{"status":"success","data":[{"id":"53137","title":"Dulce de Leche","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/jyjlhj1763075323.jpg","category":"Dessert","area":"Argentina","instructions":"Combine Ingredients: In a large, heavy-bottomed pot, mix the milk, sugar, and baking soda. Cook over low heat, stirring constantly to prevent burning.\r\nThicken: Continue to cook, stirring frequently, until the mixture becomes thick and caramel-colored, about 1-2 hours.\r\nFlavor: Stir in the vanilla extract.\r\nCool: Let the dulce de leche cool, then transfer to a jar. It will thicken further as it cools.\r\nPro Tips:\r\n\r\nStir continuously and keep the heat low to prevent the milk from burning and sticking to the bottom of the pan.\r\nA drop of vanilla extract added at the end of cooking enhances the flavor.","sourceUrl":"https:\/\/www.munchery.com\/blog\/the-ten-iconic-dishes-of-argentina-and-how-to-cook-them-at-home\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=2J0ICGYsBL4","ingredients":[{"ingredient":"Milk","measure":"1 Litre"},{"ingredient":"Sugar","measure":"300g"},{"ingredient":"Baking Powder","measure":"1\/4 tsp"},{"ingredient":"Vanilla Extract","measure":"1 teaspoon"}]},{"id":"52810","title":"Osso Buco alla Milanese","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/wwuqvt1487345467.jpg","category":"Miscellaneous","area":"Italian","instructions":"Heat the oven to 300 degrees.\r\nDredging the shanks: pour the flour into a shallow dish (a pie plate works nicely). Season the veal shanks on all sides with salt and pepper. One at a time, roll the shanks around in the flour coat, and shake and pat the shank to remove any excuses flour. Discard the remaining flour.\r\nBrowning the shanks: put the oil and 1 tablespoon of the butter in a wide Dutch oven or heavy braising pot (6 to 7 quart) and heat over medium-high heat. When the butter has melted and the oil is shimmering, lower the shanks into the pot, flat side down; if the shanks won\u2019t fit without touching one another, do this in batches. Brown the shanks, turning once with tongs, until both flat sides are well caramelized, about 5 minutes per side. If the butter-oil mixture starts to burn, lower the heat just a bit. Transfer the shanks to a large platter or tray and set aside.\r\nThe aromatics: pour off and discard the fat from the pot. Wipe out any burnt bits with a damp paper towel, being careful not to remove any delicious little caramelized bits. Ad the remaining 2 tablespoons butter to the pot and melt it over medium heat. When the butter has stopped foaming, add the onion, carrot, celery, and fennel. Season with salt and pepper, stir, and cook the vegetables until they begin to soften but do not brown, about 6 minutes. Stir in the garlic, orange zest, marjoram, and bay leaf, and stew for another minute or two.\r\nThe braising liquid: add the wine, increase the heat to high, and bring to a boil. Boil, stirring occasionally, to reduce the wine by about half, 5 minutes. Add the stock and tomatoes, with their juice, and boil again to reduce the liquid to about 1 cup total, about 10 minutes.\r\nThe braise: Place the shanks in the pot so that they are sitting with the exposed bone facing up, and pour over any juices that accumulated as they sat. Cover with parchment paper, pressing down so the parchment nearly touches the veal and the edges hang over the sides of the pot by about an inch. Cover tightly with the lid, and slide into the lower part of the oven to braise at a gentle simmer. Check the pot after the first 15 minutes, and if the liquid is simmering too aggressively, lower the oven heat by 10 or 15 degrees. Continue braising, turning the shanks and spooning some pan juices over the top after the first 40 minutes, until the meat is completely tender and pulling away from the bone, about 2 hours.\r\nThe gremolata: While the shanks are braising, stir together the garlic, parsley, and lemon zest in a small bowl. Cover with plastic wrap and set aside in a cool place (or the refrigerator, if your kitchen is very warm.)\r\nThe finish: When the veal is fork-tender and falling away from the bone, remove the lid and sprinkle over half of the gremolata. Return the veal to the oven, uncovered, for another 15 minutes to caramelize it some.\r\nUsing a slotted spatula or spoon, carefully lift the shanks from the braising liquid, doing your best to keep them intact. The shanks will be very tender and threatening to fall into pieces, and the marrow will be wobbly inside the bones, so this can be a bit tricky. But if they do break apart, don\u2019t worry, the flavor won\u2019t suffer at all. Arrange the shanks on a serving platter or other large plate, without stacking, and cover with foil to keep warm.\r\nFinishing the sauce: Set the braising pot on top of the stove and evaluate the sauce: if there is a visible layer of fat floating on the surface, use a large spoon to skim it off and discard it. Taste the sauce for concentration of flavor. If it tastes a bit weak or flat, bring it to a boil over high heat, and boil to reduce the volume and intensify the flavor for 5 to 10 minutes. Taste again for salt and pepper. If the sauce wants more zip, stir in a teaspoon or two of the remaining gremolata.\r\nPortioning the veal shanks: if the shanks are reasonably sized, serve one per person. If the shanks are gargantuan or you\u2019re dealing with modest appetites, pull apart the larger shanks, separating them at their natural seams, and serve smaller amounts. Be sure to give the marrow bones to whomever prizes them most.\r\nServing: Arrange the veal shanks on warm dinner plates accompanied by the risotto, if serving. Just before carrying the plates to the table, sprinkle on the remaining gremolata and then spoon over a generous amount of sauce \u2013 the contact with the hot liquid will aromatize the gremolata and perk up everyone\u2019s appetite with the whiff of garlic and lemon.","sourceUrl":"https:\/\/www.cookstr.com\/Meat\/Osso-Buco-alla-Milanese","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=9GUTC2Qwrf0","ingredients":[{"ingredient":"Veal","measure":"4 meaty shanks"},{"ingredient":"Flour","measure":"\u00bd cup"},{"ingredient":"Olive Oil","measure":"2 tablespoons "},{"ingredient":"Butter","measure":"3 tablespoons"},{"ingredient":"Onion","measure":"1 medium chopped into \u00bd-inch pieces"},{"ingredient":"Carrots","measure":"1 chopped into \u00bd-inch pieces"},{"ingredient":"Celery","measure":"1 chopped into \u00bd-inch pieces"},{"ingredient":"Fennel","measure":"1 bulb chopped into \u00bd-inch pieces"},{"ingredient":"Garlic","measure":"3 cloves"},{"ingredient":"Orange Zest","measure":"2 strips"},{"ingredient":"Marjoram","measure":"1 \u00bd teaspoons"},{"ingredient":"Bay Leaf","measure":"1"},{"ingredient":"Dry White Wine","measure":"1 cup"},{"ingredient":"Chicken Stock","measure":"\u00bd cup "},{"ingredient":"Tomatoes","measure":"1 cup chopped with juice"},{"ingredient":"Parsley","measure":"2 tablespoons chopped"},{"ingredient":"Garlic","measure":"1 teaspoon minced"},{"ingredient":"Lemon Zest","measure":"1 teaspoon grated "}]},{"id":"53204","title":"Red curry chicken kebabs","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/prjve31763486864.jpg","category":"Chicken","area":"Thai","instructions":"step 1\r\nFire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/red-curry-chicken-kebabs","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=XJscdFRT8_8","ingredients":[{"ingredient":"Chicken Breasts","measure":"2"},{"ingredient":"Thai Red Curry Paste","measure":"2 tblsp"},{"ingredient":"Coconut Milk","measure":"2 tblsp"},{"ingredient":"Red Pepper","measure":"1 chopped"},{"ingredient":"Courgettes","measure":"1 chopped"},{"ingredient":"Red Onions","measure":"1 cut thin wedges"},{"ingredient":"Lime","measure":"To serve"}]},{"id":"53281","title":"Algerian Kefta (Meatballs)","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/8rfd4q1764112993.jpg","category":"Beef","area":"Algerian","instructions":"Combine ground beef with 1\/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1\/2-inch oblong patties; you should have 12 to 14 meatballs.\r\n\r\nHeat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.\r\n\r\nReduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.\r\n\r\nPour tomato sauce over meatballs to serve.","sourceUrl":"https:\/\/www.allrecipes.com\/recipe\/153790\/algerian-kefta-meatballs\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=IRadJQNLvPs","ingredients":[{"ingredient":"Ground Beef","measure":"1 lb"},{"ingredient":"Garlic","measure":"4 Cloves Crushed"},{"ingredient":"Onion","measure":"1\/2 cup"},{"ingredient":"Salt","measure":"To taste"},{"ingredient":"Pepper","measure":"To taste"},{"ingredient":"Plum Tomatoes","measure":"3"},{"ingredient":"Parsley","measure":"1 tsp"},{"ingredient":"Water","measure":"1\/2 cup"}]},{"id":"53455","title":"Chicken Liver Pate Recipe","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/hob03q1780264260.jpg","category":"Chicken","area":null,"instructions":"Clean livers of sinews and gall.\r\nPut into a fireproof casserole with all other ingredients roughly chopped.\r\nSeason and cover with milk.\r\nPut the lid on the casserole and cook in a slow oven (300\u00baF) for 2 hours.\r\nLiquidize in a blender.\r\nAdjust seasoning.\r\nAdd sherry or brandy.\r\nPut in a dish and cover with melted butte","sourceUrl":"https:\/\/www.totallybarbados.com\/articles\/barbados-recipes\/chicken-liver-pate\/","youtubeUrl":"","ingredients":[{"ingredient":"Chicken Liver","measure":"1lb"},{"ingredient":"Bacon","measure":"1\/2 lb"},{"ingredient":"Garlic","measure":"1 clove"},{"ingredient":"Onion","measure":"1 large"},{"ingredient":"Ground Mustard","measure":"2 tsp"},{"ingredient":"Salt","measure":"To taste"},{"ingredient":"Pepper","measure":"To taste"},{"ingredient":"Milk","measure":"Splash"},{"ingredient":"Sherry","measure":"1 tablespoon"}]},{"id":"53426","title":"Lao Som Pak Pickled Cabbage","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/44pjrn1779814409.jpg","category":"Side","area":null,"instructions":"Cut the cabbage and chop it into 1 inch pieces\r\n\r\nPut the cabbage in a large bowl and add cold water to rinse.\r\n\r\nWash the cabbage. Rinse and drain three times.\r\n\r\nIn a large clean bowl, pour in the bottle of water.\r\n\r\nPut the cabbage and green onion into the salt water mixture. \r\n\r\nAdd in the salt.","sourceUrl":"https:\/\/cookingwithlane.com\/som-pak-thai-and-lao-pickled-fermented-cabbage\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=0dkBqf0zj6M","ingredients":[{"ingredient":"Cabbage","measure":"1 large"},{"ingredient":"Spring Onions","measure":"10"},{"ingredient":"Water","measure":"16 oz "},{"ingredient":"Salt","measure":"2 tablespoons"}]},{"id":"52929","title":"Timbits","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/txsupu1511815755.jpg","category":"Dessert","area":"Canadian","instructions":"Sift together dry ingredients.\r\nMix together wet ingredients and incorporate into dry. Stir until smooth.\r\nDrop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.\r\nRemove and drain.\r\nRoll in cinnamon sugar while still warm and serve.","sourceUrl":"http:\/\/www.geniuskitchen.com\/recipe\/drop-doughnuts-133877","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=fFLn1h80AGQ","ingredients":[{"ingredient":"Flour","measure":"2 cups "},{"ingredient":"Sugar","measure":"1\/3 cup"},{"ingredient":"Baking Powder","measure":"3 tsp"},{"ingredient":"Salt","measure":"\u00bd tsp"},{"ingredient":"Egg","measure":"1 beaten"},{"ingredient":"Milk","measure":"\u00be cup"},{"ingredient":"Oil","measure":"3 tbs"},{"ingredient":"Oil","measure":"for frying"},{"ingredient":"Icing Sugar","measure":"garnish"}]},{"id":"53040","title":"Spring onion and prawn empanadas","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/1c5oso1614347493.jpg","category":"Seafood","area":"Portuguese","instructions":"STEP 1\r\n\r\nTo make the dough, rub the butter into the flour and then add the egg white and half the yolk (keep the rest), vinegar, a pinch of salt and enough cold water to make a soft dough. Knead on a floured surface until smooth and then wrap and rest for 30 minutes.\r\n\r\nSTEP 2\r\n\r\nHeat the oven to 180c\/fan 160c\/gas 4. Trim the green ends of the spring onions and then finely slice the rest. Heat a little oil in a pan and fry them gently until soft but not browned. Add the chilli and garlic, stir and then add the prawns and cook until they are opaque. Season well. Scoop out the prawns and bubble the juices until they thicken, then add back the prawns.\r\n\r\nSTEP 3\r\n\r\nDivide the empanada dough into eight balls and roll out to thin circles on a floured surface. Put some filling on one half of the dough, sprinkle the feta on top and fold the other half over. Trim the edge and then fold and crimp the dough together so the empanada is tightly sealed, put it on an oiled baking sheet either on its side or sitting on its un-crimped edge like a cornish pasty. Repeat with the remaining dough and mixture. Mix the leftover egg yolk with a splash of water and brush the top of the empanadas.\r\n\r\nSTEP 4\r\n\r\nBake for 30 minutes or until golden and slightly crisp around the edges.","sourceUrl":"https:\/\/www.olivemagazine.com\/recipes\/fish-and-seafood\/spring-onion-and-prawn-empanadas\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=Q24haJU-1dI","ingredients":[{"ingredient":"Spring Onions","measure":"1  bunch"},{"ingredient":"Olive Oil","measure":"Dash"},{"ingredient":"Red Chilli","measure":"1 finely sliced"},{"ingredient":"Garlic","measure":"1 clove"},{"ingredient":"Prawns","measure":"350g"},{"ingredient":"Feta","measure":"75g"},{"ingredient":"Butter","measure":"15g"},{"ingredient":"Plain Flour","measure":"250g"},{"ingredient":"Egg","measure":"1 Seperated"},{"ingredient":"White Wine Vinegar","measure":"1\/2 tsp"}]},{"id":"53183","title":"Spanish meatballs with clams, chorizo & squid","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/2wt8721763334199.jpg","category":"Miscellaneous","area":"Spanish","instructions":"step 1\r\nMelt the butter in a heavy-based casserole, then soften the shallots for 5 mins. Add the paprika and crushed garlic and cook for 1 min until the paprika becomes fragrant. Splash in the sherry, then pour the whole lot into a bowl with the breadcrumbs. Season and cool.\r\n\r\nstep 2\r\nAdd the pork mince and the egg yolk to the bowl, then beat well. Shape into 18 small meatballs. Wipe the pan, put on a medium-high heat, then add the oil. Fry the meatballs for 5 mins, just to colour, then lift onto a plate, but keep the oil in the pan. Sizzle the chorizo with the sliced garlic. Add the squid and fry to give a little colour. Now tip in the white wine and bring to the boil, scraping the bottom. Stir in the pulped tomatoes, bring to the boil, then add the meatballs and the clams. Cover and cook for 5 mins until the clam shells open. Discard any that stay shut. Sprinkle with the chopped parsley, drizzle with the extra virgin oil, then serve with crusty bread.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/spanish-meatballs-clams-chorizo-squid","youtubeUrl":"","ingredients":[{"ingredient":"Butter","measure":"25g"},{"ingredient":"Shallots","measure":"3 diced"},{"ingredient":"Smoked Paprika","measure":"1 teaspoon"},{"ingredient":"Garlic","measure":"2 cloves minced"},{"ingredient":"Garlic","measure":"1 clove finely chopped"},{"ingredient":"Dry sherry","measure":"2 tblsp"},{"ingredient":"Breadcrumbs","measure":"50g"},{"ingredient":"Pork","measure":"300g"},{"ingredient":"Egg Yolks","measure":"1"},{"ingredient":"Olive Oil","measure":"50 ml "},{"ingredient":"Chorizo","measure":"300g"},{"ingredient":"Squid","measure":"300g"},{"ingredient":"White Wine","measure":"100 ml "},{"ingredient":"Tomato","measure":"300g"},{"ingredient":"Clams","measure":"400g"},{"ingredient":"Parsley","measure":"Handful"},{"ingredient":"Extra Virgin Olive Oil","measure":"Drizzle"}]},{"id":"53365","title":"Chinese Orange Chicken","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/s73ytv1765567838.jpg","category":"Chicken","area":"Chinese","instructions":"Make the orange sauce:\r\nWhisk together sauce ingredients in a medium bowl. Set aside.\r\n\r\n\r\nPrep the chicken:\r\nCut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.\r\n\r\nIn a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.\r\n\r\n\r\nFry the chicken:\r\nAdd oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350\u00b0F. If you don\u2019t have a thermometer, you can also test the temperature by sprinkling in some flour. If the oil is hot enough, it should fizzle immediately.\r\n\r\nOnce oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken\u2014that\u2019s okay. Cook for 3 to 4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6 to 8 minutes.\r\n\r\nRemove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.\r\n\r\n\r\nSimmer the chicken in the sauce:\r\nOnce chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken.\r\n\r\nOnce the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.\r\n\r\nDid you love this recipe? Let us know with a rating and review!\r\n\r\n\r\nLEFTOVERS! The orange chicken keeps well in the fridge for 5 days. Reheat in a skillet with a splash of water over low heat. Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn\u2019t clump together.","sourceUrl":"https:\/\/www.simplyrecipes.com\/recipes\/chinese_orange_chicken\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=-222Dutomek","ingredients":[{"ingredient":"Orange","measure":"Zest of 1"},{"ingredient":"Orange Juice","measure":"1\/4 cup"},{"ingredient":"Soy Sauce","measure":"1\/4 cup"},{"ingredient":"Water","measure":"1\/4 cup"},{"ingredient":"Rice Vinegar","measure":"1\/3 cup"},{"ingredient":"Cornstarch","measure":"1 tablespoon"},{"ingredient":"Sesame Seed Oil","measure":"1 tablespoon"},{"ingredient":"Sugar","measure":"1\/2 cup"},{"ingredient":"Chicken Thighs","measure":"650g"},{"ingredient":"Egg","measure":"2 large"},{"ingredient":"Salt","measure":"1 tsp"},{"ingredient":"Black Pepper","measure":"1\/4 tsp"},{"ingredient":"Cornstarch","measure":"1\/2 cup"},{"ingredient":"All purpose flour","measure":"1\/2 cup"},{"ingredient":"Vegetable Oil","measure":"2 cups"},{"ingredient":"Garlic","measure":"2 cloves chopped"},{"ingredient":"Shallots","measure":"1 chopped"},{"ingredient":"Scallions","measure":"Sliced"},{"ingredient":"Sesame Seed","measure":"Garnish"},{"ingredient":"Rice","measure":"To serve"}]}],"timestamp":"2026-06-07 19:35:33"}