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recipes.json
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recipes.json
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{
"Blueberry-Coconut Quinoa":
{
"tool": {"Slow Cooker": "True"},
"calories": 468,
"tags":
{ "vegan": "True",
"vegetarian": "True",
"low_sodium": "True",
"no_oil": "False"
},
"meal":
{
"breakfast": "True",
"lunch": "True",
"dinner": "True"
},
"servings": "4",
"prep_min": "10",
"cook_time_min": "180",
"ingredients":
{
"quinoa":
{"cup": 0.75},
"shredded unsweetened coconut":
{"cup": 0.25},
"honey":
{"tablespoon": 1},
"coconut milk":
{"13.5oz can": 1},
"blueberries":
{"cup": 2}
},
"recipe": "Put rinsed quinoa in the slow cooker. Add coconut and honey and coconut milk. Stir until smooth and even. Cover and cook on low 3 hours. Top with blueberries and serve.",
"reference": "The Easy 5-Ingredient Slow Cooker Cookbook: 100 Delicious No-Fuss Meals for Busy People (https://amzn.to/3I0lTIQ)"
},
"Apple-Cinnamon Oatmeal":
{
"tool": {"Slow Cooker": "True"},
"calories": 143,
"tags":
{ "vegan": "True",
"vegetarian": "True",
"low_sodium": "False",
"no_oil": "True"
},
"meal":
{
"breakfast": "True",
"lunch": "True",
"dinner": "False"
},
"servings": "4",
"prep_min": "10",
"cook_time_min": "240",
"ingredients":
{
"steel-cut oats":
{"cup": 1},
"unsalted butter":
{"tablespoon": 1},
"water":
{"cup": 4},
"brown sugar":
{"cup": 0.25},
"ground cinnamon":
{"teaspoon": 1},
"salt":
{"teaspoon": 0.5},
"Granny Smith apple":
{"apple": 1},
"oat milk":
{"cup": 0.5}
},
"recipe": "Combine oats and butter in the slow cooker and stir until oats are coated. Add water, brown sugar, cinnamon and salt. Cover and cook on low for 4 hours. Stir chopped apple into oatmeal, add milk and serve.",
"reference": "The Easy 5-Ingredient Slow Cooker Cookbook: 100 Delicious No-Fuss Meals for Busy People (https://amzn.to/3I0lTIQ)"
},
"Tomato Soup":
{
"tool": {"Slow Cooker": "True"},
"calories": 200,
"tags":
{ "vegan": "True",
"vegetarian": "True",
"low_sodium": "False",
"no_oil": "True"
},
"meal":
{
"breakfast": "False",
"lunch": "True",
"dinner": "True"
},
"servings": "6",
"prep_min": "10",
"cook_time_min": "480",
"ingredients":
{
"flour":
{"cup": 0.33},
"crushed tomatoes":
{"28oz can": 1},
"tomato paste":
{"tablespoon": 9.6},
"dried basil":
{"tablespoon": 1},
"dried oregano":
{"teaspoon": 1},
"salt":
{"teaspoon": 1},
"vegetable broth":
{"cup": 4},
"bay leaf":
{"leaf": 1},
"oat milk":
{"cup": 1},
"unsalted butter":
{"tablespoon": 2},
"black pepper":
{"teaspoon": 1},
"vegan cheese":
{"cup": 0.66}
},
"recipe": "Stir flour and crushed tomatoes in slow cooker. Combine tomato paste, basil, oregano and salt in slow cooker. Add broth and bay leaf. Cover and cook on low for 8 hours. Discard bay leaf. Stir in warm like and butter until melted.",
"reference": "The Easy 5-Ingredient Slow Cooker Cookbook: 100 Delicious No-Fuss Meals for Busy People (https://amzn.to/3I0lTIQ)"
},
"Baked Japanese Sweet Potato":
{
"tool": {"Oven": "True"},
"calories": 200,
"tags":
{ "vegan": "True",
"vegetarian": "True",
"low_sodium": "True",
"no_oil": "True"
},
"meal":
{
"breakfast": "False",
"lunch": "True",
"dinner": "True"
},
"servings": "1",
"prep_min": "5",
"cook_time_min": "60",
"ingredients":
{
"japanese sweet potato":
{"large": 1}
},
"recipe": "Pre-heat oven to 430 degrees F. Put whole potato in middle rack. Cook for 60 min.",
"reference": ""
},
"Black Bean Soup":
{
"tool": {"Slow Cooker": "True"},
"calories": 237,
"tags":
{ "vegan": "True",
"vegetarian": "True",
"low_sodium": "False",
"no_oil": "True"
},
"meal":
{
"breakfast": "False",
"lunch": "True",
"dinner": "True"
},
"servings": "6",
"prep_min": "10",
"cook_time_min": "480",
"ingredients":
{
"dried black beans":
{"oz": 8},
"water":
{"cup": 3.5},
"bay leaf":
{"leaf": 1},
"oregano":
{"teaspoon": 1},
"ground cumin":
{"teaspoon": 1},
"garlic powder":
{"teaspoon": 1},
"salt":
{"teaspoon": 1},
"lime juice":
{"tablespoon": 2},
"tomato sauce":
{"8oz can": 1},
"black pepper":
{"teaspoon": 1}
},
"recipe": "Combine black beans, water, bay leaf, oregano, cumin, garlic powder and salt in slow cooker. Cover and cook on low 8 hours. Discard bay leaf. Stir in lime juice and tomato sauce.",
"reference": "The Easy 5-Ingredient Slow Cooker Cookbook: 100 Delicious No-Fuss Meals for Busy People (https://amzn.to/3I0lTIQ)"
},
"Mexican Corn Chowder":
{
"tool": {"Slow Cooker": "True"},
"calories": 250,
"tags":
{ "vegan": "True",
"vegetarian": "True",
"low_sodium": "False",
"no_oil": "True"
},
"meal":
{
"breakfast": "False",
"lunch": "True",
"dinner": "True"
},
"servings": "6",
"prep_min": "15",
"cook_time_min": "480",
"ingredients":
{
"frozen corn kernels":
{"oz": 16},
"salt":
{"teaspoon": 1},
"black pepper":
{"teaspoon": 0.5},
"ground cumin":
{"teaspoon": 0.5},
"vegetable broth":
{"cup": 4},
"picante sauce":
{"cup": 0.5},
"medium russet potatoes":
{"potato": 4},
"garlic powder":
{"teaspoon": 1},
"lime juice":
{"tablespoon": 3}
},
"recipe": "Combine corn, salt, pepper, cumin, broth and picante sauce in the slow cooker. Submergepotatoes in the liquid. Cover and cook for 8 hours. Smash 2 potatoes and add back to cooker. Cube two potatoes and add to cooker with lime juice.",
"reference": "The Easy 5-Ingredient Slow Cooker Cookbook: 100 Delicious No-Fuss Meals for Busy People (https://amzn.to/3I0lTIQ)"
},
"Broccoli Cheddar Soup":
{
"tool": {"Slow Cooker": "True", "blender": "True"},
"calories": 194,
"tags":
{ "vegan": "False",
"vegetarian": "True",
"low_sodium": "False",
"no_oil": "True"
},
"meal":
{
"breakfast": "False",
"lunch": "True",
"dinner": "True"
},
"servings": "5",
"prep_min": "10",
"cook_time_min": "480",
"ingredients":
{
"vegetable broth":
{"cup": 2},
"yukon gold potatoes":
{"lb": 1},
"medium yellow onion":
{"onion": 1},
"scallions":
{"scallion": 2},
"garlic powder":
{"teaspoon": 1},
"ground thyme":
{"teaspoon": 0.25},
"salt":
{"teaspoon": 1},
"black pepper":
{"teaspoon": 1},
"frozen broccoli florets":
{"lb": 1},
"shredded extra-sharp cheddar cheese":
{"cup": 0.5},
"oat milk":
{"cup": 0.5},
"unsalted butter":
{"tablespoon": 1}
},
"recipe": "Combine broth, potatoes, onion, scallions, garlic powder and thyme in slow cooker. Season w/ salt and pepper. Cover and cook for 8 hours. Puree in blender. Add broccoli and pulse blender to desired consistency. Return to slow cooker. Add cheddar, milk, butter, broccoli and stir. Cook a few more minutes and serve.",
"reference": "The Easy 5-Ingredient Slow Cooker Cookbook: 100 Delicious No-Fuss Meals for Busy People (https://amzn.to/3I0lTIQ)"
},
"Vegan Chili":
{
"tool": {"Slow Cooker": "True"},
"calories": 324,
"tags":
{ "vegan": "True",
"vegetarian": "True",
"low_sodium": "False",
"no_oil": "True"
},
"meal":
{
"breakfast": "False",
"lunch": "True",
"dinner": "True"
},
"servings": "6",
"prep_min": "15",
"cook_time_min": "480",
"ingredients":
{
"kidney beans":
{"15oz can": 2},
"diced tomatoes":
{"14.5oz can": 1},
"hot chunky salsa":
{"cup": 2},
"Japanese sweet potato":
{"potato": 1},
"onion":
{"onion": 1},
"water":
{"cup": 0.5},
"tomato paste":
{"tablespoon": 2},
"salt":
{"teaspoon": 1},
"black pepper":
{"teaspoon": 1},
"garlic powder":
{"teaspoon": 1},
"ground cumin":
{"teaspoon": 1},
"chili powder":
{"tablespoon": 0.33}
},
"recipe": "Cube potato and dice onion. Combine all ingredients in the slow cooker and stir to combine. Cover and cook on low for 8 hours.",
"reference": "The Easy 5-Ingredient Slow Cooker Cookbook: 100 Delicious No-Fuss Meals for Busy People (https://amzn.to/3I0lTIQ)"
},
"Mexican Beans and Rice":
{
"tool": {"Slow Cooker": "True"},
"calories": 262,
"tags":
{ "vegan": "True",
"vegetarian": "True",
"low_sodium": "False",
"no_oil": "True"
},
"meal":
{
"breakfast": "False",
"lunch": "True",
"dinner": "True"
},
"servings": "4",
"prep_min": "5",
"cook_time_min": "180",
"ingredients":
{
"black beans":
{"15oz can": 1},
"long-grain brown rice":
{"cup": 0.75},
"water":
{"cup": 1.5},
"hot chunky salsa":
{"cup": 0.75},
"bay leaf":
{"leaf": 1},
"ground cumin":
{"teaspoon": 1},
"salt":
{"teaspoon": 0.5},
"garlic powder":
{"teaspoon": 0.5},
"corn":
{"15oz can": 1},
"lime juice":
{"tablespoon": 2}
},
"recipe": "Combine beans, rice, water, salsa, bay leaf, cumin, garlic powder, and salt in slow cooker. Cover and cook on low for 3 hours. Add corn (drained) with 10 minutes left to cook. Discard bay leaf and add the lime juice.",
"reference": "The Easy 5-Ingredient Slow Cooker Cookbook: 100 Delicious No-Fuss Meals for Busy People (https://amzn.to/3I0lTIQ)"
},
"Lentil and Bean Salad":
{
"tool": {"Slow Cooker": "True"},
"calories": 613,
"tags":
{ "vegan": "True",
"vegetarian": "True",
"low_sodium": "False",
"no_oil": "True"
},
"meal":
{
"breakfast": "False",
"lunch": "True",
"dinner": "True"
},
"servings": "2",
"prep_min": "10",
"cook_time_min": "240",
"ingredients":
{
"vegetable broth":
{"cup": 2},
"yukon gold potatoes":
{"lb": 1},
"medium yellow onion":
{"onion": 1},
"scallions":
{"scallion": 2},
"garlic powder":
{"teaspoon": 1},
"ground thyme":
{"teaspoon": 0.25},
"salt":
{"teaspoon": 1},
"black pepper":
{"teaspoon": 1},
"frozen broccoli florets":
{"lb": 1},
"shredded extra-sharp cheddar cheese":
{"cup": 0.5},
"oat milk":
{"cup": 0.5},
"unsalted butter":
{"tablespoon": 1}
},
"recipe": "Combine broth, potatoes, onion, scallions, garlic powder and thyme in slow cooker. Season w/ salt and pepper. Cover and cook for 8 hours. Puree in blender. Add broccoli and pulse blender to desired consistency. Return to slow cooker. Add cheddar, milk, butter, broccoli and stir. Cook a few more minutes and serve.",
"reference": "The Easy 5-Ingredient Slow Cooker Cookbook: 100 Delicious No-Fuss Meals for Busy People (https://amzn.to/3I0lTIQ)"
},
"Ratatouille":
{
"tool": {"Slow Cooker": "True"},
"calories": 135,
"tags":
{ "vegan": "True",
"vegetarian": "True",
"low_sodium": "False",
"no_oil": "True"
},
"meal":
{
"breakfast": "False",
"lunch": "True",
"dinner": "True"
},
"servings": "4",
"prep_min": "15",
"cook_time_min": "300",
"ingredients":
{
"medium yellow onion":
{"onion": 1},
"tomato paste":
{"tablespoon": 1},
"garlic powder":
{"teaspoon": 1},
"dried basil":
{"tablespoon": 0.3},
"salt":
{"teaspoon": 0.25},
"eggplant":
{"oz": 8},
"zucchini":
{"oz": 8},
"bell pepper":
{"bell pepper": 1},
"black pepper":
{"teaspoon": 0.5}
},
"recipe": "Dice onion and zucchini. Slice eggplant and bell pepper. Combine onion, tomato paste, garlic powder, basil, salt, eggplant, zucchini and bell peper in slow cooker and stir. Cover and cook on low for 5 hours.",
"reference": "The Easy 5-Ingredient Slow Cooker Cookbook: 100 Delicious No-Fuss Meals for Busy People (https://amzn.to/3I0lTIQ)"
},
"Three-Bean Chili":
{
"tool": {"Slow Cooker": "True"},
"calories": 0,
"tags":
{ "vegan": "True",
"vegetarian": "True",
"low_sodium": "True",
"no_oil": "True"
},
"meal":
{
"breakfast": "False",
"lunch": "True",
"dinner": "True"
},
"servings": "4",
"prep_min": "15",
"cook_time_min": "480",
"ingredients":
{
"vegetable broth":
{"cup": 2},
"tomato paste":
{"tablespoon": 9.6},
"red onion":
{"onlion": 1},
"bell pepper":
{"bell pepper": 1},
"garlic":
{"clove": 2},
"hot chili pepper":
{"pepper": 1},
"mushrooms":
{"cup": 3},
"chili powder":
{"tablespoon": 2},
"diced tomatoes":
{"14.5oz can": 1},
"red lentils":
{"cup": 0.5},
"kidney beans":
{"15oz can": 1},
"black beans":
{"15oz can": 1},
"umami sauce":
{"tablespoon": 2},
"turmeric":
{"teaspoon": 0.25},
"savory spice blend":
{"tablespoon": 1},
"smoked paprika":
{"teaspoon": 0.5},
"black pepper":
{"teaspoon": 0.25}
},
"recipe": "Combine all ingredents into the slow cooker. Cook on low for 8 hours or until lentils are soft.",
"reference": "How Not To Die Cookbook (https://amzn.to/3g5W5iE)"
}
}