data.json

{
  "recipes": [
    {
      "id": 1,
      "name": "Crock Pot Roast",
      "ingredients": "1 beef roast, 1 package brown gravy mix, 1 package dried Italian salad dressing mix, 1 package dry ranch dressing mix, 1/2 cup water",
      "steps": "Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours",
      "imageURL": "http://img.sndimg.com/food/image/upload/w_266/v1/img/recipes/27/20/8/picVfzLZo.jpg",
      "originalURL": "http://www.food.com/recipe/to-die-for-crock-pot-roast-27208",
      "likes": 5
    },
    {
      "id": 2,
      "name": "Roasted Asparagus",
      "ingredients": "1 lb asparagus, 1 1/2 tbsp olive oil, 1/2 tsp kosher salt",
      "steps": "Preheat oven to 425°F. Cut off the woody bottom part of the asparagus spears and discard. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears. Place asparagus on foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt. With your hands, roll the asparagus around until they are evenly coated with oil and salt. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them. They should be tender when pierced with the tip of a knife. The tips of the spears will get very brown but watch them to prevent burning. They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal",
      "imageURL": "http://img.sndimg.com/food/image/upload/w_266/v1/img/recipes/50/84/7/picMcSyVd.jpg",
      "originalURL": "http://www.food.com/recipe/roasted-asparagus-50847",
      "likes": 3
    },
    {
      "id": 3,
      "name": "Curried Lentils and Rice",
      "ingredients": "2 cups of rice, 2 yellow onions - diced, 2 cloves garlic minced, 2-3 tbsp olive oil, 1 lime -juiced and strained, 2 tbsp curry powder, 1 tbsp paprika, 1 tbsp chili powder, 1 cup green lentils, 3 cups water, 1/2 tsp salt, Chives to garnish (optional), Coconut milk (optional)",
      "steps": "Rinse and drain rice until the water runs clear. If you have a rice cooker, cook according to manufacturer's directions Otherwise, cook rice in 1:2 ratio (1 cup rice: 2 cups water), simmering until water is absorbed (about 20 minutes). Over medium heat, sauté onions and garlic for 3-4 minutes or until the onions are translucent and the garlic is fragrant. Add lime juice, curry powder, paprika, and chili powder and stir until fragrant. Add lentils and water and bring to a boil on high heat then bring down to a simmer. Cover and let simmer for about 30 minutes (you can check at the 20 minute mark to see how tender you want them to be. Add liquid if you think it needs more, have a little taste test here too to see if the spices are enough). Add salt to taste, stir, and add to your rice",
      "imageURL": "https://thevietvegan.com/wp-content/uploads/2012/05/img_5947-735x735.jpg",
      "originalURL": "https://thevietvegan.com/curried-lentils-and-rice/",
      "likes": 1
    },
    {
      "id": 5,
      "name": "Cranberry and Apple Stuffed Acorn Squash Recipe",
      "ingredients": "2 acorn squash, 1 boiling water, 2 apples chopped into 1.4 inch pieces, 1/2 cup dried cranberries, 1 teaspoon cinnamon, 2 tablespoons melted butter",
      "steps": "Cut squash in half, remove seeds. Place squash in baking dish, cut-side down. Pour 1/4-inch water into dish. Bake for 30 minutes at 350 degrees F. In large bowl, combine remaining ingredients. Remove squash from oven, fill with mix. Bake for 30-40 more minutes, until squash tender. Enjoy!",
      "imageURL": "http://elanaspantry.com/wp-content/uploads/2008/10/acorn_squash_with_cranberry.jpg",
      "originalURL": "https://elanaspantry.com/acorn-squash-with-cranberry-apple-stuffing/",
      "likes": 1
    },
    {
      "id": 8,
      "name": "Blueberry Oatmeal Squares",
      "ingredients": "2-1/2 cups rolled oats (not instant), 1-1/4 cups all-purpose flour, 1 tbsp grated orange rind, 1/4 tsp salt, 1 cup cold butter - cubed, 1/4 cup packed brown sugar, 3 cups fresh blueberries, 1/2 cup granulated sugar, 1/3 cup orange juice, 4 tsp cornstarch",
      "steps": "Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour. In large bowl, whisk together oats, flour, sugar, orange rind and salt ; with pastry blender, cut in butter until in coarse crumbs. Press half into 8-inch (2 L) square parchment paper–lined metal cake pan; spread with blueberry filling. Bake in centre of 350°F oven until light golden, about 45 minutes. Let cool on rack before cutting into squares. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks)",
      "imageURL": "https://m1.quebecormedia.com/emp/cl_prod/canadian_living-_-ec57f7d6-e56e-4b5e-9a51-fb1300b3e421-_-blueberry-oatmeal-squares2501359401339.jpg?impolicy=resize&width=1500&height=1500",
      "originalURL": "http://www.canadianliving.com/food/blueberry_oatmeal_squares.php",
      "likes": 1
    },
    {
      "id": 9,
      "name": "Curried chicken salad",
      "ingredients": "3 skinless boneless chicken breasts - halved lengthwise, 1/2 cup mayonnaise, 1 tbsp lemon zest, 1 tbsp lemon juice, 1 1/2 tsp curry powder, 1/4 tsp salt, 2 ripe mangoes - diced, 1/4 cup dried cranberries, 2 green onions - thinly sliced, 1 celery stalk - finely chopped, 6 leaves Boston lettuce, 6 English muffins toasted",
      "steps": "ARRANGE chicken in a single layer in a large pot. Add water to just cover, Bring to a boil over medium-high. Flip chicken, reduce heat to medium and simmer until cooked, about 6 more min. Cool. STIR mayo with lemon zest, juice, curry and salt in large bowl. Using 2 forks, shred chicken, then stir into mayo mixture with mango, cranberries, green onions and celery. Divide among muffins with lettuce leaves, Sandwich with tops",
      "imageURL": "http://www.chatelaine.com/wp-content/uploads/2013/05/Curried-chicken-salad.jpg",
      "originalURL": "http://www.chatelaine.com/recipe/stovetop-cooking-method/curried-chicken-salad/",
      "likes": 2
    },
    {
      "name": "Baked Feta Pasta",
      "ingredients": "2 pt. cherry or grape tomatoes, 1 shallot - quartered, 3 cloves garlic - smashed, 1/2 c. extra-virgin olive oil-divided, Kosher salt, Pinch crushed red pepper flakes, 1 (8-oz.) block feta, 3 sprigs fresh thyme, 10 oz. pasta, Zest of 1 lemon (optional), Fresh basil - for garnish",
      "steps": "Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon oil. Season with salt and red pepper flakes and toss to combine. Place feta into center of tomato mixture and drizzle with remaining 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top., Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Garnish with basil",
      "imageURL": "https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRiEzDcM7GOluGb0UvFU6zvYOPFhSgGRBHmcg&usqp=CAU",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/a35421563/baked-feta-pasta-tiktok/",
      "id": 10,
      "likes": 6
    },
    {
      "name": "Air Fryer Pork Chops  ",
      "ingredients": "4 boneless pork chops - about 1\"-thick,\n2 tbsp. extra-virgin olive oil, \n1/2 c. freshly grated Parmesan,\n1 tsp. kosher salt,\n1 tsp. paprika,\n1 tsp. garlic powder,\n1 tsp. onion powder,\n1/2 tsp. freshly ground black pepper",
      "steps": "Pat pork chops dry with paper towels, then coat both sides with oil. In a medium bowl, combine Parmesan and spices. Coat both sides of pork chops with Parmesan mixture. Place pork chops in basket of air fryer and cook at 375° until internal temperature reaches 145°, about 9 minutes, flipping halfway through",
      "imageURL": "https://hips.hearstapps.com/hmg-prod.s3.amazonaws.com/images/delish-190618-air-fryer-pork-chops-195-landscape-pf-1561578417.png?crop=0.668xw:1.00xh;0.101xw,0&resize=980:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/a28091838/air-fryer-pork-chops-recipe/",
      "id": 11,
      "likes": 1
    },
    {
      "name": "AVOCADO PESTO PASTA",
      "ingredients": "8 oz Pasta of Choice,\nFlesh of 1 large Avocado,\n3 oz Fresh Basil - de-stemmed,\n½ bunch Parsley, de-stemmed,\n3–5 cloves of Garlic,\n¼ cup Nutritional Yeast,\nJuice + Zest of 1 Lemon,\n¼ tsp Red Chili Flakes (Optional),\n¼ cup Vegetable Broth, plus more to preference,\n½ tsp Salt, plus more to taste",
      "steps": "Bring a large pot of salted water to a boil and cook your Pasta according to the package instructions. In the meantime, combine all of the Pesto ingredients in a Food Processor and process until evenly incorporated. If you’d like your Pesto to be thinner, add additional Vegetable Broth in 2 tbsp increments as necessary. Drain the pasta, then return to the Pot and toss over low heat with the Pesto until warmed. Serve as desired. Store any leftover sauce in the fridge for up to one week, or it can be frozen for up to one month!",
      "imageURL": "https://frommybowl.com/wp-content/uploads/2019/03/Avocado_Pesto_Pasta_Vegan_GlutenFree_OilFree_FromMyBowl-5-150x150.jpg",
      "originalURL": "https://frommybowl.com/avocado-pesto-pasta/",
      "id": 12,
      "likes": 5
    },
    {
      "name": "Air Fryer Salmon",
      "ingredients": "4 salmon fillets 6 ounces each,\n1 tablespoon olive oil,\n1 teaspoon garlic powder,\n½ teaspoon paprika,\nSalt and pepper to taste,\nLemon wedges for serving,\nTartar sauce for serving",
      "steps": "Preheat the air fryer to 400°F. Rub each fillet with olive oil and season with garlic powder, paprika, salt and pepper. Place the salmon in the air fryer and air fry for 7-9 minutes, depending on this thickness of the salmon. Please note, time may vary between air fryers. Open basket and check for desired doneness with a fork. You can return the salmon for another 1 or 2 minutes as necessary",
      "imageURL": "https://feelgoodfoodie.net/wp-content/uploads/2020/01/Air-Fryer-Salmon-3.jpg",
      "originalURL": "https://feelgoodfoodie.net/recipe/air-fryer-salmon/",
      "id": 13,
      "likes": 5
    },
    {
      "name": "Guacamole",
      "ingredients": "3 avocados - peeled - pitted and mashed,\n1 lime - juiced \n1 teaspoon salt,\n½ cup diced onion, \n3 tablespoons chopped fresh cilantro,\n2 roma (plum) tomatoes - diced,\n1 teaspoon minced garlic,\n1 pinch ground cayenne pepper (Optional)",
      "steps": "In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately",
      "imageURL": "https://www.cookingclassy.com/wp-content/uploads/2018/01/guacamole-12.jpg",
      "originalURL": "https://www.allrecipes.com/recipe/14231/guacamole/",
      "id": 14,
      "likes": 3
    },
    {
      "name": "Gluten Free Chocolate Chip Cookies",
      "ingredients": "1 stick butter/½ cup,\n1 tablespoon milk - or almond milk,\n¾ cup brown sugar,\n¼ cup white sugar,\n1 egg,\n2 teaspoons vanilla,\n1 ⅓ cups gluten-free all-purpose flour,\n¼ cup almond flour - 1 ounce,\n1 teaspoon baking soda,\n½ teaspoon salt,\n1 cup chocolate chips,\nSea salt for sprinkling -optional",
      "steps": "In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined - Set aside.\nMelt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.\nAdd the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.\nUsing a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.\nCover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.\nLet cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!",
      "imageURL": "https://meaningfuleats.com/wp-content/uploads/2018/06/IMG_1244-2-200x200.jpg",
      "originalURL": "https://meaningfuleats.com/the-best-gluten-free-chocolate-chip-cookies/#recipe-card",
      "id": 15,
      "likes": 3
    },
    {
      "name": "Roasted Broccoli",
      "ingredients": "12 ounces broccoli florets,\nExtra-virgin olive oil - for drizzling,\nSea salt and freshly ground black pepper,\nMeyer lemons -halved - optional,\nRed pepper flakes - optional",
      "steps": "Preheat the oven to 400°F and line a baking sheet with parchment paper. \nPlace the broccoli florets and lemon halves on the baking sheet. Toss with olive oil - salt - and pepper - and spread evenly on the baking sheet. \nRoast 15 to 22 minutes or until browned around the edges. Squeeze a little lemon juice onto the broccoli and sprinkle with red pepper flakes - if desired",
      "imageURL": "https://cdn.loveandlemons.com/wp-content/uploads/2020/01/roasted-broccoli-1080x1080.jpg",
      "originalURL": "https://www.loveandlemons.com/roasted-broccoli/#wprm-recipe-container-42137",
      "id": 16,
      "likes": 3
    },
    {
      "name": "Baked Oats",
      "ingredients": "1 large ripe banana,\n1/4 cup of maple syrup,\n2/3 cup of milk (plant based as desired),\n3 tablespoons of nut butter,\n1 teaspoon of vanilla,\n1 cup of old fashioned oats,\n1/2 tablespoon of baking powder,\n1/2 teaspoon of baking soda,\npinch of salt,\noptional: 1/2 teaspoon of cinnamon OR 2 tablespoons of cocoa powder for the double choc version,\n1/2 cup of optional mix-ins such as berries - chocolate chips - etc",
      "steps": "Pre-heat the oven to 350 degrees F and grease a small casserole dish. Mine is a unique size of 6×8 but anything close to that will work including a 9×5 bread loaf pan or an 8×8-inch brownie pan (although you might want to slightly alter the baking time depending on your size). \nAdd all ingredients to a blender MINUS your mix-ins. Blend until creamy and little to no chunks of the oats remain. Mix in berries or anything else you desire.\nPour batter into the greased baking dish and top with any mix-ins as desired. Bake for 20-25 minutes (mine was perfect at 25 minutes) or until a toothpick inserted in the middle comes out clean",
      "imageURL": "https://foodwithfeeling.com/wp-content/uploads/2021/02/baked-oats-2-300x300.jpg",
      "originalURL": "https://foodwithfeeling.com/baked-oats-tiktok/",
      "id": 17,
      "likes": 3
    },
    {
      "name": "Roasted Sweet Potatoes",
      "ingredients": "\n3 pounds sweet potatoes - peeled - cut into 1½-inch pieces,\n¼ cup olive oil,\n2 teaspoons kosher salt,\n½ teaspoon freshly ground black pepper",
      "steps": "Preheat oven to 450°. Toss potatoes - oil - salt - and pepper on a rimmed baking sheet.\nRoast- tossing occasionally - until tender and browned 35–45 minutes",
      "imageURL": "https://assets.bonappetit.com/photos/57acd5cef1c801a1038bc7f3/1:1/w_960,c_limit/ROAST-VEG-4-of-7.jpg",
      "originalURL": "https://www.bonappetit.com/recipe/roasted-sweet-potatoes",
      "id": 18,
      "likes": 2
    },
    {
      "name": "Best Mashed Potatoes",
      "ingredients": "3 lb. mixed potatoes, such as russets & Yukon Golds,\nKosher salt,\n1/2 c. (1 stick) butter, plus 2 tablespoons for garnish,\n1/2 c. whole milk,\n1/2 c. sour cream,\nFreshly ground black pepper",
      "steps": "In a large pot - cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft - 16 to 18 minutes. Drain and return potatoes to pot.\nUse a potato masher to mash potatoes until smooth. \nMeanwhile - in a small saucepan - melt butter with milk until warm. \nPour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined. \nSeason mashed potatoes generously with salt and pepper. \nTransfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving",
      "imageURL": "https://hips.hearstapps.com/hmg-prod.s3.amazonaws.com/images/delish-mashed-potatoes-021-1541716941.jpg?crop=1xw:1xh;center,top&resize=980:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/recipes/a50630/perfect-mashed-potatoes-recipe/",
      "id": 19,
      "likes": 5
    },
    {
      "name": "Banana Bread",
      "ingredients": "1 Stick (½ Cup) Butter,\n3 Large Ripe Bananas,\n2 Large Eggs,\n1 teaspoon Vanilla Extract,\n2 Cups All Purpose Flour,\n1 Cup Granulated Sugar,\n1 teaspoon Baking Soda,\n½ teaspoon salt,\n½ teaspoon cinnamon",
      "steps": "Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray or grease with butter and set aside.\nAdd the stick of butter to a large bowl and microwave for 1 minute - or until melted.\nAdd the bananas to the same bowl and mash with a fork. \nAdd the vanilla extract and egg to the bowl and use the same fork to mash and stir until no yellow streaks of egg remain.\nIn a second large bowl whisk together the flour - sugar - baking soda - salt - and cinnamon. \nAdd the dry ingredients to the wet ingredients and mix together with a spatula just until combined. \nPour the batter into prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in the center of the bread comes out clean",
      "imageURL": "https://thesaltymarshmallow.com/wp-content/uploads/2018/11/banana-bread6-1-320x320.jpg",
      "originalURL": "https://thesaltymarshmallow.com/best-banana-bread-recipe/#recipe",
      "id": 20,
      "likes": 2
    },
    {
      "name": "Oven-Fried Chicken Drumsticks",
      "ingredients": "1/2 cup all-purpose flour,\n2 1/2 teaspoons salt,\n1/2 teaspoon ground black pepper,\n2 teaspoons paprika,\n1 teaspoon curry powder,\n2 teaspoons poultry seasoning,\n1/2 cup butter,\n20 to 24 chicken drumsticks",
      "steps": "Gather the ingredients. Heat the oven to 450 F/230 C. Line two 9x13x2-inch baking pans with heavy-duty foil.In a food storage bag, combine the flour, salt, pepper, paprika, curry powder, and poultry seasoning.Cut the butter into pieces and place half (1/4 cup) in each foil-lined pan. Put the pans in the oven to melt butter. (Keep an eye on it to make sure it doesn't burn). Coat the chicken with the seasoned flour mixture, shaking about three legs at a time in the bag. Place the chicken in the melted butter in the prepared pans. Bake the drumsticks for 30 minutes. Turn the chicken over and bake 15 to 20 minutes longer, or until tender and nicely browned. Serve and enjoy",
      "imageURL": "https://www.thespruceeats.com/thmb/MG6vbkFdBvXxYPK0IbsBfuxRs3M=/940x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/oven-fried-chicken-drumsticks-3058652-hero-01-95b5060012334bdcb629c79fe9895b62.jpg",
      "originalURL": "https://www.thespruceeats.com/oven-fried-chicken-drumsticks-3058652",
      "likes": 1,
      "id": 21
    },
    {
      "name": "Crispy Air Fried Tofu",
      "ingredients": "1 16-oz block extra-firm tofu,\n2 Tbsp soy sauce,\n1 Tbsp toasted sesame oil*,\n1 Tbsp olive oil,\n1 clove garlic minced",
      "steps": "Press: Press tofu for at least 15 minutes, using either a or by setting a heavy pan on top of it, letting the moisture drain. When finished, cut tofu into bite-sized blocks and transfer to a bowl.\nFlavor: Combine all remaining ingredients in a small bowl. Drizzle over tofu and toss to coat. Let tofu marinate for an additional 15 minutes.\nAirFry: Preheat your air fryer to 375 degrees F (190 C). Add tofu blocks to your air fryer basket in a single layer. Cook for 10 to 15 minutes, shaking the pan occasionally to promote even cooking",
      "imageURL": "https://www.liveeatlearn.com/wp-content/uploads/2019/03/crispy-tofu-in-air-fryer-6.jpg.webp",
      "originalURL": "https://www.liveeatlearn.com/crispy-air-fried-tofu/",
      "likes": 6,
      "id": 22
    },
    {
      "name": "EASY BEEF AND BROCCOLI",
      "ingredients": "2/3 cup reduced-sodium soy sauce,\n1/2 cup chicken stock,\n1/4 cup honey,\n2 tablespoons rice wine vinegar,\n2 tablespoons brown sugar, \n3 cloves garlic - minced\n1 tablespoon sesame oil,\n1 tablespoon cornstarch,\n1 teaspoon Sriracha - to taste,\n1 teaspoon ground ginger,\n1/4 teaspoon red pepper flakes,\n1 tablespoon olive oil,\n1 pound flank steak - thinly sliced across the grain\n1 head broccoli - cut into florets",
      "steps": "In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside.\nHeat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.\nStir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.\nServe immediately",
      "imageURL": "https://s23209.pcdn.co/wp-content/uploads/2014/08/Easy-Beef-and-BroccoliIMG_0848-360x360.jpg",
      "originalURL": "https://damndelicious.net/2014/08/13/easy-beef-broccoli/",
      "likes": 3,
      "id": 23
    },
    {
      "name": "Mushroom Risotto",
      "ingredients": "2 tablespoons butter,\n2 cups flavorful mushrooms (such as shiitake, chanterelle, or oyster) - cleaned trimmed and cut into 1/2- to 1-inch pieces,\n2/3 cup dry white wine,\n5 to 6 cups chicken stock (use vegetable stock for vegetarian option),\n1/3 cup shallots,\n1 3/4 cups risotto rice,\n1/3 cup freshly grated Parmesan cheese,\nSalt and freshly ground black pepper - to taste\n2 tablespoons fresh parsley or chives",
      "steps": "Bring stock to a simmer in a saucepan. \nMelt the butter in a wide saucepan over medium-high heat. Add the mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two, and let the mushrooms cook in their own juices before adding the butter).\nAdd the rice and stir to combine. Add brandy, bring to a boil, and reduce liquid by half, about 3 to 4 minutes.\nAdd 1/2 cup of stock at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.\n\nWait until the stock is almost completely absorbed before adding the next 1/2 cup.\n\nThis process will take about 25 minutes. The rice should be just cooked and slightly chewy.\nStir in the Parmesan cheese, and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives",
      "imageURL": "https://www.simplyrecipes.com/thmb/qixGStQLYnF0d4LlX77pdR7Lusg=/720x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/Simply-Recipes-Mushroom-Risotto-LEAD-5-672fa8b8d42144edb372ff02b760a0a9.JPG",
      "originalURL": "https://www.simplyrecipes.com/recipes/mushroom_risotto/",
      "likes": 2,
      "id": 24
    },
    {
      "name": "Gluten Free Chocolate Crinkle Cookies",
      "ingredients": "4 ounces bittersweet chocolate - chopped,\n\n6 tablespoons (84 g) unsalted butter - chopped,\n\n1 1/2 cups (210 g) all purpose gluten-free flour (I used Better Batter),\n\n3/4 teaspoon xanthan gum (omit if your blend already contains it),\n\n5 tablespoons (25 g) unsweetened cocoa powder (See Recipe Notes),\n\n3/4 teaspoon baking powder,\n\n1/8 teaspoon baking soda,\n\n1/2 teaspoon kosher salt,\n\n1 cup (200 g) granulated sugar,\n\n2 eggs (100 g, weighed out of shell) at room temperature - beaten,\n\n2 teaspoons pure vanilla extract,\n\n1 cup (115 g) confectioners’ sugar",
      "steps": "Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.\n\nIn a medium-size heat-safe bowl, place the chopped chocolate and butter and melt in the microwave in 30-second bursts, stirring in between, until just melted, or over a double boiler. Set the mixture aside and allow it to cool until no longer hot to the touch.\n\nIn a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt and granulated sugar, and whisk to combine well. Add the melted butter and chocolate mixture, and mix to combine. Add the beaten eggs and vanilla, and mix to combine. The dough will be thick but soft.\n\nWith a spring-loaded ice cream scoop or two spoons, drop the dough about 2 inches apart in about 24 pieces on the prepared baking sheet (each piece of dough should be about 2 tablespoons’ worth of dough). Roll each piece of dough into a ball between slightly wet palms, coat the dough generously with the confectioner’s sugar, and press the dough into a disk about 1/2-inch thick. Repeat with every piece of dough. Press each piece of cookie dough once more in the confectioners’ sugar, making sure to cover generously in the sugar. Return each piece to its place on the baking sheet.\n\nPlace the baking sheets in the preheated oven, one at a time, and bake for 12 minutes or until just set in the center. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely",
      "imageURL": "https://glutenfreeonashoestring.com/wp-content/uploads/2016/11/Chocolate-crinkle-cookies-315x315-1.jpg",
      "originalURL": "https://glutenfreeonashoestring.com/gluten-free-chocolate-crinkle-cookies/",
      "likes": 4,
      "id": 25
    },
    {
      "name": "Instant Pot Chili",
      "ingredients": "1 tbsp. extra-virgin olive oil,\n1 onion chopped, \n3 cloves garlic minced, \n2 tbsp. tomato paste,\n1 1/2 lb. ground beef,\n2 c. low-sodium beef broth,\n1 (15-oz.) can kidney beans rinsed and drained,\n1 (15-oz.) can black beans rinsed and drained,\n1 (15-oz.) can fire-roasted diced tomatoes,\n1 1/2 tbsp.  chili powder,\n1 tsp. ground cumin,\n1 tsp. dried oregano,\n1/2 tsp. cayenne,\nKosher salt,\nFreshly ground black pepper,\nShredded cheddar, for serving,\nSour cream for serving,\nFritos for serving",
      "steps": "Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute, then add tomato paste, stirring to combine. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 7 minutes. Drain fat, if necessary.\nReturn insert to Instant Pot and add broth, beans, tomatoes, chili powder, cumin, oregano and cayenne. Season with salt and pepper. Lock lid and set to Pressure Cook on High for 14 minutes.\nFollow manufacturer’s instructions for a slow release, then remove lid. Serve with desired toppings",
      "imageURL": "https://hips.hearstapps.com/hmg-prod.s3.amazonaws.com/images/190501-instant-pot-chili-horizontal-2-1557157428.png?crop=0.668xw:1.00xh;0,0&resize=980:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/a27335648/instant-pot-chili-recipe/",
      "likes": 10,
      "id": 26
    },
    {
      "name": "Steak Street Tacos",
      "ingredients": "1 pound flank steak or skirt steak,\n1/2 cup soy sauce,\n1 Tablespoon Worcestershire sauce,\njuice from one lime,\n3 cloves garlic minced,\n2 Tablespoons cilantro chopped,\n1 teaspoon chili powder,\n1/2 teaspoon cumin,\nsalt and pepper to taste,\n6-8 small flour or corn tortillas",
      "steps": "Cut the flank steak into one-inch pieces. In a medium-sized bowl add the soy sauce, Worcestershire, juice from one lime, garlic, cilantro, chili powder, cumin, and salt and pepper.\nAdd the steak and let marinate in the fridge for 1-2 hours.\nHeat a medium sized skillet to medium high heat. Add the steak and marinade and cook for about 5-7 minutes or until no longer pink.\nPut the steak in the center of your tortilla with desired toppings",
      "imageURL": "https://therecipecritic.com/wp-content/uploads/2021/07/streettacos-300x300.jpg",
      "originalURL": "https://therecipecritic.com/street-tacos/#wprm-recipe-container-140379",
      "likes": 2,
      "id": 27
    },
    {
      "name": "Best-Ever Tuna Melt",
      "ingredients": "1/3 c. mayonnaise,\nJuice of 1/2 lemon,\n1/2 tsp. crushed red pepper flakes (optional),\n2 (6-oz.) cans tuna,\n1 ribs celery finely chopped,\n2 dill pickles finely chopped,\n1/4 c. finely chopped red onion,\n2 tbsp. freshly chopped parsley,\nKosher salt,\nFreshly ground black pepper,\n8 slices bread such as sourdough,\n2 tbsp. butter,\n1 tomato sliced,\n8 slices cheddar",
      "steps": "Preheat oven to 400°. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes (if using).\nDrain tuna then add to mayonnaise mixture. Use a fork to break up tuna into flakes. Add celery, pickles, red onion, and parsley and toss to combine. Season with salt and pepper.\nButter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes",
      "imageURL": "https://hips.hearstapps.com/hmg-prod/images/tuna-melt-095-1550261085.jpg?crop=0.510xw:0.762xh;0.167xw,0.0938xh&resize=360:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/a26146096/tuna-melt-recipe/",
      "likes": 1,
      "id": 28
    },
    {
      "name": "Oatmeal Cookies",
      "ingredients": "1 1/2 cups (212g) all-purpose flour (scoop and level to measure),\n1 tsp ground cinnamon,\n1/2 tsp baking soda,\n1/2 tsp baking powder,\n1/2 tsp salt,\n1 cup (226g) unsalted butter - softened slightly (it should still be somewhat cold and firm)\n1 cup (200g) packed light brown sugar,\n1/2 cup (100g) granulated sugar,\n2 large eggs,\n1 1/2 tsp vanilla extract,\n3 cups (260g) rolled old fashioned oats*,\n1 cup (153g) raisins** (preferably from a freshly opened package),\n1 cup (118g) chopped walnuts",
      "steps": "Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.\nIn a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.\nIn the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.\nMix in one egg, then blend in second egg and vanilla.\nAdd flour mixture and mix just until combined then mix in oats, raisins and walnuts.\nScoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.\nBake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.\nLet cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.\n\nStore in an airtight container at room temperature",
      "imageURL": "https://www.cookingclassy.com/wp-content/uploads/2018/08/oatmeal-cookies-1-180x180.jpg",
      "originalURL": "https://www.cookingclassy.com/oatmeal-cookies/",
      "likes": 4,
      "id": 29
    },
    {
      "name": "Peach Crumble",
      "ingredients": "6 large peaches - sliced (about 2 1/2 lb.),\n1/4 c. granulated sugar, Juice of 1/2 lemon\n1/2 tsp. ground cinnamon,\n1/2 tsp. ground ginger,\nPinch kosher salt,\n1 1/2 c. all-purpose flour,\n1 c. packed brown sugar,\n1/2 tsp. kosher salt,\n1/4 tsp. ground cinnamon,\n1/2 c. (1 stick) melted butter,\nVanilla ice cream - for serving",
      "steps": "Preheat oven to 375°. Make peaches: In a large bowl, combine peaches, sugar, lemon juice, cinnamon, ginger, and salt. \nMake topping: In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Pour in melted butter and stir until mixture resembles coarse crumbs. \nPour peaches and juices into a large baking dish. Sprinkle crumb topping evenly over peaches. \nBake until topping is golden and peaches are bubbling, 45 to 50 minutes.\nServe warm with ice cream, if desired",
      "imageURL": "https://hips.hearstapps.com/hmg-prod/images/delish-190618-peach-crumble-106-landscape-pf-1561757532.png?crop=0.502xw:1.00xh;0.258xw,0&resize=360:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/a28091638/peach-crumble-recipe/",
      "likes": 5,
      "id": 30
    },
    {
      "name": "Snow Peas",
      "ingredients": "2 tbsp. vegetable oil,\n3 oz. mushrooms - such as shiitake or button,\n1/2 inch piece ginger -  peeled and thinly sliced,\n3 cloves garlic - thinly sliced,\n8 oz. snow peas - trimmed,\n1 tbsp. soy sauce,\n1 tbsp. mirin -  shaoxing wine - or dry white wine,\nKosher salt",
      "steps": "In a wok or large skillet, heat oil over high heat until it shimmers. Add mushrooms and cook until lightly browned and tender, 2 to 3 minutes.\nAdd ginger and cook until fragrant, about 1 minute. Add garlic and cook for an additional 1 minute. Add snow peas and cook, tossing frequently, until slightly pliable, 3 to 4 minutes.\nIn a small bowl or ramekin, combine soy sauce and mirin. Pour in the soy-mirin mixture and toss to coat. Cook until the mixture begins to cling to the vegetables, about 1 minute. Season to taste with salt and serve",
      "imageURL": "https://hips.hearstapps.com/hmg-prod/images/stir-fried-snow-peas-6-1646760343.jpg?crop=0.736xw:1.00xh;0.126xw,0&resize=360:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/a39211074/snow-peas-recipe/",
      "likes": 2,
      "id": 31
    },
    {
      "name": "Chicken Pesto Pasta",
      "ingredients": "1 tbsp. extra-virgin olive oil,\n2 boneless skinless chicken breasts (about 1 lb.),\nKosher salt,\nFreshly ground black pepper,\n1/2 c. low-sodium chicken broth or water,\n3/4 lb. gemelli or other short pasta,\n2 c. halved cherry tomatoes,\n1 c. Best-Ever Basil Pesto or store-bought pesto,\n1 tbsp. white wine vinegar,\nFinely grated Parmesan for serving.",
      "steps": "Heat the oil in a large heavy bottomed skillet over medium-high. Season chicken all over with ½ tsp. salt and ¼ tso. pepper. Add chicken and cook, flipping halfway through, until golden on both sides, about 4 minutes per side. Pour broth into skillet, cover, and continue to cook until chicken is just done, about 2 to 5 minutes more. Transfer chicken to a work surface, let cool slightly, then slice or cut into bite-sized pieces.\nIn a large pot of salted boiling water, cook pasta until al dente, per package instructions. Drain pasta, and return the pot to the stove.\nAdd tomatoes, ¼ tsp. salt, and a few grinds/ pinches pepper to the still-warm pot— the residual heat of the pan will cook the tomatoes slightly, helping incorporate them into this dish. Return the cooked pasta and chicken to the pot along with the pesto, vinegar, 1/4 teaspoon salt, and ¼ teaspoon pepper, and toss to coat. Serve topped with Parmesan",
      "imageURL": "https://hips.hearstapps.com/hmg-prod/images/chickenpestopasta1-1646262198.jpg?crop=0.718xw:1.00xh;0.0288xw,0&resize=360:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/a39174871/chicken-pesto-pasta-recipe/",
      "likes": 4,
      "id": 32
    },
    {
      "name": "Corned Beef Brisket",
      "ingredients": "3 lb. corned beef brisket,\n1/2 tsp. whole allspice berries,\n1/2 tsp. coriander seeds,\n1/2 tsp. whole cloves,\n1/4 c. brown sugar ,\n2 tsp. freshly ground black pepper",
      "steps": "Preheat oven to 325°. Trim excess fat from beef and rinse under cold water. Pat dry and place fat side up in large roasting pan fitted with a roasting rack.\nIn a medium bowl with the end of a wooden spoon, or in mortar and pestle, combine and crush allspice, coriander, and cloves into slightly smaller pieces. (Leaving some whole is OK.) In a medium bowl, stir together brown sugar, black pepper, and crushed spices. Spread spice mix evenly over top of brisket. Add 6 cups water to roasting pan and cover brisket tightly with aluminum foil. Roast for 2 hours, then remove foil and roast until tender, 1 hour more. \nLet brisket rest for 15 minutes before slicing",
      "imageURL": "https://hips.hearstapps.com/hmg-prod/images/190213-corned-beef-brisket-179-1551391553.jpg?crop=0.668xw:1.00xh;0.298xw,0&resize=360:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/a26413859/corned-beef-brisket-recipe/",
      "likes": 0,
      "id": 33
    },
    {
      "name": "Classic Potato Salad",
      "ingredients": "3 lb. Yukon Gold potatoes chopped into 1” pieces\nKosher salt,\n1 1/2 c. mayonnaise,\n1 small red onion finely chopped,\n1 tbsp. Dijon mustard,\n1 tbsp. lemon juice,\n1/4 c. chopped pickles,\n1/2 tsp. paprika,\n4 hard boiled eggs chopped,\n1/4 c. finely chopped chives,\nFreshly ground black pepper,\nButterhead lettuce for serving",
      "steps": "In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.\nIn a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve.\nServe over butterhead lettuce\n",
      "imageURL": "https://hips.hearstapps.com/hmg-prod/images/190411-potato-salad-horizontal-1-1555688422.png?crop=0.668xw:1.00xh;0.202xw,0&resize=360:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/recipes/a53128/classic-potato-salad-recipe/",
      "likes": 2,
      "id": 34
    },
    {
      "name": "Slow-Cooker Split Pea Soup",
      "ingredients": "1 lb. split peas (about 2 c.),\n1 large onion diced,\n2 medium carrots peeled and chopped,\n2 stalks celery chopped,\n3 cloves garlic minced,\n3 sprigs thyme,\n1 tsp. ground ginger,\n1/4 tsp. crushed red pepper flakes,\n6 c. low-sodium chicken broth,\n1 ham bone (optional),\nKosher salt,\nFreshly ground black pepper,\nFreshly shaved Parmesan for serving",
      "steps": "In a slow cooker combine split peas, onion, carrots, celery, garlic, thyme, ginger, and red pepper flakes. Pour broth over and add ham bone, if using. Season with salt and pepper. \nCook on high for 4 to 5 hours or low for 6 to 8, until peas are completely soft. \nRemove ham bone from slow cooker and shred any remaining meat. Add meat back to slow cooker.\nTop with Parmesan before serving",
      "imageURL": "https://hips.hearstapps.com/hmg-prod/images/20190628-delish-slow-cooker-split-pea-soup-ehg-419-horizontal-1562807436.png?crop=0.502xw:1.00xh;0.136xw,0&resize=360:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/a28223331/slow-cooker-split-pea-soup-recipe/",
      "likes": 0,
      "id": 35
    },
    {
      "name": "Fettuccine Alfredo",
      "ingredients": "Kosher salt,\n1 lb. fettuccine,\n1/2 c. heavy cream,\n1/2 c. (1 stick) butter,\n1/2 c. freshly grated Parmesan - plus more for sprinkling,\nFreshly ground black pepper,\n2 tbsp. chopped parsley",
      "steps": "In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain.\nMeanwhile, in a large skillet over medium heat, add cream and butter. Cook until butter is melted and the cream is bubbling. Whisk in Parmesan and season with salt and pepper. Let sauce simmer 1 to 2 minutes to thicken slightly. Sauce will still bee thin, but will thicken more as sauce cools and once pasta is added. \nAdd cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediately",
      "imageURL": "https://hips.hearstapps.com/del.h-cdn.co/assets/17/36/1600x1600/square-1504715566-delish-fettuccine-alfredo.jpg?resize=360:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/a55312/best-homemade-fettuccine-alfredo-recipe/",
      "likes": 3,
      "id": 36
    },
    {
      "name": "Beer-Battered Fish",
      "ingredients": "1 1/2 c. all-purpose flour ,\nKosher salt,\n1/2 tsp. Old Bay seasoning,\n1 (12-oz.) bottle lager (such as Harp's),\n1 large egg beaten,\n2 lb. cod cut into 12 pieces,\nFreshly ground black pepper,\nVegetable oil for frying,\nLemon wedges for serving",
      "steps": "In a large bowl, whisk together flour, 1 teaspoon salt, and Old Bay, then whisk in beer and egg. Let sit for 10 minutes. \nDry cod with paper towels and season with salt and pepper.\nIn a large pot over medium heat, add enough oil to come up 3 inches and heat to 375°. Working in batches, coat cod in batter then carefully drop in heated oil. Fry until golden and fish is cooked through, 5 to 6 minutes, flipping fish halfway through. Remove and place on a paper towel–lined plate and season with salt. \nServe with lemon wedges",
      "imageURL": "https://hips.hearstapps.com/hmg-prod/images/190208-beer-battered-fish-384-1550379136.jpg?crop=0.668xw:1.00xh;0.0801xw,0&resize=360:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/a26258755/beer-battered-fish-recipe/",
      "likes": 1,
      "id": 37
    },
    {
      "name": "Garlicky Lamb Chops",
      "ingredients": "1/4 c. freshly chopped rosemary,\n5 cloves garlic minced,\nkosher salt,\nFreshly ground black pepper,\n2 lb. small lamb chops trimmed of fat,\n1 tbsp. extra-virgin olive oil",
      "steps": "On a large plate, combine rosemary and garlic and season with salt and pepper. Press lamb chops into mixture and set aside.\nIn a large skillet over medium heat, heat oil. Working in batches, cook lamb until nicely browned, about 3 to 4 minutes per side. Let rest 5 minutes before serving",
      "imageURL": "https://hips.hearstapps.com/del.h-cdn.co/assets/17/15/1492029060-delish-garlicky-lamb-chops-2.jpg?crop=0.425xw:0.755xh;0.314xw,0.162xh&resize=360:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/recipes/a52403/garlicky-lamb-chops-recipe/",
      "likes": 4,
      "id": 38
    },
    {
      "name": "Black Bean Tostadas",
      "ingredients": "2 (15-oz.) cans black beans rinsed and drained,\n8 tostadas,\n2 c. shredded pepper jack,\nAvocado sliced,\nHot sauce",
      "steps": "Preheat oven to 350°. In a small saucepan over medium heat, add beans and 1 cup of water. Bring to a simmer and let simmer until beans are warmed through, about 10 minutes. Smash with a wooden spoon until most of the beans are smashed with some whole remaining. Add more water as needed to help create a smoother consistency. \nMeanwhile, place tostadas on a large baking sheet and sprinkle cheese evenly over each. Bake until cheese is melty, about 5 minutes. \nTop tostadas with beans, avocado slices, and hot sauce",
      "imageURL": "https://hips.hearstapps.com/hmg-prod/images/delish-202101-blackbeantostadas-037-ls-1610740382.jpg?crop=0.670xw:1.00xh;0.189xw,0&resize=360:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/a35195090/black-bean-tostada-recipe/",
      "likes": 5,
      "id": 40
    },
    {
      "name": "Shrimp & Snow Pea Stir Fry",
      "ingredients": "8 oz. rice linguini noodles,\n8 oz. raw shrimp peeled and deveined,\nKosher salt,\nFreshly ground black pepper, \n1/4 c. plus 1 tbsp. sweet chili sauce divided,\n8 oz. snow peas sliced on the diagonal,\n2 tbsp. Canola oil divided ",
      "steps": "Bring 3-4 quarts of water to a boil and remove from heat. Place rice linguine noodles in a large metal or glass bowl and cover in hot water for 25 minutes, stirring with a fork frequently to break up any noodle clumps. After about 15 minutes water should be cool enough to pull out and separate any clumped noodles.\nRinse shrimp and place on a paper towel lined plate. Pat dry and season with salt and pepper on both sides. Add shrimp and 1 tablespoon sweet chili sauce to a container with a lid. Refrigerate for at least 15 minutes and up to overnight. \nDrain and rinse noodles and return to the bowl. Gather your ingredients (noodles, shrimp, remaining 1/4 cup sweet chili sauce, and snow peas) in bowls and place on a sheet tray next to the stove. \nHeat a large skillet or wok over high heat. Add 1 tablespoon oil and swirl in pan to coat. When you see the first wisp of smoke, add shrimp and cook until they begin to turn pink, 1 minute each side. The sugars in the sweet chili sauce should caramelize just a little bit and create tasty bits in the pan. \nMake space in the middle of the pan, add remaining 1 tablespoon oil and sliced snow peas and cook 2 minutes. Add prepared noodles and ¼ cup of sweet chili sauce. Continue to cook until noodles are coated and heated through, about 4 to 6 minutes. Serve immediately",
      "imageURL": "https://hips.hearstapps.com/hmg-prod/images/delish-202101-shrimpsnowpeasstirfry-162-ls-1611345909.jpg?crop=0.670xw:1.00xh;0.0897xw,0&resize=360:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/a35131589/shrimp-and-snow-pea-stir-fry-recipe/",
      "likes": 1,
      "id": 41
    },
    {
      "name": "Beef Enchiladas",
      "ingredients": "1 tbsp. extra-virgin olive oil,\n1/2 medium onion chopped,\n2 cloves garlic minced,\n1 lb. ground beef,\n1 tsp. chili powder,\n1 tsp. ground cumin,\nKosher salt,\nFreshly ground black pepper,\n1 (19-oz.) can enchilada sauce,\n1 (15-oz.) can corn drained,\n1 (15-oz.) can black beans drained and rinsed,\n8 flour tortillas,\n2/3 c. shredded Monterey jack,\n1/3 c. shredded cheddar,\nQuartered grape tomatoes,\nDiced avocado,\nFinely chopped onion,\nFresh cilantro leaves\n",
      "steps": "Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef and cook until no longer pink, about 6 minutes. Drain fat. \nReturn beef mixture to skillet over medium heat. Add chili powder and cumin and season with salt and pepper, then stir in enchilada sauce. Bring to a simmer and cook until sauce thickens slightly, about 3 minutes. Remove from heat and stir in corn and black beans. \nAdd a large scoop of meat mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 9\"-x-13\" baking dish and top with cheeses. \nBake until cheese is melty, 15 to 18 minutes. \nGarnish with tomatoes, avocado, onion, and cilantro",
      "imageURL": "https://hips.hearstapps.com/hmg-prod/images/beef-enchiladas-horizontal-1535657910.jpg?crop=0.6666666666666666xw:1xh;center,top&resize=360:*",
      "originalURL": "https://www.delish.com/cooking/recipe-ideas/a22790411/beef-enchiladas-recipe/",
      "likes": 0,
      "id": 42
    },
    {
      "name": "Black Bean Lasagna",
      "ingredients": "1 tablespoon vegetable oil,\n2 onions chopped, \n4 cloves garlic chopped,\n½ green bell pepper diced,\n½ red bell pepper diced,\n1 (14.5 ounce) can chopped tomatoes,\n1 cup salsa,\n2 (15 ounce) cans black beans drained and rinsed,\nsalt and black pepper to taste,\n2 avocados - peeled pitted and mashed,\n1 tablespoon fresh lemon juice ,\n12 (6 inch) corn tortillas quartered,\n2 cups shredded Cheddar cheese",
      "steps": "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.\nWarm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.\nIn a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.\n\nPlace a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.Bake in preheated oven for 35 minutes, or until sauce is bubbly",
      "imageURL": "https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2015%2F09%2F677054-Black-Bean-Lasagna-Photo-by-mis7up.jpg&w=272&h=272&c=sc&poi=face&q=60",
      "originalURL": "https://www.allrecipes.com/recipe/87173/black-bean-lasagna/",
      "likes": 3,
      "id": 43
    },
    {
      "name": "Slow Cooker Sweet and Sour Chicken Thighs",
      "ingredients": "¼ teaspoon ground ginger,\n1 ½ pounds skinless boneless chicken thighs cubed \n1 tablespoon vegetable oil,\n1 (20 ounce) can pineapple chunks in juice,\n½ cup chicken stock ,\n¼ cup rice vinegar,\n¼ cup brown sugar,\n2 tablespoons ketchup,\n2 tablespoons soy sauce ,\n1 medium red bell pepper seeded and chopped,\n1 green onion chopped",
      "steps": "Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.\nHeat oil in a skillet over medium-high heat. Cook chicken in the skillet until browned on all sides, 3 minutes per side. Transfer to a plate and set aside.\nDrain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.\nMix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.\nWhisk remaining 2 tablespoons cornstarch with remaining 1/4 cup pineapple juice. Stir cornstarch mixture into the slow cooker. Increase the slow cooker heat to High and add pineapple chunks and chopped red bell pepper.\nCook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion",
      "imageURL": "https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F8746641.jpg&w=272&h=272&c=sc&poi=face&q=60",
      "originalURL": "https://www.allrecipes.com/recipe/282440/slow-cooker-sweet-and-sour-chicken-thighs/",
      "likes": 0,
      "id": 44
    },
    {
      "name": "Easy Meatloaf",
      "ingredients": "1 ½ pounds ground beef,\n1 egg,\n1 onion chopped,\n1 cup milk,\n1 cup dried bread crumbs,\nsalt and pepper to taste,\n2 tablespoons brown sugar,\n2 tablespoons prepared mustard,\n⅓ cup ketchup",
      "steps": "Preheat oven to 350 degrees F (175 degrees C).\nIn a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.\nIn a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.\nBake at 350 degrees F (175 degrees C) for 1 hour",
      "imageURL": "https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2022%2F02%2F18%2F16354-easy-meatloaf-mfs-76.jpg&w=272&h=272&c=sc&poi=face&q=60",
      "originalURL": "https://www.allrecipes.com/recipe/16354/easy-meatloaf/",
      "likes": 0,
      "id": 45
    },
    {
      "name": "Basic Crepes",
      "ingredients": "2 eggs, \n½ cup milk,\n½ cup water,\n¼ teaspoon salt,\n2 tablespoons butter melted",
      "steps": "In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.\nHeat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.\n\nCook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot",
      "imageURL": "https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2022%2F02%2F22%2F16383-basic-crepes-mfs_002.jpg&w=272&h=272&c=sc&poi=%5B1480%2C690%5D&q=60",
      "originalURL": "https://www.allrecipes.com/recipe/16383/basic-crepes/",
      "likes": 1,
      "id": 46
    },
    {
      "name": "French Toast",
      "ingredients": "⅔ cup milk,\n2 large eggs ,\n1 teaspoon vanilla extract (Optional),\n¼ teaspoon ground cinnamon (Optional),\nsalt to taste,\n6 thick slices bread,\n1 tablespoon unsalted butter - or more as needed",
      "steps": "Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl.\nLightly butter a griddle and heat over medium-high heat.\nDunk bread in the egg mixture, soaking both sides. Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side. Serve hot",
      "imageURL": "https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2022%2F03%2F08%2F7016-french-toast-mfs-011.jpg&w=272&h=272&c=sc&poi=%5B880%2C1080%5D&q=60",
      "originalURL": "https://www.allrecipes.com/recipe/7016/french-toast-i/",
      "likes": 4,
      "id": 47
    },
    {
      "name": "Oven Roasted Parmesan Potatoes",
      "ingredients": "cooking spray,\n1 teaspoon vegetable oil or as needed,\n2 tablespoons freshly grated Parmesan cheese ,,\n½ teaspoon salt,\n½ teaspoon garlic powder,\n½ teaspoon paprika,\n¼ teaspoon ground black pepper,\n2 pounds red potatoes halved,\n1 tablespoon vegetable oil or as needed,\n¼ cup sour cream (Optional)",
      "steps": "Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.\nMix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.\n\nBlot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.\n\nBake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream",
      "imageURL": "https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1120591.jpg&w=272&h=272&c=sc&poi=face&q=60",
      "originalURL": "https://www.allrecipes.com/recipe/233393/oven-roasted-parmesan-potatoes/",
      "likes": 0,
      "id": 48
    }
  ]
}