[{"id":1269,"mealieId":483,"recipe_json":{"id":483,"name":"Sweet Potato Fritters with Cheddar and Chipotle","slug":"sweet-potato-fritters-with-cheddar-and-chipotle","tags":["Mom’s recipes"],"image":"sweet-potato-fritters-with-cheddar-and-chipotle","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":"https://www.americastestkitchen.com/recipes/13620-sweet-potato-fritters-with-cheddar-and-chipotle?extcode=NSCCC27IG&utm_source=instagram&utm_medium=photo&utm_content=SWEETPOTATOFRITTER&utm_campaign=ccinstagram","rating":null,"comments":[],"prepTime":null,"settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-27","nutrition":{"calories":"2314","fatContent":null,"fiberContent":null,"sugarContent":null,"sodiumContent":null,"proteinContent":null,"carbohydrateContent":null},"totalTime":null,"dateUpdated":"2024-03-27T23:41:33.871723","description":"We love mashed sweet potatoes and sweet potato fries. 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Cover and cook over medium-low heat, stirring occasionally, until paring knife inserted into potatoes meets no resistance, about 20 minutes.","title":""},{"text":"Remove from heat. Using potato masher, mash potatoes until mostly smooth with some small chunks remaining. Let cool until no longer hot to touch, about 30 minutes. (Mashed sweet potatoes can be transferred to bowl, covered with plastic wrap, and refrigerated for up to 2 days.)","title":""},{"text":"Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Stir cheddar, flour, eggs, scallions, cilantro, chipotle, cumin, and pepper into potato mixture until fully combined.","title":""},{"text":"Heat oil in 12-inch nonstick skillet over medium heat to 350 degrees (to take temperature, tilt skillet so oil pools on 1 side). Using greased ¼-cup dry measuring cup, place 6 portions of potato mixture in skillet. Press portions into approximate 3-inch disks with back of spoon.","title":""},{"text":"Cook fritters until deep brown, 2 to 3 minutes per side, using 2 spatulas to carefully flip. Transfer fritters to paper towel–lined side of prepared rack to drain for 15 seconds on each side, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining potato mixture. Serve with sour cream and lemon wedges.","title":""}]},"publishedAt":"2024-03-27T00:00:00+00:00","slug":"sweet-potato-fritters-with-cheddar-and-chipotle","originalURL":"https://www.americastestkitchen.com/recipes/13620-sweet-potato-fritters-with-cheddar-and-chipotle?extcode=NSCCC27IG&utm_source=instagram&utm_medium=photo&utm_content=SWEETPOTATOFRITTER&utm_campaign=ccinstagram","prepTime":null,"dateAdded":null,"category":5,"public":false,"nutrition_calories":"2314","nutrition_fat":"","nutrition_fiber":"","nutrition_sugar":"","nutrition_sodium":"","nutrition_protein":"","nutrition_carbohydrate":"","totalTime":"","updatedAt":null,"description":"We love mashed sweet potatoes and sweet potato fries. Could we create a delicious mash-up of the two?","performTime":"","recipeYield":null,"instructions":[{"step":"Combine potatoes, water, and salt in large saucepan. 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Press portions into approximate 3-inch disks with back of spoon."},{"step":"Cook fritters until deep brown, 2 to 3 minutes per side, using 2 spatulas to carefully flip. Transfer fritters to paper towel–lined side of prepared rack to drain for 15 seconds on each side, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining potato mixture. Serve with sour cream and lemon wedges."}],"name":"Sweet Potato Fritters with Cheddar and Chipotle","ingredients":[{"ingredient":"1 1/2 pounds, sweet potatoes, peeled and sliced 1⁄4 inch thick"},{"ingredient":"1/4 cup, water"},{"ingredient":"1 1/2 teaspoons, table salt"},{"ingredient":"3 ounces, sharp cheddar cheese, shredded (3⁄4 cup)"},{"ingredient":"1/2 cup, all-purpose flour"},{"ingredient":"2 , large eggs"},{"ingredient":"4 , scallions, sliced thin"},{"ingredient":"1/4 cup, chopped fresh cilantro"},{"ingredient":"2 tablespoons, minced canned chipotle chile in adobo sauce"},{"ingredient":"1 teaspoon, ground cumin"},{"ingredient":"1/2 teaspoon, pepper"},{"ingredient":"1/2 cup peanut or, vegetable oil for frying"},{"ingredient":", Sour cream"},{"ingredient":"Lemon or, lime wedges"}],"version":null,"blurhash":null,"tags":null},{"id":1273,"mealieId":478,"recipe_json":{"id":478,"name":"Better homes and gardens carrot cake ","slug":"better-homes-and-gardens-carrot-cake","tags":["Mom’s recipes"],"image":"","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":null,"rating":null,"comments":[],"prepTime":null,"settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-24","nutrition":{"calories":null,"fatContent":null,"fiberContent":null,"sugarContent":null,"sodiumContent":null,"proteinContent":null,"carbohydrateContent":null},"totalTime":null,"dateUpdated":"2024-03-24T11:48:28.956273","description":"Most moist carrot cake ever.  I make this one and only this recipe. I added in salt to the original recipe.  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Add carrot, oil, and eggs. Beat with an electric mixer till combined.","title":""},{"text":"Pour into 2 greased and floured 9x1½-inch round baking pans or a sheet cake.  Bake in a 350° oven for 30 to 35 minutes or till a toothpick inserted near the centers comes out clean. ","title":""},{"text":"Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks. Makes 12 to 15 servings.","title":""},{"text":"Pineapple Carrot Cake: Prepare as above, except add one 8¼-ounce can undrained crushed pineapple and ½ cup coconut with car-rot. 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Once lightly frozen, shave off the rind using a vegetable peeler. It’s okay if there is some rind left behind. Cut the brie into 2-inch cubes.","title":""},{"text":"Place the cubes into a food processor and blend on high. First, the brie will ball up slightly – continue to blend until it becomes light and fluffy. This may take several minutes.","title":""},{"text":"Once fluffy, transfer the whipped brie to a serving bowl. Dollop with your jam of choice, and top with toasted nuts and basil. Serve with crostini or crackers and enjoy.","title":""}]},"publishedAt":"2024-03-24T00:00:00+00:00","slug":"whipped-brie-cheese","originalURL":"https://giadzy.com/blogs/recipes/whipped-brie-cheese","prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":"","nutrition_fat":"","nutrition_fiber":"","nutrition_sugar":"","nutrition_sodium":"","nutrition_protein":"","nutrition_carbohydrate":"","totalTime":"20 Minutes","updatedAt":"2024-04-30T00:04:06.78+00:00","description":"","performTime":"","recipeYield":null,"instructions":[{"step":"Set the brie cheese in the freezer for at least 30 minutes to easily remove the rind. Once lightly frozen, shave off the rind using a vegetable peeler. It’s okay if there is some rind left behind. Cut the brie into 2-inch cubes."},{"step":"Place the cubes into a food processor and blend on high. First, the brie will ball up slightly – continue to blend until it becomes light and fluffy. This may take several minutes."},{"step":"Once fluffy, transfer the whipped brie to a serving bowl. Dollop with your jam of choice, and top with toasted nuts and basil. Serve with crostini or crackers and enjoy."}],"name":"Whipped Brie Cheese","ingredients":[{"ingredient":"1 pound (2 8-oz wheels or wedges) triple-cream Brie"},{"ingredient":"½ cup fruit preserves, such as Fig jam or Quince jam"},{"ingredient":"¼ cup walnuts or pecans, toasted and chopped"},{"ingredient":"2 tablespoons basil leaves, roughly chopped"},{"ingredient":"Crostini or crackers, for dipping"}],"version":null,"blurhash":null,"tags":null},{"id":1274,"mealieId":477,"recipe_json":{"id":477,"name":"Easter Bread","slug":"easter-bread","tags":["Mom’s recipes"],"image":"easter-bread","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":"https://www.bonappetit.com/recipe/easter-bread","rating":null,"comments":[],"prepTime":null,"settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-23","nutrition":{"calories":null,"fatContent":null,"fiberContent":null,"sugarContent":null,"sodiumContent":null,"proteinContent":null,"carbohydrateContent":null},"totalTime":null,"dateUpdated":"2024-03-23T23:54:57.730698","description":"This whimsical Easter bread recipe is traditionally made for Italian and Greek Easter celebrations, though many Eastern European countries also claim it as their own. 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Avoiding dyed eggs, brush dough all over with egg wash. Bake until bread is golden and an instant-read thermometer inserted into center of loaf registers 190°, 20–25 minutes. Let cool on a wire rack. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Let cool completely and store airtight at room temperature.","title":""}]},"publishedAt":"2024-03-23T00:00:00+00:00","slug":"easter-bread","originalURL":"https://www.bonappetit.com/recipe/easter-bread","prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":"","nutrition_fat":"","nutrition_fiber":"","nutrition_sugar":"","nutrition_sodium":"","nutrition_protein":"","nutrition_carbohydrate":"","totalTime":"","updatedAt":"2024-06-06T18:04:40.268+00:00","description":"This whimsical Easter bread recipe is traditionally made for Italian and Greek Easter celebrations, though many Eastern European countries also claim it as their own. 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Pinch top ends together. Braid dough. Pinch bottom ends together to secure (braided loaf will be about 12 inches long). Tuck dyed eggs between braids, spacing evenly. Loosely cover with plastic wrap or a kitchen towel. Let rise in a warm, draft-free area until puffed but not doubled in size, 45–50 minutes."},{"step":"Arrange a rack in middle of oven; preheat to 375°. Whisk remaining egg with 2 tsp. warm water in a small bowl. Avoiding dyed eggs, brush dough all over with egg wash. Bake until bread is golden and an instant-read thermometer inserted into center of loaf registers 190°, 20–25 minutes. Let cool on a wire rack. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Let cool completely and store airtight at room temperature."}],"name":"Easter Bread","ingredients":[{"ingredient":"6–7 large eggs"},{"ingredient":"Food coloring (optional)"},{"ingredient":"Master Sweet Dough (click for recipe)"},{"ingredient":"All-purpose flour (for dusting)"}],"version":null,"blurhash":null,"tags":null},{"id":1275,"mealieId":476,"recipe_json":{"id":476,"name":"Penne With Vodka Sauce and Spinach","slug":"penne-with-vodka-sauce-and-spinach","tags":["Mom’s recipes"],"image":"penne-with-vodka-sauce-and-spinach","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":"https://www.washingtonpost.com/recipes/penne-vodka-sauce-spinach/?utm_campaign=wp_veatvoraciously&utm_medium=email&utm_source=newsletter&wpisrc=nl_veatvoraciously&carta-url=https%3A%2F%2Fs2.washingtonpost.com%2Fcar-ln-tr%2F3d22855%2F65fc2f84c1d57033524643bc%2F596b39e09bbc0f403f8d828b%2F13%2F50%2F65fc2f84c1d57033524643bc","rating":null,"comments":[],"prepTime":null,"settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-21","nutrition":{"calories":"574","fatContent":"26","fiberContent":"8","sugarContent":"9","sodiumContent":"281","proteinContent":"15","carbohydrateContent":"71"},"totalTime":null,"dateUpdated":"2024-03-21T13:54:17.212573","description":"A classic dish of penne alla vodka gets a nutritional boost from frozen spinach, which keeps the dish pantry-friendly.","performTime":null,"recipeYield":"6 serving(s)","recipeCategory":["Pasta"],"recipeIngredient":[{"food":null,"note":"1/4 cup extra-virgin olive oil","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"4 garlic cloves, minced or finely grated","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1/4 cup tomato paste","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1/4 cup vodka","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 (28-ounce) can crushed tomatoes","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 cup heavy cream","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Fine salt","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 pound penne (or any short pasta)","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Grated parmesan or pecorino Romano cheese, for serving","unit":null,"title":null,"quantity":1,"disableAmount":true}],"recipeInstructions":[{"text":"Bring a large pot of water to a boil over high heat.","title":""},{"text":"Meanwhile, in a medium saucepan over medium heat, warm the oil until shimmering. Add the garlic and tomato paste and cook, stirring, until incredibly fragrant and the tomato paste has darkened slightly in color, about 2 minutes. Add the vodka and bring the mixture to a boil. Let it boil vigorously to cook off the harshness of the vodka, less than 1 minute. Add the crushed tomatoes and heavy cream, reduce the heat to low and season to taste with salt. Cover the saucepan to prevent splattering, and let the sauce simmer while you cook the pasta.","title":""},{"text":"Generously salt the boiling water, add the pasta and cook it for 2 minutes less than the package instructions for al dente. (It finishes cooking in the sauce.) Transfer 1 cup of the pasta cooking water to the sauce mixture, then drain the pasta and return it to the now-empty pot. Pour the vodka sauce over the pasta and add the spinach. Turn the heat to low and cook, stirring to combine the pasta with the sauce and spinach, until the pasta is al dente and has absorbed some of the sauce, and the spinach is warmed through, about 2 minutes.","title":""},{"text":"Divide among bowls, top with cheese and serve hot.","title":""}]},"publishedAt":"2024-03-21T00:00:00+00:00","slug":"penne-with-vodka-sauce-and-spinach","originalURL":"https://www.washingtonpost.com/recipes/penne-vodka-sauce-spinach/?utm_campaign=wp_veatvoraciously&utm_medium=email&utm_source=newsletter&wpisrc=nl_veatvoraciously&carta-url=https%3A%2F%2Fs2.washingtonpost.com%2Fcar-ln-tr%2F3d22855%2F65fc2f84c1d57033524643bc%2F596b39e09bbc0f403f8d828b%2F13%2F50%2F65fc2f84c1d57033524643bc","prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":"574","nutrition_fat":"26","nutrition_fiber":"8","nutrition_sugar":"9","nutrition_sodium":"281","nutrition_protein":"15","nutrition_carbohydrate":"71","totalTime":"","updatedAt":"2024-04-30T00:28:23.544+00:00","description":"A classic dish of penne alla vodka gets a nutritional boost from frozen spinach, which keeps the dish pantry-friendly.","performTime":"","recipeYield":null,"instructions":[{"step":"Bring a large pot of water to a boil over high heat."},{"step":"Meanwhile, in a medium saucepan over medium heat, warm the oil until shimmering. 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Turn the heat to low and cook, stirring to combine the pasta with the sauce and spinach, until the pasta is al dente and has absorbed some of the sauce, and the spinach is warmed through, about 2 minutes."},{"step":"Divide among bowls, top with cheese and serve hot."}],"name":"Penne With Vodka Sauce and Spinach","ingredients":[{"ingredient":"1/4 cup extra-virgin olive oil"},{"ingredient":"4 garlic cloves, minced or finely grated"},{"ingredient":"1/4 cup tomato paste"},{"ingredient":"1/4 cup vodka"},{"ingredient":"1 (28-ounce) can crushed tomatoes"},{"ingredient":"1 cup heavy cream"},{"ingredient":"Fine salt"},{"ingredient":"1 pound penne (or any short pasta)"},{"ingredient":"1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry"},{"ingredient":"Grated parmesan or pecorino Romano cheese, for serving"}],"version":null,"blurhash":null,"tags":null},{"id":1276,"mealieId":475,"recipe_json":{"id":475,"name":"Latin American Pork and Rice","slug":"latin-american-pork-and-rice","tags":["Mom’s recipes"],"image":"latin-american-pork-and-rice","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":"https://www.americastestkitchen.com/recipes/10847-latin-american-pork-and-rice?extcode=NSCCC19IG&utm_source=instagram&utm_medium=photo&utm_content=ARROZPUERCO&utm_campaign=ccinstagram","rating":null,"comments":[],"prepTime":null,"settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-20","nutrition":{"calories":"3454","fatContent":null,"fiberContent":null,"sugarContent":null,"sodiumContent":null,"proteinContent":null,"carbohydrateContent":null},"totalTime":null,"dateUpdated":"2024-03-20T00:30:14.427742","description":"Tender rice, rich pork, and lively seasonings power this comforting staple.","performTime":null,"recipeYield":"6 serving(s)","recipeCategory":["Pork","Rice"],"recipeIngredient":[{"food":null,"note":"6 cups, water","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 3/4 pounds, boneless pork butt roast, trimmed and cut into 1-inch pieces","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 , onion, peeled and quartered through root end","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"3 , garlic cloves, peeled and smashed","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 , bay leaves","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 tablespoon, salt","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 tablespoons, vegetable oil","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 , red bell pepper, stemmed, seeded, and chopped","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 , onion, chopped","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 , garlic cloves, minced","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 1/2 teaspoons, ground cumin","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 1/2 teaspoons, dried oregano","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1/2 teaspoon, pepper","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1/4 teaspoon, salt","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 cups, medium-grain rice, rinsed","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 1/2 teaspoons, Goya Sazón with Coriander and Annatto","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1/2 cup, frozen peas, thawed","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1/2 cup pimento-stuffed, green olives, chopped","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1/4 cup, chopped fresh cilantro","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 tablespoon, red wine vinegar","unit":null,"title":null,"quantity":1,"disableAmount":true}],"recipeInstructions":[{"text":"FOR THE PORK AND BROTH: Combine all ingredients in Dutch oven and bring to boil over medium-high heat, skimming off any foam that rises to surface. Reduce heat to low, partially cover, and cook until pork is tender, about 1 hour.","title":""},{"text":"Set colander in large bowl and drain pork, reserving cooking liquid (you should have at least 4 cups; if not, add enough water to equal 4 cups). Discard onion, garlic, and bay leaves. (Cooled pork and broth can be refrigerated in separate airtight containers for up to 2 days.)","title":""},{"text":"FOR THE RICE: Wipe pot clean with paper towels. Add oil and heat over medium heat until shimmering. Add bell pepper, onion, garlic, cumin, oregano, pepper, and salt and cook until vegetables are tender, 5 to 7 minutes.","title":""},{"text":"Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes. Add pork and 4 cups reserved broth and bring to boil. Reduce heat to low, scrape sides of pot clean of any rice, cover, and cook, undisturbed, for 20 minutes.","title":""},{"text":"Keep pot covered and remove from heat; let stand for 20 minutes. Fluff rice with fork. Stir in peas, olives, cilantro, and vinegar. Serve.","title":""}]},"publishedAt":"2024-03-20T00:00:00+00:00","slug":"latin-american-pork-and-rice","originalURL":"https://www.americastestkitchen.com/recipes/10847-latin-american-pork-and-rice?extcode=NSCCC19IG&utm_source=instagram&utm_medium=photo&utm_content=ARROZPUERCO&utm_campaign=ccinstagram","prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":"3454","nutrition_fat":"","nutrition_fiber":"","nutrition_sugar":"","nutrition_sodium":"","nutrition_protein":"","nutrition_carbohydrate":"","totalTime":"","updatedAt":"2024-04-30T00:51:48.283+00:00","description":"Tender rice, rich pork, and lively seasonings power this comforting staple.","performTime":"","recipeYield":null,"instructions":[{"step":"FOR THE PORK AND BROTH: Combine all ingredients in Dutch oven and bring to boil over medium-high heat, skimming off any foam that rises to surface. Reduce heat to low, partially cover, and cook until pork is tender, about 1 hour."},{"step":"Set colander in large bowl and drain pork, reserving cooking liquid (you should have at least 4 cups; if not, add enough water to equal 4 cups). Discard onion, garlic, and bay leaves. (Cooled pork and broth can be refrigerated in separate airtight containers for up to 2 days.)"},{"step":"FOR THE RICE: Wipe pot clean with paper towels. Add oil and heat over medium heat until shimmering. Add bell pepper, onion, garlic, cumin, oregano, pepper, and salt and cook until vegetables are tender, 5 to 7 minutes."},{"step":"Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes. Add pork and 4 cups reserved broth and bring to boil. Reduce heat to low, scrape sides of pot clean of any rice, cover, and cook, undisturbed, for 20 minutes."},{"step":"Keep pot covered and remove from heat; let stand for 20 minutes. Fluff rice with fork. Stir in peas, olives, cilantro, and vinegar. Serve."}],"name":"Latin American Pork and Rice","ingredients":[{"ingredient":"6 cups, water"},{"ingredient":"1 3/4 pounds, boneless pork butt roast, trimmed and cut into 1-inch pieces"},{"ingredient":"1 , onion, peeled and quartered through root end"},{"ingredient":"3 , garlic cloves, peeled and smashed"},{"ingredient":"2 , bay leaves"},{"ingredient":"1 tablespoon, salt"},{"ingredient":"2 tablespoons, vegetable oil"},{"ingredient":"1 , red bell pepper, stemmed, seeded, and chopped"},{"ingredient":"1 , onion, chopped"},{"ingredient":"2 , garlic cloves, minced"},{"ingredient":"1 1/2 teaspoons, ground cumin"},{"ingredient":"1 1/2 teaspoons, dried oregano"},{"ingredient":"1/2 teaspoon, pepper"},{"ingredient":"1/4 teaspoon, salt"},{"ingredient":"2 cups, medium-grain rice, rinsed"},{"ingredient":"1 1/2 teaspoons, Goya Sazón with Coriander and Annatto"},{"ingredient":"1/2 cup, frozen peas, thawed"},{"ingredient":"1/2 cup pimento-stuffed, green olives, chopped"},{"ingredient":"1/4 cup, chopped fresh cilantro"},{"ingredient":"1 tablespoon, red wine vinegar"}],"version":null,"blurhash":null,"tags":null},{"id":1407,"mealieId":null,"recipe_json":null,"publishedAt":"2024-03-18T00:00:00+00:00","slug":"classic-shepherds-pie","originalURL":"https://www.washingtonpost.com/recipes/shepherds-pie/","prepTime":null,"dateAdded":"16:43:28.432339+00","category":null,"public":false,"nutrition_calories":"527","nutrition_fat":"34","nutrition_fiber":"3","nutrition_sugar":"3","nutrition_sodium":"435","nutrition_protein":"24","nutrition_carbohydrate":"33","totalTime":"1 Hour","updatedAt":"2024-06-06T18:05:31.642+00:00","description":"This shepherd's pie is made the traditional Irish way, with ground lamb, mashed potatoes and parsley for a touch of green.","performTime":"30 Minutes","recipeYield":null,"instructions":[{"step":"Position a rack in the middle of the oven and preheat to 425 degrees."},{"step":"In a large skillet over medium heat, heat the oil until shimmering. Add the lamb and cook, stirring occasionally, until browned, 5 to 7 minutes. Season with 1/4 teaspoon of salt and pepper to taste. Using a slotted spoon, transfer the meat to a medium bowl. Drain all but 1 tablespoon of fat from the pan. Stir in the onion and cook, stirring frequently, until soft but not browned 3 to 5 minutes. Add the carrot and thyme and cook, stirring occasionally, for 2 to 3 minutes. Add the flour and cook, stirring constantly, for 1 to 2 minutes. Gradually add the broth, increase the heat to medium-high and bring to a boil, stirring."},{"step":"Return the meat to the pan, reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the lamb is cooked through and the sauce has slightly thickened, 10 to 15 minutes. Stir in the parsley, taste, and adjust the seasonings as needed."},{"step":"Meanwhile, add the potatoes to a large pot of salted water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain the potatoes, return them to the pot and mash. Add the butter, milk and the remaining 1/4 teaspoon of salt and stir until smooth."},{"step":"Using a large spoon, transfer the meat mixture to a medium casserole dish or four ovenproof 8-ounce ramekins. If there is any sauce left in the skillet, add it to the casserole or divide it among the individual ramekins. Drop spoonfuls of the mashed potatoes on top, then spread the potatoes across the meat mixture, forming peaks, and to the edges of the dish(es). Bake for 10 to 12 minutes. The pie(s) may be served immediately. For a crustier top, sprinkle with the cheese, if desired, and broil for 1 to 2 minutes or until the potatoes are lightly browned and the cheese is bubbling."}],"name":"Classic Shepherd's Pie","ingredients":[{"ingredient":"1 tablespoon canola oil"},{"ingredient":"1 pound to 1.25 pounds ground lamb"},{"ingredient":"0.5 teaspoon fine salt, divided"},{"ingredient":"Freshly ground black pepper"},{"ingredient":"1 medium yellow onion (8 ounces), chopped"},{"ingredient":"1 large carrot (4 ounces), peeled and diced"},{"ingredient":"1 teaspoon minced fresh thyme"},{"ingredient":"1 tablespoon all-purpose flour"},{"ingredient":"1.5 cups low-sodium beef broth"},{"ingredient":"2 tablespoons minced fresh flat-leaf parsley"},{"ingredient":"1 pound to 1.25 pounds russet potatoes, peeled and cut into 1-inch pieces"},{"ingredient":"1 tablespoon unsalted butter"},{"ingredient":"4 tablespoons reduced-fat milk"},{"ingredient":"2 tablespoons cheddar cheese, grated (optional)"}],"version":null,"blurhash":null,"tags":null},{"id":1281,"mealieId":470,"recipe_json":{"id":470,"name":"Carrot Fritters With Pistachio Sauce","slug":"carrot-fritters-with-pistachio-sauce","tags":["Mom’s recipes"],"image":"carrot-fritters-with-pistachio-sauce","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":"https://www.washingtonpost.com/recipes/carrot-fritters-pistachio-sauce/","rating":null,"comments":[],"prepTime":null,"settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-18","nutrition":{"calories":"424","fatContent":"34","fiberContent":"7","sugarContent":"11","sodiumContent":"697","proteinContent":"7","carbohydrateContent":"27"},"totalTime":"1 Hour 15 Minutes","dateUpdated":"2024-03-18T13:42:02.250158","description":"These sweet and savory Turkish carrot fritters are believed to date back to Ottoman palace kitchens, where dried fruits and nuts were often combined 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Spread the pistachios on a small sheet pan and toast, tossing occasionally, 8 to 10 minutes, or until fragrant and lightly browned.","title":""},{"text":"Meanwhile, in a large skillet over medium heat, warm 1 tablespoon of the olive oil until it shimmers. Add the onion and cook, stirring occasionally, until soft and lightly golden, 5 minutes.","title":""},{"text":"Transfer the toasted pistachios and onions to a blender, and add the garlic, lemon juice, parsley, salt and peppercorns. Pulse a few times until the mixture is chopped evenly. With the motor running, pour in the remaining 3/4 cup of olive oil and blend on HIGH until the mixture is smooth, about 2 minutes. If needed, add water, a few tablespoons at a time, to achieve a consistency similar to hummus. You should have about 2 cups sauce; reserve 1/2 cup to use in this recipe and refrigerate the remainder for another use.","title":""},{"text":"Make the fritters: Set the same skillet you used for the onions over medium heat and warm the olive oil until it shimmers. Add the carrots and cook, stirring often, just until they start to soften, 5 minutes. Add the water, cover the skillet and let the carrots steam until they are easily mashed with a fork, about 10 minutes, adding more water if needed. Remove from the heat and let cool slightly.","title":""},{"text":"Transfer the carrots to a food processor and add the parsley, panko, apricots, scallions, egg, garlic, dill, mint, salt, paprika, cayenne and black pepper. Pulse several times, scraping down the sides periodically, until the mixture is coarsely ground and holds together when pinched. Add a little more panko, up to 1 tablespoon, if the mixture seems too wet. Add the pine nuts and pulse once or twice, just to mix.","title":""},{"text":"In a large Dutch oven or other deep pot over medium heat, heat the canola oil until it registers 350 degrees on an instant-read thermometer. (If you don’t have an instant-read thermometer, drop a tiny bit of the batter into the oil and if it sizzles immediately, the oil is ready.) Set a wire rack over a large sheet pan next to the stovetop.","title":""},{"text":"While the oil heats, scoop 2-tablespoon portions (scant 1 1/4 ounces or 33 grams) of the carrot mixture and form them into balls, setting them on a plate as you go.","title":""},{"text":"When the oil is hot, carefully slide half of the carrot balls into the oil and fry until deeply browned and crisp, 4 to 5 minutes, turning halfway through. Use a wire skimmer or slotted spoon to transfer the fritters to the wire rack to drain. Let the oil return to 350 degrees, then repeat with the remaining fritters.","title":""},{"text":"To serve, spread 1/2 cup of the pistachio sauce on a large serving platter, nestle the fritters on top, and garnish with chopped pistachios, mint leaves and parsley.","title":""}]},"publishedAt":"2024-03-18T00:00:00+00:00","slug":"carrot-fritters-with-pistachio-sauce","originalURL":"https://www.washingtonpost.com/recipes/carrot-fritters-pistachio-sauce/","prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":"424","nutrition_fat":"34","nutrition_fiber":"7","nutrition_sugar":"11","nutrition_sodium":"697","nutrition_protein":"7","nutrition_carbohydrate":"27","totalTime":"1 Hour 15 Minutes","updatedAt":"2024-04-30T00:29:52.499+00:00","description":"These sweet and savory Turkish carrot fritters are believed to date back to Ottoman palace kitchens, where dried fruits and nuts were often combined in dishes.","performTime":"45 Minutes","recipeYield":null,"instructions":[{"step":"Make the sauce: Position a rack in the middle of the oven and preheat to 375 degrees. Spread the pistachios on a small sheet pan and toast, tossing occasionally, 8 to 10 minutes, or until fragrant and lightly browned."},{"step":"Meanwhile, in a large skillet over medium heat, warm 1 tablespoon of the olive oil until it shimmers. Add the onion and cook, stirring occasionally, until soft and lightly golden, 5 minutes."},{"step":"Transfer the toasted pistachios and onions to a blender, and add the garlic, lemon juice, parsley, salt and peppercorns. Pulse a few times until the mixture is chopped evenly. With the motor running, pour in the remaining 3/4 cup of olive oil and blend on HIGH until the mixture is smooth, about 2 minutes. If needed, add water, a few tablespoons at a time, to achieve a consistency similar to hummus. You should have about 2 cups sauce; reserve 1/2 cup to use in this recipe and refrigerate the remainder for another use."},{"step":"Make the fritters: Set the same skillet you used for the onions over medium heat and warm the olive oil until it shimmers. Add the carrots and cook, stirring often, just until they start to soften, 5 minutes. Add the water, cover the skillet and let the carrots steam until they are easily mashed with a fork, about 10 minutes, adding more water if needed. Remove from the heat and let cool slightly."},{"step":"Transfer the carrots to a food processor and add the parsley, panko, apricots, scallions, egg, garlic, dill, mint, salt, paprika, cayenne and black pepper. Pulse several times, scraping down the sides periodically, until the mixture is coarsely ground and holds together when pinched. Add a little more panko, up to 1 tablespoon, if the mixture seems too wet. Add the pine nuts and pulse once or twice, just to mix."},{"step":"In a large Dutch oven or other deep pot over medium heat, heat the canola oil until it registers 350 degrees on an instant-read thermometer. (If you don’t have an instant-read thermometer, drop a tiny bit of the batter into the oil and if it sizzles immediately, the oil is ready.) Set a wire rack over a large sheet pan next to the stovetop."},{"step":"While the oil heats, scoop 2-tablespoon portions (scant 1 1/4 ounces or 33 grams) of the carrot mixture and form them into balls, setting them on a plate as you go."},{"step":"When the oil is hot, carefully slide half of the carrot balls into the oil and fry until deeply browned and crisp, 4 to 5 minutes, turning halfway through. Use a wire skimmer or slotted spoon to transfer the fritters to the wire rack to drain. Let the oil return to 350 degrees, then repeat with the remaining fritters."},{"step":"To serve, spread 1/2 cup of the pistachio sauce on a large serving platter, nestle the fritters on top, and garnish with chopped pistachios, mint leaves and parsley."}],"name":"Carrot Fritters With Pistachio Sauce","ingredients":[{"ingredient":"1 1/4 cups (5 3/4 ounces) raw shelled pistachios, plus more for garnish"},{"ingredient":"3/4 cup plus 1 tablespoon extra-virgin olive oil, divided"},{"ingredient":"1/2 medium yellow onion (4 ounces total), thinly sliced"},{"ingredient":"1/2 garlic clove, chopped"},{"ingredient":"1/4 cup fresh lemon juice"},{"ingredient":"1/2 cup lightly packed fresh flat-leaf parsley, chopped"},{"ingredient":"3/4 teaspoon fine salt"},{"ingredient":"1/4 teaspoon whole black peppercorns"},{"ingredient":"Water, as needed"},{"ingredient":"1 tablespoon extra-virgin olive oil"},{"ingredient":"5 medium carrots (1 1/4 pounds), scrubbed, trimmed and cut into 1/4-inch slices"},{"ingredient":"2 tablespoons water, plus more if needed"},{"ingredient":"1 cup lightly packed fresh flat-leaf parsley, chopped, plus leaves for garnish"},{"ingredient":"1/2 cup panko, plus more if needed"},{"ingredient":"3 dried apricot halves, quartered"},{"ingredient":"2 scallions, trimmed and chopped"},{"ingredient":"1 large egg"},{"ingredient":"1/2 garlic clove, chopped"},{"ingredient":"1 tablespoon chopped fresh dill"},{"ingredient":"1 tablespoon chopped fresh mint, plus leaves for garnish"},{"ingredient":"3/4 teaspoon fine salt"},{"ingredient":"1/4 teaspoon sweet smoked paprika"},{"ingredient":"1/4 teaspoon cayenne pepper"},{"ingredient":"1/4 teaspoon ground black pepper"},{"ingredient":"3 tablespoons pine nuts"},{"ingredient":"2 cups canola oil or other neutral oil, for frying"}],"version":null,"blurhash":null,"tags":null},{"id":1277,"mealieId":474,"recipe_json":{"id":474,"name":"Turn a can of black beans into enfrijoladas, a saucy vegetarian supper","slug":"turn-a-can-of-black-beans-into-enfrijoladas-a-saucy-vegetarian-supper","tags":["Mom’s recipes"],"image":"turn-a-can-of-black-beans-into-enfrijoladas-a-saucy-vegetarian-supper","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":"https://apnews.com/article/milk-street-recipe-black-bean-enfrijoladas-a27c8879e64b40e0dc46533845c0ed7a","rating":null,"comments":[],"prepTime":null,"settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-18","nutrition":{"calories":null,"fatContent":null,"fiberContent":null,"sugarContent":null,"sodiumContent":null,"proteinContent":null,"carbohydrateContent":null},"totalTime":null,"dateUpdated":"2024-03-18T21:54:51.417782","description":"Beans and tortillas are a classic pairing, usually with the beans served in or on the tortilla. 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Add the sliced onion and cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Add the garlic, chili powder and cumin; cook, stirring, until fragrant, about 30 seconds. Add the beans, 2 cups water and ½ teaspoon each salt and pepper. Bring to a simmer, scraping up any browned bits, then cook, uncovered and stirring occasionally, until the water is just below the level of the beans, 10 to 12 minutes. Meanwhile, in a 12-inch skillet over medium, heat the remaining ⅓ cup oil until just beginning to shimmer. Slip 2 tortillas into the oil and cook just until they begin to puff and brown, 20 to 30 seconds, flipping the tortillas with a spatula halfway through; do not allow the tortillas to crisp. Transfer to a baking sheet and cover with foil. Warm the remaining tortillas in the same way, reducing the heat if the oil begins to smoke; it’s fine to overlap the tortillas on the baking sheet. When the beans are done, remove the pan from the heat and cool for about 10 minutes. Using a blender and working in 2 batches to avoid overfilling the jar, puree the bean mixture until smooth, 15 to 20 seconds. Return the puree to the pan. (Alternatively, if you own an immersion blender, puree the mixture directly in the pan.) Cook uncovered over low, stirring occasionally, until heated through, 3 to 5 minutes. Taste and season with salt and pepper. Using tongs, fold a tortilla in half and submerge it in the bean puree (still over low heat), then transfer to an individual plate. Repeat with the remaining tortillas, placing 2 on each plate. Spoon the remaining bean puree over the enfrijoladas and top with the cheese, cilantro and the chopped onion. Optional garnish: Sliced avocado OR Mexican crema (or sour cream) OR lime wedges OR a combination EDITOR’S NOTE: For more weeknight-friendly recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap","title":""}]},"publishedAt":"2024-03-18T00:00:00+00:00","slug":"turn-a-can-of-black-beans-into-enfrijoladas-a-saucy-vegetarian-supper","originalURL":null,"prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":null,"nutrition_fat":null,"nutrition_fiber":null,"nutrition_sugar":null,"nutrition_sodium":null,"nutrition_protein":null,"nutrition_carbohydrate":null,"totalTime":null,"updatedAt":null,"description":null,"performTime":null,"recipeYield":null,"instructions":null,"name":null,"ingredients":null,"version":null,"blurhash":null,"tags":null},{"id":1279,"mealieId":472,"recipe_json":{"id":472,"name":"One-Pot Mushroom and Ginger Rice","slug":"one-pot-mushroom-and-ginger-rice","tags":["Mom’s recipes"],"image":"one-pot-mushroom-and-ginger-rice","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":"https://cooking.nytimes.com/recipes/1025018-one-pot-mushroom-and-ginger-rice?campaign_id=58&emc=edit_ck_20240318&instance_id=117752&nl=cooking&regi_id=88943581&segment_id=161097&te=1&user_id=42d16223179a1f9120b5cb1a91ba3237#notes_section","rating":null,"comments":[],"prepTime":"10 Minutes","settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-18","nutrition":{"calories":null,"fatContent":"6","fiberContent":"0","sugarContent":"0","sodiumContent":"663","proteinContent":"13","carbohydrateContent":"65"},"totalTime":"40 Minutes","dateUpdated":"2024-03-18T15:22:12.963718","description":"Inspired by Cantonese one-bowl rice dishes like bo zai fan and sticky rice, this mushroom and ginger rice has clean yet robust flavors. The Chinese cooking technique of velveting — dusting protein in cornstarch to keep it tender and silky during cooking — is usually reserved for meat or seafood but here, the same method is used for the mushrooms, allowing them to stay juicy and plump as they cook in the rice. Crisping the rice at the bottom of the pot is optional, but if you choose to do it, stay close, listen to the sound of the sizzle, smell the aroma; if you detect any burning scents, take it off the heat immediately. At first, the rice will seem stuck to the pot, but it will release more easily once it has cooled. A dish like this would traditionally be cooked in a clay pot, so use that if you have one, but if not, a cast-iron Dutch oven will do the job.","performTime":"30 Minutes","recipeYield":"4 serving(s)","recipeCategory":["Dinner","Rice","Vegetable"],"recipeIngredient":[{"food":null,"note":"1 1/2 cups medium-grain white rice","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 cups vegetable stock, store-bought or homemade","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"10 ounces mushrooms, such as shiitake, cremini, button or blue oysters (or a mix), halved or quartered","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 teaspoons cornstarch","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"6 to 7 teaspoons tamari soy sauce","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 teaspoons Shaoxing wine (optional)","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"3 teaspoons sesame oil","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Salt and white or black pepper","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 (1-inch) piece fresh ginger, peeled and thinly sliced","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 scallions, thinly sliced","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Toasted white sesame seeds (optional)","unit":null,"title":null,"quantity":1,"disableAmount":true}],"recipeInstructions":[{"text":"Place the rice into a Dutch oven and rinse it 3 times until the water runs almost clear. Pour the stock over the rice and leave to soak for 10 minutes while you prepare the mushrooms.","title":""},{"text":"Place the mushrooms into a bowl and add the cornstarch and toss to coat. Add 4 teaspoons of soy sauce, the 2 teaspoons Shaoxing wine (if using), 1 teaspoon sesame oil, 1/2 teaspoon salt and a pinch of white or black pepper; toss to coat.","title":""},{"text":"Place the pot with the rice over medium-high heat, add the ginger slices and bring to a boil. When bubbling, cover, reduce to low and cook for 5 minutes.","title":""},{"text":"Uncover, add the mushrooms and, using chopsticks or a large spoon, stir the mushrooms through the rice. Cover again and cook on low until the mushrooms are cooked and rice is tender, 10 to 12 minutes.","title":""},{"text":"Remove the lid, increase heat to medium-high and cook for 4 to 5 minutes, until you can hear it sizzling aggressively, which indicates that the bottom of the rice is becoming crispy. (Skip this step if you don’t care for the crispy rice.)","title":""},{"text":"Turn off heat and drizzle with 2 to 3 teaspoons of soy sauce, the remaining 2 teaspoons of sesame oil and top with scallions and sesame seeds (if using).","title":""}]},"publishedAt":"2024-03-18T00:00:00+00:00","slug":"one-pot-mushroom-and-ginger-rice","originalURL":null,"prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":null,"nutrition_fat":null,"nutrition_fiber":null,"nutrition_sugar":null,"nutrition_sodium":null,"nutrition_protein":null,"nutrition_carbohydrate":null,"totalTime":null,"updatedAt":null,"description":null,"performTime":null,"recipeYield":null,"instructions":null,"name":null,"ingredients":null,"version":null,"blurhash":null,"tags":null},{"id":1280,"mealieId":471,"recipe_json":{"id":471,"name":"Classic Shepherd's Pie","slug":"classic-shepherd-s-pie","tags":["Mom’s recipes"],"image":"classic-shepherd-s-pie","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":"https://www.washingtonpost.com/recipes/shepherds-pie/","rating":null,"comments":[],"prepTime":null,"settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-18","nutrition":{"calories":"527","fatContent":"34","fiberContent":"3","sugarContent":"3","sodiumContent":"435","proteinContent":"24","carbohydrateContent":"33"},"totalTime":"1 Hour","dateUpdated":"2024-03-18T13:44:01.283110","description":"This shepherd's pie is made the traditional Irish way, with ground lamb, mashed potatoes and parsley for a touch of green.","performTime":"30 Minutes","recipeYield":"0 serving(s)","recipeCategory":["Beef","Dinner","Casserole"],"recipeIngredient":[{"food":null,"note":"1 tablespoon canola oil","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 pound to 1.25 pounds ground lamb","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"0.5 teaspoon fine salt, divided","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Freshly ground black pepper","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 medium yellow onion (8 ounces), chopped","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 large carrot (4 ounces), peeled and diced","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 teaspoon minced fresh thyme","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 tablespoon all-purpose flour","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1.5 cups low-sodium beef broth","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 tablespoons minced fresh flat-leaf parsley","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 pound to 1.25 pounds russet potatoes, peeled and cut into 1-inch pieces","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 tablespoon unsalted butter","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"4 tablespoons reduced-fat milk","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 tablespoons cheddar cheese, grated (optional)","unit":null,"title":null,"quantity":1,"disableAmount":true}],"recipeInstructions":[{"text":"Position a rack in the middle of the oven and preheat to 425 degrees.","title":""},{"text":"In a large skillet over medium heat, heat the oil until shimmering. Add the lamb and cook, stirring occasionally, until browned, 5 to 7 minutes. Season with 1/4 teaspoon of salt and pepper to taste. Using a slotted spoon, transfer the meat to a medium bowl. Drain all but 1 tablespoon of fat from the pan. Stir in the onion and cook, stirring frequently, until soft but not browned 3 to 5 minutes. Add the carrot and thyme and cook, stirring occasionally, for 2 to 3 minutes. Add the flour and cook, stirring constantly, for 1 to 2 minutes. Gradually add the broth, increase the heat to medium-high and bring to a boil, stirring.","title":""},{"text":"Return the meat to the pan, reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the lamb is cooked through and the sauce has slightly thickened, 10 to 15 minutes. Stir in the parsley, taste, and adjust the seasonings as needed.","title":""},{"text":"Meanwhile, add the potatoes to a large pot of salted water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain the potatoes, return them to the pot and mash. Add the butter, milk and the remaining 1/4 teaspoon of salt and stir until smooth.","title":""},{"text":"Using a large spoon, transfer the meat mixture to a medium casserole dish or four ovenproof 8-ounce ramekins. If there is any sauce left in the skillet, add it to the casserole or divide it among the individual ramekins. Drop spoonfuls of the mashed potatoes on top, then spread the potatoes across the meat mixture, forming peaks, and to the edges of the dish(es). Bake for 10 to 12 minutes. The pie(s) may be served immediately. For a crustier top, sprinkle with the cheese, if desired, and broil for 1 to 2 minutes or until the potatoes are lightly browned and the cheese is bubbling.","title":""}]},"publishedAt":"2024-03-18T00:00:00+00:00","slug":"classic-shepherd-s-pie","originalURL":null,"prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":null,"nutrition_fat":null,"nutrition_fiber":null,"nutrition_sugar":null,"nutrition_sodium":null,"nutrition_protein":null,"nutrition_carbohydrate":null,"totalTime":null,"updatedAt":null,"description":null,"performTime":null,"recipeYield":null,"instructions":null,"name":null,"ingredients":null,"version":null,"blurhash":null,"tags":null},{"id":1282,"mealieId":469,"recipe_json":{"id":469,"name":"Broccoli-Chicken Cheeseburgers","slug":"broccoli-chicken-cheeseburgers","tags":["Mom’s recipes"],"image":"broccoli-chicken-cheeseburgers","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":"https://www.washingtonpost.com/recipes/broccoli-cheddar-chicken-burgers/?utm_campaign=wp_veatvoraciously&utm_medium=email&utm_source=newsletter&wpisrc=nl_veatvoraciously&carta-url=https%3A%2F%2Fs2.washingtonpost.com%2Fcar-ln-tr%2F3d1bac1%2F65f843131833b2776aaf7648%2F596b39e09bbc0f403f8d828b%2F14%2F48%2F65f843131833b2776aaf7648","rating":null,"comments":[],"prepTime":null,"settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-18","nutrition":{"calories":"411","fatContent":"22","fiberContent":"2","sugarContent":"5","sodiumContent":"529","proteinContent":"26","carbohydrateContent":"28"},"totalTime":"30 Minutes","dateUpdated":"2024-03-18T13:40:35.954292","description":"These burgers, made with ground chicken, broccoli and cheese, are not only juicy, but they have personality.","performTime":null,"recipeYield":"0 serving(s)","recipeCategory":["Chicken"],"recipeIngredient":[{"food":null,"note":"1 pound ground chicken or turkey, preferably dark meat","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 cups finely chopped broccoli head and stem (6 ounces)","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1.5 cups (6 ounces) grated sharp cheddar cheese","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 scallions, thinly sliced","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 tablespoons olive oil","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Fine salt","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Freshly cracked black pepper","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"6 buns, for serving","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Yellow or stone-ground mustard, for serving (optional)","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"lettuce leaves, for serving (optional)","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Sliced tomato, for serving (optional)","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Sliced pickles, for serving (optional)","unit":null,"title":null,"quantity":1,"disableAmount":true}],"recipeInstructions":[{"text":"In a large bowl, use your hands to mix together the ground chicken, broccoli, cheddar and scallions until combined. Form 6 patties that are about a 1/2-inch wider than your buns. In a large skillet over medium-high heat, heat the oil until shimmering. Season the patties with salt and pepper, then add them to the skillet and cook until browned and cooked through to an internal temperature of 165 degrees, about 4 minutes per side.","title":""},{"text":"While the patties are cooking, lightly toast the buns, if desired. Spread mustard on the buns. Transfer the patties to buns and top with lettuce, tomato and pickle, if using.","title":""}]},"publishedAt":"2024-03-18T00:00:00+00:00","slug":"broccoli-chicken-cheeseburgers","originalURL":"https://www.washingtonpost.com/recipes/broccoli-cheddar-chicken-burgers/?utm_campaign=wp_veatvoraciously&utm_medium=email&utm_source=newsletter&wpisrc=nl_veatvoraciously&carta-url=https%3A%2F%2Fs2.washingtonpost.com%2Fcar-ln-tr%2F3d1bac1%2F65f843131833b2776aaf7648%2F596b39e09bbc0f403f8d828b%2F14%2F48%2F65f843131833b2776aaf7648","prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":"411","nutrition_fat":"22","nutrition_fiber":"2","nutrition_sugar":"5","nutrition_sodium":"529","nutrition_protein":"26","nutrition_carbohydrate":"28","totalTime":"30 Minutes","updatedAt":"2024-04-30T00:32:51.228+00:00","description":"These burgers, made with ground chicken, broccoli and cheese, are not only juicy, but they have personality.","performTime":"","recipeYield":null,"instructions":[{"step":"In a large bowl, use your hands to mix together the ground chicken, broccoli, cheddar and scallions until combined. Form 6 patties that are about a 1/2-inch wider than your buns. In a large skillet over medium-high heat, heat the oil until shimmering. Season the patties with salt and pepper, then add them to the skillet and cook until browned and cooked through to an internal temperature of 165 degrees, about 4 minutes per side."},{"step":"While the patties are cooking, lightly toast the buns, if desired. Spread mustard on the buns. Transfer the patties to buns and top with lettuce, tomato and pickle, if using."}],"name":"Broccoli-Chicken Cheeseburgers","ingredients":[{"ingredient":"1 pound ground chicken or turkey, preferably dark meat"},{"ingredient":"2 cups finely chopped broccoli head and stem (6 ounces)"},{"ingredient":"1.5 cups (6 ounces) grated sharp cheddar cheese"},{"ingredient":"2 scallions, thinly sliced"},{"ingredient":"2 tablespoons olive oil"},{"ingredient":"Fine salt"},{"ingredient":"Freshly cracked black pepper"},{"ingredient":"6 buns, for serving"},{"ingredient":"Yellow or stone-ground mustard, for serving (optional)"},{"ingredient":"lettuce leaves, for serving (optional)"},{"ingredient":"Sliced tomato, for serving (optional)"},{"ingredient":"Sliced pickles, for serving (optional)"}],"version":null,"blurhash":null,"tags":null},{"id":1283,"mealieId":468,"recipe_json":{"id":468,"name":"Philly Fluff Cake","slug":"philly-fluff-cake","tags":["Mom’s recipes"],"image":"philly-fluff-cake","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":"https://www.epicurious.com/recipes/food/views/philly-fluff-cake","rating":null,"comments":[],"prepTime":null,"settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-17","nutrition":{"calories":null,"fatContent":null,"fiberContent":null,"sugarContent":null,"sodiumContent":null,"proteinContent":null,"carbohydrateContent":null},"totalTime":null,"dateUpdated":"2024-03-17T08:32:16.438409","description":"Far less dense (and far more flavorful) than a traditional pound cake, the Philly fluff cake is known for its ethereally light, fluffy texture.","performTime":null,"recipeYield":"","recipeCategory":["Cake"],"recipeIngredient":[{"food":null,"note":"1 Tbsp. plus ½ cup vegetable shortening, room temperature","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 Tbsp. plus 2 cups (250 g) bleached all-purpose flour","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2¼ cups (450 g) granulated sugar","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 tsp. baking powder","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 tsp. 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Grease pan with 1 Tbsp. vegetable shortening, room temperature, then coat with 1 Tbsp. bleached all-purpose flour, tapping out any excess. Whisk together 2¼ cups (450 g) granulated sugar, 2 tsp. baking powder, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and remaining 2 cups (250 g) bleached all-purpose flour in a large bowl.","title":""},{"text":"Beat 8 oz. cream cheese, room temperature, ½ cup (1 stick) unsalted butter, room temperature, and remaining ½ cup vegetable shortening, room temperature, in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 2–3 minutes. Add dry ingredients and mix on low speed, scraping sides of bowl as needed, until flour is coated in fat, 30–60 seconds. Increase speed to medium and beat until mixture resembles a smooth paste, 2–3 minutes.","title":""},{"text":"With mixer on medium-low speed, add 6 large eggs, room temperature, one at a time, waiting after each addition until incorporated before adding the next, and beat, scraping down bowl as needed, until smooth, 1–2 minutes total. Add 2 tsp. vanilla extract or vanilla bean paste and beat until incorporated and batter is smooth, about 1 minute.Scrape batter into prepared pan and spread into an even layer with an offset spatula or spoon.","title":""},{"text":"Bake cake until golden brown and a tester inserted into the center comes out clean, 55–65 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Invert cake onto rack and let cool completely.","title":""},{"text":"To serve, place cake right side up on a platter and, using a fine-mesh sieve, dust ¼ cup (28 g) powdered sugar over cake to create a thick layer.","title":""},{"text":"Do Ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature. Dust with powdered sugar just before serving.","title":""}]},"publishedAt":"2024-03-17T00:00:00+00:00","slug":"philly-fluff-cake","originalURL":"https://www.epicurious.com/recipes/food/views/philly-fluff-cake","prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":"","nutrition_fat":"","nutrition_fiber":"","nutrition_sugar":"","nutrition_sodium":"","nutrition_protein":"","nutrition_carbohydrate":"","totalTime":"","updatedAt":"2024-04-30T00:39:47.45+00:00","description":"Far less dense (and far more flavorful) than a traditional pound cake, the Philly fluff cake is known for its ethereally light, fluffy texture.","performTime":"","recipeYield":null,"instructions":[{"step":"Place a rack in middle of oven and preheat to 350°. Grease pan with 1 Tbsp. vegetable shortening, room temperature, then coat with 1 Tbsp. bleached all-purpose flour, tapping out any excess. Whisk together 2¼ cups (450 g) granulated sugar, 2 tsp. baking powder, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and remaining 2 cups (250 g) bleached all-purpose flour in a large bowl."},{"step":"Beat 8 oz. cream cheese, room temperature, ½ cup (1 stick) unsalted butter, room temperature, and remaining ½ cup vegetable shortening, room temperature, in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 2–3 minutes. Add dry ingredients and mix on low speed, scraping sides of bowl as needed, until flour is coated in fat, 30–60 seconds. Increase speed to medium and beat until mixture resembles a smooth paste, 2–3 minutes."},{"step":"With mixer on medium-low speed, add 6 large eggs, room temperature, one at a time, waiting after each addition until incorporated before adding the next, and beat, scraping down bowl as needed, until smooth, 1–2 minutes total. Add 2 tsp. vanilla extract or vanilla bean paste and beat until incorporated and batter is smooth, about 1 minute.Scrape batter into prepared pan and spread into an even layer with an offset spatula or spoon."},{"step":"Bake cake until golden brown and a tester inserted into the center comes out clean, 55–65 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Invert cake onto rack and let cool completely."},{"step":"To serve, place cake right side up on a platter and, using a fine-mesh sieve, dust ¼ cup (28 g) powdered sugar over cake to create a thick layer."},{"step":"Do Ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature. Dust with powdered sugar just before serving."}],"name":"Philly Fluff Cake","ingredients":[{"ingredient":"1 Tbsp. plus ½ cup vegetable shortening, room temperature"},{"ingredient":"1 Tbsp. plus 2 cups (250 g) bleached all-purpose flour"},{"ingredient":"2¼ cups (450 g) granulated sugar"},{"ingredient":"2 tsp. baking powder"},{"ingredient":"2 tsp. Diamond Crystal or 1¼ tsp. 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Sprinkle shrimp with ½ teaspoon salt; set aside. Combine reserved shrimp shells; oil; smashed garlic; and anchovies, if using, in large Dutch oven and cook over medium heat until shells are spotty brown, 5 to 7 minutes.","title":""},{"text":"Stir in wine and cook until liquid is nearly evaporated, about 2 minutes. Add water and remaining 2 teaspoons salt, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer for 5 minutes.","title":""},{"text":"Using spider skimmer or slotted spoon, remove shells from shrimp stock and transfer to bowl. (Some garlic cloves may be inadvertently removed at this point; this is OK.) Pour any stock that has accumulated in bottom of bowl back into pot. Discard shells.","title":""},{"text":"Stir pasta into stock and bring to simmer. Cover; reduce heat to medium-low; and simmer, stirring occasionally, until pasta is al dente, 10 to 14 minutes (some liquid will remain in bottom of pot when pasta is al dente).","title":""},{"text":"Stir in shrimp and cook, uncovered, until opaque, about 2 minutes, stirring often. Off heat, stir in parsley, capers, lemon zest and juice, pepper flakes, and minced garlic. Stir vigorously until sauce is thickened, about 1 minute. Serve with Parmesan.","title":""}]},"publishedAt":"2024-03-16T00:00:00+00:00","slug":"one-pot-shrimp-piccata-pasta","originalURL":null,"prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":null,"nutrition_fat":null,"nutrition_fiber":null,"nutrition_sugar":null,"nutrition_sodium":null,"nutrition_protein":null,"nutrition_carbohydrate":null,"totalTime":null,"updatedAt":null,"description":null,"performTime":null,"recipeYield":null,"instructions":null,"name":null,"ingredients":null,"version":null,"blurhash":null,"tags":null},{"id":1285,"mealieId":466,"recipe_json":{"id":466,"name":"Super-Thick and Fruity Food Processor Whipped Cream Recipe","slug":"super-thick-and-fruity-food-processor-whipped-cream-recipe","tags":["Mom’s recipes"],"image":"super-thick-and-fruity-food-processor-whipped-cream-recipe","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":"https://www.seriouseats.com/super-thick-fruity-whipped-cream-recipe","rating":null,"comments":[],"prepTime":null,"settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-14","nutrition":{"calories":"109","fatContent":"10","fiberContent":"0","sugarContent":"4","sodiumContent":"8","proteinContent":"1","carbohydrateContent":"4"},"totalTime":"5 Minutes","dateUpdated":"2024-03-14T11:05:50.622901","description":"With a handful of freeze-dried fruit, you can make a whipped cream that's as intensely fruity as it is colorful. Because the dehydrated fruit helps bind the cream, it's also super stable, making it an ideal frosting for layer cakes and cupcakes. You can even refrigerate it for up to a week without having to re-whip!","performTime":null,"recipeYield":"16 serving(s)","recipeCategory":["Dessert"],"recipeIngredient":[{"food":null,"note":"1/2 ounce freeze-dried blueberries, raspberries, or other fruit (1/2 cup; 15g) (see note)","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 3/4 ounces sugar (1/4 cup; 50g)","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"16 ounces heavy whipping cream (2 cups; 455g)","unit":null,"title":null,"quantity":1,"disableAmount":true}],"recipeInstructions":[{"text":"In the bowl of a food processor, grind freeze-dried fruit and sugar until powdery and fine, about 1 minute. Add cream and stir with a fork to be sure no dry pockets of sugar/fruit are stuck in the corners, then pulse until thick and creamy like Greek yogurt, less than 2 minutes. The time will vary with the horsepower of your machine, so watch it like a hawk to avoid making fruity butter by mistake. Once mixture is thick and creamy, enjoy immediately or transfer to an airtight container and refrigerate up to 1 week.","title":""}]},"publishedAt":"2024-03-14T00:00:00+00:00","slug":"super-thick-and-fruity-food-processor-whipped-cream-recipe","originalURL":null,"prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":null,"nutrition_fat":null,"nutrition_fiber":null,"nutrition_sugar":null,"nutrition_sodium":null,"nutrition_protein":null,"nutrition_carbohydrate":null,"totalTime":null,"updatedAt":null,"description":null,"performTime":null,"recipeYield":null,"instructions":null,"name":null,"ingredients":null,"version":null,"blurhash":null,"tags":null},{"id":1286,"mealieId":465,"recipe_json":{"id":465,"name":"Ricotta Gnocchi","slug":"ricotta-gnocchi","tags":["Mom’s recipes"],"image":"ricotta-gnocchi","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":"https://www.bonappetit.com/recipe/creamy-ricotta-gnocchi","rating":null,"comments":[],"prepTime":null,"settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-10","nutrition":{"calories":null,"fatContent":null,"fiberContent":null,"sugarContent":null,"sodiumContent":null,"proteinContent":null,"carbohydrateContent":null},"totalTime":null,"dateUpdated":"2024-03-10T07:17:50.926059","description":"This foolproof recipe for ricotta gnocchi turns out pillowy dumplings with a delicate chew. The lemon-cream butter sauce is just right for any occasion.","performTime":null,"recipeYield":"2 serving(s)","recipeCategory":["Pasta"],"recipeIngredient":[{"food":null,"note":"8 oz. whole-milk ricotta","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Zest of ½ lemon","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1½ cups heavy cream","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 large egg","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Tiny pinch of freshly grated nutmeg (optional)","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 oz. Parmesan, finely grated (about ½ cup), plus more for serving","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided, plus more","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Freshly ground pepper","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"⅔ cup (83 g) all-purpose flour, plus more for surface","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Semolina or cornmeal (for baking sheet)","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Extra-virgin olive oil (for baking sheet)","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"2 Tbsp. unsalted butter","unit":null,"title":null,"quantity":1,"disableAmount":true}],"recipeInstructions":[{"text":"Wrap 8 oz. whole-milk ricotta in a kitchen towel and wring out over sink to remove as much liquid as possible. Place wrapped ricotta in a colander set inside a large bowl and chill 1 hour.","title":""},{"text":"Bring zest of ½ lemon and 1½ cups heavy cream to a simmer in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sauce is reduced by half, 15–20 minutes.","title":""},{"text":"Meanwhile, gently unwrap ricotta and transfer to a medium bowl. Mix in 1 large egg, a tiny pinch of freshly grated nutmeg (if using), 1 oz. Parmesan, finely grated (about ½ cup), and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; season with freshly ground pepper. Add ⅔ cup (83 g) all-purpose flour and mix until dough comes together.","title":""},{"text":"Gather dough into a ball and transfer to a lightly floured work surface. Divide into quarters, then divide each piece into 4–6 portions. Roll each portion into a ½\"-thick rope and cut into ¼\"–½\"-long pieces. As you work, arrange gnocchi in a single layer on a semolina-dusted rimmed baking sheet and keep covered with barely moist paper towels.","title":""},{"text":"Working in batches, cook gnocchi in a medium pot of gently boiling salted water until they float to the surface, about 30 seconds, then continue cooking 30 seconds more. Using a slotted spoon or fine-mesh strainer, transfer gnocchi to a baking sheet lightly greased with extra-virgin olive oil.","title":""},{"text":"Add ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to sauce; season with pepper. Add gnocchi and 2 Tbsp. unsalted butter to sauce; stir until butter is melted and gnocchi is heated through, about 1 minute. Remove from heat. Taste and season with more salt if needed.","title":""},{"text":"Divide gnocchi among shallow bowls and top with finely grated Parmesan and pepper. Do ahead: Gnocchi can be formed 3 months ahead. Freeze on baking sheet, then transfer to a resealable plastic bag. Cook from frozen.","title":""}]},"publishedAt":"2024-03-10T00:00:00+00:00","slug":"ricotta-gnocchi","originalURL":null,"prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":null,"nutrition_fat":null,"nutrition_fiber":null,"nutrition_sugar":null,"nutrition_sodium":null,"nutrition_protein":null,"nutrition_carbohydrate":null,"totalTime":null,"updatedAt":null,"description":null,"performTime":null,"recipeYield":null,"instructions":null,"name":null,"ingredients":null,"version":null,"blurhash":null,"tags":null},{"id":1287,"mealieId":464,"recipe_json":{"id":464,"name":"Banana Pudding Cheesecake","slug":"banana-pudding-cheesecake","tags":["Mom’s recipes"],"image":"banana-pudding-cheesecake","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":"https://butternutbakeryblog.com/banana-pudding-cheesecake/print/9868/","rating":null,"comments":[],"prepTime":"4 Hours 30 Minutes","settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-09","nutrition":{"calories":null,"fatContent":null,"fiberContent":null,"sugarContent":null,"sodiumContent":null,"proteinContent":null,"carbohydrateContent":null},"totalTime":"6 Hours 30 Minutes","dateUpdated":"2024-03-09T02:46:42.082344","description":"This banana pudding cheesecake is NEXT LEVEL! 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Position an oven rack at the bottom of the oven and another in the middle. Then place a large roasting pan on the bottom rack and start a medium pot of boiling water on the stove top. We will need these when we place the cheesecake in the oven.","title":""},{"text":"In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix the cream cheese on medium-low speed until smooth (about 30 seconds). Scrape down the bowl.","title":""},{"text":"Peel back the skins on the roasted bananas and toss the soft bananas into the cream cheese. Mix again on medium-low speed until the bananas are broken up and evenly distributed.","title":""},{"text":"Add in the sugar and cornstarch and mix on medium-slow speed until smooth.","title":""},{"text":"Scrape down the bowl and mix in the sour cream and vanilla on low speed.","title":""},{"text":"Finally, mix in the eggs one at a time on medium-low speed.","title":""},{"text":"Use a rubber spatula to scrape the bowl and mix the batter by hand just to make sure everything is well combined. The batter may appear a bit lumpy, but that’s ok! Those are bits of roasted banana.","title":""},{"text":"Pour the batter into the crust and spread it even.","title":""},{"text":"Carefully pour the boiling water into the roast pan on the bottom rack of the oven. Moving quickly to try to keep as much steam in the oven as possible, place the cheesecake on the middle rack just above the roast pan and shut the oven door.","title":""},{"text":"Bake for 50 minutes – 1 hour, or until the edges are well puffed, golden, and slightly cracked with a center that has a tight jiggle when the pan is nudged.","title":""},{"text":"Shut off the oven and crack open the door with the cheesecake still inside. Let it rest inside the oven for 1 hour.","title":""},{"text":"Then let the cheesecake sit at room temperature for about 30 minutes.","title":""},{"text":"Banana Pudding Topping","title":""},{"text":"In a mixing bowl, whisk together the vanilla pudding mix and milk. Whisk vigorously for about 5 minutes or until thickened into a soft pudding consistency.","title":""},{"text":"Arrange the banana slices on top of the cheesecake in a single even layer.","title":""},{"text":"Spread the pudding on top, completely covering the bananas.","title":""},{"text":"Transfer the cheesecake to the refrigerator to chill for at least 4 hours, but preferably over night.","title":""},{"text":"When you’re ready to serve, whip the heavy cream and 1 tablespoon of powdered sugar on high speed. Whip to soft peaks.","title":""},{"text":"Remove the cheesecake from the pan and top with a mound of whipped cream and a handful of crushed Nilla Wafers.","title":""},{"text":"Now slice and enjoy!","title":""}]},"publishedAt":"2024-03-09T00:00:00+00:00","slug":"banana-pudding-cheesecake","originalURL":"https://butternutbakeryblog.com/banana-pudding-cheesecake/print/9868/","prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":"","nutrition_fat":"","nutrition_fiber":"","nutrition_sugar":"","nutrition_sodium":"","nutrition_protein":"","nutrition_carbohydrate":"","totalTime":"6 Hours 30 Minutes","updatedAt":"2024-04-30T00:43:03.353+00:00","description":"This banana pudding cheesecake is NEXT LEVEL! 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Position an oven rack at the bottom of the oven and another in the middle. Then place a large roasting pan on the bottom rack and start a medium pot of boiling water on the stove top. We will need these when we place the cheesecake in the oven."},{"step":"In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix the cream cheese on medium-low speed until smooth (about 30 seconds). Scrape down the bowl."},{"step":"Peel back the skins on the roasted bananas and toss the soft bananas into the cream cheese. Mix again on medium-low speed until the bananas are broken up and evenly distributed."},{"step":"Add in the sugar and cornstarch and mix on medium-slow speed until smooth."},{"step":"Scrape down the bowl and mix in the sour cream and vanilla on low speed."},{"step":"Finally, mix in the eggs one at a time on medium-low speed."},{"step":"Use a rubber spatula to scrape the bowl and mix the batter by hand just to make sure everything is well combined. The batter may appear a bit lumpy, but that’s ok! Those are bits of roasted banana."},{"step":"Pour the batter into the crust and spread it even."},{"step":"Carefully pour the boiling water into the roast pan on the bottom rack of the oven. Moving quickly to try to keep as much steam in the oven as possible, place the cheesecake on the middle rack just above the roast pan and shut the oven door."},{"step":"Bake for 50 minutes – 1 hour, or until the edges are well puffed, golden, and slightly cracked with a center that has a tight jiggle when the pan is nudged."},{"step":"Shut off the oven and crack open the door with the cheesecake still inside. Let it rest inside the oven for 1 hour."},{"step":"Then let the cheesecake sit at room temperature for about 30 minutes."},{"step":"Banana Pudding Topping"},{"step":"In a mixing bowl, whisk together the vanilla pudding mix and milk. Whisk vigorously for about 5 minutes or until thickened into a soft pudding consistency."},{"step":"Arrange the banana slices on top of the cheesecake in a single even layer."},{"step":"Spread the pudding on top, completely covering the bananas."},{"step":"Transfer the cheesecake to the refrigerator to chill for at least 4 hours, but preferably over night."},{"step":"When you’re ready to serve, whip the heavy cream and 1 tablespoon of powdered sugar on high speed. Whip to soft peaks."},{"step":"Remove the cheesecake from the pan and top with a mound of whipped cream and a handful of crushed Nilla Wafers."},{"step":"Now slice and enjoy!"}],"name":"Banana Pudding Cheesecake","ingredients":[{"ingredient":"2 brown speckled bananas, skins on and sliced down the middle length-wise"},{"ingredient":"1 tbsp granulated sugar"},{"ingredient":"2 cups (275g) ground Nilla Wafers (almost an entire box)"},{"ingredient":"2 tbsp granulated sugar"},{"ingredient":"1/2 cup (110g) unsalted butter, melted"},{"ingredient":"Pinch of salt"},{"ingredient":"4 8oz blocks full fat Philadelphia cream cheese, room temp"},{"ingredient":"3/4 cup (150g) granulated sugar"},{"ingredient":"2 tbsp cornstarch"},{"ingredient":"1/3 cup (80g) sour cream, room temp"},{"ingredient":"2 tsp vanilla extract"},{"ingredient":"3 large eggs, room temp"},{"ingredient":"2 brown speckled bananas, sliced"},{"ingredient":"1/2 of a 3.4 oz package instant vanilla pudding"},{"ingredient":"1 cup (240g) cold milk"},{"ingredient":"2 cups (480g) heavy whipping cream"},{"ingredient":"1 tbsp powdered sugar"},{"ingredient":"A handful of crushed Nilla Wafers"}],"version":null,"blurhash":null,"tags":null},{"id":1288,"mealieId":463,"recipe_json":{"id":463,"name":"Pan-Seared Pork Tenderloin With Tarragon","slug":"pan-seared-pork-tenderloin-with-tarragon","tags":["Mom’s recipes"],"image":"pan-seared-pork-tenderloin-with-tarragon","notes":[],"tools":[],"assets":[],"extras":{},"orgURL":"https://www.washingtonpost.com/recipes/pan-seared-pork-tenderloin-tarragon/?utm_campaign=wp_veatvoraciously&utm_medium=email&utm_source=newsletter&wpisrc=nl_veatvoraciously&carta-url=https%3A%2F%2Fs2.washingtonpost.com%2Fcar-ln-tr%2F3cfa280%2F65e89b786430bc1a8921de9f%2F596b39e09bbc0f403f8d828b%2F5%2F47%2F65e89b786430bc1a8921de9f","rating":null,"comments":[],"prepTime":null,"settings":{"public":true,"showAssets":true,"disableAmount":false,"landscapeView":true,"showNutrition":true,"disableComments":false},"dateAdded":"2024-03-06","nutrition":{"calories":"240","fatContent":"13","fiberContent":null,"sugarContent":"2","sodiumContent":"130","proteinContent":"24","carbohydrateContent":"3"},"totalTime":"40 Minutes","dateUpdated":"2024-03-06T16:41:37.275670","description":"This tarragon-scented pork tenderloin makes a surprisingly elegant option for a weeknight meal.","performTime":null,"recipeYield":"0 serving(s)","recipeCategory":["Pork","Dinner"],"recipeIngredient":[{"food":null,"note":"1 (1-pound) pork tenderloin, trimmed of any visible fat and quartered","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Fine salt","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"Freshly ground black pepper","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"3 tablespoons unsalted butter, divided","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 large shallot, minced","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"3 cloves garlic, minced or finely grated","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"0.75 cups no-salt-added chicken broth","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"0.25 cups dry white wine (may substitute 2 tablespoons white wine vinegar)","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 tablespoon fresh lemon juice","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"1 teaspoon granulated sugar","unit":null,"title":null,"quantity":1,"disableAmount":true},{"food":null,"note":"4 stems fresh tarragon, leaves picked and finely chopped, plus more for garnish","unit":null,"title":null,"quantity":1,"disableAmount":true}],"recipeInstructions":[{"text":"Place each piece of meat between two sheets of plastic wrap and pound to a thickness of 1/4-inch. Pat each piece with towels, then season lightly on both sides with salt and pepper.","title":""},{"text":"In a large skillet over medium-high heat, melt 1 tablespoon of the butter, tilting the pan to coat it evenly. Add two of the pork cutlets and cook until browned and cooked through, 1 to 2 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Repeat with another 1 tablespoon of the butter and the remaining cutlets, transferring them to a plate once they're done.","title":""},{"text":"Add the shallot and garlic to the skillet and cook, stirring until fragrant, about 1 minute, until the garlic is fragrant. Add the broth, wine, lemon juice and sugar and stir to combine. Increase the heat to high, stir to dislodge any browned bits on the bottom of the pan and cook until the liquid has reduced by one-third, 3 to 4 minutes.","title":""},{"text":"Add any meat juices that have accumulated on the plate of cutlets. Whisk in the remaining 1 tablespoon of the butter and the tarragon leaves and cook, stirring, until slightly thickened, about 1 minute. Remove from the heat and pour the sauce over the cutlets. Garnish with more tarragon and serve right away.","title":""}]},"publishedAt":"2024-03-06T00:00:00+00:00","slug":"pan-seared-pork-tenderloin-with-tarragon","originalURL":null,"prepTime":null,"dateAdded":null,"category":null,"public":false,"nutrition_calories":null,"nutrition_fat":null,"nutrition_fiber":null,"nutrition_sugar":null,"nutrition_sodium":null,"nutrition_protein":null,"nutrition_carbohydrate":null,"totalTime":null,"updatedAt":null,"description":null,"performTime":null,"recipeYield":null,"instructions":null,"name":null,"ingredients":null,"version":null,"blurhash":null,"tags":null}]