a bunch of recipes extracted from https://based.cooking

recipes.json

{
  "title": "Based Cooking",
  "link": "https://based.cooking",
  "description": "blog",
  "items": [
    {
      "title": "Aussie Snags (sausage sizzle)",
      "cook_time": "20 mins",
      "prep_time": "20mins",
      "servings": "Depends",
      "ingredients": [
        "Sausages (thin",
        "Onions (4g per sausage)",
        "Tomato sauce",
        "Mustard (optional)",
        "White sliced bread",
        "Butter",
        "Oil",
        "Wood chips (optional, fuel for smokey flavour)"
      ],
      "tags": ["basic", "snack", "australian", "pork"],
      "description": [
        "Chop up the onions into rings",
        "Bring the sausages to the grill, turning once every 5 mins",
        "Add oil of your choice to the hotplate then add the onion",
        "Use your tongs to toss the onions until they are golden brow",
        "When the onions are golden brown turn off the hotplat",
        "When the sausages are cooked, butter the bread, then the onions, and add a sausage (optionally split)",
        "Finally tomato sauce on top"
      ]
    },
    {
      "title": "Beef Kidney",
      "cook_time": "45 min",
      "prep_time": "10 min",
      "servings": "2",
      "tags": ["kidney", "beef"],
      "ingredients": [
        "1 beef kidney",
        "60g butter",
        "2 onions",
        "2 shallots",
        "1 sprig of fresh parsley",
        "3 bay leaves",
        "400g croutons or toasted bread in pieces"
      ],
      "description": [
        "clean the kidney and remove the fat",
        "cut the kidney into small chunks (2cm or ¾\")",
        "put butter in a casserole dish",
        "add kidney, parsley, bay leaf, salt, pepper",
        "brown in the casserole for 10 minutes while stirring (don’t burn)",
        "add 2 glasses of dry white wine",
        "add half a glass of water so that the mixture is well-bathed",
        "simmer for 35 minutes",
        "add about 400g of toasted bread in pieces",
        "simmer for another 10 minutes"
      ]
    },
    {
      "title": "Soleier (pickled eggs)",
      "cook_time": "10min ",
      "prep_time": "10 min",
      "servings": "10",
      "tags": ["snack", "german", "eggs", "pub"],
      "ingredients": [
        "peels of five onions",
        "10 eggs",
        "2 loorber leaves",
        "3 cloves",
        "4 allspice",
        "1Tbsp peppercorns",
        "1Tbsp caraway seeds",
        "1Tbsp mustard seeds",
        "1tsp of Szechuan pepper (optional)",
        "1tsp lovage (optional)",
        "1tsp nutmeg (optional)",
        "100mL vinegar",
        "3 cloves of garlic"
      ],
      "description": [
        "Put 750mL of water and the peels of five onions in a pot and let them cook for five minutes. Remove the peels about twenty minutes later.",
        "Put the eggs, one teaspoon of sugar, two tablespoons of salt and all spices (but vinegar and garlic) in the pot, bring it to a boil and cook them for seven minutes.",
        "Use a spoon to remove the eggs from the pot and crack them all around. Do not remove the eggshell!",
        "lace the eggs and the garlic in a jar, fill it with the spiced water and add the vinegar. Add water, if needed, so that the eggs are covered",
        "et them rest for at least three days and at most two weeks at room temperature or slightly below"
      ]
    },
    {
      "title": "Apple Pie",
      "cook_time": "45 ",
      "prep_time": "30",
      "servings": "8",
      "img": "pix/apple-pie.webp",
      "tags": ["dessert", "pie", "sweet apples"],
      "ingredients": [
        "Filling",
        "900 g (4-5) golden delicious apples",
        "15 g (1 tbsp) lemon juice",
        "50 g white sugar",
        "65 g brown sugar",
        "5 g (1 tsp) cinnamon",
        "1-2 g nutmeg",
        "15 g cornstarch",
        "15 g ice water",
        "226 g (2 sticks) cold butter, cut into slices",
        "Crust",
        "350 g flour",
        "5 g salt",
        "30 g white sugar",
        "225 g butter",
        "50-100 ml ice water",
        "Egg Wash",
        "1 egg (optional)",
        "15 g water (optional)"
      ],
      "description": [
        "Peel and cut the apples into 1-2 inch strips",
        "Put the apples in a bowl and mix in the lemon juice, sugar, cinnamon, nutmeg, and cornstarch and let it sit for 15 mins to release water",
        "Transfer the filling mixture to a sauce pan and reduce the liquid over medium to low heat for around 15 mins, stirring regularly, then turn off the gas",
        "While the filling is sitting / reducing, start the crust by putting the flour, salt, sugar, and pieces of butter in a food processor",
        "Run the food processor until it resembles a coarse sand (5-10 seconds) then start dripping in the ice water until the mixture starts to chunk together",
        "You’ll know when it’s done if you can pinch the dough with your hand and it sticks together",
        "Preheat oven to 350°F then start making the pie crust",
        "Cut the dough in half and roll both halves out with a rolling pin until they are big enough to cover your pie pan (around 9 inch diameter)",
        "Put the bottom half dough into the pie pan and cut off the excess dough with a knife",
        "Dump the sauce pan full of the filling into the pie pan and even it out",
        "Cover the pie filling with the top dough and fold over and tuck in the excess crust",
        "Use a fork or your fingers to pinch down the top crust to the bottom crust so you don’t have air gaps",
        "Optionally you can now brush on the egg wash to make the crust get a shiny golden brown color when it cooks",
        "Cut a few slits in the top crust with a knife to give it a nice design and allow for air to release",
        "Bake 45 minutes at 350°F or until the crust is brown to your liking and the apples are bubbling inside"
      ]
    },
    {
      "title": "Chocolate Chip Cookies",
      "cook_time": "10",
      "prep_time": "10",
      "servings": "4",
      "tags": ["dessert cookies", "sweet chocolate"],
      "ingredients": [
        "230 g melted butter (2 sticks)",
        "330 g bread flour",
        "5 g salt",
        "5 g baking soda",
        "100-200 g white sugar",
        "100-200 g brown sugar",
        "1 egg",
        "15 g milk",
        "5 g vanilla",
        "225 g 50-70% dark chocolate chips or semi-sweet milk chocolate chips"
      ],
      "description": [
        "Preheat oven to 375°F",
        "Mix the flour, baking soda, and salt in a bowl",
        "Using a mixer or whisk, beat the butter, sugar, eggs, and vanilla in a separate bowl for a few mins",
        "Combine and stir in the dry ingredients, then the chocolate chips",
        "Use an ice cream scooper or spoon to make uniform balls of cookie dough to the size you like and evenly space them out on a parchment paper lined baking sheet (you may need more than one sheet depending on the size of the cookies)",
        "Bake in the oven one baking sheet at a time for around 8-10 minutes, taking them out when they start to brown",
        "Cool for a few minutes then put them on a cooling rack"
      ]
    },
    {
      "title": "Italian Mulled Wine",
      "cook_time": "15",
      "prep_time": "5",
      "servings": "4",
      "tags": ["alcohol", "wine", "liquor", "drink"],
      "ingredients": [
        "1 star anise",
        "1 bay leaf",
        "1 pinch rosemary",
        "1 pinch peppercorn",
        "1 pinch thyme",
        "1 pinch red pepper",
        "1 pinch fennel seeds",
        "1 pinch cloves",
        "1 pinch nutmeg",
        "1 bottle Italian red wine",
        "1 orange",
        "1 lemon",
        "1 tbsp honey",
        "1 tsp vanilla",
        "1 stick cinnamon",
        "4 figs (optional)",
        "100 ml limoncello (optional)",
        "50 ml sweet vermouth (optional)",
        "50 ml bourbon, brandy, or cognac (optional)"
      ],
      "description": [
        "Pour the wine into a stock pot and turn the gas on medium high",
        "Crush all the “Crushed Ingredients” in a mortar and pestle",
        "Peel and juice the orange and lemon (toss the peels and juice into the wine but not the white pith)",
        "When the wine is up to a simmer, immediately bring the gas down to low and pour in all the rest of the ingredients",
        "Cook on low for at least 15 minutes to infuse the flavors",
        "Keep the flame on low so the wine stays warm and continues to infuse, but doesn’t bubble / burn off the alcohol",
        "Feel free to double the recipe or scale any of these ingredients up or down to suite your taste"
      ]
    },
    {
      "title": "Limoncello",
      "cook_time": "20",
      "prep_time": "10",
      "servings": "22",
      "tags": ["alcohol", "lemons", "digestivo", "liquor"],
      "ingredients": [
        "5-7 organic lemons (regular lemons are covered in wax)",
        "300ml 95% ABV grain alcohol",
        "700ml water",
        "500ml sugar"
      ],
      "description": [
        " Pour the alcohol into a 1 liter mason jar ",
        " Peel the lemons avoiding the white pith (it will make your limoncello bitter) and submerse them in the alcohol ",
        " Cover the jar and let the lemons infuse the alcohol for 20 days ",
        " After the infusion is completed, create a simple syrup by boiling the water and dissolving the sugar in the water ",
        " Allow the water to cool completely, then strain the alcohol into the sugar water and stir ",
        " Bottle or put it back into the mason jar ",
        " Feel free to scale the recipe up or down, and adjust the sugar to the sweetness you like, but the ABV should remain somewhere around 28-30% "
      ]
    },
    {
      "title": "Mapo Tofu (麻婆豆腐)",
      "cook_time": "15",
      "prep_time": "10",
      "servings": "4",
      "tags": ["chinese", "pork", "tofu"],
      "ingredients": [
        " Marinated Pork ",
        " 450 g (1 lb) ground pork ",
        " 1 tbsp soy sauce ",
        " 1 tbsp Shaoxing cooking wine ",
        " 1 tsp cornstarch ",
        " 1 tsp white pepper powder ",
        " 2 tbsp spicy doubanjiang (la doubanjiang) ",
        " 1 tsp dou-chi ",
        " 2-3 chopped scallions white and green separated) ",
        " 2-4 minced garlic cloves ",
        " 2 inch minced ginger (similar amount as garlic) ",
        " 400 ml chicken broth or water ",
        " 340 g (1 package) soft tofu cut into 1.5cm (½ inch cubes) ",
        " 1 tbsp Sichuan peppercorns crushed "
      ],
      "description": [
        "Marinade the pork in shaoxing cooking wine, a splash of cooking oil, the soy sauce",
        "Add cooking oil to a wok and sear the ground pork until browned, chopping it up as it cooks",
        "Add the doubanjiang and let it simmer for about a minute",
        "Add the minced aromatics (ginger, garlic) scallion whites, and dou-chi and cook until fragrant",
        "Add the stock and a splash of soy sauce, turn up the gas and bring to a boil",
        "Add the tofu, lower the gas, and braise for around 15 mins",
        "You’ll know it’s done when the tofu shows their trademark “pockmarks” and the seasoning sticks to them",
        "Mix in the crushed sichuan peppercorns and green parts of the scallions right before serving",
        "Serve over steamed rice"
      ]
    },
    {
      "title": "Ragu Napoletano",
      "cook_time": "240",
      "prep_time": "60",
      "servings": "12",
      "tags": ["tomato", "sauce", "italian", "pork", "veal"],
      "ingredients": [
        "Tomato Sauce",
        " 6-10 lbs San Marzano plum tomatoes (fresh or canned peeled) ",
        " Tomato paste (optional)",
        "Aromatics and Herbs ",
        " 8 cloves garlic ",
        " 1.5 white onions ",
        " 6-8 oz red wine ",
        " 8 fresh basil leaves ",
        " Dry oregano ",
        " Red pepper ",
        "Meat ",
        " 1-2 lb pork tenderloin ",
        " 1-2 lb sweet and or spicy Italian sausage ",
        " 1 lb cubed stewing beef (chuck, short rib, or oxtail) ",
        "Meatballs ",
        " 1-2 lb total of ground beef chuck, veal, and pork ",
        " 1 ½ cups grated Pecorino Romano cheese ",
        " 1 ½ cups breadcrumbs (baked stale bread, oregano, salt and pepper pulsed in a food processor) ",
        " 2-3 eggs ",
        " Splash of milk ",
        " Handfull of fresh parsley chopped ",
        " Sprig of fresh basil chopped ",
        " ½ onion minced ",
        " 4-8 cloves garlic minced "
      ],
      "description": [
        " If you already have tomato sauce skip to step 5 ",
        " For fresh tomatoes, wash and cut out off the green stems of the tomatoes and cut them into a few chunks and lightly salt them over a collander or strainer so they release water and break down quicker ",
        " For canned tomatoes, use your hands to crush the peeled tomatoes (don’t use a food processor) ",
        " In a large stock pot cook down the tomatoes for approximately 30 mins then use a food mill or strainer to remove the skins and seeds to yield tomato sauce (this can be done beforehand and frozen / canned for months)",
        " Mix all the ingredients in the Meatballs section by hand and form equal sized meatballs ",
        " Either bake the meatballs at 400°F until brown or fry them with the the other meats in step 7 ",
        " Coat the bottom of a dutch oven or large stock pot with olive oil and  sear each meat one by one, removing from the pot once browned on the outside (do not cook the meat all the way through) ",
        " Sweat the onion and garlic, then deglaze the pan with the red wine ",
        " Fill the pot with the seared meat, tomato sauce, add the fresh basil, then season with dried oregano, red pepper, salt, pepper, and a pinch of sugar to taste,<img src=\"pix/ragu-napoletano-1.webp\" alt=\"Meats\" /> ",
        " Cook on very low flame uncovered for 4-5 hours stirring making sure it doesn&rsquo;t burn ",
        " Serve over cooked dry pasta such as ziti, penne, rigatoni ",
        " Portion the sauce and meats and freeze in containers for up to 4-6 months "
      ]
    },
    {
      "title": "Ravioli",
      "cook_time": "2",
      "prep_time": "30",
      "servings": "4",
      "tags": ["pasta", "italian "],
      "ingredients": [
        " Dough ",
        " 4 eggs ",
        " 400 g 00 flour ",
        " Drizzle of olive oil ",
        ", Cheese Filling ",
        " 1 lemon ",
        " 50 g grated Pecorino Romano cheese ",
        " 250 g ricotta ",
        " 1 egg ",
        ", Seafood Fillings ",
        " Chopped leftover lobster legs, lobster tail, or minced crab (optional) "
      ],
      "description": [
        " The basic rule of thumb I use for pasta is 100g, 1 egg per person ",
        " For this recipe you can go two ways, the old school &ldquo;well&rdquo; method or a kitchen aid mixer (skip to step 7) ",
        " For the well method, pile the flour onto the counter and with your hand carve a hole or a well in the center ",
        " Crack the eggs into the center of the well, and drizzle a bit of olive oil into the center ",
        " With a fork, begin slowly breaking up, mixing, and incorporating the egg into the flour until there is no longer any loose egg that can escape the outer well border ",
        " At this point use your hands to bring the sandy mixture together and knead the dough for about 5-10 minutes or until the dough is smooth ",
        " For the stand mixer method just throw all the ingredients into the mixer with a dough hook and set it to level 4 for about 3-5 minutes and it will be done ",
        " You might need to scrape the sides down and maybe hand knead the dough a bit longer after it&rsquo;s done to make it into a nice smooth ball ",
        " Cover the dough with plastic wrap and let it rest in the fridge a bit so it&rsquo;s easier to roll out (15-30 mins) ",
        " While the dough is resting, make the filling by first mixing the  ricotta and egg into a bowl ",
        " Zest and juice a lemon peel into the bowl ",
        " Optionally add seafood ingredients at this point ",
        " Grate the Pecorino into the bowl, add salt and pepper to taste, and mix to distribute the ingredients evenly ",
        " Take out the dough and cut it into 4 pieces, keeping the ones not currently being worked on covered so they don&rsquo;t dry out ",
        " Roll the dough out with a pasta machine down to the point where you can just barely see your hand through it (setting 2-3 out of 7) or roll it out with a rolling pin into a long sheet, maybe like 16 x 8 inches or so ",
        " At this point you can either cut the sheet in half and make two sheets, a top and bottom, or one sheet, where you will fold the dough over and use the folded seam as one side of the ravioli,<img src=\"pix/ravioli-02.webp\" alt=\"Lobster Ravioli\" /> ",
        " Using a teaspoon, evenly space out the ricotta filling onto the sheets, leaving a few inches on each side for the seams ",
        " As stated in step 16, either take the 2nd sheet and place it over top or fold over the dough and press down firmly, forcing out any air and making sure the two pieces of dough stick ",
        " You may need to brush some water onto the dough if it is too heavily floured and not sticking ",
        " Using a fancy pasta cutter, a knife, or even a pizza cutter, cut evenly between the seams of the raviolis to separate them ",
        " If you used a pasta cutter, you are now done, store the raviolis on a floured wax paper sheet or freeze them for later,<img src=\"pix/ravioli-03.webp\" alt=\"Finished Ravioli\" /> ",
        " If you don&rsquo;t have a pasta cutter, use a fork to press down the dough around the edges of the cut raviolis to ensure they are firmly closed and no leaks or air bubbles are visible, or else they will explode when cooked ",
        " To cook, throw them in salted boiling water and they will let you know when they&rsquo;re done when they float to the top (1-2 minutes) ",
        " Serve the seafood version with a simple fresh red sauce and basil, or spice it up a bit and go with a base of red sauce with some added heavy cream, and a pinch of red pepper flakes to make a pink sauce for the seafood version"
      ]
    },
    {
      "title": "Mushroom Stroganov",
      "cook_time": "20",
      "prep_time": "10",
      "servings": "2",
      "tags": ["russian", "pasta", "mushrooms"],
      "ingredients": [
        " 8 oz uncooked pasta (spaghetti or any other long noodle will work. Stroganov can also be served over rice.) ",
        " 12 oz mushrooms (I reccommend shitake, but white, portabello, or maitake will also work.) ",
        " 2 cloves of garlic, minced ",
        " 1 small yellow onion, minced ",
        " 2 Tbsp butter ",
        " 1 Tbsp general purpose flour ",
        " 1 Cup vegetable broth ",
        " 1 Tsp dijon mustard ",
        " 1 Tsp Smoked paprika ",
        " 4 Tbsp creme fraiche (can be made by mixing equal parts heavy and sour cream) ",
        " 2 Tbsp parsely "
      ],
      "description": [
        " Bring a large pot of salted water to a boil and cook pasta al dente ",
        " In a cup, combine flour, mustard, smoked paprika, salt and pepper. Add broth and whisk until no lumps remain. ",
        " While pasta is cooking, melt butter in a medium skillet and over medium heat. ",
        " When the butter is melted, add onions and cook until softened. ",
        " Add mushrooms and cook until all water evaporates and mushrooms are slightly browned, about 7 minutes. ",
        " Add garlic and cook for another 30 seconds. ",
        " Pour the flour and broth mixture into the mushrooms and cook until thickens, about 2 minutes. ",
        " Stir in Creme Fraiche. ",
        " Add the strained pasta to the mushroom sauce and stir to coat the pasta completely. ",
        " Serve immediately. "
      ]
    },
    {
      "title": "Coleslaw",
      "cook_time": "60",
      "prep_time": "25",
      "servings": "10",
      "tags": ["side", "cabbage", "southern", "salad"],
      "ingredients": [
        " &frac34; cup mayonnaise ",
        " &frac12; cup buttermilk ",
        " 3 tbsp lemon juice ",
        " 3 tbsp apple cider vinegar ",
        " 4 tbsp distilled vinegar ",
        " 1/3 cup canola oil ",
        " &frac14; cup granulated sugar ",
        " 1 &frac12; tsp kosher salt ",
        " 1 tsp ground black pepper ",
        " 1 tsp celery seeds ",
        " &frac12; tsp onion powder ",
        " &frac14; tsp granulated garlic ",
        " &frac14; tsp mustard powder ",
        " One large head of green cabbage ",
        " One large carrot "
      ],
      "description": [
        " Finely shred, rinse, and drain the carrot ",
        " Finely shred the cabbage (use a food processor if possible) ",
        " Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, canola oil, and sugar ",
        " Add the salt, pepper, celery seeds, onion powder, and granulated garlic, and combine well ",
        " Combine the shredded cabbage and carrot in a separate bowl ",
        " Slowly add the dressing until it lightly coats the vegetables, and toss well. Add more dressing until it tastes good ",
        " Refrigerate for at least an hour before serving "
      ]
    },
    {
      "title": "Curry sauce",
      "cook_time": "60",
      "prep_time": "20",
      "servings": "4",
      "ingredients": [
        "25g butter",
        "1 onion, sliced",
        "2 garlic cloves, sliced",
        "Thumb of ginger, sliced",
        "2 tbsp curry powder",
        "&frac12; tsp turmeric",
        "1 tbsp malt vinegar",
        "1 star anise",
        "250ml chicken stock",
        "1 tbsp cornflour",
        "2 tbsp water",
        "Lemon juice (optional)"
      ],
      "tags": ["sauce", "indian", "curry"],
      "description": [
        "Melt the butter in a large saucepan over medium heat.",
        "Add in the sliced onion, sliced garlic, and ginger.",
        "Fry for 15 min, until the onion soft.",
        "Add the curry powder, turmeric, vinegar, and star anise.",
        "Fry for 1 minute.",
        "Pour in the stock.",
        "Simmer for 30 minutes while stirring.",
        "Remove the star anise.",
        "Add the cornflour and water.",
        "Simmer for 5 minutes while stirring.",
        "Blend the sauce. Add in some lemon juice if you want."
      ]
    },
    {
      "title": "Chorizo & Chickpea Soup",
      "cook_time": "15",
      "prep_time": "",
      "servings": "",
      "tags": ["pork", "soup", "spanish", "quick"],
      "ingredients": [
        "Chorizo Sausage(s)",
        "2 Garlic cloves",
        "Ginger",
        "Paprika, 2 Tsp",
        "Cumin, Parsley",
        "Juice from whole Lemon",
        "Chickpeas, 400g ( drained )",
        "Butter and sunflower oil, for frying"
      ],
      "description": [
        "Fry the sliced Chorizo in butter, along-with diced Ginger and Garlic. Add oil after a couple mins.",
        "Pour in Lemon-juice, Chickpeas, and Cumin &amp; Paprika. Then 100ml of water.",
        "Allow to boil for 5 or so min. Add Parsley and then salt to taste."
      ]
    },
    {
      "title": "Chicken Tenders Airfried",
      "cook_time": "20",
      "prep_time": "5",
      "servings": "",
      "tags": ["chicken", "fry"],
      "ingredients": [
        "Raw chicken strips",
        "Flour",
        "Egg wash",
        "Bread crumbs",
        "Vegetable oil",
        "Seasoning:salt and pepper with cayenne or paprika (optional)"
      ],
      "description": [
        "In a plate, mix a little over a table spoon of spices into your flour.",
        "Dip the chicken into the flour one strip at a time coating the entire surface.",
        "Dip the floured chicken into the eggwash.",
        "Press the chicken into the breadcrumbs trying to pick up as much as possible.",
        "Repeat until all strips have been floured egged and breaded.",
        "Coat both sides of the tenders with a light amount of vegetable oil.",
        "Place the tenders into your airfryer, do not layer them on top of each other.",
        "Set your airfryer to chicken mode and cook for 20 minutes at 360 degrees fahrenheit.",
        "Serve with honey mustard for maximum effect."
      ]
    },
    {
      "title": "Honey Garlic Chicken with Broccoli and Brown Rice",
      "cook_time": "",
      "prep_time": "",
      "servings": "2",
      "tags": ["chicken", "broccoli", "rice", "quick"],
      "ingredients": [
        "&frac12; cup ( 100g ) brown rice",
        "&frac12; cup ( 70g ) frozen peas",
        "1 head broccoli (you can use really any amount of broccoli)",
        "2 chicken breasts",
        "1 tbsp honey",
        "1 tbsp low-sodium soy sauce",
        "1 tbsp minced garlic"
      ],
      "description": [
        "Cook rice in a pot. Instructions are on the bag it comes in.",
        "While rice is cooking, cut chicken breasts into cube. Season with olive oil, black pepper, and,paprika. Cut broccoli into pieces and place into steamer basket over pot &frac12; filled with water, do,not start it yet.",
        "Put chicken cubes into a hot pan and cook for ~3 minutes. After 3 minutes add honey, soy sauce",
        "and garlic. Cook for another 5 minutes. Begin boiling broccoli water.",
        "Add frozen peas to rice and stir, they will heat up quickly.",
        "Add rice and peas to chicken and stir."
      ]
    },
    {
      "title": "Yorkshire Puddings",
      "cook_time": "20",
      "prep_time": "5",
      "servings": "2",
      "ingredients": ["140g flour", "4 eggs", "200ml milk", "sunflower oil"],
      "tags": ["english", "side"],
      "description": [
        "Preheat oven to 230°C / gas mark 8.",
        "Drizzle oil into 24 &lsquo;cupcake tin&rsquo; slots. (The pans you make cupcakes in). Heat in oven.",
        "Pour flour into bowl.",
        "Whisk eggs, add to bowl.",
        "Add milk to bowl in small amounts, beating/whisking after each addition. Until there are no lumps in the batter. You may season with salt &amp; pepper.",
        "Tip batter into a jug so that you may pour into the cupcake pan slots evenly and carefully.",
        "Bake undisturbed ( opening oven will impede the rising ), until the puddings have puffed up and browned."
      ]
    },
    {
      "title": "Tanzanian Tea w/ Milk",
      "cook_time": "8",
      "prep_time": "10",
      "servings": "1",
      "ingredients": [
        "Black Ceylon Tea (Preferably, you want a dark, herbal flavor from your tea. I have some from Dar es Salaam",
        "but when I tried researching, I couldn&rsquo;t find out what kind of tea it is. No, they didn&rsquo;t list the ingredients on,the box lol)",
        "Milk/Sweet Cream",
        "Sweetener (Sugar, Syrup, Monk Fruit extract, etc.) (optional, but recommended)"
      ],

      "tags": ["drink", "milk", "quick"],
      "description": [
        "Bring some hot water to boil and seep the tea. Depending on how strong you like it, you can do this for up to 10 min at most.,Be warned; typically black teas are very strong.",
        "When done seeping, add in the milk (or cream).",
        "Sweeten to taste. Remember you can always add more if there isn&rsquo;t enough."
      ]
    },
    {
      "title": "Dianne's Southwestern Cornbread Salad",
      "cook_time": "15",
      "prep_time": "30",
      "servings": "12",
      "wait": "120",
      "tags": ["salad", "mexican", "southwest"],
      "ingredients": [
        "1 (6-ounce) package Mexican cornbread mix",
        "1 (1-ounce) envelope buttermilk Ranch salad dressing mix",
        "1 small head romaine lettuce, shredded",
        "2 large tomatoes, chopped",
        "1 (15-ounce) can black beans, rinsed and drained",
        "1 (8-ounce) package shredded Mexican four-cheese blend",
        "6 bacon slices, cooked and crumbled",
        "5 green onions, chopped"
      ],
      "description": [
        "Prepare cornbread according to package directions, cool, and crumble. Then set aside.",
        "Prepare salad dressing according to package directions.",
        "Layer a large bowl with half each of cornbread, lettuce, and the next 6 ingredients: spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours."
      ]
    },
    {
      "title": "Yibin Burning Noodles",
      "cook_time": "",
      "prep_time": "",
      "servings": "",
      "tags": ["noodles", "asian", "chinese", "spicy"],
      "ingredients": [
        "Sichuan ground chilies, 1/3 cup",
        "Roasted rapeseed oil (caizi you) or Chinese peanut oil, 2/3 cup",
        "Peeled and smashed ginger, 2 inches",
        "Cassia bark (or cinnamon stick), 2 inches",
        "Star anise, 2",
        "Chinese black cardamom (optional), 1",
        "Sichuan peppercorn, 1 tsp",
        "Roughly chopped walnut pieces, 2 tbsp",
        "High-quality melted pork lard, 1/3 cup",
        "Fresh alkaline noodles, 150g",
        "<strong>Yibin Chili Oil</strong 2 tbsp",
        "Light soy sauce, 1 tbsp",
        "White sesame oil, 1 tbsp",
        "Toasted yacai, 2 tbsp",
        "Mixed toasted crushed peanuts/sesame, 2 tbsp",
        "Sliced scallion greens, 2 tbsp",
        "MSG, &frac14; tbsp"
      ],
      "description": [
        "Add ground chilies to a heat-proof jar or bowl.",
        "Heat rapeseed oil (or Chinese peanut oil) over medium heat until lightly smoking at approximately 230°C for 2 minutes.",
        "Turn off heat and let oil cool down to about 150°C.",
        "Turn flame back to medium and add ginger, cassia bark, star anise, black cardamom, Sichuan peppercorn and chopped walnut pieces.",
        "Simmer for 10 minutes.",
        "Ensure the oil is approximately 150°C",
        "Pour oil through a strainer onto the ground chilies.",
        "Stir thoroughly.",
        "Add the melted pork lard.",
        "Stir thoroughly.",
        "Boil the noodles for approximately 1 minute (slightly past al dente).",
        "Strain the noodles thoroughly.",
        "Add all the sauces and oils from the &ldquo;Noodles&rdquo; ingredients list.",
        "Top with the remaining ingredients."
      ]
    },
    {
      "title": "Salsa",
      "cook_time": "0",
      "prep_time": "5",
      "servings": "14",
      "tags": ["lars", "henrik", "bolstad"],
      "ingredients": [
        "1 1/4 lbs (600 grams) tomatoes",
        "1 14.5 oz (400 grams) canned tomatoes",
        "1 green onion",
        "1 red onion",
        "1 jalapeño pepper",
        "1 handfull fresh cilantro",
        "1 clove garlic",
        "1/2 lime, juice squeezed (optional)",
        "1 chili pepper (optional)",
        "1/4 tsp ground cumin (optional)"
      ],
      "description": [
        "1. add all ingredients to a food processor and burst shortly for desired degree of chunkyness.",
        "2. refrigerate until consumption. (max 1 week)"
      ]
    },
    {
      "title": "Passatelli",
      "cook_time": "5",
      "prep_time": "10",
      "servings": "4",
      "tags": ["quick", "Pasta"],
      "ingredients": [
        "250g of parmesan",
        "150g of bread crumbs",
        "3 eggs",
        "A spoon of flour",
        "Nutmeg"
      ],
      "description": [
        "Put in a bowl the parmesan, the bread crumbs and the flour.",
        "Mix them up for a minute then add the eggs and a pinch of nutmeg.",
        "When the dough is pretty solid press it in the potato masher.",
        "You can cook them directly in the broth or cook and serve them with any kind of sauce"
      ]
    },
    {
      "title": "Slow-cooked Lamb with Lemon",
      "cook_time": "",
      "prep_time": "",
      "servings": "",
      "tags": ["lamb", "roast", "lemons", "mediterranean"],
      "ingredients": [
        "Lamb shoulder, or something similar, like lamb shank, preferably on the bone. Get something that will fit in your pot, with room for vegetables around it. For example, I usually get half a shoulder, 2 – 3 lbs, 1 – 1.5kg.",
        "a whole head of garlic",
        "2 carrots",
        "1 leek",
        "1 onion",
        "2 lemons",
        "oregano",
        "rosemary",
        "potatoes (optional)",
        "yoghurt (optional, to serve)",
        "fresh bread (optional, to serve)"
      ],
      "description": [
        "_On the night before:_ Mix up some olive oil, the juice of half a lemon, the oregano, the rosemary, and some salt and pepper. Rub this mixture into the meat and leave it in the fridge overnight to marinate.",
        "_The next day:_ Heat the oven to 375°F/190°C/gas mark 5.",
        "Break apart the garlic. You can leave the skin on the cloves, or you can peel them, as you prefer. Chop the carrots, leek, onion, the remaining lemon, and the potatoes into chunks.",
        "Arrange the meat in the pot with the vegetables underneath and around it. Pour in any marinating juices, as well as a cup of water.",
        "Cook for 2½ – 3 hours. Half way through it's a good idea to check and see if it needs some more water to keep things from burning.",
        "Remove the lid and let the meat brown for a few minutes if you think it needs it.",
        "Pull the meat apart and serve, with yoghurt and fresh bread. You can use the juices as a gravy."
      ]
    },
    {
      "title": "the Webstory",
      "cook_time": "",
      "prep_time": "",
      "servings": "",
      "tags": ["lentil", "leek", "storytelling"],
      "ingredients": [
        "1 Leek",
        "4 Green Onions",
        "4 table spoons of paprika",
        "4 table spoons of sage",
        "4 table spoons of salt",
        "Lentil according to portion requirement."
      ],
      "description": [
        "1. slice the Leek in fourths horizontally then add to pan .",
        "2. chop the Green Onions vertically then add to pan .",
        "3. add the spices , water , as well as the lentil .",
        "4. cook at any heat until skins start to peel ."
      ]
    },
    {
      "title": "Lazy Protein Noodles with Vegetables",
      "cook_time": "15",
      "prep_time": "10",
      "tags": ["quick", "chicken", "egg", "asian", "japanese", "protein"],
      "servings": "",
      "ingredients": [
        " 1 packet of ramen noodles (ideally with spice sachet)",
        " 1 packet of pre-cooked chicken pieces",
        " 1 egg",
        " 1 cup of Mushrooms (optional)",
        " 1 cup of Green beans (optional)",
        " Salt, Pepper, Chilli Powder to taste (optional if no spice sachet)"
      ],
      "description": [
        "Begin to boil a pot of water (amount specified by noodle package or if you want it brothy)",
        "Chop vegetables into chunks if they are large",
        "When water boils place egg, chicken and vegetables",
        "Allowing for the egg to have boiled for at least 5 minutes, boil the noodles as per packaging instructions and add the spices",
        "When noodles are ready remove water from boil and take out the egg to peel",
        "Place peeled egg back into pot",
        "Serve"
      ]
    },
    {
      "title": "Teriyaki sauce (light)",
      "cook_time": "5",
      "prep_time": "4",
      "servings": "20",
      "tags": ["japanese", "sauce", "quick", "basic"],
      "ingredients": [
        "200ml mirin.",
        "200ml sake",
        "200ml soy sauce (optional: increase to 250 ml or to taste for darker teriyaki)",
        "30g sugar (optional: increase to 60 g or to taste for sweeter, thicker glaze)"
      ],
      "description": [
        "put all ingredients in a small saucepan",
        "stir over low heat until sugar is fully dissolved (do not boil or reduce)",
        "pour into an empty wine bottle or similar"
      ]
    },
    {
      "title": "Bread & Bacon Omelette",
      "cook_time": "10",
      "prep_time": "2",
      "servings": "1",
      "tags": ["breakfast", "lunch", "quick", "bacon", "eggs"],
      "ingredients": ["1 - 10 bacon strips", "2 - 3 eggs", "2 slices of bread"],
      "description": [
        "Fry the bacon in a frying pan on medium heat.",
        "Mix the eggs in a cup, bowl, or other container and add salt and pepper.",
        "When the bacon is done, take it out of the frying pan and add the bread to soak up the bacon fat. Make sure to flip the slices so both sides can soak up the bacon fat.",
        "After a minute or two of frying the bread, pour the mixed eggs in around the bread slices.",
        "![bread-bacon-omelette-01](pix/bread-bacon-omelette-01.webp)",
        "Add the bacon on top after frying the omelette for a few minutes.",
        "![bread-bacon-omelette-02](pix/bread-bacon-omelette-02.webp)",
        "Lift up the side of the omelette to see if you think it's done.",
        "Flip one side over the other, cut it in half and serve."
      ]
    }
  ]
}