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marcolussetti/live_test.py

Last active October 14, 2019 01:30
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Quick testing of recipe_scrapers with live data
Raw
live_test.py
#!/usr/bin/env python3
"""Quick and dirty check of what's running and what isn't"""
from recipe_scrapers import scrape_me
import pandas as pd
import numpy as np
import logging
log = logging.Logger("")
log.setLevel(logging.DEBUG)
TEST_URLS = [
('allrecipes', 'allrecipes.com/recipe/23431/to-die-for-fettuccine-alfredo/?internalSource=popular&referringContentType=home%20page&clickId=cardslot%203'),
# no longer in existance
('allrecipesbr', 'allrecipes.com.br/recipe/23431/to-die-for-fettuccine-alfredo/?internalSource=popular&referringContentType=home%20page&clickId=cardslot%203'),
('bbcfood', 'www.bbc.co.uk/food/recipes/masaladosainachappat_74794'),
('bbcgoodfood', 'www.bbcgoodfood.com/recipes/charred-spring-onions-teriyaki-tofu'),
('bonappetit', 'www.bonappetit.com/recipe/pork-chops-with-celery-and-almond-salad'),
('budgetbytes', 'www.budgetbytes.com/one-pot-creamy-pesto-chicken-pasta/'),
('closetcooking', 'www.closetcooking.com/2017/10/jalapeno-popper-skillet-chicken.html'),
('cookstr', 'www.cookstr.com/recipes/chocolate-cake-nicole-axworthy'),
('epicurious', 'www.epicurious.com/recipes/food/views/ramen-noodle-bowl-with-escarole-and-spicy-tofu-crumbles'),
('finedininglovers', 'www.finedininglovers.com/recipes/brunch/rocket-gorgonzola-souffle/'),
('foodnetwork', 'www.foodnetwork.com/recipes/ina-garten/asian-grilled-salmon-recipe-1944413'),
('foodrepublic', 'www.foodrepublic.com/recipes/fig-halloumi-skewers/'),
# geniuskitchen is now food.com, need to update stuff
('geniuskitchen', 'www.food.com/recipe/breakfast-mac-cheese-537476'),
('giallozafferano', 'ricette.giallozafferano.it/Crema-di-zucca.html'),
('hellofresh', 'www.hellofresh.com/recipes/oven-baked-portobellos-and-chive-mashed-potatoes-5bd1efb3ae08b5111b5f2ea2?locale=en-CA'),
('hundredandonecookbooks',
'www.101cookbooks.com/archives/blood-orange-gin-sparkler-recipe.html'),
('inspiralized', 'inspiralized.com/brussels-sprouts-and-apple-salad-with-parmesan/'),
('jamieoliver', 'www.jamieoliver.com/recipes/duck-recipes/roast-duck-2/'),
('mybakingaddition', 'www.mybakingaddiction.com/chocolate-coconut-zucchini-bread/'),
('nihhealthyeating', 'healthyeating.nhlbi.nih.gov/recipedetail.aspx?linkId=11&cId=1&rId=4'),
('paninihappy', 'paninihappy.com/grilled-duck-breast-club-panini/'),
('realsimple', 'www.realsimple.com/food-recipes/browse-all-recipes/vanilla-cheesecake'),
('seriouseats', 'www.seriouseats.com/recipes/2019/10/cajun-gumbo-with-chicken-and-andouille-recipe.html'),
('simplyrecipes', 'www.simplyrecipes.com/recipes/one_pot_chicken_and_rice_soup/'),
('steamykitchen', 'steamykitchen.com/23936-hungarian-pork-stew-recipe-video.html'),
('tastesoflizzyt', 'www.tastesoflizzyt.com/garlic-bacon-pot-roast/'),
('tastykitchen', 'tastykitchen.com/recipes/main-courses/honey-mustard-pork-tenderloin/'),
('thehappyfoodie', 'thehappyfoodie.co.uk/recipes/blackberry-pavlova'),
('thepioneerwomen', 'thepioneerwoman.com/cooking/grilled-peanut-chicken-and-broccolini/'),
('thevintagemixer', 'www.thevintagemixer.com/cherry-baby-birthday-cake-party/'),
('twopeasandtheirpod', 'www.twopeasandtheirpod.com/baked-chicken-taquitos/'),
('whatsgabycooking', 'whatsgabycooking.com/vegetarian-quinoa-bake/'),
('wikicookbook', 'en.wikibooks.org/wiki/Cookbook:Pad_Thai'),
('yummly', 'www.yummly.com/recipe/Vegan-Lemon-Meltaways-2636714')
]
results = []
for service, url in TEST_URLS:
result = {"service": service, "still_current": True,
"test_url": f"https://{url}"}
try:
scraper = scrape_me(f"https://{url}")
except:
result["still_current"] = False
try:
result["title"] = scraper.title()
except:
result["title"] = np.nan
result["still_current"] = False
try:
result["total_time"] = scraper.total_time()
except:
result["total_time"] = np.nan
result["still_current"] = False
try:
result["yields"] = scraper.yields()
except:
result["yields"] = np.nan
result["still_current"] = False
try:
result["image"] = scraper.image()
except:
result["image"] = np.nan
result["still_current"] = False
try:
result["ingredients"] = scraper.ingredients()
except:
result["ingredients"] = np.nan
result["still_current"] = False
try:
result["instructions"] = scraper.instructions()
except:
result["instructions"] = np.nan
result["still_current"] = False
try:
result["yields"] = scraper.yields()
except:
result["yields"] = np.nan
result["still_current"] = False
try:
result["ratings"] = scraper.ratings()
except:
result["ratings"] = np.nan
result["still_current"] = False
results.append(result)
df = pd.DataFrame(results)
df.to_csv("results.csv")
# Report issues
up_to_date_count = len(df[df["still_current"] == True])
out_of_date_count = len(df[df["still_current"] != True])
if up_to_date_count > 0:
log.warning(f"Up to date: {up_to_date_count}/{len(df)}")
if out_of_date_count > 0:
log.error(f"Out of date: {out_of_date_count}/{len(df)}")
Raw
results.csv
service still_current test_url title total_time yields image ingredients instructions ratings
0 allrecipes True https://allrecipes.com/recipe/23431/to-die-for-fettuccine-alfredo/?internalSource=popular&referringContentType=home%20page&clickId=cardslot%203 To Die For Fettuccine Alfredo 30 6 serving(s) https://images.media-allrecipes.com/userphotos/560x315/6825280.jpg ['24 ounces dry fettuccini pasta', '1 cup butter', '3/4 pint heavy cream', 'salt and pepper to taste', '1 dash garlic salt', '3/4 cup grated Romano cheese', '1/2 cup grated Parmesan cheese'] Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately. 4.61
1 allrecipesbr False https://allrecipes.com.br/recipe/23431/to-die-for-fettuccine-alfredo/?internalSource=popular&referringContentType=home%20page&clickId=cardslot%203 To Die For Fettuccine Alfredo 30 6 serving(s) https://images.media-allrecipes.com/userphotos/560x315/6825280.jpg ['24 ounces dry fettuccini pasta', '1 cup butter', '3/4 pint heavy cream', 'salt and pepper to taste', '1 dash garlic salt', '3/4 cup grated Romano cheese', '1/2 cup grated Parmesan cheese'] Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately. 4.61
2 bbcfood False https://www.bbc.co.uk/food/recipes/masaladosainachappat_74794 Masala dosa in a chapati 30 3 serving(s) https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/masaladosainachappat_74794_16x9.jpg ['1 tsp urid dal', '2 tbsp vegetable oil', 'pinch of asafoetida', '1 tsp cumin seeds', '½ tsp brown or black mustard seeds', '8-10 curry leaves', '3 medium dried red chillies, stalks removed', '½ tsp turmeric', '1 medium Spanish onion, finely sliced', '¼ tsp salt', '1 tsp root ginger, peeled and finely grated', '600g/1lb 5oz white or red potatoes, peeled, diced and boiled', '1 medium tomato, roughly chopped', '20g/1oz coriander leaves, finely chopped', '2-3 chapatis or naan breads, to serve'] Pick over the lentils and remove any small stones. Soak the lentils in a cup of hot water for five minutes. Heat the oil in the frying pan. Add the asafoetida, then the cumin and mustard seeds. When they splutter, add the curry leaves, lentils, red chillies, turmeric and onion and mix. Fry over a medium heat for four minutes, then add the salt, ginger, potatoes, tomato, and coriander leaves and mix well. Grill the chapatis or naan breads for a couple of minutes on each side. Place the potato mixture on top of the breads. Roll up and serve.
3 bbcgoodfood False https://www.bbcgoodfood.com/recipes/charred-spring-onions-teriyaki-tofu Charred spring onions & teriyaki tofu 30 2 serving(s) //www.bbcgoodfood.com/sites/default/files/styles/recipe/public/recipe/recipe-image/2017/10/charred-spring-onions-teriyaki-tofu.jpg?itok=DQxvBSk7 ['150g wholegrain rice', '50ml soy sauce', '2 tbsp mirin', '½ tsp grated ginger', '1 tsp honey', '350g firm tofu (we used Cauldron)', '1 bunch spring onions', '2 tsp sunflower oil', '½ tsp sesame seeds', '1 red chilli, sliced (optional)'] Cook the rice according to pack instructions. Pour the soy sauce, mirin, ginger and honey into a small saucepan and add 50ml water. Bring to a simmer and cook for around 5 mins or until slightly thickened. Remove from the heat and set aside until needed. If your tofu doesn’t feel very firm, you’ll need to press it. To do this, wrap the block of tofu in a few layers of kitchen paper, then weigh it down with a heavy pan or tray for 10-15 mins – the longer you press it, the firmer it will be. Cut the tofu into thick slices. Heat a griddle pan over high heat and lightly brush the tofu and spring onions with the oil. Griddle the tofu and spring onion until deep char lines appear on both sides (around 4 mins each side) – you may have to do this in batches depending on the size of your griddle pan. Divide the cooked rice between two plates, top with the tofu and spring onion, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chilli, if using.
4 bonappetit False https://www.bonappetit.com/recipe/pork-chops-with-celery-and-almond-salad Pork Chops with Celery and Almond Salad 0 4 serving(s) ['¼ cup dried unsweetened cranberries', '3 tablespoons unseasoned rice vinegar', '2 1½-inch-thick bone-in pork rib chops (about 1 pound each), patted dry', 'Kosher salt', '4 tablespoons extra-virgin olive oil, divided', '3 sprigs thyme', '3 garlic cloves, smashed', '3 tablespoons unsalted butter, cut into pieces', '1 small shallot, finely chopped', '6 large or 8 medium celery stalks, thinly sliced on a diagonal', '½ cup parsley leaves with tender stems', '¼ cup chopped salted, dry-roasted almonds', '1 ounce Parmesan, shaved'] Combine cranberries and vinegar in a small bowl and set aside. Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6–9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°. Add thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad. Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 Tbsp. oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine. Cut along bones to remove meat from pork chops; slice meat ½" thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.
5 budgetbytes True https://www.budgetbytes.com/one-pot-creamy-pesto-chicken-pasta/ One Pot Creamy Pesto Chicken Pasta 25 4 serving(s) data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs= ['1 lb. boneless, skinless chicken breast ($5.56)', '2 Tbsp butter ($0.26)', '2 cloves garlic ($0.16)', '1/2 lb. penne pasta ($0.40)', '1.5 cups chicken broth ($0.20)', '1 cup milk ($0.32)', '3 oz. cream cheese* ($0.29)', '1/3 cup basil pesto ($0.73)', '1/4 cup grated Parmesan ($0.44)', 'freshly cracked pepper ($0.03)', '1 pinch crushed red pepper ($0.02)', '3 cup fresh spinach ($0.90)', '1/4 cup sliced sun dried tomatoes ($1.10)'] Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside. While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more. Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil. Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time. Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined. If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve. 4.75
6 closetcooking False https://www.closetcooking.com/2017/10/jalapeno-popper-skillet-chicken.html Jalapeno Popper Skillet Chicken 20 5 serving(s) ['1 tablespoon oil', '1 pound chicken, boneless and skinless, diced', 'salt and pepper to taste', '1 small onion, diced', '2 jalapenos, sliced or diced', '2 cloves garlic, chopped', '1 cup chicken broth', '4 ounces cream cheese, softened', '1 cup cheddar cheese, shredded'] Heat the oil in a pan over medium-high heat, add the chicken (seasoned with salt and pepper) and cook until lightly golden brown. Add the onions and jalapenos and cook until tender, about a minute before adding the garlic and cooking another minute. Add the chicken broth and deglaze the skillet by scraping the brown bits up off of the bottom of the pan as the broth sizzles. Add the cheese and cook until it has melted and the sauce is nice and smooth
7 cookstr False https://www.cookstr.com/recipes/chocolate-cake-nicole-axworthy Chocolate Cake 60 0 ['1 recipe Chocolate Cake Mix', '1/2 cup coffee or water', '1/2 cup almond or soy milk (vanilla flavor preferred)', '1/2 cup canola oil', '1/2 cup pure maple syrup', '2 tablespoons apple cider vinegar'] Preheat the oven to 350°F. Lightly grease a 9-inch cake pan with coconut oil or line a 12-cup muffin tin with paper liners. In a large bowl, sift the dry cake mix ingredients using a fine-mesh sieve. In a medium bowl, mix together the coffee, almond milk, oil, maple syrup, and vinegar. Add the liquid ingredients to the bowl with the cake mix and whisk gently until there are no large clumps remaining. Pour the batter into the prepared pan. Bake for 22 to 27 minutes in the cake pan or 20 to 25 minutes in the muffin tin. The cake/cupcakes can be stored in an airtight container in the fridge for up to 5 days or frozen for 2 to 3 months.
8 epicurious True https://www.epicurious.com/recipes/food/views/ramen-noodle-bowl-with-escarole-and-spicy-tofu-crumbles Ramen Noodle Bowl with Escarole and Spicy Tofu Crumbles 0 2 serving(s) https://assets.epicurious.com/photos/568194b8fb9544f72b678fd4/6:4/w_274%2Ch_169/Ramen-Noodle-Bowl-With-Escarole.jpg ['2 (5.5-ounce) servings fresh or dried ramen noodles', '4 cups torn escarole', '3 tablespoons Roasted Garlic Chili Sauce', 'Kosher salt', '4 Pickled Scallions', 'Spicy Tofu Crumbles, thinly sliced radish, and chopped peanuts (for serving)'] Cook noodles according to package directions. During the last minute of cooking, add escarole. Drain and rinse under cold water. Toss noodles, escarole, and chili sauce in a large bowl until coated; season with salt. Divide noodles between bowls. Slice scallions into 1" pieces and place on top of noodles along with some tofu crumbles, radishes, and peanuts. 4.0
9 finedininglovers False https://www.finedininglovers.com/recipes/brunch/rocket-gorgonzola-souffle/ 0 []
10 foodnetwork False https://www.foodnetwork.com/recipes/ina-garten/asian-grilled-salmon-recipe-1944413 Asian Grilled Salmon 34 6 serving(s) ['1 side fresh salmon, boned but skin on (about 3 pounds)', '2 tablespoons Dijon mustard', '3 tablespoons good soy sauce', '6 tablespoons good olive oil', '1/2 teaspoon minced garlic'] Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
11 foodrepublic False https://www.foodrepublic.com/recipes/fig-halloumi-skewers/ Fruit Meets Cheese: Fig And Halloumi Skewers 20 4 serving(s) ['8 small, firm, ripe figs', '9 ounces halloumi, cut into 1-inch cubes', '1 tablespoon clear honey', '1 tablespoon finely chopped mint'] Cut a small cross through each of the figs, making sure you do not cut all the way through to the base. Thread onto 4 small skewers, alternating with halloumi cubes. Transfer to a baking tray. Preheat the grill to high. Grill the skewers for 3 minutes until the figs are soft and juicy and the halloumi golden in places and hot. Use a spatula to transfer to serving plates. Drizzle with the honey and sprinkle with the mint.
12 geniuskitchen False https://www.food.com/recipe/breakfast-mac-cheese-537476 Fruit Meets Cheese: Fig And Halloumi Skewers 20 4 serving(s) ['8 small, firm, ripe figs', '9 ounces halloumi, cut into 1-inch cubes', '1 tablespoon clear honey', '1 tablespoon finely chopped mint'] Cut a small cross through each of the figs, making sure you do not cut all the way through to the base. Thread onto 4 small skewers, alternating with halloumi cubes. Transfer to a baking tray. Preheat the grill to high. Grill the skewers for 3 minutes until the figs are soft and juicy and the halloumi golden in places and hot. Use a spatula to transfer to serving plates. Drizzle with the honey and sprinkle with the mint.
13 giallozafferano False https://ricette.giallozafferano.it/Crema-di-zucca.html Crema di zucca 50 4 serving(s) ['Zucca 1 kg', 'Patate 200 g', 'Brodo vegetale 1 l', 'Cipolle bianche 80 g', 'Pepe nero 1 pizzico', 'Sale 1 pizzico',"Olio extravergine d'oliva 60 g", 'Cannella in polvere 1 pizzico', 'Noce moscata 1 pizzico',"Olio extravergine d'oliva 30 g", 'Pane casereccio 100 g'] Per preparare la crema di zucca iniziate preparando il brodo vegetale. Poi passate alla pulizia della zucca. Tagliatela a fette 1 ed eliminate sia la buccia esterna che i semi interni; a questo punto dovrete ricavare 600 g di polpa, quindi tagliatela a cubetti 2. Pelate le patate 3 e tagliatele anche queste a cubetti 4. Mondate la cipolla, tritatela finemente 5 quindi trasferitela in un tegame con l’olio e lasciatela imbiondire a fuoco dolce 6. Una volta che la cipolla avrà cambiato colore unite anche la zucca 7 e le patate 8. Aggiungete anche una parte del brodo fino a coprire tutte le verdure 9, il resto verrà aggiunto successivamente. Aggiustate di sale e di pepe 10. Lasciate cuocere a fuoco dolce per 25-30 minuti 11, aggiungendo altro brodo di tanto in tanto. Una volta che le verdure saranno cotte, spegnete il fuoco e frullate il tutto con un mixer ad immersione 12, fino ad ottenere una crema liscia ed omogenea. Quindi aggiungete la cannella 13, la noce moscata 14 e mescolate il tutto. La vostra crema di zucca è ormai pronta! Per preparare dei gustosi crostini di accompagnamento tagliate il pane a cubetti non troppo piccoli 15 e disponeteli su una teglia foderata con carta forno. Irrorateli con l’olio 16, cuoceteli per circa 5 minuti in forno preriscaldato in modalità grill, quindi sfornateli 17. Servite la crema di zucca in una ciotola da zuppa aggiungendo i crostini dorati in superficie 18.
14 hellofresh False https://www.hellofresh.com/recipes/oven-baked-portobellos-and-chive-mashed-potatoes-5bd1efb3ae08b5111b5f2ea2?locale=en-CA Oven-Baked Portobellos and Chive Mashed Potatoes 30 ['2 unit Portobello Mushroom', '½ tbsp Brown Sugar', '6 g Garlic', '460 g Russet Potato', '170 g Carrot, coins', '1 unit Vegetable Broth Concentrate', '1 tbsp Soy Sauce', '3 tbsp Sour Cream', '56 g Onion, chopped', '10 g Chives', '1.5 tbsp Unsalted Butter*', '1 tbsp Oil*', '¼ tsp Salt and Pepper*', '2 tsp Salt*'] 1) Preheat the oven to 450°F (to roast the carrots and portobellos). Start prepping when the oven comes up to temperature! Wash and dry all produce.* On a parchment-lined baking sheet, toss the carrots with 1/2 tbsp oil (dbl for 4 ppl) and 1/2 tbsp brown sugar (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min.. 2) Meanwhile, peel, then mince or grate the garlic. Peel, then cut the potatoes into 1/2-inch cubes. In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approximately 1-2 inches). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min. 3) Meanwhile, remove the stems from the mushroom caps. Roughly chop the stems. Brush the inside and outside of each mushroom cap with 1/2 tsp soy sauce. Season with pepper. In an 8x8-inch baking dish (or a baking sheet), arrange the caps top-side up. Bake in the bottom of the oven until the mushrooms are juicy and fork-tender, 12-14 min. 4) Meanwhile, heat a medium non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then the onions and chopped mushroom stems. Cook, stirring frequently, until veggies soften, 3-4 min. Add the remaining soy sauce, broth concentrate(s), garlic, 1/2 tbsp butter (dbl for 4 ppl) and 1/3 cup water (dbl for 4 ppl). Cook, stirring frequently, until slightly thickened, 1-2 min. Season with pepper. 5) Finely chop the chives. When the potatoes are tender, drain and return the potatoes to the same pot. Add half the chives, sour cream and 1 tbsp butter (dbl for 4 ppl). Using a fork or potato masher, mash together until creamy. Season with salt and pepper. 6) Divide roasted sweet carrots, chive mashed potatoes and roasted mushroom caps between plates. Drizzle over onion pan sauce and sprinkle over the remaining chives.
15 hundredandonecookbooks False https://www.101cookbooks.com/archives/blood-orange-gin-sparkler-recipe.html Blood Orange Gin Sparkler 0 []
16 inspiralized False https://inspiralized.com/brussels-sprouts-and-apple-salad-with-parmesan/ 15 [] In a large bowl, whisk together the olive oil, lemon juice, honey, and season with salt and pepper. Add the brussels sprouts and apples and toss well. Let sit in the refrigerator for at least 15-20 minutes and then take out and fold in the almonds and half of the Parmesan cheese. Transfer to a serving bowl or plate and top with remaining Parmesan.
17 jamieoliver False https://www.jamieoliver.com/recipes/duck-recipes/roast-duck-2/ Roast duck 140 6 serving(s) ['1x 2 kg whole duck, giblets reserved', '1 red onion', 'olive oil', 'Chinese five-spice powder', '1 clementine', 'GARNISHES', '', '4 spring onions', '4 small carrots', '½ a cucumber', '1 fresh red chilli', '1 mixed bunch of fresh mint and coriander (30g)', '1 lime', '18 Chinese pancakes', 'HOISIN', '', '2 cloves of garlic', '5 cm piece of ginger', '200 g frozen cranberries', '2 tablespoons low-salt soy sauce', '2 tablespoons rice wine vinegar', '2 tablespoons runny honey', '2 clementines'] Method Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180oC/350oF/gas 4. Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water. Rub the duck all over with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice and a really good pinch of sea salt. Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat. Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways, scratch a fork down the cucumber, and finely slice it with the chilli. Pick the herb leaves. Cut the lime into wedges.Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day. Now you’ve got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture – both ways are super-tasty, it’s purely personal preference. Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray. Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy. Pour into a blender and blitz until smooth, then taste and season to perfection. If you’re doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice.In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes. Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own. The crispy duck skin will be an absolute treat dotted on top! Please enable targetting cookies to show this banner if (window.innerWidth <= 10000 && window.innerWidth >= 768) { propertag.cmd.push(function() { proper_display('jamieoliver_leftrail'); }); }
18 mybakingaddition False https://www.mybakingaddiction.com/chocolate-coconut-zucchini-bread/ Chocolate Coconut Zucchini Bread 0 []
19 nihhealthyeating False https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?linkId=11&cId=1&rId=4 Beef Steak With Carrots and Mint 30 4 serving(s) ['4 beef top sirloin steaks, lean (3 oz each) ¼ tsp salt ¼ tsp ground black pepper ½ Tbsp olive oil', '1 C carrots, rinsed and grated 1 C cucumber, rinsed, peeled, and sliced 1 Tbsp olive oil 2 Tbsp fresh mint, rinsed, dried, and shredded (or ½ Tbsp dried) ¼ tsp salt ¼ tsp ground black pepper ½ C orange juice'] For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature. For the salad, combine all the ingredients in a bowl, and mix gently. Marinate salad for at least 5–10 minutes to blend flavors before serving. (Salad can be made up to 3 hours in advance and refrigerated.) Season the steaks with salt and pepper, and lightly coat with oil. Grill or broil 2–3 minutes on each side, or to your desired doneness (to a minimum internal temperature of 145 ºF). Remove from the heat and let cool for 5 minutes. Serve one 3-ounce steak with ½ cup salad on the side.
20 paninihappy False https://paninihappy.com/grilled-duck-breast-club-panini/ Grilled Duck Breast Club Panini 35 4 serving(s) ['2 boneless, skin-on duck breasts', 'Coarse salt and black pepper', '8 slices sourdough bread', '2 tablespoons mayonnaise', '8 strips cooked bacon', '1/2 cup baby arugula', '2 medium tomatoes, sliced thinly', '4 ounces Brie, sliced'] Heat the panini maker to medium-low heat. * With a sharp knife, score the fat layer on the duck breasts by carefully slicing through it until you hit the meat (don’t slice through the meat). Make several slices, about an inch apart, in a crosshatch pattern. Season the duck generously on both sides with salt and pepper. Open the panini maker lid and lay one or both duck breasts on the grill (work in batches if only one will fit) skin side down. Leaving the lid open, grill the duck until much of the fat has rendered and the skin is browned and crispy, 6 to 7 minutes. Using tongs, flip the breast(s) over and close the lid. Grill for another 3 to 4 minutes until the meat is cooked through to an internal temperature of 150°F. Transfer the duck to a clean cutting board and allow it to rest for 10 minutes before slicing it across the grain. NOTE: Exact grilling time may vary greatly across different types of grills. Just observe the duck and, ideally, your meat thermometer in order to monitor its doneness. Raise the heat on the panini maker to medium. It’s up to you whether you’d like to scrape down the grill at this point – I like the extra crispy crunch the residual duck fat adds to the panini so, just this once, I prefer to hold off on cleaning until the end. For each sandwich: Spread a few teaspoons of mayonnaise on one slice of bread. Top it with two slices of bacon, 1/4 of the duck, a small handful of arugula, a few slices of tomato and a few slices of Brie. Close the sandwich with a second slice of bread. Grill the panini until the cheese is melted and the bread is toasted, 4 to 5 minutes.
21 realsimple False https://www.realsimple.com/food-recipes/browse-all-recipes/vanilla-cheesecake Vanilla Cheesecake 540 9 item(s) ['3 8-ounce packages cream cheese, at room temperature', '4 eggs', '1 1/4 cups sugar', '2 teaspoons pure vanilla extract', '1 prebaked Ginger Graham Cracker Crust', '1 cup sour cream']
22 seriouseats False https://www.seriouseats.com/recipes/2019/10/cajun-gumbo-with-chicken-and-andouille-recipe.html Cajun Gumbo With Chicken and Andouille Sausage Recipe 300 10 serving(s) ['1 cup plus 1 tablespoon (250ml) canola or vegetable oil, divided', '6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)', 'Kosher salt', '1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links), sliced crosswise 1/2 inch thick', '1 cup all-purpose flour (4 1/2 ounces; 130g)', '2 large yellow onions (about 12 ounces; 340g each), cut into 1/4-inch dice', '2 green bell peppers (about 7 ounces; 200g each), cut into 1/4-inch dice', '4 large celery ribs (9 ounces; 260g total), cut into 1/4-inch dice', '8 medium cloves garlic, minced', '1/4 teaspoon cayenne pepper', 'Freshly ground black pepper', '1 1/2 quarts (1.4L) homemade brown or white chicken stock or store-bought low-sodium chicken broth', '2 dried bay leaves', '2 large sprigs fresh thyme', '1 pound (450g) fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick (optional; see note)', '1/2 teaspoon filé powder, plus more as needed for serving (optional; see note)', 'Warm rice, thinly sliced scallions, and hot sauce, for serving'] 1. In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces. 2. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside. 3. Add remaining 1 cup (235ml) oil to Dutch oven along with flour, stirring to form a paste. Lower heat to medium-low and cook, stirring and scraping frequently, until roux is a chestnut or chocolate-brown color but not scorched, about 1 hour. Alternatively, you can combine the flour and 1 cup oil in a separate ovenproof vessel and cook, uncovered, in a 350°F (180°C) oven, stirring occasionally, until roux is chestnut or chocolate-brown, about 4 hours, though how long this will take can vary dramatically depending on your oven. You can add the finished oven roux to the pot on the stovetop after removing the sausage, then immediately proceed to the next step of sautéing the aromatics. 4. Add onion, bell pepper, and celery and season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, about 10 minutes; lower heat to medium if any of the ingredients threaten to scorch. 5. Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer. 6. Add stock, bay leaves, and thyme. Season lightly with salt. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour. Add okra, if using, along with sausage and shredded chicken, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates. 7. Remove from heat and add filé powder, if using, stirring well to break up any small lumps. Season stew with salt. Discard thyme sprigs and bay leaves. 8. Serve gumbo with warm rice, sprinkling sliced scallions on top of each bowl. Pass hot sauce at the table, as well as filé powder, if desired, to lightly shake on top of each serving of gumbo and rice. -1.0
23 simplyrecipes False https://www.simplyrecipes.com/recipes/one_pot_chicken_and_rice_soup/ One-Pot Chicken and Rice Soup 45 ['2 bone-in chicken breasts, skin removed (1 to 1 1/2 pounds)', '1 cup long-grain white rice, like basmati', '2 celery ribs, diced small', '2 medium carrots, peeled and diced small', '1 onion, diced small', '2 cloves garlic, peeled but left whole', '1 teaspoon salt, plus more to taste (see Recipe Note)', '1/2 teaspoon ground black pepper', '2 quarts unsalted or low-sodium chicken stock', 'Juice of 1/2 lemon (about 3 tablespoons)', 'Chopped fresh parsley, for serving']
24 steamykitchen False https://steamykitchen.com/23936-hungarian-pork-stew-recipe-video.html Hungarian Pork Stew Recipe 120 10 serving(s) ['8 medium yellow onions, chopped to medium dice', '1/3 cup canola/vegetable oil, plus more for frying', '9 3/4-inch thick boneless center cut loin pork chops, trimmed of fat, sliced in half length-wise, pounded 1/4 inch thin (if you’re lucky enough to find the thin loin chops, you’ll only have to pound them thin)', '1 tablespoon salt', '1 tablespoon pepper', 'flour for dredging', '3 tablespoons sweet Hungarian paprika', '6-8 cups water, or enough to fully immerse all ingredients in the pot', 'Vegeta to taste, approximately 1 tablespoon (but if you can’t find it, just use vegetable/chicken soup seasoning packets)', '1 cup sour cream'] 1. In a large pot (6 qt) over medium to medium-high heat, add onions and canola oil. Saute onions until they are translucent, but not browned. Add more oil when necessary to keep them slick in the process. When the onions have finished cooking, turn down heat to low, add paprika to mixture and stir to mix well. 2. Season each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side. 3. In a frying pan over medium-high to high heat, heat about an inch of canola or vegetable oil. Fry each slice of pork until just barely golden brown around the edges, about 1-2 minutes, flipping halfway through. If they are thin enough, this will be enough to cook them fully. Lay them between sheets of paper towel on a plate to catch excess oil. 4. Cut each of the pork slices in half and place them back in the pot with the onions. Add enough water to the pot to cover the pork and onions. Cover pot and simmer on medium heat for 45 minutes to 1 hour. Stir occasionally. 5. When the stew is thickened up a bit from the flour and the onions are starting to disappear, it is ready for the final seasoning. Add salt, pepper and Vegeta seasoning to taste. Add sour cream and stir until the stew is a rich, thick consistency.
25 tastesoflizzyt False https://www.tastesoflizzyt.com/garlic-bacon-pot-roast/ Garlic Bacon Pot Roast 310 12 serving(s) ['3 pounds beef shoulder roast or roast of your choice', '6 slices bacon cooked and crumbled', '1 teaspoon minced garlic', '3/4 cup beef stock'] Trim the fat off of the beef roast. Place the roast in the slow cooker. Sprinkle the crumbled bacon over top the roast. Add the minced garlic to the top of the roast. Pour the beef stock over top the roast. Cook on high for 6 hours or on low for 9-10 hours, or until beef is tender.
26 tastykitchen False https://tastykitchen.com/recipes/main-courses/honey-mustard-pork-tenderloin/ Honey Mustard Pork Tenderloin 55 2 serving(s) https://tastykitchen.com/recipes/wp-content/uploads/sites/2/2017/10/honey-mustard-pork-tenderloin-res-410x273.jpg ['500 grams Pork Tenderloin', 'Salt And Pepper', '1 Tablespoon Mustard', '1 Tablespoon Grainy Mustard', '1 teaspoon Honey', '1 pinch Thyme', '200 grams Potatoes', 'Olive Oil, As Needed'] Heat oven to 200ºC (390ºF). Massage pork with salt and pepper. Mix mustards, honey, and thyme in a bowl. Massage half of this marinade into pork. Put pork into baking dish. Chop potatoes into cubes. Drizzle with olive oil and season with salt and pepper. Mix and add to the baking dish. Cover with foil and bake for 25 minutes. This way the meat will be juicier and more tender. Remove foil. Brush pork with remaining mustard sauce and decrease oven temperature to 180ºC (355ºF). Bake for another 20 minutes (baking time depends on the size of the pork). Serve and enjoy!
27 thehappyfoodie False https://thehappyfoodie.co.uk/recipes/blackberry-pavlova Blackberry Pavlova 0 3 serving(s) ['For the meringue:', '10 large free-range egg whites', '20ml white wine vinegar', '20ml vanilla extract', '900g caster sugar', '70g cornflour', 'For the filling:', '1kg blackberries – about 6 punnets', 'the juice of ½ a lemon', '1 ltr double cream', 'a little caster sugar, to taste', '1 tsp vanilla extract'] Place the egg whites, vinegar and vanilla into a spotlessly clean bowl and whisk on a medium speed until soft peaks form. At this point start to add the caster sugar little by little, whisking as you go, until all the sugar is incorporated. Once stiff peaks have formed, add the cornflour and whisk again quickly, on a high speed. You will have a smooth, glossy, malleable mass. Line three large flat baking trays with parchment and make a mound of egg white on each one: the first mound should be double the size of the second, the second should be double the size of the third. Flatten the mounds into discs and bake in a low oven for up to 3 hours, until the first signs of gold appear, then turn the oven off and wait for it to cool – the result will be crisp without and fluffy within. Take one punnet of blackberries (around 150g) and sprinkle with lemon juice (like salt on meat, lemon juice makes fruit taste more of itself), then blitz them to make a sauce. In a new bowl add a little sugar to the cream according to taste, remembering that the meringue is very sweet, then add the vanilla extract and whisk to just beyond the ribbon stage. There should be enough structure to make a heap, but a gooeyness is highly desirable. Now, the glorious assembly! Take the largest disc of meringue, spread it generously with cream and throw a handful of blackberries into the centre. Top with the next disc, more cream, a few more berries in the centre, then finally the last piece of meringue, a proud heap of cream and all the rest of the berries, heaped and tumbling down the sides. To serve, pour the blackberry sauce over the top and sides of your beautiful mountain, running down in rivulets.
28 thepioneerwomen False https://thepioneerwoman.com/cooking/grilled-peanut-chicken-and-broccolini/ Grilled Peanut Chicken and Broccolini 135 4 serving(s) ['1/2 cup Olive Oil, Plus More For Drizzling', '1/4 cup Peanut Butter', '1/4 cup Soy Sauce, Plus More For Serving', '1/4 cup Honey', '2 Tablespoons Barbecue Sauce', '3 dashes Worcestershire Sauce', '1 whole Lemon, Juiced (or 2-3 Limes)', '3 cloves Garlic', '1/4 teaspoon Cayenne Pepper', '4 whole Boneless, Skinless Chicken Breasts', '8 ounces, weight Broccolini', 'Salt And Pepper, to taste', '1 whole Onion, Sliced Thick', '8 ounces, weight Thin Spaghetti Or Angel Hair, Cooked And Drained', 'Cilantro Leaves For Serving'] Make the marinade/sauce by whisking together olive oil, peanut butter, soy sauce, barbecue sauce, honey, Worcestershire, lemon juice, garlic, and cayenne. Taste and add more honey, soy, or lemon juice depending on your taste. Pour off 1/2 cup of the sauce and save in the fridge for later. Place the chicken in the bowl, cover with the sauce, and refrigerate for 2 hours to marinate. When you're ready to cook, toss the broccolini with a little olive oil and sprinkle with salt and pepper. Heat a large grill pan (or an outdoor grill) over medium heat. Drizzle with olive oil, then place the chicken, broccolini, and onion slices on the surface. Cook until the chicken is done, about 5-7 minutes per side, being careful to turn the broccolini to keep it from burning. (If the chicken is thick, you'll want to get it started before you add the broccolini to the grill. ) You want the broccolini to get nice and brown/grilled but not char. Cook onions until they're brown and softened. Before serving, heat the reserved sauce in a small skillet until bubbly. Remove from the heat and toss with the noodles. To serve, pile noodles on a plate with a chicken breast, some of the broccolini, and a grilled onion slice. Sprinkle with cilantro leaves and serve with extra soy sauce.
29 thevintagemixer False https://www.thevintagemixer.com/cherry-baby-birthday-cake-party/ 0 []
30 twopeasandtheirpod False https://www.twopeasandtheirpod.com/baked-chicken-taquitos/ 0 []
31 whatsgabycooking False https://whatsgabycooking.com/vegetarian-quinoa-bake/ Vegetarian Quinoa Bake 0 []
32 wikicookbook False https://en.wikibooks.org/wiki/Cookbook:Pad_Thai Pad Thai 20 3 serving(s) //upload.wikimedia.org/wikipedia/commons/thumb/2/20/SamedFEB10_-_102.JPG/300px-SamedFEB10_-_102.JPG ['½ pound (225g) of rice noodles', '¼ cup (60mL) fish sauce', '¼ cup and 1 Tablespoon (75mL) white vinegar (or rice vinegar)', '¼ cup and 1 Tablespoon (75mL) tamarind', '¼ cup and 1 Tablespoon (75mL) palm sugar (or granulated sugar)', '4 Tablespoons (60mL) vegetable oil', '2 cloves garlic (chopped)', '2 Tablespoons (30mL) dried red chili pepper flakes (or to taste)', '½ pound (225g) of shrimp, tofu, chicken, squid, or beef (or a combination of the above)', 'assorted vegetables (e.g., shredded carrots, white onions, red or green peppers)', '2 eggs', '4 chopped green onions', '¾ pound (340g) of bean sprouts', '¾ cup (175mL) chopped unroasted peanuts'] Soak the noodles in warm water for about 20 minutes and strain. (Time saver: pour boiling water over the noodles and let them sit for 7 minutes.) Mix the fish sauce with the vinegar, sugar and tamarind (optional: lime juice) together in a small bowl. Heat the vegetable oil in the wok on high, brown the chopped garlic and chili peppers for a minute. Cook the meats/tofu in oil, until they are browned (6-8 minutes). Add assorted veggies and cook until tender Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up. Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium. Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes. Serve on a large plate or bowl. Garnish with chopped peanuts and optionally, chopped cilantro or coriander and a wedge of lime.
33 yummly False https://www.yummly.com/recipe/Vegan-Lemon-Meltaways-2636714 Vegan Lemon Meltaways 0 12 serving(s) ['1 cup Crisco® Butter Flavor All-Vegetable Shortening', '2/3 cup powdered sugar', '2 tablespoons grated lemon zest', '1 teaspoon vanilla extract', '1/4 teaspoon salt', '1 1/4 cups all-purpose flour', '3/4 cup cornstarch', '1 cup powdered sugar', '6 teaspoons lemon juice', '1 teaspoon vanilla extract', '1 dash salt'] Line two baking sheets with parchment paper, and set aside. Place the shortening, the first portion of powdered sugar, lemon zest, the first portion of vanilla extract, and salt into a mixing bowl. Use a hand mixer to beat on medium speed for 1 minute, or until the mixture is pale and well-combined. Add the flour, cornstarch, and salt to the bowl, and beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
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