recipe.id,recipe.ts,recipe.title,recipe.description,recipe.time,recipe.from,recipe.recipe_x_ingredient_id,recipe.recipe_x_instruction_id,recipe.recipe_image_id
1,"2017-11-07 04:27:56","Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado","These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe.","Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans","Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman","{
    ""1"": {
        ""recipe_x_ingredient.id"": 1,
        ""ingredient.id"": 1,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""1 pound dried pinto beans (pink beans) or four 15-ounce cans cooked pinto beans""
    },
    ""2"": {
        ""recipe_x_ingredient.id"": 2,
        ""ingredient.id"": 2,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""1/4 pound bacon, chopped""
    },
    ""3"": {
        ""recipe_x_ingredient.id"": 3,
        ""ingredient.id"": 3,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""1 medium yellow onion, chopped""
    },
    ""4"": {
        ""recipe_x_ingredient.id"": 4,
        ""ingredient.id"": 4,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""3 garlic cloves, peeled and minced""
    },
    ""5"": {
        ""recipe_x_ingredient.id"": 5,
        ""ingredient.id"": 5,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""2 tablespoons tomato paste""
    },
    ""6"": {
        ""recipe_x_ingredient.id"": 6,
        ""ingredient.id"": 6,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""2 teaspoons ground cumin""
    },
    ""7"": {
        ""recipe_x_ingredient.id"": 7,
        ""ingredient.id"": 7,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""1/2 teaspoon ground coriander""
    },
    ""8"": {
        ""recipe_x_ingredient.id"": 8,
        ""ingredient.id"": 8,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""2 teaspoons chili powder (the spice blend)""
    },
    ""9"": {
        ""recipe_x_ingredient.id"": 9,
        ""ingredient.id"": 9,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""1/2 teaspoon cayenne, or shakes of your favorite hot sauce or chipotle purée to taste""
    },
    ""10"": {
        ""recipe_x_ingredient.id"": 10,
        ""ingredient.id"": 10,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""2 teaspoons coarse sea or kosher salt (for lightly salted broth; use more for unsalted broth, and less for salted or canned beans)""
    },
    ""11"": {
        ""recipe_x_ingredient.id"": 11,
        ""ingredient.id"": 11,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""4 cups vegetable broth (for dried beans) plus 1 cup water (if beans weren’t presoaked), or 1 1/2 cups vegetable broth (for precooked/canned beans)""
    },
    ""12"": {
        ""recipe_x_ingredient.id"": 12,
        ""ingredient.id"": 12,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""soft corn tortillas for tortilla chips (estimate 2 tortillas per person)""
    },
    ""13"": {
        ""recipe_x_ingredient.id"": 13,
        ""ingredient.id"": 13,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""fine salt, to taste""
    },
    ""14"": {
        ""recipe_x_ingredient.id"": 14,
        ""ingredient.id"": 14,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""1/2 medium-large white onion, minced""
    },
    ""15"": {
        ""recipe_x_ingredient.id"": 15,
        ""ingredient.id"": 15,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""1 jalapeño, seeded and minced""
    },
    ""16"": {
        ""recipe_x_ingredient.id"": 16,
        ""ingredient.id"": 16,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""2 tablespoons finely chopped fresh cilantro""
    },
    ""17"": {
        ""recipe_x_ingredient.id"": 17,
        ""ingredient.id"": 17,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""1 tablespoon olive oil""
    },
    ""18"": {
        ""recipe_x_ingredient.id"": 18,
        ""ingredient.id"": 18,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""juice of half a lime, plus more lime wedges""
    },
    ""19"": {
        ""recipe_x_ingredient.id"": 19,
        ""ingredient.id"": 19,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""1 large avocado, diced or sliced""
    },
    ""20"": {
        ""recipe_x_ingredient.id"": 20,
        ""ingredient.id"": 20,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""1 cup chopped fresh tomatoes""
    },
    ""21"": {
        ""recipe_x_ingredient.id"": 21,
        ""ingredient.id"": 21,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""sour cream, Mexican crema, or plain yogurt""
    },
    ""22"": {
        ""recipe_x_ingredient.id"": 22,
        ""ingredient.id"": 22,
        ""ingredient.ts"": ""2017-11-07 04:27:56"",
        ""ingredient.value"": ""hot sauce""
    }
}","{
    ""1"": {
        ""recipe_x_instruction.id"": 1,
        ""instruction.id"": 1,
        ""instruction.ts"": ""2017-11-07 04:27:56"",
        ""instruction.value"": ""1Soak the dried beans, if using. Do you have to soak beans before you cook them? No, nope. But it will save a lot of cooking time, making this more of a 1-hour weeknight meal. So, if you can plan ahead, soak the pintos in an ample amount of water at room ""
    },
    ""2"": {
        ""recipe_x_instruction.id"": 2,
        ""instruction.id"": 2,
        ""instruction.ts"": ""2017-11-07 04:27:56"",
        ""instruction.value"": ""2Prepare your beans. Heat the oven to 375 degrees. Put the bacon in a large ovenproof pot or Dutch oven or a deep sauté pan, and place over medium heat. Cook, stirring, until the bacon is brown and crisp and the fat has rendered out, 5 to 7 minutes. Scoop""
    },
    ""3"": {
        ""recipe_x_instruction.id"": 3,
        ""instruction.id"": 3,
        ""instruction.ts"": ""2017-11-07 04:27:56"",
        ""instruction.value"": ""3Bring the mixture to a boil and cook for 1 full minute. Place a lid on the pot and transfer it carefully to the oven.""
    },
    ""4"": {
        ""recipe_x_instruction.id"": 4,
        ""instruction.id"": 4,
        ""instruction.ts"": ""2017-11-07 04:27:56"",
        ""instruction.value"": ""4Bake your beans. Please keep in mind that cooking beans isn’t a perfect science, and the amount of liquid absorbed if the beans are presoaked, the age and freshness of the beans, and even the softness of beans from a can are all going to affect how much ""
    },
    ""5"": {
        ""recipe_x_instruction.id"": 5,
        ""instruction.id"": 5,
        ""instruction.ts"": ""2017-11-07 04:27:56"",
        ""instruction.value"": ""5The beans are done when they’re firm-tender and moist, with most of the liquid absorbed.""
    },
    ""6"": {
        ""recipe_x_instruction.id"": 6,
        ""instruction.id"": 6,
        ""instruction.ts"": ""2017-11-07 04:27:56"",
        ""instruction.value"": ""6About 30 minutes before the beans are done, bake the chips Brush the tortillas lightly with oil. Stack them and cut into 8 wedges. Spread the wedges in one snug layer on a large baking sheet or two (because the beans are baking, you may need to do this i""
    },
    ""7"": {
        ""recipe_x_instruction.id"": 7,
        ""instruction.id"": 7,
        ""instruction.ts"": ""2017-11-07 04:27:56"",
        ""instruction.value"": ""7Make the relish. Combine the onion, jalapeño, and cilantro with the olive oil and lime juice. Season with salt to taste. This is easily tweaked with more of any of the three ingredients to your taste.""
    },
    ""8"": {
        ""recipe_x_instruction.id"": 8,
        ""instruction.id"": 8,
        ""instruction.ts"": ""2017-11-07 04:27:56"",
        ""instruction.value"": ""8Beans are served right in their cooking pan. Chips and each fixing go in their own bowls. Everyone assembles their bowls to their taste, and everyone wins.""
    }
}","{
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    }
}"
2,"2017-11-07 04:29:52","Pimento Mac and Cheese","This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe.","Total: 25 min",,"{
    ""23"": {
        ""recipe_x_ingredient.id"": 23,
        ""ingredient.id"": 23,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""2 8 ounce cans diced pimentos, drained""
    },
    ""24"": {
        ""recipe_x_ingredient.id"": 24,
        ""ingredient.id"": 24,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""2 cups shredded extra-sharp cheddar""
    },
    ""25"": {
        ""recipe_x_ingredient.id"": 25,
        ""ingredient.id"": 25,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""8 ounces cream cheese, softened""
    },
    ""26"": {
        ""recipe_x_ingredient.id"": 26,
        ""ingredient.id"": 26,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""1/2 cup mayonnaise""
    },
    ""27"": {
        ""recipe_x_ingredient.id"": 27,
        ""ingredient.id"": 27,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""1/4 teaspoon garlic powder""
    },
    ""28"": {
        ""recipe_x_ingredient.id"": 28,
        ""ingredient.id"": 28,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""1/4 teaspoon ground cayenne pepper""
    },
    ""29"": {
        ""recipe_x_ingredient.id"": 29,
        ""ingredient.id"": 29,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""1 tablespoon dried parsley""
    },
    ""30"": {
        ""recipe_x_ingredient.id"": 30,
        ""ingredient.id"": 30,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""1/4 teaspoon onion powder""
    },
    ""31"": {
        ""recipe_x_ingredient.id"": 31,
        ""ingredient.id"": 31,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""3 tablespoons lemon juice""
    },
    ""32"": {
        ""recipe_x_ingredient.id"": 32,
        ""ingredient.id"": 32,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""3 tablespoons Worcestershire sauce""
    },
    ""33"": {
        ""recipe_x_ingredient.id"": 33,
        ""ingredient.id"": 33,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""1 cup fresh grated Parmesan""
    },
    ""34"": {
        ""recipe_x_ingredient.id"": 34,
        ""ingredient.id"": 34,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""2 cups heavy cream""
    },
    ""35"": {
        ""recipe_x_ingredient.id"": 35,
        ""ingredient.id"": 35,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""2 tablespoons thyme leaves""
    },
    ""36"": {
        ""recipe_x_ingredient.id"": 36,
        ""ingredient.id"": 36,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""1 pound cavatappi, cooked per the instructions on the box""
    },
    ""37"": {
        ""recipe_x_ingredient.id"": 37,
        ""ingredient.id"": 37,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""toasted breadcrumbs, for garnish""
    },
    ""38"": {
        ""recipe_x_ingredient.id"": 38,
        ""ingredient.id"": 38,
        ""ingredient.ts"": ""2017-11-07 04:29:52"",
        ""ingredient.value"": ""sliced chives, for garnish""
    }
}","{
    ""9"": {
        ""recipe_x_instruction.id"": 9,
        ""instruction.id"": 9,
        ""instruction.ts"": ""2017-11-07 04:29:52"",
        ""instruction.value"": ""1Cook the cavatappi per the instructions on the box. Meanwhile, in a large mixing bowl, combine the drained pimentos, cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne, parsley, onion powder, lemon juice, and Worcestershire sauce and set as""
    },
    ""10"": {
        ""recipe_x_instruction.id"": 10,
        ""instruction.id"": 10,
        ""instruction.ts"": ""2017-11-07 04:29:52"",
        ""instruction.value"": ""2In a large sauce pot, slowly heat the cream until almost simmering. Stir in the pimento cheese mixture and Parmesan until a sauce consistency is reached. Taste and add salt and fresh cracked black pepper as desired.""
    },
    ""11"": {
        ""recipe_x_instruction.id"": 11,
        ""instruction.id"": 11,
        ""instruction.ts"": ""2017-11-07 04:29:52"",
        ""instruction.value"": ""3Drain the cooked pasta and mix well with the sauce. Stir in the thyme at the last minute, and serve garnished with chives and toasted breadcrumbs.""
    }
}","{
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    }
}"
3,"2017-11-07 04:29:58","Oysters with General Tso's Cabbage and Furikake","This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy.","Total: 20 min",,"{
    ""39"": {
        ""recipe_x_ingredient.id"": 39,
        ""ingredient.id"": 39,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""4 tablespoons pineapple juice""
    },
    ""40"": {
        ""recipe_x_ingredient.id"": 40,
        ""ingredient.id"": 40,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""2 tablespoons lemon juice""
    },
    ""41"": {
        ""recipe_x_ingredient.id"": 41,
        ""ingredient.id"": 41,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""3 tablespoons honey""
    },
    ""42"": {
        ""recipe_x_ingredient.id"": 42,
        ""ingredient.id"": 42,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""1 tablespoon chili vinegar""
    },
    ""43"": {
        ""recipe_x_ingredient.id"": 43,
        ""ingredient.id"": 43,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""1 tablespoon yuzu juice""
    },
    ""44"": {
        ""recipe_x_ingredient.id"": 44,
        ""ingredient.id"": 44,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""1 tablespoon sesame oil""
    },
    ""45"": {
        ""recipe_x_ingredient.id"": 45,
        ""ingredient.id"": 45,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""1/2 cup tamari""
    },
    ""46"": {
        ""recipe_x_ingredient.id"": 46,
        ""ingredient.id"": 46,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""2 tablespoons dried shrimp furikake""
    },
    ""47"": {
        ""recipe_x_ingredient.id"": 47,
        ""ingredient.id"": 47,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""1 head red cabbage""
    },
    ""48"": {
        ""recipe_x_ingredient.id"": 48,
        ""ingredient.id"": 48,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""1 tablespoon cornstarch""
    },
    ""49"": {
        ""recipe_x_ingredient.id"": 49,
        ""ingredient.id"": 49,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""salt""
    },
    ""50"": {
        ""recipe_x_ingredient.id"": 50,
        ""ingredient.id"": 50,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""freshly cracked black pepper""
    },
    ""51"": {
        ""recipe_x_ingredient.id"": 51,
        ""ingredient.id"": 51,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""12 fresh oysters, preferably Blue Point""
    },
    ""52"": {
        ""recipe_x_ingredient.id"": 52,
        ""ingredient.id"": 52,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""cilantro leaves, for garnish""
    }
}","{
    ""12"": {
        ""recipe_x_instruction.id"": 12,
        ""instruction.id"": 12,
        ""instruction.ts"": ""2017-11-07 04:29:58"",
        ""instruction.value"": ""1Blend pineapple juice, lemon juice, honey, chili vinegar, yuzu juice, sesame oil, and tamari in a Vitamix or other high-speed blender til emulsified. Stir in the dried shrimp furikake and set aside.""
    },
    ""13"": {
        ""recipe_x_instruction.id"": 13,
        ""instruction.id"": 13,
        ""instruction.ts"": ""2017-11-07 04:29:58"",
        ""instruction.value"": ""2Finely julienne the cabbage on a mandoline, then toss with cornstarch, salt, and pepper, and deep fry at 340° for about four minutes. Drain and divide among four to six plates.""
    },
    ""14"": {
        ""recipe_x_instruction.id"": 14,
        ""instruction.id"": 14,
        ""instruction.ts"": ""2017-11-07 04:29:58"",
        ""instruction.value"": ""3Spoon a little sauce over top of cabbage on each plate, then shuck oysters on top (two or three per plate, depending on number of people). Garnish with more furikake and cilantro leaves.""
    }
}","{
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    }
}"
4,"2017-11-07 04:30:07","Old Monk's Honey Chili Chicken","This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe.","Total: 20 min",,"{
    ""53"": {
        ""recipe_x_ingredient.id"": 53,
        ""ingredient.id"": 53,
        ""ingredient.ts"": ""2017-11-07 04:30:07"",
        ""ingredient.value"": ""1 pound boneless dark meat chicken, diced and unseasoned""
    },
    ""54"": {
        ""recipe_x_ingredient.id"": 54,
        ""ingredient.id"": 54,
        ""ingredient.ts"": ""2017-11-07 04:30:07"",
        ""ingredient.value"": ""2 teaspoons cornstarch""
    },
    ""55"": {
        ""recipe_x_ingredient.id"": 55,
        ""ingredient.id"": 55,
        ""ingredient.ts"": ""2017-11-07 04:30:07"",
        ""ingredient.value"": ""2 teaspoons canola oil""
    },
    ""56"": {
        ""recipe_x_ingredient.id"": 56,
        ""ingredient.id"": 56,
        ""ingredient.ts"": ""2017-11-07 04:30:07"",
        ""ingredient.value"": ""1 teaspoon fresh garlic, minced""
    },
    ""57"": {
        ""recipe_x_ingredient.id"": 57,
        ""ingredient.id"": 57,
        ""ingredient.ts"": ""2017-11-07 04:30:07"",
        ""ingredient.value"": ""1 teaspoon fresh ginger, minced""
    },
    ""58"": {
        ""recipe_x_ingredient.id"": 58,
        ""ingredient.id"": 58,
        ""ingredient.ts"": ""2017-11-07 04:30:07"",
        ""ingredient.value"": ""1/2 teaspoon green chilies, minced""
    },
    ""59"": {
        ""recipe_x_ingredient.id"": 59,
        ""ingredient.id"": 59,
        ""ingredient.ts"": ""2017-11-07 04:30:07"",
        ""ingredient.value"": ""1 tablespoon sambal oelek""
    },
    ""60"": {
        ""recipe_x_ingredient.id"": 60,
        ""ingredient.id"": 60,
        ""ingredient.ts"": ""2017-11-07 04:30:07"",
        ""ingredient.value"": ""5 teaspoons soy sauce""
    },
    ""61"": {
        ""recipe_x_ingredient.id"": 61,
        ""ingredient.id"": 61,
        ""ingredient.ts"": ""2017-11-07 04:30:07"",
        ""ingredient.value"": ""1 teaspoon honey""
    },
    ""62"": {
        ""recipe_x_ingredient.id"": 62,
        ""ingredient.id"": 62,
        ""ingredient.ts"": ""2017-11-07 04:30:07"",
        ""ingredient.value"": ""1 teaspoon cornstarch dissolved in 2 teaspoons water""
    },
    ""63"": {
        ""recipe_x_ingredient.id"": 63,
        ""ingredient.id"": 63,
        ""ingredient.ts"": ""2017-11-07 04:30:07"",
        ""ingredient.value"": ""chopped scallions, for garnish""
    },
    ""64"": {
        ""recipe_x_ingredient.id"": 64,
        ""ingredient.id"": 64,
        ""ingredient.ts"": ""2017-11-07 04:30:07"",
        ""ingredient.value"": ""julienned radish, for garnish""
    },
    ""65"": {
        ""recipe_x_ingredient.id"": 65,
        ""ingredient.id"": 65,
        ""ingredient.ts"": ""2017-11-07 04:30:07"",
        ""ingredient.value"": ""torn cilantro, for garnish""
    }
}","{
    ""15"": {
        ""recipe_x_instruction.id"": 15,
        ""instruction.id"": 15,
        ""instruction.ts"": ""2017-11-07 04:30:07"",
        ""instruction.value"": ""1Toss the chicken in the cornstarch to lightly coat the meat.""
    },
    ""16"": {
        ""recipe_x_instruction.id"": 16,
        ""instruction.id"": 16,
        ""instruction.ts"": ""2017-11-07 04:30:07"",
        ""instruction.value"": ""2Heat a wok or large sauté pan over high heat, then add canola oil and heat until shimmering. Add the chicken and flash fry for 30 to 60 seconds, or until crispy and golden brown. Remove from the pan and drain on paper towels.""
    },
    ""17"": {
        ""recipe_x_instruction.id"": 17,
        ""instruction.id"": 17,
        ""instruction.ts"": ""2017-11-07 04:30:07"",
        ""instruction.value"": ""3Add garlic to pan and stir-fry for about 30 seconds, then add ginger and stir-fry for about 30 seconds more, and then add green chilies and stir-fry for another 10 to 20 seconds. Add sambal oelek, soy sauce, and honey to the pan and stir to combine. Add ""
    },
    ""18"": {
        ""recipe_x_instruction.id"": 18,
        ""instruction.id"": 18,
        ""instruction.ts"": ""2017-11-07 04:30:07"",
        ""instruction.value"": ""4Turn the chicken out of the pan onto a serving platter and scrape remaining sauce on top. Garnish with scallions, radish, and/or cilantro, and serve.""
    }
}","{
    ""4"": {
        ""recipe_image.id"": 4,
        ""recipe_image.path"": ""/a5/22/69/3c/a522693c0e6f7a5367abe99daaa194bdcecd6e02.jpg"",
        ""recipe_image.media_1"": ""https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//a5/22/69/3c/a522693c0e6f7a5367abe99daaa194bdcecd6e02.jpg""
    }
}"
5,"2017-11-07 04:30:11","Sheba From Queens Cake","The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed.","Total: 1 hr 25 min, plus 1 hour cooling time","The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky","{
    ""66"": {
        ""recipe_x_ingredient.id"": 66,
        ""ingredient.id"": 66,
        ""ingredient.ts"": ""2017-11-07 04:30:11"",
        ""ingredient.value"": ""4 large eggs, separated""
    },
    ""67"": {
        ""recipe_x_ingredient.id"": 67,
        ""ingredient.id"": 67,
        ""ingredient.ts"": ""2017-11-07 04:30:11"",
        ""ingredient.value"": ""1/2 cup organic cane sugar""
    },
    ""68"": {
        ""recipe_x_ingredient.id"": 68,
        ""ingredient.id"": 68,
        ""ingredient.ts"": ""2017-11-07 04:30:11"",
        ""ingredient.value"": ""1/2 cup canola or other neutral oil""
    },
    ""69"": {
        ""recipe_x_ingredient.id"": 69,
        ""ingredient.id"": 69,
        ""ingredient.ts"": ""2017-11-07 04:30:11"",
        ""ingredient.value"": ""8 ounces dark chocolate (70%), melted""
    },
    ""70"": {
        ""recipe_x_ingredient.id"": 70,
        ""ingredient.id"": 70,
        ""ingredient.ts"": ""2017-11-07 04:30:11"",
        ""ingredient.value"": ""1/2 cup mashed avocado, pressed through a fine-mesh sieve""
    },
    ""71"": {
        ""recipe_x_ingredient.id"": 71,
        ""ingredient.id"": 71,
        ""ingredient.ts"": ""2017-11-07 04:30:11"",
        ""ingredient.value"": ""1/4 teaspoon cream of tartar""
    },
    ""72"": {
        ""recipe_x_ingredient.id"": 72,
        ""ingredient.id"": 72,
        ""ingredient.ts"": ""2017-11-07 04:30:11"",
        ""ingredient.value"": ""1/4 cup unsweetened cocoa powder, for garnish""
    },
    ""73"": {
        ""recipe_x_ingredient.id"": 73,
        ""ingredient.id"": 73,
        ""ingredient.ts"": ""2017-11-07 04:30:11"",
        ""ingredient.value"": ""Blackberry Whipped Cream, (see below) for serving""
    },
    ""74"": {
        ""recipe_x_ingredient.id"": 74,
        ""ingredient.id"": 74,
        ""ingredient.ts"": ""2017-11-07 04:30:11"",
        ""ingredient.value"": ""1 cup heavy cream""
    },
    ""75"": {
        ""recipe_x_ingredient.id"": 75,
        ""ingredient.id"": 75,
        ""ingredient.ts"": ""2017-11-07 04:30:11"",
        ""ingredient.value"": ""2 teaspoons confectioners’ sugar""
    },
    ""76"": {
        ""recipe_x_ingredient.id"": 76,
        ""ingredient.id"": 76,
        ""ingredient.ts"": ""2017-11-07 04:30:11"",
        ""ingredient.value"": ""2 teaspoons blackberry powder""
    }
}","{
    ""19"": {
        ""recipe_x_instruction.id"": 19,
        ""instruction.id"": 19,
        ""instruction.ts"": ""2017-11-07 04:30:11"",
        ""instruction.value"": ""1Preheat the oven to 350°F. Prepare a 9-inch round cake pan with vegetable oil cooking spray, then line with parchment.""
    },
    ""20"": {
        ""recipe_x_instruction.id"": 20,
        ""instruction.id"": 20,
        ""instruction.ts"": ""2017-11-07 04:30:11"",
        ""instruction.value"": ""2Combine the egg yolks and 1/4 cup of the sugar in the bowl of a standing mixer fitted with the whisk attachment. Whisk on medium-high speed until the yolks are pale yellow and ribbons form, about 10 minutes.""
    },
    ""21"": {
        ""recipe_x_instruction.id"": 21,
        ""instruction.id"": 21,
        ""instruction.ts"": ""2017-11-07 04:30:11"",
        ""instruction.value"": ""3Meanwhile, combine the oil and chocolate in the top of a double boiler or in a heatproof bowl set over a saucepan of boiling water over medium-high heat. Melt the chocolate, stirring, until smooth and silken. Turn off the heat but leave the pan on the st""
    },
    ""22"": {
        ""recipe_x_instruction.id"": 22,
        ""instruction.id"": 22,
        ""instruction.ts"": ""2017-11-07 04:30:11"",
        ""instruction.value"": ""4With the mixer running on medium speed, add the avocado to the egg and sugar mixture and whisk until smooth and thoroughly incorporated. Remove the bowl from the mixer and add the chocolate. Use a hand whisk to mix until thoroughly incorporated. Transfer""
    },
    ""23"": {
        ""recipe_x_instruction.id"": 23,
        ""instruction.id"": 23,
        ""instruction.ts"": ""2017-11-07 04:30:11"",
        ""instruction.value"": ""5Thoroughly clean the bowl and whisk of the standing mixer and whisk the egg whites and cream of tartar on medium-high speed. When the tines of the whisk begin to show in the whites, add the remaining 1/4 cup sugar and whisk until stiff peaks form.""
    },
    ""24"": {
        ""recipe_x_instruction.id"": 24,
        ""instruction.id"": 24,
        ""instruction.ts"": ""2017-11-07 04:30:11"",
        ""instruction.value"": ""6Transfer half the whites to the chocolate mixture and, using a rubber spatula, gently fold them in until smoothly incorporated and no white patches appear. Fold in the remaining whites. Pour the batter into the prepared pan and set on a rimmed baking she""
    },
    ""25"": {
        ""recipe_x_instruction.id"": 25,
        ""instruction.id"": 25,
        ""instruction.ts"": ""2017-11-07 04:30:11"",
        ""instruction.value"": ""1Place the bowl and whisk attachment of a standing mixer in the refrigerator for 10 minutes.""
    },
    ""26"": {
        ""recipe_x_instruction.id"": 26,
        ""instruction.id"": 26,
        ""instruction.ts"": ""2017-11-07 04:30:11"",
        ""instruction.value"": ""2Combine the cream, sugar, and blackberry powder in the chilled bowl and mix on medium-high speed until soft peaks form. The cream will keep in the refrigerator, covered, for up to 2 days. It will separate; simply whisk before serving.""
    }
}","{
    ""5"": {
        ""recipe_image.id"": 5,
        ""recipe_image.path"": ""/46/40/8d/4b/46408d4b2592859f934cf239c6f34e8c14af968d.jpg"",
        ""recipe_image.media_1"": ""https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//46/40/8d/4b/46408d4b2592859f934cf239c6f34e8c14af968d.jpg""
    }
}"
6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode","{
    ""77"": {
        ""recipe_x_ingredient.id"": 77,
        ""ingredient.id"": 77,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""4 tablespoons unsalted butter, cut into several pieces""
    },
    ""78"": {
        ""recipe_x_ingredient.id"": 78,
        ""ingredient.id"": 78,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 small shallot, thinly sliced""
    },
    ""79"": {
        ""recipe_x_ingredient.id"": 79,
        ""ingredient.id"": 79,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 medium garlic clove, smashed and peeled""
    },
    ""80"": {
        ""recipe_x_ingredient.id"": 80,
        ""ingredient.id"": 80,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""8 ounces fresh porcini mushrooms, including stems, cleaned and thinly sliced""
    },
    ""81"": {
        ""recipe_x_ingredient.id"": 81,
        ""ingredient.id"": 81,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""kosher salt""
    },
    ""82"": {
        ""recipe_x_ingredient.id"": 82,
        ""ingredient.id"": 82,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""freshly ground black pepper""
    },
    ""83"": {
        ""recipe_x_ingredient.id"": 83,
        ""ingredient.id"": 83,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""4 tablespoons water""
    },
    ""84"": {
        ""recipe_x_ingredient.id"": 84,
        ""ingredient.id"": 84,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 large egg yolk""
    },
    ""85"": {
        ""recipe_x_ingredient.id"": 85,
        ""ingredient.id"": 85,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 1/2 teaspoons sherry vinegar, or as needed""
    },
    ""86"": {
        ""recipe_x_ingredient.id"": 86,
        ""ingredient.id"": 86,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 1/2 teaspoons Dijon mustard""
    },
    ""87"": {
        ""recipe_x_ingredient.id"": 87,
        ""ingredient.id"": 87,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 dash Tabasco sauce""
    },
    ""88"": {
        ""recipe_x_ingredient.id"": 88,
        ""ingredient.id"": 88,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1/4 teaspoon Porcini Spice Powder (recipe follows; optional)""
    },
    ""89"": {
        ""recipe_x_ingredient.id"": 89,
        ""ingredient.id"": 89,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 cup grapeseed oil""
    },
    ""90"": {
        ""recipe_x_ingredient.id"": 90,
        ""ingredient.id"": 90,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""2 ounces dried porcini mushrooms""
    },
    ""91"": {
        ""recipe_x_ingredient.id"": 91,
        ""ingredient.id"": 91,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""4 allspice berries""
    },
    ""92"": {
        ""recipe_x_ingredient.id"": 92,
        ""ingredient.id"": 92,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""8 white peppercorns""
    },
    ""93"": {
        ""recipe_x_ingredient.id"": 93,
        ""ingredient.id"": 93,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 1/2 teaspoons kosher salt""
    },
    ""94"": {
        ""recipe_x_ingredient.id"": 94,
        ""ingredient.id"": 94,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""3/4 teaspoons granulated sugar""
    },
    ""95"": {
        ""recipe_x_ingredient.id"": 95,
        ""ingredient.id"": 95,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 ounce kombu (Japanese dried kelp), snipped into pieces""
    },
    ""96"": {
        ""recipe_x_ingredient.id"": 96,
        ""ingredient.id"": 96,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 1/2-inch knob ginger, peeled and smashed""
    },
    ""97"": {
        ""recipe_x_ingredient.id"": 97,
        ""ingredient.id"": 97,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""2 medium garlic cloves, smashed and peeled""
    },
    ""98"": {
        ""recipe_x_ingredient.id"": 98,
        ""ingredient.id"": 98,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""2 strips Meyer lemon peel (each about 3 by 1 inch), white pith removed""
    },
    ""99"": {
        ""recipe_x_ingredient.id"": 99,
        ""ingredient.id"": 99,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 small rosemary sprig""
    },
    ""100"": {
        ""recipe_x_ingredient.id"": 100,
        ""ingredient.id"": 100,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""4 cups water""
    },
    ""101"": {
        ""recipe_x_ingredient.id"": 101,
        ""ingredient.id"": 101,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""2 1/2 cups katsuobushi (Japanese bonito flakes)""
    },
    ""102"": {
        ""recipe_x_ingredient.id"": 102,
        ""ingredient.id"": 102,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 cup short-grain white rice""
    },
    ""103"": {
        ""recipe_x_ingredient.id"": 103,
        ""ingredient.id"": 103,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""3 tablespoons extra-virgin olive oil""
    },
    ""104"": {
        ""recipe_x_ingredient.id"": 104,
        ""ingredient.id"": 104,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""2 red spring onion bulbs (about 1 inch thick), greens trimmed and bulbs cut through root end into 8 wedges""
    },
    ""105"": {
        ""recipe_x_ingredient.id"": 105,
        ""ingredient.id"": 105,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""6 large ramps, bulbs halved lengthwise, greens reserved""
    },
    ""106"": {
        ""recipe_x_ingredient.id"": 106,
        ""ingredient.id"": 106,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1/2 teaspoons kosher salt""
    },
    ""107"": {
        ""recipe_x_ingredient.id"": 107,
        ""ingredient.id"": 107,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""10 turns freshly ground black pepper""
    },
    ""108"": {
        ""recipe_x_ingredient.id"": 108,
        ""ingredient.id"": 108,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""8 thyme sprigs""
    },
    ""109"": {
        ""recipe_x_ingredient.id"": 109,
        ""ingredient.id"": 109,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1/2 cup balsamic vinegar""
    },
    ""110"": {
        ""recipe_x_ingredient.id"": 110,
        ""ingredient.id"": 110,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""2 tablespoons plus 2 teaspoons State Bird Dashi""
    },
    ""111"": {
        ""recipe_x_ingredient.id"": 111,
        ""ingredient.id"": 111,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 teaspoon shiro shoyu (white soy sauce, such as Yamashin brand)""
    },
    ""112"": {
        ""recipe_x_ingredient.id"": 112,
        ""ingredient.id"": 112,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 teaspoon sherry vinegar""
    },
    ""113"": {
        ""recipe_x_ingredient.id"": 113,
        ""ingredient.id"": 113,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""3 tablespoons grapeseed oil""
    },
    ""114"": {
        ""recipe_x_ingredient.id"": 114,
        ""ingredient.id"": 114,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""4 ounces fresh porcini mushrooms, including stems, cleaned and thinly sliced, plus several very thin slices""
    },
    ""115"": {
        ""recipe_x_ingredient.id"": 115,
        ""ingredient.id"": 115,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""generous sprinkle of kosher salt""
    },
    ""116"": {
        ""recipe_x_ingredient.id"": 116,
        ""ingredient.id"": 116,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 tablespoon porcini aioli""
    },
    ""117"": {
        ""recipe_x_ingredient.id"": 117,
        ""ingredient.id"": 117,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 tablespoon Parmesan, finely grated (on a Microplane)""
    },
    ""118"": {
        ""recipe_x_ingredient.id"": 118,
        ""ingredient.id"": 118,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""generous pinch Porcini Spice Powder""
    },
    ""119"": {
        ""recipe_x_ingredient.id"": 119,
        ""ingredient.id"": 119,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""small handful of sunflower sprouts or pea shoots""
    }
}","{
    ""27"": {
        ""recipe_x_instruction.id"": 27,
        ""instruction.id"": 27,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""1In a small food processor or spice grinder, pulse or grind the mushrooms to a fine powder, occasionally stopping to stir if necessary.""
    },
    ""28"": {
        ""recipe_x_instruction.id"": 28,
        ""instruction.id"": 28,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""2Put the allspice in a mortar and pound to a fine powder. Add the peppercorns and pound to a fine powder. Add the salt and sugar and pound to a fine powder. Add the porcini powder and stir well.""
    },
    ""29"": {
        ""recipe_x_instruction.id"": 29,
        ""instruction.id"": 29,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""3Transfer to an airtight container and store in a cool, dark place for up to 1 month.""
    },
    ""30"": {
        ""recipe_x_instruction.id"": 30,
        ""instruction.id"": 30,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""1Combine the butter, shallot, and garlic in a medium sauté pan. Set over high heat and let the butter melt and froth, swirling occasionally. Turn the heat to medium-high and cook, stirring and scraping often, until the shallot is translucent, about 2 minu""
    },
    ""31"": {
        ""recipe_x_instruction.id"": 31,
        ""instruction.id"": 31,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""2Add the mushrooms and 1/2 tsp salt to the pan, season with pepper, and stir well. Cook, stirring occasionally, until the mushrooms are cooked through, about 2 minutes. Pour in 2 Tbsp of the water, let the liquid come to a boil, then stir and scrape the p""
    },
    ""32"": {
        ""recipe_x_instruction.id"": 32,
        ""instruction.id"": 32,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""3Scrape every last bit of the mushroom mixture into a food processor. Add the egg yolk, vinegar, mustard, Tabasco, porcini spice powder (if using), 1 tsp salt, and remaining 2 Tbsp water. Process to a very coarse puree. With the processor running, add the""
    },
    ""33"": {
        ""recipe_x_instruction.id"": 33,
        ""instruction.id"": 33,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""4Transfer to an airtight container and store in the fridge for up to 3 days.""
    },
    ""34"": {
        ""recipe_x_instruction.id"": 34,
        ""instruction.id"": 34,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""1Combine the kombu, ginger, garlic, lemon peel, rosemary, and water in a small pot. Set over medium-low heat and warm until small bubbles begin to rise from the bottom but before they break the surface of the liquid, 10 to 12 minutes. Turn off the heat.""
    },
    ""35"": {
        ""recipe_x_instruction.id"": 35,
        ""instruction.id"": 35,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""2Sprinkle in the katsuobushi and, if necessary, gently stir with a wooden spoon so it’s completely saturated. Let steep for 10 minutes, then strain through a fine-mesh sieve, lightly pressing on the solids. Discard the solids.""
    },
    ""36"": {
        ""recipe_x_instruction.id"": 36,
        ""instruction.id"": 36,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""3Transfer to an airtight container and store in the fridge for up to 3 days or in the freezer for up to 3 months.""
    },
    ""37"": {
        ""recipe_x_instruction.id"": 37,
        ""instruction.id"": 37,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""1The day before you plan to serve the fried rice, put the rice in a large mixing bowl and add enough water to cover by 1 inch. Use your hands to stir the rice, then empty the water, fill the bowl again, and repeat the process until the fresh water looks c""
    },
    ""38"": {
        ""recipe_x_instruction.id"": 38,
        ""instruction.id"": 38,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""2Combine the rinsed rice and 1 cup plus 2 Tbsp water in a rice cooker and cook according to the manufacturer’s directions. When the rice is cooked, use a spoon to fluff it in the rice cooker, allowing steam to escape. Transfer the rice to a small baking s""
    },
    ""39"": {
        ""recipe_x_instruction.id"": 39,
        ""instruction.id"": 39,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""1Warm the olive oil in a sauté pan over high heat until you see wisps of smoke. Add the onions and ramp bulbs to the pan, sprinkle with the salt and pepper, and cook, stirring frequently, until the onions color and soften slightly, about 2 minutes. Add th""
    },
    ""40"": {
        ""recipe_x_instruction.id"": 40,
        ""instruction.id"": 40,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""2In a small bowl, stir together the dashi, shiro shoyu, and sherry vinegar. Set aside.""
    },
    ""41"": {
        ""recipe_x_instruction.id"": 41,
        ""instruction.id"": 41,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""3Warm 1 Tbsp of the grapeseed oil in a large heavy skillet over high heat until you see wisps of smoke. Add the 4 ounces porcinis, sprinkle with ½ tsp salt, and cook, stirring occasionally, until the porcinis soften and just begin to brown, about 2 minute""
    },
    ""42"": {
        ""recipe_x_instruction.id"": 42,
        ""instruction.id"": 42,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""4Add the rice and remaining 2 Tbsp grapeseed oil, sprinkle with 1/2 tsp salt, and stir everything together, breaking up any clumps of rice. Cook, stirring occasionally, until the rice is heated through, fluffy, and slightly crispy in spots, 4 to 5 minutes""
    },
    ""43"": {
        ""recipe_x_instruction.id"": 43,
        ""instruction.id"": 43,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""5Add about half of the dashi mixture, stir well, and cook for 30 seconds more. Remove the skillet from the heat and stir in the remaining dashi mixture. Season with salt.""
    },
    ""44"": {
        ""recipe_x_instruction.id"": 44,
        ""instruction.id"": 44,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""6Transfer the fried rice to a serving dish. Top with a few of the onions and ramp bulbs, reserving the rest for another purpose. Add the aioli in a few dollops. Sprinkle with the Parmesan, porcini powder, sprouts, and the very thinly sliced porcini. Serve""
    }
}","{
    ""6"": {
        ""recipe_image.id"": 6,
        ""recipe_image.path"": ""/4e/41/96/e3/4e4196e3ed4215e6164912b2e098322efd0981a0.jpg"",
        ""recipe_image.media_1"": ""https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//4e/41/96/e3/4e4196e3ed4215e6164912b2e098322efd0981a0.jpg""
    }
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7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode","{
    ""148"": {
        ""recipe_x_ingredient.id"": 148,
        ""ingredient.id"": 95,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 ounce kombu (Japanese dried kelp), snipped into pieces""
    },
    ""149"": {
        ""recipe_x_ingredient.id"": 149,
        ""ingredient.id"": 96,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 1/2-inch knob ginger, peeled and smashed""
    },
    ""150"": {
        ""recipe_x_ingredient.id"": 150,
        ""ingredient.id"": 97,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""2 medium garlic cloves, smashed and peeled""
    },
    ""151"": {
        ""recipe_x_ingredient.id"": 151,
        ""ingredient.id"": 98,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""2 strips Meyer lemon peel (each about 3 by 1 inch), white pith removed""
    },
    ""152"": {
        ""recipe_x_ingredient.id"": 152,
        ""ingredient.id"": 99,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 small rosemary sprig""
    },
    ""153"": {
        ""recipe_x_ingredient.id"": 153,
        ""ingredient.id"": 100,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""4 cups water""
    },
    ""154"": {
        ""recipe_x_ingredient.id"": 154,
        ""ingredient.id"": 101,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""2 1/2 cups katsuobushi (Japanese bonito flakes)""
    },
    ""120"": {
        ""recipe_x_ingredient.id"": 120,
        ""ingredient.id"": 120,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""4 rosemary sprigs""
    },
    ""121"": {
        ""recipe_x_ingredient.id"": 121,
        ""ingredient.id"": 121,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""4 medium garlic cloves, peeled""
    },
    ""122"": {
        ""recipe_x_ingredient.id"": 122,
        ""ingredient.id"": 122,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1 Meyer lemon peel, cut into wide strips, white pith removed""
    },
    ""123"": {
        ""recipe_x_ingredient.id"": 123,
        ""ingredient.id"": 123,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""2 tablespoons kosher salt""
    },
    ""124"": {
        ""recipe_x_ingredient.id"": 124,
        ""ingredient.id"": 124,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1/2 cup white quinoa, rinsed""
    },
    ""125"": {
        ""recipe_x_ingredient.id"": 125,
        ""ingredient.id"": 125,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1/2 cup red quinoa, rinsed""
    },
    ""126"": {
        ""recipe_x_ingredient.id"": 126,
        ""ingredient.id"": 126,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""rice bran, vegetable, or canola oil for deep-frying""
    },
    ""127"": {
        ""recipe_x_ingredient.id"": 127,
        ""ingredient.id"": 127,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""3/4 cup pumpkin seeds, toasted""
    },
    ""128"": {
        ""recipe_x_ingredient.id"": 128,
        ""ingredient.id"": 128,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""3/4 cup sunflower seeds, toasted""
    },
    ""129"": {
        ""recipe_x_ingredient.id"": 129,
        ""ingredient.id"": 129,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""3/4 cup sesame seeds, toasted""
    },
    ""130"": {
        ""recipe_x_ingredient.id"": 130,
        ""ingredient.id"": 130,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1 tablespoon flaky sea salt, crumbled""
    },
    ""131"": {
        ""recipe_x_ingredient.id"": 131,
        ""ingredient.id"": 131,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1/2 cup shiro shoyu (white soy sauce, such as Yamashin brand)""
    },
    ""132"": {
        ""recipe_x_ingredient.id"": 132,
        ""ingredient.id"": 132,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1/2 cup lime juice""
    },
    ""133"": {
        ""recipe_x_ingredient.id"": 133,
        ""ingredient.id"": 133,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1/2 cup katsuobushi (Japanese bonito flakes)""
    },
    ""134"": {
        ""recipe_x_ingredient.id"": 134,
        ""ingredient.id"": 134,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1/4 ounce kombu (Japanese dried kelp), snipped into several pieces""
    },
    ""135"": {
        ""recipe_x_ingredient.id"": 135,
        ""ingredient.id"": 135,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1/2 teaspoon ginger, finely grated (on a Microplane)""
    },
    ""136"": {
        ""recipe_x_ingredient.id"": 136,
        ""ingredient.id"": 136,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1/2 teaspoon garlic, finely grated (on a Microplane)""
    },
    ""137"": {
        ""recipe_x_ingredient.id"": 137,
        ""ingredient.id"": 137,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""3/4 cup plus 2 tablespoons grapeseed oil""
    },
    ""138"": {
        ""recipe_x_ingredient.id"": 138,
        ""ingredient.id"": 138,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""2/3 cup rosemary sprigs, leaves stripped and stems torn into small pieces""
    },
    ""139"": {
        ""recipe_x_ingredient.id"": 139,
        ""ingredient.id"": 139,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1 cup plus 2 tablespoons grapeseed oil""
    },
    ""140"": {
        ""recipe_x_ingredient.id"": 140,
        ""ingredient.id"": 140,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1 cup katsuobushi (Japanese bonito flakes)""
    },
    ""141"": {
        ""recipe_x_ingredient.id"": 141,
        ""ingredient.id"": 141,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""2 tablespoons State Bird Dashi or water""
    },
    ""142"": {
        ""recipe_x_ingredient.id"": 142,
        ""ingredient.id"": 142,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1 1/2 tablespoons lime juice""
    },
    ""143"": {
        ""recipe_x_ingredient.id"": 143,
        ""ingredient.id"": 143,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1 tablespoon shiro shoyu (white soy sauce, such as Yamashin brand)""
    },
    ""144"": {
        ""recipe_x_ingredient.id"": 144,
        ""ingredient.id"": 144,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""2 large egg yolks""
    },
    ""145"": {
        ""recipe_x_ingredient.id"": 145,
        ""ingredient.id"": 145,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""zest of 1 Meyer lemon, finely grated on a Microplane""
    },
    ""146"": {
        ""recipe_x_ingredient.id"": 146,
        ""ingredient.id"": 146,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1 1/4-inch knob ginger, peeled and finely grated on a Microplane""
    },
    ""147"": {
        ""recipe_x_ingredient.id"": 147,
        ""ingredient.id"": 147,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1/2 small garlic clove, finely grated on a Microplane""
    },
    ""157"": {
        ""recipe_x_ingredient.id"": 157,
        ""ingredient.id"": 157,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""Peel from 1 Meyer lemon, cut into wide strips, white pith removed""
    },
    ""161"": {
        ""recipe_x_ingredient.id"": 161,
        ""ingredient.id"": 161,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1 cup shiitake mushrooms, stemmed and thinly sliced""
    },
    ""162"": {
        ""recipe_x_ingredient.id"": 162,
        ""ingredient.id"": 162,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1 cup State Bird Dashi""
    },
    ""163"": {
        ""recipe_x_ingredient.id"": 163,
        ""ingredient.id"": 163,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1 teaspoon kosher salt""
    },
    ""164"": {
        ""recipe_x_ingredient.id"": 164,
        ""ingredient.id"": 164,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1 cup chrysanthemum leaves (also called shungiku), thick stems removed, plus micro leaves for garnish""
    },
    ""165"": {
        ""recipe_x_ingredient.id"": 165,
        ""ingredient.id"": 165,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""8 ounces ahi tuna steaks, cut into 1/3-inch cubes""
    },
    ""166"": {
        ""recipe_x_ingredient.id"": 166,
        ""ingredient.id"": 166,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1/2 cup White Soy Sauce–Lime Vinaigrette""
    },
    ""167"": {
        ""recipe_x_ingredient.id"": 167,
        ""ingredient.id"": 167,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1/2 cup thinly sliced flat-leaf parsley (thin stems and leaves)""
    },
    ""168"": {
        ""recipe_x_ingredient.id"": 168,
        ""ingredient.id"": 168,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1/4 cup Bonito-Rosemary Aioli""
    },
    ""169"": {
        ""recipe_x_ingredient.id"": 169,
        ""ingredient.id"": 169,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1/4 cup quinoa–pumpkin seed crunch""
    }
}","{
    ""60"": {
        ""recipe_x_instruction.id"": 60,
        ""instruction.id"": 34,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""1Combine the kombu, ginger, garlic, lemon peel, rosemary, and water in a small pot. Set over medium-low heat and warm until small bubbles begin to rise from the bottom but before they break the surface of the liquid, 10 to 12 minutes. Turn off the heat.""
    },
    ""61"": {
        ""recipe_x_instruction.id"": 61,
        ""instruction.id"": 35,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""2Sprinkle in the katsuobushi and, if necessary, gently stir with a wooden spoon so it’s completely saturated. Let steep for 10 minutes, then strain through a fine-mesh sieve, lightly pressing on the solids. Discard the solids.""
    },
    ""62"": {
        ""recipe_x_instruction.id"": 62,
        ""instruction.id"": 36,
        ""instruction.ts"": ""2017-11-07 04:30:20"",
        ""instruction.value"": ""3Transfer to an airtight container and store in the fridge for up to 3 days or in the freezer for up to 3 months.""
    },
    ""45"": {
        ""recipe_x_instruction.id"": 45,
        ""instruction.id"": 45,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""1Lay out two large pieces of cheesecloth. Evenly divide the rosemary, garlic, and lemon peel among the two. Gather the edges of the cheesecloth, twist the loose cloth, and tie a knot to make sachets.""
    },
    ""46"": {
        ""recipe_x_instruction.id"": 46,
        ""instruction.id"": 46,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""2Combine 8 cups water and 1 Tbsp of the salt in each of two medium pots. Bring to a boil over high heat, add a sachet to each pot, and add the quinoa, one variety per pot. Lower the heat to maintain a strong simmer and cook, stirring occasionally, until t""
    },
    ""47"": {
        ""recipe_x_instruction.id"": 47,
        ""instruction.id"": 47,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""3As each variety of quinoa finishes, drain well in a fine-mesh sieve. Spread the quinoa on a large baking sheet or platter in a thin layer to cool quickly and allow excess liquid to evaporate.""
    },
    ""48"": {
        ""recipe_x_instruction.id"": 48,
        ""instruction.id"": 48,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""4When excess liquid has evaporated, refrigerate, uncovered, overnight. The next day, the quinoa is ready to fry; transfer to two bowls.""
    },
    ""49"": {
        ""recipe_x_instruction.id"": 49,
        ""instruction.id"": 49,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""5Dry the baking sheets and line with paper towels.""
    },
    ""50"": {
        ""recipe_x_instruction.id"": 50,
        ""instruction.id"": 50,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""6Pour 3 inches of rice bran oil into a deep (at least 8-inch) heavy pot and bring to 300°F over high heat. Working in 2-cup batches with one variety of quinoa at a time, fry the quinoa, stirring occasionally, until it is crunchy and a shade or two darker,""
    },
    ""51"": {
        ""recipe_x_instruction.id"": 51,
        ""instruction.id"": 51,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""7Scoop out each batch with a fine-mesh sieve, doing your best to remove stray grains, and transfer to the prepared baking sheets in a thin layer. Let cool.""
    },
    ""52"": {
        ""recipe_x_instruction.id"": 52,
        ""instruction.id"": 52,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""8Transfer the fried quinoa to a large mixing bowl and add the pumpkin seeds, sunflower seeds, sesame seeds, and sea salt. Stir well.""
    },
    ""53"": {
        ""recipe_x_instruction.id"": 53,
        ""instruction.id"": 53,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""9Transfer to an airtight container and store in a cool, dry place for up to 2 weeks.""
    },
    ""54"": {
        ""recipe_x_instruction.id"": 54,
        ""instruction.id"": 54,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""1Combine the shiro shoyu, lime juice, katsuobushi, kombu, ginger, and garlic in a container and stir well. Let the mixture sit at room temperature for 1 hour.""
    },
    ""55"": {
        ""recipe_x_instruction.id"": 55,
        ""instruction.id"": 55,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""2Strain the mixture through a medium-mesh sieve into a clean container, pressing on the solids to extract as much liquid as possible; discard the solids. Whisk in the grapeseed oil in a slow stream until well combined.""
    },
    ""56"": {
        ""recipe_x_instruction.id"": 56,
        ""instruction.id"": 56,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""3Transfer to an airtight container and store in the fridge for up to 1 week. Whisk well before using.""
    },
    ""57"": {
        ""recipe_x_instruction.id"": 57,
        ""instruction.id"": 57,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""1Combine the rosemary and 1/2 cup plus 2 Tbsp of the grapeseed oil in a very small saucepan and set over medium-low heat. When the oil begins to sizzle and the rosemary becomes a shade or two lighter, about 5 minutes, remove the pan from the heat and let ""
    },
    ""58"": {
        ""recipe_x_instruction.id"": 58,
        ""instruction.id"": 58,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""2Combine the katsuobushi, dashi, lime juice, shiro shoyu, egg yolks, lemon zest, ginger, and garlic in a small food processor. Process until fairly smooth. With the processor running, add the remaining 1/2 cup grapeseed oil followed by the rosemary oil in""
    },
    ""59"": {
        ""recipe_x_instruction.id"": 59,
        ""instruction.id"": 59,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""3Transfer to an airtight container and store in the fridge for at least 3 hours or up to 3 days.""
    },
    ""66"": {
        ""recipe_x_instruction.id"": 66,
        ""instruction.id"": 66,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""4Prepare an ice bath in a medium mixing bowl.""
    },
    ""67"": {
        ""recipe_x_instruction.id"": 67,
        ""instruction.id"": 67,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""5Combine the mushrooms, dashi, and salt in a small saucepan and bring to a gentle boil over medium heat. Add the chrysanthemum leaves, stir, and cook for 30 seconds more. Pour the pan’s contents into a small mixing bowl and set it in the ice bath, stirrin""
    },
    ""68"": {
        ""recipe_x_instruction.id"": 68,
        ""instruction.id"": 68,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""6Ten minutes before serving, combine the tuna and 1/4 cup of the vinaigrette in a small bowl and toss to coat well.""
    },
    ""69"": {
        ""recipe_x_instruction.id"": 69,
        ""instruction.id"": 69,
        ""instruction.ts"": ""2017-11-07 04:30:23"",
        ""instruction.value"": ""7Combine the white and red quinoa, parsley, and remaining 1/4 cup vinaigrette in a medium mixing bowl and toss well. Transfer the quinoa mixture to a serving platter, then arrange the tuna mixture and little piles of the mushroom mixture on top. Spoon on ""
    }
}","{
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    }
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8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode","{
    ""170"": {
        ""recipe_x_ingredient.id"": 170,
        ""ingredient.id"": 170,
        ""ingredient.ts"": ""2017-11-07 04:30:30"",
        ""ingredient.value"": ""1/3 cup heavy cream""
    },
    ""171"": {
        ""recipe_x_ingredient.id"": 171,
        ""ingredient.id"": 171,
        ""ingredient.ts"": ""2017-11-07 04:30:30"",
        ""ingredient.value"": ""2/3 cup shredded Fontina Val d’Aosta or Cowgirl Creamery Wagon Wheel cheese""
    },
    ""172"": {
        ""recipe_x_ingredient.id"": 172,
        ""ingredient.id"": 172,
        ""ingredient.ts"": ""2017-11-07 04:30:30"",
        ""ingredient.value"": ""1 large egg yolk, at room temperature""
    },
    ""173"": {
        ""recipe_x_ingredient.id"": 173,
        ""ingredient.id"": 173,
        ""ingredient.ts"": ""2017-11-07 04:30:30"",
        ""ingredient.value"": ""1/8 teaspoon kosher salt""
    },
    ""174"": {
        ""recipe_x_ingredient.id"": 174,
        ""ingredient.id"": 174,
        ""ingredient.ts"": ""2017-11-07 04:30:30"",
        ""ingredient.value"": ""3 turns freshly ground black pepper""
    },
    ""175"": {
        ""recipe_x_ingredient.id"": 175,
        ""ingredient.id"": 175,
        ""ingredient.ts"": ""2017-11-07 04:30:30"",
        ""ingredient.value"": ""2 dashes Tabasco sauce""
    },
    ""176"": {
        ""recipe_x_ingredient.id"": 176,
        ""ingredient.id"": 176,
        ""ingredient.ts"": ""2017-11-07 04:30:30"",
        ""ingredient.value"": ""2 tablespoons crème fraîche""
    },
    ""177"": {
        ""recipe_x_ingredient.id"": 177,
        ""ingredient.id"": 177,
        ""ingredient.ts"": ""2017-11-07 04:30:30"",
        ""ingredient.value"": ""2 tablespoons unsalted butter""
    },
    ""178"": {
        ""recipe_x_ingredient.id"": 178,
        ""ingredient.id"": 178,
        ""ingredient.ts"": ""2017-11-07 04:30:30"",
        ""ingredient.value"": ""8 large ripe fresh figs (preferably Black Mission or Kadota), halved lengthwise""
    },
    ""179"": {
        ""recipe_x_ingredient.id"": 179,
        ""ingredient.id"": 179,
        ""ingredient.ts"": ""2017-11-07 04:30:30"",
        ""ingredient.value"": ""5 thyme sprigs""
    },
    ""181"": {
        ""recipe_x_ingredient.id"": 181,
        ""ingredient.id"": 181,
        ""ingredient.ts"": ""2017-11-07 04:30:30"",
        ""ingredient.value"": ""1/2 teaspoon freshly ground black pepper""
    },
    ""182"": {
        ""recipe_x_ingredient.id"": 182,
        ""ingredient.id"": 182,
        ""ingredient.ts"": ""2017-11-07 04:30:30"",
        ""ingredient.value"": ""3 tablespoons balsamic vinegar""
    },
    ""183"": {
        ""recipe_x_ingredient.id"": 183,
        ""ingredient.id"": 183,
        ""ingredient.ts"": ""2017-11-07 04:30:30"",
        ""ingredient.value"": ""1 tablespoon thinly sliced scallion (white and green parts)""
    },
    ""184"": {
        ""recipe_x_ingredient.id"": 184,
        ""ingredient.id"": 184,
        ""ingredient.ts"": ""2017-11-07 04:30:30"",
        ""ingredient.value"": ""micro basil leaves or torn basil leaves for garnish""
    }
}","{
    ""70"": {
        ""recipe_x_instruction.id"": 70,
        ""instruction.id"": 70,
        ""instruction.ts"": ""2017-11-07 04:30:30"",
        ""instruction.value"": ""1Bring the cream to a simmer in a small saucepan over medium-high heat. Immediately turn the heat to very low to keep warm.""
    },
    ""71"": {
        ""recipe_x_instruction.id"": 71,
        ""instruction.id"": 71,
        ""instruction.ts"": ""2017-11-07 04:30:30"",
        ""instruction.value"": ""2Pour an inch or so of water in a second small saucepan and bring to a boil. Put the cheese in a heatproof mixing bowl that will fit in the saucepan without touching the water. Set the bowl in the pan and turn the heat to medium-low. When the cheese begin""
    },
    ""72"": {
        ""recipe_x_instruction.id"": 72,
        ""instruction.id"": 72,
        ""instruction.ts"": ""2017-11-07 04:30:30"",
        ""instruction.value"": ""3Stir the egg yolk, salt, pepper, and Tabasco into the cheese until well combined. Turn off the heat, remove the bowl, and stir in the crème fraîche until well combined. Cover and keep warm for up to 1 hour.""
    },
    ""73"": {
        ""recipe_x_instruction.id"": 73,
        ""instruction.id"": 73,
        ""instruction.ts"": ""2017-11-07 04:30:30"",
        ""instruction.value"": ""1Melt the butter in a large sauté pan over high heat. Let it bubble and crackle, swirling the pan occasionally, until it stops crackling and turns golden brown, about 1 minute. Continue to cook, swirling constantly, until the butter smokes and turns a bla""
    },
    ""74"": {
        ""recipe_x_instruction.id"": 74,
        ""instruction.id"": 74,
        ""instruction.ts"": ""2017-11-07 04:30:30"",
        ""instruction.value"": ""2Put the figs, cut side down, in the pan, turn the heat to medium, and cook without stirring until golden brown, about 1 minute. Add the thyme and sprinkle on the salt and pepper. Toss well and continue to cook, tossing occasionally and making sure to bro""
    },
    ""75"": {
        ""recipe_x_instruction.id"": 75,
        ""instruction.id"": 75,
        ""instruction.ts"": ""2017-11-07 04:30:30"",
        ""instruction.value"": ""3Add the vinegar to the pan, turn the heat to high, and cook, swirling and tossing constantly, just until it reduces slightly to glaze the figs, about 30 seconds.""
    },
    ""76"": {
        ""recipe_x_instruction.id"": 76,
        ""instruction.id"": 76,
        ""instruction.ts"": ""2017-11-07 04:30:30"",
        ""instruction.value"": ""4Drizzle about 1/2 cup of the fondue on a large plate, top with the figs and glaze, and sprinkle on the scallion and basil. Serve right away.""
    }
}","{
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        ""recipe_image.id"": 8,
        ""recipe_image.path"": ""/f9/f7/c9/79/f9f7c979820024d5f76d909c4a330708d42dfbc1.jpg"",
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}"
9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn","{
    ""185"": {
        ""recipe_x_ingredient.id"": 185,
        ""ingredient.id"": 185,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1/2 cup grated coconut, fresh or frozen""
    },
    ""186"": {
        ""recipe_x_ingredient.id"": 186,
        ""ingredient.id"": 186,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1 teaspoon Ginger-Garlic Paste (see page 27 of the cookbook)""
    },
    ""187"": {
        ""recipe_x_ingredient.id"": 187,
        ""ingredient.id"": 187,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1 teaspoon finely chopped fresh Thai green chili""
    },
    ""188"": {
        ""recipe_x_ingredient.id"": 188,
        ""ingredient.id"": 188,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1/2 teaspoon cumin seeds""
    },
    ""189"": {
        ""recipe_x_ingredient.id"": 189,
        ""ingredient.id"": 189,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1/2 teaspoon ground turmeric""
    },
    ""190"": {
        ""recipe_x_ingredient.id"": 190,
        ""ingredient.id"": 190,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1/3 cup fresh lemon juice""
    },
    ""191"": {
        ""recipe_x_ingredient.id"": 191,
        ""ingredient.id"": 191,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1/4 cup packed mint leaves, coarsely chopped""
    },
    ""192"": {
        ""recipe_x_ingredient.id"": 192,
        ""ingredient.id"": 192,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1/2 cup coarsely chopped cilantro, including stems""
    },
    ""193"": {
        ""recipe_x_ingredient.id"": 193,
        ""ingredient.id"": 193,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""3/4 teaspoon salt""
    },
    ""194"": {
        ""recipe_x_ingredient.id"": 194,
        ""ingredient.id"": 194,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1 tablespoon sugar""
    },
    ""195"": {
        ""recipe_x_ingredient.id"": 195,
        ""ingredient.id"": 195,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""4 sea bass fillets (3 1/2 to 4 ounces each), skinned and pin bones removed""
    },
    ""196"": {
        ""recipe_x_ingredient.id"": 196,
        ""ingredient.id"": 196,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1/4 teaspoon ground turmeric""
    },
    ""197"": {
        ""recipe_x_ingredient.id"": 197,
        ""ingredient.id"": 197,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1/4 teaspoon salt""
    },
    ""198"": {
        ""recipe_x_ingredient.id"": 198,
        ""ingredient.id"": 198,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""2 teaspoons fresh lemon juice""
    },
    ""199"": {
        ""recipe_x_ingredient.id"": 199,
        ""ingredient.id"": 199,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""4 banana leaves, roughly 9 inches square""
    },
    ""200"": {
        ""recipe_x_ingredient.id"": 200,
        ""ingredient.id"": 200,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1/2 cup canola oil""
    }
}","{
    ""77"": {
        ""recipe_x_instruction.id"": 77,
        ""instruction.id"": 77,
        ""instruction.ts"": ""2017-11-07 04:30:38"",
        ""instruction.value"": ""1In a NutriBullet or small blender, combine the coconut, ginger- garlic paste, green chili, cumin seeds, turmeric, and lemon juice. Blend for 3 minutes, shaking the jar or scraping it down from time to time, to make a thick, fairly smooth puree. Add the m""
    },
    ""78"": {
        ""recipe_x_instruction.id"": 78,
        ""instruction.id"": 78,
        ""instruction.ts"": ""2017-11-07 04:30:38"",
        ""instruction.value"": ""1In a medium bowl, coat the sea bass fillets with the turmeric, salt, and lemon juice.""
    },
    ""79"": {
        ""recipe_x_instruction.id"": 79,
        ""instruction.id"": 79,
        ""instruction.ts"": ""2017-11-07 04:30:38"",
        ""instruction.value"": ""2Microwave 2 of the banana leaves for 15 seconds to soften them and put them on a large cutting board. Lay a fish fillet on the bottom half of each leaf. Spread 1 1/2 tablespoons of chutney over each fillet, then flip them and spread another 11/2 tablespo""
    },
    ""80"": {
        ""recipe_x_instruction.id"": 80,
        ""instruction.id"": 80,
        ""instruction.ts"": ""2017-11-07 04:30:38"",
        ""instruction.value"": ""3Preheat the oven to 200°F. have ready another large baking sheet.""
    },
    ""81"": {
        ""recipe_x_instruction.id"": 81,
        ""instruction.id"": 81,
        ""instruction.ts"": ""2017-11-07 04:30:38"",
        ""instruction.value"": ""4In a large skillet, heat 1/4 cup of the oil over medium- high heat until it shimmers. Reduce the heat to medium and place two packets of fish in the pan side by side. Cook for 3 minutes on each side. Transfer the packets to the baking sheet and put them ""
    }
}","{
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        ""recipe_image.id"": 9,
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    }
}"
10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn","{
    ""210"": {
        ""recipe_x_ingredient.id"": 210,
        ""ingredient.id"": 196,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1/4 teaspoon ground turmeric""
    },
    ""205"": {
        ""recipe_x_ingredient.id"": 205,
        ""ingredient.id"": 197,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1/4 teaspoon salt""
    },
    ""201"": {
        ""recipe_x_ingredient.id"": 201,
        ""ingredient.id"": 201,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""1/2 cup whole-milk Greek yogurt""
    },
    ""202"": {
        ""recipe_x_ingredient.id"": 202,
        ""ingredient.id"": 202,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""2 tablespoons water""
    },
    ""203"": {
        ""recipe_x_ingredient.id"": 203,
        ""ingredient.id"": 203,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""1/4 teaspoon Toasted Cumin Powder (see page 23 of the cookbook)""
    },
    ""204"": {
        ""recipe_x_ingredient.id"": 204,
        ""ingredient.id"": 204,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""4 1/2 teaspoons sugar""
    },
    ""206"": {
        ""recipe_x_ingredient.id"": 206,
        ""ingredient.id"": 206,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""4 tablespoons Tamarind-Date Chutney (see page 258 of the cookbook)""
    },
    ""208"": {
        ""recipe_x_ingredient.id"": 208,
        ""ingredient.id"": 208,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""1 cup gram flour (besan)""
    },
    ""209"": {
        ""recipe_x_ingredient.id"": 209,
        ""ingredient.id"": 209,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""1/4 teaspoon deggi mirch""
    },
    ""212"": {
        ""recipe_x_ingredient.id"": 212,
        ""ingredient.id"": 212,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""1 cup water""
    },
    ""213"": {
        ""recipe_x_ingredient.id"": 213,
        ""ingredient.id"": 213,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""8 ounces fresh baby spinach leaves""
    },
    ""214"": {
        ""recipe_x_ingredient.id"": 214,
        ""ingredient.id"": 214,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""6 cups canola oil, for deep-frying""
    },
    ""215"": {
        ""recipe_x_ingredient.id"": 215,
        ""ingredient.id"": 215,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""1/2 teaspoon Toasted Cumin Powder (see page 23 of the cookbook)""
    },
    ""216"": {
        ""recipe_x_ingredient.id"": 216,
        ""ingredient.id"": 216,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""1/2 teaspoon black salt""
    },
    ""217"": {
        ""recipe_x_ingredient.id"": 217,
        ""ingredient.id"": 217,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""1/2 cup finely chopped red onion""
    },
    ""218"": {
        ""recipe_x_ingredient.id"": 218,
        ""ingredient.id"": 218,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""2 medium tomatoes, center pulp and seeds removed, finely chopped (1/2 cup)""
    },
    ""219"": {
        ""recipe_x_ingredient.id"": 219,
        ""ingredient.id"": 219,
        ""ingredient.ts"": ""2017-11-07 04:30:43"",
        ""ingredient.value"": ""1/4 cup chopped fresh cilantro""
    }
}","{
    ""82"": {
        ""recipe_x_instruction.id"": 82,
        ""instruction.id"": 82,
        ""instruction.ts"": ""2017-11-07 04:30:43"",
        ""instruction.value"": ""1In a small bowl, whisk together the yogurt, water, cumin powder, sugar, and salt. Cover and refrigerate.""
    },
    ""83"": {
        ""recipe_x_instruction.id"": 83,
        ""instruction.id"": 83,
        ""instruction.ts"": ""2017-11-07 04:30:43"",
        ""instruction.value"": ""1In a small bowl, thin the tamarind chutney with water. Cover and refrigerate.""
    },
    ""84"": {
        ""recipe_x_instruction.id"": 84,
        ""instruction.id"": 84,
        ""instruction.ts"": ""2017-11-07 04:30:43"",
        ""instruction.value"": ""1In a NutriBullet or small blender, blend the gram flour, deggi mirch, turmeric, salt, and water until smooth. It will have the consistency of crempe batter. Pour into a small bowl.""
    },
    ""85"": {
        ""recipe_x_instruction.id"": 85,
        ""instruction.id"": 85,
        ""instruction.ts"": ""2017-11-07 04:30:43"",
        ""instruction.value"": ""1Have ready two large bowls, a colander set over a plate or bowl, and two baking sheets lined with paper towels. Divide the spinach into four 2-ounce piles.""
    },
    ""86"": {
        ""recipe_x_instruction.id"": 86,
        ""instruction.id"": 86,
        ""instruction.ts"": ""2017-11-07 04:30:43"",
        ""instruction.value"": ""2Pour the oil into a wok or kadai and heat to 400°F""
    },
    ""87"": {
        ""recipe_x_instruction.id"": 87,
        ""instruction.id"": 87,
        ""instruction.ts"": ""2017-11-07 04:30:44"",
        ""instruction.value"": ""3In a large bowl, coat all the leaves in one pile of spinach with ¼ cup (a 2-ounce ladle) of batter. You can use a rubber spatula to fold the batter over the leaves, but your hand is a more efficient tool. (Have a towel handy to wipe it on as you work).""
    },
    ""88"": {
        ""recipe_x_instruction.id"": 88,
        ""instruction.id"": 88,
        ""instruction.ts"": ""2017-11-07 04:30:44"",
        ""instruction.value"": ""4Drop the leaves in the oil, covering the entire surface area rather than just clumping everything in the center of the wok. (The leaves will spatter and emit steam as the water in them comes in contact with the oil and evaporates.) Working quickly, use a""
    },
    ""89"": {
        ""recipe_x_instruction.id"": 89,
        ""instruction.id"": 89,
        ""instruction.ts"": ""2017-11-07 04:30:44"",
        ""instruction.value"": ""5Repeat with the remaining three batches of spinach and batter, allowing the oil to return to 400°F each time and using the spider strainer or a skimmer to remove as many particles of fried batter from the oil as you can. Discard any leftover batter.""
    },
    ""90"": {
        ""recipe_x_instruction.id"": 90,
        ""instruction.id"": 90,
        ""instruction.ts"": ""2017-11-07 04:30:44"",
        ""instruction.value"": ""6Place all of the fried spinach in the second large bowl. Sprinkle the cumin powder, deggi mirch, and black salt over it and toss the leaves gently to distribute the spices evenly.""
    },
    ""91"": {
        ""recipe_x_instruction.id"": 91,
        ""instruction.id"": 91,
        ""instruction.ts"": ""2017-11-07 04:30:44"",
        ""instruction.value"": ""7To serve, pile the spinach on six serving plates an drizzle with yogurt sauce and tamarind sauce. Garnish with the red onion, tomatoes, and cilantro. Serve immediately so the leaves don’t get soggy.""
    }
}","{
    ""10"": {
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        ""recipe_image.path"": ""/6f/da/f5/e5/6fdaf5e5ae21c137cf7efb577c98ec3c0776f06f.jpg"",
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}"
11,"2017-11-07 04:30:53","Indian Spiced Sautéed Mushrooms and Green Onions","This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn","{
    ""225"": {
        ""recipe_x_ingredient.id"": 225,
        ""ingredient.id"": 187,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1 teaspoon finely chopped fresh Thai green chili""
    },
    ""227"": {
        ""recipe_x_ingredient.id"": 227,
        ""ingredient.id"": 189,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1/2 teaspoon ground turmeric""
    },
    ""220"": {
        ""recipe_x_ingredient.id"": 220,
        ""ingredient.id"": 220,
        ""ingredient.ts"": ""2017-11-07 04:30:53"",
        ""ingredient.value"": ""1 1/2 pounds medium cremini mushrooms""
    },
    ""221"": {
        ""recipe_x_ingredient.id"": 221,
        ""ingredient.id"": 221,
        ""ingredient.ts"": ""2017-11-07 04:30:53"",
        ""ingredient.value"": ""1/4 cup canola oil""
    },
    ""222"": {
        ""recipe_x_ingredient.id"": 222,
        ""ingredient.id"": 222,
        ""ingredient.ts"": ""2017-11-07 04:30:53"",
        ""ingredient.value"": ""1 teaspoon cumin seeds""
    },
    ""223"": {
        ""recipe_x_ingredient.id"": 223,
        ""ingredient.id"": 223,
        ""ingredient.ts"": ""2017-11-07 04:30:53"",
        ""ingredient.value"": ""1 cup finely chopped yellow onion""
    },
    ""224"": {
        ""recipe_x_ingredient.id"": 224,
        ""ingredient.id"": 224,
        ""ingredient.ts"": ""2017-11-07 04:30:53"",
        ""ingredient.value"": ""1 tablespoon finely chopped fresh ginger""
    },
    ""226"": {
        ""recipe_x_ingredient.id"": 226,
        ""ingredient.id"": 226,
        ""ingredient.ts"": ""2017-11-07 04:30:53"",
        ""ingredient.value"": ""2 cups finely chopped tomatoes""
    },
    ""228"": {
        ""recipe_x_ingredient.id"": 228,
        ""ingredient.id"": 228,
        ""ingredient.ts"": ""2017-11-07 04:30:53"",
        ""ingredient.value"": ""1 teaspoon deggi mirch""
    },
    ""229"": {
        ""recipe_x_ingredient.id"": 229,
        ""ingredient.id"": 229,
        ""ingredient.ts"": ""2017-11-07 04:30:53"",
        ""ingredient.value"": ""1 1/2 teaspoons salt""
    },
    ""230"": {
        ""recipe_x_ingredient.id"": 230,
        ""ingredient.id"": 230,
        ""ingredient.ts"": ""2017-11-07 04:30:53"",
        ""ingredient.value"": ""2 bunches green onions, white and green parts, finely chopped""
    },
    ""231"": {
        ""recipe_x_ingredient.id"": 231,
        ""ingredient.id"": 231,
        ""ingredient.ts"": ""2017-11-07 04:30:53"",
        ""ingredient.value"": ""1 tablespoon fresh lemon juice""
    }
}","{
    ""92"": {
        ""recipe_x_instruction.id"": 92,
        ""instruction.id"": 92,
        ""instruction.ts"": ""2017-11-07 04:30:53"",
        ""instruction.value"": ""1Trim the mushroom stems flush to the caps (discard the stems). Quarter the mushrooms and clean them in a large bowl of water. Transfer them to a colander.""
    },
    ""93"": {
        ""recipe_x_instruction.id"": 93,
        ""instruction.id"": 93,
        ""instruction.ts"": ""2017-11-07 04:30:53"",
        ""instruction.value"": ""2In a wok or kadai, heat the oil over medium-high heat until it shimmers. Add the cumin seeds and let them crackle. Add the onion and cook until soft and just beginning to brown, about 3 minutes. Stir in the ginger, green chili, tomatoes, turmeric, and de""
    }
}","{
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        ""recipe_image.id"": 11,
        ""recipe_image.path"": ""/03/2c/80/62/032c80620937d9610f580d9b4c974de679d49ed7.jpg"",
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}"
12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay","{
    ""232"": {
        ""recipe_x_ingredient.id"": 232,
        ""ingredient.id"": 232,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan""
    },
    ""233"": {
        ""recipe_x_ingredient.id"": 233,
        ""ingredient.id"": 233,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""2 cups sugar""
    },
    ""234"": {
        ""recipe_x_ingredient.id"": 234,
        ""ingredient.id"": 234,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""2 teaspoons pure vanilla extract""
    },
    ""235"": {
        ""recipe_x_ingredient.id"": 235,
        ""ingredient.id"": 235,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""4 large eggs""
    },
    ""236"": {
        ""recipe_x_ingredient.id"": 236,
        ""ingredient.id"": 236,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""3 cups all-purpose flour""
    },
    ""237"": {
        ""recipe_x_ingredient.id"": 237,
        ""ingredient.id"": 237,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""2 teaspoons baking powder""
    },
    ""238"": {
        ""recipe_x_ingredient.id"": 238,
        ""ingredient.id"": 238,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""1 1/4 teaspoons ground mace""
    },
    ""239"": {
        ""recipe_x_ingredient.id"": 239,
        ""ingredient.id"": 239,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""1/4 teaspoon fine sea salt""
    },
    ""240"": {
        ""recipe_x_ingredient.id"": 240,
        ""ingredient.id"": 240,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""1 3/4 cups whole milk""
    },
    ""241"": {
        ""recipe_x_ingredient.id"": 241,
        ""ingredient.id"": 241,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""2 cups confectioners’ sugar""
    },
    ""242"": {
        ""recipe_x_ingredient.id"": 242,
        ""ingredient.id"": 242,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""1/4 cup whole milk, at room temperature, plus more as needed""
    },
    ""243"": {
        ""recipe_x_ingredient.id"": 243,
        ""ingredient.id"": 243,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""2 teaspoons matcha green tea powder""
    },
    ""244"": {
        ""recipe_x_ingredient.id"": 244,
        ""ingredient.id"": 244,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""1 teaspoon freshly squeezed lemon juice""
    },
    ""245"": {
        ""recipe_x_ingredient.id"": 245,
        ""ingredient.id"": 245,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""1/2 teaspoon pure vanilla extract""
    }
}","{
    ""94"": {
        ""recipe_x_instruction.id"": 94,
        ""instruction.id"": 94,
        ""instruction.ts"": ""2017-11-07 04:30:59"",
        ""instruction.value"": ""1Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper.""
    },
    ""95"": {
        ""recipe_x_instruction.id"": 95,
        ""instruction.id"": 95,
        ""instruction.ts"": ""2017-11-07 04:30:59"",
        ""instruction.value"": ""2With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.""
    },
    ""96"": {
        ""recipe_x_instruction.id"": 96,
        ""instruction.id"": 96,
        ""instruction.ts"": ""2017-11-07 04:30:59"",
        ""instruction.value"": ""3Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.""
    },
    ""97"": {
        ""recipe_x_instruction.id"": 97,
        ""instruction.id"": 97,
        ""instruction.ts"": ""2017-11-07 04:30:59"",
        ""instruction.value"": ""4With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.""
    },
    ""98"": {
        ""recipe_x_instruction.id"": 98,
        ""instruction.id"": 98,
        ""instruction.ts"": ""2017-11-07 04:30:59"",
        ""instruction.value"": ""5Combine the flour, baking powder, mace, and sea salt in a separate bowl.""
    },
    ""99"": {
        ""recipe_x_instruction.id"": 99,
        ""instruction.id"": 99,
        ""instruction.ts"": ""2017-11-07 04:30:59"",
        ""instruction.value"": ""6With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth b""
    },
    ""100"": {
        ""recipe_x_instruction.id"": 100,
        ""instruction.id"": 100,
        ""instruction.ts"": ""2017-11-07 04:30:59"",
        ""instruction.value"": ""7Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it. All ovens are different, so it’s important to do the fingerprint test to see if the cake is done. [Start checking at a""
    },
    ""101"": {
        ""recipe_x_instruction.id"": 101,
        ""instruction.id"": 101,
        ""instruction.ts"": ""2017-11-07 04:30:59"",
        ""instruction.value"": ""8Let the cake cool completely before icing.""
    },
    ""102"": {
        ""recipe_x_instruction.id"": 102,
        ""instruction.id"": 102,
        ""instruction.ts"": ""2017-11-07 04:30:59"",
        ""instruction.value"": ""1With a hand mixer or a stand mixer fitted with the whisk attachment, combine the confectioners’ sugar, milk, matcha powder, lemon juice, and vanilla extract. Mix on low speed until smooth. If the glaze is too thick, add a little more milk to thin it to t""
    },
    ""103"": {
        ""recipe_x_instruction.id"": 103,
        ""instruction.id"": 103,
        ""instruction.ts"": ""2017-11-07 04:30:59"",
        ""instruction.value"": ""2If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store it at room temperature.""
    }
}","{
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        ""recipe_image.id"": 12,
        ""recipe_image.path"": ""/32/d2/23/de/32d223de948cef2f926117199a258e110a89d72c.jpg"",
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13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay","{
    ""246"": {
        ""recipe_x_ingredient.id"": 246,
        ""ingredient.id"": 232,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan""
    },
    ""247"": {
        ""recipe_x_ingredient.id"": 247,
        ""ingredient.id"": 233,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""2 cups sugar""
    },
    ""248"": {
        ""recipe_x_ingredient.id"": 248,
        ""ingredient.id"": 234,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""2 teaspoons pure vanilla extract""
    },
    ""249"": {
        ""recipe_x_ingredient.id"": 249,
        ""ingredient.id"": 235,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""4 large eggs""
    },
    ""250"": {
        ""recipe_x_ingredient.id"": 250,
        ""ingredient.id"": 236,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""3 cups all-purpose flour""
    },
    ""251"": {
        ""recipe_x_ingredient.id"": 251,
        ""ingredient.id"": 237,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""2 teaspoons baking powder""
    },
    ""252"": {
        ""recipe_x_ingredient.id"": 252,
        ""ingredient.id"": 252,
        ""ingredient.ts"": ""2017-11-07 04:31:08"",
        ""ingredient.value"": ""1/4 teaspoon sea salt""
    },
    ""253"": {
        ""recipe_x_ingredient.id"": 253,
        ""ingredient.id"": 253,
        ""ingredient.ts"": ""2017-11-07 04:31:08"",
        ""ingredient.value"": ""1 3/4 cups whole milk (or buttermilk; let the cup overflow a bit)""
    },
    ""254"": {
        ""recipe_x_ingredient.id"": 254,
        ""ingredient.id"": 254,
        ""ingredient.ts"": ""2017-11-07 04:31:08"",
        ""ingredient.value"": ""1 1/2 cups store-bought grape jelly""
    },
    ""255"": {
        ""recipe_x_ingredient.id"": 255,
        ""ingredient.id"": 255,
        ""ingredient.ts"": ""2017-11-07 04:31:08"",
        ""ingredient.value"": ""1 16-ounce jar smooth peanut butter, preferably natural, at room temperature""
    }
}","{
    ""104"": {
        ""recipe_x_instruction.id"": 104,
        ""instruction.id"": 104,
        ""instruction.ts"": ""2017-11-07 04:31:08"",
        ""instruction.value"": ""1Preheat the oven to 350°F. Butter a 24-count cupcake pan or line it with paper liners. (Buttering the pan will make the edges less crispy.)""
    },
    ""105"": {
        ""recipe_x_instruction.id"": 105,
        ""instruction.id"": 105,
        ""instruction.ts"": ""2017-11-07 04:31:08"",
        ""instruction.value"": ""2With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the sugar and beat on high speed for 2 minutes. Scrape down the sides of the bowl""
    },
    ""106"": {
        ""recipe_x_instruction.id"": 106,
        ""instruction.id"": 106,
        ""instruction.ts"": ""2017-11-07 04:31:08"",
        ""instruction.value"": ""3Add the vanilla extract. While mixing at medium- low speed, add the eggs one at a time. Scrape down the edges of the bowl midway through.""
    },
    ""107"": {
        ""recipe_x_instruction.id"": 107,
        ""instruction.id"": 107,
        ""instruction.ts"": ""2017-11-07 04:31:08"",
        ""instruction.value"": ""4Combine the flour, baking powder, and sea salt in a separate bowl.""
    },
    ""108"": {
        ""recipe_x_instruction.id"": 108,
        ""instruction.id"": 108,
        ""instruction.ts"": ""2017-11-07 04:31:08"",
        ""instruction.value"": ""5With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth b""
    },
    ""109"": {
        ""recipe_x_instruction.id"": 109,
        ""instruction.id"": 109,
        ""instruction.ts"": ""2017-11-07 04:31:08"",
        ""instruction.value"": ""6Take the paddle attachment off the mixer and lick the batter— it should be delicious!""
    },
    ""110"": {
        ""recipe_x_instruction.id"": 110,
        ""instruction.id"": 110,
        ""instruction.ts"": ""2017-11-07 04:31:08"",
        ""instruction.value"": ""7Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it, about 30 minutes.""
    },
    ""111"": {
        ""recipe_x_instruction.id"": 111,
        ""instruction.id"": 111,
        ""instruction.ts"": ""2017-11-07 04:31:08"",
        ""instruction.value"": ""8Let cool completely, then fill a disposable pastry bag with the grape jelly. Massage the bag a bit before cutting off about 1/2 inch of the tip, so that you get an even mixture. With a small circular cookie cutter, cut a hole in the top of a cupcake and ""
    },
    ""112"": {
        ""recipe_x_instruction.id"": 112,
        ""instruction.id"": 112,
        ""instruction.ts"": ""2017-11-07 04:31:08"",
        ""instruction.value"": ""9Fill another disposable pastry bag fitted with a round tip with peanut butter. Pipe a swirl on top of each cupcake, up and around but not covering the jam.""
    }
}","{
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    }
}"
14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay","{
    ""256"": {
        ""recipe_x_ingredient.id"": 256,
        ""ingredient.id"": 256,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""8 tablespoons (1 stick) unsalted butter, plus more for greasing the pan""
    },
    ""257"": {
        ""recipe_x_ingredient.id"": 257,
        ""ingredient.id"": 257,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""1 cup sugar""
    },
    ""258"": {
        ""recipe_x_ingredient.id"": 258,
        ""ingredient.id"": 258,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""1 teaspoon pure vanilla extract""
    },
    ""259"": {
        ""recipe_x_ingredient.id"": 259,
        ""ingredient.id"": 259,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""2 large eggs""
    },
    ""260"": {
        ""recipe_x_ingredient.id"": 260,
        ""ingredient.id"": 260,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""1 1/2 cups all-purpose flour""
    },
    ""261"": {
        ""recipe_x_ingredient.id"": 261,
        ""ingredient.id"": 261,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""1 teaspoon baking powder""
    },
    ""262"": {
        ""recipe_x_ingredient.id"": 262,
        ""ingredient.id"": 262,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""pinch of fine sea salt""
    },
    ""263"": {
        ""recipe_x_ingredient.id"": 263,
        ""ingredient.id"": 263,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""3/4 cup whole milk (or buttermilk)""
    },
    ""264"": {
        ""recipe_x_ingredient.id"": 264,
        ""ingredient.id"": 264,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""3 tablespoons maple syrup (optional)""
    },
    ""265"": {
        ""recipe_x_ingredient.id"": 265,
        ""ingredient.id"": 265,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""2 boxes store-bought pancake mix (plus required ingredients)""
    },
    ""266"": {
        ""recipe_x_ingredient.id"": 266,
        ""ingredient.id"": 266,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""semisweet or milk chocolate chips""
    },
    ""267"": {
        ""recipe_x_ingredient.id"": 267,
        ""ingredient.id"": 267,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""1 recipe Pancake Cake""
    },
    ""268"": {
        ""recipe_x_ingredient.id"": 268,
        ""ingredient.id"": 268,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""store-bought super-premium ice cream in chocolate, vanilla, or flavor of your choice""
    },
    ""269"": {
        ""recipe_x_ingredient.id"": 269,
        ""ingredient.id"": 269,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""hot fudge, maple syrup, rainbow sprinkles, or whatever toppings you like""
    }
}","{
    ""114"": {
        ""recipe_x_instruction.id"": 114,
        ""instruction.id"": 95,
        ""instruction.ts"": ""2017-11-07 04:30:59"",
        ""instruction.value"": ""2With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.""
    },
    ""115"": {
        ""recipe_x_instruction.id"": 115,
        ""instruction.id"": 96,
        ""instruction.ts"": ""2017-11-07 04:30:59"",
        ""instruction.value"": ""3Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.""
    },
    ""118"": {
        ""recipe_x_instruction.id"": 118,
        ""instruction.id"": 99,
        ""instruction.ts"": ""2017-11-07 04:30:59"",
        ""instruction.value"": ""6With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth b""
    },
    ""113"": {
        ""recipe_x_instruction.id"": 113,
        ""instruction.id"": 113,
        ""instruction.ts"": ""2017-11-07 04:31:14"",
        ""instruction.value"": ""1Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter a half sheet pan (18 × 13 inches) or line the pan with wax paper or parchment and butter the paper.""
    },
    ""116"": {
        ""recipe_x_instruction.id"": 116,
        ""instruction.id"": 116,
        ""instruction.ts"": ""2017-11-07 04:31:14"",
        ""instruction.value"": ""4With the mixer on medium- low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.""
    },
    ""117"": {
        ""recipe_x_instruction.id"": 117,
        ""instruction.id"": 117,
        ""instruction.ts"": ""2017-11-07 04:31:14"",
        ""instruction.value"": ""5Combine the flour, baking powder, and sea salt in a separate bowl.""
    },
    ""119"": {
        ""recipe_x_instruction.id"": 119,
        ""instruction.id"": 119,
        ""instruction.ts"": ""2017-11-07 04:31:14"",
        ""instruction.value"": ""7Mix the pancake batter according to the directions on the box. Add the pancake batter to the cake batter and mix on low speed until blended.""
    },
    ""120"": {
        ""recipe_x_instruction.id"": 120,
        ""instruction.id"": 120,
        ""instruction.ts"": ""2017-11-07 04:31:14"",
        ""instruction.value"": ""8Pour the combined batter into the prepared pan. If you are adding chocolate chips, bake the cake for 10 minutes, then pull it from the oven and sprinkle the chocolate chips on top. Bake for another 15 to 20 minutes, or until the middle of the cake feels ""
    },
    ""121"": {
        ""recipe_x_instruction.id"": 121,
        ""instruction.id"": 121,
        ""instruction.ts"": ""2017-11-07 04:31:14"",
        ""instruction.value"": ""9Allow cake to cool completely before making ice cream sandwiches.""
    },
    ""122"": {
        ""recipe_x_instruction.id"": 122,
        ""instruction.id"": 122,
        ""instruction.ts"": ""2017-11-07 04:31:14"",
        ""instruction.value"": ""1Use 3 1/2-inch round cookie or biscuit cutters to cut out as many rounds of cake as the pan allows.""
    },
    ""123"": {
        ""recipe_x_instruction.id"": 123,
        ""instruction.id"": 123,
        ""instruction.ts"": ""2017-11-07 04:31:14"",
        ""instruction.value"": ""2Scoop out the ice cream, put the scoops on a sheet pan, and put it back in the freezer so it’s not melty when you assemble the sandwiches. The harder the ice cream, the better—you want it to keep its shape until it’s served.""
    },
    ""124"": {
        ""recipe_x_instruction.id"": 124,
        ""instruction.id"": 124,
        ""instruction.ts"": ""2017-11-07 04:31:14"",
        ""instruction.value"": ""3When ready to serve, sandwich a scoop of ice cream between two cake rounds, and garnish with toppings of your choice.""
    }
}","{
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15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden","{
    ""272"": {
        ""recipe_x_ingredient.id"": 272,
        ""ingredient.id"": 237,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""2 teaspoons baking powder""
    },
    ""271"": {
        ""recipe_x_ingredient.id"": 271,
        ""ingredient.id"": 260,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""1 1/2 cups all-purpose flour""
    },
    ""270"": {
        ""recipe_x_ingredient.id"": 270,
        ""ingredient.id"": 270,
        ""ingredient.ts"": ""2017-11-07 04:31:20"",
        ""ingredient.value"": ""4 ounces semisweet chocolate, finely chopped""
    },
    ""273"": {
        ""recipe_x_ingredient.id"": 273,
        ""ingredient.id"": 273,
        ""ingredient.ts"": ""2017-11-07 04:31:20"",
        ""ingredient.value"": ""1/4 cup Dutch-process cocoa powder""
    },
    ""274"": {
        ""recipe_x_ingredient.id"": 274,
        ""ingredient.id"": 274,
        ""ingredient.ts"": ""2017-11-07 04:31:20"",
        ""ingredient.value"": ""1/2 teaspoon kosher salt""
    },
    ""275"": {
        ""recipe_x_ingredient.id"": 275,
        ""ingredient.id"": 275,
        ""ingredient.ts"": ""2017-11-07 04:31:20"",
        ""ingredient.value"": ""1/2 cup (4 ounces) unsalted butter, at room temperature""
    },
    ""276"": {
        ""recipe_x_ingredient.id"": 276,
        ""ingredient.id"": 276,
        ""ingredient.ts"": ""2017-11-07 04:31:20"",
        ""ingredient.value"": ""1 1/4 cups firmly packed golden brown sugar""
    },
    ""277"": {
        ""recipe_x_ingredient.id"": 277,
        ""ingredient.id"": 277,
        ""ingredient.ts"": ""2017-11-07 04:31:20"",
        ""ingredient.value"": ""1 teaspoon vanilla extract""
    },
    ""278"": {
        ""recipe_x_ingredient.id"": 278,
        ""ingredient.id"": 278,
        ""ingredient.ts"": ""2017-11-07 04:31:20"",
        ""ingredient.value"": ""2 eggs""
    },
    ""279"": {
        ""recipe_x_ingredient.id"": 279,
        ""ingredient.id"": 279,
        ""ingredient.ts"": ""2017-11-07 04:31:20"",
        ""ingredient.value"": ""1 tablespoon red gel food coloring""
    },
    ""280"": {
        ""recipe_x_ingredient.id"": 280,
        ""ingredient.id"": 280,
        ""ingredient.ts"": ""2017-11-07 04:31:20"",
        ""ingredient.value"": ""1/2 cup confectioners’ sugar""
    }
}","{
    ""125"": {
        ""recipe_x_instruction.id"": 125,
        ""instruction.id"": 125,
        ""instruction.ts"": ""2017-11-07 04:31:20"",
        ""instruction.value"": ""1Place the chocolate in a small heatproof bowl set over (not touching) gently simmering water in a saucepan. Heat, stirring often, until melted. Remove from the heat.""
    },
    ""126"": {
        ""recipe_x_instruction.id"": 126,
        ""instruction.id"": 126,
        ""instruction.ts"": ""2017-11-07 04:31:20"",
        ""instruction.value"": ""2Sift the flour, baking powder, and cocoa powder into a bowl, then whisk in the salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar and beat on medium speed for about 3 minutes, until light and creamy. ""
    },
    ""127"": {
        ""recipe_x_instruction.id"": 127,
        ""instruction.id"": 127,
        ""instruction.ts"": ""2017-11-07 04:31:20"",
        ""instruction.value"": ""3Position two oven racks, evenly spaced, in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.""
    },
    ""128"": {
        ""recipe_x_instruction.id"": 128,
        ""instruction.id"": 128,
        ""instruction.ts"": ""2017-11-07 04:31:20"",
        ""instruction.value"": ""4Sift the confectioners’ sugar into a shallow bowl.""
    },
    ""129"": {
        ""recipe_x_instruction.id"": 129,
        ""instruction.id"": 129,
        ""instruction.ts"": ""2017-11-07 04:31:20"",
        ""instruction.value"": ""5Scoop up 1 tablespoon of the dough, roll it between your palms into a ball, and then roll the ball in the confectioners’ sugar, coating it generously. Place the cookies on the prepared sheet pans, spacing them evenly and arranging twelve cookies on each ""
    },
    ""130"": {
        ""recipe_x_instruction.id"": 130,
        ""instruction.id"": 130,
        ""instruction.ts"": ""2017-11-07 04:31:20"",
        ""instruction.value"": ""6Bake the cookies for about 14 minutes, until deep cracks appear on the surface, switching the baking sheets between the racks halfway through baking. Transfer the baking sheets to wire racks and let cool for 5 minutes, then carefully transfer the cookies""
    }
}","{
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        ""recipe_image.id"": 15,
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    }
}"
16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden","{
    ""284"": {
        ""recipe_x_ingredient.id"": 284,
        ""ingredient.id"": 163,
        ""ingredient.ts"": ""2017-11-07 04:30:23"",
        ""ingredient.value"": ""1 teaspoon kosher salt""
    },
    ""288"": {
        ""recipe_x_ingredient.id"": 288,
        ""ingredient.id"": 278,
        ""ingredient.ts"": ""2017-11-07 04:31:20"",
        ""ingredient.value"": ""2 eggs""
    },
    ""281"": {
        ""recipe_x_ingredient.id"": 281,
        ""ingredient.id"": 281,
        ""ingredient.ts"": ""2017-11-07 04:31:30"",
        ""ingredient.value"": ""1 3/4 cups all-purpose flour""
    },
    ""282"": {
        ""recipe_x_ingredient.id"": 282,
        ""ingredient.id"": 282,
        ""ingredient.ts"": ""2017-11-07 04:31:30"",
        ""ingredient.value"": ""2/3 cup natural cocoa powder""
    },
    ""283"": {
        ""recipe_x_ingredient.id"": 283,
        ""ingredient.id"": 283,
        ""ingredient.ts"": ""2017-11-07 04:31:30"",
        ""ingredient.value"": ""1 1/2 teaspoons baking soda""
    },
    ""285"": {
        ""recipe_x_ingredient.id"": 285,
        ""ingredient.id"": 285,
        ""ingredient.ts"": ""2017-11-07 04:31:30"",
        ""ingredient.value"": ""3/4 cup plus 2 tablespoons (7 ounces) unsalted butter, at room temperature""
    },
    ""286"": {
        ""recipe_x_ingredient.id"": 286,
        ""ingredient.id"": 286,
        ""ingredient.ts"": ""2017-11-07 04:31:30"",
        ""ingredient.value"": ""1 cup firmly packed golden brown sugar""
    },
    ""287"": {
        ""recipe_x_ingredient.id"": 287,
        ""ingredient.id"": 287,
        ""ingredient.ts"": ""2017-11-07 04:31:30"",
        ""ingredient.value"": ""3/4 cup granulated sugar""
    },
    ""289"": {
        ""recipe_x_ingredient.id"": 289,
        ""ingredient.id"": 289,
        ""ingredient.ts"": ""2017-11-07 04:31:30"",
        ""ingredient.value"": ""2 teaspoons vanilla extract""
    },
    ""290"": {
        ""recipe_x_ingredient.id"": 290,
        ""ingredient.id"": 290,
        ""ingredient.ts"": ""2017-11-07 04:31:30"",
        ""ingredient.value"": ""4 ounces bittersweet chocolate, finely chopped""
    },
    ""291"": {
        ""recipe_x_ingredient.id"": 291,
        ""ingredient.id"": 291,
        ""ingredient.ts"": ""2017-11-07 04:31:30"",
        ""ingredient.value"": ""40 standard-size marshmallows""
    },
    ""292"": {
        ""recipe_x_ingredient.id"": 292,
        ""ingredient.id"": 292,
        ""ingredient.ts"": ""2017-11-07 04:31:30"",
        ""ingredient.value"": ""crushed Aleppo pepper, for sprinkling""
    }
}","{
    ""131"": {
        ""recipe_x_instruction.id"": 131,
        ""instruction.id"": 131,
        ""instruction.ts"": ""2017-11-07 04:31:30"",
        ""instruction.value"": ""1Position two oven racks, evenly spaced, in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.""
    },
    ""132"": {
        ""recipe_x_instruction.id"": 132,
        ""instruction.id"": 132,
        ""instruction.ts"": ""2017-11-07 04:31:30"",
        ""instruction.value"": ""2Sift the flour, cocoa powder, and baking soda into a bowl, then whisk in the salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar and beat on medium speed for about 3 minutes, until l""
    },
    ""133"": {
        ""recipe_x_instruction.id"": 133,
        ""instruction.id"": 133,
        ""instruction.ts"": ""2017-11-07 04:31:30"",
        ""instruction.value"": ""3Using the scoop or two spoons, drop the dough by tablespoons onto the baking sheets, placing about ten cookies, evenly spaced, on each sheet. Bake the cookies for about 15 minutes, until puffed and almost set, switching the baking sheets between the rack""
    },
    ""134"": {
        ""recipe_x_instruction.id"": 134,
        ""instruction.id"": 134,
        ""instruction.ts"": ""2017-11-07 04:31:30"",
        ""instruction.value"": ""4Position an oven rack at the second setting from the top and preheat the broiler. Remove the parchment paper from the baking sheets and arrange as many cookies as will fit. Place a marshmallow on top of each cookie. One at a time, place a baking sheet of""
    }
}","{
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    }
}"
17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden","{
    ""293"": {
        ""recipe_x_ingredient.id"": 293,
        ""ingredient.id"": 236,
        ""ingredient.ts"": ""2017-11-07 04:30:59"",
        ""ingredient.value"": ""3 cups all-purpose flour""
    },
    ""294"": {
        ""recipe_x_ingredient.id"": 294,
        ""ingredient.id"": 261,
        ""ingredient.ts"": ""2017-11-07 04:31:14"",
        ""ingredient.value"": ""1 teaspoon baking powder""
    },
    ""295"": {
        ""recipe_x_ingredient.id"": 295,
        ""ingredient.id"": 274,
        ""ingredient.ts"": ""2017-11-07 04:31:20"",
        ""ingredient.value"": ""1/2 teaspoon kosher salt""
    },
    ""299"": {
        ""recipe_x_ingredient.id"": 299,
        ""ingredient.id"": 277,
        ""ingredient.ts"": ""2017-11-07 04:31:20"",
        ""ingredient.value"": ""1 teaspoon vanilla extract""
    },
    ""298"": {
        ""recipe_x_ingredient.id"": 298,
        ""ingredient.id"": 278,
        ""ingredient.ts"": ""2017-11-07 04:31:20"",
        ""ingredient.value"": ""2 eggs""
    },
    ""296"": {
        ""recipe_x_ingredient.id"": 296,
        ""ingredient.id"": 296,
        ""ingredient.ts"": ""2017-11-07 04:31:33"",
        ""ingredient.value"": ""1 cup (8 ounces) unsalted butter, at room temperature""
    },
    ""297"": {
        ""recipe_x_ingredient.id"": 297,
        ""ingredient.id"": 297,
        ""ingredient.ts"": ""2017-11-07 04:31:33"",
        ""ingredient.value"": ""1 1/4 cups granulated sugar""
    },
    ""300"": {
        ""recipe_x_ingredient.id"": 300,
        ""ingredient.id"": 300,
        ""ingredient.ts"": ""2017-11-07 04:31:33"",
        ""ingredient.value"": ""Red and green gel food coloring""
    },
    ""301"": {
        ""recipe_x_ingredient.id"": 301,
        ""ingredient.id"": 301,
        ""ingredient.ts"": ""2017-11-07 04:31:33"",
        ""ingredient.value"": ""Red or green coarse decorating sugar, for decorating""
    }
}","{
    ""135"": {
        ""recipe_x_instruction.id"": 135,
        ""instruction.id"": 135,
        ""instruction.ts"": ""2017-11-07 04:31:33"",
        ""instruction.value"": ""1Sift the flour and baking powder into a bowl, then whisk in the salt. Inthe bowl of a stand mixer fitted with the paddle attachment, combine butter and granulated sugar and beat on medium speed for about 3 minutes, until light and creamy. Add the eggs, o""
    },
    ""136"": {
        ""recipe_x_instruction.id"": 136,
        ""instruction.id"": 136,
        ""instruction.ts"": ""2017-11-07 04:31:33"",
        ""instruction.value"": ""2Scrape the dough onto a lightly floured work surface and divide it into three equal portions.""
    },
    ""137"": {
        ""recipe_x_instruction.id"": 137,
        ""instruction.id"": 137,
        ""instruction.ts"": ""2017-11-07 04:31:33"",
        ""instruction.value"": ""3Using your hands, shape one portion into an even 4 by 6-inch rectangle. Wrap the rectangle in plastic wrap.""
    },
    ""138"": {
        ""recipe_x_instruction.id"": 138,
        ""instruction.id"": 138,
        ""instruction.ts"": ""2017-11-07 04:31:33"",
        ""instruction.value"": ""4Return one of the remaining dough portions to the mixer bowl, add the red gel food coloring, and mix the dough on low speed until evenly colored. Dust the work surface with fresh flour, scrape the red dough out onto it, and then shape the dough into an e""
    },
    ""139"": {
        ""recipe_x_instruction.id"": 139,
        ""instruction.id"": 139,
        ""instruction.ts"": ""2017-11-07 04:31:33"",
        ""instruction.value"": ""5Wash and dry the mixer bowl and paddle, then repeat with the remaining portion of dough, adding the green gel food coloring and shaping the dough into a rectangle. Refrigerate all of the dough for 30 minutes.""
    },
    ""140"": {
        ""recipe_x_instruction.id"": 140,
        ""instruction.id"": 140,
        ""instruction.ts"": ""2017-11-07 04:31:33"",
        ""instruction.value"": ""6Spoon the coarse sugar onto a large, flat plate or baking pan, creating a thin, even layer.""
    },
    ""141"": {
        ""recipe_x_instruction.id"": 141,
        ""instruction.id"": 141,
        ""instruction.ts"": ""2017-11-07 04:31:33"",
        ""instruction.value"": ""7On a lightly floured, large work surface, roll out each dough rectangle into a rectangle about 11 by 7 inches.""
    },
    ""142"": {
        ""recipe_x_instruction.id"": 142,
        ""instruction.id"": 142,
        ""instruction.ts"": ""2017-11-07 04:31:33"",
        ""instruction.value"": ""8Starting with the white dough as the base, stack the rectangles on top of one another. Run the rolling pin over the stack a few times to make sure everything is even and to compress it a little. The stack will roll out a few inches larger. Now, using a s""
    },
    ""143"": {
        ""recipe_x_instruction.id"": 143,
        ""instruction.id"": 143,
        ""instruction.ts"": ""2017-11-07 04:31:33"",
        ""instruction.value"": ""9Position two oven racks, evenly spaced, in the middle of the oven and preheat to 350°F. Line two baking sheets with parchment paper.""
    },
    ""144"": {
        ""recipe_x_instruction.id"": 144,
        ""instruction.id"": 144,
        ""instruction.ts"": ""2017-11-07 04:31:33"",
        ""instruction.value"": ""10Using a sharp knife, cut the log into 1/4-inch-thick slices. Arrange fifteen slices on each of the prepared baking sheets, spacing them evenly (hold the remaining slices in the fridge until ready to bake).""
    },
    ""145"": {
        ""recipe_x_instruction.id"": 145,
        ""instruction.id"": 145,
        ""instruction.ts"": ""2017-11-07 04:31:33"",
        ""instruction.value"": ""11Bake the cookies for 14 to 16 minutes, until a little puffed and set to the touch, switching the baking sheets between the racks halfway through the baking time. Transfer the baking sheet to wire racks and let cool for 5 minutes, then carefully transfer""
    }
}","{
    ""17"": {
        ""recipe_image.id"": 17,
        ""recipe_image.path"": ""/3d/31/9a/1a/3d319a1a858491d4f7e6a57223fd718cc35d59e9.jpg"",
        ""recipe_image.media_1"": ""https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//3d/31/9a/1a/3d319a1a858491d4f7e6a57223fd718cc35d59e9.jpg""
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}"
18,"2017-11-07 04:31:41","Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli","These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.","Total: 1 hr 48 min (includes roasting and cooling time)","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz","{
    ""307"": {
        ""recipe_x_ingredient.id"": 307,
        ""ingredient.id"": 93,
        ""ingredient.ts"": ""2017-11-07 04:30:20"",
        ""ingredient.value"": ""1 1/2 teaspoons kosher salt""
    },
    ""302"": {
        ""recipe_x_ingredient.id"": 302,
        ""ingredient.id"": 302,
        ""ingredient.ts"": ""2017-11-07 04:31:41"",
        ""ingredient.value"": ""2 medium sweet potatoes (about 1 1/2 pounds), scrubbed clean""
    },
    ""303"": {
        ""recipe_x_ingredient.id"": 303,
        ""ingredient.id"": 303,
        ""ingredient.ts"": ""2017-11-07 04:31:41"",
        ""ingredient.value"": ""1/3 cup finely chopped Chinese sausage""
    },
    ""304"": {
        ""recipe_x_ingredient.id"": 304,
        ""ingredient.id"": 304,
        ""ingredient.ts"": ""2017-11-07 04:31:41"",
        ""ingredient.value"": ""2 scallions, white and green parts finely chopped (about 1/4 cup)""
    },
    ""305"": {
        ""recipe_x_ingredient.id"": 305,
        ""ingredient.id"": 305,
        ""ingredient.ts"": ""2017-11-07 04:31:41"",
        ""ingredient.value"": ""2 tablespoons unsalted butter, melted""
    },
    ""306"": {
        ""recipe_x_ingredient.id"": 306,
        ""ingredient.id"": 306,
        ""ingredient.ts"": ""2017-11-07 04:31:41"",
        ""ingredient.value"": ""1 tablespoon Homemade Red Curry Paste or jarred Thai red curry paste (we like Roland brand)""
    },
    ""308"": {
        ""recipe_x_ingredient.id"": 308,
        ""ingredient.id"": 308,
        ""ingredient.ts"": ""2017-11-07 04:31:41"",
        ""ingredient.value"": ""1 large egg""
    },
    ""309"": {
        ""recipe_x_ingredient.id"": 309,
        ""ingredient.id"": 309,
        ""ingredient.ts"": ""2017-11-07 04:31:41"",
        ""ingredient.value"": ""3/4 cup panko bread crumbs""
    },
    ""310"": {
        ""recipe_x_ingredient.id"": 310,
        ""ingredient.id"": 310,
        ""ingredient.ts"": ""2017-11-07 04:31:41"",
        ""ingredient.value"": ""1/4 cup vegetable oil, such as canola, plus more as needed""
    },
    ""311"": {
        ""recipe_x_ingredient.id"": 311,
        ""ingredient.id"": 311,
        ""ingredient.ts"": ""2017-11-07 04:31:41"",
        ""ingredient.value"": ""1/2 cup Sriracha Aioli, or 1/2 cup mayonnaise mixed with 2 tablespoons sriracha""
    }
}","{
    ""146"": {
        ""recipe_x_instruction.id"": 146,
        ""instruction.id"": 146,
        ""instruction.ts"": ""2017-11-07 04:31:41"",
        ""instruction.value"": ""1Preheat the oven to 350°F and place a rack in the center of the oven.""
    },
    ""147"": {
        ""recipe_x_instruction.id"": 147,
        ""instruction.id"": 147,
        ""instruction.ts"": ""2017-11-07 04:31:41"",
        ""instruction.value"": ""2Place the sweet potatoes directly on the oven rack and roast for about 1 hour, until they are completely cooked through. You should be able to easily poke a small knife directly into the middle of the potatoes when they are done. Remove from the oven and""
    },
    ""148"": {
        ""recipe_x_instruction.id"": 148,
        ""instruction.id"": 148,
        ""instruction.ts"": ""2017-11-07 04:31:41"",
        ""instruction.value"": ""3In a shallow bowl, whisk the egg with a fork and pour the panko crumbs onto a large plate.""
    },
    ""149"": {
        ""recipe_x_instruction.id"": 149,
        ""instruction.id"": 149,
        ""instruction.ts"": ""2017-11-07 04:31:41"",
        ""instruction.value"": ""4Shape the sweet potato mixture into small cakes, 2 to 3 inches round and 1 inch thick. Dip the sweet potato cakes in the egg to coat both sides, then in the panko crumbs, covering them completely.""
    },
    ""150"": {
        ""recipe_x_instruction.id"": 150,
        ""instruction.id"": 150,
        ""instruction.ts"": ""2017-11-07 04:31:41"",
        ""instruction.value"": ""5In a large, heavy, flat-bottomed skillet, heat the oil over medium heat. Carefully place the fritters a few at a time in the hot oil and fry them until they are golden brown on both sides, about 3 minutes per side. Drain them on a plate lined with paper ""
    }
}","{
    ""18"": {
        ""recipe_image.id"": 18,
        ""recipe_image.path"": ""/b1/92/0a/c2/b1920ac28e8d60388bb5d05bd21467d00eb35c13.jpg"",
        ""recipe_image.media_1"": ""https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//b1/92/0a/c2/b1920ac28e8d60388bb5d05bd21467d00eb35c13.jpg""
    }
}"
19,"2017-11-07 04:31:47","Braised Short Rib Dumplings with Sichuan Chili Oil","Don’t be daunted by this Braised Short Rib Dumplings recipe from the new Myers + Chang cookbook. The steps can be spread out over several days, and the meat and the chili oil both keep for a while. The braised short ribs are succulent and wonderfully spiced with garlic, ginger, star anise, soy, sesame oil, and a little sugar; you can use the meat in sandwiches, bao, and tacos if you’re not up for the task of folding dumplings, and you can even freeze the meat to keep on hand for last-minute meals. Similarly, the spicy, tongue-tingling Sichuan chili oil keeps for up to 2 weeks in the fridge, and is good drizzled over all sorts of other food. The synergy of the soft, juicy, meaty dumplings with the vibrant oil is pretty hard to beat, though. The Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe and Beef and Chinese Broccoli Chow Fun recipe from Myers + Chang are clear winners as well. Once you get the hang of folding dumplings, you’ll also want to try our Har Gow Shrimp Dumplings recipe, and our Steamed Vegetable Dumplings recipe.",,"Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz","{
    ""325"": {
        ""recipe_x_ingredient.id"": 325,
        ""ingredient.id"": 44,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""1 tablespoon sesame oil""
    },
    ""323"": {
        ""recipe_x_ingredient.id"": 323,
        ""ingredient.id"": 194,
        ""ingredient.ts"": ""2017-11-07 04:30:38"",
        ""ingredient.value"": ""1 tablespoon sugar""
    },
    ""312"": {
        ""recipe_x_ingredient.id"": 312,
        ""ingredient.id"": 312,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1 recipe Braised Short Ribs""
    },
    ""313"": {
        ""recipe_x_ingredient.id"": 313,
        ""ingredient.id"": 313,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1 16-ounce package round dumpling wrappers (we like Twin Marquis brand)""
    },
    ""314"": {
        ""recipe_x_ingredient.id"": 314,
        ""ingredient.id"": 314,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1 recipe Sichuan Chili Oil""
    },
    ""315"": {
        ""recipe_x_ingredient.id"": 315,
        ""ingredient.id"": 315,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1/2 Asian pear, cored""
    },
    ""316"": {
        ""recipe_x_ingredient.id"": 316,
        ""ingredient.id"": 316,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1 quart chicken stock or canned low-sodium chicken broth""
    },
    ""317"": {
        ""recipe_x_ingredient.id"": 317,
        ""ingredient.id"": 317,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1/2 medium yellow onion, coarsely chopped""
    },
    ""318"": {
        ""recipe_x_ingredient.id"": 318,
        ""ingredient.id"": 318,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""2 scallions, white and green parts coarsely chopped""
    },
    ""319"": {
        ""recipe_x_ingredient.id"": 319,
        ""ingredient.id"": 319,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1 medium garlic clove, smashed""
    },
    ""320"": {
        ""recipe_x_ingredient.id"": 320,
        ""ingredient.id"": 320,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1 1-inch knob fresh ginger, peeled and sliced""
    },
    ""321"": {
        ""recipe_x_ingredient.id"": 321,
        ""ingredient.id"": 321,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""2 whole star anise""
    },
    ""322"": {
        ""recipe_x_ingredient.id"": 322,
        ""ingredient.id"": 322,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""2 tablespoons soy sauce""
    },
    ""324"": {
        ""recipe_x_ingredient.id"": 324,
        ""ingredient.id"": 324,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1 tablespoon honey""
    },
    ""326"": {
        ""recipe_x_ingredient.id"": 326,
        ""ingredient.id"": 326,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""2 tablespoons vegetable oil, such as canola""
    },
    ""327"": {
        ""recipe_x_ingredient.id"": 327,
        ""ingredient.id"": 327,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1 1/2 pounds boneless English-style short ribs, trimmed and cut into 2-inch medallions""
    },
    ""328"": {
        ""recipe_x_ingredient.id"": 328,
        ""ingredient.id"": 328,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""2 teaspoons kosher salt""
    },
    ""329"": {
        ""recipe_x_ingredient.id"": 329,
        ""ingredient.id"": 329,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1 teaspoon freshly ground black pepper""
    },
    ""330"": {
        ""recipe_x_ingredient.id"": 330,
        ""ingredient.id"": 330,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1 tablespoon Sichuan peppercorns""
    },
    ""331"": {
        ""recipe_x_ingredient.id"": 331,
        ""ingredient.id"": 331,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1/4 cup chili oil""
    },
    ""332"": {
        ""recipe_x_ingredient.id"": 332,
        ""ingredient.id"": 332,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1/4 cup black Chinkiang vinegar""
    },
    ""334"": {
        ""recipe_x_ingredient.id"": 334,
        ""ingredient.id"": 334,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""2 teaspoons peeled and grated fresh ginger (about 1-inch knob)""
    },
    ""335"": {
        ""recipe_x_ingredient.id"": 335,
        ""ingredient.id"": 335,
        ""ingredient.ts"": ""2017-11-07 04:31:47"",
        ""ingredient.value"": ""1 teaspoon Dijon mustard""
    }
}","{
    ""151"": {
        ""recipe_x_instruction.id"": 151,
        ""instruction.id"": 146,
        ""instruction.ts"": ""2017-11-07 04:31:41"",
        ""instruction.value"": ""1Preheat the oven to 350°F and place a rack in the center of the oven.""
    },
    ""152"": {
        ""recipe_x_instruction.id"": 152,
        ""instruction.id"": 152,
        ""instruction.ts"": ""2017-11-07 04:31:47"",
        ""instruction.value"": ""2Cut the Asian pear half and place in a large bowl. Add the stock, onion, scallions, garlic, ginger, star anise, soy sauce, sugar, honey, and sesame oil and stir well. Set aside. The braising mixture can be made up to 1 day in advance and stored in the re""
    },
    ""153"": {
        ""recipe_x_instruction.id"": 153,
        ""instruction.id"": 153,
        ""instruction.ts"": ""2017-11-07 04:31:47"",
        ""instruction.value"": ""3In a large braising dish or Dutch oven, heat the vegetable oil over medium-high heat until hot. Season the short ribs all over with the salt and pepper. Carefully place them in the braising dish and turn the heat down to medium. Sear for 3 to 4 minutes o""
    },
    ""154"": {
        ""recipe_x_instruction.id"": 154,
        ""instruction.id"": 154,
        ""instruction.ts"": ""2017-11-07 04:31:47"",
        ""instruction.value"": ""4Remove from the oven and let cool to room temperature. When cool enough to handle, shred the short rib meat with your hands into a large bowl, discarding any fat from the meat. Strain the braising liquid into the bowl to cover the beef, discarding the so""
    },
    ""155"": {
        ""recipe_x_instruction.id"": 155,
        ""instruction.id"": 155,
        ""instruction.ts"": ""2017-11-07 04:31:47"",
        ""instruction.value"": ""1In a small skillet, toast the Sichuan peppercorns over medium-low heat until they start to become fragrant and floral and pop a bit, 4 to 6 minutes. Use a spice grinder, coffee grinder, or mortar and pestle to grind them to a powder. In a blender or in a""
    },
    ""156"": {
        ""recipe_x_instruction.id"": 156,
        ""instruction.id"": 156,
        ""instruction.ts"": ""2017-11-07 04:31:47"",
        ""instruction.value"": ""1Drain the short ribs of any juices, reserving about 1/4 cup of the juices, and shred the meat finely. Return the reserved juices to the meat to keep it moist. We are going to use what we call the “big hug” fold on these dumplings. Fill a small bowl with ""
    },
    ""157"": {
        ""recipe_x_instruction.id"": 157,
        ""instruction.id"": 157,
        ""instruction.ts"": ""2017-11-07 04:31:47"",
        ""instruction.value"": ""2Fill a large skillet with about 1 inch of water and place on the stove over high heat until the water boils. Line a bamboo steamer with a lettuce leaf or parchment paper and put as many dumplings as will comfortably fit without touching into the steamer.""
    }
}","{
    ""19"": {
        ""recipe_image.id"": 19,
        ""recipe_image.path"": ""/95/8a/5c/f5/958a5cf5672e41637e8c4447eaf698784b782315.jpg"",
        ""recipe_image.media_1"": ""https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//95/8a/5c/f5/958a5cf5672e41637e8c4447eaf698784b782315.jpg""
    }
}"
20,"2017-11-07 04:31:57","Beef and Chinese Broccoli Chow Fun","Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.","Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz","{
    ""352"": {
        ""recipe_x_ingredient.id"": 352,
        ""ingredient.id"": 48,
        ""ingredient.ts"": ""2017-11-07 04:29:58"",
        ""ingredient.value"": ""1 tablespoon cornstarch""
    },
    ""336"": {
        ""recipe_x_ingredient.id"": 336,
        ""ingredient.id"": 336,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""10 ounces London broil or flank steak, thinly sliced in 2 × 1/4 inch strips""
    },
    ""337"": {
        ""recipe_x_ingredient.id"": 337,
        ""ingredient.id"": 337,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""1 recipe Fun Sauce""
    },
    ""338"": {
        ""recipe_x_ingredient.id"": 338,
        ""ingredient.id"": 338,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""1/4 teaspoon freshly ground black pepper""
    },
    ""339"": {
        ""recipe_x_ingredient.id"": 339,
        ""ingredient.id"": 339,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""6 tablespoons vegetable oil""
    },
    ""340"": {
        ""recipe_x_ingredient.id"": 340,
        ""ingredient.id"": 340,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""1 pound gai lan (Chinese broccoli), regular broccoli, or rapini, trimmed and cut into 2-inch pieces""
    },
    ""341"": {
        ""recipe_x_ingredient.id"": 341,
        ""ingredient.id"": 341,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""1/2 medium yellow onion, thinly sliced""
    },
    ""342"": {
        ""recipe_x_ingredient.id"": 342,
        ""ingredient.id"": 342,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""3 tablespoons water""
    },
    ""343"": {
        ""recipe_x_ingredient.id"": 343,
        ""ingredient.id"": 343,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""1 pound fresh wide flat rice noodles, cut into 1-inch strips""
    },
    ""344"": {
        ""recipe_x_ingredient.id"": 344,
        ""ingredient.id"": 344,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""2 scallions, white and green parts finely chopped (about 1/2 cup)""
    },
    ""345"": {
        ""recipe_x_ingredient.id"": 345,
        ""ingredient.id"": 345,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""1 tablespoon peeled and chopped fresh ginger (about 1-inch knob)""
    },
    ""346"": {
        ""recipe_x_ingredient.id"": 346,
        ""ingredient.id"": 346,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""3 medium garlic cloves, minced (about 1 tablespoon)""
    },
    ""347"": {
        ""recipe_x_ingredient.id"": 347,
        ""ingredient.id"": 347,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""1 cup low-sodium soy sauce""
    },
    ""348"": {
        ""recipe_x_ingredient.id"": 348,
        ""ingredient.id"": 348,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""2 tablespoons black Chinkiang vinegar""
    },
    ""349"": {
        ""recipe_x_ingredient.id"": 349,
        ""ingredient.id"": 349,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""2 tablespoons toasted sesame oil""
    },
    ""350"": {
        ""recipe_x_ingredient.id"": 350,
        ""ingredient.id"": 350,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""1 1/2 teaspoons freshly ground black pepper""
    },
    ""351"": {
        ""recipe_x_ingredient.id"": 351,
        ""ingredient.id"": 351,
        ""ingredient.ts"": ""2017-11-07 04:31:57"",
        ""ingredient.value"": ""1/4 cup plus 2 tablespoons water""
    }
}","{
    ""158"": {
        ""recipe_x_instruction.id"": 158,
        ""instruction.id"": 158,
        ""instruction.ts"": ""2017-11-07 04:31:57"",
        ""instruction.value"": ""1In a large saucepan, whisk together the soy sauce, black vinegar, sesame oil, pepper, and 1/4 cup water and bring to a boil. Reduce the heat to low.""
    },
    ""159"": {
        ""recipe_x_instruction.id"": 159,
        ""instruction.id"": 159,
        ""instruction.ts"": ""2017-11-07 04:31:57"",
        ""instruction.value"": ""2Place the cornstarch in a small bowl and slowly whisk in 1 tablespoon cold water until smooth. Don’t use warm or hot water, as it will cause the cornstarch to seize up into small lumps that won’t dissolve no matter how hard you whisk. Slowly add it to th""
    },
    ""160"": {
        ""recipe_x_instruction.id"": 160,
        ""instruction.id"": 160,
        ""instruction.ts"": ""2017-11-07 04:31:57"",
        ""instruction.value"": ""3Bring the heat back up to medium-high and whisk until the mixture thickens, 1 to 2 minutes. It should be shiny and coat the back of a spoon. Remove the sauce from the heat and pour it into a bowl or container and refrigerate until cool. The sauce will ke""
    },
    ""161"": {
        ""recipe_x_instruction.id"": 161,
        ""instruction.id"": 161,
        ""instruction.ts"": ""2017-11-07 04:31:57"",
        ""instruction.value"": ""1Place the beef in a medium bowl. Measure out about half the Fun Sauce (don’t use it warm or it will start to cook the beef) and add it to the beef along with the pepper, mixing to coat. (Keep the remaining Fun Sauce in an airtight container in the refrig""
    },
    ""162"": {
        ""recipe_x_instruction.id"": 162,
        ""instruction.id"": 162,
        ""instruction.ts"": ""2017-11-07 04:31:57"",
        ""instruction.value"": ""2In a wok or a large, heavy, flat-bottomed skillet, heat 2 tablespoons of the vegetable oil over high heat until the oil starts to shimmer, about 1 minute. Add the gai lan, broccoli, or rapini and the onions and use a wooden spoon or spatula to stir conti""
    },
    ""163"": {
        ""recipe_x_instruction.id"": 163,
        ""instruction.id"": 163,
        ""instruction.ts"": ""2017-11-07 04:31:57"",
        ""instruction.value"": ""3Wipe out the wok with a paper towel. Heat the wok over high heat for 30 seconds. Add 2 tablespoons of the vegetable oil and coat the wok again. Remove the beef from the refrigerator, drain any sauce into a bowl, and set the sauce aside. Add the beef to t""
    },
    ""164"": {
        ""recipe_x_instruction.id"": 164,
        ""instruction.id"": 164,
        ""instruction.ts"": ""2017-11-07 04:31:57"",
        ""instruction.value"": ""4Wipe out the wok again with another paper towel and heat over high heat for 30 seconds. Add the remaining 2 tablespoons vegetable oil and coat the bottom of the wok. Add the rice noodles and stir to coat with oil. Add the scallions, ginger, garlic, and 2""
    }
}","{
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