# data[].attributes.body
1 ½ lbs. ground beef, 85% lean

1 small yellow onion, diced

3 cloves garlic, minced

2 teaspoons Italian seasoning

1 teaspoon kosher salt

3 Tablespoons flour, optional-helps thicken the sauce

1 Tablespoon Worcestershire sauce

(16 oz.) tomato sauce

1 cup chicken broth

½ cup half and half

1 cup shredded cheddar cheese- Heluva Good Orange Cheddar melts really well and tastes great

½ pound Rotini pasta

# data[].attributes.body
2

cups flour

1 1/2

teaspoon salt

1

tablespoon baking powder

2

tablespoons vegetable oil

1

cup warm water

broth

chopped chives or parsley if desired for garnish

Steps

Prevent your screen from going dark while you cook.

1

Combine flour, salt and baking powder. Add oil and water and mix until smooth. Add a bit more water until dumplings are soft and not at all dry.

2

Bring broth to a boil and add dumplings by spoonful. Reduce heat and cook dumplings 4-5 minutes. (Do in batches if you are using a small pan.)

3

Serve dumplings in broth garnished with chopped parsley or chives as desired.

# data[].attributes.body
My dad makes the best lamb chops, so i will share a recipe that i found online

¼ cup distilled white vinegar

2 teaspoons salt

½ teaspoon black pepper

1 tablespoon minced garlic

1 onion, thinly sliced

2 tablespoons olive oil

2 pounds lamb chops

Step 1
Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.

Step 2
Preheat an outdoor grill for medium-high heat.

Step 3
Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

# data[].attributes.body
My dad makes crepes during the warm seasons, and crepes are from France.

Ingredients

1 cup (127 grams) all-purpose flour

2 tablespoons granulated sugar (omit for savory crepes)

2 large eggs

3/4 cup whole milk

1/2 cup water

1 teaspoon vanilla extract (omit for savory crepes)

1/4 teaspoon fine salt

2 tablespoons butter, melted, plus more for coating the pan

For serving

Nutella, caramel, or melted chocolate

Fruit

Whipped cream

Directions

1. In a blender combine all the ingredients and blend for 10 seconds. Refrigerate the batter for 1 hour or up to 48 hours.

2. Set a 9-inch nonstick skillet over medium heat. Add enough butter to grease the entire pan. Add a 1/4-cup of batter to the center of the pan and immediately but gently tilt and swirl the pan to spread the batter out evenly. Cook until the crepe begins to bubble and is lightly browned and the batter is set, about 45 seconds to 1 minute.

3. Use a small spatula to lift the crepe up and off the pan then quickly flip the crepe over. Don’t worry if you don’t flip perfectly, you’re just going to roll the crepes up anyways. You just want to be sure you don't create any large holes in the crepes. Use your fingers quickly if necessary to get a sturdy grip on the crepe before flipping. Cook until the other side is lightly browned and set, about another 10 seconds.

4. Lay the cooked crepes flat on a plate. Continue the process, greasing the pan with more butter as you cook each crepe, until the batter is gone. Serve or store in an airtight container in the fridge for up to 2 days or in the freezer for up to 2 months. Thaw frozen crepes before gently peeling apart.

# data[].attributes.body
for ever birthday or holiday and we make steak for any special thing that happens

# data[].attributes.body
Heat oven to 275 degrees Fahrenheit (135C).

If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.

Season both sides of the ribs with a generous amount of salt and pepper then place, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half in order for them to fit into the pan).

Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 hours.

MAKE BARBECUE SAUCE

While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.

Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.

Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.

TO FINISH

Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.

Optional: Move an oven rack near to the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so they the sauce does not burn.)

This is important to my family because me and my dad love BBQ food and we usually have ribs during the super bowl.

# data[].attributes.body
first you take a oven deep dish and coat in oil then add garlic and sea salt. then put the fish in then season how ever you feel.bake for 35 minutes on 365 heat.

# data[].attributes.headline
1 package McCormick® Grill Mates® Hawaiian Woodfire Grill 30 Minute Marinade1/2 cup mayonnaise1 tablespoon cider vinegar1 package (14 ounces) coleslaw mix1 pound large (16 to 20 count) shrimp, peeled and deveined6 flour tortillas, (6-inch)1/2 fresh pineapple, sliced into rings1 small red bell pepper, seeded and quartered1 jalapeño pepper, seeded and cut in half lengthwise2 tablespoons chopped cilantro

# data[].attributes.subject
1 package McCormick® Grill Mates® Hawaiian Woodfire Grill 30 Minute Marinade1/2 cup mayonnaise1 tablespoon cider vinegar1 package (14 ounces) coleslaw mix1 pound large (16 to 20 count) shrimp, peeled and deveined6 flour tortillas, (6-inch)1/2 fresh pineapple, sliced into rings1 small red bell pepper, seeded and quartered1 jalapeño pepper, seeded and cut in half lengthwise2 tablespoons chopped cilantro

# data[].attributes.body
¹/₃ cup oil (vegetable/canola/coconut, not olive oil)

6 medium-sized fresh plum/Roma tomatoes, chopped, OR a 400-gram tin of tomatoes

6 fresh, red poblano peppers (or 4 large red bell peppers), seeds discarded

3 medium-sized red onions (1 sliced thinly, 2 roughly chopped), divided

¹/₂ to 1 hot pepper, or to taste (yellow Scotch bonnets are my favourite)

3 tablespoons tomato paste

2 teaspoons (Caribbean/Jamaican-style) curry powder

1 teaspoon dried thyme

2 dried bay leaves

5 to 6 cups stock (vegetable, chicken, or beef) or water, divided

2 teaspoons unsalted butter (optional), divided

4 cups uncooked converted long-grain rice or golden sella basmati, rinsed

Salt, to taste

Black and white pepper, to taste

Extra: sliced onions, tomatoes

# data[].attributes.body
Ingredients

1 pound sweet Italian sausage

¾ pound lean ground beef

½ cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

½ cup water

2 tablespoons white sugar

1 ½ teaspoons dried basil leaves

½ teaspoon fennel seeds

1 teaspoon Italian seasoning

1 ½ teaspoons salt, divided, or to taste

¼ teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

¾ pound mozzarella cheese, sliced

¾ cup grated Parmesan cheese

# data[].attributes.headline
μακαρονία και κιμα

# data[].attributes.subject
μακαρονία και κιμα

# data[].attributes.body
1/2 pound of beef, 1 packet of makaronia also add oregano, salt, pepper, garlic powder, onions real garlic also butter for the pan after the macaroni is done. Finally you eat it with some feta on the side. It is very important to my family because this what we all grew up eating when we were little in greece me and my whole family ate makaronia in Greece it's very popular there.

# data[].attributes.body
Serves 2

Ingredients
1 skinless chicken breast, sliced
1/2 of one red bell pepper cut in 1/4-inch strips
1/2 of one green bell pepper cut in 1/4-inch strips
1/2 of one yellow bell pepper cut in 1/4-inch strips
1/2 of one orange bell pepper cut in 1/4-inch strips
1 clove garlic crushed
1 small onion sliced
3 tbsp oil

SAUCE
2 chicken stock cubes crushed
1 cup water
2 tbsp soy sauce
1 tbsp sugar
1/4 tsp dark sesame oil
2 tbsp dry sherry or dry white wine

THICKENING FOR SAUCE
2 tbsp cornstarch
2-3 tbsp water

Instructions
1.) Heat oil over high heat in a large wok or skillet. Add chicken and garlic and stir fry until chicken is lightly browned on all sides.
2.) Add onion and peppers, and stir fry until peppers are crisp-tender and have turned bright colored--I usually use the green pepper as a guide--when it turns bright green, that's generally when they are crisp-tender.
3.) Add the sauce and heat to boiling.
4.) Mix the cornstarch and water and add to the wok, stirring while adding. Bring to boil and boil for 1 minute.
5.) Serve over rice

# data[].attributes.body
Instructions:

1. Prepare your pan: Preheat your oven to 350 degrees F and slice the butter into pieces.  Add the butter to a 9×13 inch baking dish.Place the pan in the oven while it preheats, allowing the butter to melt. Once melted, remove the pan from the oven.

2. Prepare the blueberries: Add blueberries, sugar and zest to a bowl and stir to combine.

3. Prepare the batter: Mix the batter ingredients together: flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour blueberries over melted butter in pan, drizzle the batter over the top, and sprinkle with a little bit of cinnamon.

4. Bake: Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top.

5. Serve: Serve the cobbler warm from the oven with a scoop of vanilla ice cream, if desired.

# data[].attributes.body
This isn't tradition but we like to make in our house.

1. In a pan over medium-high heat, melt butter, then add the chicken breast.

2. Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.

3. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.

4. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.

5. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.

6. Season with salt, pepper, oregano, and basil, and stir well to incorporate.

7. Add parmesan cheese and stir until melted.

8. Pour the sauce over cooked penne pasta, add the chicken and mix well.

9. Add parsley and extra parmesan. Mix well.

# data[].attributes.body
Use block cheese and shred, do not buy the pre-shredded cheese. The pre-shredded cheese is great for so many things but not macaroni and cheese. It’s coated and won’t melt properly. You need to shred it yourself for the best result.

Cook your pasta to slightly less than al dente, about one minute shy is perfect. The reason is that this is baked mac and cheese so the pasta will continue to cook in the homemade cheese sauce in the oven. You don’t want soggy macaroni.

I used elbow pasta but really, any tubular past will work.

This mac and cheese recipe starts with a roux. The roux is super important to getting the creamiest cheese sauce of your life. Here is what you need to look for:

The roux (equal parts butter and flour) is whisked together until bubbly and golden.

Whisk in cold milk – not warm – to prevent the flour from clumping.

Cook the roux until  you see bubbles on the surface and then continue cooking for an additional 2 minutes before adding the cheese.

# data[].attributes.body
Its not something traditional but we eat it on occasion.

# data[].attributes.headline
For my recipe, I chose pine tarts. They are a common Guyanese desert that can be eaten as snacks too.

# data[].attributes.subject
For my recipe, I chose pine tarts. They are a common Guyanese desert that can be eaten as snacks too.

# data[].attributes.body
Instructions

1. If using fresh pineapple, peel and chop pineapple into large chunks and blend until pineapple has small lumps.

2. If using canned crushed pineapple, place entire contents into a medium size sauce pan (including juice). Add all spices and sugars and bring to a slow simmer for 45 minutes on low heat or until mixture looks thick and has a jam like consistency. Stir frequently to prevent from burning. Remove from heat and set aside to cool thoroughly.

3. Place flour in a mixing bowl, add sugar and salt, sift together. Add butter and shortening. With a pastry cutter or a fork, cut shortening and butter into the flour until it forms pea sized lumps (Looks like lumpy sand.) Add cold water a little at a time, knead slightly, form into a ball. place in plastic wrap refrigerate for an hour or two before use.

For assembly

1. Roll out dough. Cut 6 in round discs.

2. Brush edges with egg whites.

3. Place a heaping tablespoon of pineapple jam in center 1 inch from the edge.

4. Fold corners into center to form a triangle.

5. Brush tops with egg wash then pierce with fork.

6. Bake at 350 for about 25 minutes on top or middle rack in oven until golden brown

# data[].attributes.body
Fried Dumplings are typically eaten as a side dish. They are supposed to be ripped apart and dipped in gravy from meat or the entree. Like the name says, they come from Jamaica and are typically eaten with a traditional breakfast, ackee and saltfish.

In a medium or large bowl, combine some flour, baking powder, and a tiny bit of salt and mix.
Get a cup and fill it up with COLD water.
Add the COLD water to the bowl with the flour mixture and and mix while adding the water.
When the flour clumps up a bit, use your hands and knead the dough and add water when needed.
Let the dough sit for 5-10 minutes.
After the time is up,  shape the dough into medium size balls.
Get a pan and some oil.
Set stove to medium-high heat and add the oil.
Add the dumplings and fry for about 7 minutes or until its golden brown.
Get your favorite jamaican dish and dip the dumplings in the gravy and enjoy!

# data[].attributes.headline
Doubles (Curried Chickpea Flatbread Sandwiches) 

# data[].attributes.subject
Doubles (Curried Chickpea Flatbread Sandwiches) 

# data[].attributes.body
Doubles are basically a snack-sized sandwich made of two flatbreads known as bara and filled with a curried chickpea filling (or channa, as it is known in Trinidad and India)

For the bara (flatbread):

In a large bowl, combine the flour, curry powder or turmeric, and cumin.

In a separate small bowl, mix the yeast, sugar, and warm water. Set aside for about 5 minutes, until it foams.

Add the yeast mixture to the spiced flour mixture and enough additional water to form a slightly firm dough. Cover with a damp cloth and place in a warm place to rise until doubled in volume, about 60 to 90 minutes. Meanwhile, prepare the chickpea filling (recipe follows).

After the dough has risen, punch down and then allow to rest for 10 minutes. Then dampen hands with water or oil and pull off tablespoon sized pieces of dough and roll into 4 1/2 inch rounds. Repeat until you have used up all the dough and have an even number of rounds.

Heat oil in a deep frying pan over medium high heat (should be about 3 inches deep). When oil is ready, fry the baras until puffed an golden, about 15 to 30 seconds on each side. Drain on paper towels or a wire rack.

For the curried chickpea (channa) filling:

Warm a large frying pan or skillet, add oil, and warm until shimmery.

Add garlic, onion, and the curry mixture and sauté for a few minutes.

Add the drained chickpeas and stir to coat with the spice mixture and cook for another five minutes.

Add cumin, salt, pepper, and 1 cup of water and stir. Then lower heat and simmer for 30 minutes, covered, until the chickpeas are very soft. There should still be sauce. If not, reconstitute with enough water to form a medium-thick sauce. Add pepper sauce and stir.

Finally, assemble your doubles by placing one bara on a plate, spooning one tablespoon of the chickpea filling on it, topping with additional condiments as desired (see my notes above). Enjoy at once!

# data[].attributes.headline
Heat a large skillet over medium heat. Add the ground beef. ...Drain any excess grease from the skillet. Then return to the stove and reduce the heat to low.Add the 1/2 cup tomato sauce and taco seasoning. ...Allow to simmer for 5 minutes.Add to tacos shells or use in any other recipes that call for taco meat.

# data[].attributes.subject
Heat a large skillet over medium heat. Add the ground beef. ...Drain any excess grease from the skillet. Then return to the stove and reduce the heat to low.Add the 1/2 cup tomato sauce and taco seasoning. ...Allow to simmer for 5 minutes.Add to tacos shells or use in any other recipes that call for taco meat.

# data[].attributes.body
INGRIDIENTS

2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)

1 teaspoon baking soda

1 and 1/2 teaspoons cornstarch

1/2 teaspoon salt

3/4 cup (170g) unsalted butter, melted and slightly cooled

1 cup (200g) packed light brown sugar

1/4 cup (50g) granulated sugar

1 large egg plus 1 large egg yolk, at room temperature

2 teaspoons pure vanilla extract

1 cup (180g) semi-sweet chocolate chips

1 cup (180g) peanutbutter chips

optional: sprinkle of sea salt

INSTRUCTIONS

1. Preheat the oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan when cool. Set aside.

2. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

3. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. The mixture will be thick. Pour the wet ingredients into the dry ingredients and mix together until combined. The dough will be very soft, yet thick. Fold in the chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them.

4. Transfer dough to the prepared baking pan and press/smooth into an even layer. Sprinkle the top with sea salt if desired. Also, I like to press a few more chocolate chips on top of the dough before baking (I do this just for looks!). Bake for 32-35 minutes or until lightly browned on the sides. Use a toothpick to test for doneness; if it comes out clean from the center of the pan, the bars are done.

5. Allow the bars to cool in the pan set on a wire rack for at least an hour. Once relatively cool, lift the foil out of the pan using the overhang on the sides and cut into squares. Store in an airtight container at room temperature for up to a week.

I can't find any pictures of it.

# data[].attributes.headline
Hard Taco Shells.Soft Corn/Flour Tortillas.Taco Meat (Ground Beef/Pork/Chicken/Seafood)Beans (black beans, refried beans)Shredded Cheese.Lettuce.Onion.Pico de Gallo.

# data[].attributes.subject
Hard Taco Shells.Soft Corn/Flour Tortillas.Taco Meat (Ground Beef/Pork/Chicken/Seafood)Beans (black beans, refried beans)Shredded Cheese.Lettuce.Onion.Pico de Gallo.

# data[].attributes.body
tacos

# data[].attributes.headline
Μακαρονια με κιμα

# data[].attributes.subject
Μακαρονια με κιμα

# data[].attributes.body
All you need is
1 pound of ground pork
1/2 cup red wine
1 cup of water
can of tomato sauce
Spices are:
salt
pepper
oregano

1. Put pork in a medium pot on medium heat, and ground it. Let it sit until brown.
2. Add wine and let it cook down for a few minutes.
3. Add water and tomato sauce and stir. Cook until most of the liquids are boiled down.
4. Add the seasonings and then stir again. Then you are ready to serve it, usually over some pasta.

# data[].attributes.body
I like to toast the bread first and then I put the ham, then I put the mayo, then i put the cheese. I also like putting another slice of ham on the other bread slice.

# data[].attributes.body
1. Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
2.Meanwhile, cook pasta as directed on package. Rinse under cold water; drain well. Set aside. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, brushing with fresh marinade, if desired. Cut chicken into bite-size cubes.
3.Mix remaining 3/4 cup marinade, oil and vinegar in large bowl. Add pasta, chicken, vegetables and mozzarella cheese. Gently toss to coat well. Sprinkle with Parmesan cheese, if desired. Serve immediately or refrigerate until ready to serve. Toss lightly before serving.

# data[].attributes.body
i like to make grilled cheese

1 put mayo on 2 pieces of bread
put hem n the griddle

2  put cheese on it

3 flip both pieces together and let cheese melt and then serve it

# data[].attributes.body
Ingredients:
16 ounces penne pasta, 2 tablespoons butter, 2 teaspoons garlic, 1/2 teaspoon crushed red pepper flakes plus more for garnish if desired, 28 ounce can whole tomatoes, 1/4 cup vodka, 1 cup heavy cream, 3/4 cup grated parmesan cheese plus more for serving, salt and pepper to taste, 2 tablespoons chopped parsley
Directions:
1. Cook the pasta in salted boiling water according to package directions.
2. While the pasta is cooking, prepare the sauce.
3. Melt the butter in a large pan over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds.
4. Place the tomatoes in a blender or food processor and puree until smooth. Pour the tomato puree into the pan.
5. Add the vodka to the pan. Simmer the sauce for 10 minutes over medium low heat.
6. Stir in the heavy cream and parmesan cheese and simmer for another 5 minutes or until thickened. Season the sauce with salt and pepper to taste.
7. Pour the sauce over the pasta and toss to coat. Sprinkle with parsley, parmesan cheese and red pepper flakes (optional), then serve.

This is important to my family because we eat it every Christmas.

# data[].attributes.body
This is a recipe myself and my mom have refined over several months while she was on her keto diet.
INGREDIENTS---
3 cups almond flour
16 oz. softened cream cheese
A dozen eggs
2 tbsp. vanilla extract
2 tbsp. baking powder
3 cups blueberries
Zest of 1 lemon
Butter
INSTRUCTIONS---
Put all of the blueberries into a large ziploc (gallon) bag, and crush them.
Whisk together all ingredients (including the mashed together blueberries) except butter. If the consistency is too watery, add another cup of almond flour.
Melt a small bit of butter in a skillet. Pour enough batter to make a pancake. Cook until bubbles are no longer visible, then flip. Once fully cooked, transfer to a plate and serve.

I couldn't find an image I had taken myself, but here's somewhat how they look: the image was found online.

# data[].attributes.body
1.get a big pan and put water in it.
2. the put salt in and wait to boil.
3. after that put in your pasta and let it cook (8-10min)or your taste.
4 when done  poor out hot water
5. finally now you can poor in olive oil in and enjoy

# data[].attributes.body
1. Grab your arepa and place it on a pan on medium heat, flipping and making sure both sides turn a light brown.
2. Spread a bit of butter on the warm arepa.
3. Slice some queso fresco and place it on top of the arepa.
3. Place on a plate, and you're done!

This is important to my culture because my mom is from Colombia and this is a dish that can be eaten almost every day for breakfast.

# data[].attributes.body
Samosas are fried snacks that are filled with spicy potatoes, onions, peas, or lentils. It is an extremely common food in India and are served at almost any festival, party, or celebration. If you are going somewhere special, you can definitely expect these delicious samosas to be there too!

Samosa Dough:

- 2 cups all purpose flour (maida) 260 grams

- 1 teaspoon ajwain carom seeds

- 1/4 teaspoon salt

- 4 tablespoons + 1 teaspoon oil 45 ml + 5 ml

- Water to knead the dough, around 6 tablespoons

Samosa Filling

- 3-4 medium potatoes 500-550 grams

- 2 tablespoons oil

- 1 teaspoon cumin seeds

- 1 teaspoon fennel seeds

- 2 teaspoons crushed coriander seeds

- 1 teaspoon finely chopped ginger
- 1 green chili chopped
- 1/4 teaspoon hing asafoetida

- 1/2 cup +2 tablespoons green peas I used frozen green peas which I soaked in warm water for 10-15 minutes before using
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur dried mango powder

- 1/4 teaspoon red chili powder or add more to taste
- 3/4 teaspoon salt or to taste
-  oil, for deep frying

INSTRUCTIONS
Make Samosa Dough

Start by making the samosa dough. To a large bowl, add flour, ajwain (carom seeds), salt and mix well.

Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don't want to rush this step. Once incorporated,  the mixture resembles crumbs.

Press some flour between your palm- it should form a shape (& not crumble) - means oil is enough and well incorporated.

Now, start adding water, little by little and mix to form a stiff dough. Don't overwork the dough and don't knead a soft dough. It should just come together and form a stiff dough. I used around 6 tablespoons of water here.

Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.

Make the potato filling

Boil potatoes until done. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.

Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.

Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute.

Add the boiled & mashed potatoes and green peas to the pan. Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas.

Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.

Shape & fry the Samosa

Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts of around 58-60 grams each.

Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.

Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.

Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.

Now bring the two ends of the straight edge together and pinch them to form a cone. See step-by-step pictures above for a better idea. Pinch the pointed ends to make it a perfect cone shape.

Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa.

Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate (see step-by-step pictures above). Then pinch the edges and seal the samosa.

Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 14 samosas.

Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.

Drop the shaped samosas into the oil.

Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.

Don't overcrowd the kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.

Once you finish frying  one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.

Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!

# data[].attributes.body
1. cut frozen pastry dough into small squares
2. add canned cherry pie filling onto the squares
3. put another pastry square on top of the filling.
4. press the pasty pieces together with a fork
5. Use a egg wash on top of the pastry
6. Top the pastry with sugar and honey
7. put them in the oven for 30 minutes

# data[].attributes.body
1. Beat the egg whites using a mixer on medium speed (or by hand) until they are broken up and frothy.

2. Add the cream of tartar, salt, and vanilla extract.

3. Beat to soft peaks on medium-high speed.

4. Gradually add the sugar, a couple of tablespoons at a time, until it has all been incorporated.

5. Continue beating until glossy, stiff peaks form. At this point, you can’t overbeat the meringue, so keep beating until you’ve got those glossy, firm peaks!

This is special to my family because my grandma who is 80 something years old makes it when we go to Florida

# data[].attributes.body
1 lb. dried elbow pasta. 1/2 cup unsalted butter. 1/2 cup all purpose flour. 1 1/2 cups whole milk. 2 1/2 cups half and half. 4 cups grated medium sharp cheddar cheese divided (measured after grating) 2 cups grated Gruyere cheese divided (measured after grating) 1/2 Tbsp. salt.

# data[].attributes.body
for the cake: flour, baking powder, baking soda, salt, eggs, vanilla, and granulated sugar

for the icing: cream cheese, powdered sugar, butter and vanilla

1. Make your pumpkin cake batter. You can either do this in a stand mixer, or by hand in a large mixing bowl.  Whisk together the dry ingredients until combined, and set aside.  Then in a separate bowl, whisk together the eggs and sugar until thick.  Stir in the vanilla and pumpkin puree until combined.  Then fold in the dry ingredients until they are just combined, being careful not to overmix the batter.

2. Transfer batter to the baking sheet.  Cover your jelly roll pan completely with parchment paper, leaving some extra room on the long (15-inch) sides so that you can easily lift the cake out after baking.  (If the parchment paper is sliding around, just sprinkle a few drops of water underneath it, which will help it to stick to the pan.)  Then spread the batter evenly on top of the parchment.

3. Bake. This part goes quickly since the cake is so thin.

4. Remove cake from pan.  This part needs to move quickly, so be ready.  As soon as the cake comes out of the oven, run a knife around the edges of the pan (if needed) to loosen the cake.  Then carefully grab the edges of the parchment paper to lift the cake out of the pan and slide it over to a flat, heat-proof surface.  (I recommend using oven mitts since the cake will still be very hot.)

5. Roll the cake.  Then holding onto the parchment, carefully roll up the cake — from short end to short end — until it forms a complete roll.  (See video above for an example.)  Transfer the rolled cake to a wire cooling rack and let it cool completely to room temperature, seam-side-down so that they cake does not unroll.

While the cake is cooling, make your cream cheese filling.  To do so, simply:

1. Stir together your ingredients until smooth.  It’s ok if there are a few tiny lumps of cream cheese.  But in general, you want the filling to be pretty smooth.  Also, it’s crucial that your ingredients are all room temperature so that the cream cheese filling can be nice and sturdy.  Otherwise, the filling will be too thin and will ooze out of the pumpkin roll.  (If it seems too thin, just add more powdered sugar.)

2. Refrigerate until ready to use.  To keep it nice and fresh.

Once the cake has cooled, it’s time for the fun part.  To assemble your pumpkin roll:

1. Gently unroll the cake.  Place the cake back on a flat surface and gently unroll it until the cake is mostly flat again, going slowly so that the cake doesn’t break.  (If it does a bit, don’t worry, it will still taste delicious.)

2. Spread on the cream cheese filling.  Using a spatula, spread the cream cheese filling out evenly on top of the cake, leaving a 3/4-inch border around all sides of the cake so that the filling doesn’t spill out while the cake is being re-rolled.

3. Re-roll the cake.  Then go ahead and roll the cake back up again, carefully peeling off the parchment paper as you roll until it until it is completely released.

4. Wrap the cake.  Wrap the finished pumpkin roll tightly in plastic wrap, and refrigerate it for at least an hour until chilled.

5. Dust with powdered sugar.  When you’re ready to serve the cake, remove and unwrap it.  Then lightly dust the entire roll with powdered sugar.  Then…

6. Slice and serve!  I like to take a small slice off of the ends just before serving, to reveal those beautiful swirls and make it a bit prettier.  Then voila!  Your homemade pumpkin roll will be ready to enjoy!

# data[].attributes.body
So we usually eat this meal Christmas Eve, we serve it with other meats and have everyone over our house! For dessert we eat homemade sugar cookies and Rice Pudding.

Its very simple to make, so you basically get the ribs and cook them on the smoker for about 7 to 8 hours and them do your corn for 5 to 10 minutes!

# data[].attributes.body
1 cup oil
2 cups Farina/ Cream of wheat
3 cups sugar
4 cups water
You can add one cinnamon stick or 1 tsp cinnamon and lemon peel.

This is a delicious Greek desert that is enjoyed all year round but especially during Lent because it is vegan so it uses no eggs or dairy.  It is a easy no bake cake that is prepared on the stove top.

1.  In a small pot add the water, sugar, cinnamon stick and lemon peel and bring to a boil.

2 In another pot heat the oil and add the Farina making sure to continuously stir to avoid burning.  The mixture will thicken and have a golden brown color.

3.  SLOWLY you add the syrup to the Farina  on low heat continue to stir until thick you can tell it is done when the mixture pulls away from the bottom of the pot easily.

4.  The mixture is then poured into a  sprayed bunt pan or pie dish.  Allow to cool completely before removing onto a plate.

5. Sprinkle the top with cinnamon and enjoy!

# data[].attributes.body
1. Make cookie dough. You only need 7-8 ingredients. With so little ingredients, it’s important that you follow the recipe closely. Creamed butter and sugar provide the base of the cookie dough. Egg is the cookie’s structure and vanilla extract adds flavor. I almost always add a touch of almond extract for additional flavor and highly recommend that you try it too! Flour is an obvious addition, baking powder adds lift, and salt balances the sweet. So many *little ingredients* doing *big jobs* to create a perfect cookie. By the way, I also make chocolate sugar cookies too!

2. Divide in two pieces. Smaller sections of dough are easier to roll out.

3. Roll out cookie dough. Roll it out to 1/4 inch thick or just under 1/4 inch thick. If you have difficulty evenly rolling out dough, try this adjustable rolling pin. Speaking from experience– it’s incredibly handy!

4. Chill rolled out cookie dough. Without chilling, these cookie cutter sugar cookies won’t hold their shape. Chill the rolled out cookie dough for at least 1-2 hours and up to 2 days.

5. Cut into shapes. If you need suggestions for cookie cutters, I love Ann Clark brand. (Not sponsored, just a genuine fan!) Some of my favorites include this heart set, dog bone, snowflake, snowman, leaf, and a pumpkin.

6. Bake & cool. Depending on size, the cookies take about 12 minutes.

7. Decorate. See my suggested icings below.

I make sugar cookies from scratch every year with my grandma.

# data[].attributes.body
Piero-- Jam Roly-Poly-Easter

2 1/2 cups all-purpose flour, plus more for dusting

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus more softened for parchment paper

3/4 cup whole milk

3/4 cup homemade or good-quality store-bought raspberry jam

3 tablespoons very finely chopped semisweet chocolate (optional)

Creme Anglaise (optional), for serving,  I make this during Easter. This is a easter desert. My great grandpa used to make these during easter and my Aunt makes it and i sometimes make it

# data[].attributes.body
1. However many cups of rice that you want all you have to do it washed it and repeat drain left to the side

2.  Take bacon raw and slice in small bits. After that put raw bacon bits in pan for grease so you don't have to add butter.

3. Next add The rice and stir and then crack 4-6 eggs in to the pan. (Keep on low heat)

4. Add onions basil and etc. For the flavors

5. Add WHITE Corn not regular corn because the white corn gives it that texture and not the sweet taste that regular corn gives out.

6. Put on high heat and stir for constantly.

# data[].attributes.body
This isn't a tradition, but it is something we like to make.
1. Add a container of cherry tomatoes to a glass baking dish.
2. Place a block of Feta in the middle.
3. Drizzle with a generous amount of olive oil and some salt and pepper.
4. Bake at 400 for 35 minutes.
5. While baking, boil a pasta of choice as directed.
6. Once the tomatoes and feta come out of the oven, add your cooked pasta and stir.
7. Add a chopped clove of garlic and some fresh basil. Plate and serve.

# data[].attributes.headline
pasteles; puerto rican traditional food.

# data[].attributes.subject
pasteles; puerto rican traditional food.

# data[].attributes.body
For the Pork Filling:

2 pounds pork shoulder, diced
2 tablespoons olive oil
4 small sweet peppers, chopped
1 small onion, chopped
2 tablespoons recaito (Puerto Rican sofrito sauce)
4 cloves garlic, minced
1 tablespoon adobo seasoning
1 tablespoon ground oregano
1 bay leaf
For the Masa Dough:

4 pounds yautía (malanga), peeled
6 green plantains (or substitute yautía and plantains with yuca)
1 clove garlic, minced
2 tablespoons recaito
1 tablespoon kosher salt
1 teaspoon achiote oil (or more to reach desired consistency)
For the Wrapping:

1 tablespoon achiote oil
Kosher salt, for boiling water

# data[].attributes.body
Penne Pasta Recipe:
- Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent 8-10 minutes.
- Add garlic, salt, and pepper, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain. Add the drained pasta to the sauce.
- Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste. - This meal is not really important in our family but we love pasta and we make it a lot!

# data[].attributes.body
Rice Pudding-Rizogalo