Yet another cooking app's database

yaca_database.json

{
    "f7704b1d-0dc7-4238-b072-55c9462e8457": {
        "title": "The Best Banana Cake I've Ever Had | Sally's Baking Addiction",
        "description": "This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.",
        "url": "https://sallysbakingaddiction.com/best-banana-cake/",
        "ingredients": [
            "3 large ripe bananas (about 1 and 1/2 cups mashed)",
            "1 teaspoon baking powder",
            "1 teaspoon baking soda",
            "1/2 teaspoon ground cinnamon",
            "1/2 teaspoon salt",
            "3/4 cup (170g) unsalted butter, softened to room temperature",
            "1 cup (200g) granulated sugar",
            "1/2 cup (100g) packed light or dark brown sugar",
            "3 large eggs, at room temperature",
            "2 teaspoons pure vanilla extract",
            "1 and 1/2 cups (360ml) buttermilk, at room temperature*",
            "8 ounces (224g) full-fat block cream cheese, softened to room temperature",
            "1/2 cup (115g) unsalted butter, softened to room temperature",
            "3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed",
            "1 teaspoon pure vanilla extract",
            "1/8 teaspoon salt"
        ],
        "instructions": [
            "make ahead instructions: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.",
            "buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 and 1/2 cups. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.",
            "cupcakes: I’ve gotten a few questions about turning this cake into cupcakes. For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20-22 minutes. Same oven temperature.",
            "bundt cake: You can bake this batter in a 10-12 cup bundt pan, but I find it’s not quite as moist when baked in the bundt shape. Bake for 50-65 minutes, give or take. Use a toothpick to determine doneness. Same oven temperature.",
            "layer cake: i use this recipe to make my banana layer cake . If you want to make a 2 layer cake, divide batter between 2 greased 9-inch cake pans, and bake at 350°F (177°C) for 26-30 minutes or until a toothpick inserted in the center comes out clean.",
            "10",
            "11",
            "12",
            "13",
            "14",
            "15",
            "16",
            "17",
            "18"
        ],
        "image": "https://cdn.sallysbakingaddiction.com/wp-content/uploads/2016/08/the-best-banana-cake-3.jpg",
        "tags": [
            "dessert",
            "favorite"
        ]
    },
    "53cc1ec2-958b-4b45-a86c-b6a54cc3bd60": {
        "title": "Brownie Ice Cream Sandwiches (Recipe + Video) | Sally's Baking Addiction",
        "description": "Using extra rich homemade brownies and your favorite flavor ice cream, you can make brownie ice cream sandwiches at home.",
        "url": "https://sallysbakingaddiction.com/brownie-ice-cream-sandwiches/",
        "ingredients": [
            "1 cup (2 sticks; 230g) unsalted butter",
            "2 cups (400g) granulated sugar",
            "3 large eggs, at room temperature",
            "1 Tablespoon pure vanilla extract",
            "1 cup (85g) unsweetened natural or dutch-process cocoa powder*",
            "1 teaspoon salt",
            "3/4 teaspoon baking powder"
        ],
        "instructions": [
            "preliminary note: For best success, I recommend reviewing the recipe notes and video tutorial above before beginning.",
            "Preheat the oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to lift the warm brownies out. Set aside. (If you have 2 identical 9-inch square baking pans, you can line both and bake the batches of brownie batter at the same time.) I don’t recommend other size baking pans. See my recipe note.",
            "In a microwave-safe bowl or a saucepan on the stove, melt the butter. After melting, whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be a little dull looking.",
            "Add the cocoa powder, flour, salt, and baking powder. Fold it all together with a rubber spatula or wooden spoon. It will come together, I promise! Batter will be very thick. You will have about 4 cups of batter.",
            "Spoon and spread half of the batter (about 2 cups) into prepared pan. (Lightly cover remaining batter and keep at room temperature.) The batter is thick and heavy, so do your best to spread it evenly in the lined baking pan. I find the back of a spoon is most helpful. Place a small sheet of parchment paper directly on top of the brownie batter, smoothing it down as pictured in the photos and video tutorial above. The top parchment paper helps the brownies stay flat and prevents the brownies from puffing up too much.",
            "Bake for 15-16 minutes. I find any longer over-cooks the brownies, making the ice cream sandwiches difficult to cut and eat. Remove brownies from the oven and cool for 5 minutes in the pan. Carefully, using the overhanging parchment paper on the sides, lift the warm and soft square sheet of brownies out of the pan as a whole. Remove top piece of parchment. (You can reuse it for the top of the 2nd sheet of brownies in the next step, if desired.) Set aside.",
            "Line the warm pan with another sheet of parchment paper, leaving enough overhang on the sides to lift the warm brownies out. Give the remaining brownie batter a stir. It will be very thick at this point. Add a teaspoon of water to thin out if necessary. (No more.) Spoon and spread the remaining brownie batter in the pan. Place a small sheet of parchment paper directly on top of the brownie batter, just as you did before.",
            "Bake for 15-16 minutes. Remove brownies from the oven and cool for 15 minutes in the pan. During this cooling time, I remove the ice cream from the freezer so it has a chance to soften.",
            "Scoop the softened ice cream onto the warm brownie layer in the pan. You’ll use almost all of the 1/2 gallon of ice cream. Using the back of a spoon or your ice cream scoop, gently spread it into an even and thick layer.",
            "Carefully pick up the 1st square sheet of brownies and place on top of the ice cream layer. Gently press it down into the ice cream to help it stick. Cover the entire pan with aluminum foil or plastic wrap and freeze for at least 12 hours and up to 1 week. I find 12-18 hours is the perfect amount of time. Any less and the ice cream will still be pretty soft. The longer after 18 hours, the harder the sandwiches are to cut.",
            "Remove the pan of ice cream brownies from the freezer. Carefully lift them out as a whole using the parchment paper overhang on the sides. Using a very sharp knife and some arm muscle, cut into 8-12 squares or rectangles. Enjoy immediately.",
            "Wrap each leftover sandwich individually and store in the freezer for up to 1 month. They get a little harder the longer they sit in the freezer– if they’re super solid, let them sit out for a few minutes before enjoying."
        ],
        "image": "https://cdn.sallysbakingaddiction.com/wp-content/uploads/2020/05/homemade-brownie-ice-cream-sandwiches-2.jpg",
        "tags": []
    },
    "685d9d82-55ad-4668-9683-fa7f7431a2e3": {
        "title": "Confetti Sprinkle Cupcakes | Sally's Baking Addiction",
        "description": "These confetti cupcakes are soft, fluffy, and extra moist. I guarantee you'll use this birthday cupcakes recipe time and time again!",
        "url": "https://sallysbakingaddiction.com/confetti-cupcakes/",
        "ingredients": [
            "3/4 teaspoon baking powder",
            "1/4 teaspoon baking soda",
            "1/4 teaspoon salt",
            "1/2 cup (115g) unsalted butter, softened to room temperature",
            "1 cup (200g) granulated sugar",
            "3 large egg whites, at room temperature*",
            "2 teaspoons pure vanilla extract",
            "1/2 cup (120g) full-fat sour cream at room temperature*",
            "1/2 cup (120ml) whole milk at room temperature*"
        ],
        "instructions": [
            "make ahead & freezing instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Freeze frosted or unfrosted cupcakes for up to 2-3 months. Thaw overnight in the refrigerator.",
            "cake flour: If you can’t get your hands on cake flour, you can make a cake flour substitute . I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.",
            "egg whites: Using all egg whites is KEY to their soft and fluffy texture. Here is the egg separator i use and love! here are some recipe ideas for leftover egg yolks.",
            "whole milk & sour cream: Whole milk and sour cream are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower fat milk.",
            "sprinkles: Do not use nonpareils (the little balls) as they quickly bleed their color.",
            "why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. read here for more information.",
            "confetti cake: i suggest following my white cake recipe as the base, which is almost double this cupcake recipe. I also have a taller vanilla cake recipe as well. Fold 3/4 cup (120g) of rainbow sprinkles into either batter.",
            "special tools: kitchenaid stand mixer , egg separator , cupcake pan , cupcake liners , pink gel food coloring , piping tip , piping bags"
        ],
        "image": "https://cdn.sallysbakingaddiction.com/wp-content/uploads/2019/03/sprinkle-cupcakes-with-pink-vanilla-buttercream.jpg",
        "tags": [
            "desserts"
        ]
    },
    "a60d805b-4787-42c6-ad92-e307156529ef": {
        "title": "Chinese Pancake",
        "description": "",
        "url": "https://www.chinasichuanfood.com/chinese-scallion-pancakes/",
        "ingredients": [
            "2 cup unshifted all purpose flour",
            "3/4 cup water ( , 1/2 hot boiling water + 1/3 cold water)",
            "1 tbsp. vegetable cooking oil",
            "1 tbsp. cooking oil",
            "2 cup chopped scallion ( , use green part only)",
            "1/2 tsp. salt"
        ],
        "instructions": [
            "mix salt with all purpose flour.",
            "Prepare a large mixing bowl. Dig a small hole in center and then pour the hot water in. Wait for 10 minutes and then stir in the cold water and vegetable oil. Grasp everything to form a ball, cover and rest for 5 minutes and then knead until very smooth (around 3-5 minutes ). The dough should be quite soft. Cover the rest for 20 to 30 minutes.",
            "After resting, the dough should be quite easy to roll out. Divide the large dough into 4 pieces and roll each piece into a large around circle. Brush some oil, sprinkle Chinese five spice power and chopped scallion (leave the 1 cm of the edge empty).",
            "Roll up the circle into a cylinder. And further roll into the shape of a snail.  Cover with wet cloth and rest for 10 to 15 minutes.Roll the snail out to another thin circle.",
            "Brush some cooking oil on the pan and move the circle into the pan. Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to press the circle from time and time especially the central part to ensure the circle is evenly fried.",
            "Remove the circle out and cut into wedges."
        ],
        "image": "https://www.chinasichuanfood.com/wp-content/uploads/2013/12/scallion-pancake-13-640x960.jpg",
        "tags": [
            "dinner"
        ]
    },
    "e9ab6c55-13bf-428d-8862-bb252a457fca": {
        "title": "Chinese Chicken Congee",
        "description": "",
        "url": "https://www.chinasichuanfood.com/chinese-chicken-congee/",
        "ingredients": [
            "2/3 cup rice , either long grain or short grain",
            "3 Liter water",
            "3-4 green onion",
            "1 thumb ginger",
            "2 chicken thighs + 1 cup chicken chunk"
        ],
        "instructions": [
            "Wash the rice and then soak with clean water for around 30 minutes.",
            "Place chicken in a pot with cold water and add 1 green onion and several slices of ginger. Bring to boil.",
            "After 3-4 minutes, add soaked rice, bring to boil again.",
            "Transfer the chicken thighs out when you can easily insert a chopstick. Soak in clean water to cool down and then shred by hand or you can mince them.",
            "Simmer the congee for 1 hour over slowest fire. Serve with your favorite side ingredients."
        ],
        "image": "https://www.chinasichuanfood.com/wp-content/uploads/2015/12/chicken-congee123-copy-300x451.jpg",
        "tags": []
    },
    "025eda79-ae53-4724-b66e-f39331ec0f67": {
        "title": "Vegetable Baozi — O&O Eats",
        "description": "My grandfather was an extraordinary man. Born in the 1920s in rural China, he never had the privilege of receiving an education, but he became a carpenter famous to the locals for his skill. Aside from the usual tables and chairs, he built irrigation pumps to move water from low to high ground, rice",
        "url": "https://www.oandoeats.com/home/2016/2/27/vegetable-baozi",
        "ingredients": [
            "1 & 1/2 tsp active dry yeast",
            "3/4 cup warm water",
            "2 tbsp granulated sugar",
            "2 tsp baking powder",
            "12 & 1/2 oz (355 grams) bleached all-purpose flour",
            "2 tbsp canola oil",
            "5 oz savoy cabbage, finely chopped",
            "4 oz shiitake mushrooms, finely chopped",
            "1 small to medium carrot, finely chopped",
            "4 scallions, thinly sliced",
            "1 tbsp sugar",
            "1 tbsp soy sauce",
            "2 tbsp oyster sauce (optional)",
            "1 tbsp olive oil",
            "2 tsp sesame oil",
            "1/2 tsp salt, plus more to taste",
            "Notes: You can find cellophane noodles at any asian grocery store. They look similar but are quite different from thin rice vermicelli, so make sure you grab the right one. Cellophane noodles (or glass noodles, or bean thread) are made generally from mung beans and they hold up well when cooked.",
            "Any leftover filling can be stored in the fridge for up to 2 days. I generally like a high filling to bun ratio so I don't usually have leftovers, but you might if you prefer it the other way around.",
            "Makes 14 to 15 buns.",
            "Ingredients: For the dough: 1 & 1/2 tsp active dry yeast 3/4 cup warm water 2 tbsp granulated sugar 2 tsp baking powder 12 & 1/2 oz (355 grams) bleached all-purpose flour 2 tbsp canola oil",
            "For the filling: 1.5 oz dried cellophane noodles/bean thread 5 oz savoy cabbage, finely chopped 4 oz shiitake mushrooms, finely chopped 1 small to medium carrot, finely chopped 4 scallions, thinly sliced 1 tbsp sugar 1 tbsp soy sauce 2 tbsp oyster sauce (optional) 1 tbsp olive oil 2 tsp sesame oil 1/2 tsp salt, plus more to taste",
            "Combine yeast, warm water, and 1/4 tsp of granulated sugar in a liquid measuring cup. Stir to dissolve and let sit for 5 minutes until bubbly on top. Sift the remaining sugar, baking powder, and flour together in a large mixing bowl. Add the oil and the activated yeast mixture to the flour and stir with a spoon or spatula until a lumpy dough forms. Once it becomes difficult to stir, use your hands to knead the dough, adding more flour if the dough is too sticky or water if it's too dry one teaspoon at a time, until it comes away cleanly from the bowl. Turn the dough onto a clean counter and knead by hand for another 5 minutes until smooth and elastic. Return dough to the mixing bowl, cover with plastic wrap, and let rise for 45 minutes to 1 hour until doubled in size.",
            "In the meantime, making the filling. Place the cellophane noodles in a heatproof bowl and add enough boiling water to submerge the noodles completely. Drain the noodles after two minutes, they should be soft but not mushy. Once cooled, roughly cut the noodles into 1 inch segments. Place the noodles, chopped cabbage, mushrooms, carrot, and scallions in a large mixing bowl. Add sugar, soy sauce, oyster sauce (optional), olive oil, sesame oil, and salt. Stir to combine, taste, and add more salt as needed. Cover and let sit until ready to use.",
            "Once the dough is ready, turn it onto a clean counter once more and press out any excess air. Roll the dough into a log and start cutting off segments measuring about 1.5 oz each. This should give you about 14 to 15 small pieces of dough. Work with one piece at a time, covering the rest to keep them from drying out. Roll out the dough into a circle, 4 to 5 inches in diameter with the middle being thicker than the edges. Take the rolled out dough in one hand, place 2 spoonfuls of filling in the middle, and start pleating and pinching the edges together until you have formed a closed bun. Place the completed buns on a parchment paper square and set aside, covered. Repeat until all the pieces of dough have been filled. Let the buns rise for 30 minutes (though if you are slow like me, your first few buns will have finished rising by the time you finish the last few, so you can start steaming them right away in batches). Place the buns, parchment paper and all, into your steamer basket, leaving about 1 inch of space between each bun. Fill a pot with water and turn the heat to high. Once the water starts forming small bubbles at the bottom of the pot but before it starts boiling, gently lower the steamer into the pot and steam for 15 minutes until your baozis are big and fluffy. If you are steaming in batches, refill the water as necessary and repeat the process. When finished, remove from heat and enjoy immediately."
        ],
        "instructions": [],
        "image": "https://images.squarespace-cdn.com/content/535d8856e4b081613fd1c494/1456714896787-3LLZ7660VOH8OHR8Z72G/image-asset.jpeg?format=1500w&content-type=image%2Fjpeg",
        "tags": []
    },
    "2aed7181-6bc6-4a69-a073-b55bb98ae9c7": {
        "title": "Chewy Chocolate Chip Cookies Recipe | Sally's Baking Addiction",
        "description": "These soft and chewy chocolate chip cookies are the most popular recipe on my website! Melted butter and an extra egg yolk guarantee a chewy texture.",
        "url": "https://sallysbakingaddiction.com/chewy-chocolate-chip-cookies/",
        "ingredients": [
            "1 teaspoon baking soda",
            "1 and 1/2 teaspoons cornstarch*",
            "1/2 teaspoon salt",
            "3/4 cup (1.5 sticks or 170g) unsalted butter, melted & slightly cooled*",
            "3/4 cup (150g) packed light or dark brown sugar",
            "1/2 cup (100g) granulated sugar",
            "1 large egg + 1 egg yolk, at room temperature",
            "2 teaspoons pure vanilla extract",
            "1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks"
        ],
        "instructions": [
            "make ahead & freezing instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. click here for my tips and tricks on freezing cookie dough.",
            "cornstarch: If you don’t have cornstarch or don’t want to use it, simply leave it out. The cookies are still very soft.",
            "butter: Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.",
            "Room temperature egg + egg yolk are best. Typically, if a recipe calls for room temperature or melted butter, it’s in good practice to use room temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes. What to do with the extra egg white? Make these or these .",
            "be sure to check out my top 5 cookie baking tips and these are my 10 must-have cookie baking tools ."
        ],
        "image": "https://cdn.sallysbakingaddiction.com/wp-content/uploads/2015/04/Chewy-Chocolate-Chunk-Cookies-Recipe-by-sallysbakingaddiction.com_.jpg",
        "tags": []
    },
    "8927f104-cdfe-4a91-a26b-dd671cc40e83": {
        "ingredients": [
            "2 large (500g) zucchini, halved lengthways, cut into 2cm-thick slices",
            "1 yellow capsicum, cut into wedges",
            "1 red capsicum, cut into wedges",
            "1 red onion, cut into wedges",
            "1 lemon, cut into wedges",
            "1/4 cup extra virgin olive oil",
            "1 teaspoon fennel seeds",
            "4 sprigs fresh thyme, plus extra to serve"
        ],
        "instructions": [],
        "tags": []
    },
    "71807ff5-c552-4c67-8545-d695d6fb7c0d": {
        "ingredients": [
            "2 pita pockets",
            "1 tablespoon olive oil",
            "1 tablespoon dukkah",
            "1 avocado, halved, stoned, peeled, thinly sliced",
            "2 x 150g hot smoked salmon, skin removed, coarsely flaked",
            "1/2 cup (125ml) Paul Newman's Own Light Ranch dressing",
            "1 tablespoon baby capers, drained",
            "1/4 cup dill sprigs"
        ],
        "instructions": [],
        "tags": []
    }
}