Use real recipes for rendering the samples by Caio 5 years ago (log)

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{"cookTime": 45, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "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", "prepTime": 15, "recipeId": 308417, "siteName": "", "slug": "berry-banana-bread-recipe", "totalTime": 60}
{"crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "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", "recipeId": 281740, "siteName": "", "slug": "baked-bell-pepper-taquitos"}
{"calories": 275.0, "cookTime": 12, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "fatContent": 8.0, "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", "prepTime": 10, "proteinContent": 48.0, "recipeId": 353347, "siteName": "", "slug": "easy-grilled-pork-tenderloin-medallions"}
{"cookTime": 35, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "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", "recipeId": 344795, "siteName": "", "slug": "warm-pear-crumble", "totalTime": 35}
{"calories": 509.0, "cookTime": 60, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "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", "prepTime": 20, "recipeId": 334224, "siteName": "", "slug": "smooth-and-creamy-cheesecake", "totalTime": 80}
{"cookTime": 35, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "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", "prepTime": 15, "recipeId": 296456, "siteName": "", "slug": "pumpkin-cheesecake-bars", "totalTime": 50}
{"calories": 35.0, "carbohydrateContent": 4.0, "cookTime": 10, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "fatContent": 1.0, "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", "prepTime": 20, "recipeId": 219887, "siteName": "", "slug": "easy-oatmeal-lace-cookies", "totalTime": 30}
{"calories": 48.0, "carbohydrateContent": 2.0, "cookTime": 5, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "fatContent": 2.0, "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", "prepTime": 20, "proteinContent": 3.0, "recipeId": 308640, "siteName": "", "slug": "air-fryer-mozzarella-sticks", "totalTime": 25}
{"calories": 214.0, "cookTime": 10, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "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", "prepTime": 10, "recipeId": 296791, "siteName": "", "slug": "mini-pancake-muffins", "totalTime": 20}
{"calories": 141.0, "carbohydrateContent": 27.0, "cookTime": 50, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 1.0}, "fatContent": 2.0, "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", "prepTime": 15, "proteinContent": 4.0, "recipeId": 306904, "siteName": "", "slug": "vegan-mummy-dogs", "totalTime": 65}
{"cookTime": 10, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "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", "prepTime": 20, "recipeId": 260520, "siteName": "", "slug": "asian-steak-roll-ups", "totalTime": 30}
{"calories": 222.0, "carbohydrateContent": 21.0, "cookTime": 0, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "fatContent": 13.0, "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", "prepTime": 30, "proteinContent": 8.0, "recipeId": 245836, "siteName": "", "slug": "fresh-broccoli-salad-with-lemon", "totalTime": 30}
{"cookTime": 5, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "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", "prepTime": 5, "recipeId": 342952, "siteName": "", "slug": "tuna-salad-nicoise", "totalTime": 10}
{"crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "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", "prepTime": 5, "recipeId": 257174, "siteName": "", "slug": "caramel-cookies", "totalTime": 12}
{"crawlUrl": "", "diets": {"glutenfree": 1.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "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)", "recipeId": 207993, "siteName": "", "slug": "strawberry-flax-yogurt-muffins-gluten-free"}
{"calories": 216.0, "carbohydrateContent": 31.0, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "fatContent": 3.0, "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", "proteinContent": 20.0, "recipeId": 330285, "siteName": "", "slug": "crock-pot-southwestern-fiesta-chicken-wraps-recipe", "totalTime": 10}
{"cookTime": 10, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "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", "prepTime": 30, "recipeId": 576467, "siteName": "", "slug": "kippers-cooked-in-a-jug-with-cider-and-lime-butter"}
{"crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "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", "prepTime": 0, "recipeId": 196301, "siteName": "", "slug": "caramelized-garlic-and-shallot-pasta", "totalTime": 0}
{"calories": 509.0, "carbohydrateContent": 51.5, "cookTime": 20, "crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "fatContent": 21.8, "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", "prepTime": 20, "proteinContent": 25.2, "recipeId": 304419, "siteName": "", "slug": "mexican-chicken-and-rice-casserole", "totalTime": 40}
{"crawlUrl": "", "diets": {"glutenfree": 0.0, "keto": 0.0, "lowcarb": 0.0, "paleo": 0.0, "vegan": 0.0}, "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", "prepTime": 0, "recipeId": 189102, "siteName": "", "slug": "favorite-summer-sandwich", "totalTime": 0}