{"status":"success","data":[{"id":"53469","title":"Beef pumpkin Stew","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/k07k271782502861.jpg","category":"Beef","area":null,"instructions":"Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered.\r\nIn a large soup pot, melt the butter over medium high-heat. In small quantities, brown the beef on all sides, removing the browned beef and setting it aside in a large bowl as you go. When the beef is browned, add the onion and the garlic to the pot. Saut\u00e9 the onion and garlic for one minute, scraping the bottom of the pot as you stir.\r\nReturn the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper. Stir well and bring to a boil. Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally.\r\nAdd the potatoes, carrots and thyme sprigs to the pot and increase heat to medium. Cook for an additional 30 minutes. Salt to taste and serve.","sourceUrl":"https:\/\/www.honeyandbirch.com\/pumpkin-beef-stew-recipe\/#recipe","youtubeUrl":"","ingredients":[{"ingredient":"Beef","measure":"3 Lbs"},{"ingredient":"All purpose flour","measure":"1\/2 cup"},{"ingredient":"Butter","measure":"3  tablespoons"},{"ingredient":"Onion","measure":"1 cup"},{"ingredient":"Garlic","measure":"1 clove peeled crushed"},{"ingredient":"Beef Stock","measure":"4 cups"},{"ingredient":"Pumpkin Puree","measure":"3 Cups"},{"ingredient":"Worcestershire Sauce","measure":"1 tablespoon"},{"ingredient":"Kosher Salt","measure":"1 tablespoon"},{"ingredient":"Black Pepper","measure":"1 teaspoon"},{"ingredient":"Potatoes","measure":"3 Lbs"},{"ingredient":"Carrots","measure":"1 lb"},{"ingredient":"Thyme","measure":"4 sprigs"}]},{"id":"53435","title":"Stuffed Grape Leaves","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/oga0ax1780089591.jpg","category":"Side","area":null,"instructions":"Wash rice in cold water until water runs clear.\r\nSaut\u00e9 onions in olive oil until tender.\r\nAdd spices and stir until fragrant.\r\nAdd remaining ingredients.\r\nBring to a gentle boil, then simmer for 30 minutes until all stock is absorbed and rice is tender.\r\nServe as a side dish or filling for dolmas.","sourceUrl":"https:\/\/www.armenianmuseum.org\/armenian-recipes\/nanas-stuffed-grape-leaves","youtubeUrl":"","ingredients":[{"ingredient":"Rice","measure":"1 cup"},{"ingredient":"Chicken Stock","measure":"2 cups"},{"ingredient":"Tomato Sauce","measure":"1 cup"},{"ingredient":"Olive Oil","measure":"1\/4 cup"},{"ingredient":"Ground Allspice","measure":"1\/4 tsp"},{"ingredient":"Cinnamon","measure":"1\/2 tsp"},{"ingredient":"Onion","measure":"1 chopped"},{"ingredient":"Raisins","measure":"1\/2 cup"},{"ingredient":"Dill","measure":"1\/2 cup"},{"ingredient":"Pine Nuts","measure":"1\/2 cup"},{"ingredient":"Lemon","measure":"Juice of 1"},{"ingredient":"Salt","measure":"To taste"},{"ingredient":"Pepper","measure":"To taste"}]},{"id":"53246","title":"Tangy carrot, cabbage & onion salad","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/dbazbg1763779999.jpg","category":"Vegetarian","area":"Vietnamese","instructions":"step 1\r\nTip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/tangy-carrot-red-cabbage-onion-salad","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=-BJWMkJMIns","ingredients":[{"ingredient":"Carrots","measure":"4 sliced"},{"ingredient":"Red Cabbage","measure":"1\/2 "},{"ingredient":"Red Onions","measure":"2 sliced"},{"ingredient":"Mint","measure":"Handful"},{"ingredient":"Coriander Leaves","measure":"Handful"},{"ingredient":"Roasted Peanut","measure":"Handful"},{"ingredient":"Lime","measure":"Juice of 2"},{"ingredient":"Ground Nut Oil","measure":"1 tablespoon"},{"ingredient":"Red Chilli","measure":"1 chopped"},{"ingredient":"Brown Sugar","measure":"1 tablespoon"}]},{"id":"53073","title":"Eggplant Adobo","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/y7h0lq1683208991.jpg","category":"Vegetarian","area":"Filipino","instructions":"1.\tSlice 1 lb. small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2\"-wide pieces. Place in a medium bowl. Add 1 Tbsp. sugar, 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt, and \u00bd tsp. freshly ground black pepper. Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours.\r\n2.\tPeel and thinly slice 8 garlic cloves. Add 3 Tbsp. vegetable oil and half of garlic to a medium Dutch oven or other heavy pot. Cook over medium-high heat, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes. Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt.\r\n3. Place 4 oz. ground pork in same pot and break up into small pieces with wooden spoon. Season with \u00bc tsp. Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes. Using a slotted spoon, transfer to another plate, leaving fat behind in the pot.\r\n4. Place eggplant on a clean kitchen towel and blot away any moisture the salt has drawn out.\r\n5. Working in batches and adding more oil if needed, cook eggplant in the same pot until lightly browned, about 3 minutes per side. Transfer to a plate with pork.\r\n6. Pour 1\u00bd cups of water into the pot and scrape up browned bits from the bottom with a wooden spoon. Add remaining garlic, 3 Tbsp. coconut vinegar or unseasoned rice vinegar, 2 Tbsp. soy sauce, 2 bay leaves, 1 tsp. freshly ground black pepper, and remaining 1 Tbsp. sugar. Bring to a simmer, then return pork and eggplant to pot. Reduce heat to medium-low, partially cover, and simmer until eggplant is tender and silky and sauce is reduced by half, 20\u201325 minutes. Taste and season with more salt and pepper and add a little more sugar if needed.\r\n7. Top with garlic chips and serve with cooked white rice.\r\n","sourceUrl":"https:\/\/salu-salo.com\/eggplant-adobo\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=pKXACYjwMns","ingredients":[{"ingredient":"Egg Plants","measure":"1 lb"},{"ingredient":"Sugar","measure":"2 tbs"},{"ingredient":"Salt","measure":"1 tsp "},{"ingredient":"Pepper","measure":"1 tsp "},{"ingredient":"Garlic","measure":"1 whole"},{"ingredient":"Olive Oil","measure":"3 tbs"},{"ingredient":"Ground Pork","measure":"4 oz "},{"ingredient":"Rice Vinegar","measure":"3 tbs"},{"ingredient":"Soy Sauce","measure":"2 tbs"},{"ingredient":"Bay Leaf","measure":"2"}]},{"id":"53174","title":"Prawns with Romesco sauce","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/u03xhi1763308917.jpg","category":"Seafood","area":"Spanish","instructions":"step 1\r\nPrepare ahead - halve the pepper lengthways and remove the seeds and stalk. Line a grill pan with foil and put the pepper halves, skin side up, on the grill pan with the whole garlic cloves, chilli and tomato. Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes. Remove the tomato with a large spoon, then peel, quarter and remove the seeds. Then chop the tomato roughly.\r\n\r\nstep 2\r\nContinue grilling the pepper, chilli and garlic for 4-5 minutes, until the pepper and chilli skins have blackened and the garlic is starting to soften (the garlic skin will start to split when it is ready). When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds. Peel the pepper and roughly chop both the pepper and chilli.\r\n\r\nstep 3\r\nSpread nuts over the foil and grill until toasted. Finely chop the nuts and parsley in a food processor. Tip into a small bowl.\r\n\r\nstep 4\r\nHeat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chilli and fry for 3 minutes. Tear up the bread and add to the pan, turning it in the oil until lightly browned. Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped. Tip into a bowl. Leave to cool and store in fridge for up to 3 days.\r\n\r\nstep 5\r\nOn the day add the nuts and parsley to the sauce and mix. Serve in a small bowl on a plate with the peeled prawns. Supply cocktail sticks for spearing the prawns.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/prawns-romesco-sauce","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=miqfHkE6rJY","ingredients":[{"ingredient":"Red Pepper","measure":"1"},{"ingredient":"Garlic Clove","measure":"3 Large"},{"ingredient":"Red Chilli","measure":"1 large"},{"ingredient":"Tomato","measure":"1 large"},{"ingredient":"Shelled Hazelnuts","measure":"10"},{"ingredient":"Almonds","measure":"10"},{"ingredient":"Parsley","measure":"3 sprigs"},{"ingredient":"Bread","measure":"1 sliced"},{"ingredient":"Olive Oil","measure":"120ml"},{"ingredient":"Red Wine Vinegar","measure":"2 tblsp "},{"ingredient":"Tiger Prawns","measure":"400g"}]},{"id":"53323","title":"Postre Chaj\u00e1","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/wii0591764375062.jpg","category":"Dessert","area":"Uruguayan","instructions":"For the sponge cake preheat oven to 180 degrees Celsius and prepare either one or two 20cm\/8 inch cake pan(s). Line bottom with parchment paper. Then divide the eggs into egg white and egg yolks. Use a bigger bowl for the egg yolks. If you have a glass or metal bowl, use that one for the egg whites. Be sure that bowl is free of fat\/grease and that your mixer was properly cleaned. First beat the egg whites on medium speed with a pinch of salt until soft peaks form. Set aside. Without cleaning our mixer, beat the egg yolks with the sugar. Beat until the color becomes much paler and you have a creamy consistency. This usually takes several minutes.\r\n\r\n2\r\nGently pour one third of the egg whites on top of the mixed egg yolks and sift the flour and cornstarch on top. Don't skip this step. It is important that the flour mix was sifted. Gently mix all ingredients with a spatula. Try to incorperate the flour mix and egg whites without losing volume. Add the last two thirds of beaten egg whites and gently fold the mixture. Don't overmix. Put batter into the prepared cake pans and immediately bake. Don't let the batter sit for too long as it will quickly lose volume. Bake for 35 minutes if using one springform or 25 minutes if using two. Let cool a little before gently getting them out of the form. Tip: if making the day before, wrap in cling wrap, it is much easier to cut in half once cold.\r\n\r\n3\r\nFor the meringue beat egg white until soft peaks form, add pinch of salt and continue beating on high while adding the sugar. Beat for at least three more minutes until glossy and shiny. Pipe small stars or other shapes with the meringue on a baking sheet lined with parchment paper. Dry for about 45min at 100 degrees Celsius in the oven. Keep in airtight container until further use.\r\n\r\n4\r\nFor the filling beat heavy cream, vanilla extract and sugar until stiff peaks form, slice peaches in thin slices. Cut cake in four layers, this is much easier done once the cake layers are cold. Brush cake layer with some of the peach juice left, then pipe thin layer of whipped cream around the edges, place the peach slices in the middle on first layer on cake, on the second layer only spread the dulce de leche. Repeat layer with brushed peach juice, whipped cream and peaches for the third and final layer. Be sure to reserve enough peach slices for the top. Spread thin layer of whipped cream on the sides of the cake and pipe on some roses around the edges if desired. Heat the peach juice and mix the cornstarch with a bit of water until you see no lumps. Once juice is hot, add the cornstarch and stir until glaze thickenes. Pour over peaches of the top layer cake. Crush the meringue and pat around the sides. Serve immediately.\r\n\r\n","sourceUrl":"https:\/\/jennyisbaking.com\/2018\/08\/31\/uruguays-version-of-a-peach-layer-cake-postre-chaja\/#recipe","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=-O6MsNm39Yw","ingredients":[{"ingredient":"Egg","measure":"5"},{"ingredient":"Sugar","measure":"100g "},{"ingredient":"Salt","measure":"Pinch"},{"ingredient":"All purpose flour","measure":"75g"},{"ingredient":"Cornstarch","measure":"30g"},{"ingredient":"Egg White","measure":"1"},{"ingredient":"Sugar","measure":"50g"},{"ingredient":"Dulce de leche","measure":"200g"},{"ingredient":"Heavy Cream","measure":"400g"},{"ingredient":"Vanilla Extract","measure":"1 tsp"},{"ingredient":"Sugar","measure":"40g"},{"ingredient":"Peaches","measure":"500g"},{"ingredient":"Peach Juice","measure":"50 ml "},{"ingredient":"Cornstarch","measure":"1 tsp"}]},{"id":"53132","title":"Mazariner \u2013 Scandinavian Almond Tartlets","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/uh1n5u1763075545.jpg","category":"Dessert","area":"Norway","instructions":"Shells\r\n\u25a2\r\nCombine the flour and powdered sugar in a food processor. Add the butter and pulse until it's evenly distributed. Add the egg and pulse until the dough comes together.\r\n\u25a2\r\nRoll out the dough on a floured surface. Cut the dough in circles with a large mug. Press the circles down into a greased muffin pan. Put the pan of shells in the fridge while you prepare the almond filling.\r\nAlmond filling\r\n\u25a2\r\nPreheat oven to 355\u00b0F (180\u00b0C).\r\n\u25a2\r\nWhisk the egg and powdered sugar together until thick and airy. Melt the butter and stir it into the egg mixture. Stir in the vanilla, flour, and almond extract. Stir in the almond flour.\r\n\u25a2\r\nPipe or spoon the almond filling onto the shells, filling the shells about 3\/4 full.\r\n\u25a2\r\nBake the mazariner for 20 \u2013 25 minutes, until light golden brown. Cool on a wire rack.\r\nGlaze\r\n\u25a2\r\nMix together the powdered sugar and liquid until you get a spreadable glaze. Spread the glaze on top of the mazariner and if you wish, decorate with sprinkles, or anything you like.","sourceUrl":"https:\/\/scandinaviancookbook.com\/mazariner-scandinavian-almond-tartlets\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=ZpZ_8mcmNLI","ingredients":[{"ingredient":"Flour","measure":"3 Cups"},{"ingredient":"Powdered Sugar","measure":"1 1\/4 cup"},{"ingredient":"Butter","measure":"200g"},{"ingredient":"Egg","measure":"1"},{"ingredient":"Egg","measure":"3"},{"ingredient":"Powdered Sugar","measure":"1 1\/4 cup"},{"ingredient":"Butter","measure":"100g "},{"ingredient":"Vanilla Extract","measure":"2 teaspoons"},{"ingredient":"Flour","measure":"2 tblsp"},{"ingredient":"Almond Flour","measure":"2 cups "},{"ingredient":"Almond Extract","measure":"1 teaspoon"},{"ingredient":"Powdered Sugar","measure":"2 cups"},{"ingredient":"Heavy Cream","measure":"3  tablespoons"},{"ingredient":"Almond Extract","measure":"1\/4 tsp"}]},{"id":"53086","title":"Migas","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/xd9aj21740432378.jpg","category":"Miscellaneous","area":"Spanish","instructions":"Crumble the bread into small pieces. Sprinkle with cold water, cover with a damp cloth and leave for 30 minutes.\r\nHeat 2 tsp of olive oil in a deep pan. Add the garlic cloves separated, skins on; just make a small cut with a knife to open them and keep frying for 5 minutes. Set the garlic aside.\r\nIn the same oil, where we fried everything, simmer the bread, stirring constantly for 15 minutes and add a grinding of black pepper.\r\nAdd the garlic, continue stirring for about 20 minutes. It will be ready when the bread is soft and golden.","sourceUrl":"https:\/\/www.ibericafood.com\/Recipes\/post\/migas-with-pork","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=GSvFVBpqMKI","ingredients":[{"ingredient":"Bread","measure":"1 large"},{"ingredient":"Olive Oil","measure":"1 1\/2 L "},{"ingredient":"Garlic","measure":"Half"},{"ingredient":"Pork","measure":"1 Handfull"}]},{"id":"53053","title":"Beef Rendang","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/bc8v651619789840.jpg","category":"Beef","area":"Malaysian","instructions":"Chop the spice paste ingredients and then blend it in a food processor until fine.\r\nHeat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.\r\nLower the heat to low, cover the lid, and simmer for 1 to 1 1\/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.","sourceUrl":"https:\/\/rasamalaysia.com\/beef-rendang-recipe-rendang-daging\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=Ot-dmfBaZrA","ingredients":[{"ingredient":"Beef","measure":"1lb"},{"ingredient":"Vegetable Oil","measure":"5 tbs"},{"ingredient":"Cinnamon Stick","measure":"1"},{"ingredient":"Cloves","measure":"3"},{"ingredient":"Star Anise","measure":"3"},{"ingredient":"Cardamom","measure":"3"},{"ingredient":"Coconut Cream","measure":"1 cup "},{"ingredient":"Water","measure":"1 cup "},{"ingredient":"Tamarind Paste","measure":"2 tbs"},{"ingredient":"Lime","measure":"6"},{"ingredient":"Sugar","measure":"1 tbs"},{"ingredient":"Challots","measure":"5"}]},{"id":"52887","title":"Kedgeree","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/utxqpt1511639216.jpg","category":"Seafood","area":"British","instructions":"For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.\r\nAdd the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.\r\nMeanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces. Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4\u00bd-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/10421\/kedgeree","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=_Pw1I1-SItE","ingredients":[{"ingredient":"Smoked Haddock","measure":"300g"},{"ingredient":"Bay Leaves","measure":"2"},{"ingredient":"Milk","measure":"300ml "},{"ingredient":"Eggs","measure":"4"},{"ingredient":"Parsley","measure":"Handful"},{"ingredient":"Coriander","measure":"Handful"},{"ingredient":"Vegetable Oil","measure":"2 tbs"},{"ingredient":"Onion","measure":"1 chopped"},{"ingredient":"Coriander","measure":"1 tsp "},{"ingredient":"Curry Powder","measure":"2 tsp"},{"ingredient":"Rice","measure":"300g"}]}],"timestamp":"2026-07-17 18:00:04"}