db.json

{
  "recipes": [
    {
      "_id": "781493c4-0b32-4186-aaa0-b7c6cb4b0c49",
      "saved": true,
      "title": "Stuffed Chard Leaves",
      "portions": 6,
      "totalTimeInMinutes": 60,
      "ingredients": [
        {
          "ingredient": "onion",
          "quantity": 1,
          "measurement": null,
          "modifier": "chopped"
        },
        {
          "ingredient": "oil",
          "quantity": 1,
          "measurement": "tablespoon",
          "modifier": null
        },
        {
          "ingredient": "brown rice",
          "quantity": 2.5,
          "measurement": "cups",
          "modifier": "cooked"
        },
        {
          "ingredient": "cottage cheese",
          "quantity": 1.5,
          "measurement": "cups",
          "modifier": null
        },
        {
          "ingredient": "egg",
          "quantity": 1,
          "measurement": null,
          "modifier": "beaten"
        },
        {
          "ingredient": "parsley",
          "quantity": 0.5,
          "measurement": "cup",
          "modifier": "chopped"
        },
        {
          "ingredient": "raisins",
          "quantity": 0.75,
          "measurement": "cup",
          "modifier": null
        },
        {
          "ingredient": "dill",
          "quantity": 1,
          "measurement": "teaspoon",
          "modifier": null
        },
        {
          "ingredient": "salt",
          "quantity": 0.75,
          "measurement": "teaspoon",
          "modifier": null
        },
        {
          "ingredient": "swiss chard leaves",
          "quantity": 16,
          "measurement": "leaves",
          "modifier": "large"
        }
      ],
      "instructions": "Preheat oven to 350°F. \n Saute onion in oil. Mix all ingredients except chard. \n Wash and dry chard leaves and remove stems, including the fat part of the rib if it extends rigidly up into the leaf (select leaves that are not too 'ribby'). Place 2 tablespoons or more of filling on the underside of the leaf, a third of the way from the bottom. Fold over the sides of the leaf and roll up into a square packet. Place seam-side down in a greased casserole. Cover and bake for about 30 minutes. \n Alternatively, steam the rolls in a steamer basket over boiling water until the leaves are tender, about 20 minutes. Bake any extra filling and serve with stuffed leaves."
    },
    {
      "_id": "70dd964b-6225-4d7c-8b1e-7e983d901a80",
      "saved": true,
      "title": "Helen's Polenta with Eggplant",
      "portions": 6,
      "totalTimeInMinutes": 120,
      "ingredients": [
        {
          "ingredient": "onion",
          "quantity": 1,
          "measurement": null,
          "modifier": "chopped fine"
        },
        {
          "ingredient": "green pepper",
          "quantity": 1,
          "measurement": null,
          "modifier": "chopped fine"
        },
        {
          "ingredient": "garlic clove",
          "quantity": 1,
          "measurement": null,
          "modifier": null
        },
        {
          "ingredient": "olive oil",
          "quantity": 1,
          "measurement": "tablespoon",
          "modifier": null
        },
        {
          "ingredient": "tomato",
          "quantity": 3,
          "measurement": "cups",
          "modifier": "chopped"
        },
        {
          "ingredient": "parsley",
          "quantity": 0.25,
          "measurement": "cup",
          "modifier": "chopped"
        },
        {
          "ingredient": "basil",
          "quantity": 1,
          "measurement": "teaspoon",
          "modifier": "dried"
        },
        {
          "ingredient": "eggplant",
          "quantity": 1.5,
          "measurement": "pounds",
          "modifier": null
        },
        {
          "ingredient": "mozzarella cheese",
          "quantity": 0.75,
          "measurement": "cup",
          "modifier": "grated"
        }
      ],
      "instructions": "Place polenta in top of a double boiler with 4 cups of boiling water and 1/2 teaspoon of the salt. Bring to a boil, reduce heat to low, and cook for 30 to 40 minutes, until mush is quite thick. Pack into round, straight sided containers that are, ideally, the same diameter as the eggplants. Refrigerate. \n Meanwhile, saute onion, pepper and garlic clove in oil until tender. Crush garlic with a fork. Then add Tomatoes, parsley, basil, and remaining 1 teaspoon of salt. Bring to a boil and simmer, stirring often, for 15 minutes, breaking up tomatoes as you stir. \n When polenta is chilled, slice it in 1/2 rounds. Do the same with the eggplants. Oil a 9 x 13 inch baking dish and overlap alternating slices of eggplant and polenta in a pretty, fish scale design. Or, if the eggplant is too big, layer it lasagna style. Pour tomato sauce over the whole works and sprinkle cheese on top. Cover the dish and bake in a 350°F oven for 45 minutes, or until eggplant tests done with a fork."
    },
    {
      "_id": "48690fc9-466b-4285-81ea-eeeda7411d92",
      "saved": true,
      "title": "Guacamole",
      "portions": 4,
      "totalTimeinMinutes": 10,
      "ingredients": [
        {
          "ingredient": "avocados",
          "quantity": 2,
          "measurement": null,
          "modifier": "halved, peeled, pitted, and chopped"
        },
        {
          "ingredient": "lime juice",
          "quantity": 2,
          "measurement": "tablespoon",
          "modifier": "fresh"
        },
        {
          "ingredient": "fresh cilantro",
          "quantity": 2,
          "measurement": "tablespoon",
          "modifier": "chopped"
        },
        {
          "ingredient": "salt",
          "quantity": null,
          "measurement": null,
          "modifier": "pinch"
        }
      ],
      "instructions": "Mash avocado, lime juice, and a pinch of salt in a mortar and pestle or a medium bowl with a fork until thick and smooth. Mix in 1/4 cup water 1 tablespoonful at a time  until mixture is creamy and smooth. Stir in cilantro. Season with salt."
    },
    {
      "_id": "00f5ac76-1709-4b17-bd99-02a780047855",
      "saved": true,
      "title": "Roast Chicken",
      "portions": 4,
      "totalTimeInMinutes": 130,
      "ingredients": [
        {
          "ingredient": "chicken",
          "quantity": 4,
          "measurement": "lbs",
          "modifier": "whole"
        },
        {
          "ingredient": "unsalted butter",
          "quantity": 0.25,
          "measurement": "cup",
          "modifier": "melted"
        },
        {
          "ingredient": "salt",
          "quantity": 1,
          "measurement": "tablespoon",
          "modifier": "kosher"
        }
      ],
      "instructions": "Rub or pat salt onto breast, legs, and thighs of chicken. \n Place chicken in a large resealable plastic bag. \n Set open bag in a large bowl, keeping chicken breast side up. \n Chill for at least 8 hours and up to 2 days.Arrange a rack in upper third of oven; \n preheat to 500°F. \n Set a wire rack in a large heavy roasting pan. \n Remove chicken from bag. \n Pat dry with paper towels (do not rinse)  Place chicken, breast side up, on prepared rack. \n Loosely tie legs together with kitchen twine and tuck wing tips under. \n Brush chicken all over with some of the butter. \n Pour 1 cup water into pan. \n Roast chicken, brushing with butter after 15 minutes, until skin is light golden brown and taut, about 30 minutes. \n Reduce oven temperature to 350°F. \n Remove chicken from oven and brush with more butter. \n Let rest for 15-20 minutes. \n Return chicken to oven; \n roast, basting with butter every 10 minutes, until skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 165°F,  40-45 minutes. \n Let rest for 20 minutes. \n  Carve and serve with pan juices. \n "
    },
    {
      "_id": "09d7b4d4-0411-4ab5-b139-c964c153d6d3",
      "saved": true,
      "title": "Persian Rice",
      "portions": 6,
      "totalTimeInMinutes": 60,
      "ingredients": [
        {
          "ingredient": "basmati rice",
          "quantity": 2,
          "measurement": "cups",
          "modifier": null
        },
        {
          "ingredient": "yogurt",
          "quantity": 2,
          "measurement": "cups",
          "modifier": "whole milk plain"
        },
        {
          "ingredient": "butter",
          "quantity": 3,
          "measurement": "tablespoons",
          "modifier": "unsalted"
        },
        {
          "ingredient": "saffron threads",
          "quantity": 1,
          "measurement": null,
          "modifier": "pinch"
        },
        {
          "ingredient": "salt",
          "quantity": "3",
          "measurement": "teaspoons",
          "modifiers": "kosher divided"
        }
      ],
      "instructions": "Place rice in a medium saucepan; \n add 2 teaspoons salt and cold water to cover by 2. \n Bring to a boil over medium heat; \n reduce heat to low and simmer for 5 minutes. \n Drain rice, reserving 3/4 cup cooking liquid. \n Place saffron and 1/2 cup reserved cooking liquid in a small bowl; \n let saffron soften for 5 minutes. \n Place yogurt in a medium bowl and stir in remaining 1 teaspoon salt and saffron water. \n Add rice and stir to coat. \n Melt butter in a large deep nonstick skillet over medium heat; \n swirl to coat bottom and sides of pan.  n Add rice, mounding slightly in center.  n Poke 6-7 holes in rice with the end of a wooden spoon.  n Cover with foil, then a lid.  n Cook, rotating skillet over burner for even cooking, for 10 minutes (do not stir).  n Reduce heat to low; cook, adding more reserved cooking liquid by tablespoonfuls if rice has not finished cooking when water evaporates, until a golden brown crust forms on bottom of rice, 20-25 minutes. \n Remove lid and foil; \n invert a plate over skillet.  n Using oven mitts, carefully invert rice onto plate; \n use a heatproof spatula to remove any crust remaining in skillet. \n"
    },
    {
      "_id": "6d0bd7a5-0623-4819-a479-2763d0728a03",
      "saved": true,
      "title": "Roasted Beets with Cumin and Mint",
      "portions": 6,
      "totalTimeInMinutes": 105,
      "ingredients": [
        {
          "ingredient": "beets",
          "quantity": 3,
          "measurement": null,
          "modifier": "medium"
        },
        {
          "ingredient": "cumin seeds",
          "quantity": 1,
          "measurement": "teaspoon",
          "modifier": "toasted and slightly cracked"
        },
        {
          "ingredient": "lemon juice",
          "quantity": 1,
          "measurement": "tablespoon",
          "modifier": null
        },
        {
          "ingredient": "salt",
          "quantity": 0.5,
          "measurement": "teaspoon",
          "modifier": null
        },
        {
          "ingredient": "pepper",
          "quantity": 0.25,
          "measurement": "teaspoon",
          "modifier": "black"
        },
        {
          "ingredient": "olive oil",
          "quantity": 2,
          "measurement": "tablespoon",
          "modifier": "Extra Virgin"
        },
        {
          "ingredient": "mint",
          "quantity": 0.66,
          "measurement": "cup",
          "modifier": "fresh, coarsely chopped"
        }
      ],
      "instructions": "Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. \n Stir in oil and let stand while roasting beets. \n Put oven rack in middle position and preheat oven to 425°F. \n Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. \n Cool to warm in foil package, about 20 minutes. \n When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into  1/2-inch-wide wedges. \n Toss warm beets with dressing. \n Stir in mint just before serving. \n cooks' note: \n Beets can be roasted and tossed with dressing 4 hours ahead, then kept, covered, at room temperature. \n"
    },
    {
      "_id": "17126c4a-11d6-4c7b-a4ac-03e98cf6333f",
      "saved": true,
      "title": "Chili Relleno Casserole",
      "portions": 6,
      "totalTimeInMinutes": 95,
      "ingredients": [
        {
          "ingredient": "eggs",
          "quantity": 4,
          "measurement": null,
          "modifier": null
        },
        {
          "ingredient": "whole chilis",
          "quantity": 3,
          "measurement": "seven ounce cans",
          "modifier": "split"
        },
        {
          "ingredient": "cheddar",
          "quantity": 4,
          "measurement": "cups",
          "modifier": "shredded"
        },
        {
          "ingredient": "monterey jack",
          "quantity": 4,
          "measurement": "cups",
          "modifier": "shredded"
        },
        {
          "ingredient": "milk",
          "quantity": 1.5,
          "measurement": "cups",
          "modifier": null
        },
        {
          "ingredient": "pepper",
          "quantity": 0.5,
          "measurement": "teaspoon",
          "modifier": "black"
        },
        {
          "ingredient": "salt",
          "quantity": 0.25,
          "measurement": "teaspoon",
          "modifier": "kosher"
        },
        {
          "ingredient": "flour",
          "quantity": 2,
          "measurement": "tablespoon",
          "modifier": "all purpose"
        }
      ],
      "instructions": "Lightly grease 9x13-inch glass baking dish. \n Beat first 5 ingredients in medium bowl to blend. \n Arrange chilies from 1 can in prepared dish, covering bottom completely. \n Sprinkle with 1/3 of each cheese. \n Repeat layering twice. \n Pour egg mixture over cheese. \n Let stand 30 minutes. \n ( \n Can be prepared 1 day ahead. \n Cover and refrigerate. \n ) \n Preheat oven to 350°F. \n Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. \n Cool 20 minutes and serve. \n "
    }
  ]
}