recipe.json

{
  "recipe": [
    {
      "recipe_name": "Spaghetti Pie Casserole",
      "image_url": "https://www.tasteofhome.com/wp-content/uploads/2018/01/Spaghetti-Pie-Casserole_exps161692_TH2379807A10_31_9bC_RMS-13.jpg",
      "ingredient": "    1 package (8 ounces) spaghetti\n    1 pound ground beef\n    1 small onion, chopped\n    2 garlic cloves, minced\n    1 jar (14 ounces) spaghetti sauce\n    1/2 teaspoon salt\n    1/4 teaspoon pepper\n    3 ounces reduced-fat cream cheese\n    1 cup reduced-fat sour cream\n    3 green onions, chopped\n    1-1/2 cups shredded cheddar-Monterey Jack cheese",
      "description": " Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.\n    In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.\n    Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.",
      "data": "Published By Alice Newman at 12/02/2021"
    },
    {
      "recipe_name": "Sunday Roast Chicken",
      "image_url": "https://www.tasteofhome.com/wp-content/uploads/2018/01/exps81594_HCK163687D07_16_5b-2.jpg",
      "ingredient": "    1 medium fennel bulb\n    5 large carrots, cut into 1-1/2-inch pieces\n    1 large white onion, quartered, divided\n    1 medium lemon\n    3 garlic cloves, minced\n    1 tablespoon honey\n    1 teaspoon kosher salt\n    1 teaspoon crushed red pepper flakes\n    1 teaspoon pepper\n    1 broiler/fryer chicken (4 pounds)\n    2 garlic cloves\n    1 cup orange juice",
      "description": "     Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly.\n    Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice.\n    Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up.\n    Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)\n    Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving.\n    Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.",
      "data": "Published By Cindy Tan at 18/02/2021"
    },
    {
      "recipe_name": "Best-Ever Fried Chicken",
      "image_url": "https://www.tasteofhome.com/wp-content/uploads/2018/01/Best-Ever-Fried-Chicken_EXPS_MCMZ16_23240_B07_12_3b-5.jpg",
      "ingredient": "    1-3/4 cups all-purpose flour\n    1 tablespoon dried thyme\n    1 tablespoon paprika\n    2 teaspoons salt\n    2 teaspoons garlic powder\n    1 teaspoon pepper\n    1 large egg\n    1/3 cup whole milk\n    2 tablespoons lemon juice\n    1 broiler/fryer chicken (3 to 4 pounds), cut up\n    Oil for deep-fat frying",
      "description": "     In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture.\n    In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until golden brown and chicken juices run clear. Drain on paper towels.",
      "data": "Published By John Melody at 20/02/2021"
    },
    {
      "recipe_name": "Spaghetti Pie Casserole",
      "image_url": "https://www.tasteofhome.com/wp-content/uploads/2018/01/Spaghetti-Pie-Casserole_exps161692_TH2379807A10_31_9bC_RMS-13.jpg?fit=696,1024",
      "ingredient": "    1 package (8 ounces) spaghetti\n    1 pound ground beef\n    1 small onion, chopped\n    2 garlic cloves, minced\n    1 jar (14 ounces) spaghetti sauce\n    1/2 teaspoon salt\n    1/4 teaspoon pepper\n    3 ounces reduced-fat cream cheese\n    1 cup reduced-fat sour cream\n    3 green onions, chopped\n    1-1/2 cups shredded cheddar-Monterey Jack cheese",
      "description": " Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.\n    In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.\n    Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.",
      "data": "Hello World"
    }
  ]
}