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{ "$oid": "68bc264106a6e91917f0987e" }	7c3665d106cfceba9d6e55210df381d6c6f388bfaa3ac7ec3a42585ca67ec193	Buttermilk Biscuits Recipe by Michelle Buttermilk biscuits Cooking Instructions 10 mins 1 Preheat your oven to 450 2 Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time. 3 Cut the butter into chunks and cut into the flour until it resembles course meal. 4 If your using a food processor, just pulse a few times until this consistency is achieved 5 Add the buttermilk and mix JUST until combined 6 If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board. 7 Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick 8 Use a round cutter to cut into rounds 9 You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones. 10 Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together. 11 Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!! 12 The dough needs to be handled as little as possible or you will have tough biscuits. 13 Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing. 14 You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit 15 Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110. 1 Preheat your oven to 450 1 Preheat your oven to 450 2 Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time. 2 Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time. 3 Cut the butter into chunks and cut into the flour until it resembles course meal. 3 Cut the butter into chunks and cut into the flour until it resembles course meal. 4 If your using a food processor, just pulse a few times until this consistency is achieved 4 If your using a food processor, just pulse a few times until this consistency is achieved 5 Add the buttermilk and mix JUST until combined 5 Add the buttermilk and mix JUST until combined 6 If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board. 6 If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board. 7 Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick 7 Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick 8 Use a round cutter to cut into rounds 8 Use a round cutter to cut into rounds 9 You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones. 9 You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones. 10 Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together. 10 Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together. 11 Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!! 11 Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!! 12 The dough needs to be handled as little as possible or you will have tough biscuits. 12 The dough needs to be handled as little as possible or you will have tough biscuits. 13 Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing. 13 Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing. 14 You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit 14 You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit 15 Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110. 15 Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Fried Rice With Roasted Chicken Lime Tart Marquita's Southern Fried chicken Best Mexican Rice Coconut and raspberry loaf cake Fried Rice With Roasted Chicken Lime Tart Marquita's Southern Fried chicken Best Mexican Rice Coconut and raspberry loaf cake Ogre Dumplings (Oni-Manjuu) Standard Sweet Potato Yokan Agedashi Tofu (Fried Tofu) My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce Lime Tart Easy Cold Pasta Best Mexican Rice Chilaquiles Mexican Sopa Okara Salad - Recreated a Tofu Shop's Taste Ogre Dumplings (Oni-Manjuu) Standard Sweet Potato Yokan Agedashi Tofu (Fried Tofu) My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce Lime Tart Easy Cold Pasta Best Mexican Rice Chilaquiles Mexican Sopa Okara Salad - Recreated a Tofu Shop's Taste	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/351018", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Buttermilk Biscuits Recipe by Michelle", "content": "Buttermilk biscuits Cooking Instructions 10 mins 1 Preheat your oven to 450 2 Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time. 3 Cut the butter into chunks and cut into the flour until it resembles course meal. 4 If your using a food processor, just pulse a few times until this consistency is achieved 5 Add the buttermilk and mix JUST until combined 6 If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board. 7 Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2\" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick 8 Use a round cutter to cut into rounds 9 You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones. 10 Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like \"crusty\" sides, put them about 1 inch apart. These will not rise as high as the ones put close together. 11 Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!! 12 The dough needs to be handled as little as possible or you will have tough biscuits. 13 Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing. 14 You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit 15 Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110. 1 Preheat your oven to 450 1 Preheat your oven to 450 2 Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time. 2 Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time. 3 Cut the butter into chunks and cut into the flour until it resembles course meal. 3 Cut the butter into chunks and cut into the flour until it resembles course meal. 4 If your using a food processor, just pulse a few times until this consistency is achieved 4 If your using a food processor, just pulse a few times until this consistency is achieved 5 Add the buttermilk and mix JUST until combined 5 Add the buttermilk and mix JUST until combined 6 If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board. 6 If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board. 7 Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2\" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick 7 Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2\" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick 8 Use a round cutter to cut into rounds 8 Use a round cutter to cut into rounds 9 You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones. 9 You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones. 10 Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like \"crusty\" sides, put them about 1 inch apart. These will not rise as high as the ones put close together. 10 Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like \"crusty\" sides, put them about 1 inch apart. These will not rise as high as the ones put close together. 11 Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!! 11 Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!! 12 The dough needs to be handled as little as possible or you will have tough biscuits. 12 The dough needs to be handled as little as possible or you will have tough biscuits. 13 Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing. 13 Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing. 14 You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit 14 You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit 15 Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110. 15 Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Fried Rice With Roasted Chicken Lime Tart Marquita's Southern Fried chicken Best Mexican Rice Coconut and raspberry loaf cake Fried Rice With Roasted Chicken Lime Tart Marquita's Southern Fried chicken Best Mexican Rice Coconut and raspberry loaf cake Ogre Dumplings (Oni-Manjuu) Standard Sweet Potato Yokan Agedashi Tofu (Fried Tofu) My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce Lime Tart Easy Cold Pasta Best Mexican Rice Chilaquiles Mexican Sopa Okara Salad - Recreated a Tofu Shop's Taste Ogre Dumplings (Oni-Manjuu) Standard Sweet Potato Yokan Agedashi Tofu (Fried Tofu) My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce Lime Tart Easy Cold Pasta Best Mexican Rice Chilaquiles Mexican Sopa Okara Salad - Recreated a Tofu Shop's Taste" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc264406a6e91917f0987f" }	e9edc6a9b105b178eacde46eff318c1fb2ce7add2a293c0a5fc370c3a6bf2c2e	Garlic Oil Recipe by cookpad.japan Cooking Instructions 1 Sterilize a storage jar by boiling. Wash the garlic and thoroughly wipe off the moisture. Remove the center root and mince or slice. 2 Place the garlic in the sterilized jar and pour in the olive oil. 3 It can store in the refrigerator for 1 month, but since the garlic isn't cooked, it's best to use it up as quickly as you can. It can also be frozen. 4 If you want to make a large amount, you can increase the amount of oil to as much as you want. 5 If you soak the garlic in vegetable oil, you can use it in dishes other than Italian. Since it will oxidize quite quickly, try not to make too much. 6 If you want it to be able to keep longer, cook the garlic but be careful not to burn it. Let it cool before adding to the jar. 7 After slicing the raw garlic and putting in the refrigerator, it will turn a bit cloudy and muddled, but it's not a problem of quality. After you take it out of the fridge, it will return to how it was before. 8 1 Sterilize a storage jar by boiling. Wash the garlic and thoroughly wipe off the moisture. Remove the center root and mince or slice. 1 Sterilize a storage jar by boiling. Wash the garlic and thoroughly wipe off the moisture. Remove the center root and mince or slice. 2 Place the garlic in the sterilized jar and pour in the olive oil. 2 Place the garlic in the sterilized jar and pour in the olive oil. 3 It can store in the refrigerator for 1 month, but since the garlic isn't cooked, it's best to use it up as quickly as you can. It can also be frozen. 3 It can store in the refrigerator for 1 month, but since the garlic isn't cooked, it's best to use it up as quickly as you can. It can also be frozen. 4 If you want to make a large amount, you can increase the amount of oil to as much as you want. 4 If you want to make a large amount, you can increase the amount of oil to as much as you want. 5 If you soak the garlic in vegetable oil, you can use it in dishes other than Italian. Since it will oxidize quite quickly, try not to make too much. 5 If you soak the garlic in vegetable oil, you can use it in dishes other than Italian. Since it will oxidize quite quickly, try not to make too much. 6 If you want it to be able to keep longer, cook the garlic but be careful not to burn it. Let it cool before adding to the jar. 6 If you want it to be able to keep longer, cook the garlic but be careful not to burn it. Let it cool before adding to the jar. 7 After slicing the raw garlic and putting in the refrigerator, it will turn a bit cloudy and muddled, but it's not a problem of quality. After you take it out of the fridge, it will return to how it was before. 7 After slicing the raw garlic and putting in the refrigerator, it will turn a bit cloudy and muddled, but it's not a problem of quality. After you take it out of the fridge, it will return to how it was before. 8 8 More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Old Fashion Biscuits Berry Brownie Torte The Best Ever Chocolate Pudding D.I.Y Spice Blends (No°2) Sauteed/Fried Garlic Flavored Potatoes and Onions Old Fashion Biscuits Berry Brownie Torte The Best Ever Chocolate Pudding D.I.Y Spice Blends (No°2) Sauteed/Fried Garlic Flavored Potatoes and Onions Berry Brownie Torte Maitake Mushroom & Hijiki Seaweed Rustic & Chunky Sweet Potato Daifuku Lasaniya (Alu Pakoda with garlic flavor) Lightly Seasoned Scallop Flavored Daikon Radish Loaded Baked Potato Soup with Bacon and Shrimp Egg Drop with Koya Tofu & Peas Perfectly Round Cream Bread ~Mikes Jailhouse Noodles~ 2 Loaves of Fluffy Bakery-style Sandwich Bread! Berry Brownie Torte Maitake Mushroom & Hijiki Seaweed Rustic & Chunky Sweet Potato Daifuku Lasaniya (Alu Pakoda with garlic flavor) Lightly Seasoned Scallop Flavored Daikon Radish Loaded Baked Potato Soup with Bacon and Shrimp Egg Drop with Koya Tofu & Peas Perfectly Round Cream Bread ~Mikes Jailhouse Noodles~ 2 Loaves of Fluffy Bakery-style Sandwich Bread!	{ "data_info": { "lang": "en", "url": "https://cookpad.com/us/recipes/143335?via=reference", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Garlic Oil Recipe by cookpad.japan", "content": "Cooking Instructions 1 Sterilize a storage jar by boiling. Wash the garlic and thoroughly wipe off the moisture. Remove the center root and mince or slice. 2 Place the garlic in the sterilized jar and pour in the olive oil. 3 It can store in the refrigerator for 1 month, but since the garlic isn't cooked, it's best to use it up as quickly as you can. It can also be frozen. 4 If you want to make a large amount, you can increase the amount of oil to as much as you want. 5 If you soak the garlic in vegetable oil, you can use it in dishes other than Italian. Since it will oxidize quite quickly, try not to make too much. 6 If you want it to be able to keep longer, cook the garlic but be careful not to burn it. Let it cool before adding to the jar. 7 After slicing the raw garlic and putting in the refrigerator, it will turn a bit cloudy and muddled, but it's not a problem of quality. After you take it out of the fridge, it will return to how it was before. 8 1 Sterilize a storage jar by boiling. Wash the garlic and thoroughly wipe off the moisture. Remove the center root and mince or slice. 1 Sterilize a storage jar by boiling. Wash the garlic and thoroughly wipe off the moisture. Remove the center root and mince or slice. 2 Place the garlic in the sterilized jar and pour in the olive oil. 2 Place the garlic in the sterilized jar and pour in the olive oil. 3 It can store in the refrigerator for 1 month, but since the garlic isn't cooked, it's best to use it up as quickly as you can. It can also be frozen. 3 It can store in the refrigerator for 1 month, but since the garlic isn't cooked, it's best to use it up as quickly as you can. It can also be frozen. 4 If you want to make a large amount, you can increase the amount of oil to as much as you want. 4 If you want to make a large amount, you can increase the amount of oil to as much as you want. 5 If you soak the garlic in vegetable oil, you can use it in dishes other than Italian. Since it will oxidize quite quickly, try not to make too much. 5 If you soak the garlic in vegetable oil, you can use it in dishes other than Italian. Since it will oxidize quite quickly, try not to make too much. 6 If you want it to be able to keep longer, cook the garlic but be careful not to burn it. Let it cool before adding to the jar. 6 If you want it to be able to keep longer, cook the garlic but be careful not to burn it. Let it cool before adding to the jar. 7 After slicing the raw garlic and putting in the refrigerator, it will turn a bit cloudy and muddled, but it's not a problem of quality. After you take it out of the fridge, it will return to how it was before. 7 After slicing the raw garlic and putting in the refrigerator, it will turn a bit cloudy and muddled, but it's not a problem of quality. After you take it out of the fridge, it will return to how it was before. 8 8 More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Old Fashion Biscuits Berry Brownie Torte The Best Ever Chocolate Pudding D.I.Y Spice Blends (No°2) Sauteed/Fried Garlic Flavored Potatoes and Onions Old Fashion Biscuits Berry Brownie Torte The Best Ever Chocolate Pudding D.I.Y Spice Blends (No°2) Sauteed/Fried Garlic Flavored Potatoes and Onions Berry Brownie Torte Maitake Mushroom & Hijiki Seaweed Rustic & Chunky Sweet Potato Daifuku Lasaniya (Alu Pakoda with garlic flavor) Lightly Seasoned Scallop Flavored Daikon Radish Loaded Baked Potato Soup with Bacon and Shrimp Egg Drop with Koya Tofu & Peas Perfectly Round Cream Bread ~Mikes Jailhouse Noodles~ 2 Loaves of Fluffy Bakery-style Sandwich Bread! Berry Brownie Torte Maitake Mushroom & Hijiki Seaweed Rustic & Chunky Sweet Potato Daifuku Lasaniya (Alu Pakoda with garlic flavor) Lightly Seasoned Scallop Flavored Daikon Radish Loaded Baked Potato Soup with Bacon and Shrimp Egg Drop with Koya Tofu & Peas Perfectly Round Cream Bread ~Mikes Jailhouse Noodles~ 2 Loaves of Fluffy Bakery-style Sandwich Bread!" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc264606a6e91917f09880" }	9e26ded67b1782795010bbe2d742db870dff6e314ae6d36c5a87f6858a5bdb48	Hiyayakko Cold Tofu With Tiny Sardines (Chirimen Jako) And Green Onion Recipe by cookpad.japan Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Share Copied! Email Share Copied! Email Copied! Copied! Email Report Recipe See report Edit recipe Delete Login Create a recipe Login Create a recipe Create a recipe https://global-web-assets.cpcdn.com/assets/logo_circle-d106f02123de882fffdd2c06593eb2fd33f0ddf20418dd75ed72225bdb0e0ff7.png https://global-web-assets.cpcdn.com/assets/logo_text-da02013e64b510c60b109001fc44bcb7195f9e3105287817103b6cff4f8e0563.png Get the App https://img-global.cpcdn.com/recipes/5972421002657792/300x426cq80/hiyayakko-cold-tofu-with-tiny-sardines-chirimen-jako-and-green-onion-recipe-main-photo.jpg https://img-global.cpcdn.com/users/5917947429126144/40x40cq50/avatar.jpg cookpad.japan @cookpad_jp This is a family favorite. You can also make this using shirasu. Recipe by Yuuyuu0221 This is a family favorite. You can also make this using shirasu. Recipe by Yuuyuu0221 Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion Share its first Cooksnap! https://img-global.cpcdn.com/users/5917947429126144/40x40cq50/avatar.jpg cookpad.japan @cookpad_jp This is a family favorite. You can also make this using shirasu. Recipe by Yuuyuu0221 This is a family favorite. You can also make this using shirasu. Recipe by Yuuyuu0221 Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Copied! Copied! Email Add Cooksnap Add Cooksnap Report Recipe See report Delete Add Cooksnap Add Cooksnap Add Cooksnap Report Recipe See report Delete Share Copied! Email Copied! Copied! Email Save this recipe and keep it for later. Add Cooksnap Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Report Recipe See report Edit recipe Delete Ingredients 2 servings 1 block Tofu 2 tbsp Chirimen jako 1 Green onions 1 White sesame seeds 1 Ponzu 1 tsp Sesame oil 1 block Tofu 2 tbsp Chirimen jako 1 Green onions 1 White sesame seeds 1 Ponzu 1 tsp Sesame oil Cooking Instructions 1 Coat a frying pan with the sesame oil and stir-fry the chirimen jako until crispy. 2 Place the tofu on a dish. Sprinkle on the chirimen jako, green onions and white sesame seeds. 3 Basic Okara -. 4 Simmered Squid and Daikon Radish -. https://cookpad.com/us/recipes/155051-my-mothers-recipe-simmered-squid-and-daikon-radish My Mother's Recipe Simmered Squid and Daikon Radish 1 Coat a frying pan with the sesame oil and stir-fry the chirimen jako until crispy. 1 Coat a frying pan with the sesame oil and stir-fry the chirimen jako until crispy. 2 Place the tofu on a dish. Sprinkle on the chirimen jako, green onions and white sesame seeds. 2 Place the tofu on a dish. Sprinkle on the chirimen jako, green onions and white sesame seeds. 3 Basic Okara -. 3 Basic Okara -. https://img-global.cpcdn.com/steps/4736957608361984/160x128cq80/hiyayakko-cold-tofu-with-tiny-sardines-chirimen-jako-and-green-onion-recipe-step-3-photo.jpg 4 Simmered Squid and Daikon Radish -. https://cookpad.com/us/recipes/155051-my-mothers-recipe-simmered-squid-and-daikon-radish My Mother's Recipe Simmered Squid and Daikon Radish 4 Simmered Squid and Daikon Radish -. https://cookpad.com/us/recipes/155051-my-mothers-recipe-simmered-squid-and-daikon-radish https://img-global.cpcdn.com/steps/4900707531489280/160x128cq80/hiyayakko-cold-tofu-with-tiny-sardines-chirimen-jako-and-green-onion-recipe-step-4-photo.jpg My Mother's Recipe Simmered Squid and Daikon Radish Linked Recipes My Mother's Recipe Simmered Squid and Daikon Radish Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Copied! Copied! Email Add Cooksnap Add Cooksnap Report Recipe See report Delete Add Cooksnap Add Cooksnap Add Cooksnap Report Recipe See report Delete Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Share your Cooksnap Learn more about Cooksnaps Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Share Copied! Email Share Copied! Email Copied! Copied! Email Report Recipe See report Edit recipe Delete Copied! https://img-global.cpcdn.com/users/5917947429126144/98x98cq50/avatar.jpg cookpad.japan @cookpad_jp on April 25, 2014 22:23 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Add a comment 0/0 Similar Recipes Hiyayakko (Cold Tofu) Hiyayakko (Cold Tofu) We used to go to a Japanese restaurant in downtown San Jose and we’d always order this as an appetizer. Good on a hot summer day! Cheryl Hiyayakko (cold tofu) Hiyayakko (cold tofu) vivispecial Hiyayakko - Chilled Tofu Hiyayakko - Chilled Tofu When I don't want to cook anything I make hiyayakko. It's a traditional Japanese summer dish. No cooking - just tofu served with some toppings. And don't forget, tofu has a lot of protein in it!!! Enjoy the summer with Hiyayakko! Yuki Hiyayakko Chilled Tofu Hiyayakko Chilled Tofu I just mixed together flavors that I like, and lo and behold, they went perfectly with hiyayakko. Since then discovery, this is the only way I eat tofu. No particular hints! Adjust the ingredients to taste. Recipe by Izumi0925 cookpad.japan Hiyayakko Chilled Tofu With Nametake Mushrooms Hiyayakko Chilled Tofu With Nametake Mushrooms This is an appetizer served at the pub we go to all the time. The mustard really makes it taste good. The key is the mustard. Recipe by Tatakaukokkusan cookpad.japan Chilled Hiyayakko Tofu with Salty Scallion Sauce Chilled Hiyayakko Tofu with Salty Scallion Sauce I was just watching my husband making this dish. You might think there is too much salt in this recipe but it really works. The combination of flavors of sesame oil, salt and scallions is the best. Add some black pepper if you like. We use firm tofu for this recipe. Recipe by Yuzuyuzu cookpad.japan Okra and Umeboshi Cold Tofu * Okra and Umeboshi Cold Tofu * This is a recipe I came up with. Don't over-boil the okra. Don't rinse the okra. Recipe by Yuuyuu0221 cookpad.japan Hot and Spicy Chilled Tofu with Tuna and Cucumber Hot and Spicy Chilled Tofu with Tuna and Cucumber I wanted to use up some leftover tuna and cucumber and came up with this dish. Please adjust the flavoring ingredient amounts to your liking. For 2 servings. Recipe by annnnn cookpad.japan [Farmhouse Recipe] Chilled Tofu with Crispy Chirimenjako Fish [Farmhouse Recipe] Chilled Tofu with Crispy Chirimenjako Fish I use this crispy chirimenjako fried in sesame oil as a topping for rice too. It's great with rice but it's best with tofu. Recipe by FarmersK cookpad.japan HIYAYAKKO with salty coriander and sesame oil HIYAYAKKO with salty coriander and sesame oil In Japan, there is a custom to eat cold tofu. we call this a "HIYAYAKKO". This Recipe is arenge version by tropical taste. HIYA = Cold, YAKKO = Him kurokumabonbon Chilled Tofu with Grated Daikon Radish and Shirasu Chilled Tofu with Grated Daikon Radish and Shirasu My grandmother taught me this recipe. For the soy sauce, we use Yamamori brand "Meidai Tsuyu"! Try making this during the season when daikon radishes are sweet (usually fall-winter). Recipe by Akurosan cookpad.japan Hot or Cold Tofu with Egg and Edamame Ankake Sauce Hot or Cold Tofu with Egg and Edamame Ankake Sauce It was getting hot and I was craving something cold and smooth. I made this with things I had at home, and my family loved it! This cold ankake tofu is definitely our new family favorite. For steps 4 and 5: make sure to pour in the dissolved katakuriko and beaten eggs when the mixture is boiling. Please adjust the amount of salt and grated ginger to taste. Recipe by Komomomomo. cookpad.japan Hiyayakko (Cold Tofu) Hiyayakko (Cold Tofu) We used to go to a Japanese restaurant in downtown San Jose and we’d always order this as an appetizer. Good on a hot summer day! Cheryl https://img-global.cpcdn.com/recipes/b8c70f7b48aa76c3/240x320cq80/photo.jpg Hiyayakko (Cold Tofu) Hiyayakko (Cold Tofu) We used to go to a Japanese restaurant in downtown San Jose and we’d always order this as an appetizer. Good on a hot summer day! Cheryl https://img-global.cpcdn.com/users/5cfb4c455a4ffc16/16x16cq50/avatar.jpg Hiyayakko (cold tofu) Hiyayakko (cold tofu) vivispecial https://img-global.cpcdn.com/recipes/46026398/240x320cq80/photo.jpg Hiyayakko (cold tofu) Hiyayakko (cold tofu) vivispecial https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Hiyayakko - Chilled Tofu Hiyayakko - Chilled Tofu When I don't want to cook anything I make hiyayakko. It's a traditional Japanese summer dish. No cooking - just tofu served with some toppings. And don't forget, tofu has a lot of protein in it!!! Enjoy the summer with Hiyayakko! Yuki https://img-global.cpcdn.com/recipes/2453580_1467d5fb89801c5e/240x320cq80/photo.jpg Hiyayakko - Chilled Tofu Hiyayakko - Chilled Tofu When I don't want to cook anything I make hiyayakko. It's a traditional Japanese summer dish. No cooking - just tofu served with some toppings. And don't forget, tofu has a lot of protein in it!!! Enjoy the summer with Hiyayakko! Yuki https://img-global.cpcdn.com/users/d990da0f121f543b/16x16cq50/avatar.jpg Hiyayakko Chilled Tofu Hiyayakko Chilled Tofu I just mixed together flavors that I like, and lo and behold, they went perfectly with hiyayakko. Since then discovery, this is the only way I eat tofu. No particular hints! Adjust the ingredients to taste. Recipe by Izumi0925 cookpad.japan https://img-global.cpcdn.com/recipes/5784041274998784/240x320cq80/photo.jpg Hiyayakko Chilled Tofu Hiyayakko Chilled Tofu I just mixed together flavors that I like, and lo and behold, they went perfectly with hiyayakko. Since then discovery, this is the only way I eat tofu. No particular hints! Adjust the ingredients to taste. Recipe by Izumi0925 cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Hiyayakko Chilled Tofu With Nametake Mushrooms Hiyayakko Chilled Tofu With Nametake Mushrooms This is an appetizer served at the pub we go to all the time. The mustard really makes it taste good. The key is the mustard. Recipe by Tatakaukokkusan cookpad.japan https://img-global.cpcdn.com/recipes/6700337080565760/240x320cq80/photo.jpg Hiyayakko Chilled Tofu With Nametake Mushrooms Hiyayakko Chilled Tofu With Nametake Mushrooms This is an appetizer served at the pub we go to all the time. The mustard really makes it taste good. The key is the mustard. Recipe by Tatakaukokkusan cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Chilled Hiyayakko Tofu with Salty Scallion Sauce Chilled Hiyayakko Tofu with Salty Scallion Sauce I was just watching my husband making this dish. You might think there is too much salt in this recipe but it really works. The combination of flavors of sesame oil, salt and scallions is the best. Add some black pepper if you like. We use firm tofu for this recipe. Recipe by Yuzuyuzu cookpad.japan https://img-global.cpcdn.com/recipes/6637072828858368/240x320cq80/photo.jpg Chilled Hiyayakko Tofu with Salty Scallion Sauce Chilled Hiyayakko Tofu with Salty Scallion Sauce I was just watching my husband making this dish. You might think there is too much salt in this recipe but it really works. The combination of flavors of sesame oil, salt and scallions is the best. Add some black pepper if you like. We use firm tofu for this recipe. Recipe by Yuzuyuzu cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Okra and Umeboshi Cold Tofu Okra and Umeboshi Cold Tofu * This is a recipe I came up with. Don't over-boil the okra. Don't rinse the okra. Recipe by Yuuyuu0221 cookpad.japan https://img-global.cpcdn.com/recipes/6425653722218496/240x320cq80/photo.jpg Okra and Umeboshi Cold Tofu * Okra and Umeboshi Cold Tofu * This is a recipe I came up with. Don't over-boil the okra. Don't rinse the okra. Recipe by Yuuyuu0221 cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Hot and Spicy Chilled Tofu with Tuna and Cucumber Hot and Spicy Chilled Tofu with Tuna and Cucumber I wanted to use up some leftover tuna and cucumber and came up with this dish. Please adjust the flavoring ingredient amounts to your liking. For 2 servings. Recipe by annnnn cookpad.japan https://img-global.cpcdn.com/recipes/5684512766820352/240x320cq80/photo.jpg Hot and Spicy Chilled Tofu with Tuna and Cucumber Hot and Spicy Chilled Tofu with Tuna and Cucumber I wanted to use up some leftover tuna and cucumber and came up with this dish. Please adjust the flavoring ingredient amounts to your liking. For 2 servings. Recipe by annnnn cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg [Farmhouse Recipe] Chilled Tofu with Crispy Chirimenjako Fish [Farmhouse Recipe] Chilled Tofu with Crispy Chirimenjako Fish I use this crispy chirimenjako fried in sesame oil as a topping for rice too. It's great with rice but it's best with tofu. Recipe by FarmersK cookpad.japan https://img-global.cpcdn.com/recipes/6525023440338944/240x320cq80/photo.jpg [Farmhouse Recipe] Chilled Tofu with Crispy Chirimenjako Fish [Farmhouse Recipe] Chilled Tofu with Crispy Chirimenjako Fish I use this crispy chirimenjako fried in sesame oil as a topping for rice too. It's great with rice but it's best with tofu. Recipe by FarmersK cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg HIYAYAKKO with salty coriander and sesame oil HIYAYAKKO with salty coriander and sesame oil In Japan, there is a custom to eat cold tofu. we call this a "HIYAYAKKO". This Recipe is arenge version by tropical taste. HIYA = Cold, YAKKO = Him kurokumabonbon https://img-global.cpcdn.com/recipes/2f4dc27c9951eedb/240x320cq80/photo.jpg HIYAYAKKO with salty coriander and sesame oil HIYAYAKKO with salty coriander and sesame oil In Japan, there is a custom to eat cold tofu. we call this a "HIYAYAKKO". This Recipe is arenge version by tropical taste. HIYA = Cold, YAKKO = Him kurokumabonbon https://img-global.cpcdn.com/users/13b8dd374f7cdb49/16x16cq50/avatar.jpg Chilled Tofu with Grated Daikon Radish and Shirasu Chilled Tofu with Grated Daikon Radish and Shirasu My grandmother taught me this recipe. For the soy sauce, we use Yamamori brand "Meidai Tsuyu"! Try making this during the season when daikon radishes are sweet (usually fall-winter). Recipe by Akurosan cookpad.japan https://img-global.cpcdn.com/recipes/4798261018755072/240x320cq80/photo.jpg Chilled Tofu with Grated Daikon Radish and Shirasu Chilled Tofu with Grated Daikon Radish and Shirasu My grandmother taught me this recipe. For the soy sauce, we use Yamamori brand "Meidai Tsuyu"! Try making this during the season when daikon radishes are sweet (usually fall-winter). Recipe by Akurosan cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Hot or Cold Tofu with Egg and Edamame Ankake Sauce Hot or Cold Tofu with Egg and Edamame Ankake Sauce It was getting hot and I was craving something cold and smooth. I made this with things I had at home, and my family loved it! This cold ankake tofu is definitely our new family favorite. For steps 4 and 5: make sure to pour in the dissolved katakuriko and beaten eggs when the mixture is boiling. Please adjust the amount of salt and grated ginger to taste. Recipe by Komomomomo. cookpad.japan https://img-global.cpcdn.com/recipes/6655705470730240/240x320cq80/photo.jpg Hot or Cold Tofu with Egg and Edamame Ankake Sauce Hot or Cold Tofu with Egg and Edamame Ankake Sauce It was getting hot and I was craving something cold and smooth. I made this with things I had at home, and my family loved it! This cold ankake tofu is definitely our new family favorite. For steps 4 and 5: make sure to pour in the dissolved katakuriko and beaten eggs when the mixture is boiling. Please adjust the amount of salt and grated ginger to taste. Recipe by Komomomomo. cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg See more for $4.99/Month More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Fried Rice With Roasted Chicken Buttermilk biscuits Lime Tart Marquita's Southern Fried chicken Best Mexican Rice Fried Rice With Roasted Chicken Buttermilk biscuits Lime Tart Marquita's Southern Fried chicken Best Mexican Rice Amish Sourdough Cinnamon Bread Apple Walnut Brie Toppings Mom's Homemade Chili HELLO KITTY CUPCAKES Chicken Curry Masala Steamed Egg and Tofu Stuffed peppers Granola with Strawberry Honey Yogurt Rich Foolproof Pasta Carbonara Teriyaki sauce Amish Sourdough Cinnamon Bread Apple Walnut Brie Toppings Mom's Homemade Chili HELLO KITTY CUPCAKES Chicken Curry Masala Steamed Egg and Tofu Stuffed peppers Granola with Strawberry Honey Yogurt Rich Foolproof Pasta Carbonara Teriyaki sauce https://cookpad.com/us/recipes/143508 Search Create a recipe Activity Activity Premium Your Collection Search Search Create a recipe Create a recipe Activity Activity Activity Activity Premium Premium Your Collection Your Collection	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/143508", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Hiyayakko Cold Tofu With Tiny Sardines (Chirimen Jako) And Green Onion Recipe by cookpad.japan", "content": "Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Share Copied! Email Share Copied! Email Copied! Copied! Email Report Recipe See report Edit recipe Delete Login Create a recipe Login Create a recipe Create a recipe https://global-web-assets.cpcdn.com/assets/logo_circle-d106f02123de882fffdd2c06593eb2fd33f0ddf20418dd75ed72225bdb0e0ff7.png https://global-web-assets.cpcdn.com/assets/logo_text-da02013e64b510c60b109001fc44bcb7195f9e3105287817103b6cff4f8e0563.png Get the App https://img-global.cpcdn.com/recipes/5972421002657792/300x426cq80/hiyayakko-cold-tofu-with-tiny-sardines-chirimen-jako-and-green-onion-recipe-main-photo.jpg https://img-global.cpcdn.com/users/5917947429126144/40x40cq50/avatar.jpg cookpad.japan @cookpad_jp This is a family favorite. You can also make this using shirasu. Recipe by Yuuyuu0221 This is a family favorite. You can also make this using shirasu. Recipe by Yuuyuu0221 Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion Share its first Cooksnap! https://img-global.cpcdn.com/users/5917947429126144/40x40cq50/avatar.jpg cookpad.japan @cookpad_jp This is a family favorite. You can also make this using shirasu. Recipe by Yuuyuu0221 This is a family favorite. You can also make this using shirasu. Recipe by Yuuyuu0221 Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Copied! Copied! Email Add Cooksnap Add Cooksnap Report Recipe See report Delete Add Cooksnap Add Cooksnap Add Cooksnap Report Recipe See report Delete Share Copied! Email Copied! Copied! Email Save this recipe and keep it for later. Add Cooksnap Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Report Recipe See report Edit recipe Delete Ingredients 2 servings 1 block Tofu 2 tbsp Chirimen jako 1 Green onions 1 White sesame seeds 1 Ponzu 1 tsp Sesame oil 1 block Tofu 2 tbsp Chirimen jako 1 Green onions 1 White sesame seeds 1 Ponzu 1 tsp Sesame oil Cooking Instructions 1 Coat a frying pan with the sesame oil and stir-fry the chirimen jako until crispy. 2 Place the tofu on a dish. Sprinkle on the chirimen jako, green onions and white sesame seeds. 3 Basic Okara -. 4 Simmered Squid and Daikon Radish -. https://cookpad.com/us/recipes/155051-my-mothers-recipe-simmered-squid-and-daikon-radish My Mother's Recipe Simmered Squid and Daikon Radish 1 Coat a frying pan with the sesame oil and stir-fry the chirimen jako until crispy. 1 Coat a frying pan with the sesame oil and stir-fry the chirimen jako until crispy. 2 Place the tofu on a dish. Sprinkle on the chirimen jako, green onions and white sesame seeds. 2 Place the tofu on a dish. Sprinkle on the chirimen jako, green onions and white sesame seeds. 3 Basic Okara -. 3 Basic Okara -. https://img-global.cpcdn.com/steps/4736957608361984/160x128cq80/hiyayakko-cold-tofu-with-tiny-sardines-chirimen-jako-and-green-onion-recipe-step-3-photo.jpg 4 Simmered Squid and Daikon Radish -. https://cookpad.com/us/recipes/155051-my-mothers-recipe-simmered-squid-and-daikon-radish My Mother's Recipe Simmered Squid and Daikon Radish 4 Simmered Squid and Daikon Radish -. https://cookpad.com/us/recipes/155051-my-mothers-recipe-simmered-squid-and-daikon-radish https://img-global.cpcdn.com/steps/4900707531489280/160x128cq80/hiyayakko-cold-tofu-with-tiny-sardines-chirimen-jako-and-green-onion-recipe-step-4-photo.jpg My Mother's Recipe Simmered Squid and Daikon Radish Linked Recipes My Mother's Recipe Simmered Squid and Daikon Radish Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Copied! Copied! Email Add Cooksnap Add Cooksnap Report Recipe See report Delete Add Cooksnap Add Cooksnap Add Cooksnap Report Recipe See report Delete Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Share your Cooksnap Learn more about Cooksnaps Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Share Copied! Email Share Copied! Email Copied! Copied! Email Report Recipe See report Edit recipe Delete Copied! https://img-global.cpcdn.com/users/5917947429126144/98x98cq50/avatar.jpg cookpad.japan @cookpad_jp on April 25, 2014 22:23 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Add a comment 0/0 Similar Recipes Hiyayakko (Cold Tofu) Hiyayakko (Cold Tofu) We used to go to a Japanese restaurant in downtown San Jose and we’d always order this as an appetizer. Good on a hot summer day! Cheryl Hiyayakko (cold tofu) Hiyayakko (cold tofu) vivispecial Hiyayakko - Chilled Tofu Hiyayakko - Chilled Tofu When I don't want to cook anything I make hiyayakko. It's a traditional Japanese summer dish. No cooking - just tofu served with some toppings. And don't forget, tofu has a lot of protein in it!!! Enjoy the summer with Hiyayakko! Yuki Hiyayakko Chilled Tofu Hiyayakko Chilled Tofu I just mixed together flavors that I like, and lo and behold, they went perfectly with hiyayakko. Since then discovery, this is the only way I eat tofu. No particular hints! Adjust the ingredients to taste. Recipe by Izumi0925 cookpad.japan Hiyayakko Chilled Tofu With Nametake Mushrooms Hiyayakko Chilled Tofu With Nametake Mushrooms This is an appetizer served at the pub we go to all the time. The mustard really makes it taste good. The key is the mustard. Recipe by Tatakaukokkusan cookpad.japan Chilled Hiyayakko Tofu with Salty Scallion Sauce Chilled Hiyayakko Tofu with Salty Scallion Sauce I was just watching my husband making this dish. You might think there is too much salt in this recipe but it really works. The combination of flavors of sesame oil, salt and scallions is the best. Add some black pepper if you like. We use firm tofu for this recipe. Recipe by Yuzuyuzu cookpad.japan Okra and Umeboshi Cold Tofu * Okra and Umeboshi Cold Tofu * This is a recipe I came up with. Don't over-boil the okra. Don't rinse the okra. Recipe by Yuuyuu0221 cookpad.japan Hot and Spicy Chilled Tofu with Tuna and Cucumber Hot and Spicy Chilled Tofu with Tuna and Cucumber I wanted to use up some leftover tuna and cucumber and came up with this dish. Please adjust the flavoring ingredient amounts to your liking. For 2 servings. Recipe by annnnn cookpad.japan [Farmhouse Recipe] Chilled Tofu with Crispy Chirimenjako Fish [Farmhouse Recipe] Chilled Tofu with Crispy Chirimenjako Fish I use this crispy chirimenjako fried in sesame oil as a topping for rice too. It's great with rice but it's best with tofu. Recipe by FarmersK cookpad.japan HIYAYAKKO with salty coriander and sesame oil HIYAYAKKO with salty coriander and sesame oil In Japan, there is a custom to eat cold tofu. we call this a \"HIYAYAKKO\". This Recipe is arenge version by tropical taste. HIYA = Cold, YAKKO = Him kurokumabonbon Chilled Tofu with Grated Daikon Radish and Shirasu Chilled Tofu with Grated Daikon Radish and Shirasu My grandmother taught me this recipe. For the soy sauce, we use Yamamori brand \"Meidai Tsuyu\"! Try making this during the season when daikon radishes are sweet (usually fall-winter). Recipe by Akurosan cookpad.japan Hot or Cold Tofu with Egg and Edamame Ankake Sauce Hot or Cold Tofu with Egg and Edamame Ankake Sauce It was getting hot and I was craving something cold and smooth. I made this with things I had at home, and my family loved it! This cold ankake tofu is definitely our new family favorite. For steps 4 and 5: make sure to pour in the dissolved katakuriko and beaten eggs when the mixture is boiling. Please adjust the amount of salt and grated ginger to taste. Recipe by Komomomomo. cookpad.japan Hiyayakko (Cold Tofu) Hiyayakko (Cold Tofu) We used to go to a Japanese restaurant in downtown San Jose and we’d always order this as an appetizer. Good on a hot summer day! Cheryl https://img-global.cpcdn.com/recipes/b8c70f7b48aa76c3/240x320cq80/photo.jpg Hiyayakko (Cold Tofu) Hiyayakko (Cold Tofu) We used to go to a Japanese restaurant in downtown San Jose and we’d always order this as an appetizer. Good on a hot summer day! Cheryl https://img-global.cpcdn.com/users/5cfb4c455a4ffc16/16x16cq50/avatar.jpg Hiyayakko (cold tofu) Hiyayakko (cold tofu) vivispecial https://img-global.cpcdn.com/recipes/46026398/240x320cq80/photo.jpg Hiyayakko (cold tofu) Hiyayakko (cold tofu) vivispecial https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Hiyayakko - Chilled Tofu Hiyayakko - Chilled Tofu When I don't want to cook anything I make hiyayakko. It's a traditional Japanese summer dish. No cooking - just tofu served with some toppings. And don't forget, tofu has a lot of protein in it!!! Enjoy the summer with Hiyayakko! Yuki https://img-global.cpcdn.com/recipes/2453580_1467d5fb89801c5e/240x320cq80/photo.jpg Hiyayakko - Chilled Tofu Hiyayakko - Chilled Tofu When I don't want to cook anything I make hiyayakko. It's a traditional Japanese summer dish. No cooking - just tofu served with some toppings. And don't forget, tofu has a lot of protein in it!!! Enjoy the summer with Hiyayakko! Yuki https://img-global.cpcdn.com/users/d990da0f121f543b/16x16cq50/avatar.jpg Hiyayakko Chilled Tofu Hiyayakko Chilled Tofu I just mixed together flavors that I like, and lo and behold, they went perfectly with hiyayakko. Since then discovery, this is the only way I eat tofu. No particular hints! Adjust the ingredients to taste. Recipe by Izumi0925 cookpad.japan https://img-global.cpcdn.com/recipes/5784041274998784/240x320cq80/photo.jpg Hiyayakko Chilled Tofu Hiyayakko Chilled Tofu I just mixed together flavors that I like, and lo and behold, they went perfectly with hiyayakko. Since then discovery, this is the only way I eat tofu. No particular hints! Adjust the ingredients to taste. Recipe by Izumi0925 cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Hiyayakko Chilled Tofu With Nametake Mushrooms Hiyayakko Chilled Tofu With Nametake Mushrooms This is an appetizer served at the pub we go to all the time. The mustard really makes it taste good. The key is the mustard. Recipe by Tatakaukokkusan cookpad.japan https://img-global.cpcdn.com/recipes/6700337080565760/240x320cq80/photo.jpg Hiyayakko Chilled Tofu With Nametake Mushrooms Hiyayakko Chilled Tofu With Nametake Mushrooms This is an appetizer served at the pub we go to all the time. The mustard really makes it taste good. The key is the mustard. Recipe by Tatakaukokkusan cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Chilled Hiyayakko Tofu with Salty Scallion Sauce Chilled Hiyayakko Tofu with Salty Scallion Sauce I was just watching my husband making this dish. You might think there is too much salt in this recipe but it really works. The combination of flavors of sesame oil, salt and scallions is the best. Add some black pepper if you like. We use firm tofu for this recipe. Recipe by Yuzuyuzu cookpad.japan https://img-global.cpcdn.com/recipes/6637072828858368/240x320cq80/photo.jpg Chilled Hiyayakko Tofu with Salty Scallion Sauce Chilled Hiyayakko Tofu with Salty Scallion Sauce I was just watching my husband making this dish. You might think there is too much salt in this recipe but it really works. The combination of flavors of sesame oil, salt and scallions is the best. Add some black pepper if you like. We use firm tofu for this recipe. Recipe by Yuzuyuzu cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Okra and Umeboshi Cold Tofu Okra and Umeboshi Cold Tofu * This is a recipe I came up with. Don't over-boil the okra. Don't rinse the okra. Recipe by Yuuyuu0221 cookpad.japan https://img-global.cpcdn.com/recipes/6425653722218496/240x320cq80/photo.jpg Okra and Umeboshi Cold Tofu * Okra and Umeboshi Cold Tofu * This is a recipe I came up with. Don't over-boil the okra. Don't rinse the okra. Recipe by Yuuyuu0221 cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Hot and Spicy Chilled Tofu with Tuna and Cucumber Hot and Spicy Chilled Tofu with Tuna and Cucumber I wanted to use up some leftover tuna and cucumber and came up with this dish. Please adjust the flavoring ingredient amounts to your liking. For 2 servings. Recipe by annnnn cookpad.japan https://img-global.cpcdn.com/recipes/5684512766820352/240x320cq80/photo.jpg Hot and Spicy Chilled Tofu with Tuna and Cucumber Hot and Spicy Chilled Tofu with Tuna and Cucumber I wanted to use up some leftover tuna and cucumber and came up with this dish. Please adjust the flavoring ingredient amounts to your liking. For 2 servings. Recipe by annnnn cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg [Farmhouse Recipe] Chilled Tofu with Crispy Chirimenjako Fish [Farmhouse Recipe] Chilled Tofu with Crispy Chirimenjako Fish I use this crispy chirimenjako fried in sesame oil as a topping for rice too. It's great with rice but it's best with tofu. Recipe by FarmersK cookpad.japan https://img-global.cpcdn.com/recipes/6525023440338944/240x320cq80/photo.jpg [Farmhouse Recipe] Chilled Tofu with Crispy Chirimenjako Fish [Farmhouse Recipe] Chilled Tofu with Crispy Chirimenjako Fish I use this crispy chirimenjako fried in sesame oil as a topping for rice too. It's great with rice but it's best with tofu. Recipe by FarmersK cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg HIYAYAKKO with salty coriander and sesame oil HIYAYAKKO with salty coriander and sesame oil In Japan, there is a custom to eat cold tofu. we call this a \"HIYAYAKKO\". This Recipe is arenge version by tropical taste. HIYA = Cold, YAKKO = Him kurokumabonbon https://img-global.cpcdn.com/recipes/2f4dc27c9951eedb/240x320cq80/photo.jpg HIYAYAKKO with salty coriander and sesame oil HIYAYAKKO with salty coriander and sesame oil In Japan, there is a custom to eat cold tofu. we call this a \"HIYAYAKKO\". This Recipe is arenge version by tropical taste. HIYA = Cold, YAKKO = Him kurokumabonbon https://img-global.cpcdn.com/users/13b8dd374f7cdb49/16x16cq50/avatar.jpg Chilled Tofu with Grated Daikon Radish and Shirasu Chilled Tofu with Grated Daikon Radish and Shirasu My grandmother taught me this recipe. For the soy sauce, we use Yamamori brand \"Meidai Tsuyu\"! Try making this during the season when daikon radishes are sweet (usually fall-winter). Recipe by Akurosan cookpad.japan https://img-global.cpcdn.com/recipes/4798261018755072/240x320cq80/photo.jpg Chilled Tofu with Grated Daikon Radish and Shirasu Chilled Tofu with Grated Daikon Radish and Shirasu My grandmother taught me this recipe. For the soy sauce, we use Yamamori brand \"Meidai Tsuyu\"! Try making this during the season when daikon radishes are sweet (usually fall-winter). Recipe by Akurosan cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Hot or Cold Tofu with Egg and Edamame Ankake Sauce Hot or Cold Tofu with Egg and Edamame Ankake Sauce It was getting hot and I was craving something cold and smooth. I made this with things I had at home, and my family loved it! This cold ankake tofu is definitely our new family favorite. For steps 4 and 5: make sure to pour in the dissolved katakuriko and beaten eggs when the mixture is boiling. Please adjust the amount of salt and grated ginger to taste. Recipe by Komomomomo. cookpad.japan https://img-global.cpcdn.com/recipes/6655705470730240/240x320cq80/photo.jpg Hot or Cold Tofu with Egg and Edamame Ankake Sauce Hot or Cold Tofu with Egg and Edamame Ankake Sauce It was getting hot and I was craving something cold and smooth. I made this with things I had at home, and my family loved it! This cold ankake tofu is definitely our new family favorite. For steps 4 and 5: make sure to pour in the dissolved katakuriko and beaten eggs when the mixture is boiling. Please adjust the amount of salt and grated ginger to taste. Recipe by Komomomomo. cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg See more for $4.99/Month More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Fried Rice With Roasted Chicken Buttermilk biscuits Lime Tart Marquita's Southern Fried chicken Best Mexican Rice Fried Rice With Roasted Chicken Buttermilk biscuits Lime Tart Marquita's Southern Fried chicken Best Mexican Rice Amish Sourdough Cinnamon Bread Apple Walnut Brie Toppings Mom's Homemade Chili HELLO KITTY CUPCAKES Chicken Curry Masala Steamed Egg and Tofu Stuffed peppers Granola with Strawberry Honey Yogurt Rich Foolproof Pasta Carbonara Teriyaki sauce Amish Sourdough Cinnamon Bread Apple Walnut Brie Toppings Mom's Homemade Chili HELLO KITTY CUPCAKES Chicken Curry Masala Steamed Egg and Tofu Stuffed peppers Granola with Strawberry Honey Yogurt Rich Foolproof Pasta Carbonara Teriyaki sauce https://cookpad.com/us/recipes/143508 Search Create a recipe Activity Activity Premium Your Collection Search Search Create a recipe Create a recipe Activity Activity Activity Activity Premium Premium Your Collection Your Collection" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc264d06a6e91917f09881" }	bf8dc90d7f1a7af615bfd237396597dbb6f0c80c82f2df1e982ceacb98f6bbc8	Marquita's Southern Fried Chicken Recipe by MKB11 Cooking Instructions 10 mins 1 Defrost and wash chicken off with lemon or lime juice 2 Season with sazon stir then season with remaining ingredients 3 Stir with hands really good 4 Let chicken sit in refrigerator for 30 mins 5 Prepare deep frying pan or pot with peanut or canola oil 6 Prepare paper bag or plastic bag with flour 7 Put stove on medium high or medium heat until oil pops 8 Take chicken out of frigerator and place chicken in the flour one by one 9 Shake chicken & flour together really good 10 Take pieces of chicken out and place in frying pan separately away from each other. One by one 11 Fill pot up enough to flip chicken over or stir 12 Cook with top off 13 When chicken is golden brown stir chicken and then let it fry until completely crispy all over 14 Prepare a plate/bowl/pan with paper towel 15 Remove chicken from grease with a cooking spoon or tongs 16 Let chicken cool off for 20 mins then Serve 1 Defrost and wash chicken off with lemon or lime juice 1 Defrost and wash chicken off with lemon or lime juice 2 Season with sazon stir then season with remaining ingredients 2 Season with sazon stir then season with remaining ingredients 3 Stir with hands really good 3 Stir with hands really good 4 Let chicken sit in refrigerator for 30 mins 4 Let chicken sit in refrigerator for 30 mins 5 Prepare deep frying pan or pot with peanut or canola oil 5 Prepare deep frying pan or pot with peanut or canola oil 6 Prepare paper bag or plastic bag with flour 6 Prepare paper bag or plastic bag with flour 7 Put stove on medium high or medium heat until oil pops 7 Put stove on medium high or medium heat until oil pops 8 Take chicken out of frigerator and place chicken in the flour one by one 8 Take chicken out of frigerator and place chicken in the flour one by one 9 Shake chicken & flour together really good 9 Shake chicken & flour together really good 10 Take pieces of chicken out and place in frying pan separately away from each other. One by one 10 Take pieces of chicken out and place in frying pan separately away from each other. One by one 11 Fill pot up enough to flip chicken over or stir 11 Fill pot up enough to flip chicken over or stir 12 Cook with top off 12 Cook with top off 13 When chicken is golden brown stir chicken and then let it fry until completely crispy all over 13 When chicken is golden brown stir chicken and then let it fry until completely crispy all over 14 Prepare a plate/bowl/pan with paper towel 14 Prepare a plate/bowl/pan with paper towel 15 Remove chicken from grease with a cooking spoon or tongs 15 Remove chicken from grease with a cooking spoon or tongs 16 Let chicken cool off for 20 mins then Serve 16 Let chicken cool off for 20 mins then Serve More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Fried Rice With Roasted Chicken Buttermilk biscuits Lime Tart Best Mexican Rice Coconut and raspberry loaf cake Fried Rice With Roasted Chicken Buttermilk biscuits Lime Tart Best Mexican Rice Coconut and raspberry loaf cake Jambalaya w/sausage, shrimp and ham Yuzu Pepper Chilled Pasta with Grilled Eggplant Plum Jam macaroni salad Cream cheese flan Teriyaki Burgers for Bento Fried Shrimp Salad Rich Soy Milk Soup for Beautiful Skin Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken Crab Stick and Artichoke Dip Jambalaya w/sausage, shrimp and ham Yuzu Pepper Chilled Pasta with Grilled Eggplant Plum Jam macaroni salad Cream cheese flan Teriyaki Burgers for Bento Fried Shrimp Salad Rich Soy Milk Soup for Beautiful Skin Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken Crab Stick and Artichoke Dip	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/363176", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Marquita's Southern Fried Chicken Recipe by MKB11", "content": "Cooking Instructions 10 mins 1 Defrost and wash chicken off with lemon or lime juice 2 Season with sazon stir then season with remaining ingredients 3 Stir with hands really good 4 Let chicken sit in refrigerator for 30 mins 5 Prepare deep frying pan or pot with peanut or canola oil 6 Prepare paper bag or plastic bag with flour 7 Put stove on medium high or medium heat until oil pops 8 Take chicken out of frigerator and place chicken in the flour one by one 9 Shake chicken & flour together really good 10 Take pieces of chicken out and place in frying pan separately away from each other. One by one 11 Fill pot up enough to flip chicken over or stir 12 Cook with top off 13 When chicken is golden brown stir chicken and then let it fry until completely crispy all over 14 Prepare a plate/bowl/pan with paper towel 15 Remove chicken from grease with a cooking spoon or tongs 16 Let chicken cool off for 20 mins then Serve 1 Defrost and wash chicken off with lemon or lime juice 1 Defrost and wash chicken off with lemon or lime juice 2 Season with sazon stir then season with remaining ingredients 2 Season with sazon stir then season with remaining ingredients 3 Stir with hands really good 3 Stir with hands really good 4 Let chicken sit in refrigerator for 30 mins 4 Let chicken sit in refrigerator for 30 mins 5 Prepare deep frying pan or pot with peanut or canola oil 5 Prepare deep frying pan or pot with peanut or canola oil 6 Prepare paper bag or plastic bag with flour 6 Prepare paper bag or plastic bag with flour 7 Put stove on medium high or medium heat until oil pops 7 Put stove on medium high or medium heat until oil pops 8 Take chicken out of frigerator and place chicken in the flour one by one 8 Take chicken out of frigerator and place chicken in the flour one by one 9 Shake chicken & flour together really good 9 Shake chicken & flour together really good 10 Take pieces of chicken out and place in frying pan separately away from each other. One by one 10 Take pieces of chicken out and place in frying pan separately away from each other. One by one 11 Fill pot up enough to flip chicken over or stir 11 Fill pot up enough to flip chicken over or stir 12 Cook with top off 12 Cook with top off 13 When chicken is golden brown stir chicken and then let it fry until completely crispy all over 13 When chicken is golden brown stir chicken and then let it fry until completely crispy all over 14 Prepare a plate/bowl/pan with paper towel 14 Prepare a plate/bowl/pan with paper towel 15 Remove chicken from grease with a cooking spoon or tongs 15 Remove chicken from grease with a cooking spoon or tongs 16 Let chicken cool off for 20 mins then Serve 16 Let chicken cool off for 20 mins then Serve More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Fried Rice With Roasted Chicken Buttermilk biscuits Lime Tart Best Mexican Rice Coconut and raspberry loaf cake Fried Rice With Roasted Chicken Buttermilk biscuits Lime Tart Best Mexican Rice Coconut and raspberry loaf cake Jambalaya w/sausage, shrimp and ham Yuzu Pepper Chilled Pasta with Grilled Eggplant Plum Jam macaroni salad Cream cheese flan Teriyaki Burgers for Bento Fried Shrimp Salad Rich Soy Milk Soup for Beautiful Skin Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken Crab Stick and Artichoke Dip Jambalaya w/sausage, shrimp and ham Yuzu Pepper Chilled Pasta with Grilled Eggplant Plum Jam macaroni salad Cream cheese flan Teriyaki Burgers for Bento Fried Shrimp Salad Rich Soy Milk Soup for Beautiful Skin Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken Crab Stick and Artichoke Dip" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc264e06a6e91917f09882" }	541b773483252376c7d8e393e22fc81829673588a3b178ce69436230e11629ee	Lime Tart Recipe by Silvia Lime Tart Cooking Instructions 1 hour 1 Start by mixing the yolks, sugar and room temperature butter together. 2 Start adding the flour mixed with the baking powder little by little and keep mixing with a fork until it becomes a little harder. Usually after 1 1/2 cups of flour. 3 Continue working on the dough with your hands and add the rest of the flour until the dough doesn't stick to your hands. You may have to add a bit of extra flour. 4 I use the Springform pan that open on the sides (see picture). Grease it with butter and add flour. 5 Place dough on base. 6 Then add the sides. It should be about 1 inch high. 7 Since the dough has baking powder in it, we will need to put some weight over it while baking. Place a piece of parchment paper and some beans or rice on top of it. (see picture) 8 Bake at 350?F for 20 minutes. 9 Remove the parchment paper with the beans and bake for 10 more minutes. The tops of sides should be golden. 10 To prepare the filling, mix the condensed milk and the juice of the limes together. You will notice that the condensed milk will become thicker as you put the lime juice. 11 Now place the filling you just prepared inside the pastry you just removed from the oven. 12 You can add some lime zest on top to give a little extra taste and to make the tart look better. You may decorate with lime slices and chantilly. 13 Place it in the fridge for at list 1 hour before serving. It will last for about 1 week in the fridge if you have leftovers. 1 Start by mixing the yolks, sugar and room temperature butter together. 1 Start by mixing the yolks, sugar and room temperature butter together. 2 Start adding the flour mixed with the baking powder little by little and keep mixing with a fork until it becomes a little harder. Usually after 1 1/2 cups of flour. 2 Start adding the flour mixed with the baking powder little by little and keep mixing with a fork until it becomes a little harder. Usually after 1 1/2 cups of flour. 3 Continue working on the dough with your hands and add the rest of the flour until the dough doesn't stick to your hands. You may have to add a bit of extra flour. 3 Continue working on the dough with your hands and add the rest of the flour until the dough doesn't stick to your hands. You may have to add a bit of extra flour. 4 I use the Springform pan that open on the sides (see picture). Grease it with butter and add flour. 4 I use the Springform pan that open on the sides (see picture). Grease it with butter and add flour. 5 Place dough on base. 5 Place dough on base. 6 Then add the sides. It should be about 1 inch high. 6 Then add the sides. It should be about 1 inch high. 7 Since the dough has baking powder in it, we will need to put some weight over it while baking. Place a piece of parchment paper and some beans or rice on top of it. (see picture) 7 Since the dough has baking powder in it, we will need to put some weight over it while baking. Place a piece of parchment paper and some beans or rice on top of it. (see picture) 8 Bake at 350?F for 20 minutes. 8 Bake at 350?F for 20 minutes. 9 Remove the parchment paper with the beans and bake for 10 more minutes. The tops of sides should be golden. 9 Remove the parchment paper with the beans and bake for 10 more minutes. The tops of sides should be golden. 10 To prepare the filling, mix the condensed milk and the juice of the limes together. You will notice that the condensed milk will become thicker as you put the lime juice. 10 To prepare the filling, mix the condensed milk and the juice of the limes together. You will notice that the condensed milk will become thicker as you put the lime juice. 11 Now place the filling you just prepared inside the pastry you just removed from the oven. 11 Now place the filling you just prepared inside the pastry you just removed from the oven. 12 You can add some lime zest on top to give a little extra taste and to make the tart look better. You may decorate with lime slices and chantilly. 12 You can add some lime zest on top to give a little extra taste and to make the tart look better. You may decorate with lime slices and chantilly. 13 Place it in the fridge for at list 1 hour before serving. It will last for about 1 week in the fridge if you have leftovers. 13 Place it in the fridge for at list 1 hour before serving. It will last for about 1 week in the fridge if you have leftovers. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Fried Rice With Roasted Chicken Buttermilk biscuits Marquita's Southern Fried chicken Best Mexican Rice Coconut and raspberry loaf cake Fried Rice With Roasted Chicken Buttermilk biscuits Marquita's Southern Fried chicken Best Mexican Rice Coconut and raspberry loaf cake Crab Stick and Artichoke Dip Ogre Dumplings (Oni-Manjuu) Standard Sweet Potato Yokan Agedashi Tofu (Fried Tofu) My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce Buttermilk biscuits Easy Cold Pasta Best Mexican Rice Chilaquiles Mexican Sopa Crab Stick and Artichoke Dip Ogre Dumplings (Oni-Manjuu) Standard Sweet Potato Yokan Agedashi Tofu (Fried Tofu) My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce Buttermilk biscuits Easy Cold Pasta Best Mexican Rice Chilaquiles Mexican Sopa	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/331790", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Lime Tart Recipe by Silvia", "content": "Lime Tart Cooking Instructions 1 hour 1 Start by mixing the yolks, sugar and room temperature butter together. 2 Start adding the flour mixed with the baking powder little by little and keep mixing with a fork until it becomes a little harder. Usually after 1 1/2 cups of flour. 3 Continue working on the dough with your hands and add the rest of the flour until the dough doesn't stick to your hands. You may have to add a bit of extra flour. 4 I use the Springform pan that open on the sides (see picture). Grease it with butter and add flour. 5 Place dough on base. 6 Then add the sides. It should be about 1 inch high. 7 Since the dough has baking powder in it, we will need to put some weight over it while baking. Place a piece of parchment paper and some beans or rice on top of it. (see picture) 8 Bake at 350?F for 20 minutes. 9 Remove the parchment paper with the beans and bake for 10 more minutes. The tops of sides should be golden. 10 To prepare the filling, mix the condensed milk and the juice of the limes together. You will notice that the condensed milk will become thicker as you put the lime juice. 11 Now place the filling you just prepared inside the pastry you just removed from the oven. 12 You can add some lime zest on top to give a little extra taste and to make the tart look better. You may decorate with lime slices and chantilly. 13 Place it in the fridge for at list 1 hour before serving. It will last for about 1 week in the fridge if you have leftovers. 1 Start by mixing the yolks, sugar and room temperature butter together. 1 Start by mixing the yolks, sugar and room temperature butter together. 2 Start adding the flour mixed with the baking powder little by little and keep mixing with a fork until it becomes a little harder. Usually after 1 1/2 cups of flour. 2 Start adding the flour mixed with the baking powder little by little and keep mixing with a fork until it becomes a little harder. Usually after 1 1/2 cups of flour. 3 Continue working on the dough with your hands and add the rest of the flour until the dough doesn't stick to your hands. You may have to add a bit of extra flour. 3 Continue working on the dough with your hands and add the rest of the flour until the dough doesn't stick to your hands. You may have to add a bit of extra flour. 4 I use the Springform pan that open on the sides (see picture). Grease it with butter and add flour. 4 I use the Springform pan that open on the sides (see picture). Grease it with butter and add flour. 5 Place dough on base. 5 Place dough on base. 6 Then add the sides. It should be about 1 inch high. 6 Then add the sides. It should be about 1 inch high. 7 Since the dough has baking powder in it, we will need to put some weight over it while baking. Place a piece of parchment paper and some beans or rice on top of it. (see picture) 7 Since the dough has baking powder in it, we will need to put some weight over it while baking. Place a piece of parchment paper and some beans or rice on top of it. (see picture) 8 Bake at 350?F for 20 minutes. 8 Bake at 350?F for 20 minutes. 9 Remove the parchment paper with the beans and bake for 10 more minutes. The tops of sides should be golden. 9 Remove the parchment paper with the beans and bake for 10 more minutes. The tops of sides should be golden. 10 To prepare the filling, mix the condensed milk and the juice of the limes together. You will notice that the condensed milk will become thicker as you put the lime juice. 10 To prepare the filling, mix the condensed milk and the juice of the limes together. You will notice that the condensed milk will become thicker as you put the lime juice. 11 Now place the filling you just prepared inside the pastry you just removed from the oven. 11 Now place the filling you just prepared inside the pastry you just removed from the oven. 12 You can add some lime zest on top to give a little extra taste and to make the tart look better. You may decorate with lime slices and chantilly. 12 You can add some lime zest on top to give a little extra taste and to make the tart look better. You may decorate with lime slices and chantilly. 13 Place it in the fridge for at list 1 hour before serving. It will last for about 1 week in the fridge if you have leftovers. 13 Place it in the fridge for at list 1 hour before serving. It will last for about 1 week in the fridge if you have leftovers. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Fried Rice With Roasted Chicken Buttermilk biscuits Marquita's Southern Fried chicken Best Mexican Rice Coconut and raspberry loaf cake Fried Rice With Roasted Chicken Buttermilk biscuits Marquita's Southern Fried chicken Best Mexican Rice Coconut and raspberry loaf cake Crab Stick and Artichoke Dip Ogre Dumplings (Oni-Manjuu) Standard Sweet Potato Yokan Agedashi Tofu (Fried Tofu) My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce Buttermilk biscuits Easy Cold Pasta Best Mexican Rice Chilaquiles Mexican Sopa Crab Stick and Artichoke Dip Ogre Dumplings (Oni-Manjuu) Standard Sweet Potato Yokan Agedashi Tofu (Fried Tofu) My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce Buttermilk biscuits Easy Cold Pasta Best Mexican Rice Chilaquiles Mexican Sopa" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc265806a6e91917f09883" }	1ca527f98b169f66b25d5aaef3069b8d2c120fc35f55d7c557e62097555c8f10	Easy & Creamy Lemon Pie Recipe by craftycookingmama Refreshing Lemon Pie Refreshing Lemon Pie (Ok, so it took me two tries to get this pie done!!..The first time was yesterday morning around 11:00ish I forgot to separate the eggs yolks from the eggs whites, but that was because I had just finished a phone call that was quite exciting, and I was so happy that I just forgot!! The second time around was much later in the afternoon, it was going well until I decided that I needed to take the pie out of the baking pan and place it onto a cake stand and it fell apart…:( But it doesn’t matter it still tasted so good!!! ) 🙂 We have been having gorgeous weather since Monday and I have been out almost everyday running errands and just going out with my brother. It is very sunny and bright outside, so what came to mind with such beautiful days…a delicious dessert, what sort of dessert you say; well Lemon of course. 🙂 It was hot, hot, hot, yesterday to much for this time of year, but I shouldn’t complain it was lovely, so making this refreshing Lemon Pie was a good idea because when the weather is hot you need to cool off somehow and a cold dessert is just a perfect idea. (I added a scoop of Lemon Sorbet on mine instead of whipped cream) 🙂 Lemon Pie, Pudding, Lemonade, Pink Lemonade are my utmost favorite especially if these are homemade. This Lemon pie (tart) is truly so simple to make, you won’t need more than a few ingredients to blend together and your done.. easy, tasty, refreshing !! 🙂 Foodzesty https://img-global.cpcdn.com/users/1d424983395e9afa/16x16cq50/avatar.jpg	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/332131", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Easy & Creamy Lemon Pie Recipe by craftycookingmama", "content": "Refreshing Lemon Pie Refreshing Lemon Pie (Ok, so it took me two tries to get this pie done!!..The first time was yesterday morning around 11:00ish I forgot to separate the eggs yolks from the eggs whites, but that was because I had just finished a phone call that was quite exciting, and I was so happy that I just forgot!! The second time around was much later in the afternoon, it was going well until I decided that I needed to take the pie out of the baking pan and place it onto a cake stand and it fell apart…:( But it doesn’t matter it still tasted so good!!! ) 🙂 We have been having gorgeous weather since Monday and I have been out almost everyday running errands and just going out with my brother. It is very sunny and bright outside, so what came to mind with such beautiful days…a delicious dessert, what sort of dessert you say; well Lemon of course. 🙂 It was hot, hot, hot, yesterday to much for this time of year, but I shouldn’t complain it was lovely, so making this refreshing Lemon Pie was a good idea because when the weather is hot you need to cool off somehow and a cold dessert is just a perfect idea. (I added a scoop of Lemon Sorbet on mine instead of whipped cream) 🙂 Lemon Pie, Pudding, Lemonade, Pink Lemonade are my utmost favorite especially if these are homemade. This Lemon pie (tart) is truly so simple to make, you won’t need more than a few ingredients to blend together and your done.. easy, tasty, refreshing !! 🙂 Foodzesty https://img-global.cpcdn.com/users/1d424983395e9afa/16x16cq50/avatar.jpg" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc265906a6e91917f09884" }	5522580da562b9ab398823f444dbcbb3f05f2187a924f8762ea412c9fe271759	Fourth Of July Crêpes Recipe by JENNIFER Basic Crêpes Basic Crêpes Totally in love 😍 🥰 with this recipe that I found in one of my favorite food bloggers pages in Instagram. It’s thin and tender and deliciously buttery 😋 You can use any kinds of fillings you like. My favorite is always hazelnut spread and fresh strawberries 🍓 Hmmm now I’m thinking of making the chocolate version of this yummy crepe. What do you think? Do you also like chocolate crepe? 😊 Please follow my Instagram @jenscookingdiary (Indonesian recipes) or @jenscookdineandtravel (English recipes) 🙏🏻 jenscookingdiary Crêpes Crêpes My French Grandmother makes crepes all the time. She never measures, so I watched her one day and eyeballed her recipe. Enjoy! MetalMari French Crèpes French Crèpes I love these with vanilla yogurt and peaches inside. But they're equally delicious with syrup, or cinnamon & sugar, or almost anything else you can conceive of! Also amazing as savoury crèpes for dinner, but you'll want to leave the sugar and vanilla out then, and maybe throw some herbs in instead, depending on what your intend to have as fillings. Loonieburger Easy Crepes Easy Crepes These are delicious, they are a thinner version of pancakes and they are way sweater. Crepes are originally from Brittany in France!! Claire Basic Crêpes Sucrées Basic Crêpes Sucrées At first I was adding sugar and butter to my crepes (as in the basic recipe), but at some point I realized they tasted fine without it, so I omitted it. Now I make my crepes with or without butter depending on the toppings I'm using (I do not add any sugar). When I'm using whipped cream or fruit as toppings, I cook these simple, light-colored sugar crepes until lightly golden brown. (This is just my preference.) They're fine without the brandy, but it adds fragrance to the finished product. Add as much butter as you like. Recipe by Yukiline cookpad.japan Mother’s Crêpes Mother’s Crêpes It’s a breakfast or lunch special. My mother usually makes crêpes in big batches and we love eating them with sweet or savory toppings. In some recipes, Crêpes are even used to make dinner specials. Maybe I’ll post a dinner table recipe using crêpes some day! ;) Emre Bakan Strawberry crepes Strawberry crepes Nah who doesn't want strawberry crepes in the morning with a cup of frozen hot coco or coffee I really don't like coffee but some people do so.... yeah Cat Day Smooth, Crispy, Fluffy Mille Crêpes Smooth, Crispy, Fluffy Mille Crêpes I wanted to make a crepe that was delicious and easy to cut into with your fork even after time had elapsed. It's smooth, cooks easily, and can be made thinly so it looks great when layered. In order to bring out a richness I mixed in a little custard with the cream. Mille crêpes dough can be baked very thinly. Bake on high-medium heat. If you bake on low heat the moisture will jump out and you end up with dried-out dough. Add a little bit of baking powder for a crispy and fluffy dough. For mille crêpes 12 to 13 layers is the best. Recipe by Iku.. cookpad.japan Pancake Mix Strawberry Crepes Pancake Mix Strawberry Crepes I made these a lot last year, but without strawberries, they just aren't as satisfying! So when delicious strawberries finally came back on the market, I made these crepes again. They are a very popular sweet and sour snack. Before cooking the batter, make sure it has chilled in the refrigerator. Recipe by Kuni cookpad.japan Easy Sunday morning crepes Easy Sunday morning crepes A big Sunday morning breakfast is a tradition in our house and so today we went with crepes to eat with some fancy types of honey that the girlfriend got as a gift. Prone to overdoing things as I am, we wound up with DIY "crepe station" complete with caramelized apples, Nutella, sea salt, raisins, and who knows what else. Usual disclaimer: this is a found recipe for which I've given the full quantities even though I only made a 1/2 batch. Jon Basic Crêpes Basic Crêpes Totally in love 😍 🥰 with this recipe that I found in one of my favorite food bloggers pages in Instagram. It’s thin and tender and deliciously buttery 😋 You can use any kinds of fillings you like. My favorite is always hazelnut spread and fresh strawberries 🍓 Hmmm now I’m thinking of making the chocolate version of this yummy crepe. What do you think? Do you also like chocolate crepe? 😊 Please follow my Instagram @jenscookingdiary (Indonesian recipes) or @jenscookdineandtravel (English recipes) 🙏🏻 jenscookingdiary https://img-global.cpcdn.com/recipes/14e1e0f8a053bddd/240x320cq80/photo.jpg Basic Crêpes Basic Crêpes Totally in love 😍 🥰 with this recipe that I found in one of my favorite food bloggers pages in Instagram. It’s thin and tender and deliciously buttery 😋 You can use any kinds of fillings you like. My favorite is always hazelnut spread and fresh strawberries 🍓 Hmmm now I’m thinking of making the chocolate version of this yummy crepe. What do you think? Do you also like chocolate crepe? 😊 Please follow my Instagram @jenscookingdiary (Indonesian recipes) or @jenscookdineandtravel (English recipes) 🙏🏻 jenscookingdiary https://img-global.cpcdn.com/users/48c1e48ad1a6c1ff/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/4809046162931712/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/76c855fb01895146/240x320cq80/photo.jpg Crêpes Crêpes My French Grandmother makes crepes all the time. She never measures, so I watched her one day and eyeballed her recipe. Enjoy! MetalMari https://img-global.cpcdn.com/recipes/7a5e549bb3f31385/240x320cq80/photo.jpg Crêpes Crêpes My French Grandmother makes crepes all the time. She never measures, so I watched her one day and eyeballed her recipe. Enjoy! MetalMari https://img-global.cpcdn.com/users/3d27d69636d69938/16x16cq50/avatar.jpg French Crèpes French Crèpes I love these with vanilla yogurt and peaches inside. But they're equally delicious with syrup, or cinnamon & sugar, or almost anything else you can conceive of! Also amazing as savoury crèpes for dinner, but you'll want to leave the sugar and vanilla out then, and maybe throw some herbs in instead, depending on what your intend to have as fillings. Loonieburger https://img-global.cpcdn.com/recipes/570e872067ebaca3/240x320cq80/photo.jpg French Crèpes French Crèpes I love these with vanilla yogurt and peaches inside. But they're equally delicious with syrup, or cinnamon & sugar, or almost anything else you can conceive of! Also amazing as savoury crèpes for dinner, but you'll want to leave the sugar and vanilla out then, and maybe throw some herbs in instead, depending on what your intend to have as fillings. Loonieburger https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Easy Crepes Easy Crepes These are delicious, they are a thinner version of pancakes and they are way sweater. Crepes are originally from Brittany in France!! Claire https://img-global.cpcdn.com/recipes/456453eb628bb49c/240x320cq80/photo.jpg Easy Crepes Easy Crepes These are delicious, they are a thinner version of pancakes and they are way sweater. Crepes are originally from Brittany in France!! Claire https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Basic Crêpes Sucrées Basic Crêpes Sucrées At first I was adding sugar and butter to my crepes (as in the basic recipe), but at some point I realized they tasted fine without it, so I omitted it. Now I make my crepes with or without butter depending on the toppings I'm using (I do not add any sugar). When I'm using whipped cream or fruit as toppings, I cook these simple, light-colored sugar crepes until lightly golden brown. (This is just my preference.) They're fine without the brandy, but it adds fragrance to the finished product. Add as much butter as you like. Recipe by Yukiline cookpad.japan https://img-global.cpcdn.com/recipes/5580400232497152/240x320cq80/photo.jpg Basic Crêpes Sucrées Basic Crêpes Sucrées At first I was adding sugar and butter to my crepes (as in the basic recipe), but at some point I realized they tasted fine without it, so I omitted it. Now I make my crepes with or without butter depending on the toppings I'm using (I do not add any sugar). When I'm using whipped cream or fruit as toppings, I cook these simple, light-colored sugar crepes until lightly golden brown. (This is just my preference.) They're fine without the brandy, but it adds fragrance to the finished product. Add as much butter as you like. Recipe by Yukiline cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Mother’s Crêpes Mother’s Crêpes It’s a breakfast or lunch special. My mother usually makes crêpes in big batches and we love eating them with sweet or savory toppings. In some recipes, Crêpes are even used to make dinner specials. Maybe I’ll post a dinner table recipe using crêpes some day! ;) Emre Bakan https://img-global.cpcdn.com/recipes/fea43ccbbcb9934f/240x320cq80/photo.jpg Mother’s Crêpes Mother’s Crêpes It’s a breakfast or lunch special. My mother usually makes crêpes in big batches and we love eating them with sweet or savory toppings. In some recipes, Crêpes are even used to make dinner specials. Maybe I’ll post a dinner table recipe using crêpes some day! ;) Emre Bakan https://img-global.cpcdn.com/users/0f6cb3a821e300cc/16x16cq50/avatar.jpg Strawberry crepes Strawberry crepes Nah who doesn't want strawberry crepes in the morning with a cup of frozen hot coco or coffee I really don't like coffee but some people do so.... yeah Cat Day https://img-global.cpcdn.com/recipes/f2e209d36d0c1194/240x320cq80/photo.jpg Strawberry crepes Strawberry crepes Nah who doesn't want strawberry crepes in the morning with a cup of frozen hot coco or coffee I really don't like coffee but some people do so.... yeah Cat Day https://img-global.cpcdn.com/users/42e46183c1f49e0a/16x16cq50/avatar.jpg Smooth, Crispy, Fluffy Mille Crêpes Smooth, Crispy, Fluffy Mille Crêpes I wanted to make a crepe that was delicious and easy to cut into with your fork even after time had elapsed. It's smooth, cooks easily, and can be made thinly so it looks great when layered. In order to bring out a richness I mixed in a little custard with the cream. Mille crêpes dough can be baked very thinly. Bake on high-medium heat. If you bake on low heat the moisture will jump out and you end up with dried-out dough. Add a little bit of baking powder for a crispy and fluffy dough. For mille crêpes 12 to 13 layers is the best. Recipe by Iku.. cookpad.japan https://img-global.cpcdn.com/recipes/5306724480188416/240x320cq80/photo.jpg Smooth, Crispy, Fluffy Mille Crêpes Smooth, Crispy, Fluffy Mille Crêpes I wanted to make a crepe that was delicious and easy to cut into with your fork even after time had elapsed. It's smooth, cooks easily, and can be made thinly so it looks great when layered. In order to bring out a richness I mixed in a little custard with the cream. Mille crêpes dough can be baked very thinly. Bake on high-medium heat. If you bake on low heat the moisture will jump out and you end up with dried-out dough. Add a little bit of baking powder for a crispy and fluffy dough. For mille crêpes 12 to 13 layers is the best. Recipe by Iku.. cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Pancake Mix Strawberry Crepes Pancake Mix Strawberry Crepes I made these a lot last year, but without strawberries, they just aren't as satisfying! So when delicious strawberries finally came back on the market, I made these crepes again. They are a very popular sweet and sour snack. Before cooking the batter, make sure it has chilled in the refrigerator. Recipe by Kuni cookpad.japan https://img-global.cpcdn.com/recipes/5681194571137024/240x320cq80/photo.jpg Pancake Mix Strawberry Crepes Pancake Mix Strawberry Crepes I made these a lot last year, but without strawberries, they just aren't as satisfying! So when delicious strawberries finally came back on the market, I made these crepes again. They are a very popular sweet and sour snack. Before cooking the batter, make sure it has chilled in the refrigerator. Recipe by Kuni cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Easy Sunday morning crepes Easy Sunday morning crepes A big Sunday morning breakfast is a tradition in our house and so today we went with crepes to eat with some fancy types of honey that the girlfriend got as a gift. Prone to overdoing things as I am, we wound up with DIY "crepe station" complete with caramelized apples, Nutella, sea salt, raisins, and who knows what else. Usual disclaimer: this is a found recipe for which I've given the full quantities even though I only made a 1/2 batch. Jon https://img-global.cpcdn.com/recipes/c61e4711b4dfdd51/240x320cq80/photo.jpg Easy Sunday morning crepes Easy Sunday morning crepes A big Sunday morning breakfast is a tradition in our house and so today we went with crepes to eat with some fancy types of honey that the girlfriend got as a gift. Prone to overdoing things as I am, we wound up with DIY "crepe station" complete with caramelized apples, Nutella, sea salt, raisins, and who knows what else. Usual disclaimer: this is a found recipe for which I've given the full quantities even though I only made a 1/2 batch. Jon https://img-global.cpcdn.com/users/e8aa0270eebb360a/16x16cq50/avatar.jpg See more for $4.99/Month	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/357148", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Fourth Of July Crêpes Recipe by JENNIFER", "content": "Basic Crêpes Basic Crêpes Totally in love 😍 🥰 with this recipe that I found in one of my favorite food bloggers pages in Instagram. It’s thin and tender and deliciously buttery 😋 You can use any kinds of fillings you like. My favorite is always hazelnut spread and fresh strawberries 🍓 Hmmm now I’m thinking of making the chocolate version of this yummy crepe. What do you think? Do you also like chocolate crepe? 😊 Please follow my Instagram @jenscookingdiary (Indonesian recipes) or @jenscookdineandtravel (English recipes) 🙏🏻 jenscookingdiary Crêpes Crêpes My French Grandmother makes crepes all the time. She never measures, so I watched her one day and eyeballed her recipe. Enjoy! MetalMari French Crèpes French Crèpes I love these with vanilla yogurt and peaches inside. But they're equally delicious with syrup, or cinnamon & sugar, or almost anything else you can conceive of! Also amazing as savoury crèpes for dinner, but you'll want to leave the sugar and vanilla out then, and maybe throw some herbs in instead, depending on what your intend to have as fillings. Loonieburger Easy Crepes Easy Crepes These are delicious, they are a thinner version of pancakes and they are way sweater. Crepes are originally from Brittany in France!! Claire Basic Crêpes Sucrées Basic Crêpes Sucrées At first I was adding sugar and butter to my crepes (as in the basic recipe), but at some point I realized they tasted fine without it, so I omitted it. Now I make my crepes with or without butter depending on the toppings I'm using (I do not add any sugar). When I'm using whipped cream or fruit as toppings, I cook these simple, light-colored sugar crepes until lightly golden brown. (This is just my preference.) They're fine without the brandy, but it adds fragrance to the finished product. Add as much butter as you like. Recipe by Yukiline cookpad.japan Mother’s Crêpes Mother’s Crêpes It’s a breakfast or lunch special. My mother usually makes crêpes in big batches and we love eating them with sweet or savory toppings. In some recipes, Crêpes are even used to make dinner specials. Maybe I’ll post a dinner table recipe using crêpes some day! ;) Emre Bakan Strawberry crepes Strawberry crepes Nah who doesn't want strawberry crepes in the morning with a cup of frozen hot coco or coffee I really don't like coffee but some people do so.... yeah Cat Day Smooth, Crispy, Fluffy Mille Crêpes Smooth, Crispy, Fluffy Mille Crêpes I wanted to make a crepe that was delicious and easy to cut into with your fork even after time had elapsed. It's smooth, cooks easily, and can be made thinly so it looks great when layered. In order to bring out a richness I mixed in a little custard with the cream. Mille crêpes dough can be baked very thinly. Bake on high-medium heat. If you bake on low heat the moisture will jump out and you end up with dried-out dough. Add a little bit of baking powder for a crispy and fluffy dough. For mille crêpes 12 to 13 layers is the best. Recipe by Iku.. cookpad.japan Pancake Mix Strawberry Crepes Pancake Mix Strawberry Crepes I made these a lot last year, but without strawberries, they just aren't as satisfying! So when delicious strawberries finally came back on the market, I made these crepes again. They are a very popular sweet and sour snack. Before cooking the batter, make sure it has chilled in the refrigerator. Recipe by Kuni cookpad.japan Easy Sunday morning crepes Easy Sunday morning crepes A big Sunday morning breakfast is a tradition in our house and so today we went with crepes to eat with some fancy types of honey that the girlfriend got as a gift. Prone to overdoing things as I am, we wound up with DIY \"crepe station\" complete with caramelized apples, Nutella, sea salt, raisins, and who knows what else. Usual disclaimer: this is a found recipe for which I've given the full quantities even though I only made a 1/2 batch. Jon Basic Crêpes Basic Crêpes Totally in love 😍 🥰 with this recipe that I found in one of my favorite food bloggers pages in Instagram. It’s thin and tender and deliciously buttery 😋 You can use any kinds of fillings you like. My favorite is always hazelnut spread and fresh strawberries 🍓 Hmmm now I’m thinking of making the chocolate version of this yummy crepe. What do you think? Do you also like chocolate crepe? 😊 Please follow my Instagram @jenscookingdiary (Indonesian recipes) or @jenscookdineandtravel (English recipes) 🙏🏻 jenscookingdiary https://img-global.cpcdn.com/recipes/14e1e0f8a053bddd/240x320cq80/photo.jpg Basic Crêpes Basic Crêpes Totally in love 😍 🥰 with this recipe that I found in one of my favorite food bloggers pages in Instagram. It’s thin and tender and deliciously buttery 😋 You can use any kinds of fillings you like. My favorite is always hazelnut spread and fresh strawberries 🍓 Hmmm now I’m thinking of making the chocolate version of this yummy crepe. What do you think? Do you also like chocolate crepe? 😊 Please follow my Instagram @jenscookingdiary (Indonesian recipes) or @jenscookdineandtravel (English recipes) 🙏🏻 jenscookingdiary https://img-global.cpcdn.com/users/48c1e48ad1a6c1ff/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/4809046162931712/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/76c855fb01895146/240x320cq80/photo.jpg Crêpes Crêpes My French Grandmother makes crepes all the time. She never measures, so I watched her one day and eyeballed her recipe. Enjoy! MetalMari https://img-global.cpcdn.com/recipes/7a5e549bb3f31385/240x320cq80/photo.jpg Crêpes Crêpes My French Grandmother makes crepes all the time. She never measures, so I watched her one day and eyeballed her recipe. Enjoy! MetalMari https://img-global.cpcdn.com/users/3d27d69636d69938/16x16cq50/avatar.jpg French Crèpes French Crèpes I love these with vanilla yogurt and peaches inside. But they're equally delicious with syrup, or cinnamon & sugar, or almost anything else you can conceive of! Also amazing as savoury crèpes for dinner, but you'll want to leave the sugar and vanilla out then, and maybe throw some herbs in instead, depending on what your intend to have as fillings. Loonieburger https://img-global.cpcdn.com/recipes/570e872067ebaca3/240x320cq80/photo.jpg French Crèpes French Crèpes I love these with vanilla yogurt and peaches inside. But they're equally delicious with syrup, or cinnamon & sugar, or almost anything else you can conceive of! Also amazing as savoury crèpes for dinner, but you'll want to leave the sugar and vanilla out then, and maybe throw some herbs in instead, depending on what your intend to have as fillings. Loonieburger https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Easy Crepes Easy Crepes These are delicious, they are a thinner version of pancakes and they are way sweater. Crepes are originally from Brittany in France!! Claire https://img-global.cpcdn.com/recipes/456453eb628bb49c/240x320cq80/photo.jpg Easy Crepes Easy Crepes These are delicious, they are a thinner version of pancakes and they are way sweater. Crepes are originally from Brittany in France!! Claire https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Basic Crêpes Sucrées Basic Crêpes Sucrées At first I was adding sugar and butter to my crepes (as in the basic recipe), but at some point I realized they tasted fine without it, so I omitted it. Now I make my crepes with or without butter depending on the toppings I'm using (I do not add any sugar). When I'm using whipped cream or fruit as toppings, I cook these simple, light-colored sugar crepes until lightly golden brown. (This is just my preference.) They're fine without the brandy, but it adds fragrance to the finished product. Add as much butter as you like. Recipe by Yukiline cookpad.japan https://img-global.cpcdn.com/recipes/5580400232497152/240x320cq80/photo.jpg Basic Crêpes Sucrées Basic Crêpes Sucrées At first I was adding sugar and butter to my crepes (as in the basic recipe), but at some point I realized they tasted fine without it, so I omitted it. Now I make my crepes with or without butter depending on the toppings I'm using (I do not add any sugar). When I'm using whipped cream or fruit as toppings, I cook these simple, light-colored sugar crepes until lightly golden brown. (This is just my preference.) They're fine without the brandy, but it adds fragrance to the finished product. Add as much butter as you like. Recipe by Yukiline cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Mother’s Crêpes Mother’s Crêpes It’s a breakfast or lunch special. My mother usually makes crêpes in big batches and we love eating them with sweet or savory toppings. In some recipes, Crêpes are even used to make dinner specials. Maybe I’ll post a dinner table recipe using crêpes some day! ;) Emre Bakan https://img-global.cpcdn.com/recipes/fea43ccbbcb9934f/240x320cq80/photo.jpg Mother’s Crêpes Mother’s Crêpes It’s a breakfast or lunch special. My mother usually makes crêpes in big batches and we love eating them with sweet or savory toppings. In some recipes, Crêpes are even used to make dinner specials. Maybe I’ll post a dinner table recipe using crêpes some day! ;) Emre Bakan https://img-global.cpcdn.com/users/0f6cb3a821e300cc/16x16cq50/avatar.jpg Strawberry crepes Strawberry crepes Nah who doesn't want strawberry crepes in the morning with a cup of frozen hot coco or coffee I really don't like coffee but some people do so.... yeah Cat Day https://img-global.cpcdn.com/recipes/f2e209d36d0c1194/240x320cq80/photo.jpg Strawberry crepes Strawberry crepes Nah who doesn't want strawberry crepes in the morning with a cup of frozen hot coco or coffee I really don't like coffee but some people do so.... yeah Cat Day https://img-global.cpcdn.com/users/42e46183c1f49e0a/16x16cq50/avatar.jpg Smooth, Crispy, Fluffy Mille Crêpes Smooth, Crispy, Fluffy Mille Crêpes I wanted to make a crepe that was delicious and easy to cut into with your fork even after time had elapsed. It's smooth, cooks easily, and can be made thinly so it looks great when layered. In order to bring out a richness I mixed in a little custard with the cream. Mille crêpes dough can be baked very thinly. Bake on high-medium heat. If you bake on low heat the moisture will jump out and you end up with dried-out dough. Add a little bit of baking powder for a crispy and fluffy dough. For mille crêpes 12 to 13 layers is the best. Recipe by Iku.. cookpad.japan https://img-global.cpcdn.com/recipes/5306724480188416/240x320cq80/photo.jpg Smooth, Crispy, Fluffy Mille Crêpes Smooth, Crispy, Fluffy Mille Crêpes I wanted to make a crepe that was delicious and easy to cut into with your fork even after time had elapsed. It's smooth, cooks easily, and can be made thinly so it looks great when layered. In order to bring out a richness I mixed in a little custard with the cream. Mille crêpes dough can be baked very thinly. Bake on high-medium heat. If you bake on low heat the moisture will jump out and you end up with dried-out dough. Add a little bit of baking powder for a crispy and fluffy dough. For mille crêpes 12 to 13 layers is the best. Recipe by Iku.. cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Pancake Mix Strawberry Crepes Pancake Mix Strawberry Crepes I made these a lot last year, but without strawberries, they just aren't as satisfying! So when delicious strawberries finally came back on the market, I made these crepes again. They are a very popular sweet and sour snack. Before cooking the batter, make sure it has chilled in the refrigerator. Recipe by Kuni cookpad.japan https://img-global.cpcdn.com/recipes/5681194571137024/240x320cq80/photo.jpg Pancake Mix Strawberry Crepes Pancake Mix Strawberry Crepes I made these a lot last year, but without strawberries, they just aren't as satisfying! So when delicious strawberries finally came back on the market, I made these crepes again. They are a very popular sweet and sour snack. Before cooking the batter, make sure it has chilled in the refrigerator. Recipe by Kuni cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Easy Sunday morning crepes Easy Sunday morning crepes A big Sunday morning breakfast is a tradition in our house and so today we went with crepes to eat with some fancy types of honey that the girlfriend got as a gift. Prone to overdoing things as I am, we wound up with DIY \"crepe station\" complete with caramelized apples, Nutella, sea salt, raisins, and who knows what else. Usual disclaimer: this is a found recipe for which I've given the full quantities even though I only made a 1/2 batch. Jon https://img-global.cpcdn.com/recipes/c61e4711b4dfdd51/240x320cq80/photo.jpg Easy Sunday morning crepes Easy Sunday morning crepes A big Sunday morning breakfast is a tradition in our house and so today we went with crepes to eat with some fancy types of honey that the girlfriend got as a gift. Prone to overdoing things as I am, we wound up with DIY \"crepe station\" complete with caramelized apples, Nutella, sea salt, raisins, and who knows what else. Usual disclaimer: this is a found recipe for which I've given the full quantities even though I only made a 1/2 batch. Jon https://img-global.cpcdn.com/users/e8aa0270eebb360a/16x16cq50/avatar.jpg See more for $4.99/Month" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc265b06a6e91917f09885" }	1f93da56fd999f6336a7529973d97359b424c914afc78d539a082c0649d268a5	My Favorite Pasta Carbonara Recipe by Naomi’s memo👩🏻‍🍳 My Favorite Pasta Carbonara Cooking Instructions 30 minutes 1 In a medium size bowl, add all the ingredients of ☆ and mix it well. 2 In a large pan, drizzle olive oil, BEFORE turning on stovetop heat add minced garlic. Then turn on stovetop (low to medium heat) and sauté for three minutes until it’s golden brown. Remove the sautéed garlic from pan and put it aside. 3 In the same pan, add back the oil and put bacon and sauté until it gets crispy. Discard excess oil. Add crushed red pepper and sauté for one minute and turn off the heat and let it rest. 4 In a large pot, boil pasta in salted water. Finished it al dente. Save 1 cup pasta water. 5 In the same pot you boiled the pasta, on low heat, mix the pasta and sautéed bacon very well. Add 1/4 pasta water and mix well. Add half of the egg sauce and mix them continuously. Add another 1/4 pasta water and the rest of the egg sauce. Your goal is to finish with creamy textures (not crumbly). Add more pasta water if it’s needed. 6 After you plate it, add sautéed garlic pieces and crushed black pepper on top of the pasta. ENJOY! 1 In a medium size bowl, add all the ingredients of ☆ and mix it well. 1 In a medium size bowl, add all the ingredients of ☆ and mix it well. 2 In a large pan, drizzle olive oil, BEFORE turning on stovetop heat add minced garlic. Then turn on stovetop (low to medium heat) and sauté for three minutes until it’s golden brown. Remove the sautéed garlic from pan and put it aside. 2 In a large pan, drizzle olive oil, BEFORE turning on stovetop heat add minced garlic. Then turn on stovetop (low to medium heat) and sauté for three minutes until it’s golden brown. Remove the sautéed garlic from pan and put it aside. 3 In the same pan, add back the oil and put bacon and sauté until it gets crispy. Discard excess oil. Add crushed red pepper and sauté for one minute and turn off the heat and let it rest. 3 In the same pan, add back the oil and put bacon and sauté until it gets crispy. Discard excess oil. Add crushed red pepper and sauté for one minute and turn off the heat and let it rest. 4 In a large pot, boil pasta in salted water. Finished it al dente. Save 1 cup pasta water. 4 In a large pot, boil pasta in salted water. Finished it al dente. Save 1 cup pasta water. 5 In the same pot you boiled the pasta, on low heat, mix the pasta and sautéed bacon very well. Add 1/4 pasta water and mix well. Add half of the egg sauce and mix them continuously. Add another 1/4 pasta water and the rest of the egg sauce. Your goal is to finish with creamy textures (not crumbly). Add more pasta water if it’s needed. 5 In the same pot you boiled the pasta, on low heat, mix the pasta and sautéed bacon very well. Add 1/4 pasta water and mix well. Add half of the egg sauce and mix them continuously. Add another 1/4 pasta water and the rest of the egg sauce. Your goal is to finish with creamy textures (not crumbly). Add more pasta water if it’s needed. 6 After you plate it, add sautéed garlic pieces and crushed black pepper on top of the pasta. ENJOY! 6 After you plate it, add sautéed garlic pieces and crushed black pepper on top of the pasta. ENJOY! More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Crispy Tofu and Pork Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Crispy Tofu and Pork Shahi Verki Puri Diya gulab Jamun Assorted Nankhatai Platter Chocolate balls Potatoes samosa Plum, grape and citrus rind juice Quick Gajar sweet Seviyan Quick Homemade Puff Pastry Spanish Bacon Omelette (Do Not Be Afraid To Ask For Help!) Shahi Verki Puri Diya gulab Jamun Assorted Nankhatai Platter Chocolate balls Potatoes samosa Plum, grape and citrus rind juice Quick Gajar sweet Seviyan Quick Homemade Puff Pastry Spanish Bacon Omelette (Do Not Be Afraid To Ask For Help!)	{ "data_info": { "lang": "en", "url": "https://cookpad.com/us/recipes/14040604", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "My Favorite Pasta Carbonara Recipe by Naomi’s memo👩🏻‍🍳", "content": "My Favorite Pasta Carbonara Cooking Instructions 30 minutes 1 In a medium size bowl, add all the ingredients of ☆ and mix it well. 2 In a large pan, drizzle olive oil, BEFORE turning on stovetop heat add minced garlic. Then turn on stovetop (low to medium heat) and sauté for three minutes until it’s golden brown. Remove the sautéed garlic from pan and put it aside. 3 In the same pan, add back the oil and put bacon and sauté until it gets crispy. Discard excess oil. Add crushed red pepper and sauté for one minute and turn off the heat and let it rest. 4 In a large pot, boil pasta in salted water. Finished it al dente. Save 1 cup pasta water. 5 In the same pot you boiled the pasta, on low heat, mix the pasta and sautéed bacon very well. Add 1/4 pasta water and mix well. Add half of the egg sauce and mix them continuously. Add another 1/4 pasta water and the rest of the egg sauce. Your goal is to finish with creamy textures (not crumbly). Add more pasta water if it’s needed. 6 After you plate it, add sautéed garlic pieces and crushed black pepper on top of the pasta. ENJOY! 1 In a medium size bowl, add all the ingredients of ☆ and mix it well. 1 In a medium size bowl, add all the ingredients of ☆ and mix it well. 2 In a large pan, drizzle olive oil, BEFORE turning on stovetop heat add minced garlic. Then turn on stovetop (low to medium heat) and sauté for three minutes until it’s golden brown. Remove the sautéed garlic from pan and put it aside. 2 In a large pan, drizzle olive oil, BEFORE turning on stovetop heat add minced garlic. Then turn on stovetop (low to medium heat) and sauté for three minutes until it’s golden brown. Remove the sautéed garlic from pan and put it aside. 3 In the same pan, add back the oil and put bacon and sauté until it gets crispy. Discard excess oil. Add crushed red pepper and sauté for one minute and turn off the heat and let it rest. 3 In the same pan, add back the oil and put bacon and sauté until it gets crispy. Discard excess oil. Add crushed red pepper and sauté for one minute and turn off the heat and let it rest. 4 In a large pot, boil pasta in salted water. Finished it al dente. Save 1 cup pasta water. 4 In a large pot, boil pasta in salted water. Finished it al dente. Save 1 cup pasta water. 5 In the same pot you boiled the pasta, on low heat, mix the pasta and sautéed bacon very well. Add 1/4 pasta water and mix well. Add half of the egg sauce and mix them continuously. Add another 1/4 pasta water and the rest of the egg sauce. Your goal is to finish with creamy textures (not crumbly). Add more pasta water if it’s needed. 5 In the same pot you boiled the pasta, on low heat, mix the pasta and sautéed bacon very well. Add 1/4 pasta water and mix well. Add half of the egg sauce and mix them continuously. Add another 1/4 pasta water and the rest of the egg sauce. Your goal is to finish with creamy textures (not crumbly). Add more pasta water if it’s needed. 6 After you plate it, add sautéed garlic pieces and crushed black pepper on top of the pasta. ENJOY! 6 After you plate it, add sautéed garlic pieces and crushed black pepper on top of the pasta. ENJOY! More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Crispy Tofu and Pork Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Crispy Tofu and Pork Shahi Verki Puri Diya gulab Jamun Assorted Nankhatai Platter Chocolate balls Potatoes samosa Plum, grape and citrus rind juice Quick Gajar sweet Seviyan Quick Homemade Puff Pastry Spanish Bacon Omelette (Do Not Be Afraid To Ask For Help!) Shahi Verki Puri Diya gulab Jamun Assorted Nankhatai Platter Chocolate balls Potatoes samosa Plum, grape and citrus rind juice Quick Gajar sweet Seviyan Quick Homemade Puff Pastry Spanish Bacon Omelette (Do Not Be Afraid To Ask For Help!)" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc265b06a6e91917f09886" }	a14c4f87c46bb8982dfc18694dbb93369f98b2fecf92db00c79c32d59a85b535	Diya Gulab Jamun Recipe by Astha Agarwal Diya gulab Jamun Cooking Instructions 40 min 1 First, take mawa in a bowl and add maida to it. Rub it gently and add baking powder to it. Make a dough of it. Let it rest for 10 minutes. 2 Now make small balls of this dough. Place some chopped nuts in the center and make smooth balls. Heat oil in a pan and fry these balls till golden brown on low flame. 3 For sugar syrup take water and sugar in a pan and boil it for about 7 - 8 minutes. Add cardamom powder to it. 4 After frying add these balls to the sugar syrup. Soak it till Gulab Jamun becomes spongy. 5 For making Diya cut a small top portion of Gulab Jamun and place an almond in the center for baati. Garnish it with chopped nuts and tutti frutti. 1 First, take mawa in a bowl and add maida to it. Rub it gently and add baking powder to it. Make a dough of it. Let it rest for 10 minutes. 1 First, take mawa in a bowl and add maida to it. Rub it gently and add baking powder to it. Make a dough of it. Let it rest for 10 minutes. 2 Now make small balls of this dough. Place some chopped nuts in the center and make smooth balls. Heat oil in a pan and fry these balls till golden brown on low flame. 2 Now make small balls of this dough. Place some chopped nuts in the center and make smooth balls. Heat oil in a pan and fry these balls till golden brown on low flame. 3 For sugar syrup take water and sugar in a pan and boil it for about 7 - 8 minutes. Add cardamom powder to it. 3 For sugar syrup take water and sugar in a pan and boil it for about 7 - 8 minutes. Add cardamom powder to it. 4 After frying add these balls to the sugar syrup. Soak it till Gulab Jamun becomes spongy. 4 After frying add these balls to the sugar syrup. Soak it till Gulab Jamun becomes spongy. 5 For making Diya cut a small top portion of Gulab Jamun and place an almond in the center for baati. Garnish it with chopped nuts and tutti frutti. 5 For making Diya cut a small top portion of Gulab Jamun and place an almond in the center for baati. Garnish it with chopped nuts and tutti frutti. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Black Gulab Jamun Mysore Pak Aloo Matar (Potato-Peas Curry) Omelet Kentang/Patatesli menemen/Potato Omelet Shahi Verki Puri Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Plum, grape and citrus rind juice Black Gulab Jamun Mysore Pak Aloo Matar (Potato-Peas Curry) Omelet Kentang/Patatesli menemen/Potato Omelet Shahi Verki Puri Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Plum, grape and citrus rind juice	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/14040412", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Diya Gulab Jamun Recipe by Astha Agarwal", "content": "Diya gulab Jamun Cooking Instructions 40 min 1 First, take mawa in a bowl and add maida to it. Rub it gently and add baking powder to it. Make a dough of it. Let it rest for 10 minutes. 2 Now make small balls of this dough. Place some chopped nuts in the center and make smooth balls. Heat oil in a pan and fry these balls till golden brown on low flame. 3 For sugar syrup take water and sugar in a pan and boil it for about 7 - 8 minutes. Add cardamom powder to it. 4 After frying add these balls to the sugar syrup. Soak it till Gulab Jamun becomes spongy. 5 For making Diya cut a small top portion of Gulab Jamun and place an almond in the center for baati. Garnish it with chopped nuts and tutti frutti. 1 First, take mawa in a bowl and add maida to it. Rub it gently and add baking powder to it. Make a dough of it. Let it rest for 10 minutes. 1 First, take mawa in a bowl and add maida to it. Rub it gently and add baking powder to it. Make a dough of it. Let it rest for 10 minutes. 2 Now make small balls of this dough. Place some chopped nuts in the center and make smooth balls. Heat oil in a pan and fry these balls till golden brown on low flame. 2 Now make small balls of this dough. Place some chopped nuts in the center and make smooth balls. Heat oil in a pan and fry these balls till golden brown on low flame. 3 For sugar syrup take water and sugar in a pan and boil it for about 7 - 8 minutes. Add cardamom powder to it. 3 For sugar syrup take water and sugar in a pan and boil it for about 7 - 8 minutes. Add cardamom powder to it. 4 After frying add these balls to the sugar syrup. Soak it till Gulab Jamun becomes spongy. 4 After frying add these balls to the sugar syrup. Soak it till Gulab Jamun becomes spongy. 5 For making Diya cut a small top portion of Gulab Jamun and place an almond in the center for baati. Garnish it with chopped nuts and tutti frutti. 5 For making Diya cut a small top portion of Gulab Jamun and place an almond in the center for baati. Garnish it with chopped nuts and tutti frutti. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Black Gulab Jamun Mysore Pak Aloo Matar (Potato-Peas Curry) Omelet Kentang/Patatesli menemen/Potato Omelet Shahi Verki Puri Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Plum, grape and citrus rind juice Black Gulab Jamun Mysore Pak Aloo Matar (Potato-Peas Curry) Omelet Kentang/Patatesli menemen/Potato Omelet Shahi Verki Puri Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Plum, grape and citrus rind juice" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc265c06a6e91917f09887" }	1025f3c98a95c61cae62d6eb37d5f58f93a079169013398e1c59db7bbe195b20	Shahi Verki Puri Recipe by Bibhasini Patra Cooking Instructions 1 Mix the dough ingredients very nicely in a bowl. Make a nice dough. Keep it aside for rest. 2 Mix the cashew nut powder with beetroot juice ghee and sugar, make a nice paste. Mix the cream with turmeric powder to make a paste. 3 Again knead the dough for 1-2 minutes. Now take a bit from the dough. Roll it like chapati makes four likewise. Now spread the cashew nut paste on one chapati, then put the second one, but the cream paste on it. 4 Again put another one. Continue the paste. Now roll it carefully & tightly. Cut it in small size, press it slightly &roll it like puri. Heat a pan add oil or ghee, put the puri deep fry it on both sides. 5 When it becomes a little crispy take out from the pan. Sprinkle little power sugar & dry fruits serve it. 1 Mix the dough ingredients very nicely in a bowl. Make a nice dough. Keep it aside for rest. 1 Mix the dough ingredients very nicely in a bowl. Make a nice dough. Keep it aside for rest. 2 Mix the cashew nut powder with beetroot juice ghee and sugar, make a nice paste. Mix the cream with turmeric powder to make a paste. 2 Mix the cashew nut powder with beetroot juice ghee and sugar, make a nice paste. Mix the cream with turmeric powder to make a paste. 3 Again knead the dough for 1-2 minutes. Now take a bit from the dough. Roll it like chapati makes four likewise. Now spread the cashew nut paste on one chapati, then put the second one, but the cream paste on it. 3 Again knead the dough for 1-2 minutes. Now take a bit from the dough. Roll it like chapati makes four likewise. Now spread the cashew nut paste on one chapati, then put the second one, but the cream paste on it. 4 Again put another one. Continue the paste. Now roll it carefully & tightly. Cut it in small size, press it slightly &roll it like puri. Heat a pan add oil or ghee, put the puri deep fry it on both sides. 4 Again put another one. Continue the paste. Now roll it carefully & tightly. Cut it in small size, press it slightly &roll it like puri. Heat a pan add oil or ghee, put the puri deep fry it on both sides. 5 When it becomes a little crispy take out from the pan. Sprinkle little power sugar & dry fruits serve it. 5 When it becomes a little crispy take out from the pan. Sprinkle little power sugar & dry fruits serve it. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Flower Gujiya Black Gulab Jamun Mysore Pak Aloo Matar (Potato-Peas Curry) Omelet Kentang/Patatesli menemen/Potato Omelet Diya gulab Jamun Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Flower Gujiya Black Gulab Jamun Mysore Pak Aloo Matar (Potato-Peas Curry) Omelet Kentang/Patatesli menemen/Potato Omelet Diya gulab Jamun Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/14040483", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Shahi Verki Puri Recipe by Bibhasini Patra", "content": "Cooking Instructions 1 Mix the dough ingredients very nicely in a bowl. Make a nice dough. Keep it aside for rest. 2 Mix the cashew nut powder with beetroot juice ghee and sugar, make a nice paste. Mix the cream with turmeric powder to make a paste. 3 Again knead the dough for 1-2 minutes. Now take a bit from the dough. Roll it like chapati makes four likewise. Now spread the cashew nut paste on one chapati, then put the second one, but the cream paste on it. 4 Again put another one. Continue the paste. Now roll it carefully & tightly. Cut it in small size, press it slightly &roll it like puri. Heat a pan add oil or ghee, put the puri deep fry it on both sides. 5 When it becomes a little crispy take out from the pan. Sprinkle little power sugar & dry fruits serve it. 1 Mix the dough ingredients very nicely in a bowl. Make a nice dough. Keep it aside for rest. 1 Mix the dough ingredients very nicely in a bowl. Make a nice dough. Keep it aside for rest. 2 Mix the cashew nut powder with beetroot juice ghee and sugar, make a nice paste. Mix the cream with turmeric powder to make a paste. 2 Mix the cashew nut powder with beetroot juice ghee and sugar, make a nice paste. Mix the cream with turmeric powder to make a paste. 3 Again knead the dough for 1-2 minutes. Now take a bit from the dough. Roll it like chapati makes four likewise. Now spread the cashew nut paste on one chapati, then put the second one, but the cream paste on it. 3 Again knead the dough for 1-2 minutes. Now take a bit from the dough. Roll it like chapati makes four likewise. Now spread the cashew nut paste on one chapati, then put the second one, but the cream paste on it. 4 Again put another one. Continue the paste. Now roll it carefully & tightly. Cut it in small size, press it slightly &roll it like puri. Heat a pan add oil or ghee, put the puri deep fry it on both sides. 4 Again put another one. Continue the paste. Now roll it carefully & tightly. Cut it in small size, press it slightly &roll it like puri. Heat a pan add oil or ghee, put the puri deep fry it on both sides. 5 When it becomes a little crispy take out from the pan. Sprinkle little power sugar & dry fruits serve it. 5 When it becomes a little crispy take out from the pan. Sprinkle little power sugar & dry fruits serve it. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Flower Gujiya Black Gulab Jamun Mysore Pak Aloo Matar (Potato-Peas Curry) Omelet Kentang/Patatesli menemen/Potato Omelet Diya gulab Jamun Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Flower Gujiya Black Gulab Jamun Mysore Pak Aloo Matar (Potato-Peas Curry) Omelet Kentang/Patatesli menemen/Potato Omelet Diya gulab Jamun Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc265d06a6e91917f09888" }	ba9ac17912d87e844a21812bd62b6931582ff1c53dc30b43db983558b2330d28	Crispy Tofu And Pork Recipe by 7641 islands Crispy Tofu and Pork Cooking Instructions 30-45 minutes 1 Slice the tofu into strips, spray oil in air fryer first to prevent sticking and put the tofu in airfryer at 200deg celcius temperature in 20mins. Spray also some oil on top of the tofu. You can make it longer if you want it to be crispier. 2 Then after tofu is cooked. Put the pork strips in air fryer at same temperature for 15mins. No need to add as it will render its own oil in the fryer. 3 After both are done set aside and make the sauce separately mixing the soy sauce, vinegar, spring onions, sugar and a bit of birds eye chili. Save some spring onions and birds eye chili for topping. 4 Then pour over the sauce on the tofu and pork and garnish with the spring onions and birds eye chili then serve 1 Slice the tofu into strips, spray oil in air fryer first to prevent sticking and put the tofu in airfryer at 200deg celcius temperature in 20mins. Spray also some oil on top of the tofu. You can make it longer if you want it to be crispier. 1 Slice the tofu into strips, spray oil in air fryer first to prevent sticking and put the tofu in airfryer at 200deg celcius temperature in 20mins. Spray also some oil on top of the tofu. You can make it longer if you want it to be crispier. 2 Then after tofu is cooked. Put the pork strips in air fryer at same temperature for 15mins. No need to add as it will render its own oil in the fryer. 2 Then after tofu is cooked. Put the pork strips in air fryer at same temperature for 15mins. No need to add as it will render its own oil in the fryer. 3 After both are done set aside and make the sauce separately mixing the soy sauce, vinegar, spring onions, sugar and a bit of birds eye chili. Save some spring onions and birds eye chili for topping. 3 After both are done set aside and make the sauce separately mixing the soy sauce, vinegar, spring onions, sugar and a bit of birds eye chili. Save some spring onions and birds eye chili for topping. 4 Then pour over the sauce on the tofu and pork and garnish with the spring onions and birds eye chili then serve 4 Then pour over the sauce on the tofu and pork and garnish with the spring onions and birds eye chili then serve More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Qwick /Convenience Pilchards recipe! Beef shwarma Fried bread Mithai puri Ginger tea How to make iced buns Rabri kheer Coconut maysore pak Crispy fried Fish Crayfish Curry Qwick /Convenience Pilchards recipe! Beef shwarma Fried bread Mithai puri Ginger tea How to make iced buns Rabri kheer Coconut maysore pak Crispy fried Fish Crayfish Curry	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/14040831", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Crispy Tofu And Pork Recipe by 7641 islands", "content": "Crispy Tofu and Pork Cooking Instructions 30-45 minutes 1 Slice the tofu into strips, spray oil in air fryer first to prevent sticking and put the tofu in airfryer at 200deg celcius temperature in 20mins. Spray also some oil on top of the tofu. You can make it longer if you want it to be crispier. 2 Then after tofu is cooked. Put the pork strips in air fryer at same temperature for 15mins. No need to add as it will render its own oil in the fryer. 3 After both are done set aside and make the sauce separately mixing the soy sauce, vinegar, spring onions, sugar and a bit of birds eye chili. Save some spring onions and birds eye chili for topping. 4 Then pour over the sauce on the tofu and pork and garnish with the spring onions and birds eye chili then serve 1 Slice the tofu into strips, spray oil in air fryer first to prevent sticking and put the tofu in airfryer at 200deg celcius temperature in 20mins. Spray also some oil on top of the tofu. You can make it longer if you want it to be crispier. 1 Slice the tofu into strips, spray oil in air fryer first to prevent sticking and put the tofu in airfryer at 200deg celcius temperature in 20mins. Spray also some oil on top of the tofu. You can make it longer if you want it to be crispier. 2 Then after tofu is cooked. Put the pork strips in air fryer at same temperature for 15mins. No need to add as it will render its own oil in the fryer. 2 Then after tofu is cooked. Put the pork strips in air fryer at same temperature for 15mins. No need to add as it will render its own oil in the fryer. 3 After both are done set aside and make the sauce separately mixing the soy sauce, vinegar, spring onions, sugar and a bit of birds eye chili. Save some spring onions and birds eye chili for topping. 3 After both are done set aside and make the sauce separately mixing the soy sauce, vinegar, spring onions, sugar and a bit of birds eye chili. Save some spring onions and birds eye chili for topping. 4 Then pour over the sauce on the tofu and pork and garnish with the spring onions and birds eye chili then serve 4 Then pour over the sauce on the tofu and pork and garnish with the spring onions and birds eye chili then serve More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Qwick /Convenience Pilchards recipe! Beef shwarma Fried bread Mithai puri Ginger tea How to make iced buns Rabri kheer Coconut maysore pak Crispy fried Fish Crayfish Curry Qwick /Convenience Pilchards recipe! Beef shwarma Fried bread Mithai puri Ginger tea How to make iced buns Rabri kheer Coconut maysore pak Crispy fried Fish Crayfish Curry" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc265f06a6e91917f09889" }	1c6fef2851eb8f14885ed3ffe4da2a2bb6349bf0f76800196ec4e706cc2858b8	Assorted Nankhatai Platter Recipe by Pranami Davda Cooking Instructions 30 minutes 1 To make assorted nankhatais first of we shall make a commone base for nankhatai. 2 In a mixing bowl add Clarified butter and seive in to it caster sugar. Beat them well till you achieve light and fluffy consistence. Furthermore add into it seived Plain flour and gram flour and finally semolina. Mix them all well till you achieve dough soft like consistence. If needed you can add in more 1 to 2 tbsp of ghee. 3 We will bake nankhatai on lined butter paper on baking tray in oven at 180°c for 15 to 20 minutes or in a large kadhai or pot layered with salt and a stand to increase height of baking tray and bake for 25 to 30 minutes at low to medium flame. Now we should add in flavours to nankhatai for that we need to divide dough into five equal portions. 4 Firstly we want to make plain cardamon flavour so for that in portion of dough add 1 tbsp of cardamon powder and mix them well. Out of this dough make cardamon nankhatais scooping 1 tbsp of mixture and bake as specified above. 5 Now for pistachio flavour in second portion of dough add chopped pistachio, 1/2 tsp of cardamon powder and green food colour. Mix them all well and shape pistachio nankhatais to bake as specified above. 6 For chocolate flavour in Third portion of dough add cocoa powder, vanilla essence and chocolate chips and mix well. Shape chocolate nankhatakis and bake them as specified above. 7 For saffron flavour in fourth portion of dough add saffron strings infusing it in 2tsp milk and yellow food colour and mix them well. You can even add cashews here. Shape the saffron nankhatais and bake them as specified above. 8 Lastly for Rose flavour nankhati we shall add crushed Roses, chopped almonds and rose essence and give it good mix. Shape Rose almond nankhatais and bake as specified above. 1 To make assorted nankhatais first of we shall make a commone base for nankhatai. 1 To make assorted nankhatais first of we shall make a commone base for nankhatai. 2 In a mixing bowl add Clarified butter and seive in to it caster sugar. Beat them well till you achieve light and fluffy consistence. Furthermore add into it seived Plain flour and gram flour and finally semolina. Mix them all well till you achieve dough soft like consistence. If needed you can add in more 1 to 2 tbsp of ghee. 2 In a mixing bowl add Clarified butter and seive in to it caster sugar. Beat them well till you achieve light and fluffy consistence. Furthermore add into it seived Plain flour and gram flour and finally semolina. Mix them all well till you achieve dough soft like consistence. If needed you can add in more 1 to 2 tbsp of ghee. 3 We will bake nankhatai on lined butter paper on baking tray in oven at 180°c for 15 to 20 minutes or in a large kadhai or pot layered with salt and a stand to increase height of baking tray and bake for 25 to 30 minutes at low to medium flame. Now we should add in flavours to nankhatai for that we need to divide dough into five equal portions. 3 We will bake nankhatai on lined butter paper on baking tray in oven at 180°c for 15 to 20 minutes or in a large kadhai or pot layered with salt and a stand to increase height of baking tray and bake for 25 to 30 minutes at low to medium flame. Now we should add in flavours to nankhatai for that we need to divide dough into five equal portions. 4 Firstly we want to make plain cardamon flavour so for that in portion of dough add 1 tbsp of cardamon powder and mix them well. Out of this dough make cardamon nankhatais scooping 1 tbsp of mixture and bake as specified above. 4 Firstly we want to make plain cardamon flavour so for that in portion of dough add 1 tbsp of cardamon powder and mix them well. Out of this dough make cardamon nankhatais scooping 1 tbsp of mixture and bake as specified above. 5 Now for pistachio flavour in second portion of dough add chopped pistachio, 1/2 tsp of cardamon powder and green food colour. Mix them all well and shape pistachio nankhatais to bake as specified above. 5 Now for pistachio flavour in second portion of dough add chopped pistachio, 1/2 tsp of cardamon powder and green food colour. Mix them all well and shape pistachio nankhatais to bake as specified above. 6 For chocolate flavour in Third portion of dough add cocoa powder, vanilla essence and chocolate chips and mix well. Shape chocolate nankhatakis and bake them as specified above. 6 For chocolate flavour in Third portion of dough add cocoa powder, vanilla essence and chocolate chips and mix well. Shape chocolate nankhatakis and bake them as specified above. 7 For saffron flavour in fourth portion of dough add saffron strings infusing it in 2tsp milk and yellow food colour and mix them well. You can even add cashews here. Shape the saffron nankhatais and bake them as specified above. 7 For saffron flavour in fourth portion of dough add saffron strings infusing it in 2tsp milk and yellow food colour and mix them well. You can even add cashews here. Shape the saffron nankhatais and bake them as specified above. 8 Lastly for Rose flavour nankhati we shall add crushed Roses, chopped almonds and rose essence and give it good mix. Shape Rose almond nankhatais and bake as specified above. 8 Lastly for Rose flavour nankhati we shall add crushed Roses, chopped almonds and rose essence and give it good mix. Shape Rose almond nankhatais and bake as specified above. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Mysore Pak Aloo Matar (Potato-Peas Curry) Omelet Kentang/Patatesli menemen/Potato Omelet Shahi Verki Puri Diya gulab Jamun Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Plum, grape and citrus rind juice Quick Gajar sweet Mysore Pak Aloo Matar (Potato-Peas Curry) Omelet Kentang/Patatesli menemen/Potato Omelet Shahi Verki Puri Diya gulab Jamun Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Plum, grape and citrus rind juice Quick Gajar sweet	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/14038549", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Assorted Nankhatai Platter Recipe by Pranami Davda", "content": "Cooking Instructions 30 minutes 1 To make assorted nankhatais first of we shall make a commone base for nankhatai. 2 In a mixing bowl add Clarified butter and seive in to it caster sugar. Beat them well till you achieve light and fluffy consistence. Furthermore add into it seived Plain flour and gram flour and finally semolina. Mix them all well till you achieve dough soft like consistence. If needed you can add in more 1 to 2 tbsp of ghee. 3 We will bake nankhatai on lined butter paper on baking tray in oven at 180°c for 15 to 20 minutes or in a large kadhai or pot layered with salt and a stand to increase height of baking tray and bake for 25 to 30 minutes at low to medium flame. Now we should add in flavours to nankhatai for that we need to divide dough into five equal portions. 4 Firstly we want to make plain cardamon flavour so for that in portion of dough add 1 tbsp of cardamon powder and mix them well. Out of this dough make cardamon nankhatais scooping 1 tbsp of mixture and bake as specified above. 5 Now for pistachio flavour in second portion of dough add chopped pistachio, 1/2 tsp of cardamon powder and green food colour. Mix them all well and shape pistachio nankhatais to bake as specified above. 6 For chocolate flavour in Third portion of dough add cocoa powder, vanilla essence and chocolate chips and mix well. Shape chocolate nankhatakis and bake them as specified above. 7 For saffron flavour in fourth portion of dough add saffron strings infusing it in 2tsp milk and yellow food colour and mix them well. You can even add cashews here. Shape the saffron nankhatais and bake them as specified above. 8 Lastly for Rose flavour nankhati we shall add crushed Roses, chopped almonds and rose essence and give it good mix. Shape Rose almond nankhatais and bake as specified above. 1 To make assorted nankhatais first of we shall make a commone base for nankhatai. 1 To make assorted nankhatais first of we shall make a commone base for nankhatai. 2 In a mixing bowl add Clarified butter and seive in to it caster sugar. Beat them well till you achieve light and fluffy consistence. Furthermore add into it seived Plain flour and gram flour and finally semolina. Mix them all well till you achieve dough soft like consistence. If needed you can add in more 1 to 2 tbsp of ghee. 2 In a mixing bowl add Clarified butter and seive in to it caster sugar. Beat them well till you achieve light and fluffy consistence. Furthermore add into it seived Plain flour and gram flour and finally semolina. Mix them all well till you achieve dough soft like consistence. If needed you can add in more 1 to 2 tbsp of ghee. 3 We will bake nankhatai on lined butter paper on baking tray in oven at 180°c for 15 to 20 minutes or in a large kadhai or pot layered with salt and a stand to increase height of baking tray and bake for 25 to 30 minutes at low to medium flame. Now we should add in flavours to nankhatai for that we need to divide dough into five equal portions. 3 We will bake nankhatai on lined butter paper on baking tray in oven at 180°c for 15 to 20 minutes or in a large kadhai or pot layered with salt and a stand to increase height of baking tray and bake for 25 to 30 minutes at low to medium flame. Now we should add in flavours to nankhatai for that we need to divide dough into five equal portions. 4 Firstly we want to make plain cardamon flavour so for that in portion of dough add 1 tbsp of cardamon powder and mix them well. Out of this dough make cardamon nankhatais scooping 1 tbsp of mixture and bake as specified above. 4 Firstly we want to make plain cardamon flavour so for that in portion of dough add 1 tbsp of cardamon powder and mix them well. Out of this dough make cardamon nankhatais scooping 1 tbsp of mixture and bake as specified above. 5 Now for pistachio flavour in second portion of dough add chopped pistachio, 1/2 tsp of cardamon powder and green food colour. Mix them all well and shape pistachio nankhatais to bake as specified above. 5 Now for pistachio flavour in second portion of dough add chopped pistachio, 1/2 tsp of cardamon powder and green food colour. Mix them all well and shape pistachio nankhatais to bake as specified above. 6 For chocolate flavour in Third portion of dough add cocoa powder, vanilla essence and chocolate chips and mix well. Shape chocolate nankhatakis and bake them as specified above. 6 For chocolate flavour in Third portion of dough add cocoa powder, vanilla essence and chocolate chips and mix well. Shape chocolate nankhatakis and bake them as specified above. 7 For saffron flavour in fourth portion of dough add saffron strings infusing it in 2tsp milk and yellow food colour and mix them well. You can even add cashews here. Shape the saffron nankhatais and bake them as specified above. 7 For saffron flavour in fourth portion of dough add saffron strings infusing it in 2tsp milk and yellow food colour and mix them well. You can even add cashews here. Shape the saffron nankhatais and bake them as specified above. 8 Lastly for Rose flavour nankhati we shall add crushed Roses, chopped almonds and rose essence and give it good mix. Shape Rose almond nankhatais and bake as specified above. 8 Lastly for Rose flavour nankhati we shall add crushed Roses, chopped almonds and rose essence and give it good mix. Shape Rose almond nankhatais and bake as specified above. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Mysore Pak Aloo Matar (Potato-Peas Curry) Omelet Kentang/Patatesli menemen/Potato Omelet Shahi Verki Puri Diya gulab Jamun Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Plum, grape and citrus rind juice Quick Gajar sweet Mysore Pak Aloo Matar (Potato-Peas Curry) Omelet Kentang/Patatesli menemen/Potato Omelet Shahi Verki Puri Diya gulab Jamun Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Plum, grape and citrus rind juice Quick Gajar sweet" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc266206a6e91917f0988a" }	b4621189fd450ea7d8cec34af7fae0739729f62dd54c4f3f8dc81fb15ea93eed	Plum, Grape And Citrus Rind Juice Recipe by Umluq Mohamed Cooking Instructions 1 Ingredients used:.here added some lovely reddish black sweet grapes.just remove the inedible parts but leave skin on. Then chop in half also have your lovely medium size glasses prepared by cleaning and then drying it outside and just apply bit if water around rim then tipping upside down in some lovely brown or /And white crystal sugar and create some effect like marks as if ice glaciers just can be creative and make it presentable! alhamdulillah 2 Tip:for healthy purposes, you can use more sweeter grapes and plums and leave out adding the sugar totally. Or can add dash of honey as additional natural sweetener! Maybe after the blending 3 Boil/heat : chop the plums,remove the mid stone but include flesh,leave skin on,peel about one circle only of lemon or orange rind add to pan add some if the brown sugar,the 1 glass of water,can add some whole spice e.g. cloves or can leave just as.par boil.about few mins only. 4 As you will see plums are soft and rind just peels away MashaAllah. Remove aside from cooker and allow to cool. without 4get to reduce or remove the citrus rinds after boiling and before blending to avoid bitterness.this can be done just by spooning/fishing out! out the cooked plums into a small bowl inorder to remove the cloves or rinds. 5 Don't forget to add back in blender the remaining water,and the cooked plums too,after spooning out or separating the spice and rinds from the boiled fruits (the one was added at step 4 above) 6 Add an other glass and half ish of cold water to balance heat of boils if not completely cool.but it's better if it is completely cooled as will not damage blender and will taste better too..now blend pulse (not continuous)until you see very little plum and grape skin bits at sides of blender.. 7 Now sieve in another container before you pour in glasses.so all the mixture will go in thru sieve with help of press using back of spoon.and you will be left with only about 2 or 3 table spoon of soft pulpy residue of which you may use for other purpose you may e.g. maybe.if not just recycle! 8 Pour in your lovely presented glasses.and enjoy with extra ice cubes in the warmer days:attention not to use ice cubes in cold winters,unless stated otherwise ie treatment theraputic etc or pregnancy trimesters where you may only eat ice drinks etc!enjoy bismillah enjoy. 1 Ingredients used:.here added some lovely reddish black sweet grapes.just remove the inedible parts but leave skin on. Then chop in half also have your lovely medium size glasses prepared by cleaning and then drying it outside and just apply bit if water around rim then tipping upside down in some lovely brown or /And white crystal sugar and create some effect like marks as if ice glaciers just can be creative and make it presentable! alhamdulillah 1 Ingredients used:.here added some lovely reddish black sweet grapes.just remove the inedible parts but leave skin on. Then chop in half also have your lovely medium size glasses prepared by cleaning and then drying it outside and just apply bit if water around rim then tipping upside down in some lovely brown or /And white crystal sugar and create some effect like marks as if ice glaciers just can be creative and make it presentable! alhamdulillah 2 Tip:for healthy purposes, you can use more sweeter grapes and plums and leave out adding the sugar totally. Or can add dash of honey as additional natural sweetener! Maybe after the blending 2 Tip:for healthy purposes, you can use more sweeter grapes and plums and leave out adding the sugar totally. Or can add dash of honey as additional natural sweetener! Maybe after the blending 3 Boil/heat : chop the plums,remove the mid stone but include flesh,leave skin on,peel about one circle only of lemon or orange rind add to pan add some if the brown sugar,the 1 glass of water,can add some whole spice e.g. cloves or can leave just as.par boil.about few mins only. 3 Boil/heat : chop the plums,remove the mid stone but include flesh,leave skin on,peel about one circle only of lemon or orange rind add to pan add some if the brown sugar,the 1 glass of water,can add some whole spice e.g. cloves or can leave just as.par boil.about few mins only. 4 As you will see plums are soft and rind just peels away MashaAllah. Remove aside from cooker and allow to cool. without 4get to reduce or remove the citrus rinds after boiling and before blending to avoid bitterness.this can be done just by spooning/fishing out! out the cooked plums into a small bowl inorder to remove the cloves or rinds. 4 As you will see plums are soft and rind just peels away MashaAllah. Remove aside from cooker and allow to cool. without 4get to reduce or remove the citrus rinds after boiling and before blending to avoid bitterness.this can be done just by spooning/fishing out! out the cooked plums into a small bowl inorder to remove the cloves or rinds. 5 Don't forget to add back in blender the remaining water,and the cooked plums too,after spooning out or separating the spice and rinds from the boiled fruits (the one was added at step 4 above) 5 Don't forget to add back in blender the remaining water,and the cooked plums too,after spooning out or separating the spice and rinds from the boiled fruits (the one was added at step 4 above) 6 Add an other glass and half ish of cold water to balance heat of boils if not completely cool.but it's better if it is completely cooled as will not damage blender and will taste better too..now blend pulse (not continuous)until you see very little plum and grape skin bits at sides of blender.. 6 Add an other glass and half ish of cold water to balance heat of boils if not completely cool.but it's better if it is completely cooled as will not damage blender and will taste better too..now blend pulse (not continuous)until you see very little plum and grape skin bits at sides of blender.. 7 Now sieve in another container before you pour in glasses.so all the mixture will go in thru sieve with help of press using back of spoon.and you will be left with only about 2 or 3 table spoon of soft pulpy residue of which you may use for other purpose you may e.g. maybe.if not just recycle! 7 Now sieve in another container before you pour in glasses.so all the mixture will go in thru sieve with help of press using back of spoon.and you will be left with only about 2 or 3 table spoon of soft pulpy residue of which you may use for other purpose you may e.g. maybe.if not just recycle! 8 Pour in your lovely presented glasses.and enjoy with extra ice cubes in the warmer days:attention not to use ice cubes in cold winters,unless stated otherwise ie treatment theraputic etc or pregnancy trimesters where you may only eat ice drinks etc!enjoy bismillah enjoy. 8 Pour in your lovely presented glasses.and enjoy with extra ice cubes in the warmer days:attention not to use ice cubes in cold winters,unless stated otherwise ie treatment theraputic etc or pregnancy trimesters where you may only eat ice drinks etc!enjoy bismillah enjoy. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Diya gulab Jamun Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Quick Gajar sweet Seviyan Quick Homemade Puff Pastry Spanish Bacon Omelette (Do Not Be Afraid To Ask For Help!) Aloo Jeera Diya gulab Jamun Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Quick Gajar sweet Seviyan Quick Homemade Puff Pastry Spanish Bacon Omelette (Do Not Be Afraid To Ask For Help!) Aloo Jeera	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/14037963", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Plum, Grape And Citrus Rind Juice Recipe by Umluq Mohamed", "content": "Cooking Instructions 1 Ingredients used:.here added some lovely reddish black sweet grapes.just remove the inedible parts but leave skin on. Then chop in half also have your lovely medium size glasses prepared by cleaning and then drying it outside and just apply bit if water around rim then tipping upside down in some lovely brown or /And white crystal sugar and create some effect like marks as if ice glaciers just can be creative and make it presentable! alhamdulillah 2 Tip:for healthy purposes, you can use more sweeter grapes and plums and leave out adding the sugar totally. Or can add dash of honey as additional natural sweetener! Maybe after the blending 3 Boil/heat : chop the plums,remove the mid stone but include flesh,leave skin on,peel about one circle only of lemon or orange rind add to pan add some if the brown sugar,the 1 glass of water,can add some whole spice e.g. cloves or can leave just as.par boil.about few mins only. 4 As you will see plums are soft and rind just peels away MashaAllah. Remove aside from cooker and allow to cool. without 4get to reduce or remove the citrus rinds after boiling and before blending to avoid bitterness.this can be done just by spooning/fishing out! out the cooked plums into a small bowl inorder to remove the cloves or rinds. 5 Don't forget to add back in blender the remaining water,and the cooked plums too,after spooning out or separating the spice and rinds from the boiled fruits (the one was added at step 4 above) 6 Add an other glass and half ish of cold water to balance heat of boils if not completely cool.but it's better if it is completely cooled as will not damage blender and will taste better too..now blend pulse (not continuous)until you see very little plum and grape skin bits at sides of blender.. 7 Now sieve in another container before you pour in glasses.so all the mixture will go in thru sieve with help of press using back of spoon.and you will be left with only about 2 or 3 table spoon of soft pulpy residue of which you may use for other purpose you may e.g. maybe.if not just recycle! 8 Pour in your lovely presented glasses.and enjoy with extra ice cubes in the warmer days:attention not to use ice cubes in cold winters,unless stated otherwise ie treatment theraputic etc or pregnancy trimesters where you may only eat ice drinks etc!enjoy bismillah enjoy. 1 Ingredients used:.here added some lovely reddish black sweet grapes.just remove the inedible parts but leave skin on. Then chop in half also have your lovely medium size glasses prepared by cleaning and then drying it outside and just apply bit if water around rim then tipping upside down in some lovely brown or /And white crystal sugar and create some effect like marks as if ice glaciers just can be creative and make it presentable! alhamdulillah 1 Ingredients used:.here added some lovely reddish black sweet grapes.just remove the inedible parts but leave skin on. Then chop in half also have your lovely medium size glasses prepared by cleaning and then drying it outside and just apply bit if water around rim then tipping upside down in some lovely brown or /And white crystal sugar and create some effect like marks as if ice glaciers just can be creative and make it presentable! alhamdulillah 2 Tip:for healthy purposes, you can use more sweeter grapes and plums and leave out adding the sugar totally. Or can add dash of honey as additional natural sweetener! Maybe after the blending 2 Tip:for healthy purposes, you can use more sweeter grapes and plums and leave out adding the sugar totally. Or can add dash of honey as additional natural sweetener! Maybe after the blending 3 Boil/heat : chop the plums,remove the mid stone but include flesh,leave skin on,peel about one circle only of lemon or orange rind add to pan add some if the brown sugar,the 1 glass of water,can add some whole spice e.g. cloves or can leave just as.par boil.about few mins only. 3 Boil/heat : chop the plums,remove the mid stone but include flesh,leave skin on,peel about one circle only of lemon or orange rind add to pan add some if the brown sugar,the 1 glass of water,can add some whole spice e.g. cloves or can leave just as.par boil.about few mins only. 4 As you will see plums are soft and rind just peels away MashaAllah. Remove aside from cooker and allow to cool. without 4get to reduce or remove the citrus rinds after boiling and before blending to avoid bitterness.this can be done just by spooning/fishing out! out the cooked plums into a small bowl inorder to remove the cloves or rinds. 4 As you will see plums are soft and rind just peels away MashaAllah. Remove aside from cooker and allow to cool. without 4get to reduce or remove the citrus rinds after boiling and before blending to avoid bitterness.this can be done just by spooning/fishing out! out the cooked plums into a small bowl inorder to remove the cloves or rinds. 5 Don't forget to add back in blender the remaining water,and the cooked plums too,after spooning out or separating the spice and rinds from the boiled fruits (the one was added at step 4 above) 5 Don't forget to add back in blender the remaining water,and the cooked plums too,after spooning out or separating the spice and rinds from the boiled fruits (the one was added at step 4 above) 6 Add an other glass and half ish of cold water to balance heat of boils if not completely cool.but it's better if it is completely cooled as will not damage blender and will taste better too..now blend pulse (not continuous)until you see very little plum and grape skin bits at sides of blender.. 6 Add an other glass and half ish of cold water to balance heat of boils if not completely cool.but it's better if it is completely cooled as will not damage blender and will taste better too..now blend pulse (not continuous)until you see very little plum and grape skin bits at sides of blender.. 7 Now sieve in another container before you pour in glasses.so all the mixture will go in thru sieve with help of press using back of spoon.and you will be left with only about 2 or 3 table spoon of soft pulpy residue of which you may use for other purpose you may e.g. maybe.if not just recycle! 7 Now sieve in another container before you pour in glasses.so all the mixture will go in thru sieve with help of press using back of spoon.and you will be left with only about 2 or 3 table spoon of soft pulpy residue of which you may use for other purpose you may e.g. maybe.if not just recycle! 8 Pour in your lovely presented glasses.and enjoy with extra ice cubes in the warmer days:attention not to use ice cubes in cold winters,unless stated otherwise ie treatment theraputic etc or pregnancy trimesters where you may only eat ice drinks etc!enjoy bismillah enjoy. 8 Pour in your lovely presented glasses.and enjoy with extra ice cubes in the warmer days:attention not to use ice cubes in cold winters,unless stated otherwise ie treatment theraputic etc or pregnancy trimesters where you may only eat ice drinks etc!enjoy bismillah enjoy. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Diya gulab Jamun Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Quick Gajar sweet Seviyan Quick Homemade Puff Pastry Spanish Bacon Omelette (Do Not Be Afraid To Ask For Help!) Aloo Jeera Diya gulab Jamun Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Quick Gajar sweet Seviyan Quick Homemade Puff Pastry Spanish Bacon Omelette (Do Not Be Afraid To Ask For Help!) Aloo Jeera" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc266406a6e91917f0988b" }	03d432dae082e52eda34fb6a1a09156a6266e2efc98d8284465a3a8ebef9a7cd	Quick Gajar Sweet Recipe by anju Login Create a recipe Login Create a recipe Create a recipe https://img-global.cpcdn.com/recipes/6946c914196bbb70/300x426cq80/quick-gajar-sweet-recipe-main-photo.jpg Ingredients 15 min 15 servings 7-8 medium carrots,boiled 4 tbsp pure ghee 1/2 cup sugar 1/4 cup sweet condensed milk 1/2 tsp green cardamom 1/2 cup+2 tbsp grated khoya As required Almond and pisttachios, slivered 7-8 medium carrots,boiled 4 tbsp pure ghee 1/2 cup sugar 1/4 cup sweet condensed milk 1/2 tsp green cardamom 1/2 cup+2 tbsp grated khoya As required Almond and pisttachios, slivered Cooking Instructions 15 min 1 Thickly grate carrots. Heat ghee in a nonstick pan. Add carrots and saute for 1 minute. Add sugar and mix well till sugar dissolves. 2 Add condensed milk and mix. Add green cardamom powder, mix and cook. 3 Add mava and mix till it melts. Switch off the heat. Add remaining mava and mix lightly. Transfer into a serving bowl. Garnish with almonds and pistachios. Cut into burfi shape and serve hot and cold. 1 Thickly grate carrots. Heat ghee in a nonstick pan. Add carrots and saute for 1 minute. Add sugar and mix well till sugar dissolves. 1 Thickly grate carrots. Heat ghee in a nonstick pan. Add carrots and saute for 1 minute. Add sugar and mix well till sugar dissolves. https://img-global.cpcdn.com/steps/ab786586ea042c17/160x128cq80/quick-gajar-sweet-recipe-step-1-photo.jpg 2 Add condensed milk and mix. Add green cardamom powder, mix and cook. 2 Add condensed milk and mix. Add green cardamom powder, mix and cook. 3 Add mava and mix till it melts. Switch off the heat. Add remaining mava and mix lightly. Transfer into a serving bowl. Garnish with almonds and pistachios. Cut into burfi shape and serve hot and cold. 3 Add mava and mix till it melts. Switch off the heat. Add remaining mava and mix lightly. Transfer into a serving bowl. Garnish with almonds and pistachios. Cut into burfi shape and serve hot and cold. https://img-global.cpcdn.com/steps/e3d05bef2818afa6/160x128cq80/quick-gajar-sweet-recipe-step-3-photo.jpg Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! https://img-global.cpcdn.com/users/516e6782fb111043/98x98cq50/avatar.jpg anju @cook_26629250 on November 14, 2020 03:50 Comments https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Similar Recipes Kaju Peda - Indian Sweet Kaju Peda - Indian Sweet Sweets are very important in every Indian celebration and festivals are never complete without them. Sweets can be made the traditional way which will be time consuming and tedious or quickly using readily available items like milk powders and condensed milk. Such short cuts do make the sweets delicious, but the true mouth watering taste of sweets are best known when made the traditional manner. Also there won't be any preservatives and other chemicals when we make it from scratch. Most of the Indian sweets are simple using basic ingredients available at home. So do try it. mybakerscookbook Yummy Kheer / Indian Sweet Dessert Recipe Yummy Kheer / Indian Sweet Dessert Recipe Hi Everyone, I am Sweety Ghugare and just like my name I love SWEETS 😊 Vermicelli Kheer is a traditional Indian popular dessert. It’s a yummy delight filled with loads of nuts and rich with a milky texture. Kheer itself is a very popular recipe in itself. This is one such type of kheer. For any big or small occasions, Vermicelli kheer is a must dessert dish in my family. Since childhood, I have a special connection to this recipe. So try my recipe, serve it hot, at room temperature or chilled and enjoy with your loved ones. Have fun cooking! Sweetyy Ghugare Indian Sweet Laddu Indian Sweet Laddu This is an Indian confection that's often depicted in pictures of Hanuman and Ganesh. These are made very sweet in India, but I've decreased the amount of sugar and added a dash of rock salt to better suit a Japanese taste. For some reason, they go very well with very sweet chai. It will taste more genuine if you make your own cardamon powder by grinding whole green cardamons (shelled) with a mortar and pestle. You can get besan (gram flour) from Indian grocery stores. Apart from this dish, it is used for dishes like pakora (Indian fried vegetables). Recipe by Go-pa-ra cookpad.japan Kalakand Kalakand Our favourite mithai any time of the year now made with few ingredients only. Enjoy! #5ing Kamalika Basu De https://img-global.cpcdn.com/recipes/67148139/240x320cq80/photo.jpg Kaju Peda - Indian Sweet Kaju Peda - Indian Sweet Sweets are very important in every Indian celebration and festivals are never complete without them. Sweets can be made the traditional way which will be time consuming and tedious or quickly using readily available items like milk powders and condensed milk. Such short cuts do make the sweets delicious, but the true mouth watering taste of sweets are best known when made the traditional manner. Also there won't be any preservatives and other chemicals when we make it from scratch. Most of the Indian sweets are simple using basic ingredients available at home. So do try it. mybakerscookbook https://img-global.cpcdn.com/recipes/5152388336844800/240x320cq80/photo.jpg Kaju Peda - Indian Sweet Kaju Peda - Indian Sweet Sweets are very important in every Indian celebration and festivals are never complete without them. Sweets can be made the traditional way which will be time consuming and tedious or quickly using readily available items like milk powders and condensed milk. Such short cuts do make the sweets delicious, but the true mouth watering taste of sweets are best known when made the traditional manner. Also there won't be any preservatives and other chemicals when we make it from scratch. Most of the Indian sweets are simple using basic ingredients available at home. So do try it. mybakerscookbook https://img-global.cpcdn.com/users/4664695815405568/16x16cq50/avatar.jpg Yummy Kheer / Indian Sweet Dessert Recipe Yummy Kheer / Indian Sweet Dessert Recipe Hi Everyone, I am Sweety Ghugare and just like my name I love SWEETS 😊 Vermicelli Kheer is a traditional Indian popular dessert. It’s a yummy delight filled with loads of nuts and rich with a milky texture. Kheer itself is a very popular recipe in itself. This is one such type of kheer. For any big or small occasions, Vermicelli kheer is a must dessert dish in my family. Since childhood, I have a special connection to this recipe. So try my recipe, serve it hot, at room temperature or chilled and enjoy with your loved ones. Have fun cooking! Sweetyy Ghugare https://img-global.cpcdn.com/recipes/be78bb45201a04ac/240x320cq80/photo.jpg Yummy Kheer / Indian Sweet Dessert Recipe Yummy Kheer / Indian Sweet Dessert Recipe Hi Everyone, I am Sweety Ghugare and just like my name I love SWEETS 😊 Vermicelli Kheer is a traditional Indian popular dessert. It’s a yummy delight filled with loads of nuts and rich with a milky texture. Kheer itself is a very popular recipe in itself. This is one such type of kheer. For any big or small occasions, Vermicelli kheer is a must dessert dish in my family. Since childhood, I have a special connection to this recipe. So try my recipe, serve it hot, at room temperature or chilled and enjoy with your loved ones. Have fun cooking! Sweetyy Ghugare https://img-global.cpcdn.com/users/90db5252e4c47c4d/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/72081413/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/48ceadd7b514d997/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/08fb95e12c849cd3/240x320cq80/photo.jpg Indian Sweet Laddu Indian Sweet Laddu This is an Indian confection that's often depicted in pictures of Hanuman and Ganesh. These are made very sweet in India, but I've decreased the amount of sugar and added a dash of rock salt to better suit a Japanese taste. For some reason, they go very well with very sweet chai. It will taste more genuine if you make your own cardamon powder by grinding whole green cardamons (shelled) with a mortar and pestle. You can get besan (gram flour) from Indian grocery stores. Apart from this dish, it is used for dishes like pakora (Indian fried vegetables). Recipe by Go-pa-ra cookpad.japan https://img-global.cpcdn.com/recipes/4979825069522944/240x320cq80/photo.jpg Indian Sweet Laddu Indian Sweet Laddu This is an Indian confection that's often depicted in pictures of Hanuman and Ganesh. These are made very sweet in India, but I've decreased the amount of sugar and added a dash of rock salt to better suit a Japanese taste. For some reason, they go very well with very sweet chai. It will taste more genuine if you make your own cardamon powder by grinding whole green cardamons (shelled) with a mortar and pestle. You can get besan (gram flour) from Indian grocery stores. Apart from this dish, it is used for dishes like pakora (Indian fried vegetables). Recipe by Go-pa-ra cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/8866b39c626907bb/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/5165384896348160/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/0fdc7686e15ab875/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/e99c4921d68ea63d/240x320cq80/photo.jpg Kalakand Kalakand Our favourite mithai any time of the year now made with few ingredients only. Enjoy! #5ing Kamalika Basu De https://img-global.cpcdn.com/recipes/f93f140e2e6cc7c4/240x320cq80/photo.jpg Kalakand Kalakand Our favourite mithai any time of the year now made with few ingredients only. Enjoy! #5ing Kamalika Basu De https://img-global.cpcdn.com/users/18932b593f630db8/16x16cq50/avatar.jpg See more for $4.99/Month More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Plum, grape and citrus rind juice Seviyan Quick Homemade Puff Pastry Spanish Bacon Omelette (Do Not Be Afraid To Ask For Help!) Aloo Jeera Jollof rice Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Plum, grape and citrus rind juice Seviyan Quick Homemade Puff Pastry Spanish Bacon Omelette (Do Not Be Afraid To Ask For Help!) Aloo Jeera Jollof rice https://cookpad.com/us/recipes/14040679 Search Create a recipe Premium Your Collection Search Search Create a recipe Create a recipe Premium Premium Your Collection Your Collection Cookpad Premium Find the most popular recipes on the top of your search results.	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/14040679", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Quick Gajar Sweet Recipe by anju", "content": "Login Create a recipe Login Create a recipe Create a recipe https://img-global.cpcdn.com/recipes/6946c914196bbb70/300x426cq80/quick-gajar-sweet-recipe-main-photo.jpg Ingredients 15 min 15 servings 7-8 medium carrots,boiled 4 tbsp pure ghee 1/2 cup sugar 1/4 cup sweet condensed milk 1/2 tsp green cardamom 1/2 cup+2 tbsp grated khoya As required Almond and pisttachios, slivered 7-8 medium carrots,boiled 4 tbsp pure ghee 1/2 cup sugar 1/4 cup sweet condensed milk 1/2 tsp green cardamom 1/2 cup+2 tbsp grated khoya As required Almond and pisttachios, slivered Cooking Instructions 15 min 1 Thickly grate carrots. Heat ghee in a nonstick pan. Add carrots and saute for 1 minute. Add sugar and mix well till sugar dissolves. 2 Add condensed milk and mix. Add green cardamom powder, mix and cook. 3 Add mava and mix till it melts. Switch off the heat. Add remaining mava and mix lightly. Transfer into a serving bowl. Garnish with almonds and pistachios. Cut into burfi shape and serve hot and cold. 1 Thickly grate carrots. Heat ghee in a nonstick pan. Add carrots and saute for 1 minute. Add sugar and mix well till sugar dissolves. 1 Thickly grate carrots. Heat ghee in a nonstick pan. Add carrots and saute for 1 minute. Add sugar and mix well till sugar dissolves. https://img-global.cpcdn.com/steps/ab786586ea042c17/160x128cq80/quick-gajar-sweet-recipe-step-1-photo.jpg 2 Add condensed milk and mix. Add green cardamom powder, mix and cook. 2 Add condensed milk and mix. Add green cardamom powder, mix and cook. 3 Add mava and mix till it melts. Switch off the heat. Add remaining mava and mix lightly. Transfer into a serving bowl. Garnish with almonds and pistachios. Cut into burfi shape and serve hot and cold. 3 Add mava and mix till it melts. Switch off the heat. Add remaining mava and mix lightly. Transfer into a serving bowl. Garnish with almonds and pistachios. Cut into burfi shape and serve hot and cold. https://img-global.cpcdn.com/steps/e3d05bef2818afa6/160x128cq80/quick-gajar-sweet-recipe-step-3-photo.jpg Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! https://img-global.cpcdn.com/users/516e6782fb111043/98x98cq50/avatar.jpg anju @cook_26629250 on November 14, 2020 03:50 Comments https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Similar Recipes Kaju Peda - Indian Sweet Kaju Peda - Indian Sweet Sweets are very important in every Indian celebration and festivals are never complete without them. Sweets can be made the traditional way which will be time consuming and tedious or quickly using readily available items like milk powders and condensed milk. Such short cuts do make the sweets delicious, but the true mouth watering taste of sweets are best known when made the traditional manner. Also there won't be any preservatives and other chemicals when we make it from scratch. Most of the Indian sweets are simple using basic ingredients available at home. So do try it. mybakerscookbook Yummy Kheer / Indian Sweet Dessert Recipe Yummy Kheer / Indian Sweet Dessert Recipe Hi Everyone, I am Sweety Ghugare and just like my name I love SWEETS 😊 Vermicelli Kheer is a traditional Indian popular dessert. It’s a yummy delight filled with loads of nuts and rich with a milky texture. Kheer itself is a very popular recipe in itself. This is one such type of kheer. For any big or small occasions, Vermicelli kheer is a must dessert dish in my family. Since childhood, I have a special connection to this recipe. So try my recipe, serve it hot, at room temperature or chilled and enjoy with your loved ones. Have fun cooking! Sweetyy Ghugare Indian Sweet Laddu Indian Sweet Laddu This is an Indian confection that's often depicted in pictures of Hanuman and Ganesh. These are made very sweet in India, but I've decreased the amount of sugar and added a dash of rock salt to better suit a Japanese taste. For some reason, they go very well with very sweet chai. It will taste more genuine if you make your own cardamon powder by grinding whole green cardamons (shelled) with a mortar and pestle. You can get besan (gram flour) from Indian grocery stores. Apart from this dish, it is used for dishes like pakora (Indian fried vegetables). Recipe by Go-pa-ra cookpad.japan Kalakand Kalakand Our favourite mithai any time of the year now made with few ingredients only. Enjoy! #5ing Kamalika Basu De https://img-global.cpcdn.com/recipes/67148139/240x320cq80/photo.jpg Kaju Peda - Indian Sweet Kaju Peda - Indian Sweet Sweets are very important in every Indian celebration and festivals are never complete without them. Sweets can be made the traditional way which will be time consuming and tedious or quickly using readily available items like milk powders and condensed milk. Such short cuts do make the sweets delicious, but the true mouth watering taste of sweets are best known when made the traditional manner. Also there won't be any preservatives and other chemicals when we make it from scratch. Most of the Indian sweets are simple using basic ingredients available at home. So do try it. mybakerscookbook https://img-global.cpcdn.com/recipes/5152388336844800/240x320cq80/photo.jpg Kaju Peda - Indian Sweet Kaju Peda - Indian Sweet Sweets are very important in every Indian celebration and festivals are never complete without them. Sweets can be made the traditional way which will be time consuming and tedious or quickly using readily available items like milk powders and condensed milk. Such short cuts do make the sweets delicious, but the true mouth watering taste of sweets are best known when made the traditional manner. Also there won't be any preservatives and other chemicals when we make it from scratch. Most of the Indian sweets are simple using basic ingredients available at home. So do try it. mybakerscookbook https://img-global.cpcdn.com/users/4664695815405568/16x16cq50/avatar.jpg Yummy Kheer / Indian Sweet Dessert Recipe Yummy Kheer / Indian Sweet Dessert Recipe Hi Everyone, I am Sweety Ghugare and just like my name I love SWEETS 😊 Vermicelli Kheer is a traditional Indian popular dessert. It’s a yummy delight filled with loads of nuts and rich with a milky texture. Kheer itself is a very popular recipe in itself. This is one such type of kheer. For any big or small occasions, Vermicelli kheer is a must dessert dish in my family. Since childhood, I have a special connection to this recipe. So try my recipe, serve it hot, at room temperature or chilled and enjoy with your loved ones. Have fun cooking! Sweetyy Ghugare https://img-global.cpcdn.com/recipes/be78bb45201a04ac/240x320cq80/photo.jpg Yummy Kheer / Indian Sweet Dessert Recipe Yummy Kheer / Indian Sweet Dessert Recipe Hi Everyone, I am Sweety Ghugare and just like my name I love SWEETS 😊 Vermicelli Kheer is a traditional Indian popular dessert. It’s a yummy delight filled with loads of nuts and rich with a milky texture. Kheer itself is a very popular recipe in itself. This is one such type of kheer. For any big or small occasions, Vermicelli kheer is a must dessert dish in my family. Since childhood, I have a special connection to this recipe. So try my recipe, serve it hot, at room temperature or chilled and enjoy with your loved ones. Have fun cooking! Sweetyy Ghugare https://img-global.cpcdn.com/users/90db5252e4c47c4d/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/72081413/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/48ceadd7b514d997/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/08fb95e12c849cd3/240x320cq80/photo.jpg Indian Sweet Laddu Indian Sweet Laddu This is an Indian confection that's often depicted in pictures of Hanuman and Ganesh. These are made very sweet in India, but I've decreased the amount of sugar and added a dash of rock salt to better suit a Japanese taste. For some reason, they go very well with very sweet chai. It will taste more genuine if you make your own cardamon powder by grinding whole green cardamons (shelled) with a mortar and pestle. You can get besan (gram flour) from Indian grocery stores. Apart from this dish, it is used for dishes like pakora (Indian fried vegetables). Recipe by Go-pa-ra cookpad.japan https://img-global.cpcdn.com/recipes/4979825069522944/240x320cq80/photo.jpg Indian Sweet Laddu Indian Sweet Laddu This is an Indian confection that's often depicted in pictures of Hanuman and Ganesh. These are made very sweet in India, but I've decreased the amount of sugar and added a dash of rock salt to better suit a Japanese taste. For some reason, they go very well with very sweet chai. It will taste more genuine if you make your own cardamon powder by grinding whole green cardamons (shelled) with a mortar and pestle. You can get besan (gram flour) from Indian grocery stores. Apart from this dish, it is used for dishes like pakora (Indian fried vegetables). Recipe by Go-pa-ra cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/8866b39c626907bb/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/5165384896348160/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/0fdc7686e15ab875/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/e99c4921d68ea63d/240x320cq80/photo.jpg Kalakand Kalakand Our favourite mithai any time of the year now made with few ingredients only. Enjoy! #5ing Kamalika Basu De https://img-global.cpcdn.com/recipes/f93f140e2e6cc7c4/240x320cq80/photo.jpg Kalakand Kalakand Our favourite mithai any time of the year now made with few ingredients only. Enjoy! #5ing Kamalika Basu De https://img-global.cpcdn.com/users/18932b593f630db8/16x16cq50/avatar.jpg See more for $4.99/Month More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Plum, grape and citrus rind juice Seviyan Quick Homemade Puff Pastry Spanish Bacon Omelette (Do Not Be Afraid To Ask For Help!) Aloo Jeera Jollof rice Assorted Nankhatai Platter Chocolate balls Potatoes samosa My Favorite Pasta Carbonara Plum, grape and citrus rind juice Seviyan Quick Homemade Puff Pastry Spanish Bacon Omelette (Do Not Be Afraid To Ask For Help!) Aloo Jeera Jollof rice https://cookpad.com/us/recipes/14040679 Search Create a recipe Premium Your Collection Search Search Create a recipe Create a recipe Premium Premium Your Collection Your Collection Cookpad Premium Find the most popular recipes on the top of your search results." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc266706a6e91917f0988c" }	91a4b4b84ca6ecd8dbae82504d66bdfde7fdcf4925d0f69a72a4d1b17bad1edb	Spanish Bacon Omelette (Do Not Be Afraid To Ask For Help!) Recipe by kawaiimah_ Cooking Instructions 1 hr 1 Cut the potatoes into thin slices. Soak in hot water. 2 Prepare the egg mixture by adding two eggs and milk and mix well together. 3 Cut the bacon into small pieces, pan-fried them and add into the egg mixture. 4 Drain the water of the potatoes, pan-fried them till soft. Add some salt to season. Lay the potatoes lining round the pan. 5 Add in the egg mixtures, cover the pan for 5 minutes on low fire. Let's it sit in the pan for another 5 minutes with the fire off. Ready to serve. Add the spring onion as garnishing. 6 Create the Robot Helper - Shape the head, body, hands and legs using cooked rice. Using seaweed to create the hand grips for the robot. Add seaweed and cheese for the eyes and mouth. 7 #mycookbook (Week 25) 1 Cut the potatoes into thin slices. Soak in hot water. 1 Cut the potatoes into thin slices. Soak in hot water. 2 Prepare the egg mixture by adding two eggs and milk and mix well together. 2 Prepare the egg mixture by adding two eggs and milk and mix well together. 3 Cut the bacon into small pieces, pan-fried them and add into the egg mixture. 3 Cut the bacon into small pieces, pan-fried them and add into the egg mixture. 4 Drain the water of the potatoes, pan-fried them till soft. Add some salt to season. Lay the potatoes lining round the pan. 4 Drain the water of the potatoes, pan-fried them till soft. Add some salt to season. Lay the potatoes lining round the pan. 5 Add in the egg mixtures, cover the pan for 5 minutes on low fire. Let's it sit in the pan for another 5 minutes with the fire off. Ready to serve. Add the spring onion as garnishing. 5 Add in the egg mixtures, cover the pan for 5 minutes on low fire. Let's it sit in the pan for another 5 minutes with the fire off. Ready to serve. Add the spring onion as garnishing. 6 Create the Robot Helper - Shape the head, body, hands and legs using cooked rice. Using seaweed to create the hand grips for the robot. Add seaweed and cheese for the eyes and mouth. 6 Create the Robot Helper - Shape the head, body, hands and legs using cooked rice. Using seaweed to create the hand grips for the robot. Add seaweed and cheese for the eyes and mouth. 7 #mycookbook (Week 25) 7 #mycookbook (Week 25) More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Plum, grape and citrus rind juice Quick Gajar sweet Seviyan Quick Homemade Puff Pastry Aloo Jeera Jollof rice Qwick /Convenience Pilchards recipe! Beef shwarma Fried bread My Favorite Pasta Carbonara Plum, grape and citrus rind juice Quick Gajar sweet Seviyan Quick Homemade Puff Pastry Aloo Jeera Jollof rice Qwick /Convenience Pilchards recipe! Beef shwarma Fried bread	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/14040693", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Spanish Bacon Omelette (Do Not Be Afraid To Ask For Help!) Recipe by kawaiimah_", "content": "Cooking Instructions 1 hr 1 Cut the potatoes into thin slices. Soak in hot water. 2 Prepare the egg mixture by adding two eggs and milk and mix well together. 3 Cut the bacon into small pieces, pan-fried them and add into the egg mixture. 4 Drain the water of the potatoes, pan-fried them till soft. Add some salt to season. Lay the potatoes lining round the pan. 5 Add in the egg mixtures, cover the pan for 5 minutes on low fire. Let's it sit in the pan for another 5 minutes with the fire off. Ready to serve. Add the spring onion as garnishing. 6 Create the Robot Helper - Shape the head, body, hands and legs using cooked rice. Using seaweed to create the hand grips for the robot. Add seaweed and cheese for the eyes and mouth. 7 #mycookbook (Week 25) 1 Cut the potatoes into thin slices. Soak in hot water. 1 Cut the potatoes into thin slices. Soak in hot water. 2 Prepare the egg mixture by adding two eggs and milk and mix well together. 2 Prepare the egg mixture by adding two eggs and milk and mix well together. 3 Cut the bacon into small pieces, pan-fried them and add into the egg mixture. 3 Cut the bacon into small pieces, pan-fried them and add into the egg mixture. 4 Drain the water of the potatoes, pan-fried them till soft. Add some salt to season. Lay the potatoes lining round the pan. 4 Drain the water of the potatoes, pan-fried them till soft. Add some salt to season. Lay the potatoes lining round the pan. 5 Add in the egg mixtures, cover the pan for 5 minutes on low fire. Let's it sit in the pan for another 5 minutes with the fire off. Ready to serve. Add the spring onion as garnishing. 5 Add in the egg mixtures, cover the pan for 5 minutes on low fire. Let's it sit in the pan for another 5 minutes with the fire off. Ready to serve. Add the spring onion as garnishing. 6 Create the Robot Helper - Shape the head, body, hands and legs using cooked rice. Using seaweed to create the hand grips for the robot. Add seaweed and cheese for the eyes and mouth. 6 Create the Robot Helper - Shape the head, body, hands and legs using cooked rice. Using seaweed to create the hand grips for the robot. Add seaweed and cheese for the eyes and mouth. 7 #mycookbook (Week 25) 7 #mycookbook (Week 25) More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Loaded Potato Soup Zuppa Toscana Keto Quick Homemade Puff Pastry Keto Blueberry Muffins My Favorite Pasta Carbonara Plum, grape and citrus rind juice Quick Gajar sweet Seviyan Quick Homemade Puff Pastry Aloo Jeera Jollof rice Qwick /Convenience Pilchards recipe! Beef shwarma Fried bread My Favorite Pasta Carbonara Plum, grape and citrus rind juice Quick Gajar sweet Seviyan Quick Homemade Puff Pastry Aloo Jeera Jollof rice Qwick /Convenience Pilchards recipe! Beef shwarma Fried bread" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc266906a6e91917f0988d" }	6f9d2c7f2adddf4dc19306039997f257439587db696530b3f65ba63558351855	Spicy Stuffed Peppers Recipe by Jessie Henderson Cooking Instructions 25 mins 1 Brown the beef and set aside 2 Slice large peppers in half and remove seeds 3 Slice onions and jalapeños into thin strips and mix with olive oil. Dash of salt and pepper to taste. Put these on the bottom of your baking. Pan 4 Mix 1/4 cup of Parma cheese with beef and stuff the peppers. Line these in the pan. Bake at 425 for 20 minutes. 5 While this is baking make your sauce: melt the butter and add in the sour cream. Add garlic to taste. Slowing add the remaining cheese. Let simmer for 5 minutes, stirring occasionally. Remove from heat and let sit for another 5 minutes. 6 When peppers are done, place them on a plate and drizzle sauce over the top. 1 Brown the beef and set aside 1 Brown the beef and set aside 2 Slice large peppers in half and remove seeds 2 Slice large peppers in half and remove seeds 3 Slice onions and jalapeños into thin strips and mix with olive oil. Dash of salt and pepper to taste. Put these on the bottom of your baking. Pan 3 Slice onions and jalapeños into thin strips and mix with olive oil. Dash of salt and pepper to taste. Put these on the bottom of your baking. Pan 4 Mix 1/4 cup of Parma cheese with beef and stuff the peppers. Line these in the pan. Bake at 425 for 20 minutes. 4 Mix 1/4 cup of Parma cheese with beef and stuff the peppers. Line these in the pan. Bake at 425 for 20 minutes. 5 While this is baking make your sauce: melt the butter and add in the sour cream. Add garlic to taste. Slowing add the remaining cheese. Let simmer for 5 minutes, stirring occasionally. Remove from heat and let sit for another 5 minutes. 5 While this is baking make your sauce: melt the butter and add in the sour cream. Add garlic to taste. Slowing add the remaining cheese. Let simmer for 5 minutes, stirring occasionally. Remove from heat and let sit for another 5 minutes. 6 When peppers are done, place them on a plate and drizzle sauce over the top. 6 When peppers are done, place them on a plate and drizzle sauce over the top. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Ruben Sandwiches Unstuffed Bell Pepper Soup Easy Pancakes Recipe! Budget Seafood Pasta Biscuits Ruben Sandwiches Unstuffed Bell Pepper Soup Easy Pancakes Recipe! Budget Seafood Pasta Biscuits Black bean corn salad with hatch green chile Honey Chicken Four Cheese Stuffed Chicken Breasts Chicken Tostada Pollo Guisado (home Run Chicken) Unstuffed Bell Pepper Soup Holy Guacamole Breakfast Burger Lotus Root Tempura Stuffed with Pork Grilled Sanma Black bean corn salad with hatch green chile Honey Chicken Four Cheese Stuffed Chicken Breasts Chicken Tostada Pollo Guisado (home Run Chicken) Unstuffed Bell Pepper Soup Holy Guacamole Breakfast Burger Lotus Root Tempura Stuffed with Pork Grilled Sanma	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/364068", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Spicy Stuffed Peppers Recipe by Jessie Henderson", "content": "Cooking Instructions 25 mins 1 Brown the beef and set aside 2 Slice large peppers in half and remove seeds 3 Slice onions and jalapeños into thin strips and mix with olive oil. Dash of salt and pepper to taste. Put these on the bottom of your baking. Pan 4 Mix 1/4 cup of Parma cheese with beef and stuff the peppers. Line these in the pan. Bake at 425 for 20 minutes. 5 While this is baking make your sauce: melt the butter and add in the sour cream. Add garlic to taste. Slowing add the remaining cheese. Let simmer for 5 minutes, stirring occasionally. Remove from heat and let sit for another 5 minutes. 6 When peppers are done, place them on a plate and drizzle sauce over the top. 1 Brown the beef and set aside 1 Brown the beef and set aside 2 Slice large peppers in half and remove seeds 2 Slice large peppers in half and remove seeds 3 Slice onions and jalapeños into thin strips and mix with olive oil. Dash of salt and pepper to taste. Put these on the bottom of your baking. Pan 3 Slice onions and jalapeños into thin strips and mix with olive oil. Dash of salt and pepper to taste. Put these on the bottom of your baking. Pan 4 Mix 1/4 cup of Parma cheese with beef and stuff the peppers. Line these in the pan. Bake at 425 for 20 minutes. 4 Mix 1/4 cup of Parma cheese with beef and stuff the peppers. Line these in the pan. Bake at 425 for 20 minutes. 5 While this is baking make your sauce: melt the butter and add in the sour cream. Add garlic to taste. Slowing add the remaining cheese. Let simmer for 5 minutes, stirring occasionally. Remove from heat and let sit for another 5 minutes. 5 While this is baking make your sauce: melt the butter and add in the sour cream. Add garlic to taste. Slowing add the remaining cheese. Let simmer for 5 minutes, stirring occasionally. Remove from heat and let sit for another 5 minutes. 6 When peppers are done, place them on a plate and drizzle sauce over the top. 6 When peppers are done, place them on a plate and drizzle sauce over the top. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Ruben Sandwiches Unstuffed Bell Pepper Soup Easy Pancakes Recipe! Budget Seafood Pasta Biscuits Ruben Sandwiches Unstuffed Bell Pepper Soup Easy Pancakes Recipe! Budget Seafood Pasta Biscuits Black bean corn salad with hatch green chile Honey Chicken Four Cheese Stuffed Chicken Breasts Chicken Tostada Pollo Guisado (home Run Chicken) Unstuffed Bell Pepper Soup Holy Guacamole Breakfast Burger Lotus Root Tempura Stuffed with Pork Grilled Sanma Black bean corn salad with hatch green chile Honey Chicken Four Cheese Stuffed Chicken Breasts Chicken Tostada Pollo Guisado (home Run Chicken) Unstuffed Bell Pepper Soup Holy Guacamole Breakfast Burger Lotus Root Tempura Stuffed with Pork Grilled Sanma" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc266906a6e91917f0988e" }	8903c9e6f694aba864f397f58a0efa8d0b7c2ef8ade23475bf30f1abbfdb2e45	Spicy Stuffed Peppers Recipe by Reny 🍰🍷 Spicy Stuffed Peppers Cooking Instructions 30 mins 1 Boiled peppers into the hot salt water about 2 mnt. Keep aside. 2 Pour cooking oil into the pan. Saute diced onion + garlic until the colour change and smell good comes out. Add grounded beef and stir until blend nicely. Continue add, rice, tomato paste, salsa Sauce, salt, black papper, worcestershire sauce, water, and diced peppers. Cook peppers medium soft. Put cheese into the pan last minute bfore cook. So it would be so creamy and tasty. 3 Filled peppers until top, cover with lil bit of tomato paste, and don't forget spread with chedar cheese. Bake into 350°F about 30 mnt, or until cheese look bubbly and melted. 1 Boiled peppers into the hot salt water about 2 mnt. Keep aside. 1 Boiled peppers into the hot salt water about 2 mnt. Keep aside. 2 Pour cooking oil into the pan. Saute diced onion + garlic until the colour change and smell good comes out. Add grounded beef and stir until blend nicely. Continue add, rice, tomato paste, salsa Sauce, salt, black papper, worcestershire sauce, water, and diced peppers. Cook peppers medium soft. Put cheese into the pan last minute bfore cook. So it would be so creamy and tasty. 2 Pour cooking oil into the pan. Saute diced onion + garlic until the colour change and smell good comes out. Add grounded beef and stir until blend nicely. Continue add, rice, tomato paste, salsa Sauce, salt, black papper, worcestershire sauce, water, and diced peppers. Cook peppers medium soft. Put cheese into the pan last minute bfore cook. So it would be so creamy and tasty. 3 Filled peppers until top, cover with lil bit of tomato paste, and don't forget spread with chedar cheese. Bake into 350°F about 30 mnt, or until cheese look bubbly and melted. 3 Filled peppers until top, cover with lil bit of tomato paste, and don't forget spread with chedar cheese. Bake into 350°F about 30 mnt, or until cheese look bubbly and melted. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Crockpot easy cheesy chicken and rice Blueberry and Cream Cheese Baked French Toast Cheesecake Cupcakes! Little Devil's Chocolate Bundt Cake Egg Salad Lettuce Wraps Crockpot easy cheesy chicken and rice Blueberry and Cream Cheese Baked French Toast Cheesecake Cupcakes! Little Devil's Chocolate Bundt Cake Egg Salad Lettuce Wraps Rosemary garlic squash Mint Chocolate Chip Cupcakes Sunny Sunday Salad Avocado and Egg Steak & Sweet Potato Classic Cheese And Pepper Pasta Sauce Crockpot easy cheesy chicken and rice Butter Chicken and Spinach Rigatoni Cremini Mushrooms Carpaccio Blondie's Friend Outi's Grilled Zucchini Rosemary garlic squash Mint Chocolate Chip Cupcakes Sunny Sunday Salad Avocado and Egg Steak & Sweet Potato Classic Cheese And Pepper Pasta Sauce Crockpot easy cheesy chicken and rice Butter Chicken and Spinach Rigatoni Cremini Mushrooms Carpaccio Blondie's Friend Outi's Grilled Zucchini	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/346026", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Spicy Stuffed Peppers Recipe by Reny 🍰🍷", "content": "Spicy Stuffed Peppers Cooking Instructions 30 mins 1 Boiled peppers into the hot salt water about 2 mnt. Keep aside. 2 Pour cooking oil into the pan. Saute diced onion + garlic until the colour change and smell good comes out. Add grounded beef and stir until blend nicely. Continue add, rice, tomato paste, salsa Sauce, salt, black papper, worcestershire sauce, water, and diced peppers. Cook peppers medium soft. Put cheese into the pan last minute bfore cook. So it would be so creamy and tasty. 3 Filled peppers until top, cover with lil bit of tomato paste, and don't forget spread with chedar cheese. Bake into 350°F about 30 mnt, or until cheese look bubbly and melted. 1 Boiled peppers into the hot salt water about 2 mnt. Keep aside. 1 Boiled peppers into the hot salt water about 2 mnt. Keep aside. 2 Pour cooking oil into the pan. Saute diced onion + garlic until the colour change and smell good comes out. Add grounded beef and stir until blend nicely. Continue add, rice, tomato paste, salsa Sauce, salt, black papper, worcestershire sauce, water, and diced peppers. Cook peppers medium soft. Put cheese into the pan last minute bfore cook. So it would be so creamy and tasty. 2 Pour cooking oil into the pan. Saute diced onion + garlic until the colour change and smell good comes out. Add grounded beef and stir until blend nicely. Continue add, rice, tomato paste, salsa Sauce, salt, black papper, worcestershire sauce, water, and diced peppers. Cook peppers medium soft. Put cheese into the pan last minute bfore cook. So it would be so creamy and tasty. 3 Filled peppers until top, cover with lil bit of tomato paste, and don't forget spread with chedar cheese. Bake into 350°F about 30 mnt, or until cheese look bubbly and melted. 3 Filled peppers until top, cover with lil bit of tomato paste, and don't forget spread with chedar cheese. Bake into 350°F about 30 mnt, or until cheese look bubbly and melted. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Crockpot easy cheesy chicken and rice Blueberry and Cream Cheese Baked French Toast Cheesecake Cupcakes! Little Devil's Chocolate Bundt Cake Egg Salad Lettuce Wraps Crockpot easy cheesy chicken and rice Blueberry and Cream Cheese Baked French Toast Cheesecake Cupcakes! Little Devil's Chocolate Bundt Cake Egg Salad Lettuce Wraps Rosemary garlic squash Mint Chocolate Chip Cupcakes Sunny Sunday Salad Avocado and Egg Steak & Sweet Potato Classic Cheese And Pepper Pasta Sauce Crockpot easy cheesy chicken and rice Butter Chicken and Spinach Rigatoni Cremini Mushrooms Carpaccio Blondie's Friend Outi's Grilled Zucchini Rosemary garlic squash Mint Chocolate Chip Cupcakes Sunny Sunday Salad Avocado and Egg Steak & Sweet Potato Classic Cheese And Pepper Pasta Sauce Crockpot easy cheesy chicken and rice Butter Chicken and Spinach Rigatoni Cremini Mushrooms Carpaccio Blondie's Friend Outi's Grilled Zucchini" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc266a06a6e91917f0988f" }	9d504ffae03f85cf0714d8fbcec1a2d0567af128bb8eb73fadaeedc502ee8ed2	Grandma's Spicy Stuffed Peppers Recipe by Steff Werley Cooking Instructions 2 hours 1 Preheat oven to 425. 2 Dice your onion and set aside. 3 Open your can of fire roasted tomatoes, drain. Set aside. 4 Pour your two cans of tomato soup into your pot. Add 1.5 to 2 cups of water and mix. Don't over do the water, I prefer less because I like it creamy and you can always add more later. 5 Remove and discard the tops of those peppers. All of them. Get spoon and scoop them clean- seeds, membranes- all of it. Rinse and set them aside. 6 Cook the rice. I personally use rice cooker for this, but you can do the ole boiling water method. 7 Brown that beef. Put it in a pan, mix, stir and cook. I add salt and pepper while I brown the meat. Drain the oil. (You can cook everything raw at the same time rather then pre-cooking the rice and meat.) 8 Mix your meat, rice, onions. 9 Add your seasonings. Mix. 10 Add your drained tomatoes. Mix some more. 11 Add your tomato paste. Mix, mix, mix. 12 Don't wash your hands yet. Take your mixture and start stuffing the heck out of those peppers. Fill those babies tight and full. Let them over flow a little, they can look like cupcakes. 13 Arrange the peppers in your big pot. (Yes, they're going into the tomato soup.) Now- add more water if you feel the need.. The soup/water needs to come up to the top of the peppers. (The peppers. Not the meat that's over flowing out of them.) 14 Grab your Heinz. Go ahead and squirt some of it over the over flow of meat coming out of those peppers. (Cupcakes need icing!) 15 Put a cover on your big pot (or foil) and put those babies in the oven. They need to cook for a while, a long while- so I hope you're not hungry- because your house is about to smell AMAZE-BALLZ. 16 About 2 hours or so, they should be ready to be inhaled. (You can check by poking the pepper and seeing how soft they are- the softer, the better.) 17 Cut open, add a dab of sour cream and dig in! 1 Preheat oven to 425. 1 Preheat oven to 425. 2 Dice your onion and set aside. 2 Dice your onion and set aside. 3 Open your can of fire roasted tomatoes, drain. Set aside. 3 Open your can of fire roasted tomatoes, drain. Set aside. 4 Pour your two cans of tomato soup into your pot. Add 1.5 to 2 cups of water and mix. Don't over do the water, I prefer less because I like it creamy and you can always add more later. 4 Pour your two cans of tomato soup into your pot. Add 1.5 to 2 cups of water and mix. Don't over do the water, I prefer less because I like it creamy and you can always add more later. 5 Remove and discard the tops of those peppers. All of them. Get spoon and scoop them clean- seeds, membranes- all of it. Rinse and set them aside. 5 Remove and discard the tops of those peppers. All of them. Get spoon and scoop them clean- seeds, membranes- all of it. Rinse and set them aside. 6 Cook the rice. I personally use rice cooker for this, but you can do the ole boiling water method. 6 Cook the rice. I personally use rice cooker for this, but you can do the ole boiling water method. 7 Brown that beef. Put it in a pan, mix, stir and cook. I add salt and pepper while I brown the meat. Drain the oil. (You can cook everything raw at the same time rather then pre-cooking the rice and meat.) 7 Brown that beef. Put it in a pan, mix, stir and cook. I add salt and pepper while I brown the meat. Drain the oil. (You can cook everything raw at the same time rather then pre-cooking the rice and meat.) 8 Mix your meat, rice, onions. 8 Mix your meat, rice, onions. 9 Add your seasonings. Mix. 9 Add your seasonings. Mix. 10 Add your drained tomatoes. Mix some more. 10 Add your drained tomatoes. Mix some more. 11 Add your tomato paste. Mix, mix, mix. 11 Add your tomato paste. Mix, mix, mix. 12 Don't wash your hands yet. Take your mixture and start stuffing the heck out of those peppers. Fill those babies tight and full. Let them over flow a little, they can look like cupcakes. 12 Don't wash your hands yet. Take your mixture and start stuffing the heck out of those peppers. Fill those babies tight and full. Let them over flow a little, they can look like cupcakes. 13 Arrange the peppers in your big pot. (Yes, they're going into the tomato soup.) Now- add more water if you feel the need.. The soup/water needs to come up to the top of the peppers. (The peppers. Not the meat that's over flowing out of them.) 13 Arrange the peppers in your big pot. (Yes, they're going into the tomato soup.) Now- add more water if you feel the need.. The soup/water needs to come up to the top of the peppers. (The peppers. Not the meat that's over flowing out of them.) 14 Grab your Heinz. Go ahead and squirt some of it over the over flow of meat coming out of those peppers. (Cupcakes need icing!) 14 Grab your Heinz. Go ahead and squirt some of it over the over flow of meat coming out of those peppers. (Cupcakes need icing!) 15 Put a cover on your big pot (or foil) and put those babies in the oven. They need to cook for a while, a long while- so I hope you're not hungry- because your house is about to smell AMAZE-BALLZ. 15 Put a cover on your big pot (or foil) and put those babies in the oven. They need to cook for a while, a long while- so I hope you're not hungry- because your house is about to smell AMAZE-BALLZ. 16 About 2 hours or so, they should be ready to be inhaled. (You can check by poking the pepper and seeing how soft they are- the softer, the better.) 16 About 2 hours or so, they should be ready to be inhaled. (You can check by poking the pepper and seeing how soft they are- the softer, the better.) 17 Cut open, add a dab of sour cream and dig in! 17 Cut open, add a dab of sour cream and dig in! More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Hawaiian Style Garlic Shrimp Salmon and Cabbage Simmered in Milk Easy and Authentic Pasta in Tuna Tomato Sauce Easy, Tasty, Non-fried Shrimp in Mayonnaise Sauce Halloween Twin Ghosts Bread SHEREE's SIMPLE BAKED SWEET POTATO... Easy Rice Porridge with Salmon Pn-Fried and Steamed Salmon and Cabbage Avocado and Chicken Cream Pasta Rich Pasta Carbonara with Milk and a Whole Egg Hawaiian Style Garlic Shrimp Salmon and Cabbage Simmered in Milk Easy and Authentic Pasta in Tuna Tomato Sauce Easy, Tasty, Non-fried Shrimp in Mayonnaise Sauce Halloween Twin Ghosts Bread SHEREE's SIMPLE BAKED SWEET POTATO... Easy Rice Porridge with Salmon Pn-Fried and Steamed Salmon and Cabbage Avocado and Chicken Cream Pasta Rich Pasta Carbonara with Milk and a Whole Egg	{ "data_info": { "lang": "en", "url": "https://cookpad.com/us/recipes/366530", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Grandma's Spicy Stuffed Peppers Recipe by Steff Werley", "content": "Cooking Instructions 2 hours 1 Preheat oven to 425. 2 Dice your onion and set aside. 3 Open your can of fire roasted tomatoes, drain. Set aside. 4 Pour your two cans of tomato soup into your pot. Add 1.5 to 2 cups of water and mix. Don't over do the water, I prefer less because I like it creamy and you can always add more later. 5 Remove and discard the tops of those peppers. All of them. Get spoon and scoop them clean- seeds, membranes- all of it. Rinse and set them aside. 6 Cook the rice. I personally use rice cooker for this, but you can do the ole boiling water method. 7 Brown that beef. Put it in a pan, mix, stir and cook. I add salt and pepper while I brown the meat. Drain the oil. (You can cook everything raw at the same time rather then pre-cooking the rice and meat.) 8 Mix your meat, rice, onions. 9 Add your seasonings. Mix. 10 Add your drained tomatoes. Mix some more. 11 Add your tomato paste. Mix, mix, mix. 12 Don't wash your hands yet. Take your mixture and start stuffing the heck out of those peppers. Fill those babies tight and full. Let them over flow a little, they can look like cupcakes. 13 Arrange the peppers in your big pot. (Yes, they're going into the tomato soup.) Now- add more water if you feel the need.. The soup/water needs to come up to the top of the peppers. (The peppers. Not the meat that's over flowing out of them.) 14 Grab your Heinz. Go ahead and squirt some of it over the over flow of meat coming out of those peppers. (Cupcakes need icing!) 15 Put a cover on your big pot (or foil) and put those babies in the oven. They need to cook for a while, a long while- so I hope you're not hungry- because your house is about to smell AMAZE-BALLZ. 16 About 2 hours or so, they should be ready to be inhaled. (You can check by poking the pepper and seeing how soft they are- the softer, the better.) 17 Cut open, add a dab of sour cream and dig in! 1 Preheat oven to 425. 1 Preheat oven to 425. 2 Dice your onion and set aside. 2 Dice your onion and set aside. 3 Open your can of fire roasted tomatoes, drain. Set aside. 3 Open your can of fire roasted tomatoes, drain. Set aside. 4 Pour your two cans of tomato soup into your pot. Add 1.5 to 2 cups of water and mix. Don't over do the water, I prefer less because I like it creamy and you can always add more later. 4 Pour your two cans of tomato soup into your pot. Add 1.5 to 2 cups of water and mix. Don't over do the water, I prefer less because I like it creamy and you can always add more later. 5 Remove and discard the tops of those peppers. All of them. Get spoon and scoop them clean- seeds, membranes- all of it. Rinse and set them aside. 5 Remove and discard the tops of those peppers. All of them. Get spoon and scoop them clean- seeds, membranes- all of it. Rinse and set them aside. 6 Cook the rice. I personally use rice cooker for this, but you can do the ole boiling water method. 6 Cook the rice. I personally use rice cooker for this, but you can do the ole boiling water method. 7 Brown that beef. Put it in a pan, mix, stir and cook. I add salt and pepper while I brown the meat. Drain the oil. (You can cook everything raw at the same time rather then pre-cooking the rice and meat.) 7 Brown that beef. Put it in a pan, mix, stir and cook. I add salt and pepper while I brown the meat. Drain the oil. (You can cook everything raw at the same time rather then pre-cooking the rice and meat.) 8 Mix your meat, rice, onions. 8 Mix your meat, rice, onions. 9 Add your seasonings. Mix. 9 Add your seasonings. Mix. 10 Add your drained tomatoes. Mix some more. 10 Add your drained tomatoes. Mix some more. 11 Add your tomato paste. Mix, mix, mix. 11 Add your tomato paste. Mix, mix, mix. 12 Don't wash your hands yet. Take your mixture and start stuffing the heck out of those peppers. Fill those babies tight and full. Let them over flow a little, they can look like cupcakes. 12 Don't wash your hands yet. Take your mixture and start stuffing the heck out of those peppers. Fill those babies tight and full. Let them over flow a little, they can look like cupcakes. 13 Arrange the peppers in your big pot. (Yes, they're going into the tomato soup.) Now- add more water if you feel the need.. The soup/water needs to come up to the top of the peppers. (The peppers. Not the meat that's over flowing out of them.) 13 Arrange the peppers in your big pot. (Yes, they're going into the tomato soup.) Now- add more water if you feel the need.. The soup/water needs to come up to the top of the peppers. (The peppers. Not the meat that's over flowing out of them.) 14 Grab your Heinz. Go ahead and squirt some of it over the over flow of meat coming out of those peppers. (Cupcakes need icing!) 14 Grab your Heinz. Go ahead and squirt some of it over the over flow of meat coming out of those peppers. (Cupcakes need icing!) 15 Put a cover on your big pot (or foil) and put those babies in the oven. They need to cook for a while, a long while- so I hope you're not hungry- because your house is about to smell AMAZE-BALLZ. 15 Put a cover on your big pot (or foil) and put those babies in the oven. They need to cook for a while, a long while- so I hope you're not hungry- because your house is about to smell AMAZE-BALLZ. 16 About 2 hours or so, they should be ready to be inhaled. (You can check by poking the pepper and seeing how soft they are- the softer, the better.) 16 About 2 hours or so, they should be ready to be inhaled. (You can check by poking the pepper and seeing how soft they are- the softer, the better.) 17 Cut open, add a dab of sour cream and dig in! 17 Cut open, add a dab of sour cream and dig in! More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Hawaiian Style Garlic Shrimp Salmon and Cabbage Simmered in Milk Easy and Authentic Pasta in Tuna Tomato Sauce Easy, Tasty, Non-fried Shrimp in Mayonnaise Sauce Halloween Twin Ghosts Bread SHEREE's SIMPLE BAKED SWEET POTATO... Easy Rice Porridge with Salmon Pn-Fried and Steamed Salmon and Cabbage Avocado and Chicken Cream Pasta Rich Pasta Carbonara with Milk and a Whole Egg Hawaiian Style Garlic Shrimp Salmon and Cabbage Simmered in Milk Easy and Authentic Pasta in Tuna Tomato Sauce Easy, Tasty, Non-fried Shrimp in Mayonnaise Sauce Halloween Twin Ghosts Bread SHEREE's SIMPLE BAKED SWEET POTATO... Easy Rice Porridge with Salmon Pn-Fried and Steamed Salmon and Cabbage Avocado and Chicken Cream Pasta Rich Pasta Carbonara with Milk and a Whole Egg" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc266e06a6e91917f09890" }	090e4c507828633cfba0e700be19185ef15b6d8a291e4eb757fcfd39c4fa2ac8	Spicy Stuffed Bell Peppers Recipe by tmariah Spicy Stuffed Bell Peppers Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Share Copied! Email Share Copied! Email Copied! Copied! Email Report Recipe See report Edit recipe Delete Login Create a recipe Login Create a recipe Create a recipe https://global-web-assets.cpcdn.com/assets/logo_circle-d106f02123de882fffdd2c06593eb2fd33f0ddf20418dd75ed72225bdb0e0ff7.png https://global-web-assets.cpcdn.com/assets/logo_text-da02013e64b510c60b109001fc44bcb7195f9e3105287817103b6cff4f8e0563.png Get the App https://img-global.cpcdn.com/recipes/26703336/300x426cq80/spicy-stuffed-bell-peppers-recipe-main-photo.jpg https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png tmariah @cook_3918408 so good! =^.^= so good! =^.^= Spicy Stuffed Bell Peppers Share its first Cooksnap! https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png tmariah @cook_3918408 so good! =^.^= so good! =^.^= Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Copied! Copied! Email Add Cooksnap Add Cooksnap Report Recipe See report Delete Add Cooksnap Add Cooksnap Add Cooksnap Report Recipe See report Delete Share Copied! Email Copied! Copied! Email Save this recipe and keep it for later. Add Cooksnap Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Report Recipe See report Edit recipe Delete Ingredients 9 Bell Peppers 1/2 Onion 2 clove Garlic 1 1/2 lb Ground Beef 4 oz Mushroom 1 tbsp Olive Oil 1 Jalepenos to taste 1 Jack Cheese to taste 1 cup Rice 1 Tomato 1 Corn 1/2 jar Spicy Tomato Sauce 1 parsley 1 pepper 1 crushed red pepper 9 Bell Peppers 1/2 Onion 2 clove Garlic 1 1/2 lb Ground Beef 4 oz Mushroom 1 tbsp Olive Oil 1 Jalepenos to taste 1 Jack Cheese to taste 1 cup Rice 1 Tomato 1 Corn 1/2 jar Spicy Tomato Sauce 1 parsley 1 pepper 1 crushed red pepper Cooking Instructions 1 Steam and gut bell pepper and cook them in boiling water for five minutes 2 Brown ground.beef with garlic, onions, mushroom, jalepenos, and one.bell pepper 3 Drain excess fat and add corn, tomato, seasoning and spicy tomato sauce 4 Simmer on low for ten minutes 5 Stir in cheese with the meat and veggies 6 Stuff bell peppers and bake for twenty minutes at 350 1 Steam and gut bell pepper and cook them in boiling water for five minutes 1 Steam and gut bell pepper and cook them in boiling water for five minutes 2 Brown ground.beef with garlic, onions, mushroom, jalepenos, and one.bell pepper 2 Brown ground.beef with garlic, onions, mushroom, jalepenos, and one.bell pepper 3 Drain excess fat and add corn, tomato, seasoning and spicy tomato sauce 3 Drain excess fat and add corn, tomato, seasoning and spicy tomato sauce 4 Simmer on low for ten minutes 4 Simmer on low for ten minutes 5 Stir in cheese with the meat and veggies 5 Stir in cheese with the meat and veggies 6 Stuff bell peppers and bake for twenty minutes at 350 6 Stuff bell peppers and bake for twenty minutes at 350 Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Copied! Copied! Email Add Cooksnap Add Cooksnap Report Recipe See report Delete Add Cooksnap Add Cooksnap Add Cooksnap Report Recipe See report Delete Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Share your Cooksnap Learn more about Cooksnaps Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Share Copied! Email Share Copied! Email Copied! Copied! Email Report Recipe See report Edit recipe Delete Copied! https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png tmariah @cook_3918408 on January 01, 2012 00:00 Comments https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Add a comment 0/0 Similar Recipes Spicy Stuffed Peppers Spicy Stuffed Peppers Jessie Henderson Spicy Stuffed Peppers Spicy Stuffed Peppers Follow n try my recipes 😊 Reny 🍰🍷 Spicy Stuffed Peppers Spicy Stuffed Peppers Lizzy Spicy Stuffed Green Peppers Spicy Stuffed Green Peppers These are awesome! Angela Stuffed Bell Peppers Stuffed Bell Peppers This recipe was quick, easy, and delicious! I think next time I’ll experiment with sausage instead of ground beef. QueenMel👸🏿 Simply Stuffed Bell Peppers Simply Stuffed Bell Peppers I love stuffed peppers, but I'm not a fan of tomato sauce on them so here is my version: simple, seasoned, delicious. Perfect dish to make ahead for lunch. Also freezes well. debnjase Stuffed Bell Peppers Stuffed Bell Peppers Kristiana Ross Stuffed Bell Peppers Stuffed Bell Peppers I love stuffed bell peppers, but I dislike using my oven in the heat of summer. Here is my crockpot version of year round goodness. sandra53 Stuffed Bell Peppers Stuffed Bell Peppers A slightly healthier version of stuffed peppers with cauliflower rice instead. We found that the consistency of the meat and cauliflower when cooked together blends well texturally. And the cauliflower completely takes on the flavor of the meat and seasonings. Turned out to be a hit! joshcs1 Stuffed Bell Peppers Stuffed Bell Peppers Denice L Glines Stuffed Bell Peppers Stuffed Bell Peppers I've been eating this since childhood, and generally each bell pepper (also known as capsicum) is enough for one meal either by itself or with sides. The stuffing is intended for 6 bell peppers, but can be eaten by itself or in like a wrap if you like. Kikuriki Stuffed Bell Peppers Stuffed Bell Peppers We are back after a brief break. This recipe is incredibly simple, cheap and yet super tasty! Enjoy! My Grilling Spot Spicy Stuffed Peppers Spicy Stuffed Peppers Jessie Henderson https://img-global.cpcdn.com/recipes/6197371928576000/240x320cq80/photo.jpg Spicy Stuffed Peppers Spicy Stuffed Peppers Jessie Henderson https://img-global.cpcdn.com/users/5013299663470592/16x16cq50/avatar.jpg Spicy Stuffed Peppers Spicy Stuffed Peppers Follow n try my recipes 😊 Reny 🍰🍷 https://img-global.cpcdn.com/recipes/5855620280877056/240x320cq80/photo.jpg Spicy Stuffed Peppers Spicy Stuffed Peppers Follow n try my recipes 😊 Reny 🍰🍷 https://img-global.cpcdn.com/users/973f0bec1a14c6e3/16x16cq50/avatar.jpg Spicy Stuffed Peppers Spicy Stuffed Peppers Lizzy https://img-global.cpcdn.com/recipes/71358552/240x320cq80/photo.jpg Spicy Stuffed Peppers Spicy Stuffed Peppers Lizzy https://img-global.cpcdn.com/users/67246298/16x16cq50/avatar.jpg Spicy Stuffed Green Peppers Spicy Stuffed Green Peppers These are awesome! Angela https://img-global.cpcdn.com/recipes/5623549121789952/240x320cq80/photo.jpg Spicy Stuffed Green Peppers Spicy Stuffed Green Peppers These are awesome! Angela https://img-global.cpcdn.com/users/6475092523483136/16x16cq50/avatar.jpg Stuffed Bell Peppers Stuffed Bell Peppers This recipe was quick, easy, and delicious! I think next time I’ll experiment with sausage instead of ground beef. QueenMel👸🏿 https://img-global.cpcdn.com/recipes/46afd56dc36310ea/240x320cq80/photo.jpg Stuffed Bell Peppers Stuffed Bell Peppers This recipe was quick, easy, and delicious! I think next time I’ll experiment with sausage instead of ground beef. QueenMel👸🏿 https://img-global.cpcdn.com/users/2df8d26ea2d09dd6/16x16cq50/avatar.jpg Simply Stuffed Bell Peppers Simply Stuffed Bell Peppers I love stuffed peppers, but I'm not a fan of tomato sauce on them so here is my version: simple, seasoned, delicious. Perfect dish to make ahead for lunch. Also freezes well. debnjase https://img-global.cpcdn.com/recipes/5159496001257472/240x320cq80/photo.jpg Simply Stuffed Bell Peppers Simply Stuffed Bell Peppers I love stuffed peppers, but I'm not a fan of tomato sauce on them so here is my version: simple, seasoned, delicious. Perfect dish to make ahead for lunch. Also freezes well. debnjase https://img-global.cpcdn.com/users/5630845631594496/16x16cq50/avatar.jpg Stuffed Bell Peppers Stuffed Bell Peppers Kristiana Ross https://img-global.cpcdn.com/recipes/4d98becb80a94f93/240x320cq80/photo.jpg Stuffed Bell Peppers Stuffed Bell Peppers Kristiana Ross https://img-global.cpcdn.com/users/01c993c68508ab60/16x16cq50/avatar.jpg Stuffed Bell Peppers Stuffed Bell Peppers I love stuffed bell peppers, but I dislike using my oven in the heat of summer. Here is my crockpot version of year round goodness. sandra53 https://img-global.cpcdn.com/recipes/f9a54a3a51c5c117/240x320cq80/photo.jpg Stuffed Bell Peppers Stuffed Bell Peppers I love stuffed bell peppers, but I dislike using my oven in the heat of summer. Here is my crockpot version of year round goodness. sandra53 https://img-global.cpcdn.com/users/5749092336533504/16x16cq50/avatar.jpg Stuffed Bell Peppers Stuffed Bell Peppers A slightly healthier version of stuffed peppers with cauliflower rice instead. We found that the consistency of the meat and cauliflower when cooked together blends well texturally. And the cauliflower completely takes on the flavor of the meat and seasonings. Turned out to be a hit! joshcs1 https://img-global.cpcdn.com/recipes/a7a0f08b268a7735/240x320cq80/photo.jpg Stuffed Bell Peppers Stuffed Bell Peppers A slightly healthier version of stuffed peppers with cauliflower rice instead. We found that the consistency of the meat and cauliflower when cooked together blends well texturally. And the cauliflower completely takes on the flavor of the meat and seasonings. Turned out to be a hit! joshcs1 https://img-global.cpcdn.com/users/fdf3788418ee0c9c/16x16cq50/avatar.jpg Stuffed Bell Peppers Stuffed Bell Peppers Denice L Glines https://img-global.cpcdn.com/recipes/f69f8a4552eb6bf8/240x320cq80/photo.jpg Stuffed Bell Peppers Stuffed Bell Peppers Denice L Glines https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Stuffed Bell Peppers Stuffed Bell Peppers I've been eating this since childhood, and generally each bell pepper (also known as capsicum) is enough for one meal either by itself or with sides. The stuffing is intended for 6 bell peppers, but can be eaten by itself or in like a wrap if you like. Kikuriki https://img-global.cpcdn.com/recipes/ca4bc63bf311fb9f/240x320cq80/photo.jpg Stuffed Bell Peppers Stuffed Bell Peppers I've been eating this since childhood, and generally each bell pepper (also known as capsicum) is enough for one meal either by itself or with sides. The stuffing is intended for 6 bell peppers, but can be eaten by itself or in like a wrap if you like. Kikuriki https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Stuffed Bell Peppers Stuffed Bell Peppers We are back after a brief break. This recipe is incredibly simple, cheap and yet super tasty! Enjoy! My Grilling Spot https://img-global.cpcdn.com/recipes/80aa721b6a809598/240x320cq80/photo.jpg Stuffed Bell Peppers Stuffed Bell Peppers We are back after a brief break. This recipe is incredibly simple, cheap and yet super tasty! Enjoy! My Grilling Spot https://img-global.cpcdn.com/users/21d427c6345835a8/16x16cq50/avatar.jpg See more for $4.99/Month More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips https://cookpad.com/us/recipes/386141 Search Create a recipe Activity Activity Premium Your Collection Search Search Create a recipe Create a recipe Activity Activity Activity Activity Premium Premium Your Collection Your Collection	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/386141", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Spicy Stuffed Bell Peppers Recipe by tmariah", "content": "Spicy Stuffed Bell Peppers Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Share Copied! Email Share Copied! Email Copied! Copied! Email Report Recipe See report Edit recipe Delete Login Create a recipe Login Create a recipe Create a recipe https://global-web-assets.cpcdn.com/assets/logo_circle-d106f02123de882fffdd2c06593eb2fd33f0ddf20418dd75ed72225bdb0e0ff7.png https://global-web-assets.cpcdn.com/assets/logo_text-da02013e64b510c60b109001fc44bcb7195f9e3105287817103b6cff4f8e0563.png Get the App https://img-global.cpcdn.com/recipes/26703336/300x426cq80/spicy-stuffed-bell-peppers-recipe-main-photo.jpg https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png tmariah @cook_3918408 so good! =^.^= so good! =^.^= Spicy Stuffed Bell Peppers Share its first Cooksnap! https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png tmariah @cook_3918408 so good! =^.^= so good! =^.^= Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Copied! Copied! 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Add Cooksnap Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Report Recipe See report Edit recipe Delete Ingredients 9 Bell Peppers 1/2 Onion 2 clove Garlic 1 1/2 lb Ground Beef 4 oz Mushroom 1 tbsp Olive Oil 1 Jalepenos to taste 1 Jack Cheese to taste 1 cup Rice 1 Tomato 1 Corn 1/2 jar Spicy Tomato Sauce 1 parsley 1 pepper 1 crushed red pepper 9 Bell Peppers 1/2 Onion 2 clove Garlic 1 1/2 lb Ground Beef 4 oz Mushroom 1 tbsp Olive Oil 1 Jalepenos to taste 1 Jack Cheese to taste 1 cup Rice 1 Tomato 1 Corn 1/2 jar Spicy Tomato Sauce 1 parsley 1 pepper 1 crushed red pepper Cooking Instructions 1 Steam and gut bell pepper and cook them in boiling water for five minutes 2 Brown ground.beef with garlic, onions, mushroom, jalepenos, and one.bell pepper 3 Drain excess fat and add corn, tomato, seasoning and spicy tomato sauce 4 Simmer on low for ten minutes 5 Stir in cheese with the meat and veggies 6 Stuff bell peppers and bake for twenty minutes at 350 1 Steam and gut bell pepper and cook them in boiling water for five minutes 1 Steam and gut bell pepper and cook them in boiling water for five minutes 2 Brown ground.beef with garlic, onions, mushroom, jalepenos, and one.bell pepper 2 Brown ground.beef with garlic, onions, mushroom, jalepenos, and one.bell pepper 3 Drain excess fat and add corn, tomato, seasoning and spicy tomato sauce 3 Drain excess fat and add corn, tomato, seasoning and spicy tomato sauce 4 Simmer on low for ten minutes 4 Simmer on low for ten minutes 5 Stir in cheese with the meat and veggies 5 Stir in cheese with the meat and veggies 6 Stuff bell peppers and bake for twenty minutes at 350 6 Stuff bell peppers and bake for twenty minutes at 350 Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Copied! Copied! Email Add Cooksnap Add Cooksnap Report Recipe See report Delete Add Cooksnap Add Cooksnap Add Cooksnap Report Recipe See report Delete Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Share your Cooksnap Learn more about Cooksnaps Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Share Copied! Email Share Copied! Email Copied! Copied! Email Report Recipe See report Edit recipe Delete Copied! https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png tmariah @cook_3918408 on January 01, 2012 00:00 Comments https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Add a comment 0/0 Similar Recipes Spicy Stuffed Peppers Spicy Stuffed Peppers Jessie Henderson Spicy Stuffed Peppers Spicy Stuffed Peppers Follow n try my recipes 😊 Reny 🍰🍷 Spicy Stuffed Peppers Spicy Stuffed Peppers Lizzy Spicy Stuffed Green Peppers Spicy Stuffed Green Peppers These are awesome! Angela Stuffed Bell Peppers Stuffed Bell Peppers This recipe was quick, easy, and delicious! I think next time I’ll experiment with sausage instead of ground beef. QueenMel👸🏿 Simply Stuffed Bell Peppers Simply Stuffed Bell Peppers I love stuffed peppers, but I'm not a fan of tomato sauce on them so here is my version: simple, seasoned, delicious. Perfect dish to make ahead for lunch. Also freezes well. debnjase Stuffed Bell Peppers Stuffed Bell Peppers Kristiana Ross Stuffed Bell Peppers Stuffed Bell Peppers I love stuffed bell peppers, but I dislike using my oven in the heat of summer. Here is my crockpot version of year round goodness. sandra53 Stuffed Bell Peppers Stuffed Bell Peppers A slightly healthier version of stuffed peppers with cauliflower rice instead. We found that the consistency of the meat and cauliflower when cooked together blends well texturally. And the cauliflower completely takes on the flavor of the meat and seasonings. Turned out to be a hit! joshcs1 Stuffed Bell Peppers Stuffed Bell Peppers Denice L Glines Stuffed Bell Peppers Stuffed Bell Peppers I've been eating this since childhood, and generally each bell pepper (also known as capsicum) is enough for one meal either by itself or with sides. The stuffing is intended for 6 bell peppers, but can be eaten by itself or in like a wrap if you like. Kikuriki Stuffed Bell Peppers Stuffed Bell Peppers We are back after a brief break. This recipe is incredibly simple, cheap and yet super tasty! Enjoy! My Grilling Spot Spicy Stuffed Peppers Spicy Stuffed Peppers Jessie Henderson https://img-global.cpcdn.com/recipes/6197371928576000/240x320cq80/photo.jpg Spicy Stuffed Peppers Spicy Stuffed Peppers Jessie Henderson https://img-global.cpcdn.com/users/5013299663470592/16x16cq50/avatar.jpg Spicy Stuffed Peppers Spicy Stuffed Peppers Follow n try my recipes 😊 Reny 🍰🍷 https://img-global.cpcdn.com/recipes/5855620280877056/240x320cq80/photo.jpg Spicy Stuffed Peppers Spicy Stuffed Peppers Follow n try my recipes 😊 Reny 🍰🍷 https://img-global.cpcdn.com/users/973f0bec1a14c6e3/16x16cq50/avatar.jpg Spicy Stuffed Peppers Spicy Stuffed Peppers Lizzy https://img-global.cpcdn.com/recipes/71358552/240x320cq80/photo.jpg Spicy Stuffed Peppers Spicy Stuffed Peppers Lizzy https://img-global.cpcdn.com/users/67246298/16x16cq50/avatar.jpg Spicy Stuffed Green Peppers Spicy Stuffed Green Peppers These are awesome! Angela https://img-global.cpcdn.com/recipes/5623549121789952/240x320cq80/photo.jpg Spicy Stuffed Green Peppers Spicy Stuffed Green Peppers These are awesome! Angela https://img-global.cpcdn.com/users/6475092523483136/16x16cq50/avatar.jpg Stuffed Bell Peppers Stuffed Bell Peppers This recipe was quick, easy, and delicious! I think next time I’ll experiment with sausage instead of ground beef. QueenMel👸🏿 https://img-global.cpcdn.com/recipes/46afd56dc36310ea/240x320cq80/photo.jpg Stuffed Bell Peppers Stuffed Bell Peppers This recipe was quick, easy, and delicious! I think next time I’ll experiment with sausage instead of ground beef. QueenMel👸🏿 https://img-global.cpcdn.com/users/2df8d26ea2d09dd6/16x16cq50/avatar.jpg Simply Stuffed Bell Peppers Simply Stuffed Bell Peppers I love stuffed peppers, but I'm not a fan of tomato sauce on them so here is my version: simple, seasoned, delicious. Perfect dish to make ahead for lunch. Also freezes well. debnjase https://img-global.cpcdn.com/recipes/5159496001257472/240x320cq80/photo.jpg Simply Stuffed Bell Peppers Simply Stuffed Bell Peppers I love stuffed peppers, but I'm not a fan of tomato sauce on them so here is my version: simple, seasoned, delicious. Perfect dish to make ahead for lunch. Also freezes well. debnjase https://img-global.cpcdn.com/users/5630845631594496/16x16cq50/avatar.jpg Stuffed Bell Peppers Stuffed Bell Peppers Kristiana Ross https://img-global.cpcdn.com/recipes/4d98becb80a94f93/240x320cq80/photo.jpg Stuffed Bell Peppers Stuffed Bell Peppers Kristiana Ross https://img-global.cpcdn.com/users/01c993c68508ab60/16x16cq50/avatar.jpg Stuffed Bell Peppers Stuffed Bell Peppers I love stuffed bell peppers, but I dislike using my oven in the heat of summer. Here is my crockpot version of year round goodness. sandra53 https://img-global.cpcdn.com/recipes/f9a54a3a51c5c117/240x320cq80/photo.jpg Stuffed Bell Peppers Stuffed Bell Peppers I love stuffed bell peppers, but I dislike using my oven in the heat of summer. Here is my crockpot version of year round goodness. sandra53 https://img-global.cpcdn.com/users/5749092336533504/16x16cq50/avatar.jpg Stuffed Bell Peppers Stuffed Bell Peppers A slightly healthier version of stuffed peppers with cauliflower rice instead. We found that the consistency of the meat and cauliflower when cooked together blends well texturally. And the cauliflower completely takes on the flavor of the meat and seasonings. Turned out to be a hit! joshcs1 https://img-global.cpcdn.com/recipes/a7a0f08b268a7735/240x320cq80/photo.jpg Stuffed Bell Peppers Stuffed Bell Peppers A slightly healthier version of stuffed peppers with cauliflower rice instead. We found that the consistency of the meat and cauliflower when cooked together blends well texturally. And the cauliflower completely takes on the flavor of the meat and seasonings. Turned out to be a hit! joshcs1 https://img-global.cpcdn.com/users/fdf3788418ee0c9c/16x16cq50/avatar.jpg Stuffed Bell Peppers Stuffed Bell Peppers Denice L Glines https://img-global.cpcdn.com/recipes/f69f8a4552eb6bf8/240x320cq80/photo.jpg Stuffed Bell Peppers Stuffed Bell Peppers Denice L Glines https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Stuffed Bell Peppers Stuffed Bell Peppers I've been eating this since childhood, and generally each bell pepper (also known as capsicum) is enough for one meal either by itself or with sides. The stuffing is intended for 6 bell peppers, but can be eaten by itself or in like a wrap if you like. Kikuriki https://img-global.cpcdn.com/recipes/ca4bc63bf311fb9f/240x320cq80/photo.jpg Stuffed Bell Peppers Stuffed Bell Peppers I've been eating this since childhood, and generally each bell pepper (also known as capsicum) is enough for one meal either by itself or with sides. The stuffing is intended for 6 bell peppers, but can be eaten by itself or in like a wrap if you like. Kikuriki https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Stuffed Bell Peppers Stuffed Bell Peppers We are back after a brief break. This recipe is incredibly simple, cheap and yet super tasty! Enjoy! My Grilling Spot https://img-global.cpcdn.com/recipes/80aa721b6a809598/240x320cq80/photo.jpg Stuffed Bell Peppers Stuffed Bell Peppers We are back after a brief break. This recipe is incredibly simple, cheap and yet super tasty! Enjoy! My Grilling Spot https://img-global.cpcdn.com/users/21d427c6345835a8/16x16cq50/avatar.jpg See more for $4.99/Month More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips https://cookpad.com/us/recipes/386141 Search Create a recipe Activity Activity Premium Your Collection Search Search Create a recipe Create a recipe Activity Activity Activity Activity Premium Premium Your Collection Your Collection" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc266f06a6e91917f09891" }	788074e9ff80f6a3f02f90c42e6b6a7ba7df141d64ff486acda89d00c192a24f	Spicy Stuffed Green Peppers Recipe by Angela Cooking Instructions 50 mins 1 Preheat oven to 400°F 2 Cut tops off peppers and strip seeds out. Boil the bottoms in a pot for 5 minutes to soften them. Let them drain on a paper towel until ready to stuff. Cut and chop the tops to use with mix if desired. Otherwise discard. 3 Meanwhile, brown ground beef, dried onion (or reg onion), and chopped peppers from tops until softened and beef no longer pink. Drain if needed. I used ground sirloin which did not. In fact, I added a tbsp of olive oil to help the peppers. 4 Now add your worcestershire, garlic, salt, pepper, Italian seasoning, rice and diced tomatoes. Let simmer for 5 minutes to soften rice. 5 First put 1/2 cup of water in bottom of pan. Stuff peppers with beef mixture and top with tomato sauce. This is optional and you may or may not use the whole can. Cover and bake for 30 minutes. 6 Uncover and sprinkle shredded cheese over top and bake uncovered for 5 to 10 minutes longer until cheese melts. Take out and serve. 1 Preheat oven to 400°F 1 Preheat oven to 400°F 2 Cut tops off peppers and strip seeds out. Boil the bottoms in a pot for 5 minutes to soften them. Let them drain on a paper towel until ready to stuff. Cut and chop the tops to use with mix if desired. Otherwise discard. 2 Cut tops off peppers and strip seeds out. Boil the bottoms in a pot for 5 minutes to soften them. Let them drain on a paper towel until ready to stuff. Cut and chop the tops to use with mix if desired. Otherwise discard. 3 Meanwhile, brown ground beef, dried onion (or reg onion), and chopped peppers from tops until softened and beef no longer pink. Drain if needed. I used ground sirloin which did not. In fact, I added a tbsp of olive oil to help the peppers. 3 Meanwhile, brown ground beef, dried onion (or reg onion), and chopped peppers from tops until softened and beef no longer pink. Drain if needed. I used ground sirloin which did not. In fact, I added a tbsp of olive oil to help the peppers. 4 Now add your worcestershire, garlic, salt, pepper, Italian seasoning, rice and diced tomatoes. Let simmer for 5 minutes to soften rice. 4 Now add your worcestershire, garlic, salt, pepper, Italian seasoning, rice and diced tomatoes. Let simmer for 5 minutes to soften rice. 5 First put 1/2 cup of water in bottom of pan. Stuff peppers with beef mixture and top with tomato sauce. This is optional and you may or may not use the whole can. Cover and bake for 30 minutes. 5 First put 1/2 cup of water in bottom of pan. Stuff peppers with beef mixture and top with tomato sauce. This is optional and you may or may not use the whole can. Cover and bake for 30 minutes. 6 Uncover and sprinkle shredded cheese over top and bake uncovered for 5 to 10 minutes longer until cheese melts. Take out and serve. 6 Uncover and sprinkle shredded cheese over top and bake uncovered for 5 to 10 minutes longer until cheese melts. Take out and serve. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Pineapple upside down cake drink The best ribs ever Stuffing and Italian Sausage Stuffed Chicken Restaurant Style Chicken Salad Roasted Parmesan Garlic Jalapeno Rounds Pineapple upside down cake drink The best ribs ever Stuffing and Italian Sausage Stuffed Chicken Restaurant Style Chicken Salad Roasted Parmesan Garlic Jalapeno Rounds Gooseberry Crumble Ginger Cardamon Rhubarb Crisp Spicy chicken n spinach Restaurant Style Chicken Salad Taco Dip Noodles Omelettes Penne with vegetables Cowgirl Hamburgers Breakfast Hash Brazilian Mojito Gooseberry Crumble Ginger Cardamon Rhubarb Crisp Spicy chicken n spinach Restaurant Style Chicken Salad Taco Dip Noodles Omelettes Penne with vegetables Cowgirl Hamburgers Breakfast Hash Brazilian Mojito	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/348783", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Spicy Stuffed Green Peppers Recipe by Angela", "content": "Cooking Instructions 50 mins 1 Preheat oven to 400°F 2 Cut tops off peppers and strip seeds out. Boil the bottoms in a pot for 5 minutes to soften them. Let them drain on a paper towel until ready to stuff. Cut and chop the tops to use with mix if desired. Otherwise discard. 3 Meanwhile, brown ground beef, dried onion (or reg onion), and chopped peppers from tops until softened and beef no longer pink. Drain if needed. I used ground sirloin which did not. In fact, I added a tbsp of olive oil to help the peppers. 4 Now add your worcestershire, garlic, salt, pepper, Italian seasoning, rice and diced tomatoes. Let simmer for 5 minutes to soften rice. 5 First put 1/2 cup of water in bottom of pan. Stuff peppers with beef mixture and top with tomato sauce. This is optional and you may or may not use the whole can. Cover and bake for 30 minutes. 6 Uncover and sprinkle shredded cheese over top and bake uncovered for 5 to 10 minutes longer until cheese melts. Take out and serve. 1 Preheat oven to 400°F 1 Preheat oven to 400°F 2 Cut tops off peppers and strip seeds out. Boil the bottoms in a pot for 5 minutes to soften them. Let them drain on a paper towel until ready to stuff. Cut and chop the tops to use with mix if desired. Otherwise discard. 2 Cut tops off peppers and strip seeds out. Boil the bottoms in a pot for 5 minutes to soften them. Let them drain on a paper towel until ready to stuff. Cut and chop the tops to use with mix if desired. Otherwise discard. 3 Meanwhile, brown ground beef, dried onion (or reg onion), and chopped peppers from tops until softened and beef no longer pink. Drain if needed. I used ground sirloin which did not. In fact, I added a tbsp of olive oil to help the peppers. 3 Meanwhile, brown ground beef, dried onion (or reg onion), and chopped peppers from tops until softened and beef no longer pink. Drain if needed. I used ground sirloin which did not. In fact, I added a tbsp of olive oil to help the peppers. 4 Now add your worcestershire, garlic, salt, pepper, Italian seasoning, rice and diced tomatoes. Let simmer for 5 minutes to soften rice. 4 Now add your worcestershire, garlic, salt, pepper, Italian seasoning, rice and diced tomatoes. Let simmer for 5 minutes to soften rice. 5 First put 1/2 cup of water in bottom of pan. Stuff peppers with beef mixture and top with tomato sauce. This is optional and you may or may not use the whole can. Cover and bake for 30 minutes. 5 First put 1/2 cup of water in bottom of pan. Stuff peppers with beef mixture and top with tomato sauce. This is optional and you may or may not use the whole can. Cover and bake for 30 minutes. 6 Uncover and sprinkle shredded cheese over top and bake uncovered for 5 to 10 minutes longer until cheese melts. Take out and serve. 6 Uncover and sprinkle shredded cheese over top and bake uncovered for 5 to 10 minutes longer until cheese melts. Take out and serve. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Pineapple upside down cake drink The best ribs ever Stuffing and Italian Sausage Stuffed Chicken Restaurant Style Chicken Salad Roasted Parmesan Garlic Jalapeno Rounds Pineapple upside down cake drink The best ribs ever Stuffing and Italian Sausage Stuffed Chicken Restaurant Style Chicken Salad Roasted Parmesan Garlic Jalapeno Rounds Gooseberry Crumble Ginger Cardamon Rhubarb Crisp Spicy chicken n spinach Restaurant Style Chicken Salad Taco Dip Noodles Omelettes Penne with vegetables Cowgirl Hamburgers Breakfast Hash Brazilian Mojito Gooseberry Crumble Ginger Cardamon Rhubarb Crisp Spicy chicken n spinach Restaurant Style Chicken Salad Taco Dip Noodles Omelettes Penne with vegetables Cowgirl Hamburgers Breakfast Hash Brazilian Mojito" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc267006a6e91917f09892" }	4c47e0bde41aecb0bc34ce450f3eaf1ccf21f668e17fa6f632776cc0174e0165	My Stuffed Peppers Recipe by Lauren My Stuffed Peppers Cooking Instructions 1hr 15 mins 1 Pre heat oven to 350 degrees 2 Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool. I used a rice cooker. 3 Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops. 4 You can be fancy and heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Or fill a pot half way woth water and throw your peppers in there and let them boil for few minutes... Then remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool. 5 Take the pepper tops and dice fine. 6 In a medium pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature. 7 In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, cloves, cinnamon, Frank's Hot Sauce and 1 tsp sugar. Cheese, cheese, cheese is always a good answer. Add cheese to your mixture. 8 Add cooled rice and cooled onion mixture and mix well to combine 9 Oil the insides of each pepper with olive oil. Brush up the sides. Divided mixture between the six peppers, let the top heap over. 10 In a small sauce pan, add tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup. Spoon mixture of the tops of each pepper. Add parmesan cheese to the top as well. 11 Mix the reserved ½ cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish around the peppers. 12 Cover with parchment paper and foil and bake for 60 minutes. 13 Remove, cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees pull from oven. 14 Let the peppers rest for a few and serve. 1 Pre heat oven to 350 degrees 1 Pre heat oven to 350 degrees 2 Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool. I used a rice cooker. 2 Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool. I used a rice cooker. 3 Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops. 3 Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops. 4 You can be fancy and heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Or fill a pot half way woth water and throw your peppers in there and let them boil for few minutes... Then remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool. 4 You can be fancy and heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Or fill a pot half way woth water and throw your peppers in there and let them boil for few minutes... Then remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool. 5 Take the pepper tops and dice fine. 5 Take the pepper tops and dice fine. 6 In a medium pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature. 6 In a medium pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature. 7 In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, cloves, cinnamon, Frank's Hot Sauce and 1 tsp sugar. Cheese, cheese, cheese is always a good answer. Add cheese to your mixture. 7 In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, cloves, cinnamon, Frank's Hot Sauce and 1 tsp sugar. Cheese, cheese, cheese is always a good answer. Add cheese to your mixture. 8 Add cooled rice and cooled onion mixture and mix well to combine 8 Add cooled rice and cooled onion mixture and mix well to combine 9 Oil the insides of each pepper with olive oil. Brush up the sides. Divided mixture between the six peppers, let the top heap over. 9 Oil the insides of each pepper with olive oil. Brush up the sides. Divided mixture between the six peppers, let the top heap over. 10 In a small sauce pan, add tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup. Spoon mixture of the tops of each pepper. Add parmesan cheese to the top as well. 10 In a small sauce pan, add tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup. Spoon mixture of the tops of each pepper. Add parmesan cheese to the top as well. 11 Mix the reserved ½ cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish around the peppers. 11 Mix the reserved ½ cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish around the peppers. 12 Cover with parchment paper and foil and bake for 60 minutes. 12 Cover with parchment paper and foil and bake for 60 minutes. 13 Remove, cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees pull from oven. 13 Remove, cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees pull from oven. 14 Let the peppers rest for a few and serve. 14 Let the peppers rest for a few and serve. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Sautéed Broccoli and Beef with Sesame Gravy Cauliflower Mac Japanese Sauté Burdock Root - Kinpira Gobo (金平ごぼう)炒牛蒡 Oden: Japanese One-Pot Dish My Lava Chocolate Mug Cake Sautéed Broccoli and Beef with Sesame Gravy Cauliflower Mac Japanese Sauté Burdock Root - Kinpira Gobo (金平ごぼう)炒牛蒡 Oden: Japanese One-Pot Dish My Lava Chocolate Mug Cake Sabudana sewiyan kheer Banana smoothie Chicken Pratha Roll😋 Lentils MEXICAN TACOS 🌮💖🌹 Chickpeas popcorns 🍿 Black Pepper Chicken Cheese Garlic Bread Cocktail fruit cake Fried spaghetti Sabudana sewiyan kheer Banana smoothie Chicken Pratha Roll😋 Lentils MEXICAN TACOS 🌮💖🌹 Chickpeas popcorns 🍿 Black Pepper Chicken Cheese Garlic Bread Cocktail fruit cake Fried spaghetti	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/14755209", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "My Stuffed Peppers Recipe by Lauren", "content": "My Stuffed Peppers Cooking Instructions 1hr 15 mins 1 Pre heat oven to 350 degrees 2 Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool. I used a rice cooker. 3 Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops. 4 You can be fancy and heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Or fill a pot half way woth water and throw your peppers in there and let them boil for few minutes... Then remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool. 5 Take the pepper tops and dice fine. 6 In a medium pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature. 7 In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, cloves, cinnamon, Frank's Hot Sauce and 1 tsp sugar. Cheese, cheese, cheese is always a good answer. Add cheese to your mixture. 8 Add cooled rice and cooled onion mixture and mix well to combine 9 Oil the insides of each pepper with olive oil. Brush up the sides. Divided mixture between the six peppers, let the top heap over. 10 In a small sauce pan, add tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup. Spoon mixture of the tops of each pepper. Add parmesan cheese to the top as well. 11 Mix the reserved ½ cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish around the peppers. 12 Cover with parchment paper and foil and bake for 60 minutes. 13 Remove, cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees pull from oven. 14 Let the peppers rest for a few and serve. 1 Pre heat oven to 350 degrees 1 Pre heat oven to 350 degrees 2 Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool. I used a rice cooker. 2 Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool. I used a rice cooker. 3 Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops. 3 Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops. 4 You can be fancy and heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Or fill a pot half way woth water and throw your peppers in there and let them boil for few minutes... Then remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool. 4 You can be fancy and heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Or fill a pot half way woth water and throw your peppers in there and let them boil for few minutes... Then remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool. 5 Take the pepper tops and dice fine. 5 Take the pepper tops and dice fine. 6 In a medium pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature. 6 In a medium pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature. 7 In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, cloves, cinnamon, Frank's Hot Sauce and 1 tsp sugar. Cheese, cheese, cheese is always a good answer. Add cheese to your mixture. 7 In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, cloves, cinnamon, Frank's Hot Sauce and 1 tsp sugar. Cheese, cheese, cheese is always a good answer. Add cheese to your mixture. 8 Add cooled rice and cooled onion mixture and mix well to combine 8 Add cooled rice and cooled onion mixture and mix well to combine 9 Oil the insides of each pepper with olive oil. Brush up the sides. Divided mixture between the six peppers, let the top heap over. 9 Oil the insides of each pepper with olive oil. Brush up the sides. Divided mixture between the six peppers, let the top heap over. 10 In a small sauce pan, add tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup. Spoon mixture of the tops of each pepper. Add parmesan cheese to the top as well. 10 In a small sauce pan, add tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup. Spoon mixture of the tops of each pepper. Add parmesan cheese to the top as well. 11 Mix the reserved ½ cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish around the peppers. 11 Mix the reserved ½ cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish around the peppers. 12 Cover with parchment paper and foil and bake for 60 minutes. 12 Cover with parchment paper and foil and bake for 60 minutes. 13 Remove, cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees pull from oven. 13 Remove, cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees pull from oven. 14 Let the peppers rest for a few and serve. 14 Let the peppers rest for a few and serve. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Sautéed Broccoli and Beef with Sesame Gravy Cauliflower Mac Japanese Sauté Burdock Root - Kinpira Gobo (金平ごぼう)炒牛蒡 Oden: Japanese One-Pot Dish My Lava Chocolate Mug Cake Sautéed Broccoli and Beef with Sesame Gravy Cauliflower Mac Japanese Sauté Burdock Root - Kinpira Gobo (金平ごぼう)炒牛蒡 Oden: Japanese One-Pot Dish My Lava Chocolate Mug Cake Sabudana sewiyan kheer Banana smoothie Chicken Pratha Roll😋 Lentils MEXICAN TACOS 🌮💖🌹 Chickpeas popcorns 🍿 Black Pepper Chicken Cheese Garlic Bread Cocktail fruit cake Fried spaghetti Sabudana sewiyan kheer Banana smoothie Chicken Pratha Roll😋 Lentils MEXICAN TACOS 🌮💖🌹 Chickpeas popcorns 🍿 Black Pepper Chicken Cheese Garlic Bread Cocktail fruit cake Fried spaghetti" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc267006a6e91917f09893" }	43333d0e3783a6a64a6bb61e044635b0eac709f713e39b1100e2bfd8a329ebd8	Stuffed Peppers Recipe by fenway Cooking Instructions 1 hr and 45 minutes 1 Remove tops from the bell peppers. Retain the tops. Remove seeds and membrane from the inside. Dice up the peppers from the tops. 2 Add olive oil and butter to a pan on medium heat. Add onion, jalapeño, diced bell pepper, celery, salt, pepper, Italian seasoning, red pepper flakes to the pan and cook to soften. Add garlic and cook for 1 minute. Remove to a large bowl and allow to cool down. 3 When the vegetables are cool add 3/4 of vegetables with the hamburger, rice, diced tomatoes, 3/4 cup of the cheese, and mix well. 4 Add tomato sauce, liquid from diced tomatoes can, and the remaining vegetables to an oven safe deep baking dish. Place the bell peppers, standing up in the dish, on top of the sauce. Fill each pepper with the beef mixture. Scoop some of the sauce and pour on top. Cover dish with aluminum foil and put in a 350°F oven. 5 Cook in oven for 90 minutes. Test peppers for doneness. They should be soft. Remove aluminum foil and scoop sauce up and pour over peppers. Next sprinkle the remaining cheese on top and put back in the oven uncovered for 15 minutes to melt cheese. 6 Plate peppers and ladle in sauce. Garnish with a crispy piece of pepperoni and chopped green onions. Serve and enjoy. 1 Remove tops from the bell peppers. Retain the tops. Remove seeds and membrane from the inside. Dice up the peppers from the tops. 1 Remove tops from the bell peppers. Retain the tops. Remove seeds and membrane from the inside. Dice up the peppers from the tops. 2 Add olive oil and butter to a pan on medium heat. Add onion, jalapeño, diced bell pepper, celery, salt, pepper, Italian seasoning, red pepper flakes to the pan and cook to soften. Add garlic and cook for 1 minute. Remove to a large bowl and allow to cool down. 2 Add olive oil and butter to a pan on medium heat. Add onion, jalapeño, diced bell pepper, celery, salt, pepper, Italian seasoning, red pepper flakes to the pan and cook to soften. Add garlic and cook for 1 minute. Remove to a large bowl and allow to cool down. 3 When the vegetables are cool add 3/4 of vegetables with the hamburger, rice, diced tomatoes, 3/4 cup of the cheese, and mix well. 3 When the vegetables are cool add 3/4 of vegetables with the hamburger, rice, diced tomatoes, 3/4 cup of the cheese, and mix well. 4 Add tomato sauce, liquid from diced tomatoes can, and the remaining vegetables to an oven safe deep baking dish. Place the bell peppers, standing up in the dish, on top of the sauce. Fill each pepper with the beef mixture. Scoop some of the sauce and pour on top. Cover dish with aluminum foil and put in a 350°F oven. 4 Add tomato sauce, liquid from diced tomatoes can, and the remaining vegetables to an oven safe deep baking dish. Place the bell peppers, standing up in the dish, on top of the sauce. Fill each pepper with the beef mixture. Scoop some of the sauce and pour on top. Cover dish with aluminum foil and put in a 350°F oven. 5 Cook in oven for 90 minutes. Test peppers for doneness. They should be soft. Remove aluminum foil and scoop sauce up and pour over peppers. Next sprinkle the remaining cheese on top and put back in the oven uncovered for 15 minutes to melt cheese. 5 Cook in oven for 90 minutes. Test peppers for doneness. They should be soft. Remove aluminum foil and scoop sauce up and pour over peppers. Next sprinkle the remaining cheese on top and put back in the oven uncovered for 15 minutes to melt cheese. 6 Plate peppers and ladle in sauce. Garnish with a crispy piece of pepperoni and chopped green onions. Serve and enjoy. 6 Plate peppers and ladle in sauce. Garnish with a crispy piece of pepperoni and chopped green onions. Serve and enjoy. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Simple soft butter cookies My Chicken Chile Pepper Stew Pork Roast (Pieczeń Wieprzowa) in the Polish Style My Corn Relish (Topper for Chili, Stews and What Not) Everything bagle cream cheese chicken Simple soft butter cookies My Chicken Chile Pepper Stew Pork Roast (Pieczeń Wieprzowa) in the Polish Style My Corn Relish (Topper for Chili, Stews and What Not) Everything bagle cream cheese chicken Banana cheese shake Spicy Pork Belly Buns Meat pie #deep21#Diwali recipes- Soya burfi Mixed fruit custard Spinach Dambu Lee's Simple Tuna Fish Salad Dambun shinkafa Chena Murki Miyar zogala (moringa soup) Banana cheese shake Spicy Pork Belly Buns Meat pie #deep21#Diwali recipes- Soya burfi Mixed fruit custard Spinach Dambu Lee's Simple Tuna Fish Salad Dambun shinkafa Chena Murki Miyar zogala (moringa soup)	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/15635518", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Stuffed Peppers Recipe by fenway", "content": "Cooking Instructions 1 hr and 45 minutes 1 Remove tops from the bell peppers. Retain the tops. Remove seeds and membrane from the inside. Dice up the peppers from the tops. 2 Add olive oil and butter to a pan on medium heat. Add onion, jalapeño, diced bell pepper, celery, salt, pepper, Italian seasoning, red pepper flakes to the pan and cook to soften. Add garlic and cook for 1 minute. Remove to a large bowl and allow to cool down. 3 When the vegetables are cool add 3/4 of vegetables with the hamburger, rice, diced tomatoes, 3/4 cup of the cheese, and mix well. 4 Add tomato sauce, liquid from diced tomatoes can, and the remaining vegetables to an oven safe deep baking dish. Place the bell peppers, standing up in the dish, on top of the sauce. Fill each pepper with the beef mixture. Scoop some of the sauce and pour on top. Cover dish with aluminum foil and put in a 350°F oven. 5 Cook in oven for 90 minutes. Test peppers for doneness. They should be soft. Remove aluminum foil and scoop sauce up and pour over peppers. Next sprinkle the remaining cheese on top and put back in the oven uncovered for 15 minutes to melt cheese. 6 Plate peppers and ladle in sauce. Garnish with a crispy piece of pepperoni and chopped green onions. Serve and enjoy. 1 Remove tops from the bell peppers. Retain the tops. Remove seeds and membrane from the inside. Dice up the peppers from the tops. 1 Remove tops from the bell peppers. Retain the tops. Remove seeds and membrane from the inside. Dice up the peppers from the tops. 2 Add olive oil and butter to a pan on medium heat. Add onion, jalapeño, diced bell pepper, celery, salt, pepper, Italian seasoning, red pepper flakes to the pan and cook to soften. Add garlic and cook for 1 minute. Remove to a large bowl and allow to cool down. 2 Add olive oil and butter to a pan on medium heat. Add onion, jalapeño, diced bell pepper, celery, salt, pepper, Italian seasoning, red pepper flakes to the pan and cook to soften. Add garlic and cook for 1 minute. Remove to a large bowl and allow to cool down. 3 When the vegetables are cool add 3/4 of vegetables with the hamburger, rice, diced tomatoes, 3/4 cup of the cheese, and mix well. 3 When the vegetables are cool add 3/4 of vegetables with the hamburger, rice, diced tomatoes, 3/4 cup of the cheese, and mix well. 4 Add tomato sauce, liquid from diced tomatoes can, and the remaining vegetables to an oven safe deep baking dish. Place the bell peppers, standing up in the dish, on top of the sauce. Fill each pepper with the beef mixture. Scoop some of the sauce and pour on top. Cover dish with aluminum foil and put in a 350°F oven. 4 Add tomato sauce, liquid from diced tomatoes can, and the remaining vegetables to an oven safe deep baking dish. Place the bell peppers, standing up in the dish, on top of the sauce. Fill each pepper with the beef mixture. Scoop some of the sauce and pour on top. Cover dish with aluminum foil and put in a 350°F oven. 5 Cook in oven for 90 minutes. Test peppers for doneness. They should be soft. Remove aluminum foil and scoop sauce up and pour over peppers. Next sprinkle the remaining cheese on top and put back in the oven uncovered for 15 minutes to melt cheese. 5 Cook in oven for 90 minutes. Test peppers for doneness. They should be soft. Remove aluminum foil and scoop sauce up and pour over peppers. Next sprinkle the remaining cheese on top and put back in the oven uncovered for 15 minutes to melt cheese. 6 Plate peppers and ladle in sauce. Garnish with a crispy piece of pepperoni and chopped green onions. Serve and enjoy. 6 Plate peppers and ladle in sauce. Garnish with a crispy piece of pepperoni and chopped green onions. Serve and enjoy. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Simple soft butter cookies My Chicken Chile Pepper Stew Pork Roast (Pieczeń Wieprzowa) in the Polish Style My Corn Relish (Topper for Chili, Stews and What Not) Everything bagle cream cheese chicken Simple soft butter cookies My Chicken Chile Pepper Stew Pork Roast (Pieczeń Wieprzowa) in the Polish Style My Corn Relish (Topper for Chili, Stews and What Not) Everything bagle cream cheese chicken Banana cheese shake Spicy Pork Belly Buns Meat pie #deep21#Diwali recipes- Soya burfi Mixed fruit custard Spinach Dambu Lee's Simple Tuna Fish Salad Dambun shinkafa Chena Murki Miyar zogala (moringa soup) Banana cheese shake Spicy Pork Belly Buns Meat pie #deep21#Diwali recipes- Soya burfi Mixed fruit custard Spinach Dambu Lee's Simple Tuna Fish Salad Dambun shinkafa Chena Murki Miyar zogala (moringa soup)" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc267106a6e91917f09894" }	df63731509215d22ed50c4ffc6d578f1453af18a8096d9e1ab8115e6174b377b	Stuffed Peppers Recipe by noisyrow Cooking Instructions 1 Pre heat oven at 180 °C. 2 Slice top off Peppers and remove stalks. Carefully remove inner flesh and seeds. Give them a rinse. Cut the remainder of the tops into small pieces. 3 Sit Peppers in salted boiling water (no heat) for 5 mins. Use 3/4 cup per Pepper. 4 Fry Onions, Garlic, Beef, Pork and left over Peppers in Oil until brown over a medium heat. Add seasoning and Paprika to taste. 5 Add Tomatoes and Worcestershire Sauce. Stir in for 2 mins. 6 Stuff Peppers firmly and bake covered for 45 mins. 7 Uncover Peppers and top with Cheese and Breadcrumbs. Bake uncovered for 15 mins. 8 Enjoy. 1 Pre heat oven at 180 °C. 1 Pre heat oven at 180 °C. 2 Slice top off Peppers and remove stalks. Carefully remove inner flesh and seeds. Give them a rinse. Cut the remainder of the tops into small pieces. 2 Slice top off Peppers and remove stalks. Carefully remove inner flesh and seeds. Give them a rinse. Cut the remainder of the tops into small pieces. 3 Sit Peppers in salted boiling water (no heat) for 5 mins. Use 3/4 cup per Pepper. 3 Sit Peppers in salted boiling water (no heat) for 5 mins. Use 3/4 cup per Pepper. 4 Fry Onions, Garlic, Beef, Pork and left over Peppers in Oil until brown over a medium heat. Add seasoning and Paprika to taste. 4 Fry Onions, Garlic, Beef, Pork and left over Peppers in Oil until brown over a medium heat. Add seasoning and Paprika to taste. 5 Add Tomatoes and Worcestershire Sauce. Stir in for 2 mins. 5 Add Tomatoes and Worcestershire Sauce. Stir in for 2 mins. 6 Stuff Peppers firmly and bake covered for 45 mins. 6 Stuff Peppers firmly and bake covered for 45 mins. 7 Uncover Peppers and top with Cheese and Breadcrumbs. Bake uncovered for 15 mins. 7 Uncover Peppers and top with Cheese and Breadcrumbs. Bake uncovered for 15 mins. 8 Enjoy. 8 Enjoy. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/402496", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Stuffed Peppers Recipe by noisyrow", "content": "Cooking Instructions 1 Pre heat oven at 180 °C. 2 Slice top off Peppers and remove stalks. Carefully remove inner flesh and seeds. Give them a rinse. Cut the remainder of the tops into small pieces. 3 Sit Peppers in salted boiling water (no heat) for 5 mins. Use 3/4 cup per Pepper. 4 Fry Onions, Garlic, Beef, Pork and left over Peppers in Oil until brown over a medium heat. Add seasoning and Paprika to taste. 5 Add Tomatoes and Worcestershire Sauce. Stir in for 2 mins. 6 Stuff Peppers firmly and bake covered for 45 mins. 7 Uncover Peppers and top with Cheese and Breadcrumbs. Bake uncovered for 15 mins. 8 Enjoy. 1 Pre heat oven at 180 °C. 1 Pre heat oven at 180 °C. 2 Slice top off Peppers and remove stalks. Carefully remove inner flesh and seeds. Give them a rinse. Cut the remainder of the tops into small pieces. 2 Slice top off Peppers and remove stalks. Carefully remove inner flesh and seeds. Give them a rinse. Cut the remainder of the tops into small pieces. 3 Sit Peppers in salted boiling water (no heat) for 5 mins. Use 3/4 cup per Pepper. 3 Sit Peppers in salted boiling water (no heat) for 5 mins. Use 3/4 cup per Pepper. 4 Fry Onions, Garlic, Beef, Pork and left over Peppers in Oil until brown over a medium heat. Add seasoning and Paprika to taste. 4 Fry Onions, Garlic, Beef, Pork and left over Peppers in Oil until brown over a medium heat. Add seasoning and Paprika to taste. 5 Add Tomatoes and Worcestershire Sauce. Stir in for 2 mins. 5 Add Tomatoes and Worcestershire Sauce. Stir in for 2 mins. 6 Stuff Peppers firmly and bake covered for 45 mins. 6 Stuff Peppers firmly and bake covered for 45 mins. 7 Uncover Peppers and top with Cheese and Breadcrumbs. Bake uncovered for 15 mins. 7 Uncover Peppers and top with Cheese and Breadcrumbs. Bake uncovered for 15 mins. 8 Enjoy. 8 Enjoy. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc267206a6e91917f09895" }	c93ada0650a1919db503ea579625b6b961bb8f81b3d67c637b6095fab501a09b	Stuffed Peppers Recipe by aubnizzle Cooking Instructions 20 mins 1 Preheat oven to 375º F. 2 Wash peppers. Carefully remove tops from peppers, extending around a half inch to inch beyond pepper top. Remove cap and insides of pepper. Rinse and set aside. 3 Place a nonstick pan on stovetop at medium high heat. Brown your ground beef until no longer pink. Drain grease, splash with water and return to heat. Add all dry seasonings now and stir until combined. 4 Place seasoned beef in glass bowl and place portion of italian sausage in pan to cook. Continue cooking until well cooked. 5 Prepare your rice according to instructions. 6 Once sausage is cooked and rice is finished, place both in glass bowl with beef. Use as much or as little rice as you'd like and add tomato sauce and additional seasonings to taste. Stir well. 7 Line a square Pyrex dish with aluminum foil. 8 Begin to layer your peppers: 1st layer- cheese. 2nd layer- meat and rice mixture. 3rd layer- cheese. Continue layering and packing the peppers until completely filled. Do not place cheese on top. 9 Prop peppers in glass dish (I used leftover rice to create a bed) and place in preheated oven for 45-55 minutes. Sprinkle tops with additional cheese 5 minutes before removing from oven. 10 Enjoy! 1 Preheat oven to 375º F. 1 Preheat oven to 375º F. 2 Wash peppers. Carefully remove tops from peppers, extending around a half inch to inch beyond pepper top. Remove cap and insides of pepper. Rinse and set aside. 2 Wash peppers. Carefully remove tops from peppers, extending around a half inch to inch beyond pepper top. Remove cap and insides of pepper. Rinse and set aside. 3 Place a nonstick pan on stovetop at medium high heat. Brown your ground beef until no longer pink. Drain grease, splash with water and return to heat. Add all dry seasonings now and stir until combined. 3 Place a nonstick pan on stovetop at medium high heat. Brown your ground beef until no longer pink. Drain grease, splash with water and return to heat. Add all dry seasonings now and stir until combined. 4 Place seasoned beef in glass bowl and place portion of italian sausage in pan to cook. Continue cooking until well cooked. 4 Place seasoned beef in glass bowl and place portion of italian sausage in pan to cook. Continue cooking until well cooked. 5 Prepare your rice according to instructions. 5 Prepare your rice according to instructions. 6 Once sausage is cooked and rice is finished, place both in glass bowl with beef. Use as much or as little rice as you'd like and add tomato sauce and additional seasonings to taste. Stir well. 6 Once sausage is cooked and rice is finished, place both in glass bowl with beef. Use as much or as little rice as you'd like and add tomato sauce and additional seasonings to taste. Stir well. 7 Line a square Pyrex dish with aluminum foil. 7 Line a square Pyrex dish with aluminum foil. 8 Begin to layer your peppers: 1st layer- cheese. 2nd layer- meat and rice mixture. 3rd layer- cheese. Continue layering and packing the peppers until completely filled. Do not place cheese on top. 8 Begin to layer your peppers: 1st layer- cheese. 2nd layer- meat and rice mixture. 3rd layer- cheese. Continue layering and packing the peppers until completely filled. Do not place cheese on top. 9 Prop peppers in glass dish (I used leftover rice to create a bed) and place in preheated oven for 45-55 minutes. Sprinkle tops with additional cheese 5 minutes before removing from oven. 9 Prop peppers in glass dish (I used leftover rice to create a bed) and place in preheated oven for 45-55 minutes. Sprinkle tops with additional cheese 5 minutes before removing from oven. 10 Enjoy! 10 Enjoy! More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Calzone Taquitos Hawaiian Island stuffed Pineapple Ranch Dressing Delicious Chocolate Oat Bars Calzone Taquitos Hawaiian Island stuffed Pineapple Ranch Dressing Delicious Chocolate Oat Bars Hawaiian Island stuffed Pineapple Cheesy Bacon Crescent Dogs Calzone Good old beef stew Taquitos Icecream Pizzadillas Apple Banana Egg Free Muffins Parmesan Crusted Chicken for 2 Kandi‘s Garlic Marinara Sauce Hawaiian Island stuffed Pineapple Cheesy Bacon Crescent Dogs Calzone Good old beef stew Taquitos Icecream Pizzadillas Apple Banana Egg Free Muffins Parmesan Crusted Chicken for 2 Kandi‘s Garlic Marinara Sauce	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/354294", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Stuffed Peppers Recipe by aubnizzle", "content": "Cooking Instructions 20 mins 1 Preheat oven to 375º F. 2 Wash peppers. Carefully remove tops from peppers, extending around a half inch to inch beyond pepper top. Remove cap and insides of pepper. Rinse and set aside. 3 Place a nonstick pan on stovetop at medium high heat. Brown your ground beef until no longer pink. Drain grease, splash with water and return to heat. Add all dry seasonings now and stir until combined. 4 Place seasoned beef in glass bowl and place portion of italian sausage in pan to cook. Continue cooking until well cooked. 5 Prepare your rice according to instructions. 6 Once sausage is cooked and rice is finished, place both in glass bowl with beef. Use as much or as little rice as you'd like and add tomato sauce and additional seasonings to taste. Stir well. 7 Line a square Pyrex dish with aluminum foil. 8 Begin to layer your peppers: 1st layer- cheese. 2nd layer- meat and rice mixture. 3rd layer- cheese. Continue layering and packing the peppers until completely filled. Do not place cheese on top. 9 Prop peppers in glass dish (I used leftover rice to create a bed) and place in preheated oven for 45-55 minutes. Sprinkle tops with additional cheese 5 minutes before removing from oven. 10 Enjoy! 1 Preheat oven to 375º F. 1 Preheat oven to 375º F. 2 Wash peppers. Carefully remove tops from peppers, extending around a half inch to inch beyond pepper top. Remove cap and insides of pepper. Rinse and set aside. 2 Wash peppers. Carefully remove tops from peppers, extending around a half inch to inch beyond pepper top. Remove cap and insides of pepper. Rinse and set aside. 3 Place a nonstick pan on stovetop at medium high heat. Brown your ground beef until no longer pink. Drain grease, splash with water and return to heat. Add all dry seasonings now and stir until combined. 3 Place a nonstick pan on stovetop at medium high heat. Brown your ground beef until no longer pink. Drain grease, splash with water and return to heat. Add all dry seasonings now and stir until combined. 4 Place seasoned beef in glass bowl and place portion of italian sausage in pan to cook. Continue cooking until well cooked. 4 Place seasoned beef in glass bowl and place portion of italian sausage in pan to cook. Continue cooking until well cooked. 5 Prepare your rice according to instructions. 5 Prepare your rice according to instructions. 6 Once sausage is cooked and rice is finished, place both in glass bowl with beef. Use as much or as little rice as you'd like and add tomato sauce and additional seasonings to taste. Stir well. 6 Once sausage is cooked and rice is finished, place both in glass bowl with beef. Use as much or as little rice as you'd like and add tomato sauce and additional seasonings to taste. Stir well. 7 Line a square Pyrex dish with aluminum foil. 7 Line a square Pyrex dish with aluminum foil. 8 Begin to layer your peppers: 1st layer- cheese. 2nd layer- meat and rice mixture. 3rd layer- cheese. Continue layering and packing the peppers until completely filled. Do not place cheese on top. 8 Begin to layer your peppers: 1st layer- cheese. 2nd layer- meat and rice mixture. 3rd layer- cheese. Continue layering and packing the peppers until completely filled. Do not place cheese on top. 9 Prop peppers in glass dish (I used leftover rice to create a bed) and place in preheated oven for 45-55 minutes. Sprinkle tops with additional cheese 5 minutes before removing from oven. 9 Prop peppers in glass dish (I used leftover rice to create a bed) and place in preheated oven for 45-55 minutes. Sprinkle tops with additional cheese 5 minutes before removing from oven. 10 Enjoy! 10 Enjoy! More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Calzone Taquitos Hawaiian Island stuffed Pineapple Ranch Dressing Delicious Chocolate Oat Bars Calzone Taquitos Hawaiian Island stuffed Pineapple Ranch Dressing Delicious Chocolate Oat Bars Hawaiian Island stuffed Pineapple Cheesy Bacon Crescent Dogs Calzone Good old beef stew Taquitos Icecream Pizzadillas Apple Banana Egg Free Muffins Parmesan Crusted Chicken for 2 Kandi‘s Garlic Marinara Sauce Hawaiian Island stuffed Pineapple Cheesy Bacon Crescent Dogs Calzone Good old beef stew Taquitos Icecream Pizzadillas Apple Banana Egg Free Muffins Parmesan Crusted Chicken for 2 Kandi‘s Garlic Marinara Sauce" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc267206a6e91917f09896" }	d154ba770273f08c1c3c251821cef8bf5a737089f7e82038cb8aa64706ca516b	Stuffed Peppers Recipe by DeDee Freeman Cooking Instructions 2 ½ to 3½ hours 1 Finely dice one onion set aside. 2 Boil Rice until done and set aside. 3 Combine hamburger and sausage in a skillet and cook. Chop it into a fine consistency as you cook. Add butter, taco seasoning, onion, cumin, tomatoes, and salt to your skillet and mix well. 4 With a larger pot, combine your rice and taco/meat mixture. 5 Cut the tops off of peppers. With a small spoon, remove any inner pepper seeds to make room for stuffing. 6 Stuff peppers full of the meat mixture and place in a casserole pan or cookie sheet and cover with tin foil. Bake for one hour at 450° 7 Remove tinfoil and bake an additional hour and a half to two hours or until peppers have softened and become wrinkled. 8 Remove and serve hot. Add sour cream, cheese, chives or salsa and serve 1 Finely dice one onion set aside. 1 Finely dice one onion set aside. 2 Boil Rice until done and set aside. 2 Boil Rice until done and set aside. 3 Combine hamburger and sausage in a skillet and cook. Chop it into a fine consistency as you cook. Add butter, taco seasoning, onion, cumin, tomatoes, and salt to your skillet and mix well. 3 Combine hamburger and sausage in a skillet and cook. Chop it into a fine consistency as you cook. Add butter, taco seasoning, onion, cumin, tomatoes, and salt to your skillet and mix well. 4 With a larger pot, combine your rice and taco/meat mixture. 4 With a larger pot, combine your rice and taco/meat mixture. 5 Cut the tops off of peppers. With a small spoon, remove any inner pepper seeds to make room for stuffing. 5 Cut the tops off of peppers. With a small spoon, remove any inner pepper seeds to make room for stuffing. 6 Stuff peppers full of the meat mixture and place in a casserole pan or cookie sheet and cover with tin foil. Bake for one hour at 450° 6 Stuff peppers full of the meat mixture and place in a casserole pan or cookie sheet and cover with tin foil. Bake for one hour at 450° 7 Remove tinfoil and bake an additional hour and a half to two hours or until peppers have softened and become wrinkled. 7 Remove tinfoil and bake an additional hour and a half to two hours or until peppers have softened and become wrinkled. 8 Remove and serve hot. Add sour cream, cheese, chives or salsa and serve 8 Remove and serve hot. Add sour cream, cheese, chives or salsa and serve More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Chicken Marsala Simple French Country Cassoulet (Lamb Stew with Beans and Sausage) Rustic pumpkin bread Big Mac casserole Dad's Chicken Liver Pâté Chicken Marsala Simple French Country Cassoulet (Lamb Stew with Beans and Sausage) Rustic pumpkin bread Big Mac casserole Dad's Chicken Liver Pâté Tandoori Mayo Veg Sandwich Indonesian Corn Fritter Jackfruit in curd(chakka pullisseri) Little Gem Tofu Lettuce Wraps Barley Flour Daal Baati Wet fry matumbo Carrot Chapati (soft) Wet fry Kienyenji chicken Pear Lassi (Babugosha) High Protein Red Velvet Cake (33g Protein / 298 calories) Tandoori Mayo Veg Sandwich Indonesian Corn Fritter Jackfruit in curd(chakka pullisseri) Little Gem Tofu Lettuce Wraps Barley Flour Daal Baati Wet fry matumbo Carrot Chapati (soft) Wet fry Kienyenji chicken Pear Lassi (Babugosha) High Protein Red Velvet Cake (33g Protein / 298 calories)	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/17030671", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Stuffed Peppers Recipe by DeDee Freeman", "content": "Cooking Instructions 2 ½ to 3½ hours 1 Finely dice one onion set aside. 2 Boil Rice until done and set aside. 3 Combine hamburger and sausage in a skillet and cook. Chop it into a fine consistency as you cook. Add butter, taco seasoning, onion, cumin, tomatoes, and salt to your skillet and mix well. 4 With a larger pot, combine your rice and taco/meat mixture. 5 Cut the tops off of peppers. With a small spoon, remove any inner pepper seeds to make room for stuffing. 6 Stuff peppers full of the meat mixture and place in a casserole pan or cookie sheet and cover with tin foil. Bake for one hour at 450° 7 Remove tinfoil and bake an additional hour and a half to two hours or until peppers have softened and become wrinkled. 8 Remove and serve hot. Add sour cream, cheese, chives or salsa and serve 1 Finely dice one onion set aside. 1 Finely dice one onion set aside. 2 Boil Rice until done and set aside. 2 Boil Rice until done and set aside. 3 Combine hamburger and sausage in a skillet and cook. Chop it into a fine consistency as you cook. Add butter, taco seasoning, onion, cumin, tomatoes, and salt to your skillet and mix well. 3 Combine hamburger and sausage in a skillet and cook. Chop it into a fine consistency as you cook. Add butter, taco seasoning, onion, cumin, tomatoes, and salt to your skillet and mix well. 4 With a larger pot, combine your rice and taco/meat mixture. 4 With a larger pot, combine your rice and taco/meat mixture. 5 Cut the tops off of peppers. With a small spoon, remove any inner pepper seeds to make room for stuffing. 5 Cut the tops off of peppers. With a small spoon, remove any inner pepper seeds to make room for stuffing. 6 Stuff peppers full of the meat mixture and place in a casserole pan or cookie sheet and cover with tin foil. Bake for one hour at 450° 6 Stuff peppers full of the meat mixture and place in a casserole pan or cookie sheet and cover with tin foil. Bake for one hour at 450° 7 Remove tinfoil and bake an additional hour and a half to two hours or until peppers have softened and become wrinkled. 7 Remove tinfoil and bake an additional hour and a half to two hours or until peppers have softened and become wrinkled. 8 Remove and serve hot. Add sour cream, cheese, chives or salsa and serve 8 Remove and serve hot. Add sour cream, cheese, chives or salsa and serve More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Chicken Marsala Simple French Country Cassoulet (Lamb Stew with Beans and Sausage) Rustic pumpkin bread Big Mac casserole Dad's Chicken Liver Pâté Chicken Marsala Simple French Country Cassoulet (Lamb Stew with Beans and Sausage) Rustic pumpkin bread Big Mac casserole Dad's Chicken Liver Pâté Tandoori Mayo Veg Sandwich Indonesian Corn Fritter Jackfruit in curd(chakka pullisseri) Little Gem Tofu Lettuce Wraps Barley Flour Daal Baati Wet fry matumbo Carrot Chapati (soft) Wet fry Kienyenji chicken Pear Lassi (Babugosha) High Protein Red Velvet Cake (33g Protein / 298 calories) Tandoori Mayo Veg Sandwich Indonesian Corn Fritter Jackfruit in curd(chakka pullisseri) Little Gem Tofu Lettuce Wraps Barley Flour Daal Baati Wet fry matumbo Carrot Chapati (soft) Wet fry Kienyenji chicken Pear Lassi (Babugosha) High Protein Red Velvet Cake (33g Protein / 298 calories)" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc267406a6e91917f09897" }	3e4194881394cbdf9d6a71d527f26157b6e00d3eef863ea644b0a298a9f2bd3a	Hawaiian Style Garlic Shrimp Recipe by cookpad.japan Login Create a recipe Login Create a recipe Create a recipe https://img-global.cpcdn.com/recipes/4969176534876160/300x426cq80/hawaiian-style-garlic-shrimp-recipe-main-photo.jpg https://img-global.cpcdn.com/users/5917947429126144/40x40cq50/avatar.jpg cookpad.japan @cookpad_jp We eat this without fail on our yearly trips to Hawaii. The ones over there have a lot of garlic and are very oily, so I went easy on both. I bought various marinades and tried them out, but I think this version which can be made with easy to obtain ingredients is the closest to the original. Just marinate! Anyone can make this easily. You can use cheap shrimp like the black tiger variety. Adjust the amount of garlic and black pepper to taste. For 2 servings. Recipe by Okirakushufu We eat this without fail on our yearly trips to Hawaii. The ones over there have a lot of garlic and are very oily, so I went easy on both. I bought various marinades and tried them out, but I think this version which can be made with easy to obtain ingredients is the closest to the original. Just marinate! Anyone can make this easily. You can use cheap shrimp like the black tiger variety. Adjust the amount of garlic and black pepper to taste. For 2 servings. Recipe by Okirakushufu Hawaiian Style Garlic Shrimp Share its first Cooksnap! We eat this without fail on our yearly trips to Hawaii. The ones over there have a lot of garlic and are very oily, so I went easy on both. I bought various marinades and tried them out, but I think this version which can be made with easy to obtain ingredients is the closest to the original. Just marinate! Anyone can make this easily. You can use cheap shrimp like the black tiger variety. Adjust the amount of garlic and black pepper to taste. For 2 servings. Recipe by Okirakushufu We eat this without fail on our yearly trips to Hawaii. The ones over there have a lot of garlic and are very oily, so I went easy on both. I bought various marinades and tried them out, but I think this version which can be made with easy to obtain ingredients is the closest to the original. Just marinate! Anyone can make this easily. You can use cheap shrimp like the black tiger variety. Adjust the amount of garlic and black pepper to taste. For 2 servings. Recipe by Okirakushufu Ingredients 2 servings 250 grams without the shells Shrimp For the marinade: 1 to 2 cloves Garlic 3/4 to 1 teaspoon Salt 1 tbsp White wine 2 tbsp Olive oil 1 Coarsely ground black pepper 250 grams without the shells Shrimp For the marinade: 1 to 2 cloves Garlic 3/4 to 1 teaspoon Salt 1 tbsp White wine 2 tbsp Olive oil 1 Coarsely ground black pepper Cooking Instructions 1 Chop up the garlic. Peel the shrimp, and devein by making a shallow cut through the back side and washing in salted water to remove the digestive tract. Pat dry. 2 Put all the ingredients in a bowl and mix together. Marinate in the refrigerator for at least 1 hour. 3 Put all the ingredients including the marinade into a pan over medium heat. Cook slowly, being careful not to let it burn, until it's done. 4 Enjoy while piping hot. 5 If you'd prefer it to be less salty, reduce the amount of salt. 1 Chop up the garlic. Peel the shrimp, and devein by making a shallow cut through the back side and washing in salted water to remove the digestive tract. Pat dry. 1 Chop up the garlic. Peel the shrimp, and devein by making a shallow cut through the back side and washing in salted water to remove the digestive tract. Pat dry. https://img-global.cpcdn.com/steps/5534471097942016/160x128cq80/hawaiian-style-garlic-shrimp-recipe-step-1-photo.jpg 2 Put all the ingredients in a bowl and mix together. Marinate in the refrigerator for at least 1 hour. 2 Put all the ingredients in a bowl and mix together. Marinate in the refrigerator for at least 1 hour. https://img-global.cpcdn.com/steps/5959515194261504/160x128cq80/hawaiian-style-garlic-shrimp-recipe-step-2-photo.jpg 3 Put all the ingredients including the marinade into a pan over medium heat. Cook slowly, being careful not to let it burn, until it's done. 3 Put all the ingredients including the marinade into a pan over medium heat. Cook slowly, being careful not to let it burn, until it's done. https://img-global.cpcdn.com/steps/6106379453464576/160x128cq80/hawaiian-style-garlic-shrimp-recipe-step-3-photo.jpg 4 Enjoy while piping hot. 4 Enjoy while piping hot. https://img-global.cpcdn.com/steps/6084779358289920/160x128cq80/hawaiian-style-garlic-shrimp-recipe-step-4-photo.jpg 5 If you'd prefer it to be less salty, reduce the amount of salt. 5 If you'd prefer it to be less salty, reduce the amount of salt. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! https://img-global.cpcdn.com/users/5917947429126144/98x98cq50/avatar.jpg on October 01, 2013 03:22 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Similar Recipes Garlic Shrimp Garlic Shrimp I learned this from my husband who was born and raised in Hawaii. If you cook this over high heat, the garlic will burn, so try to keep it set on low. This time, I kept the shells on, but if you remove them, they'll be easier to eat and you won't have to dirty your hands. Recipe by Kuronyan kitchen cookpad.japan Garlic Butter Shrimp Garlic Butter Shrimp If you have not tried this garlic butter shrimp recipe yet, you should know it's best eaten with white rice. Try this recipe and let me know what you think. Kayylovelyy84 Garlic shrimp Garlic shrimp If you love shrimp and pasta as I do this is a must have in your recipe collection. You wont be disappointed ;-) Papi Fley Garlic Butter Shrimp Garlic Butter Shrimp One of my go-to recipes whenever I'm too lazy since this is so easy and fast to cook. Best dipped in spicy vinegar w/ garlic #filipino #pinoyulam #shrimp Mica Marcelo Garlic Buttered Shrimp Garlic Buttered Shrimp Easy and delicious way to cook your shrimp. With just 3 basic ingredients, you can enjoy a savory shrimp dish in just a few minutes. You can increase or decrease the amount of garlic. We are just into garlic that... 😅 bemski Honey Garlic Shrimp Honey Garlic Shrimp A tasty and delicious quick dinner. I also used some cornstarch to thicken the sauce up a bit, even though it wasn't in the original recipe. Adapted from Sallysbakingaddiction.com. Christina Garlic butter shrimp Garlic butter shrimp This is one of the easiest and simplest recipe that I learned. That only consists of 5 ingredients. 😅 Pardon if I'm too specific as this helps people who has never cooked before. 😂 Good for 3-4 people depending on how long you let them wait to eat. 🥴 Bashed Cooking Garlic Shrimp Garlic Shrimp I learned this from my husband who was born and raised in Hawaii. If you cook this over high heat, the garlic will burn, so try to keep it set on low. This time, I kept the shells on, but if you remove them, they'll be easier to eat and you won't have to dirty your hands. Recipe by Kuronyan kitchen cookpad.japan https://img-global.cpcdn.com/recipes/6673489172889600/240x320cq80/photo.jpg Garlic Shrimp Garlic Shrimp I learned this from my husband who was born and raised in Hawaii. If you cook this over high heat, the garlic will burn, so try to keep it set on low. This time, I kept the shells on, but if you remove them, they'll be easier to eat and you won't have to dirty your hands. Recipe by Kuronyan kitchen cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/d8a9800bdaf35c2f/240x320cq80/photo.jpg Garlic Butter Shrimp Garlic Butter Shrimp If you have not tried this garlic butter shrimp recipe yet, you should know it's best eaten with white rice. Try this recipe and let me know what you think. Kayylovelyy84 https://img-global.cpcdn.com/recipes/5560413697605632/240x320cq80/photo.jpg Garlic Butter Shrimp Garlic Butter Shrimp If you have not tried this garlic butter shrimp recipe yet, you should know it's best eaten with white rice. Try this recipe and let me know what you think. Kayylovelyy84 https://img-global.cpcdn.com/users/6372864206831616/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/5125165800226816/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/b001202cb1df7e06/240x320cq80/photo.jpg Garlic shrimp Garlic shrimp If you love shrimp and pasta as I do this is a must have in your recipe collection. You wont be disappointed ;-) Papi Fley https://img-global.cpcdn.com/recipes/55628488/240x320cq80/photo.jpg Garlic shrimp Garlic shrimp If you love shrimp and pasta as I do this is a must have in your recipe collection. You wont be disappointed ;-) Papi Fley https://img-global.cpcdn.com/users/2e8b6123d57d58ef/16x16cq50/avatar.jpg Garlic Butter Shrimp Garlic Butter Shrimp One of my go-to recipes whenever I'm too lazy since this is so easy and fast to cook. Best dipped in spicy vinegar w/ garlic #filipino #pinoyulam #shrimp Mica Marcelo https://img-global.cpcdn.com/recipes/519a3f0ba22c8281/240x320cq80/photo.jpg Garlic Butter Shrimp Garlic Butter Shrimp One of my go-to recipes whenever I'm too lazy since this is so easy and fast to cook. Best dipped in spicy vinegar w/ garlic #filipino #pinoyulam #shrimp Mica Marcelo https://img-global.cpcdn.com/users/8a3bd928acfaed25/16x16cq50/avatar.jpg Garlic Buttered Shrimp Garlic Buttered Shrimp Easy and delicious way to cook your shrimp. With just 3 basic ingredients, you can enjoy a savory shrimp dish in just a few minutes. You can increase or decrease the amount of garlic. We are just into garlic that... 😅 bemski https://img-global.cpcdn.com/recipes/f102f47d2a3327dc/240x320cq80/photo.jpg Garlic Buttered Shrimp Garlic Buttered Shrimp Easy and delicious way to cook your shrimp. With just 3 basic ingredients, you can enjoy a savory shrimp dish in just a few minutes. You can increase or decrease the amount of garlic. We are just into garlic that... 😅 bemski https://img-global.cpcdn.com/users/4888389542215680/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/b2c67a82cc70be01/240x320cq80/photo.jpg Honey Garlic Shrimp Honey Garlic Shrimp A tasty and delicious quick dinner. I also used some cornstarch to thicken the sauce up a bit, even though it wasn't in the original recipe. Adapted from Sallysbakingaddiction.com. Christina https://img-global.cpcdn.com/recipes/47e720f5d15441e9/240x320cq80/photo.jpg Honey Garlic Shrimp Honey Garlic Shrimp A tasty and delicious quick dinner. I also used some cornstarch to thicken the sauce up a bit, even though it wasn't in the original recipe. Adapted from Sallysbakingaddiction.com. Christina https://img-global.cpcdn.com/users/9852cee329cb7a13/16x16cq50/avatar.jpg Garlic butter shrimp Garlic butter shrimp This is one of the easiest and simplest recipe that I learned. That only consists of 5 ingredients. 😅 Pardon if I'm too specific as this helps people who has never cooked before. 😂 Good for 3-4 people depending on how long you let them wait to eat. 🥴 Bashed Cooking https://img-global.cpcdn.com/recipes/29225bef16c30f73/240x320cq80/photo.jpg Garlic butter shrimp Garlic butter shrimp This is one of the easiest and simplest recipe that I learned. That only consists of 5 ingredients. 😅 Pardon if I'm too specific as this helps people who has never cooked before. 😂 Good for 3-4 people depending on how long you let them wait to eat. 🥴 Bashed Cooking https://img-global.cpcdn.com/users/dd59c2baa91b992c/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/5729684d987fdd85/240x320cq80/photo.jpg See more for $4.99/Month More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Marinated Smoked Salmon When You're Tired of Butter-Sautéed Salmon... Refreshing Pan-Fried Salmon Pan-Fried Salmon with Sweet Miso Marinade Yogurt Chicken Delicious Chicken Wings with Sweet and Salty Sauce Salmon and Cabbage Simmered in Milk Easy and Authentic Pasta in Tuna Tomato Sauce Easy, Tasty, Non-fried Shrimp in Mayonnaise Sauce Halloween Twin Ghosts Bread Grandma's Spicy Stuffed Peppers Marinated Smoked Salmon When You're Tired of Butter-Sautéed Salmon... Refreshing Pan-Fried Salmon Pan-Fried Salmon with Sweet Miso Marinade Yogurt Chicken Delicious Chicken Wings with Sweet and Salty Sauce Salmon and Cabbage Simmered in Milk Easy and Authentic Pasta in Tuna Tomato Sauce Easy, Tasty, Non-fried Shrimp in Mayonnaise Sauce Halloween Twin Ghosts Bread Grandma's Spicy Stuffed Peppers https://cookpad.com/us/recipes/169344 Search Create a recipe Premium Your Collection Search Search Create a recipe Create a recipe Premium Premium Your Collection Your Collection Cookpad Premium Find the most popular recipes on the top of your search results.	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/169344", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Hawaiian Style Garlic Shrimp Recipe by cookpad.japan", "content": "Login Create a recipe Login Create a recipe Create a recipe https://img-global.cpcdn.com/recipes/4969176534876160/300x426cq80/hawaiian-style-garlic-shrimp-recipe-main-photo.jpg https://img-global.cpcdn.com/users/5917947429126144/40x40cq50/avatar.jpg cookpad.japan @cookpad_jp We eat this without fail on our yearly trips to Hawaii. The ones over there have a lot of garlic and are very oily, so I went easy on both. I bought various marinades and tried them out, but I think this version which can be made with easy to obtain ingredients is the closest to the original. Just marinate! Anyone can make this easily. You can use cheap shrimp like the black tiger variety. Adjust the amount of garlic and black pepper to taste. For 2 servings. Recipe by Okirakushufu We eat this without fail on our yearly trips to Hawaii. The ones over there have a lot of garlic and are very oily, so I went easy on both. I bought various marinades and tried them out, but I think this version which can be made with easy to obtain ingredients is the closest to the original. Just marinate! Anyone can make this easily. You can use cheap shrimp like the black tiger variety. Adjust the amount of garlic and black pepper to taste. For 2 servings. Recipe by Okirakushufu Hawaiian Style Garlic Shrimp Share its first Cooksnap! We eat this without fail on our yearly trips to Hawaii. The ones over there have a lot of garlic and are very oily, so I went easy on both. I bought various marinades and tried them out, but I think this version which can be made with easy to obtain ingredients is the closest to the original. Just marinate! Anyone can make this easily. You can use cheap shrimp like the black tiger variety. Adjust the amount of garlic and black pepper to taste. For 2 servings. Recipe by Okirakushufu We eat this without fail on our yearly trips to Hawaii. The ones over there have a lot of garlic and are very oily, so I went easy on both. I bought various marinades and tried them out, but I think this version which can be made with easy to obtain ingredients is the closest to the original. Just marinate! Anyone can make this easily. You can use cheap shrimp like the black tiger variety. Adjust the amount of garlic and black pepper to taste. For 2 servings. Recipe by Okirakushufu Ingredients 2 servings 250 grams without the shells Shrimp For the marinade: 1 to 2 cloves Garlic 3/4 to 1 teaspoon Salt 1 tbsp White wine 2 tbsp Olive oil 1 Coarsely ground black pepper 250 grams without the shells Shrimp For the marinade: 1 to 2 cloves Garlic 3/4 to 1 teaspoon Salt 1 tbsp White wine 2 tbsp Olive oil 1 Coarsely ground black pepper Cooking Instructions 1 Chop up the garlic. Peel the shrimp, and devein by making a shallow cut through the back side and washing in salted water to remove the digestive tract. Pat dry. 2 Put all the ingredients in a bowl and mix together. Marinate in the refrigerator for at least 1 hour. 3 Put all the ingredients including the marinade into a pan over medium heat. Cook slowly, being careful not to let it burn, until it's done. 4 Enjoy while piping hot. 5 If you'd prefer it to be less salty, reduce the amount of salt. 1 Chop up the garlic. Peel the shrimp, and devein by making a shallow cut through the back side and washing in salted water to remove the digestive tract. Pat dry. 1 Chop up the garlic. Peel the shrimp, and devein by making a shallow cut through the back side and washing in salted water to remove the digestive tract. Pat dry. https://img-global.cpcdn.com/steps/5534471097942016/160x128cq80/hawaiian-style-garlic-shrimp-recipe-step-1-photo.jpg 2 Put all the ingredients in a bowl and mix together. Marinate in the refrigerator for at least 1 hour. 2 Put all the ingredients in a bowl and mix together. Marinate in the refrigerator for at least 1 hour. https://img-global.cpcdn.com/steps/5959515194261504/160x128cq80/hawaiian-style-garlic-shrimp-recipe-step-2-photo.jpg 3 Put all the ingredients including the marinade into a pan over medium heat. Cook slowly, being careful not to let it burn, until it's done. 3 Put all the ingredients including the marinade into a pan over medium heat. Cook slowly, being careful not to let it burn, until it's done. https://img-global.cpcdn.com/steps/6106379453464576/160x128cq80/hawaiian-style-garlic-shrimp-recipe-step-3-photo.jpg 4 Enjoy while piping hot. 4 Enjoy while piping hot. https://img-global.cpcdn.com/steps/6084779358289920/160x128cq80/hawaiian-style-garlic-shrimp-recipe-step-4-photo.jpg 5 If you'd prefer it to be less salty, reduce the amount of salt. 5 If you'd prefer it to be less salty, reduce the amount of salt. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! https://img-global.cpcdn.com/users/5917947429126144/98x98cq50/avatar.jpg on October 01, 2013 03:22 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Similar Recipes Garlic Shrimp Garlic Shrimp I learned this from my husband who was born and raised in Hawaii. If you cook this over high heat, the garlic will burn, so try to keep it set on low. This time, I kept the shells on, but if you remove them, they'll be easier to eat and you won't have to dirty your hands. Recipe by Kuronyan kitchen cookpad.japan Garlic Butter Shrimp Garlic Butter Shrimp If you have not tried this garlic butter shrimp recipe yet, you should know it's best eaten with white rice. Try this recipe and let me know what you think. Kayylovelyy84 Garlic shrimp Garlic shrimp If you love shrimp and pasta as I do this is a must have in your recipe collection. You wont be disappointed ;-) Papi Fley Garlic Butter Shrimp Garlic Butter Shrimp One of my go-to recipes whenever I'm too lazy since this is so easy and fast to cook. Best dipped in spicy vinegar w/ garlic #filipino #pinoyulam #shrimp Mica Marcelo Garlic Buttered Shrimp Garlic Buttered Shrimp Easy and delicious way to cook your shrimp. With just 3 basic ingredients, you can enjoy a savory shrimp dish in just a few minutes. You can increase or decrease the amount of garlic. We are just into garlic that... 😅 bemski Honey Garlic Shrimp Honey Garlic Shrimp A tasty and delicious quick dinner. I also used some cornstarch to thicken the sauce up a bit, even though it wasn't in the original recipe. Adapted from Sallysbakingaddiction.com. Christina Garlic butter shrimp Garlic butter shrimp This is one of the easiest and simplest recipe that I learned. That only consists of 5 ingredients. 😅 Pardon if I'm too specific as this helps people who has never cooked before. 😂 Good for 3-4 people depending on how long you let them wait to eat. 🥴 Bashed Cooking Garlic Shrimp Garlic Shrimp I learned this from my husband who was born and raised in Hawaii. If you cook this over high heat, the garlic will burn, so try to keep it set on low. This time, I kept the shells on, but if you remove them, they'll be easier to eat and you won't have to dirty your hands. Recipe by Kuronyan kitchen cookpad.japan https://img-global.cpcdn.com/recipes/6673489172889600/240x320cq80/photo.jpg Garlic Shrimp Garlic Shrimp I learned this from my husband who was born and raised in Hawaii. If you cook this over high heat, the garlic will burn, so try to keep it set on low. This time, I kept the shells on, but if you remove them, they'll be easier to eat and you won't have to dirty your hands. Recipe by Kuronyan kitchen cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/d8a9800bdaf35c2f/240x320cq80/photo.jpg Garlic Butter Shrimp Garlic Butter Shrimp If you have not tried this garlic butter shrimp recipe yet, you should know it's best eaten with white rice. Try this recipe and let me know what you think. Kayylovelyy84 https://img-global.cpcdn.com/recipes/5560413697605632/240x320cq80/photo.jpg Garlic Butter Shrimp Garlic Butter Shrimp If you have not tried this garlic butter shrimp recipe yet, you should know it's best eaten with white rice. Try this recipe and let me know what you think. Kayylovelyy84 https://img-global.cpcdn.com/users/6372864206831616/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/5125165800226816/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/b001202cb1df7e06/240x320cq80/photo.jpg Garlic shrimp Garlic shrimp If you love shrimp and pasta as I do this is a must have in your recipe collection. You wont be disappointed ;-) Papi Fley https://img-global.cpcdn.com/recipes/55628488/240x320cq80/photo.jpg Garlic shrimp Garlic shrimp If you love shrimp and pasta as I do this is a must have in your recipe collection. You wont be disappointed ;-) Papi Fley https://img-global.cpcdn.com/users/2e8b6123d57d58ef/16x16cq50/avatar.jpg Garlic Butter Shrimp Garlic Butter Shrimp One of my go-to recipes whenever I'm too lazy since this is so easy and fast to cook. Best dipped in spicy vinegar w/ garlic #filipino #pinoyulam #shrimp Mica Marcelo https://img-global.cpcdn.com/recipes/519a3f0ba22c8281/240x320cq80/photo.jpg Garlic Butter Shrimp Garlic Butter Shrimp One of my go-to recipes whenever I'm too lazy since this is so easy and fast to cook. Best dipped in spicy vinegar w/ garlic #filipino #pinoyulam #shrimp Mica Marcelo https://img-global.cpcdn.com/users/8a3bd928acfaed25/16x16cq50/avatar.jpg Garlic Buttered Shrimp Garlic Buttered Shrimp Easy and delicious way to cook your shrimp. With just 3 basic ingredients, you can enjoy a savory shrimp dish in just a few minutes. You can increase or decrease the amount of garlic. We are just into garlic that... 😅 bemski https://img-global.cpcdn.com/recipes/f102f47d2a3327dc/240x320cq80/photo.jpg Garlic Buttered Shrimp Garlic Buttered Shrimp Easy and delicious way to cook your shrimp. With just 3 basic ingredients, you can enjoy a savory shrimp dish in just a few minutes. You can increase or decrease the amount of garlic. We are just into garlic that... 😅 bemski https://img-global.cpcdn.com/users/4888389542215680/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/b2c67a82cc70be01/240x320cq80/photo.jpg Honey Garlic Shrimp Honey Garlic Shrimp A tasty and delicious quick dinner. I also used some cornstarch to thicken the sauce up a bit, even though it wasn't in the original recipe. Adapted from Sallysbakingaddiction.com. Christina https://img-global.cpcdn.com/recipes/47e720f5d15441e9/240x320cq80/photo.jpg Honey Garlic Shrimp Honey Garlic Shrimp A tasty and delicious quick dinner. I also used some cornstarch to thicken the sauce up a bit, even though it wasn't in the original recipe. Adapted from Sallysbakingaddiction.com. Christina https://img-global.cpcdn.com/users/9852cee329cb7a13/16x16cq50/avatar.jpg Garlic butter shrimp Garlic butter shrimp This is one of the easiest and simplest recipe that I learned. That only consists of 5 ingredients. 😅 Pardon if I'm too specific as this helps people who has never cooked before. 😂 Good for 3-4 people depending on how long you let them wait to eat. 🥴 Bashed Cooking https://img-global.cpcdn.com/recipes/29225bef16c30f73/240x320cq80/photo.jpg Garlic butter shrimp Garlic butter shrimp This is one of the easiest and simplest recipe that I learned. That only consists of 5 ingredients. 😅 Pardon if I'm too specific as this helps people who has never cooked before. 😂 Good for 3-4 people depending on how long you let them wait to eat. 🥴 Bashed Cooking https://img-global.cpcdn.com/users/dd59c2baa91b992c/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/5729684d987fdd85/240x320cq80/photo.jpg See more for $4.99/Month More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Marinated Smoked Salmon When You're Tired of Butter-Sautéed Salmon... Refreshing Pan-Fried Salmon Pan-Fried Salmon with Sweet Miso Marinade Yogurt Chicken Delicious Chicken Wings with Sweet and Salty Sauce Salmon and Cabbage Simmered in Milk Easy and Authentic Pasta in Tuna Tomato Sauce Easy, Tasty, Non-fried Shrimp in Mayonnaise Sauce Halloween Twin Ghosts Bread Grandma's Spicy Stuffed Peppers Marinated Smoked Salmon When You're Tired of Butter-Sautéed Salmon... Refreshing Pan-Fried Salmon Pan-Fried Salmon with Sweet Miso Marinade Yogurt Chicken Delicious Chicken Wings with Sweet and Salty Sauce Salmon and Cabbage Simmered in Milk Easy and Authentic Pasta in Tuna Tomato Sauce Easy, Tasty, Non-fried Shrimp in Mayonnaise Sauce Halloween Twin Ghosts Bread Grandma's Spicy Stuffed Peppers https://cookpad.com/us/recipes/169344 Search Create a recipe Premium Your Collection Search Search Create a recipe Create a recipe Premium Premium Your Collection Your Collection Cookpad Premium Find the most popular recipes on the top of your search results." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc267506a6e91917f09898" }	770e89732557b48bc08cc7338b32749e52d5b2ade81b25d4785c9e535b396cc5	Stuffed Peppers Recipe by tcharlton Cooking Instructions 45 mins 1 Preheat oven to 350 deg 2 Fry the ground turkey over medium high heat add some a few shakes of salt and pepper 3 While frying turkey, cut up and vegetables you want to add to your sauce if using canned sauce. I usually add peppers, garlic, and onions. 4 When turkey is mostly cooked push to the side of your pan add some olive oil and add your vegetable fry for a few minutes until they are softened a bit 5 Add Spaghetti sauce. If I use canned Spaghetti I make sure to season with salt and pepper and add basil, oregano, and parsley to taste 6 Split the peppers in half and remove the stem and insides 7 Fill peppers with sauce and top with cheese. Cook for 15 minutes and serve 1 Preheat oven to 350 deg 1 Preheat oven to 350 deg 2 Fry the ground turkey over medium high heat add some a few shakes of salt and pepper 2 Fry the ground turkey over medium high heat add some a few shakes of salt and pepper 3 While frying turkey, cut up and vegetables you want to add to your sauce if using canned sauce. I usually add peppers, garlic, and onions. 3 While frying turkey, cut up and vegetables you want to add to your sauce if using canned sauce. I usually add peppers, garlic, and onions. 4 When turkey is mostly cooked push to the side of your pan add some olive oil and add your vegetable fry for a few minutes until they are softened a bit 4 When turkey is mostly cooked push to the side of your pan add some olive oil and add your vegetable fry for a few minutes until they are softened a bit 5 Add Spaghetti sauce. If I use canned Spaghetti I make sure to season with salt and pepper and add basil, oregano, and parsley to taste 5 Add Spaghetti sauce. If I use canned Spaghetti I make sure to season with salt and pepper and add basil, oregano, and parsley to taste 6 Split the peppers in half and remove the stem and insides 6 Split the peppers in half and remove the stem and insides 7 Fill peppers with sauce and top with cheese. Cook for 15 minutes and serve 7 Fill peppers with sauce and top with cheese. Cook for 15 minutes and serve More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Creamy Ranch Slow Cooker Chicken Better than sex cake Extra Crispy Spicy Hand Cut Fries Slow cooker Cranberry Chili Meatballs Amish Sugar Cookies Creamy Ranch Slow Cooker Chicken Better than sex cake Extra Crispy Spicy Hand Cut Fries Slow cooker Cranberry Chili Meatballs Amish Sugar Cookies Amish Sugar Cookies Chocolate Chip Cookies Mustard Chicken Stew Pudina Chana dal chutney (Mint and lentil dip) Pineapple chicken II Cream of Mushroom Chicken Pot Pie Parmesan Crusted Chicken Mike's Spicy Ahi Poke & Sashimi Cheesy Hash Browns Beef Goulash Amish Sugar Cookies Chocolate Chip Cookies Mustard Chicken Stew Pudina Chana dal chutney (Mint and lentil dip) Pineapple chicken II Cream of Mushroom Chicken Pot Pie Parmesan Crusted Chicken Mike's Spicy Ahi Poke & Sashimi Cheesy Hash Browns Beef Goulash	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/482255", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Stuffed Peppers Recipe by tcharlton", "content": "Cooking Instructions 45 mins 1 Preheat oven to 350 deg 2 Fry the ground turkey over medium high heat add some a few shakes of salt and pepper 3 While frying turkey, cut up and vegetables you want to add to your sauce if using canned sauce. I usually add peppers, garlic, and onions. 4 When turkey is mostly cooked push to the side of your pan add some olive oil and add your vegetable fry for a few minutes until they are softened a bit 5 Add Spaghetti sauce. If I use canned Spaghetti I make sure to season with salt and pepper and add basil, oregano, and parsley to taste 6 Split the peppers in half and remove the stem and insides 7 Fill peppers with sauce and top with cheese. Cook for 15 minutes and serve 1 Preheat oven to 350 deg 1 Preheat oven to 350 deg 2 Fry the ground turkey over medium high heat add some a few shakes of salt and pepper 2 Fry the ground turkey over medium high heat add some a few shakes of salt and pepper 3 While frying turkey, cut up and vegetables you want to add to your sauce if using canned sauce. I usually add peppers, garlic, and onions. 3 While frying turkey, cut up and vegetables you want to add to your sauce if using canned sauce. I usually add peppers, garlic, and onions. 4 When turkey is mostly cooked push to the side of your pan add some olive oil and add your vegetable fry for a few minutes until they are softened a bit 4 When turkey is mostly cooked push to the side of your pan add some olive oil and add your vegetable fry for a few minutes until they are softened a bit 5 Add Spaghetti sauce. If I use canned Spaghetti I make sure to season with salt and pepper and add basil, oregano, and parsley to taste 5 Add Spaghetti sauce. If I use canned Spaghetti I make sure to season with salt and pepper and add basil, oregano, and parsley to taste 6 Split the peppers in half and remove the stem and insides 6 Split the peppers in half and remove the stem and insides 7 Fill peppers with sauce and top with cheese. Cook for 15 minutes and serve 7 Fill peppers with sauce and top with cheese. Cook for 15 minutes and serve More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Creamy Ranch Slow Cooker Chicken Better than sex cake Extra Crispy Spicy Hand Cut Fries Slow cooker Cranberry Chili Meatballs Amish Sugar Cookies Creamy Ranch Slow Cooker Chicken Better than sex cake Extra Crispy Spicy Hand Cut Fries Slow cooker Cranberry Chili Meatballs Amish Sugar Cookies Amish Sugar Cookies Chocolate Chip Cookies Mustard Chicken Stew Pudina Chana dal chutney (Mint and lentil dip) Pineapple chicken II Cream of Mushroom Chicken Pot Pie Parmesan Crusted Chicken Mike's Spicy Ahi Poke & Sashimi Cheesy Hash Browns Beef Goulash Amish Sugar Cookies Chocolate Chip Cookies Mustard Chicken Stew Pudina Chana dal chutney (Mint and lentil dip) Pineapple chicken II Cream of Mushroom Chicken Pot Pie Parmesan Crusted Chicken Mike's Spicy Ahi Poke & Sashimi Cheesy Hash Browns Beef Goulash" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc267506a6e91917f09899" }	a6a96105ac924c465c00988b3e52f89f363764209be21fe453d83ee85d5ae5e7	Idaho potatoes The term "Idaho potato" often evokes images of fluffy baked potatoes, crispy fries, and creamy mashed potatoes. While the name is geographically tied to the state of Idaho, it represents more than just a place of origin. It signifies a standard of quality, a specific growing environment, and a set of characteristics that have made Idaho potatoes famous worldwide. These potatoes are synonymous with a particular texture and flavor profile that makes them a favorite among chefs and home cooks alike. Introduction to Idaho Potatoes What makes an Idaho potato an Idaho potato? It’s not just any potato grown in Idaho. To earn the “Grown in Idaho” seal, potatoes must meet specific standards set by the Idaho Potato Commission. These standards primarily relate to the growing conditions and the varieties allowed. The most famous variety associated with Idaho is the Russet Burbank, known for its high solids content (starch) and low moisture, which results in that desirable fluffy texture when baked. However, other varieties, including Yukon Golds, Reds, and fingerlings, are also grown in Idaho and can bear the seal if they meet the quality standards. Culinary Uses of Idaho Potatoes The versatility of Idaho potatoes, particularly Russets, is a key reason for their popularity: Baked Potatoes: The high starch content of Idaho Russets makes them the quintessential baking potato, producing a dry, fluffy interior. French Fries: Idaho Russets are the gold standard for french fries, creating fries that are crispy on the outside and fluffy on the inside. Mashed Potatoes: While they can become gluey if over-mixed, Idaho Russets, when handled correctly, make excellent mashed potatoes. Potato Skins: The thick skins of Russet potatoes are perfect for making loaded potato skins. Roasted Potatoes: Roasted Idaho potatoes develop a crispy exterior and a tender, flavorful interior. Hash Browns: Shredded Idaho Russets make crispy and delicious hash browns. Potato Salad: Cooked and cubed Idaho potatoes (often Russets or Reds) can be used in potato salad, offering a sturdy texture. Soups and Stews: Diced Idaho potatoes add body and substance to soups and stews. Baked Potatoes: The high starch content of Idaho Russets makes them the quintessential baking potato, producing a dry, fluffy interior. French Fries: Idaho Russets are the gold standard for french fries, creating fries that are crispy on the outside and fluffy on the inside. Mashed Potatoes: While they can become gluey if over-mixed, Idaho Russets, when handled correctly, make excellent mashed potatoes. Potato Skins: The thick skins of Russet potatoes are perfect for making loaded potato skins. Roasted Potatoes: Roasted Idaho potatoes develop a crispy exterior and a tender, flavorful interior. Hash Browns: Shredded Idaho Russets make crispy and delicious hash browns. Potato Salad: Cooked and cubed Idaho potatoes (often Russets or Reds) can be used in potato salad, offering a sturdy texture. Soups and Stews: Diced Idaho potatoes add body and substance to soups and stews. Tips for Handling and Cooking Idaho Potatoes Selection: Choose potatoes that are firm, heavy for their size, and free from blemishes, sprouts, or green patches. Storage: Store Idaho potatoes in a cool, dark, well-ventilated place (ideally between 45-50°F / 7-10°C). Avoid refrigeration and storing them near onions. Washing: Scrub potatoes thoroughly under cold running water before cooking. Pricking (for Baking): Prick the skin of Russet potatoes several times with a fork before baking to allow steam to escape. Peeling (Optional): Peeling is a matter of preference and depends on the recipe. The skin is edible and nutritious. Preventing Discoloration: If cutting potatoes ahead of time, store them in cold water to prevent browning. Selection: Choose potatoes that are firm, heavy for their size, and free from blemishes, sprouts, or green patches. Storage: Store Idaho potatoes in a cool, dark, well-ventilated place (ideally between 45-50°F / 7-10°C). Avoid refrigeration and storing them near onions. Washing: Scrub potatoes thoroughly under cold running water before cooking. Pricking (for Baking): Prick the skin of Russet potatoes several times with a fork before baking to allow steam to escape. Peeling (Optional): Peeling is a matter of preference and depends on the recipe. The skin is edible and nutritious. Preventing Discoloration: If cutting potatoes ahead of time, store them in cold water to prevent browning. 10 Fun Facts About Idaho Potatoes To be labeled “Grown in Idaho,” potatoes must be grown in the state of Idaho. The Idaho Potato Commission was established in 1937 to promote and protect the Idaho potato brand. Idaho’s volcanic soil, warm days, and cool nights create ideal growing conditions for potatoes. The Russet Burbank is the most famous variety grown in Idaho, but other varieties are also cultivated. Idaho produces about one-third of the potatoes grown in the United States. The “Grown in Idaho” seal is a registered trademark. There’s an Idaho Potato Museum in Blackfoot, Idaho. Idaho potatoes are exported to countries around the world. The potato is the state vegetable. The official slogan is “Famous Potatoes”. To be labeled “Grown in Idaho,” potatoes must be grown in the state of Idaho. The Idaho Potato Commission was established in 1937 to promote and protect the Idaho potato brand. Idaho’s volcanic soil, warm days, and cool nights create ideal growing conditions for potatoes. The Russet Burbank is the most famous variety grown in Idaho, but other varieties are also cultivated. Idaho produces about one-third of the potatoes grown in the United States. The “Grown in Idaho” seal is a registered trademark. There’s an Idaho Potato Museum in Blackfoot, Idaho. Idaho potatoes are exported to countries around the world. The potato is the state vegetable. The official slogan is “Famous Potatoes”. Culinary History of Idaho Potatoes While potatoes originated in South America, their journey to Idaho and subsequent rise to fame is a story of agricultural adaptation and marketing savvy. Potatoes were introduced to Idaho in the 1830s, but it wasn’t until the late 19th and early 20th centuries that potato farming became a major industry in the state. The development of the Russet Burbank variety by Luther Burbank in the 1870s played a crucial role. This variety, with its high starch content and excellent baking qualities, thrived in Idaho’s volcanic soil and climate. In 1937, the Idaho Potato Commission was formed to promote Idaho potatoes and protect the brand. This commission implemented strict quality standards and marketing campaigns that emphasized the unique qualities of Idaho-grown potatoes. The “Grown in Idaho” seal became a symbol of quality, recognized by consumers nationwide. Read More Nutritional Information on Idaho Potatoes Idaho potatoes, like all potatoes, are a nutritious food, providing: Carbohydrates: Primarily starch, a source of energy. Fiber: Found especially in the skin, promoting digestive health. Vitamin C: An antioxidant that supports the immune system. Vitamin B6: Important for energy metabolism and nerve function. Potassium: An electrolyte that helps regulate blood pressure. Manganese: An antioxidant and essential nutrient. Small quantities of various vitamins and minerals. Carbohydrates: Primarily starch, a source of energy. Fiber: Found especially in the skin, promoting digestive health. Vitamin C: An antioxidant that supports the immune system. Vitamin B6: Important for energy metabolism and nerve function. Potassium: An electrolyte that helps regulate blood pressure. Manganese: An antioxidant and essential nutrient. Small quantities of various vitamins and minerals. Read More Delicious Potato Recipes You Need To Try https://www.cookinghub.com/wp-content/uploads/2025/03/idaho-potatoes-2-1400x934.jpg Read More: Culinary History of Idaho Potatoes Idaho Potatoes: A Culinary History of Volcanic Soil, Ideal Climate, and a Brand Forged in Quality “Idaho Potato” is a phrase that resonates globally, synonymous with quality, fluffy texture, and, often, the iconic Russet Burbank. But the culinary history of Idaho potatoes is more than just the story of a single variety. It’s a tale of a unique geographical environment, shrewd marketing, pioneering farmers, and a commitment to quality that transformed a regional crop into a nationally and internationally recognized brand. This article delves into the history of potatoes in Idaho, exploring the factors that made the state a potato powerhouse, the rise of the Russet Burbank, and the broader impact of the “Idaho Potato” brand on American cuisine and beyond. Before the Russet: Early Potato Cultivation in Idaho Potatoes were not native to Idaho. Like the rest of North America, the potato arrived via European colonization. While the precise date of the first potato planting in Idaho is debated, it’s generally believed that potatoes were introduced in the 1830s or 1840s. The Rise of Irrigation and the Transformation of the Landscape The key to Idaho’s transformation into a major potato-producing state was irrigation. Much of southern Idaho, where the majority of potatoes are grown, is a high desert environment with limited rainfall. The development of irrigation systems, starting in the late 19th and early 20th centuries, was crucial: The Carey Act (1894): This federal law encouraged private companies to develop irrigation projects in arid western states, including Idaho. The Reclamation Act (1902): This act established the Bureau of Reclamation, which oversaw the construction of large-scale irrigation projects, such as dams and canals, in the West. Snake River Plain: The Snake River Plain, with its fertile volcanic soil and access to water from the Snake River, became the heartland of Idaho potato production. The Carey Act (1894): This federal law encouraged private companies to develop irrigation projects in arid western states, including Idaho. The Reclamation Act (1902): This act established the Bureau of Reclamation, which oversaw the construction of large-scale irrigation projects, such as dams and canals, in the West. Snake River Plain: The Snake River Plain, with its fertile volcanic soil and access to water from the Snake River, became the heartland of Idaho potato production. Irrigation transformed the arid landscape, making large-scale agriculture possible. Farmers began to experiment with different potato varieties, seeking those best suited to the Idaho climate and soil. The Russet Burbank Takes Center Stage: A Perfect Match While various potato varieties were grown in Idaho in the early days, the Russet Burbank gradually emerged as the dominant choice. As detailed in the previous response about Russet potatoes, this variety, a “sport” or mutation of the original Burbank potato, offered several advantages: Disease Resistance: Its russeted skin provided better protection against soilborne diseases. Storage Ability: Its thick skin helped it store well, extending its availability. Baking Quality: It baked beautifully, with a crisp skin and fluffy interior. Frying Quality: Its high starch and low moisture content made it ideal for french fries. Disease Resistance: Its russeted skin provided better protection against soilborne diseases. Storage Ability: Its thick skin helped it store well, extending its availability. Baking Quality: It baked beautifully, with a crisp skin and fluffy interior. Frying Quality: Its high starch and low moisture content made it ideal for french fries. The Russet Burbank thrived in Idaho’s unique growing conditions: Volcanic Soil: The rich, well-drained volcanic soil of the Snake River Plain provided essential nutrients and optimal drainage for potato growth. Warm Days and Cool Nights: The significant temperature difference between day and night during the growing season promoted the development of high starch content in the potatoes. Irrigation Water: The readily available irrigation water from the Snake River ensured consistent moisture throughout the growing season. Volcanic Soil: The rich, well-drained volcanic soil of the Snake River Plain provided essential nutrients and optimal drainage for potato growth. Warm Days and Cool Nights: The significant temperature difference between day and night during the growing season promoted the development of high starch content in the potatoes. Irrigation Water: The readily available irrigation water from the Snake River ensured consistent moisture throughout the growing season. These factors combined to produce Russet Burbanks of exceptional quality, with a higher solids content (starch) and lower moisture content than potatoes grown in many other regions. This resulted in a fluffier texture when baked or mashed and a crispier texture when fried. The “Idaho Potato” Brand: Marketing and Quality Control Recognizing the superior quality of their potatoes, Idaho growers and industry leaders understood the importance of branding and marketing. They worked to establish “Idaho Potato” as a synonym for quality and to differentiate their product from potatoes grown elsewhere. Key steps in this branding effort included: The Idaho Grower Shippers Association (IGSA) (Founded 1928): This organization played a crucial role in promoting Idaho potatoes and establishing quality standards. The “Grown in Idaho” Seal: A distinctive seal was developed to identify potatoes that were genuinely grown in Idaho, combating mislabeling and ensuring authenticity. Marketing Campaigns: Extensive marketing campaigns were launched, targeting consumers and food service professionals, emphasizing the superior qualities of Idaho potatoes. These campaigns often featured images of Idaho’s scenic landscapes, reinforcing the connection between the potatoes and their origin. State Legislation: The Idaho legislature passed laws to protect the “Grown in Idaho” seal and to regulate the quality of potatoes marketed under that label. The Idaho Potato Commission (Established 1937): This state agency took over the responsibility of promoting and protecting the Idaho potato brand. It continues to play a vital role in marketing, research, and education related to Idaho potatoes. The Famous Idaho Potato Bowl An NCAA-sanctioned post-season college football bowl game played each year. The Idaho Potato Museum. Located in Blackfoot, Idaho. The Idaho Grower Shippers Association (IGSA) (Founded 1928): This organization played a crucial role in promoting Idaho potatoes and establishing quality standards. The “Grown in Idaho” Seal: A distinctive seal was developed to identify potatoes that were genuinely grown in Idaho, combating mislabeling and ensuring authenticity. Marketing Campaigns: Extensive marketing campaigns were launched, targeting consumers and food service professionals, emphasizing the superior qualities of Idaho potatoes. These campaigns often featured images of Idaho’s scenic landscapes, reinforcing the connection between the potatoes and their origin. State Legislation: The Idaho legislature passed laws to protect the “Grown in Idaho” seal and to regulate the quality of potatoes marketed under that label. The Idaho Potato Commission (Established 1937): This state agency took over the responsibility of promoting and protecting the Idaho potato brand. It continues to play a vital role in marketing, research, and education related to Idaho potatoes. The Famous Idaho Potato Bowl An NCAA-sanctioned post-season college football bowl game played each year. The Idaho Potato Museum. Located in Blackfoot, Idaho. These efforts were remarkably successful. “Idaho Potato” became a nationally recognized brand, associated with quality, consistency, and the iconic Russet Burbank. The French Fry Connection: Driving Demand The rise of the fast-food industry in the mid-20th century, particularly the explosive growth of McDonald’s and other french fry chains, played a pivotal role in cementing the Russet Burbank’s dominance and, by extension, the prominence of Idaho potatoes. McDonald’s, in its quest for consistent, high-quality fries, established strict specifications that favored the Russet Burbank’s high starch content, low moisture, and long, uniform shape. The demand for french fries fueled a massive expansion of Russet Burbank production in Idaho, solidifying the state’s position as the leading potato producer in the United States. Beyond the Russet: Diversification and Innovation While the Russet Burbank remains the king of Idaho potatoes, accounting for the majority of production, there has been a growing effort to diversify the state’s potato industry. This includes: Specialty Varieties: Growers are increasingly cultivating other potato varieties, such as Yukon Gold, red potatoes, fingerling potatoes, and purple potatoes, to cater to changing consumer preferences and culinary trends. Organic Potatoes: Idaho has a growing organic potato sector, responding to the increasing demand for organic produce. Value-Added Products: The industry is also exploring value-added products, such as pre-cut fries, dehydrated potato products, and potato starch, to diversify its offerings. Research and Development: The Idaho Potato Commission and the University of Idaho conduct ongoing research to improve potato varieties, develop sustainable farming practices, and address challenges such as disease and pest management. Specialty Varieties: Growers are increasingly cultivating other potato varieties, such as Yukon Gold, red potatoes, fingerling potatoes, and purple potatoes, to cater to changing consumer preferences and culinary trends. Organic Potatoes: Idaho has a growing organic potato sector, responding to the increasing demand for organic produce. Value-Added Products: The industry is also exploring value-added products, such as pre-cut fries, dehydrated potato products, and potato starch, to diversify its offerings. Research and Development: The Idaho Potato Commission and the University of Idaho conduct ongoing research to improve potato varieties, develop sustainable farming practices, and address challenges such as disease and pest management. The Future of Idaho Potatoes: Sustainability and Legacy The Idaho potato industry faces ongoing challenges, including water conservation, climate change, and competition from other potato-growing regions. However, its strong brand recognition, commitment to quality, and ongoing efforts to innovate and diversify position it well for the future. The “Idaho Potato” story is a remarkable example of how a combination of ideal growing conditions, strategic marketing, and a dedication to quality can transform a regional crop into a national and international icon. It’s a story of agricultural success, brand building, and the enduring appeal of a simple, versatile food. The legacy of the Idaho potato extends far beyond the Russet Burbank, encompassing a diverse and evolving industry that continues to shape the culinary landscape. Read More: Nutritional Information on Idaho Potatoes Idaho Potatoes vs. Russet Potatoes: The Nuances Russet Potato: This is a variety of potato. It’s characterized by its large size, oblong shape, rough brown skin, and white or pale yellow flesh. It’s a high-starch potato known for its fluffy texture when baked. Idaho Potato: This refers to potatoes grown in the state of Idaho. While the vast majority of potatoes grown in Idaho are Russet potatoes, the term “Idaho potato” is more about origin than variety. The Idaho Potato Commission promotes the quality of potatoes grown in Idaho, emphasizing the state’s unique climate and soil conditions. Russet Potato: This is a variety of potato. It’s characterized by its large size, oblong shape, rough brown skin, and white or pale yellow flesh. It’s a high-starch potato known for its fluffy texture when baked. Idaho Potato: This refers to potatoes grown in the state of Idaho. While the vast majority of potatoes grown in Idaho are Russet potatoes, the term “Idaho potato” is more about origin than variety. The Idaho Potato Commission promotes the quality of potatoes grown in Idaho, emphasizing the state’s unique climate and soil conditions. So, what does this mean nutritionally? In most cases, when you see “Idaho potato” on a menu or in a grocery store, it’s referring to a Russet potato grown in Idaho. Therefore, the general nutritional information for a Russet potato applies. However, there’s a possibility that the specific growing conditions in Idaho could subtly influence the nutrient content, although this difference is likely to be minor for most consumers. The Idaho Potato Commission emphasizes the high solids content and lower moisture content of their potatoes, leading to that desirable fluffy texture. Nutritional Information (per 1 medium Idaho potato, approximately 173 grams, with skin) Since we’re essentially talking about a Russet potato, the macronutrient breakdown is the same: Calories: 160-170 Protein: 4-5 grams Fat: Less than 0.5 grams Carbohydrates: 36-38 grams Starch: The majority of the carbohydrates. Fiber: 4-5 grams (much of this is in the skin). Sugars: 1-2 grams (naturally occurring). Calories: 160-170 Protein: 4-5 grams Fat: Less than 0.5 grams Carbohydrates: 36-38 grams Starch: The majority of the carbohydrates. Fiber: 4-5 grams (much of this is in the skin). Sugars: 1-2 grams (naturally occurring). Starch: The majority of the carbohydrates. Fiber: 4-5 grams (much of this is in the skin). Sugars: 1-2 grams (naturally occurring). Starch: The majority of the carbohydrates. Fiber: 4-5 grams (much of this is in the skin). Sugars: 1-2 grams (naturally occurring). Micronutrients (approximate % of Daily Value) Vitamin C: 30-45% Vitamin B6 (Pyridoxine): 25-35% Potassium: 20-25% Manganese: 15-20% Niacin (Vitamin B3): 10-15% Folate (Vitamin B9): 8-12% Phosphorus: 8-12% Magnesium: 6-10% Iron: 6-10% (non-heme iron; absorption is enhanced by vitamin C) Copper: 6-10% Thiamin: Around 8% Vitamin C: 30-45% Vitamin B6 (Pyridoxine): 25-35% Potassium: 20-25% Manganese: 15-20% Niacin (Vitamin B3): 10-15% Folate (Vitamin B9): 8-12% Phosphorus: 8-12% Magnesium: 6-10% Iron: 6-10% (non-heme iron; absorption is enhanced by vitamin C) Copper: 6-10% Thiamin: Around 8% Phytonutrients Like all potatoes, Idaho Russets contain: Resistant Starch: Increases when potatoes are cooked and then cooled. Phenolic Compounds: Antioxidants. Glycoalkaloids: Found in the skin and eyes; potentially toxic in very large amounts (avoid green potatoes). Resistant Starch: Increases when potatoes are cooked and then cooled. Phenolic Compounds: Antioxidants. Glycoalkaloids: Found in the skin and eyes; potentially toxic in very large amounts (avoid green potatoes). The “Idaho Advantage” (Potential, but Subtle) The Idaho Potato Commission emphasizes the following factors that contribute to the quality of their potatoes: Rich Volcanic Soil: Idaho’s volcanic soil is rich in minerals, which could potentially translate to slightly higher mineral content in the potatoes. However, this difference is unlikely to be drastically different from Russets grown in other regions with good soil. Ideal Climate: Idaho has warm days and cool nights during the growing season, which is considered ideal for potato development. This climate contributes to the high solids content (more starch, less water) that gives Idaho Russets their characteristic fluffy texture when baked. Irrigation: Idaho uses a combination of rainfall and irrigation from the Snake River aquifer, ensuring consistent moisture. Strict Standards: The Idaho Potato Commission has strict standards for grading and certification, ensuring quality and consistency. Rich Volcanic Soil: Idaho’s volcanic soil is rich in minerals, which could potentially translate to slightly higher mineral content in the potatoes. However, this difference is unlikely to be drastically different from Russets grown in other regions with good soil. Ideal Climate: Idaho has warm days and cool nights during the growing season, which is considered ideal for potato development. This climate contributes to the high solids content (more starch, less water) that gives Idaho Russets their characteristic fluffy texture when baked. Irrigation: Idaho uses a combination of rainfall and irrigation from the Snake River aquifer, ensuring consistent moisture. Strict Standards: The Idaho Potato Commission has strict standards for grading and certification, ensuring quality and consistency. The Impact of Preparation (Same as for Russets) The way you cook an Idaho potato has a much greater impact on its nutritional value than its state of origin: Baking (with skin): Best for retaining nutrients. Boiling: Can leach some water-soluble vitamins. Frying: Significantly increases calories and fat. Mashing: Depends on added ingredients (butter, cream, etc.). Potato Salad: Depends on the dressing (mayonnaise-based dressings are high in fat and calories). Baking (with skin): Best for retaining nutrients. Boiling: Can leach some water-soluble vitamins. Frying: Significantly increases calories and fat. Mashing: Depends on added ingredients (butter, cream, etc.). Potato Salad: Depends on the dressing (mayonnaise-based dressings are high in fat and calories). Glycemic Index (GI) and Glycemic Load (GL) Idaho Russets, like other Russets, have a relatively high GI. The GL is moderate to high. Cooling the potatoes after cooking increases resistant starch and lowers the GI and GL. Eating them with protein, fat, and fiber also helps moderate the blood sugar response. Addressing Common Concerns (Same as for Russets) Fattening? No, not inherently. It’s the preparation and added ingredients that can make them high-calorie. Empty Carbs? No, they provide fiber, vitamins, and minerals. Unhealthy? They can be part of a healthy diet when prepared healthily and eaten in moderation. Fattening? No, not inherently. It’s the preparation and added ingredients that can make them high-calorie. Empty Carbs? No, they provide fiber, vitamins, and minerals. Unhealthy? They can be part of a healthy diet when prepared healthily and eaten in moderation. Tips for Healthy Consumption (Same as for Russets) Eat the skin. Choose healthy cooking methods (baking, boiling, roasting). Control portion sizes. Pair with protein, healthy fats, and other vegetables. Cool before eating (for resistant starch). Avoid green potatoes. Eat the skin. Choose healthy cooking methods (baking, boiling, roasting). Control portion sizes. Pair with protein, healthy fats, and other vegetables. Cool before eating (for resistant starch). Avoid green potatoes. In Conclusion An “Idaho potato” is, in most cases, a Russet potato grown in Idaho. The general nutritional information for Russet potatoes applies directly to Idaho potatoes. While the specific growing conditions in Idaho might contribute to subtle differences in mineral content or texture, the primary nutritional profile (macronutrients, vitamins, and key minerals) will be very similar to a Russet grown elsewhere. The “Idaho” designation is more about quality assurance, marketing, and the potato’s cooking characteristics (especially its fluffiness when baked) than a fundamentally different nutritional composition. The most significant factor influencing the healthfulness of an Idaho potato, like any potato, is how it’s prepared and what it’s eaten with. Idaho potatoes have earned their reputation as a high-quality, versatile ingredient. The “Grown in Idaho” seal represents more than just a geographic location; it signifies a commitment to quality, specific growing conditions, and a legacy of potato cultivation. From the classic baked potato to countless other culinary creations, Idaho potatoes provide a reliable and delicious foundation for meals across the globe. Their enduring popularity is a testament to the power of agricultural excellence and effective branding, transforming a humble root vegetable into a culinary icon. The combination of ideal growing conditions and strict quality standards ensures that when you choose an Idaho potato, you’re choosing a product that delivers on its promise of flavor and texture. Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.	{ "data_info": { "lang": "en-US", "url": "https://www.cookinghub.com/recipe-ingredient/idaho-potatoes/", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Idaho potatoes", "content": "The term \"Idaho potato\" often evokes images of fluffy baked potatoes, crispy fries, and creamy mashed potatoes. While the name is geographically tied to the state of Idaho, it represents more than just a place of origin. It signifies a standard of quality, a specific growing environment, and a set of characteristics that have made Idaho potatoes famous worldwide. These potatoes are synonymous with a particular texture and flavor profile that makes them a favorite among chefs and home cooks alike. Introduction to Idaho Potatoes What makes an Idaho potato an Idaho potato? It’s not just any potato grown in Idaho. To earn the “Grown in Idaho” seal, potatoes must meet specific standards set by the Idaho Potato Commission. These standards primarily relate to the growing conditions and the varieties allowed. The most famous variety associated with Idaho is the Russet Burbank, known for its high solids content (starch) and low moisture, which results in that desirable fluffy texture when baked. However, other varieties, including Yukon Golds, Reds, and fingerlings, are also grown in Idaho and can bear the seal if they meet the quality standards. Culinary Uses of Idaho Potatoes The versatility of Idaho potatoes, particularly Russets, is a key reason for their popularity: Baked Potatoes: The high starch content of Idaho Russets makes them the quintessential baking potato, producing a dry, fluffy interior. French Fries: Idaho Russets are the gold standard for french fries, creating fries that are crispy on the outside and fluffy on the inside. Mashed Potatoes: While they can become gluey if over-mixed, Idaho Russets, when handled correctly, make excellent mashed potatoes. Potato Skins: The thick skins of Russet potatoes are perfect for making loaded potato skins. Roasted Potatoes: Roasted Idaho potatoes develop a crispy exterior and a tender, flavorful interior. Hash Browns: Shredded Idaho Russets make crispy and delicious hash browns. Potato Salad: Cooked and cubed Idaho potatoes (often Russets or Reds) can be used in potato salad, offering a sturdy texture. Soups and Stews: Diced Idaho potatoes add body and substance to soups and stews. Baked Potatoes: The high starch content of Idaho Russets makes them the quintessential baking potato, producing a dry, fluffy interior. French Fries: Idaho Russets are the gold standard for french fries, creating fries that are crispy on the outside and fluffy on the inside. Mashed Potatoes: While they can become gluey if over-mixed, Idaho Russets, when handled correctly, make excellent mashed potatoes. Potato Skins: The thick skins of Russet potatoes are perfect for making loaded potato skins. Roasted Potatoes: Roasted Idaho potatoes develop a crispy exterior and a tender, flavorful interior. Hash Browns: Shredded Idaho Russets make crispy and delicious hash browns. Potato Salad: Cooked and cubed Idaho potatoes (often Russets or Reds) can be used in potato salad, offering a sturdy texture. Soups and Stews: Diced Idaho potatoes add body and substance to soups and stews. Tips for Handling and Cooking Idaho Potatoes Selection: Choose potatoes that are firm, heavy for their size, and free from blemishes, sprouts, or green patches. Storage: Store Idaho potatoes in a cool, dark, well-ventilated place (ideally between 45-50°F / 7-10°C). Avoid refrigeration and storing them near onions. Washing: Scrub potatoes thoroughly under cold running water before cooking. Pricking (for Baking): Prick the skin of Russet potatoes several times with a fork before baking to allow steam to escape. Peeling (Optional): Peeling is a matter of preference and depends on the recipe. The skin is edible and nutritious. Preventing Discoloration: If cutting potatoes ahead of time, store them in cold water to prevent browning. Selection: Choose potatoes that are firm, heavy for their size, and free from blemishes, sprouts, or green patches. Storage: Store Idaho potatoes in a cool, dark, well-ventilated place (ideally between 45-50°F / 7-10°C). Avoid refrigeration and storing them near onions. Washing: Scrub potatoes thoroughly under cold running water before cooking. Pricking (for Baking): Prick the skin of Russet potatoes several times with a fork before baking to allow steam to escape. Peeling (Optional): Peeling is a matter of preference and depends on the recipe. The skin is edible and nutritious. Preventing Discoloration: If cutting potatoes ahead of time, store them in cold water to prevent browning. 10 Fun Facts About Idaho Potatoes To be labeled “Grown in Idaho,” potatoes must be grown in the state of Idaho. The Idaho Potato Commission was established in 1937 to promote and protect the Idaho potato brand. Idaho’s volcanic soil, warm days, and cool nights create ideal growing conditions for potatoes. The Russet Burbank is the most famous variety grown in Idaho, but other varieties are also cultivated. Idaho produces about one-third of the potatoes grown in the United States. The “Grown in Idaho” seal is a registered trademark. There’s an Idaho Potato Museum in Blackfoot, Idaho. Idaho potatoes are exported to countries around the world. The potato is the state vegetable. The official slogan is “Famous Potatoes”. To be labeled “Grown in Idaho,” potatoes must be grown in the state of Idaho. The Idaho Potato Commission was established in 1937 to promote and protect the Idaho potato brand. Idaho’s volcanic soil, warm days, and cool nights create ideal growing conditions for potatoes. The Russet Burbank is the most famous variety grown in Idaho, but other varieties are also cultivated. Idaho produces about one-third of the potatoes grown in the United States. The “Grown in Idaho” seal is a registered trademark. There’s an Idaho Potato Museum in Blackfoot, Idaho. Idaho potatoes are exported to countries around the world. The potato is the state vegetable. The official slogan is “Famous Potatoes”. Culinary History of Idaho Potatoes While potatoes originated in South America, their journey to Idaho and subsequent rise to fame is a story of agricultural adaptation and marketing savvy. Potatoes were introduced to Idaho in the 1830s, but it wasn’t until the late 19th and early 20th centuries that potato farming became a major industry in the state. The development of the Russet Burbank variety by Luther Burbank in the 1870s played a crucial role. This variety, with its high starch content and excellent baking qualities, thrived in Idaho’s volcanic soil and climate. In 1937, the Idaho Potato Commission was formed to promote Idaho potatoes and protect the brand. This commission implemented strict quality standards and marketing campaigns that emphasized the unique qualities of Idaho-grown potatoes. The “Grown in Idaho” seal became a symbol of quality, recognized by consumers nationwide. Read More Nutritional Information on Idaho Potatoes Idaho potatoes, like all potatoes, are a nutritious food, providing: Carbohydrates: Primarily starch, a source of energy. Fiber: Found especially in the skin, promoting digestive health. Vitamin C: An antioxidant that supports the immune system. Vitamin B6: Important for energy metabolism and nerve function. Potassium: An electrolyte that helps regulate blood pressure. Manganese: An antioxidant and essential nutrient. Small quantities of various vitamins and minerals. Carbohydrates: Primarily starch, a source of energy. Fiber: Found especially in the skin, promoting digestive health. Vitamin C: An antioxidant that supports the immune system. Vitamin B6: Important for energy metabolism and nerve function. Potassium: An electrolyte that helps regulate blood pressure. Manganese: An antioxidant and essential nutrient. Small quantities of various vitamins and minerals. Read More Delicious Potato Recipes You Need To Try https://www.cookinghub.com/wp-content/uploads/2025/03/idaho-potatoes-2-1400x934.jpg Read More: Culinary History of Idaho Potatoes Idaho Potatoes: A Culinary History of Volcanic Soil, Ideal Climate, and a Brand Forged in Quality “Idaho Potato” is a phrase that resonates globally, synonymous with quality, fluffy texture, and, often, the iconic Russet Burbank. But the culinary history of Idaho potatoes is more than just the story of a single variety. It’s a tale of a unique geographical environment, shrewd marketing, pioneering farmers, and a commitment to quality that transformed a regional crop into a nationally and internationally recognized brand. This article delves into the history of potatoes in Idaho, exploring the factors that made the state a potato powerhouse, the rise of the Russet Burbank, and the broader impact of the “Idaho Potato” brand on American cuisine and beyond. Before the Russet: Early Potato Cultivation in Idaho Potatoes were not native to Idaho. Like the rest of North America, the potato arrived via European colonization. While the precise date of the first potato planting in Idaho is debated, it’s generally believed that potatoes were introduced in the 1830s or 1840s. The Rise of Irrigation and the Transformation of the Landscape The key to Idaho’s transformation into a major potato-producing state was irrigation. Much of southern Idaho, where the majority of potatoes are grown, is a high desert environment with limited rainfall. The development of irrigation systems, starting in the late 19th and early 20th centuries, was crucial: The Carey Act (1894): This federal law encouraged private companies to develop irrigation projects in arid western states, including Idaho. The Reclamation Act (1902): This act established the Bureau of Reclamation, which oversaw the construction of large-scale irrigation projects, such as dams and canals, in the West. Snake River Plain: The Snake River Plain, with its fertile volcanic soil and access to water from the Snake River, became the heartland of Idaho potato production. The Carey Act (1894): This federal law encouraged private companies to develop irrigation projects in arid western states, including Idaho. The Reclamation Act (1902): This act established the Bureau of Reclamation, which oversaw the construction of large-scale irrigation projects, such as dams and canals, in the West. Snake River Plain: The Snake River Plain, with its fertile volcanic soil and access to water from the Snake River, became the heartland of Idaho potato production. Irrigation transformed the arid landscape, making large-scale agriculture possible. Farmers began to experiment with different potato varieties, seeking those best suited to the Idaho climate and soil. The Russet Burbank Takes Center Stage: A Perfect Match While various potato varieties were grown in Idaho in the early days, the Russet Burbank gradually emerged as the dominant choice. As detailed in the previous response about Russet potatoes, this variety, a “sport” or mutation of the original Burbank potato, offered several advantages: Disease Resistance: Its russeted skin provided better protection against soilborne diseases. Storage Ability: Its thick skin helped it store well, extending its availability. Baking Quality: It baked beautifully, with a crisp skin and fluffy interior. Frying Quality: Its high starch and low moisture content made it ideal for french fries. Disease Resistance: Its russeted skin provided better protection against soilborne diseases. Storage Ability: Its thick skin helped it store well, extending its availability. Baking Quality: It baked beautifully, with a crisp skin and fluffy interior. Frying Quality: Its high starch and low moisture content made it ideal for french fries. The Russet Burbank thrived in Idaho’s unique growing conditions: Volcanic Soil: The rich, well-drained volcanic soil of the Snake River Plain provided essential nutrients and optimal drainage for potato growth. Warm Days and Cool Nights: The significant temperature difference between day and night during the growing season promoted the development of high starch content in the potatoes. Irrigation Water: The readily available irrigation water from the Snake River ensured consistent moisture throughout the growing season. Volcanic Soil: The rich, well-drained volcanic soil of the Snake River Plain provided essential nutrients and optimal drainage for potato growth. Warm Days and Cool Nights: The significant temperature difference between day and night during the growing season promoted the development of high starch content in the potatoes. Irrigation Water: The readily available irrigation water from the Snake River ensured consistent moisture throughout the growing season. These factors combined to produce Russet Burbanks of exceptional quality, with a higher solids content (starch) and lower moisture content than potatoes grown in many other regions. This resulted in a fluffier texture when baked or mashed and a crispier texture when fried. The “Idaho Potato” Brand: Marketing and Quality Control Recognizing the superior quality of their potatoes, Idaho growers and industry leaders understood the importance of branding and marketing. They worked to establish “Idaho Potato” as a synonym for quality and to differentiate their product from potatoes grown elsewhere. Key steps in this branding effort included: The Idaho Grower Shippers Association (IGSA) (Founded 1928): This organization played a crucial role in promoting Idaho potatoes and establishing quality standards. The “Grown in Idaho” Seal: A distinctive seal was developed to identify potatoes that were genuinely grown in Idaho, combating mislabeling and ensuring authenticity. Marketing Campaigns: Extensive marketing campaigns were launched, targeting consumers and food service professionals, emphasizing the superior qualities of Idaho potatoes. These campaigns often featured images of Idaho’s scenic landscapes, reinforcing the connection between the potatoes and their origin. State Legislation: The Idaho legislature passed laws to protect the “Grown in Idaho” seal and to regulate the quality of potatoes marketed under that label. The Idaho Potato Commission (Established 1937): This state agency took over the responsibility of promoting and protecting the Idaho potato brand. It continues to play a vital role in marketing, research, and education related to Idaho potatoes. The Famous Idaho Potato Bowl An NCAA-sanctioned post-season college football bowl game played each year. The Idaho Potato Museum. Located in Blackfoot, Idaho. The Idaho Grower Shippers Association (IGSA) (Founded 1928): This organization played a crucial role in promoting Idaho potatoes and establishing quality standards. The “Grown in Idaho” Seal: A distinctive seal was developed to identify potatoes that were genuinely grown in Idaho, combating mislabeling and ensuring authenticity. Marketing Campaigns: Extensive marketing campaigns were launched, targeting consumers and food service professionals, emphasizing the superior qualities of Idaho potatoes. These campaigns often featured images of Idaho’s scenic landscapes, reinforcing the connection between the potatoes and their origin. State Legislation: The Idaho legislature passed laws to protect the “Grown in Idaho” seal and to regulate the quality of potatoes marketed under that label. The Idaho Potato Commission (Established 1937): This state agency took over the responsibility of promoting and protecting the Idaho potato brand. It continues to play a vital role in marketing, research, and education related to Idaho potatoes. The Famous Idaho Potato Bowl An NCAA-sanctioned post-season college football bowl game played each year. The Idaho Potato Museum. Located in Blackfoot, Idaho. These efforts were remarkably successful. “Idaho Potato” became a nationally recognized brand, associated with quality, consistency, and the iconic Russet Burbank. The French Fry Connection: Driving Demand The rise of the fast-food industry in the mid-20th century, particularly the explosive growth of McDonald’s and other french fry chains, played a pivotal role in cementing the Russet Burbank’s dominance and, by extension, the prominence of Idaho potatoes. McDonald’s, in its quest for consistent, high-quality fries, established strict specifications that favored the Russet Burbank’s high starch content, low moisture, and long, uniform shape. The demand for french fries fueled a massive expansion of Russet Burbank production in Idaho, solidifying the state’s position as the leading potato producer in the United States. Beyond the Russet: Diversification and Innovation While the Russet Burbank remains the king of Idaho potatoes, accounting for the majority of production, there has been a growing effort to diversify the state’s potato industry. This includes: Specialty Varieties: Growers are increasingly cultivating other potato varieties, such as Yukon Gold, red potatoes, fingerling potatoes, and purple potatoes, to cater to changing consumer preferences and culinary trends. Organic Potatoes: Idaho has a growing organic potato sector, responding to the increasing demand for organic produce. Value-Added Products: The industry is also exploring value-added products, such as pre-cut fries, dehydrated potato products, and potato starch, to diversify its offerings. Research and Development: The Idaho Potato Commission and the University of Idaho conduct ongoing research to improve potato varieties, develop sustainable farming practices, and address challenges such as disease and pest management. Specialty Varieties: Growers are increasingly cultivating other potato varieties, such as Yukon Gold, red potatoes, fingerling potatoes, and purple potatoes, to cater to changing consumer preferences and culinary trends. Organic Potatoes: Idaho has a growing organic potato sector, responding to the increasing demand for organic produce. Value-Added Products: The industry is also exploring value-added products, such as pre-cut fries, dehydrated potato products, and potato starch, to diversify its offerings. Research and Development: The Idaho Potato Commission and the University of Idaho conduct ongoing research to improve potato varieties, develop sustainable farming practices, and address challenges such as disease and pest management. The Future of Idaho Potatoes: Sustainability and Legacy The Idaho potato industry faces ongoing challenges, including water conservation, climate change, and competition from other potato-growing regions. However, its strong brand recognition, commitment to quality, and ongoing efforts to innovate and diversify position it well for the future. The “Idaho Potato” story is a remarkable example of how a combination of ideal growing conditions, strategic marketing, and a dedication to quality can transform a regional crop into a national and international icon. It’s a story of agricultural success, brand building, and the enduring appeal of a simple, versatile food. The legacy of the Idaho potato extends far beyond the Russet Burbank, encompassing a diverse and evolving industry that continues to shape the culinary landscape. Read More: Nutritional Information on Idaho Potatoes Idaho Potatoes vs. Russet Potatoes: The Nuances Russet Potato: This is a variety of potato. It’s characterized by its large size, oblong shape, rough brown skin, and white or pale yellow flesh. It’s a high-starch potato known for its fluffy texture when baked. Idaho Potato: This refers to potatoes grown in the state of Idaho. While the vast majority of potatoes grown in Idaho are Russet potatoes, the term “Idaho potato” is more about origin than variety. The Idaho Potato Commission promotes the quality of potatoes grown in Idaho, emphasizing the state’s unique climate and soil conditions. Russet Potato: This is a variety of potato. It’s characterized by its large size, oblong shape, rough brown skin, and white or pale yellow flesh. It’s a high-starch potato known for its fluffy texture when baked. Idaho Potato: This refers to potatoes grown in the state of Idaho. While the vast majority of potatoes grown in Idaho are Russet potatoes, the term “Idaho potato” is more about origin than variety. The Idaho Potato Commission promotes the quality of potatoes grown in Idaho, emphasizing the state’s unique climate and soil conditions. So, what does this mean nutritionally? In most cases, when you see “Idaho potato” on a menu or in a grocery store, it’s referring to a Russet potato grown in Idaho. Therefore, the general nutritional information for a Russet potato applies. However, there’s a possibility that the specific growing conditions in Idaho could subtly influence the nutrient content, although this difference is likely to be minor for most consumers. The Idaho Potato Commission emphasizes the high solids content and lower moisture content of their potatoes, leading to that desirable fluffy texture. Nutritional Information (per 1 medium Idaho potato, approximately 173 grams, with skin) Since we’re essentially talking about a Russet potato, the macronutrient breakdown is the same: Calories: 160-170 Protein: 4-5 grams Fat: Less than 0.5 grams Carbohydrates: 36-38 grams Starch: The majority of the carbohydrates. Fiber: 4-5 grams (much of this is in the skin). Sugars: 1-2 grams (naturally occurring). Calories: 160-170 Protein: 4-5 grams Fat: Less than 0.5 grams Carbohydrates: 36-38 grams Starch: The majority of the carbohydrates. Fiber: 4-5 grams (much of this is in the skin). Sugars: 1-2 grams (naturally occurring). Starch: The majority of the carbohydrates. Fiber: 4-5 grams (much of this is in the skin). Sugars: 1-2 grams (naturally occurring). Starch: The majority of the carbohydrates. Fiber: 4-5 grams (much of this is in the skin). Sugars: 1-2 grams (naturally occurring). Micronutrients (approximate % of Daily Value) Vitamin C: 30-45% Vitamin B6 (Pyridoxine): 25-35% Potassium: 20-25% Manganese: 15-20% Niacin (Vitamin B3): 10-15% Folate (Vitamin B9): 8-12% Phosphorus: 8-12% Magnesium: 6-10% Iron: 6-10% (non-heme iron; absorption is enhanced by vitamin C) Copper: 6-10% Thiamin: Around 8% Vitamin C: 30-45% Vitamin B6 (Pyridoxine): 25-35% Potassium: 20-25% Manganese: 15-20% Niacin (Vitamin B3): 10-15% Folate (Vitamin B9): 8-12% Phosphorus: 8-12% Magnesium: 6-10% Iron: 6-10% (non-heme iron; absorption is enhanced by vitamin C) Copper: 6-10% Thiamin: Around 8% Phytonutrients Like all potatoes, Idaho Russets contain: Resistant Starch: Increases when potatoes are cooked and then cooled. Phenolic Compounds: Antioxidants. Glycoalkaloids: Found in the skin and eyes; potentially toxic in very large amounts (avoid green potatoes). Resistant Starch: Increases when potatoes are cooked and then cooled. Phenolic Compounds: Antioxidants. Glycoalkaloids: Found in the skin and eyes; potentially toxic in very large amounts (avoid green potatoes). The “Idaho Advantage” (Potential, but Subtle) The Idaho Potato Commission emphasizes the following factors that contribute to the quality of their potatoes: Rich Volcanic Soil: Idaho’s volcanic soil is rich in minerals, which could potentially translate to slightly higher mineral content in the potatoes. However, this difference is unlikely to be drastically different from Russets grown in other regions with good soil. Ideal Climate: Idaho has warm days and cool nights during the growing season, which is considered ideal for potato development. This climate contributes to the high solids content (more starch, less water) that gives Idaho Russets their characteristic fluffy texture when baked. Irrigation: Idaho uses a combination of rainfall and irrigation from the Snake River aquifer, ensuring consistent moisture. Strict Standards: The Idaho Potato Commission has strict standards for grading and certification, ensuring quality and consistency. Rich Volcanic Soil: Idaho’s volcanic soil is rich in minerals, which could potentially translate to slightly higher mineral content in the potatoes. However, this difference is unlikely to be drastically different from Russets grown in other regions with good soil. Ideal Climate: Idaho has warm days and cool nights during the growing season, which is considered ideal for potato development. This climate contributes to the high solids content (more starch, less water) that gives Idaho Russets their characteristic fluffy texture when baked. Irrigation: Idaho uses a combination of rainfall and irrigation from the Snake River aquifer, ensuring consistent moisture. Strict Standards: The Idaho Potato Commission has strict standards for grading and certification, ensuring quality and consistency. The Impact of Preparation (Same as for Russets) The way you cook an Idaho potato has a much greater impact on its nutritional value than its state of origin: Baking (with skin): Best for retaining nutrients. Boiling: Can leach some water-soluble vitamins. Frying: Significantly increases calories and fat. Mashing: Depends on added ingredients (butter, cream, etc.). Potato Salad: Depends on the dressing (mayonnaise-based dressings are high in fat and calories). Baking (with skin): Best for retaining nutrients. Boiling: Can leach some water-soluble vitamins. Frying: Significantly increases calories and fat. Mashing: Depends on added ingredients (butter, cream, etc.). Potato Salad: Depends on the dressing (mayonnaise-based dressings are high in fat and calories). Glycemic Index (GI) and Glycemic Load (GL) Idaho Russets, like other Russets, have a relatively high GI. The GL is moderate to high. Cooling the potatoes after cooking increases resistant starch and lowers the GI and GL. Eating them with protein, fat, and fiber also helps moderate the blood sugar response. Addressing Common Concerns (Same as for Russets) Fattening? No, not inherently. It’s the preparation and added ingredients that can make them high-calorie. Empty Carbs? No, they provide fiber, vitamins, and minerals. Unhealthy? They can be part of a healthy diet when prepared healthily and eaten in moderation. Fattening? No, not inherently. It’s the preparation and added ingredients that can make them high-calorie. Empty Carbs? No, they provide fiber, vitamins, and minerals. Unhealthy? They can be part of a healthy diet when prepared healthily and eaten in moderation. Tips for Healthy Consumption (Same as for Russets) Eat the skin. Choose healthy cooking methods (baking, boiling, roasting). Control portion sizes. Pair with protein, healthy fats, and other vegetables. Cool before eating (for resistant starch). Avoid green potatoes. Eat the skin. Choose healthy cooking methods (baking, boiling, roasting). Control portion sizes. Pair with protein, healthy fats, and other vegetables. Cool before eating (for resistant starch). Avoid green potatoes. In Conclusion An “Idaho potato” is, in most cases, a Russet potato grown in Idaho. The general nutritional information for Russet potatoes applies directly to Idaho potatoes. While the specific growing conditions in Idaho might contribute to subtle differences in mineral content or texture, the primary nutritional profile (macronutrients, vitamins, and key minerals) will be very similar to a Russet grown elsewhere. The “Idaho” designation is more about quality assurance, marketing, and the potato’s cooking characteristics (especially its fluffiness when baked) than a fundamentally different nutritional composition. The most significant factor influencing the healthfulness of an Idaho potato, like any potato, is how it’s prepared and what it’s eaten with. Idaho potatoes have earned their reputation as a high-quality, versatile ingredient. The “Grown in Idaho” seal represents more than just a geographic location; it signifies a commitment to quality, specific growing conditions, and a legacy of potato cultivation. From the classic baked potato to countless other culinary creations, Idaho potatoes provide a reliable and delicious foundation for meals across the globe. Their enduring popularity is a testament to the power of agricultural excellence and effective branding, transforming a humble root vegetable into a culinary icon. The combination of ideal growing conditions and strict quality standards ensures that when you choose an Idaho potato, you’re choosing a product that delivers on its promise of flavor and texture. Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. 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{ "$oid": "68bc267606a6e91917f0989a" }	a8818c2cf5f607ea5961a40da5f1f661df0cc2e3583bf598224750d92d83ab81	Steamed Salmon And Cabbage With Cheese Recipe by cookpad.japan Cooking Instructions 1 Slice the parts of the cabbage close to the core thinly, and chop up the rest into 2-3 cm pieces. 2 Take off the scales and bones from the salmon and cut into 1.5 cm cubes. 3 Heat the olive oil in the frying pan. Dust the salmon lightly with cake flour and fry for about 2 minutes over medium heat. 4 Push the salmon towards the center of the pan and add the cabbage around it on the edges of the pan. Season with salt and pepper. Stir in the white wine. Cover the pan and steam for about 3 minutes over low heat. 5 Scatter in the cheese, put the lid back on and cook for 30 or so seconds. Turn off the heat. Set aside for 1 to 2 minutes and melt the cheese with residual heat. 6 Transfer to a serving dish. Sprinkle with black pepper to taste. 1 Slice the parts of the cabbage close to the core thinly, and chop up the rest into 2-3 cm pieces. 1 Slice the parts of the cabbage close to the core thinly, and chop up the rest into 2-3 cm pieces. 2 Take off the scales and bones from the salmon and cut into 1.5 cm cubes. 2 Take off the scales and bones from the salmon and cut into 1.5 cm cubes. 3 Heat the olive oil in the frying pan. Dust the salmon lightly with cake flour and fry for about 2 minutes over medium heat. 3 Heat the olive oil in the frying pan. Dust the salmon lightly with cake flour and fry for about 2 minutes over medium heat. 4 Push the salmon towards the center of the pan and add the cabbage around it on the edges of the pan. Season with salt and pepper. Stir in the white wine. Cover the pan and steam for about 3 minutes over low heat. 4 Push the salmon towards the center of the pan and add the cabbage around it on the edges of the pan. Season with salt and pepper. Stir in the white wine. Cover the pan and steam for about 3 minutes over low heat. 5 Scatter in the cheese, put the lid back on and cook for 30 or so seconds. Turn off the heat. Set aside for 1 to 2 minutes and melt the cheese with residual heat. 5 Scatter in the cheese, put the lid back on and cook for 30 or so seconds. Turn off the heat. Set aside for 1 to 2 minutes and melt the cheese with residual heat. 6 Transfer to a serving dish. Sprinkle with black pepper to taste. 6 Transfer to a serving dish. Sprinkle with black pepper to taste. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Chocolate peanutbutter graham cracker sandwiches.../ like the ones at Disney World Smoked Rainbow trout enchilada lasagna Onion-Coriander Omelette Quick Bread Chocolate peanutbutter graham cracker sandwiches.../ like the ones at Disney World Smoked Rainbow trout enchilada lasagna Onion-Coriander Omelette Quick Bread Asari Clam and Chicken Drumette Salt and Butter Hot Pot Beef and Pineapple Stir-Fry Comforting Nikujaga - Simmered Meat and Potatoes Stir-fried Liver and Chinese Chives Easy Mentsuyu Noodle Sauce (Concentrated) Super Calcium-Fortified Toast for Breakfast 3 Ingredient "Roast Beef" in 15 Minutes Salmon and Potato Simmered in Yogurt My Roast Beef Recipe Sort-of Kimchi Hot Pot Asari Clam and Chicken Drumette Salt and Butter Hot Pot Beef and Pineapple Stir-Fry Comforting Nikujaga - Simmered Meat and Potatoes Stir-fried Liver and Chinese Chives Easy Mentsuyu Noodle Sauce (Concentrated) Super Calcium-Fortified Toast for Breakfast 3 Ingredient "Roast Beef" in 15 Minutes Salmon and Potato Simmered in Yogurt My Roast Beef Recipe Sort-of Kimchi Hot Pot	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/153471", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Steamed Salmon And Cabbage With Cheese Recipe by cookpad.japan", "content": "Cooking Instructions 1 Slice the parts of the cabbage close to the core thinly, and chop up the rest into 2-3 cm pieces. 2 Take off the scales and bones from the salmon and cut into 1.5 cm cubes. 3 Heat the olive oil in the frying pan. Dust the salmon lightly with cake flour and fry for about 2 minutes over medium heat. 4 Push the salmon towards the center of the pan and add the cabbage around it on the edges of the pan. Season with salt and pepper. Stir in the white wine. Cover the pan and steam for about 3 minutes over low heat. 5 Scatter in the cheese, put the lid back on and cook for 30 or so seconds. Turn off the heat. Set aside for 1 to 2 minutes and melt the cheese with residual heat. 6 Transfer to a serving dish. Sprinkle with black pepper to taste. 1 Slice the parts of the cabbage close to the core thinly, and chop up the rest into 2-3 cm pieces. 1 Slice the parts of the cabbage close to the core thinly, and chop up the rest into 2-3 cm pieces. 2 Take off the scales and bones from the salmon and cut into 1.5 cm cubes. 2 Take off the scales and bones from the salmon and cut into 1.5 cm cubes. 3 Heat the olive oil in the frying pan. Dust the salmon lightly with cake flour and fry for about 2 minutes over medium heat. 3 Heat the olive oil in the frying pan. Dust the salmon lightly with cake flour and fry for about 2 minutes over medium heat. 4 Push the salmon towards the center of the pan and add the cabbage around it on the edges of the pan. Season with salt and pepper. Stir in the white wine. Cover the pan and steam for about 3 minutes over low heat. 4 Push the salmon towards the center of the pan and add the cabbage around it on the edges of the pan. Season with salt and pepper. Stir in the white wine. Cover the pan and steam for about 3 minutes over low heat. 5 Scatter in the cheese, put the lid back on and cook for 30 or so seconds. Turn off the heat. Set aside for 1 to 2 minutes and melt the cheese with residual heat. 5 Scatter in the cheese, put the lid back on and cook for 30 or so seconds. Turn off the heat. Set aside for 1 to 2 minutes and melt the cheese with residual heat. 6 Transfer to a serving dish. Sprinkle with black pepper to taste. 6 Transfer to a serving dish. Sprinkle with black pepper to taste. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Chocolate peanutbutter graham cracker sandwiches.../ like the ones at Disney World Smoked Rainbow trout enchilada lasagna Onion-Coriander Omelette Quick Bread Chocolate peanutbutter graham cracker sandwiches.../ like the ones at Disney World Smoked Rainbow trout enchilada lasagna Onion-Coriander Omelette Quick Bread Asari Clam and Chicken Drumette Salt and Butter Hot Pot Beef and Pineapple Stir-Fry Comforting Nikujaga - Simmered Meat and Potatoes Stir-fried Liver and Chinese Chives Easy Mentsuyu Noodle Sauce (Concentrated) Super Calcium-Fortified Toast for Breakfast 3 Ingredient \"Roast Beef\" in 15 Minutes Salmon and Potato Simmered in Yogurt My Roast Beef Recipe Sort-of Kimchi Hot Pot Asari Clam and Chicken Drumette Salt and Butter Hot Pot Beef and Pineapple Stir-Fry Comforting Nikujaga - Simmered Meat and Potatoes Stir-fried Liver and Chinese Chives Easy Mentsuyu Noodle Sauce (Concentrated) Super Calcium-Fortified Toast for Breakfast 3 Ingredient \"Roast Beef\" in 15 Minutes Salmon and Potato Simmered in Yogurt My Roast Beef Recipe Sort-of Kimchi Hot Pot" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc267806a6e91917f0989b" }	23139c48933757c8a0049d1f3c28f347bda437a875256ea3f6d1b65ebf4196b2	Steamed Cabbage Recipe by rebeccabyrum50 https://global-web-assets.cpcdn.com/assets/logo_circle-d106f02123de882fffdd2c06593eb2fd33f0ddf20418dd75ed72225bdb0e0ff7.png https://global-web-assets.cpcdn.com/assets/logo_text-da02013e64b510c60b109001fc44bcb7195f9e3105287817103b6cff4f8e0563.png https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Register or Log In Save and create recipes, send cooksnaps and more Search Premium Top Cooksnapped Recipes Premium Meal Plans Top Viewed Recipes Premium Challenges FAQ Send Feedback Search Search Premium Top Cooksnapped Recipes Premium Meal Plans Top Viewed Recipes Premium Top Cooksnapped Recipes Premium Meal Plans Top Viewed Recipes Top Cooksnapped Recipes Top Cooksnapped Recipes Premium Meal Plans Premium Meal Plans Top Viewed Recipes Top Viewed Recipes Premium Premium Challenges Challenges FAQ FAQ Send Feedback Send Feedback Your Collection Your Collection Your Collection Your Collection To start creating your recipe library, please register or login. Steamed Cabbage Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Share Copied! Email Share Copied! Email Copied! Copied! Email Report Recipe See report Edit recipe Delete Login Create a recipe Login Create a recipe Create a recipe https://global-web-assets.cpcdn.com/assets/logo_circle-d106f02123de882fffdd2c06593eb2fd33f0ddf20418dd75ed72225bdb0e0ff7.png https://global-web-assets.cpcdn.com/assets/logo_text-da02013e64b510c60b109001fc44bcb7195f9e3105287817103b6cff4f8e0563.png Get the App https://img-global.cpcdn.com/recipes/5371936771145728/300x426cq80/steamed-cabbage-recipe-main-photo.jpg https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png rebeccabyrum50 @cook_3760797 New Year's Favorite Husband likes vinegar with his. Children said this was so much better than expected because not to crazy about cabbage. Even had seconds. New Year's Favorite Husband likes vinegar with his. Children said this was so much better than expected because not to crazy about cabbage. Even had seconds. Steamed Cabbage Share its first Cooksnap! https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png rebeccabyrum50 @cook_3760797 New Year's Favorite Husband likes vinegar with his. Children said this was so much better than expected because not to crazy about cabbage. Even had seconds. New Year's Favorite Husband likes vinegar with his. Children said this was so much better than expected because not to crazy about cabbage. Even had seconds. Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Copied! Copied! Email Add Cooksnap Add Cooksnap Report Recipe See report Delete Add Cooksnap Add Cooksnap Add Cooksnap Report Recipe See report Delete Share Copied! Email Copied! Copied! Email Save this recipe and keep it for later. Add Cooksnap Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Report Recipe See report Edit recipe Delete Ingredients 2 sugar to taste 1 dash salt & pepper to taste 2 head cabbage 4 tbsp butter 5 slice pork jowl 2 sugar to taste 1 dash salt & pepper to taste 2 head cabbage 4 tbsp butter 5 slice pork jowl Cooking Instructions 1 Cut up cabbage and place in large pot. Cover with 2 inches of water. 2 Place pork jowl slices over Cabbage, tabs of butter and sprinkle with sugar to taste. 3 Cover and bring to boil. 4 Steam until tender. 5 Watch cabbage that water doesn't run dry. 6 When tender add extra butter if desired and toss. water should be mostly cooked out. 1 Cut up cabbage and place in large pot. Cover with 2 inches of water. 1 Cut up cabbage and place in large pot. Cover with 2 inches of water. 2 Place pork jowl slices over Cabbage, tabs of butter and sprinkle with sugar to taste. 2 Place pork jowl slices over Cabbage, tabs of butter and sprinkle with sugar to taste. 3 Cover and bring to boil. 3 Cover and bring to boil. 4 Steam until tender. 4 Steam until tender. 5 Watch cabbage that water doesn't run dry. 5 Watch cabbage that water doesn't run dry. 6 When tender add extra butter if desired and toss. water should be mostly cooked out. 6 When tender add extra butter if desired and toss. water should be mostly cooked out. Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Copied! Copied! Email Add Cooksnap Add Cooksnap Report Recipe See report Delete Add Cooksnap Add Cooksnap Add Cooksnap Report Recipe See report Delete Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Share your Cooksnap Learn more about Cooksnaps Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Share Copied! Email Share Copied! Email Copied! Copied! Email Report Recipe See report Edit recipe Delete Copied! https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png rebeccabyrum50 @cook_3760797 on January 10, 2014 17:19 Comments https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Add a comment 0/0 Similar Recipes Steamed cabbage Steamed cabbage #kanostate Tasty Bites Kitchen Boiled Cabbage Boiled Cabbage I've finally gotten to the point of where my mom says that mine tastes better than hers. You can use this same recipe for collard or mustard greens. Be forewarned, unless you're serving a lot of people, you're going to have leftovers. Just Boozer Simmering Cabbage Simmering Cabbage Cabbage is the 1st veggie I learned how to cook. I loved it so much but could never cook it right. Cabbage is one of many versatile veggies, you can even add green peppers, onions and polish sausage as well as many other wonderful items to this simple recipe if you want a one dish night! aj0916 Cabbage & Steamed Fried Eggs Cabbage & Steamed Fried Eggs Back then the school cafeteria would serve this in large aluminum cups. We wouldn't eat it if it was just the vegetables, but with the egg it's delicious. Finely chopping up the vegetables helps them to cook better. This is also delicious with just cabbage. Our microwave is 500 W. Adjust the time accordingly. Recipe by doiko cookpad.japan Stir-fried cabbage Stir-fried cabbage This healthy food not only has a lot of nutrition but also the food is very cheap and easy to cook does not require a lot of time, it can make people who are always busy but they want to be healthy and thrifty, good luck😉 Nadia Rahman Steamed cabbage with furikake Steamed cabbage with furikake This is a simple side dish I came up with one afternoon as a side dish for my lunch. Great flavor and healthy! Christina T Sauteed Cabbage Sauteed Cabbage Jackie Rose boiled cabbage boiled cabbage love this makes me hungry smelling it rodney.gragg boiled cabbage boiled cabbage comfort food skunkmonkey101 Easy Chinese Cabbage and Cod Steamed in Sake Easy Chinese Cabbage and Cod Steamed in Sake I made this because I wanted an easy way to prepare delicious cod. The Chinese cabbage shrinks when you cook it, so if you want to eat lots of it, put in a hefty amount. Adjust the seasonings according to your preference! This dish is light and healthy. Recipe by satomimimi cookpad.japan Braised cabbage Braised cabbage Alexandra Steamed minced meat Cabbage Rolls Steamed minced meat Cabbage Rolls Healthy and delicious rolls satisfying meal any time. A perfect Steamed recipe without compromise. Loads of veggies and meat of your preference that fulfills our hungry "#tech" Srilakshmi Steamed cabbage Steamed cabbage #kanostate Tasty Bites Kitchen https://img-global.cpcdn.com/recipes/3acd3a6f16ab33ac/240x320cq80/photo.jpg Steamed cabbage Steamed cabbage #kanostate Tasty Bites Kitchen https://img-global.cpcdn.com/users/cddb05ec528485c1/16x16cq50/avatar.jpg Boiled Cabbage Boiled Cabbage I've finally gotten to the point of where my mom says that mine tastes better than hers. You can use this same recipe for collard or mustard greens. Be forewarned, unless you're serving a lot of people, you're going to have leftovers. Just Boozer https://img-global.cpcdn.com/recipes/c2e3fd73ffdf8384/240x320cq80/photo.jpg Boiled Cabbage Boiled Cabbage I've finally gotten to the point of where my mom says that mine tastes better than hers. You can use this same recipe for collard or mustard greens. Be forewarned, unless you're serving a lot of people, you're going to have leftovers. Just Boozer https://img-global.cpcdn.com/users/b0af13c7209354bf/16x16cq50/avatar.jpg Simmering Cabbage Simmering Cabbage Cabbage is the 1st veggie I learned how to cook. I loved it so much but could never cook it right. Cabbage is one of many versatile veggies, you can even add green peppers, onions and polish sausage as well as many other wonderful items to this simple recipe if you want a one dish night! aj0916 https://img-global.cpcdn.com/recipes/7548336cc4e23b4d/240x320cq80/photo.jpg Simmering Cabbage Simmering Cabbage Cabbage is the 1st veggie I learned how to cook. I loved it so much but could never cook it right. Cabbage is one of many versatile veggies, you can even add green peppers, onions and polish sausage as well as many other wonderful items to this simple recipe if you want a one dish night! aj0916 https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Cabbage & Steamed Fried Eggs Cabbage & Steamed Fried Eggs Back then the school cafeteria would serve this in large aluminum cups. We wouldn't eat it if it was just the vegetables, but with the egg it's delicious. Finely chopping up the vegetables helps them to cook better. This is also delicious with just cabbage. Our microwave is 500 W. Adjust the time accordingly. Recipe by doiko cookpad.japan https://img-global.cpcdn.com/recipes/5821540533796864/240x320cq80/photo.jpg Cabbage & Steamed Fried Eggs Cabbage & Steamed Fried Eggs Back then the school cafeteria would serve this in large aluminum cups. We wouldn't eat it if it was just the vegetables, but with the egg it's delicious. Finely chopping up the vegetables helps them to cook better. This is also delicious with just cabbage. Our microwave is 500 W. Adjust the time accordingly. Recipe by doiko cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Stir-fried cabbage Stir-fried cabbage This healthy food not only has a lot of nutrition but also the food is very cheap and easy to cook does not require a lot of time, it can make people who are always busy but they want to be healthy and thrifty, good luck😉 Nadia Rahman https://img-global.cpcdn.com/recipes/2b5a8d61995dd0c2/240x320cq80/photo.jpg Stir-fried cabbage Stir-fried cabbage This healthy food not only has a lot of nutrition but also the food is very cheap and easy to cook does not require a lot of time, it can make people who are always busy but they want to be healthy and thrifty, good luck😉 Nadia Rahman https://img-global.cpcdn.com/users/e03b7b2cd4cb73ef/16x16cq50/avatar.jpg Steamed cabbage with furikake Steamed cabbage with furikake This is a simple side dish I came up with one afternoon as a side dish for my lunch. Great flavor and healthy! Christina T https://img-global.cpcdn.com/recipes/f0766bb5fb53b440/240x320cq80/photo.jpg Steamed cabbage with furikake Steamed cabbage with furikake This is a simple side dish I came up with one afternoon as a side dish for my lunch. Great flavor and healthy! Christina T https://img-global.cpcdn.com/users/be5fe7f418958d05/16x16cq50/avatar.jpg Sauteed Cabbage Sauteed Cabbage Jackie Rose https://img-global.cpcdn.com/recipes/6018880145719296/240x320cq80/photo.jpg Sauteed Cabbage Sauteed Cabbage Jackie Rose https://img-global.cpcdn.com/users/5280536603918336/16x16cq50/avatar.jpg boiled cabbage boiled cabbage love this makes me hungry smelling it rodney.gragg https://img-global.cpcdn.com/recipes/60194424/240x320cq80/photo.jpg boiled cabbage boiled cabbage love this makes me hungry smelling it rodney.gragg https://img-global.cpcdn.com/users/49546063/16x16cq50/avatar.jpg boiled cabbage boiled cabbage comfort food skunkmonkey101 https://img-global.cpcdn.com/recipes/50325390/240x320cq80/photo.jpg boiled cabbage boiled cabbage comfort food skunkmonkey101 https://img-global.cpcdn.com/users/5334288614555648/16x16cq50/avatar.jpg Easy Chinese Cabbage and Cod Steamed in Sake Easy Chinese Cabbage and Cod Steamed in Sake I made this because I wanted an easy way to prepare delicious cod. The Chinese cabbage shrinks when you cook it, so if you want to eat lots of it, put in a hefty amount. Adjust the seasonings according to your preference! This dish is light and healthy. Recipe by satomimimi cookpad.japan https://img-global.cpcdn.com/recipes/4824843456348160/240x320cq80/photo.jpg Easy Chinese Cabbage and Cod Steamed in Sake Easy Chinese Cabbage and Cod Steamed in Sake I made this because I wanted an easy way to prepare delicious cod. The Chinese cabbage shrinks when you cook it, so if you want to eat lots of it, put in a hefty amount. Adjust the seasonings according to your preference! This dish is light and healthy. Recipe by satomimimi cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Braised cabbage Braised cabbage Alexandra https://img-global.cpcdn.com/recipes/5658462034329600/240x320cq80/photo.jpg Braised cabbage Braised cabbage Alexandra https://img-global.cpcdn.com/users/5941218670804992/16x16cq50/avatar.jpg Steamed minced meat Cabbage Rolls Steamed minced meat Cabbage Rolls Healthy and delicious rolls satisfying meal any time. A perfect Steamed recipe without compromise. Loads of veggies and meat of your preference that fulfills our hungry "#tech" Srilakshmi https://img-global.cpcdn.com/recipes/3d0283091ffa562f/240x320cq80/photo.jpg Steamed minced meat Cabbage Rolls Steamed minced meat Cabbage Rolls Healthy and delicious rolls satisfying meal any time. A perfect Steamed recipe without compromise. Loads of veggies and meat of your preference that fulfills our hungry "#tech" Srilakshmi https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png See more for $4.99/Month More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Ham Spread for Sandwiches or Crackers Pretzel Buns Strawberry Vinaigrette Cheesy Potato & Italian Sausage Balls Double Chocolate Chip Peanut Butter Mug Cookie Ham Spread for Sandwiches or Crackers Pretzel Buns Strawberry Vinaigrette Cheesy Potato & Italian Sausage Balls Double Chocolate Chip Peanut Butter Mug Cookie Chicken Tikka Masala Cabbage Soup (great for dieting!) Sweet Baby Rays Crockpot Chicken Grandma Flora's Strawberry Bread Tres Leches Caramel Apple Pie Pumpkin Stuffed With Macaroni And Cheese With Sausage Tartine's Pastry Cream fried cassava patties (arepas de yucca) Sweet Tart Dough Chicken Tikka Masala Cabbage Soup (great for dieting!) Sweet Baby Rays Crockpot Chicken Grandma Flora's Strawberry Bread Tres Leches Caramel Apple Pie Pumpkin Stuffed With Macaroni And Cheese With Sausage Tartine's Pastry Cream fried cassava patties (arepas de yucca) Sweet Tart Dough https://cookpad.com/us/recipes/416972 Search Create a recipe Activity Activity Premium Your Collection Search Search Create a recipe Create a recipe Activity Activity Activity Activity Premium Premium Your Collection Your Collection Cookpad Premium Find the most popular recipes on the top of your search results. Get Started	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/416972", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Steamed Cabbage Recipe by rebeccabyrum50", "content": "https://global-web-assets.cpcdn.com/assets/logo_circle-d106f02123de882fffdd2c06593eb2fd33f0ddf20418dd75ed72225bdb0e0ff7.png https://global-web-assets.cpcdn.com/assets/logo_text-da02013e64b510c60b109001fc44bcb7195f9e3105287817103b6cff4f8e0563.png https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Register or Log In Save and create recipes, send cooksnaps and more Search Premium Top Cooksnapped Recipes Premium Meal Plans Top Viewed Recipes Premium Challenges FAQ Send Feedback Search Search Premium Top Cooksnapped Recipes Premium Meal Plans Top Viewed Recipes Premium Top Cooksnapped Recipes Premium Meal Plans Top Viewed Recipes Top Cooksnapped Recipes Top Cooksnapped Recipes Premium Meal Plans Premium Meal Plans Top Viewed Recipes Top Viewed Recipes Premium Premium Challenges Challenges FAQ FAQ Send Feedback Send Feedback Your Collection Your Collection Your Collection Your Collection To start creating your recipe library, please register or login. Steamed Cabbage Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Share Copied! Email Share Copied! Email Copied! Copied! Email Report Recipe See report Edit recipe Delete Login Create a recipe Login Create a recipe Create a recipe https://global-web-assets.cpcdn.com/assets/logo_circle-d106f02123de882fffdd2c06593eb2fd33f0ddf20418dd75ed72225bdb0e0ff7.png https://global-web-assets.cpcdn.com/assets/logo_text-da02013e64b510c60b109001fc44bcb7195f9e3105287817103b6cff4f8e0563.png Get the App https://img-global.cpcdn.com/recipes/5371936771145728/300x426cq80/steamed-cabbage-recipe-main-photo.jpg https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png rebeccabyrum50 @cook_3760797 New Year's Favorite Husband likes vinegar with his. Children said this was so much better than expected because not to crazy about cabbage. Even had seconds. New Year's Favorite Husband likes vinegar with his. Children said this was so much better than expected because not to crazy about cabbage. Even had seconds. Steamed Cabbage Share its first Cooksnap! https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png rebeccabyrum50 @cook_3760797 New Year's Favorite Husband likes vinegar with his. Children said this was so much better than expected because not to crazy about cabbage. Even had seconds. New Year's Favorite Husband likes vinegar with his. Children said this was so much better than expected because not to crazy about cabbage. Even had seconds. Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Copied! Copied! Email Add Cooksnap Add Cooksnap Report Recipe See report Delete Add Cooksnap Add Cooksnap Add Cooksnap Report Recipe See report Delete Share Copied! Email Copied! Copied! Email Save this recipe and keep it for later. Add Cooksnap Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Report Recipe See report Edit recipe Delete Ingredients 2 sugar to taste 1 dash salt & pepper to taste 2 head cabbage 4 tbsp butter 5 slice pork jowl 2 sugar to taste 1 dash salt & pepper to taste 2 head cabbage 4 tbsp butter 5 slice pork jowl Cooking Instructions 1 Cut up cabbage and place in large pot. Cover with 2 inches of water. 2 Place pork jowl slices over Cabbage, tabs of butter and sprinkle with sugar to taste. 3 Cover and bring to boil. 4 Steam until tender. 5 Watch cabbage that water doesn't run dry. 6 When tender add extra butter if desired and toss. water should be mostly cooked out. 1 Cut up cabbage and place in large pot. Cover with 2 inches of water. 1 Cut up cabbage and place in large pot. Cover with 2 inches of water. 2 Place pork jowl slices over Cabbage, tabs of butter and sprinkle with sugar to taste. 2 Place pork jowl slices over Cabbage, tabs of butter and sprinkle with sugar to taste. 3 Cover and bring to boil. 3 Cover and bring to boil. 4 Steam until tender. 4 Steam until tender. 5 Watch cabbage that water doesn't run dry. 5 Watch cabbage that water doesn't run dry. 6 When tender add extra butter if desired and toss. water should be mostly cooked out. 6 When tender add extra butter if desired and toss. water should be mostly cooked out. Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Copied! Copied! Email Add Cooksnap Add Cooksnap Report Recipe See report Delete Add Cooksnap Add Cooksnap Add Cooksnap Report Recipe See report Delete Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Share your Cooksnap Learn more about Cooksnaps Save this recipe and keep it for later. Add Cooksnap Share Copied! Email Report Recipe See report Edit recipe Delete Add Cooksnap Add Cooksnap Share Copied! Email Share Copied! Email Copied! Copied! Email Report Recipe See report Edit recipe Delete Copied! https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png rebeccabyrum50 @cook_3760797 on January 10, 2014 17:19 Comments https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Add a comment 0/0 Similar Recipes Steamed cabbage Steamed cabbage #kanostate Tasty Bites Kitchen Boiled Cabbage Boiled Cabbage I've finally gotten to the point of where my mom says that mine tastes better than hers. You can use this same recipe for collard or mustard greens. Be forewarned, unless you're serving a lot of people, you're going to have leftovers. Just Boozer Simmering Cabbage Simmering Cabbage Cabbage is the 1st veggie I learned how to cook. I loved it so much but could never cook it right. Cabbage is one of many versatile veggies, you can even add green peppers, onions and polish sausage as well as many other wonderful items to this simple recipe if you want a one dish night! aj0916 Cabbage & Steamed Fried Eggs Cabbage & Steamed Fried Eggs Back then the school cafeteria would serve this in large aluminum cups. We wouldn't eat it if it was just the vegetables, but with the egg it's delicious. Finely chopping up the vegetables helps them to cook better. This is also delicious with just cabbage. Our microwave is 500 W. Adjust the time accordingly. Recipe by doiko cookpad.japan Stir-fried cabbage Stir-fried cabbage This healthy food not only has a lot of nutrition but also the food is very cheap and easy to cook does not require a lot of time, it can make people who are always busy but they want to be healthy and thrifty, good luck😉 Nadia Rahman Steamed cabbage with furikake Steamed cabbage with furikake This is a simple side dish I came up with one afternoon as a side dish for my lunch. Great flavor and healthy! Christina T Sauteed Cabbage Sauteed Cabbage Jackie Rose boiled cabbage boiled cabbage love this makes me hungry smelling it rodney.gragg boiled cabbage boiled cabbage comfort food skunkmonkey101 Easy Chinese Cabbage and Cod Steamed in Sake Easy Chinese Cabbage and Cod Steamed in Sake I made this because I wanted an easy way to prepare delicious cod. The Chinese cabbage shrinks when you cook it, so if you want to eat lots of it, put in a hefty amount. Adjust the seasonings according to your preference! This dish is light and healthy. Recipe by satomimimi cookpad.japan Braised cabbage Braised cabbage Alexandra Steamed minced meat Cabbage Rolls Steamed minced meat Cabbage Rolls Healthy and delicious rolls satisfying meal any time. A perfect Steamed recipe without compromise. Loads of veggies and meat of your preference that fulfills our hungry \"#tech\" Srilakshmi Steamed cabbage Steamed cabbage #kanostate Tasty Bites Kitchen https://img-global.cpcdn.com/recipes/3acd3a6f16ab33ac/240x320cq80/photo.jpg Steamed cabbage Steamed cabbage #kanostate Tasty Bites Kitchen https://img-global.cpcdn.com/users/cddb05ec528485c1/16x16cq50/avatar.jpg Boiled Cabbage Boiled Cabbage I've finally gotten to the point of where my mom says that mine tastes better than hers. You can use this same recipe for collard or mustard greens. Be forewarned, unless you're serving a lot of people, you're going to have leftovers. Just Boozer https://img-global.cpcdn.com/recipes/c2e3fd73ffdf8384/240x320cq80/photo.jpg Boiled Cabbage Boiled Cabbage I've finally gotten to the point of where my mom says that mine tastes better than hers. You can use this same recipe for collard or mustard greens. Be forewarned, unless you're serving a lot of people, you're going to have leftovers. Just Boozer https://img-global.cpcdn.com/users/b0af13c7209354bf/16x16cq50/avatar.jpg Simmering Cabbage Simmering Cabbage Cabbage is the 1st veggie I learned how to cook. I loved it so much but could never cook it right. Cabbage is one of many versatile veggies, you can even add green peppers, onions and polish sausage as well as many other wonderful items to this simple recipe if you want a one dish night! aj0916 https://img-global.cpcdn.com/recipes/7548336cc4e23b4d/240x320cq80/photo.jpg Simmering Cabbage Simmering Cabbage Cabbage is the 1st veggie I learned how to cook. I loved it so much but could never cook it right. Cabbage is one of many versatile veggies, you can even add green peppers, onions and polish sausage as well as many other wonderful items to this simple recipe if you want a one dish night! aj0916 https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Cabbage & Steamed Fried Eggs Cabbage & Steamed Fried Eggs Back then the school cafeteria would serve this in large aluminum cups. We wouldn't eat it if it was just the vegetables, but with the egg it's delicious. Finely chopping up the vegetables helps them to cook better. This is also delicious with just cabbage. Our microwave is 500 W. Adjust the time accordingly. Recipe by doiko cookpad.japan https://img-global.cpcdn.com/recipes/5821540533796864/240x320cq80/photo.jpg Cabbage & Steamed Fried Eggs Cabbage & Steamed Fried Eggs Back then the school cafeteria would serve this in large aluminum cups. We wouldn't eat it if it was just the vegetables, but with the egg it's delicious. Finely chopping up the vegetables helps them to cook better. This is also delicious with just cabbage. Our microwave is 500 W. Adjust the time accordingly. Recipe by doiko cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Stir-fried cabbage Stir-fried cabbage This healthy food not only has a lot of nutrition but also the food is very cheap and easy to cook does not require a lot of time, it can make people who are always busy but they want to be healthy and thrifty, good luck😉 Nadia Rahman https://img-global.cpcdn.com/recipes/2b5a8d61995dd0c2/240x320cq80/photo.jpg Stir-fried cabbage Stir-fried cabbage This healthy food not only has a lot of nutrition but also the food is very cheap and easy to cook does not require a lot of time, it can make people who are always busy but they want to be healthy and thrifty, good luck😉 Nadia Rahman https://img-global.cpcdn.com/users/e03b7b2cd4cb73ef/16x16cq50/avatar.jpg Steamed cabbage with furikake Steamed cabbage with furikake This is a simple side dish I came up with one afternoon as a side dish for my lunch. Great flavor and healthy! Christina T https://img-global.cpcdn.com/recipes/f0766bb5fb53b440/240x320cq80/photo.jpg Steamed cabbage with furikake Steamed cabbage with furikake This is a simple side dish I came up with one afternoon as a side dish for my lunch. Great flavor and healthy! Christina T https://img-global.cpcdn.com/users/be5fe7f418958d05/16x16cq50/avatar.jpg Sauteed Cabbage Sauteed Cabbage Jackie Rose https://img-global.cpcdn.com/recipes/6018880145719296/240x320cq80/photo.jpg Sauteed Cabbage Sauteed Cabbage Jackie Rose https://img-global.cpcdn.com/users/5280536603918336/16x16cq50/avatar.jpg boiled cabbage boiled cabbage love this makes me hungry smelling it rodney.gragg https://img-global.cpcdn.com/recipes/60194424/240x320cq80/photo.jpg boiled cabbage boiled cabbage love this makes me hungry smelling it rodney.gragg https://img-global.cpcdn.com/users/49546063/16x16cq50/avatar.jpg boiled cabbage boiled cabbage comfort food skunkmonkey101 https://img-global.cpcdn.com/recipes/50325390/240x320cq80/photo.jpg boiled cabbage boiled cabbage comfort food skunkmonkey101 https://img-global.cpcdn.com/users/5334288614555648/16x16cq50/avatar.jpg Easy Chinese Cabbage and Cod Steamed in Sake Easy Chinese Cabbage and Cod Steamed in Sake I made this because I wanted an easy way to prepare delicious cod. The Chinese cabbage shrinks when you cook it, so if you want to eat lots of it, put in a hefty amount. Adjust the seasonings according to your preference! This dish is light and healthy. Recipe by satomimimi cookpad.japan https://img-global.cpcdn.com/recipes/4824843456348160/240x320cq80/photo.jpg Easy Chinese Cabbage and Cod Steamed in Sake Easy Chinese Cabbage and Cod Steamed in Sake I made this because I wanted an easy way to prepare delicious cod. The Chinese cabbage shrinks when you cook it, so if you want to eat lots of it, put in a hefty amount. Adjust the seasonings according to your preference! This dish is light and healthy. Recipe by satomimimi cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Braised cabbage Braised cabbage Alexandra https://img-global.cpcdn.com/recipes/5658462034329600/240x320cq80/photo.jpg Braised cabbage Braised cabbage Alexandra https://img-global.cpcdn.com/users/5941218670804992/16x16cq50/avatar.jpg Steamed minced meat Cabbage Rolls Steamed minced meat Cabbage Rolls Healthy and delicious rolls satisfying meal any time. A perfect Steamed recipe without compromise. Loads of veggies and meat of your preference that fulfills our hungry \"#tech\" Srilakshmi https://img-global.cpcdn.com/recipes/3d0283091ffa562f/240x320cq80/photo.jpg Steamed minced meat Cabbage Rolls Steamed minced meat Cabbage Rolls Healthy and delicious rolls satisfying meal any time. A perfect Steamed recipe without compromise. Loads of veggies and meat of your preference that fulfills our hungry \"#tech\" Srilakshmi https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png See more for $4.99/Month More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Ham Spread for Sandwiches or Crackers Pretzel Buns Strawberry Vinaigrette Cheesy Potato & Italian Sausage Balls Double Chocolate Chip Peanut Butter Mug Cookie Ham Spread for Sandwiches or Crackers Pretzel Buns Strawberry Vinaigrette Cheesy Potato & Italian Sausage Balls Double Chocolate Chip Peanut Butter Mug Cookie Chicken Tikka Masala Cabbage Soup (great for dieting!) Sweet Baby Rays Crockpot Chicken Grandma Flora's Strawberry Bread Tres Leches Caramel Apple Pie Pumpkin Stuffed With Macaroni And Cheese With Sausage Tartine's Pastry Cream fried cassava patties (arepas de yucca) Sweet Tart Dough Chicken Tikka Masala Cabbage Soup (great for dieting!) Sweet Baby Rays Crockpot Chicken Grandma Flora's Strawberry Bread Tres Leches Caramel Apple Pie Pumpkin Stuffed With Macaroni And Cheese With Sausage Tartine's Pastry Cream fried cassava patties (arepas de yucca) Sweet Tart Dough https://cookpad.com/us/recipes/416972 Search Create a recipe Activity Activity Premium Your Collection Search Search Create a recipe Create a recipe Activity Activity Activity Activity Premium Premium Your Collection Your Collection Cookpad Premium Find the most popular recipes on the top of your search results. Get Started" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc267906a6e91917f0989c" }	d07b800f4469bf09f06c837fffb7953e96a8464e256efc41b90f430a06e55cb1	Healthy Steamed Salted Salmon And Vegetables Recipe by cookpad.japan Cooking Instructions 1 Tear the cabbage into bite sizes and line the bottom of a sauce pan or deepish frying pan. Slice the core of the cabbage and use up. 2 Slice the potatoes into 5-mm-thickness. Place on to the cabbage leaves. 3 Loosen the enoki mushrooms and scatter atop. Place the salmon fillets. I used large salted salmon fillets. 4 Loosen the shimeji mushrooms and scatter on top with carrot. 5 Place the grated ginger on top and sprinkle with Japanese dashi stock powder. (If you want to refrain form salt do not add any dashi powder.) 6 Add the water and cooking sake and cover. My pan is a special steam pan so I don't have to add any water but if you use a normal pan, add water. 7 After bringing to a boil ,heat for about 5 minutes over a low heat. After this, turn off the heat and leave to stand with the lid on. The vegetables yield a lot of liquid like this. 8 Check if the salmon and vegetables are cooked through and transfer onto a serving plate with a fish slice. Pour on the cooking liquid and serve. 9 Adjust the cooking time according to the pan you use. If you have a pan with a good heat retention, cook for 5 minutes and leave to stand for 5 minutes. This is economical for fuel. 10 If you don't have a pan with a good heat retention cook for longer and double the water amount to ensure that the ingredients are not burned. 11 When you are busy, prepare up to Step 5 and keep the pan itself in the fridge. Add the water and sake and cook before eating. 1 Tear the cabbage into bite sizes and line the bottom of a sauce pan or deepish frying pan. Slice the core of the cabbage and use up. 1 Tear the cabbage into bite sizes and line the bottom of a sauce pan or deepish frying pan. Slice the core of the cabbage and use up. 2 Slice the potatoes into 5-mm-thickness. Place on to the cabbage leaves. 2 Slice the potatoes into 5-mm-thickness. Place on to the cabbage leaves. 3 Loosen the enoki mushrooms and scatter atop. Place the salmon fillets. I used large salted salmon fillets. 3 Loosen the enoki mushrooms and scatter atop. Place the salmon fillets. I used large salted salmon fillets. 4 Loosen the shimeji mushrooms and scatter on top with carrot. 4 Loosen the shimeji mushrooms and scatter on top with carrot. 5 Place the grated ginger on top and sprinkle with Japanese dashi stock powder. (If you want to refrain form salt do not add any dashi powder.) 5 Place the grated ginger on top and sprinkle with Japanese dashi stock powder. (If you want to refrain form salt do not add any dashi powder.) 6 Add the water and cooking sake and cover. My pan is a special steam pan so I don't have to add any water but if you use a normal pan, add water. 6 Add the water and cooking sake and cover. My pan is a special steam pan so I don't have to add any water but if you use a normal pan, add water. 7 After bringing to a boil ,heat for about 5 minutes over a low heat. After this, turn off the heat and leave to stand with the lid on. The vegetables yield a lot of liquid like this. 7 After bringing to a boil ,heat for about 5 minutes over a low heat. After this, turn off the heat and leave to stand with the lid on. The vegetables yield a lot of liquid like this. 8 Check if the salmon and vegetables are cooked through and transfer onto a serving plate with a fish slice. Pour on the cooking liquid and serve. 8 Check if the salmon and vegetables are cooked through and transfer onto a serving plate with a fish slice. Pour on the cooking liquid and serve. 9 Adjust the cooking time according to the pan you use. If you have a pan with a good heat retention, cook for 5 minutes and leave to stand for 5 minutes. This is economical for fuel. 9 Adjust the cooking time according to the pan you use. If you have a pan with a good heat retention, cook for 5 minutes and leave to stand for 5 minutes. This is economical for fuel. 10 If you don't have a pan with a good heat retention cook for longer and double the water amount to ensure that the ingredients are not burned. 10 If you don't have a pan with a good heat retention cook for longer and double the water amount to ensure that the ingredients are not burned. 11 When you are busy, prepare up to Step 5 and keep the pan itself in the fridge. Add the water and sake and cook before eating. 11 When you are busy, prepare up to Step 5 and keep the pan itself in the fridge. Add the water and sake and cook before eating. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Braised Beef Brisket Shrimp en Papillote with Mushroom Sauce Creamy Pasta with Your Favorite Ingredients Japanese-style Meunière Salmon Spaghetti with Tomato and Mascarpone Sauce Super-Quick Spicy Cheese Salmon Easy Baked Autumn Salmon and Mushrooms with Mayonnaise Baked Fish and Breadcrumbs with Easy Sauce rice haulva Secondhand Cottonswabs / Used Q-Tips Halloween Braised Beef Brisket Shrimp en Papillote with Mushroom Sauce Creamy Pasta with Your Favorite Ingredients Japanese-style Meunière Salmon Spaghetti with Tomato and Mascarpone Sauce Super-Quick Spicy Cheese Salmon Easy Baked Autumn Salmon and Mushrooms with Mayonnaise Baked Fish and Breadcrumbs with Easy Sauce rice haulva Secondhand Cottonswabs / Used Q-Tips Halloween	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/145219", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Healthy Steamed Salted Salmon And Vegetables Recipe by cookpad.japan", "content": "Cooking Instructions 1 Tear the cabbage into bite sizes and line the bottom of a sauce pan or deepish frying pan. Slice the core of the cabbage and use up. 2 Slice the potatoes into 5-mm-thickness. Place on to the cabbage leaves. 3 Loosen the enoki mushrooms and scatter atop. Place the salmon fillets. I used large salted salmon fillets. 4 Loosen the shimeji mushrooms and scatter on top with carrot. 5 Place the grated ginger on top and sprinkle with Japanese dashi stock powder. (If you want to refrain form salt do not add any dashi powder.) 6 Add the water and cooking sake and cover. My pan is a special steam pan so I don't have to add any water but if you use a normal pan, add water. 7 After bringing to a boil ,heat for about 5 minutes over a low heat. After this, turn off the heat and leave to stand with the lid on. The vegetables yield a lot of liquid like this. 8 Check if the salmon and vegetables are cooked through and transfer onto a serving plate with a fish slice. Pour on the cooking liquid and serve. 9 Adjust the cooking time according to the pan you use. If you have a pan with a good heat retention, cook for 5 minutes and leave to stand for 5 minutes. This is economical for fuel. 10 If you don't have a pan with a good heat retention cook for longer and double the water amount to ensure that the ingredients are not burned. 11 When you are busy, prepare up to Step 5 and keep the pan itself in the fridge. Add the water and sake and cook before eating. 1 Tear the cabbage into bite sizes and line the bottom of a sauce pan or deepish frying pan. Slice the core of the cabbage and use up. 1 Tear the cabbage into bite sizes and line the bottom of a sauce pan or deepish frying pan. Slice the core of the cabbage and use up. 2 Slice the potatoes into 5-mm-thickness. Place on to the cabbage leaves. 2 Slice the potatoes into 5-mm-thickness. Place on to the cabbage leaves. 3 Loosen the enoki mushrooms and scatter atop. Place the salmon fillets. I used large salted salmon fillets. 3 Loosen the enoki mushrooms and scatter atop. Place the salmon fillets. I used large salted salmon fillets. 4 Loosen the shimeji mushrooms and scatter on top with carrot. 4 Loosen the shimeji mushrooms and scatter on top with carrot. 5 Place the grated ginger on top and sprinkle with Japanese dashi stock powder. (If you want to refrain form salt do not add any dashi powder.) 5 Place the grated ginger on top and sprinkle with Japanese dashi stock powder. (If you want to refrain form salt do not add any dashi powder.) 6 Add the water and cooking sake and cover. My pan is a special steam pan so I don't have to add any water but if you use a normal pan, add water. 6 Add the water and cooking sake and cover. My pan is a special steam pan so I don't have to add any water but if you use a normal pan, add water. 7 After bringing to a boil ,heat for about 5 minutes over a low heat. After this, turn off the heat and leave to stand with the lid on. The vegetables yield a lot of liquid like this. 7 After bringing to a boil ,heat for about 5 minutes over a low heat. After this, turn off the heat and leave to stand with the lid on. The vegetables yield a lot of liquid like this. 8 Check if the salmon and vegetables are cooked through and transfer onto a serving plate with a fish slice. Pour on the cooking liquid and serve. 8 Check if the salmon and vegetables are cooked through and transfer onto a serving plate with a fish slice. Pour on the cooking liquid and serve. 9 Adjust the cooking time according to the pan you use. If you have a pan with a good heat retention, cook for 5 minutes and leave to stand for 5 minutes. This is economical for fuel. 9 Adjust the cooking time according to the pan you use. If you have a pan with a good heat retention, cook for 5 minutes and leave to stand for 5 minutes. This is economical for fuel. 10 If you don't have a pan with a good heat retention cook for longer and double the water amount to ensure that the ingredients are not burned. 10 If you don't have a pan with a good heat retention cook for longer and double the water amount to ensure that the ingredients are not burned. 11 When you are busy, prepare up to Step 5 and keep the pan itself in the fridge. Add the water and sake and cook before eating. 11 When you are busy, prepare up to Step 5 and keep the pan itself in the fridge. Add the water and sake and cook before eating. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Braised Beef Brisket Shrimp en Papillote with Mushroom Sauce Creamy Pasta with Your Favorite Ingredients Japanese-style Meunière Salmon Spaghetti with Tomato and Mascarpone Sauce Super-Quick Spicy Cheese Salmon Easy Baked Autumn Salmon and Mushrooms with Mayonnaise Baked Fish and Breadcrumbs with Easy Sauce rice haulva Secondhand Cottonswabs / Used Q-Tips Halloween Braised Beef Brisket Shrimp en Papillote with Mushroom Sauce Creamy Pasta with Your Favorite Ingredients Japanese-style Meunière Salmon Spaghetti with Tomato and Mascarpone Sauce Super-Quick Spicy Cheese Salmon Easy Baked Autumn Salmon and Mushrooms with Mayonnaise Baked Fish and Breadcrumbs with Easy Sauce rice haulva Secondhand Cottonswabs / Used Q-Tips Halloween" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc267d06a6e91917f0989d" }	a4402e8f39dbdaa1100d176956982db231bd9922f931e3dda4ad1dde410986d7	Marinated Spring Cabbage And Smoked Salmon Recipe by cookpad.japan Cooking Instructions 1 Peel the turnips, and cut into 7-8 mm thick slices. Sprinkle with salt, and leave for a while to allow them to release moisture. Rinse off the salt, and pat dry (don't squeeze them). 2 Blanch the spring cabbage, and soak in cold water. Cut into bite-sized pieces. Cut the smoked salmon into bite-sized pieces as well. 3 Combine the turnips, spring cabbage, and smoked salmon with the shio-kouji, grainy mustard and pink peppercorns, and mix lightly. Season to taste, and leave for 5 minutes to allow the flavors to meld together. 4 Serve on a plate, drizzle with olive oil, and sprinkle with freshly ground black pepper to finish. 5 6 This is the latest addition to my fresh turnip recipe series. 1 Peel the turnips, and cut into 7-8 mm thick slices. Sprinkle with salt, and leave for a while to allow them to release moisture. Rinse off the salt, and pat dry (don't squeeze them). 1 Peel the turnips, and cut into 7-8 mm thick slices. Sprinkle with salt, and leave for a while to allow them to release moisture. Rinse off the salt, and pat dry (don't squeeze them). 2 Blanch the spring cabbage, and soak in cold water. Cut into bite-sized pieces. Cut the smoked salmon into bite-sized pieces as well. 2 Blanch the spring cabbage, and soak in cold water. Cut into bite-sized pieces. Cut the smoked salmon into bite-sized pieces as well. 3 Combine the turnips, spring cabbage, and smoked salmon with the shio-kouji, grainy mustard and pink peppercorns, and mix lightly. Season to taste, and leave for 5 minutes to allow the flavors to meld together. 3 Combine the turnips, spring cabbage, and smoked salmon with the shio-kouji, grainy mustard and pink peppercorns, and mix lightly. Season to taste, and leave for 5 minutes to allow the flavors to meld together. 4 Serve on a plate, drizzle with olive oil, and sprinkle with freshly ground black pepper to finish. 4 Serve on a plate, drizzle with olive oil, and sprinkle with freshly ground black pepper to finish. 5 5 6 This is the latest addition to my fresh turnip recipe series. 6 This is the latest addition to my fresh turnip recipe series. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Italian pasta salad Oyakodon (Chicken and Egg Rice Bowl) Pioneer Woman's Fresh Corn Casserole with Red Peppers and Jalape Nessa's Chicken Noodle Stir Fry Crockpot Beef Stroganoff Italian pasta salad Oyakodon (Chicken and Egg Rice Bowl) Pioneer Woman's Fresh Corn Casserole with Red Peppers and Jalape Nessa's Chicken Noodle Stir Fry Crockpot Beef Stroganoff Hot Sake Lees Drink with Soy Milk (or Regular Milk) Time-Saving Cucumber, Wakame Seaweed and Shirasu Vinegar Toss Speedy Lettuce Soup Cheese Rice for a Quick Lunch Little Puppy Sandwich for Bento Time-Saving Cabbage & Bacon in the Microwave Use Your Leftovers!! Curry Doria with Creamy Eggs "Itoko-ni" Kabocha Squash Simmered with Canned Adzuki Beans Watermelon "CAKE" Peanutbutter cranberry protein cookies Hot Sake Lees Drink with Soy Milk (or Regular Milk) Time-Saving Cucumber, Wakame Seaweed and Shirasu Vinegar Toss Speedy Lettuce Soup Cheese Rice for a Quick Lunch Little Puppy Sandwich for Bento Time-Saving Cabbage & Bacon in the Microwave Use Your Leftovers!! Curry Doria with Creamy Eggs "Itoko-ni" Kabocha Squash Simmered with Canned Adzuki Beans Watermelon "CAKE" Peanutbutter cranberry protein cookies	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/149388", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Marinated Spring Cabbage And Smoked Salmon Recipe by cookpad.japan", "content": "Cooking Instructions 1 Peel the turnips, and cut into 7-8 mm thick slices. Sprinkle with salt, and leave for a while to allow them to release moisture. Rinse off the salt, and pat dry (don't squeeze them). 2 Blanch the spring cabbage, and soak in cold water. Cut into bite-sized pieces. Cut the smoked salmon into bite-sized pieces as well. 3 Combine the turnips, spring cabbage, and smoked salmon with the shio-kouji, grainy mustard and pink peppercorns, and mix lightly. Season to taste, and leave for 5 minutes to allow the flavors to meld together. 4 Serve on a plate, drizzle with olive oil, and sprinkle with freshly ground black pepper to finish. 5 6 This is the latest addition to my fresh turnip recipe series. 1 Peel the turnips, and cut into 7-8 mm thick slices. Sprinkle with salt, and leave for a while to allow them to release moisture. Rinse off the salt, and pat dry (don't squeeze them). 1 Peel the turnips, and cut into 7-8 mm thick slices. Sprinkle with salt, and leave for a while to allow them to release moisture. Rinse off the salt, and pat dry (don't squeeze them). 2 Blanch the spring cabbage, and soak in cold water. Cut into bite-sized pieces. Cut the smoked salmon into bite-sized pieces as well. 2 Blanch the spring cabbage, and soak in cold water. Cut into bite-sized pieces. Cut the smoked salmon into bite-sized pieces as well. 3 Combine the turnips, spring cabbage, and smoked salmon with the shio-kouji, grainy mustard and pink peppercorns, and mix lightly. Season to taste, and leave for 5 minutes to allow the flavors to meld together. 3 Combine the turnips, spring cabbage, and smoked salmon with the shio-kouji, grainy mustard and pink peppercorns, and mix lightly. Season to taste, and leave for 5 minutes to allow the flavors to meld together. 4 Serve on a plate, drizzle with olive oil, and sprinkle with freshly ground black pepper to finish. 4 Serve on a plate, drizzle with olive oil, and sprinkle with freshly ground black pepper to finish. 5 5 6 This is the latest addition to my fresh turnip recipe series. 6 This is the latest addition to my fresh turnip recipe series. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Italian pasta salad Oyakodon (Chicken and Egg Rice Bowl) Pioneer Woman's Fresh Corn Casserole with Red Peppers and Jalape Nessa's Chicken Noodle Stir Fry Crockpot Beef Stroganoff Italian pasta salad Oyakodon (Chicken and Egg Rice Bowl) Pioneer Woman's Fresh Corn Casserole with Red Peppers and Jalape Nessa's Chicken Noodle Stir Fry Crockpot Beef Stroganoff Hot Sake Lees Drink with Soy Milk (or Regular Milk) Time-Saving Cucumber, Wakame Seaweed and Shirasu Vinegar Toss Speedy Lettuce Soup Cheese Rice for a Quick Lunch Little Puppy Sandwich for Bento Time-Saving Cabbage & Bacon in the Microwave Use Your Leftovers!! Curry Doria with Creamy Eggs \"Itoko-ni\" Kabocha Squash Simmered with Canned Adzuki Beans Watermelon \"CAKE\" Peanutbutter cranberry protein cookies Hot Sake Lees Drink with Soy Milk (or Regular Milk) Time-Saving Cucumber, Wakame Seaweed and Shirasu Vinegar Toss Speedy Lettuce Soup Cheese Rice for a Quick Lunch Little Puppy Sandwich for Bento Time-Saving Cabbage & Bacon in the Microwave Use Your Leftovers!! Curry Doria with Creamy Eggs \"Itoko-ni\" Kabocha Squash Simmered with Canned Adzuki Beans Watermelon \"CAKE\" Peanutbutter cranberry protein cookies" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc267e06a6e91917f0989e" }	b04fd3afe5d86abbac8f99b5434a266ec51b92bb5fdc76d83b2f5bdb8bf8d7bd	Steamed Cabbage With Salmon Served With Homemade Ponzu Sauce Recipe by Gem Pacific Saury Simmered with Ponzu Sauce Pacific Saury Simmered with Ponzu Sauce The ponzu sauces adds a nice flavor. Why not trying simmering pacific saury when you get tired of grilling it? It's also delicious with yuzu ponzu sauce. This was our dinner one day: Yu-dofu (hot tofu) and the main, this simmered pacific saury as a side dish, and rice mixed with umeboshi. There's no need to simmer pacific saury until the bones are soft as you would sardines, so you can stop cooking it when it's flavored. The fish is very soft, so don't simmer over high heat. For 2 servings. Recipe by Nanamama cookpad.japan Easy Pork, Apple, and Celery Sauté with Ponzu Sauce Easy Pork, Apple, and Celery Sauté with Ponzu Sauce This recipe is a variation of "Easy Ponzu Sauté with Pork and Celery" I used thinly sliced pork belly. I recommend this as they cook easily and will come out tender. To get the most out of the ponzu, it's best to add it after stopping the heat, but it's up to you. If making this for a bento, serve the ponzu in a separate container. Adding it right before you eat will also prevent leaking in your lunchbox. Recipe by Misuke mama chan cookpad.japan Tofu with Mushrooms and Ponzu Sauce Tofu with Mushrooms and Ponzu Sauce I love ponzu. I put ponzu sauce on hiyayakko chilled tofu or fried eggs. I adapted a recipe I saw once in a cookbook. My hubby likes simpler flavorings like soy sauce on his tofu so I always just make this for myself. Work quickly after you add the ponzu sauce! Otherwise the ponzu will evaporate. If you microwave the tofu to get rid of the excess water, it will also become nice and warm - recommended for winter. For 2 servings. Recipe by Kinakorin cookpad.japan Pacific Saury Simmered with Ponzu Sauce Pacific Saury Simmered with Ponzu Sauce The ponzu sauces adds a nice flavor. Why not trying simmering pacific saury when you get tired of grilling it? It's also delicious with yuzu ponzu sauce. This was our dinner one day: Yu-dofu (hot tofu) and the main, this simmered pacific saury as a side dish, and rice mixed with umeboshi. There's no need to simmer pacific saury until the bones are soft as you would sardines, so you can stop cooking it when it's flavored. The fish is very soft, so don't simmer over high heat. For 2 servings. Recipe by Nanamama cookpad.japan https://img-global.cpcdn.com/recipes/4627464266448896/240x320cq80/photo.jpg Pacific Saury Simmered with Ponzu Sauce Pacific Saury Simmered with Ponzu Sauce The ponzu sauces adds a nice flavor. Why not trying simmering pacific saury when you get tired of grilling it? It's also delicious with yuzu ponzu sauce. This was our dinner one day: Yu-dofu (hot tofu) and the main, this simmered pacific saury as a side dish, and rice mixed with umeboshi. There's no need to simmer pacific saury until the bones are soft as you would sardines, so you can stop cooking it when it's flavored. The fish is very soft, so don't simmer over high heat. For 2 servings. Recipe by Nanamama cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Easy Pork, Apple, and Celery Sauté with Ponzu Sauce Easy Pork, Apple, and Celery Sauté with Ponzu Sauce This recipe is a variation of "Easy Ponzu Sauté with Pork and Celery" I used thinly sliced pork belly. I recommend this as they cook easily and will come out tender. To get the most out of the ponzu, it's best to add it after stopping the heat, but it's up to you. If making this for a bento, serve the ponzu in a separate container. Adding it right before you eat will also prevent leaking in your lunchbox. Recipe by Misuke mama chan cookpad.japan https://img-global.cpcdn.com/recipes/5312690625970176/240x320cq80/photo.jpg Easy Pork, Apple, and Celery Sauté with Ponzu Sauce Easy Pork, Apple, and Celery Sauté with Ponzu Sauce This recipe is a variation of "Easy Ponzu Sauté with Pork and Celery" I used thinly sliced pork belly. I recommend this as they cook easily and will come out tender. To get the most out of the ponzu, it's best to add it after stopping the heat, but it's up to you. If making this for a bento, serve the ponzu in a separate container. Adding it right before you eat will also prevent leaking in your lunchbox. Recipe by Misuke mama chan cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/5074933215395840/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/4541145821478912/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/5240640938967040/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/6018358689398784/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/5339582758387712/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/5709033697705984/240x320cq80/photo.jpg Tofu with Mushrooms and Ponzu Sauce Tofu with Mushrooms and Ponzu Sauce I love ponzu. I put ponzu sauce on hiyayakko chilled tofu or fried eggs. I adapted a recipe I saw once in a cookbook. My hubby likes simpler flavorings like soy sauce on his tofu so I always just make this for myself. Work quickly after you add the ponzu sauce! Otherwise the ponzu will evaporate. If you microwave the tofu to get rid of the excess water, it will also become nice and warm - recommended for winter. For 2 servings. Recipe by Kinakorin cookpad.japan https://img-global.cpcdn.com/recipes/6745891594567680/240x320cq80/photo.jpg Tofu with Mushrooms and Ponzu Sauce Tofu with Mushrooms and Ponzu Sauce I love ponzu. I put ponzu sauce on hiyayakko chilled tofu or fried eggs. I adapted a recipe I saw once in a cookbook. My hubby likes simpler flavorings like soy sauce on his tofu so I always just make this for myself. Work quickly after you add the ponzu sauce! Otherwise the ponzu will evaporate. If you microwave the tofu to get rid of the excess water, it will also become nice and warm - recommended for winter. For 2 servings. Recipe by Kinakorin cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/5887134559895552/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/5723528753053696/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/6553026423685120/240x320cq80/photo.jpg See more for $4.99/Month	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/17132299", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Steamed Cabbage With Salmon Served With Homemade Ponzu Sauce Recipe by Gem", "content": "Pacific Saury Simmered with Ponzu Sauce Pacific Saury Simmered with Ponzu Sauce The ponzu sauces adds a nice flavor. Why not trying simmering pacific saury when you get tired of grilling it? It's also delicious with yuzu ponzu sauce. This was our dinner one day: Yu-dofu (hot tofu) and the main, this simmered pacific saury as a side dish, and rice mixed with umeboshi. There's no need to simmer pacific saury until the bones are soft as you would sardines, so you can stop cooking it when it's flavored. The fish is very soft, so don't simmer over high heat. For 2 servings. Recipe by Nanamama cookpad.japan Easy Pork, Apple, and Celery Sauté with Ponzu Sauce Easy Pork, Apple, and Celery Sauté with Ponzu Sauce This recipe is a variation of \"Easy Ponzu Sauté with Pork and Celery\" I used thinly sliced pork belly. I recommend this as they cook easily and will come out tender. To get the most out of the ponzu, it's best to add it after stopping the heat, but it's up to you. If making this for a bento, serve the ponzu in a separate container. Adding it right before you eat will also prevent leaking in your lunchbox. Recipe by Misuke mama chan cookpad.japan Tofu with Mushrooms and Ponzu Sauce Tofu with Mushrooms and Ponzu Sauce I love ponzu. I put ponzu sauce on hiyayakko chilled tofu or fried eggs. I adapted a recipe I saw once in a cookbook. My hubby likes simpler flavorings like soy sauce on his tofu so I always just make this for myself. Work quickly after you add the ponzu sauce! Otherwise the ponzu will evaporate. If you microwave the tofu to get rid of the excess water, it will also become nice and warm - recommended for winter. For 2 servings. Recipe by Kinakorin cookpad.japan Pacific Saury Simmered with Ponzu Sauce Pacific Saury Simmered with Ponzu Sauce The ponzu sauces adds a nice flavor. Why not trying simmering pacific saury when you get tired of grilling it? It's also delicious with yuzu ponzu sauce. This was our dinner one day: Yu-dofu (hot tofu) and the main, this simmered pacific saury as a side dish, and rice mixed with umeboshi. There's no need to simmer pacific saury until the bones are soft as you would sardines, so you can stop cooking it when it's flavored. The fish is very soft, so don't simmer over high heat. For 2 servings. Recipe by Nanamama cookpad.japan https://img-global.cpcdn.com/recipes/4627464266448896/240x320cq80/photo.jpg Pacific Saury Simmered with Ponzu Sauce Pacific Saury Simmered with Ponzu Sauce The ponzu sauces adds a nice flavor. Why not trying simmering pacific saury when you get tired of grilling it? It's also delicious with yuzu ponzu sauce. This was our dinner one day: Yu-dofu (hot tofu) and the main, this simmered pacific saury as a side dish, and rice mixed with umeboshi. There's no need to simmer pacific saury until the bones are soft as you would sardines, so you can stop cooking it when it's flavored. The fish is very soft, so don't simmer over high heat. For 2 servings. Recipe by Nanamama cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Easy Pork, Apple, and Celery Sauté with Ponzu Sauce Easy Pork, Apple, and Celery Sauté with Ponzu Sauce This recipe is a variation of \"Easy Ponzu Sauté with Pork and Celery\" I used thinly sliced pork belly. I recommend this as they cook easily and will come out tender. To get the most out of the ponzu, it's best to add it after stopping the heat, but it's up to you. If making this for a bento, serve the ponzu in a separate container. Adding it right before you eat will also prevent leaking in your lunchbox. Recipe by Misuke mama chan cookpad.japan https://img-global.cpcdn.com/recipes/5312690625970176/240x320cq80/photo.jpg Easy Pork, Apple, and Celery Sauté with Ponzu Sauce Easy Pork, Apple, and Celery Sauté with Ponzu Sauce This recipe is a variation of \"Easy Ponzu Sauté with Pork and Celery\" I used thinly sliced pork belly. I recommend this as they cook easily and will come out tender. To get the most out of the ponzu, it's best to add it after stopping the heat, but it's up to you. If making this for a bento, serve the ponzu in a separate container. Adding it right before you eat will also prevent leaking in your lunchbox. Recipe by Misuke mama chan cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/5074933215395840/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/4541145821478912/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/5240640938967040/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/6018358689398784/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/5339582758387712/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/5709033697705984/240x320cq80/photo.jpg Tofu with Mushrooms and Ponzu Sauce Tofu with Mushrooms and Ponzu Sauce I love ponzu. I put ponzu sauce on hiyayakko chilled tofu or fried eggs. I adapted a recipe I saw once in a cookbook. My hubby likes simpler flavorings like soy sauce on his tofu so I always just make this for myself. Work quickly after you add the ponzu sauce! Otherwise the ponzu will evaporate. If you microwave the tofu to get rid of the excess water, it will also become nice and warm - recommended for winter. For 2 servings. Recipe by Kinakorin cookpad.japan https://img-global.cpcdn.com/recipes/6745891594567680/240x320cq80/photo.jpg Tofu with Mushrooms and Ponzu Sauce Tofu with Mushrooms and Ponzu Sauce I love ponzu. I put ponzu sauce on hiyayakko chilled tofu or fried eggs. I adapted a recipe I saw once in a cookbook. My hubby likes simpler flavorings like soy sauce on his tofu so I always just make this for myself. Work quickly after you add the ponzu sauce! Otherwise the ponzu will evaporate. If you microwave the tofu to get rid of the excess water, it will also become nice and warm - recommended for winter. For 2 servings. Recipe by Kinakorin cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/5887134559895552/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/5723528753053696/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/6553026423685120/240x320cq80/photo.jpg See more for $4.99/Month" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc267f06a6e91917f0989f" }	b9aa66e74c77c81577e74aae98ee1dadc658f8eee39af3d02bd5f3ba68dff2f3	Pn Fried And Steamed Salmon And Cabbage Recipe by cookpad.japan Cooking Instructions 1 Sprinkle the salmon with salt and pepper. Cut the cabbage up into large pieces (slice the core part thinly). Cut the stem end off the shimeji mushrooms and shred. 2 Heat sesame oil in a pan. Pat the salmon dry and pan fry with the skin side down over high heat. 3 When it's golden brown, turn the salmon pieces over to cook the other side. (You don't have to cook them through.) 4 Wipe excess oil from the pan with paper towels. Throw in the cabbage. 5 Add the shimeji mushrooms, shio-konbu, bonito flakes, and sake in that order. Cover with a lid and let steam over low heat for 2-4 minutes. 6 When they have wilted, mix the cabbage, shimeji mushrooms, shio-konbu, and bonito flakes together lightly. (Don't touch the salmon too much, or it will fall apart.) 7 Line the serving plates with the cabbage and mushrooms, and place the salmon on top. If you like, pour ponzu sauce. 1 Sprinkle the salmon with salt and pepper. Cut the cabbage up into large pieces (slice the core part thinly). Cut the stem end off the shimeji mushrooms and shred. 1 Sprinkle the salmon with salt and pepper. Cut the cabbage up into large pieces (slice the core part thinly). Cut the stem end off the shimeji mushrooms and shred. 2 Heat sesame oil in a pan. Pat the salmon dry and pan fry with the skin side down over high heat. 2 Heat sesame oil in a pan. Pat the salmon dry and pan fry with the skin side down over high heat. 3 When it's golden brown, turn the salmon pieces over to cook the other side. (You don't have to cook them through.) 3 When it's golden brown, turn the salmon pieces over to cook the other side. (You don't have to cook them through.) 4 Wipe excess oil from the pan with paper towels. Throw in the cabbage. 4 Wipe excess oil from the pan with paper towels. Throw in the cabbage. 5 Add the shimeji mushrooms, shio-konbu, bonito flakes, and sake in that order. Cover with a lid and let steam over low heat for 2-4 minutes. 5 Add the shimeji mushrooms, shio-konbu, bonito flakes, and sake in that order. Cover with a lid and let steam over low heat for 2-4 minutes. 6 When they have wilted, mix the cabbage, shimeji mushrooms, shio-konbu, and bonito flakes together lightly. (Don't touch the salmon too much, or it will fall apart.) 6 When they have wilted, mix the cabbage, shimeji mushrooms, shio-konbu, and bonito flakes together lightly. (Don't touch the salmon too much, or it will fall apart.) 7 Line the serving plates with the cabbage and mushrooms, and place the salmon on top. If you like, pour ponzu sauce. 7 Line the serving plates with the cabbage and mushrooms, and place the salmon on top. If you like, pour ponzu sauce. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Easy, Tasty, Non-fried Shrimp in Mayonnaise Sauce Halloween Twin Ghosts Bread Grandma's Spicy Stuffed Peppers SHEREE's SIMPLE BAKED SWEET POTATO... Easy Rice Porridge with Salmon Avocado and Chicken Cream Pasta Rich Pasta Carbonara with Milk and a Whole Egg Chikuwa Rolls (Western Style) Baked Salmon with Mayonnaise and Cheese Kamaboko Fish Cake Sandwiches with Daikon Sprouts Easy, Tasty, Non-fried Shrimp in Mayonnaise Sauce Halloween Twin Ghosts Bread Grandma's Spicy Stuffed Peppers SHEREE's SIMPLE BAKED SWEET POTATO... Easy Rice Porridge with Salmon Avocado and Chicken Cream Pasta Rich Pasta Carbonara with Milk and a Whole Egg Chikuwa Rolls (Western Style) Baked Salmon with Mayonnaise and Cheese Kamaboko Fish Cake Sandwiches with Daikon Sprouts	{ "data_info": { "lang": "en", "url": "https://cookpad.com/us/recipes/168857", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Pn Fried And Steamed Salmon And Cabbage Recipe by cookpad.japan", "content": "Cooking Instructions 1 Sprinkle the salmon with salt and pepper. Cut the cabbage up into large pieces (slice the core part thinly). Cut the stem end off the shimeji mushrooms and shred. 2 Heat sesame oil in a pan. Pat the salmon dry and pan fry with the skin side down over high heat. 3 When it's golden brown, turn the salmon pieces over to cook the other side. (You don't have to cook them through.) 4 Wipe excess oil from the pan with paper towels. Throw in the cabbage. 5 Add the shimeji mushrooms, shio-konbu, bonito flakes, and sake in that order. Cover with a lid and let steam over low heat for 2-4 minutes. 6 When they have wilted, mix the cabbage, shimeji mushrooms, shio-konbu, and bonito flakes together lightly. (Don't touch the salmon too much, or it will fall apart.) 7 Line the serving plates with the cabbage and mushrooms, and place the salmon on top. If you like, pour ponzu sauce. 1 Sprinkle the salmon with salt and pepper. Cut the cabbage up into large pieces (slice the core part thinly). Cut the stem end off the shimeji mushrooms and shred. 1 Sprinkle the salmon with salt and pepper. Cut the cabbage up into large pieces (slice the core part thinly). Cut the stem end off the shimeji mushrooms and shred. 2 Heat sesame oil in a pan. Pat the salmon dry and pan fry with the skin side down over high heat. 2 Heat sesame oil in a pan. Pat the salmon dry and pan fry with the skin side down over high heat. 3 When it's golden brown, turn the salmon pieces over to cook the other side. (You don't have to cook them through.) 3 When it's golden brown, turn the salmon pieces over to cook the other side. (You don't have to cook them through.) 4 Wipe excess oil from the pan with paper towels. Throw in the cabbage. 4 Wipe excess oil from the pan with paper towels. Throw in the cabbage. 5 Add the shimeji mushrooms, shio-konbu, bonito flakes, and sake in that order. Cover with a lid and let steam over low heat for 2-4 minutes. 5 Add the shimeji mushrooms, shio-konbu, bonito flakes, and sake in that order. Cover with a lid and let steam over low heat for 2-4 minutes. 6 When they have wilted, mix the cabbage, shimeji mushrooms, shio-konbu, and bonito flakes together lightly. (Don't touch the salmon too much, or it will fall apart.) 6 When they have wilted, mix the cabbage, shimeji mushrooms, shio-konbu, and bonito flakes together lightly. (Don't touch the salmon too much, or it will fall apart.) 7 Line the serving plates with the cabbage and mushrooms, and place the salmon on top. If you like, pour ponzu sauce. 7 Line the serving plates with the cabbage and mushrooms, and place the salmon on top. If you like, pour ponzu sauce. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Easy, Tasty, Non-fried Shrimp in Mayonnaise Sauce Halloween Twin Ghosts Bread Grandma's Spicy Stuffed Peppers SHEREE's SIMPLE BAKED SWEET POTATO... Easy Rice Porridge with Salmon Avocado and Chicken Cream Pasta Rich Pasta Carbonara with Milk and a Whole Egg Chikuwa Rolls (Western Style) Baked Salmon with Mayonnaise and Cheese Kamaboko Fish Cake Sandwiches with Daikon Sprouts Easy, Tasty, Non-fried Shrimp in Mayonnaise Sauce Halloween Twin Ghosts Bread Grandma's Spicy Stuffed Peppers SHEREE's SIMPLE BAKED SWEET POTATO... Easy Rice Porridge with Salmon Avocado and Chicken Cream Pasta Rich Pasta Carbonara with Milk and a Whole Egg Chikuwa Rolls (Western Style) Baked Salmon with Mayonnaise and Cheese Kamaboko Fish Cake Sandwiches with Daikon Sprouts" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc267f06a6e91917f098a0" }	5c53dea3c2491759534f4645ae3e5b31f210c3e6f67870157529c21398277491	Cream Stew With Salmon And Napa Cabbage Recipe by cookpad.japan Cooking Instructions 1 Peel the salmon skin (or you don't have to if it doesn't bother you), and cut into bite-sized pieces (into quarters). Lightly season with salt and pepper. 2 Coat with flour, and cook with lots of vegetable oil in a frying pan. Drain the oil once cooked (it doesn't need to be cooked through). 3 Heat vegetable oil in a pot, and sauté the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt. 4 Add 600 ml of water, 2 cubes of consommé, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core. 5 Cover and simmer over medium heat, and once the vegetables are wilted, add the cooked salmons and bite-sized pieces of napa cabbage leaves. (This photo shows when I added salmon.) 6 (This one shows when I added the leafy part of the napa cabbage.) Cover and simmer over medium heat. 7 Once the vegetables are softened, add milk. While adjusting the taste with salt and pepper, cook a little over low heat. 8 Dissolve the rice flour in about 4 ladles worth of soup. Once dissolved, pour it back into the pot and mix well. 9 It's done as soon as the stew starts bubbling over low heat while you stir every so often. Garnish with greens such as boiled broccoli if you have some. 1 Peel the salmon skin (or you don't have to if it doesn't bother you), and cut into bite-sized pieces (into quarters). Lightly season with salt and pepper. 1 Peel the salmon skin (or you don't have to if it doesn't bother you), and cut into bite-sized pieces (into quarters). Lightly season with salt and pepper. 2 Coat with flour, and cook with lots of vegetable oil in a frying pan. Drain the oil once cooked (it doesn't need to be cooked through). 2 Coat with flour, and cook with lots of vegetable oil in a frying pan. Drain the oil once cooked (it doesn't need to be cooked through). 3 Heat vegetable oil in a pot, and sauté the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt. 3 Heat vegetable oil in a pot, and sauté the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt. 4 Add 600 ml of water, 2 cubes of consommé, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core. 4 Add 600 ml of water, 2 cubes of consommé, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core. 5 Cover and simmer over medium heat, and once the vegetables are wilted, add the cooked salmons and bite-sized pieces of napa cabbage leaves. (This photo shows when I added salmon.) 5 Cover and simmer over medium heat, and once the vegetables are wilted, add the cooked salmons and bite-sized pieces of napa cabbage leaves. (This photo shows when I added salmon.) 6 (This one shows when I added the leafy part of the napa cabbage.) Cover and simmer over medium heat. 6 (This one shows when I added the leafy part of the napa cabbage.) Cover and simmer over medium heat. 7 Once the vegetables are softened, add milk. While adjusting the taste with salt and pepper, cook a little over low heat. 7 Once the vegetables are softened, add milk. While adjusting the taste with salt and pepper, cook a little over low heat. 8 Dissolve the rice flour in about 4 ladles worth of soup. Once dissolved, pour it back into the pot and mix well. 8 Dissolve the rice flour in about 4 ladles worth of soup. Once dissolved, pour it back into the pot and mix well. 9 It's done as soon as the stew starts bubbling over low heat while you stir every so often. Garnish with greens such as boiled broccoli if you have some. 9 It's done as soon as the stew starts bubbling over low heat while you stir every so often. Garnish with greens such as boiled broccoli if you have some. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Kayla's easy fail proof fudge ~ Mini Pecan Pie Bites~ Hamburger soup VIDELIA SWEET VIDELIA Onion Patties(ez onion rings) 7-Up Pound Cake Kayla's easy fail proof fudge ~ Mini Pecan Pie Bites~ Hamburger soup VIDELIA SWEET VIDELIA Onion Patties(ez onion rings) 7-Up Pound Cake Summer Squash Saute Chicken Pot Pie Kayla's easy fail proof fudge Daikon Radish Miso Soup with Small Dried Sardines Spinach and Sweet Potato Potage Nutella Cream Frosting Maple-Pecan Pie Tasty Soup with Celery Leaves Carrot and Nagaimo Yam Potage VIDELIA SWEET VIDELIA Onion Patties(ez onion rings) Summer Squash Saute Chicken Pot Pie Kayla's easy fail proof fudge Daikon Radish Miso Soup with Small Dried Sardines Spinach and Sweet Potato Potage Nutella Cream Frosting Maple-Pecan Pie Tasty Soup with Celery Leaves Carrot and Nagaimo Yam Potage VIDELIA SWEET VIDELIA Onion Patties(ez onion rings)	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/168655", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Cream Stew With Salmon And Napa Cabbage Recipe by cookpad.japan", "content": "Cooking Instructions 1 Peel the salmon skin (or you don't have to if it doesn't bother you), and cut into bite-sized pieces (into quarters). Lightly season with salt and pepper. 2 Coat with flour, and cook with lots of vegetable oil in a frying pan. Drain the oil once cooked (it doesn't need to be cooked through). 3 Heat vegetable oil in a pot, and sauté the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt. 4 Add 600 ml of water, 2 cubes of consommé, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core. 5 Cover and simmer over medium heat, and once the vegetables are wilted, add the cooked salmons and bite-sized pieces of napa cabbage leaves. (This photo shows when I added salmon.) 6 (This one shows when I added the leafy part of the napa cabbage.) Cover and simmer over medium heat. 7 Once the vegetables are softened, add milk. While adjusting the taste with salt and pepper, cook a little over low heat. 8 Dissolve the rice flour in about 4 ladles worth of soup. Once dissolved, pour it back into the pot and mix well. 9 It's done as soon as the stew starts bubbling over low heat while you stir every so often. Garnish with greens such as boiled broccoli if you have some. 1 Peel the salmon skin (or you don't have to if it doesn't bother you), and cut into bite-sized pieces (into quarters). Lightly season with salt and pepper. 1 Peel the salmon skin (or you don't have to if it doesn't bother you), and cut into bite-sized pieces (into quarters). Lightly season with salt and pepper. 2 Coat with flour, and cook with lots of vegetable oil in a frying pan. Drain the oil once cooked (it doesn't need to be cooked through). 2 Coat with flour, and cook with lots of vegetable oil in a frying pan. Drain the oil once cooked (it doesn't need to be cooked through). 3 Heat vegetable oil in a pot, and sauté the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt. 3 Heat vegetable oil in a pot, and sauté the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt. 4 Add 600 ml of water, 2 cubes of consommé, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core. 4 Add 600 ml of water, 2 cubes of consommé, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core. 5 Cover and simmer over medium heat, and once the vegetables are wilted, add the cooked salmons and bite-sized pieces of napa cabbage leaves. (This photo shows when I added salmon.) 5 Cover and simmer over medium heat, and once the vegetables are wilted, add the cooked salmons and bite-sized pieces of napa cabbage leaves. (This photo shows when I added salmon.) 6 (This one shows when I added the leafy part of the napa cabbage.) Cover and simmer over medium heat. 6 (This one shows when I added the leafy part of the napa cabbage.) Cover and simmer over medium heat. 7 Once the vegetables are softened, add milk. While adjusting the taste with salt and pepper, cook a little over low heat. 7 Once the vegetables are softened, add milk. While adjusting the taste with salt and pepper, cook a little over low heat. 8 Dissolve the rice flour in about 4 ladles worth of soup. Once dissolved, pour it back into the pot and mix well. 8 Dissolve the rice flour in about 4 ladles worth of soup. Once dissolved, pour it back into the pot and mix well. 9 It's done as soon as the stew starts bubbling over low heat while you stir every so often. Garnish with greens such as boiled broccoli if you have some. 9 It's done as soon as the stew starts bubbling over low heat while you stir every so often. Garnish with greens such as boiled broccoli if you have some. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Kayla's easy fail proof fudge ~ Mini Pecan Pie Bites~ Hamburger soup VIDELIA SWEET VIDELIA Onion Patties(ez onion rings) 7-Up Pound Cake Kayla's easy fail proof fudge ~ Mini Pecan Pie Bites~ Hamburger soup VIDELIA SWEET VIDELIA Onion Patties(ez onion rings) 7-Up Pound Cake Summer Squash Saute Chicken Pot Pie Kayla's easy fail proof fudge Daikon Radish Miso Soup with Small Dried Sardines Spinach and Sweet Potato Potage Nutella Cream Frosting Maple-Pecan Pie Tasty Soup with Celery Leaves Carrot and Nagaimo Yam Potage VIDELIA SWEET VIDELIA Onion Patties(ez onion rings) Summer Squash Saute Chicken Pot Pie Kayla's easy fail proof fudge Daikon Radish Miso Soup with Small Dried Sardines Spinach and Sweet Potato Potage Nutella Cream Frosting Maple-Pecan Pie Tasty Soup with Celery Leaves Carrot and Nagaimo Yam Potage VIDELIA SWEET VIDELIA Onion Patties(ez onion rings)" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc268306a6e91917f098a1" }	ecd705fd544a95d8f6ff1805e19fa17afb8a47e99796c979f3e9ee4cb1923b9a	Easy Salmon And Cabbage With Cheese Cream Sauce Recipe by cookpad.japan Login Create a recipe Login Create a recipe Create a recipe https://img-global.cpcdn.com/recipes/5988837909069824/300x426cq80/easy-salmon-and-cabbage-with-cheese-cream-sauce-recipe-main-photo.jpg https://img-global.cpcdn.com/users/5917947429126144/40x40cq50/avatar.jpg cookpad.japan @cookpad_jp It was bit of hassle for me to make a white sauce, so the idea came to me, “why don’t I just add cheese? It will thicken.” This recipe was inspired by cheese fondue. Once the cheese dissolves, turn the heat off straight away or it will begin to separate. For 2 servings. Recipe by akkey-y It was bit of hassle for me to make a white sauce, so the idea came to me, “why don’t I just add cheese? It will thicken.” This recipe was inspired by cheese fondue. Once the cheese dissolves, turn the heat off straight away or it will begin to separate. For 2 servings. Recipe by akkey-y Easy Salmon and Cabbage with Cheese Cream Sauce Share its first Cooksnap! It was bit of hassle for me to make a white sauce, so the idea came to me, “why don’t I just add cheese? It will thicken.” This recipe was inspired by cheese fondue. Once the cheese dissolves, turn the heat off straight away or it will begin to separate. For 2 servings. Recipe by akkey-y It was bit of hassle for me to make a white sauce, so the idea came to me, “why don’t I just add cheese? It will thicken.” This recipe was inspired by cheese fondue. Once the cheese dissolves, turn the heat off straight away or it will begin to separate. For 2 servings. Recipe by akkey-y Ingredients 2 servings 2 pieces Fresh salmon fillets 3 leaves Cabbage 50 grams Pizza cheese 200 ml Milk 10 grams Butter 1 Cake flour 1 Salt and pepper 2 pieces Fresh salmon fillets 3 leaves Cabbage 50 grams Pizza cheese 200 ml Milk 10 grams Butter 1 Cake flour 1 Salt and pepper Cooking Instructions 1 Chop the cabbage into large pieces and boil. Once it softens, drain and cool. 2 Sprinkle salt and pepper on the salmon and coat with flour. If you coat with flour until completely white, like in this picture, you can get nicely thickened sauce later. 3 Heat butter in a pan and cook the salmon on both sides until golden brown. Then pour milk and continue cooking. Add the cabbage and simmer for about 10 minutes. 4 Add pizza cheese and, once it dissolves, it is ready to serve. Add salt and pepper to taste. 5 If you prefer not to boil the cabbage first, you can add uncooked cabbage at the same time as the milk. However, the taste will be weaker as the water comes out from the cabbage, so adjust the seasonings. 1 Chop the cabbage into large pieces and boil. Once it softens, drain and cool. 1 Chop the cabbage into large pieces and boil. Once it softens, drain and cool. https://img-global.cpcdn.com/steps/5303522391228416/160x128cq80/easy-salmon-and-cabbage-with-cheese-cream-sauce-recipe-step-1-photo.jpg 2 Sprinkle salt and pepper on the salmon and coat with flour. If you coat with flour until completely white, like in this picture, you can get nicely thickened sauce later. 2 Sprinkle salt and pepper on the salmon and coat with flour. If you coat with flour until completely white, like in this picture, you can get nicely thickened sauce later. https://img-global.cpcdn.com/steps/5909023525175296/160x128cq80/easy-salmon-and-cabbage-with-cheese-cream-sauce-recipe-step-2-photo.jpg 3 Heat butter in a pan and cook the salmon on both sides until golden brown. Then pour milk and continue cooking. Add the cabbage and simmer for about 10 minutes. 3 Heat butter in a pan and cook the salmon on both sides until golden brown. Then pour milk and continue cooking. Add the cabbage and simmer for about 10 minutes. https://img-global.cpcdn.com/steps/5614642909937664/160x128cq80/easy-salmon-and-cabbage-with-cheese-cream-sauce-recipe-step-3-photo.jpg 4 Add pizza cheese and, once it dissolves, it is ready to serve. Add salt and pepper to taste. 4 Add pizza cheese and, once it dissolves, it is ready to serve. Add salt and pepper to taste. 5 If you prefer not to boil the cabbage first, you can add uncooked cabbage at the same time as the milk. However, the taste will be weaker as the water comes out from the cabbage, so adjust the seasonings. 5 If you prefer not to boil the cabbage first, you can add uncooked cabbage at the same time as the milk. However, the taste will be weaker as the water comes out from the cabbage, so adjust the seasonings. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! https://img-global.cpcdn.com/users/5917947429126144/98x98cq50/avatar.jpg on October 07, 2013 04:56 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Similar Recipes More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Honey Sesame Chicken Italian One-Pan Pasta Supper Million Dollar Dip AMIEs ICE CANDY Roasted Red Pepper Hummus Honey Sesame Chicken Italian One-Pan Pasta Supper Million Dollar Dip AMIEs ICE CANDY Roasted Red Pepper Hummus Brenda's Energy Balls Lemon-Flavored Stir-Fried Prawns and Cucumber Myoga Ginger, Shiso and Aburaage Fried Tofu with Sesame Seeds Just Simmer for 10 Minutes! Black Tea Simmered Pork with Yuzu Sauce spicy shredded chicken tacos spicy shredded chicken tacos Easy Stir-Fried Satoimo (Taro) and Konnyaku Ice Cream Whopper Cake Aloha Jello Cups Pork Simmered in Black Tea! Just Simmer and Marinate! An Ultra-Easy Refrigerator Stock Item Brenda's Energy Balls Lemon-Flavored Stir-Fried Prawns and Cucumber Myoga Ginger, Shiso and Aburaage Fried Tofu with Sesame Seeds Just Simmer for 10 Minutes! Black Tea Simmered Pork with Yuzu Sauce spicy shredded chicken tacos spicy shredded chicken tacos Easy Stir-Fried Satoimo (Taro) and Konnyaku Ice Cream Whopper Cake Aloha Jello Cups Pork Simmered in Black Tea! Just Simmer and Marinate! An Ultra-Easy Refrigerator Stock Item https://cookpad.com/us/recipes/168331 Search Create a recipe Premium Your Collection Search Search Create a recipe Create a recipe Premium Premium Your Collection Your Collection Cookpad Premium Find the most popular recipes on the top of your search results.	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/168331", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Easy Salmon And Cabbage With Cheese Cream Sauce Recipe by cookpad.japan", "content": "Login Create a recipe Login Create a recipe Create a recipe https://img-global.cpcdn.com/recipes/5988837909069824/300x426cq80/easy-salmon-and-cabbage-with-cheese-cream-sauce-recipe-main-photo.jpg https://img-global.cpcdn.com/users/5917947429126144/40x40cq50/avatar.jpg cookpad.japan @cookpad_jp It was bit of hassle for me to make a white sauce, so the idea came to me, “why don’t I just add cheese? It will thicken.” This recipe was inspired by cheese fondue. Once the cheese dissolves, turn the heat off straight away or it will begin to separate. For 2 servings. Recipe by akkey-y It was bit of hassle for me to make a white sauce, so the idea came to me, “why don’t I just add cheese? It will thicken.” This recipe was inspired by cheese fondue. Once the cheese dissolves, turn the heat off straight away or it will begin to separate. For 2 servings. Recipe by akkey-y Easy Salmon and Cabbage with Cheese Cream Sauce Share its first Cooksnap! It was bit of hassle for me to make a white sauce, so the idea came to me, “why don’t I just add cheese? It will thicken.” This recipe was inspired by cheese fondue. Once the cheese dissolves, turn the heat off straight away or it will begin to separate. For 2 servings. Recipe by akkey-y It was bit of hassle for me to make a white sauce, so the idea came to me, “why don’t I just add cheese? It will thicken.” This recipe was inspired by cheese fondue. Once the cheese dissolves, turn the heat off straight away or it will begin to separate. For 2 servings. Recipe by akkey-y Ingredients 2 servings 2 pieces Fresh salmon fillets 3 leaves Cabbage 50 grams Pizza cheese 200 ml Milk 10 grams Butter 1 Cake flour 1 Salt and pepper 2 pieces Fresh salmon fillets 3 leaves Cabbage 50 grams Pizza cheese 200 ml Milk 10 grams Butter 1 Cake flour 1 Salt and pepper Cooking Instructions 1 Chop the cabbage into large pieces and boil. Once it softens, drain and cool. 2 Sprinkle salt and pepper on the salmon and coat with flour. If you coat with flour until completely white, like in this picture, you can get nicely thickened sauce later. 3 Heat butter in a pan and cook the salmon on both sides until golden brown. Then pour milk and continue cooking. Add the cabbage and simmer for about 10 minutes. 4 Add pizza cheese and, once it dissolves, it is ready to serve. Add salt and pepper to taste. 5 If you prefer not to boil the cabbage first, you can add uncooked cabbage at the same time as the milk. However, the taste will be weaker as the water comes out from the cabbage, so adjust the seasonings. 1 Chop the cabbage into large pieces and boil. Once it softens, drain and cool. 1 Chop the cabbage into large pieces and boil. Once it softens, drain and cool. https://img-global.cpcdn.com/steps/5303522391228416/160x128cq80/easy-salmon-and-cabbage-with-cheese-cream-sauce-recipe-step-1-photo.jpg 2 Sprinkle salt and pepper on the salmon and coat with flour. If you coat with flour until completely white, like in this picture, you can get nicely thickened sauce later. 2 Sprinkle salt and pepper on the salmon and coat with flour. If you coat with flour until completely white, like in this picture, you can get nicely thickened sauce later. https://img-global.cpcdn.com/steps/5909023525175296/160x128cq80/easy-salmon-and-cabbage-with-cheese-cream-sauce-recipe-step-2-photo.jpg 3 Heat butter in a pan and cook the salmon on both sides until golden brown. Then pour milk and continue cooking. Add the cabbage and simmer for about 10 minutes. 3 Heat butter in a pan and cook the salmon on both sides until golden brown. Then pour milk and continue cooking. Add the cabbage and simmer for about 10 minutes. https://img-global.cpcdn.com/steps/5614642909937664/160x128cq80/easy-salmon-and-cabbage-with-cheese-cream-sauce-recipe-step-3-photo.jpg 4 Add pizza cheese and, once it dissolves, it is ready to serve. Add salt and pepper to taste. 4 Add pizza cheese and, once it dissolves, it is ready to serve. Add salt and pepper to taste. 5 If you prefer not to boil the cabbage first, you can add uncooked cabbage at the same time as the milk. However, the taste will be weaker as the water comes out from the cabbage, so adjust the seasonings. 5 If you prefer not to boil the cabbage first, you can add uncooked cabbage at the same time as the milk. However, the taste will be weaker as the water comes out from the cabbage, so adjust the seasonings. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! https://img-global.cpcdn.com/users/5917947429126144/98x98cq50/avatar.jpg on October 07, 2013 04:56 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Similar Recipes More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Honey Sesame Chicken Italian One-Pan Pasta Supper Million Dollar Dip AMIEs ICE CANDY Roasted Red Pepper Hummus Honey Sesame Chicken Italian One-Pan Pasta Supper Million Dollar Dip AMIEs ICE CANDY Roasted Red Pepper Hummus Brenda's Energy Balls Lemon-Flavored Stir-Fried Prawns and Cucumber Myoga Ginger, Shiso and Aburaage Fried Tofu with Sesame Seeds Just Simmer for 10 Minutes! Black Tea Simmered Pork with Yuzu Sauce spicy shredded chicken tacos spicy shredded chicken tacos Easy Stir-Fried Satoimo (Taro) and Konnyaku Ice Cream Whopper Cake Aloha Jello Cups Pork Simmered in Black Tea! Just Simmer and Marinate! An Ultra-Easy Refrigerator Stock Item Brenda's Energy Balls Lemon-Flavored Stir-Fried Prawns and Cucumber Myoga Ginger, Shiso and Aburaage Fried Tofu with Sesame Seeds Just Simmer for 10 Minutes! Black Tea Simmered Pork with Yuzu Sauce spicy shredded chicken tacos spicy shredded chicken tacos Easy Stir-Fried Satoimo (Taro) and Konnyaku Ice Cream Whopper Cake Aloha Jello Cups Pork Simmered in Black Tea! Just Simmer and Marinate! An Ultra-Easy Refrigerator Stock Item https://cookpad.com/us/recipes/168331 Search Create a recipe Premium Your Collection Search Search Create a recipe Create a recipe Premium Premium Your Collection Your Collection Cookpad Premium Find the most popular recipes on the top of your search results." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc268406a6e91917f098a2" }	4e570b685abd9910b437e67ea2ba4ba33a49b9e9e33d1e364b70fb736cb98de7	Microwave Steamed Cod And Chinese Cabbage Recipe by cookpad.japan Cooking Instructions 1 Cut the cabbage leaves up into easy-to-eat pieces. Shred the enoki mushrooms apart. Cut the bacon into 1 cm pieces. 2 Line the bottom of a fairly deep heatproof container with the cabbage (Use a lot of Chinese cabbage; it's delicious! ) 3 Put the piece of cod on top of the cabbage, and sprinkle with sake and pepper. 4 Top with the enoki mushrooms. 5 Add the chopped up bacon, and bits of butter. 6 Cover loosely with plastic wrap, and microwave for 3 minutes at 500 W. 7 Take the container out of the microwave, re-wrap loosely, and cook for additional 30 seconds to a minute. When the cod and cabbage are cooked through, it's done. 8 If it's a little bland, add a little ponzu sauce or soy sauce. 1 Cut the cabbage leaves up into easy-to-eat pieces. Shred the enoki mushrooms apart. Cut the bacon into 1 cm pieces. 1 Cut the cabbage leaves up into easy-to-eat pieces. Shred the enoki mushrooms apart. Cut the bacon into 1 cm pieces. 2 Line the bottom of a fairly deep heatproof container with the cabbage (Use a lot of Chinese cabbage; it's delicious! ) 2 Line the bottom of a fairly deep heatproof container with the cabbage (Use a lot of Chinese cabbage; it's delicious! ) 3 Put the piece of cod on top of the cabbage, and sprinkle with sake and pepper. 3 Put the piece of cod on top of the cabbage, and sprinkle with sake and pepper. 4 Top with the enoki mushrooms. 4 Top with the enoki mushrooms. 5 Add the chopped up bacon, and bits of butter. 5 Add the chopped up bacon, and bits of butter. 6 Cover loosely with plastic wrap, and microwave for 3 minutes at 500 W. 6 Cover loosely with plastic wrap, and microwave for 3 minutes at 500 W. 7 Take the container out of the microwave, re-wrap loosely, and cook for additional 30 seconds to a minute. When the cod and cabbage are cooked through, it's done. 7 Take the container out of the microwave, re-wrap loosely, and cook for additional 30 seconds to a minute. When the cod and cabbage are cooked through, it's done. 8 If it's a little bland, add a little ponzu sauce or soy sauce. 8 If it's a little bland, add a little ponzu sauce or soy sauce. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Nicole's Delicious Peanut Butter Cookies Blackened Tilapia 'V' Homemade Bounty Bars Pizza Baked Tomatos Homemade Iced Tea Nicole's Delicious Peanut Butter Cookies Blackened Tilapia 'V' Homemade Bounty Bars Pizza Baked Tomatos Homemade Iced Tea Carrots with Sesame and Shio-Koji Cooked In a Silicone Steamer Light and Airy Cod Piccata Easy Cod and Mushrooms Foil Bake Sautéed Spinach and Corn (For Bentos Too) Chikuwa and Bell Pepper Stir-Fry with Okonomiyaki Sauce My Secret Recipe for Sushi Rice Easy Acqua Pazza with Fish Fillets Daigaku-Imo Style Sweet Potato Kinpira Sautéed White Fish in Ponzu Lemony Thai Fish Cakes with Tinned Mackerel Carrots with Sesame and Shio-Koji Cooked In a Silicone Steamer Light and Airy Cod Piccata Easy Cod and Mushrooms Foil Bake Sautéed Spinach and Corn (For Bentos Too) Chikuwa and Bell Pepper Stir-Fry with Okonomiyaki Sauce My Secret Recipe for Sushi Rice Easy Acqua Pazza with Fish Fillets Daigaku-Imo Style Sweet Potato Kinpira Sautéed White Fish in Ponzu Lemony Thai Fish Cakes with Tinned Mackerel	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/169371", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Microwave Steamed Cod And Chinese Cabbage Recipe by cookpad.japan", "content": "Cooking Instructions 1 Cut the cabbage leaves up into easy-to-eat pieces. Shred the enoki mushrooms apart. Cut the bacon into 1 cm pieces. 2 Line the bottom of a fairly deep heatproof container with the cabbage (Use a lot of Chinese cabbage; it's delicious! ) 3 Put the piece of cod on top of the cabbage, and sprinkle with sake and pepper. 4 Top with the enoki mushrooms. 5 Add the chopped up bacon, and bits of butter. 6 Cover loosely with plastic wrap, and microwave for 3 minutes at 500 W. 7 Take the container out of the microwave, re-wrap loosely, and cook for additional 30 seconds to a minute. When the cod and cabbage are cooked through, it's done. 8 If it's a little bland, add a little ponzu sauce or soy sauce. 1 Cut the cabbage leaves up into easy-to-eat pieces. Shred the enoki mushrooms apart. Cut the bacon into 1 cm pieces. 1 Cut the cabbage leaves up into easy-to-eat pieces. Shred the enoki mushrooms apart. Cut the bacon into 1 cm pieces. 2 Line the bottom of a fairly deep heatproof container with the cabbage (Use a lot of Chinese cabbage; it's delicious! ) 2 Line the bottom of a fairly deep heatproof container with the cabbage (Use a lot of Chinese cabbage; it's delicious! ) 3 Put the piece of cod on top of the cabbage, and sprinkle with sake and pepper. 3 Put the piece of cod on top of the cabbage, and sprinkle with sake and pepper. 4 Top with the enoki mushrooms. 4 Top with the enoki mushrooms. 5 Add the chopped up bacon, and bits of butter. 5 Add the chopped up bacon, and bits of butter. 6 Cover loosely with plastic wrap, and microwave for 3 minutes at 500 W. 6 Cover loosely with plastic wrap, and microwave for 3 minutes at 500 W. 7 Take the container out of the microwave, re-wrap loosely, and cook for additional 30 seconds to a minute. When the cod and cabbage are cooked through, it's done. 7 Take the container out of the microwave, re-wrap loosely, and cook for additional 30 seconds to a minute. When the cod and cabbage are cooked through, it's done. 8 If it's a little bland, add a little ponzu sauce or soy sauce. 8 If it's a little bland, add a little ponzu sauce or soy sauce. More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Nicole's Delicious Peanut Butter Cookies Blackened Tilapia 'V' Homemade Bounty Bars Pizza Baked Tomatos Homemade Iced Tea Nicole's Delicious Peanut Butter Cookies Blackened Tilapia 'V' Homemade Bounty Bars Pizza Baked Tomatos Homemade Iced Tea Carrots with Sesame and Shio-Koji Cooked In a Silicone Steamer Light and Airy Cod Piccata Easy Cod and Mushrooms Foil Bake Sautéed Spinach and Corn (For Bentos Too) Chikuwa and Bell Pepper Stir-Fry with Okonomiyaki Sauce My Secret Recipe for Sushi Rice Easy Acqua Pazza with Fish Fillets Daigaku-Imo Style Sweet Potato Kinpira Sautéed White Fish in Ponzu Lemony Thai Fish Cakes with Tinned Mackerel Carrots with Sesame and Shio-Koji Cooked In a Silicone Steamer Light and Airy Cod Piccata Easy Cod and Mushrooms Foil Bake Sautéed Spinach and Corn (For Bentos Too) Chikuwa and Bell Pepper Stir-Fry with Okonomiyaki Sauce My Secret Recipe for Sushi Rice Easy Acqua Pazza with Fish Fillets Daigaku-Imo Style Sweet Potato Kinpira Sautéed White Fish in Ponzu Lemony Thai Fish Cakes with Tinned Mackerel" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc268606a6e91917f098a3" }	c4e3674757a57a690f4067e7d24700bb8bf2ae9bdad3e85b95607cf1e02eed0e	Steamed Pak Choi And Ginger Wrapped Salmon Recipe by meh503 Steamed Salmon with Ginger Floss Steamed Salmon with Ginger Floss You have to try the Ginger Floss! It brings any steamed fish to a another level of savoury. AC Steamed Salmon Steamed Salmon I watch the Emeril Lagassé cooking show on TV from time to time in the morning. In one episode I saw him steam fish on vegetables and thought I would give it a try. I did it in a 10" covered fry pan. The only seasoning I used was Jane's Krazy mixed up salt. The reason I used this seasoning is I read a salmon recipe where a chef raved about the seasoning on fish. So I tried it and it was much better than I thought it would be. In fact, I use it all the time now on fish and vegetables. APal Pan-fried Autumn Salmon with Ginger Sauce Pan-fried Autumn Salmon with Ginger Sauce I made this salmon dish because I always end up seasoning it the same way. Prepare the sauce in advance. You could also use mackerel instead. Recipe by Nacchi sencho cookpad.japan Ginger soy salmon Ginger soy salmon The sweet and salty in this marinade make a lovely combo for salmon or trout. mommaJcooks Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce We had an abundance of sad looking vegetables in the fridge, so I steamed and paired them with baked salmon. The miso-soy-mirin dipping sauce works well for both the vegetables and the salmon. Sheena L. Blackened Asian salmon with crispy ginger sticks Blackened Asian salmon with crispy ginger sticks I'll admit that the 'blackening' of the fish in this recipe was accidental when I underestimated the sugar content in the mirin. It turned out to be one of those happy accidents, because the char gave the salmon a slightly smoky bitterness, almost as if it'd been grilled. As for the crispy ginger, don't skimp like I did in the above picture. Make tons, because it adds a delicious zing to the plate Robert Gonzal Claypot Ginger and Spring Onion Salmon Claypot Ginger and Spring Onion Salmon MY VERSION ALWAYS A FAVOURITE DISHES IN CLAYPOT SWEET SAUCE LOVING IT Lyii G Pn-Fried and Steamed Salmon and Cabbage Pn-Fried and Steamed Salmon and Cabbage I wanted to create a main dish with lots of cabbage. Leave the salmon for about 10 minutes after sprinkling it with salt and pepper. Pat dry and cook from the skin side first, and it won't smell fishy. If the salmon is cooked through, just let steam until the cabbage is as tender as you want it to be. For 4 servings. Recipe by kurikuro cookpad.japan Steamed ginger tilapia Steamed ginger tilapia Nothing too fancy, doesn't even look that great on the picture. But this dish is very tasty, full of flavours. Melanie Kis Steamed cabbage with salmon served with homemade ponzu sauce Steamed cabbage with salmon served with homemade ponzu sauce Perfect quick dish for a hot and humid day. This dish comes together quickly. You can enjoy the natural sweetness of Cabbage (I bought the Japanese variant) with it lightly steamed. Served with a refreshing citrusy homemade ponzu sauce. Typically served with sliced pork, I decided to use salmon instead :) Gem Steamed white fish with ginger, spring onion and soy sauce Steamed white fish with ginger, spring onion and soy sauce There are a number of ways to enjoy white fish, but here's one of our personal favorites with the flavors of ginger, spring onion, soy sauce, and extra virgin olive oil from Spain, of course. Olive Oils from Spain Asian Inspired Salmon With Ginger Mint Pea Puree Asian Inspired Salmon With Ginger Mint Pea Puree This salmon dinner is gluten-free, dairy-free, squeaky clean and delicious. Do not skip the puree... the flavor of sweet peas combined with a kick of ginger and coolness of mint is perfect for fish, or any protein of choice. #nikicuisine Recipe inspiration: Physical Kitchness Niki Freeman Steamed Salmon with Ginger Floss Steamed Salmon with Ginger Floss You have to try the Ginger Floss! It brings any steamed fish to a another level of savoury. AC https://img-global.cpcdn.com/recipes/cb173e6c2284f621/240x320cq80/photo.jpg Steamed Salmon with Ginger Floss Steamed Salmon with Ginger Floss You have to try the Ginger Floss! It brings any steamed fish to a another level of savoury. AC https://img-global.cpcdn.com/users/f391f9c57bb45c15/16x16cq50/avatar.jpg Steamed Salmon Steamed Salmon I watch the Emeril Lagassé cooking show on TV from time to time in the morning. In one episode I saw him steam fish on vegetables and thought I would give it a try. I did it in a 10" covered fry pan. The only seasoning I used was Jane's Krazy mixed up salt. The reason I used this seasoning is I read a salmon recipe where a chef raved about the seasoning on fish. So I tried it and it was much better than I thought it would be. In fact, I use it all the time now on fish and vegetables. APal https://img-global.cpcdn.com/recipes/b9cd39f32dbf73ce/240x320cq80/photo.jpg Steamed Salmon Steamed Salmon I watch the Emeril Lagassé cooking show on TV from time to time in the morning. In one episode I saw him steam fish on vegetables and thought I would give it a try. I did it in a 10" covered fry pan. The only seasoning I used was Jane's Krazy mixed up salt. The reason I used this seasoning is I read a salmon recipe where a chef raved about the seasoning on fish. So I tried it and it was much better than I thought it would be. In fact, I use it all the time now on fish and vegetables. APal https://img-global.cpcdn.com/users/4197e8d017c778f0/16x16cq50/avatar.jpg Pan-fried Autumn Salmon with Ginger Sauce Pan-fried Autumn Salmon with Ginger Sauce I made this salmon dish because I always end up seasoning it the same way. Prepare the sauce in advance. You could also use mackerel instead. Recipe by Nacchi sencho cookpad.japan https://img-global.cpcdn.com/recipes/4791431295139840/240x320cq80/photo.jpg Pan-fried Autumn Salmon with Ginger Sauce Pan-fried Autumn Salmon with Ginger Sauce I made this salmon dish because I always end up seasoning it the same way. Prepare the sauce in advance. You could also use mackerel instead. Recipe by Nacchi sencho cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Ginger soy salmon Ginger soy salmon The sweet and salty in this marinade make a lovely combo for salmon or trout. mommaJcooks https://img-global.cpcdn.com/recipes/067413cf8ba53afe/240x320cq80/photo.jpg Ginger soy salmon Ginger soy salmon The sweet and salty in this marinade make a lovely combo for salmon or trout. mommaJcooks https://img-global.cpcdn.com/users/5422428411396096/16x16cq50/avatar.jpg Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce We had an abundance of sad looking vegetables in the fridge, so I steamed and paired them with baked salmon. The miso-soy-mirin dipping sauce works well for both the vegetables and the salmon. Sheena L. https://img-global.cpcdn.com/recipes/025c14938fa7e518/240x320cq80/photo.jpg Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce We had an abundance of sad looking vegetables in the fridge, so I steamed and paired them with baked salmon. The miso-soy-mirin dipping sauce works well for both the vegetables and the salmon. Sheena L. https://img-global.cpcdn.com/users/9cc34d5e65fa4dc9/16x16cq50/avatar.jpg Blackened Asian salmon with crispy ginger sticks Blackened Asian salmon with crispy ginger sticks I'll admit that the 'blackening' of the fish in this recipe was accidental when I underestimated the sugar content in the mirin. It turned out to be one of those happy accidents, because the char gave the salmon a slightly smoky bitterness, almost as if it'd been grilled. As for the crispy ginger, don't skimp like I did in the above picture. Make tons, because it adds a delicious zing to the plate Robert Gonzal https://img-global.cpcdn.com/recipes/a7dd54c5900394aa/240x320cq80/photo.jpg Blackened Asian salmon with crispy ginger sticks Blackened Asian salmon with crispy ginger sticks I'll admit that the 'blackening' of the fish in this recipe was accidental when I underestimated the sugar content in the mirin. It turned out to be one of those happy accidents, because the char gave the salmon a slightly smoky bitterness, almost as if it'd been grilled. As for the crispy ginger, don't skimp like I did in the above picture. Make tons, because it adds a delicious zing to the plate Robert Gonzal https://img-global.cpcdn.com/users/20f454b11d2911da/16x16cq50/avatar.jpg Claypot Ginger and Spring Onion Salmon Claypot Ginger and Spring Onion Salmon MY VERSION ALWAYS A FAVOURITE DISHES IN CLAYPOT SWEET SAUCE LOVING IT Lyii G https://img-global.cpcdn.com/recipes/45434264/240x320cq80/photo.jpg Claypot Ginger and Spring Onion Salmon Claypot Ginger and Spring Onion Salmon MY VERSION ALWAYS A FAVOURITE DISHES IN CLAYPOT SWEET SAUCE LOVING IT Lyii G https://img-global.cpcdn.com/users/13bcd29daa758427/16x16cq50/avatar.jpg Pn-Fried and Steamed Salmon and Cabbage Pn-Fried and Steamed Salmon and Cabbage I wanted to create a main dish with lots of cabbage. Leave the salmon for about 10 minutes after sprinkling it with salt and pepper. Pat dry and cook from the skin side first, and it won't smell fishy. If the salmon is cooked through, just let steam until the cabbage is as tender as you want it to be. For 4 servings. Recipe by kurikuro cookpad.japan https://img-global.cpcdn.com/recipes/5510436796497920/240x320cq80/photo.jpg Pn-Fried and Steamed Salmon and Cabbage Pn-Fried and Steamed Salmon and Cabbage I wanted to create a main dish with lots of cabbage. Leave the salmon for about 10 minutes after sprinkling it with salt and pepper. Pat dry and cook from the skin side first, and it won't smell fishy. If the salmon is cooked through, just let steam until the cabbage is as tender as you want it to be. For 4 servings. Recipe by kurikuro cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Steamed ginger tilapia Steamed ginger tilapia Nothing too fancy, doesn't even look that great on the picture. But this dish is very tasty, full of flavours. Melanie Kis https://img-global.cpcdn.com/recipes/fd693055a085161a/240x320cq80/photo.jpg Steamed ginger tilapia Steamed ginger tilapia Nothing too fancy, doesn't even look that great on the picture. But this dish is very tasty, full of flavours. Melanie Kis https://img-global.cpcdn.com/users/4f1521f946a378bc/16x16cq50/avatar.jpg Steamed cabbage with salmon served with homemade ponzu sauce Steamed cabbage with salmon served with homemade ponzu sauce Perfect quick dish for a hot and humid day. This dish comes together quickly. You can enjoy the natural sweetness of Cabbage (I bought the Japanese variant) with it lightly steamed. Served with a refreshing citrusy homemade ponzu sauce. Typically served with sliced pork, I decided to use salmon instead :) Gem https://img-global.cpcdn.com/recipes/5fd94276e428f2fb/240x320cq80/photo.jpg Steamed cabbage with salmon served with homemade ponzu sauce Steamed cabbage with salmon served with homemade ponzu sauce Perfect quick dish for a hot and humid day. This dish comes together quickly. You can enjoy the natural sweetness of Cabbage (I bought the Japanese variant) with it lightly steamed. Served with a refreshing citrusy homemade ponzu sauce. Typically served with sliced pork, I decided to use salmon instead :) Gem https://img-global.cpcdn.com/users/11be3e8c076d822e/16x16cq50/avatar.jpg Steamed white fish with ginger, spring onion and soy sauce Steamed white fish with ginger, spring onion and soy sauce There are a number of ways to enjoy white fish, but here's one of our personal favorites with the flavors of ginger, spring onion, soy sauce, and extra virgin olive oil from Spain, of course. Olive Oils from Spain https://img-global.cpcdn.com/recipes/1251256de63326c6/240x320cq80/photo.jpg Steamed white fish with ginger, spring onion and soy sauce Steamed white fish with ginger, spring onion and soy sauce There are a number of ways to enjoy white fish, but here's one of our personal favorites with the flavors of ginger, spring onion, soy sauce, and extra virgin olive oil from Spain, of course. Olive Oils from Spain https://img-global.cpcdn.com/users/e7b009ff1438ef45/16x16cq50/avatar.jpg Asian Inspired Salmon With Ginger Mint Pea Puree Asian Inspired Salmon With Ginger Mint Pea Puree This salmon dinner is gluten-free, dairy-free, squeaky clean and delicious. Do not skip the puree... the flavor of sweet peas combined with a kick of ginger and coolness of mint is perfect for fish, or any protein of choice. #nikicuisine Recipe inspiration: Physical Kitchness Niki Freeman https://img-global.cpcdn.com/recipes/fc5ea7d0a7194999/240x320cq80/photo.jpg Asian Inspired Salmon With Ginger Mint Pea Puree Asian Inspired Salmon With Ginger Mint Pea Puree This salmon dinner is gluten-free, dairy-free, squeaky clean and delicious. Do not skip the puree... the flavor of sweet peas combined with a kick of ginger and coolness of mint is perfect for fish, or any protein of choice. #nikicuisine Recipe inspiration: Physical Kitchness Niki Freeman https://img-global.cpcdn.com/users/f5c2390706642159/16x16cq50/avatar.jpg See more for $4.99/Month	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/251245", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Steamed Pak Choi And Ginger Wrapped Salmon Recipe by meh503", "content": "Steamed Salmon with Ginger Floss Steamed Salmon with Ginger Floss You have to try the Ginger Floss! It brings any steamed fish to a another level of savoury. AC Steamed Salmon Steamed Salmon I watch the Emeril Lagassé cooking show on TV from time to time in the morning. In one episode I saw him steam fish on vegetables and thought I would give it a try. I did it in a 10\" covered fry pan. The only seasoning I used was Jane's Krazy mixed up salt. The reason I used this seasoning is I read a salmon recipe where a chef raved about the seasoning on fish. So I tried it and it was much better than I thought it would be. In fact, I use it all the time now on fish and vegetables. APal Pan-fried Autumn Salmon with Ginger Sauce Pan-fried Autumn Salmon with Ginger Sauce I made this salmon dish because I always end up seasoning it the same way. Prepare the sauce in advance. You could also use mackerel instead. Recipe by Nacchi sencho cookpad.japan Ginger soy salmon Ginger soy salmon The sweet and salty in this marinade make a lovely combo for salmon or trout. mommaJcooks Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce We had an abundance of sad looking vegetables in the fridge, so I steamed and paired them with baked salmon. The miso-soy-mirin dipping sauce works well for both the vegetables and the salmon. Sheena L. Blackened Asian salmon with crispy ginger sticks Blackened Asian salmon with crispy ginger sticks I'll admit that the 'blackening' of the fish in this recipe was accidental when I underestimated the sugar content in the mirin. It turned out to be one of those happy accidents, because the char gave the salmon a slightly smoky bitterness, almost as if it'd been grilled. As for the crispy ginger, don't skimp like I did in the above picture. Make tons, because it adds a delicious zing to the plate Robert Gonzal Claypot Ginger and Spring Onion Salmon Claypot Ginger and Spring Onion Salmon MY VERSION ALWAYS A FAVOURITE DISHES IN CLAYPOT SWEET SAUCE LOVING IT Lyii G Pn-Fried and Steamed Salmon and Cabbage Pn-Fried and Steamed Salmon and Cabbage I wanted to create a main dish with lots of cabbage. Leave the salmon for about 10 minutes after sprinkling it with salt and pepper. Pat dry and cook from the skin side first, and it won't smell fishy. If the salmon is cooked through, just let steam until the cabbage is as tender as you want it to be. For 4 servings. Recipe by kurikuro cookpad.japan Steamed ginger tilapia Steamed ginger tilapia Nothing too fancy, doesn't even look that great on the picture. But this dish is very tasty, full of flavours. Melanie Kis Steamed cabbage with salmon served with homemade ponzu sauce Steamed cabbage with salmon served with homemade ponzu sauce Perfect quick dish for a hot and humid day. This dish comes together quickly. You can enjoy the natural sweetness of Cabbage (I bought the Japanese variant) with it lightly steamed. Served with a refreshing citrusy homemade ponzu sauce. Typically served with sliced pork, I decided to use salmon instead :) Gem Steamed white fish with ginger, spring onion and soy sauce Steamed white fish with ginger, spring onion and soy sauce There are a number of ways to enjoy white fish, but here's one of our personal favorites with the flavors of ginger, spring onion, soy sauce, and extra virgin olive oil from Spain, of course. Olive Oils from Spain Asian Inspired Salmon With Ginger Mint Pea Puree Asian Inspired Salmon With Ginger Mint Pea Puree This salmon dinner is gluten-free, dairy-free, squeaky clean and delicious. Do not skip the puree... the flavor of sweet peas combined with a kick of ginger and coolness of mint is perfect for fish, or any protein of choice. #nikicuisine Recipe inspiration: Physical Kitchness Niki Freeman Steamed Salmon with Ginger Floss Steamed Salmon with Ginger Floss You have to try the Ginger Floss! It brings any steamed fish to a another level of savoury. AC https://img-global.cpcdn.com/recipes/cb173e6c2284f621/240x320cq80/photo.jpg Steamed Salmon with Ginger Floss Steamed Salmon with Ginger Floss You have to try the Ginger Floss! It brings any steamed fish to a another level of savoury. AC https://img-global.cpcdn.com/users/f391f9c57bb45c15/16x16cq50/avatar.jpg Steamed Salmon Steamed Salmon I watch the Emeril Lagassé cooking show on TV from time to time in the morning. In one episode I saw him steam fish on vegetables and thought I would give it a try. I did it in a 10\" covered fry pan. The only seasoning I used was Jane's Krazy mixed up salt. The reason I used this seasoning is I read a salmon recipe where a chef raved about the seasoning on fish. So I tried it and it was much better than I thought it would be. In fact, I use it all the time now on fish and vegetables. APal https://img-global.cpcdn.com/recipes/b9cd39f32dbf73ce/240x320cq80/photo.jpg Steamed Salmon Steamed Salmon I watch the Emeril Lagassé cooking show on TV from time to time in the morning. In one episode I saw him steam fish on vegetables and thought I would give it a try. I did it in a 10\" covered fry pan. The only seasoning I used was Jane's Krazy mixed up salt. The reason I used this seasoning is I read a salmon recipe where a chef raved about the seasoning on fish. So I tried it and it was much better than I thought it would be. In fact, I use it all the time now on fish and vegetables. APal https://img-global.cpcdn.com/users/4197e8d017c778f0/16x16cq50/avatar.jpg Pan-fried Autumn Salmon with Ginger Sauce Pan-fried Autumn Salmon with Ginger Sauce I made this salmon dish because I always end up seasoning it the same way. Prepare the sauce in advance. You could also use mackerel instead. Recipe by Nacchi sencho cookpad.japan https://img-global.cpcdn.com/recipes/4791431295139840/240x320cq80/photo.jpg Pan-fried Autumn Salmon with Ginger Sauce Pan-fried Autumn Salmon with Ginger Sauce I made this salmon dish because I always end up seasoning it the same way. Prepare the sauce in advance. You could also use mackerel instead. Recipe by Nacchi sencho cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Ginger soy salmon Ginger soy salmon The sweet and salty in this marinade make a lovely combo for salmon or trout. mommaJcooks https://img-global.cpcdn.com/recipes/067413cf8ba53afe/240x320cq80/photo.jpg Ginger soy salmon Ginger soy salmon The sweet and salty in this marinade make a lovely combo for salmon or trout. mommaJcooks https://img-global.cpcdn.com/users/5422428411396096/16x16cq50/avatar.jpg Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce We had an abundance of sad looking vegetables in the fridge, so I steamed and paired them with baked salmon. The miso-soy-mirin dipping sauce works well for both the vegetables and the salmon. Sheena L. https://img-global.cpcdn.com/recipes/025c14938fa7e518/240x320cq80/photo.jpg Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce We had an abundance of sad looking vegetables in the fridge, so I steamed and paired them with baked salmon. The miso-soy-mirin dipping sauce works well for both the vegetables and the salmon. Sheena L. https://img-global.cpcdn.com/users/9cc34d5e65fa4dc9/16x16cq50/avatar.jpg Blackened Asian salmon with crispy ginger sticks Blackened Asian salmon with crispy ginger sticks I'll admit that the 'blackening' of the fish in this recipe was accidental when I underestimated the sugar content in the mirin. It turned out to be one of those happy accidents, because the char gave the salmon a slightly smoky bitterness, almost as if it'd been grilled. As for the crispy ginger, don't skimp like I did in the above picture. Make tons, because it adds a delicious zing to the plate Robert Gonzal https://img-global.cpcdn.com/recipes/a7dd54c5900394aa/240x320cq80/photo.jpg Blackened Asian salmon with crispy ginger sticks Blackened Asian salmon with crispy ginger sticks I'll admit that the 'blackening' of the fish in this recipe was accidental when I underestimated the sugar content in the mirin. It turned out to be one of those happy accidents, because the char gave the salmon a slightly smoky bitterness, almost as if it'd been grilled. As for the crispy ginger, don't skimp like I did in the above picture. Make tons, because it adds a delicious zing to the plate Robert Gonzal https://img-global.cpcdn.com/users/20f454b11d2911da/16x16cq50/avatar.jpg Claypot Ginger and Spring Onion Salmon Claypot Ginger and Spring Onion Salmon MY VERSION ALWAYS A FAVOURITE DISHES IN CLAYPOT SWEET SAUCE LOVING IT Lyii G https://img-global.cpcdn.com/recipes/45434264/240x320cq80/photo.jpg Claypot Ginger and Spring Onion Salmon Claypot Ginger and Spring Onion Salmon MY VERSION ALWAYS A FAVOURITE DISHES IN CLAYPOT SWEET SAUCE LOVING IT Lyii G https://img-global.cpcdn.com/users/13bcd29daa758427/16x16cq50/avatar.jpg Pn-Fried and Steamed Salmon and Cabbage Pn-Fried and Steamed Salmon and Cabbage I wanted to create a main dish with lots of cabbage. Leave the salmon for about 10 minutes after sprinkling it with salt and pepper. Pat dry and cook from the skin side first, and it won't smell fishy. If the salmon is cooked through, just let steam until the cabbage is as tender as you want it to be. For 4 servings. Recipe by kurikuro cookpad.japan https://img-global.cpcdn.com/recipes/5510436796497920/240x320cq80/photo.jpg Pn-Fried and Steamed Salmon and Cabbage Pn-Fried and Steamed Salmon and Cabbage I wanted to create a main dish with lots of cabbage. Leave the salmon for about 10 minutes after sprinkling it with salt and pepper. Pat dry and cook from the skin side first, and it won't smell fishy. If the salmon is cooked through, just let steam until the cabbage is as tender as you want it to be. For 4 servings. Recipe by kurikuro cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Steamed ginger tilapia Steamed ginger tilapia Nothing too fancy, doesn't even look that great on the picture. But this dish is very tasty, full of flavours. Melanie Kis https://img-global.cpcdn.com/recipes/fd693055a085161a/240x320cq80/photo.jpg Steamed ginger tilapia Steamed ginger tilapia Nothing too fancy, doesn't even look that great on the picture. But this dish is very tasty, full of flavours. Melanie Kis https://img-global.cpcdn.com/users/4f1521f946a378bc/16x16cq50/avatar.jpg Steamed cabbage with salmon served with homemade ponzu sauce Steamed cabbage with salmon served with homemade ponzu sauce Perfect quick dish for a hot and humid day. This dish comes together quickly. You can enjoy the natural sweetness of Cabbage (I bought the Japanese variant) with it lightly steamed. Served with a refreshing citrusy homemade ponzu sauce. Typically served with sliced pork, I decided to use salmon instead :) Gem https://img-global.cpcdn.com/recipes/5fd94276e428f2fb/240x320cq80/photo.jpg Steamed cabbage with salmon served with homemade ponzu sauce Steamed cabbage with salmon served with homemade ponzu sauce Perfect quick dish for a hot and humid day. This dish comes together quickly. You can enjoy the natural sweetness of Cabbage (I bought the Japanese variant) with it lightly steamed. Served with a refreshing citrusy homemade ponzu sauce. Typically served with sliced pork, I decided to use salmon instead :) Gem https://img-global.cpcdn.com/users/11be3e8c076d822e/16x16cq50/avatar.jpg Steamed white fish with ginger, spring onion and soy sauce Steamed white fish with ginger, spring onion and soy sauce There are a number of ways to enjoy white fish, but here's one of our personal favorites with the flavors of ginger, spring onion, soy sauce, and extra virgin olive oil from Spain, of course. Olive Oils from Spain https://img-global.cpcdn.com/recipes/1251256de63326c6/240x320cq80/photo.jpg Steamed white fish with ginger, spring onion and soy sauce Steamed white fish with ginger, spring onion and soy sauce There are a number of ways to enjoy white fish, but here's one of our personal favorites with the flavors of ginger, spring onion, soy sauce, and extra virgin olive oil from Spain, of course. Olive Oils from Spain https://img-global.cpcdn.com/users/e7b009ff1438ef45/16x16cq50/avatar.jpg Asian Inspired Salmon With Ginger Mint Pea Puree Asian Inspired Salmon With Ginger Mint Pea Puree This salmon dinner is gluten-free, dairy-free, squeaky clean and delicious. Do not skip the puree... the flavor of sweet peas combined with a kick of ginger and coolness of mint is perfect for fish, or any protein of choice. #nikicuisine Recipe inspiration: Physical Kitchness Niki Freeman https://img-global.cpcdn.com/recipes/fc5ea7d0a7194999/240x320cq80/photo.jpg Asian Inspired Salmon With Ginger Mint Pea Puree Asian Inspired Salmon With Ginger Mint Pea Puree This salmon dinner is gluten-free, dairy-free, squeaky clean and delicious. Do not skip the puree... the flavor of sweet peas combined with a kick of ginger and coolness of mint is perfect for fish, or any protein of choice. #nikicuisine Recipe inspiration: Physical Kitchness Niki Freeman https://img-global.cpcdn.com/users/f5c2390706642159/16x16cq50/avatar.jpg See more for $4.99/Month" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc268906a6e91917f098a4" }	1799319be5c9422b489552a273793e8347b838495fedb75208acde8bda60545d	Avocado Cream Pasta Recipe by cookpad.japan Login Create a recipe Login Create a recipe Create a recipe https://img-global.cpcdn.com/recipes/4685139712933888/300x426cq80/avocado-cream-pasta-recipe-main-photo.jpg https://img-global.cpcdn.com/users/5917947429126144/40x40cq50/avatar.jpg cookpad.japan @cookpad_jp I had some leftover milk, so I came up with a pasta dish in which I could use it up. I thought I might need to add some flour, but the avocado actually thickened up nicely with just milk! Use a soft and ripe avocado! Recipe by Puyoringo. I had some leftover milk, so I came up with a pasta dish in which I could use it up. I thought I might need to add some flour, but the avocado actually thickened up nicely with just milk! Use a soft and ripe avocado! Recipe by Puyoringo. Avocado Cream Pasta Share its first Cooksnap! I had some leftover milk, so I came up with a pasta dish in which I could use it up. I thought I might need to add some flour, but the avocado actually thickened up nicely with just milk! Use a soft and ripe avocado! Recipe by Puyoringo. I had some leftover milk, so I came up with a pasta dish in which I could use it up. I thought I might need to add some flour, but the avocado actually thickened up nicely with just milk! Use a soft and ripe avocado! Recipe by Puyoringo. Ingredients 1 serving 100 grams Pasta 1 Avocado 100 ml Milk 1 tbsp Olive oil 1 tsp Grated garlic 1 Soup stock cube 1 pinch Salt 1 Black pepper (to taste) 100 grams Pasta 1 Avocado 100 ml Milk 1 tbsp Olive oil 1 tsp Grated garlic 1 Soup stock cube 1 pinch Salt 1 Black pepper (to taste) Cooking Instructions 1 Dice the avocado. 2 Heat the garlic in a frying pan until it becomes fragrant. 3 Fry the avocado. 4 Add the milk, soup stock cube and salt. 5 Stir it as it simmers until it thickens. 6 Remove from the heat, and mix in the boiled pasta. 7 Sprinkle with some black pepper, and it's done. 1 Dice the avocado. 1 Dice the avocado. https://img-global.cpcdn.com/steps/6427007052152832/160x128cq80/avocado-cream-pasta-recipe-step-1-photo.jpg 2 Heat the garlic in a frying pan until it becomes fragrant. 2 Heat the garlic in a frying pan until it becomes fragrant. https://img-global.cpcdn.com/steps/4894170389938176/160x128cq80/avocado-cream-pasta-recipe-step-2-photo.jpg 3 Fry the avocado. 3 Fry the avocado. https://img-global.cpcdn.com/steps/6366067426328576/160x128cq80/avocado-cream-pasta-recipe-step-3-photo.jpg 4 Add the milk, soup stock cube and salt. 4 Add the milk, soup stock cube and salt. https://img-global.cpcdn.com/steps/5065940560510976/160x128cq80/avocado-cream-pasta-recipe-step-4-photo.jpg 5 Stir it as it simmers until it thickens. 5 Stir it as it simmers until it thickens. https://img-global.cpcdn.com/steps/5493532820242432/160x128cq80/avocado-cream-pasta-recipe-step-5-photo.jpg 6 Remove from the heat, and mix in the boiled pasta. 6 Remove from the heat, and mix in the boiled pasta. https://img-global.cpcdn.com/steps/5166088003256320/160x128cq80/avocado-cream-pasta-recipe-step-6-photo.jpg 7 Sprinkle with some black pepper, and it's done. 7 Sprinkle with some black pepper, and it's done. https://img-global.cpcdn.com/steps/5390851749445632/160x128cq80/avocado-cream-pasta-recipe-step-7-photo.jpg Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! https://img-global.cpcdn.com/users/5917947429126144/98x98cq50/avatar.jpg on June 16, 2014 05:20 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Similar Recipes Super Creamy Avocado Cream Pasta Super Creamy Avocado Cream Pasta I love pasta, so I've been having fun making all different kinds. This recipe I came up with was so good, I've gotten hooked on it. -Be careful not to cook the pasta too long when you add it to the frying pan in Step 12. -If the avocado is a bit hard when you try to mash it, microwave it for a very short time and it will soften. Be careful not to microwave it too long. Recipe by ai cookpad.japan Chilled Avocado Cream Pasta Chilled Avocado Cream Pasta I really like avocado and wondered if I could use it in a tasty pasta dish. This is what I came up with. Make sure you check the taste of the creamy marinade. Adjusting the saltiness is very important. The cream has a mild flavor, so flavor the marinade well. There's a large amount of ingredients, so I used 60-80 g of pasta. You can change the method or the seasonings as you like. Recipe by Donpintan cookpad.japan Avocado and Mushroom Cream Pasta Avocado and Mushroom Cream Pasta I'm on a mission to find tasty ways to enjoy avocado. I wanted to eat a creamy pasta that didn't contain any mayonnaise, heavy cream or butter. If the liquid simmers down when you have added the milk, adjust with some of the water you used to boil the pasta. This works well with ham, sausage and tuna instead of bacon. Add plenty of your favorite kinds of mushrooms. For 1 serving. Recipe by Punopuno cookpad.japan Creamy Avocado Natto Pasta Creamy Avocado Natto Pasta I thought of this recipe because I wanted to make a pasta not just fancy and delicious, but also healthy. I recommend topping with bonito flakes and nori for an even tastier dish. 1 avocado should be enough, but it will be creamier and richer if you add more. Recipe by Imachizuki cookpad.japan https://img-global.cpcdn.com/recipes/5429807182512128/240x320cq80/photo.jpg Super Creamy Avocado Cream Pasta Super Creamy Avocado Cream Pasta I love pasta, so I've been having fun making all different kinds. This recipe I came up with was so good, I've gotten hooked on it. -Be careful not to cook the pasta too long when you add it to the frying pan in Step 12. -If the avocado is a bit hard when you try to mash it, microwave it for a very short time and it will soften. Be careful not to microwave it too long. Recipe by ai cookpad.japan https://img-global.cpcdn.com/recipes/5159751907278848/240x320cq80/photo.jpg Super Creamy Avocado Cream Pasta Super Creamy Avocado Cream Pasta I love pasta, so I've been having fun making all different kinds. This recipe I came up with was so good, I've gotten hooked on it. -Be careful not to cook the pasta too long when you add it to the frying pan in Step 12. -If the avocado is a bit hard when you try to mash it, microwave it for a very short time and it will soften. Be careful not to microwave it too long. Recipe by ai cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Chilled Avocado Cream Pasta Chilled Avocado Cream Pasta I really like avocado and wondered if I could use it in a tasty pasta dish. This is what I came up with. Make sure you check the taste of the creamy marinade. Adjusting the saltiness is very important. The cream has a mild flavor, so flavor the marinade well. There's a large amount of ingredients, so I used 60-80 g of pasta. You can change the method or the seasonings as you like. Recipe by Donpintan cookpad.japan https://img-global.cpcdn.com/recipes/5012412315992064/240x320cq80/photo.jpg Chilled Avocado Cream Pasta Chilled Avocado Cream Pasta I really like avocado and wondered if I could use it in a tasty pasta dish. This is what I came up with. Make sure you check the taste of the creamy marinade. Adjusting the saltiness is very important. The cream has a mild flavor, so flavor the marinade well. There's a large amount of ingredients, so I used 60-80 g of pasta. You can change the method or the seasonings as you like. Recipe by Donpintan cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Avocado and Mushroom Cream Pasta Avocado and Mushroom Cream Pasta I'm on a mission to find tasty ways to enjoy avocado. I wanted to eat a creamy pasta that didn't contain any mayonnaise, heavy cream or butter. If the liquid simmers down when you have added the milk, adjust with some of the water you used to boil the pasta. This works well with ham, sausage and tuna instead of bacon. Add plenty of your favorite kinds of mushrooms. For 1 serving. Recipe by Punopuno cookpad.japan https://img-global.cpcdn.com/recipes/4575011850420224/240x320cq80/photo.jpg Avocado and Mushroom Cream Pasta Avocado and Mushroom Cream Pasta I'm on a mission to find tasty ways to enjoy avocado. I wanted to eat a creamy pasta that didn't contain any mayonnaise, heavy cream or butter. If the liquid simmers down when you have added the milk, adjust with some of the water you used to boil the pasta. This works well with ham, sausage and tuna instead of bacon. Add plenty of your favorite kinds of mushrooms. For 1 serving. Recipe by Punopuno cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/5738670355644416/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/5246f536d1933d66/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/6540055798087680/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/5248344633901056/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/9d479fa05c3e6455/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/fa38a9020eb7e292/240x320cq80/photo.jpg Creamy Avocado Natto Pasta Creamy Avocado Natto Pasta I thought of this recipe because I wanted to make a pasta not just fancy and delicious, but also healthy. I recommend topping with bonito flakes and nori for an even tastier dish. 1 avocado should be enough, but it will be creamier and richer if you add more. Recipe by Imachizuki cookpad.japan https://img-global.cpcdn.com/recipes/6290321999659008/240x320cq80/photo.jpg Creamy Avocado Natto Pasta Creamy Avocado Natto Pasta I thought of this recipe because I wanted to make a pasta not just fancy and delicious, but also healthy. I recommend topping with bonito flakes and nori for an even tastier dish. 1 avocado should be enough, but it will be creamier and richer if you add more. Recipe by Imachizuki cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/f9eb435c6341ba06/240x320cq80/photo.jpg See more for $4.99/Month More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Garlic, Butter Herb Wings Baked Fresh Peach Ice Cream Soda Super easy garlic pizza (side dish) Tiramisu cake Traditional Bolognese Spaghetti Sauce Garlic, Butter Herb Wings Baked Fresh Peach Ice Cream Soda Super easy garlic pizza (side dish) Tiramisu cake Traditional Bolognese Spaghetti Sauce Egg Boiled in 100 ml of Water Turnip, Cured Ham and Arugula Salad A Crowd-Pleasing Authentic Porcini Sauce Cream Puff Pastry Done in the Microwave Strawberry Banana Colada (alcohol free) Strawberry Banana Colada (alcohol free) Easy in the Microwave Semi-Dried Tomatoes Colorful Cooked Bell Peppers Sweetly Pickled Kohlrabi Quick & Easy Spring Cabbage and Sakura Shrimp Pasta Egg Boiled in 100 ml of Water Turnip, Cured Ham and Arugula Salad A Crowd-Pleasing Authentic Porcini Sauce Cream Puff Pastry Done in the Microwave Strawberry Banana Colada (alcohol free) Strawberry Banana Colada (alcohol free) Easy in the Microwave Semi-Dried Tomatoes Colorful Cooked Bell Peppers Sweetly Pickled Kohlrabi Quick & Easy Spring Cabbage and Sakura Shrimp Pasta https://cookpad.com/us/recipes/147169 Search Create a recipe Premium Your Collection Search Search Create a recipe Create a recipe Premium Premium Your Collection Your Collection Cookpad Premium Find the most popular recipes on the top of your search results.	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/147169", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Avocado Cream Pasta Recipe by cookpad.japan", "content": "Login Create a recipe Login Create a recipe Create a recipe https://img-global.cpcdn.com/recipes/4685139712933888/300x426cq80/avocado-cream-pasta-recipe-main-photo.jpg https://img-global.cpcdn.com/users/5917947429126144/40x40cq50/avatar.jpg cookpad.japan @cookpad_jp I had some leftover milk, so I came up with a pasta dish in which I could use it up. I thought I might need to add some flour, but the avocado actually thickened up nicely with just milk! Use a soft and ripe avocado! Recipe by Puyoringo. I had some leftover milk, so I came up with a pasta dish in which I could use it up. I thought I might need to add some flour, but the avocado actually thickened up nicely with just milk! Use a soft and ripe avocado! Recipe by Puyoringo. Avocado Cream Pasta Share its first Cooksnap! I had some leftover milk, so I came up with a pasta dish in which I could use it up. I thought I might need to add some flour, but the avocado actually thickened up nicely with just milk! Use a soft and ripe avocado! Recipe by Puyoringo. I had some leftover milk, so I came up with a pasta dish in which I could use it up. I thought I might need to add some flour, but the avocado actually thickened up nicely with just milk! Use a soft and ripe avocado! Recipe by Puyoringo. Ingredients 1 serving 100 grams Pasta 1 Avocado 100 ml Milk 1 tbsp Olive oil 1 tsp Grated garlic 1 Soup stock cube 1 pinch Salt 1 Black pepper (to taste) 100 grams Pasta 1 Avocado 100 ml Milk 1 tbsp Olive oil 1 tsp Grated garlic 1 Soup stock cube 1 pinch Salt 1 Black pepper (to taste) Cooking Instructions 1 Dice the avocado. 2 Heat the garlic in a frying pan until it becomes fragrant. 3 Fry the avocado. 4 Add the milk, soup stock cube and salt. 5 Stir it as it simmers until it thickens. 6 Remove from the heat, and mix in the boiled pasta. 7 Sprinkle with some black pepper, and it's done. 1 Dice the avocado. 1 Dice the avocado. https://img-global.cpcdn.com/steps/6427007052152832/160x128cq80/avocado-cream-pasta-recipe-step-1-photo.jpg 2 Heat the garlic in a frying pan until it becomes fragrant. 2 Heat the garlic in a frying pan until it becomes fragrant. https://img-global.cpcdn.com/steps/4894170389938176/160x128cq80/avocado-cream-pasta-recipe-step-2-photo.jpg 3 Fry the avocado. 3 Fry the avocado. https://img-global.cpcdn.com/steps/6366067426328576/160x128cq80/avocado-cream-pasta-recipe-step-3-photo.jpg 4 Add the milk, soup stock cube and salt. 4 Add the milk, soup stock cube and salt. https://img-global.cpcdn.com/steps/5065940560510976/160x128cq80/avocado-cream-pasta-recipe-step-4-photo.jpg 5 Stir it as it simmers until it thickens. 5 Stir it as it simmers until it thickens. https://img-global.cpcdn.com/steps/5493532820242432/160x128cq80/avocado-cream-pasta-recipe-step-5-photo.jpg 6 Remove from the heat, and mix in the boiled pasta. 6 Remove from the heat, and mix in the boiled pasta. https://img-global.cpcdn.com/steps/5166088003256320/160x128cq80/avocado-cream-pasta-recipe-step-6-photo.jpg 7 Sprinkle with some black pepper, and it's done. 7 Sprinkle with some black pepper, and it's done. https://img-global.cpcdn.com/steps/5390851749445632/160x128cq80/avocado-cream-pasta-recipe-step-7-photo.jpg Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! https://img-global.cpcdn.com/users/5917947429126144/98x98cq50/avatar.jpg on June 16, 2014 05:20 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments https://global-web-assets.cpcdn.com/assets/guest_user-411965b370bbbfc1433c4478633d4974e180b506f29555ff58032b0ab04c5b56.png Similar Recipes Super Creamy Avocado Cream Pasta Super Creamy Avocado Cream Pasta I love pasta, so I've been having fun making all different kinds. This recipe I came up with was so good, I've gotten hooked on it. -Be careful not to cook the pasta too long when you add it to the frying pan in Step 12. -If the avocado is a bit hard when you try to mash it, microwave it for a very short time and it will soften. Be careful not to microwave it too long. Recipe by ai cookpad.japan Chilled Avocado Cream Pasta Chilled Avocado Cream Pasta I really like avocado and wondered if I could use it in a tasty pasta dish. This is what I came up with. Make sure you check the taste of the creamy marinade. Adjusting the saltiness is very important. The cream has a mild flavor, so flavor the marinade well. There's a large amount of ingredients, so I used 60-80 g of pasta. You can change the method or the seasonings as you like. Recipe by Donpintan cookpad.japan Avocado and Mushroom Cream Pasta Avocado and Mushroom Cream Pasta I'm on a mission to find tasty ways to enjoy avocado. I wanted to eat a creamy pasta that didn't contain any mayonnaise, heavy cream or butter. If the liquid simmers down when you have added the milk, adjust with some of the water you used to boil the pasta. This works well with ham, sausage and tuna instead of bacon. Add plenty of your favorite kinds of mushrooms. For 1 serving. Recipe by Punopuno cookpad.japan Creamy Avocado Natto Pasta Creamy Avocado Natto Pasta I thought of this recipe because I wanted to make a pasta not just fancy and delicious, but also healthy. I recommend topping with bonito flakes and nori for an even tastier dish. 1 avocado should be enough, but it will be creamier and richer if you add more. Recipe by Imachizuki cookpad.japan https://img-global.cpcdn.com/recipes/5429807182512128/240x320cq80/photo.jpg Super Creamy Avocado Cream Pasta Super Creamy Avocado Cream Pasta I love pasta, so I've been having fun making all different kinds. This recipe I came up with was so good, I've gotten hooked on it. -Be careful not to cook the pasta too long when you add it to the frying pan in Step 12. -If the avocado is a bit hard when you try to mash it, microwave it for a very short time and it will soften. Be careful not to microwave it too long. Recipe by ai cookpad.japan https://img-global.cpcdn.com/recipes/5159751907278848/240x320cq80/photo.jpg Super Creamy Avocado Cream Pasta Super Creamy Avocado Cream Pasta I love pasta, so I've been having fun making all different kinds. This recipe I came up with was so good, I've gotten hooked on it. -Be careful not to cook the pasta too long when you add it to the frying pan in Step 12. -If the avocado is a bit hard when you try to mash it, microwave it for a very short time and it will soften. Be careful not to microwave it too long. Recipe by ai cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Chilled Avocado Cream Pasta Chilled Avocado Cream Pasta I really like avocado and wondered if I could use it in a tasty pasta dish. This is what I came up with. Make sure you check the taste of the creamy marinade. Adjusting the saltiness is very important. The cream has a mild flavor, so flavor the marinade well. There's a large amount of ingredients, so I used 60-80 g of pasta. You can change the method or the seasonings as you like. Recipe by Donpintan cookpad.japan https://img-global.cpcdn.com/recipes/5012412315992064/240x320cq80/photo.jpg Chilled Avocado Cream Pasta Chilled Avocado Cream Pasta I really like avocado and wondered if I could use it in a tasty pasta dish. This is what I came up with. Make sure you check the taste of the creamy marinade. Adjusting the saltiness is very important. The cream has a mild flavor, so flavor the marinade well. There's a large amount of ingredients, so I used 60-80 g of pasta. You can change the method or the seasonings as you like. Recipe by Donpintan cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg Avocado and Mushroom Cream Pasta Avocado and Mushroom Cream Pasta I'm on a mission to find tasty ways to enjoy avocado. I wanted to eat a creamy pasta that didn't contain any mayonnaise, heavy cream or butter. If the liquid simmers down when you have added the milk, adjust with some of the water you used to boil the pasta. This works well with ham, sausage and tuna instead of bacon. Add plenty of your favorite kinds of mushrooms. For 1 serving. Recipe by Punopuno cookpad.japan https://img-global.cpcdn.com/recipes/4575011850420224/240x320cq80/photo.jpg Avocado and Mushroom Cream Pasta Avocado and Mushroom Cream Pasta I'm on a mission to find tasty ways to enjoy avocado. I wanted to eat a creamy pasta that didn't contain any mayonnaise, heavy cream or butter. If the liquid simmers down when you have added the milk, adjust with some of the water you used to boil the pasta. This works well with ham, sausage and tuna instead of bacon. Add plenty of your favorite kinds of mushrooms. For 1 serving. Recipe by Punopuno cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/5738670355644416/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/5246f536d1933d66/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/6540055798087680/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/5248344633901056/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/9d479fa05c3e6455/240x320cq80/photo.jpg https://img-global.cpcdn.com/recipes/fa38a9020eb7e292/240x320cq80/photo.jpg Creamy Avocado Natto Pasta Creamy Avocado Natto Pasta I thought of this recipe because I wanted to make a pasta not just fancy and delicious, but also healthy. I recommend topping with bonito flakes and nori for an even tastier dish. 1 avocado should be enough, but it will be creamier and richer if you add more. Recipe by Imachizuki cookpad.japan https://img-global.cpcdn.com/recipes/6290321999659008/240x320cq80/photo.jpg Creamy Avocado Natto Pasta Creamy Avocado Natto Pasta I thought of this recipe because I wanted to make a pasta not just fancy and delicious, but also healthy. I recommend topping with bonito flakes and nori for an even tastier dish. 1 avocado should be enough, but it will be creamier and richer if you add more. Recipe by Imachizuki cookpad.japan https://img-global.cpcdn.com/users/5917947429126144/16x16cq50/avatar.jpg https://img-global.cpcdn.com/recipes/f9eb435c6341ba06/240x320cq80/photo.jpg See more for $4.99/Month More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Garlic, Butter Herb Wings Baked Fresh Peach Ice Cream Soda Super easy garlic pizza (side dish) Tiramisu cake Traditional Bolognese Spaghetti Sauce Garlic, Butter Herb Wings Baked Fresh Peach Ice Cream Soda Super easy garlic pizza (side dish) Tiramisu cake Traditional Bolognese Spaghetti Sauce Egg Boiled in 100 ml of Water Turnip, Cured Ham and Arugula Salad A Crowd-Pleasing Authentic Porcini Sauce Cream Puff Pastry Done in the Microwave Strawberry Banana Colada (alcohol free) Strawberry Banana Colada (alcohol free) Easy in the Microwave Semi-Dried Tomatoes Colorful Cooked Bell Peppers Sweetly Pickled Kohlrabi Quick & Easy Spring Cabbage and Sakura Shrimp Pasta Egg Boiled in 100 ml of Water Turnip, Cured Ham and Arugula Salad A Crowd-Pleasing Authentic Porcini Sauce Cream Puff Pastry Done in the Microwave Strawberry Banana Colada (alcohol free) Strawberry Banana Colada (alcohol free) Easy in the Microwave Semi-Dried Tomatoes Colorful Cooked Bell Peppers Sweetly Pickled Kohlrabi Quick & Easy Spring Cabbage and Sakura Shrimp Pasta https://cookpad.com/us/recipes/147169 Search Create a recipe Premium Your Collection Search Search Create a recipe Create a recipe Premium Premium Your Collection Your Collection Cookpad Premium Find the most popular recipes on the top of your search results." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bc268a06a6e91917f098a5" }	76164352cf1c7ca1f679275481de5810c4627e9a99d9d4137fd9d42c02d237a3	Super Creamy Avocado Cream Pasta Recipe by cookpad.japan Cooking Instructions 1 Cut the garlic, bacon and onion as listed in the ingredients. This time I also added a few shrimp. 2 Heat 3 liters of water in a large pot to cook the pasta. Add 2 tablespoons (1%) salt, just before it comes to a boil. 3 The amount of salt added in Step 2 determines the taste of this dish, so be sure to measure it exactly. When the water comes to a boil, lower the heat and keep it on low. 4 Put the olive oil and the garlic from Step 1 in a cold frying pan and turn on the heat. Cook slowly over low heat to transfer the fragrance of the garlic to the oil. 5 Meanwhile, scoop the flesh of the avocado into a bowl and mash it with the back of a fork. Mash it lightly to keep the texture of the avocado. 6 Add the A ingredients to the avocado and mix well. You may think that it seems like a lot of wasabi, but it will be just the right amount. 7 When the garlic in Step 4 begins to turn brown, add the onion and bacon from Step 1 and cook over medium-low heat. 8 Sprinkle with salt and pepper. Turn off the heat when everything is cooked through. This time I added a bit of white wine along with the shrimp. 9 Meanwhile, start cooking the pasta. Cook it on low heat for 30 seconds to 1 minute less than the cooking time on the package . 10 This time I used my favorite fettuccine, but enjoy with any pasta you have on hand. 11 When the pasta is cooked, drain and add it to the bowl in Step 6. Toss to combine. 12 Heat the Step 8 ingredients and Step 11 (the entire contents of the bowl) together over medium heat and mix lightly. Season with salt and pepper. 13 Transfer to a plate, sprinkle with freshly ground black pepper and it's done. 14 The avocado makes it amazingly creamy, even though it only has a small amount of heavy cream in it. Add in whatever else you like to the pasta. 15 "Japanese-style Cold Avocado Pasta"is also delicious. It's good as an appetizer in the wintertime. 16 17 1 Cut the garlic, bacon and onion as listed in the ingredients. This time I also added a few shrimp. 1 Cut the garlic, bacon and onion as listed in the ingredients. This time I also added a few shrimp. 2 Heat 3 liters of water in a large pot to cook the pasta. Add 2 tablespoons (1%) salt, just before it comes to a boil. 2 Heat 3 liters of water in a large pot to cook the pasta. Add 2 tablespoons (1%) salt, just before it comes to a boil. 3 The amount of salt added in Step 2 determines the taste of this dish, so be sure to measure it exactly. When the water comes to a boil, lower the heat and keep it on low. 3 The amount of salt added in Step 2 determines the taste of this dish, so be sure to measure it exactly. When the water comes to a boil, lower the heat and keep it on low. 4 Put the olive oil and the garlic from Step 1 in a cold frying pan and turn on the heat. Cook slowly over low heat to transfer the fragrance of the garlic to the oil. 4 Put the olive oil and the garlic from Step 1 in a cold frying pan and turn on the heat. Cook slowly over low heat to transfer the fragrance of the garlic to the oil. 5 Meanwhile, scoop the flesh of the avocado into a bowl and mash it with the back of a fork. Mash it lightly to keep the texture of the avocado. 5 Meanwhile, scoop the flesh of the avocado into a bowl and mash it with the back of a fork. Mash it lightly to keep the texture of the avocado. 6 Add the A ingredients to the avocado and mix well. You may think that it seems like a lot of wasabi, but it will be just the right amount. 6 Add the A ingredients to the avocado and mix well. You may think that it seems like a lot of wasabi, but it will be just the right amount. 7 When the garlic in Step 4 begins to turn brown, add the onion and bacon from Step 1 and cook over medium-low heat. 7 When the garlic in Step 4 begins to turn brown, add the onion and bacon from Step 1 and cook over medium-low heat. 8 Sprinkle with salt and pepper. Turn off the heat when everything is cooked through. This time I added a bit of white wine along with the shrimp. 8 Sprinkle with salt and pepper. Turn off the heat when everything is cooked through. This time I added a bit of white wine along with the shrimp. 9 Meanwhile, start cooking the pasta. Cook it on low heat for 30 seconds to 1 minute less than the cooking time on the package . 9 Meanwhile, start cooking the pasta. Cook it on low heat for 30 seconds to 1 minute less than the cooking time on the package . 10 This time I used my favorite fettuccine, but enjoy with any pasta you have on hand. 10 This time I used my favorite fettuccine, but enjoy with any pasta you have on hand. 11 When the pasta is cooked, drain and add it to the bowl in Step 6. Toss to combine. 11 When the pasta is cooked, drain and add it to the bowl in Step 6. Toss to combine. 12 Heat the Step 8 ingredients and Step 11 (the entire contents of the bowl) together over medium heat and mix lightly. Season with salt and pepper. 12 Heat the Step 8 ingredients and Step 11 (the entire contents of the bowl) together over medium heat and mix lightly. Season with salt and pepper. 13 Transfer to a plate, sprinkle with freshly ground black pepper and it's done. 13 Transfer to a plate, sprinkle with freshly ground black pepper and it's done. 14 The avocado makes it amazingly creamy, even though it only has a small amount of heavy cream in it. Add in whatever else you like to the pasta. 14 The avocado makes it amazingly creamy, even though it only has a small amount of heavy cream in it. Add in whatever else you like to the pasta. 15 "Japanese-style Cold Avocado Pasta"is also delicious. It's good as an appetizer in the wintertime. 15 "Japanese-style Cold Avocado Pasta"is also delicious. It's good as an appetizer in the wintertime. 16 16 17 17 More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Sausage Gravy Healthy Banana & Peanut Butter Breakfast Toast Spaghetti Salad Meatloaf Parmesan Hoisin Baked Salmon w/ Mandarin Sausage Gravy Healthy Banana & Peanut Butter Breakfast Toast Spaghetti Salad Meatloaf Parmesan Hoisin Baked Salmon w/ Mandarin Imperial Rice Great for Dieters! Tofu Topped With Natto Pico de Gallo Salsa Gyoza Wrapper Lasagna White Sesame, Black Sesame, and Golden Sesame Tofu Texas-style Black Beans Glazed Carrots Toast with Healthy Bean Paste and Tofu Cream Healthy Banana & Peanut Butter Breakfast Toast Superb Egg on Rice Imperial Rice Great for Dieters! Tofu Topped With Natto Pico de Gallo Salsa Gyoza Wrapper Lasagna White Sesame, Black Sesame, and Golden Sesame Tofu Texas-style Black Beans Glazed Carrots Toast with Healthy Bean Paste and Tofu Cream Healthy Banana & Peanut Butter Breakfast Toast Superb Egg on Rice	{ "data_info": { "lang": "en", "url": "https://cookpad.com/eng/recipes/156750", "type": "HowTo", "processing_date": "2025-09-06T00:00:00", "delivery_version": "v1.0", "title": "Super Creamy Avocado Cream Pasta Recipe by cookpad.japan", "content": "Cooking Instructions 1 Cut the garlic, bacon and onion as listed in the ingredients. This time I also added a few shrimp. 2 Heat 3 liters of water in a large pot to cook the pasta. Add 2 tablespoons (1%) salt, just before it comes to a boil. 3 The amount of salt added in Step 2 determines the taste of this dish, so be sure to measure it exactly. When the water comes to a boil, lower the heat and keep it on low. 4 Put the olive oil and the garlic from Step 1 in a cold frying pan and turn on the heat. Cook slowly over low heat to transfer the fragrance of the garlic to the oil. 5 Meanwhile, scoop the flesh of the avocado into a bowl and mash it with the back of a fork. Mash it lightly to keep the texture of the avocado. 6 Add the A ingredients to the avocado and mix well. You may think that it seems like a lot of wasabi, but it will be just the right amount. 7 When the garlic in Step 4 begins to turn brown, add the onion and bacon from Step 1 and cook over medium-low heat. 8 Sprinkle with salt and pepper. Turn off the heat when everything is cooked through. This time I added a bit of white wine along with the shrimp. 9 Meanwhile, start cooking the pasta. Cook it on low heat for 30 seconds to 1 minute less than the cooking time on the package . 10 This time I used my favorite fettuccine, but enjoy with any pasta you have on hand. 11 When the pasta is cooked, drain and add it to the bowl in Step 6. Toss to combine. 12 Heat the Step 8 ingredients and Step 11 (the entire contents of the bowl) together over medium heat and mix lightly. Season with salt and pepper. 13 Transfer to a plate, sprinkle with freshly ground black pepper and it's done. 14 The avocado makes it amazingly creamy, even though it only has a small amount of heavy cream in it. Add in whatever else you like to the pasta. 15 \"Japanese-style Cold Avocado Pasta\"is also delicious. It's good as an appetizer in the wintertime. 16 17 1 Cut the garlic, bacon and onion as listed in the ingredients. This time I also added a few shrimp. 1 Cut the garlic, bacon and onion as listed in the ingredients. This time I also added a few shrimp. 2 Heat 3 liters of water in a large pot to cook the pasta. Add 2 tablespoons (1%) salt, just before it comes to a boil. 2 Heat 3 liters of water in a large pot to cook the pasta. Add 2 tablespoons (1%) salt, just before it comes to a boil. 3 The amount of salt added in Step 2 determines the taste of this dish, so be sure to measure it exactly. When the water comes to a boil, lower the heat and keep it on low. 3 The amount of salt added in Step 2 determines the taste of this dish, so be sure to measure it exactly. When the water comes to a boil, lower the heat and keep it on low. 4 Put the olive oil and the garlic from Step 1 in a cold frying pan and turn on the heat. Cook slowly over low heat to transfer the fragrance of the garlic to the oil. 4 Put the olive oil and the garlic from Step 1 in a cold frying pan and turn on the heat. Cook slowly over low heat to transfer the fragrance of the garlic to the oil. 5 Meanwhile, scoop the flesh of the avocado into a bowl and mash it with the back of a fork. Mash it lightly to keep the texture of the avocado. 5 Meanwhile, scoop the flesh of the avocado into a bowl and mash it with the back of a fork. Mash it lightly to keep the texture of the avocado. 6 Add the A ingredients to the avocado and mix well. You may think that it seems like a lot of wasabi, but it will be just the right amount. 6 Add the A ingredients to the avocado and mix well. You may think that it seems like a lot of wasabi, but it will be just the right amount. 7 When the garlic in Step 4 begins to turn brown, add the onion and bacon from Step 1 and cook over medium-low heat. 7 When the garlic in Step 4 begins to turn brown, add the onion and bacon from Step 1 and cook over medium-low heat. 8 Sprinkle with salt and pepper. Turn off the heat when everything is cooked through. This time I added a bit of white wine along with the shrimp. 8 Sprinkle with salt and pepper. Turn off the heat when everything is cooked through. This time I added a bit of white wine along with the shrimp. 9 Meanwhile, start cooking the pasta. Cook it on low heat for 30 seconds to 1 minute less than the cooking time on the package . 9 Meanwhile, start cooking the pasta. Cook it on low heat for 30 seconds to 1 minute less than the cooking time on the package . 10 This time I used my favorite fettuccine, but enjoy with any pasta you have on hand. 10 This time I used my favorite fettuccine, but enjoy with any pasta you have on hand. 11 When the pasta is cooked, drain and add it to the bowl in Step 6. Toss to combine. 11 When the pasta is cooked, drain and add it to the bowl in Step 6. Toss to combine. 12 Heat the Step 8 ingredients and Step 11 (the entire contents of the bowl) together over medium heat and mix lightly. Season with salt and pepper. 12 Heat the Step 8 ingredients and Step 11 (the entire contents of the bowl) together over medium heat and mix lightly. Season with salt and pepper. 13 Transfer to a plate, sprinkle with freshly ground black pepper and it's done. 13 Transfer to a plate, sprinkle with freshly ground black pepper and it's done. 14 The avocado makes it amazingly creamy, even though it only has a small amount of heavy cream in it. Add in whatever else you like to the pasta. 14 The avocado makes it amazingly creamy, even though it only has a small amount of heavy cream in it. Add in whatever else you like to the pasta. 15 \"Japanese-style Cold Avocado Pasta\"is also delicious. It's good as an appetizer in the wintertime. 15 \"Japanese-style Cold Avocado Pasta\"is also delicious. It's good as an appetizer in the wintertime. 16 16 17 17 More Recipes Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup \| 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Sausage Gravy Healthy Banana & Peanut Butter Breakfast Toast Spaghetti Salad Meatloaf Parmesan Hoisin Baked Salmon w/ Mandarin Sausage Gravy Healthy Banana & Peanut Butter Breakfast Toast Spaghetti Salad Meatloaf Parmesan Hoisin Baked Salmon w/ Mandarin Imperial Rice Great for Dieters! 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