, "diet_paleo": 0.996, "fat_content": 13.5, "instructions_length": 168, "num_ingredients": 8, "prep_time": 15, "protein_content": 1.8}, "images": [""], "ingredients": ["1 cup cherry tomatoes (halved)", "1 cup cucumber (peeled and diced)", "1 avocado", "1/2 cup red onion (finely chopped)", "2 cloves garlic (minced)", "1 Tbsp parsley (finely minced)", "1-2 Tbsp extra virgin olive oil", "salt and freshly ground black pepper (to taste)"], "instructions": ["Add cherry tomatoes, cucumber, avocado, red onion and garlic in a medium salad bowl.", "Sprinkle minced parsley. Pour olive oil over salad, and season with salt and pepper."], "name": "Tomato Cucumber Avocado Salad", "recipe_id": 329083, "similar_recipe_ids": [1724508, 1464727, 1016143, 1016394, 355059, 1380538, 1753822, 1208929, 1372973, 1186328], "uuid": "4d430dcf-6944-5608-8d17-5f8940022ec4"}
+{"crawl_url": "", "features": {"calories": 292, "carb_content": 17.0, "cook_time": 45, "diet_paleo": 0.98, "fat_content": 11.0, "instructions_length": 780, "num_ingredients": 16, "prep_time": 15, "protein_content": 26.0, "total_time": 30}, "images": [""], "ingredients": ["1 large onion (chopped)", "2 cloves garlic (minced)", "2 celery stalks (chopped)", "2 carrots (chopped)", "2 Tbsp tomato paste", "1 to mato (peeled and chopped)", "2 lbs beef stew (cut in 1\" pieces)", "4 Tbsp arrowroot starch", "6 cups peeled and chopped butternut squash (cut in 1\" cubes)", "1/2 cup Marsala wine", "2 1/2 cup beef broth", "3 Tbsp extra virgin olive oil", "2 bay leaves", "1 tsp sweet Hungarian paprika", "1 tsp thyme", "1 tsp rosemary"], "instructions": ["Add 1 Tbsp olive oil to the instant pot. Add onions, garlic, celery, carrots, tomato and tomato paste to the pot. Season well with salt and freshly ground black pepper. Stir.", "Season beef stew with salt, black pepper and 4 Tbsp of arrowroot starch (or cornstarch). Add beef and butternut squash to the pot. Season butternut squash with salt and freshly ground black pepper.", "Season everything with sweet Hungarian paprika, thyme, rosemary and add 2 bay leaves. Stir everything. Pour wine and beef broth, and the remaining 2 Tbsp of the olive oil.", "Plug the instant pot. Close the lid, and turn the valve to sealing. Press Meat/Stew button and cook on Normal/High Pressure for 30 minutes.", "When it's ready, press Keep Warm/Cancel button and turn the steam release to venting (aka venting)."], "name": "Beef and Butternut Squash Stew (Instant Pot)", "recipe_id": 329101, "similar_recipe_ids": [328975, 582353, 1289195, 224426, 261327, 1541535, 1393858, 1762352, 224479, 1094033], "uuid": "c0e80604-a13f-5922-8861-abd459c626ca"}
+{"crawl_url": "", "features": {"diet_paleo": 0.871, "instructions_length": 494, "num_ingredients": 13, "prep_time": 30, "total_time": 600}, "images": [""], "ingredients": ["2 pounds lean lamb meat (cubed)", "1/4 cup vegetable oil", "1/2 cup all-purpose flour", "2 teaspoons salt", "1/4 teaspoon pepper", "1 cup water", "1 cup Guinness beer", "2 whole bay leaves", "1 teaspoon dried thyme", "2 whole carrots (peeled and sliced)", "16 ounces frozen pearl onions (1 bag)", "4 whole potatoes (peeled and diced)", "1 cup mushrooms (sliced, such as baby portobella)"], "instructions": ["In a large skillet or dutch oven heat the vegetable oil on medium high heat till hot.", "Meanwhile place the flour, salt & pepper in a shallow dish such as a pie plate and dredge lamb meat lightly in flour mixture.", "Brown the floured cubes of lamb in the hot oil till nice and brown.", "Add browned lamb, water, Guinness, bay leaves, thyme, pearl onions, sliced carrots, potatoes and mushrooms to a 6 quart crock-pot.", "Season with additional salt & pepper to taste.", "Cover and cook on low for 10 to 12 hours."], "name": "Crock-Pot Irish Lamb Stew", "recipe_id": 330124, "similar_recipe_ids": [1654488, 1523708, 1621883, 1045172, 1661614, 687773, 1380079, 1361920, 1666900, 1728732], "uuid": "dc43e529-ed96-5085-b1c6-00999d5a9644"}
+{"crawl_url": "", "features": {"calories": 216, "carb_content": 31.0, "cook_time": 10, "diet_lowcarb": 0.983, "fat_content": 3.0, "instructions_length": 368, "num_ingredients": 14, "protein_content": 20.0}, "images": [""], "ingredients": ["1 pound boneless skinless chicken breasts", "1 envelope taco seasoning mix (see note)", "1 medium onion (diced)", "2 medium green bell pepper (cleaned and diced)", "14 ounces canned corn (drained)", "14 ounces canned black beans (rinsed and drained)", "10 ounces canned diced tomatoes with green chiles (such as RoTel brand)", "4 cloves garlic (minced)", "cheese (cheddar, Monterrey jack, queso fresco, etc.)", "cilantro", "sour cream", "guacamole", "salsa", "flour tortillas"], "instructions": ["Cut the chicken into large chunks and place in the bottom of a 6 quart slow cooker.", "Add the remaining ingredients to the crock-pot.", "Cover and cook on LOW for 4 to 6 hours or until the chicken is cooked.", "Using a fork shred the chicken meat and give everything in the slow cooker a quick stir.", "Serve in tortillas as a wrap or over rice with your favorite toppings and enjoy!"], "name": "Crock-Pot Southwestern Fiesta Chicken Wraps Recipe", "recipe_id": 330285, "similar_recipe_ids": [329922, 278838, 329929, 278591, 1668372, 675218, 1773170, 1721389, 330152, 329819], "uuid": "bb538a29-84c9-5748-bf4e-336da97fd55c"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.924, "instructions_length": 637, "num_ingredients": 10}, "images": [""], "ingredients": ["2 cups all-purpose flour", "3/4 teaspoon baking soda", "1/2 teaspoon salt", "1/4 cup butter (at room temperature)", "1 cup granulated sugar", "2 whole eggs", "1 1/4 cups bananas (mashed, about 3 whole bananas)", "1/3 cup milk", "1 teaspoon pure vanilla extract", "3/4 cup Nutella"], "instructions": ["In a bowl, mix flour, baking soda and salt.", "In a separate bowl, mix stick butter and sugar until well blended.", "Add in eggs and mix well.", "Add in banana, vanilla and milk and mix again.", "Now add the flour mixture to the liquid mixture and stir. set aside", "In a microwave safe bowl, add nutella.", "Microwave on low for 30 seconds or until nutella is melted.", "In a separate bowl, take 1 cup of the batter and mix with the nutella. set aside.", "Grease a bread pan.", "Add in the batter mixture (the one without the nutella)", "Next add the batter with the nutella.", "Cook on high for 1 h 45 m to 2 hrs or just until the middle is cooked.", "Remove from crock-pot and cool."], "name": "Crock-Pot Nutella Banana Bread", "recipe_id": 330353, "similar_recipe_ids": [1706715, 1054691, 280446, 1759594, 1282199, 1759435, 332734, 224337, 345518, 1001093], "uuid": "141b13f7-2cd4-56cc-aa00-52dfa0b249f3"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.651, "instructions_length": 956, "num_ingredients": 8}, "images": ["", "", "", ""], "ingredients": ["1 \u2013 3.4 ounce instant white chocolate pudding mix", "3/4 cup instant hot chocolate mix", "3 Tbl melted and cooled dark chocolate (you want it soft)", "1 cup whole milk", "1 cup less 2 Tbl heavy cream", "1/3-1/2 cup Mini Marshmallow Bits", "1/3 cup Milk Chocolate Ganache, just barely warm - thick and still pourable", "4-6 Tbl chocolate curls"], "instructions": ["Place a medium-large bowl (I use metal) with beaters in the fridge for 30 minutes to chill it.", "When ready to make the mouse, remove the bowl and beaters from the fridge.", "In the bowl add in the white chocolate pudding mix, hot chocolate, milk and cream.", "Starting your beaters off on low, slowly blend the mixture together. ~1-2 minutes.", "Slowly increase the beaters to medium high and start to whip.", "As the mixture starts to thicken up add in 1 Tbl at a time of the soft dark chocolate incorporating before adding in the next.", "The mixture will be thick and fluffy in about 5-6 minutes.", "Grab 4-6 pretty Parfait Glass and place enough mousse to fill up 1/3 of the way.", "Place a Tbl of the mini marshmallow bits on top.", "Pour the ganache over top of the bits dividing evenly.", "Add the rest of the mousse on top of each parfait.", "Garnish with the remaining bits and chocolate curls.", "Place the mixture into your serving cups.", "Cover with plastic wrap and chill for at least 1 hour."], "name": "Triple Chocolate Mousse Parfaits", "recipe_id": 332649, "similar_recipe_ids": [345481, 1175538, 216801, 254969, 1130640, 1135541, 332725, 1134888, 1721770, 1594776], "uuid": "8bff6c35-a5ac-5f9d-abdc-3faf9e90fe49"}
+{"crawl_url": "", "features": {"calories": 160, "cook_time": 55, "diet_lowcarb": 0.808, "diet_paleo": 0.737, "instructions_length": 1362, "num_ingredients": 14, "prep_time": 10, "total_time": 45}, "images": [""], "ingredients": ["(*see note for making gluten free)", "(*see note for making without baking powder)", "room temperature", ", room temperature (*see note for substitution)", "(or any other oil or liquid fat)", "spices or mix-ins as desired (*optional)", "(*see note for making gluten free)", "(*see note for making without baking powder)", "(*see note for making egg free/vegan)", "(*see note for substitution)", "(or any other oil or liquid fat)", "(or combination of both)", "(*optional, but is a good base flavor for most all sweet quick bread variations)", "spices or mix-ins as desired (*optional)"], "instructions": ["Note: A quick bread is a culinary term for a bread like product that uses baking soda or baking powder, instead of yeast, to leaven it. The texture of a quick bread is very different from a yeast bread. A quick bread has more of a muffin like texture.Preheat your oven to 350\u00b0F (177\u00b0C) and prepare a 9\u2033x 5\u2033 (23 x 13 cm) loaf pan with pan spray or lined with parchment paper and set aside.In a large mixing bowl whisk together the flour, baking powder, salt, and any other spices and herbs you might be using.In a separate mixing bowl, whisk together the eggs, milk, oil, sugar (if making sweet quick bread), and any other extracts or liquids you may be using.Pour the liquid ingredients into the dry ingredients and using a spoon or a rubber spatula, stir the two together until combined. For the sweet quick bread, only stir until the flour is absorbed and then stop. The more you stir the more more tough the bread can become. For the savory quick bread, it could benefit you to give it a good stir for about a minute to purposefully develop some of the gluten strands so that it has more of a bread-like texture to it once baked.If using any other add-ins such as cheese, berries, nuts, etc\u2026 fold them in now.Pour the batter into the loaf pan and bake at 350\u00b0F (177\u00b0C) for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumb."], "name": "Basic Quick Bread Recipe", "recipe_id": 333008, "similar_recipe_ids": [1141236, 284117, 1309240, 1791226, 1297255, 212263, 1298141, 220556, 1165502, 961476], "uuid": "0532a740-adb8-5ced-9d72-bab52c5d8665"}
+{"crawl_url": "", "features": {"calories": 509, "cook_time": 80, "diet_lowcarb": 0.999, "instructions_length": 2024, "num_ingredients": 11, "prep_time": 20, "total_time": 60}, "images": ["", "", "", ""], "ingredients": ["1 1/2 cups graham cracker crumbs", "1 tablespoon granulated sugar", "1/3 cup butter, melted", "3 (8oz) packages of cream cheese, softened to room temperature", "1 cup granulated sugar", "3 eggs, room temperature", "1 teaspoon pure vanilla extract", "1 cup heavy cream, room temperature", "1 1/2 cups fresh strawberries, cleaned and sliced", "1/4 cup granulated sugar", "1 lime, zested"], "instructions": ["Preheat oven to 350 degrees F.", "Pan Prep", "Wrap the bottom of an 8-inch springform pan with two layers of heavy-duty aluminum foil. Set aside a large roasting pan that the springform pan fits in without touching the sides. This will be used for a water bath during cooking.Spray the springform pan with non-stick baking spray or line with parchment paper.", "Crust", "In a medium-size bowl mix 1 1/2 cups of graham cracker crumbs, 1/3 cup melted butter and 1 tablespoon of sugar until moistened and starts to come together. Then press into the bottom of the springform pan and up the sides about 1/3 of the way. Place in the refrigerator while you prepare the cheesecake batter.", "Cheesecake", "With an electric mixer on medium-low, beat the cream cheese for 3 minutes. Add the sugar, continue beating increasing the speed to medium-high until light and fluffy. This will take about 5 minutes. It should be smooth and fluffy.", "Add the eggs one at a time, continue beating until combined. Add the heavy cream until incorporated. Being sure to scrape down the bowl and the paddle several times during the whole process. Make sure to scrape the bottom of the bowl as well. Add the vanilla and incorporate.", "Pour the batter into the springform pan and place in the roasting pan. Place both pans into the oven on the middle rack. Carefully fill the roasting pan with hot water about halfway up the sides of the springform pan. Being sure not to splash water into the cheesecake batter.", "Bake the cheesecake 45 minutes to 1 hour (all ovens are different). It should jiggle slightly but no wet spots, it will continue to cook some while cooling. Carefully remove the springform pan from the water bath and place on a wire rack to cool completely.", "Once cool, refrigerate for at least 4 hours before serving.", "Fresh Strawberry Sauce", "Process the strawberries, sugar, and lime zest in a food processor or blender until smooth. ( I use my stick blender and it works great! No large appliances to wash.)", "Refrigerate for at least 1 hour. This sauce is best served cold."], "name": "Smooth and Creamy Cheesecake", "recipe_id": 334224, "similar_recipe_ids": [311696, 311360, 1329467, 1127590, 286896, 1052384, 1398068, 286657, 316228, 1570646], "uuid": "364d5610-882f-589e-9a70-b2674d4dc572"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.793, "instructions_length": 438, "num_ingredients": 8}, "images": ["", "", "", ""], "ingredients": ["2 tbsp melted butter", "2 granny smith apples (peeled and cut into 1 inch pieces)", "1/2 cup brown sugar", "2 tsp Apple Cinnamon seasoning from McCormick Good Mornings Seasoning", "2 tsp Brown Sugar Vanilla seasoning from McCormick Good Mornings Seasoning", "pinch of salt", "4 cups water", "2 cups rolled or steel-cut oats"], "instructions": ["Add the melted butter, diced apples, brown sugar, salt, and McCormick seasonings to the slow cooker and toss to coat the apples.", "Pour the water over the apples and then pour the oats on top.", "Set the slow cooker to low and cook overnight or for 8-10 hours.", "In the morning, stir the oatmeal, and serve. You can top it with a sprinkle of McCormick Good Morning Seasoning, some extra brown sugar, walnuts, warm milk, or anything else you\u2019d like!"], "name": "Overnight Apple Oatmeal", "recipe_id": 334348, "similar_recipe_ids": [1211545, 284428, 973507, 855744, 666669, 712250, 1122798, 1301607, 1721824, 935116], "uuid": "85b04ab4-1fbf-5cd8-8ae6-b9ef2f9f7d35"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.547, "diet_paleo": 0.737, "instructions_length": 725, "num_ingredients": 11, "prep_time": 15}, "images": [""], "ingredients": ["2 1/4 cups all purpose flour", "3/4 teaspoon baking soda", "1/2 teaspoon salt", "1 cup (2 sticks) butter, softened", "1/2 cup sugar", "1/2 cup firmly packed brown sugar", "1 large egg", "1 teaspoon vanilla extract", "1/2 teaspoon orange extract", "2 tablespoons orange zest (from 1-2 oranges)", "2 cups white chocolate chips"], "instructions": ["Preheat the oven to 375 degrees F. Line two rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray. Set aside.In a small bowl, combine the flour, baking soda, and salt; set aside.In a large bowl, cream together the butter and sugars until light and creamy. Beat in egg, vanilla, orange extract and orange zest until smooth. Gradually add flour mixture and white chocolate chips, mixing until combined.Drop rounded tablespoonfuls onto prepared baking sheets. Bake for 8-10 minutes or until golden brown around the edges, taking care not to overbake. The cookies should be rounded and full, not flattened. Remove the cookies to a wire rack to cool completely. Store in airtight container."], "name": "Orange Creamsicle Cookies", "recipe_id": 334756, "similar_recipe_ids": [304481, 319137, 1525413, 1314353, 278640, 216365, 286337, 1545960, 262916, 216447], "uuid": "45ff2a56-e2ed-5d95-9277-777a7c1431c7"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.554, "diet_paleo": 0.593, "instructions_length": 1297, "num_ingredients": 11}, "images": [""], "ingredients": ["3 cups chicken stock", "1/2 cup white wine", "1 tablespoon + 1/2butter", "1 small white onion (chopped)", "1 cup arborio rice", "2 garlic cloves (crushed)", "2 small chicken breasts (trimmed)", "1 zucchini (halved lengthways, sliced diagonally)", "1 cup button mushrooms (sliced)", "1 tablespoon chopped cilantro", "salt and pepper"], "instructions": ["Heat the stock and wine in a saucepan over medium heat. Bring to a simmer, then reduce heat and keep warm.", "Melt the 1 tablespoon butter in a large saucepan over low heat. Add the chopped onion and cook for 3-4 minutes, until just tender.", "Add the garlic and saut\u00e9 for 30 seconds and then add the rice. Cook, stirring, for 2-3 minutes or until rice is well coated and the sides of the rice granules turn translucent. Using a ladle, pour in 1 cup of the warm stock mixture, stirring constantly to avoid the rice sticking to the base of the pan. Once most of the liquid has evaporated, add another cup of stock, stirring again until most of the liquid has evaporated. Repeat the process until there is about 1 cup of stock remaining.", "While the risotto is cooking, melt 1/2 tablespoon butter in a large non-stick frying pan over medium heat. Season the chicken breasts with salt and pepper and cook in the pan for 4 minutes each side or until it\u2019s cooked. Remove from the pan and slice.", "Add the zucchini, mushroom and remaining stock to the rice mixture and cook, stirring, for 4-5 minutes or until vegetables are softened and the rice is tender. Add the chicken, cilantro, and salt and pepper and cook, stirring, for a further 3-4 minutes.", "Serve risotto with shaved parmesan and a simple salad, if desired."], "name": "Grilled Chicken and Zucchini Risotto", "recipe_id": 334931, "similar_recipe_ids": [1598387, 1107632, 1099691, 600824, 1745097, 1102552, 1277937, 1067030, 1565319, 1111700], "uuid": "ce529c93-3bfe-569b-a499-80e85f640fb3"}
+{"crawl_url": "", "features": {"cook_time": 15, "diet_keto": 0.848, "diet_lowcarb": 0.999, "instructions_length": 1471, "num_ingredients": 9, "prep_time": 15}, "images": [""], "ingredients": ["16 cups JOLLY TIME KettleMania Microwave Popcorn (from 2 bags of popcorn)", "2.5 oz salted peanuts (1/2 cup)", "2 oz unsalted butter (4 TBSP)", "6.5 oz miniature marshmallows (4 cups)", "4.5 oz peanut butter (1/2 cup)", "1 tsp vanilla extract", "1/8 tsp salt", "5.5 oz miniature peanut butter cups (1 cup ) chilled in the refrigerator until ready to use)", "3 oz chocolate chips (1/2 cup)"], "instructions": ["Pour the popped popcorn and the salted peanuts into a very large bowl, and toss them together with your hands.", "In a large microwave-safe bowl, combine the butter and miniature marshmallows. Microwave for 90 seconds, then stir with a spatula until the marshmallows are melted and mixed into the butter. Add the peanut butter, vanilla, and salt, and stir well.", "Pour the peanut butter-marshmallow mixture over the popcorn, and stir until the popcorn is evenly coated. If the popcorn still seems very warm, let it sit for a few minutes until it's around room temperature before adding the miniature peanut butter cups. When it feels temperate, add the chilled peanut butter cups and mix them in. (Chilling them helps prevent them from melting and getting messy.)", "Form the popcorn into balls, pressing them firmly between your hands. You should get about 12 3-inch balls from this recipe. Set the finished popcorn balls on a baking sheet lined with parchment or waxed paper.", "Melt the chocolate chips in the microwave and stir until smooth. Pour the melted chocolate into a plastic bag and snip a small hole in the corner. Drizzle the melted chocolate over the popcorn balls. Refrigerate the tray for 15 minutes, to set the chocolate, before serving. For the best taste and texture, serve the popcorn balls at room temperature.", "These popcorn balls taste best the day they are made, but extra popcorn balls can be stored in an airtight container at room temperature for several days."], "name": "Peanut Butter Cup Popcorn Balls", "recipe_id": 335128, "similar_recipe_ids": [1000000, 295829, 701698, 969528, 1586969, 999422, 1569628, 286822, 1008753, 1339165], "uuid": "f08cef8f-dfdc-5e26-a770-e506830c4cb7"}
+{"crawl_url": "", "features": {"calories": 550, "carb_content": 91.0, "cook_time": 60, "diet_lowcarb": 0.999, "fat_content": 23.0, "instructions_length": 2452, "num_ingredients": 23, "prep_time": 30, "protein_content": 5.0, "total_time": 30}, "images": [""], "ingredients": ["8 ounces butter", "2 cups granulated sugar", "1/2 cup brown sugar (packed)", "2 eggs", "2 egg yolks", "1 tbsp vanilla extract", "1 tbsp red gel food coloring", "2 1/4 cup all-purpose flour", "1/4 cup cocoa powder", "1/4 cup powdered buttermilk", "1 tsp salt", "1/2 tsp baking soda", "4 oz butter (slightly softened to room temperature)", "8 oz cream cheese (slightly softened to room temperature)", "1/4 cup marshmallow cream", "1 tsp vanilla extract", "1 pound powdered sugar (4 cups)", "1 tbsp cream or milk", "1 egg white (1 ounce)", "1/2 tsp salt", "8 ounces powdered sugar (2 cups)", "1 tsp vanilla extract", "1 tsp red gel coloring"], "instructions": ["To make the red velvet bars:", "Preheat oven to 350 F. Line a 9\u00d713 pan (I prefer metal pans for this recipe) with foil and spray the foil with nonstick cooking spray.", "In a large saucepan, melt the butter over medium-low heat and remove once almost melted. Do not bring it to a boil. Let it cool for a few minutes, then add the sugars and whisk them in. Add the eggs and egg yolks one at a time, whisking after each addition. Add the vanilla and the red food coloring, and whisk well until everything is well-combined.", "In a small bowl, sift together the flour, cocoa powder, buttermilk, salt, and baking soda. Add the dry ingredients to the saucepan with the wet ingredients, and stir with a spatula just until everything is blended and no flour streaks remain. You will have a thick, sticky batter. Scrape it into the prepared pan and smooth it into an even layer.", "Bake the bars at 350F for 30-35 minutes, until a toothpick inserted into the center of the pan comes out with just a few moist crumbs attached. Let cool completely before frosting and cutting.", "To make the cream cheese frosting:", "Combine the butter, cream cheese, and marshmallow cream in the bowl of a large stand mixer fitted with a whisk attachment. Cream them together until they\u2019re very light and fluffy. Add the vanilla and salt, and mix it in.", "Add the powdered sugar and cream, and mix it on low speed until it the sugar is moistened. Turn the speed to medium-high an whip until the frosting is fluffy and light. Add more cream or sugar as desired, to get your optimal texture.", "Spread the cream cheese on the cooled red velvet bars and top with sprinkles!", "To make the sprinkles:", "Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium-low speed until the sugar is moistened and you have a thick paste. Scrape the paste into a piping bag fitted with a multi-opening attachment (ie, #134, #89, or #43.) If you don\u2019t have one, you can use a single-opening tip, you will just have to pipe a lot more lines!", "Lay a sheet of parchment over a baking sheet, and pipe long thin lines onto the parchment, taking care to not let them touch each other. Let the lines dry and harden completely, for 24 hours. (Mine were done sooner, but my paste was very thick and I live in a dry climate.) When they\u2019re dry and brittle, use a spatula to scrape them onto a cutting board. Chop the sprinkles into small pieces. Store in an airtight container at room temperature."], "name": "Red Velvet Bars with Cream Cheese Frosting", "recipe_id": 335418, "similar_recipe_ids": [335069, 335277, 335387, 335349, 897537, 307998, 335351, 335306, 970061, 1330136], "uuid": "702d52d5-9858-5986-a511-31011e6215c8"}
+{"crawl_url": "", "features": {"cook_time": 92, "diet_lowcarb": 0.999, "instructions_length": 1288, "num_ingredients": 16, "prep_time": 80, "total_time": 12}, "images": [""], "ingredients": ["Sugar Cookie Dough", "8 ounces cream cheese (, at room temperature)", "2 cups(4 sticks) unsalted butter, at room temperature", "2 cups granulated sugar", "2 egg yolks", "2 1/2 teaspoons vanilla extract", "splash of almond extract", "5 1/4 cups flour", "Strawberry Frosting", "2/3 cup freeze dried strawberries", "3/4 cup sour cream", "1/2 cup (1 stick) unsalted butter, at room temperature", "6 cup powdered sugar", "1 teaspoon vanilla extract", "1 teaspoon salt", "3-6 tablespoons heavy cream (, or any milk)"], "instructions": ["In a large bowl fit with a mixer, beat the softened butter and cream cheese for a few minutes until light and fluffy. Mix in sugar and beat for about 3 minutes. Turn mixer to low and beat in egg yolks, almond and vanilla extract and salt then continue to mix just until combined well. Turn to low and slowly beat in flour, 1 cup at a time, just until mixed. Chill dough in refrigerator for at least 2 hours or up to a few days.", "Preheat oven to 350 degrees F. Line a cookie sheet with Reynolds Cookie Baking Sheet; set aside. Dust flour on a clean work surface then divide the dough into 2 balls; set one aside and use the other one. Using a rolling pin, roll dough out to 1/2 inch thick. Use a heart shape cookie cutter to cut shapes then place on prepared baking sheet. Bake for 12 minutes. Baking time may vary depending on cookie shape, anywhere between 10-14 minutes. Allow to cool for 5 minutes then move cookies to wire rack.", "To make the frosting, cream room temperature butter, sour cream and freeze dried strawberries together until light and fluffy using a mixer. Beat in salt and vanilla extract. Slowly add in powdered sugar, 1 cup at a time. Once all the powdered sugar is added, slowly add a little heavy cream to thin it out to desired consistency. Frost cookies and decorate."], "name": "Strawberry Frosted Sugar Cookie Cut-Outs", "recipe_id": 335561, "similar_recipe_ids": [352263, 352256, 335697, 1397743, 1388510, 277797, 277941, 216477, 308553, 1719268], "uuid": "d46e83ca-3302-5bb1-a948-3d4d28ee80eb"}
+{"crawl_url": "", "features": {"calories": 182, "cook_time": 3, "diet_lowcarb": 0.999, "fat_content": 0.1, "instructions_length": 154, "num_ingredients": 4, "prep_time": 3, "protein_content": 0.2}, "images": ["", "", "", "", "", ""], "ingredients": ["1 oz cherry brandy", "1 oz sweet vermouth", "1 oz freshly squeezed blood orange juice", "1.25 oz Scotch"], "instructions": ["Pour all ingredients into a shaker. Fill with ice. Shake vigorously. Strain into cocktail coupe. Garnish with a brandied cherry or enjoy straight. Cheers!"], "name": "Blood and Sand - Classic Scotch Cocktail", "recipe_id": 335951, "similar_recipe_ids": [955247, 706318, 835338, 1181762, 595273, 949303, 781377, 769125, 785952, 1560874], "uuid": "08a78802-8917-54c8-be36-e6d52b48eb9c"}
+{"crawl_url": "", "features": {"diet_paleo": 0.808, "instructions_length": 412, "num_ingredients": 9}, "images": ["", "", "", ""], "ingredients": ["1/2 a French baguette (I used whole wheat)", "3 TBS olive oil (divided)", "2 medium tomatoes (chopped)", "4 slices cooked crispy bacon (chopped)", "1 tsp garlic powder", "1/4 tsp black pepper", "salt to taste", "1 large ripe avocado (peeled and mashed)", "2 to 3 TBS balsamic glaze or reduce balsamic vinegar"], "instructions": ["Preheat oven to 350 degrees. Slice the baguette in 16 slices. Brush with 2 TBS olive oil on both sides and line up on one to 2 baking sheets. Bake for 10 minutes, turning once or until bread is crisp.", "Mix together the remaining 1 TBS of olive oil, tomatoes, bacon, garlic powder and pepper. Add salt to taste.", "Spread a little avocado on each round of bread. Top with tomato mixture and drizzle with balsamic glaze."], "name": "Tomato, Bacon and Avocado Crostini", "recipe_id": 336135, "similar_recipe_ids": [208551, 1077674, 302738, 349137, 1667572, 1762647, 1492020, 1545172, 1380574, 763150], "uuid": "c7de752f-7b06-5bea-9eed-3f895dbc4fce"}
+{"crawl_url": "", "features": {"cook_time": 210, "diet_paleo": 0.798, "instructions_length": 885, "num_ingredients": 11, "prep_time": 180, "total_time": 30}, "images": ["", "", "", ""], "ingredients": ["5 gallons of 100% apple juice or other fruit juice with no preservatives or added sugar.", "3 lb brown sugar (brown sugar gives a light caramel flavor to your brew.)", "1 lb corn sugar", "1 lb Pilsen Dry Malt Extract.", "1 \u00bd tsp. Yeast Energizer (helps your yeast become established in their new sugary environment.)", "Wyeast \u201cCider\u201d Yeast", "1 tablespoon vanilla extract", "3 cinnamon sticks", "1 cup raisins (we used white and regular)", "2 cloves", "6.5 fluid ounces of 100% real honey"], "instructions": ["Boil a quart of the apple juice. While stirring quickly add the sugars. Remove from heat then slowly add the Pilsen Dry Malt Extract to the hot liquid until they are fully melted. If it clumps, return to heat and keep stirring vigorously until the clumps are mostly dissolved. Just don\u2019t let the solution burn!", "Cool to 78-80 degrees in the fridge or via an ice bath. Pour into the fermenter allowing it to swirl and splash a bit.", "Take an original gravity reading.", "Pitch yeast and yeast energizer. Stir and cover fermenter with cheesecloth or lid and airlock.", "Move to dark cool location (65-75 degrees) where it will not be disturbed. If using cheesecloth cover with lid after 2 days.", "Rest for 3 weeks. Transfer to secondary fermenter.", "Add vanilla to fermenter directly and raisins, cloves and cinnamon sticks in mesh bag.", "Rest 1 week. Take final gravity reading. Add priming honey and bottle."], "name": "How To Make Hard Cider", "recipe_id": 336250, "similar_recipe_ids": [955363, 593500, 317237, 593499, 593498, 1379368, 593522, 593519, 593510, 593496], "uuid": "f7150ff7-f92f-5127-875f-6b47a47ad15d"}
+{"crawl_url": "", "features": {"cook_time": 10, "diet_lowcarb": 0.958, "instructions_length": 251, "num_ingredients": 9, "prep_time": 10}, "images": [], "ingredients": ["6 oz (100-150 count) shrimp, cooked", "12 oz crab meat, flaked", "1/2 to 3/4 c olive oil mayonaise", "1 T green onions, diced", "1 T Ranch dressing mix", "1/8 tsp freshly ground black pepper", "1/8 tsp creole seasoning", "1/8 tsp salt", "1 tsp McCormick Salad Supreme"], "instructions": ["Drain shrimp and crab and pat dry with a paper towel.", "In a large bowl, combine all ingredients except shrimp and crab; stir until combined.", "Add shrimp and crab and stir carefully so as to not break up crab.", "Refrigerate at least 30 minutes before serving."], "name": "Skinny Shrimp and Crab Salad", "recipe_id": 338899, "similar_recipe_ids": [1212256, 1614581, 1717086, 988865, 1062532, 1062457, 1353358, 1717224, 1351481, 1119802], "uuid": "a2be7ea0-9730-516c-9005-67f9aaeba30a"}
+{"crawl_url": "", "features": {"cook_time": 60, "diet_lowcarb": 0.973, "instructions_length": 743, "num_ingredients": 16, "prep_time": 15, "total_time": 45}, "images": [""], "ingredients": ["1/2 cup butter at room temperature", "1/2 cup canola oil", "1 and 3/4 cups sugar", "4 large eggs, room temperature", "3/4 cup Greek yogurt", "1/2 cup buttermilk", "1/2 tablespoon vanilla", "1/4 cup strawberry jam", "3 cups all-purpose flour", "1/2 teaspoon baking soda", "1/2 teaspoon baking power", "1/2 teaspoon salt", "GANACHE", "14 ounce can sweetened condensed milk", "1 teaspoon vanilla", "1/2 cup good quality chocolate chips"], "instructions": ["Preheat oven to 350 degrees F.", "Spray a bundt pan with non-stick spray.", "In the bowl of a stand mixer, beat butter, oil, sugar, eggs, Greek yogurt, jam and vanilla until well combined.", "In another bowl, combine flour, baking soda, baking powder and salt. Whisk to combine.", "To butter mixture, add buttermilk alternately with flour mixture, beginning and ending with flour mixture.", "Pour batter in bundt pan and smooth top evenly.", "Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean or with dry crumbs", "Cool before adding ganache.", "GANACHE", "In a small saucepan, add sweetened condensed milk and chocolate chips. Heat on medium low. Stir constantly until chocolate chips melt and mixture is smooth. Add vanilla and stir. Pour over cake."], "name": "Greek Yogurt Strawberry Jam Pound Cake", "recipe_id": 339260, "similar_recipe_ids": [898011, 960749, 272298, 1718400, 1518845, 340869, 310253, 1464938, 1060876, 336874], "uuid": "183e1835-8142-58c5-b657-5ba8f76cec34"}
+{"crawl_url": "", "features": {"calories": 222, "carb_content": 1.8, "cook_time": 255, "diet_lowcarb": 0.578, "fat_content": 14.5, "instructions_length": 1042, "num_ingredients": 13, "prep_time": 45, "protein_content": 20.1, "total_time": 210}, "images": ["", "", "", ""], "ingredients": ["5 pounds pork butt, cut into 1/2-inch pieces OR 5 pounds ground pork", "2 tablespoon minced garlic", "2 tablespoon salt", "2 tablespoons liquid smoke", "2/3 cup sweet red wine, preferably Madeira Portuguese Sweet Red Wine.", "4 tablespoons sweet paprika", "2 teaspoon freshly ground white pepper", "2 teaspoon dried oregano or marjoram", "1 1/2 teaspoons sugar", "1 teaspoon freshly ground black pepper", "1 teaspoon crushed red pepper (optional for chourico spicy sausage version)", "1 teaspoon piri piri pepper or cayenne pepper powder (optional for chourico spicy sausage version)", "2 teaspoons vegetable oil"], "instructions": ["Combine the pork, garlic, salt, paprika, white pepper, oregano (or marjoram), sugar, black pepper and red pepper in a large bowl and mix well. If using cubed pork butt, pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) If using ground pork, mix the pork and spices together and proceede to step 2.", "Transfer to a large bowl, cover tightly with plastic wrap and refrigerate overnight to allow the flavors to meld.", "The following day, add the wine and liquid smoke to the meat and stir well to combine.", "To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.", "Smoking the Links:", "Preheat a home smoker to 175 \u00b0F. Smoke the sausage for about 3 1/2 to 4 hours or until the internal temperature reaches 165 \u00b0F. We use an internal thermometer for this which we place inside a link in the smoker.", "Remove the links from the smoker and use as desired.", "We serve ours with Baked Beans & Brown bread."], "name": "Homemade Linguica Portuguese Mild Sausage", "recipe_id": 339370, "similar_recipe_ids": [1662612, 317436, 346150, 1653097, 1554032, 959090, 1260563, 675040, 875460, 1350070], "uuid": "1f02f272-e8ea-5446-a3f1-af575e6870fc"}
+{"crawl_url": "", "features": {"cook_time": 25, "diet_lowcarb": 0.999, "instructions_length": 507, "num_ingredients": 4, "prep_time": 10, "total_time": 15}, "images": [""], "ingredients": ["Clean, whole grain tortillas (as many as you'd like)", "Olive oil ( in an oil sprayer)", "Garlic powder", "Grated Parmesan Cheese"], "instructions": ["Preheat oven to 325 degrees F.", "Lay out your tortillas on a cutting board and cut them into your desired size using a pizza cutter or very sharp knife.", "Lay them out on parchment lined cookie sheets.", "Spray the chips with a light coat of olive oil and then sprinkle generously with garlic powder.", "Sprinkle a light coat of parmesan cheese over the chips and place in the oven. Bake for 10-15 minutes or until just barely crisp.", "Note: Watch these closely the last few minutes. They go from done to burnt very quickly."], "name": "Clean Eating Whole Wheat Tortilla Chips", "recipe_id": 339523, "similar_recipe_ids": [339617, 339567, 215163, 1366645, 218352, 1528709, 1463774, 1604384, 339907, 1498463], "uuid": "7d49c7ed-aad7-5976-bca8-703fbf681c8d"}
+{"crawl_url": "", "features": {"cook_time": 10, "diet_keto": 0.749, "diet_lowcarb": 0.992, "instructions_length": 110, "num_ingredients": 4, "prep_time": 5, "total_time": 5}, "images": ["", "", "", ""], "ingredients": ["1/2 cup mayonnaise", "3 Tbsp. leftover cranberry sauce (you can also used canned if you don't have leftovers!)", "1 Tbsp. lemon juice", "salt and pepper to taste"], "instructions": ["Whisk all ingredients together in a small bowl. Store in an airtight container in the fridge for up to a week."], "name": "Cranberry Mayonnaise", "recipe_id": 340375, "similar_recipe_ids": [1495151, 1045115, 1501071, 1450493, 866891, 901332, 1449932, 1194071, 705278, 1674592], "uuid": "7e623938-1a23-5069-aa7f-5ca11cfffe5a"}
+{"crawl_url": "", "features": {"diet_paleo": 0.871, "instructions_length": 875, "num_ingredients": 14}, "images": [""], "ingredients": ["2 Tablespoons olive oil", "1 small onion, diced (about 1 cup)", "1 medium red bell pepper, seeded and diced (about 1 cup)", "3 garlic cloves, chopped (about 1 Tablespoon)", "1/4 Teaspoon black pepper", "1/2 Teaspoon ground allspice", "1/3 cup red wine vinegar (I only had white to add)", "3 Tablespoons unsulfured molasses", "2 Tablespoons Worcestershire sauce", "Juice from one lime", "1/4 cup tomato sauce", "1 medium ripe mango, peeled, pitted and diced (about 1 1/2 cups)", "2-3 jalape\u00f1o peppers, seeded and minced", "8 boneless, skinless chicken breast halves (about 2 1/2 pounds), pounded between 2 sheets of waxed paper to 1/2-inch thickness"], "instructions": ["Heat the oil in a medium sauce pan over medium-high heat. Add the onion and cook, stirring a few times, until translucent, about 3 minutes. Add the bell pepper, garlic, black pepper and allspice and cook, stirring for 2 minutes more. Stir in the vinegar, molasses, Worcestershire, lime juice and tomato sauce. Mix the ingredients and cook for 1 minute more. Transfer the mixture to a blender and add the mango and jalape\u00f1os. Blend until smooth. Put 2 cups of the barbecue sauce in a large, sealable plastic bag with the chicken and marinate for 1 hour in the refrigerator. Reserve remaining sauce for serving.", "For the chicken, Prep the grill by spraying with cooking spray and heat over medium- high heat. Remove the chicken from the sauce, discarding the sauce in the bag. Grill the chicken for about 4 minutes per side. Serve the chicken with the reserved sauce on the side."], "name": "Finger Lickin Good Barbecue Sauce", "recipe_id": 340596, "similar_recipe_ids": [586103, 588184, 934959, 1378765, 917569, 886387, 587023, 1176793, 1162436, 934251], "uuid": "21acfaf5-4f95-56b0-8713-dfd7901499dc"}
+{"crawl_url": "", "features": {"cook_time": 40, "diet_lowcarb": 0.743, "diet_paleo": 0.547, "instructions_length": 322, "num_ingredients": 4, "prep_time": 10, "total_time": 30}, "images": ["", "", ""], "ingredients": ["1 1/2 pounds potatoes", "1/2 cup chopped onion", "2 tablespoons bacon grease (melted)", "2 slices bacon (cooked and chopped)"], "instructions": ["Preheat oven to 400 degrees F.", "Cut potatoes into small chunks (about 1-inch). Place potatoes and onions in a 8 or 9-inch square baking dish.", "Drizzle bacon grease on top and toss to coat potatoes and onions.", "Spread potatoes evenly in the baking dish.", "Roast for 30 minutes, or until lightly browned.", "Sprinkle cooked bacon on top."], "name": "Roasted Potatoes with Onion and Bacon", "recipe_id": 342552, "similar_recipe_ids": [1600473, 302928, 1702520, 1702526, 1386301, 685465, 251286, 1709056, 694091, 1629627], "uuid": "38d44253-264c-5a45-a37c-012f7a3268d0"}
+{"crawl_url": "", "features": {"cook_time": 10, "diet_paleo": 0.926, "instructions_length": 620, "num_ingredients": 13, "prep_time": 5, "total_time": 5}, "images": ["", ""], "ingredients": ["Haricot Verts", "Boston or butter lettuce", "Olive oil", "Salt and fresh ground pepper", "French Potato Salad", "Canned tuna (drained and flaked)", "Tomato wedges", "Hard-boiled egg (s, halved lengthwise)", "Anchovy fillets packed in oil (drained)", "Oil and Lemon Dressing", "Black Nicoise-type or Kalamata olives (pitted)", "Capers", "Fresh parsley (minced)"], "instructions": ["Blanch the haricot verts in boiling water for 2 to 3 minutes and transfer to an ice water bath. Once cooled, drain, dry, and set aside.", "In a small bowl, add the tuna and stir in a little of the dressing. Set aside.", "Line a plate or platter with the lettuce. Drizzle the lettuce with olive oil and sprinkle with salt and pepper. Place the potato salad in the center. Arrange the tuna, haricot verts, tomato wedges, and eggs around the potatoes. Roll up the anchovy fillets and place one on top of each egg half. Drizzle or spoon the dressing over the salad. Scatter the olives, capers, and parsley on top. Serve immediately."], "name": "Tuna Salad Nicoise", "recipe_id": 342952, "similar_recipe_ids": [193843, 193844, 1706572, 1494446, 1260226, 1543001, 1570656, 1130947, 1396482, 1138245], "uuid": "f6c401f3-eb25-54fd-a867-8b30948c8e09"}
+{"crawl_url": "", "features": {"calories": 99, "carb_content": 8.0, "cook_time": 50, "diet_lowcarb": 0.783, "fat_content": 7.0, "instructions_length": 827, "num_ingredients": 10, "prep_time": 15, "protein_content": 2.0, "total_time": 5}, "images": ["", "", "", ""], "ingredients": ["1 bunch asparagus", "5 radishes (, thinly sliced)", "3 green onions (, sliced green tops only)", "lemon zest from one lemon", "1/4 cup lemon juice", "2 tablespoon light olive oil", "2 teaspoons sugar", "salt and pepper to taste", "Lemon slices", "Organic yellow pansies"], "instructions": ["Steam the asparagus", "Start boiling water to steam the asparagus. I used an asparagus steamer, but you can use any method you'd like.", "Prepare a bowl of ice water to shock the asparagus once it's cooked.", "Steam the asparagus 3-5 minutes, or until it's tender but still crisp. Skinny asparagus will take about 3 minutes, while very large asparagus can take up to 5 minutes.", "Shock the asparagus in ice water and then cut the asparagus into 2 inch pieces.", "Lemon Vinaigrette", "Combine the lemon juice and the sugar and let sit until the sugar dissolves.", "Add the oil and season with salt and pepper to taste.", "Asparagus Salad", "If you have time, marinate the asparagus in the dressing for 30 minutes. If not, let it marinate as long as you can.", "Add the radishes and scallions and toss.", "Garnish with lemon slices and fresh pansies and serve immediately."], "name": "Asparagus Salad with Lemon Vinaigrette", "recipe_id": 344634, "similar_recipe_ids": [1786326, 1660450, 945622, 1531167, 1532462, 331090, 1049341, 1661020, 587663, 1016125], "uuid": "374f84bd-9596-5816-8f7d-4b185281dd53"}
+{"crawl_url": "", "features": {"cook_time": 35, "diet_paleo": 0.835, "instructions_length": 550, "num_ingredients": 13, "total_time": 35}, "images": [""], "ingredients": ["9 1/2 ounces (2 cups) peeled and chopped pears (on the firm side, I used Green Anjou)", "1 1/2 tablespoons packed brown sugar", "1 tablespoon honey", "2 1/2 teaspoons whole wheat pastry flour*", "1/4 teaspoon cinnamon", "dash nutmeg", "dash all spice", "1 1/8 ounces (1/4 cup + 2 tablespoons) rolled oats", "3 tablespoons whole wheat pastry flour*", "2 tablespoons packed brown sugar", "1/2 teaspoon cinnamon", "pinch of salt", "2 tablespoons coconut oil, melted**"], "instructions": ["Preheat oven to 350\u00baF. Grease two 6-ounce ramekins with nonstick cooking spray.", "In a bowl, toss pears with brown sugar, honey, flour, cinnamon, nutmeg, and all spice to evenly coat. Divide mixture between the two ramekins.", "Whisk together the oats, pastry flour, brown sugar, cinnamon, and salt. Add the melted coconut oil and mix in until evenly coating the dry ingredients. Divide topping between ramekins to cover pear filling.", "Bake crumbles in preheated oven for 35-40 minutes, until the tops are golden-brown and the filling is bubbling. Serve warm."], "name": "Warm Pear Crumble", "recipe_id": 344795, "similar_recipe_ids": [1500370, 344784, 1580701, 997907, 837278, 1500785, 344835, 290409, 234648, 1395434], "uuid": "a1fce68a-e663-5e13-ba98-70fd9ac2155a"}
+{"crawl_url": "", "features": {"cook_time": 490, "diet_paleo": 0.926, "instructions_length": 623, "num_ingredients": 12, "prep_time": 10, "total_time": 480}, "images": [""], "ingredients": ["1 (about 3 pound) chuck roast", "1 teaspoon onion powder", "1 teaspoon garlic powder", "salt and pepper to taste", "2-3 cups beef broth", "2 teaspoons- 1 tablespoon beef bouillon (I like better than bouillon brand)", "6 whole carrots; peeled and cut into large chunks or 2 cups baby carrots", "2 pounds potatoes; washed, peeled (optional) and cut into large chunks", "GRAVY", "2 cups beef broth (from the crockpot)", "4 tablespoons butter", "1/4 cup all purpose flour"], "instructions": ["Place roast in the bottom of a 6 quart slow cooker. Sprinkle with onion powder, garlic powder, salt and pepper. Pour in broth and add in bouillon. Stir to mix in. Place carrots and potatoes around the roast. Cover and cook on LOW for 8 hours. **I don't recommend cooking on high**", "To make gravy, remove 2 cups of beef broth from the slow cooker and set aside. In a medium saucepan melt the butter over medium low heat. Stir in the flour and cook for 2 minutes stirring constantly. Slowly pour and whisk in the reserved beef broth. Simmer while stirring until thickened. If the gravy is too thick stir in a little more broth."], "name": "Slow Cooker Pot Roast", "recipe_id": 345336, "similar_recipe_ids": [1388195, 272061, 1365920, 971016, 660078, 658665, 682925, 1379736, 1718783, 293950], "uuid": "10690ef3-d6bd-50c3-b859-6af2dd4924a0"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.926, "instructions_length": 1595, "num_ingredients": 12, "total_time": 7}, "images": ["", "", ""], "ingredients": ["1 & 1/3 cups all purpose flour", "1/4 teaspoon baking powder", "1/4 teaspoon baking soda", "1/4 teaspoon salt", "1/2 cup sugar", "1/4 cup butter (very softened)", "1/4 cup buttermilk", "1 egg", "1 teaspoon vanilla extract", "1 & 1/2 Cups Powdered Sugar", "6 teaspoons almond milk or milk", "Optional: Food Coloring (Sprinkles)"], "instructions": ["In a medium bowl, sift together flour, baking powder, baking soda and salt.", "In a large bowl, using a mixer, cream the butter and sugar.", "Beat in buttermilk, egg and vanilla.", "Gradually add in the flour mixture, mixing on low speed until all the dough is combined.", "Wrap cookie dough in plastic wrap and freeze for at least 2 hours or refrigerate overnight or until ready to use.", "Preheat oven to 375F.", "Roll dough out to your preference. (I like a thicker cookie, about 1/3\", but if you prefer 1/4\" that works!)", "Use a lightly floured surface and a floured cookie cutter to make desired shapes and place cookies on a parchment lined baking sheet.", "Chill dough for a few minutes if it becomes too warm to handle easily.", "Bake for 6-7 minutes until the edges are slightly firm to the touch, but cookies should not be browned, except the bottom of the cookie will be a light brown.", "Cool completely on a wire rack before icing.", "Makes 2-3 dozen, depending on the size of the cookie cutters used.", "Icing", "Mix the powdered sugar and milk with a whisk until smooth and powdered sugar has dissolved..", "You can make it thinner or thicker by adding more milk or more powdered sugar.", "For coloring, divide icing for 2 colors or just make 1 color.", "You can ice them different ways.", "You can dip the front side of the cookie in the icing and place on wire rack to let set.", " can add icing to a ziploc bag and pipe zigzags or outline the cookies and fill in the cookies and then use a knife to spread the icing. Or both! Mix it up!", "The glaze will dry immediately, so if you are adding any sprinkles, you need to do this rather quickly."], "name": "Soft Buttermilk Cookies", "recipe_id": 345408, "similar_recipe_ids": [641814, 1315264, 1707267, 1129153, 1130015, 1463361, 1710703, 986759, 966360, 1313657], "uuid": "c6d4eb27-4ffe-5dc9-ab33-40cc8cd2d81d"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.915, "instructions_length": 1341, "num_ingredients": 8}, "images": ["", "", "", ""], "ingredients": ["1 box brownie mix (plus ingredients on back of box)", "1 cup marshmallow fluff", "1 cup smooth peanut butter", "1 cup Kraft Premium Unwrapped Caramel Bits", "1 to 2 tablespoons vanilla almond milk", "1 cup dry roasted peanuts", "1 & 1/2 cups chocolate chips", "1/2 cup almond butter"], "instructions": ["Preheat your oven to 350 degrees F.", "Prepare brownie batter according to package directions using a 9 x13-inch pan and cool the brownies completely.", "In a medium bowl, combine the marshmallow fluff and the peanut butter with a rubber spatula or hand mixer until well blended.", "*Helpful Hint* Put the fluff nougat mixture into the microwave for 10 -15 seconds to make it easier to spread..this stuff is sticky and this really helps!", "Spread the nougat fluff mixture on top of the cooled brownies in an even layer.", "Microwave the caramel bits in a medium bowl with the vanilla almond milk for 1 minute or so.", "Whisk, then heat for an additional 30 seconds or until smooth and melted.", "Pour and spread the caramel layer evenly on top of the fluff nougat layer.", "Immediately sprinkle the peanuts on top of the caramel and barely press them into the caramel.", "Place the brownies in the fridge for approximately 30 minutes to set.", "Melt the chocolate chips and almond butter in the microwave and stir every 30 seconds until smooth and melted and whisk until well incorporated.", "Pour chocolate layer over nougat layer and cool completely.", "Put brownies in the fridge until the chocolate is set.", "Let them set out for a few minutes before cutting them.", "Enjoy!", "Store the brownies in an airtight container, at room temperature, for up to 2 days or leave in fridge to keep longer."], "name": "Outrageous Snickers Brownies", "recipe_id": 345592, "similar_recipe_ids": [1516415, 1333400, 278758, 270305, 315925, 1527455, 303530, 988990, 1461266, 1177425], "uuid": "7b7b6409-d391-59e7-a8d8-3e4d5457a259"}
+{"crawl_url": "", "features": {"cook_time": 50, "diet_lowcarb": 0.761, "diet_paleo": 0.6, "instructions_length": 1061, "num_ingredients": 16, "prep_time": 20, "total_time": 30}, "images": ["", "", "", ""], "ingredients": ["1 cup all-purpose flour", "1/3 cup Vital Proteins Vanilla & Coconut Water Collagen Peptides", "2 tsp baking powder", "1/4 tsp salt", "1 large egg", "1/2 cup white sugar", "3/4 cup milk", "3 Tbs coconut oil (melted)", "2 tsp vanilla extract", "Liquid food coloring", "Colored sprinkles (optional)", "1 1/2 Tbs milk", "1 tsp vanilla extract", "1 1/2 cups powdered sugar", "1 scoop Vital Proteins Collagen Peptides", "Food coloring"], "instructions": ["For the donuts", "Preheat oven to 375 degrees.", "Mix flour, baking powder, salt, and Vanilla & Coconut collagen peptides together in a bowl then set aside.", "In another bowl, beat egg and sugar together. Add milk, vanilla, and coconut oil and mix until completely mixed.", "Stir in flour mixture, mixing only until the lumps are gone.", "Spilt batter evenly among the number of bowls you want different colors.", "Add 1-2 drops of food coloring to the bowls and mix until you achieve the color you want.", "Fill greased or sprayed mini-donut pans about 1/2 full with colored batter. Bake for 8-10 minutes or until a toothpick comes out clean and the donuts are no longer sticky to the touch.", "Remove immediately and allow to cool on a cooling rack.", "For the Icing", "Mix all ingredients in a bowl and beat together until smooth.", "Split icing into bowls, one per color you want.", "Add 1-2 drops of food coloring and mix until you achieve the color you want.", "Once donuts are cooled, dip gently into the matching color icing and sit on piece of parchment paper to dry. Top with colored sprinkles and eat."], "name": "Easy Rainbow Baked Donut Recipe", "recipe_id": 346338, "similar_recipe_ids": [280831, 1208518, 280554, 346332, 331654, 281395, 346306, 331647, 1723112, 1723309], "uuid": "23654e04-262d-5ba4-92b9-8241fb0bb9e3"}
+{"crawl_url": "", "features": {"diet_keto": 0.97, "diet_lowcarb": 0.999, "instructions_length": 214, "num_ingredients": 3}, "images": [""], "ingredients": ["4 tbsp of coarse kosher salt", "1 1/2 tbsp fresh coarsely ground black pepper", "1 tbsp red chili flakes"], "instructions": ["Mix together the 3 ingredients in a small bowl.", "Preheat grill to high.", "Rub the spice mixture on both sides of the steak.", "Place on the grill and cook for a few minutes per side. Cook until preferred doneness for steak."], "name": "Simple Steak Salt Rub - perfect for grilling any steak!", "recipe_id": 347306, "similar_recipe_ids": [1794191, 770501, 1782321, 1728657, 1085661, 188262, 922003, 187533, 1076662, 765133], "uuid": "3a5c6f5a-3879-5c6d-99a4-6af0b7a7bbbb"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.967, "instructions_length": 192, "num_ingredients": 6}, "images": [""], "ingredients": ["1 chocolate cake mix (I only use Duncan Hines Dark Chocolate Fudge, 18 oz.)", "3 whole large eggs", "1/2 cup water", "1/2 cup oil", "8 oz. sour cream (~1 cup)", "1 small box instant chocolate pudding"], "instructions": ["Thoroughly mix all ingredients together (blend for at least 3 minutes). Bake at 325\u00b0 for about 25-35 minutes (for 8 or 9 inch pans \u2013 adjust for larger pans), until a toothpick comes out clean."], "name": "Super Moist Chocolate Cake Recipe", "recipe_id": 349585, "similar_recipe_ids": [1327697, 1775285, 1569851, 1597982, 1306167, 1327343, 996882, 1312097, 330619, 1581730], "uuid": "7e44d9db-2723-5289-8b0c-4dcaab243416"}
+{"crawl_url": "", "features": {"calories": 98, "carb_content": 7.0, "cook_time": 35, "diet_paleo": 1.0, "fat_content": 5.0, "instructions_length": 1026, "num_ingredients": 10, "prep_time": 15, "protein_content": 4.0, "total_time": 20}, "images": ["", "", "", ""], "ingredients": ["3 large egg whites", "3 large egg yolks (whisked)", "\u00bd cup canned light coconut milk", "\u2154 cup tigernut flour", "1.5 tbsp raw cacao powder", "\u00bd to 1 tsp cinnamon powder", "2 tsp maple syrup", "1 tsp vanilla extract (no alcohol)", "Fresh fruit", "Maple syrup"], "instructions": ["Use an electric hand mixer* to beat the egg whites until stiff (about 7-8 minutes). Sieve through tigernut flour so there are no crumbs. Mix well all ingredients under \u2018pancake batter\u2019 and then gently fold the meringue into the batter. Try not to over mix the meringue and the batter but you want to see the two incorporate well.", "Preheat a cast iron skillet over low heat and place a ring mold on top. Place parchment paper on the bottom and inside of the mold. Preheat until the skillet feels warm.", "Carefully fill the molds about \u00be of the way full with the batter and cook over very low gentle heat for approximately 15 to 20 minutes* with a lid on.", "If the mold comes with a handle like mine, the cake should be cooked through at this point. Transfer them to a plate and gently slide the cake out of the mold. If you mold does not have a handle, this is optional but you can carefully flip to cook the other side for another 30 seconds to 1 minute.", "Top with any berries you prefer and serve hot with maple syrup or any fruit jam."], "name": "Paleo Tigernut Chocolate Pancakes", "recipe_id": 349609, "similar_recipe_ids": [1165913, 209050, 582949, 1545489, 1142789, 587080, 1676877, 1541898, 770122, 1578172], "uuid": "25346c2e-17c8-506b-ba66-2137ad5eedb7"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.6, "diet_paleo": 0.651, "instructions_length": 531, "num_ingredients": 9}, "images": [], "ingredients": ["1.5 cups oat flour and sprouted wheat flour (you can do 1/2 and 1/2 or all oat flour to make these gluten free)", "1 tbsp honey", "2 tsp baking powder", "1/2 tsp baking soda", "1/2 tsp salt", "1.25-1.5 cups of 1% milk", "2 flax eggs or 2 regular eggs", "1 tsp vanilla", "2 tbsp canola oil or olive oil"], "instructions": ["In a large bowl, sift together the flour, baking powder, baking soda, and salt.", "In another bowl, combine the milk, honey, vanilla, eggs and oil, mix until smooth.", "Fold the wet ingredients into the flour mixture until combined.", "Spray a griddle or skillet with olive oil cooking spray.", "Heat over medium low heat.", "Pour or scoop the batter onto the griddle, using about 1/4 cup for each pancake and cook until bubbly on top and golden on the bottom, about 4 minutes.", "Flip and cook until golden on the bottom, about 2 more minutes. Serve hot."], "name": "Healthy Oat and Sprouted Wheat Pancakes", "recipe_id": 350093, "similar_recipe_ids": [1447920, 205996, 1436403, 1092208, 343705, 1446964, 223255, 211798, 222745, 343716], "uuid": "bda19a6a-fb19-5b7d-9669-6df53cf9a932"}
+{"crawl_url": "", "features": {"diet_paleo": 1.0, "instructions_length": 437, "num_ingredients": 5}, "images": ["", "", "", ""], "ingredients": ["1 slice of prosciutto crudo", "1 egg (preferably from pasture-raised chickens)", "chives", "freshly ground black pepper", "1 teaspoon of heavy cream (optional)"], "instructions": ["Preheat oven to 375 degrees F.", "Line one ramekin with a slice of prosciutto - it's okay if some of it drapes over the edges", "Crack the egg into the prosciutto-lined ramekin.", "Add a teaspoon of heavy cream (if using).cream in baked egg cups paleo", "Add a dash of black pepper and a sprinkle of chopped chives.", "Place ramekin(s) on a baking dish and bake for 15 minutes.", "Remove from oven and allow to stand for 5 minutes to finish the cooking process."], "name": "Baked Eggs in Prosciutto Cups", "recipe_id": 351092, "similar_recipe_ids": [1519711, 1568400, 1200154, 1542839, 1782637, 1728721, 1528607, 946063, 660135, 1753085], "uuid": "bd4530cf-15a0-583a-8eea-afba7c8e498a"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.984, "instructions_length": 527, "num_ingredients": 3}, "images": [""], "ingredients": ["1 package Wright Brand Sausage Patties or Roll", "1 container 100% Egg White Substitute", "12 corn tortillas"], "instructions": ["Brown Wright Brands sausage patties in a medium sized pan as if you are cooking hamburger meat.", "Remove from heat.", "Drain grease and rinse with hot water to remove any excess grease from the sausage.", "Add in egg white substitute and heat until eggs are completely cooked.", "Remove from heat and warm corn tortillas for approx. 20 seconds.", "Assemble! Add breakfast taco mixture (approx. 1 1/2 tablespoons) onto corn tortilla.", "Roll the tortilla up and wrap it into a piece of Saran Wrap.", "Freeze the breakfast sausages and enjoy them all week."], "name": "Simple & Easy Breakfast Tacos", "recipe_id": 351246, "similar_recipe_ids": [350933, 346248, 1720013, 1621340, 714760, 1651825, 1325455, 1630464, 1310995, 902907], "uuid": "0c1e2aa0-5ada-566f-805b-484bbfb0365f"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.986, "instructions_length": 419, "num_ingredients": 10}, "images": [""], "ingredients": ["1 large head cauliflower (about 3 1/2 pounds)", "1 shallot, minced", "1 teaspoon salt, plus more to taste", "1/2 cup good vegetable broth", "1/4 cup sour cream", "1 tablespoon butter", "4 ounces smoked gouda, shredded", "2 tablespoons grated parmesan or pecorino", "Pinch of ground nutmeg", "Freshly ground black pepper to taste"], "instructions": ["Core and roughly chop the cauliflower and place in a large, heavy pot.* Add shallot, salt and vegetable broth, cover and bring to a boil. Reduce heat to simmer and cook until very tender, about 10 minutes.", "Spoon the entire contents of the pot into a food processor. Add sour cream, butter, gouda, parmesan, nutmeg and a few good grinds black pepper and process until very smooth. Taste for salt and pepper and serve hot."], "name": "Creamy Mashed Cauliflower Recipe with Smoked Gouda", "recipe_id": 351697, "similar_recipe_ids": [663183, 1632004, 588806, 1068261, 607219, 1160267, 966763, 310560, 1085105, 672325], "uuid": "20e87db8-4551-56cc-8a2e-913bb7021dc4"}
+{"crawl_url": "", "features": {"calories": 260, "cook_time": 70, "diet_lowcarb": 0.993, "instructions_length": 1761, "num_ingredients": 21, "prep_time": 40, "total_time": 30}, "images": [""], "ingredients": ["1 2/3 cup all-purpose flour", "1 cup granulated sugar", "1/4 tsp baking soda", "1 tsp baking powder", "3/4 cup unsalted butter (room temperature)", "3 egg whites", "3 tsp vanilla extract", "1/2 cup plain yogurt (whole milk)", "1/2 cup whole milk", "1/3 cup sprinkles", "1 cup butter", "5 cups confectioners' sugar", "1/4 cup cream", "3 drops blue food coloring", "1 drop yellow food coloring", "4 egg whites (room temperature)", "1 1/2 cups sugar (divided)", "1/3 cup water", "1 pinch salt", "16 oz unsalted butter (room temperature)", "1 tsp vanilla extract"], "instructions": ["For the Cake", "Butter and flour four six inch pans. I use cake strips on my pans for a more even baking as well. Preheat oven to 340F", "Sift the dry ingredients together in a large bowl.", "Beat the wet ingredients together in a medium bowl.", "Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix until just combined.", "Divide the mixture evenly into the cake pans", "Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.", "For the Buttercream", "Beat the butter until light and fluffy. Add the confectioners' sugar and cream and mix. Divide into two batches and dye one with the blue and yellow food coloring.", "For the Italian Buttercream", "Beat the egg whites and 1/3 cup of sugar until soft peaks form.", "In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat.", "Stir constantly until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F.", "Drizzle the sugar into the mixer immediately. Run mixer until meringue is body temperature.", "Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency.", "Divide into two batches, one small for the dollops and a large one to be dyed blue.", "For the Assembly", "Use the regular buttercream and pipe the blue and white buttercream between each layer. You can get a two-tone effect by filling one bag with white buttercream, one with the blue and then placing both in a third bag.", "Cover the cake with a thin crumb coat and chill for a few minutes.", "Cover the cake with the Italian buttercream and smooth with an offset spatula. Lightly press confetti sprinkles on the bottom of the cake and then pipe the white Italian buttercream using an 869 tip."], "name": "Funfetti Cake", "recipe_id": 352026, "similar_recipe_ids": [352064, 352093, 352045, 352025, 352106, 352040, 352152, 351986, 352114, 352107], "uuid": "b1bad9a4-4fe8-53ed-ae4b-693f24707fd8"}
+{"crawl_url": "", "features": {"calories": 275, "diet_lowcarb": 0.997, "fat_content": 8.0, "instructions_length": 695, "num_ingredients": 3, "prep_time": 10, "protein_content": 48.0, "total_time": 12}, "images": [""], "ingredients": ["1 pork tenderloin", "1 teaspoon seasoning salt", "1/2 teaspoon granular garlic powder"], "instructions": ["Preheat grill to medium high with a surface temperature of 450 to 500. Notice I said surface temperature not that thermometer on the grill hood.", "Trim the pork tenderloin of any trim-able fat and silver-skin. Cut the \"tail end\" off at 3 inches and cut the remainder into 1 1/2 inch slices.", "At the half way mark of the 3 inch \"tail\" cut through 3/4 of the way and bend over on itself.", "Compress all pieces to about 1 inch thick. Season to taste. I used 1 teaspoon seasoning salt with 1/2 teaspoon garlic powder. But choose the seasoning of your choice.", "Grill for 5-6 minutes and flip. Aim for an internal temp of 140-145. Total grill time about 10-12 minutes.", "Allow to rest for 5 minutes before serving."], "name": "Easy Grilled Pork Tenderloin Medallions", "recipe_id": 353347, "similar_recipe_ids": [353343, 353242, 353326, 353038, 1636108, 353035, 1350405, 353235, 353335, 611962], "uuid": "2e265d23-13c0-5fad-ac3d-33e95d1a114f"}
+{"crawl_url": "", "features": {"cook_time": 85, "diet_lowcarb": 0.672, "instructions_length": 2807, "num_ingredients": 8, "prep_time": 35, "total_time": 10}, "images": ["", "", "", ""], "ingredients": ["3 tablespoons butter, unsalted, plus 1 tablespoon extra for greasing", "3/4 cup green Candy Melts pieces, divided", "Green food coloring", "1 10-ounce package large marshmallows (about 40 marshmallows)", "6 cups crisped rice cereal", "4 .33-ounce packages of purple Pop Rocks candy", "Purple sprinkles (optional)", "1/2 cup purple Candy Melts pieces"], "instructions": ["Use the extra tablespoon of butter to grease the bottom and sides of an 8-inch x 8-inch pan, and also a rubber spatula.", "In a large pan, melt the 3 tablespoons of butter over low heat. Add in 1/4 cup of the green Candy Melts and the food coloring and stir to combine them. Add in the bag of marshmallows and stir everything over low heat until the marshmallows are melted. The sauce should be smooth and blended. Remove the pan from the heat.", "Add in the crisped rice cereal. Use the buttered spatula to stir and coat the cereal with the marshmallow mixture", "Spread half of the marshmallow-cereal mixture in the bottom and to the edges of the prepared pan: I find it easiest to do this with buttered hands but you can also use the buttered spatula. Sprinkle the 4 packages of Pop Rocks in an even layer over the cereal. If you are using purple sprinkles you can add them here as well. The top these with the rest of the marshmallow cereal, pressing it into an even top layer that goes all the way to the edges. Leave the pan on a cooling rack to set and cool for 30 minutes.", "While the pan is cooling you can cut out an 8-inch square piece of paper to plan out how your lettering and decoration will look. Write out \"HULK SMASH!\" in the center, in all caps and with the letters all the same height, and then draw the pointy bubble around the lettering.", "Invert the contents of the pan onto a serving dish. The square should be cooled and set. Assemble the piping bag and #6 tip and have it ready to fill. Melt the remaining green Candy Melts in a microwave-safe dish in 20-second bursts, stirring after each, until they are melted and smooth. Scoop this immediately into the piping bag: a little may seep through the tip but you'll still have plenty to pipe with. Pipe the words \"HULK SMASH!\" into the center of the marshmallow-cereal square, and then pipe the pointy bubble around it, following the plan you made on paper. Let this set for about 5 minutes. (Note: the Candy Melts harden pretty quickly, so don't try filling the piping bags in advance.)", "Assemble another piping bag and the #4 tip and have it ready to fill. Melt the purple Candy Melts in a microwave-safe dish in 20-second bursts, stirring after each, until they are melted and smooth. Scoop this immediately into the piping bag: a little may seep through the tip but you'll still have plenty to pipe with. Pipe the purple melts over the green lettering and the pointy bubble: this will give great contrast and dimension to the decoration.", "Once the candy melts are set and hard, the treats are ready to be served. Or, you can cover them with plastic wrap and hold them until your party begins. When you are ready to serve the individual squares, use a buttered, sharp knife to slice out 9 squares.", "The treats will keep, wrapped tightly for up to 3 days."], "name": "Hulk Smash! Crispy Marshmallow Treats", "recipe_id": 353701, "similar_recipe_ids": [991389, 248571, 934666, 248327, 1566155, 1550554, 345465, 328745, 281123, 1720845], "uuid": "2cff6812-98fe-57c3-a061-7058eb865c56"}
+{"crawl_url": "", "features": {"calories": 322, "carb_content": 37.0, "cook_time": 30, "diet_lowcarb": 0.996, "fat_content": 17.0, "instructions_length": 475, "num_ingredients": 7, "prep_time": 10, "protein_content": 5.0, "total_time": 20}, "images": [""], "ingredients": ["1/3 cup butter, softened", "3/4 cup sugar", "2 eggs", "1 can (14 ounces) sweetened condensed milk", "1/2 teaspoon vanilla extract", "1/2 cup flour", "2 cups desiccated coconut"], "instructions": ["In a bowl, cream butter using a hand mixer on low speed. Add sugar and beat together until well blended and fluffy.", "Add eggs one at a time, beating continuously.", "Add condensed milk and vanilla extract and continue to beat until blended.", "In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture and beat until combined.", "Scoop into paper-lined mini muffin pans and bake in a 350 F oven for about 15 to 20 minutes or until golden. Let cool for about 5 minutes."], "name": "Filipino Coconut Macaroons", "recipe_id": 353902, "similar_recipe_ids": [1537348, 1558195, 1073327, 1188353, 1267141, 1557844, 1266494, 1058746, 257175, 1439975], "uuid": "96138446-be62-5edd-ab1d-16be05027ae5"}
+{"crawl_url": "", "features": {"diet_paleo": 0.998, "instructions_length": 608, "num_ingredients": 11}, "images": [], "ingredients": ["2 cups gluten-free flour", "3 large very ripe bananas, mashed", "\u00bd cup unsweetened non-dairy milk (I used almond milk)", "2 Tbsps chia seeds + 6 Tbsp water", "1/4 cup coconut sugar", "2 tsp vanilla extract", "1 tsp cinnamon", "1 tsp baking powder", "\u00bd tsp baking soda", "1/3 cup raisins", "1/3 cup pecans, chopped + a few for decoration"], "instructions": ["Preheat the oven to 350f and line a bread pan with parchment paper. Mix chia seeds with water, stir well and leave it aside until a gel forms.", "In a large bowl add the flour, baking soda, baking powder, cinnamon and whisk well.", "Mash the bananas and stir in the chia seed mixture together with the coconut sugar, milk, vanilla.", "Add banana mixture to the dry mixture; stir until combined. Fold in the raisins and pecans.", "Pour mixture into prepared loaf pan.", "Bake for 50-60 minutes at 350\u00b0F, until a toothpick runs clean.", "Let the bread cool down completely as it will be moist and hard to cut into when it\u2019s still hot."], "name": "Incredible Banana Bread with Pecans (Gluten Free!)", "recipe_id": 355103, "similar_recipe_ids": [1776220, 306972, 359088, 1455105, 1316074, 749991, 342269, 307048, 1545496, 1538936], "uuid": "2c33ac8a-c28c-5bfb-b396-0b6da307ca4c"}
+{"crawl_url": "", "features": {"diet_paleo": 0.972, "instructions_length": 521, "num_ingredients": 9}, "images": [], "ingredients": ["1.5 lbs. large raw shrimp, shelled* and de-veined, (I like to keep the tail on for presentation)", "2 Tbsps olive oil", "2 Tbsps clarified butter, or ghee", "3-4 fresh garlic cloves, minced", "1/4 tsp red pepper flakes", "1/2 cup white wine (dry white wine/Sauvignon Blanc OR vegetable stock)", "2 Tbsps finely chopped parsley", "freshly ground black pepper to taste", "1 Tbsp fresh lemon juice"], "instructions": ["Heat a large saut\u00e9 pan on high heat then reduce to medium high. Stir butter and oil around the pan. Saut\u00e9 garlic, red pepper flakes, for a minute or two.", "Add the wine and shrimp, stir to coat the shrimp with the sauce.", "Lay shrimp so they are in an even layer in the pan. Increase the heat to high and bring the wine to a boil for two minutes.", "Turn shrimp to cook on the other side, continue to cook on high heat for another minute.", "Remove pan from heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper.", "\u2764Rachel"], "name": "Sydney\u2019s Favorite Saucy Shrimp Scampi Recipe", "recipe_id": 355308, "similar_recipe_ids": [1187745, 1609434, 1283867, 1548424, 840631, 875397, 836738, 573154, 208536, 1168036], "uuid": "4547a0d1-3f29-589a-94d9-94fab0d174bb"}
+{"crawl_url": "", "features": {"calories": 465, "carb_content": 71.0, "cook_time": 5, "diet_paleo": 0.91, "fat_content": 18.0, "instructions_length": 289, "num_ingredients": 6, "prep_time": 5, "protein_content": 11.0}, "images": ["", "", "", ""], "ingredients": ["1 5.3 oz. container Silk Almond Dairy-Free Yogurt Alternative, vanilla flavored", "1 cup blackberries (frozen)", "1 medium banana (ripe, sliced)", "1/2 cup blackberries (fresh)", "1 tablespoon slivered almonds", "1/2 teaspoon chia seeds"], "instructions": ["Add the yogurt alternative to a blender (or food processor). Add the frozen blackberries and half of the banana slices to the blender. Blend until smooth.", "Pour the smoothie into a bowl. Top the smoothie with the remaining sliced banana, fresh blackberries, slivered almonds, and chia seeds."], "name": "Dairy-Free Blackberry Almond Smoothie Bowl", "recipe_id": 355927, "similar_recipe_ids": [1466679, 303334, 1557418, 1541729, 248095, 281246, 1034546, 1711671, 329537, 1036312], "uuid": "732a29e2-a353-5323-878d-9c14d3968e77"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.999, "instructions_length": 271, "num_ingredients": 7}, "images": [""], "ingredients": ["1 low carb (whole wheat tortilla)", "1 tsp greek dill dressing", "1/2 cup romaine lettuce", "1/2 cucumber (chopped)", "2 chicken breast tenderloins", "1 tsp no salt seasoning", "1 tbsp feta cheese"], "instructions": ["Season chicken tenderloins with no salt seasoning.", "Grill on an indoor or outdoor grill - I use my george foreman. Slice.", "Warm tortilla in the microwave for about 20 seconds.", "Layer inside the tortilla - dressing, lettuce, cucumber, chicken and feta.", "Roll up.", "Serve immediately."], "name": "Chicken Feta Wrap", "recipe_id": 356594, "similar_recipe_ids": [206728, 1759447, 224388, 837937, 1467558, 1546406, 754609, 1167347, 1596869, 844556], "uuid": "751435aa-0f2d-58a4-992e-7fe81c32dedc"}
+{"crawl_url": "", "features": {"calories": 222, "carb_content": 57.0, "cook_time": 40, "diet_paleo": 0.844, "instructions_length": 920, "num_ingredients": 6, "prep_time": 10, "total_time": 30}, "images": [], "ingredients": ["2 cups strawberries (de stemmed and sliced in half)", "1/4 cup basil (chopped)", "1.5 cup fresh squeezed lemon juice", "1.5 cup sugar", "2 cups water", "cold sparkling water"], "instructions": ["In a sauce pan combine water and sugar. Stir to dissolve sugar.", "Over medium heat add strawberries bring so a slow boil and let simmer for about 5-10 minutes. Until the strawberries are soft and syrup is thick.", "Let it come to room temp.", "When cool transfer strawberries to blender and blend till smooth. Strain out seed or clumps. Add lemon juice and basil. Place in fridge and allow to cool and flavors to marry. This is your strawberry basil syrup.", "There are two ways to serve this strawberry basil lemonade. 1.Mix syrup with cold water in 2 liter pitcher and let chill in fridge until ready to serve. Basically like every lemonade :) 2.Serve with sparkling water! To do this so the sparkling water does not go flat leave syrup separate in fridge. When serving add a few TBS of syrup to cup and fill reminder with ice cold sparkling water.", "For either option its great to add a fun straws, lemons and strawberries for garnish!"], "name": "Strawberry Basil Lemonade", "recipe_id": 356923, "similar_recipe_ids": [1059196, 1700046, 593505, 1748651, 356922, 356702, 356610, 1318397, 1046113, 299502], "uuid": "33644d76-782b-5b49-9dc0-b667fccbe5a1"}
+{"crawl_url": "", "features": {"cook_time": 180, "diet_lowcarb": 0.934, "instructions_length": 1247, "num_ingredients": 21, "prep_time": 30, "total_time": 150}, "images": ["", "", "", ""], "ingredients": ["1 kg beef shin", "1 onions (finely chopped)", "1 celery stick (finely chopped)", "2 carrots (peeled and chopped)", "2 garlic cloves (thinly sliced)", "1 x400g tin chopped tomatoes", "1 tablespoon tomato paste", "2 teaspoons sugar", "2 tablespoons soy sauce", "250 ml red wine", "2 tins (use the tomato tin beef stock)", "1 bay leaf", "5 sprigs fresh thyme", "250 g portabellini mushrooms (halved)", "salt & pepper to taste", "125 g butter", "250 g flour", "1 teaspoon baking powder", "1/2 cup Parmesan (grated)", "100 ml milk", "1/2 teaspoon salt"], "instructions": ["To make the stew, season the beef shin with salt and pepper and sear in a heavy-based pot in a splash of oil until browned on both sides.", "Remove the shin from the pot and set aside.", "In the same pot, fry the onion, celery and carrots until soft and fragrant.", "Add garlic and fry for another 30 seconds.", "Pour in the chopped tomatoes, tomato paste, sugar, wine and soy sauce and allow to come up to a simmer.", "Add the beef back into the pot and pour in the beef stock, add the bay leaf and thyme.", "Turn the heat down and cover with a lid. Allow to simmer for 2 hours until the beef is soft.", "Add the mushrooms and allow to cook for 10 minutes uncovered then adjust the seasoning to taste.", "To make the dumplings, place the butter, flour, baking powder, salt and Parmesan in the bowl of a food processor. Pulse until the mixture resembles rough breadcrumbs.", "With the motor running, pour in the milk slowly until the mixture comes together in a ball.", "Remove and form dumplings, just slightly smaller than golf balls.", "Place the dumplings on top of the stew and cover with the lid. Allow to steam for 10 minutes. (Make sure the stew is simmering gently otherwise the dumplings will fall apart.)", "When the dumplings are cooked through, remove the lid and serve immediately."], "name": "Beef shin stew with Parmesan dumplings", "recipe_id": 357169, "similar_recipe_ids": [273099, 357222, 1268355, 1737176, 357346, 336824, 1391708, 1269087, 1739466, 1742389], "uuid": "4850e814-c719-51e7-9680-83bb206f5c1e"}
+{"crawl_url": "", "features": {"cook_time": 5, "diet_paleo": 0.999, "instructions_length": 91, "num_ingredients": 6, "prep_time": 5}, "images": [""], "ingredients": ["1 ea banana, frozen (sliced)", "2 ea gala apples, cored and roughly chopped.", "6 oz unsweetened vanilla almond milk", "2 TBSP almond butter", "2 TBSP honey", "1/4 tsp. ground cinnamon"], "instructions": ["Gather all ingredients and equipment.", "Blend all ingredients in a blender until smooth.", "Enjoy!"], "name": "Apple Cinnamon Almond Smoothie", "recipe_id": 357981, "similar_recipe_ids": [1781568, 1498633, 357995, 357971, 1498913, 1298189, 357979, 1390684, 1627685, 264194], "uuid": "e17c3737-f289-5f0a-9bc5-9067f6353a7f"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.731, "diet_paleo": 0.554, "instructions_length": 1005, "num_ingredients": 11}, "images": [], "ingredients": ["2 tablespoons unsalted butter", "\u00be pound medium shrimp, peeled and deveined", "1 tablespoon olive oil", "1 cup diced onion", "\u00bc cup diced red bell pepper", "2 cloves garlic, minced", "2 cups fresh or frozen corn kernels", "1\u00bd cups half & half", "\u00be cups chicken broth", "2 tablespoons dry Sherry", "chopped chives, for garnish"], "instructions": ["Melt butter in a large pot over medium-high heat. Add shrimp, a pinch of salt and pepper, and cook until shrimp is just cooked through, 3-4 minutes. (Make sure shrimp is pink on all sides and that no black or grey remains.) Use a slotted spoon to remove shrimp from pot and set aside.", "Reduce heat to medium and add olive oil to pan. Add onion, garlic and red bell pepper and cook,", "stirring occasionally, until they begin to soften and brown, 3-4 minutes. Stir in corn and cook until evenly coated with the oil in the pan, about 1 minute. Add half and half, stock and a pinch of salt and pepper. Bring to a boil, then immediately reduce heat to medium-low and simmer the soup for about 5 minutes.", "Return shrimp to pot and simmer for another 2-3 minutes. Remove chowder from heat and carefully ladle about half the soup into a blender. Blend until chowder is smooth. Pour blended chowder back into pot over medium heat and stir in the sherry. Season to taste and serve. Garnish with chopped chives, if desired."], "name": "Shrimp & Corn Chowder", "recipe_id": 358111, "similar_recipe_ids": [1015603, 794289, 790438, 307898, 1147266, 1041683, 1498053, 966903, 955686, 859573], "uuid": "1743594e-be9f-5f65-9a40-765da06ea357"}
+{"crawl_url": "", "features": {"diet_keto": 0.719, "diet_lowcarb": 0.997, "instructions_length": 1114, "num_ingredients": 8}, "images": [""], "ingredients": ["300 ml Whipping / heavy cream (10 oz. cream / 1 1/4 cup)", "100 ml Milk (3.5 oz. / 1/3 cup + 1 tbsp)", "100 gms Sugar (3.5 oz. / 1/2 cup)", "1 tsp Vanilla extract / essence (I used 1 Vanilla bean)", "2 tsp Gelatine powder (refer notes if you are using gelatine sheets, refer notes for veg substitute)", "1 pinch Sea salt", "1/4 cup Sugar", "1/2 cup Nuts (I used walnuts, you can use cashew, almonds, praline, macadamia..)"], "instructions": ["Dissolve 2 tsp gelatine in 100 ml hot water and keep it aside.", "Microwave milk, cream and vanilla essence / vanilla bean paste for 40 seconds. Give it a stir and microwave again for 30 seconds.", "Put the sugar with 1 tbsp water, in a heavy bottomed saucepan and melt it on medium heat until it becomes a dark amber colour. Do not stir, but if lumps start forming swirl the pan around.", "Carefully add the warm cream mixture stirring it into the caramel and keep it on the fire (it may solidify at this point, so keep stirring and the caramel will melt again).", "Add the dissolved gelatine and mix well. Add sea salt and mix.", "Strain the mixture into glasses/moulds. Refrigerate for at least 4 hours (or overnight) before serving. Sprinkle the praline over the set panna cotta, before serving.", "To make praline:", "Add 1 tbsp water to the sugar and let it melt. Once it becomes a dark amber colour, add chopped nuts. Mix it, so that the nuts are coated with the caramel. Pour the mixture over al.foil or baking paper and let it cool. Once it's cooled, powder it using a rolling pin. Sprinkle it over the set panacotta, before serving."], "name": "Salted Caramel Pannacotta With Praline", "recipe_id": 358524, "similar_recipe_ids": [583695, 1535708, 1280070, 1445637, 929297, 1399174, 1431299, 1700345, 358566, 261808], "uuid": "bd7dd8f0-c421-57df-b6dd-968011e23501"}
+{"crawl_url": "", "features": {"diet_keto": 0.637, "diet_lowcarb": 0.999, "instructions_length": 852, "num_ingredients": 13}, "images": [""], "ingredients": ["1 pound Lean minced beef", "2 tbsp Butter", "1 small Yellow onion (diced (refer notes)", "1 small Capsicum (diced)", "8 ouncs Brown mushrooms (minced, refer notes)", "2 tbsp Ketchup", "1 tbsp Worcestershire sauce", "1/2 tsp Kosher salt", "1/2 tsp Fresh ground black pepper", "1 tbsp Cornstarch", "1 cup Beef broth / Water (I used water)", "8 ounces Provolone Cheese Slices (chopped, use 6oz if you don\u2019t want it very cheesy)", "6 Hamburger buns"], "instructions": ["Add the ground beef to a large cast iron skillet (this browns very well) or a large non stick pan and brown until a deep brown crust appears before breaking the beef apart.", "Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.", "Remove the beef (you can leave the fat) and add the butter and the onions and capsicum and mushrooms.", "Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.", "Add the beef back into the pan.", "In a small cup mix the beef broth / water and cornstarch together", "Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.", "Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.", "Turn off the heat, add in the provolone cheese.", "Served on toasted burger buns."], "name": "Philly Cheese Steak Sloppy Joes", "recipe_id": 358607, "similar_recipe_ids": [272190, 272028, 272197, 348927, 1775534, 272032, 272161, 272199, 272201, 297094], "uuid": "bc227c3e-76b9-591b-a20b-c3240b3c71d3"}
+{"crawl_url": "", "features": {"calories": 330, "carb_content": 35.8, "cook_time": 15, "diet_lowcarb": 0.887, "diet_vegan": 1.0, "diet_vegetarian": 1.0, "fat_content": 20.1, "instructions_length": 843, "num_ingredients": 7, "prep_time": 10, "protein_content": 4.0, "total_time": 5}, "images": ["", "", "", ""], "ingredients": ["~9oz / 250g Vegan Shortbread Cookies (Homemade or Store Bought)*", "1/2 cup (112g) Vegan Butter", "1/4 cup (60ml) Golden Syrup (or other syrup)", "2 Tbsp Brown Sugar", "1/4 cup (21g) Cocoa Powder (unsweetened)", "3.5oz (100g) Raisins (seedless)", "7oz (200g) Vegan Dark Chocolate"], "instructions": ["Crush the shortbread cookies by placing them into a ziplock bag and rolling over them with a rolling pin or pestle so that they are crumbly but still have some chunks remaining.", "Then add the vegan butter, golden syrup, brown sugar and cocoa powder to a pot or saucepan.", "Heat up stirring gently until it melts into a thick hot chocolate sauce.", "Turn off the heat and add the crushed shortbread and the raisins. Stir so that everything is well covered in chocolate.", "Pour out into a parchment lined loaf pan and smooth down with a spoon. Place into the fridge to set.", "Once set, melt the chocolate in the microwave by heating for 30 second intervals and then stirring until it's completely melted. Pour over the top of the tiffin base and smooth down with the back of a spoon.", "Return to the fridge and allow to set completely before slicing into squares."], "name": "Chocolate Tiffin", "recipe_id": 358991, "similar_recipe_ids": [1779041, 671875, 1035252, 1033459, 257123, 307986, 1567631, 316642, 771797, 276675], "uuid": "05d17d95-01f8-5c37-93f4-cac5102a2c84"}
+{"crawl_url": "", "features": {"cook_time": 5, "diet_lowcarb": 0.999, "instructions_length": 530, "num_ingredients": 6, "prep_time": 5}, "images": ["", "", ""], "ingredients": ["1 cup blackberries", "2 ounces lime juice (strained)", "2 ounces triple sec", "4 ounces tequila", "1 cup ice", "1 tablespoon kosher salt"], "instructions": ["Place the blackberries and lime juice in your blender and blend until completely liquid.", "Add the tequila and triple sec and blend for another few seconds until everything is combined.", "Grab a leftover lime half that you juiced and drag it around the rim of the glass to moisten it.", "Place the kosher salt on plate and shake it to spread it out on the plate.", "Turn the glass upside down on the plate to stick to the rim.", "Place ice cubes in each glass and pour in the blended margaritas.", "Garnish with additional blackberries and lime slices."], "name": "Blackberry Lime Margaritas", "recipe_id": 359240, "similar_recipe_ids": [1129283, 301622, 303371, 1166564, 843564, 215835, 677484, 1771261, 768046, 1087324], "uuid": "93a842b5-1ef1-53ef-88b6-56e71dc38f32"}
+{"crawl_url": "", "features": {"cook_time": 20, "diet_paleo": 0.871, "instructions_length": 531, "num_ingredients": 13, "prep_time": 10, "total_time": 10}, "images": [""], "ingredients": ["Popped Amaranthus (cholai)", "Oats", "Almonds", "Cinnamon Powder", "Sunflower Seeds", "Sesame Seeds", "Honey", "Brown Sugar", "Salt", "Olive Oil", "Lemon rind", "Plain Yogurt (whipped with lemon rind)", "Blueberries"], "instructions": ["Combine popped amaranthus, oats, almond, sunflower seeds and sesame seed in a large bowl.", "Add honey, olive oil, cinnamon powder, salt and brown sugar to the bowl.", "Mix well to combine. Evenly spread mixture on a baking sheet. Bake until toasted and lightly browned, about 3 minutes.", "Stir and continue to bake until lightly browned all over, about 3 minutes more.", "Remove from the oven and allow it to cool completely.", "In small jars alternately layer the granola, mix berries and yogurt, garnish with marigold petals and serve immediately."], "name": "Amaranthus Granola with Lemon Yogurt, Berries and Marigold Recipe", "recipe_id": 569844, "similar_recipe_ids": [1270523, 588719, 1071711, 301360, 340164, 1158394, 1132008, 1738080, 1780925, 1183834], "uuid": "149f9d26-5e56-5a98-99f1-4d03178a8dcd"}
+{"crawl_url": "", "features": {"cook_time": 35, "diet_keto": 0.777, "diet_lowcarb": 0.991, "instructions_length": 538, "num_ingredients": 7, "prep_time": 5, "total_time": 30}, "images": [""], "ingredients": ["4 cup stock", "2 Tbsp onions - finely chopped", "2 Tbsp lemon juice or to taste", "2 tsp chilli sauce or to taste", "1 tsp salt or to taste", "1 tsp black pepper - powdered", "1 cup hara dhania"], "instructions": ["Bring stock to a boil.", "Add onions, lemon juice, salt, half of the coriander leaves and black pepper.", "Bring to a boil and simmer for a minute.", "Place the rest of the dhania leaves in the soup bowls, pour soup over and serve.", "For Stock: Use vegetable stock. You can add onions, carrots, garlic, mushrooms, tomatoes, celery and peppercorns. You need to boil all these in water for about 15-20 minutes.", "Pour the stock through a sieve and it for the soup. You could also use a vegetable stock cube available in leading food stores and super markets."], "name": "Lemon and Coriander Soup Recipe", "recipe_id": 570306, "similar_recipe_ids": [570281, 1437790, 1567574, 1743258, 1441223, 1567585, 1564718, 1746405, 358891, 1449434], "uuid": "fae7a7bf-5a29-5cf7-9cc0-9b7cfeffa5dc"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.93, "instructions_length": 1551, "num_ingredients": 11, "prep_time": 60, "total_time": 10}, "images": [""], "ingredients": ["250g/9oz Italian \u201800\u2019 flour, plus extra for dusting", "1 free-range egg", "3 free-range eggs, yolks only", "2 tbsp olive oil", "pinch salt", "large bunch of small-leaved basil, about 50 leaves", "about 10g/\u00bcoz coarse sea salt", "40g/1\u00bdoz pine kernels", "4 garlic cloves", "100ml/3\u00bdfl oz olive oil", "80g/3oz parmesan or pecorino (or alternative vegetarian hard cheese), freshly grated"], "instructions": ["For the pasta, place the flour in a bowl or on a work surface, and make a well in the centre. Add the egg, yolks, half the oil and a pinch of salt. Firstly with a fork and then with your hands, gradually mix the flour with the eggs and oil until you obtain a rough paste. If necessary, add a splash of water. Knead the dough on a lightly floured surface for a few minutes until it is smooth, not sticky. Cover with a cloth and leave to rest for 15\u201330 minutes.", "Divide the dough into quarters. If you have a pasta machine, put the dough through the rollers gradually, starting with the thickest setting, working down to the thinnest, until you have silky sheets about 1mm thick, or less. Cut the sheets of pasta into large squares, about 15x15cm/6x6in, and dust with flour to prevent them sticking together.", "For the pesto, put the basil leaves in a large mortar with the salt, pine kernels and garlic. Grind down with the pestle until it becomes a fine pulp. Start to add the oil and continue grinding until the mixture is smooth. Add the parmesan and mix well.", "To cook the pasta, put the pasta sheets one by one into a saucepan with plenty of lightly salted boiling water, and add the remaining oil. Cook until al dente, about three minutes or so.", "Put about 3-4 tablespoons of pesto in a large pan and warm up gently with 3-4 tablespoons of cooking water from the pasta pan.", "Remove the pasta sheets from the water using a perforated scoop, and put them into the sauce. Add the rest of the sauce, mix well, and serve with a few extra basil leaves to garnish."], "name": "Silk handkerchief pasta with pesto", "recipe_id": 570715, "similar_recipe_ids": [571928, 1779154, 1741733, 572670, 1200344, 579479, 1739982, 1737617, 571921, 1609184], "uuid": "b7056733-5384-5030-885b-c1f4dd05bbac"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.719, "diet_paleo": 0.5, "instructions_length": 1626, "num_ingredients": 12, "prep_time": 30, "total_time": 30}, "images": [""], "ingredients": ["2 tbsp chopped fresh thyme", "1 tbsp chopped fresh rosemary", "4 tbsp chopped fresh mint", "1 tsp sea salt", "freshly ground black pepper", "4 x 375g/13oz Barnsley chops", "2 tbsp sunflower oil", "1 orange, zest cut into matchsticks, juiced", "1 piece stem ginger, drained and cut into very fine strips", "50ml/2fl oz ruby port", "150g/5fl oz redcurrant jelly", "\u00bd lemon, juice only"], "instructions": ["For the chops, mix all the herbs with the salt and plenty of freshly ground black pepper in a bowl. Place a quarter of the herb mixture onto a plate and rub into both sides of one of the chops. Repeat with the rest of the herb mixture and the remaining three chops until all are coated with the herbs.", "For the Cumberland sauce, put the orange zest in a small saucepan, cover with 250ml/10fl oz cold water and bring to the boil for 8-10 minutes, then drain in a sieve and set aside.", "Bring the orange juice, port, redcurrant jelly and lemon juice to a simmer in a small saucepan. Cook for 8-10 minutes over a low heat, or until the jelly dissolves.", "Stir in the orange and ginger strips and continue simmering gently for a further 2-3 minutes until the sauce is slightly darker in colour and syrupy. Remove from the heat and leave to stand at room temperature. The sauce will continue to thicken as it cools. Serve warm or cold. (If the sauce thickens too much, add a little water and reheat gently before serving.)", "Preheat the oven to 180C/350F/Gas 4.", "Heat the oil in a large heavy-based frying pan and fry the chops over a high heat for three minutes on each side until browned but not cooked through.", "Prop up the chops on the fat and cook for 2-3 minutes more until the fat is browned and rendered slightly. Transfer to the chops to a baking tray and cook in the centre of the oven for a further six minutes for medium and 8-10 minutes for well done. Remove from the oven and leave to rest for five minutes before serving.", "Put the chops on warmed plates and spoon over a little of the warm Cumberland sauce. Garnish with fresh herbs."], "name": "Barnsley chops with Cumberland sauce", "recipe_id": 573342, "similar_recipe_ids": [1038988, 249327, 1037218, 578087, 588326, 1735017, 1488809, 1737823, 1117698, 1094131], "uuid": "bd30d858-c373-5450-bdfd-f5d8353df7ca"}
+{"crawl_url": "", "features": {"calories": 219, "cook_time": 5, "diet_lowcarb": 0.999, "instructions_length": 296, "num_ingredients": 5, "prep_time": 5}, "images": [""], "ingredients": ["1 cup heavy cream", "8 ounces mascarpone cheese", "3 tablespoons granulated sugar", "2 tablespoons Tuaca", "1/2 teaspoon almond extract"], "instructions": ["Place the cream and mascarpone in the bowl of a stand mixer fitted with a whip attachment. Whip on low until just incorporated. Increase speed to high, add remaining ingredients, and whip until soft peaks form, about 1 minute. Refrigerate in a container with a tightfitting lid for up to 5 hours."], "name": "Tuaca-Mascarpone Cream", "recipe_id": 573798, "similar_recipe_ids": [1624657, 786867, 1319166, 604684, 1318505, 577257, 1341498, 827763, 964271, 987569], "uuid": "0c73f9d8-c1e6-5a26-a2a0-ae2e4bda8d2d"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.622, "diet_paleo": 0.699, "instructions_length": 1530, "num_ingredients": 12}, "images": [""], "ingredients": ["1 lbs. boneless skinless chicken breast halves", "2 cups Vinho Verde (or other inexpensive, non-oaky white wine)", "1 cup chicken stock", "2 medium russet potatoes", "2 medium sized carrots", "2 cups harvest peas", "1/4 cup of cr\u00e8me fraiche", "4 cloves garlic whole", "2 bay leaves", "5 pepper corns", "1 teaspoon butter", "chives (or green onions)"], "instructions": ["Marinate chicken breast halves in 2 cups wine for 10 -15 minutes. While chicken breast halves are marinating: peel and dice carrots and potatoes into small (pea sized) pieces. Peel garlic. Chop chives. Remove chicken breast halves from wine and set aside. Pour wine marinade and 1 cup chicken stock into 2-quart sauce pan. Add garlic, pepper corn, bay leaves, carrots, and potatoes. Season lightly with salt. Cook covered at medium heat for about 15 minutes. When vegetables are a bit more than par cooked, add chicken breasts. Make sure chicken is completely covered with liquid. Use a plate to weigh down chicken, if necessary. Cover and simmer for 5 minutes on low heat. Without removing lid, turn heat off let sit on stovetop for another 5 minutes, covered. Remove chicken breast from pan and place in covered dish so it can stay warm. Allow vegetables to cook longer on high heat if needed. Add the peas when carrots and potatoes are completely tender. Cover the vegetables and let cook 4 minutes or until peas are done. With a slotted spoon, remove vegetables and place in covered serving dish with chicken. Discard bay leaves, garlic, and pepper corns. Keeping the wine sauce in the pan, return to the stove and heat on high uncovered for 5 minutes. Stir in the cr\u00e8me fraiche and butter. Continue to reduce on high for another 5 minutes (or longer). The reduction should be the consistency of a thin cream soup. Taste for salt and pepper. Pour sauce over cooked vegetable and chicken. Garnish with chopped chives and serve."], "name": "Poached Chicken with Potatoes, Carrots, and Peas in Wine Sauce", "recipe_id": 573833, "similar_recipe_ids": [575771, 1269044, 1743340, 1742972, 1185398, 1203091, 602748, 1740709, 247627, 1741414], "uuid": "d57079a5-946e-5411-ac62-6d14bdff6fef"}
+{"crawl_url": "", "features": {"diet_keto": 0.967, "diet_lowcarb": 0.999, "instructions_length": 263, "num_ingredients": 5, "prep_time": 30, "total_time": 0}, "images": [""], "ingredients": ["35ml/1\u00bcfl oz Reposado Tequila", "20ml/\u00befl oz Cointreau", "35ml/1\u00bcfl oz fresh lime juice", "handful ice cubes", "lime wedge, to garnish"], "instructions": ["Pour the Tequila, Cointreau and lime juice into a cocktail shaker.", "Add a handful of ice cubes and shake vigorously for 10-15 seconds.", "Strain into a Martini glass with half the rim damped with water, then dipped in salt.", "Add a lime wedge on the rim by way of garnish."], "name": "Classic Margarita", "recipe_id": 574543, "similar_recipe_ids": [308192, 840678, 308172, 579792, 187470, 928180, 863012, 1271463, 1016422, 210140], "uuid": "1c0d569a-05d3-5742-a9b4-9a3937f4a81a"}
+{"crawl_url": "", "features": {"diet_paleo": 0.89, "instructions_length": 1219, "num_ingredients": 6, "prep_time": 30, "total_time": 10}, "images": [""], "ingredients": ["3 fresh red chillies", "2 tbsp runny honey", "1 lime, halved", "225g/8oz block halloumi cheese, sliced into 8 pieces", "salad leaves of your choice", "extra-virgin olive oil to taste"], "instructions": ["Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan \u2013 ideally, the sort sold as a butter-melting pan \u2013 along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat.", "Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the remaining lime half into wedges, and pop one on each plate if so wished.", "Heat a cast-iron or heavy-based frying pan. When it\u2019s hot, add the halloumi slices and cook them \u2013 without any oil in the pan \u2013 for 30\u201360 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.", "Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do."], "name": "Halloumi with quick sweet chilli sauce", "recipe_id": 574778, "similar_recipe_ids": [1275557, 764535, 715646, 1038272, 319630, 1739116, 1158287, 962115, 596896, 1742411], "uuid": "064a7fee-35a8-5616-b88a-2b8a7e0fe36e"}
+{"crawl_url": "", "features": {"calories": 613, "cook_time": 35, "diet_lowcarb": 0.972, "instructions_length": 956, "num_ingredients": 12, "prep_time": 35}, "images": [""], "ingredients": ["1 1/2 cups whole milk, at room temperature", "5 large egg yolks", "1 large egg", "4 tablespoons unsalted butter (1/2 stick), melted and cooled slightly", "2 tablespoons granulated sugar", "1 tablespoon vanilla extract", "1/2 teaspoon ground cinnamon", "1/4 teaspoon fine salt", "Vegetable oil", "1 (1-pound) day-old loaf white bread, cut into 1-inch-thick slices", "Powdered sugar, for serving (optional)", "Maple syrup, for serving (optional)"], "instructions": ["Heat the oven to 200\u00b0F and arrange a rack in the middle. Place a baking sheet in the oven. Place the milk, egg yolks, egg, butter, sugar, vanilla, cinnamon, and salt in a shallow dish (a 13-by-9-inch baking dish works well) and whisk until the eggs are broken up and evenly incorporated and the sugar has dissolved. Coat the bottom of a large cast-iron or nonstick frying pan with a thin layer of oil and heat over medium heat until shimmering. Place a few slices of bread in the milk mixture and let sit for 15 seconds. Flip the slices over and let sit for another 15 seconds. Pick up the bread, let the excess milk mixture drip off, and lay the slices in a single layer in the pan. Cook until browned on the bottom, about 3 to 4 minutes. Flip and cook the second side until browned, about 3 minutes. Transfer to the heated baking sheet to keep warm. Repeat with the remaining bread slices. Dust with powdered sugar and serve with maple syrup, if desired."], "name": "Basic French Toast", "recipe_id": 574940, "similar_recipe_ids": [1579463, 1753343, 1791474, 263161, 612180, 572951, 1463319, 974148, 970703, 1521833], "uuid": "a05ec259-4836-5d82-afa7-802777eee892"}
+{"crawl_url": "", "features": {"calories": 191, "cook_time": 45, "diet_paleo": 0.947, "instructions_length": 515, "num_ingredients": 13, "prep_time": 15}, "images": [""], "ingredients": ["1 medium head red cabbage (about 2 1/2 pounds), cut into small wedges and cored", "2 medium carrots, ends trimmed", "12 medium radishes", "1/4 medium red onion, coarsely chopped", "1/2 cup coarsely chopped fresh cilantro", "1/4 cup coarsely chopped fresh Italian parsley", "1 medium garlic clove, finely chopped", "1/3 cup freshly squeezed orange juice (from about 1 orange)", "1/4 cup freshly squeezed lime juice (from about 2 medium limes)", "1 tablespoon finely grated orange zest", "1 tablespoon kosher salt", "1 teaspoon freshly ground black pepper", "1/3 cup vegetable oil"], "instructions": ["Using a food processor fitted with a grating disk, finely shred the cabbage, carrots, and radishes. Place in a large, nonreactive bowl and toss until evenly mixed. Place the remaining ingredients except the oil in the food processor, now fitted with a blade attachment. Process until smooth, then with the processor running, slowly drizzle in the oil and process until incorporated. Toss the dressing with the vegetables, cover, and refrigerate at least 30 minutes for the flavors to meld. Stir just before serving."], "name": "Cabbage and Carrot Herbed Slaw", "recipe_id": 575426, "similar_recipe_ids": [788025, 827277, 866706, 1090196, 1643926, 800393, 1561874, 784537, 1100239, 1108292], "uuid": "ba7396d1-766e-5ad8-ac56-2bf9f43b28f5"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.761, "instructions_length": 239, "num_ingredients": 8}, "images": [""], "ingredients": ["Garlic Chives", "Fresh Coriander leaves", "2 Roasted Poblano or Jalapeno peppers", "3 tablespoons - olive oil", "1 tablespoons fresh lemon juice", "2 tablespoons - mayonaise", "1/4 teaspoon - cumin", "1/4 teaspoon - paprika (smoked if you have it)"], "instructions": ["Roast the peppers, sweat and peel their skins. Remove seeds. Chop fresh coriander (remove stems) and garlic chives. Place all ingredients in a blender or small bowl with hand held blender. Whizz until smooth like a paste. Decant and enjoy."], "name": "Savory chilli pate", "recipe_id": 575480, "similar_recipe_ids": [1644504, 1106298, 263695, 1791273, 358891, 1728673, 1210553, 1097979, 1118140, 981517], "uuid": "591eb8f7-6878-531f-a1fe-89dfcbf2dfb2"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.967, "instructions_length": 1021, "num_ingredients": 13}, "images": [""], "ingredients": ["5 - 7 medium-large sized potatoes", "1/2 lb. bacon", "1 c. shredded cheese", "1 can whole kernel corn", "1 can cream of chicken condensed soup", "1 can cream of mushroom condensed soup", "1 lb. boneless / skinless chicken breast", "1 - 1 1/2 tsp. salt", "2 tsp. pepper", "1 tsp. garlic salt", "Diced garlic (1 clove fresh, 1.5 tbsp. canned)", "1 tsp. chicken bouillon", "2 small-medium or 1 large onion, finely diced"], "instructions": ["Peel and cut potatoes into small cubes (approximately 1/2\"). Put potatoes into 5 quart stock pot with 3 quarts boiling water. Add 1 \u2013 1 1/2 tsp. salt. Allow to boil for approximately 45 minutes. While the water is boiling, fry bacon over medium \u2013 medium-low heat, saving 2 \u2013 4 tbsp. bacon grease. Cut or crumble bacon into small bits and add to boiling potatoes. Cut chicken into bite sized pieces and saut\u00e9 with onions(s) and garlic in 2 -4 tbsp. bacon grease over medium heat (for lower fat recipe, vegetable / canola / olive oil can be substituted for bacon grease). Do not overcook chicken. Add to stock pot with boiling water and potatoes and stir gently. Add 1 tsp. ground black pepper. Add 1 can condensed cream of chicken soup, garlic salt, and chicken bouillon and stir gently until thoroughly mixed. Add 1 can condensed cream of mushroom soup and stir gently until thoroughly mixed. Stir in corn. Stir in shredded cheese gradually until melted. Turn heat to low-medium, cover, and simmer for 1 \u2013 2 hours. Enjoy!"], "name": "Chicken Potato Chowder", "recipe_id": 575626, "similar_recipe_ids": [1363817, 691529, 693734, 662793, 1364045, 238281, 1685030, 683436, 313070, 1495540], "uuid": "df081e47-7284-5862-b46a-297aeaf420cf"}
+{"crawl_url": "", "features": {"calories": 306, "cook_time": 5, "diet_lowcarb": 0.942, "instructions_length": 176, "num_ingredients": 2, "prep_time": 5}, "images": [""], "ingredients": ["1 bottle chilled wheat beer", "1 bottle chilled raspberry lambic"], "instructions": ["Fill a chilled pilsner glass three-quarters full with the wheat beer (or if you prefer a more pronounced fruit flavor, fill only halfway). Pour in the raspberry lambic to fill."], "name": "Raspberry Shandy", "recipe_id": 575675, "similar_recipe_ids": [799207, 962893, 826813, 1042140, 1577287, 1052834, 1575734, 1754888, 925230, 822392], "uuid": "4896669a-6eeb-5949-bd76-8bf59e20057a"}
+{"crawl_url": "", "features": {"cook_time": 5, "diet_lowcarb": 0.999, "instructions_length": 97, "num_ingredients": 3, "prep_time": 5}, "images": [""], "ingredients": ["1/2 ounce Baileys Irish Cream", "1/2 ounce orgeat (almond syrup)", "Whipped cream"], "instructions": ["Pour the Baileys Irish Cream and orgeat into a shot glass; then top with a dash of whipped cream."], "name": "Blow Job", "recipe_id": 575799, "similar_recipe_ids": [1625544, 1655868, 1144876, 752992, 1147011, 1093153, 1093256, 1669386, 875741, 1649620], "uuid": "d0b06187-acd9-5f8e-b64b-411f95e55766"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.955, "instructions_length": 3002, "num_ingredients": 35, "prep_time": 120, "total_time": 60}, "images": [], "ingredients": ["270g/9\u00bdoz plain flour", "150g/5\u00bdoz unsalted butter, cold", "50g/1\u00beoz ground almonds", "1 lemon or orange, grated zest only", "1 vanilla pod, seeds only", "100g/3\u00bdoz icing sugar", "1 free-range egg", "1 free-range egg yolk", "175ml/6fl oz milk", "75g/2\u00bdoz double cream", "\u00bd vanilla pod, seeds removed", "90g/3\u00bcoz caster sugar", "75g/2\u00bdoz free-range egg yolks (about 4-5 yolks)", "15g/\u00bdoz cornflour", "15g/\u00bdoz plain flour", "15g/\u00bdoz butter, melted", "150g/5\u00bdoz ground almonds", "115g/4oz demerara sugar", "175g/6oz unsalted butter", "85g/3oz plain flour", "1 lemon, zest only", "100g/3\u00bdoz blanched almonds", "25g/1oz pine nuts", "125g/4\u00bdoz icing sugar", "30ml/1fl oz orange liqueur", "250g/9oz cranberry sauce", "25g/1oz caster sugar", "125g/4\u00bdoz mascarpone cheese", "100ml/3\u00bdfl oz double cream", "25g/1oz icing sugar", "2 tbsp almond-flavoured Italian liqueur, such as Amaretto", "pinch freshly grated nutmeg", "250g/9oz Christmas pudding", "30g/1oz sliced almonds", "icing sugar, for dusting"], "instructions": ["To make the pastry, put all the pastry ingredients apart from the eggs in a food processor and pulse until the pastry has a texture like breadcrumbs.", "Add the eggs and pulse until mixture starts to form a ball. Turn out onto a floured surface and work as little as possible until it is smooth. Form into a ball and flatten. Wrap in cling film and chill for at least three hours.", "For the pastry cream, place the milk, cream, vanilla pod and 60g/2\u00bcoz of the sugar in a pan and bring to the boil.", "In a clean bowl whisk the yolks with the remaining sugar until pale.", "Mix the cornflour and flour into the yolk mix. Pour half of the milk onto the yolk mix and whisk well.", "Add the remaining milk, place back in the saucepan and cook until it thickens.", "Add the butter and mix it in. Pass through a fine sieve and cool. Cover with cling film and pierce with a fork to let out steam. Set aside in the fridge.", "For the crumble topping, in a bowl, rub together all the ingredients with your hands until it resembles breadcrumbs. Place to one side.", "For the crystallised almonds and pine nuts, place all the ingredients in a heavy-bottomed saucepan.", "Place on a moderate heat and stir until the sugar crystallises and coats all the almonds and pine kernels. You will notice a whitish powder forming on the sides of the pan. Stir this back into the pan as this starts the crystallising process. Stir until all the nuts are coated.", "Scatter onto a plate or baking tray and leave until cold. Store in an airtight container until needed.", "For the cranberry sauce pur\u00e9e, place all the ingredients with 75ml/2\u00bdfl oz water into a saucepan and bring to the boil. Taste, make sure it is sweet enough and then liquidise using a blender. Pass through a fine sieve and leave to cool, then store in a squeezy bottle until ready to use.", "For the mascarpone and amaretto cream, place all the ingredients in a mixing bowl and stir until the sugar is dissolved.", "Whisk until medium stiff peaks form when the whisk is removed from the bowl. Cover and store in the fridge until needed.", "To make the tart case, preheat the oven to 180C/350F/Gas 4.", "Grease four 12cm/4\u00bdin loose-bottomed tart tins. Use the pastry dough to line the tin and prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.", "Preheat the oven to 180C/350F/Gas 4.", "Line the pastry with parchment paper and weigh down with uncooked rice or ceramic baking beans. Bake the pastry blind for 15 minutes, remove the paper and rice or beans and return the pastry cases to the oven for a few minutes more, until light golden-brown.", "To make the filling, warm the Christmas pudding and add to the cool pastry cream with the almonds. Pipe the mixture into the tarts.", "Sprinkle with the almond crumble. Return to the oven and cook for 15 minutes, or until the crumble is golden-brown.", "Allow to cool a little, remove from the tins and dust with icing sugar", "To serve, place on the plate, dress with a little cranberry sauce pur\u00e9e, crystallised nuts and a scoop of mascarpone cream."], "name": "Christmas pudding tart", "recipe_id": 575833, "similar_recipe_ids": [575658, 578790, 579300, 570896, 571183, 1487347, 578965, 580767, 577519, 581924], "uuid": "ed7aa50f-623d-556d-a5fc-5bea83c6c1a0"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.967, "instructions_length": 489, "num_ingredients": 7, "prep_time": 30, "total_time": 10}, "images": [], "ingredients": ["2 fresh kippers", "100g/4oz butter, softened (not melted)", "3 tbsp fresh flatleaf parsley, chopped", "\u00bc apple, grated", "50ml/2floz cider", "1 lime, juice and zest only", "sliced bread, to serve"], "instructions": ["Place the kippers in a tall jug with the tails sticking out of the top. Pour boiling water carefully into the jug, right up to the top. Leave to stand.", "Meanwhile, mix the butter and chopped parsley together in a mixing bowl. Gradually add the grated apple and cider and set aside.", "After the kippers have been in the water for about 2-3 minutes, drain well and transfer the kippers to a plate.", "Spoon the butter over the kippers and garnish with the lime juice and zest.", "Serve with sliced bread."], "name": "Kippers cooked in a jug with cider and lime butter", "recipe_id": 576467, "similar_recipe_ids": [1038792, 1038048, 1744612, 1738001, 1739126, 1275947, 1062300, 578868, 784165, 580333], "uuid": "26622b63-7b87-5843-8c21-9e9cd4c4608c"}
+{"crawl_url": "", "features": {"calories": 107, "cook_time": 85, "diet_paleo": 0.749, "instructions_length": 1223, "num_ingredients": 8, "prep_time": 30}, "images": [""], "ingredients": ["8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried", "2 tablespoons unsalted butter (1/4 stick), melted", "Kosher salt", "Freshly ground black pepper", "1 teaspoon grapeseed or vegetable oil", "1/2 teaspoon lime juice", "2 cups baby arugula, washed and dried", "1 cup Smoked Trout P\u00e2t\u00e9"], "instructions": ["Heat the oven to 400\u00b0F and arrange a rack in the middle. Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to the broil setting. Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don\u2019t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more. Whisk the oil and lime juice together in a medium, nonreactive bowl and season with salt and pepper. Add the arugula and toss to evenly coat. Divide the greens among the skins and top each with a heaping tablespoon of the p\u00e2t\u00e9. Serve immediately."], "name": "Smoked Trout Potato Skins", "recipe_id": 577817, "similar_recipe_ids": [578474, 576035, 578069, 574896, 572762, 573959, 574427, 1033759, 287628, 837403], "uuid": "16537cf0-edbe-52b5-942e-374874281a96"}
+{"crawl_url": "", "features": {"diet_keto": 0.712, "diet_lowcarb": 0.998, "instructions_length": 603, "num_ingredients": 11}, "images": [""], "ingredients": ["5 oz of fresh shrimp diced fine (canned will work, but fresh is much better)", "1 teaspoon of butter to saute shrimp", "6 oz cream cheese", "2 oz of lump or claw crab meat (canned is fine)", "2 tablespoons brandy", "1 teaspoon fresh dill", "1/2 teaspoon minced garlic", "1/4 teaspoon, just a few drops of worcestershire", "Hot sauce to taste, just a few drops", "Salt and pepper to taste", "3 scallions chopped well, green parts only"], "instructions": ["In a saute pan melt 1 teaspoon of butter and add the shrimp diced and garlic and cook until done. It will only take a few minutes. Remove shrimp, cool and chop additionally if needed. You want a fine chop. In a bowl mix the shrimp with the cream cheese, brandy, worcestershire, hot sauce, s/p and fresh dill and mix will. Cover and chill in the refrigerator for several hours. Chop your crab meat and the scallions and set to the side. Toast the baguettes with a little olive oil until slightly brown and top with the chilled shrimp mixture and top with a small spoon of crab and scallions as a garnish."], "name": "Shrimp and Crab over Toasted Baguettes", "recipe_id": 578019, "similar_recipe_ids": [1520607, 1520630, 1203963, 1761345, 1718139, 1357764, 1374433, 1283499, 1568473, 845827], "uuid": "4a396640-343c-5d1b-b812-89b10662d618"}
+{"crawl_url": "", "features": {"diet_paleo": 0.959, "instructions_length": 834, "num_ingredients": 17}, "images": [""], "ingredients": ["2 Large Bunches of Mustard Greens, soaked and hard parts removed", "1 Bunch of Baby Spinach, likewise", "1 Bunch of Italian Parlsey", "2 Garlic Cloves, minced", "1c Onion, chopped", "1 Bunch of Green Onions, white part removed and remains chopped", "5c Water", "\u00bc c Dry Vermouth", "\u00bd t Oregano, dried", "\u00bd t Thyme, dried", "\u00bc t Cayenne Pepper", "1lb Tasso, cut up to \u00bc inch", "3c Chicken Stock", "1T Olive Oil", "1t Salt", "\u00bd c Brown Roux", "Crystal Hot Sauce, to taste"], "instructions": ["Cook the tender portions of the Mustard Greens and Spinach in the water for about an hour or until tender. Remove from the heat, retain the cooking water and allow to cool while you prepare the Roux. Remove the Roux and set it aside and in the same heavy pot add the Olive Oil and render the Tasso for about 10 minutes. Add the Onion, Garlic, Green Onion, Parsley, Oregano, Thyme, Salt and Cayenne. Cook until the Onions are translucent or for about 15 minutes over medium high heat. Add the Vermouth to deglaze. Chop the now cooled greens into smallish pieces. Add to the pot along with about 2/3 of the retained cooking liquid. Add the Stock. Simmer for 30 minutes Stir in the Roux, holding back any extra oil that make be on the top. Cook for another 15 minutes then add the Hot Sauce. Serve over rice, popcorn rice if you have it."], "name": "Gumbo Z'Herbes", "recipe_id": 578130, "similar_recipe_ids": [331180, 1483228, 1482076, 1230706, 989517, 1788773, 1070968, 644307, 347257, 1601311], "uuid": "89555930-1a6f-5601-a655-008f6f8a1489"}
+{"crawl_url": "", "features": {"diet_paleo": 0.818, "instructions_length": 1234, "num_ingredients": 22, "prep_time": 30, "total_time": 120}, "images": [], "ingredients": ["1 tbsp vegetable oil", "2 ox cheeks, trimmed", "1 onion, diced", "2 carrots, diced", "4 sticks celery, diced", "2 tbsp tomato pur\u00e9e", "750ml bottle red wine", "2 garlic bulbs, halved", "2 bay leaves", "small bunch fresh thyme", "2 star anise", "3\u20134 cloves", "500ml/18fl oz dark chicken or veal stock", "salt and freshly ground black pepper", "1 bunch watercress", "2 tbsp light olive oil, plus more if needed", "4 asparagus spears, stalks roughly chopped, tips still intact", "10g/\u2153oz butter", "1 braised ox tongue, diced", "splash Madeira", "mashed potato, made very soft with lots of butter and double cream.", "micro watercress, to garnish"], "instructions": ["Heat the vegetable oil in a large flameproof casserole dish over a medium heat. Brown the ox cheek on all sides, remove and set aside.", "Throw in the vegetables with the garlic, herbs and spices and fry for 10 minutes, until golden-brown. Stir in the tomato pur\u00e9e and add the wine. Simmer until the volume of the liquid is reduced by half.", "Return the cheek to the pan, add the stock, bring to a simmer, cover and braise for 2\u20133 hours or until the cheek is tender.", "Remove the cheek and keep warm. Strain the sauce into a clean pan and reduce to a glossy, coating consistency. Season to taste.", "To make the watercress oil, blanch the watercress for a couple of minutes and refresh under cold water. Remove the stalks and put into a blender with the olive oil and salt. Blitz well and pass through a sieve.", "To make the tongue and asparagus, blanch the asparagus for 2 minutes and refresh under cold water. Heat the butter in a pan, add the asparagus and braised tongue and saut\u00e9 for 2\u20133 minutes. Add the Madeira to glaze.", "To serve, divide the mashed potato between two shallow bowls and top with the cooked cheeks. Spoon over the sauce, garnish with the tongue and asparagus, drizzle with the watercress oil and garnish with the micro watercress."], "name": "Ox cheeks braised in red wine with creamy mash and saut\u00e9ed asparagus", "recipe_id": 579478, "similar_recipe_ids": [1737131, 1446500, 575280, 1443785, 570915, 1735814, 1558723, 1687131, 572437, 1742715], "uuid": "388e5ff8-c03d-5211-8789-3af3d7532c87"}
+{"crawl_url": "", "features": {"diet_lowcarb": 0.958, "instructions_length": 1065, "num_ingredients": 20, "prep_time": 120, "total_time": 60}, "images": [], "ingredients": ["300g/10\u00bdoz fatty pork belly, skin on", "2 tbsp groundnut oil", "1 tbsp Shaoxing rice wine (or dry sherry)", "1 tbsp chilli bean paste", "1 tbsp yellow bean sauce", "1 tbsp fermented black beans, rinsed and crushed", "1 spring onion (or baby leek), sliced on the diagonal into julienne strips", "1 tsp dark soy sauce", "1 tsp light soy sauce", "pinch sugar", "sea salt and freshly ground white pepper", "1 garlic clove, minced", "2 pinches caster sugar", "1 tbsp Chinese clear rice vinegar or cider vinegar", "1 tsp chilli bean paste", "1 tsp chilli oil", "1 tbsp toasted sesame oil", "4 small cucumbers, sliced in half lengthways, de-seeded, each half cut into long wedges and then sliced into 1cm/\u00bdin pieces", "1 fresh red chilli, de-seeded and cut into small strips", "300g/10\u00bdoz jasmine rice, steamed"], "instructions": ["For the pork, pour 700ml/1\u00bc pints water into a large pan, add the pork and bring to the boil. Boil for 30 minutes. Drain and leave to cool.", "Transfer the meat to the fridge for an hour, to firm up.", "Meanwhile, for the pickled cucumber, combine the garlic, sugar, vinegar, chilli bean paste, chilli oil and sesame oil in a bowl.", "Add the cucumbers and leave to marinate in the fridge for 20 minutes.", "Remove the cucumbers from the fridge and add the fresh chilli.", "Remove the meat from the fridge and slice into 5mm/\u00bcin thick slices.Heat a wok over high heat and add the groundnut oil, then the pork. As the pork starts to brown, add the rice wine (or sherry) and cook until the pork has browned and the skin is slightly crisp.", "Add the chilli bean paste, yellow bean sauce and fermented black beans and stir-fry for a minute.", "Add the spring onion (or leek) if using, and stir-fry for less than a minute until well mixed.", "Add both soy sauces and the sugar, season and serve.", "To serve, place a spoonful of rice onto the plate, spoon the pork over the top then the pickles alongside."], "name": "Twice cooked pork with pickled cucumber", "recipe_id": 579978, "similar_recipe_ids": [572650, 579319, 588815, 1742272, 764762, 588437, 1739929, 1741048, 716237, 571867], "uuid": "42e015dc-192e-59fd-b0ec-cbf34b281a46"}
+{"crawl_url": "", "features": {"calories": 619, "diet_lowcarb": 0.585, "diet_paleo": 0.863, "instructions_length": 461, "num_ingredients": 5}, "images": [""], "ingredients": ["1/4 cup (1/2 stick) unsalted butter", "1/4 cup chopped hazelnuts", "1 small shallot, minced", "2 tablespoons finely chopped fresh Italian parsley leaves", "Salt and freshly ground black pepper"], "instructions": ["Melt the butter in a medium-size, heavy saucepan over medium-low heat until pale golden, 4 to 5 minutes. Add the hazelnuts and cook, stirring, over medium heat until golden and fragrant, 2 to 3 minutes longer. Add the shallot and parsley and cook until just softened, about 1 minute. Season with salt and pepper. This sauce can be rewarmed just before serving. Excerpted from Get Saucy, by Grace Parisi. \u00a9 2005, used by permission from The Harvard Common Press."], "name": "Hazelnut Brown Butter Sauce", "recipe_id": 580036, "similar_recipe_ids": [1602863, 1496974, 281832, 216414, 1738906, 869821, 184401, 1203780, 826227, 767347], "uuid": "eeb1f010-5692-5abd-a2e7-552cb6270ee0"}
+{"crawl_url": "", "features": {"calories": 291, "diet_paleo": 0.844, "instructions_length": 2266, "num_ingredients": 8}, "images": [""], "ingredients": ["1/3 cup extra virgin olive oil", "1/2 Onion:red onion, thinly sliced (about 1 cup)", "4 salt-packed anchovies, rinsed, filleted, and soaked", "1/2 cup tomato paste", "2/3 cup water", "2 pounds lacinato kale (about 3 bunches)", "Salt:Kosher salt", "1/4 cup extra virgin olive oil"], "instructions": ["To make the soffritto, in a large saut\u00e9 pan, warm the olive oil over medium-low heat. Stir in the onion and anchovies and sweat, stirring occasionally, for about 3 minutes, or until the onion has softened. Stir in the tomato paste and fry, stirring frequently, for about 7 minutes, or until the paste turns from bright red to a deep rust. You need to cook the tomato paste this long to develop the rich, full flavor of the soffritto. Deglaze the pan with the water, dislodging any browned bits from the pan bottom. Adjust the heat to low and simmer, partially covered, stirring every 10 minutes, for about 30 minutes, or until the mixture develops a pastelike texture. If the mixture starts to brown too quickly, stir in a splash of water and continue to simmer. Pass the soffritto through the medium or fine disk of a food mill into a bowl and set aside. Alternatively, smash the soffritto against the sides of the pan with the back of a wooden spoon. You should have about 3/4 cup. Set aside. Using kitchen shears or a sharp paring knife, remove the center ribs from the kale leaves. Cut the ribs crosswise into 1/2-inch-wide pieces and set aside. Stack 3 to 5 leaves, roll them up lengthwise, and cut crosswise to create 1-inch-wide ribbons. Repeat with the remaining leaves. Rinse the leaf pieces and rib pieces separately in several changes of water until the water is clear. Bring a large pot of salted water to a boil. Add the rib pieces and blanch for about 12 minutes, or until tender. Using a wire skimmer, transfer them to a large, towel-lined baking sheet to drain. Working in batches, add the leaves to the boiling water and blanch each batch for about 8 minutes, or until tender, then transfer to the baking sheet. Give the pot a quick rinse and return it to the stove. Add the olive oil and warm over medium heat. Stir in the soffritto and cook for about 1 minute, or until it is sizzling. Stir in the kale, add about 1/2 cup water, adjust the heat to low, and simmer the kale for about 5 minutes, or until it is very tender and has absorbed the flavor from the soffritto. If the kale is too dry, add a splash of water and continue braising. Taste for seasoning and add salt if needed. Transfer the kale to a warmed serving bowl and serve immediately."], "name": "Braised Lacinato Kale with Tomato and Anchovy Soffritto", "recipe_id": 580673, "similar_recipe_ids": [1045950, 902679, 989160, 1175841, 1061079, 611007, 975579, 780470, 224494, 598583], "uuid": "520a86cf-96b2-55de-aaa0-a0f2f6a82edb"}
+{"crawl_url": "", "features": {"diet_paleo": 0.915, "instructions_length": 1142, "num_ingredients": 5, "prep_time": 30, "total_time": 120}, "images": [], "ingredients": ["1kg/2\u00bclb ripe tomatoes, stalks cut out, cross cut in the bottom of each using a sharp knife", "100-150ml/3\u00bd-5fl oz olive oil", "4 large shallots, peeled, finely chopped", "sprig fresh thyme, leaves only", "4 garlic cloves, crushed to a paste with the edge of a knife"], "instructions": ["Bring a pan of water to the boil. Lower the tomatoes into the boiling water and boil for ten seconds, then remove them from the pan using a slotted spoon and immediately plunge them into a bowl of ice-cold water.", "When the tomatoes have cooled, peel and discard the skins. Chop the tomatoes and discard the seeds. (Alternatively freeze the seeds and use them in stocks and sauces.) Continue to chop the tomato flesh to a pulp.", "Heat half of the olive oil in a saucepan over a medium heat. Add the shallots, thyme leaves and garlic and fry for 2-3 minutes, or until softened but not coloured.", "Add the remaining olive oil and the chopped tomato pulp, then stir well to combine.", "Cut a disc of greaseproof paper 1cm/\u00bdin smaller than the diameter of your saucepan. Cover the surface of the tomato sauce with the greaseproof paper disc (this will prevent the sauce from drying out as it reduces and cooks). Reduce the heat to its lowest setting and cook gently for at least an hour, or until the sauce has thickened.", "When the mixture has cooked and thickened, set aside to cool slightly. (NB: The sauce can be split into portions and frozen until needed.)"], "name": "Fresh tomato sauce", "recipe_id": 580858, "similar_recipe_ids": [572431, 1059251, 1579266, 1533908, 1533026, 964183, 337860, 1531940, 930768, 1067197], "uuid": "f1e71fa5-6c78-5486-b65f-65fe467a5476"}
+{"crawl_url": "", "features": {"diet_keto": 1.0, "diet_lowcarb": 1.0, "instructions_length": 312, "num_ingredients": 8, "prep_time": 10, "total_time": 5}, "images": [""], "ingredients": ["1/4 cup coconut oil", "1/2 ounce raw cacao paste", "2 1/2 tablespoons macadamia nut butter", "1 1/2 tablespoon grass-fed beef collagen powder", "1 tablespoon maca powder", "1/2 teaspoon vanilla powder", "Homemade Liquid Stevia Extract (to taste)", "pinch salt"], "instructions": ["Melt oil and cacao paste in a double boiler over low heat.", "Whisk in nut butter. Add maca, collagen, vanilla, stevia, and salt. Continue to whisk until completely combined.", "Remove from heat, cool slightly, and pour into the desired mold. Place in the freezer for 5 to 10 minutes to chill. Store in the refrigerator."], "name": "Energizing Maca Chocolate (RAW, Dairy-Free, Ketogenic)", "recipe_id": 583209, "similar_recipe_ids": [583206, 1259656, 874245, 1722649, 582794, 717069, 1723112, 1722663, 1722609, 1534507], "uuid": "62b8a9c9-183a-58db-a215-6aa963aacd74"}
+{"crawl_url": "", "features": {"cook_time": 195, "diet_keto": 1.0, "diet_lowcarb": 1.0, "instructions_length": 632, "num_ingredients": 21, "prep_time": 180, "total_time": 15}, "images": ["", ""], "ingredients": ["1 1/2 lbs on the vine tomatoes (680 g)", "1 cucumber (350 g/ 12.4 oz)", "1/2 red bell pepper (75 g/ 2.7 oz)", "1 medium red onion (120 g/ 4.2 oz)", "1 jalapeno (14 g/ 0.5 oz)", "1 clove garlic", "1 lime, juiced (45 ml)", "1 tbsp balsamic vinegar (15 ml)", "1/2 tsp cumin", "1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)", "sea salt to taste", "1/2 lb shrimp, peeled and deveined (227 g)", "1/2 tbsp extra virgin olive oil", "1/2 tsp paprika", "1/2 tsp sea salt", "1/2 tsp garlic powder", "1 avocado, sliced (200 g/ 7.1 oz)", "1 jalape\u00f1o, thinly sliced (14 g/ 0.5 oz)", "2 tbsp minced red onion (15 g/ 0.5 oz)", "2 tbsp diced cucumber (20 g/ 0.7 oz)", "2 tbsp diced tomato (20 g/ 0.7 oz)"], "instructions": ["Cut the soup vegetables in half then place all of the soup ingredients minus the olive oil into a blender and blend until very smooth.", "With the blender running slowly pour in the olive oil until the soup becomes creamy. Season with salt to taste. Chill for at least 3 hours.", "Before serving make the shrimp by tossing the shrimp with the oil and spices in a small bowl. Transfer to a skillet over medium high heat and cook 3-4 minutes per side until opaque in the center.", "In a small bowl combine the diced onion, cucumber, and tomato. Divide the soup between 4 bowls and top with the shrimp, avocado, sliced jalapeno, and diced veggies."], "name": "Summer Mexican Low-Carb Shrimp Gazpacho", "recipe_id": 583967, "similar_recipe_ids": [583981, 1594647, 1594644, 1594579, 583961, 583657, 1594632, 583903, 583684, 583631], "uuid": "10b8b860-30f6-5163-af27-1be261b36a3b"}
+{"crawl_url": "", "features": {"diet_keto": 1.0, "diet_lowcarb": 1.0, "instructions_length": 447, "num_ingredients": 8}, "images": ["", ""], "ingredients": ["1 large cucumber, peeled (300 g/ 10.6 oz)", "2 cups regular or cherry tomatoes, diced (300 g/ 10.6 oz)", "1/2 medium red onion (50 g/ 1.8 oz)", "2 tablespoons fresh lemon or lime juice", "1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)", "2 cloves garlic, crushed", "2 tablespoons freshly chopped parsley or other herbs such as basil or cilantro", "salt and pepper to taste (I like pink Himalayan salt)"], "instructions": ["Peel and finely dice the cucumber.", "Peel and finely dice the onion and chop the tomatoes into small pieces.", "Place the cucumber, tomatoes and onion into a bowl and prepare the vinaigrette. In a small bowl, mix the olive oil, lemon juice and crushed garlic. Pour the vinaigrette over the vegetables.", "Finely chop the parsley and add to the bowl with vegetables. Season with salt and pepper to taste and mix well. Eat as a side with meat, fish or seafood."], "name": "Easy Summer Vegetable Salsa", "recipe_id": 584279, "similar_recipe_ids": [584186, 584168, 1594634, 583996, 1700015, 1594632, 584196, 357395, 583978, 1736442], "uuid": "190d5396-2f51-5d96-8fa1-f51c1afdf87a"}
+{"crawl_url": "", "features": {"cook_time": 25, "diet_keto": 0.852, "diet_lowcarb": 0.999, "instructions_length": 456, "num_ingredients": 6, "prep_time": 5, "total_time": 20}, "images": [""], "ingredients": ["8oz smoked kielbasa, chopped", "1 large jalape\u00f1o, diced", "1/3c green onion, diced", "3/4c shredded cheddar cheese", "4oz cream cheese, softened", "1c mayo"], "instructions": ["Pre-heat the oven to 375\u00b0F.", "Chop the kielbasa into bite-sized pieces.", "Dice the jalape\u00f1o and green onions. Add as many or as few seeds as you like to control the heat in the dish.", "Soften the cream cheese in the microwave for 30 seconds.", "Add chopped kielbasa and diced jalape\u00f1o and green onions to the cream cheese.", "Add shredded cheddar cheese and mayo; stir until combined.", "Bake for 20 minutes until bubbling slightly at the edges and lightly golden brown on top."], "name": "Spicy Kielbasa Dip", "recipe_id": 584872, "similar_recipe_ids": [335674, 1389048, 878686, 845855, 878228, 584917, 1587620, 1516441, 1721652, 584956], "uuid": "06ad5489-394a-54c9-8233-032b1257a65c"}
+{"crawl_url": "", "features": {"diet_keto": 1.0, "diet_lowcarb": 1.0, "instructions_length": 516, "num_ingredients": 8}, "images": [""], "ingredients": ["1 cup watercress, washed and stems removed", "3 cups baby spinach", "1 medium avocado, sliced", "\u00bd cup shredded Parmesan cheese", "\u00bc cup avocado oil", "1/8 cup lemon juice", "Salt and Pepper to taste", "Optional: 1 tablespoon Mediterranean seasoning"], "instructions": ["Prepare the greens by washing and removing the stems of the watercress and spinach. Pat dry.", "Combine the spinach and watercress on a large serving platter or large bowl.", "Cut your avocado in half and remove the pit. Peel the skin from each side.", "Slice the avocado in thin strips and set aside for topping the salad.", "To prepare the dressing, add the lemon juice to the avocado oil and Mediterranean seasoning. Shake well.", "Add shredded Parmesan, avocado, salt, and pepper to the spinach. Drizzle with the dressing and serve."], "name": "Spinach & Watercress Keto Salad", "recipe_id": 585510, "similar_recipe_ids": [1058955, 185437, 804942, 1709120, 1594970, 186424, 780292, 1082394, 805549, 1500114], "uuid": "7a1fab9d-cadc-574f-be8a-f4cd5ec6662c"}
+{"crawl_url": "", "features": {"cook_time": 45, "diet_paleo": 0.693, "instructions_length": 729, "num_ingredients": 9, "prep_time": 5, "total_time": 40}, "images": [""], "ingredients": ["1 medium sweet potato", "1 Heinz Beanz Snap Pots (200g)", "2 handfuls of spinach", "A splash of olive oil", "1/2 lemon, zested", "15g sundried tomatoes, roughly chopped", "\u00bd tsp dried oregano", "\u00bd tsp dried thyme", "15g feta cheese"], "instructions": ["1. Preheat the oven to 200\u00b0C/180\u00b0C fan/gas mark 6. 2. Coat the sweet potato with a splash of oil and wrap in a sheet of foil. 3. Bake in the oven for 40 minutes or until soft and cooked all the way through. 4. Once cooked, place spinach on the plate and sweet potato on top. Cut potato open. 5. Meanwhile add the Beanz Snap Pot to the microwave and cook for one minute until the beans are piping hot. 6. To serve, add your spinach to the plate and put the sweet potato on top. 7. Slice the sweet potato and pour the beans on top then finish with with lemon zest, sundried tomatoes, oregano, thyme and plenty of black pepper. Finally crumble on some feta cheese. A Source of Protein Protein contributes to a growth in muscle mass."], "name": "Mediterranean Sweet Potatoes with Beanz, Spinach and Feta", "recipe_id": 586438, "similar_recipe_ids": [585945, 585942, 1609332, 1601311, 223073, 1276943, 585941, 1277964, 1138244, 586307], "uuid": "cb868481-762a-5e2b-a0cb-ea302608f739"}
+{"crawl_url": "", "features": {"cook_time": 70, "diet_lowcarb": 0.808, "diet_paleo": 0.508, "instructions_length": 1654, "num_ingredients": 24, "prep_time": 25, "total_time": 45}, "images": [""], "ingredients": ["Nonstick cooking spray, for spraying pan", "8 ounces ground beef", "8 ounces ground lamb", "8 ounces ground pork", "1/2 cup pitted kalamata olives, finely chopped", "1/2 cup finely diced white onions (about 1 small)", "1/2 cup coarsely crushed saltines (8 to 10 crackers)", "1/2 cup whole-milk Greek yogurt", "2 tablespoons finely minced fresh mint", "2 tablespoons finely minced fresh oregano", "1 teaspoon ground cumin", "3 cloves garlic, minced", "1 large egg", "1 teaspoon hot sauce, such as Tabasco", "1 teaspoon sea salt", "Freshly ground black pepper", "1/2 cup crumbled feta", "Mint Tzatziki, recipe follows, for serving", "For the Mint Tzatziki", "1 English cucumber", "Sea salt", "1 cup whole-milk Greek yogurt", "2 tablespoons minced fresh mint", "1 clove garlic, minced or pressed"], "instructions": ["1. Preheat the oven to 180\u00b0C. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line the pan lengthwise with a long strip of parchment, rubbing it to adhere it to the pan and making sure it is long enough to hang over the ends of the pan. 2. Put the beef, lamb and pork into a large mixing bowl and add the olives, onions, crushed saltines, yogurt, mint, oregano, cumin, garlic and egg. Add the hot sauce, salt and some ground pepper and very gently mix with your hands until the ingredients are evenly incorporated. 3. Add the feta and mix lightly, incorporating the feta in whole crumbles if possible. Try not to over-mix; it can make the meatloaf tough. 4. Transfer the meat mixture to the pan and press it gently to eliminate any air pockets. Set the loaf pan on a baking sheet and bake until an instant-read thermometer inserted into the center registers 70\u00b0C, 40 to 45 minutes. 5. Let the meatloaf cool in the pan for about 20 minutes before using the parchment paper to lift it out of the pan and transfer it to a serving platter. Slice while warm and serve with the Mint Tzatziki on the side. For the Mint Tzatziki: 1. Grate the cucumber on the large holes of a box grater into a large fine-mesh strainer set over a bowl. Sprinkle the cucumber generously with salt, tossing a few times with your hands to evenly distribute it; let stand for 10 minutes to drain. 2. Using your hands, squeeze the cucumber to drain any excess moisture. Transfer to a mixing bowl and add the yogurt, mint and garlic. Stir well to combine, taste and adjust the seasoning with salt if necessary. 3. Store the tzatziki in an airtight container for up to 3 days."], "name": "Jeff and Geoffrey's Ultimate Meatloaf", "recipe_id": 586566, "similar_recipe_ids": [586816, 353746, 1549505, 1184747, 346392, 1149203, 1486869, 1522448, 1145875, 1489430], "uuid": "4667a6be-a789-5223-9821-3751978626ab"}
+{"crawl_url": "", "features": {"cook_time": 25, "diet_paleo": 0.679, "instructions_length": 786, "num_ingredients": 9, "prep_time": 25}, "images": [""], "ingredients": ["350g fusilli", "500g cherry tomatoes", "100g salted aged ricotta", "1 aubergine", "Half an onion", "2 cloves of garlic", "6 tbsp extra virgin olive oil", "Fresh basil", "Salt and pepper"], "instructions": ["1. Dice the aubergine, add a pinch of salt and let it rest for 3 minutes to lose bitterness. 2. Rinse the aubergine with water, dry with a cloth and then saut\u00e9 it in a non-stick pan with a drizzle of olive oil and set aside. 3. In the same pan, brown the sliced onion, add the tomatoes and peeled cloves of garlic and cook for 10 minutes. 4. Season with salt and pepper, add the basil leaves and set aside. 5. Boil fusilli in plenty of boiling water. We recommend using 1 litre of water for every 100g of pasta. 6. Before draining, remember to set aside a spoonful of pasta water to better toss and stir pasta and sauce. 7. Drain the pasta al dente and toss in the pan with the tomato sauce. 8. Add the aubergines, sprinkle with grated salted ricotta (or another aged cheese) and serve."], "name": "Fusilli Norma Sicilian Style", "recipe_id": 586803, "similar_recipe_ids": [768710, 1487455, 586740, 715801, 1186212, 1090230, 1032594, 645798, 767752, 607601], "uuid": "8f20b1b4-4906-5db2-b0f0-e6f38af18529"}
+{"crawl_url": "", "features": {"cook_time": 15, "diet_lowcarb": 0.998, "instructions_length": 486, "num_ingredients": 6, "prep_time": 15}, "images": [""], "ingredients": ["20 cookies and cream cookies", "3 tablespoons butter, melted", "4 cups cookie dough cream ice cream, softened", "1/4 cup caramel ice cream topping", "2 cups instant whipped pudding", "Shaved semi-sweet chocolate, for garnish"], "instructions": ["Double line a 9-inch square baking pan with foil, leaving 2 handles extended over the sides.Pulse the cookies in a food processor until fine. Toss the cookies and butter in a medium bowl. Firmly press the cookie crumbs into the bottom of the prepared pan.Carefully spread the softened ice cream across the crust. Drizzle with the caramel and top with the whipped topping. Sprinkle with a dusting of shaved chocolate. Place in the freezer for 3 hours to firm up.Slice into bars to serve."], "name": "Cookies and Cream Ice Cream Bars", "recipe_id": 587437, "similar_recipe_ids": [1501320, 748092, 906642, 1619150, 1318818, 859766, 1689683, 241256, 284731, 907903], "uuid": "b9551e66-73f7-5c45-8f05-b85a6707ff26"}
+{"crawl_url": "", "features": {"cook_time": 30, "diet_lowcarb": 0.98, "instructions_length": 940, "num_ingredients": 12, "prep_time": 10, "total_time": 20}, "images": [""], "ingredients": ["4 large eggs", "4 strips bacon", "1 cup low-sodium chicken broth", "2 tablespoons low-sodium soy sauce", "2 tablespoons rice wine vinegar", "1 tablespoon light brown sugar", "Salt and freshly ground black pepper", "5 cups cooked brown rice", "4 cups small broccoli florets", "2 spring onions, sliced, white and green parts separated", "1 medium carrot, shredded", "2 teaspoons toasted sesame oil"], "instructions": ["Cover the eggs with about 1 inch of water in a small saucepan. Bring to a high simmer, cover and remove from heat. Let stand for 8 minutes. Run under cold water; peel and quarter each.Meanwhile, arrange the bacon in a large skillet and cook over medium heat until golden brown and crisp, about 4 minutes per side. Remove the bacon from the skillet and chop into bite-size pieces.Whisk together the chicken broth, soy sauce, vinegar, brown sugar, 3/4 teaspoon salt and a few grinds of pepper in a large microwave-safe bowl. Add the rice, broccoli and spring onion whites and toss to combine. Cover and microwave on high, stirring occasionally, until the broccoli is crisp-tender and the rice is warmed through, about 6 minutes.Divide the rice-broccoli mixture among four bowls. Top each with a quartered egg, bacon, carrot and spring onion greens. Drizzle each with sesame oil.Copyright 2013 Television Food Network, G.P. All rights reserved"], "name": "Bacon and Broccoli Rice Bowl", "recipe_id": 587943, "similar_recipe_ids": [1775277, 915990, 587841, 243695, 1168029, 310570, 1175589, 304861, 668404, 287169], "uuid": "3b67a359-177a-5580-af83-52a9ab8ee70c"}
+{"crawl_url": "", "features": {"diet_keto": 0.693, "diet_lowcarb": 0.979, "instructions_length": 145, "num_ingredients": 10, "prep_time": 2}, "images": [""], "ingredients": ["1 Tablespoon Celery Salt", "2 teaspoons Ground Bay Leaves", "2 teaspoons Smoked Paprika", "1-1/2 teaspoon Ground Black Pepper", "1 teaspoon Ground Mustard", "1/4 teaspoon Allspice", "1/4 teaspoon Cayenne", "1 pinch Ground Cinnamon", "1 pinch Ground Nutmeg", "1 pinch Ground Ginger"], "instructions": ["Place all the ingredients in a small bowl. Stir well to combine. Use immediately, or place in an airtight container and store until ready to use."], "name": "Homemade Old Bay Seasoning", "recipe_id": 589577, "similar_recipe_ids": [1261466, 692545, 1735725, 221201, 1222084, 344472, 1730991, 775767, 1293520, 958570], "uuid": "63b07ecd-2da8-5adb-b2e1-e5e9a5b0f5cb"}