{"meals":[{"idMeal":"53077","strMeal":"Cabbage Soup (Shchi)","strMealAlternate":null,"strCategory":"Vegetarian","strArea":"Russian","strInstructions":"Add the butter to a large Dutch oven or other heavy-duty pot over medium heat. When the butter has melted, add the onion and saut\u00e9 until translucent.\r\nAdd the cabbage, carrot, and celery. Saut\u00e9 until the vegetables begin to soften, stirring frequently, about 3 minutes.\r\nAdd the bay leaf and vegetable stock and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.\r\nAdd the potatoes and bring it back to a boil over high heat. Reduce the heat to low and simmer, covered, until the potatoes are tender, about 10 minutes.\r\nAdd the tomatoes (or undrained canned tomatoes) and bring the soup back to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 5 minutes. Season to taste with salt and pepper.\r\nemove and discard the bay leaf from the pot.\r\nServe topped with fresh sour cream and fresh dill.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/60oc3k1699009846.jpg","strTags":"Soup","strYoutube":"https:\/\/www.youtube.com\/watch?v=lTjlbqGc_Y8","strIngredient1":"Unsalted Butter","strIngredient2":"Onion","strIngredient3":"Cabbage","strIngredient4":"Carrots","strIngredient5":"Celery","strIngredient6":"Bay Leaf","strIngredient7":"Vegetable Stock","strIngredient8":"Potatoes","strIngredient9":"Tomatoes","strIngredient10":"Sour Cream","strIngredient11":"Dill","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"3 tbs","strMeasure2":"1 large","strMeasure3":"1 medium","strMeasure4":"1","strMeasure5":"1","strMeasure6":"1","strMeasure7":"8 cups ","strMeasure8":"2 large","strMeasure9":"2 large","strMeasure10":"Garnish","strMeasure11":"Garnish","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.thespruceeats.com\/traditional-russian-cabbage-soup-shchi-recipe-1135534","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53256","strMeal":"Cacik","strMealAlternate":null,"strCategory":"Side","strArea":"Turkish","strInstructions":"step 1\r\nPut a sieve over a large bowl, line it with a thick sheet of non-dyed kitchen paper or a clean muslin cloth, and spoon in the yogurt. Cover with another sheet of kitchen paper and leave to strain in the fridge for a minimum of 12 hrs.\r\n\r\nstep 2\r\nAdd the lemon juice, most of the olive oil and the dried mint to a bowl and stir well for the dried mint to soften and soak up the juices. Mix in the strained yogurt, then pour away the strained yogurt liquid and leave that bowl to one side.\r\n\r\nstep 3\r\nHalve the cucumber(s) lengthways and remove the seeds by running a teaspoon from the top to the bottom of the flesh, halve the cucumbers widthways to make them shorter and easier to handle, then coarsely grate each one into the bowl the yogurt was straining over. Using clean hands (or a clean muslin cloth), squeeze as much of the liquid out of the cucumber as possible.\r\n\r\nstep 4\r\nAdd the strained, grated cucumber, garlic and \u00be tsp flaky salt to the rest of the ingredients and mix well. Garnish with a drizzle of extra virgin olive oil and a sprinkling of dried mint.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/16zbeu1763789342.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=eIDgcvpAvf8","strIngredient1":"Natural Yoghurt","strIngredient2":"Lemon Juice","strIngredient3":"Extra Virgin Olive Oil","strIngredient4":"Dried Mint","strIngredient5":"Cucumber","strIngredient6":"Garlic","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"500g","strMeasure2":"2 tsp","strMeasure3":"1 tablespoon","strMeasure4":"1 tablespoon","strMeasure5":"1","strMeasure6":"2 cloves minced","strMeasure7":" ","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/cacik","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-22 05:27:23"},{"idMeal":"52819","strMeal":"Cajun spiced fish tacos","strMealAlternate":null,"strCategory":"Seafood","strArea":"Mexican","strInstructions":"Cooking in a cajun spice and cayenne pepper marinade makes this fish super succulent and flavoursome. Top with a zesty dressing and serve in a tortilla for a quick, fuss-free main that's delightfully summery.\r\n\r\nOn a large plate, mix the cajun spice and cayenne pepper with a little seasoning and use to coat the fish all over.\r\n\r\nHeat a little oil in a frying pan, add in the fish and cook over a medium heat until golden. Reduce the heat and continue frying until the fish is cooked through, about 10 minutes. Cook in batches if you don\u2019t have enough room in the pan.\r\n\r\nMeanwhile, prepare the dressing by combining all the ingredients with a little seasoning.\r\nSoften the tortillas by heating in the microwave for 5-10 seconds. Pile high with the avocado, lettuce and spring onion, add a spoonful of salsa, top with large flakes of fish and drizzle over the dressing.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/uvuyxu1503067369.jpg","strTags":"Spicy,Fish","strYoutube":"https:\/\/www.youtube.com\/watch?v=N4EdUt0Ou48","strIngredient1":"cajun","strIngredient2":"cayenne pepper","strIngredient3":"white fish","strIngredient4":"vegetable oil","strIngredient5":"flour tortilla","strIngredient6":"avocado","strIngredient7":"little gem lettuce","strIngredient8":"Spring Onions","strIngredient9":"salsa","strIngredient10":"sour cream","strIngredient11":"lemon","strIngredient12":"garlic","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"2 tbsp","strMeasure2":"1 tsp","strMeasure3":"4 fillets","strMeasure4":"1 tsp","strMeasure5":"8","strMeasure6":"1 sliced","strMeasure7":"2 shredded","strMeasure8":"4 shredded","strMeasure9":"1 x 300ml","strMeasure10":"1 pot","strMeasure11":"1","strMeasure12":"1 clove finely chopped","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/realfood.tesco.com\/recipes\/cajun-spiced-fish-tacos.html","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53361","strMeal":"Callaloo and SaltFish","strMealAlternate":null,"strCategory":"Side","strArea":"Jamaican","strInstructions":"Soak salted fish in water overnight. Next, heat salted fish in water on stove until water boils. You should see a foam on top. Remove from heat and drain. Set aside and shred salted fish once it cools.\r\nCook bacon in skillet over medium heat until crispy. Remove bacon from heat and drain the majority of the bacon grease, leaving about 1 tablespoon in the skillet. \r\nAdd yellow onion, green onion, scotch bonnet pepper, and garlic to the skillet and stir. Cook for about 2 minutes or until onions soften. Add salted fish to skillet and stir. Cook for about a minute. \r\nNext, add callaloo, roma tomatoes, thyme, and black pepper. Stir to combine and cook until heated through, about 2 minutes.\r\nEnjoy ","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/73o3vq1765317873.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=n1fRCk-zTRM","strIngredient1":"Salt Cod","strIngredient2":"Bacon","strIngredient3":"Callaloo","strIngredient4":"Onion","strIngredient5":"Spring Onions","strIngredient6":"Garlic","strIngredient7":"Scotch Bonnet","strIngredient8":"Plum Tomatoes","strIngredient9":"Thyme","strIngredient10":"Black Pepper","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1\/2 lb","strMeasure2":"4","strMeasure3":"525g","strMeasure4":"1 chopped","strMeasure5":"2 chopped","strMeasure6":"2 cloves minced","strMeasure7":"1 chopped","strMeasure8":"2 chopped","strMeasure9":"2 sprigs","strMeasure10":"1\/4 tsp","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.myforkinglife.com\/callaloo-and-saltfish\/#recipe","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-12-09 22:00:00"},{"idMeal":"52939","strMeal":"Callaloo Jamaican Style","strMealAlternate":null,"strCategory":"Miscellaneous","strArea":"Jamaican","strInstructions":"Cut leaves and soft stems from the kale branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep.\r\nProceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside\r\nRemove kale from water cut in chunks.\r\nPlace bacon on saucepan and cook until crispy. Then add onions, garlic, thyme, stir for about a minute or more\r\nAdd tomatoes; scotch bonnet pepper, smoked paprika. Saut\u00e9 for about 2-3 more minutes.\r\nFinally add vegetable, salt, mix well, and steamed for about 6-8 minutes or until leaves are tender. Add a tiny bit of water as needed. Adjust seasonings and turn off the heat.\r\nUsing a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back.\r\nSlice the plantain into medium size lengthwise slices and set aside.\r\nCoat a large frying pan with cooking oil spray. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt, freshly ground pepper.\r\nLet the plantains \"fry\" on medium heat, shaking the frying pan to redistribute them every few minutes.\r\nAs the plantains brown, continue to add more cooking oil spray, salt and pepper (if needed) until they have reached the desired color and texture.\r\nRemove and serve with kale","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/ussyxw1515364536.jpg","strTags":"Savory","strYoutube":"https:\/\/www.youtube.com\/watch?v=bCr3GasJWwE","strIngredient1":"Kale","strIngredient2":"Bacon","strIngredient3":"Garlic","strIngredient4":"Onion","strIngredient5":"Paprika","strIngredient6":"Thyme","strIngredient7":"Tomato","strIngredient8":"Red Pepper","strIngredient9":"Banana","strIngredient10":"Vegetable Oil","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1  bunch","strMeasure2":"2 strips","strMeasure3":"3 cloves Chopped","strMeasure4":"1 medium","strMeasure5":"1\/2 tsp","strMeasure6":"1 Sprig","strMeasure7":"1","strMeasure8":"1","strMeasure9":"4","strMeasure10":"Splash","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.africanbites.com\/callaloo-jamaican-style\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52923","strMeal":"Canadian Butter Tarts","strMealAlternate":null,"strCategory":"Dessert","strArea":"Canadian","strInstructions":"Preheat the oven to fan 170C\/ conventional 190C\/gas 5. Roll out the pastry on a lightly floured surface so it\u2019s slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.\r\nBeat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don\u2019t overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.\r\nSpoon the filling into the unbaked tart shells so it\u2019s level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/wpputp1511812960.jpg","strTags":"Speciality,Snack,Desert,Pudding","strYoutube":"https:\/\/www.youtube.com\/watch?v=WUpaOGghOdo","strIngredient1":"Shortcrust Pastry","strIngredient2":"Eggs","strIngredient3":"Muscovado Sugar","strIngredient4":"Raisins","strIngredient5":"Vanilla Extract","strIngredient6":"Butter","strIngredient7":"Single Cream","strIngredient8":"Walnuts","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"375g","strMeasure2":"2 large","strMeasure3":"175g","strMeasure4":"100g ","strMeasure5":"1 tsp ","strMeasure6":"50g","strMeasure7":"4 tsp","strMeasure8":"50g","strMeasure9":"","strMeasure10":"","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/1837\/canadian-butter-tarts","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53141","strMeal":"Carbonada Criolla","strMealAlternate":null,"strCategory":"Beef","strArea":"Argentinian","strInstructions":"Brown the Beef: In a large pot, brown the beef cubes. Remove and set aside.\r\nSaut\u00e9 Vegetables: In the same pot, cook the onion until translucent. Add carrots, potatoes, and pumpkin, cooking for a few minutes.\r\nSimmer: Return the beef to the pot. Add broth and dried apricots. Season with salt and pepper. Simmer for 1-2 hours, until the beef is tender.\r\nServe: Enjoy hot, with a crusty piece of bread.\r\nPro Tips:\r\n\r\nBrown the beef in batches to ensure it gets a good sear, which adds depth to the stew's flavor.\r\nAdding the fruits towards the end of cooking preserves their texture and adds a subtle sweetness to the dish.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/8b2msz1763074897.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=MSyvKDBXuKQ","strIngredient1":"Beef","strIngredient2":"Onion","strIngredient3":"Carrots","strIngredient4":"Potatoes","strIngredient5":"Pumpkin","strIngredient6":"Dried Apricots","strIngredient7":"Beef Stock","strIngredient8":"Salt","strIngredient9":"Pepper","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"500g","strMeasure2":"1 chopped","strMeasure3":"2 chopped","strMeasure4":"2 chopped","strMeasure5":"1 small","strMeasure6":"100g ","strMeasure7":"2 Litres","strMeasure8":"To taste","strMeasure9":"To taste","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.munchery.com\/blog\/the-ten-iconic-dishes-of-argentina-and-how-to-cook-them-at-home\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-13 12:02:32"},{"idMeal":"53360","strMeal":"Caribbean Tamarind balls","strMealAlternate":null,"strCategory":"Dessert","strArea":"Jamaican","strInstructions":"Add tamarind pulp and 1 cup granulated sugar to a bowl and mash together with a spoon or fork. Take small amounts of the tamarind and sugar mix and shape them into small balls by rolling them in your hands. Make them the size of a marble or slightly bigger, as you like.\r\nAdd the remaining sugar to a flat surface, like a plate or a sheet pan. Roll the tamarind balls in granulated sugar until they're well-coated.\r\nYou can eat the tamarind balls immediately, or you can let them set for a few hours or overnight. Allowing them to set will give them a firmer texture and more crystallized sugar coating. Enjoy.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/z1hz7z1765316430.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=adRA-90CHUE","strIngredient1":"Tamarind Pulp","strIngredient2":"Sugar","strIngredient3":"","strIngredient4":"","strIngredient5":"","strIngredient6":"","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"16 ounces","strMeasure2":"1 1\/2 cups ","strMeasure3":" ","strMeasure4":" ","strMeasure5":" ","strMeasure6":" ","strMeasure7":" ","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.myforkinglife.com\/tamarind-balls\/#recipe","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-12-09 21:33:01"},{"idMeal":"52897","strMeal":"Carrot Cake","strMealAlternate":null,"strCategory":"Dessert","strArea":"British","strInstructions":"For the carrot cake, preheat the oven to 160C\/325F\/Gas 3. Grease and line a 26cm\/10in springform cake tin.\r\nMix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.\r\nSpoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.\r\nMeanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/vrspxv1511722107.jpg","strTags":"Cake,Treat,Sweet","strYoutube":"https:\/\/www.youtube.com\/watch?v=asjZ7iTrGKA","strIngredient1":"Vegetable Oil","strIngredient2":"Plain Flour","strIngredient3":"Bicarbonate Of Soda","strIngredient4":"Sugar","strIngredient5":"Eggs","strIngredient6":"Salt","strIngredient7":"Cinnamon","strIngredient8":"Carrots","strIngredient9":"Walnuts","strIngredient10":"Cream Cheese","strIngredient11":"Caster Sugar","strIngredient12":"Butter","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"450ml","strMeasure2":"400g","strMeasure3":"2 tsp","strMeasure4":"550ml","strMeasure5":"5","strMeasure6":"\u00bd tsp","strMeasure7":"2 tsp","strMeasure8":"500g grated","strMeasure9":"150g","strMeasure10":"200g","strMeasure11":"150g","strMeasure12":"100g ","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbc.co.uk\/food\/recipes\/classic_carrot_cake_08513","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52976","strMeal":"Cashew Ghoriba Biscuits","strMealAlternate":null,"strCategory":"Dessert","strArea":"Tunisian","strInstructions":"Preheat the oven at 180 C \/ Gas 4. Line a baking tray with greaseproof paper.\r\nIn a bowl, mix the cashews and icing sugar. Add the egg yolks and orange blossom water and mix to a smooth homogeneous paste.\r\nTake lumps of the cashew paste and shape into small balls. Roll the balls in icing sugar and transfer to the baking tray. Push an almond in the centre of each ghribia.\r\nBake until the biscuits are lightly golden, about 20 minutes. Keep an eye on them, they burn quickly.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/t3r3ka1560461972.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=IqXEZUk4hWI","strIngredient1":"Cashew Nuts","strIngredient2":"Icing Sugar","strIngredient3":"Egg Yolks","strIngredient4":"Orange Blossom Water","strIngredient5":"Icing Sugar","strIngredient6":"Almonds","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"250g","strMeasure2":"100g ","strMeasure3":"2","strMeasure4":"2 tbs","strMeasure5":"To Glaze","strMeasure6":"100g ","strMeasure7":" ","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"http:\/\/allrecipes.co.uk\/recipe\/40152\/cashew-ghoriba-biscuits.aspx","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53330","strMeal":"Cassava pizza","strMealAlternate":null,"strCategory":"Pork","strArea":"Venezulan","strInstructions":"Preheat the oven to 200\u00baC.\r\nCut the bacon or chorizo into medium pieces and the paprika into strips.\r\nSpread a little tomato sauce and mozzarella cheese on each portion of cassava.\r\nAdd the bacon or chorizo, corn, turkey ham, some olives and paprika.\r\nBake for 7 to 10 minutes.\r\nRemove from the oven and enjoy.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/lrfdwz1764438393.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=3fK4zsa2AYM","strIngredient1":"Casabe","strIngredient2":"Tomato Sauce","strIngredient3":"Chorizo","strIngredient4":"Turkey Ham","strIngredient5":"Sweetcorn","strIngredient6":"Green Olives","strIngredient7":"Paprika","strIngredient8":"Mozzarella","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"6 cut thick slices","strMeasure2":"450g","strMeasure3":"225g","strMeasure4":"225g","strMeasure5":"75g","strMeasure6":"40g","strMeasure7":"55g","strMeasure8":"50g","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/goya.es\/en\/recipes\/cassava-pizza","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-29 17:43:43"},{"idMeal":"53055","strMeal":"Cevapi Sausages","strMealAlternate":null,"strCategory":"Beef","strArea":"Croatian","strInstructions":"Place the ground meat in a bowl. Chop the onion very finely and grate the garlic cloves. Add to the bowl. Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper.\r\nMix well with the hand mixer fitted with the dough hooks. Cover the bowl with cling film\/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator.\r\nTake portions of the meat mixture, about 50-55 g\/ 1.7-1.9 oz\/ \u00bc cup portions, and form the cevapi. The rolls should be about as thick as your thumb and about 7-10 cm\/ 3-4 inches long. I had 18 sausages. The recipe can be easily doubled.\r\nGrill the cevapcici on the hot grill pan or on the barbecue for about 12-14 minutes, turning them several times in between, or until brown and cooked through. I checked by cutting one in the middle and then grilling the following batches for the same period of time.\r\nServe hot as suggested above. The cevapcici can be reheated in the oven at 180 degrees Celsius\/ 350 degrees Fahrenheit for about 10 minutes or until heated through. Check one, if it is not hot enough, give the sausages a few more minutes.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/vc08jn1628769553.jpg","strTags":"Sausages","strYoutube":"https:\/\/www.youtube.com\/watch?v=_MpSxSgS7f8","strIngredient1":"Minced Beef","strIngredient2":"Minced Pork","strIngredient3":"Onion","strIngredient4":"Garlic","strIngredient5":"Parsley","strIngredient6":"Paprika","strIngredient7":"Baking Powder","strIngredient8":"Breadcrumbs","strIngredient9":"Water","strIngredient10":"Vegetable Stock Cube","strIngredient11":"Salt","strIngredient12":"Pepper","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"500g","strMeasure2":"250g","strMeasure3":"1","strMeasure4":"4 cloves","strMeasure5":"3 tblsp chopped","strMeasure6":"1 tbs","strMeasure7":"3\/4 teaspoon","strMeasure8":"2 tbs","strMeasure9":"3 tbs","strMeasure10":"1","strMeasure11":"1 tsp ","strMeasure12":"1 tsp ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/whereismyspoon.co\/cevapi-or-cevapcici-recipe-grilled-sausages-croatian-food\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52969","strMeal":"Chakchouka ","strMealAlternate":null,"strCategory":"Miscellaneous","strArea":"Tunisian","strInstructions":"In a large cast iron skillet or saut\u00e9 pan with a lid, heat oil over medium high heat. Add the onion and saut\u00e9 for 2-3 minutes, until softened. Add the peppers and garlic, and saut\u00e9 for an additional 3-5 minutes. Add the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters. Cover the skillet and simmer for 5-7 minutes, until the eggs have set. Serve immediately with crusty bread or pita.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/gpz67p1560458984.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=EHKNu93MSx4","strIngredient1":"Tomatoes","strIngredient2":"Olive Oil","strIngredient3":"Onion","strIngredient4":"Red Pepper","strIngredient5":"Green Pepper","strIngredient6":"Garlic","strIngredient7":"Cumin","strIngredient8":"Paprika","strIngredient9":"Salt","strIngredient10":"Chili Powder","strIngredient11":"Eggs","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"4","strMeasure2":"2 tbs","strMeasure3":"1 Diced","strMeasure4":"1 sliced","strMeasure5":"1 sliced","strMeasure6":"3 Cloves Crushed","strMeasure7":"1 tsp ","strMeasure8":"1 tsp ","strMeasure9":"3\/4 teaspoon","strMeasure10":"1\/2 teaspoon","strMeasure11":"4","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.curiouscuisiniere.com\/chakchouka\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53310","strMeal":"Challah","strMealAlternate":null,"strCategory":"Side","strArea":"Polish","strInstructions":"step 1\r\nCombine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy.\r\n\r\nstep 2\r\nMeanwhile, combine the flour, the remaining sugar and 2 tsp fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water to just bring it together \u2013 you don't want it to get too wet and sticky. The dough should be moist, but not soggy.\r\n\r\nstep 3\r\nOnce the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 mins until smooth and a bit springy. If it gets very sticky, add a very small amount of flour \u2013 as little as possible. A dough scraper is useful if the dough is sticking to the work surface. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size.\r\n\r\nstep 4\r\nLine a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like. Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another with a couple centimetres between each. Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel. Leave to rise until puffy and billowy, about 40 mins.\r\n\r\nstep 5\r\nMeanwhile, heat the oven to 200C\/180C fan\/gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using. Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped. Check after about 15 mins \u2013 if the top of the loaf has started to get too dark, cover it with foil. Leave to cool on a wire rack, then serve.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/fm01ky1764366365.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=RAYv3n4q-Wc","strIngredient1":"Strong white bread flour","strIngredient2":"Caster Sugar","strIngredient3":"Yeast","strIngredient4":"Egg","strIngredient5":"Sunflower Oil","strIngredient6":"Poppy Seeds","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"500g","strMeasure2":"70g","strMeasure3":"10g","strMeasure4":"2 Beaten ","strMeasure5":"70 ml ","strMeasure6":"1 tablespoon","strMeasure7":" ","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/challah","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-28 21:44:41"},{"idMeal":"53290","strMeal":"Cheese Borek","strMealAlternate":null,"strCategory":"Side","strArea":"Algerian","strInstructions":"In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.\r\n\r\nOne sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.\r\n\r\nPreheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.\r\n\r\nArrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/oal8x31764119345.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=UphcO5hC9rU","strIngredient1":"Egg","strIngredient2":"Parsley","strIngredient3":"Garlic","strIngredient4":"Red Pepper","strIngredient5":"Gouda Cheese","strIngredient6":"Emmentaler Cheese","strIngredient7":"Phyllo Dough","strIngredient8":"Unsalted Butter","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1 beaten","strMeasure2":"1  bunch","strMeasure3":"2 cloves minced","strMeasure4":"3\/4 teaspoon","strMeasure5":"6 oz ","strMeasure6":"6 oz ","strMeasure7":"12","strMeasure8":"1 1\/2 cups ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.allrecipes.com\/recipe\/26728\/cheese-borek\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-26 01:07:39"},{"idMeal":"52898","strMeal":"Chelsea Buns","strMealAlternate":null,"strCategory":"Dessert","strArea":"British","strInstructions":"Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.\r\nMeanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.\r\nAdd the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)\r\nTip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.\r\nLightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.\r\nLightly grease a baking tray.\r\nFor the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm\/\u00bcin thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.\r\nRoll the dough up into a tight cylinder , cut ten 4cm\/1\u00bdin slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.\r\nPreheat oven to 190C\/375F\/Gas 5.\r\nBake the buns in the oven for 20-25 minutes, or until risen and golden-brown.\r\nMeanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.\r\nRemove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/vqpwrv1511723001.jpg","strTags":"Bun,Baking,Treat","strYoutube":"https:\/\/www.youtube.com\/watch?v=i_zemP3yBKw","strIngredient1":"White Flour","strIngredient2":"Salt","strIngredient3":"Yeast","strIngredient4":"Milk","strIngredient5":"Butter","strIngredient6":"Eggs","strIngredient7":"Vegetable Oil","strIngredient8":"Butter","strIngredient9":"Brown Sugar","strIngredient10":"Cinnamon","strIngredient11":"Dried Fruit","strIngredient12":"Milk","strIngredient13":"Caster Sugar","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"500g","strMeasure2":"1 tsp ","strMeasure3":"7g","strMeasure4":"300ml ","strMeasure5":"40g","strMeasure6":"1","strMeasure7":"Dash","strMeasure8":"25g","strMeasure9":"75g","strMeasure10":"2 tsp","strMeasure11":"150g","strMeasure12":"2 tbs","strMeasure13":"2 tbs","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbc.co.uk\/food\/recipes\/chelsea_buns_95015","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53016","strMeal":"Chick-Fil-A Sandwich","strMealAlternate":null,"strCategory":"Chicken","strArea":"American","strInstructions":"Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1\/2 inch thick all around.\r\nCut into two pieces, as even as possible.\r\nMarinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).\r\nBeat the egg with the milk in a bowl.\r\nCombine the flour, sugar, and spices in another bowl.\r\nDip the chicken pieces each into the egg on both sides, then coat in flour on both sides.\r\nHeat the oil in a skillet (1\/2 inch deep) to about 345-350.\r\nFry each cutlet for 2 minutes on each side, or until golden and cooked through.\r\nBlot on paper and serve on toasted buns with pickle slices.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/sbx7n71587673021.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=1WDesu7bUDM","strIngredient1":"Chicken Breast","strIngredient2":"Pickle Juice","strIngredient3":"Egg","strIngredient4":"Milk","strIngredient5":"Flour","strIngredient6":"Icing Sugar","strIngredient7":"Paprika","strIngredient8":"Salt","strIngredient9":"Black Pepper","strIngredient10":"Garlic Powder","strIngredient11":"Celery Salt","strIngredient12":"Cayenne Pepper","strIngredient13":"Olive Oil","strIngredient14":"Sesame Seed Burger Buns","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1","strMeasure2":"1\/4 cup","strMeasure3":"1","strMeasure4":"1\/4 cup","strMeasure5":"1\/2 cup ","strMeasure6":"1 tbs","strMeasure7":"1\/2 tsp","strMeasure8":"1\/2 tsp","strMeasure9":"1\/4 tsp","strMeasure10":"1\/4 tsp","strMeasure11":"1\/4 tsp","strMeasure12":"1\/2 tsp","strMeasure13":"1 cup ","strMeasure14":"1","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/hilahcooking.com\/chick-fil-a-copycat\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53161","strMeal":"Chicken & chorizo rice pot","strMealAlternate":null,"strCategory":"Chicken","strArea":"Spanish","strInstructions":"step 1\r\nHeat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides \u2013 you may have to do this in batches. Remove from the dish and put to one side.\r\n\r\nstep 2\r\nLower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato pur\u00e9e and cook for 1 min more.\r\n\r\nstep 3\r\nReturn the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.\r\n\r\nstep 4\r\nTip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/fk80jp1763280767.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=CiY6ZOYRMI4","strIngredient1":"Oil","strIngredient2":"Chicken","strIngredient3":"Onion","strIngredient4":"Red Pepper","strIngredient5":"Garlic","strIngredient6":"Chorizo","strIngredient7":"Tomato Puree","strIngredient8":"Thyme","strIngredient9":"White Wine","strIngredient10":"Chicken Stock","strIngredient11":"Rice","strIngredient12":"Parsley","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1 tblsp ","strMeasure2":"1 whole","strMeasure3":"1 Large Chopped","strMeasure4":"1 chopped","strMeasure5":"3 Cloves Crushed","strMeasure6":"225g","strMeasure7":"1 tblsp ","strMeasure8":"1 tablespoon chopped","strMeasure9":"150ml","strMeasure10":"800ml","strMeasure11":"400g","strMeasure12":"2 tbs chopped","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/chicken-chorizo-rice-pot","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-16 08:09:47"},{"idMeal":"52846","strMeal":"Chicken & mushroom Hotpot","strMealAlternate":null,"strCategory":"Chicken","strArea":"British","strInstructions":"Heat oven to 200C\/180C fan\/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.\r\n\r\nOnce the onion and mushrooms are almost cooked, stir in the flour \u2013 this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins \u2013 this will cook the flour and stop the sauce from having a floury taste.\r\n\r\nTake the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you\u2019ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.\r\n\r\nCarefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.\r\n\r\nBrush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/uuuspp1511297945.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=bXKWu4GojNI","strIngredient1":"Butter","strIngredient2":"Onion","strIngredient3":"Mushrooms","strIngredient4":"Plain Flour","strIngredient5":"Chicken Stock Cube","strIngredient6":"Nutmeg","strIngredient7":"Mustard Powder","strIngredient8":"Chicken","strIngredient9":"Sweetcorn","strIngredient10":"Potatoes","strIngredient11":"Butter","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"50g","strMeasure2":"1 chopped","strMeasure3":"100g ","strMeasure4":"40g","strMeasure5":"1","strMeasure6":"pinch","strMeasure7":"pinch","strMeasure8":"250g","strMeasure9":"2 Handfuls","strMeasure10":"2 large","strMeasure11":"1 knob","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/chicken-mushroom-hot-pot","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52796","strMeal":"Chicken Alfredo Primavera","strMealAlternate":null,"strCategory":"Chicken","strArea":"Italian","strInstructions":"Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of each chicken breast with seasoned salt and a pinch of pepper. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through.  While the chicken is cooking, bring a large pot of water to a boil. Season the boiling water with a few generous pinches of kosher salt. Add the pasta and give it a stir. Cook, stirring occasionally, until al dente, about 12 minutes. Reserve 1\/2 cup of  pasta water before draining the pasta.  Remove the chicken from the pan and transfer it to a cutting board; allow it to rest. Turn the heat down to medium and dd the remaining 1 tablespoon of butter and olive oil to the same pan you used to cook the chicken. Add the veggies (minus the garlic) and red pepper flakes to the pan and stir to coat with the oil and butter (refrain from seasoning with salt until the veggies are finished browning). Cook, stirring often, until the veggies are tender, about 5 minutes. Add the garlic and a generous pinch of salt and pepper to the pan and cook for 1 minute.  Deglaze the pan with the white wine. Continue to cook until the wine has reduced by half, about 3 minutes. Stir in the milk, heavy cream, and reserved pasta water. Bring the mixture to a gentle boil and allow to simmer and reduce for 2-3 minutes. Turn off the heat and add the Parmesan cheese and cooked pasta. Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped parsley, if desired. ","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/syqypv1486981727.jpg","strTags":"Pasta,Meat,Dairy","strYoutube":"https:\/\/www.youtube.com\/watch?v=qCIbq8HywpQ","strIngredient1":"Butter","strIngredient2":"Olive Oil","strIngredient3":"Chicken","strIngredient4":"Salt","strIngredient5":"Squash","strIngredient6":"Broccoli","strIngredient7":"mushrooms","strIngredient8":"Pepper","strIngredient9":"onion","strIngredient10":"garlic","strIngredient11":"red pepper flakes","strIngredient12":"white wine","strIngredient13":"milk","strIngredient14":"heavy cream","strIngredient15":"Parmesan cheese","strIngredient16":"bowtie pasta","strIngredient17":"Salt","strIngredient18":"Pepper","strIngredient19":"Parsley","strIngredient20":"","strMeasure1":"2 tablespoons","strMeasure2":"3 tablespoons","strMeasure3":"5 boneless","strMeasure4":"1 teaspoon","strMeasure5":"1 cut into 1\/2-inch cubes","strMeasure6":"1 Head chopped","strMeasure7":"8-ounce sliced","strMeasure8":"1 red","strMeasure9":"1 chopped","strMeasure10":"3 cloves","strMeasure11":"1\/2 teaspoon","strMeasure12":"1\/2 cup","strMeasure13":"1\/2 cup","strMeasure14":"1\/2 cup","strMeasure15":"1 cup grated","strMeasure16":"16 ounces","strMeasure17":"pinch","strMeasure18":"pinch ","strMeasure19":"chopped","strMeasure20":"","strSource":"","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52934","strMeal":"Chicken Basquaise","strMealAlternate":null,"strCategory":"Chicken","strArea":"French","strInstructions":"Preheat the oven to 180\u00b0C\/Gas mark 4. Have the chicken joints ready to cook. Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan. Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go. Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.\r\n\r\nAdd a little more olive oil to the casserole and fry the onions over a medium heat for 10 minutes, stirring frequently, until softened but not browned. Add the rest of the oil, then the peppers and cook for another 5 minutes.\r\n\r\nAdd the chorizo, sun-dried tomatoes and garlic and cook for 2-3 minutes. Add the rice, stirring to ensure it is well coated in the oil. Stir in the tomato paste, paprika, bay leaves and chopped thyme. Pour in the stock and wine. When the liquid starts to bubble, turn the heat down to a gentle simmer. Press the rice down into the liquid if it isn't already submerged and place the chicken on top. Add the lemon wedges and olives around the chicken.\r\n\r\nCover and cook in the oven for 50 minutes. The rice should be cooked but still have some bite, and the chicken should have juices that run clear when pierced in the thickest part with a knife. If not, cook for another 5 minutes and check again.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/wruvqv1511880994.jpg","strTags":"Meat","strYoutube":"https:\/\/www.youtube.com\/watch?v=emfm6TwsVhg","strIngredient1":"Chicken","strIngredient2":"Butter","strIngredient3":"Olive Oil","strIngredient4":"Red Onions","strIngredient5":"Red Pepper","strIngredient6":"Chorizo","strIngredient7":"Sun-Dried Tomatoes","strIngredient8":"Garlic","strIngredient9":"Basmati Rice","strIngredient10":"Tomato Puree","strIngredient11":"Paprika","strIngredient12":"Bay Leaves","strIngredient13":"Thyme","strIngredient14":"Chicken Stock","strIngredient15":"Dry White Wine","strIngredient16":"Lemons","strIngredient17":"Black Olives","strIngredient18":"Salt","strIngredient19":"Pepper","strIngredient20":"","strMeasure1":"1.5kg","strMeasure2":"25g","strMeasure3":"6 tblsp","strMeasure4":"2 sliced","strMeasure5":"3 Large","strMeasure6":"130g","strMeasure7":"8","strMeasure8":"6 cloves sliced","strMeasure9":"300g","strMeasure10":"drizzle","strMeasure11":"\u00bd tsp","strMeasure12":"4","strMeasure13":"Handful","strMeasure14":"350ml","strMeasure15":"180g","strMeasure16":"2","strMeasure17":"100g ","strMeasure18":"to serve","strMeasure19":"to serve","strMeasure20":"","strSource":"https:\/\/www.rivercottage.net\/recipes\/chicken-basquaise","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52956","strMeal":"Chicken Congee","strMealAlternate":null,"strCategory":"Chicken","strArea":"Chinese","strInstructions":"STEP 1 - MARINATING THE CHICKEN\r\nIn a bowl, add chicken, salt, white pepper, ginger juice and then mix it together well.\r\nSet the chicken aside.\r\nSTEP 2 - RINSE THE WHITE RICE\r\nRinse the rice in a metal bowl or pot a couple times and then drain the water.\r\nSTEP 2 - BOILING THE WHITE RICE\r\nNext add 8 cups of water and then set the stove on high heat until it is boiling. Once rice porridge starts to boil, set the stove on low heat and then stir it once every 8-10 minutes for around 20-25 minutes.\r\nAfter 25 minutes, this is optional but you can add a little bit more water to make rice porridge to make it less thick or to your preference.\r\nNext add the marinated chicken to the rice porridge and leave the stove on low heat for another 10 minutes.\r\nAfter an additional 10 minutes add the green onions, sliced ginger, 1 pinch of salt, 1 pinch of white pepper and stir for 10 seconds.\r\nServe the rice porridge in a bowl\r\nOptional: add Coriander on top of the rice porridge.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/1529446352.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=kqEfk801E94","strIngredient1":"Chicken","strIngredient2":"Salt","strIngredient3":"Pepper","strIngredient4":"Ginger Cordial","strIngredient5":"Ginger","strIngredient6":"Spring Onions","strIngredient7":"Rice","strIngredient8":"Water","strIngredient9":"Coriander","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"8 oz ","strMeasure2":"pinch","strMeasure3":"pinch","strMeasure4":"1 tsp ","strMeasure5":"1 tsp ","strMeasure6":"1 tbs","strMeasure7":"1\/2 cup ","strMeasure8":"8 cups ","strMeasure9":"2 oz ","strMeasure10":"","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/sueandgambo.com\/pages\/chicken-congee","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52850","strMeal":"Chicken Couscous","strMealAlternate":null,"strCategory":"Chicken","strArea":"Moroccan","strInstructions":"Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.\r\n\r\nTip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/qxytrx1511304021.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=GZQGy9oscVk","strIngredient1":"Olive Oil","strIngredient2":"Onion","strIngredient3":"Chicken Breast","strIngredient4":"Ginger","strIngredient5":"Harissa Spice","strIngredient6":"Dried Apricots","strIngredient7":"Chickpeas","strIngredient8":"Couscous","strIngredient9":"Chicken Stock","strIngredient10":"Coriander","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1 tbsp","strMeasure2":"1 chopped","strMeasure3":"200g","strMeasure4":"pinch","strMeasure5":"2 tblsp ","strMeasure6":"10","strMeasure7":"220g","strMeasure8":"200g","strMeasure9":"200ml","strMeasure10":"Handful","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/13139\/onepan-chicken-couscous","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52765","strMeal":"Chicken Enchilada Casserole","strMealAlternate":null,"strCategory":"Chicken","strArea":"Mexican","strInstructions":"Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.\r\nRemove chicken from the pot and shred with two forks.\r\nPreheat oven to 375 F degrees.\r\nStart layering the casserole. Start with about \u00bc cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with \u2153 of the chicken and \u2153 of the remaining sauce. Sprinkle with \u2153 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.\r\nBake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.\r\nServe warm.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/qtuwxu1468233098.jpg","strTags":"Casserole,Cheasy,Meat","strYoutube":"https:\/\/www.youtube.com\/watch?v=EtVkwVKLc_M","strIngredient1":"Enchilada sauce","strIngredient2":"shredded Monterey Jack cheese","strIngredient3":"corn tortillas","strIngredient4":"chicken breasts","strIngredient5":null,"strIngredient6":null,"strIngredient7":null,"strIngredient8":null,"strIngredient9":null,"strIngredient10":null,"strIngredient11":null,"strIngredient12":null,"strIngredient13":null,"strIngredient14":null,"strIngredient15":null,"strIngredient16":null,"strIngredient17":null,"strIngredient18":null,"strIngredient19":null,"strIngredient20":null,"strMeasure1":"14 oz jar","strMeasure2":"3 Cups","strMeasure3":"6","strMeasure4":"2","strMeasure5":null,"strMeasure6":null,"strMeasure7":null,"strMeasure8":null,"strMeasure9":null,"strMeasure10":null,"strMeasure11":null,"strMeasure12":null,"strMeasure13":null,"strMeasure14":null,"strMeasure15":null,"strMeasure16":null,"strMeasure17":null,"strMeasure18":null,"strMeasure19":null,"strMeasure20":null,"strSource":null,"strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52818","strMeal":"Chicken Fajita Mac and Cheese","strMealAlternate":null,"strCategory":"Chicken","strArea":"American","strInstructions":"Fry your onion, peppers and garlic in olive oil until nicely translucent. Make a well in your veg and add your chicken. Add your seasoning and salt. Allow to colour slightly.\r\nAdd your cream, stock and macaroni.\r\nCook on low for 20 minutes. Add your cheeses, stir to combine.\r\nTop with roasted peppers and parsley.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/qrqywr1503066605.jpg","strTags":"Pasta,Cheasy,Meat,Cheesy","strYoutube":"https:\/\/www.youtube.com\/watch?v=bwTSmLTZKNg","strIngredient1":"macaroni","strIngredient2":"chicken stock","strIngredient3":"heavy cream","strIngredient4":"fajita seasoning","strIngredient5":"salt","strIngredient6":"chicken breast","strIngredient7":"olive oil","strIngredient8":"onion","strIngredient9":"red pepper","strIngredient10":"garlic","strIngredient11":"cheddar cheese","strIngredient12":"parsley","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"500g","strMeasure2":"2 cups","strMeasure3":"1\/2 cup","strMeasure4":"1 packet","strMeasure5":"1 tsp","strMeasure6":"3 diced","strMeasure7":"2 tbsp","strMeasure8":"1 small finely diced","strMeasure9":"2 finely diced","strMeasure10":"2 cloves minced","strMeasure11":"1 cup","strMeasure12":"garnish chopped","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"http:\/\/twistedfood.co.uk\/chicken-fajita-mac-n-cheese\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53367","strMeal":"Chicken Fried Rice","strMealAlternate":null,"strCategory":"Chicken","strArea":"Chinese","strInstructions":"Fried rice is best made with leftover rice that's at least a day old. Otherwise it becomes gummy in the skillet.\r\nIf you don\u2019t have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates. Let the rice dry out for about 1 to 2 hours before using it for fried rice.\r\n\r\nRice sticks to the pan very easily, so make sure to use a wok or pan that doesn\u2019t have a sticky surface. I usually cook stir-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too. You might need to add a little more oil if things aren\u2019t releasing easily.\r\n\r\nPrepare the chicken:\r\nChop the chicken into small 1\/4-inch to 1\/2-inch cubes. Sprinkle 1\/2 teaspoon of salt over the chicken and mix to combine. Set the chicken aside for about 10 minutes (I usually use this time to chop all the vegetables).\r\n\r\nScramble the egg:\r\nHeat a wok or large saut\u00e9 pan over medium-high heat. Swirl in a tablespoon of oil and add the whisked eggs. Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together. Transfer the eggs to a plate.\r\n\r\nCook the chicken:\r\nAdd another tablespoon of oil in the wok or pan. Add the chicken and cook for 4 to 5 minutes, stirring occasionally. Turn off the heat and transfer the cooked chicken to a plate.\r\n\r\nUsing your spatula, scrape off any chicken bits that are still stuck to the wok so they don't burn during the next step. You can also use paper towels to wipe down your wok or pan.\r\n\r\nCook the vegetables:\r\nSwirl 1 tablespoon of oil into the wok over medium-high heat. Add the diced onions and cook them for 1 minute, until they start to soften. Mix in the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the diced carrots and cook for 2 minutes, stirring frequently. Add 1\/2 teaspoon salt and the peas, and stir to incorporate.\r\n\r\nCook the rice:\r\nAdd the rice to the wok or pan on top of the vegetables and stir to combine. Using the back of your spatula, smash any large chunks of rice to break them apart. Add the white and green parts of the sliced scallions (save the dark green parts) and five-spice powder. Stir to incorporate. If the rice starts to stick to the pan, stir in a little more oil.\r\n\r\nDrizzle the soy sauce and sesame oil over the rice and stir to incorporate. Stir in the cooked chicken, scrambled eggs, and the dark parts of the scallions. Stir briefly to bring it together, and cook for another 1 to 2 minutes.\r\n\r\nServe:\r\nTaste, and add more soy sauce if necessary. Serve immediately.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/wuyd2h1765655837.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=mUr-7wjhHuU","strIngredient1":"Chicken Thighs","strIngredient2":"Salt","strIngredient3":"Canola Oil","strIngredient4":"Egg","strIngredient5":"Onion","strIngredient6":"Garlic","strIngredient7":"Ground Ginger","strIngredient8":"Carrots","strIngredient9":"Peas","strIngredient10":"Jasmine Rice","strIngredient11":"Scallions","strIngredient12":"Chinese five spice powder","strIngredient13":"Soy Sauce","strIngredient14":"Sesame Seed Oil","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1 lb","strMeasure2":"1 tsp","strMeasure3":"3  tablespoons","strMeasure4":"3 Large","strMeasure5":"2\/3 Cup","strMeasure6":"2 cloves minced","strMeasure7":"2 tsp","strMeasure8":"1 large","strMeasure9":"2\/3 Cup","strMeasure10":"4 cups","strMeasure11":"2 sliced","strMeasure12":"1\/2 tsp","strMeasure13":"2.5 tbsp","strMeasure14":"1 tsp","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.simplyrecipes.com\/recipes\/chicken_fried_rice\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-12-13 19:55:26"},{"idMeal":"52875","strMeal":"Chicken Ham and Leek Pie","strMealAlternate":null,"strCategory":"Chicken","strArea":"British","strInstructions":"Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.\r\nMelt 25g\/1oz of the butter in a large heavy-based saucepan over a low heat. Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.\r\nSlowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml\/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.\r\nSeason the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming. Set aside to cool.\r\nPreheat the oven to 200C\/400F\/Gas 6. Put a baking tray in the oven to heat.\r\nFor the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g\/10oz of pastry for the lid.\r\nRoll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm\/\u00bcin thick and 4cm\/1\u00bdin larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.\r\nCut the chicken breasts into 3cm\/1\u00bcin pieces. Stir the chicken, ham and leeks into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid.\r\nCover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.\r\nMake a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/xrrtss1511555269.jpg","strTags":"Pie,Meat","strYoutube":"https:\/\/www.youtube.com\/watch?v=xr-CpPE_lNk","strIngredient1":"Chicken Stock","strIngredient2":"Chicken Breast","strIngredient3":"Butter","strIngredient4":"Leek","strIngredient5":"Garlic","strIngredient6":"Plain Flour","strIngredient7":"Milk","strIngredient8":"White Wine","strIngredient9":"Double Cream","strIngredient10":"Ham","strIngredient11":"Sea Salt","strIngredient12":"Pepper","strIngredient13":"Plain Flour","strIngredient14":"Butter","strIngredient15":"Free-range Egg, Beaten","strIngredient16":"Cold Water","strIngredient17":"Free-range Egg, Beaten","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"450ml","strMeasure2":"3","strMeasure3":"75g","strMeasure4":"2 sliced","strMeasure5":"2 cloves minced","strMeasure6":"50g","strMeasure7":"200ml","strMeasure8":"3 tbs","strMeasure9":"150ml","strMeasure10":"150g","strMeasure11":"spinkling","strMeasure12":"pinch","strMeasure13":"350g","strMeasure14":"200g","strMeasure15":"1","strMeasure16":"1 tbls","strMeasure17":"1","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbc.co.uk\/food\/recipes\/creamy_chicken_ham_and_03877","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52795","strMeal":"Chicken Handi","strMealAlternate":null,"strCategory":"Chicken","strArea":"Indian","strInstructions":"Take a large pot or wok, big enough to cook all the chicken, and heat the oil in it. Once the oil is hot, add sliced onion and fry them until deep golden brown. Then take them out on a plate and set aside.\r\nTo the same pot, add the chopped garlic and saut\u00e9 for a minute. Then add the chopped tomatoes and cook until tomatoes turn soft. This would take about 5 minutes.\r\nThen return the fried onion to the pot and stir. Add ginger paste and saut\u00e9 well.\r\nNow add the cumin seeds, half of the coriander seeds and chopped green chillies. Give them a quick stir.\r\nNext goes in the spices \u2013 turmeric powder and red chilli powder. Saut\u00e9 the spices well for couple of minutes.\r\nAdd the chicken pieces to the wok, season it with salt to taste and cook the chicken covered on medium-low heat until the chicken is almost cooked through. This would take about 15 minutes. Slowly saut\u00e9ing the chicken will enhance the flavor, so do not expedite this step by putting it on high heat.\r\nWhen the oil separates from the spices, add the beaten yogurt keeping the heat on lowest so that the yogurt doesn\u2019t split. Sprinkle the remaining coriander seeds and add half of the dried fenugreek leaves. Mix well.\r\nFinally add the cream and give a final mix to combine everything well.\r\nSprinkle the remaining kasuri methi and garam masala and serve the chicken handi hot with naan or rotis. Enjoy!","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/wyxwsp1486979827.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=IO0issT0Rmc","strIngredient1":"Chicken","strIngredient2":"Onion","strIngredient3":"Tomatoes","strIngredient4":"Garlic","strIngredient5":"Ginger paste","strIngredient6":"Vegetable oil","strIngredient7":"Cumin seeds","strIngredient8":"Coriander seeds","strIngredient9":"Turmeric powder","strIngredient10":"Chilli powder","strIngredient11":"Green chilli","strIngredient12":"Yogurt","strIngredient13":"Cream","strIngredient14":"fenugreek","strIngredient15":"Garam masala","strIngredient16":"Salt","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1.2 kg","strMeasure2":"5 thinly sliced","strMeasure3":"2 finely chopped","strMeasure4":"8 cloves chopped","strMeasure5":"1 tbsp","strMeasure6":"\u00bc cup","strMeasure7":"2 tsp","strMeasure8":"3 tsp","strMeasure9":"1 tsp","strMeasure10":"1 tsp","strMeasure11":"2","strMeasure12":"1 cup","strMeasure13":"\u00be cup","strMeasure14":"3 tsp Dried","strMeasure15":"1 tsp","strMeasure16":"To taste","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52831","strMeal":"Chicken Karaage","strMealAlternate":null,"strCategory":"Chicken","strArea":"Japanese","strInstructions":"Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.\r\n\r\nAdd 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl\r\n\r\nAdd a handful of chicken to the potato starch and toss to coat each piece evenly.\r\n\r\nFry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/tyywsw1505930373.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=XivddFddthc","strIngredient1":"Chicken","strIngredient2":"Ginger","strIngredient3":"Garlic","strIngredient4":"Soy sauce","strIngredient5":"Sake","strIngredient6":"Granulated sugar","strIngredient7":"Potato starch","strIngredient8":"Vegetable oil","strIngredient9":"Lemon","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"450 grams Boneless skin","strMeasure2":"1 tablespoon","strMeasure3":"1 clove","strMeasure4":"2 tablespoons","strMeasure5":"1 tablespoon","strMeasure6":"2 teaspoon","strMeasure7":"1\/3 cup","strMeasure8":"1\/3 cup","strMeasure9":"1\/3 cup","strMeasure10":"","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/norecipes.com\/karaage-recipe","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53358","strMeal":"Chicken Mandi","strMealAlternate":null,"strCategory":"Chicken","strArea":"Indian","strInstructions":"1. Clean and cut the chicken; marinate briefly with salt, turmeric and a little oil.\r\n2. Rinse and soak basmati rice 20\u201330 minutes.\r\n3. In a large pot, heat ghee\/oil. Fry chopped onion until golden. Add minced garlic and green chillies and fry 1\u20132 min.\r\n4. Add whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin). Stir until fragrant.\r\n5. Add chicken pieces, brown lightly and add enough water\/chicken stock to cover. Simmer until chicken is nearly cooked.\r\n6. Remove chicken; measure remaining liquid and add soaked rice. Bring to a boil, then reduce heat, cover and cook rice until almost done.\r\n7. Return the chicken to the rice pot on top, cover tightly and steam on low for 10\u201315 min so flavors meld.\r\n8. (Optional) For authentic smoky aroma: heat a small charcoal until red hot, place it on a small foil cup in the centre of the pot, add a tsp of butter\/oil on the coal then cover immediately to trap smoke for 5\u201310 minutes. Remove coal.\r\n9. Garnish with fried onions, chopped coriander and serve with chutney or raita.\r\n","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/er4d081765186828.jpg","strTags":null,"strYoutube":"","strIngredient1":"Chicken","strIngredient2":"Basmati Rice","strIngredient3":"Water","strIngredient4":"Onion","strIngredient5":"Garlic","strIngredient6":"Green Chilli","strIngredient7":"Salt","strIngredient8":"Oil","strIngredient9":"Turmeric Powder","strIngredient10":"Coriander","strIngredient11":"Cardamom","strIngredient12":"Cloves","strIngredient13":"Cinnamon","strIngredient14":"Pepper","strIngredient15":"Bay Leaf","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1","strMeasure2":"2 cups","strMeasure3":"4 cups","strMeasure4":"1 large","strMeasure5":"4 cloves","strMeasure6":"2","strMeasure7":"1 \u00bd tsp","strMeasure8":"3 tablespoons","strMeasure9":"1 tablespoon","strMeasure10":"1 teaspoon","strMeasure11":"\u00bd tbsp","strMeasure12":"\u00bc teaspoon","strMeasure13":"1\/2 tsp","strMeasure14":"1 tsp","strMeasure15":"2 ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-12-08 09:30:20"},{"idMeal":"52920","strMeal":"Chicken Marengo","strMealAlternate":null,"strCategory":"Chicken","strArea":"French","strInstructions":"Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.\r\nPour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper \u2013 you shouldn\u2019t need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/qpxvuq1511798906.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=U33HYUr-0Fw","strIngredient1":"Olive Oil","strIngredient2":"Mushrooms","strIngredient3":"Chicken Legs","strIngredient4":"Passata","strIngredient5":"Chicken Stock Cube","strIngredient6":"Black Olives","strIngredient7":"Parsley","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1 tbs","strMeasure2":"300g","strMeasure3":"4","strMeasure4":"500g","strMeasure5":"1","strMeasure6":"100g ","strMeasure7":"Chopped","strMeasure8":"","strMeasure9":"","strMeasure10":"","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/3146682\/chicken-marengo","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52879","strMeal":"Chicken Parmentier","strMealAlternate":null,"strCategory":"Chicken","strArea":"French","strInstructions":"For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.\r\nFor the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato pur\u00e9e, chopped tomatoes and stock and cook for 10\u201315 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.\r\nPreheat the oven to 180C\/160C Fan\/Gas 4.\r\nPut the filling in a 20x30cm\/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruy\u00e8re. Bake for 30\u201335 minutes, until piping hot and the potato is golden-brown.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/uwvxpv1511557015.jpg","strTags":"Meat,Dairy","strYoutube":"https:\/\/www.youtube.com\/watch?v=tiG-xlmeyjg","strIngredient1":"Potatoes","strIngredient2":"Butter","strIngredient3":"Double Cream","strIngredient4":"Egg Yolks","strIngredient5":"Butter","strIngredient6":"Shallots","strIngredient7":"Carrots","strIngredient8":"Celery","strIngredient9":"Garlic Clove","strIngredient10":"White Wine","strIngredient11":"Tomato Puree","strIngredient12":"Tinned Tomatos","strIngredient13":"Chicken Stock","strIngredient14":"Chicken","strIngredient15":"Black Olives","strIngredient16":"Parsley","strIngredient17":"Gruyere cheese","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1.5kg","strMeasure2":"30g","strMeasure3":"5 tblsp ","strMeasure4":"2","strMeasure5":"30g","strMeasure6":"7","strMeasure7":"3 chopped","strMeasure8":"2 sticks","strMeasure9":"1 finely chopped ","strMeasure10":"4 tbsp","strMeasure11":"1 tbls","strMeasure12":"400g","strMeasure13":"350ml","strMeasure14":"600g","strMeasure15":"16","strMeasure16":"2 tbs","strMeasure17":"50g","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbc.co.uk\/food\/recipes\/chicken_parmentier_25434","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53011","strMeal":"Chicken Quinoa Greek Salad","strMealAlternate":null,"strCategory":"Chicken","strArea":"Greek","strInstructions":"Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.\r\n\r\nMeanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.\r\n\r\nNext, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/k29viq1585565980.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=akcrkXYr61M","strIngredient1":"Quinoa","strIngredient2":"Butter","strIngredient3":"Red Chilli","strIngredient4":"Garlic","strIngredient5":"Chicken Breast","strIngredient6":"Olive Oil","strIngredient7":"Black Olives","strIngredient8":"Red Onions","strIngredient9":"Feta","strIngredient10":"Mint","strIngredient11":"Lemon","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"225g","strMeasure2":"25g","strMeasure3":"1 chopped","strMeasure4":"1 clove finely chopped","strMeasure5":"400g","strMeasure6":"2 tbs","strMeasure7":"Handful","strMeasure8":"1 chopped","strMeasure9":"100g ","strMeasure10":"Chopped","strMeasure11":"Juice of 1\/2","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/griddled-chicken-quinoa-greek-salad","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53218","strMeal":"Chicken Shawarma with homemade garlic herb yoghurt sauce","strMealAlternate":null,"strCategory":"Chicken","strArea":"Saudi Arabian","strInstructions":"1\r\nStart by cutting your chicken up into reasonably small slices. Grab your ziplock bag and dump the freshly sliced chicken inside.\r\n2\r\nAdd garlic, coriander, cumin, cardomom, cayenne pepper, paprika, salt, pepper, lemon juice and olive oil to the bag. Close the bag and mix thoroughly. Place in fridge for 10-12 hours (shorter is fine but longer is better).\r\n3\r\nOnce ready to cook, heat your fry pan to medium-high and add a tiny bit of olive oil. Fry one side of all of your flatbreads until slightly toasty. Remove from pan, add enough oil to coat the fry pan. Put crumble fries into air fryer on 180 for 15 minutes shaking occasionally.\r\n4\r\nThe pan should be pretty hot by now, add the chicken in 2 batches (unless you have a big fry pan) to avoid overcrowding. The chicken should get a nice sear and darker colour which is perfect. Cook for a further 5-8 minutes or until cooked through. Repeat with next chicken batch.\r\n5\r\nWhile chicken is cooking, place your Greek yoghurt into a bowl. Combine garlic, finely chopped mint and parsley, squeeze or so of lemon and cumin. Combine and add salt to taste. In a small bowl, combine 1tsp garlic powder, paprika, cumin, onion powder, oregano, dried parsley, cayenne pepper (optional) mix and leave aside for fries.\r\n6\r\nSeason fries immediately once cooked and add salt to taste. Once the chicken is complete, serve immediately by laying out your flatbread, spreading the sauce evenly over the bread, add lettuce, onion, tomato, fries, chicken, feta and more sauce on top. Serve immediately.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/hcg6l91763596970.jpg","strTags":"Kebab","strYoutube":"https:\/\/www.youtube.com\/watch?v=TROZvPHqP1g","strIngredient1":"Chicken Breast","strIngredient2":"Garlic","strIngredient3":"Ground Coriander","strIngredient4":"Ground Cumin","strIngredient5":"Ground Cardomom","strIngredient6":"Cayenne Pepper","strIngredient7":"Smoked Paprika","strIngredient8":"Salt","strIngredient9":"Lemon Juice","strIngredient10":"Olive Oil","strIngredient11":"Greek Yogurt","strIngredient12":"Garlic","strIngredient13":"Cumin","strIngredient14":"Lemon Juice","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1kg","strMeasure2":"2 cloves minced","strMeasure3":"1 tblsp ","strMeasure4":"1 tblsp ","strMeasure5":"1 tblsp ","strMeasure6":"1 tsp","strMeasure7":"2 tsp","strMeasure8":"2 tsp","strMeasure9":"2 tblsp","strMeasure10":"3 tablespoons","strMeasure11":"1 cup","strMeasure12":"1 clove peeled crushed","strMeasure13":"1 tsp","strMeasure14":"Splash","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/cookpad.com\/eng\/recipes\/24343467?ref=search&search_term=saudi+arabia","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-20 00:00:28"},{"idMeal":"53261","strMeal":"Chicken wings with cumin, lemon & garlic","strMealAlternate":null,"strCategory":"Chicken","strArea":"Turkish","strInstructions":"step 1\r\nUsing a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat. Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time.\r\n\r\nstep 2\r\nHeat oven to 200C\/180C fan\/gas 6, or heat an outdoor barbecue. Bake the chicken wings on an oven tray for 45-50 mins until crisp, or barbecue for 20 mins, drizzling over the honey for the final 10 mins of each method. Serve on a platter with plenty of paper napkins. Fill small bowls with olives, pistachios or almonds, dates and pickled chillies and flatbreads to serve alongside, along with the dishes below.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/4hzyvq1763792564.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=hmJPOVzMvK4","strIngredient1":"Chicken Wings","strIngredient2":"Garlic","strIngredient3":"Lemon","strIngredient4":"Cumin Seeds","strIngredient5":"Olive Oil","strIngredient6":"Honey","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"12","strMeasure2":"2 cloves minced","strMeasure3":"Zest and juice of 1","strMeasure4":"1 tsp","strMeasure5":"2 tablespoons","strMeasure6":"1 tablespoon","strMeasure7":" ","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/chicken-wings-cumin-lemon-garlic","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-22 06:20:54"},{"idMeal":"53186","strMeal":"Chicken with saffron, raisins & pine nuts","strMealAlternate":null,"strCategory":"Chicken","strArea":"Spanish","strInstructions":"step 1\r\nHeat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.\r\n\r\nstep 2\r\nLower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy.\r\n\r\nstep 3\r\nPut the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate. Simmer for 10 mins more until cooked through and the sauce in the pan has reduced.\r\n\r\nstep 4\r\nWhile the chicken is cooking, heat oven to 200C\/180C fan\/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/4mhr3u1763481087.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=uKWjI2DNq0Q","strIngredient1":"Chicken","strIngredient2":"Olive Oil","strIngredient3":"Garlic","strIngredient4":"Saffron","strIngredient5":"Dry sherry","strIngredient6":"Chicken Stock","strIngredient7":"Thyme","strIngredient8":"Raisins","strIngredient9":"Pine Nuts","strIngredient10":"Parsley","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1.25kg","strMeasure2":"2 tblsp","strMeasure3":"3 cloves Chopped","strMeasure4":"Pinch","strMeasure5":"125ml ","strMeasure6":"200ml","strMeasure7":"1 tbsp","strMeasure8":"50g","strMeasure9":"2 tbsp","strMeasure10":"Handful","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/chicken-saffron-raisins-pine-nuts","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-17 00:17:59"},{"idMeal":"52870","strMeal":"Chickpea Fajitas","strMealAlternate":null,"strCategory":"Vegetarian","strArea":"Mexican","strInstructions":"Heat oven to 200C\/180C fan\/gas 6 and line a baking tray with foil. Drain the chickpeas, pat dry and tip onto the prepared baking tray. Add the oil and paprika, toss to coat, then roast for 20-25 mins until browned and crisp, shaking halfway through cooking.\r\n\r\nMeanwhile, put the tomatoes and onion in a small bowl with the vinegar and set aside to pickle. Put the avocado in another bowl and mash with a fork, leaving some larger chunks. Stir in the lime juice and season well. Mix the soured cream with the harissa and set aside until ready to serve.\r\n\r\nHeat a griddle pan until nearly smoking. Add the tortillas , one at a time, charring each side until hot with griddle lines. \r\n\r\nPut everything on the table and build the fajitas : spread a little of the harissa cream over the tortilla, top with roasted chickpeas, guacamole, pickled salsa and coriander, if you like. Serve with the lime wedges for squeezing over.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/tvtxpq1511464705.jpg","strTags":"Vegetarian","strYoutube":"https:\/\/www.youtube.com\/watch?v=LGY3V7EGpT0","strIngredient1":"Chickpeas","strIngredient2":"Olive Oil","strIngredient3":"Paprika","strIngredient4":"Tomatoes","strIngredient5":"Red Onions","strIngredient6":"Red Wine Vinegar","strIngredient7":"Avocado","strIngredient8":"Lime","strIngredient9":"Lime","strIngredient10":"Sour Cream","strIngredient11":"Harissa Spice","strIngredient12":"Corn Tortillas","strIngredient13":"Coriander","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"400g","strMeasure2":"1 tblsp ","strMeasure3":"pinch","strMeasure4":"2 small cut chunks","strMeasure5":"1 finely sliced","strMeasure6":"2 tsp","strMeasure7":"1","strMeasure8":"Juice of 1","strMeasure9":"Chopped","strMeasure10":"100g ","strMeasure11":"2 tsp","strMeasure12":"4","strMeasure13":"to serve","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/chickpea-fajitas","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53166","strMeal":"Chickpea, chorizo & spinach stew","strMealAlternate":null,"strCategory":"Pork","strArea":"Spanish","strInstructions":"step 1\r\nHeat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.\r\n\r\nstep 2\r\nStir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/xvnx8j1763287209.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=nI2Sm4B3gWU","strIngredient1":"Extra Virgin Olive Oil","strIngredient2":"Onion","strIngredient3":"Carrots","strIngredient4":"Celery","strIngredient5":"Thyme","strIngredient6":"Bay Leaves","strIngredient7":"Garlic","strIngredient8":"Chorizo","strIngredient9":"Cinnamon","strIngredient10":"Paprika","strIngredient11":"Chickpeas","strIngredient12":"Sherry vinegar","strIngredient13":"Spinach","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"4 tablespoons","strMeasure2":"1 chopped","strMeasure3":"1 Diced","strMeasure4":"1 Diced","strMeasure5":"3","strMeasure6":"2","strMeasure7":"2 cloves chopped","strMeasure8":"200g","strMeasure9":"1\/4 tsp","strMeasure10":"1 teaspoon","strMeasure11":"800g","strMeasure12":"2 tblsp ","strMeasure13":"400g","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/chickpea-chorizo-spinach-stew","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-16 09:57:30"},{"idMeal":"53265","strMeal":"Chilli ginger lamb chops","strMealAlternate":null,"strCategory":"Lamb","strArea":"Turkish","strInstructions":"step 1\r\nPut the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning. Blitz with a hand blender until smooth, then use to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight.\r\n\r\nstep 2\r\nHeat a barbecue until hot. Barbecue the chops over the coals for 3 mins on each side until cooked but still pink and juicy in the centre.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/8xuvhj1763794991.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=MNrNHToyvtI","strIngredient1":"Garlic","strIngredient2":"Ginger","strIngredient3":"Lemon Juice","strIngredient4":"Olive Oil","strIngredient5":"Chili Powder","strIngredient6":"Cumin","strIngredient7":"Lamb Loin Chops","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"4 Cloves Crushed","strMeasure2":"1 tblsp ","strMeasure3":"1 tblsp ","strMeasure4":"1 tblsp ","strMeasure5":"1\/2 tsp","strMeasure6":"1 tsp","strMeasure7":"8","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/chilli-ginger-lamb-chops","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-22 07:01:04"},{"idMeal":"52839","strMeal":"Chilli prawn linguine","strMealAlternate":null,"strCategory":"Pasta","strArea":"Italian","strInstructions":"Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.\r\n\r\nCook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.\r\n\r\nMeanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.\r\n\r\nAdd the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften. Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil leaves, stir, and season with salt and pepper.\r\n\r\nServe with salad leaves drizzled with the lime dressing, and warm crusty bread.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/usywpp1511189717.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=SC17Mc70Db0","strIngredient1":"Linguine Pasta","strIngredient2":"Sugar Snap Peas","strIngredient3":"Olive Oil","strIngredient4":"Garlic Clove","strIngredient5":"Red Chilli","strIngredient6":"King Prawns","strIngredient7":"Cherry Tomatoes","strIngredient8":"Basil Leaves","strIngredient9":"Lettuce","strIngredient10":"Bread","strIngredient11":"Fromage Frais","strIngredient12":"Lime","strIngredient13":"Caster Sugar","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"280g","strMeasure2":"200g","strMeasure3":"2 tblsp ","strMeasure4":"2 cloves chopped","strMeasure5":"1 large","strMeasure6":"24 Skinned","strMeasure7":"12","strMeasure8":"Handful","strMeasure9":"Leaves","strMeasure10":"to serve","strMeasure11":"2 tbsp","strMeasure12":"Grated Zest of 2","strMeasure13":"2 tsp","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/1269\/chilli-prawn-linguine","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53365","strMeal":"Chinese Orange Chicken","strMealAlternate":null,"strCategory":"Chicken","strArea":"Chinese","strInstructions":"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.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/s73ytv1765567838.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=-222Dutomek","strIngredient1":"Orange","strIngredient2":"Orange Juice","strIngredient3":"Soy Sauce","strIngredient4":"Water","strIngredient5":"Rice Vinegar","strIngredient6":"Cornstarch","strIngredient7":"Sesame Seed Oil","strIngredient8":"Sugar","strIngredient9":"Chicken Thighs","strIngredient10":"Egg","strIngredient11":"Salt","strIngredient12":"Black Pepper","strIngredient13":"Cornstarch","strIngredient14":"All purpose flour","strIngredient15":"Vegetable Oil","strIngredient16":"Garlic","strIngredient17":"Shallots","strIngredient18":"Scallions","strIngredient19":"Sesame Seed","strIngredient20":"Rice","strMeasure1":"Zest of 1","strMeasure2":"1\/4 cup","strMeasure3":"1\/4 cup","strMeasure4":"1\/4 cup","strMeasure5":"1\/3 cup","strMeasure6":"1 tablespoon","strMeasure7":"1 tablespoon","strMeasure8":"1\/2 cup","strMeasure9":"650g","strMeasure10":"2 large","strMeasure11":"1 tsp","strMeasure12":"1\/4 tsp","strMeasure13":"1\/2 cup","strMeasure14":"1\/2 cup","strMeasure15":"2 cups","strMeasure16":"2 cloves chopped","strMeasure17":"1 chopped","strMeasure18":"Sliced","strMeasure19":"Garnish","strMeasure20":"To serve","strSource":"https:\/\/www.simplyrecipes.com\/recipes\/chinese_orange_chicken\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-12-12 19:28:23"},{"idMeal":"53372","strMeal":"Chinese Tomato Egg Stir Fry","strMealAlternate":null,"strCategory":"Vegetarian","strArea":"Chinese","strInstructions":"You can use chicken broth in place of the chicken bouillon powder. Add 1\/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoPrepare the tomatoes:\r\nSlice the tomatoes in half. Remove the tough stem from each half that connects to the vine. Cut each half into equal thirds (you\u2019ll get 6 slices from each tomato).\r\n\r\nMake the soft scrambled eggs:\r\nIn a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium. Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs.\r\n\r\nCook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes. Remove the eggs to a plate and, if needed, wipe out the pan.\r\n\r\nStir-fry the tomatoes and seasonings:\r\nAdd the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar, and white pepper. Toss until combined and the sugar and bouillon have dissolved, about 1 minute.\r\n\r\nAdd eggs, stir-fry, and garnish:\r\nAdd the eggs back to the pan with the tomatoes. Stir-fry for about 2 minutes to heat through and combine. Taste, adding salt only if needed. Sprinkle with the green onions and serve with steamed rice.on of water, plus salt to taste.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/rwvw8q1765660071.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=Wn8ox93Qhus","strIngredient1":"Plum Tomatoes","strIngredient2":"Vegetable Oil","strIngredient3":"Eggs","strIngredient4":"Sesame Seed Oil","strIngredient5":"Chicken Bouillon Powder","strIngredient6":"Sugar","strIngredient7":"Pepper","strIngredient8":"Salt","strIngredient9":"Spring Onions","strIngredient10":"Jasmine Rice","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1 lb","strMeasure2":"1 tablespoon","strMeasure3":"5 Large","strMeasure4":"1 tsp","strMeasure5":"2 tsp","strMeasure6":"2 tsp","strMeasure7":"1\/2 tsp","strMeasure8":"1\/4 tsp","strMeasure9":"1","strMeasure10":"2 cups","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.simplyrecipes.com\/chinese-tomato-egg-recipe-7562056","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-12-13 21:06:12"},{"idMeal":"52910","strMeal":"Chinon Apple Tarts","strMealAlternate":null,"strCategory":"Dessert","strArea":"French","strInstructions":"To make the red wine jelly, put the red wine, jam sugar, star anise, clove, cinnamon stick, allspice, split vanilla pod and seeds in a medium saucepan. Stir together, then heat gently to dissolve the sugar. Turn up the heat and boil for 20 mins until reduced and syrupy. Strain into a small, sterilised jam jar and leave to cool completely. Will keep in the fridge for up to 1 month.\r\n\r\nTake the pastry out of the fridge and leave at room temperature for 10 mins, then unroll. Heat the grill to high and heat the oven to 180C\/160C fan\/gas 4. Cut out 2 x 13cm circles of pastry, using a plate as a guide, and place on a non-stick baking sheet. Sprinkle each circle with 1 tbsp sugar and grill for 5 mins to caramelise, watching carefully so that the sugar doesn\u2019t burn. Remove from the grill. Can be done a few hours ahead, and left, covered, out of the fridge.\r\n\r\nPeel, quarter and core the apples, cut into 2mm-thin slices and arrange on top of the pastry. Sprinkle over the remaining sugar and pop in the oven for 20-25 mins until the pastry is cooked through and golden, and the apples are softened. Remove and allow to cool slightly. Warm 3 tbsp of the red wine jelly in a small pan over a low heat with 1 tsp water to make it a little more runny, then brush over the top of the tarts.\r\n\r\nTip the cr\u00e8me fra\u00eeche into a bowl, sift over the icing sugar and cardamom, and mix together. Carefully lift the warm tarts onto serving plates and serve with the cardamom cr\u00e8me fra\u00eeche.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/qtqwwu1511792650.jpg","strTags":"Tart,Baking","strYoutube":"https:\/\/www.youtube.com\/watch?v=5dAW9HQgtCk","strIngredient1":"Puff Pastry","strIngredient2":"Dark Brown Soft Sugar","strIngredient3":"Braeburn Apples","strIngredient4":"Red Wine Jelly","strIngredient5":"Creme Fraiche","strIngredient6":"Icing Sugar","strIngredient7":"Cardamom","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"320g","strMeasure2":"4 tbs","strMeasure3":"3","strMeasure4":"4 tbs","strMeasure5":"100ml","strMeasure6":"1 tbs","strMeasure7":"3","strMeasure8":"","strMeasure9":"","strMeasure10":"","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/chinon-apple-tarts","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53319","strMeal":"Chivito sandwich","strMealAlternate":null,"strCategory":"Beef","strArea":"Uruguayan","strInstructions":"For the brioche buns heat the milk with the butter and molasses until the butter has melted. Add the cold water and egg to this mix.\r\n\r\n2\r\nIn a large bowl place flour, salt and yeast and mix. Then add the milk and water mix and stir with a wooden spoon until combined. You don't have to knead the dough, it is perfectly fine to do this by hand with a wooden spoon, this doesn't need to be very thorough. Cover with a damp towel and stick in the fridge overnight.\r\n\r\n3\r\nThe next morning knead dough on a generously floured surface for a little and cut into eight equal pieces. Shape these into balls and place on a baking sheet lined with parchment paper. Cover again with damp towel and let rise for about an hour or until double in size.\r\n\r\n4\r\nHeat oven to 220 degrees Celsius. Brush the buns with either milk, heavy cream or egg wash and sprinkle with sesame seeds, if desired. Bake for about 15-20min or until golden. Let cool.\r\n\r\n5\r\nFor the toppings chop the onions and saut\u00e9 in a bit of butter, let caramelize, this may take ten to 15 minutes, stir occasionally. Rub the steaks with a bit of garlic and then grill or fry the steaks, the bacon, and eggs with salt and pepper, toast the buns after having cut in half. Spread mustard on one bun half, layer each chivito with steak, a slice of ham, a slice of cheese, one bacon stripe, a tomato slice, and some lettuce. Place fried egg on top and sprinkle generously with chimichurri and some onions right before serving.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/j80gmw1764372176.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=tX3fN9AG_ik","strIngredient1":"Milk","strIngredient2":"Butter","strIngredient3":"Molasses","strIngredient4":"Water","strIngredient5":"Egg","strIngredient6":"Bread Flour","strIngredient7":"Salt","strIngredient8":"Yeast","strIngredient9":"Egg Wash","strIngredient10":"Sesame Seed","strIngredient11":"Onion","strIngredient12":"Sirloin steak","strIngredient13":"Garlic","strIngredient14":"Bacon","strIngredient15":"Ham","strIngredient16":"Mozzarella","strIngredient17":"Tomato","strIngredient18":"Lettuce","strIngredient19":"Mustard","strIngredient20":"Chimichurri sauce","strMeasure1":"80g","strMeasure2":"60g","strMeasure3":"1 tablespoon","strMeasure4":"220g","strMeasure5":"9","strMeasure6":"500g","strMeasure7":"10g","strMeasure8":"10g","strMeasure9":"Splash","strMeasure10":"Sprinkling","strMeasure11":"4","strMeasure12":"8","strMeasure13":"To serve","strMeasure14":"8","strMeasure15":"8 slices","strMeasure16":"8 slices","strMeasure17":"4","strMeasure18":"1\/4 ","strMeasure19":"To serve","strMeasure20":"To serve","strSource":"https:\/\/jennyisbaking.com\/2019\/06\/14\/lets-grill-chivito-uruguays-national-dish\/#recipe","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-28 23:21:14"},{"idMeal":"53063","strMeal":"Chivito uruguayo","strMealAlternate":null,"strCategory":"Beef","strArea":"Uruguayan","strInstructions":"Crush the meat so that it is finite and we put it on a griddle to brown. Put the eggs, bacon and ham to fry.\r\nCut the bread in half, put the beef brisket, the fried eggs, the bacon, the ham, the mozzarella, the tomato and the lettuce. Cover with the other half of the bread and serve.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/n7qnkb1630444129.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=0PXbbL1QdaA&ab_channel=D%C3%ADadeCocina","strIngredient1":"Beef Brisket","strIngredient2":"Bread","strIngredient3":"Lettuce","strIngredient4":"Tomato","strIngredient5":"Ham","strIngredient6":"Mozzarella","strIngredient7":"Bacon","strIngredient8":"Egg","strIngredient9":"Onion","strIngredient10":"Pepper","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"2","strMeasure2":"2","strMeasure3":"1","strMeasure4":"1","strMeasure5":"100g ","strMeasure6":"100g ","strMeasure7":"100g ","strMeasure8":"1","strMeasure9":"1","strMeasure10":"1","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/cookpad.com\/uy\/recetas\/116102-chivito-uruguayo","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52856","strMeal":"Choc Chip Pecan Pie","strMealAlternate":null,"strCategory":"Dessert","strArea":"American","strInstructions":"First, make the pastry. Tip the ingredients into a food processor with 1 \/4 tsp salt. Blend until the mixture resembles breadcrumbs. Drizzle 2-3 tsp cold water into the funnel while the blade is running \u2013 the mixture should start to clump together. Tip onto a work surface and bring together, kneading briefly into a ball. Pat into a disc, wrap in cling film, and chill for at least 20 mins. Heat oven to 200C\/180C fan\/gas 6.\r\n\r\nRemove the pastry from the fridge and leave at room temperature for 5 mins to soften. Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a \u00a31 coin. Use the pastry to line a deep, 23cm round fluted tin \u2013 mine was about 3cm deep. Press the pastry into the corners and up the sides, making sure there are no gaps. Leave 1cm pastry overhanging (save some of the pastry scraps for later). Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans. Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown. Trim the pastry so it\u2019s flush with the top of the tin \u2013 a small serrated knife is best for this. If there are any cracks, patch them up with the pastry scraps.\r\n\r\nMeanwhile, weigh the butter, syrup and sugars into a pan, and add 1 \/4 tsp salt. Heat until the butter has melted and the sugar dissolved, stirring until smooth. Remove from the heat and cool for 10 mins. Reduce oven to 160C\/140C fan\/gas 3.\r\n\r\nBeat the eggs in a bowl. Add the syrup mixture, vanilla and pecans, and mix until well combined. Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips. Bake on the middle shelf for 50-55 mins until set. Remove from the oven and leave to cool, then chill for at least 2 hrs before serving.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/rqvwxt1511384809.jpg","strTags":"Pie,Desert,Sweet,Nutty","strYoutube":"https:\/\/www.youtube.com\/watch?v=fDpoT0jvg4Y","strIngredient1":"Plain Flour","strIngredient2":"Butter","strIngredient3":"Cream Cheese","strIngredient4":"Icing Sugar","strIngredient5":"Butter","strIngredient6":"Maple Syrup","strIngredient7":"Light Brown Soft Sugar","strIngredient8":"Dark Brown Soft Sugar","strIngredient9":"Eggs","strIngredient10":"Vanilla Extract","strIngredient11":"Pecan Nuts","strIngredient12":"Dark Chocolate Chips","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"300g","strMeasure2":"75g","strMeasure3":"100g ","strMeasure4":"1 tbls","strMeasure5":"150g","strMeasure6":"200ml","strMeasure7":"250g","strMeasure8":"100g ","strMeasure9":"4","strMeasure10":"1 tsp ","strMeasure11":"400g","strMeasure12":"200g","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/choc-chip-pecan-pie","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53320","strMeal":"Chocolate alfajores","strMealAlternate":null,"strCategory":"Dessert","strArea":"Uruguayan","strInstructions":"For the cookies cream the butter with the sugar for a few minutes. Then add the egg and honey and mix well. Add flour, cornstarch, cocoa, baking soda and baking powder and mix until you get a dough. Wrap in plastic wrap and chill for at least half an hour or overnight.\r\n\r\n2\r\nLine two baking sheets with parchment paper, preheat oven to 200 degrees Celsius.\r\n\r\n3\r\nDivide dough into two parts, put one part back in the fridge before using. Roll out second part to about 2 millimeters and cut out round cookies with 5-6 centimeters in diameter. This can be done with a cookie cutter or glass. You should get 30 cookies in total or even more, I get about 40. Bake one baking sheet at the time for about 8-10min. Let cookies cool.\r\n\r\n4\r\nFor the filling look for two cookies of the same size and place about one teaspoon of dulce de leche onto the bottom one before sandwiching together.\r\n\r\n5\r\nChop semi-sweet chocolate and melt with butter and orange zest on low heat. Dunk each sandwich cookie into the chocolate and let cool off on parchment paper before serving.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/k9o0xr1764373018.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=ucBoYab5tXY","strIngredient1":"Butter","strIngredient2":"Sugar","strIngredient3":"Egg","strIngredient4":"Honey","strIngredient5":"All purpose flour","strIngredient6":"Cornstarch","strIngredient7":"Unsweetened Cocoa","strIngredient8":"Baking Powder","strIngredient9":"Baking Powder","strIngredient10":"Dulce de leche","strIngredient11":"Milk Chocolate","strIngredient12":"Butter","strIngredient13":"Orange","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"150g","strMeasure2":"70g","strMeasure3":"1","strMeasure4":"25g","strMeasure5":"175g","strMeasure6":"80g","strMeasure7":"30g","strMeasure8":"1 tsp","strMeasure9":"1 tsp","strMeasure10":"400g","strMeasure11":"500g","strMeasure12":"100g ","strMeasure13":"Zest of 1","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/jennyisbaking.com\/2018\/07\/02\/alfajores-the-best-cookies-from-uruguay\/#recipe","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-28 23:34:22"},{"idMeal":"52853","strMeal":"Chocolate Avocado Mousse","strMealAlternate":null,"strCategory":"Dessert","strArea":"British","strInstructions":"1. Blend all the mousse ingredients together in your food processor until smooth. Add the cacao powder first and, as you blend, have all the ingredients to hand in order to adjust the ratios slightly as the size of avocados and bananas varies so much. The perfect ratio in order to avoid the dish tasting too much of either is to use equal amounts of both.\r\n\r\n2. Taste and add a few drops of stevia if you feel you need more sweetness.\r\n\r\n3. Fill little cups or shot glasses with the mousse, sprinkle with the cacao powder or nibs and serve.\r\n\r\nTip If you don\u2019t have a frozen banana to hand you can just use a normal one and then chill the mousse before serving for a cooling dessert.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/uttuxy1511382180.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=wuZffe60q4M","strIngredient1":"Banana","strIngredient2":"Cacao","strIngredient3":"Avocado","strIngredient4":"Honey","strIngredient5":"Lemon Juice","strIngredient6":"Vanilla","strIngredient7":"Water","strIngredient8":"Sea Salt","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1","strMeasure2":"3 tbsp","strMeasure3":"1","strMeasure4":"2 tblsp ","strMeasure5":"1 tsp ","strMeasure6":"1 tsp ","strMeasure7":"2 tbsp","strMeasure8":"pinch","strMeasure9":"","strMeasure10":"","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"http:\/\/www.hemsleyandhemsley.com\/recipe\/chocolate-avocado-mousse\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52966","strMeal":"Chocolate Caramel Crispy","strMealAlternate":null,"strCategory":"Dessert","strArea":"British","strInstructions":"Grease and line a 20 x 20cm\/8\" x 8\" baking tin with parchment paper.\r\nPut the mars bars and butter in a heat proof bowl and place over a pan of barely simmering water. Mixing with a whisk, melt until the mixture is smooth.\r\nPour over the rice krispies in a mixing bowl and mix until all the ingredients are evenly combined. Press evenly into the prepare baking tin and set aside.\r\nMelt the milk chocolate in the microwave or over a pan of barely simmering water.\r\nSpread the melted chocolate over the rice krispie mixture and leave to set in a cool place. Once set slice into squares and serve!","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/1550442508.jpg","strTags":"Sweet,Snack,Treat,Tart,Alcoholic,BBQ","strYoutube":"https:\/\/www.youtube.com\/watch?v=qsk_At_gjv0","strIngredient1":"Mars Bar","strIngredient2":"Butter","strIngredient3":"Rice Krispies","strIngredient4":"Milk Chocolate","strIngredient5":"","strIngredient6":"","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"6 chopped","strMeasure2":"150g","strMeasure3":"120g","strMeasure4":"150g","strMeasure5":" ","strMeasure6":" ","strMeasure7":" ","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"http:\/\/www.donalskehan.com\/recipes\/chocolate-caramel-rice-crispy-treats\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53170","strMeal":"Chocolate churros with chocolate & salted caramel sauce","strMealAlternate":null,"strCategory":"Dessert","strArea":"Spanish","strInstructions":"step 1\r\nTo make the sauce, tip the sugar and butter into a saucepan and bring to a simmer until the sugar has melted, then stir in the cream and simmer until you have a smooth sauce, about 2-3 mins. Remove from the heat, stir through a pinch of sea salt and the chocolate, and continue to stir for 2-3 mins, or until it has completely melted. Keep warm or leave to cool for reheating later. For the coating, mix the sugar with the cinnamon and a small pinch of fine sea salt and set aside.\r\n\r\nstep 2\r\nFor the churros, tip the flour, cocoa, baking powder and a large pinch of salt into a bowl. Add the vanilla extract and melted butter, then carefully pour in 250-300ml boiling water and whisk to make a smooth, very thick batter. Leave to cool for a few minutes, then scrape the mixture into a piping bag fitted with a medium star nozzle.\r\n\r\nstep 3\r\nTip sunflower oil into a deep-fat fryer following the manufacturer\u2019s instructions, or a heavy-based pan, ensuring it is no more than a third full. Heat to 170C, or until a cube of bread dropped in browns in 30 seconds. Pipe 12-15cm lengths of dough into the oil, snipping off the end of each one with a pair of scissors as you go. Pipe four or five at a time and cook for around 4 mins, or until golden and crisp, turning them with tongs or a slotted spoon as they cook. Remove from the oil and place on a wire rack. Repeat with the rest of the dough. Leave to cool if reheating later, otherwise roll the churros in the cinnamon sugar and serve immediately with the warm chocolate sauce and ice cream. To reheat the churros, put on a tray and bake for 5-8 mins, then roll in the sugar coating. Meanwhile, warm the sauce in a pan and serve alongside for dipping.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/erzs951763296201.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=J45Y5olZCuo","strIngredient1":"Sunflower Oil","strIngredient2":"Ice Cream","strIngredient3":"Muscovado Sugar","strIngredient4":"Butter","strIngredient5":"Double Cream","strIngredient6":"Dark Chocolate","strIngredient7":"Golden Caster Sugar","strIngredient8":"Cinnamon","strIngredient9":"Plain Flour","strIngredient10":"Cocoa Powder","strIngredient11":"Baking Powder","strIngredient12":"Vanilla Extract","strIngredient13":"Melted Butter","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"For frying","strMeasure2":"To serve","strMeasure3":"120g","strMeasure4":"60g","strMeasure5":"250ml","strMeasure6":"100g ","strMeasure7":"100g ","strMeasure8":"2 teaspoon","strMeasure9":"200g","strMeasure10":"50g","strMeasure11":"1 teaspoon","strMeasure12":"1 teaspoon","strMeasure13":"50g","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/chocolate-churros-with-chocolate-salted-caramel-sauce","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-16 12:26:37"},{"idMeal":"53101","strMeal":"Chocolate Coconut Squares","strMealAlternate":null,"strCategory":"Dessert","strArea":"Australian","strInstructions":"step 1\r\nHeat oven to 180C\/fan 160C\/gas 4. Butter and line the base of a 20cm square baking tin. Beat together the butter and sugar until pale and creamy, then beat in the eggs. Add 1 tbsp of the flour if the mix starts to curdle.\r\n\r\nstep 2\r\nSieve in the flour, baking powder and cocoa and fold in with a metal spoon. Stir in the milk. Scrape mix into the tin and level the top. Bake for 18-20 mins or until the cake springs back when pressed. Allow to cool in the tin.\r\n\r\nstep 3\r\nTo make the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted. Allow to cool slightly, then beat in the icing sugar.\r\n\r\nstep 4\r\nRemove cake from tin and peel away paper. Cut into 16 squares. Dip the squares into the icing, then roll in the coconut. Allow to set on cooling rack.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/8oupz51761848432.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=8TzqUo8PCLg","strIngredient1":"Butter","strIngredient2":"Caster Sugar","strIngredient3":"Egg","strIngredient4":"Self-raising Flour","strIngredient5":"Baking Powder","strIngredient6":"Cocoa Powder","strIngredient7":"Milk","strIngredient8":"Plain Chocolate","strIngredient9":"Butter","strIngredient10":"Icing Sugar","strIngredient11":"Desiccated Coconut","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"100g ","strMeasure2":"100g ","strMeasure3":"2","strMeasure4":"140g","strMeasure5":"1 teaspoon","strMeasure6":"2 tablespoons","strMeasure7":"2 tablespoons","strMeasure8":"100g ","strMeasure9":"25g","strMeasure10":"100g ","strMeasure11":"100g ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/isaacs-chocolate-coconut-squares","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-10-30 15:34:00"},{"idMeal":"53324","strMeal":"Chocolate empanadas","strMealAlternate":null,"strCategory":"Dessert","strArea":"Uruguayan","strInstructions":"For the filling place the can in a large pot and cover completely with water. Boil for two and a half hours, occassionally adding water. Let cool before opening. For further tips, please check here.\r\n\r\n2\r\nFor the dough combine the flour, cocoa powder, and salt in a large bowl. Add the cold butter in small pieces and rub into crumbs with your fingers Add the egg and work into a dough. You may have to add milk, a tablespoon at a time if it still is to dry. Wrap and chill for at least half an hour or overnight.\r\n\r\n3\r\nLine a baking sheeet with parchment paper and preheat the oven to 180 degrees Celsius.\r\n\r\n4\r\nRoll out the dough on a lightly floured surface, it should be thin. Cut out circles of 12cm either with a cookie cutter or with a smaller plate\/dish. Put two to three teaspoons of the dulce de leche in the middle of each circle. Brush the edges with milk, I do this with my pinkie. Fold each circle in half so that you have a half moon and press down the edges with a fork. You can also turn the edges about half a centimeter inwards every centimeter or so to create a pattern.\r\n\r\n5\r\nPlace the prepared empanadas on the baking sheet and brush with egg wash. Bake for about 20-25min.\r\n\r\n6\r\nTowards the end of the baking time, melt the remaining butter and mix the sugar and cinnamon in a small bowl. Once you take the empanadas out, immediately brush with the butter and sprinkle with the sugar mix. Empanadas can be enjoyed either still warm or cold. If eating warm, be careful not to burn yourself with hot filling!","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/u9ezi21764375474.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=Cdo14aXSHrA","strIngredient1":"Condensed Milk","strIngredient2":"All purpose flour","strIngredient3":"Unsweetened Cocoa","strIngredient4":"Salt","strIngredient5":"Butter","strIngredient6":"Egg","strIngredient7":"Milk","strIngredient8":"Butter","strIngredient9":"Sugar","strIngredient10":"Cinnamon","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"400g","strMeasure2":"250g","strMeasure3":"25g","strMeasure4":"Pinch","strMeasure5":"125g","strMeasure6":"1","strMeasure7":"3  tablespoons","strMeasure8":"30g","strMeasure9":"30g","strMeasure10":"1 tsp","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/jennyisbaking.com\/2020\/05\/01\/chocolate-empanadas-with-dulce-de-leche\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-29 00:16:27"},{"idMeal":"52776","strMeal":"Chocolate Gateau","strMealAlternate":null,"strCategory":"Dessert","strArea":"French","strInstructions":"Preheat the oven to 180\u00b0C\/350\u00b0F\/Gas Mark 4. Grease and line the base of an 8 in round spring form cake tin with baking parchment\r\nBreak the chocolate into a heatproof bowl and place over a saucepan of gently simmering water and stir until it melts. (or melt in the microwave for 2-3 mins stirring occasionally)\r\nPlace the butter and sugar in a mixing bowl and cream together with a wooden spoon until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle. Fold in the remaining flour with the cooled, melted chocolate and milk. Mix until smooth.\r\nSpread the mixture into the cake tin and bake for 50-55 mins or until firm in the centre and a skewer comes out cleanly. Cool for 10 minutes, then turn out and cool completely.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/tqtywx1468317395.jpg","strTags":"Cake,Chocolate,Desert,Pudding","strYoutube":"https:\/\/www.youtube.com\/watch?v=dsJtgmAhFF4","strIngredient1":"Plain chocolate","strIngredient2":"Butter","strIngredient3":"Milk","strIngredient4":"Eggs","strIngredient5":"Granulated Sugar","strIngredient6":"Flour","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":null,"strIngredient17":null,"strIngredient18":null,"strIngredient19":null,"strIngredient20":null,"strMeasure1":"250g","strMeasure2":"175g","strMeasure3":"2 tablespoons","strMeasure4":"5","strMeasure5":"175g","strMeasure6":"125g","strMeasure7":"","strMeasure8":"","strMeasure9":"","strMeasure10":"","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":null,"strMeasure17":null,"strMeasure18":null,"strMeasure19":null,"strMeasure20":null,"strSource":"http:\/\/www.goodtoknow.co.uk\/recipes\/536028\/chocolate-gateau","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52860","strMeal":"Chocolate Raspberry Brownies","strMealAlternate":null,"strCategory":"Dessert","strArea":"American","strInstructions":"Heat oven to 180C\/160C fan\/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.\r\nStir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/yypvst1511386427.jpg","strTags":"Chocolate,Desert,Snack","strYoutube":"https:\/\/www.youtube.com\/watch?v=Pi89PqsAaAg","strIngredient1":"Dark Chocolate","strIngredient2":"Milk Chocolate","strIngredient3":"Salted Butter","strIngredient4":"Light Brown Soft Sugar","strIngredient5":"Eggs","strIngredient6":"Plain Flour","strIngredient7":"Cocoa","strIngredient8":"Raspberries","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"200g","strMeasure2":"100g ","strMeasure3":"250g","strMeasure4":"400g","strMeasure5":"4 large","strMeasure6":"140g","strMeasure7":"50g","strMeasure8":"200g","strMeasure9":"","strMeasure10":"","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/2121648\/bestever-chocolate-raspberry-brownies","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52905","strMeal":"Chocolate Souffle","strMealAlternate":null,"strCategory":"Dessert","strArea":"French","strInstructions":"Heat oven to 220C\/fan 200C\/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.\r\nBrush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.\r\nWorking quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C\/fan 180C\/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don\u2019t open the oven door too early as this may make them collapse.\r\nOnce the souffl\u00e9s are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/twspvx1511784937.jpg","strTags":"DinnerParty,Desert,Pudding,Chocolate","strYoutube":"https:\/\/www.youtube.com\/watch?v=FWqfkUEWOTg","strIngredient1":"Single Cream","strIngredient2":"Caster Sugar","strIngredient3":"Dark Chocolate","strIngredient4":"Butter","strIngredient5":"Butter","strIngredient6":"Caster Sugar","strIngredient7":"Dark Chocolate","strIngredient8":"Double Cream","strIngredient9":"Egg Yolks","strIngredient10":"Egg White","strIngredient11":"Double Cream","strIngredient12":"Icing Sugar","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"142ml","strMeasure2":"25g","strMeasure3":"100g ","strMeasure4":"25g","strMeasure5":"drizzle","strMeasure6":"50g","strMeasure7":"175g","strMeasure8":"2 tbs","strMeasure9":"4","strMeasure10":"5","strMeasure11":"2 tbs","strMeasure12":"to serve","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/5816\/hot-chocolate-souffls-with-chocolate-cream-sauce","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53289","strMeal":"Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)","strMealAlternate":null,"strCategory":"Lamb","strArea":"Algerian","strInstructions":"Place freekeh in a small bowl and cover with cold water. Set aside.\r\n\r\nCombine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot. Stir in oil, 1\/2 the cilantro, 1\/2 the mint, and celery stalk until combined. Simmer over low heat for 15 minutes. Stir in chickpeas; pour in just enough water to cover, and return to a simmer. Stir in zucchini, carrot, and tomato paste.\r\n\r\nSet a steamer over the pot; add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon, so pulp drips into soup. Remove the steamer and discard leftover tomato peels.\r\n\r\nAdd potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.\r\n\r\nDrain freekeh and add to soup. Simmer until soft, about 15 minutes. Remove celery stalk and discard. Sprinkle soup with remaining 1\/2 cilantro and remaining 1\/2 mint before serving.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/p9tebp1764118792.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=2z6IldJl_lQ","strIngredient1":"Freekeh","strIngredient2":"Lamb","strIngredient3":"Onion","strIngredient4":"Black Pepper","strIngredient5":"Paprika","strIngredient6":"Ground Cinnamon","strIngredient7":"Salt","strIngredient8":"Vegetable Oil","strIngredient9":"Cilantro","strIngredient10":"Mint","strIngredient11":"Celery","strIngredient12":"Chickpeas","strIngredient13":"Water","strIngredient14":"Zucchini","strIngredient15":"Carrots","strIngredient16":"Tomato Puree","strIngredient17":"Tomato","strIngredient18":"Potatoes","strIngredient19":"","strIngredient20":"","strMeasure1":"1 cup","strMeasure2":"12 ounces","strMeasure3":"1 finely chopped ","strMeasure4":"1 tsp","strMeasure5":"1 tsp","strMeasure6":"1 tsp","strMeasure7":"To taste","strMeasure8":"3  tablespoons","strMeasure9":"1  bunch","strMeasure10":"1  bunch","strMeasure11":"1","strMeasure12":"14 oz jar","strMeasure13":"4 cups","strMeasure14":"1 Diced","strMeasure15":"1 Diced","strMeasure16":"1 tablespoon","strMeasure17":"3 Medium","strMeasure18":"1 Diced","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.allrecipes.com\/recipe\/264552\/chorba-hamra-bel-frik-algerian-lamb-tomato-and-freekeh-soup\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-26 00:58:18"},{"idMeal":"53136","strMeal":"Chorip\u00e1n","strMealAlternate":null,"strCategory":"Pork","strArea":"Argentinian","strInstructions":"Grill the Chorizos: Cook the chorizos on a grill or pan until fully cooked, about 10-15 minutes.\r\nPrepare the Rolls: Slice the rolls and toast them lightly on the grill or in a pan.\r\nAssemble: Slice each chorizo lengthwise and place in a roll. Top with a generous amount of chimichurri sauce.\r\nServe: Enjoy immediately while hot.\r\nPro Tips:\r\n\r\nGrill the chorizo slowly on medium heat to prevent the skin from bursting and to ensure it cooks evenly throughout.\r\nToast the bread on the grill to absorb some of the chorizo's flavors.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/5i25sg1763075353.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=FNrU5mQKFOE","strIngredient1":"Chorizo","strIngredient2":"Crusty Bread","strIngredient3":"Chimichurri sauce","strIngredient4":"","strIngredient5":"","strIngredient6":"","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"4","strMeasure2":"4","strMeasure3":"Drizzle","strMeasure4":" ","strMeasure5":" ","strMeasure6":" ","strMeasure7":" ","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.munchery.com\/blog\/the-ten-iconic-dishes-of-argentina-and-how-to-cook-them-at-home\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-13 11:14:09"},{"idMeal":"53168","strMeal":"Chorizo & chickpea soup","strMealAlternate":null,"strCategory":"Pork","strArea":"Spanish","strInstructions":"step 1\r\nPut a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.\r\n\r\nstep 2\r\nPile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/kggfo91763288633.jpg","strTags":"Soup","strYoutube":"https:\/\/www.youtube.com\/watch?v=I_oZ8r6VxL4","strIngredient1":"Tinned Tomatos","strIngredient2":"Chorizo","strIngredient3":"Savoy Cabbage","strIngredient4":"Chilli Flakes","strIngredient5":"Chickpeas","strIngredient6":"Chicken Stock","strIngredient7":"Crusty Bread","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"400g","strMeasure2":"110g","strMeasure3":"140g","strMeasure4":"Sprinkling","strMeasure5":"400g can","strMeasure6":"1","strMeasure7":"To serve","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/chorizo-chickpea-soup","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-16 10:21:31"},{"idMeal":"53157","strMeal":"Chorizo & soft-boiled egg salad","strMealAlternate":null,"strCategory":"Pork","strArea":"Spanish","strInstructions":"step 1\r\nCook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.\r\n\r\nstep 2\r\nMeanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min.\r\n\r\nstep 3\r\nRemove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/v8eaed1763257313.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=PfAjfn5dYHE","strIngredient1":"Baby New Potatoes","strIngredient2":"Egg","strIngredient3":"Green Beans","strIngredient4":"Chorizo","strIngredient5":"Garlic Clove","strIngredient6":"Sherry vinegar","strIngredient7":"Parsley","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"500g","strMeasure2":"4","strMeasure3":"225g","strMeasure4":"225g","strMeasure5":"1 sliced","strMeasure6":"2 tbsp","strMeasure7":"2 tbsp chopped","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/chorizo-soft-boiled-egg-salad","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-16 01:39:15"},{"idMeal":"53185","strMeal":"Chorizo & tomato salad","strMealAlternate":null,"strCategory":"Pork","strArea":"Spanish","strInstructions":"step 1\r\nPut the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.\r\n\r\nstep 2\r\nIn a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/6cskio1763338156.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=RFlENguMJNA","strIngredient1":"Beef tomatoes","strIngredient2":"Red Onions","strIngredient3":"Thyme","strIngredient4":"Sherry vinegar","strIngredient5":"Extra Virgin Olive Oil","strIngredient6":"Chorizo","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"3","strMeasure2":"1\/2 ","strMeasure3":"Sprigs of fresh","strMeasure4":"1 tablespoon","strMeasure5":"2 tblsp ","strMeasure6":"100g ","strMeasure7":" ","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/chorizo-tomato-salad","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-17 00:06:20"},{"idMeal":"53159","strMeal":"Chorizo, potato & cheese omelette","strMealAlternate":null,"strCategory":"Pork","strArea":"Spanish","strInstructions":"step 1\r\nCook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/0y6uvc1763258983.jpg","strTags":"Cheesy","strYoutube":"https:\/\/www.youtube.com\/watch?v=K2Ba5BWYXUU","strIngredient1":"Potatoes","strIngredient2":"Olive Oil","strIngredient3":"Chorizo","strIngredient4":"Egg","strIngredient5":"Parsley","strIngredient6":"Cheddar Cheese","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1 small","strMeasure2":"1 teaspoon","strMeasure3":"50g","strMeasure4":"3","strMeasure5":"Chopped","strMeasure6":"25g","strMeasure7":" ","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/chorizo-potato-cheese-omelette","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-16 02:07:20"},{"idMeal":"52990","strMeal":"Christmas cake","strMealAlternate":null,"strCategory":"Dessert","strArea":"British","strInstructions":"Heat oven to 160C\/fan 140C\/gas 3. Line the base and sides of a 20 cm round, 7.5 cm deep cake tin. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds.\r\n\r\nMix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla. Beat together to mix, then stir in the baking powder.\r\n\r\nSpoon mixture into the tin and smooth the top, making a slight dip in the centre. Bake for 30 mins, then lower temperature to 150C\/fan 130C\/gas 2 and bake a further 2-2\u00bc hrs, until a skewer insterted in the middle comes out clean. Leave to cool in the tin, then take out of the tin and peel off the lining paper. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/ldnrm91576791881.jpg","strTags":"Christmas","strYoutube":"https:\/\/www.youtube.com\/watch?v=34yeL8TstO0","strIngredient1":"Butter","strIngredient2":"Muscovado Sugar","strIngredient3":"Plain Flour","strIngredient4":"Eggs","strIngredient5":"Ground Almonds","strIngredient6":"Sherry","strIngredient7":"Candied Peel","strIngredient8":"Glace Cherry","strIngredient9":"Raisins","strIngredient10":"Currants","strIngredient11":"Pecan Nuts","strIngredient12":"Lemon","strIngredient13":"Mixed Spice","strIngredient14":"Rose water","strIngredient15":"Vanilla Extract","strIngredient16":"Baking Powder","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"200g","strMeasure2":"200g","strMeasure3":"200g","strMeasure4":"4 Beaten","strMeasure5":"50g","strMeasure6":"100ml","strMeasure7":"85g","strMeasure8":"85g","strMeasure9":"250g","strMeasure10":"250g","strMeasure11":"100g ","strMeasure12":"Grated zest of 1","strMeasure13":"1 \u00bd tbsp","strMeasure14":"1 \u00bd tbsp","strMeasure15":"1\/2 tsp","strMeasure16":"1\/2 tsp","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/angela-nilsens-christmas-cake","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52788","strMeal":"Christmas Pudding Flapjack","strMealAlternate":null,"strCategory":"Dessert","strArea":"British","strInstructions":"Preheat the oven to 180\u00b0C\/fan 160\u00b0C\/gas mark 4 and grease and line a 25cm x 20cm tin. Melt the butter, sugar, syrup and orange zest in a large saucepan over a medium heat. The aim is to dissolve all the ingredients so that they are smooth, but to not lose any volume through boiling so be careful not to overheat.\r\n\r\nAdd the oats and stir well until evenly coated. Stir through the leftover Christmas pudding and tip into the prepared tin. Use a spoon to flatten the top and bake for 40 minutes until the edges start to brown. Whilst still warm in the tin, score into 12 squares. Allow to cool completely before cutting along the scores.\r\n\r\nKeeps for 5 days in an air tight tin or freeze for up to 1 month.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/vvusxs1483907034.jpg","strTags":"Snack,Cake","strYoutube":"https:\/\/www.youtube.com\/watch?v=OaqvGvEiwzU","strIngredient1":"salted butter","strIngredient2":"dark soft brown sugar","strIngredient3":"golden syrup","strIngredient4":"orange","strIngredient5":"rolled oats","strIngredient6":"Christmas pudding","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"250g","strMeasure2":"225g","strMeasure3":"150g","strMeasure4":"Zest of 1","strMeasure5":"500g","strMeasure6":"250g","strMeasure7":"","strMeasure8":"","strMeasure9":"","strMeasure10":"","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52989","strMeal":"Christmas Pudding Trifle","strMealAlternate":null,"strCategory":"Dessert","strArea":"British","strInstructions":"Peel the oranges using a sharp knife, ensuring all the pith is removed. Slice as thinly as possible and arrange over a dinner plate. Sprinkle with the demerara sugar followed by the Grand Marnier and set aside.\r\n\r\nCrumble the Christmas pudding into large pieces and scatter over the bottom of a trifle bowl. Lift the oranges onto the pudding in a layer and pour over any juices.\r\n\r\nBeat the mascarpone until smooth, then stir in the custard. Spoon the mixture over the top of the oranges.\r\n\r\nLightly whip the cream and spoon over the custard. Sprinkle with the flaked almonds and grated chocolate. You can make this a day in advance if you like, chill until ready to serve.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/r33cud1576791081.jpg","strTags":"Christmas","strYoutube":"https:\/\/www.youtube.com\/watch?v=jRfyNQs5qhU","strIngredient1":"Orange","strIngredient2":"Demerara Sugar","strIngredient3":"Grand Marnier","strIngredient4":"Christmas Pudding","strIngredient5":"Custard","strIngredient6":"Mascarpone","strIngredient7":"Double Cream","strIngredient8":"Flaked Almonds","strIngredient9":"Dark Chocolate","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"3","strMeasure2":"1 tbs","strMeasure3":"2 tbs","strMeasure4":"300g","strMeasure5":"500g","strMeasure6":"250g","strMeasure7":"284ml","strMeasure8":"Handful","strMeasure9":"Grated","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/1826685\/christmas-pudding-trifle","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53283","strMeal":"Chtitha Batata (Algerian Potato Stew)","strMealAlternate":null,"strCategory":"Vegetarian","strArea":"Algerian","strInstructions":"Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste. Add olive oil and mix dersa well.\r\n\r\nHeat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add potato halves and stir to combine with the dersa. Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 40 minutes.\r\n\r\nLadle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/q8pu1k1764114334.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=kpsZQTVVjdk","strIngredient1":"Garlic","strIngredient2":"Red Chilli","strIngredient3":"Ground Cumin","strIngredient4":"Paprika","strIngredient5":"Black Pepper","strIngredient6":"Cayenne Pepper","strIngredient7":"Salt","strIngredient8":"Olive Oil","strIngredient9":"New Potatoes","strIngredient10":"Tomato Puree","strIngredient11":"Water","strIngredient12":"Salt","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"4 cloves","strMeasure2":"1 small","strMeasure3":"1 tsp","strMeasure4":"1 teaspoon","strMeasure5":"1\/2 teaspoon","strMeasure6":"1\/2 teaspoon","strMeasure7":"1\/2 teaspoon","strMeasure8":"2 tablespoons","strMeasure9":"2 Lbs","strMeasure10":"1 tablespoon","strMeasure11":"Boiled","strMeasure12":"To taste","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.allrecipes.com\/recipe\/265319\/chtitha-batata-algerian-potato-stew\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-25 23:42:15"},{"idMeal":"53153","strMeal":"Churros","strMealAlternate":null,"strCategory":"Dessert","strArea":"Spanish","strInstructions":"step 1\r\nBoil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.\r\n\r\nstep 2\r\nPut all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.\r\n\r\nstep 3\r\nFill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous \u2013 before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.\r\n\r\nstep 4\r\nFit a star nozzle to a piping bag \u2013 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here \u2013 if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous \u2013 before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.\r\n\r\nstep 5\r\nOnce the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you\u2019ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.\r\nTo see a video of how to prepare churros, take a look at our churros ice cream sandwich recipe.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/nxnny61763250596.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=453mpKHVaBs","strIngredient1":"Butter","strIngredient2":"Vanilla Extract","strIngredient3":"Plain Flour","strIngredient4":"Baking Powder","strIngredient5":"Sunflower Oil","strIngredient6":"Bread","strIngredient7":"Dark Chocolate","strIngredient8":"Double Cream","strIngredient9":"Milk","strIngredient10":"Golden Syrup","strIngredient11":"Vanilla Extract","strIngredient12":"Caster Sugar","strIngredient13":"Cinnamon","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"50g","strMeasure2":"1\/2 teaspoon","strMeasure3":"250g","strMeasure4":"1 teaspoon","strMeasure5":"1 L ","strMeasure6":"2 chopped","strMeasure7":"200g","strMeasure8":"100 ml ","strMeasure9":"100 ml ","strMeasure10":"3  tablespoons","strMeasure11":"1\/2 teaspoon","strMeasure12":"100g ","strMeasure13":"2 teaspoon","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/churros-chocolate-dipping-sauce","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-15 23:26:44"},{"idMeal":"53116","strMeal":"Cinnamon buns","strMealAlternate":null,"strCategory":"Dessert","strArea":"Norwegian","strInstructions":"In a small saucepan heat the butter, milk and salt until the butter is melted. Allow the mixture to cool until it is lukewarm.\r\n\r\nIn a large bowl, stir together the flours, yeast, cardamom and sugar until combined.\r\n\r\nMake a well in the centre and crack in the eggs. Pour in the lukewarm milk mixture and stir everything together to form a sticky dough. You may have to use your hands as the dough becomes stiffer.\r\n\r\nOil the work surface with a teaspoon of olive oil. Turn the dough out onto the oiled surface and knead vigorously for 5\u20138 minutes, using a plastic scraper as needed to prise the dough from the work surface. Don\u2019t be tempted to add flour, as this will make the buns dry and tough. Keep kneading until the dough is considerably less sticky, smoother and more elastic.\r\n\r\nShape into a ball, and put into a large, greased bowl. Cover the bowl with a clean tea towel and set aside in a warm place to prove for an hour, or until doubled in size.\r\n\r\nMeanwhile, for the filling and topping, mix the softened butter in a bowl with half the sugar and 1 tablespoon cinnamon. Use a fork to mix the sugar and spice into the butter until it is completely combined.\r\n\r\nMix the remaining sugar and cinnamon in a separate bowl and set aside.\r\n\r\nWhen the dough has risen, turn out onto a floured work surface and gently roll out into a 36x24cm\/14x9\u00bdin rectangle. Spread the cinnamon-sugar-butter evenly over the dough with a table or palette knife.\r\n\r\nWith the longest edge closest to you, roll the dough up into a cylinder. Cut into 12 even slices.\r\n\r\nPlace each slice onto a flattened out paper cupcake case on a baking tray, or into a greased muffin tin. (Baking in a muffin tin will make your cinnamon buns taller and domed.)\r\n\r\nCover with a clean tea towel and set aside to prove again for 30\u201345 minutes, or until risen.\r\n\r\nPreheat the oven to 200C\/180C Fan\/Gas 6.\r\n\r\nBrush the tops of the buns with beaten egg and dust liberally with the cinnamon sugar. Bake for 12 minutes until the buns are dark golden-brown. Enjoy warm with a cup of coffee.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/as88dq1762772486.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=wNiyp89pTi0","strIngredient1":"Unsalted Butter","strIngredient2":"Milk","strIngredient3":"Salt","strIngredient4":"Flour","strIngredient5":"Strong White Flour","strIngredient6":"Fast action yeast","strIngredient7":"Cardamom","strIngredient8":"Caster Sugar","strIngredient9":"Egg","strIngredient10":"Olive Oil","strIngredient11":"Unsalted Butter","strIngredient12":"Caster Sugar","strIngredient13":"Cinnamon","strIngredient14":"Egg","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"100g ","strMeasure2":"200ml","strMeasure3":"1 teaspoon","strMeasure4":"250g","strMeasure5":"250g","strMeasure6":"1 1\/2 tsp ","strMeasure7":"1 teaspoon","strMeasure8":"1 tblsp ","strMeasure9":"2","strMeasure10":"Dash","strMeasure11":"75g","strMeasure12":"100g ","strMeasure13":"2 tbsp","strMeasure14":"1","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbc.co.uk\/food\/recipes\/cinnamon_buns_10634","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-05 19:42:00"},{"idMeal":"52840","strMeal":"Clam chowder","strMealAlternate":null,"strCategory":"Starter","strArea":"American","strInstructions":"Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells \u2013 reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.\r\nHeat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.\r\nThrow in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken \u2013 you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/rvtvuw1511190488.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=fEN_fm6kX6k","strIngredient1":"Clams","strIngredient2":"Butter","strIngredient3":"Bacon","strIngredient4":"Onion","strIngredient5":"Thyme","strIngredient6":"Bay Leaf","strIngredient7":"Plain Flour","strIngredient8":"Milk","strIngredient9":"Double Cream","strIngredient10":"Potatoes","strIngredient11":"Parsley","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1\u00bd kg","strMeasure2":"50g","strMeasure3":"150g","strMeasure4":"1 finely chopped ","strMeasure5":"sprigs of fresh","strMeasure6":"1","strMeasure7":"1 tbls","strMeasure8":"150ml","strMeasure9":"150ml","strMeasure10":"2 medium","strMeasure11":"Chopped","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/clam-chowder","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53154","strMeal":"Clam, chorizo & white bean stew","strMealAlternate":null,"strCategory":"Seafood","strArea":"Spanish","strInstructions":"step 1\r\nFry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 min more.\r\n\r\nstep 2\r\nPour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced.\r\n\r\nstep 3\r\nScatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open. Have a little taste before seasoning, as the clams can be quite salty. Then scatter over the chopped parsley. Eat with lots of crusty bread.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/92wbmf1763252334.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=IoRuT7TxDAo","strIngredient1":"Chorizo","strIngredient2":"Onion","strIngredient3":"Garlic Clove","strIngredient4":"Parsley","strIngredient5":"Vegetable Stock","strIngredient6":"Tinned Tomatos","strIngredient7":"Butter Beans","strIngredient8":"Sherry vinegar","strIngredient9":"Clams","strIngredient10":"Crusty Bread","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"50g","strMeasure2":"1 chopped","strMeasure3":"1","strMeasure4":"Bunch","strMeasure5":"200ml","strMeasure6":"400g","strMeasure7":"400g","strMeasure8":"1 teaspoon","strMeasure9":"600g","strMeasure10":"To serve","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/clam-chorizo-white-bean-stew","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-16 00:15:46"},{"idMeal":"52988","strMeal":"Classic Christmas pudding","strMealAlternate":null,"strCategory":"Dessert","strArea":"British","strInstructions":"Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).\r\n\r\nMix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.\u2028\r\n\r\nHolding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins \u2013 the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.\u2028\r\n\r\nGenerously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.\u2028\r\n\r\nNow stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.\r\n\r\nBoil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.\u2028\r\n\r\nTo make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.\u2028\r\n\r\nOn Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/1d85821576790598.jpg","strTags":"Christmas","strYoutube":"https:\/\/www.youtube.com\/watch?v=Pb_lJxL1vtk","strIngredient1":"Almonds","strIngredient2":"Bramley Apples","strIngredient3":"Candied Peel","strIngredient4":"Nutmeg","strIngredient5":"Raisins","strIngredient6":"Plain Flour","strIngredient7":"Breadcrumbs","strIngredient8":"Muscovado Sugar","strIngredient9":"Eggs","strIngredient10":"Brandy","strIngredient11":"Butter","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"50g","strMeasure2":"2 large","strMeasure3":"200g","strMeasure4":"1 whole","strMeasure5":"1kg","strMeasure6":"140g","strMeasure7":"100g ","strMeasure8":"100g ","strMeasure9":"3 Large","strMeasure10":"2 tbs","strMeasure11":"250g","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/classic-christmas-pudding","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53343","strMeal":"Classic Tourti\u00e8re","strMealAlternate":null,"strCategory":"Beef","strArea":"Canadian","strInstructions":"Heat oil on medium-high heat in a large saut\u00e9 pan or skillet, then saut\u00e9 the onion and garlic until softened, about 5 minutes. Add the ground beef, pork, and spices and cook until the meat is browned.\r\nAdd the beef broth and bring it up to a simmer then reduce heat to medium low. Add the grated potato and stir it in. Cook until liquid is almost absorbed, about 15 min. Remove the bay leaves and add salt to taste. Remove the pan from the heat and let the mixture cool completely \u2014 it bakes best if the filling is chilled.\r\nPreheat the oven to 375 \u00b0F (190 \u00b0C). On a lightly floured surface, roll out one disc of the pie dough to less than the 1\/4-inch thickness and line the 9-inch pie plate. Fill this with the cooled tourti\u00e8re mixture and spread out evenly. Roll out the remaining dough to the same thickness, cut a hole in the centre (for steam to escape) and place on top of the filling. Trim the dough to 1\/2-inch beyond the edge of the pie plate and pinch the edges of the crust together. Brush the crust with the egg wash.\r\nBake tourti\u00e8re for about 45 minutes or until the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve.\r\nServes: 8-10 (makes 2 9-inch pies)","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/0sd7ac1764787957.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=PM9TZPUJTiU","strIngredient1":"Canola Oil","strIngredient2":"Onion","strIngredient3":"Garlic","strIngredient4":"Ground Beef","strIngredient5":"Ground Pork","strIngredient6":"Dried Leaves Of Summer Savoury","strIngredient7":"Salt","strIngredient8":"Pepper","strIngredient9":"Ground Clove","strIngredient10":"Ground Nutmeg","strIngredient11":"Bay Leaf","strIngredient12":"Beef Stock","strIngredient13":"Russet Potato","strIngredient14":"Shortcrust Pastry","strIngredient15":"Egg","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"2 tablespoons","strMeasure2":"1 chopped","strMeasure3":"2 cloves minced","strMeasure4":"1 lb","strMeasure5":"1 lb","strMeasure6":"1 tsp","strMeasure7":"To taste","strMeasure8":"To taste","strMeasure9":"1\/2 tsp","strMeasure10":"1\/2 tsp","strMeasure11":"1","strMeasure12":"1 cup","strMeasure13":"1 small","strMeasure14":"4","strMeasure15":"1 beaten","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/canadianfoodfocus.org\/recipes\/classic-canadian-dish-classic-tourtiere\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-12-03 18:50:26"},{"idMeal":"53037","strMeal":"Coddled pork with cider","strMealAlternate":null,"strCategory":"Pork","strArea":"Irish","strInstructions":"STEP 1\r\nHeat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.\r\n\r\nSTEP 2\r\nTip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.\r\n\r\nSTEP 3\r\nServe at the table spooned straight from the dish.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/7vpsfp1608588991.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=ftn_4mc-65o","strIngredient1":"Butter","strIngredient2":"Pork Chops","strIngredient3":"Bacon","strIngredient4":"Potatoes","strIngredient5":"Carrots","strIngredient6":"Swede","strIngredient7":"Cabbage","strIngredient8":"Bay Leaf","strIngredient9":"Cider","strIngredient10":"Chicken Stock","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"Knob","strMeasure2":"2","strMeasure3":"4","strMeasure4":"2","strMeasure5":"1","strMeasure6":"1\/2 ","strMeasure7":"1\/2 ","strMeasure8":"1","strMeasure9":"100ml","strMeasure10":"100g ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/irish-coddled-pork-cider","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52832","strMeal":"Coq au vin","strMealAlternate":null,"strCategory":"Chicken","strArea":"French","strInstructions":"Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish. Tip in the bacon and fry until crisp. Remove and drain on kitchen paper. Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.\r\nPat the chicken pieces dry with kitchen paper. Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.\r\nScatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.\r\nReturn the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Stir in the rest of the wine, the stock and tomato pur\u00e9e, drop in the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan. Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr.\r\nJust before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few mins until golden. Remove and keep warm.\r\nLift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni. To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon. Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins. Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with chopped parsley.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/qstyvs1505931190.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=_ise46LADBs","strIngredient1":"Olive Oil","strIngredient2":"Bacon","strIngredient3":"Shallots","strIngredient4":"Chicken Legs","strIngredient5":"Chicken Thighs","strIngredient6":"Chicken Breasts","strIngredient7":"Garlic","strIngredient8":"Brandy","strIngredient9":"Red Wine","strIngredient10":"Chicken Stock","strIngredient11":"tomato puree","strIngredient12":"thyme","strIngredient13":"Rosemary","strIngredient14":"bay leaves","strIngredient15":"parsley","strIngredient16":"chestnut mushroom","strIngredient17":"plain flour","strIngredient18":"butter","strIngredient19":"","strIngredient20":"","strMeasure1":"1\u00bd tbsp","strMeasure2":"3 rashers (100g) chopped dry-cured","strMeasure3":"12 small","strMeasure4":"2 (460g)","strMeasure5":"4 (650g)","strMeasure6":"2 (280g)","strMeasure7":"3 finely chopped","strMeasure8":"3 tbsp","strMeasure9":"600ml","strMeasure10":"150ml","strMeasure11":"2 tsp","strMeasure12":"3 sprigs","strMeasure13":"2 sprigs","strMeasure14":"2","strMeasure15":"garnish","strMeasure16":"250g","strMeasure17":"2 tbsp","strMeasure18":"1 tsp","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/1913655\/coq-au-vin","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52977","strMeal":"Corba","strMealAlternate":null,"strCategory":"Side","strArea":"Turkish","strInstructions":"Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside.  Fair warning, this will probably turn your lentils into a solid block that you\u2019ll have to break up later\r\nIn a large pot over medium-high heat, saut\u00e9 the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.\r\nAdd the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices. Congratulate yourself on how amazing your house now smells.\r\nImmediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil.\r\nAfter it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.\r\nAfter the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary.\r\nServe with crushed-up crackers, torn up bread, or something else to add some extra thickness.  You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness.  Makes great leftovers, stays good in the fridge for about a week.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/58oia61564916529.jpg","strTags":"Soup","strYoutube":"https:\/\/www.youtube.com\/watch?v=VVnZd8A84z4","strIngredient1":"Lentils","strIngredient2":"Onion","strIngredient3":"Carrots","strIngredient4":"Tomato Puree","strIngredient5":"Cumin","strIngredient6":"Paprika","strIngredient7":"Mint","strIngredient8":"Thyme","strIngredient9":"Black Pepper","strIngredient10":"Red Pepper Flakes","strIngredient11":"Vegetable Stock","strIngredient12":"Water","strIngredient13":"Sea Salt","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1 cup ","strMeasure2":"1 large","strMeasure3":"1 large","strMeasure4":"1 tbs","strMeasure5":"2 tsp","strMeasure6":"1 tsp ","strMeasure7":"1\/2 tsp","strMeasure8":"1\/2 tsp","strMeasure9":"1\/4 tsp","strMeasure10":"1\/4 tsp","strMeasure11":"4 cups ","strMeasure12":"1 cup ","strMeasure13":"Pinch","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/findingtimeforcooking.com\/main-dishes\/red-lentil-soup-corba\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52998","strMeal":"Corned Beef and Cabbage","strMealAlternate":null,"strCategory":"Beef","strArea":"Irish","strInstructions":"1\r\n\r\nPlace corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.\r\n\r\n2\r\n\r\nAdd whole potatoes and peeled and cut carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.\r\n\r\n3\r\n\r\nPlace vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/xb97a81583266727.jpg","strTags":"Cheap","strYoutube":"","strIngredient1":"Beef Brisket","strIngredient2":"Small Potatoes","strIngredient3":"Carrots","strIngredient4":"Cabbage","strIngredient5":"","strIngredient6":"","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"3 Lbs","strMeasure2":"10","strMeasure3":"5","strMeasure4":"1 head","strMeasure5":" ","strMeasure6":" ","strMeasure7":" ","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53350","strMeal":"Corned Beef and Cabbage \u2013 Jamaican Style","strMealAlternate":null,"strCategory":"Beef","strArea":"Jamaican","strInstructions":"Heat olive oil in a skillet or Dutch pot over medium-high heat. Add onion and green pepper and saut\u00e9 for about 3-5 minutes.\r\nAdd garlic and stir for about 1 minute.\r\nAdd shredded cabbage and stir. Cook for about about 3-5 minutes, stirring often until softened.\r\nAdd corned beef, Roma tomatoes, and thyme and stir. Add ketchup and scotch bonnet pepper sauce and stir. Reduce heat and cook on medium for about 3-5 minutes, until the corned beef is heated through. Remove from heat.\r\nServe with white rice, bread, or on its own.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/kdz63q1764793442.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=Bxjz-q2hioA","strIngredient1":"Olive Oil","strIngredient2":"Cabbage","strIngredient3":"Green Pepper","strIngredient4":"Onion","strIngredient5":"Garlic","strIngredient6":"Corned Beef","strIngredient7":"Plum Tomatoes","strIngredient8":"Thyme","strIngredient9":"Tomato Ketchup","strIngredient10":"Salt","strIngredient11":"Pepper","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1 tablespoon","strMeasure2":"1\/2 ","strMeasure3":"1 chopped","strMeasure4":"1 chopped","strMeasure5":"2 cloves minced","strMeasure6":"12 ounces","strMeasure7":"2 chopped","strMeasure8":"2 sprigs","strMeasure9":"1 tablespoon","strMeasure10":"To taste","strMeasure11":"To taste","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.myforkinglife.com\/corned-beef-and-cabbage-jamaican-style\/#recipe","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-12-03 20:22:00"},{"idMeal":"53096","strMeal":"Corned Beef Hash","strMealAlternate":null,"strCategory":"Beef","strArea":"British","strInstructions":"Saut\u00e9 the onions:\r\nHeat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.\r\n\r\nAdd the potatoes and corned beef:\r\nMix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.\r\n\r\n\r\nCook until browned and then flip:\r\nDo not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good.\r\n\r\nUse a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula.\r\n\r\nIf there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.\r\n\r\nStir in the parsley and season:\r\nRemove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/vz94r81760534692.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=SPr_UnCrYPg","strIngredient1":"Unsalted Butter","strIngredient2":"Onion","strIngredient3":"Corned Beef","strIngredient4":"Potatoes","strIngredient5":"Kosher Salt","strIngredient6":"Black Pepper","strIngredient7":"Freshly Chopped Parsley","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"3  tablespoons","strMeasure2":"1 medium chopped","strMeasure3":"3 Cups","strMeasure4":"3 chopped","strMeasure5":"Dash","strMeasure6":"Dash","strMeasure7":"Chopped","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.simplyrecipes.com\/recipes\/corned_beef_hash\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-10-15 14:19:26"},{"idMeal":"53291","strMeal":"Cornes de Gazelle (Gazelle Horns)","strMealAlternate":null,"strCategory":"Dessert","strArea":"Algerian","strInstructions":"Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet.\r\n\r\nBake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes.\r\n\r\nPrepare pastry dough while almonds are roasting. Combine flour, 1\/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs. Add egg, oil, and 1 1\/2 tablespoons orange blossom water; knead everything into a smooth pastry dough. Add a little water, 1 teaspoon at a time, if dough is too dry. Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes.\r\n\r\nRemove almonds from oven and cool slightly, about 5 minutes. Place almonds in the bowl of a food processor; process until finely and evenly ground. Add 3\/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste.\r\n\r\nRemove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Set aside.\r\n\r\nPreheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.\r\n\r\nRoll out half of the pastry dough on a lightly floured surface until very thin. Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges. Mold with your fingers into a crescent shape. Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet. Repeat with remaining dough and filling.\r\n\r\nBake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes. They should not get too dark. Let cool slightly, about 3 minutes.\r\n\r\nHeat honey in a small saucepan over low-medium heat. Remove from heat and stir in 1 tablespoon orange blossom water. Dip gazelle horns into the honey and place on a serving plate. Sprinkle with crushed pistachios.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/0h1b7m1764120235.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=KVnfEBh-rUk","strIngredient1":"Almonds","strIngredient2":"Sugar","strIngredient3":"Sugar","strIngredient4":"Ground Cinnamon","strIngredient5":"Egg","strIngredient6":"Orange Blossom Water","strIngredient7":"All purpose flour","strIngredient8":"Unsalted Butter","strIngredient9":"Salt","strIngredient10":"Egg","strIngredient11":"Vegetable Oil","strIngredient12":"Orange Blossom Water","strIngredient13":"Pistachio","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"2 cups","strMeasure2":"3\/4 cup","strMeasure3":"1 tablespoon","strMeasure4":"1\/4 tsp","strMeasure5":"1","strMeasure6":"1 tablespoon","strMeasure7":"2 cups","strMeasure8":"1\/2 cup","strMeasure9":"1 pinch","strMeasure10":"1 beaten","strMeasure11":"3  tablespoons","strMeasure12":"1 \u00bd tbsp","strMeasure13":"3  tablespoons","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.allrecipes.com\/recipe\/262056\/cornes-de-gazelle-gazelle-horns\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-26 01:22:01"},{"idMeal":"52779","strMeal":"Cream Cheese Tart","strMealAlternate":null,"strCategory":"Starter","strArea":"American","strInstructions":"Crust: make a dough from 250g flour (I like mixing different flours like plain and wholegrain spelt flour), 125g butter, 1 egg and a pinch of salt, press it into a tart form and place it in the fridge. Filling: stir 300g cream cheese and 100ml milk until smooth, add in 3 eggs, 100g grated parmesan cheese and season with salt, pepper and nutmeg. Take the crust out of the fridge and prick the bottom with a fork. Pour in the filling and bake at 175 degrees C for about 25 minutes. Cover the tart with some aluminium foil after half the time. In the mean time, slice about 350g mini tomatoes. In a small pan heat 3tbsp olive oil, 3tbsp white vinegar, 1 tbsp honey, salt and pepper and combine well. Pour over the tomato slices and mix well. With a spoon, place the tomato slices on the tart, avoiding too much liquid on it. Decorate with basil leaves and enjoy","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/wurrux1468416624.jpg","strTags":"Tart,Savory,Cheesy","strYoutube":"https:\/\/www.youtube.com\/watch?v=UhQPwO4uymo","strIngredient1":"Flour","strIngredient2":"Butter","strIngredient3":"Egg","strIngredient4":"Salt","strIngredient5":"Cheese","strIngredient6":"Milk","strIngredient7":"Eggs","strIngredient8":"Parmesan Cheese","strIngredient9":"Plum tomatoes","strIngredient10":"White Vinegar","strIngredient11":"Honey","strIngredient12":"Basil","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":null,"strIngredient17":null,"strIngredient18":null,"strIngredient19":null,"strIngredient20":null,"strMeasure1":"250g","strMeasure2":"125g","strMeasure3":"1","strMeasure4":"Pinch","strMeasure5":"300g","strMeasure6":"100ml milk","strMeasure7":"3","strMeasure8":"100g","strMeasure9":"350g","strMeasure10":"3tbsp","strMeasure11":"1 tbsp","strMeasure12":"Topping","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":null,"strMeasure17":null,"strMeasure18":null,"strMeasure19":null,"strMeasure20":null,"strSource":"https:\/\/www.instagram.com\/p\/BHyuMZ1hZX0","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52841","strMeal":"Creamy Tomato Soup","strMealAlternate":null,"strCategory":"Starter","strArea":"British","strInstructions":"Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened \u2013 about 10-15 mins. Fill the kettle and boil it.\r\nStir in the tomato pur\u00e9e, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Pur\u00e9e with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.\r\nTo serve, reheat the soup, stirring in the milk \u2013 try not to let it boil. Serve in small bowls with cheesy sausage rolls.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/stpuws1511191310.jpg","strTags":"Baking","strYoutube":"https:\/\/www.youtube.com\/watch?v=lBhwjjUiFk4","strIngredient1":"Olive Oil","strIngredient2":"Onions","strIngredient3":"Celery","strIngredient4":"Carrots","strIngredient5":"Potatoes","strIngredient6":"Bay Leaf","strIngredient7":"Tomato Puree","strIngredient8":"Sugar","strIngredient9":"White Vinegar","strIngredient10":"Chopped Tomatoes","strIngredient11":"Passata","strIngredient12":"Vegetable Stock Cube","strIngredient13":"Whole Milk","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"3 tbsp","strMeasure2":"2 chopped","strMeasure3":"2 sticks","strMeasure4":"300g","strMeasure5":"500g","strMeasure6":"4","strMeasure7":"5 tblsp ","strMeasure8":"2 tblsp ","strMeasure9":"2 tblsp ","strMeasure10":"1\u00bd kg","strMeasure11":"500g","strMeasure12":"3","strMeasure13":"400ml","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/2604646\/creamy-tomato-soup","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53148","strMeal":"Crema Catalana","strMealAlternate":null,"strCategory":"Dessert","strArea":"Spanish","strInstructions":"step 1\r\nPut the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat. Cook, stirring often, until the milk is just steaming but not boiling, about 3-5 mins. Remove from the heat, cover with a plate and leave to infuse for at least 30 mins.\r\n\r\nstep 2\r\nWhen the cream mixture has infused, whisk the egg yolks, sugar and cornflour together in a separate bowl for 3-5 mins, or until light and pale in colour. Pour the infused milk through a sieve into the egg mixture, whisking continuously. Return the mixture to the saucepan.\r\n\r\nstep 3\r\nPut the saucepan over a medium-high heat and whisk for around 10-12 mins. The mixture should start thickening to a custard-like consistency \u2013 you can tell it\u2019s ready by dipping a wooden spoon in the mixture, then running a finger through the mixture on the back of the spoon. If the line holds, it's ready. Sieve the mixture into a jug to remove any froth.\r\n\r\nstep 4\r\nDivide the custard between six 150ml ramekins or small terracotta dishes, then leave to cool for 1 hr at room temperature until set with a slight wobble. Chill overnight.\r\n\r\nstep 5\r\nJust before serving, sprinkle 1 tbsp caster sugar over the top of each ramekin and caramelise using a kitchen blowtorch. Alternatively, slide the ramekins under a hot grill until the sugar turns golden and starts to bubble. Serve straightaway.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/x73ll91763247842.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=5aw5Ba0PCa0","strIngredient1":"Milk","strIngredient2":"Double Cream","strIngredient3":"Cinnamon Stick","strIngredient4":"Orange Zest","strIngredient5":"Lemon Zest","strIngredient6":"Egg Yolks","strIngredient7":"Caster Sugar","strIngredient8":"Caster Sugar","strIngredient9":"Corn Flour","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"400ml","strMeasure2":"150ml","strMeasure3":"1","strMeasure4":"1","strMeasure5":"1","strMeasure6":"7","strMeasure7":"100g ","strMeasure8":"6 tablespoons","strMeasure9":"45g","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/crema-catalana","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-15 21:59:37"},{"idMeal":"53072","strMeal":"Crispy Eggplant","strMealAlternate":null,"strCategory":"Vegetarian","strArea":"Filipino","strInstructions":"Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness.\r\n2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel.\r\n3. In a large bowl\/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper.\r\n4. Heal oil in a large skillet over high heat.\r\n5. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on a paper towel. \r\n","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/c7lzrl1683208757.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=4mINk5d2hto","strIngredient1":"Egg Plants","strIngredient2":"Breadcrumbs","strIngredient3":"Sesame Seed","strIngredient4":"Eggs","strIngredient5":"Salt","strIngredient6":"Pepper","strIngredient7":"Vegetable Oil","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1 large","strMeasure2":"1 cup ","strMeasure3":"50g","strMeasure4":"2","strMeasure5":"To taste","strMeasure6":"To taste","strMeasure7":"For frying","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/yummyfood.ph\/recipe\/crispiest-fried-eggplant\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52999","strMeal":"Crispy Sausages and Greens","strMealAlternate":null,"strCategory":"Pork","strArea":"Irish","strInstructions":"Preheat the oven to 350\u00b0. Remove the stems from one bunch of Tuscan kale and tear the leaves into 1\" pieces (mustard greens, collards, spinach, and chard are great, too). Coarsely chop half a head of green cabbage. Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic. Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I'll saut\u00e9 the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens). Coat the greens with some olive oil and pour \u00bd cup chicken stock or broth over everything. Cover the dish with foil and bake until the greens are wilted, about 15 minutes. Remove foil and season with salt and pepper. Continue to bake until cabbage is tender, about 20-25 minutes more.\r\n\r\nMeanwhile, heat a little olive oil in a large skillet over medium-high. Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes. When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine).","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/st1ifa1583267248.jpg","strTags":null,"strYoutube":"","strIngredient1":"Kale","strIngredient2":"Italian Fennel Sausages","strIngredient3":"Cabbage","strIngredient4":"Garlic Clove","strIngredient5":"Onion","strIngredient6":"Shiitake Mushrooms","strIngredient7":"Chicken Stock","strIngredient8":"Salt","strIngredient9":"Pepper","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1  bunch","strMeasure2":"8","strMeasure3":"1 Head chopped","strMeasure4":"8","strMeasure5":"Sliced","strMeasure6":"Sliced","strMeasure7":"1 cup ","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bonappetit.com\/columns\/cooking-without-recipes\/article\/kale-cabbage-sausage-weeknight-dinner","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53058","strMeal":"Croatian Bean Stew","strMealAlternate":null,"strCategory":"Beef","strArea":"Croatian","strInstructions":"Heat the oil in a pan. Add the chopped vegetables and saut\u00e9 until tender. Take a pot, empty the beans together with the vegetables into it, put the sausages inside and cook for further 20 minutes on a low heat. Or, put it in an oven and bake it at a temperature of 180\u00baC\/350\u00baF for 30 minutes. This dish is even better reheated the next day.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/tnwy8m1628770384.jpg","strTags":"Warming,Soup,Beans","strYoutube":"https:\/\/www.youtube.com\/watch?v=mrjnQal3S1A","strIngredient1":"Cannellini Beans","strIngredient2":"Vegetable Oil","strIngredient3":"Tomatoes","strIngredient4":"Challots","strIngredient5":"Garlic","strIngredient6":"Parsley","strIngredient7":"Chorizo","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"2 cans","strMeasure2":"3 tbs","strMeasure3":"2 cups ","strMeasure4":"5","strMeasure5":"2 cloves","strMeasure6":"Pinch","strMeasure7":"1\/2 kg chopped ","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.visit-croatia.co.uk\/croatian-cuisine\/croatian-recipes\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53056","strMeal":"Croatian lamb peka","strMealAlternate":null,"strCategory":"Beef","strArea":"Croatian","strInstructions":"Preheat oven to 200\u00b0C fan \/ 220\u00b0C \/ 425\u00b0F \/ Gas mark 7\r\nIf you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side.\r\nChunks of chopped lamb of a red chopping board\r\nMake oil marinade -\r\nMix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree ,black pepper and salt.\r\nolive oil, gia sundried tomato puree and gia garlic puree and black pepper mixed together in a silver bowl to make Croatian peka\r\nAdd potatoes and vegetables into a large lidded casserole dish.\r\nChopped up vegetables which consist of chopped up red onion, courgette, potatoes red peppers in a cast iron pan\r\nPlace diced lamb on top of the vegetables, pour the marinade and wine over the top.\r\nChunks of lamb covered in in a sundried tomato oil sauce which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan\r\nAdd the rosemary, thyme and sage, trying to keep the herbs on top.\r\nSo you can easily remove the herb stalks once cooked.\r\nChunks of lamb coated in a sundried tomato oil sauce and covered with thyme, rosemary and sage which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan\r\nPlace lid on the casserole dish and cook for 1hr 30 minute\r\nIf you do not have a lid cover very well with kitchen foil\r\nCast iron dish with lid on in the oven\r\nTake the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.\r\nCook for a further 20-30 mins.\r\nCooked Croatian Lamb Peka in a cast iron pan in the oven\r\nServe with fresh homemade bread to dip into the juices.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/pn59o51628769837.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=K0ipnz4fwJI","strIngredient1":"Potatoes","strIngredient2":"Courgettes","strIngredient3":"Carrots","strIngredient4":"Green Pepper","strIngredient5":"Aubergine","strIngredient6":"Onion","strIngredient7":"Lamb Shoulder","strIngredient8":"Garlic Sauce","strIngredient9":"Tomato Puree","strIngredient10":"Olive Oil","strIngredient11":"Thyme","strIngredient12":"White Wine","strIngredient13":"Pepper","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"600g","strMeasure2":"1 chopped","strMeasure3":"1 chopped","strMeasure4":"1 chopped","strMeasure5":"1 small","strMeasure6":"1 Large Chopped","strMeasure7":"800g","strMeasure8":"1 tbs","strMeasure9":"1 tbs","strMeasure10":"80 ml ","strMeasure11":"Sprinking","strMeasure12":"250ml","strMeasure13":"Pinch","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/flawlessfood.co.uk\/croatian-lamb-peka\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52830","strMeal":"Crock Pot Chicken Baked Tacos","strMealAlternate":null,"strCategory":"Chicken","strArea":"Mexican","strInstructions":"Put the uncooked chicken breasts in the crock pot. Pour the full bottle of salad dressing over the chicken. Sprinkle the rest of the ingredients over the top and mix them in a bit with a spoon.\r\nCover your crock pot with the lid and cook on high for 4 hours.\r\nRemove all the chicken breasts from the crock pot and let cool.\r\nShred the chicken breasts and move to a glass bowl.\r\nPour most of the liquid over the shredded chicken.\r\nFOR THE TACOS:\r\nMake the guacamole sauce by mixing the avocado and green salsa together. Pour the guacamole mixture through a strainer until smooth and transfer to a squeeze bottle. Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed.\r\nMake the sour cream sauce by mixing the sour cream and milk together until you get a more liquid sour cream sauce. Transfer to a squeeze bottle.\r\nIn a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese.\r\nBake at 450 for 10-15 minutes just until the cheese is melted and bubbling.\r\nOut of the oven top all the tacos with the sliced grape tomaotes, jalapeno and cilantro.\r\nFinish with a drizzle of guacamole and sour cream.\r\nEnjoy!","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/ypxvwv1505333929.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=oqL0mLDBzS4","strIngredient1":"Chicken Breasts","strIngredient2":"Vinaigrette Dressing","strIngredient3":"Cumin","strIngredient4":"Smoked Paprika","strIngredient5":"Garlic","strIngredient6":"Refried Beans","strIngredient7":"Hard Taco Shells","strIngredient8":"Shredded Mexican Cheese","strIngredient9":"Grape Tomatoes","strIngredient10":"Jalapeno","strIngredient11":"Avocado","strIngredient12":"Green Salsa","strIngredient13":"Sour Cream","strIngredient14":"Milk","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"4 - 6","strMeasure2":"1 bottle","strMeasure3":"1\u00bd tablespoon","strMeasure4":"1 tablespoon","strMeasure5":"1 teaspoon","strMeasure6":"1 can","strMeasure7":"12","strMeasure8":"2 cups","strMeasure9":"Halved","strMeasure10":"Sliced and Seeded","strMeasure11":"Peeled and Sliced","strMeasure12":"2 tablespoons","strMeasure13":"3 tablespoons","strMeasure14":"1 tablespoon","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"http:\/\/www.nobiggie.net\/crock-pot-chicken-baked-tacos\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"53309","strMeal":"Cucumber & fennel salad","strMealAlternate":null,"strCategory":"Vegetarian","strArea":"Polish","strInstructions":"step 1\r\nPut cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.\r\n\r\nstep 2\r\nMix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/ei21r61764365935.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=gfNjne0AMb0","strIngredient1":"Cucumber","strIngredient2":"Sugar","strIngredient3":"Fennel Bulb","strIngredient4":"Sour Cream","strIngredient5":"Lemon","strIngredient6":"White Wine Vinegar","strIngredient7":"Dill","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1 large","strMeasure2":"1 tsp","strMeasure3":"1 sliced","strMeasure4":"150ml","strMeasure5":"Juice of 1","strMeasure6":"1 tablespoon","strMeasure7":"Bunch","strMeasure8":" ","strMeasure9":" ","strMeasure10":" ","strMeasure11":" ","strMeasure12":" ","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/cucumber-fennel-salad","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-11-28 21:36:25"},{"idMeal":"53098","strMeal":"Cumberland Pie","strMealAlternate":null,"strCategory":"Beef","strArea":"British","strInstructions":"step 1\r\nHeat oven to 160C\/140C fan\/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the pur\u00e9e, Worcestershire sauce and stock cubes.\r\n\r\nstep 2\r\nGradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened.\r\n\r\nstep 3\r\nMeanwhile, cook potatoes in a pan of boiling water until they\u2019re not done but about \u00be of the way there.\r\n\r\nstep 4\r\nTransfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months.\r\n\r\nstep 5\r\nIncrease oven to 200C\/180C fan\/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold. Serve with peas.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/pvfkz61761595976.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=r1lnsOTNjws","strIngredient1":"Celery","strIngredient2":"Onion","strIngredient3":"Carrots","strIngredient4":"Bay Leaves","strIngredient5":"Thyme","strIngredient6":"Vegetable Oil","strIngredient7":"Butter","strIngredient8":"Flour","strIngredient9":"Tomato Puree","strIngredient10":"Worcestershire Sauce","strIngredient11":"Beef Stock Cubes","strIngredient12":"Feather blade beef","strIngredient13":"Potatoes","strIngredient14":"Mature Cheddar","strIngredient15":"Parmesan Cheese","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"2","strMeasure2":"1 chopped","strMeasure3":"2 large","strMeasure4":"5","strMeasure5":"3","strMeasure6":"2 tblsp","strMeasure7":"1 tablespoon","strMeasure8":"2 tablespoons","strMeasure9":"2 tblsp","strMeasure10":"2 tablespoons","strMeasure11":"2","strMeasure12":"800g","strMeasure13":"800g","strMeasure14":"25g","strMeasure15":"25g","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.bbcgoodfood.com\/recipes\/crispy-topped-cumberland-pie","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-10-27 18:51:32"}]}