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1,400,600
|
Spiced Mixed Berry Margarita
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["Cumin spice blend", "1 tablespoon kosher salt", "1 teaspoon cumin", "fresh cracked peppercorn to taste", "Mixed Berry margarita", "1 bag frozen mixed berries", "6 ounces Tequila", "6 ounces Triple sec", "Juice of 2 limes", "Cumin spice blend as required", "crushed Ice"]
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["toast the cumin in a small skillet until it turns color, allow to cool.", "Combine the salt, 1/2 a teaspoon of cumin and the finely cracked peppercorn in a mortar and crush into a spice blend, sample and adjust the flavors as per your personal preference.", "Combine the tequila and the triple sec with the frozen berries and blend until the berries are completely reduced to slush. Strain into a container and discard the seeds and residual pulp. Stir in the lime juice and the cumin spiceblend and pour out into glasses. Add ice to top up and serve chilled."]
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food52.com/recipes/30063-spiced-mixed-berry-margarita
| 0Gathered
|
["Cumin", "kosher salt", "cumin", "fresh cracked peppercorn", "Tequila", "Triple", "Cumin spice"]
|
1,400,601
|
Lemon-Pepper Beef
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["3 pounds beef roast", "1 tablespoon lemon rind", "1 tablespoon garlic cloves", "2 tablespoons cooking oil"]
|
["Cut slits into the meat", "Stuff sliced garlic n lemon rind into the slits", "Drizzle cooking oil/olive oil over all sides of beef", "Shake lemon-pepper on all sides of beef", "Place meat in pre-heated 400 degree oven", "Cook 45mins to 1 hr", "Turn off oven. Let meat continue to bake as oven cools", "Take out beef and let meat rest 30 mins", "Slice meat against the grain in thin slivers"]
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food52.com/recipes/25479-lemon-pepper-beef
| 0Gathered
|
["beef roast", "lemon rind", "garlic", "cooking oil"]
|
1,400,602
|
Healthy Carrot Muffins
|
["3/4 cup whole wheat flour", "1/2 cup all-purpose flour", "2/3 cup brown sugar", "2 teaspoons cinnamon", "1 teaspoon baking powder", "1 teaspoon baking soda", "2 eggs", "1/3 cup no sugar added applesauce", "1 tablespoon vanilla extract", "4 carrots, grated (about 2 cups)", "1/2 cup canned crushed pineapple, drained"]
|
["Preheat the oven to 375 and line your muffin cups with liners.", "Whisk together the flours, brown sugar, cinnamon, baking powder and baking soda. Add in the egg, apple sauce and vanilla and mix together.", "Stir in the carrots and pineapple until everything is combined. Drop batter into muffin cups.", "Bake about 30 minutes until toothpick inserted in center comes out clean."]
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food52.com/recipes/9894-healthy-carrot-muffins
| 0Gathered
|
["whole wheat flour", "all-purpose", "brown sugar", "cinnamon", "baking powder", "baking soda", "eggs", "added applesauce", "vanilla", "carrots", "pineapple"]
|
1,400,603
|
Japanese Kamaboko (Fishcake)-Inspired Gefilte Fish For Passover
|
["Fish Cakes", "1 pound white fish (rockfish, cod, sole, other or a combination) deboned, skinned and finely ground (This will be about 1 1/4 lb pre-ground. See note below)", "2 egg whites", "1/4 bunch of chives, finely chopped", "1/2 of a small carrot, peeled and grated (on the smallest side of a cheese grater)", "1/2 inch piece of peeled and grated ginger", "2-1/2 teaspoons kosher salt", "5 tablespoons potato starch", "3 tablespoons white wine (or mirin if not kosher for Passover)", "3 tablespoons sugar", "6 leaves of finely shredded romaine lettuce", "Olive oil or vegetable oil for shaping, resting and pan-frying", "Sauce", "1/4 cup Japanese kewpie mayonnaise (Vegenaise or creme fraiche would also work)", "1 teaspoon apple cider vinegar", "1 teaspoon wasabi powder", "1 handful finely chopped dill and chives for garnish"]
|
["Shaping kamaboko gefilte fish\r\nA note about the fish: I used rock cod, but most white fish work well-I especially like the texture and flavor of wild caught. Most kamaboko and gefilte fish are made with a blend of fish-you could even throw in salmon. I highly recommend asking the fishmonger (it will save you loads of time) at the counter to debone, skin and put it through the grinder. You lose about a 1/4 pound to the grinder, so you'll need to purchase a little over a pound to start. If the fishmonger at your local market is not able to do this, carefully debone and skin the fish yourself. Using a food processor, blend until smooth. The other reason I prefer to have the fishmonger do this step for me is that it can be tough on your food processor if you don't have a heavy-duty one.", "Place the ground fish in a large mixing bowl. Add a little bit of salt at a time and mix until well-incorporated. Add the rest of the ingredients and mix well. Let the mixture sit at room temperature for 30 minutes.", "Pour a bit of olive oil into a small bowl. Pour a bit more onto a lined baking sheet and spread it evenly.", "Coat your hands with a bit of oil from the bowl and place about 2 teaspoons of the mixture in your hands. Press lightly and shape them into flat little footballs (see image). You'll need to coat your hands with oil every 2-3 patties. Once you've used up all of the mixture, let them sit on the baking sheet for 30 minutes.", "Heat a large non-stick pan over medium-low heat and melt a bit of oil in the pan. (You can use a regular stainless pan, but make sure the bottom is well coated with a high-heat oil such as ghee, vegetable oil or coconut oil. You may need to clean or wipe down the pan between batches so the bottom doesn't burn.) Once the pan is hot, carefully place fishcakes one by one onto the sizzling pan. Cook for about 3-4 minutes on each side, uncovered, until browned and the center is firm. You can also check for doneness with a toothpick-if it comes out clean, it's cooked.", "Let the fish cakes cool slightly on a paper towel (about 10 minutes). Place them on a bed of shredded romaine lettuce, drizzle with wasabi mayonnaise and garnish with chives and dill. Enjoy!"]
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food52.com/recipes/77035-japanese-kamaboko-fishcake-inspired-gefilte-fish-for-passover
| 0Gathered
|
["Cakes", "white fish", "egg whites", "chives", "carrot", "ginger", "kosher salt", "potato starch", "white wine", "sugar", "romaine lettuce", "Olive oil", "Sauce", "Japanese kewpie mayonnaise", "apple cider vinegar", "wasabi powder", "handful"]
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1,400,604
|
Ginger, Lime & Cilantro Shrimp Noodle Bowls
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["1/4 cup soy sauce", "1/4 cup mirin", "1.5 teaspoons hoisin sauce", "1 2-inch piece of ginger, peeled & grated", "3 limes; one for zesting & juicing, 2 for garnish", "1 pinch red pepper flakes (to taste)", "1 tablespoon cooking oil (I used canola)", "4 scallions, diced; white and green parts separated", "1 clove garlic, minced", "1 large bunch cilantro, stems removed", "1 package cellophane/rice noodles (8-oz.)", "1 package frozen pre-cooked jumbo shrimp with shells removed except for tails -- thawed in a bowl of cold water, then drained in a colander"]
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["Thaw the shrimp for a few minutes in a bowl of cold water, then drain in a colander and let sit. Prepare the rice noodles for cooking, according to the package directions - wash in cold water, then drain and let the noodles sit for a few minutes to soften.", "Meanwhile, mix the soy sauce, mirin, hoisin, ginger, lime zest, lime juice and red pepper flakes together and set this sauce aside. Note: this will yield just enough sauce, combined with a little cooking water from the rice noodles, to coat the noodles and leave a few spoonfuls at the bottom of each bowl for dipping each biteful. For a soupier bowl, increase quantities of all the sauce ingredients and add more water or broth (to taste).", "Heat oil in a large non-stick skillet and add white & light green scallions and cook on low heat; after a couple minutes add the minced garlic and cook one more minute. Carefully add 1 1/2 cups of warm water to the skillet (this is according to the rice noodle package) and bring to a simmer. Add the noodles and stir with tongs to evenly soften them and let them soak up the water. As they soften, add the shrimp and continue cooking until warmed through.", "Remove from the heat and add the sauce, mixing it all to incorporate. Transfer to bowls (spooning or pouring in the liquid from the pan) and garnish with green scallions, cilantro, and extra lime wedges."]
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food52.com/recipes/32818-ginger-lime-cilantro-shrimp-noodle-bowls
| 0Gathered
|
["soy sauce", "mirin", "hoisin sauce", "ginger", "juicing", "red pepper", "cooking oil", "scallions", "clove garlic", "cilantro", "rice noodles", "frozen pre"]
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1,400,605
|
Helene'S Lemon Mousse
|
["4 eggs, separated", "1 1/4 cups sugar", "2 lemons, zested and juiced", "1 envelope unflavored gelatin", "1/4 cup water", "2 cups heavy cream"]
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["Beat the egg yolks until light. Add sugar little by little, beating well after each addition. Stir in lemon zest and lemon juice.", "Soften the gelatin in 1/4 cup of cold water. Once it has softened, dissolve it over very low heat until it melts. Add the melted gelatin to the egg mixture, blending thoroughly. Chill until the mixture begins to thicken.", "Beat the egg whites to form stiff peaks.", "Beat the heavy cream to form peaks.", "Fold both the egg whites and whipped cream gently into the gelatin egg yolk mixture. Pour into a pretty serving dish and chill until set.", "I serve plain or with fresh berries. Helene used to add additional whipped cream on top which was truly decadent."]
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food52.com/recipes/32335-helene-s-lemon-mousse
| 0Gathered
|
["eggs", "sugar", "lemons", "unflavored gelatin", "water", "heavy cream"]
|
1,400,606
|
Kiwi Strawberry Sorbet
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["1 kiwi", "2-3 strawberries", "1 tablespoon aged balsamic vinegar", "Freshly ground black pepper"]
|
["Cut up kiwi and strawberries and freeze.", "Process frozen kiwi and strawberries in a food processor until smooth.", "Scoop out into a bowl or cup. Drizzle balsamic vinegar and sprinkle with pepper.", "Depending on the tartness and sweetness of your fruit, you may want to add more sweetener. I find the aged balsamic vinegar to make the dessert sweet enough."]
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food52.com/recipes/18036-kiwi-strawberry-sorbet
| 0Gathered
|
["kiwi", "strawberries", "aged balsamic vinegar", "Freshly ground black pepper"]
|
1,400,607
|
Nona M'S Fruitcake
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["2 cups Plain Applesauce", "2 teaspoons Baking Soda", "2 tablespoons Butter", "1 cup Granulated Sugar", "2 Eggs Beaten", "1 teaspoon Vanilla Extract", "2 cups Flour", "1 teaspoon Cinnamon", "1/2 teaspoon Cloves", "1 teaspoon Baking Powder", "1/2 cup Golden Raisins (1/2 box", "1/2 cup Dark Raisins", "1 1/2 cups Chopped Dates", "1 1/2 cups Dried Chopped fruit, apricots, pineapples,cherries", "1 1/2 cups Chopped Nuts (pecans or walnuts)", "1/2 cup Dark Rum or more"]
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["Warm 2 cups of Applesauce in a pan and mix in two tsp. of baking soda (. It will be frothy and turn darker. ) set aside.", "In a mixer bowl add 1 cup of sugar, 2 T butter , tsp vanilla and 2 beaten eggs. Mix till blended.", "In another bowl sift 2 cups flour ,1 tsp Cinnamon,1/2 tsp cloves and Tsp baking powder", "Add flour mix into mixer bowl alternately with applesauce and egg/sugar. Beat till all thoroughly mixed.", "Pour over fruit and nuts that have been placed in a large bowl and mix till thoroughly blended by hand.", "Spoon into sprayed pans and bake at 300\u00b0-325\u00b0 degrees for an hour.\r\nRemove from oven and brush liberally with dark rum.\r\nWhen cakes are cooled wrap tightly with foil and leave at room temp for a few days. Can then be refridgerated for easier sliceing. Keeps for at least a month in fridge."]
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food52.com/recipes/39745-nona-m-s-fruitcake
| 0Gathered
|
["Plain Applesauce", "Baking Soda", "Butter", "Sugar", "Eggs", "Vanilla", "Flour", "Cinnamon", "Cloves", "Baking Powder", "Golden Raisins", "Raisins", "Dates", "fruit", "pecans"]
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1,400,608
|
Beer Can Chicken Tacos
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["beer can chicken", "1 whole chicken", "1 can of your favourite beer", "1 teaspoon paprika", "1 teaspoon dried oregano", "1 teaspoon mustard powder", "1 teaspoon brown sugar", "1 teaspoon chill powder", "1 teaspoon sea salt", "1 teaspoon black pepper", "1 tablespoon olive oil", "1 cup barbecue sauce (i use sweet baby ray's)", "tacos (guacamole & pickled red onions)", "2 ripe avocados", "1 small red onion, finely chopped", "1 garlic clove, minced", "1 lime, zest & juice", "1 tablespoon fresh cilantro, chopped", "Pinch salt & pepper (to taste)", "1 roma tomato, chopped", "1 large red onion, thinly sliced", "1 teaspoon salt", "1 teaspoon raw sugar", "5 black pepper corns", "2 cloves of garlic, smashed", "1 cup apple cider vinegar", "8-10 corn tortilla shells"]
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["for the chicken: rub chicken with paprika, oregano, mustard powder, pepper, salt, chili powder and oil. empty half of beer can into a glass and drink. shove the half filled beer can up the chickens carcass. with the bbq preheated to 400 degrees, place chicken on the grill. cook for approximately 1 hour (or until chicken is fully cooked) and continuously base with bbq sauce. let rest until cool enough to handle. shred chicken and toss with remaining bbq sauce. set aside until you are ready to assemble tacos.", "for the guacamole: in a mixing bowl add avocados, small red onion, garlic, lime juice, lime zest, pepper, salt and cilantro. mash until smooth and creamy. stir in tomatoes. set aside until you are ready to assemble tacos.", "for the pickled onions: in a mason jar add large sliced red onions, sugar, salt, vinegar, garlic cloves and peppercorns. seal lid tight and shake until all the flavours are blended.", "to assemble tacos begin with the corn tortilla. top with pulled chicken, guacamole, pickled onions and cilantro. garnish plate with a fresh lime."]
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food52.com/recipes/36491-beer-can-chicken-tacos
| 0Gathered
|
["chicken", "chicken", "favourite beer", "paprika", "oregano", "mustard powder", "brown sugar", "chill powder", "salt", "black pepper", "olive oil", "barbecue sauce", "tacos", "avocados", "red onion", "garlic", "lime", "fresh cilantro", "salt", "roma tomato", "red onion", "salt", "sugar", "black pepper", "garlic", "apple cider vinegar", "tortilla shells"]
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1,400,609
|
Rhubarb Curd
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["10 ounces Rhubarb, cut into 1 inch pieces", "1/2 cup Granulated sugar", "3 Egg yolks", "2 Eggs", "1/4 teaspoon Kosher salt", "6 tablespoons Unsalted butter, cut into cubes"]
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["Using a food processor, puree the rhubarb until smooth, about 2-3 minutes. If the mixture looks too dry, add a teaspoon or so of water to it to loosen it up, but don't over do it.", "Using a cheesecloth or a fine mesh sieve, squeeze out the rhubarb juice and discard remaining pulp. You should end up with about 2/3 cup of juice.", "Add two inches of water to the bottom pot of a double boiler* and bring to a consistent simmer. In the top pot, add rhubarb juice, sugar, egg yolks, eggs, and salt. Place pot over simmering water and whisk constantly until liquid thickens and coats the back of a wooden spoon, about 18-20 minutes. *If you don't have a double boiler, you can use a pot and a metal bowl that sits on top.", "Remove pot from heat and add in butter. Whisk until butter melts completely. Let cool in pot before transferring curd to two 8-ounce canning jars (or equivalent). Keep in refrigerator for at least 4 hours before serving, allowing the curd to firm up."]
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food52.com/recipes/36855-rhubarb-curd
| 0Gathered
|
["Rhubarb", "sugar", "Egg yolks", "Eggs", "Kosher salt", "Unsalted butter"]
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1,400,610
|
Burnt Orange Fig Charoset
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["1/2 cup walnuts", "1/4 teaspoon fennel seed", "1/4 teaspoon coriander seed", "1/4 cup sherry vinegar", "1/4 cup water", "1 teaspoon salt", "1 tablespoon plus 2 teaspoons sugar", "1 cup packed dried figs, cut into about 8 pieces each", "2 clementines, peel cut away, sliced crosswise into 1/2-inch slices", "1/2 lemon, peel cut away, sliced crosswise into 1/2-inch slices", "Honey", "1/4 cup packed parsley, leaves only"]
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["Heat your broiler.", "Heat a medium-sized pot over medium low heat. Toast walnuts until just fragrant, stirring often. If you are easily distracted do not leave the pot! They will burn easily. Remove walnuts and let cool. Coarsely chop.", "Toast fennel and coriander until fragrant (same rule as above). Add vinegar, water, salt, and 1 tablespoon sugar and stir until dissolved. Add figs and simmer for a couple minutes, then let cool.", "Place clementines and lemon on a baking sheet and sprinkle remaining 2 teaspoons of sugar on top. Broil about 10 minutes until they start to char, rotating the pan halfway through. Keep an eye on these as well -- they can go from pleasantly charred to miserably charred very quickly. When done, cut slices into quarters.", "Your figs might have soaked up all the liquid, but if not, remove with a slotted spoon to a bowl. Toss gently with citrus, walnuts and parsley. Arrange on a platter and drizzle with honey.", "(To make ahead, you can toss figs and citrus together and fold toasted nuts and parsley in just before serving)."]
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food52.com/recipes/26045-burnt-orange-fig-charoset
| 0Gathered
|
["walnuts", "fennel seed", "coriander seed", "sherry vinegar", "water", "salt", "sugar", "clementines", "lemon", "Honey", "parsley"]
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1,400,611
|
Givetch – Updated Bulgarian Roasted Ratatouille
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["1 big onion", "2 red bell peppers", "1/2 butternut squash", "2-3 small zucchinis", "2 small sweet potatoes (yams)", "3 small red waxy potatoes", "1 eggplant", "5 cloves of garlic", "1 can of tomato paste", "1 small can of diced tomatoes", "1-2 tablespoons of paprika", "1.5 teaspoons of salt", "2 teaspoons of salt", "Freshly ground black pepper", "3-4 tablespoons of olive oil"]
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["Cut all the veggies to about 3/4-1 inch cubes.", "In a big pot put about 3 tablespoons of olive oil and start sauteing the veggies on medium heat, in this order, letting each one to cook for about 3-5 minutes after adding: onion, bell peppers, butternut squash, zucchini, sweet potatoes, eggplant, potato. \r\n(I actually cut and drop and this gives the right amount of time for each to cook, maybe except for the butternut squash, which takes longer to peel and cut).", "Mince the garlic and the spices and saute for 2 minutes. \r\nAdd the tomato paste and saute for 3 min while mixing to caramelize a bit. Add the diced tomatoes and half a cup to 3/4 of water mix and bring to a boil. Taste for salt, but this will cook down a lot so be careful adding too much.\r\nLower the heat and cook for 30 minutes.", "Meanwhile heat the oven to 400 degrees. \r\nWhen the cooking is done spread the mixture in lightly greased backing pans in a single layer (the veggies should not be one on top of the other as much as possible but should not be spread out. I needed to medium pans).", "Roast for 40 minutes. The Sauces should be almost dried out (but not very dry and burnt) and the veggies very soft but still hold some shape. Should look like a caramelized paste, so if it is too soupy add few more minutes of roasting.", "Enjoy this warm with a green salad, or next day at room temperature, but never cold from the fridge. Wonderful for sandwiches for next day lunch (try with goat cheese or ricotta salata).\r\nWhen I eat it warm I like to smash the potatoes with my fork to make it even more paste like."]
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food52.com/recipes/2447-givetch-updated-bulgarian-roasted-ratatouille
| 0Gathered
|
["onion", "red bell peppers", "butternut squash", "zucchinis", "sweet potatoes", "red waxy potatoes", "eggplant", "garlic", "tomato paste", "tomatoes", "paprika", "salt", "salt", "Freshly ground black pepper", "olive oil"]
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1,400,612
|
Instant Summer Mixer
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["6 ounces lime juice*", "2 ounces ginger juice*", "8 ounces cucumber juice*", "3 ounces agave nectar or simple syrup", "2 tablespoons basil, thinly sliced", "1 tablespoon mint, thinly sliced"]
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["Mix all ingredients well and pour into ice cube trays, stirring gently to distribute the herbs. Freeze until solid. Add cubes to glass (4 for a 8 oz glass of limeade, 2 with booze and a splash of fizz for a cocktail) and pour in liquid of choice (or dump the lot in a pitcher and mix for a crowd).", "* I tend to buy a large quantity of limes and juice them and freeze them. 6 ounces came from about 8 cubes. I use a juicer for the ginger, but when my juicer was not working, I chopped it finely in a food processor and squeezed it through cheesecloth. Some stores also sell bottled ginger juice. One large cucumber yielded about a cup of juice which I also did in a juicer- but you could blend/strain for the same results."]
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food52.com/recipes/22779-instant-summer-mixer
| 0Gathered
|
["lime juice", "ginger juice", "cucumber juice", "simple syrup", "basil", "mint"]
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1,400,613
|
Vegetarian Spring Rolls
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["Spring Roll", "2 tablespoons canola oil", "1 tablespoon ginger root, minced", "1 tablespoon garlic, minced", "1 cup sugar snap peas, cut in three pieces", "1 medium carrot, grated or julienned", "3 scallions, chopped fine", "3 cups Napa cabbage, shredded", "4 ounces Extra Firm Tofu, frozen and defrosted", "1 tablespoon toasted sesame oil", "1 tablespoon soy sauce", "1 tablespoon Chinese rice wine (sub sherry or white vermouth)", "1/4 cup cilantro, chopped", "1 packet egg roll or spring roll wrappers", "Canola/Vegetable oil for frying", "Dipping Sauce", "1/4 cup soy sauce", "1/4 cup rice wine vinegar", "1/4 cup cilantro, chopped", "1/2 teaspoon sugar", "Splash toasted sesame oil", "sriraccha, to taste"]
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["In a large saucier or saute pan, heat the vegetable oil and saute the ginger and garlic until softened but not browned.", "Add the peas, carrot and mushrooms and cook gently for a couple of minutes until starting to soften. Crumble the tofu into the mixture. Stir well.", "Add the cabbage and oil, soy sauce and wine. Cook for 8-10 minutes, or until all the vegetables are softened and fully cooked, and the moisture has evaporated, leaving the mixture dry. This is very important - if the mixture is too wet, your spring rolls will be soggy. Set filling aside to cool.", "Stir together all the dipping sauce ingredients.", "Fill and wrap: Place a wrapper on your work surface, corners pointing as in a compass. Place about 3 Tbls of filling at the bottom (south) corner. Begin to roll (do not fold in outside corners yet - that's a burrito.) Keep the roll quite tight. When you get to the midpoint, fold in the east and west corners. Continue rolling and then moisten the last corner (north) by dipping your fingertips in a little water to seal the spring roll.", "Place completed rolls, seam side down, on a sheet pan and either hold until all rolls are completed, or cook and roll as you go.", "Heat 2\" canola oil in a cast iron pan, or heat up your deep fryer until a drop of water seriously sizzles.", "Place the roll seam side down in the hot oil. Cook for about 8 minutes total, until evenly crispy and brown. Drain on paper towels set on a rack.", "Serve spring rolls piping hot with the sauce. Happy New Year."]
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food52.com/recipes/2391-vegetarian-spring-rolls
| 0Gathered
|
["Spring Roll", "canola oil", "ginger root", "garlic", "sugar snap peas", "carrot", "scallions", "cabbage", "sesame oil", "soy sauce", "Chinese rice wine", "cilantro", "egg roll", "Vegetable oil", "Dipping Sauce", "soy sauce", "rice wine vinegar", "cilantro", "sugar", "sesame oil", "sriraccha"]
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1,400,614
|
Lemony Olive Oil & Almond Banana Bread
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["The Bread", "1 cup all-purpose flour", "1 cup whole wheat flour", "3/4 teaspoon baking soda", "1/2 teaspoon sea salt", "2 free-range eggs", "3/4 cup light brown sugar", "1/3 cup olive oil", "3 ripe bananas, mashed", "1/4 cup plain Greek yogurt", "1 teaspoon vanilla", "1 teaspoon lemon zest", "1 cup chopped or slivered almonds", "The Glaze", "1/2 cup light brown sugar", "1/2 cup icing sugar", "the juice of 1 lemon"]
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["Preheat the oven to 350 degrees. Grease & flour a loaf or bunt pan. Sift together dry ingredients in a medium sized bowl.", "Beat together the eggs, sugar & olive oil until thoroughly combined. Add the bananas, yogurt, vanilla & lemon zest. Gently fold in the almonds.", "Pour into the greased pan & bake for 50 minutes. It is okay if the bread is still a little moist in the middle. Let cool on a rack for 10 minutes.", "in a small bowl, mix the glaze ingredients together. Remove the bread from the pan & spread on the glaze."]
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food52.com/recipes/18411-lemony-olive-oil-almond-banana-bread
| 0Gathered
|
["Bread", "flour", "whole wheat flour", "baking soda", "salt", "eggs", "light brown sugar", "olive oil", "bananas", "yogurt", "vanilla", "lemon zest", "almonds", "light brown sugar", "icing sugar", "lemon"]
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1,400,615
|
Cranbutter Cake
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["Upsidedown Topping", "2 cups (after coarsely chopping) fresh cranberries", "1/2 cup (after coarsely chopping) walnuts", "1/2 cup sugar", "Batter", "2 eggs", "1 cup sugar", "3/4 cup melted butter", "1 teaspoon almond extract", "1 cup flour", "1/4 teaspoon salt"]
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["Preheat oven to 350 degrees.", "Toss the topping ingredients together in a bowl until well mixed and spoon into the bottom of the springform pan.", "Beat eggs and sugar together until the mixture is a thick and pale lemony yellow.", "Beat in the melted butter, somewhat cooled of course, the almond extract, and finally the flour.", "Pour over the cranberry / nut layer.", "Bake forty minutes or so until lightly golden and just beginning to brown.", "Cool completely and flip upside down onto a serving platter.", "Release springform and slide a thin knife or spatula along the bottom (now top) of the pan.", "Have courage...it is wet and juicy and cannot be ruined. The cake looks so pretty with its jeweled red toppiing. It makes for a particularly a festive holiday dessert.", "Serve with or without a generous dollop of whipped cream."]
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food52.com/recipes/25630-cranbutter-cake
| 0Gathered
|
["Upsidedown Topping", "cranberries", "walnuts", "sugar", "Batter", "eggs", "sugar", "butter", "almond", "flour", "salt"]
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1,400,616
|
Savory Sausage, Greens And Slow Roasted Tomato Bread Pudding
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["For Slow Roasted Tomatoes", "12 large cherry tomatoes, halved crosswise", "2 garlic cloves, minced", "2 pinches of sea salt", "2 pinches of sugar", "2 teaspoons extra virgin olive oil", "In the morning:", "Unsalted butter for the casserole", "1/3 cup plus 1 Tablespoon chevre", "1/3 cup blue cheese", "1 day old baguette, sliced and cubed (for about 7 cups of cubes) - I used a frozen baguette that I let sit out for twenty minutes or so before cutting", "2 links spicy Italian sausage (can substitute sweet Italian sausage if you prefer)", "1 cup finely chopped onion", "2 large garlic cloves, minced", "3 cups chopped kale leaves (I used a mixture of lacinato and curly kale)", "10 sweet basil leaves, cut into chiffonade", "5 large eggs", "1 cup half and half", "3/4 cup 1% milk", "Pinch of sea salt", "Grinds of fresh black pepper"]
|
["Preheat oven to 325 degrees. Line a baking sheet with parchment paper.", "Using the tip of a sharp knife, gently scrape and scoop tomato halves to remove most of the seeds.", "Arrange tomato halves on paper, topping each with minced garlic. Sprinkle tomato halves with salt and sugar. Drizzle with olive oil. Bake for 45-55 minutes, until wrinkled and mostly dry. Start checking at 45 minutes to make sure they do not burn. Make tomatoes in advance and store in an airtight container in the refrigerator overnight; be sure to allow tomatoes to come up to room temperature before using.", "Preheat oven to 350 degrees. Butter a large 13x9x2 ovenproof casserole dish. Set aside", "In a small bowl, combine cheeses, breaking up large chunks with a fork. Set aside.", "Remove casings and saute sausage in a large skillet over medium heat, using a wooden spoon to crumble sausage. Cook until browned on all sides. Remove sausage with a spoon (not slotted) and drain on a plate lined with a paper towel.", "Add onion and garlic to hot pan with sausage drippings. Cook, stirring, until onion begins to get translucent, about two minutes, being careful not to burn the garlic. Add kale and cook, stirring until wilted and bright green. Remove pan from heat.", "Stir in slow roasted tomatoes and cooked sausage.", "Layer about 1/2 of the bread cubes in bottom of baking dish. Follow with 1/2 of the sausage-tomato-kale mixture, and then dot with 1/2 of the cheese mixture. Repeat layers once more to use all of sausage-tomato-kale, cheese, and bread.", "Whisk eggs with half-and-half and milk. Stir in basil ribbons. Season with a pinch of sea salt and freshly ground black pepper; since the sausage and cheese add a lot of salt you do not need a lot. Pour evenly over bread-sausage-tomato-kale-cheese mixture.", "Using the back of a spoon, gently press down on bread cubes to soak up liquid. There will not be enough liquid to submerge the bread, this is okay. This will ensure that the top is crispy and the bottom soft.", "Bake bread pudding in the middle oven for about 50-55 minutes. Bread top should be golden and the pudding fragrant. Allow to cool for a bit and then serve immediately. Enjoy!"]
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food52.com/recipes/8246-savory-sausage-greens-and-slow-roasted-tomato-bread-pudding
| 0Gathered
|
["Tomatoes", "cherry tomatoes", "garlic", "salt", "sugar", "extra virgin olive oil", "butter", "chevre", "blue cheese", "baguette", "Italian sausage", "onion", "garlic", "chopped kale leaves", "sweet basil", "eggs", "milk", "salt", "black pepper"]
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1,400,617
|
Wilted Kale And Walnut Salad
|
["1 bunch Organic Kale chopped coarsely", "1 tablespoon Bacon Grease or Lard (Preferably from pastured pigs)", "2 cloves garlic cut in half and then sliced thinly", "1 teaspoon Sea Salt", "1/2 cup Walnuts", "1 tablespoon lemon juice"]
|
["In a small sauce pan toast the walnuts over low heat for 5-8 min, until fragrant. Chop into small pieces. Reserve.", "Heat the oil in larger pan ( I love to use my cast iron skillet) over medium-high heat. Add Kale and stir until it is lightly coated with bacon grease. Cook until wilted but not overly cooked (probably less than 5 min) when it seems almost done add garlic and continue to stir until the garlic smells amazing (about 1 min). Remove from heat. Toss with salt, lemon juice, and walnuts. Sit down and enjoy!"]
|
food52.com/recipes/26274-wilted-kale-and-walnut-salad
| 0Gathered
|
["Bacon", "garlic", "Salt", "Walnuts", "lemon juice"]
|
1,400,618
|
Curry Potato Risotto
|
["6 cups chicken stock;", "2 tbsp olive oil;", "1 medium yellow onion, diced;", "2 cloves garlic, grated;", "2 pounds starchy potatoes, such as Yukon Gold, peeled and diced into small, equally sized pieces;", "3 tbsp curry powder;", "1 tbsp smoked paprika;", "1/2 cup white wine;", "1/2 tbsp chili oil (optional);", "4 tbsp creme fraiche;", "2 tbsp fresh cilantro, chopped;", "Salt and pepper."]
|
["Place stock in large pot over medium heat and bring to a boil. Lower heat to low and leave stock, covered, to keep warm.", "While stock warms up, heat olive oil in skillet on medium-high heat. add onion and let sweat until translucent and beginning to soften, about 5 minutes. Add garlic, potatoes, curry, and paprika and stir.", "Add wine stir. Wait until all liquid has been absorbed and alcohol has cooled off.", "Add one ladle of stock to skillet, stirring. Wait for all liquid to be absorbed before adding another ladle of stock. Keep adding ladles of stock, waiting for liquids to be absorbed in between, until potatoes are soft to the bite but still holding their shape. You may have some broth left over.", "Remove risotto from the heat and, if using, add chili oil. You can add more or less to taste.", "In a separate bowl, combine creme fraiche and cilantro. Serve risotto immediately with a generous dollop of creme fresh on top."]
|
food52.com/recipes/2265-curry-potato-risotto
| 0Gathered
|
["chicken", "olive oil", "yellow onion", "garlic", "starchy potatoes", "curry", "paprika", "white wine", "chili oil", "fresh cilantro", "Salt"]
|
1,400,619
|
Make-Ahead Board Sauce For Meat Or Chicken
|
["1 1/2 cups olive oil", "10 tablespoons unsalted butter", "1 tablespoon soy sauce", "1 tablespoon sugar", "2 teaspoons worcestershire sauce", "2 tablespoons garlic, crushed", "2 tablespoons grated onion (use the fine holes on a box grater)", "1 handful parsely, chopped", "2 tablespoons fresh thyme leaves, or 1 TB dried", "1 tablespoon fresh oregano, chopped or 1/2 TB dried", "1/2 tablespoon fresh rosemary, chopped finely or 1 1/2 tsp. dried", "zest of 1 lemon", "1 tablespoon kosher salt", "2 teaspoons pepper", "2-3 tablespoons lemon juice, red wine vinegar, white wine vinegar, balsamic vinegar"]
|
["In a medium saucepan over medium low heat, combine the olive oil and butter until butter is melted. Add the soy sauce, sugar, worcestershire sauce, garlic, grated onion, parsley, thyme, oregano, rosemary, lemon zest, and salt and pepper.", "Cook over low heat for 15 minutes until ingredients combine. Remove from heat and cool. Store in an airtight container in the refrigerator for up to one month.", "To serve: As your meat/chicken is resting after cooking, scoop out 5-6 TB of the cold board sauce and heat it up on the stove or in the microwave until it's melted.", "Depending on the type of roast you're serving, add your acid to the warmed board sauce.", "For chicken, I recommend lemon juice or white wine vinegar. For beef, I use red wine or balsamic vinegar. For pork, I've used all of the above. Of course, you can use your imagination and add the type of acid that suits you best."]
|
food52.com/recipes/70453-make-ahead-board-sauce-for-meat-or-chicken
| 0Gathered
|
["olive oil", "butter", "soy sauce", "sugar", "worcestershire sauce", "garlic", "onion", "handful parsely", "thyme", "fresh oregano", "fresh rosemary", "kosher salt", "pepper", "lemon juice"]
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1,400,620
|
Ginger Shrimp With Wasabi Pea Puree
|
["1 cup soy sauce", "1/2 cup crisp white wine such as Sauvignon Blanc or Albarino, plus extra for the puree", "6 tablespoons sesame oil", "1 1/2 pounds large raw shrimp, peeled and cleaned", "2 cups fresh or frozen peas (about 10 oz.)", "1 teaspoon wasabi powder, plus more to taste", "1 1/2 tablespoons ginger, minced", "olive oil", "salt"]
|
["Whisk together soy sauce, wine, sesame oil and pour over shrimp to cover in a glass bowl or large freezer bag. Marinate in the fridge for 30 to 60 minutes turning occasionally.", "Cook peas in boiling salted water for a few minutes till done. Drain and plunge into ice water to stop the cooking. Frozen peas can, alternatively, be cooked in the microwave according to the package directions. Drain the cooked peas well.", "Puree the peas in a blender or food processor using a little white wine for liquid as needed (a hand held immersion blender can also be used). Add wasabi powder to the puree and blend to incorporate. Reheat puree in a small pan adding salt and wasabi powder to taste, if needed.", "Remove the shrimp from the marinade.?", "Place a large saute pan over medium high heat with 2 to 3 tbsp of olive oil. When hot add the minced ginger and then add the shrimp. Saute till cooked through (opaque in the center), about 4 to 5 minutes.", "To serve as an entree: Place about a quarter of the puree on each plate and top with the shrimp. Serve with Green bean tempura as a side.", "To serve as an hors d'oeuvre: Fill a small dipping bowl with the Wasabi Pea puree and place on a serving plate surrounded by the cooked shrimp. ?"]
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food52.com/recipes/4095-ginger-shrimp-with-wasabi-pea-puree
| 0Gathered
|
["soy sauce", "crisp white wine", "sesame oil", "shrimp", "peas", "wasabi powder", "ginger", "olive oil", "salt"]
|
1,400,621
|
Little Gf Pumpkin Cakes With Caramel Cream Cheese Icing
|
["caramel sauce & toasted pumpkin seeds", "1 cup unrefined raw sugar", "1/2 cup water", "1/2 teaspoon lemon juice", "1/2 cup cream", "1 teaspoon pure vanilla essence", "1/4 cup untoasted pumpkin seeds (pepitas)", "1 eggwhite, lightly whisked", "1 tablespoon unrefined raw sugar", "little pumpkin cakes & cream cheese icing", "1 1/2 cups (237g) brown rice flour", "3/4 cup (84g) quinoa flour", "1/2 cup (60g) tapioca flour", "1/2 cup (56g) ground almonds", "2 teaspoons baking soda", "1 tablespoon fine grain sea salt", "1 tablespoon ground ginger", "2 teaspoons ground cinnamon", "1/2 teaspoon ground nutmeg", "2 cups unrefined raw sugar", "1 cup vegetable oil (rice bran or olive oil)", "4 large eggs @ room temperature", "1 1/2 cups (425g/15oz) roasted pumpkin puree*", "2/3 cup cold water", "230g (8oz) cream cheese", "115g butter (1/2 cup)", "1/2 cup powdered sugar", "the zest & juice of 1 lemon"]
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["To make the caramel sauce; place the sugar, water and lemon juice into a heavy-based pan. Bring slowly to the boil over medium heat. Do not stir, simply swirl the syrup around a few times until the sugar has dissolved. Boil until the syrup turns a light golden amber colour, remove from the heat and at arms length pour in the cream (it may splatter so take care) and vanilla. Swirl to fully incorporate. Pour into a bowl and set aside to cool.", "To make the cakes; Preheat oven to 180 C/350 F. Grease either 1x12 hole friand tin (you will have to cook the mix in two batches) or 2x 12 hole friand tins if you have them. Sift all the flours, baking soda and spices into a large bowl. Using a whisk, give it all a good few mixes to fully combine the flours (important for gluten-free baking). In another smaller bowl, whisk the sugar and oil until blended. Beat eggs in, one at a time, until the mixture goes all lovely, thick and glossy. Combine the pumpkin puree and the cold water and stir into the egg mixture. Pour into the dry ingredients, and mix to fully combine. Spoon mixture into friand tins (like I said before, you will have to bake in two batches if you just have one 12-hole tin), and bake for 15-20 minutes or until risen, golden and cooked through when a skewer inserted into the centre comes out clean. Remove from oven, cool in tins 5 minutes before transferring to a wire rack to cool completely.", "To make the toasted pumpkin seeds; place seeds into a small bowl, add just enough of the egg white to coat lightly. Toss with the sugar, spread out onto a lined tray in a single layer. Bake at 180 C/350 F for 5 minutes, remove and mix, cook for a further minute or until golden and crispy. Set aside to cool.", "To make the cream cheese icing; beat the cream cheese and softened butter together until light and fluffy. Add icing sugar, zest and juice and continue to beat until fully incorporated.", "To assemble cakes; once cakes are cool, ice with cream cheese icing, drizzle over a little caramel sauce and sprinkle on some toasted pumpkin seeds.", "* To make the pumpkin puree; roast chunks of peeled and seeded pumpkin (you will need approx 1/4 large crown pumpkin for this recipe) with a touch of vegetable oil at 190 C/375 F until cooked through. Puree with a stick blender until smooth. You can pass the mixture through a sieve using a metal spoon if you want a really smooth puree. Cool before using. This stage can be done 1-2 days before you need it, if you want to cut down on cooking times. Pumpkin puree can also be frozen and defrosted when needed."]
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food52.com/recipes/12551-little-gf-pumpkin-cakes-with-caramel-cream-cheese-icing
| 0Gathered
|
["caramel sauce", "sugar", "water", "lemon juice", "cream", "vanilla", "pumpkin seeds", "sugar", "pumpkin cakes", "brown rice flour", "quinoa flour", "tapioca flour", "ground almonds", "baking soda", "salt", "ground ginger", "ground cinnamon", "ground nutmeg", "sugar", "vegetable oil", "eggs @", "pumpkin puree", "cold water", "cream cheese", "butter", "powdered sugar", "lemon"]
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1,400,622
|
Mushroom And Cauliflower Risotto
|
["1 cup dried morel mushrooms", "1 cup dried baby portobello mushrooms", "3 cups low sodium chicken broth", "1 small head cauliflower (core removed and cut into small pieces)", "1 cup Arborio rice", "3 shallots (diced)", "5 cloves garlic (minced)", "3/4 cup peas", "3/4 cup freshly grated Parmesan cheese", "salt and pepper", "olive oil", "2 tablespoons unsalted butter", "1 1/2 cups reserved water from mushrooms", "1/2 teaspoon crushed red pepper flakes"]
|
["Heat about 2 cups of water up to a boil and pour over the mushrooms in a bowl to re-hydrate. Cover with a kitchen towel and let sit for up to 30 minutes. When the mushrooms seem re-hydrated, remove from the water. Reserve 1 1/2 cups of the liquid and set aside.", "Pre-heat oven to 350 degrees. In a small bowl combine cauliflower, some olive oil, a bit of salt and pepper and about 1/4 cup of parmesan cheese. Spread mixture onto a foil lined baking sheet, and pop in the oven for 15-20 minutes. The cauliflower should come out golden and soft.", "Combine the mushroom water and chicken broth in a small sauce pan and heat on low. In a medium to large sauce pan, heat olive oil and butter over medium heat. Add half of the shallots and cook for 5 minutes. Add half the garlic and let cook for an additional 3 minutes. Add some salt, pepper and crushed red pepper flakes to the pan.", "Add the Arboria rice to the pan with the shallots and garlic. Give it a good stir to coat the rice in oil and butter. Let cook for about 3 minutes.", "Add 1 cup of the broth mixture to the rice. Stir continuously until most of the liquid as cooked in. Add 1 cup at a time until you have added 3 cups total. Let liquid adsorb before adding the next. Test the rice and see if it is cooked properly. Add some liquid until it is to the consistency of your liking. Season with salt and pepper as you are adding the liquid to give the rice enough flavor.", "In a saute pan, heat some olive oil over medium heat and add the remaining shallots, garlic and mushrooms to the pan. Season with pepper and a bit of salt. Cook for about 7 minutes.", "Add mushrooms, cauliflower, peas and remaining Parmesan cheese to the rice. Taste and adjust seasoning with salt and pepper to your liking."]
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food52.com/recipes/15377-mushroom-and-cauliflower-risotto
| 0Gathered
|
["mushrooms", "baby portobello mushrooms", "chicken broth", "cauliflower", "Arborio rice", "shallots", "garlic", "peas", "freshly grated Parmesan cheese", "salt", "olive oil", "unsalted butter", "water", "red pepper"]
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1,400,623
|
Sweet Potato/Yam Brown Sugar Ice Cream
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["260 grams of sweet potato/yam after peeling", "1 1/2 cups whole milk", "3 slices of ginger", "2 tablespoons of dark rum", "1 small pinch of nutmeg", "1/2 cup brown sugar", "1/4 cup white sugar", "1 tablespoon corn starch", "1/4 cup heavy cream", "1 tablespoon extra tbsp of dark rum, optional"]
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["Peel the yam/sweet potato and cut into relatively thin slices (so it cooks faster). Combine the sweet potato, whole milk, ginger, dark rum and nutmeg in a pot. Bring to a very low simmer on low-heat and keep gentle-simmering until the sweet potato is cooked through (a fork can easily pierce through), just a few minutes. Turn off the heat, then pick the ginger-slices out and discard them. Add the brown sugar and white sugar, stir until dissolved.", "Transfer the mixture to a blender, and add the corn starch. Blend on high-speed until the mixture is finely pureed and lump-free, approx 1 min. The residual heat will also cook the corn starch which further thickens the mixture. Add the heavy cream and the optional dark rum, blend until mixed. Transfer the mixture back to the pot and chill in the fridge until completely cold, preferably 6 hours. This \"resting\" time is supposed to improve the texture of the ice cream.", "Churn the mixture into ice cream according to your ice cream-maker instruction. If your machine is just an ice-bucket with a spinner like mine, I find that the coldness of the bucket never lasts long enough. So I usually leave the churned ice cream in the bucket and return it back to the freezer. Every 15 min or so, I would go back and fold/knead the ice cream with a spoon or spatula. I find that this improves the texture of the ice cream by making it slightly denser. Repeat for a couple of times then transfer the mixture to a container to harden in the freezer."]
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food52.com/recipes/22300-sweet-potato-yam-brown-sugar-ice-cream
| 0Gathered
|
["peeling", "milk", "ginger", "rum", "nutmeg", "brown sugar", "white sugar", "corn starch", "heavy cream", "dark rum"]
|
1,400,624
|
Super Seed Crackers
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["1/4 cup sunflower seeds", "1/4 cup sesame seeds", "1/4 cup pumpkin seeds", "1/4 cup flax seeds", "1/2 cup chia seeds", "1 1/2 cups water", "1/4 cup dulse", "2-3 tablespoons sun-dried tomatoes, pureed or very finely chopped", "1 tablespoon tamari", "1 tablespoon lemon juice, freshly squeezed", "1/2 teaspoon onion powder", "1/2 teaspoon garlic powder", "1 tablespoon olive oil", "1 handful fresh dill", "1 dash himalayan pink salt", "1 dash red pepper flakes, optional"]
|
["Begin by soaking: Let the sunflower, sesame and pumpkin seeds soak together in a bowl with 1 cup of water for 6-8 hours. The flax and chia can soak together in 1/2 cup of water and only need 20 minutes.", "Once soaked, set your oven to 275 F. Rinse your seeds and pat dry. Add them to a medium size mixing bowl together with the dulse, sun-dried tomatoes, tamari, lemon juice, garlic, onion powder, a sprinkle of red pepper flakes and a pinch of salt.", "Cut a piece of parchment paper to fit a standard baking tray. Pour the seed mixture onto the tray. Take off your rings, oil your hands with olive oil and, using your hands, spread the mixture out to the edges of the baking tray. It should be uniformly thin, about an 1/8 of an inch, without any tears or holes. Lightly sprinkle with olive oil. Score the crackers, tracing squares or rectangles with a sharp knife.", "Place the tray in the middle of the oven and bake one hour, or until it is golden around the edges. Pull it out of the oven, carefully turn it over, peeling off the parchment paper (which you can re-place on the baking sheet or discard at this point) and place it back on the baking tray bottom side up. Drizzle this side very lightly with olive oil and dust with salt. Put it back in the oven for another hour. Once this side is golden, turn the oven off. Leave it in the oven until the oven cools, an hour or two, or even overnight. Be sure it is dappled with a golden hue or it will need to cook a bit longer. Sometimes, after the hour of baking each side, I'll turn the oven up to 350 F, turning the oven off as soon as it reaches that temperature. It gives it that final bit of roasting that really brings the flavors out.", "Once it is done and you pull it out of the oven, let the tray cool before breaking into crackers. Optionally, chop about a tablespoon of fresh dill and toss over the crackers while still warm."]
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food52.com/recipes/32371-super-seed-crackers
| 0Gathered
|
["sunflower seeds", "sesame seeds", "pumpkin seeds", "flax seeds", "chia seeds", "water", "tomatoes", "tamari", "lemon juice", "onion powder", "garlic", "olive oil", "handful fresh dill", "salt", "red pepper"]
|
1,400,625
|
Maple Cinnamon Roasted Chickpeas
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["240 grams can of chickpeas; drained", "1/2 teaspoon cinnamon", "3 tablespoons maple syrup or honey"]
|
["1. Combine all ingredients and lightly stir to ensure evenly coated.", "2. Spread evenly on a greased/lined baking tray and bake at 180c for 20 mins, flipping in-between.", "3. Remove and allow to cool. Store in the fridge for up to a week."]
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food52.com/recipes/27606-maple-cinnamon-roasted-chickpeas
| 0Gathered
|
["chickpeas", "cinnamon", "maple syrup"]
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1,400,626
|
Grilled Lamb Chops
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["8 loin lamb chops about 1 1/2 inches thick", "27 ounces plain whole milk yogurt", "4 large cloves garlic, finely minced", "4 tablespoons ground cumin", "1/2 bunch fresh mint leaves, finely chopped", "1 tablespoon grated lemon rind", "3 tablespoons good olive oil", "1 tablespoon salt", "1 tablespoon freshly ground black pepper"]
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["Mix together all the ingredients except the lamb and pour into two or three zip-lock bags. you will want the chops to be able to sit in the marinade without being too crowded.", "rinse off the lamb, pat dry and place three or four chops into the marinade filled bags. Seal and marinate overnight, or for at least four hours.", "Heat up your grill and remove the chops from the bags and wipe most of the marinade off. you don't want it dripping with the stuff when you put the chops on the grill. brush the chops with a little olive oil and salt and pepper. place them on a the grill for about 6 to 8 minutes on each side, depending on how you like them and on how hot your grill is."]
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food52.com/recipes/177-grilled-lamb-chops
| 0Gathered
|
["chops", "milk yogurt", "garlic", "ground cumin", "mint", "lemon rind", "olive oil", "salt", "freshly ground black pepper"]
|
1,400,627
|
Butternut-Mushroom Polenta Casserole
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["2 pounds Butternut squash, prepared", "1 tablespoon EVOO", "1 1/2 cups polenta", "2 cups whole milk", "3 cups water or vegetable broth", "1 teaspoon salt", "1/2 teaspoon pepper", "1/4 teaspoon ground sage", "1 pound bella mushrooms", "2 tablespoons EVOO", "1 apple, granny smith or similar", "1/2 teaspoon thyme, dried", "3/4 cup hazelnuts, coarsely chopped", "2 leeks", "1 tablespoon EVOO", "1/4 cup parmesean cheese"]
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["Preheat oven to 425 F. Line a baking sheet with foil and spray with 1 tablespoon of EVOO. Place the 1 to 2 inch prepared butternut squash pieces on the pan and bake for 20-25 minutes. Once cooked set aside to cool to room temperature.", "In a 6 quart sauce pan combine the milk, water, salt pepper and sage. Bring to a boil and slowly add the polenta stirring it thoroughly. Reduce to simmer and cook for 10-15 minutes until liquid is absorbed stirring to minimize sticking to the bottom.", "Prepare a 9x13 casserole pan and pour the polenta into the pan. Smooth into an even bed with a spatula and allow to cool.", "Slice mushroom to 1/4 inch thick pieces. Core the apple and chop to 1/2 inch dice. In a medium sauce pan over medium-high heat, add the 2 tablespoons EVOO. Add mushroom, thyme and apples and sautee for 10 minutes. Set aside to cool.", "In a large food processor add the squash and mushroom mixture. Blend until the mushroom are finely chopped. Spread the mixture evenly over the polenta.", "At this point you could prepare all of the above a day in advance and chill in the refrigerator.", "Toast the hazelnuts until lightly browned. Set aside. Preheat oven to 325 F.", "Slice the white and light green parts of the leeks into 1/4 inch slices. In a medium sauce pan over medium heat, add the remaining EVOO and leeks. Saute for 10 minutes until tender and lightly browned. Spread leeks over the squash mixture.", "Top the casserole with the nuts and the cheese. Bake for 20 minutes at 325 F. Serve warm."]
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food52.com/recipes/7864-butternut-mushroom-polenta-casserole
| 0Gathered
|
["Butternut squash", "EVOO", "polenta", "milk", "water", "salt", "pepper", "ground sage", "bella mushrooms", "EVOO", "apple", "thyme", "hazelnuts", "leeks", "EVOO", "parmesean cheese"]
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1,400,628
|
Slow-Cooked Carnitas Chili Verde
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["for the sauce", "2.5 pounds tomatillos", "8 cloves garlic, unpeeled", "3-4 jalapeno peppers, seeded and chopped", "1 can Hatch green chilies", "1 bunch cilantro, roughly chopped", "for the chili", "1 5-6 lb. pork shoulder/pork butt", "3-4 tablespoons oil", "2 large onions, chopped", "4 cloves garlic, peeled and minced", "1 beer (I used a Negro Modelo, but anything will do!)", "1 teaspoon ground cumin", "1/2 teaspoon cayenne pepper", "1/2 teaspoon ground cloves", "3 tablespoons fresh oregano, finely chopped", "3 cups chicken stock"]
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["For the Verde Sauce: Preheat the broiler. Husk and rinse the tomatillos, then slice in half and place, cut-side down, on a lined baking sheet along with the unpeeled garlic cloves. Put the lot in the oven under the broiler until lightly blackened (about 7 minutes in my oven, but keep an eye on them!). When everything's cooled a bit, peel the roasted garlic cloves and add them, the tomatillo halves, the chopped jalapenos, the can of chilies (with sauce!), and the chopped cilantro to the bowl of a food processor. Pulse several times until everything's chopped up and mixed well. (Wasn't that easy?)", "For the Chili: Trim the pork shoulder of excess fat (meaning that very thick band on the outside) and cut the meat into ~1\" cubes. This is the trickiest part if you're using a bone-in shoulder, but don't worry about it if some of the pieces are different sizes! Pork shoulder is very forgiving.", "Salt and pepper the cubed pork. Heat a few tablespoons of oil on medium-high in the bottom of a dutch oven or other heavy-bottomed pot (a large one - everything's going in eventually!). Brown the pork cubes in batches (but don't worry about cooking them through! This is just for flavor). When the pork is all browned and removed, turn the heat to medium and add the chopped onion and garlic to the pot, sauteing until softened.", "When the onion is nicely softened, \"deglaze\" the pan with a can of beer (this step is optional, but it's a nice way to add all the browned pork bits back to the sauce and my excuse for drinking while cooking). Add the browned pork to the onion mixture, then dump in the tomatillo sauce and stir to coat everything. Add the fresh oregano and spices (as well as salt and pepper to taste). Add chicken stock until pork is covered.\r\nBring everything to a boil over medium heat, and then reduce to a simmer. Simmer for several hours until the pork is meltingly tender.", "To serve: Serve in bowls over rice, with chili-style toppings: sour cream, grated cheese, chopped jalapenos, and fresh cilantro. As with all chilis, the flavors are even better the next day! (and the next, and the next...if it lasts that long)"]
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food52.com/recipes/21128-slow-cooked-carnitas-chili-verde
| 0Gathered
|
["sauce", "tomatillos", "garlic", "peppers", "green chilies", "cilantro", "chili", "pork shoulder/pork butt", "oil", "onions", "garlic", "Negro", "ground cumin", "cayenne pepper", "ground cloves", "fresh oregano", "chicken stock"]
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1,400,629
|
Corn Salad With Cilantro & Caramelized Onions
|
["6 ears of fresh corn", "6 slices pancetta", "1 large red onion, peeled and diced", "4 tablespoons olive oil", "2 tablespoons balsamic vinegar", "2 teaspoons sugar", "1/4 cup finely chopped fresh cilantro", "salt and freshly ground pepper to taste"]
|
["Cook the corn on the cob in a large pot of boiling water for about 10 minutes. Drain hot water and plunge corn into a bowl of ice water to stop cooking. Drain corn and set aside to cool completely.", "Dice pancetta and cook in a heavy skillet over medium heat until brown and crispy. Use a slotted spoon to transfer pancetta to a plate lined with paper towels. Set aside.", "Pour off most of the pancetta fat from skillet, leaving a little goodness left in the pan for cooking your onions. Add oil, onions, vinegar, sugar, and dash of salt to pan, and cook over medium-low heat. Cook for about 20-25 minutes, stirring frequently until onions are caramelized and most of the liquid has evaporated. Remove pan from heat and set aside.", "Cut corn kernels off of the cobs and place in a large bowl. Add onion mixture and cilantro and stir to combine. Season to taste with salt and pepper and if it seems dry, add a little more olive oil.", "If you're making this ahead of time, cover and put it in the fridge. Take salad out about 3o minutes before serving to take chill off. Stir in ccrispy pancetta just before serving."]
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food52.com/recipes/13784-corn-salad-with-cilantro-caramelized-onions
| 0Gathered
|
["corn", "pancetta", "red onion", "olive oil", "balsamic vinegar", "sugar", "fresh cilantro", "salt"]
|
1,400,630
|
Caribbean Sweet Bread
|
["3 cups all purpose flour", "1 tablespoon baking powder", "1/4 teaspoon salt", "1/2 teaspoon ground cinnamon", "1/2 teaspoon ground ginger", "1/4 teaspoon ground cloves", "1/2 cup unsalted butter, softened", "1 cup sugar", "1 cup evaporated milk", "1 beaten egg", "2 teaspoons vanilla extract", "1 cup tutti frutti/ candied fruit", "1/2 cup raisins", "2 cups dessicated grated coconut (don't use the sweetened, flaked stuff)", "6 glace cherries, garnish", "1 tablespoon sugar, garnish"]
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["Preheat oven to 325 F. Spray 2 loaf pans with non stick spray.", "In a large bowl, combine flour, baking powder, salt, cinnamon ginger and cloves.", "In a small bowl, beat butter, sugar, milk, egg and vanilla until well combined.", "Add wet ingredients to dry ingredients and mix well.", "Using a rubber spatula, fold in tutti frutti, raisins and coconut until thoroughly combined.", "Divide the batter evenly between the two prepared loaf pans and smooth out the top into an even layer. Decorate each loaf with 3 glace cherries each, placed at even intervals.", "Bake in oven for 45 minutes.", "Combine the tablespoon of sugar with 1 tablespoon water. Stir to combine. Spread on top with a pastry brush.", "Return to oven and bake for another 3 minutes.", "Leave to cool for 10 minutes. Let the loaves cool completely before slicing."]
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food52.com/recipes/37376-caribbean-sweet-bread
| 0Gathered
|
["flour", "baking powder", "salt", "ground cinnamon", "ground ginger", "ground cloves", "unsalted butter", "sugar", "milk", "egg", "vanilla", "candied fruit", "raisins", "coconut", "glace cherries", "sugar"]
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1,400,631
|
Chai Spiced Hot Chocolate
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["2 cups milk (I use 2%)", "1/3 cup best quality semi-sweet chocolate chips", "5 cardamom pods", "5 whole allspice", "1 cinnamon stick", "6 black peppercorns", "2 tablespoons brown sugar", "1/2 teaspoon vanilla extract or paste", "1/2 cup whipped cream (optional)"]
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["Combine cardamom, allspice and peppercorns and use a mortar and pestle (or a plastic bag and a rolling pin) to crack into chunks. Break up the cinnamon stick into two or three pieces as well.", "Put the milk into a small saucepan over medium heat. Add chocolate, vanilla, sugar and spices and heat, whisking often to break up the chocolate.", "When mixture is just about boiling (ie steaming and too hot to drink) turn off the heat, cover the pot and let steep 10 minutes.", "Pour into mugs and top with whipped cream, if desired."]
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food52.com/recipes/9176-chai-spiced-hot-chocolate
| 0Gathered
|
["milk", "chocolate chips", "cardamom pods", "allspice", "cinnamon", "black peppercorns", "brown sugar", "vanilla", "whipped cream"]
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1,400,632
|
Cafe Sua Da Ice Cream
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["ice cream", "1.5 cups sweetened condensed milk", "1.5 cups strong, brewed coffee, cooled", ".5 cups 18% cream", "1 pinch large pinch finely ground dark coffee", "1 cup tiny dark chocolate chips", "1 shot of espresso per serving", "caramelied corn flakes", "1 cup cornflakes", "3 tablespoons skim milk powder", "1 tablespoon sugar", ".5 teaspoons kosher salt", "4 tablespoons melted butter"]
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["MIx the condensed milk, coffee, cream and ground coffee together and chill in the fridge for a couple of hours until it's really cold.", "Process in your ice cream maker according to the directions. Just a head's up, it takes closer to 30 minutes as opposed to the normal 18 to 20 minutes that other recipes have taken to churn, so keep that in mind.", "During the last minute or two of churning, add in the chocolate chips. It was much softer, coming out of the machine, than I am used to but after a good rest in the freezer, it was perfect.", "Put the ice cream in a freezer container and give it a good stir to make sure the chocolate chips are all incorporated. When you serve it, pour the hot coffee over the ice cream and sprinkle the condensed cornflakes over the top.", "Put the cornflakes in a bowl and crush them a bit. Pour the melted butter over the cornflakes and mix well.", "In another bowl, mix together the milk powder, sugar and salt and add that to the bowl of cornflakes, tossing to coat completely.", "Spread evenly on a baking sheet lined with parchment or a silpat and bake for about 20 to 25 minutes until its a deep, golden brown. Remove it from the oven and let it cool completely before breaking it up. It will keep for up to a week in an airtight container."]
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food52.com/recipes/61134-cafe-sua-da-ice-cream
| 0Gathered
|
["cream", "condensed milk", "coffee", "cream", "coffee", "chocolate chips", "shot of espresso per serving", "corn flakes", "cornflakes", "milk powder", "sugar", "kosher salt", "butter"]
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1,400,633
|
Honey Oat Whole Wheat Loaf
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["2 cups (10 3/4 ounces) whole wheat flour", "1 cup (4 3/4 ounces) all-purpose flour", "1 cup (31 /4 ounces) oats, plus more for finishing", "2 teaspoons (8 grams) salt", "2 1/2 teaspoons (7 grams) instant yeast", "1 1/4 cups (9 1/2 ounces) warm water", "1/4 cup (3 ounces) honey", "4 tablespoons (2 ounces) unsalted butter, melted"]
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["In the bowl of an electric mixer fitted with a dough hook, mix the flours, oats, salt, and yeast to combine. Add the water, honey, and butter and mix on low speed until the mixture forms a ball around the hook. (This can also be done by hand in a large bowl using a wooden spoon).", "Raise speed to medium and mix until the dough is smooth and elastic, 5 minutes more. (This can also be done by hand on a clean surface for 10 to 12 minutes).", "Transfer the dough to a lightly greased medium bowl and let rise until doubled in size, about 1 1/2 to 2 hours. Preheat the oven to 375\u00b0 F.", "Shape the dough into an oblong shape by pressing it out into a rectangle about 1-inch thick, then folding it over onto itself to expel excess air. Seal the final fold using the heel of your hand, then gently roll into an oblong loaf. Place the dough, seal side down, into a lightly greased 9-inch loaf pan.", "Let the dough rise inside the pan until nearly double in size, 1 1/2 to 2 hours. Brush the surface with water and sprinkle with more oats.", "Bake the loaf until golden brown and crusty (and until the internal temperature reads about 195\u00b0 F), 45 minutes to 1 hour. Cool completely before slicing and serving."]
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food52.com/recipes/32756-honey-oat-whole-wheat-loaf
| 0Gathered
|
["whole wheat flour", "flour", "oats", "salt", "yeast", "water", "honey", "unsalted butter"]
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1,400,634
|
The Best Actress Cocktail
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["1 1/2 ounces Ty Ku Coconut Nigori Sake", "3/4 ounce Bacardi Light Rum", "2 ounces Langers Pineapple Coconut Juice", "2 Wedges of Tangerine", "4 Mint Leaves", "Ice"]
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["Muddle Tangerine Slices and Mint Leaves in your mixing tin.", "Layer sake, rum, pineapple juice and ice.", "Shake well and then strain into glass with fresh ice.", "Garnish with a tangerine peel and mint sprig."]
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food52.com/recipes/26940-the-best-actress-cocktail
| 0Gathered
|
["Coconut Nigori", "Coconut Juice", "Tangerine", "Mint Leaves"]
|
1,400,635
|
Hearty Kale Salad With Kabocha Squash, Pomegranate Seeds, And Toasted Hazelnuts
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["1 Large bunch curly kale, stems removed and discarded, torn into bite sized pieces, washed, and spun dry", "1 Small kabocha squash (Japanese pumpkin), halved and seeded and cut into 1.5 inch pieces", "4 tablespoons Olive oil, divided into 1 tbsp and 3 tbsp", "3/4 cup Pomegranate seeds", "1/2 cup Skinned hazelnuts", "1 teaspoon Dijon mustard", "2 tablespoons Lemon juice", "1 teaspoon Maple syrup", "1/4 teaspoon Sea salt", "Black pepper to taste"]
|
["Preheat the oven to 375 degrees. Toss the squash in 1 tbsp olive oil and season with salt and pepper on a baking sheet. Roast for 30-35 minutes, or until golden, stopping halfway through to stir.", "While squash is roasting, place the hazelnuts in a shallow baking dish (or a pie pan) and toast in the oven for 4-6 minutes, or until they are golden. Check them frequently and remove them the moment they start to get brown. Once they've cooled a little, chop them roughly and set aside.", "Whisk together the remaining olive oil, mustard, lemon, maple syrup, sea salt, and pepper. Pour 3 tbsp over the kale to begin with, and \"massage\" the kale well with your hands, till it's coated in the dressing and taking on a soft, almost wilted texture. Add the remaining dressing as needed and according to tastes. Add pomegranate seeds and hazelnuts.", "Once the squash has finished cooking and has cooled for 10-15 minutes, add it to the salad and serve."]
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food52.com/recipes/20161-hearty-kale-salad-with-kabocha-squash-pomegranate-seeds-and-toasted-hazelnuts
| 0Gathered
|
["curly kale", "kabocha squash", "Olive oil", "Pomegranate seeds", "hazelnuts", "mustard", "Lemon juice", "Maple syrup", "salt", "Black pepper"]
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1,400,636
|
Chai Cake With Orange Honey Glaze
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["1 cup soy milk", "2 chai tea bags", "2 tablespoons raw honey (1tbsp for cake, 1 tbsp for glaze)", "3 eggs", "1/2 cup vegetable oil", "1 teaspoon vanilla extract", "2 cups whole wheat durum flour", "1 cup all purpose flour", "1/4 teaspoon salt", "2 cups sugar", "2 teaspoons baking soda", "2 teaspoons baking powder", "1 inch piece of fresh ginger, finely grated", "1 teaspoon orange zest", "1 green cardamom crushed or ground", "1 tablespoon cinnamon powder", "2 cups grated zucchini skin on", "12 inch spring form baking pan", "juice from half an orange"]
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["Preheat oven to 350\u00b0", "Place chai tea bags and soy milk in microwave safe cup. Microwave for 1 minute. Add ginger, cinnamon, cardamom to mixture and let steep while you prepare the rest of the wet and dry ingredients.", "In a large mixing bowl cream the eggs, sugar, oil, vanilla and 1 tablespoon honey until well blended. Strain chai mixture and add the liquid to the egg mixture. Mix on high for another minute.", "In a separate bowl sift all dry ingredients or mix well with a fork. Add the dry ingredients to the wet slowly, keeping the blender on at low speed until well combined. Add orange zest and squash and fold in gently.", "Grease the spring form pan and pour batter in. Turn and tap the pan on your counter top to get the bubbles out of the batter.", "Bake until golden brown and toothpick comes out clean, about 40 minutes.", "Remove cake from oven and make a few very small shallow holes with a toothpick. Mix remaining honey and orange juice to make glaze. Pour glaze on top. Let cool, remove from pan, and serve!"]
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food52.com/recipes/9221-chai-cake-with-orange-honey-glaze
| 0Gathered
|
["soy milk", "chai tea", "honey", "eggs", "vegetable oil", "vanilla", "whole wheat durum", "flour", "salt", "sugar", "baking soda", "baking powder", "ginger", "orange zest", "green cardamom", "cinnamon powder", "zucchini", "baking pan"]
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1,400,637
|
Cinnamon Chocolate Tart With A Pecan Crust
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["For the cinnamon chocolate tart:", "10 ounces high-quality milk chocolate", "2 tablespoons butter", "1 1/4 cups heavy cream", "1 teaspoon freshly ground cinnamon", "1 pre-baked pecan tart crust (see below)", "whipped cream, for serving", "For the pecan tart crust:", "1 1/2 cups raw pecans", "1 1/2 tablespoons honey", "2 tablespoons unsalted butter, cold, cut into small chunks"]
|
["Finely chop your chocolate, and cut your butter into several smaller pieces.", "In a saucepan, bring the cream and 1/2 teaspoon of the ground cinnamon just to a boil around the edges. Remove it from the heat and immediately dump in the chocolate and the butter. Let it sit undisturbed for a minute. Then gently, starting from the center of the pot, stir the melted chocolate into the cream in small circles. Stir in progressively larger circles (but still gently because you don't want extra air to ruin the silky consistency), until it is completely mixed and is a uniform color.", "Set aside and allow to cool for just a bit, around 10 minutes. Taste and add up to another 1/2 teaspoon of cinnamon to add a spicy flavor to the chocolate.", "Pour the chocolate mixture into the pre-baked tart crust. Place it in the fridge and let it chill for at least 2 hours.", "Serve chilled in thin slices with soft pillows of whipped cream mounded on top.", "Heat your oven to 400\u00b0 F. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal.", "Grease a nine-inch tart pan with butter or line the bottom with parchment paper. Transfer the pecans to a bowl and blend in the honey (I use my fingers), then work in the chunks of butter with your hands. Press the mixture into a 9-inch round tart pan (it should fill the bottom and come just a little way up the sides) and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.", "Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely."]
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food52.com/recipes/35773-cinnamon-chocolate-tart-with-a-pecan-crust
| 0Gathered
|
["cinnamon chocolate", "milk chocolate", "butter", "heavy cream", "freshly ground cinnamon", "crust", "whipped cream", "crust", "pecans", "honey", "unsalted butter"]
|
1,400,638
|
Vegan Chai Muffins
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["1 cup whole wheat pastry flour", "1/2 cup sugar", "3/4 teaspoon baking powder", "1/4 teaspoon baking soda", "1/4 teaspoon ground ginger", "1/4 teaspoon salt", "3/4 cup almond milk", "1/8 cup vegetable oil", "1/8 cup applesauce", "1/4 teaspoon vanilla extract", "2 packets chai tea bags", "1 tablespoon flaxseed", "3 tablespoons water", "sliced almonds or granola (for topping)"]
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["Preheat oven to 350 degrees. Steep 2 tea bags in warm almond milk and set aside for at least 5 minutes. Remove tea bags, pressing bags to release excess tea.", "In a small bowl, mix flax meal and water and let sit for 5 minutes until gel-like (this is an egg substitute).", "In another bowl, stir together whole wheat pastry flour, baking powder, baking soda, ginger, and salt; set aside.", "In a large bowl, mix oil, applesauce, sugar, flaxseed mixture, and vanilla. Add flour mixture and milk mixture, beating after each addition just until combined.", "Spoon into muffin cups, filling each about two-thirds full. Sprinkle with sliced almonds or granola. Bake for 20 minutes or until a toothpick inserted in centers comes out clean. Remove muffins, cool, and enjoy!"]
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food52.com/recipes/42089-vegan-chai-muffins
| 0Gathered
|
["whole wheat pastry flour", "sugar", "baking powder", "baking soda", "ground ginger", "salt", "almond milk", "vegetable oil", "applesauce", "vanilla", "packets chai tea bags", "flaxseed", "water", "almonds"]
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1,400,639
|
Stewy Chickpea "Tagine" With Tomatoes, Cilantro And Golden Raisins
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["2 tablespoons olive oil plus more for the squash, if using", "1 onion, thinly sliced to yield about 1 1/2 cups", "kosher salt to taste", "2 cloves garlic, minced", "1 tablespoon ras el hanout, see notes above", "1/2 cup finely diced cilantro, plus a few tablespoons for sprinkling at the end", "4 to 6 Roma (plum) or other tomatoes, finely diced to yield 2 heaping cups", "3 cups cooked chickpeas, see notes above", "1/4 cup golden raisins", "1/4 cup white balsamic vinegar", "1 delicata squash, optional, halved lengthwise, seeded, and sliced into 1/2-inch pieces", "bread for serving, optional"]
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["If you are roasting squash, preheat the oven to 450\u00b0 F. Prepare the stew. Heat the oil in a large skillet over medium-high heat. When it shimmers add the onion and immediately turn the heat down to medium. Season the onion with salt. Cook until the onion softens, stirring occasionally, and turning the heat down if necessary to ensure the onion isn't browning, about 10 to 15 minutes. (A little browning is fine.)", "Add the garlic and cook for one more minute. Add the ras el hanout and cook for another minute. Add the cilantro and cook for another minute. Add the tomatoes, season with a big pinch of salt, and stir to distribute. Cook for another minute, then add the chickpeas, raisins, vinegar, and 1.5 cups of the chickpea cooking liquid (if you cooked the chickpeas from scratch) or water. Bring to a simmer, then adjust heat so mixture is gently simmering. Simmer for 30 minutes, stirring occasionally to ensure the liquid hasn't reduced too much. If it gets low, add water by the 1/4 cup.", "Meanwhile, if roasting the squash, rub some oil over a rimmed sheet pan. Spread squash over sheet pan. Drizzle with a few tablespoons of oil and season generously with salt. Toss to coat. Spread back into a single layer, then roast for 20 to 25 minutes, or until the underside is nice and golden. Finish the squash by sliding it under the broiler for 2 minutes or until the top of the squash is golden.", "When the chickpeas have simmered for about 30 minutes, taste the mixture. Add salt to taste. Because I cook the chickpeas from scratch and use the cooking liquid, which has salt in it, I rarely need to add much salt at the end. If you are using water, you may need to add more salt at the end. Just taste it, and add salt as needed. Stir in the reserved chopped cilantro.", "To serve, spoon chickpeas into bowls. Tuck squash aside chickpeas-they're nice to eat together-and serve bread alongside as well."]
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food52.com/recipes/73444-stewy-chickpea-tagine-with-tomatoes-cilantro-and-golden-raisins
| 0Gathered
|
["olive oil", "onion", "kosher salt", "garlic", "hanout", "cilantro", "tomatoes", "chickpeas", "golden raisins", "white balsamic vinegar", "bread"]
|
1,400,640
|
Luscious Pickled Peppers
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["2 cups Cider Vinegar", "1.5 cups Water", "1/2 cup Sugar", "3 tablespoons Kosher Salt", "20 Large Red Peppers", "3 Cloves Garlic, finely chopped"]
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["The first thing you must do is roast the peppers. I use a silpat and a 1/2 sheet pan to roast the peppers. Turn the oven to 400, roast the peppers for 20 minutes, turn them over and roast for an additional 20 minutes. As soon as you take them from the oven, place them in a large bowl (or 2) and cover with foil. Let them steam for 30 minutes. Now you can go back and remove the skins easily. After you remove the skins, open them and de-seed them. Continue on to slice the peppers, I slice them about 1/4 inch wide and 1 inch long. Place these in a bowl and prepare your hot water bath canner if you are using. Sterlize your jars. In the meantime, in a dutch oven, pour the vinegar, salt and sugar in and bring them up to a simmer, then you can shut the flame. Peel the garlic cloves and chop finely. Remove the jars from the water bath and fill with peppers and bits of garlic. Pour the vinegar mixture over the peppers and seal each jar. Process the jars in the canner for 15 minutes. Take them out and listen for the lids to seal. Try to wait at least a day before sampling, a week would be better."]
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food52.com/recipes/6516-luscious-pickled-peppers
| 0Gathered
|
["Vinegar", "Water", "Sugar", "Kosher Salt", "Red Peppers", "Garlic"]
|
1,400,641
|
Cannellini Thousand Island Dressing
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["15.5 ounces can cannellini beans, rinsed and drained", "7 bread and butter pickle slices", "1 tablespoon diced pimentos", "4 tablespoons sour cream", "1 teaspoon chives, chopped", "1/2 teaspoon paprika", "1/2 teaspoon freshly ground black pepper", "1/4 teaspoon kosher salt", "1/4 cup extra virgin olive oil"]
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["Place all ingredients, except for the olive oil, into a food processor.", "Turn the food processor on, and then slowly add the oil to the bean mixture; puree until smooth."]
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food52.com/recipes/33635-cannellini-thousand-island-dressing
| 0Gathered
|
["cannellini beans", "bread", "pimentos", "sour cream", "chives", "paprika", "freshly ground black pepper", "kosher salt", "extra virgin olive oil"]
|
1,400,642
|
Apple Puff Pastry Parcels With Vin Santo, Sultanas And Pinenuts
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["Filling", "3 apples", "1/2 cup sugar", "1/2 cup Vin Santo", "2 tablespoons sultanas soaked in Vin Santo", "1 tablespoon water", "1 tablespoon pine nuts lightly toasted", "1/4 teaspoon cinnamon", "Puff pastry", "1 ready made puff pastry (circle)", "1 egg yolk for brushing pastry", "icing sugar for decoration"]
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["Lightly warm up the Vin Santo and soak the sultanas for 15 minutes.", "Toast the pine nuts in a frying pan until just pale blond. Set aside on some kitchen paper and let cool.", "Wash, peel and cut the apples in small little pieces.", "Drain the sultanas in a colander, reserving the Vin Santo.", "Pre-heat the oven to 325\u00b0F with rack in the middle.", "Line a baking tray with parchment paper.", "In a pan, add the Vin Santo, the sugar and 1 tablespoon of water and bring to a boil. Add the apple pieces and the cinnamon and let simmer for about 10 minutes over low heat. Add the sultanas and continue cooking until the apples are cooked and the liquid evaporated leaving the sugar caramelized. Add the toasted pine nuts, mix and let the filling cool completely.", "Unroll the puff pastry disk and cut in 6 triangles - once across the middle and then divide each half in 2 (like pizza slices!).", "Take a triangle of puff pastry, add some filling in the middle. Pull the 3 sides up and to the middle over the filling and twist them together so they stick together, making sure the lateral openings are facing up so the filling doesn't come out during cooking. Put the pillow on the baking tray previously lined with parchment paper. Do the same with the other triangles.", "Lightly beat the egg yolk and brush the sides and top of your pastry pillow.", "Bake in the oven until the pastry is cooked and golden, about 20 minutes (the filling is already cooked).", "Serve warm dusted with some icing sugar and serve with some vanilla ice cream or a dollop of whipped cream.", "Note: I used ready made puff pastry that I buy in a form of a circle. If you have a rectangle try different shaped pillows. You can obviously make them with your own home-made puff pastry."]
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food52.com/recipes/747-apple-puff-pastry-parcels-with-vin-santo-sultanas-and-pinenuts
| 0Gathered
|
["Filling", "apples", "sugar", "Vin Santo", "sultanas soaked", "water", "nuts", "cinnamon", "pastry", "pastry", "egg yolk", "icing sugar"]
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1,400,643
|
Grownup Raspberry Limeade
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["1 pint raspberries", "1 cup frozen raspberries", "1/4 organic lemon,juice and zest of", "1/2 cup organic cane sugar", "2 cups water", "1 cans frozen limeade", "1 can lime perrier water", "1 can water", "4-6 ounces tequila", "2 sprigs fresh mint"]
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["Raspberry Syrup: In a medium saucepan over medium high heat, boil the frozen raspberries, lemon juice, sugar and 2 cups water until reduced in half. Strain. Reserve and cool.", "Wash the fresh raspberries. Place in a bowl and top with the tequila. Place in the fridge overnight.", "Blend together the limeade and enough water to fill its container in a blender. When well mixed pour into large pitcher. Using the limeade container, fill with the lime perrier. Mix with a mixing spoon into the limeade mixture.", "Grab four highball glasses. Divide the tequila soaked raspberries into the four glasses evenly. Top with 1 1/2 ounces of the raspberry syrup in each glass. Fill remainder of glasses with limeade mixture. Garnish with mint.Serve immediately. Enjoy!"]
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food52.com/recipes/13151-grownup-raspberry-limeade
| 0Gathered
|
["raspberries", "frozen raspberries", "lemon", "cane sugar", "water", "frozen limeade", "lime perrier water", "water", "tequila", "mint"]
|
1,400,644
|
Fish In Foil
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["2 pounds fish (I usually use cod but any fish will do)", "2 teaspoons olive oil", "2 lemons sliced thin", "4 handfuls cherry or grape tomatoes cut in half", "1 cup fresh basil (or any other fresh herb; fennel fronds, mint, shiso)", "sale and pepper to taste", "2 cloves garlic, pressed*"]
|
["Cut fish into 1/2 lb portions.", "Tear off 4 large sheets of aluminum foil.", "Pour 1/2t olive oil on each sheet of foil", "Place one portion of fish on each piece of foil", "Add salt and pepper to taste", "Lay down a layer of lemon slices over each portion of fish. Next place a handful of tomatoes on top. Then add basil or whatever herb you are using.", "Add some pressed garlic (optional)\r\n* when I have more time, I saute some chopped garlic in olive oil and use this flavored oil as the first layer on the foil", "Close up foil into a sweet and tight little pouch. I take both horizontal ends, match them up and join them together and roll them down, then take the right and left ends and crimp them and hook them into the middle, like the swooped end of an elf's shoe but on each side.", "Cook in preheated oven at 450 degrees or better yet, in summer, place on a hot grill. I really don't know how long this takes. I usually wait about 15 minutes or take them out when I smell that they are done. Because they are basically steaming in their own juices, it is difficult to overcook the fish.", "Open carefully. Serve with rice or any grain."]
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food52.com/recipes/71985-fish-in-foil
| 0Gathered
|
["fish", "olive oil", "lemons", "cherry", "fresh basil", "pepper", "garlic"]
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1,400,645
|
Hot Apple Pie
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["bottle of Brandy", "bottle of Tuaca", "couple of jugs of good apple juice", "# of cinnamon sticks", "palmful of allspice berries", "large grating of whole nutmeg", "good sprinkling of powdered cinnamon", "small palmful of whole cloves", "good sprinkling of powdered allspice", "small sprinkling of powdered clove", "pint or more of heavy cream", "some sugar"]
|
["Pour apple juice (for as many drinks as you'll be serving) into a large pot and add the whole and powdered spices. Heat almost to a simmer.", "Meanwhile, pour equal amounts (at your discretion) of brandy and Tuaca into large-bowled glasses. Don't be skimpy with the alcohol.", "Pour hot spiced juice into the glasses and stir to combine.", "Gently whip the heavy cream with your desired amount of sugar. It should be only lightly sweetened.", "Float the cream on top of the liquid in the glasses.", "Grate fresh nutmeg over the cream and serve."]
|
food52.com/recipes/8403-hot-apple-pie
| 0Gathered
|
["bottle of Brandy", "couple", "# of cinnamon sticks", "berries", "nutmeg", "sprinkling of powdered cinnamon", "palmful", "sprinkling of powdered allspice", "sprinkling of powdered clove", "heavy cream", "sugar"]
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1,400,646
|
Ricotta Filled Chocolate And Pecan Tart
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["1 tart crust, blind baked (See note below)", "2 tablespoons yellow raisins", "2 tablespoons orange liqueur", "1 pound ricotta (preferably homemade), well drained (Let it sit over a cloth-lined colander for at least an hour.)", "1/3 cup sugar", "1 tablespoon flour", "1 teaspoon vanilla extract", "Zest of one lemon, grated", "3 egg yolks", "2 tablespoons buttermilk", "3/4 cup marmalade or 1/4 cup diced candied orange peel (optional)", "1 1/2 ounces dark chocolate, finely shaved, divided (I use a vegetable peeler for this.)", "1 cup pecan pieces, chopped (measured after chopping)"]
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["In a small bowl, soak the raisins in the liqueur. Heat oven to 375 degrees Fahrenheit.", "Blend in a food processor the ricotta, sugar, flour, vanilla extract, lemon zest, egg yolks and buttermilk until thoroughly combined and smooth. It will take two or three minutes, during which time you should scrape down the sides three or four times.", "Pour the liqueur off the raisins, pressing down on them; then add the liqueur to the ricotta mixture. Buzz for another few seconds to incorporate.", "Slather the marmalade on the bottom of the blind-baked shell. If using candied orange peel instead, sprinkle it on now.", "Sprinkle on about a third of the chocolate shavings, and the soused raisins.", "Spread on the flavored ricotta. It works best just to drop some large globs of it on, and then gently smear it across the chocolate-covered marmalade. It's sort of like icing a cake. Don't worry if some of the marmalade sticks to your spatula and gets into the ricotta. Once it's baked, no one will ever know. When you've gotten the ricotta smooth, sprinkle on the nuts.", "Bake in the bottom third of your oven for about 25 minutes. (Frame the outer crust, with foil or whatever other device you use, to keep it from getting too dark, if necessary. That will depend on how dark the outer crust got when you blind baked it.)", "Sprinkle on the rest of the chocolate shavings, lower the heat to 325 degrees, cover the tart lightly with foil, and bake for another 10 minutes.", "Allow to cool for at least two hours before serving.", "This recipe was created by Food52 member AntoniaJames.", "N.B. I use this one - a nut-rich press in crust that smells and tastes like the pecan crescents we make during the December holiday season: https://food52.com/recipes/36349-nut-crescent-sweet-pastry-crust The ricotta filling has many of the same ingredients as the Crostata di Ricotta recipe in the old Time-Life \"Cooking of Italy\" recipe supplement, but I scaled down the amount of ricotta and altered the proportions to create the relatively thin layer of what is essentially a pound-cake flavored cheesecake. ;o)"]
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food52.com/recipes/10017-ricotta-filled-chocolate-and-pecan-tart
| 0Gathered
|
["tart crust", "yellow raisins", "orange liqueur", "ricotta", "sugar", "flour", "vanilla", "lemon", "egg yolks", "buttermilk", "marmalade", "chocolate", "pecan"]
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1,400,647
|
Dulce De Leche
|
["1 can sweetened condensed milk, unopened", "1 big, tall pot filled 2/3 of the way with warm water", "1 large piece tin foil, crumpled into a ball"]
|
["Peel the label off the can of sweetened condensed milk. Do not open the can. Position the can in the water so that it's propped up on the tin foil ball. If the can is sitting flat in the pot, it will rattle incessantly for two hours, which kills the buzz of this dessert. If you have canning supplies that hold cans still in the water, you can use those instead of the tin foil.", "Fill the pot with water so that the water level covers the can by at least an inch. Plunk the can into the pot to check, then remove.\r\nSet the pot over high heat and bring to a boil; once the water is boiling, add the can, and turn the heat down to medium high, bringing the water to a simmer. The can should be standing on one side, not rolling around.\r\nNow, I noticed that the can tends to make a lot of noise as the bubbles from the boiling water try to escape from beneath it. One trick, if you happen to have two pairs of tongs lying around, is to prop the can on a tilt by sticking a small ball of tin foil underneath it. This stops the noise.\r\nCover the pot and bring the water to a boil. When water is boiling, uncover pot. Leave the can in the simmering water for at least 2 hours (longer for a firmer caramel - I left it in for 3), and make sure to replenish the water as often as you need to in order to keep the water level at least an inch or so above the can. I had to add about a cup every half hour to 45 minutes.", "When 2 hours (or your desired cooking time) have elapsed, turn off the heat and leave the can in the water for at least half an hour, to cool slightly. If you were to remove it immediately, the heat inside the can would overpower the air pressure surrounding it, and it would explode.", "After 30-45 minutes, remove the can with tongs; if it's not too hot to touch, you can open it with a can opener. Dulce de leche will start oozing out as you open the can, and you should feel free to - ahem - clean it up. With your fingers. And then try it."]
|
food52.com/recipes/3790-dulce-de-leche
| 0Gathered
|
["condensed milk", "big", "foil"]
|
1,400,648
|
Vodka-Spiked Loganberry Lemonade
|
["1.5 shots vodka", "1 cup high-quality lemonade or limeade", "1 splash Clear Creek Distillery loganberry liqueur"]
|
["Measure vodka into your serving glass of choice. Add ice to taste (a few cubes will do).", "Pour lemonade over the vodka, then stir with a spoon, fork, or convenient writing implement.", "Finally, splash the loganberry liqueur into the glass. Don't stir-- the final product looks prettier that way!", "Serve (to yourself or a loved one you'd like to impress) and enjoy!"]
|
food52.com/recipes/13229-vodka-spiked-loganberry-lemonade
| 0Gathered
|
["shots vodka", "limeade", "Clear"]
|
1,400,649
|
Pizza Pie Aka The Frienda Kind!
|
["SAUCE", "1 28 oz. can organic Italian crushed tomatoes or 2 lbs fresh plum tomatoes", "Garlic, finely chopped - to your taste", "1/4 cup extra virgin olive oil", "Salt - to taste", "12 fresh basil leaves - chiffonade - optional,I don't always use it my grandmother never did", "CRUST", "1 envelope Rapid Rise yeast", "1-1/3 cups warm water", "3-1/2 to 4 cups all-purpose flour", "2 teaspoons salt", "CHEESE TOPPING", "3 cups grated low moisture whole milk mozzarella", "1 cup freshly grated Pecorino Romano - divided in half", "Extra Virgin Olive Oil to drizzle over the raw dough"]
|
["SAUCE Heat the olive oil, add the garlic, saute a minute to soften, add the tomatoes, salt to taste. Bring to a simmer and cook, stirring occasionally, until thickened, about 45 minutes. Stir in the fresh basil. Let the sauce cool.", "CRUST In a large bowl, combine 3-1/2 cups of the flour, yeast packet and the salt. Add the water until a soft dough forms.", "Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding more flour if necessary, about 10 minutes.", "Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft free place and let rise until doubled, about 2 hours.", "Oil a 15 x 10 x 1 inch jelly-roll type pan. Place the dough in the center of the pan, with your fist flatten. Continue to stretch and flatten the dough to fit the pan. NOTE: You may need to relax the dough; let it rest around 5-10 minute intervals, a couple times, relaxing the dough helps to stretch and flatten. Cover with plastic wrap and let it rise for about 1 hour, until puffy and almost doubled.", "CHEESE\r\nGrate the cheese, set aside until needed.", "BAKING THE PIZZA\r\nPreheat oven to 450 degrees F.", "With your fingertips, firmly press the dough to make dimples at 1-inch intervals all over the surface. Drizzle a little olive oil over the dough and then the sauce, leaving a 1/2-inch border all around.", "Bake for 20 minutes. Remove the pizza from the oven. Sprinkle half of the grated cheese and then scatter the mozzarella over top. Sprinkle with rest of the grated cheese.", "Return the pizza to the oven and bake for about 5-10 more minutes, or until the cheese is melted and the crust is browned. Let pizza sit for about 10 minutes. Cut into squares and serve hot."]
|
food52.com/recipes/11482-pizza-pie-aka-the-frienda-kind
| 0Gathered
|
["tomatoes", "Garlic", "extra virgin olive oil", "Salt", "fresh basil", "yeast", "water", "all-purpose", "salt", "milk mozzarella", "freshly grated Pecorino Romano", "Extra Virgin"]
|
1,400,650
|
Barley Pilaf With Butternut Squash, Apples, Pears And Calvados Goat Cheese Cream Sauce
|
["1 tablespoon olive oil", "1 cup barley grains", "3 cups vegetable broth, preferably homemade", "1 tablespoon unsalted butter", "1/2 teaspoon kosher salt", "2 strips of bacon, cut into lardons", "4 cups butternut squash chunks", "2 apples, peeled, cored, diced", "2 pears, peeled, cored, diced", "2-3 tablespoons dried cranberries", "2 tablespoons Calvados (apple brandy)", "1 cup heavy whipping cream", "3 ounces chevre (you can use plain or with herbs)", "1/2 teaspoon salt (or to taste)", "2-3 tablespoons Italian parsley, roughly chopped"]
|
["Heat up the olive oil in a medium saucepan over medium-high heat. Add the barley and toast it for about 15 minutes until the grains are nicely browned. Add the broth, salt and butter and simmer for about 45 minutes or until al dente. All the liquid should be gone.", "Fry up the bacon lardons until crispy, reserving the bacon fat. Set lardons aside.", "Preheat the oven to 400F. Toss the butternut squash chunks in the reserved bacon fat, spread on a baking sheet, and roast until just getting soft - about 15 minutes. Add the apples and pears to the baking pan and roast another 5 minutes until the apple pieces are tender. Fold the roasted fruits and squash into the cooked barley.", "Macerate the dried cranberries in the Calvados until plump - about 15 minutes. Strain out the cranberries and add to the pilaf, retaining any leftover Calvados.", "Heat up the cream and bring to a simmer; reduce by 1/3 and add the goat cheese. Once the goat cheese has melted, add 1 tablespoon Calvados using the macerating liquid. If 1 tablespoon is not left over from the maceration, just add 1 tablespoon of fresh Calvados. Add salt to round out the flavors and simmer another couple minutes. Add to the pilaf with the bacon lardons and parsley and toss well.", "Serve with a green salad, a glass of red wine and enjoy!"]
|
food52.com/recipes/7319-barley-pilaf-with-butternut-squash-apples-pears-and-calvados-goat-cheese-cream-sauce
| 0Gathered
|
["olive oil", "barley grains", "vegetable broth", "unsalted butter", "kosher salt", "bacon", "butternut squash chunks", "apples", "cranberries", "Calvados", "heavy whipping cream", "chevre", "salt", "Italian parsley"]
|
1,400,651
|
Hot Cocoa With Tipsy Peppermint Marshmallows
|
["Hot Cocoa", "1 1/4 tablespoons Cocoa", "1/2 cup Sugar", "1/3 Hot Water", "1 quart Whole Milk", "3/4 teaspoon Vanilla Extract", "1 teaspoon Fresh Ground Nutmeg", "Dash of Salt", "Tipsy Peppermint Marshmallows", "2 cups Sugar", "1 tablespoon Light Corn Syrup", "4 Packages Unflavored Gelatin", "1/4 teaspoon Peppermint Extract", "3/4 teaspoon Peppermint Schnapps", "2 Large Egg Whites", "2 teaspoons Red Food Coloring", "Cooking Spray", "1/3 cup Water"]
|
["Coat an 8 inch square pan with cooking spray and then line pan with parchment paper. Coat parchment paper with cooking spray. Set aside.", "Cook sugar, corn syrup and 3/4 cup water in a small saucepan over medium heat. Cook until sugar is dissolved, stop stirring and let mixture come to a bowl.", "Increase heat to medium-high, cook until mixture comes to 260 degrees on a candy thermometer.", "While the mixture is coming up to temperature, sprinkle the gelatin packets over 3/4 cup of water in a heatproof bowl - Let stand 5 minutes to soften. Once soft set gelatin bowl over a pan of simmering water and whisk until gelatin is dissolved. Remove from the heat and stir in peppermint extract and peppermint schnapps. Set aside.", "In a standing mixer beat egg whites until peaks form. Whisk gelatin mixture into sugar mixture, and add combined mixture slowly to the egg whites. Mix for 12-15 until very thick.", "Pour completed mixture into the greased pan. Drop dots of red food coloring across the marshmallow mix. Using a toothpick or sharp knife swirl the food coloring into marshmallows. Let marshmallows sit, uncovered for at least three hours or overnight. Cut into squares.", "While marshmallows are sitting, combine all dry ingredients for hot cocoa in a saucepan. Blend in water and bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Add milk. Heat, stirring occasionally - do not boil. Remove from heat and add vanilla."]
|
food52.com/recipes/8079-hot-cocoa-with-tipsy-peppermint-marshmallows
| 0Gathered
|
["Cocoa", "Cocoa", "Sugar", "Water", "Milk", "Vanilla", "Fresh Ground Nutmeg", "Salt", "Marshmallows", "Sugar", "Syrup", "Unflavored Gelatin", "Egg Whites", "Red Food Coloring", "Spray", "Water"]
|
1,400,652
|
Minty Iced Tea
|
["3 cups water", "8 bags of gunpowder green tea", "1 cup fresh mint leaves, washed and dried with thick stems removed", "1-3 tablespoons sugar, preferably turbinado", "ice", "optional: reserved mint leaves for garnish"]
|
["Place the teabags in a heat-proof vessel that holds at least 4 cups of liquid. A large measuring cup works especially well for this.", "Set the water to boil. Just as it comes to a boil, cut the heat. Pour the hot water over the teabags and let them steep for 5-7 minutes. Take care not to oversteep the tea so that it does not become bitter.", "While the tea is brewing, take a plastic quart container (like the kind you'd get at a deli when you order potato salad). Add in the mint and sugar.", "Muddle the mint and sugar using either a muddler (a small, baseball bat-like bartending tool used for mashing stuff together) or some other blunt utensil, like the handle end of a wooden spoon. The goal here is to bruise and tear the leaves; the sugar will help to act as an abrasive.", "When the mint is nice and mashed up (it doesn't need to be as ground up as, say, pesto, but the leaves should be mostly darkened and roughly torn up), pour the tea over it and let it come to room temperature. Don't strain it.", "Cover and keep in the fridge. When you're ready, fill a tall glass with ice (there's just something about iced tea in a tall glass). Add a 50/50 mix of cold water and tea concentrate. Stir. Garnish if you're inclined.", "Chug-a-lug."]
|
food52.com/recipes/4233-minty-iced-tea
| 0Gathered
|
["water", "mint", "sugar", "mint"]
|
1,400,653
|
Great Grandma'S Orange Pour Cake
|
["3/4 cup Softened butter (unsalted)", "3/4 cup granulated sugar", "2 beaten eggs", "1 3/4 cups flour", "1 teaspoon baking soda", "pinch salt", "3/4 cup milk", "1 ground orange, using a grinder attachment on a mixer would probably work, as would a food processor. I used a hand grinder the first time around and finely minced the zest and pith the second time. I do not recommend using a blender.", "1 cup ground raisins, see above.", "1/4 teaspoon nutmeg", "1/2 teaspoon cinnamon"]
|
["Preheat the oven to 350 degrees", "Cream butter and sugar then add the beaten eggs, ground orange and raisins.", "Sift together the flour, baking soda, salt, cinnamon and nutmeg.", "Add the milk to the butter, sugar mixture then the sifted flour mixture. Pour into a 9 by 13 inch pan and bake for 30 minutes."]
|
food52.com/recipes/53158-great-grandma-s-orange-pour-cake
| 0Gathered
|
["butter", "sugar", "eggs", "flour", "baking soda", "salt", "milk", "ground orange", "ground raisins", "nutmeg", "cinnamon"]
|
1,400,654
|
Very "Saucy" Seafood Rice – Arroz De Marisco Malandro (Portugal)
|
["2 1/2 cups medium grain rice, not washed", "3 cups shrimp broth (from cooking the shrimp)", "2 cups clam/mussels broth (from cooking the clams and mussels)", "1 1/2 pounds whole fresh shrimp (or lobster and crab)", "1 pound very fresh mussels in their shells", "1 pound very fresh clams in their shells", "2 medium yellow onions finely chopped", "2 medium carrots, peeled and cut in medium cubes", "2 cups fresh tomatoes, skin and seeds removed and cut in pieces or use canned tomatoes in pieces", "1 piece of green pepper the size of a thumb, no seeds, cut in strips (optional)", "2 bay leaves", "2 garlic cloves finely chopped, without the inner green part", "2 whole garlic cloves crushed, not peeled", "2 tablespoons fresh coriander leaves chopped", "8 sprigs fresh coriander with stalk", "8 sprigs fresh parsley with stalk", "1 teaspoon smoked sweet paprika", "1 or 2 dry red chillies (depends how hot you like your food)", "8 tablespoons Extra Virgin Olive Oil", "salt"]
|
["Rinse the clams very well and put them in a big bowl with very salted water (like seawater) and allow them to sit for 1 hour so they expel any sand in them.", "Rinse the mussels very well, remove any barnacles, sand or grit and their beard.", "Peel the onion and chop very finely. Peel the garlic, remove the inside green part and chop very finely.", "Wash the coriander, keep 8 stalks with leaves, the rest remove the leaves pat dry and finely chop.", "Wash the parsley and set aside.", "Cut the green pepper in thin slices.", "Peel and remove the seeds of the tomatoes and put in a colander over a bowl to loose excess water.", "In a big pot with a tight fitting lid, over medium heat, add 2 tablespoons of olive oil, the 8 sprigs of fresh coriander with stalks and 2 whole crushed garlics with skin. When the garlic starts to sizzle (still white), add the thoroughly cleaned clams, stir to coat well with the hot olive oil and cover with a lid. Allow to cook for 4 minutes shaking the pan once in a while so the clams move around inside the pot and get in contact with the heat.\r\nRemove from the heat, remove the clams and put them in a bowl, allowing to cool. Discard any clams or mussels which have not opened.", "Re-heat the clam broth and add the mussels, cover and allow to cook 4 minutes, shaking the pan in the same way. Remove from the heat and remove the mussels to another bowl and allow to cool.\r\nRemove from the heat and remove the mussels to another bowl and allow to cool.\r\n\r\nStrain the clam and mussel broth through a very fine mesh sieve, discarding the last part of the water that normally has a little bit of sand. Set aside the clam and mussel broth.", "When cool enough to handle, reserve 8 clams and 8 mussels in their shells for garnish and the others discard the shells.", "Strain the broth through a very fine mesh sieve, discarding the last part of the water that normally has a little bit of sand. Set aside the clam and mussel broth.", "Bring a large pot of water to a boil seasoned with salt and cook the whole shrimp for 3 minutes. Remove the shrimps from the water, reserving the latter. Remove the heads, shell and vein of the shrimps reserving 8 shrimps with their head and tail but no shell.", "Take 3 cups of the shrimp water, bring to a boil, add the heads of the shrimp, the cubbed carrots and allow to cook for 20 minutes covered. Put everything in a food processor, blend very well and then strain through a very fine mesh sieve and set aside the broth.", "In a pan with a tight fitting lid, over medium heat, add the remaining 6 tablespoons of olive oil and fry the chopped onion until translucent. Add the chopped garlic, fry an extra 1 minute, add the chillies, chopped tomatoes, paprika, parsley with stalks, green pepper (optional) and the bay leaves. Stir well and allow to simmer over low heat for 10 minutes, stirring from time to time.", "Add the rice, 3 cups of shrimp broth, 2 cups of clam and mussels broth. Stir well, check the salt, cover with lid and allow to cook for 15 minutes, stirring from time to time.", "After 15 minutes, the rice will be al dente and have quite a lot of broth. Add the reserved clams, mussels and shrimp, stir and allow to cook 2 more minutes uncovered.", "Remove from the heat, discard the bay leaves and the parsley. Add the chopped fresh coriander leaves, mix well, put in a big bowl, garnish with the clams and mussels in their shells, the shrimp with heads and tail and serve immediately.", "Note 1 - if you don't have enough shrimp or mussel broth complete with water.", "Note 2 - If you want to use frozen pre-cooked seafood, you can substitute the broth in this recipe by store bought lobster bouillon or Lobster Bisque and dilute as per the instructions in the containers.", "Note 3 - You can make everything well in advance and deep freeze cooked seafood and broths and defrost in the fridge overnight so all you have to do is warm up everything and make the rice at the last minute."]
|
food52.com/recipes/1947-very-saucy-seafood-rice-arroz-de-marisco-malandro-portugal
| 0Gathered
|
["grain rice", "shrimp broth", "clam/mussels broth", "fresh shrimp", "mussels", "onions", "carrots", "fresh tomatoes", "green pepper", "bay leaves", "garlic", "garlic", "fresh coriander", "stalk", "parsley", "paprika", "red chillies", "Olive Oil", "salt"]
|
1,400,655
|
Cold-Weather Soupe Au Pistou
|
["For the winter pesto (adapted from Mollie Katzen):", "3/4 cup olive oil", "1/3 cup dried basil", "4 cups fresh spinach, firmly packed (about 1 large bunch)", "2 lemons, juiced", "1/3 cup chopped walnuts", "3/4 cup freshly grated Parmesan", "2 garlic cloves, more to taste", "1 handful fresh parsley", "For the soupe au pistou:", "3 tablespoons olive oil", "1 yellow onion, chopped", "3 carrots, chopped", "1/4 cup fresh fennel (or celery), chopped", "2 cloves garlic, minced", "1 small waxy potato, chopped into 1-inch cubes", "1 14-ounce can whole tomatoes", "1 pinch Salt and freshly ground black pepper, to taste", "4 cups vegetable stock", "3 cups water", "1 bay leaf", "1 15.5-ounce can cannellini beans, drained", "1/2 pound small pasta (like ditalini or orzo)", "1 handful fresh spinach"]
|
["Combine olive oil and dried basil; let sit for at least half an hour while you prepare the other ingredients.", "Wash and dry the spinach. In a food processor, combine half the spinach with all of the lemon juice and blend until smooth. Add all other ingredients and blend until smooth.", "Keep pesto in the refrigerator for up to 2 weeks, or freeze until fresh basil is in season again (about 4 months).", "In a large pot, heat olive oil over medium heat and, when shimmering, add onion, carrots, and fennel; season with salt and pepper and saute until the onion is translucent and the carrots are softening. Add the garlic and stir until fragrant, then add the potato.", "Drain the can of tomatoes halfway and crush the tomatoes with your hands as you add them to the pot. Add the stock, water, and bay leaf, stir to combine, and turn the heat up to medium high. Let the soup come to a boil, then reduce heat to a simmer.", "Add the cannellini beans and allow the soup to simmer for about 20 minutes, stirring from time to time and adding water to adjust the soup's consistency.", "After 20 minutes, remove a cube of potato and taste it. If it's soft, add the pasta. (If it's not, continue simmering until it is.) When the pasta is cooked, about 10 minutes, remove the soup from the heat and stir in the spinach. Remove the bay leaf.", "To serve, ladle the soup into bowls, stir in about two tablespoons of pesto into each bowl and eat with crusty bread."]
|
food52.com/recipes/38640-cold-weather-soupe-au-pistou
| 0Gathered
|
["winter", "olive oil", "basil", "fresh spinach", "lemons", "walnuts", "freshly grated Parmesan", "garlic", "handful fresh parsley", "soupe", "olive oil", "yellow onion", "carrots", "fresh fennel", "garlic", "potato", "tomatoes", "Salt", "vegetable stock", "water", "bay leaf", "cannellini beans", "pasta", "fresh spinach"]
|
1,400,656
|
Eclair Pound Cake
|
["1 1/4 cups all-purpose flour", "3 tablespoons custard powder", "3/4 teaspoon baking powder", "1/2 teaspoon salt", "1 cup unsalted butter, at room temperature", "1/2 cup granulated sugar", "3 eggs", "2 teaspoons vanilla extract", "3/4 cup sweetened condensed milk", "1 cup chopped dark chocolate (or chocolate chips)", "1/2 cup heavy cream", "1/4 teaspoon espresso powder (optional)"]
|
["Preheat the oven to 350\u00b0 F. Grease a 9\" x 5\" loaf pan (you can also line it with parchment paper and then grease the parchment).", "Whisk together the flour, custard powder, baking powder, and salt.", "In the bowl of stand mixer (or in a large bowl with an electric handheld mixer), cream together the butter and sugar until pale in color and fluffy.", "Add the eggs, one at a time, beating well after each addition.", "Add the sweetened condensed milk and vanilla, alternating with the dry ingredients, in two parts, and mix until the batter just comes together.", "Pour the batter into the loaf pan and bake for about 60 minutes, or until a tester inserted into the center comes out clean. Let the cake cool for at least 20 minutes before turning it out of the pan to finish cooling completely before glazing.", "To make the glaze: Heat the chocolate with the cream in the microwave in 30-second increments, stirring between each until smooth and melted. Add the espresso powder, if using. Pour over the cooled cake."]
|
food52.com/recipes/77592-eclair-pound-cake
| 0Gathered
|
["flour", "custard powder", "baking powder", "salt", "unsalted butter", "granulated sugar", "eggs", "vanilla", "condensed milk", "chocolate", "heavy cream", "espresso powder"]
|
1,400,657
|
Pistachio Pesto
|
["200 grams pistachio", "6 basil leaves", "2 tablespoons olive oil", "1/2 lemon zest", "100 milliliters filtered water", "Splash salt and pepper"]
|
["Start by blending the pistachio first, then add slowly the water and the lemon zest.", "Blend for a few minutes, next add the extra virgin olive oil, basil leaves and salt and pepper.", "Place the pistachio in a jar and it will last 4-5 days in the fridge or up to a month in the freezer.", "I like to use this pesto with whole wheat or kamut wheat pasta, use roughly 4 TBSP of pistachio pesto for 200 gr of pasta."]
|
food52.com/recipes/54324-pistachio-pesto
| 0Gathered
|
["pistachio", "basil", "olive oil", "lemon zest", "water", "salt"]
|
1,400,658
|
Southern Vegetable Medley
|
["1 pound collard greens", "1/4 pound turnip greens", "1/4 pound mustard greens", "1/4 head of cabbage", "1 1/2 cups unsweetened apple juice", "1 1/2 cups water", "2 tablespoons lemon juice", "2 tablespoons apple cider vinegar"]
|
["Cut/ tear the leaves in desired sizes or patterns. Make sure to make collard pieces small, however, to facilitate cooking because collards are the toughest of the vegetables being cooked.", "Place all of the vegetables in a 5 quart slow cooker (The vegetables begin to condense over time, so it is possible to use a slightly smaller slow cooker. It'll just be a really tight fit initially.", "Add all of the rest of the ingredients to the slow cooker.", "Cook on low for 8-10 hours or until desired tenderness."]
|
food52.com/recipes/35441-southern-vegetable-medley
| 0Gathered
|
["greens", "greens", "greens", "cabbage", "apple juice", "water", "lemon juice", "apple cider vinegar"]
|
1,400,659
|
Abc Kitchen’S Butternut Squash On Toast
|
["one 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes", "1/2 cup extra-virgin olive oil, divided, plus more for drizzling", "1/2 teaspoon dried chile flakes, more to taste", "Kosher salt, to taste", "1 yellow onion, peeled, halved, and thinly sliced", "1/4 cup apple cider vinegar", "1/4 cup maple syrup", "1 large loaf of Pugliese, or smaller, thick slices country bread", "1 heaping cup ricotta", "Flaky salt, for finishing", "1/4 cup chopped mint"]
|
["Dump the squash into a heavy saucepan or Dutch oven, add a 1/4 cup of olive oil, the chile flakes, and a hefty, 3-finger pinch of salt. Place the pan over medium-high heat, and cover it. Cook until the squash is tender, about 15 to 20 minutes, lifting the lid occasionally to stir. (As per Amanda Hesser's method, the idea is that the squash quickly saute and steam.) Adjust the heat if necessary so the squash doesn't burn. (Alternatively, you can roast your squash at 425\u00b0 F until tender.)", "While the squash is cooking, make the onion jam: In a small saucepan, heat the remaining 1/4 cup of oil over medium heat, and add the onions, stirring, and cook until they begin to soften and darken, about 15 minutes. Add the vinegar and syrup, and reduce until everything is jammy. Depending on the surface area of your pan, this could take as little as 15 minutes or as long as 30. When it looks as though it's ready to be spread on toast and it tastes tart-sweet, it's ready.", "Add the onion mixture to the cooked squash, stirring gently so as to preserve a few chunks of squash. Taste, and season with salt or more chile if needed -- the mixture should have a nice heat.", "Cut your loaf of bread in half along its equator, and lightly toast the bottom half. (If you're using smaller slices, don't worry about this step!) Save the top for all manner of things: breadcrumbs, croutons, cheese...", "Spread a thick layer of ricotta on the bread, and then the same of the squash-onion mixture. Sprinkle with a bit of flaky salt and a bit of olive oil, then scatter the chopped mint on top."]
|
food52.com/recipes/31228-abc-kitchen-s-butternut-squash-on-toast
| 0Gathered
|
["butternut squash", "extra-virgin olive oil", "chile flakes", "Kosher salt", "yellow onion", "apple cider vinegar", "maple syrup", "Pugliese", "ricotta", "Flaky salt", "mint"]
|
1,400,660
|
Peachy Chili Bean Tacos
|
["2-15 ounces cans Pinto beans", "2 peaches, sliced into 6 wedges each", "1 medium onion, diced", "2 cloves garlic, minced", "2 tablespoons tomato paste", "1 tablespoon chili powder", "2 teaspoons Mexican oregano", "1/2 teaspoon sweet paprika", "1/2 teaspoon cumin", "1/4 teaspoon cayenne pepper", "1 sprig epazote", "2 cups water", "coconut oil", "sea salt", "freshly-cracked black pepper", "1 bunch maitake mushroom", "12 corn tortillas", "12 sprigs cilantro", "3 ears of corn"]
|
["Grill the peach wedges. maitake mushrooms and ears of corn in a grill pan until they have grill marks on all sides. Set aside in a separate bowls.", "Saute the onion in a drizzle of coconut oil until softened. Add the garlic and tomato paste and cook for a couple of minutes. Add the chili powder, paprika, cayenne, oregano and cumin. Add the beans, water and epazote. Cut the grilled peaches into a large dice and add them, and their grilling juices that collected in the bowl to the beans. Bring to a slow simmer and cook until the liquid has reduced and the beans have a nice thick consistency. Season with salt and pepper.", "Serve on warmed corn tortillas with a slice of the grilled corn, a few pieces of grilled maitake and a sprig of cilantro."]
|
food52.com/recipes/8071-peachy-chili-bean-tacos
| 0Gathered
|
["Pinto beans", "peaches", "onion", "garlic", "tomato paste", "chili powder", "oregano", "sweet paprika", "cumin", "cayenne pepper", "epazote", "water", "coconut oil", "salt", "freshly-cracked black pepper", "maitake mushroom", "corn tortillas", "cilantro", "corn"]
|
1,400,661
|
Spicy Cheddar Thumbprints
|
["12 ounces grated extra sharp cheddar cheese", "4.5 ounces unsalted butter", "1.5 cups all purpose flour", ".5 cups toasted pecans, chopped", "1 egg white, beaten", "4 ounces hot pepper jelly, habanero jelly, or other onion jelly"]
|
["Cream together cheese and butter. Add flour and beat until the mixture forms a ball. Remove from mixing bowl and form dough into a disk. Chill overnight. (Or freeze for an hour.)", "Preheat oven to 350. Line two baking sheets with parchment or Silpat sheets. Put egg white, beaten, in one bowl and pecans in another bowl.", "Remove dough from the refrigerator and break off 1 teaspoon sized pieces and form into little balls. Chill for two hours.", "Dip the cookie ball first into the egg white and then into the pecans and then place them about 1\" apart on the baking sheet.", "Slide the baking sheets into the oven for five minutes, remove them from the oven and poke a little indentation into each cookie with the end of a wooden spoon or a small dowel. Put a tiny spoonful of the jelly in the indentation.", "Return the cookies back to the oven and bake until the tops are very lightly browned, about 10 minutes.", "Cool on the sheet on a rack. These cookies will keep for three days, if they last that long. Store them in layers between wax paper. I package them in stacks in cello bags and tie with a holiday ribbon, attaching the recipe as a gift card."]
|
food52.com/recipes/2093-spicy-cheddar-thumbprints
| 0Gathered
|
["cheddar cheese", "butter", "flour", "pecans", "egg", "pepper"]
|
1,400,662
|
Ginger Pear Almond Crumble
|
["1/3 cup 2 tablespoons all purpose flour", "1/2 cup granulated sugar", "1/4 teaspoon ground ginger", "4 tablespoons cold, unsalted butter, cut into small cubes", "3/4 cup sliced almonds", "1 tablespoon crystallized (candied) ginger, finely minced", "2 tablespoons lemon juice", "2 tablespoons water", "1 teaspoon cornstarch", "5 very firm Bartlett, Comice or Anjou pears -- must not be overripe or soft", "1/2 teaspoon cinnamon", "1/4 teaspoon ground nutmeg"]
|
["Preheat the oven to 375 degrees. Spray an 8x8 baking dish with vegetable spray and set aside. Place the flour, sugar, ginger and butter into the bowl of a food processor and pulse until mixture resembles coarse meal. Transfer to a bowl and with your fingers, work the mixture, squeezing to create a lumpy, crumbly texture. Add the almonds and toss to combine. Refrigerate until ready to top the crumble.", "Peel the pears and halve them with a sharp knife. Cut the halves in half again and remove the core and stem. Cut pears into thin slices lengthwise. Transfer pears to a large bowl and sprinkle with the lemon juice. Add the minced ginger and toss together. Sprinkle the pears with cinnamon and nutmeg.", "In a small bowl, mix the water and cornstarch together to form a slurry. Pour over the pears and toss to coat the pears with the slurry and spices. Transfer the pears to the prepared baking dish.", "Liberally sprinkle the almond topping over the pear filling. Bake for 50 minutes to 1 hour until the fruit is tender, but not mushy and the topping is a warm, golden color.", "If the fruit is tender, but the topping is pale, place it under the broiler for 4-5 minutes to get a little color. Serve warm with a scoop of vanilla or a drizzle of cream."]
|
food52.com/recipes/38906-ginger-pear-almond-crumble
| 0Gathered
|
["flour", "granulated sugar", "ground ginger", "cold", "almonds", "ginger", "lemon juice", "water", "cornstarch", "Bartlett", "cinnamon", "ground nutmeg"]
|
1,400,663
|
Spiced Smoked Tea Shortbread With Gingered Orange
|
["Lacquered Black Bean Duck Confit", "1/2 cup water", "1 teaspoon lapsang souchong (or 1 teabag)", "2 tablespoons shallots, minced", "1 tablespoon garlic, minced", "2 teaspoons ginger, minced", "1 tablespoon fermented black beans, rinsed, chopped", "1 tablespoon soy sauce", "1 teaspoon maple syrup", "1/2 orange (zested, juiced)", "5 ounces confit duck meat", "cilantro for garnish", "Smoked Tea Shortbread with Gingered Orange", "1 1/4 cups AP flour", "1/4 cup brown sugar", "1 1/2 teaspoons lapsang souchong tea", "1/2 teaspoon salt", "4 peppercorns", "1/4 teaspoon szechuan peppercorns", "1/4 teaspoon whole coriander", "2 cloves", "8 ounces unsalted butter", "1 cup fresh orange juice (zest first and reserve)", "2 teaspoons grated ginger", "2 teaspoons orange zest", "1 teaspoon lemon zest", "1/2 cup sugar", "1 teaspoon lapsang souchong (or 1 teabag)", "3 eggs", "1/2 teaspoon baking powder", "2 tablespoons flour", "1/4 teaspoon salt"]
|
["Boil water and steep teabag for about 5 minutes. If using confit duck legs, remove skins and render with any fat you can scrape off in a pan. You can save the crispy skin for garnish (or snacking). Cook shallots, ginger, garlic and black beans in fat for a few minutes until beginning to brown and very fragrant. Add tea, soy, syrup, juice and zest and simmer a bit while you pull meat off the bone into 1? or so chunks. Add meat to sauce and cook, stirring until sauce has just turned into a glaze. Remove from heat.", "Place a small piece of duck on an orange square and garnish with cilantro. These are best served right away while they are still warm or room temperature and still a bit crispy, but can also be gently warmed the next day.", "Heat oven to 350. Line an 8\" baking dish with foil and grease with butter or cooking spray. Mix flour, sugar, tea and salt in a bowl. Toast spices briefly in a pan until fragrant then grind to a powder. Stir into flour. Cut butter into flour and mix until it resembles a medium crumb. Press into baking dish and bake about 18 minutes or until brown.", "Meanwhile, heat orange juice and ginger in a small pot and reduce to 1/4 c. Mix flour, baking powder, sugar, tea, salt and zest, then stir in eggs. Strain juice into egg mixture and mix until smooth. Pour over hot crust and return to oven until set and lightly browned, about 20 minutes. Remove and cool. Gently peel off foil and cut into small squares."]
|
food52.com/recipes/20055-spiced-smoked-tea-shortbread-with-gingered-orange
| 0Gathered
|
["Black Bean", "water", "lapsang souchong", "shallots", "garlic", "ginger", "black beans", "soy sauce", "maple syrup", "orange", "duck meat", "cilantro", "Tea Shortbread", "flour", "brown sugar", "lapsang souchong tea", "salt", "peppercorns", "szechuan peppercorns", "whole coriander", "cloves", "butter", "orange juice", "ginger", "orange zest", "lemon zest", "sugar", "lapsang souchong", "eggs", "baking powder", "flour", "salt"]
|
1,400,664
|
Anna Jones' Seeded Banana Bread With Lemon Sesame Drizzle
|
["For the cake:", "125 grams plain flour (I use unbleached)", "125 grams whole wheat or spelt flour", "125 grams light brown sugar", "150 grams little seeds (see headnote)", "1 good pinch sea salt", "1 teaspoon baking powder", "3 medium, ripe bananas, peeled", "Zest and juice of 1 lemon", "2 tablespoons olive oil", "2 tablespoons natural or unsweetened soy yogurt or coconut yogurt", "2 eggs, preferably organic or free-range, eggs, beaten", "For the lemon sesame drizzle:", "1 tablespoon tahini", "3 tablespoons golden icing sugar, confectioners' sugar, or set honey", "Juice of 1 lemon"]
|
["Preheat your oven to 400\u00b0 F (200\u00b0 C) . Butter and flour a non-stick 450-gram (1-pound) loaf tin (if your loaf tin is not non-stick, line it with parchment paper too).", "Put all the dry ingredients into a mixing bowl-the flours, sugar, seeds, salt, and baking powder-and mix well.", "In another bowl, mash the bananas with a fork (I like to keep them quite chunky), then add the lemon juice and zest, olive oil, yogurt, and eggs and mix well.", "Mix the wet ingredients into the bowl of dry ingredients, taking care not to over-mix-just do enough to make sure it is all combined. Spoon into the loaf tin and bake for 40 to 45 minutes, until a skewer comes out clean.", "While your loaf is baking, make the lemon drizzle. Beat the tahini and confectioners' sugar in a bowl until smooth, squeeze in the lemon juice and mix well.", "Take your loaf out of the oven and leave it in the pan until it is cool enough to move to a cooling rack. While the loaf is still warm, place a large plate under the rack, then skewer the cake all over, pour over the drizzle and leave it to sink in.", "This is delicious on its own, thickly sliced, with a cup of coffee, but sometimes I like to spread the slices with a thick layer of almond or peanut butter."]
|
food52.com/recipes/38789-anna-jones-seeded-banana-bread-with-lemon-sesame-drizzle
| 0Gathered
|
["cake", "flour", "whole wheat", "brown sugar", "salt", "baking powder", "bananas", "lemon", "olive oil", "natural", "eggs", "lemon sesame drizzle", "tahini", "golden icing sugar", "lemon"]
|
1,400,665
|
Chargrilled Scallion Salsa Verde
|
["4 Scallions", "1/2 Lemon, juiced", "3 tablespoons Cilantro or parsley", "1 Clove of garlic", "2 tablespoons Olive oil, + more to your preference"]
|
["1. Chargrill the scallions until just blistered. Let cool, then rough chop removing the ends.", "2. Puree the scallions with all the ingredients including 2 tablespoons of olive oil. Depending on your desired consistency, add more olive oil. Serve!"]
|
food52.com/recipes/38083-chargrilled-scallion-salsa-verde
| 0Gathered
|
["Scallions", "Lemon", "Cilantro", "garlic", "Olive oil"]
|
1,400,666
|
Just Spicy Enough Black Bean And Yam Chili
|
["5 cups dry black beans, soaked and then cooked until tender", "1 large red onion, chopped", "1 large yam (approximately 3.5 c) cut into half-inch cubes", "1 large red bell pepper, chopped", "2 large jalapenos, minced", "3 cloves of garlic, minced", "6 cups vegetable stock", "30 ounces fire roasted diced tomatoes", "8 ounces dark ale (a coffee porter or stout would do nicely)", "2 teaspoons cumin", "2 teaspoons cayenne pepper", "1 tablespoon chipotle powder", "1 tablespoon ancho chili powder", "salt to taste"]
|
["Sautee the red onion in olive oil until translucent. Add the garlic, and when the garlic is fragrant, add the bell pepper and jalapeno. After two minutes, add the cumin, cayenne, chipotle, and ancho and continue sauteing until the vegetables are tender", "Add the cooked black beans, followed by the vegetable stock, beer, and tomatoes. Bring to a boil. Then reduce the temperature, cover part way, and simmer for at least 45 minutes.", "Then add the yams and continue simmering until the yams are just fork tender.", "Garnish with sour cream, cilantro by the hands-full, and a swirl of Sriracha."]
|
food52.com/recipes/15990-just-spicy-enough-black-bean-and-yam-chili
| 0Gathered
|
["black beans", "red onion", "red bell pepper", "jalapenos", "garlic", "vegetable stock", "tomatoes", "dark ale", "cumin", "cayenne pepper", "chipotle powder", "ancho chili powder", "salt"]
|
1,400,667
|
Danish Pastry Wreath
|
["Pastry", "1 1/2 cups butter, softened", "4 cups unsifted flour", "3/4 cup milk", "1/3 cup granulated sugar", "1 teaspoon salt", "1/2 cup very warm water", "2 packets active dry yeast", "1 egg", "Almond Filling and Glaze", "8 ounces almond paste", "3/4 cup crushed zwieback crackers (you can normally find these in the baby food section). If you can't find zwieback, use crushed almond flavored cookies", "1/2 cup butter, melted", "1 egg", "1/2 teaspoon almond extract", "2 cups unsifted confectioners' (powdered) sugar", "3 to 4 tablespoons milk"]
|
["In bowl, beat butter and the 1/4 cup of flour with a wooden spoon until smooth. Place one 13\" x 9\" sheet of waxed paper on wet surface. Spread the butter and flour mixture onto waxed paper to form a 12\" x 8\" rectangle. Cover the rectangle with another sheet of 13\" x 9\" waxed paper, place on cookie sheet, and refrigerate until dough is ready.", "Heat milk slightly. Add sugar and salt; stir to dissolve. Cool to lukewarm.", "Pour water into a separate large bowl, sprinkle with yeast, and stir to dissolve yeast. Stir in milk mixture, egg, and 3 cups of flour; beat with wooden spoon until smooth. Mix in remaining 3/4 cup of flour with hands until dough leaves sides of bowl. Cover bowl and refrigerate dough for 1/2 hour.", "Turn dough out onto lightly floured pastry cloth; roll into 16\" x 12\" rectangle. Removed waxed paper from chilled butter layer and place on half of dough. Fold the other half of dough over butter layer; pinch the edges to seal.", "With the fold on your right, roll the dough out from the center to a 16\" x 8\" rectangle. From the short side, fold the dough into thirds, making 3 layers; seal the edges; chill for 1 hour.", "Repeat the rolling and folding (if the butter breaks through, brush lightly with flour); seal edges; chill 1/2 hour. Roll; fold again; seal edges; chill wrapped in foil for a minimum of 3 hours (can be chilled overnight).", "Roll half of the dough into a 22\" x 8\" strip (keep remaining half chilled). Cut the strip into thirds, lengthwise.", "In a bowl, mix almond paste, crushed zwieback crackers, melted butter, egg, and almond extract. Fill center of each strip with about 1/3 cup; close edges of over filling. Braid.", "Form into wreath about 6\" across in center. Place the wreath on brown paper and then place onto cookie sheet; seal the ends of the wreath. (Repeat with remaining dough for second wreath.) Let rise in warm place 1 hour or until doubled.", "While the wreaths are rising, preheat over to 375 degrees. Bake for 1/2 hour or until golden brown.", "While the wreaths bake, mix the glaze of confectioners' (powdered) sugar tablespoons milk. Once the wreaths are finished baking, frost with glaze."]
|
food52.com/recipes/11532-danish-pastry-wreath
| 0Gathered
|
["Pastry", "butter", "flour", "milk", "sugar", "salt", "very warm water", "packets active dry yeast", "egg", "almond paste", "zwieback crackers", "butter", "egg", "almond", "confectioners", "milk"]
|
1,400,668
|
Coconut Spelt Scones With Blueberries
|
["1 pint fresh or frozen blueberries", "2 cups whole spelt flour", "1/2 cup all-purpose unbleached flour", "1 1/2 teaspoons baking powder", "1/2 teaspoon baking soda", "1/2 teaspoon salt", "2/3 cup shredded unsweetened coconut", "1/4 cup brown sugar", "1/2 cup plus 1 tablespoon coconut oil, solid", "1 cup mature liquid sourdough starter, kefir, or buttermilk", "Confectioners sugar, to serve (optional)"]
|
["Line the bottom of an 8- or 9-inch pie or tart pan with plastic wrap. Arrange berries over the plastic in one layer. Set aside.", "In a medium bowl, mix together the spelt flour, all-purpose flour, baking powder, baking soda, salt, and shredded coconut. While breaking up any chunks in the brown sugar by hand, add it into the flour mixture and combine.", "Add the coconut oil and work it into the flour mixture with your fingers. Don't knead or mash-just incorporate the oil as much as you can until it's evenly distributed.", "Finally, add the sourdough starter (or buttermilk or kefir). Use a wooden spoon or your fingers to work it in lightly until just combined in order to prevent gluten development as much as possible.", "Press the dough onto the blueberries in the pie or tart pan, forming an even layer of dough.", "Cover the crust with an additional plastic sheet and freeze for at least 4 hours, or up to overnight.", "Thirty minutes before baking, remove the pie pan from the freezer and preheat the oven to 400\u00b0 F.", "Remove the scones from the pie pan and discard the plastic. Cut the dough into 8 slices, much like pizza.", "Arrange the scones on a parchment-lined or greased baking sheet.", "Bake for 30 minutes, or until golden brown and the blueberries are shriveled and leaky. Remove the sheet from the oven and once slightly cooled, flip the scones over so that the berries are on top. If desired (I did), dust the still-warm scones with a tiny bit of confectioners sugar, just for aesthetic reasons.", "Cool on a rack and enjoy warm."]
|
food52.com/recipes/22153-coconut-spelt-scones-with-blueberries
| 0Gathered
|
["blueberries", "flour", "all-purpose unbleached flour", "baking powder", "baking soda", "salt", "unsweetened coconut", "brown sugar", "coconut oil", "starter", "Confectioners sugar"]
|
1,400,669
|
Quick Shrimp & Pea Pasta
|
["1 pound frozen shrimp, thawed per package instructions OR same fresh, deveined, peeled. Tails are up to you.", "10 ounces frozen peas", "2 garlic cloves, minced", "1 cup chicken stock (or water or wine)", "1/4 cup parsley, roughly chopped", "2-3 handfuls shredded parmesan cheese", "2-3 tablespoons olive oil"]
|
["Set salted water to boil for the pasta.", "Defrost shrimp while pasta water readies (my packet required five minutes under running water, then another two minutes to drain)", "Ready your garlic. Your water should be boiling, so add your pasta. Don't forget to give it a good stir now and again to keep the pieces separate. I used linguine, but any pasta should be fine.", "Put oil in skillet over med-high heat. When it's warmed, add the garlic and lightly saute. About 15-30 seconds. Add the shrimp. Let them cook for a minute or two.", "Add the peas, stir together for a minute, then add the liquid (stock/water/wine). I used chicken stock, but you could sub according to your preference.", "Let the shrimp mixture cook for a few minutes. Salt and pepper lightly.", "Drain the pasta, reserving 1/2C of its water to flavor your shrimp mix or give it liquid. I didn't use mine, but I always do this just in case.", "Put pasta back in its pot. When the shrimp are pink and firm, toss the garlicky lot in with the pasta and stir. Add in the chopped parsley.", "Serve topped with cheese.\r\nNote: the garlic and parsley measurements aren't in stone. You want more garlic, add it! I was pretty sure my smalls would be happy with the garlic level of two. \r\nI served this with a side of sauteed mushrooms (brown crimini and chanterelles). I dumped mine in with the pasta and it worked well, but prefer the simpler approach for a meal."]
|
food52.com/recipes/25292-quick-shrimp-pea-pasta
| 0Gathered
|
["frozen shrimp", "frozen peas", "garlic", "chicken stock", "parsley", "parmesan cheese", "olive oil"]
|
1,400,670
|
Mango Pepper Chutney
|
["Simple Syrup Base", "1 & 1/2 cups Sugar", "1/4 cup Water", "juice & zest from 1/2 Lemon", "1/4 cup Pineapple Juice", "1/4 cup Pomegrant Juice (Optional)", "The Chutney Components", "2 Mangos - Very Ripe", "1 Apple - Red or Green", "1 Pear", "1/2 cup Dried Cranberries - Roughly Chopped", "1 each Bell Pepper (I use Green & Orange for the color) or 2 total", "1 Clove Garlic - Finely Minced", "1 cup each - Onion (Yellow & Purple) or 2 total", "1 teaspoon each Sea Salt & Fresh Ground Pepper", "1/2 cup each - Carrots & Celery", "1/2 cup Pomegrant Seeds (Optional)", "1 Japaleno Pepper (Optional)", "1 sprig Rosemary - Rough Chop", "1 sprig Tyme - Rough Chop", "1/2 cup Parsley - Well Chopped", "1 tablespoon Balsamic Vinegar or Raspberry Vinegarette (Optional)", "1/4 teaspoon Ground Cinnamon (or 1 Cinnamon Stick)"]
|
["In a small saucepan, mix together all ingredience. Cover and bring to a hard rolling boil. Once mix boils, turn heat down to simmer.", "Let simmer for about 20 minutes or until mixture has reduced by 1/4.", "Take off heat and allow to cool COMPLETELY. (NOTE that mixture will still be a bit thin).", "Dice all fruits / vegetables (unless otherwise specified) and set aside @ 1- 1/2 cups of this mix.", "Place remaining fruits & vegetables in sugar syrup mixture.", "Return pan to low heat and allow to simmer - stirring frequently - for @ 20 minutes or until everything is tender enough that you can mash with a fork.", "Add spices and simmer another 10 minutes. Remove from heat, stir in Vinegar / Vinegarett (if using) and mix well. Mixture should be thick enough to coat the back of a spoon.", "Once mixture is completely cooled, add reserved fruits and vegetables and stir well to coat.", "When ready to use, either warm up a portion or spoon over your food choice and bake (on top for Salmon) for @ 15 minutes - covered loosely with foil or parchment paper.", "This Chutney will keep for up to a week in the refrigerator."]
|
food52.com/recipes/16135-mango-pepper-chutney
| 0Gathered
|
["Simple Syrup", "Sugar", "Water", "Lemon", "Pineapple Juice", "Pomegrant Juice", "Components", "Apple - Red", "Cranberries", "Bell Pepper", "Onion", "Salt", "Carrots", "Pomegrant Seeds", "Pepper", "Rosemary", "Chop", "Parsley - Well", "Balsamic Vinegar", "Ground Cinnamon"]
|
1,400,671
|
Coconut Cardamom Granola
|
["3 cups old fashioned rolled oats", "1 cup large flake unsweetened coconut", "1 cup sliced almonds", "1 cup shelled unsalted pistachios or pepitas", "1/4 cup light brown sugar", "1 teaspoon kosher salt", "1/2 teaspoon cinnamon", "1/2 teaspoon ground cardamom", "1/3 cup olive oil", "1/2 cup maple syrup", "1 cup dried cranberries or apricots(optional)"]
|
["Preheat oven to 300. Oil a large baking pan.", "In a large bowl, combine the oats, coconut, almonds, pistachios, brown sugar, salt, cinnamon and cardamom.", "In another small bowl combine the olive oil and maple syrup.", "Pour the oil & syrup mixture over the oat mixture and stir well, making sure that the ingredients are well coated.", "Spread evenly on the cookie sheet. Bake for about 30 minutes, stirring every 10 minutes.", "Granola is done when golden brown. Let cool completely. Add optional dried cranberries or apricots."]
|
food52.com/recipes/9199-coconut-cardamom-granola
| 0Gathered
|
["rolled oats", "unsweetened coconut", "almonds", "pistachios", "light brown sugar", "kosher salt", "cinnamon", "ground cardamom", "olive oil", "maple syrup", "cranberries"]
|
1,400,672
|
Sweet Potatoes A La Vermont
|
["2 big sweet potatoes - any variety, but ideally local", "1 generous splashes whole milk", "1 dash maple syrup", "1 dash creme fraiche (don't substitute sour cream)", "1 good pinches nice salt, such as Maldon salt", "copious amounts of freshly-ground black pepper"]
|
["Prick holes all over the sweet potatoes. Wrap them individually in foil and bake in the oven at 375 F for about an hour and a half, until the potatoes are well cooked through.", "Remove potatoes from their foil packets and allow to cool. Peel off the skin and put potato flesh into a pot on the stove.", "Turn the heat on very low and add the milk and maple syrup and salt and pepper to taste. Mush all the ingredients vigorously with a potato masher/ricer.", "Turn off the heat and add the creme fresh. Stir. Serve hot."]
|
food52.com/recipes/1634-sweet-potatoes-a-la-vermont
| 0Gathered
|
["potatoes", "generous", "maple syrup", "creme fraiche", "pinches nice salt", "copious amounts"]
|
1,400,673
|
Blackberry Peach Quinoa Burgers On Sweet Potato Buns
|
["For the burgers:", "1 ripe peach", "1 cup blackberries", "1/2 cup quinoa", "1/2 cup buckwheat flour", "1 tablespoon tamari", "1 tablespoon tahini", "1 tablespoon apple cider vinegar", "1 pinch salt & pepper (to taste)", "For the buns:", "1 1/2 cups gluten-free oat flour", "1/2 cup sweet potato puree", "1 tablespoon coconut oil", "1/4 teaspoon nutmeg", "1/2 teaspoon sea salt"]
|
["Cook your quinoa in 1 cup water on the stovetop until the water is all absorbed, about 10-15 minutes.", "While that cooks, add your blackberries to a large mixing bowl and mash them pretty well with the back of a fork.", "Then add the rest of your ingredients, along with the quinoa once it's cooked.", "Scoop up about 1/4 of the mix with your hands and form a patty. Repeat with the other 3 burger patties.", "Give the burgers a good sear in a lightly oiled skillet over medium-high heat until each side is nice & dark & crispy-like.", "Then put them on a greased cookie sheet in the 350 oven from whence the buns came, and cook for another 15 minutes.", "Preheat your oven to 350 F and grease a baking sheet.", "Mix your ingredients in a large bowl until combined. You should end up with a big ball of dough that you can roll out and cut. If it's too sticky, add a little more flour a bit at a time.", "Sprinkle some oat flour on the paper or counter and on a rolling pin. Then roll your dough out to about 1/2 inch of thickness.", "Once you have a nice flat sheet of dough, use a round cookie cutter - or rim of a drinking glass as an impromptu one - to cut nice even round shapes out of the dough. Place these on your greased baking pan.", "Once you've cut out all the biscuits you can, smoosh the dough back together and roll it out again and repeat. When you can't possibly roll out another bun, you'll be good to bake!", "Place your cookie sheet of buns in the oven for 15 minutes or until golden and firm. Remove from the oven and let cool.", "Put one bun on a plate, then your burger, then top with whatever you like. Repeat with the other guys and you'll be ready for this veggie burger feast!"]
|
food52.com/recipes/31058-blackberry-peach-quinoa-burgers-on-sweet-potato-buns
| 0Gathered
|
["burgers", "peach", "blackberries", "quinoa", "buckwheat flour", "tamari", "tahini", "apple cider vinegar", "salt", "buns", "flour", "puree", "coconut oil", "nutmeg", "salt"]
|
1,400,674
|
Pesto Quinoa Pilaf
|
["2 cups cooked quinoa, still warm, any variety", "1/2 cup pesto, use homemade or just your favorite from a jar", "1/2 sweet onion, diced small", "2 cloves of fresh garlic, minced", "2 medium zucchini, diced small", "1/4 cup pine nuts", "1/3 cup freshly grated Parmesan cheese", "1 cup fresh basil, in a chiffonade (or more if you love basil as much as I do)", "olive oil"]
|
["In a large serving bowl, mix the pesto in with the warm quinoa. Set aside.", "Saute the veggies in a little olive oil until the zucchini is just tender and the onions are just soft. Keep an eye on the garlic so it doesn't get too brown.", "Push the veggies off to the side and then quickly toast the pine nuts in the middle of the pan.", "Add about 1/4 cup of the fresh basil and stir to mix the veggies and pine nuts well and wilt the herbs.", "Add the veggie and herb mix to the quinoa and mix well. Add the cheese and mix well to melt thoroughly.", "Garnish with the rest of the fresh basil chiffonade just before serving. Pass more cheese when serving, if desired. Can be served warm or at room temp."]
|
food52.com/recipes/22663-pesto-quinoa-pilaf
| 0Gathered
|
["quinoa", "pesto", "sweet onion", "garlic", "zucchini", "pine nuts", "Parmesan cheese", "fresh basil", "olive oil"]
|
1,400,675
|
Double Mushroom Risotto
|
["1 1/4 cups mushrooms, cleaned and divided", "2 1/2 cups chicken or vegetable broth", "2 teaspoons extra virgin olive oil", "1/2 onion, minced", "2 garlic cloves, minced", "1 cup arborio rice", "2/3 cup dry white wine", "1/4 cup grated Parmesan cheese", "1/2 teaspoon chopped fresh thyme", "1 tablespoon unsalted butter, divided", "salt, to taste", "pepper, to taste"]
|
["Puree 3/4 cup of the mushrooms in a food processor until finely chopped. Thinly slice the remaining 1/2 cup mushrooms and set aside.", "Heat the broth in a pot over medium heat. Once it reaches a simmer decrease the heat to low and cover to hold warm.", "Heat the olive oil in a deep, wide pan over medium heat. Add the minced onions and cook, stirring until the onions become soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds, then add the chopped mushrooms. Cook for 2 minutes, stirring often, then mix in the arborio rice and cook for 1 minute.", "Pour in the wine and stir until the wine has been absorbed by the rice. Add one ladle of broth, about 1/2 cup, and stir every 30 seconds to 1 minute until all the broth has been absorbed. Continue this process until all the broth has been absorbed and a grain of rice pressed between two fingers separates into three pieces.", "Stir in the Parmesan cheese, thyme and 1/2 tablespoon butter. Season to taste with salt and pepper.", "In a skillet melt the remaining 1/2 tablespoon butter over medium-high heat. Add the mushrooms and saute until the edges become lightly browned. Season with a pinch of salt and pepper.", "To serve, spoon the risotto in a large serving bowl or onto individual plates. Garnish with the sauteed mushrooms."]
|
food52.com/recipes/1931-double-mushroom-risotto
| 0Gathered
|
["mushrooms", "chicken", "extra virgin olive oil", "onion", "garlic", "arborio rice", "white wine", "Parmesan cheese", "thyme", "unsalted butter", "salt", "pepper"]
|
1,400,676
|
"Weeknight" Curry
|
["3 garlic cloves", "2 teaspoons madras curry powder", "1/2 cup vegetable or grape seed oil", "1 large eggplant, peeled and cut into a 1 inch dice", "1 small head of cauliflower, cut into small florets", "1 large white onion, cut into 1 inch dice", "1/4 cup fresh ginger, chopped finely", "1 5-10 oz. bag of baby spinach", "black pepper", "kosher salt", "1 15 oz. can of chickpeas", "yogurt, for serving", "warm naan, for serving"]
|
["Preheat oven to 425 degrees.", "On a large cutting board, mash garlic with a large pinch of salt until a smooth paste forms. Add the paste to a large roasting pan and mix the paste with curry powder and your oil of choice.", "Add onion, eggplant, cauliflower, chickpeas and ginger to the roasting pan. Season with salt and pepper and roast for 30-35 minutes, stirring every 10 minutes. The vegetables should all be tender and the eggplant should be mushy when done roasting.", "Stir in the baby spinch and add an additional drizzle of oil, if dry. Return the roasting pan back to the oven and roast until the baby spinach is wilted. This should only take a minute or two.", "Serve with a dallop of yogurt, oven rice or with warm naan."]
|
food52.com/recipes/11782-weeknight-curry
| 0Gathered
|
["garlic", "curry powder", "vegetable", "eggplant", "head of cauliflower", "white onion", "fresh ginger", "baby spinach", "black pepper", "kosher salt", "chickpeas", "yogurt", "warm naan"]
|
1,400,677
|
Liver And Onions With Burnt Honey And Apple Cider Reduction
|
["2 pounds calf's liver, portioned in 4", "5 large yellow onions, sliced", "3/4 cup apple cider", "3/4 cup chicken stock", "1/4 cup honey", "2 cups milk", "flour, for dusting", "butter and oil, for frying", "2 cloves of garlic, smashed", "salt and pepper, to taste"]
|
["Place the liver in a shallow dish and pour the milk over it to cover. Set aside.", "To caramelize the onions, place a large, heavy bottomed pot over low heat. Melt 4 tbsp. butter. Add the sliced onions and stir to coat with butter. After 2-3 minutes, sprinkle generously with salt. Continue to cook the onions over low heat, stirring occasionally, until very brown and caramelized, about an hour to 90 minutes. Whenever your onions start to stick to the bottom of the pot, just add a spoonful of water to loosen them.", "In the meantime, place a small sauce pot over low heat. Add the honey. Cook gently, without stirring, until the honey turns dark amber and bubbles. Pour in the chicken stock and apple cider and stir well to loosen the honey from the bottom of the pot. Reduce over low heat until just about 1/4 of the liquid remains. Season to taste with salt.", "Once the onions are done cooking, remove the liver from the milk. Pat with paper towel to remove excess moisture. Season with salt and pepper. Sprinkle with flour (do not dredge).", "Heat a pan over medium-high heat. Melt 2 tablespoons of butter and drizzle in a few tablespoons of oil. Throw in the thyme and the smashed garlic. Gently place the liver in the pan. Sear on both sides, basting in the thyme and garlic infused oil all the while. Cook to desired doneness - medium all the way to well done is acceptable for liver.", "Plate with the onions, whatever vegetables and starch you want, and drizzle with the apple cider reduction."]
|
food52.com/recipes/30613-liver-and-onions-with-burnt-honey-and-apple-cider-reduction
| 0Gathered
|
["yellow onions", "apple cider", "chicken stock", "honey", "milk", "flour", "butter", "garlic", "salt"]
|
1,400,678
|
Shrimp Chicken Cordon Bleu With Creamy Spinich Gravy
|
["Chicken", "1 cup Chopped Shrimp", "1/2 cup Ricotta cheese", "1/4 cup Parmesean cheese", "1 cup Morzarella", "1/2 teaspoon Parsely", "1/2 cup Spinich Leaves", "1 cup Italian bread crumbs", "1 1/2 cups olive oil (vegitable,etc.)", "Dash garlic powder", "Dash black pepper", "Dash salt for taste", "Dash oregano", "Spinich gravy", "1 1/2 cups Spinich Leaves", "1 cup Heavy whipping cream", "1/4 cup cups corn startch mixture"]
|
["Split chicken breast in half, and pound with a meat mallet until they are thin. Season outside with salt, garlic powder, black pepper, dash of oregano and parsley.\r\nBrown in skillet, chopped shrimp over medium heat, until color changes (indicating they are done).", "Add chopped shrimp, dash of garlic powder, black pepper, and salt.\r\nThen add to the bowl ricotta cheese, parmesan, mozzarella and a pinch of parsley.\r\nMix well. *add more salt and pepper to taste", "Place chicken breast on seasoned side. Place shrimp mixture in the breast \r\n(careful not to overfill). Then place layer of baby spinach leaves, covering the inside. close the chicken breast.\r\nHeat oil to frying; gently place chicken into pan. Brown on each side for a 5min. keep turning from side to side until chicken is golden on both sides.", "Spinach Gravy:\r\nIn a blender place 1 1/2 cup of spinach, 1 cup heavy whipping cream, dash of salt and pepper. Puree until liquid. then place in a sauce pan and heat to light boil. In separate cup add 1 Tbsp. or corn starch, 1/4 cup of cold water. stir until completely mix(liquid).\r\nSlowly add corn starch mixture to spinach sauce. Continue stirring to keep sauce smooth and creamy. As sauce thickens, turn burner off, and continue stirring."]
|
food52.com/recipes/35481-shrimp-chicken-cordon-bleu-with-creamy-spinich-gravy
| 0Gathered
|
["Chicken", "Shrimp", "Ricotta cheese", "Parmesean cheese", "Morzarella", "Spinich Leaves", "Italian bread crumbs", "olive oil", "garlic", "black pepper", "salt", "oregano", "gravy", "Spinich Leaves", "Heavy whipping cream", "corn startch"]
|
1,400,679
|
Quinoa Patties
|
["Patties", "1/2 cup quinoa - uncooked (cook as directed on the box. Usually 1/2 c uncooked quinoa is cooked in 1 c salted water)", "3/4 cup Cannellini beans (or chickpeas)- canned", "1/2 potato - boiled (instead of using egg)", "1/4 small red onion", "1/4 cup cilantro", "1 Serrano peppers (depending on your spice level tolerance)", "2 cloves of garlic", "2 teaspoons lemon juice", "1 1/2 teaspoons ground cumin", "Salt, to taste", "Yogurt Sauce", "1 cup plain non-far Greek yogurt", "1 teaspoon Lime zest (optional)", "A drizzle of honey if the yogurt is too tart", "Salt, to taste", "Pepper, to taste"]
|
["Pulse onions, garlic, green chillies.", "Add Cannellini beans, cilantro, lemon juice, salt, ground cumin, and pulse for 30-45 seconds (until the beans have just broken down).", "Add boiled potato, cooked quinoa, and pulse until everything is mixed. Don't over-pulse the mixture or it will get too mushy.", "Make 1 inch balls and flatten them.", "Heat a non-stick or a ceramic pan on medium heat.", "Drizzle vegetable or extra virgin olive oil on the pan and carefully place the patties on the pan.", "Cook the patties for ~5 minutes on each side or until they reach a beautiful brown toasted color.", "These patties can be served at room temperature so let the patties cool off on a wire rack while you make the yogurt sauce.", "Mix everything in a bowl and refrigerate until ready to serve.", "Slice ~10 cherry tomatoes in halves or thin slices, whatever you prefer.", "Assemble", "Place patties on a serving platter.", "You can either dollop a small amount of yogurt on each patty (this could get messy) or use the sandwich bag technique. Transfer the yogurt mixture in a sandwich bag and cut a small piece at one of the corners and pipe the yogurt onto each patty. This made the dish mess-free and pretty at the same time.", "Place sliced cherry tomatoes on each patty."]
|
food52.com/recipes/26453-quinoa-patties
| 0Gathered
|
["quinoa", "beans", "egg", "red onion", "cilantro", "Serrano peppers", "garlic", "lemon juice", "ground cumin", "Salt", "Yogurt Sauce", "yogurt", "Lime zest", "drizzle of honey", "Salt", "Pepper"]
|
1,400,680
|
Mama'S Holiday Rolls
|
["3/4 cup Milk", "2 1/2 tablespoons Margarine", "1/4 cup Sugar", "1/2 cup Dry, sweetened Cranberries, coarsely chopped", "6 cups Flour", "2 1/2 teaspoons Orange Zest", "2 Eggs, beaten", "1 teaspoon Salt", "1 tablespoon Yeast", "1 cup Warm Water", "1/4 cup Sesame Seeds"]
|
["Simmer milk and add margarine and sugar. Whisk until well blended and remove immediately from heat.", "Let cool about 15 minutes then add 1/2 Cup of flour and yeast to the milk mixture and blend well. Let rest 5-10 minutes. (Note: Mixture should be warm and NOT too hot as this will kill the yeast).", "Place remaining 5 1/2 cups of flour in a large mixing bowl.", "Part the flour, creating a \"well\" in the center and add the milk/yeast mixture, one beaten egg, chopped sweetened cranberries, orange zest, and salt.", "Mix gradually by slowly adding 1 cup warm water, while incorporating all the flour.", "Knead the dough for 5-7 minutes by punching in various places and folding / turning dough until it springs back slightly to the touch. (Dough should be soft, but not too sticky. A touch of additional flour can be added if this is the case).", "Cover and let rise for 1 hour in a warm place, such as a proofing oven set to 100 degrees maximum.", "When dough has doubled in size, punch down and divide into 4 equal parts.", "On a lightly floured service, roll each of the equal parts into a long log and cut into six pieces (there will be 24 total). Be creative with each roll or simply roll each part in a ball and lay on a parchment paper-lined baking sheet.", "Cover with a towel and let rise 30 minutes or until rolls have almost doubled in size.", "Beat 1 egg and 1 teaspoon water together until frothy. Brush over rolls and sprinkle sesame seeds.", "Bake in a preheated 400 degree oven for 25 minutes or until golden brown."]
|
food52.com/recipes/19895-mama-s-holiday-rolls
| 0Gathered
|
["Milk", "Margarine", "Sugar", "Cranberries", "Flour", "Orange Zest", "Eggs", "Salt", "Yeast", "Water", "Sesame Seeds"]
|
1,400,681
|
Crispy Moroccan Pancakes (M'Smmen)
|
["1 1/3 cups semolina flour, divided", "3 cups all-purpose flour", "1 tablespoon salt", "1 1/2 cups warm water", "1/2 cup melted butter", "1/2 cup vegetable oil", "2 tablespoons argan oil, for dipping", "3 tablespoons honey, for dipping"]
|
["In a large bowl, mix together 2/3 cup semolina, all-purpose flour, and salt. Stir in the warm water, then knead the mixture to obtain a smooth dough. Roll it into a ball and let it rest for 15 minutes.", "Divide the dough into 1 1/2 inches in diameter, and coat each ball with vegetable oil. Let the dough rest for another 15 minutes.", "On an oiled surface, use your hands to flatten out each ball of dough in a thin layer. Brush with melted butter and vegetable oil and sprinkle with the remaining semolina.", "Take one of the balls of dough, and fold one side of the dough 2/3 in across the dough. Then, fold the other side over the overlapping dough. This should make a long strip of 3 layers of thin dough. Fold the two ends of the dough 1/3 of the way in so that they meet in the middle. You should now have a rectangle of dough. Fold it one last time across the middle to make a perfect square approximately 4 inches wide. Repeat with each ball of dough.", "Place a griddle over medium heat, and while it warms up, use your hand to gently flatten the squares into larger, thinner squares, about 6 inches wide.", "Immediately place the flattened dough onto the pan or griddle and cook on each side until golden brown.", "Serve hot off the griddle. Roll the m'smmen, dip it into argan oil, then dip it into honey and enjoy!"]
|
food52.com/recipes/34235-crispy-moroccan-pancakes-m-smmen
| 0Gathered
|
["semolina flour", "all-purpose", "salt", "water", "butter", "vegetable oil", "argan oil", "honey"]
|
1,400,682
|
Raspberry 'N' Port Vegan Ice Cream
|
["1 package (about 2 cups) frozen raspberries (or another dark berry)", "2 large frozen bananas", "2 tsp vanilla extract", "dash coarse sea salt", "dash cinnamon", "1.5 tbsp chia seeds", "pinch baking soda", "pinch baking powder", "4 + 3 extra pitted Sayer dates (about 40g)", "1/3 cup Port or Creme de Cassis Liquer or Framboise Wine or Chambord", "1 heaping teaspoon veganaise"]
|
["Blend all ingredients except the extra 3 dates together until very smooth and thick in a food processor.", "Add the 2 extra dates and pulse to incorporate. You want the dates to dot through the ice cream in tiny visible pieces. Scoop and serve immediately or chill in freezer up to 30 minutes before serving."]
|
food52.com/recipes/22287-raspberry-n-port-vegan-ice-cream
| 0Gathered
|
["frozen raspberries", "bananas", "vanilla", "salt", "cinnamon", "chia seeds", "baking soda", "baking powder", "+", "Liquer", "veganaise"]
|
1,400,683
|
Roasted Leek & Avocado Chimichurri
|
["1 large leek, roughly chopped", "3 cloves garlic", "5 tablespoons olive oil, divided", "1 avocado", "1/3 cup lime juice", "1/2 tablespoon apple cider vinegar", "1/2 tablespoon thyme (about 2 sprigs)", "1/2 teaspoon crushed red pepper", "1-1 1/2 cups water"]
|
["Preheat oven to 375\u00b0F.", "On a baking sheet, toss leek and garlic in 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.", "Roast until leek starts to blacken, about 30 minutes; set aside to cool.", "In a food processor, blend leek, avocado, lime juice, vinegar, oregano, thyme, parsley, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper; puree until smooth, adding water a little bit at a time until sauce is slightly runny.", "Serve immediately over steak or chicken, or refrigerate for up to 5 days."]
|
food52.com/recipes/29572-roasted-leek-avocado-chimichurri
| 0Gathered
|
["garlic", "olive oil", "avocado", "lime juice", "apple cider vinegar", "thyme", "red pepper", "water"]
|
1,400,684
|
Veggie-Loaded Spring Greens Frittata
|
["1/2 cup (heaping) chopped onion", "20 asparagus spears, cleaned and finely chopped", "5 artichoke hearts, finely sliced", "1 cup peas", "2 cups spinach, chopped", "6 eggs", "3 tablespoons olive oil", "1 splash milk or plant milk", "2 tablespoons grated Pecorino or Parmigiano", "1 teaspoon salt, more or less to taste", "1 pinch pepper, more or less to taste", "1 gram saffron (EXTRA)"]
|
["Preheat the oven to 390 F / 200 C .", "Heat the olive oil in a pan. Add the onion, and lightly stir fry for a couple of minutes. Add the artichokes, asparagus and peas, add salt and pepper, and let cook, half covered, for 15 minutes. If the vegetables start to stick to the bottom, add a splash of water (just make sure it is fully evaporated when the vegetables are cooked). After this time, add the spinach, and cook for 5 more minutes. Check for salt, and add a little more if they seem bland.", "in a bowl, whisk the eggs with the milk, and a small pinch of salt and pepper. Add the cheese and, if using, the saffron, dissolved in a tbsp of warm water. Whisk briefly to incorporate all the ingredients. Add the cooked vegetables to the eggs and whisk to incorporate.", "Heat a cast-iron or ovenproof skillet that will make your frittata about 1 inch thick. Greasing it beforehand will help prevent sticking. Pour the frittata mixture in the pan, and let the bottom set for a minute. Transfer to the oven and bake until cooked and lightly brown on top, about 15 minutes. Check the top with your finger and, if it does not seem to collapse when pressed, it is ready. You can also check with a knife if there is still runny egg in the center. Try to not overcook it! If you are not 100% sure it is done, it is better to take it out of the oven 5 minutes early rather than late.", "Serve with a salad on the side, some simple grains, with a good slice of garlic bruschetta, or use it to stuff a sandwich!"]
|
food52.com/recipes/35271-veggie-loaded-spring-greens-frittata
| 0Gathered
|
["onion", "hearts", "peas", "spinach", "eggs", "olive oil", "milk", "salt", "pepper", "gram saffron"]
|
1,400,685
|
My Best Fresh Herb Marinade And Cooking Sauce
|
["6 Cloves garlic chopped", "1 teaspoon ground cumin", "1 bunch brown sugar", "1/2 cup Olive oil", "1/4 cup Apple cider vinegar", "2 tablespoons Chopped fresh Cilantro leaves", "5 torn basil leaves", "5 fresh sage leaves chopped"]
|
["In food processor add first 5 ingredients pulse until garlic is chopped fairly fine .\r\n\r\n\r\nUse as a marinade for chicken beef or even fish. When you remove the meat or fish either discard the marinade or pour it over the meat to make a sauce.", "add fresh herbs and pulse two or three times so leaves are chopped but not too small", "Place in small container until ready to use"]
|
food52.com/recipes/22821-my-best-fresh-herb-marinade-and-cooking-sauce
| 0Gathered
|
["garlic", "ground cumin", "brown sugar", "Olive oil", "Apple cider vinegar", "Cilantro", "basil", "sage"]
|
1,400,686
|
Carrots And Fennel Braised With Orange Zest And Honey
|
["1 tablespoon unsalted butter", "2 tablespoons extra-virgin olive oil", "1 tablespoon honey (preferably orange blossom honey)", "1 1/2 pounds carrots, peeled and cut into 1/4 inch x 3 inch sticks", "1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8\"-inch slices", "4 strips of orange zest,- each 1 inch x 4\" inch (use vegetable peeler)", "1/2 teaspoon fennel seeds, -crushed in a mortar", "1/3 cup spring water", "1/3 cup orange juice", "1/2 teaspoon plus 1/8 teaspoon sea salt", "Freshly ground black pepper, to taste", "2 tablespoons coarsely chopped fennel fronds or dill"]
|
["Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Saute for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.", "Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately.\r\nCook's' note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well."]
|
food52.com/recipes/21426-carrots-and-fennel-braised-with-orange-zest-and-honey
| 0Gathered
|
["unsalted butter", "extra-virgin olive oil", "honey", "carrots", "fennel bulb", "orange zest", "fennel seeds", "spring water", "orange juice", "salt", "Freshly ground black pepper", "fennel"]
|
1,400,687
|
Stalking The Tapenade
|
["4-6 stalks celery, peeled and minced (about 1.5 cups)", "1/2 cup mixed green and black olives, pitted and minced", "1/4 cup mixed pickled peppers (cherry, peperoncini, etc.), seeded and minced", "4 garlic cloves, minced", "1 teaspoon red pepper flakes (to taste)", "1 teaspoon lemon zest, grated", "1/4 cup lemon juice", "1/2 cup olive oil", "1/4 cup parsley, minced"]
|
["Mix the celery, olives, pickled peppers, garlic, lemon zest and pepper flakes together in a large mixing bowl (alternately, you may process these in a food processor to your desired consistency).", "In a small bowl, whisk together the lemon juice and olive oil until well combined. Pour over the salad.", "Stir in the parsley. Allow to sit at least a few hours to let the flavors develop."]
|
food52.com/recipes/16602-stalking-the-tapenade
| 0Gathered
|
["stalks celery", "mixed green", "peppers", "garlic", "red pepper", "lemon zest", "lemon juice", "olive oil", "parsley"]
|
1,400,688
|
Vegetable Wonton Miso Soup
|
["For the wontons:", "1 packet gyoza or wonton skins", "1 cup baby spinach leaves, washed", "1 cup shiitake mushrooms, finely chopped", "3 garlic cloves, finely chopped", "1 piece (2 centimeters) ginger, peeled and grated", "2 spring onions, finely chopped", "2 tablespoons soy sauce", "1 teaspoon Sriracha hot sauce or other chili sauce", "For the finished soup:", "1 large piece (3 to 4 centimeters) ginger, peeled", "4 cups vegetable and/or miso broth (I used a combination of both)", "3 to 5 (depending on size) dried shiitake", "2 tablespoons soy sauce", "Sriracha hot sauce, chili powder, soy sauce, sesame, vinegar and other condiments - to taste other additions, like ramen noodles, extra shiitake, carrots (julienned), spinach leaves or snap peas", "2 bok choy", "2 carrots, peeled and julienned", "2 spring onions, finely sliced"]
|
["Start by defrosting the wonton or gyoza skins, if frozen.", "Prepare the filling: Wash and pick over the spinach leaves and put in a bowl. Cover with boiling water and let wilt for 1 to 2 minutes. Drain, squeeze out to remove any excess water, and pat dry. Chop very finely and put in a bowl. Add the finely chopped shiitake, garlic, ginger, and spring onions. Season with soy sauce and Sriracha to taste. The filling shouldn't be too moist, but the soy sauce adds a lovely flavor.", "Keep the wonton skins covered with a moist kitchen towel so they don't dry out. Take one skin at a time and place a teaspoon of filling in the middle. Brush the rim of the skin with a wet finger, then fold the dumpling to a half moon shape, removing any excess air from the inside out as you go. Take the dumpling in your hands and fold in little \"pleats\" now (besides looking neat, they also add extra stability). You might want to make around 6 to 10 dumplings per person, depending on what other additions-like ramen noodles or vegetables-you plan on adding to your soup.", "Spread the finished dumplings on a clean kitchen towel and refrigerate until ready to use. You can also freeze them at this point, for later usage.", "Start by julienning the ginger. Add it to a large pot together with the vegetable broth and/or miso broth (I used about half and half of each) and the dried shiitake (you'll remove these after cooking). Bring to a boil. This is the basis for the soup that you can now refine, to taste, with soy sauce (for saltiness), Sriracha, or chili powder (for spiciness) etc. Keep the bok choy, julienned carrots and sliced spring onions at the ready as soup additions.", "To finish the soup, quickly blanch (in simmering-not boiling-water) the wontons in batches (cook only the ones you will need for your first serving of soup). They're ready when they float on the top, which takes about 2 to 3 minutes. Carefully remove them with a slotted spoon or spider spoon and keep ready on a wooden board (careful, they are quite sticky when blanched) or divide between the bowls. Shortly before serving, add the bok choy and carrots to the broth and heat through, just a few seconds. Ladle the broth into the bowls, adding the vegetables and place the dumplings on top (some might drown, others float on the top, neatly). Sprinkle with spring onions and serve hot.", "I always serve the condiments on the side for my guests to customize and refine their soup according to their taste. The things that are essentials for a good Asian (Chinese-Japanese fusion, let's say) broth according to me are: soy sauce, rice wine vinegar, Sriracha, chili powders (I have them in various heats and colors, even a black one that is very fancy and evil looking), sesame seeds and sesame oil, miso powders, and maybe even pickled ginger. You can even put bowls of scallions, sprouts, blanched edamame, shiso sprouts, or herbs (cilantro is nice) on the table for the guests to pick their favorites. For a different-and particularly hearty-version, add some noodles to the dumpling soup. I like rice noodles, udon, or soba, but my favorite is the rumpled and nest-like ramen (the egg yolk-yellow type). You can pick them up at a well-stocked delicatessen or Asian market. They're usually ready in a couple of minutes."]
|
food52.com/recipes/40582-vegetable-wonton-miso-soup
| 0Gathered
|
["wontons", "packet", "baby spinach leaves", "shiitake mushrooms", "garlic", "centimeters", "spring onions", "soy sauce", "hot sauce", "centimeters", "vegetable and/or", "shiitake", "soy sauce", "hot sauce", "choy", "carrots", "spring onions"]
|
1,400,689
|
Instant Pot Chili Con Carne
|
["Salt and pepper, for seasoning meat", "2 teaspoons kosher salt, plus more to taste", "2 tablespoons butter", "2 pounds beef chuck, cut into roughly 1-inch cubes", "1 cup minced shallots, plus more for topping (from about 3 to 6 shallots, depending on size)", "1/2 cup diced jalapeno (from about 2 medium jalapenos)", "2 tablespoons achiote rojo paste (like El Mexicano brand)", "2 tablespoons tomato paste (preferably double concentrated)", "3/4 cup water", "2 cups canned crushed tomatoes", "2 tablespoons lime juice, plus more as needed", "1 tablespoon packed brown sugar", "3/4 cup dried kidney beans, soaked for about 4 hours, then rinsed"]
|
["Sprinkle salt and pepper all over the beef cubes and rub it into their surfaces. Turn your Instant Pot onto saute mode. Heat one tablespoon butter until melted and foaming. Add roughly half of the beef (to avoid crowding) and brown thoroughly on all sides. Remove with a slotted spoon and repeat with remaining tablespoon of butter and the rest of the beef, until you've browned and set aside all of meat.", "Add the shallots, jalapenos, and 2 teaspoons kosher salt to Instant Pot. Saute about 3 minutes, until the shallots are soft and translucent. Make a well in the center and add the achiote paste and tomato paste. Saute about a minute, using your utensil to crush up the achiote paste and mix everything together. Add the water and use it to scrape up the bits from the bottom of the pan. (Make sure you scrape well to avoid any paste sticking to the bottom.) Add the crushed tomatoes, lime juice, brown sugar, kidney beans, and the browned beef, and mix well. Turn to pressure cook mode on high for 35 minutes.", "Once cooking is complete, let the pressure release naturally for at least 5 minutes before utilizing the instant release function. Shred the beef with two forks. (Some of the beans may have burst during the pressure cooking-don't worry about that!) Taste and adjust seasoning as needed with more lime juice and salt. Garnish and serve."]
|
food52.com/recipes/78615-instant-pot-chili-con-carne
| 0Gathered
|
["Salt", "kosher salt", "butter", "beef chuck", "shallots", "jalape\u00f1os", "paste", "tomato paste", "water", "tomatoes", "lime juice", "brown sugar", "kidney beans"]
|
1,400,690
|
Whipped Cream Frosting
|
["1/4 cup powdered sugar", "2 1/2 teaspoons cornstarch", "2 cups Heavy whipping cream", "1 teaspoon Pure vanilla extract"]
|
["Place metal bowl and wire whisk beater or beaters in freezer to chill.", "In a small saucepan combine the powdered sugar and cornstarch whisk until mixed. Slowly whisk in 1/2 cup heavy cream whisk until smooth. Place on medium heat and stir constantly to prevent scorching at the bottom stir constantly until mixture thickens and almost comes to a boil. Remove from heat, transfer to a bowl and set aside stirring occasionally until it reaches room temperature. Make sure it is completely cooled before adding to the heavy cream..Very Important!!!", "In the chilled bowl combine the remaining 1 1/2 cups of heavy cream and the vanilla beat with the chilled whisk of your stand mixer or your hand held mixer until the cream begins to hold shape, it will still be rather loose. While still beating add the powdered sugar mixture a little at a time. Beat just until the mixture forms stiff peaks when the beater is raised and is spreadable, be careful not to over beat. Use immediately."]
|
food52.com/recipes/11619-whipped-cream-frosting
| 0Gathered
|
["powdered sugar", "cornstarch", "Heavy whipping cream", "vanilla"]
|
1,400,691
|
Chunky Tomato Basil Sauce
|
["1 tablespoon olive oil", "1 cup onion finely diced", "2 cloves garlic, minced", "1 15-ounce can diced tomatoes", "1/4 cups water or broth"]
|
["Heat olive oil over medium heat in pan, add onion and garlic. Saute for 2-3 minutes or until onion is barely translucent.", "Add tomatoes and basil, stir and bring to low boil for 3-5 minutes depending on desired thickness.", "Per 1/2 cup serving: 65 calories, 2g protein, 8g carbohydrate, 4g fat, 1g sat fat, 3g mono fat, 0mg cholesterol, 2g fiber, 11mg sodium"]
|
food52.com/recipes/23579-chunky-tomato-basil-sauce
| 0Gathered
|
["olive oil", "onion", "garlic", "tomatoes", "\u00bc"]
|
1,400,692
|
Nettle And Cauliflower Soup
|
["1 pound stinging nettle leaves", "1/2 cup mint leaves", "2 leeks - chopped", "1 carrot - chopped", "1 blub fennel - chopped", "1 cup cauliflower florets - chopped", "4 cups vegetable stock / broth", "2 tablespoons olive oil/coconut oil", "salt and pepper to taste"]
|
["Bring a large pot of salted water to boil. Add nettle and mint leaves and blanch for 2 minutes. (make sure to wear gloves while dealing with raw nettles)", "Drain and transfer to blender. Make a smooth puree by adding 1/4 cup of cold water. Set aside.", "Heat olive oil in a big pot. Add chopped leeks, carrot, fennel and garlic. Sweat the vegetables very slowly on low heat until soft, about 15-20 minutes.", "Add 4 cups of vegetable stock and cauliflower florets, bring to boil. Simmer on low heat for 20 minutes.", "Remove from heat. Once the mixture is cool enough to handle, puree in blender. Mix with nettle puree. Season with salt and pepper.", "Arrange desired garnish in a bowl and pour warm soup gently. I have used roasted and raw cauliflower florets with sliced almonds and raisins."]
|
food52.com/recipes/27932-nettle-and-cauliflower-soup
| 0Gathered
|
["nettle leaves", "mint leaves", "leeks", "carrot", "blub fennel", "cauliflower", "vegetable stock / broth", "olive oil", "salt"]
|
1,400,693
|
Grandma Crawford'S Cinnamon-Apple Pound Cake With A Salted Caramel Drizzle
|
["Cinnamon - Apples + Salted Caramel Sauce", "6 Granny Smith apples, peeled & thinly sliced", "2 teaspoons ground cinnamon", "3 tablespoons sugar", "1 cup sugar", "5 tablespoons butter, cut into slices", "1/2 cup heavy cream", "Pinch sea salt", "Cake Batter", "3 cups all-purpose flour", "1 cup oil", "1/2 teaspoon salt", "2 1/2 teaspoons vanilla extract", "2 1/2 cups sugar", "4 eggs", "1/3 cup orange juice", "3 teaspoons baking powder"]
|
["In a large bowl, mix together the apples, cinnamon, and sugar. Set aside.", "In a medium sauce pan, heat up the sugar. Whisk every so often until the sugar begins to brown, clump up, and dissolves into a caramel color. The longer the sauce is let cooking, a deeper and more biting taste will be achieved. I prefer a lighter, nuttier profile than the other. This step takes about 5-10 minutes", "Once the sugar has dissolved, take the sauce off the heat and let rest for 30 seconds. Carefully whisk in the butter and stir until combined. Gently add the heavy cream and whisk until combined. Finally, add a pinch of salt. Let cool, about 10-15 minutes, before transferring to an air-tight container for storage.", "Preheat the oven to 350 degrees F. Add all the ingredients to a large bowl and mix to combine until a thick batter forms.", "Transfer half of the batter to a greased and floured tube pan. Place one layer of apples over the batter, then layer with the rest of batter and then top with apples. Bake for 1 hour 50 minutes to 2 hours or until a tooth pick inserted comes out clean."]
|
food52.com/recipes/41149-grandma-crawford-s-cinnamon-apple-pound-cake-with-a-salted-caramel-drizzle
| 0Gathered
|
["Cinnamon - Apples +", "apples", "ground cinnamon", "sugar", "sugar", "butter", "heavy cream", "salt", "Batter", "all-purpose", "oil", "salt", "vanilla", "sugar", "eggs", "orange juice", "baking powder"]
|
1,400,694
|
Watermelon Granizado
|
["1000 grams watermelon", "2 tablespoons lemon juice", "4 tablespoons elderberry syrup", "0.5 handfuls fresh mint leaves", "1 pinch coarse sea salt"]
|
["Cut the watermelon in large pieces and remove the seeds. Chop mint leaves into very fine strips . Blend lemon juice and elderberry syrup with the watermelon. Add chopped mint leaves and pinch of salt and fill into a cake tin lined with cling film.", "Put into the freezer for at least four hours or until firm.", "Take the Watermelon Granizado out of the freezer 30 minutes before serving. Scratch the surface with a fork and fill into glasses."]
|
food52.com/recipes/36976-watermelon-granizado
| 0Gathered
|
["watermelon", "lemon juice", "elderberry syrup", "mint leaves", "salt"]
|
1,400,695
|
Avocado, Tomato & Black-Eye Pea Salad With Citrus Vinaigrette
|
["For the Citrus Vinaigrette", "6 tablespoons freshly squeezed lime juice", "1/2 cup good quality extra virgin olive oil", "3/4 teaspoon kosher table salt", "1/2 teaspoon finely ground, freshly ground black pepper", "1/2 teaspoon good quality mayonnaise", "For the Salad", "2 tablespoons freshly squeezed lime juice", "3 ripe avocados, diced", "6 cups tender greens", "3 ripe tomatoes, cored, seeded and diced", "1/2 cup finely diced red onion", "1 cup fresh corn kernels (thawed frozen will work well if fresh isn't available)", "1 15 ounce can black-eye peas, rinsed and drained", "2 tablespoons finely chopped tender herbs, such as basil, parsley, cilantro or chives, or any combination of them", "OPTIONAL: Grilled shrimp, grilled chicken, or thinly sliced, grilled flank steak"]
|
["Whisk the vinaigrette ingredients in a small bowl until thoroughly emulsified. Set aside.", "Toss the diced avocado with 2 tablespoons lime juice in a medium bowl. Set aside. Toss the greens with half the prepared vinaigrette and place on a large serving platter or individual plates. Top with chopped tomato, red onion, avocado, corn and black-eye peas. Sprinkle chopped herbs over salad. Serve the remaining vinaigrette on the side."]
|
food52.com/recipes/17939-avocado-tomato-black-eye-pea-salad-with-citrus-vinaigrette
| 0Gathered
|
["Vinaigrette", "freshly squeezed lime juice", "extra virgin olive oil", "kosher table salt", "black pepper", "mayonnaise", "Salad", "freshly squeezed lime juice", "avocados", "tender greens", "tomatoes", "red onion", "fresh corn kernels", "black-eye peas", "tender herbs", "shrimp"]
|
1,400,696
|
Avocado River Boats
|
["12 avocados", "3 pounds frozen peeled pre-cooked small shrimp", "5 ripe slicing tomatoes", "1 fresh jalapeno", "3 tablespoons mayonnaise", "2 fresh limes", "3 dashes fresh ground pepper", "1 pinch sea salt"]
|
["thaw frozen shrimp, and rinse. set aside and keep cool.", "slice each avocado in half lengthwise. remove pits, and keep three. cube avocado and scoop gently into a large bowl; add the three reserved pits (this keeps the avocado from turning brown while you do the rest of the prep or toss a few horseshoes). reserve intact peels.", "dice tomatoes and finely dice the jalapeno.", "squeeze limes and whisk into mayonnaise. add salt and pepper.", "remove avocado pits and discard. stir shrimp, avocado, tomatoes, jalapeno, and mayo together gently. mound into avocado peel \"boats.\" no fork necessary because the boat acts as a scoop. beer, however (or a nice swig of tequila) is a must."]
|
food52.com/recipes/29497-avocado-river-boats
| 0Gathered
|
["avocados", "shrimp", "tomatoes", "fresh jalapeno", "mayonnaise", "fresh limes", "ground pepper", "salt"]
|
1,400,697
|
(Even Lighter) Eggplant Parmigiana
|
["2 medium to large eggplants", "Salt", "2 tablespoons Extra-virgin olive oil", "3 cloves garlic, minced", "Pinch Red pepper flakes (optional)", "28 ounces can diced or whole tomatoes (preferably San Marzano)", "Freshly ground black pepper", "Handful fresh basil leaves", "1 large ball of fresh mozzarella, torn into shreds", "Freshly grated Parmigiano"]
|
["Prepare the eggplant: Peel the eggplant and cut lengthwise into long slices, about 1/4 of an inch thick. Layer the slices in a colander. Sprinkle each layer generously with salt. Continue to layer the slices until finished. Allow the eggplant to drain in the sink for a minimum of 30 minutes but you can allow to sit longer while you prepare the sauce.", "Make the sauce: Heat the olive oil in a saucepan or skillet over medium heat. Add in the garlic and pinch of hot pepper flakes (if using). Cook until garlic is fragrant being careful to not let brown - about 30 seconds to 1 minute. Add in the diced tomatoes. Allow the sauce to come to a simmer. Cook until the tomatoes break down and the sauce thickens - about 20 minutes. (Allow the sauce to become thick and chunky so the finished dish is not too watery.) Once thickened, season with salt and freshly ground black pepper. Chiffonade a few basil leaves (roll lengthwise and cut into little slices.) Stir to combine. Taste and adjust any seasonings.", "Roast the eggplant: While the sauce is cooking, preheat the oven to 425 degrees Fahrenheit. Lightly coat 2 sheet pans with olive oil. Rinse and dry the eggplant slices. Lay the slices on the pan and brush he tops with additional olive oil. Sprinkle with salt and freshly ground pepper. Bake until soft and golden, about 20 minutes. Check half way through and turn slices. Remove from oven. Allow to cool until possible to handle. Maintain oven temperature.", "Assemble and bake: In a baking dish, spread a thin layer of the tomato sauce on the bottom. Layer about 1/3 of the eggplant slices over the tomato sauce. Spread with another thin layer of tomato sauce. Sprinkle with about 1/3 of the mozzarella and a dusting of Parmigiano. Repeat with the remaining eggplant, tomato sauce and cheeses. I give the top an extra dusting of Parmigiano. Bake until the cheese has melted and the sauce is nice and bubbly, about 25 minutes.", "Allow the dish to rest for about 15 minutes before serving. Buon appetito!"]
|
food52.com/recipes/27490-even-lighter-eggplant-parmigiana
| 0Gathered
|
["eggplants", "Salt", "Extra-virgin olive oil", "garlic", "Red pepper", "tomatoes", "Freshly ground black pepper", "Handful fresh basil", "mozzarella"]
|
1,400,698
|
Sheet-Pan Pork Chops & Vegetables With Parsley Vinaigrette
|
["1 pound Yukon Gold potatoes", "1 pound carrots", "1 fennel bulb", "10 garlic cloves", "1/3 cup extra-virgin olive oil", "1/2 teaspoon dried rosemary", "1 teaspoon paprika", "1 teaspoon ground coriander", "4 (12-ounce) bone-in center-cut pork chops, 1 to 1 1/2 inches thick", "1 small shallot", "1 handful fresh parsley", "4 teaspoons red wine vinegar", "1/8 teaspoon sugar"]
|
["Prep Vegetables and Aromatics: Adjust oven rack to upper-middle position and heat oven to 450\u00b0F. Cut potatoes in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Peel carrots and cut into 3-inch lengths, quartering thick ends lengthwise. Discard fennel stalks, halve bulb, and cut into 1/2-inch-thick wedges. Peel garlic.", "Roast Vegetables: Toss 1 tablespoon oil, rosemary, potatoes, carrots, fennel, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl. Spread vegetables in single layer on rimmed baking sheet. Roast until beginning to soften, about 25 minutes.", "Prep Pork: While vegetables roast, combine paprika, coriander, 1 teaspoon salt, and 1 teaspoon pepper in a bowl. Trim pork and pat dry with paper towels. Cut 2 slits, about 2 inches apart, through fat on edges of each chop. Rub chops with 1 teaspoon oil, then season thoroughly with spice mixture.", "Roast Pork: Lay chops on top of vegetables and continue to roast until chops register 145\u00b0F and vegetables are tender, 10 to 15 minutes, rotating sheet halfway through roasting.", "Make Vinaigrette: While pork cooks, mince shallot. Mince 2 tablespoons parsley. Whisk vinegar, sugar, remaining 1/4 cup oil, shallot parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.", "Finish Dish: When pork is cooked, remove sheet from oven, tent with aluminum foil, and let rest for 5 to 10 minutes. Drizzle vinaigrette over pork and serve."]
|
food52.com/recipes/77119-sheet-pan-pork-chops-vegetables-with-parsley-vinaigrette
| 0Gathered
|
["potatoes", "carrots", "fennel", "garlic", "extra-virgin olive oil", "rosemary", "paprika", "ground coriander", "pork chops", "shallot", "handful fresh parsley", "red wine vinegar", "sugar"]
|
1,400,699
|
Homemade Fresh Curd Cheese
|
["750 milliliters Full Fat Milk", "250 milliliters Double Cream", ".5 teaspoons Salt", "2 tablespoons Lemon Juice"]
|
["Line a sieve with a piece of muslin cloth and set this over a large and deep bowl.", "In a heavy base pot pour the milk, cream and salt and bring it to the boil while stirring constantly. As it just starts to come to the boil, add the lemon juice and reduce the heat and allow it to simmer for about 2 minutes.", "Remove the pot from the heat and let it stand at room temperature for 15 minutes.", "Strain it in the sieve and let it stand for 1 hour.", "Scrape the ricotta out of the cloth and place in an airtight container in the fridge for not longer than 3 days."]
|
food52.com/recipes/32973-homemade-fresh-curd-cheese
| 0Gathered
|
["milliliters", "milliliters", "Salt", "Lemon Juice"]
|
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