The TMDB API stands for The Meal database application
programming interface. It provides a portal for the API user to get access to
various foods recipes across all cultures. It currently stands as the number 1
leading source of information about all food recipes worldwide.
It is used in creating Food recipe based web and
mobile applications and its contents can
be used in culinary trainings.
Rate limiting entails the use of some specific rules which
guide the use of an application programming interface by the users and it is
put in place in order to maintain a normal level of performance and discourage
indiscriminate use of the Interface.
All applications are subject to TMDB API usage
guidelines. Currently, TMDB API hasn’t imposed any rate limits on the usage of
its API but reasonable API consumption is advised
TMDB monitors the usage of its API in order to ensure it
maintains its efficiency and ensure seamless usage experience for every user.
All developers must comply with its acceptable use policy and API terms of
usage. While TMDB reserves the right to change or limits it API usage, updates
on the API would always be provided in advance via mails.
This function searches for meals using the locally known name
\n","urlObject":{"path":["api","json","v1","1","search.php"],"host":["www","themealdb","com"],"query":[{"key":"s","value":"Rice"}],"variable":[]}},"response":[{"id":"412c9acc-3983-4621-b382-5d20514912e8","name":"Search meal by name","originalRequest":{"method":"GET","header":[],"url":{"raw":"www.themealdb.com/api/json/v1/1/search.php?s=Rice","host":["www","themealdb","com"],"path":["api","json","v1","1","search.php"],"query":[{"key":"s","value":"Rice"}]}},"status":"OK","code":200,"_postman_previewlanguage":"json","header":[{"key":"Date","value":"Tue, 06 Feb 2024 23:16:19 GMT"},{"key":"Content-Type","value":"application/json"},{"key":"Transfer-Encoding","value":"chunked"},{"key":"Connection","value":"keep-alive"},{"key":"X-Powered-By","value":"PHP/7.4.33"},{"key":"Access-Control-Allow-Origin","value":"*"},{"key":"CF-Cache-Status","value":"DYNAMIC"},{"key":"Report-To","value":"{\"endpoints\":[{\"url\":\"https:\\/\\/a.nel.cloudflare.com\\/report\\/v3?s=zVW1%2FrjmzzHKYvZ2yZwiARMgwtDIviYILqr%2B0nTXap%2FkGgWvy%2FH%2BjnLWGdV5V%2FAoq3acDuTkXJl5ej8hYnPRxsntu%2BuAMpbsMvZAR7e7CL43AHGbIi0Envsl00R%2FciOyYlZXxg%3D%3D\"}],\"group\":\"cf-nel\",\"max_age\":604800}"},{"key":"NEL","value":"{\"success_fraction\":0,\"report_to\":\"cf-nel\",\"max_age\":604800}"},{"key":"Server","value":"cloudflare"},{"key":"CF-RAY","value":"851719a7df843853-LHR"},{"key":"Content-Encoding","value":"br"},{"key":"alt-svc","value":"h3=\":443\"; ma=86400"}],"cookie":[],"responseTime":null,"body":"{\n \"meals\": [\n {\n \"idMeal\": \"53033\",\n \"strMeal\": \"Japanese gohan rice\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Side\",\n \"strArea\": \"Japanese\",\n \"strInstructions\": \"STEP 1\\r\\nRinsing and soaking your rice is key to achieving the perfect texture. Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice – the water will become cloudy. Drain and rinse again with fresh water. Repeat five more times until the water stays clear.\\r\\n\\r\\nSTEP 2\\r\\nTip the rinsed rice into a saucepan with 400ml water, or 200ml dashi and 200ml water, bring to the boil, then turn down the heat to a low simmer, cover with a tight-fitting lid with a steam hole and cook for 15 mins. Remove from the heat and leave to sit for another 15 mins, then stir through the mirin. Remove the lid and give it a good stir. Serve with any or all of the optional toppings.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/kw92t41604181871.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=rZO86_-MIp0\",\n \"strIngredient1\": \"Sushi Rice\",\n \"strIngredient2\": \"Mirin\",\n \"strIngredient3\": \"Pickle Juice\",\n \"strIngredient4\": \"Spring Onions\",\n \"strIngredient5\": \"\",\n \"strIngredient6\": \"\",\n \"strIngredient7\": \"\",\n \"strIngredient8\": \"\",\n \"strIngredient9\": \"\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"300g\",\n \"strMeasure2\": \"1 tbs\",\n \"strMeasure3\": \"Garnish\",\n \"strMeasure4\": \"Garnish\",\n \"strMeasure5\": \" \",\n \"strMeasure6\": \" \",\n \"strMeasure7\": \" \",\n \"strMeasure8\": \" \",\n \"strMeasure9\": \" \",\n \"strMeasure10\": \" \",\n \"strMeasure11\": \" \",\n \"strMeasure12\": \" \",\n \"strMeasure13\": \" \",\n \"strMeasure14\": \" \",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/japanese-rice-gohan\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52937\",\n \"strMeal\": \"Jerk chicken with rice & peas\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Chicken\",\n \"strArea\": \"Jamaican\",\n \"strInstructions\": \"To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.\\r\\n\\r\\nTaste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.\\r\\n\\r\\nMake a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.\\r\\n\\r\\nIf you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.\\r\\n\\r\\nWhile the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.\\r\\n\\r\\nAdd the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/tytyxu1515363282.jpg\",\n \"strTags\": \"Chilli,Curry\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=qfchrS2D_v4\",\n \"strIngredient1\": \"Chicken Thighs\",\n \"strIngredient2\": \"Lime\",\n \"strIngredient3\": \"Spring Onions\",\n \"strIngredient4\": \"Ginger\",\n \"strIngredient5\": \"Garlic\",\n \"strIngredient6\": \"Onion\",\n \"strIngredient7\": \"Red Chilli\",\n \"strIngredient8\": \"Thyme\",\n \"strIngredient9\": \"Lime\",\n \"strIngredient10\": \"Soy Sauce\",\n \"strIngredient11\": \"Vegetable Oil\",\n \"strIngredient12\": \"Brown Sugar\",\n \"strIngredient13\": \"Allspice\",\n \"strIngredient14\": \"Basmati Rice\",\n \"strIngredient15\": \"Coconut Milk\",\n \"strIngredient16\": \"Spring Onions\",\n \"strIngredient17\": \"Thyme\",\n \"strIngredient18\": \"Garlic\",\n \"strIngredient19\": \"Allspice\",\n \"strIngredient20\": \"Kidney Beans\",\n \"strMeasure1\": \"12\",\n \"strMeasure2\": \"1/2 \",\n \"strMeasure3\": \"1 bunch\",\n \"strMeasure4\": \"1 tbs chopped\",\n \"strMeasure5\": \"3 cloves\",\n \"strMeasure6\": \"1/2 \",\n \"strMeasure7\": \"3 chopped\",\n \"strMeasure8\": \"1/2 teaspoon\",\n \"strMeasure9\": \"Juice of 1\",\n \"strMeasure10\": \"2 tbs\",\n \"strMeasure11\": \"2 tbs\",\n \"strMeasure12\": \"3 tbs\",\n \"strMeasure13\": \"1 tbs\",\n \"strMeasure14\": \"200g\",\n \"strMeasure15\": \"400g\",\n \"strMeasure16\": \"1 bunch\",\n \"strMeasure17\": \"2 sprigs\",\n \"strMeasure18\": \"2 cloves chopped\",\n \"strMeasure19\": \"1 tbs\",\n \"strMeasure20\": \"800g\",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/2369635/jerk-chicken-with-rice-and-peas\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n }\n ]\n}"},{"id":"97738873-d87f-44b3-a7f1-d5b81f0ca572","name":"List all meals by first letter","originalRequest":{"method":"GET","header":[],"url":{"raw":"www.themealdb.com/api/json/v1/1/search.php?f=a","host":["www","themealdb","com"],"path":["api","json","v1","1","search.php"],"query":[{"key":"f","value":"a"}]}},"status":"OK","code":200,"_postman_previewlanguage":"json","header":[{"key":"Date","value":"Tue, 06 Feb 2024 23:16:19 GMT"},{"key":"Content-Type","value":"application/json"},{"key":"Transfer-Encoding","value":"chunked"},{"key":"Connection","value":"keep-alive"},{"key":"X-Powered-By","value":"PHP/7.4.33"},{"key":"Access-Control-Allow-Origin","value":"*"},{"key":"CF-Cache-Status","value":"DYNAMIC"},{"key":"Report-To","value":"{\"endpoints\":[{\"url\":\"https:\\/\\/a.nel.cloudflare.com\\/report\\/v3?s=zVW1%2FrjmzzHKYvZ2yZwiARMgwtDIviYILqr%2B0nTXap%2FkGgWvy%2FH%2BjnLWGdV5V%2FAoq3acDuTkXJl5ej8hYnPRxsntu%2BuAMpbsMvZAR7e7CL43AHGbIi0Envsl00R%2FciOyYlZXxg%3D%3D\"}],\"group\":\"cf-nel\",\"max_age\":604800}"},{"key":"NEL","value":"{\"success_fraction\":0,\"report_to\":\"cf-nel\",\"max_age\":604800}"},{"key":"Server","value":"cloudflare"},{"key":"CF-RAY","value":"851719a7df843853-LHR"},{"key":"Content-Encoding","value":"br"},{"key":"alt-svc","value":"h3=\":443\"; ma=86400"}],"cookie":[],"responseTime":null,"body":"{\n \"meals\": [\n {\n \"idMeal\": \"53033\",\n \"strMeal\": \"Japanese gohan rice\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Side\",\n \"strArea\": \"Japanese\",\n \"strInstructions\": \"STEP 1\\r\\nRinsing and soaking your rice is key to achieving the perfect texture. Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice – the water will become cloudy. Drain and rinse again with fresh water. Repeat five more times until the water stays clear.\\r\\n\\r\\nSTEP 2\\r\\nTip the rinsed rice into a saucepan with 400ml water, or 200ml dashi and 200ml water, bring to the boil, then turn down the heat to a low simmer, cover with a tight-fitting lid with a steam hole and cook for 15 mins. Remove from the heat and leave to sit for another 15 mins, then stir through the mirin. Remove the lid and give it a good stir. Serve with any or all of the optional toppings.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/kw92t41604181871.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=rZO86_-MIp0\",\n \"strIngredient1\": \"Sushi Rice\",\n \"strIngredient2\": \"Mirin\",\n \"strIngredient3\": \"Pickle Juice\",\n \"strIngredient4\": \"Spring Onions\",\n \"strIngredient5\": \"\",\n \"strIngredient6\": \"\",\n \"strIngredient7\": \"\",\n \"strIngredient8\": \"\",\n \"strIngredient9\": \"\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"300g\",\n \"strMeasure2\": \"1 tbs\",\n \"strMeasure3\": \"Garnish\",\n \"strMeasure4\": \"Garnish\",\n \"strMeasure5\": \" \",\n \"strMeasure6\": \" \",\n \"strMeasure7\": \" \",\n \"strMeasure8\": \" \",\n \"strMeasure9\": \" \",\n \"strMeasure10\": \" \",\n \"strMeasure11\": \" \",\n \"strMeasure12\": \" \",\n \"strMeasure13\": \" \",\n \"strMeasure14\": \" \",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/japanese-rice-gohan\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52937\",\n \"strMeal\": \"Jerk chicken with rice & peas\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Chicken\",\n \"strArea\": \"Jamaican\",\n \"strInstructions\": \"To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.\\r\\n\\r\\nTaste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.\\r\\n\\r\\nMake a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.\\r\\n\\r\\nIf you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.\\r\\n\\r\\nWhile the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.\\r\\n\\r\\nAdd the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/tytyxu1515363282.jpg\",\n \"strTags\": \"Chilli,Curry\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=qfchrS2D_v4\",\n \"strIngredient1\": \"Chicken Thighs\",\n \"strIngredient2\": \"Lime\",\n \"strIngredient3\": \"Spring Onions\",\n \"strIngredient4\": \"Ginger\",\n \"strIngredient5\": \"Garlic\",\n \"strIngredient6\": \"Onion\",\n \"strIngredient7\": \"Red Chilli\",\n \"strIngredient8\": \"Thyme\",\n \"strIngredient9\": \"Lime\",\n \"strIngredient10\": \"Soy Sauce\",\n \"strIngredient11\": \"Vegetable Oil\",\n \"strIngredient12\": \"Brown Sugar\",\n \"strIngredient13\": \"Allspice\",\n \"strIngredient14\": \"Basmati Rice\",\n \"strIngredient15\": \"Coconut Milk\",\n \"strIngredient16\": \"Spring Onions\",\n \"strIngredient17\": \"Thyme\",\n \"strIngredient18\": \"Garlic\",\n \"strIngredient19\": \"Allspice\",\n \"strIngredient20\": \"Kidney Beans\",\n \"strMeasure1\": \"12\",\n \"strMeasure2\": \"1/2 \",\n \"strMeasure3\": \"1 bunch\",\n \"strMeasure4\": \"1 tbs chopped\",\n \"strMeasure5\": \"3 cloves\",\n \"strMeasure6\": \"1/2 \",\n \"strMeasure7\": \"3 chopped\",\n \"strMeasure8\": \"1/2 teaspoon\",\n \"strMeasure9\": \"Juice of 1\",\n \"strMeasure10\": \"2 tbs\",\n \"strMeasure11\": \"2 tbs\",\n \"strMeasure12\": \"3 tbs\",\n \"strMeasure13\": \"1 tbs\",\n \"strMeasure14\": \"200g\",\n \"strMeasure15\": \"400g\",\n \"strMeasure16\": \"1 bunch\",\n \"strMeasure17\": \"2 sprigs\",\n \"strMeasure18\": \"2 cloves chopped\",\n \"strMeasure19\": \"1 tbs\",\n \"strMeasure20\": \"800g\",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/2369635/jerk-chicken-with-rice-and-peas\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n }\n ]\n}"},{"id":"cac45210-886b-45f3-bae5-95f4a3dbb8fb","name":"Search Meal by Name","originalRequest":{"method":"GET","header":[],"url":{"raw":"www.themealdb.com/api/json/v1/1/search.php?s=Rice","host":["www","themealdb","com"],"path":["api","json","v1","1","search.php"],"query":[{"key":"s","value":"Rice"}]}},"_postman_previewlanguage":null,"header":null,"cookie":[],"responseTime":null,"body":null},{"id":"d263a51a-a80e-442c-8223-d5456cba3c34","name":"Search Meal by Name","originalRequest":{"method":"GET","header":[],"url":{"raw":"www.themealdb.com/api/json/v1/1/search.php?s=Rice","host":["www","themealdb","com"],"path":["api","json","v1","1","search.php"],"query":[{"key":"s","value":"Rice"}]}},"_postman_previewlanguage":null,"header":null,"cookie":[],"responseTime":null,"body":null}],"_postman_id":"aab6b8fe-5024-4064-8625-c3b0338075a8"},{"name":"List All Meals By First Letter","id":"707c4fa5-22cd-4495-a335-a5b36418c456","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"www.themealdb.com/api/json/v1/1/search.php?f=b","description":"This API endpoint searches for meals using the first letter of its name
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Add the water, mixing to form a soft dough.\\r\\nRoll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.\\r\\nPreheat the oven to 200C/400F/Gas 6 (180C fan).\\r\\nLine the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.\\r\\nFor the filing, spread the base of the flan generously with raspberry jam.\\r\\nMelt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.\\r\\nBake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/wyrqqq1468233628.jpg\",\n \"strTags\": \"Tart,Baking,Alcoholic\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=1ahpSTf_Pvk\",\n \"strIngredient1\": \"plain flour\",\n \"strIngredient2\": \"chilled butter\",\n \"strIngredient3\": \"cold water\",\n \"strIngredient4\": \"raspberry jam\",\n \"strIngredient5\": \"butter\",\n \"strIngredient6\": \"caster sugar\",\n \"strIngredient7\": \"ground almonds\",\n \"strIngredient8\": \"free-range egg, beaten\",\n \"strIngredient9\": \"almond extract\",\n \"strIngredient10\": \"flaked almonds\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": null,\n \"strIngredient17\": null,\n \"strIngredient18\": null,\n \"strIngredient19\": null,\n \"strIngredient20\": null,\n \"strMeasure1\": \"175g/6oz\",\n \"strMeasure2\": \"75g/2½oz\",\n \"strMeasure3\": \"2-3 tbsp\",\n \"strMeasure4\": \"1 tbsp\",\n \"strMeasure5\": \"125g/4½oz\",\n \"strMeasure6\": \"125g/4½oz\",\n \"strMeasure7\": \"125g/4½oz\",\n \"strMeasure8\": \"1\",\n \"strMeasure9\": \"½ tsp\",\n \"strMeasure10\": \"50g/1¾oz\",\n \"strMeasure11\": \"\",\n \"strMeasure12\": \"\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": null,\n \"strMeasure17\": null,\n \"strMeasure18\": null,\n \"strMeasure19\": null,\n \"strMeasure20\": null,\n \"strSource\": null,\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52792\",\n \"strMeal\": \"Bread and Butter Pudding\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Dessert\",\n \"strArea\": \"British\",\n \"strInstructions\": \"Grease a 1 litre/2 pint pie dish with butter.\\r\\nCut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.\\r\\nArrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.\\r\\nGently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.\\r\\nCrack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.\\r\\nAdd the warm milk and cream mixture and stir well, then strain the custard into a bowl.\\r\\nPour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.\\r\\nPreheat the oven to 180C/355F/Gas 4.\\r\\nPlace the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/xqwwpy1483908697.jpg\",\n \"strTags\": \"Pudding,Brunch\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=Vz5W1-BmOE4\",\n \"strIngredient1\": \"butter\",\n \"strIngredient2\": \"bread\",\n \"strIngredient3\": \"sultanas\",\n \"strIngredient4\": \"cinnamon\",\n \"strIngredient5\": \"milk\",\n \"strIngredient6\": \"double cream\",\n \"strIngredient7\": \"eggs\",\n \"strIngredient8\": \"sugar\",\n \"strIngredient9\": \"nutmeg\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"25g/1oz\",\n \"strMeasure2\": \"8 thin slices\",\n \"strMeasure3\": \"50g/2oz\",\n \"strMeasure4\": \"2 tsp\",\n \"strMeasure5\": \"350ml/12fl\",\n \"strMeasure6\": \"50ml/2fl oz\",\n \"strMeasure7\": \"2 free-range\",\n \"strMeasure8\": \"25g/1oz\",\n \"strMeasure9\": \"grated, to taste\",\n \"strMeasure10\": \"\",\n \"strMeasure11\": \"\",\n \"strMeasure12\": \"\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://cooking.nytimes.com/recipes/1018529-coq-au-vin\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52803\",\n \"strMeal\": \"Beef Wellington\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"British\",\n \"strInstructions\": \"Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.\\r\\nHeat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.\\r\\nLay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.\\r\\nRoll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.\\r\\nHeat the oven to 200C, 400F, gas 6.\\r\\nLightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice. The beef should still be pink in the centre when you serve it.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/vvpprx1487325699.jpg\",\n \"strTags\": \"Meat,Stew\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=FS8u1RBdf6I\",\n \"strIngredient1\": \"mushrooms\",\n \"strIngredient2\": \"English Mustard\",\n \"strIngredient3\": \"Olive Oil\",\n \"strIngredient4\": \"Beef Fillet\",\n \"strIngredient5\": \"Parma ham\",\n \"strIngredient6\": \"Puff Pastry\",\n \"strIngredient7\": \"Flour\",\n \"strIngredient8\": \"Egg Yolks\",\n \"strIngredient9\": null,\n \"strIngredient10\": null,\n \"strIngredient11\": null,\n \"strIngredient12\": null,\n \"strIngredient13\": null,\n \"strIngredient14\": null,\n \"strIngredient15\": null,\n \"strIngredient16\": null,\n \"strIngredient17\": null,\n \"strIngredient18\": null,\n \"strIngredient19\": null,\n \"strIngredient20\": null,\n \"strMeasure1\": \"400g\",\n \"strMeasure2\": \"1-2tbsp\",\n \"strMeasure3\": \"Dash\",\n \"strMeasure4\": \"750g piece\",\n \"strMeasure5\": \"6-8 slices\",\n \"strMeasure6\": \"500g\",\n \"strMeasure7\": \"Dusting\",\n \"strMeasure8\": \"2 Beaten \",\n \"strMeasure9\": \"\",\n \"strMeasure10\": \"\",\n \"strMeasure11\": \"\",\n \"strMeasure12\": \"\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"http://www.goodtoknow.co.uk/recipes/164868/Gordon-Ramsay-s-beef-Wellington\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52807\",\n \"strMeal\": \"Baingan Bharta\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Vegetarian\",\n \"strArea\": \"Indian\",\n \"strInstructions\": \"Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and\\r\\nkeep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get\\r\\nthe smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly\\r\\ncooked. You could also embed some garlic cloves in the baingan and then roast it.\\r\\n2. Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid\\r\\neasily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools\\r\\ndown.\\r\\n3. You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.\\r\\nUse natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.\\r\\n4. Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted\\r\\naubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.\\r\\n5. As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the\\r\\ncharcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will\\r\\nbecome. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is\\r\\ncooked, just like the way we do for Dal Tadka.\\r\\n6. Peel the skin from the roasted and smoked eggplant.\\r\\n7. Chop the cooked eggplant finely or you can even mash it.\\r\\n8. In a kadai or pan, heat oil. Then add finely chopped onions and garlic.\\r\\n9. Saute the onions till translucent. Don't brown them.\\r\\n10. Add chopped green chilies and saute for a minute.\\r\\n11. Add the chopped tomatoes and mix it well.\\r\\n12. Bhuno (saute) the tomatoes till the oil starts separating from the mixture.\\r\\n13. Now add the red chili powder. Stir and mix well.\\r\\n14. Add the chopped cooked baingan.\\r\\n15. Stir and mix the chopped baingan very well with the onion\\u00adtomato masala mixture.\\r\\n16. Season with salt. Stir and saute for some more 4 to 5 minutes more.\\r\\n17. Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with\\r\\nphulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/urtpqw1487341253.jpg\",\n \"strTags\": \"Spicy,Bun,Calorific\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=-84Zz2EP4h4\",\n \"strIngredient1\": \"Aubergine\",\n \"strIngredient2\": \"Onion\",\n \"strIngredient3\": \"Tomatoes\",\n \"strIngredient4\": \"Garlic\",\n \"strIngredient5\": \"Green Chili\",\n \"strIngredient6\": \"Red Chili Powder\",\n \"strIngredient7\": \"Oil\",\n \"strIngredient8\": \"Coriander Leaves\",\n \"strIngredient9\": \"salt\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"1 large\",\n \"strMeasure2\": \"½ cup \",\n \"strMeasure3\": \"1 cup\",\n \"strMeasure4\": \"6 cloves\",\n \"strMeasure5\": \"1\",\n \"strMeasure6\": \"¼ teaspoon\",\n \"strMeasure7\": \"1.5 tablespoon\",\n \"strMeasure8\": \"1 tablespoon chopped\",\n \"strMeasure9\": \"as required\",\n \"strMeasure10\": \"\",\n \"strMeasure11\": \"\",\n \"strMeasure12\": \"\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"http://www.vegrecipesofindia.com/baingan-bharta-recipe-punjabi-baingan-bharta-recipe/\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52812\",\n \"strMeal\": \"Beef Brisket Pot Roast\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"American\",\n \"strInstructions\": \"1 Prepare the brisket for cooking: On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.\\r\\nUsing a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.\\r\\nSalt the brisket well and let it sit at room temperature for 30 minutes.\\r\\n \\r\\n2 Sear the brisket: You'll need an oven-proof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions.\\r\\nPat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5-8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.)\\r\\nTurn the brisket over and cook for a few minutes more to brown the other side.\\r\\n\\r\\n3 Sauté the onions and garlic: When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot, if not, add some olive oil.\\r\\nAdd the chopped onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5-8 minutes. Stir in the garlic and cook 1-2 more minutes.\\r\\n \\r\\n4 Return brisket to pot, add herbs, stock, bring to simmer, cover, cook in oven: Preheat the oven to 300°F. Use kitchen twine to tie together the bay leaves, rosemary and thyme.\\r\\nMove the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil on the stovetop.\\r\\nCover the pot, place the pot in the 300°F oven and cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.\\r\\n \\r\\n5 Add carrots, continue to cook: After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.\\r\\n6 Remove brisket to cutting board, tent with foil: When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.\\r\\n7 Make sauce (optional): At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step.\\r\\nTo make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into the pot into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.\\r\\n8 Slice the meat across the grain: Notice the lines of the muscle fibers of the roast. This is the \\\"grain\\\" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices.\\r\\nServe with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles or polenta.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/ursuup1487348423.jpg\",\n \"strTags\": \"Meat\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=gh48wM6bPWQ\",\n \"strIngredient1\": \"Beef Brisket\",\n \"strIngredient2\": \"Salt\",\n \"strIngredient3\": \"Onion\",\n \"strIngredient4\": \"Garlic\",\n \"strIngredient5\": \"Thyme\",\n \"strIngredient6\": \"Rosemary\",\n \"strIngredient7\": \"Bay Leaves\",\n \"strIngredient8\": \"beef stock\",\n \"strIngredient9\": \"Carrots\",\n \"strIngredient10\": \"Mustard\",\n \"strIngredient11\": \"Potatoes\",\n \"strIngredient12\": null,\n \"strIngredient13\": null,\n \"strIngredient14\": null,\n \"strIngredient15\": null,\n \"strIngredient16\": null,\n \"strIngredient17\": null,\n \"strIngredient18\": null,\n \"strIngredient19\": null,\n \"strIngredient20\": null,\n \"strMeasure1\": \"4-5 pound\",\n \"strMeasure2\": \"Dash\",\n \"strMeasure3\": \"3\",\n \"strMeasure4\": \"5 cloves\",\n \"strMeasure5\": \"1 Sprig\",\n \"strMeasure6\": \"1 sprig \",\n \"strMeasure7\": \"4\",\n \"strMeasure8\": \"2 cups\",\n \"strMeasure9\": \"3 Large\",\n \"strMeasure10\": \"1 Tbsp\",\n \"strMeasure11\": \"4 Mashed\",\n \"strMeasure12\": \"\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"http://www.simplyrecipes.com/recipes/beef_brisket_pot_roast/\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52824\",\n \"strMeal\": \"Beef Sunday Roast\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"British\",\n \"strInstructions\": \"Cook the Broccoli and Carrots in a pan of boiling water until tender.\\r\\n\\r\\nRoast the Beef and Potatoes in the oven for 45mins, the potatoes may need to be checked regularly to not overcook.\\r\\n\\r\\nTo make the Yorkshire puddings:\\r\\nHeat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through\\r\\nTo make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.\\r\\n\\r\\nPlate up and add the Gravy as desired.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/ssrrrs1503664277.jpg\",\n \"strTags\": \"MainMeal\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=2l3-dBdNehY\",\n \"strIngredient1\": \"Beef\",\n \"strIngredient2\": \"Broccoli\",\n \"strIngredient3\": \"Potatoes\",\n \"strIngredient4\": \"Carrots\",\n \"strIngredient5\": \"plain flour\",\n \"strIngredient6\": \"Eggs\",\n \"strIngredient7\": \"milk\",\n \"strIngredient8\": \"sunflower oil\",\n \"strIngredient9\": null,\n \"strIngredient10\": null,\n \"strIngredient11\": null,\n \"strIngredient12\": null,\n \"strIngredient13\": null,\n \"strIngredient14\": null,\n \"strIngredient15\": null,\n \"strIngredient16\": null,\n \"strIngredient17\": null,\n \"strIngredient18\": null,\n \"strIngredient19\": null,\n \"strIngredient20\": null,\n \"strMeasure1\": \"8 slices\",\n \"strMeasure2\": \"12 florets\",\n \"strMeasure3\": \"1 Packet\",\n \"strMeasure4\": \"1 Packet\",\n \"strMeasure5\": \"140g\",\n \"strMeasure6\": \"4\",\n \"strMeasure7\": \"200ml\",\n \"strMeasure8\": \"drizzle (for cooking)\",\n \"strMeasure9\": \"\",\n \"strMeasure10\": \"\",\n \"strMeasure11\": \"\",\n \"strMeasure12\": \"\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52826\",\n \"strMeal\": \"Braised Beef Chilli\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"Mexican\",\n \"strInstructions\": \"Preheat the oven to 120C/225F/gas mark 1.\\r\\n\\r\\nTake the meat out of the fridge to de-chill. Pulse the onions and garlic in a food processor until finely chopped. Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden.\\r\\n\\r\\nSet to one side and add another small slug of oil to brown the chorizo. Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.\\r\\n\\r\\nPut all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a simmer and cook, covered, in the low oven.\\r\\n\\r\\nAfter 2 hours, check the meat and add the beans. Cook for a further hour and just before serving, pull the meat apart with a pair of forks.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/uuqvwu1504629254.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=z4kSoJgsu6Y\",\n \"strIngredient1\": \"Beef\",\n \"strIngredient2\": \"Onions\",\n \"strIngredient3\": \"Garlic\",\n \"strIngredient4\": \"Olive oil\",\n \"strIngredient5\": \"Chorizo\",\n \"strIngredient6\": \"Cumin\",\n \"strIngredient7\": \"All spice\",\n \"strIngredient8\": \"Cloves\",\n \"strIngredient9\": \"Cinnamon stick\",\n \"strIngredient10\": \"Bay Leaves\",\n \"strIngredient11\": \"Oregano\",\n \"strIngredient12\": \"Ancho Chillies\",\n \"strIngredient13\": \"Balsamic Vinegar\",\n \"strIngredient14\": \"Plum Tomatoes\",\n \"strIngredient15\": \"Tomato Ketchup\",\n \"strIngredient16\": \"Dark Brown Sugar\",\n \"strIngredient17\": \"Borlotti Beans\",\n \"strIngredient18\": null,\n \"strIngredient19\": null,\n \"strIngredient20\": null,\n \"strMeasure1\": \"1kg\",\n \"strMeasure2\": \"3\",\n \"strMeasure3\": \"4 cloves\",\n \"strMeasure4\": \"Dash\",\n \"strMeasure5\": \"300g\",\n \"strMeasure6\": \"2 tsp\",\n \"strMeasure7\": \"2 tsp\",\n \"strMeasure8\": \"1 tsp\",\n \"strMeasure9\": \"1 large\",\n \"strMeasure10\": \"3\",\n \"strMeasure11\": \"2 tsp dried\",\n \"strMeasure12\": \"2 ancho\",\n \"strMeasure13\": \"3 tbsp\",\n \"strMeasure14\": \"2 x 400g\",\n \"strMeasure15\": \"2 tbsp\",\n \"strMeasure16\": \"2 tbsp\",\n \"strMeasure17\": \"2 x 400g tins\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"http://www.telegraph.co.uk/food-and-drink/recipes/braised-beef-chilli-con-carne/\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52834\",\n \"strMeal\": \"Beef stroganoff\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"Russian\",\n \"strInstructions\": \"Heat the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they start to stick at all. Crush in the garlic and cook for a 2-3 mins further, then add the butter. Once the butter is foaming a little, add the mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate.\\r\\nTip the flour into a bowl with a big pinch of salt and pepper, then toss the steak in the seasoned flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks particularly dry, and fry for 3-4 mins, until well coloured. Tip the onions and mushrooms back into the pan. Whisk the crème fraîche, mustard and beef stock together, then pour into the pan. Cook over a medium heat for around 5 mins. Scatter with parsley, then serve with pappardelle or rice.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/svprys1511176755.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=PQHgQX1Ss74\",\n \"strIngredient1\": \"Olive Oil\",\n \"strIngredient2\": \"Onions\",\n \"strIngredient3\": \"Garlic\",\n \"strIngredient4\": \"Butter\",\n \"strIngredient5\": \"Mushrooms\",\n \"strIngredient6\": \"Beef Fillet\",\n \"strIngredient7\": \"Plain Flour\",\n \"strIngredient8\": \"Creme Fraiche\",\n \"strIngredient9\": \"English Mustard\",\n \"strIngredient10\": \"Beef Stock\",\n \"strIngredient11\": \"Parsley\",\n \"strIngredient12\": null,\n \"strIngredient13\": null,\n \"strIngredient14\": null,\n \"strIngredient15\": null,\n \"strIngredient16\": null,\n \"strIngredient17\": null,\n \"strIngredient18\": null,\n \"strIngredient19\": null,\n \"strIngredient20\": null,\n \"strMeasure1\": \"1 tbls\",\n \"strMeasure2\": \"1\",\n \"strMeasure3\": \"1 clove\",\n \"strMeasure4\": \"1 tbsp\",\n \"strMeasure5\": \"250g\",\n \"strMeasure6\": \"500g\",\n \"strMeasure7\": \"1tbsp\",\n \"strMeasure8\": \"150g\",\n \"strMeasure9\": \"1 tbsp\",\n \"strMeasure10\": \"100ml\",\n \"strMeasure11\": \"Topping\",\n \"strMeasure12\": \"\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/beef-stroganoff\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52842\",\n \"strMeal\": \"Broccoli & Stilton soup\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Starter\",\n \"strArea\": \"British\",\n \"strInstructions\": \"Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.\\r\\n\\r\\nAdd the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.\\r\\n\\r\\nPour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.\\r\\n\\r\\nAdd the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/tvvxpv1511191952.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=_HgVLpmNxTY\",\n \"strIngredient1\": \"Rapeseed Oil\",\n \"strIngredient2\": \"Onion\",\n \"strIngredient3\": \"Celery\",\n \"strIngredient4\": \"Leek\",\n \"strIngredient5\": \"Potatoes\",\n \"strIngredient6\": \"Butter\",\n \"strIngredient7\": \"Vegetable Stock\",\n \"strIngredient8\": \"Broccoli\",\n \"strIngredient9\": \"Stilton Cheese\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"2 tblsp \",\n \"strMeasure2\": \"1 finely chopped \",\n \"strMeasure3\": \"1\",\n \"strMeasure4\": \"1 sliced\",\n \"strMeasure5\": \"1 medium\",\n \"strMeasure6\": \"1 knob\",\n \"strMeasure7\": \"1 litre hot\",\n \"strMeasure8\": \"1 Head chopped\",\n \"strMeasure9\": \"140g\",\n \"strMeasure10\": \"\",\n \"strMeasure11\": \"\",\n \"strMeasure12\": \"\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/1940679/broccoli-and-stilton-soup\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52848\",\n \"strMeal\": \"Bean & Sausage Hotpot\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Miscellaneous\",\n \"strArea\": \"British\",\n \"strInstructions\": \"In a large casserole, fry the sausages until brown all over – about 10 mins.\\r\\n\\r\\nAdd the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/vxuyrx1511302687.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=B0YX0yPX4Wo\",\n \"strIngredient1\": \"Sausages\",\n \"strIngredient2\": \"Tomato Sauce\",\n \"strIngredient3\": \"Butter Beans\",\n \"strIngredient4\": \"Black Treacle\",\n \"strIngredient5\": \"English Mustard\",\n \"strIngredient6\": \"\",\n \"strIngredient7\": \"\",\n \"strIngredient8\": \"\",\n \"strIngredient9\": \"\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"8 large\",\n \"strMeasure2\": \"1 Jar\",\n \"strMeasure3\": \"1200g\",\n \"strMeasure4\": \"1 tbls\",\n \"strMeasure5\": \"1 tsp \",\n \"strMeasure6\": \"\",\n \"strMeasure7\": \"\",\n \"strMeasure8\": \"\",\n \"strMeasure9\": \"\",\n \"strMeasure10\": \"\",\n \"strMeasure11\": \"\",\n \"strMeasure12\": \"\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/339607/bean-and-sausage-hotpot\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52855\",\n \"strMeal\": \"Banana Pancakes\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Dessert\",\n \"strArea\": \"American\",\n \"strInstructions\": \"In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla.\\r\\nHeat a large non-stick frying pan or pancake pan over a medium heat and brush with half the oil. Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with the remaining oil and batter. Top the pancakes with the pecans and raspberries.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/sywswr1511383814.jpg\",\n \"strTags\": \"Breakfast,Desert,Sweet\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=kSKtb2Sv-_U\",\n \"strIngredient1\": \"Banana\",\n \"strIngredient2\": \"Eggs\",\n \"strIngredient3\": \"Baking Powder\",\n \"strIngredient4\": \"Vanilla Extract\",\n \"strIngredient5\": \"Oil\",\n \"strIngredient6\": \"Pecan Nuts\",\n \"strIngredient7\": \"Raspberries\",\n \"strIngredient8\": \"\",\n \"strIngredient9\": \"\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"1 large\",\n \"strMeasure2\": \"2 medium\",\n \"strMeasure3\": \"pinch\",\n \"strMeasure4\": \"spinkling\",\n \"strMeasure5\": \"1 tsp \",\n \"strMeasure6\": \"25g\",\n \"strMeasure7\": \"125g\",\n \"strMeasure8\": \"\",\n \"strMeasure9\": \"\",\n \"strMeasure10\": \"\",\n \"strMeasure11\": \"\",\n \"strMeasure12\": \"\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/banana-pancakes\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52873\",\n \"strMeal\": \"Beef Dumpling Stew\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"British\",\n \"strInstructions\": \"Preheat the oven to 180C/350F/Gas 4.\\r\\n\\r\\nFor the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.\\r\\n\\r\\nSprinkle over the flour and cook for a further 2-3 minutes.\\r\\n\\r\\nAdd the garlic and all the vegetables and fry for 1-2 minutes.\\r\\n\\r\\nStir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.\\r\\n\\r\\nCover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.\\r\\n\\r\\nFor the dumplings, sift the flour, baking powder and salt into a bowl.\\r\\nAdd the suet and enough water to form a thick dough.\\r\\n\\r\\nWith floured hands, roll spoonfuls of the dough into small balls.\\r\\n\\r\\nAfter two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)\\r\\n\\r\\nTo serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/uyqrrv1511553350.jpg\",\n \"strTags\": \"Stew,Baking\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=6NgheY-r5t0\",\n \"strIngredient1\": \"Olive Oil\",\n \"strIngredient2\": \"Butter\",\n \"strIngredient3\": \"Beef\",\n \"strIngredient4\": \"Plain Flour\",\n \"strIngredient5\": \"Garlic\",\n \"strIngredient6\": \"Onions\",\n \"strIngredient7\": \"Celery\",\n \"strIngredient8\": \"Carrots\",\n \"strIngredient9\": \"Leek\",\n \"strIngredient10\": \"Swede\",\n \"strIngredient11\": \"Red Wine\",\n \"strIngredient12\": \"Beef Stock\",\n \"strIngredient13\": \"Bay Leaf\",\n \"strIngredient14\": \"Thyme\",\n \"strIngredient15\": \"Parsley\",\n \"strIngredient16\": \"Plain Flour\",\n \"strIngredient17\": \"Baking Powder\",\n \"strIngredient18\": \"Suet\",\n \"strIngredient19\": \"Water\",\n \"strIngredient20\": null,\n \"strMeasure1\": \"2 tbs\",\n \"strMeasure2\": \"25g\",\n \"strMeasure3\": \"750g\",\n \"strMeasure4\": \"2 tblsp \",\n \"strMeasure5\": \"2 cloves minced\",\n \"strMeasure6\": \"175g\",\n \"strMeasure7\": \"150g\",\n \"strMeasure8\": \"150g\",\n \"strMeasure9\": \"2 chopped\",\n \"strMeasure10\": \"200g\",\n \"strMeasure11\": \"150ml\",\n \"strMeasure12\": \"500g\",\n \"strMeasure13\": \"2\",\n \"strMeasure14\": \"3 tbs\",\n \"strMeasure15\": \"3 tblsp chopped\",\n \"strMeasure16\": \"125g\",\n \"strMeasure17\": \"1 tsp \",\n \"strMeasure18\": \"60g\",\n \"strMeasure19\": \"Splash\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://www.bbc.co.uk/food/recipes/beefstewwithdumpling_87333\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52874\",\n \"strMeal\": \"Beef and Mustard Pie\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"British\",\n \"strInstructions\": \"Preheat the oven to 150C/300F/Gas 2.\\r\\nToss the beef and flour together in a bowl with some salt and black pepper.\\r\\nHeat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.\\r\\nFry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.\\r\\nReturn the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.\\r\\nCover with a lid and place in the oven for two hours.\\r\\nRemove from the oven, check the seasoning and set aside to cool. Remove the thyme.\\r\\nWhen the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.\\r\\nTransfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg.\\r\\nTrim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through.\\r\\nFor the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender.\\r\\nDrain and toss with the butter, then season with black pepper.\\r\\nTo serve, place a large spoonful of pie onto each plate with some green beans alongside.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/sytuqu1511553755.jpg\",\n \"strTags\": \"Meat,Pie\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=nMyBC9staMU\",\n \"strIngredient1\": \"Beef\",\n \"strIngredient2\": \"Plain Flour\",\n \"strIngredient3\": \"Rapeseed Oil\",\n \"strIngredient4\": \"Red Wine\",\n \"strIngredient5\": \"Beef Stock\",\n \"strIngredient6\": \"Onion\",\n \"strIngredient7\": \"Carrots\",\n \"strIngredient8\": \"Thyme\",\n \"strIngredient9\": \"Mustard\",\n \"strIngredient10\": \"Egg Yolks\",\n \"strIngredient11\": \"Puff Pastry\",\n \"strIngredient12\": \"Green Beans\",\n \"strIngredient13\": \"Butter\",\n \"strIngredient14\": \"Salt\",\n \"strIngredient15\": \"Pepper\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"1kg\",\n \"strMeasure2\": \"2 tbs\",\n \"strMeasure3\": \"2 tbs\",\n \"strMeasure4\": \"200ml\",\n \"strMeasure5\": \"400ml\",\n \"strMeasure6\": \"1 finely sliced\",\n \"strMeasure7\": \"2 chopped\",\n \"strMeasure8\": \"3 sprigs\",\n \"strMeasure9\": \"2 tbs\",\n \"strMeasure10\": \"2 free-range\",\n \"strMeasure11\": \"400g\",\n \"strMeasure12\": \"300g\",\n \"strMeasure13\": \"25g\",\n \"strMeasure14\": \"pinch\",\n \"strMeasure15\": \"pinch\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://www.bbc.co.uk/food/recipes/beef_and_mustard_pie_58002\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52878\",\n \"strMeal\": \"Beef and Oyster pie\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"British\",\n \"strInstructions\": \"Season the beef cubes with salt and black pepper. Heat a tablespoon of oil in the frying pan and fry the meat over a high heat. Do this in three batches so that you don’t overcrowd the pan, transferring the meat to a large flameproof casserole dish once it is browned all over. Add extra oil if the pan seems dry.\\r\\nIn the same pan, add another tablespoon of oil and cook the shallots for 4-5 minutes, then add the garlic and fry for 30 seconds. Add the bacon and fry until slightly browned. Transfer the onion and bacon mixture to the casserole dish and add the herbs.\\r\\nPreheat the oven to 180C/350F/Gas 4.\\r\\nPour the stout into the frying pan and bring to the boil, stirring to lift any stuck-on browned bits from the bottom of the pan. Pour the stout over the beef in the casserole dish and add the stock. Cover the casserole and place it in the oven for 1½-2 hours, or until the beef is tender and the sauce is reduced.\\r\\nSkim off any surface fat, taste and add salt and pepper if necessary, then stir in the cornflour paste. Put the casserole dish on the hob – don’t forget that it will be hot – and simmer for 1-2 minutes, stirring, until thickened. Leave to cool.\\r\\nIncrease the oven to 200C/400F/Gas 6. To make the pastry, put the flour and salt in a very large bowl. Grate the butter and stir it into the flour in three batches. Gradually add 325ml/11fl oz cold water – you may not need it all – and stir with a round-bladed knife until the mixture just comes together. Knead the pastry lightly into a ball on a lightly floured surface and set aside 250g/9oz for the pie lid.\\r\\nRoll the rest of the pastry out until about 2cm/¾in larger than the dish you’re using. Line the dish with the pastry then pile in the filling, tucking the oysters in as well. Brush the edge of the pastry with beaten egg.\\r\\nRoll the remaining pastry until slightly larger than your dish and gently lift over the filling, pressing the edges firmly to seal, then trim with a sharp knife. Brush with beaten egg to glaze. Put the dish on a baking tray and bake for 25-30 minutes, or until the pastry is golden-brown and the filling is bubbling.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/wrssvt1511556563.jpg\",\n \"strTags\": \"Pie\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=ONX74yP6JnI\",\n \"strIngredient1\": \"Beef\",\n \"strIngredient2\": \"Olive Oil\",\n \"strIngredient3\": \"Shallots\",\n \"strIngredient4\": \"Garlic\",\n \"strIngredient5\": \"Bacon\",\n \"strIngredient6\": \"Thyme\",\n \"strIngredient7\": \"Bay Leaf\",\n \"strIngredient8\": \"Stout\",\n \"strIngredient9\": \"Beef Stock\",\n \"strIngredient10\": \"Corn Flour\",\n \"strIngredient11\": \"Oysters\",\n \"strIngredient12\": \"Plain Flour\",\n \"strIngredient13\": \"Salt\",\n \"strIngredient14\": \"Butter\",\n \"strIngredient15\": \"Eggs\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"900g\",\n \"strMeasure2\": \"3 tbs\",\n \"strMeasure3\": \"3\",\n \"strMeasure4\": \"2 cloves minced\",\n \"strMeasure5\": \"125g\",\n \"strMeasure6\": \"1 tbs chopped\",\n \"strMeasure7\": \"2\",\n \"strMeasure8\": \"330ml\",\n \"strMeasure9\": \"400ml\",\n \"strMeasure10\": \"2 tbs\",\n \"strMeasure11\": \"8\",\n \"strMeasure12\": \"400g\",\n \"strMeasure13\": \"pinch\",\n \"strMeasure14\": \"250g\",\n \"strMeasure15\": \"To Glaze\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://www.bbc.co.uk/food/recipes/beef_and_oyster_pie_65230\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52891\",\n \"strMeal\": \"Blackberry Fool\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Dessert\",\n \"strArea\": \"British\",\n \"strInstructions\": \"For the biscuits, preheat the oven to 200C/180C (fan)/Gas 6 and line two large baking trays with baking parchment. Scatter the nuts over a baking tray and roast in the oven for 6-8 minutes, or until golden-brown. Watch them carefully so that they don’t have a chance to burn. Remove from the oven, tip onto a board and leave to cool.\\r\\nPut the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy. Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder. Stir well until the mixture comes together and forms a ball – you may need to use your hands.\\r\\nDivide the biscuit dough into 24 even pieces and roll into small balls. Place the balls the prepared baking trays, spaced well apart to allow for spreading.\\r\\nPress the biscuits to flatten to around 1cm/½in thick. Bake the biscuits, one tray at a time, for 12 minutes or until very pale golden-brown. Leave to cool on the trays. They will be very soft when you take them out of the oven, but will crisp as they cool.\\r\\nStore in an airtight tin and eat within five days.\\r\\nFor the fool, rinse the blackberries in a colander to wash away any dust or dirt. Put the blackberries in a non-stick saucepan and sprinkle over the caster sugar.\\r\\nStir in the lemon juice and heat gently for two minutes, or until the blackberries begin to soften and release their juices. Remove and reserve 12 blackberries for decoration and continue cooking the rest.\\r\\nSimmer the blackberries very gently for 15 minutes, stirring regularly until very soft and squidgy. Remove from the heat and press the berries and juice through a sieve over a bowl, using the bottom of a ladle to help you extract as much of the purée as possible. Leave the purée to cool and discard the seeds. You should end up with around 325ml/11fl oz of purée.\\r\\nPut the cream and yoghurt in a large bowl and whip with an electric whisk until soft peaks form when the whisk is removed from the bowl – the acidity of the fruit will thicken the cream further, so don’t take it too far.\\r\\nWhen the purée is completely cold, adjust the sweetness to taste by adding more sugar if needed. Pour it into the bowl with the whipped cream and yoghurt and stir just once or twice until very lightly combined.\\r\\nSpoon the blackberry fool into individual wide, glass dishes – or one large, single bowl. It should look quite marbled, so don’t over-stir it. Scatter a few tiny mint leaves on top and decorate with the reserved blackberries. Sprinkle with a little sugar if you like and serve with the hazelnut biscuits.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/rpvptu1511641092.jpg\",\n \"strTags\": \"Desert,Summer,Fruity,Dairy\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=kniRGjDLFrQ\",\n \"strIngredient1\": \"Hazlenuts\",\n \"strIngredient2\": \"Butter\",\n \"strIngredient3\": \"Caster Sugar\",\n \"strIngredient4\": \"Lemon\",\n \"strIngredient5\": \"Plain Flour\",\n \"strIngredient6\": \"Baking Powder\",\n \"strIngredient7\": \"Blackberrys\",\n \"strIngredient8\": \"Sugar\",\n \"strIngredient9\": \"Caster Sugar\",\n \"strIngredient10\": \"Lemon Juice\",\n \"strIngredient11\": \"Double Cream\",\n \"strIngredient12\": \"Yogurt\",\n \"strIngredient13\": \"Mint\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"50g\",\n \"strMeasure2\": \"125g\",\n \"strMeasure3\": \"150g\",\n \"strMeasure4\": \"Grated\",\n \"strMeasure5\": \"150g\",\n \"strMeasure6\": \"½ tsp\",\n \"strMeasure7\": \"600g\",\n \"strMeasure8\": \"75g\",\n \"strMeasure9\": \"2 tbs\",\n \"strMeasure10\": \"1 tbs\",\n \"strMeasure11\": \"300ml \",\n \"strMeasure12\": \"100ml\",\n \"strMeasure13\": \"Garnish with\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://www.bbc.co.uk/food/recipes/blackberry_fool_with_11859\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52894\",\n \"strMeal\": \"Battenberg Cake\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Dessert\",\n \"strArea\": \"British\",\n \"strInstructions\": \"Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins – when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge.\\r\\nFor the pink sponge, line the tin as above. Mix all the ingredients together as above, but don’t add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool.\\r\\nTo assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake.\\r\\nTake 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.\\r\\nCarefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork). If you like, mark the 10 slices using the prongs of a fork.\\r\\nAssemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/ywwrsp1511720277.jpg\",\n \"strTags\": \"Cake,Sweet\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=aB41Q7kDZQ0\",\n \"strIngredient1\": \"Butter\",\n \"strIngredient2\": \"Caster Sugar\",\n \"strIngredient3\": \"Self-raising Flour\",\n \"strIngredient4\": \"Almonds\",\n \"strIngredient5\": \"Baking Powder\",\n \"strIngredient6\": \"Eggs\",\n \"strIngredient7\": \"Vanilla Extract\",\n \"strIngredient8\": \"Almond Extract\",\n \"strIngredient9\": \"Butter\",\n \"strIngredient10\": \"Caster Sugar\",\n \"strIngredient11\": \"Self-raising Flour\",\n \"strIngredient12\": \"Almonds\",\n \"strIngredient13\": \"Baking Powder\",\n \"strIngredient14\": \"Eggs\",\n \"strIngredient15\": \"Vanilla Extract\",\n \"strIngredient16\": \"Almond Extract\",\n \"strIngredient17\": \"Pink Food Colouring\",\n \"strIngredient18\": \"Apricot\",\n \"strIngredient19\": \"Marzipan\",\n \"strIngredient20\": \"Icing Sugar\",\n \"strMeasure1\": \"175g\",\n \"strMeasure2\": \"175g\",\n \"strMeasure3\": \"140g\",\n \"strMeasure4\": \"50g\",\n \"strMeasure5\": \"½ tsp\",\n \"strMeasure6\": \"3 Medium\",\n \"strMeasure7\": \"½ tsp\",\n \"strMeasure8\": \"¼ teaspoon\",\n \"strMeasure9\": \"175g\",\n \"strMeasure10\": \"175g\",\n \"strMeasure11\": \"140g\",\n \"strMeasure12\": \"50g\",\n \"strMeasure13\": \"½ tsp\",\n \"strMeasure14\": \"3 Medium\",\n \"strMeasure15\": \"½ tsp\",\n \"strMeasure16\": \"¼ teaspoon\",\n \"strMeasure17\": \"½ tsp\",\n \"strMeasure18\": \"200g\",\n \"strMeasure19\": \"1kg\",\n \"strMeasure20\": \"Dusting\",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/1120657/battenberg-cake\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52904\",\n \"strMeal\": \"Beef Bourguignon\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"French\",\n \"strInstructions\": \"Heat a large casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.\\r\\nIn the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.\\r\\nPour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.\\r\\nHeat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.\\r\\nTo make the celeriac mash, peel the celeriac and cut into cubes. Heat the olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper. Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.\\r\\nAfter 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods. Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste. Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/vtqxtu1511784197.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=SQnr4Z-7rok\",\n \"strIngredient1\": \"Goose Fat\",\n \"strIngredient2\": \"Beef Shin\",\n \"strIngredient3\": \"Bacon\",\n \"strIngredient4\": \"Challots\",\n \"strIngredient5\": \"Chestnut Mushroom\",\n \"strIngredient6\": \"Garlic Clove\",\n \"strIngredient7\": \"Bouquet Garni\",\n \"strIngredient8\": \"Tomato Puree\",\n \"strIngredient9\": \"Red Wine\",\n \"strIngredient10\": \"Celeriac\",\n \"strIngredient11\": \"Olive Oil\",\n \"strIngredient12\": \"Thyme\",\n \"strIngredient13\": \"Rosemary\",\n \"strIngredient14\": \"Bay Leaf\",\n \"strIngredient15\": \"Cardamom\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"3 tsp\",\n \"strMeasure2\": \"600g\",\n \"strMeasure3\": \"100g \",\n \"strMeasure4\": \"350g\",\n \"strMeasure5\": \"250g\",\n \"strMeasure6\": \"2 sliced\",\n \"strMeasure7\": \"1\",\n \"strMeasure8\": \"1 tbs\",\n \"strMeasure9\": \"750 ml \",\n \"strMeasure10\": \"600g\",\n \"strMeasure11\": \"2 tbs\",\n \"strMeasure12\": \"sprigs of fresh\",\n \"strMeasure13\": \"sprigs of fresh\",\n \"strMeasure14\": \"2\",\n \"strMeasure15\": \"4\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/5032/beef-bourguignon\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52913\",\n \"strMeal\": \"Brie wrapped in prosciutto & brioche\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Side\",\n \"strArea\": \"French\",\n \"strInstructions\": \"Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixer using the dough attachment for 5 mins until the dough is smooth. Add the butter and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.\\r\\nWrap the Brie in the prosciutto and set aside. Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Place the wrapped Brie in the middle of the circle and fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/qqpwsy1511796276.jpg\",\n \"strTags\": \"SideDish,Treat,Baking\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=FzNPPD8lbWg\",\n \"strIngredient1\": \"Plain Flour\",\n \"strIngredient2\": \"Caster Sugar\",\n \"strIngredient3\": \"Yeast\",\n \"strIngredient4\": \"Milk\",\n \"strIngredient5\": \"Eggs\",\n \"strIngredient6\": \"Eggs\",\n \"strIngredient7\": \"Butter\",\n \"strIngredient8\": \"Brie\",\n \"strIngredient9\": \"Prosciutto\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"375g\",\n \"strMeasure2\": \"50g\",\n \"strMeasure3\": \"7g\",\n \"strMeasure4\": \"75g\",\n \"strMeasure5\": \"3 Large\",\n \"strMeasure6\": \"To Glaze\",\n \"strMeasure7\": \"180g\",\n \"strMeasure8\": \"250g\",\n \"strMeasure9\": \"8 slices\",\n \"strMeasure10\": \"\",\n \"strMeasure11\": \"\",\n \"strMeasure12\": \"\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/1803634/brie-wrapped-in-prosciutto-and-brioche\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52914\",\n \"strMeal\": \"Boulangère Potatoes\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Side\",\n \"strArea\": \"French\",\n \"strInstructions\": \"Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).\\r\\nSpread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/qywups1511796761.jpg\",\n \"strTags\": \"SideDish\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=gcXPruv1Mjg\",\n \"strIngredient1\": \"Onions\",\n \"strIngredient2\": \"Thyme\",\n \"strIngredient3\": \"Olive Oil\",\n \"strIngredient4\": \"Potatoes\",\n \"strIngredient5\": \"Vegetable Stock\",\n \"strIngredient6\": \"\",\n \"strIngredient7\": \"\",\n \"strIngredient8\": \"\",\n \"strIngredient9\": \"\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"2 finely chopped\",\n \"strMeasure2\": \"sprigs of fresh\",\n \"strMeasure3\": \"2 tbs\",\n \"strMeasure4\": \"1.5kg\",\n \"strMeasure5\": \"425g\",\n \"strMeasure6\": \"\",\n \"strMeasure7\": \"\",\n \"strMeasure8\": \"\",\n \"strMeasure9\": \"\",\n \"strMeasure10\": \"\",\n \"strMeasure11\": \"\",\n \"strMeasure12\": \"\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/5056/boulangre-potatoes\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52928\",\n \"strMeal\": \"BeaverTails\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Dessert\",\n \"strArea\": \"Canadian\",\n \"strInstructions\": \"In the bowl of a stand mixer, add warm water, a big pinch of sugar and yeast. Allow to sit until frothy.\\r\\nInto the same bowl, add 1/2 cup sugar, warm milk, melted butter, eggs and salt, and whisk until combined.\\r\\nPlace a dough hook on the mixer, add the flour with the machine on, until a smooth but slightly sticky dough forms.\\r\\nPlace dough in a bowl, cover with plastic wrap, and allow to proof for 1 1/2 hours.\\r\\nCut dough into 12 pieces, and roll out into long oval-like shapes about 1/4 inch thick that resemble a beaver’s tail.\\r\\nIn a large, deep pot, heat oil to 350 degrees. Gently place beavertail dough into hot oil and cook for 30 to 45 seconds on each side until golden brown.\\r\\nDrain on paper towels, and garnish as desired. Toss in cinnamon sugar, in white sugar with a squeeze of lemon, or with a generous slathering of Nutella and a handful of toasted almonds. Enjoy!\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/ryppsv1511815505.jpg\",\n \"strTags\": \"Treat,Pudding,Speciality\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=2G07UOqU2e8\",\n \"strIngredient1\": \"Water\",\n \"strIngredient2\": \"Yeast\",\n \"strIngredient3\": \"Sugar\",\n \"strIngredient4\": \"Milk\",\n \"strIngredient5\": \"Butter\",\n \"strIngredient6\": \"Eggs\",\n \"strIngredient7\": \"Salt\",\n \"strIngredient8\": \"Flour\",\n \"strIngredient9\": \"Oil\",\n \"strIngredient10\": \"Lemon\",\n \"strIngredient11\": \"Sugar\",\n \"strIngredient12\": \"Cinnamon\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"1/2 cup \",\n \"strMeasure2\": \"2 parts \",\n \"strMeasure3\": \"1/2 cup \",\n \"strMeasure4\": \"1/2 cup \",\n \"strMeasure5\": \"6 tblsp\",\n \"strMeasure6\": \"2\",\n \"strMeasure7\": \"1 ½ tsp\",\n \"strMeasure8\": \"2-1/2 cups\",\n \"strMeasure9\": \"for frying\",\n \"strMeasure10\": \"garnish\",\n \"strMeasure11\": \"garnish\",\n \"strMeasure12\": \"garnish\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://www.tastemade.com/videos/beavertails\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52940\",\n \"strMeal\": \"Brown Stew Chicken\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Chicken\",\n \"strArea\": \"Jamaican\",\n \"strInstructions\": \"Squeeze lime over chicken and rub well. Drain off excess lime juice.\\r\\nCombine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.\\r\\nHeat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.\\r\\nLightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.\\r\\nDrain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.\\r\\nMix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/sypxpx1515365095.jpg\",\n \"strTags\": \"Stew\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=_gFB1fkNhXs\",\n \"strIngredient1\": \"Chicken\",\n \"strIngredient2\": \"Tomato\",\n \"strIngredient3\": \"Onions\",\n \"strIngredient4\": \"Garlic Clove\",\n \"strIngredient5\": \"Red Pepper\",\n \"strIngredient6\": \"Carrots\",\n \"strIngredient7\": \"Lime\",\n \"strIngredient8\": \"Thyme\",\n \"strIngredient9\": \"Allspice\",\n \"strIngredient10\": \"Soy Sauce\",\n \"strIngredient11\": \"Cornstarch\",\n \"strIngredient12\": \"Coconut Milk\",\n \"strIngredient13\": \"Vegetable Oil\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"1 whole\",\n \"strMeasure2\": \"1 chopped\",\n \"strMeasure3\": \"2 chopped\",\n \"strMeasure4\": \"2 chopped\",\n \"strMeasure5\": \"1 chopped\",\n \"strMeasure6\": \"1 chopped\",\n \"strMeasure7\": \"1\",\n \"strMeasure8\": \"2 tsp\",\n \"strMeasure9\": \"1 tsp \",\n \"strMeasure10\": \"2 tbs\",\n \"strMeasure11\": \"2 tsp\",\n \"strMeasure12\": \"2 cups \",\n \"strMeasure13\": \"1 tbs\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"http://www.geniuskitchen.com/recipe/authentic-jamaican-brown-stew-chicken-347996\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52952\",\n \"strMeal\": \"Beef Lo Mein\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"Chinese\",\n \"strInstructions\": \"STEP 1 - MARINATING THE BEEF\\r\\nIn a bowl, add the beef, salt, 1 pinch white pepper, 1 Teaspoon sesame seed oil, 1/2 egg, corn starch,1 Tablespoon of oil and mix together.\\r\\nSTEP 2 - BOILING THE THE NOODLES\\r\\nIn a 6 qt pot add your noodles to boiling water until the noodles are submerged and boil on high heat for 10 seconds. After your noodles is done boiling strain and cool with cold water.\\r\\nSTEP 3 - STIR FRY\\r\\nAdd 2 Tablespoons of oil, beef and cook on high heat untill beef is medium cooked.\\r\\nSet the cooked beef aside\\r\\nIn a wok add 2 Tablespoon of oil, onions, minced garlic, minced ginger, bean sprouts, mushrooms, peapods and 1.5 cups of water or until the vegetables are submerged in water.\\r\\nAdd the noodles to wok\\r\\nTo make the sauce, add oyster sauce, 1 pinch white pepper, 1 teaspoon sesame seed oil, sugar, and 1 Teaspoon of soy sauce.\\r\\nNext add the beef to wok and stir-fry\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/1529444830.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=ZT9LSsNXXe0\",\n \"strIngredient1\": \"Beef\",\n \"strIngredient2\": \"Salt\",\n \"strIngredient3\": \"Pepper\",\n \"strIngredient4\": \"Sesame Seed Oil\",\n \"strIngredient5\": \"Egg\",\n \"strIngredient6\": \"Starch\",\n \"strIngredient7\": \"Oil\",\n \"strIngredient8\": \"Noodles\",\n \"strIngredient9\": \"Onion\",\n \"strIngredient10\": \"Minced Garlic\",\n \"strIngredient11\": \"Ginger\",\n \"strIngredient12\": \"Bean Sprouts\",\n \"strIngredient13\": \"Mushrooms\",\n \"strIngredient14\": \"Water\",\n \"strIngredient15\": \"Oyster Sauce\",\n \"strIngredient16\": \"Sugar\",\n \"strIngredient17\": \"Soy Sauce\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"1/2 lb\",\n \"strMeasure2\": \"pinch\",\n \"strMeasure3\": \"pinch\",\n \"strMeasure4\": \"2 tsp\",\n \"strMeasure5\": \"1/2 \",\n \"strMeasure6\": \"3 tbs\",\n \"strMeasure7\": \"5 tbs\",\n \"strMeasure8\": \"1/4 lb\",\n \"strMeasure9\": \"1/2 cup \",\n \"strMeasure10\": \"1 tsp \",\n \"strMeasure11\": \"1 tsp \",\n \"strMeasure12\": \"1 cup \",\n \"strMeasure13\": \"1 cup \",\n \"strMeasure14\": \"1 cup \",\n \"strMeasure15\": \"1 tbs\",\n \"strMeasure16\": \"1 tsp \",\n \"strMeasure17\": \"1 tsp \",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://sueandgambo.com/pages/beef-lo-mein\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52959\",\n \"strMeal\": \"Baked salmon with fennel & tomatoes\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Seafood\",\n \"strArea\": \"British\",\n \"strInstructions\": \"Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.\\r\\n\\r\\nSpread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/1548772327.jpg\",\n \"strTags\": \"Paleo,Keto,HighFat,Baking,LowCarbs\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=xvPR2Tfw5k0\",\n \"strIngredient1\": \"Fennel\",\n \"strIngredient2\": \"Parsley\",\n \"strIngredient3\": \"Lemon\",\n \"strIngredient4\": \"Cherry Tomatoes\",\n \"strIngredient5\": \"Olive Oil\",\n \"strIngredient6\": \"Salmon\",\n \"strIngredient7\": \"Black Olives\",\n \"strIngredient8\": \"\",\n \"strIngredient9\": \"\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"2 medium\",\n \"strMeasure2\": \"2 tbs chopped\",\n \"strMeasure3\": \"Juice of 1\",\n \"strMeasure4\": \"175g\",\n \"strMeasure5\": \"1 tbs\",\n \"strMeasure6\": \"350g\",\n \"strMeasure7\": \"to serve\",\n \"strMeasure8\": \"\",\n \"strMeasure9\": \"\",\n \"strMeasure10\": \"\",\n \"strMeasure11\": \"\",\n \"strMeasure12\": \"\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/7745/baked-salmon-with-fennel-and-tomatoes\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52961\",\n \"strMeal\": \"Budino Di Ricotta\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Dessert\",\n \"strArea\": \"Italian\",\n \"strInstructions\": \"Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.\\r\\n\\r\\nServe hot or cold dusted with icing sugar.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/1549542877.jpg\",\n \"strTags\": \"Cake,Baking,Desert,Sweet,Alcoholic,Calorific\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=6dzd6Ra6sb4\",\n \"strIngredient1\": \"Ricotta\",\n \"strIngredient2\": \"Eggs\",\n \"strIngredient3\": \"Flour\",\n \"strIngredient4\": \"Sugar\",\n \"strIngredient5\": \"Cinnamon\",\n \"strIngredient6\": \"Lemons\",\n \"strIngredient7\": \"Dark Rum\",\n \"strIngredient8\": \"Icing Sugar\",\n \"strIngredient9\": \"\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"500g\",\n \"strMeasure2\": \"4 large\",\n \"strMeasure3\": \"3 tbs\",\n \"strMeasure4\": \"250g\",\n \"strMeasure5\": \"1 tsp \",\n \"strMeasure6\": \"Grated Zest of 2\",\n \"strMeasure7\": \"5 tbs\",\n \"strMeasure8\": \"sprinking\",\n \"strMeasure9\": \"\",\n \"strMeasure10\": \"\",\n \"strMeasure11\": \"\",\n \"strMeasure12\": \"\",\n \"strMeasure13\": \"\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"https://thehappyfoodie.co.uk/recipes/ricotta-cake-budino-di-ricotta\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52965\",\n \"strMeal\": \"Breakfast Potatoes\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Breakfast\",\n \"strArea\": \"Canadian\",\n \"strInstructions\": \"Before you do anything, freeze your bacon slices that way when you're ready to prep, it'll be so much easier to chop!\\r\\nWash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water.\\r\\nIn the meantime, heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly.\\r\\nOnce the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper, and Old Bay as needed.\\r\\nCook for 10 minutes, stirring the potatoes often, until brown. If needed, add a tablespoon more of oil.\\r\\nChop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5-6 minutes to crisp.\\r\\nOnce the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed.\\r\\nLet the garlic cook until fragrant, about one minute.\\r\\nJust before serving, drizzle over the maple syrup and toss. Let that cook another minute, giving the potatoes a caramelized effect.\\r\\nServe in a warm bowl with a sunny side up egg!\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/1550441882.jpg\",\n \"strTags\": \"Breakfast,Brunch,\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=BoD0TIO9nE4\",\n \"strIngredient1\": \"Potatoes\",\n \"strIngredient2\": \"Olive Oil\",\n \"strIngredient3\": \"Bacon\",\n \"strIngredient4\": \"Garlic Clove\",\n \"strIngredient5\": \"Maple Syrup\",\n \"strIngredient6\": \"Parsley\",\n \"strIngredient7\": \"Salt\",\n \"strIngredient8\": \"Pepper\",\n \"strIngredient9\": \"Allspice\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"3 Medium\",\n \"strMeasure2\": \"1 tbs\",\n \"strMeasure3\": \"2 strips\",\n \"strMeasure4\": \"Minced\",\n \"strMeasure5\": \"1 tbs\",\n \"strMeasure6\": \"Garnish\",\n \"strMeasure7\": \"Pinch\",\n \"strMeasure8\": \"Pinch\",\n \"strMeasure9\": \"To taste\",\n \"strMeasure10\": \" \",\n \"strMeasure11\": \" \",\n \"strMeasure12\": \" \",\n \"strMeasure13\": \" \",\n \"strMeasure14\": \" \",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"http://www.vodkaandbiscuits.com/2014/03/06/bangin-breakfast-potatoes/\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52979\",\n \"strMeal\": \"Bitterballen (Dutch meatballs)\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"Dutch\",\n \"strInstructions\": \"Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce.\\r\\n\\r\\nPour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.\\r\\n\\r\\nTake a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.\\r\\n\\r\\nServe on a plate with a nice grainy or spicy mustard. \\r\\n\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/lhqev81565090111.jpg\",\n \"strTags\": \"DinnerParty,HangoverFood,Alcoholic\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=q8AKfYUtDuM\",\n \"strIngredient1\": \"Butter\",\n \"strIngredient2\": \"Flour\",\n \"strIngredient3\": \"Beef Stock\",\n \"strIngredient4\": \"Onion\",\n \"strIngredient5\": \"Parsley\",\n \"strIngredient6\": \"Beef\",\n \"strIngredient7\": \"Salt\",\n \"strIngredient8\": \"Pepper\",\n \"strIngredient9\": \"Nutmeg\",\n \"strIngredient10\": \"Flour\",\n \"strIngredient11\": \"Eggs\",\n \"strIngredient12\": \"Breadcrumbs\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"100g \",\n \"strMeasure2\": \"150g\",\n \"strMeasure3\": \"700ml\",\n \"strMeasure4\": \"30g\",\n \"strMeasure5\": \"1 tbs\",\n \"strMeasure6\": \"400g\",\n \"strMeasure7\": \"Pinch\",\n \"strMeasure8\": \"Pinch\",\n \"strMeasure9\": \"Pinch\",\n \"strMeasure10\": \"50g\",\n \"strMeasure11\": \"2 Beaten \",\n \"strMeasure12\": \"50g\",\n \"strMeasure13\": \" \",\n \"strMeasure14\": \" \",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"https://www.holland.com/global/tourism/information/traditional-dutch-food/bitterballen.htm\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52995\",\n \"strMeal\": \"BBQ Pork Sloppy Joes\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Pork\",\n \"strArea\": \"American\",\n \"strInstructions\": \"1\\r\\n\\r\\nPreheat oven to 450 degrees. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes.\\r\\n\\r\\n2\\r\\n\\r\\nMeanwhile, halve and peel onion. Slice as thinly as possible until you have ¼ cup (½ cup for 4 servings); finely chop remaining onion. Peel and finely chop garlic. Halve lime; squeeze juice into a small bowl. Halve buns. Add 1 TBSP butter (2 TBSP for 4) to a separate small microwave-safe bowl; microwave until melted, 30 seconds. Brush onto cut sides of buns.\\r\\n\\r\\n3\\r\\n\\r\\nTo bowl with lime juice, add sliced onion, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Stir to combine; set aside to quick-pickle.\\r\\n\\r\\n4\\r\\n\\r\\nHeat a drizzle of oil in a large pan over medium-high heat. Add chopped onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add garlic and cook until fragrant, 30 seconds more. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.\\r\\n\\r\\n5\\r\\n\\r\\nWhile pork cooks, in a third small bowl, combine BBQ sauce, pickling liquid from onion, 3 TBSP ketchup (6 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), and ¼ cup water (⅓ cup for 4). Once pork is cooked through, add BBQ sauce mixture to pan. Cook, stirring, until sauce is thickened, 2-3 minutes. Taste and season with salt and pepper.\\r\\n\\r\\n6\\r\\n\\r\\nMeanwhile, toast buns in oven or toaster oven until golden, 3-5 minutes. Divide toasted buns between plates and fill with as much BBQ pork as you’d like. Top with pickled onion and hot sauce. Serve with sweet potato wedges on the side.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/atd5sh1583188467.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"\",\n \"strIngredient1\": \"Potatoes\",\n \"strIngredient2\": \"Red Onions\",\n \"strIngredient3\": \"Garlic\",\n \"strIngredient4\": \"Lime\",\n \"strIngredient5\": \"Bread\",\n \"strIngredient6\": \"Pork\",\n \"strIngredient7\": \"Barbeque Sauce\",\n \"strIngredient8\": \"Hotsauce\",\n \"strIngredient9\": \"Tomato Ketchup\",\n \"strIngredient10\": \"Sugar\",\n \"strIngredient11\": \"Vegetable Oil\",\n \"strIngredient12\": \"Salt\",\n \"strIngredient13\": \"Pepper\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"2\",\n \"strMeasure2\": \"1\",\n \"strMeasure3\": \"2 cloves\",\n \"strMeasure4\": \"1\",\n \"strMeasure5\": \"2\",\n \"strMeasure6\": \"1 lb\",\n \"strMeasure7\": \" \",\n \"strMeasure8\": \" \",\n \"strMeasure9\": \" \",\n \"strMeasure10\": \" \",\n \"strMeasure11\": \" \",\n \"strMeasure12\": \" \",\n \"strMeasure13\": \" \",\n \"strMeasure14\": \" \",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"52997\",\n \"strMeal\": \"Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"Vietnamese\",\n \"strInstructions\": \"Add'l ingredients: mayonnaise, siracha\\r\\n\\r\\n1\\r\\n\\r\\nPlace rice in a fine-mesh sieve and rinse until water runs clear. Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.\\r\\n\\r\\n2\\r\\n\\r\\nMeanwhile, wash and dry all produce. Peel and finely chop garlic. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve, peel, and medium dice onion. Trim, peel, and grate carrot.\\r\\n\\r\\n3\\r\\n\\r\\nIn a medium bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. In a small bowl, combine mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as you’d like. Season with salt and pepper.\\r\\n\\r\\n4\\r\\n\\r\\nHeat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings). Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes. Stir in soy sauce. Turn off heat; taste and season with salt and pepper.\\r\\n\\r\\n5\\r\\n\\r\\nFluff rice with a fork; stir in lime zest and 1 TBSP butter. Divide rice between bowls. Arrange beef, grated carrot, and pickled cucumber on top. Top with a squeeze of lime juice. Drizzle with sriracha mayo.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/z0ageb1583189517.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"\",\n \"strIngredient1\": \"Rice\",\n \"strIngredient2\": \"Onion\",\n \"strIngredient3\": \"Lime\",\n \"strIngredient4\": \"Garlic Clove\",\n \"strIngredient5\": \"Cucumber\",\n \"strIngredient6\": \"Carrots\",\n \"strIngredient7\": \"Ground Beef\",\n \"strIngredient8\": \"Soy Sauce\",\n \"strIngredient9\": \"\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"White\",\n \"strMeasure2\": \"1\",\n \"strMeasure3\": \"1\",\n \"strMeasure4\": \"3\",\n \"strMeasure5\": \"1\",\n \"strMeasure6\": \"3 oz \",\n \"strMeasure7\": \"1 lb\",\n \"strMeasure8\": \"2 oz \",\n \"strMeasure9\": \" \",\n \"strMeasure10\": \" \",\n \"strMeasure11\": \" \",\n \"strMeasure12\": \" \",\n \"strMeasure13\": \" \",\n \"strMeasure14\": \" \",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"53013\",\n \"strMeal\": \"Big Mac\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"American\",\n \"strInstructions\": \"For the Big Mac sauce, combine all the ingredients in a bowl, season with salt and chill until ready to use.\\r\\n2. To make the patties, season the mince with salt and pepper and form into 4 balls using about 1/3 cup mince each. Place each onto a square of baking paper and flatten to form into four x 15cm circles. Heat oil in a large frypan over high heat. In 2 batches, cook beef patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat and keep warm. Repeat with remaining two patties.\\r\\n3. Carefully slice each burger bun into three acrossways, then lightly toast.\\r\\n4. To assemble the burgers, spread a little Big Mac sauce over the bottom base. Top with some chopped onion, shredded lettuce, slice of cheese, beef patty and some pickle slices. Top with the middle bun layer, and spread with more Big Mac sauce, onion, lettuce, pickles, beef patty and then finish with more sauce. Top with burger lid to serve.\\r\\n5. After waiting half an hour for your food to settle, go for a jog.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/urzj1d1587670726.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=C5J39YnnPsg\",\n \"strIngredient1\": \"Minced Beef\",\n \"strIngredient2\": \"Olive Oil\",\n \"strIngredient3\": \"Sesame Seed Burger Buns\",\n \"strIngredient4\": \"Onion\",\n \"strIngredient5\": \"Iceberg Lettuce\",\n \"strIngredient6\": \"Cheese\",\n \"strIngredient7\": \"Dill Pickles\",\n \"strIngredient8\": \"Mayonnaise\",\n \"strIngredient9\": \"White Wine Vinegar\",\n \"strIngredient10\": \"Pepper\",\n \"strIngredient11\": \"Mustard\",\n \"strIngredient12\": \"Onion Salt\",\n \"strIngredient13\": \"Garlic Powder\",\n \"strIngredient14\": \"Paprika\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"400g\",\n \"strMeasure2\": \"2 tbs\",\n \"strMeasure3\": \"2\",\n \"strMeasure4\": \"Chopped\",\n \"strMeasure5\": \"1/4 \",\n \"strMeasure6\": \"2 sliced\",\n \"strMeasure7\": \"2 large\",\n \"strMeasure8\": \"1 cup \",\n \"strMeasure9\": \"2 tsp\",\n \"strMeasure10\": \"Pinch\",\n \"strMeasure11\": \"2 tsp\",\n \"strMeasure12\": \"1 1/2 tsp \",\n \"strMeasure13\": \"1 1/2 tsp \",\n \"strMeasure14\": \"1/2 tsp\",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"https://www.delicious.com.au/recipes/finally-recipe-worlds-top-selling-burger-big-mac/5221ee4a-279e-4a0b-8629-f442dc46822e\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"53018\",\n \"strMeal\": \"Bigos (Hunters Stew)\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Pork\",\n \"strArea\": \"Polish\",\n \"strInstructions\": \"Preheat the oven to 350 degrees F (175 degrees C).\\r\\n\\r\\nHeat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.\\r\\n\\r\\nCoat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.\\r\\n\\r\\nDeglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.\\r\\n\\r\\nMix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.\\r\\n\\r\\nBake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/md8w601593348504.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=Oqg_cO4s8ik\",\n \"strIngredient1\": \"Bacon\",\n \"strIngredient2\": \"Kielbasa\",\n \"strIngredient3\": \"Pork\",\n \"strIngredient4\": \"Flour\",\n \"strIngredient5\": \"Garlic\",\n \"strIngredient6\": \"Onion\",\n \"strIngredient7\": \"Mushrooms\",\n \"strIngredient8\": \"Cabbage\",\n \"strIngredient9\": \"Sauerkraut\",\n \"strIngredient10\": \"Red Wine\",\n \"strIngredient11\": \"Bay Leaf\",\n \"strIngredient12\": \"Basil\",\n \"strIngredient13\": \"Marjoram\",\n \"strIngredient14\": \"Paprika\",\n \"strIngredient15\": \"Caraway Seed\",\n \"strIngredient16\": \"Hotsauce\",\n \"strIngredient17\": \"Beef Stock\",\n \"strIngredient18\": \"Tomato Puree\",\n \"strIngredient19\": \"Diced Tomatoes\",\n \"strIngredient20\": \"Worcestershire Sauce\",\n \"strMeasure1\": \"2 sliced\",\n \"strMeasure2\": \"1 lb\",\n \"strMeasure3\": \"1 lb\",\n \"strMeasure4\": \"1/4 cup\",\n \"strMeasure5\": \"3 chopped\",\n \"strMeasure6\": \"1 Diced\",\n \"strMeasure7\": \"1 1/2 cup \",\n \"strMeasure8\": \"4 cups \",\n \"strMeasure9\": \"1 Jar\",\n \"strMeasure10\": \"1/4 cup\",\n \"strMeasure11\": \"1\",\n \"strMeasure12\": \"1 tsp \",\n \"strMeasure13\": \"1 tsp \",\n \"strMeasure14\": \"1 tbs\",\n \"strMeasure15\": \"1/8 teaspoon\",\n \"strMeasure16\": \"1 dash\",\n \"strMeasure17\": \"5 Cups\",\n \"strMeasure18\": \"2 tbs\",\n \"strMeasure19\": \"1 cup \",\n \"strMeasure20\": \"1 dash\",\n \"strSource\": \"https://www.allrecipes.com/recipe/138131/bigos-hunters-stew/\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"53036\",\n \"strMeal\": \"Boxty Breakfast\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Pork\",\n \"strArea\": \"Irish\",\n \"strInstructions\": \"STEP 1\\r\\nBefore you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.\\r\\n\\r\\nSTEP 2\\r\\nWhisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.\\r\\n\\r\\nSTEP 3\\r\\nHeat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.\\r\\n\\r\\nSTEP 4\\r\\nHeat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/naqyel1608588563.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=80W0mCFDIP0\",\n \"strIngredient1\": \"Potatoes\",\n \"strIngredient2\": \"Spring Onions\",\n \"strIngredient3\": \"Plain Flour\",\n \"strIngredient4\": \"Egg White\",\n \"strIngredient5\": \"Milk\",\n \"strIngredient6\": \"Bicarbonate Of Soda\",\n \"strIngredient7\": \"Butter\",\n \"strIngredient8\": \"Vegetable Oil\",\n \"strIngredient9\": \"Cherry Tomatoes\",\n \"strIngredient10\": \"Bacon\",\n \"strIngredient11\": \"Egg\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"4 large\",\n \"strMeasure2\": \"1 bunch\",\n \"strMeasure3\": \"100g \",\n \"strMeasure4\": \"1\",\n \"strMeasure5\": \"150ml\",\n \"strMeasure6\": \"1 tsp \",\n \"strMeasure7\": \"3 tbs\",\n \"strMeasure8\": \"2 tbs\",\n \"strMeasure9\": \"6\",\n \"strMeasure10\": \"12\",\n \"strMeasure11\": \"6\",\n \"strMeasure12\": \" \",\n \"strMeasure13\": \" \",\n \"strMeasure14\": \" \",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"https://www.bbcgoodfood.com/recipes/boxty-bacon-eggs-tomatoes\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"53053\",\n \"strMeal\": \"Beef Rendang\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"Malaysian\",\n \"strInstructions\": \"Chop the spice paste ingredients and then blend it in a food processor until fine.\\r\\nHeat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.\\r\\nLower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/bc8v651619789840.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=Ot-dmfBaZrA\",\n \"strIngredient1\": \"Beef\",\n \"strIngredient2\": \"Vegetable Oil\",\n \"strIngredient3\": \"Cinnamon Stick\",\n \"strIngredient4\": \"Cloves\",\n \"strIngredient5\": \"Star Anise\",\n \"strIngredient6\": \"Cardamom\",\n \"strIngredient7\": \"Coconut Cream\",\n \"strIngredient8\": \"Water\",\n \"strIngredient9\": \"Tamarind Paste\",\n \"strIngredient10\": \"Lime\",\n \"strIngredient11\": \"Sugar\",\n \"strIngredient12\": \"Challots\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"1lb\",\n \"strMeasure2\": \"5 tbs\",\n \"strMeasure3\": \"1\",\n \"strMeasure4\": \"3\",\n \"strMeasure5\": \"3\",\n \"strMeasure6\": \"3\",\n \"strMeasure7\": \"1 cup \",\n \"strMeasure8\": \"1 cup \",\n \"strMeasure9\": \"2 tbs\",\n \"strMeasure10\": \"6\",\n \"strMeasure11\": \"1 tbs\",\n \"strMeasure12\": \"5\",\n \"strMeasure13\": \" \",\n \"strMeasure14\": \" \",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"https://rasamalaysia.com/beef-rendang-recipe-rendang-daging/\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"53060\",\n \"strMeal\": \"Burek\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Side\",\n \"strArea\": \"Croatian\",\n \"strInstructions\": \"Fry the finely chopped onions and minced meat in oil. Add the salt and pepper. Grease a round baking tray and put a layer of pastry in it. Cover with a thin layer of filling and cover this with another layer of filo pastry which must be well coated in oil. Put another layer of filling and cover with pastry. When you have five or six layers, cover with filo pastry, bake at 200ºC/392ºF for half an hour and cut in quarters and serve.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/tkxquw1628771028.jpg\",\n \"strTags\": \"Streetfood, Onthego\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=YsJXZwE5pdY\",\n \"strIngredient1\": \"Filo Pastry\",\n \"strIngredient2\": \"Minced Beef\",\n \"strIngredient3\": \"Onion\",\n \"strIngredient4\": \"Oil\",\n \"strIngredient5\": \"Salt\",\n \"strIngredient6\": \"Pepper\",\n \"strIngredient7\": \"\",\n \"strIngredient8\": \"\",\n \"strIngredient9\": \"\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"1 Packet\",\n \"strMeasure2\": \"150g\",\n \"strMeasure3\": \"150g\",\n \"strMeasure4\": \"40g\",\n \"strMeasure5\": \"Dash\",\n \"strMeasure6\": \"Dash\",\n \"strMeasure7\": \" \",\n \"strMeasure8\": \" \",\n \"strMeasure9\": \" \",\n \"strMeasure10\": \" \",\n \"strMeasure11\": \" \",\n \"strMeasure12\": \" \",\n \"strMeasure13\": \" \",\n \"strMeasure14\": \" \",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"https://www.visit-croatia.co.uk/croatian-cuisine/croatian-recipes/\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"53068\",\n \"strMeal\": \"Beef Mechado\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"Filipino\",\n \"strInstructions\": \"0.\\tMake the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.\\r\\n1.\\tAdd the cubed beef tenderloin to the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour.\\r\\n2.\\tUsing a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.\\r\\n3.\\tHeat-up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender on the inside. Add more time if you want your beef well done, but it will be less tender.\\r\\n4.\\tTransfer to a serving plate. Serve with Saffron rice.\\r\\n5.\\tShare and enjoy!\\r\\n\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/cgl60b1683206581.jpg\",\n \"strTags\": \"Stew, Warming\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=jxW3Lj8VjyE\",\n \"strIngredient1\": \"Garlic\",\n \"strIngredient2\": \"Onion\",\n \"strIngredient3\": \"Beef\",\n \"strIngredient4\": \"Tomato Puree\",\n \"strIngredient5\": \"Water\",\n \"strIngredient6\": \"Olive Oil\",\n \"strIngredient7\": \"Lemon\",\n \"strIngredient8\": \"Potatoes\",\n \"strIngredient9\": \"Soy Sauce\",\n \"strIngredient10\": \"Black Pepper\",\n \"strIngredient11\": \"Bay Leaves\",\n \"strIngredient12\": \"Salt\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"3 cloves\",\n \"strMeasure2\": \"1 sliced\",\n \"strMeasure3\": \"2 Lbs\",\n \"strMeasure4\": \"8 ounces\",\n \"strMeasure5\": \"1 cup \",\n \"strMeasure6\": \"3 tbs\",\n \"strMeasure7\": \"1 Slice\",\n \"strMeasure8\": \"1 large\",\n \"strMeasure9\": \"1/4 cup\",\n \"strMeasure10\": \"1/2 tsp\",\n \"strMeasure11\": \"2\",\n \"strMeasure12\": \"To taste\",\n \"strMeasure13\": \" \",\n \"strMeasure14\": \" \",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"https://panlasangpinoy.com/filipino-pinoy-food-tomato-sauce-beef-mechado-recipe/\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"53069\",\n \"strMeal\": \"Bistek\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"Filipino\",\n \"strInstructions\": \"0.\\tMarinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result\\r\\n1.\\tHeat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside\\r\\n2.\\tDrain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside\\r\\n3.\\tAdd more oil if needed. Saute garlic and remaining raw onions until onion softens.\\r\\n4.\\tPour the remaining marinade and water. Bring to a boil.\\r\\n5.\\tAdd beef. Cover the pan and simmer until the meat is tender. Note: Add water as needed.\\r\\n6.\\tSeason with ground black pepper and salt as needed. Top with pan-fried onions.\\r\\n7.\\tTransfer to a serving plate. Serve hot. Share and Enjoy!\\r\\n\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/4pqimk1683207418.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=xOQON5_S7as\",\n \"strIngredient1\": \"Beef\",\n \"strIngredient2\": \"Soy Sauce\",\n \"strIngredient3\": \"Lemon\",\n \"strIngredient4\": \"Garlic\",\n \"strIngredient5\": \"Onion\",\n \"strIngredient6\": \"Olive Oil\",\n \"strIngredient7\": \"Water\",\n \"strIngredient8\": \"Salt\",\n \"strIngredient9\": \"\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"1 lb\",\n \"strMeasure2\": \"5 tablespoons\",\n \"strMeasure3\": \"1\",\n \"strMeasure4\": \"3 cloves\",\n \"strMeasure5\": \"3 parts \",\n \"strMeasure6\": \"4 tbs\",\n \"strMeasure7\": \"1 cup \",\n \"strMeasure8\": \"1 pinch\",\n \"strMeasure9\": \" \",\n \"strMeasure10\": \" \",\n \"strMeasure11\": \" \",\n \"strMeasure12\": \" \",\n \"strMeasure13\": \" \",\n \"strMeasure14\": \" \",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"https://panlasangpinoy.com/bistek-tagalog-beefsteak-recipe/\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"53070\",\n \"strMeal\": \"Beef Caldereta\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"Filipino\",\n \"strInstructions\": \"0.\\tHeat oil in a cooking pot. Saute onion and garlic until onion softens\\r\\n1.\\tAdd beef. Saute until the outer part turns light brown.\\r\\n2.\\tAdd soy sauce. Pour tomato sauce and water. Let boil.\\r\\n3.\\tAdd Knorr Beef Cube. Cover the pressure cooker. Cook for 30 minutes.\\r\\n4.\\tPan-fry carrot and potato until it browns. Set aside.\\r\\n5.\\tAdd chili pepper, liver spread and peanut butter. Stir.\\r\\n6.\\tAdd bell peppers, fried potato and carrot. Cover the pot. Continue cooking for 5 to 7 minutes.\\r\\n7.\\tSeason with salt and ground black pepper. Serve.\\r\\n\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/41cxjh1683207682.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=yI7hTz0ft5k\",\n \"strIngredient1\": \"Beef\",\n \"strIngredient2\": \"Beef Stock\",\n \"strIngredient3\": \"Soy Sauce\",\n \"strIngredient4\": \"Water\",\n \"strIngredient5\": \"Green Pepper\",\n \"strIngredient6\": \"Red Pepper\",\n \"strIngredient7\": \"Potatoes\",\n \"strIngredient8\": \"Carrots\",\n \"strIngredient9\": \"Tomato Puree\",\n \"strIngredient10\": \"Peanut Butter\",\n \"strIngredient11\": \"Chilli Powder\",\n \"strIngredient12\": \"Onion\",\n \"strIngredient13\": \"Garlic\",\n \"strIngredient14\": \"Olive Oil\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"2kg cut cubes\",\n \"strMeasure2\": \"1\",\n \"strMeasure3\": \"1 tbs\",\n \"strMeasure4\": \"2 cups \",\n \"strMeasure5\": \"1 sliced\",\n \"strMeasure6\": \"1 sliced\",\n \"strMeasure7\": \"1 sliced\",\n \"strMeasure8\": \"1 sliced\",\n \"strMeasure9\": \"8 ounces\",\n \"strMeasure10\": \"3 tablespoons\",\n \"strMeasure11\": \"5\",\n \"strMeasure12\": \"1 chopped\",\n \"strMeasure13\": \"5 cloves\",\n \"strMeasure14\": \"3 tbs\",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"https://www.kawalingpinoy.com/beef-caldereta/\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"53071\",\n \"strMeal\": \"Beef Asado\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Beef\",\n \"strArea\": \"Filipino\",\n \"strInstructions\": \"0.\\tCombine beef, crushed peppercorn, soy sauce, vinegar, dried bay leaves, lemon, and tomato sauce. Mix well. Marinate beef for at least 30 minutes.\\r\\n1.\\tPut the marinated beef in a cooking pot along with remaining marinade. Add water. Let boil.\\r\\n2.\\tAdd Knorr Beef Cube. Stir. Cover the pot and cook for 40 minutes in low heat.\\r\\n3.\\tTurn the beef over. Add tomato paste. Continue cooking until beef tenderizes. Set aside.\\r\\n4.\\tHeat oil in a pan. Fry the potato until it browns. Turn over and continue frying the opposite side. Remove from the pan and place on a clean plate. Do the same with the carrots.\\r\\n5.\\tSave 3 tablespoons of cooking oil from the pan where the potato was fried. Saute onion and garlic until onion softens.\\r\\n6.\\tPour-in the sauce from the beef stew. Let boil. Add the beef. Cook for 2 minutes.\\r\\n7.\\tAdd butter and let it melt. Continue cooking until the sauce reduces to half.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/pkopc31683207947.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=lNlK8DVhXXA\",\n \"strIngredient1\": \"Beef\",\n \"strIngredient2\": \"Beef Stock Concentrate\",\n \"strIngredient3\": \"Tomato Puree\",\n \"strIngredient4\": \"Water\",\n \"strIngredient5\": \"Soy Sauce\",\n \"strIngredient6\": \"White Wine Vinegar\",\n \"strIngredient7\": \"Pepper\",\n \"strIngredient8\": \"Bay Leaf\",\n \"strIngredient9\": \"Lemon\",\n \"strIngredient10\": \"Tomato Sauce\",\n \"strIngredient11\": \"Butter\",\n \"strIngredient12\": \"Olive Oil\",\n \"strIngredient13\": \"Onion\",\n \"strIngredient14\": \"Garlic\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"1.5kg\",\n \"strMeasure2\": \"1\",\n \"strMeasure3\": \"8 ounces\",\n \"strMeasure4\": \"3 cups \",\n \"strMeasure5\": \"6 tablespoons\",\n \"strMeasure6\": \"1 tbs\",\n \"strMeasure7\": \"2 tbs\",\n \"strMeasure8\": \"4\",\n \"strMeasure9\": \"1/2 \",\n \"strMeasure10\": \"2 tbs\",\n \"strMeasure11\": \"3 tbs\",\n \"strMeasure12\": \"1/2 cup \",\n \"strMeasure13\": \"1 chopped\",\n \"strMeasure14\": \"4 cloves\",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"https://panlasangpinoy.com/beef-asado/\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"53076\",\n \"strMeal\": \"Bread omelette\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Breakfast\",\n \"strArea\": \"Indian\",\n \"strInstructions\": \"Make and enjoy\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/hqaejl1695738653.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"\",\n \"strIngredient1\": \"Bread\",\n \"strIngredient2\": \"Egg\",\n \"strIngredient3\": \"Salt\",\n \"strIngredient4\": \"\",\n \"strIngredient5\": \"\",\n \"strIngredient6\": \"\",\n \"strIngredient7\": \"\",\n \"strIngredient8\": \"\",\n \"strIngredient9\": \"\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"2\",\n \"strMeasure2\": \"2\",\n \"strMeasure3\": \"0.5\",\n \"strMeasure4\": \" \",\n \"strMeasure5\": \" \",\n \"strMeasure6\": \" \",\n \"strMeasure7\": \" \",\n \"strMeasure8\": \" \",\n \"strMeasure9\": \" \",\n \"strMeasure10\": \" \",\n \"strMeasure11\": \" \",\n \"strMeasure12\": \" \",\n \"strMeasure13\": \" \",\n \"strMeasure14\": \" \",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"53078\",\n \"strMeal\": \"Beetroot Soup (Borscht)\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Vegetarian\",\n \"strArea\": \"Russian\",\n \"strInstructions\": \"Chop the beetroot, add water and stock cube and cook for 15mins. Add the other ingredients and boil until soft. Finally add the beans and cook for 5mins. Serve in the soup pot.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/zadvgb1699012544.jpg\",\n \"strTags\": \"soup\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=6CXgPVw_-0g\",\n \"strIngredient1\": \"Beetroot\",\n \"strIngredient2\": \"Olive Oil\",\n \"strIngredient3\": \"Chicken Stock Cube\",\n \"strIngredient4\": \"Water\",\n \"strIngredient5\": \"Potatoes\",\n \"strIngredient6\": \"Cannellini Beans\",\n \"strIngredient7\": \"Dill\",\n \"strIngredient8\": \"\",\n \"strIngredient9\": \"\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"3\",\n \"strMeasure2\": \"4 tbs\",\n \"strMeasure3\": \"1\",\n \"strMeasure4\": \"6 cups \",\n \"strMeasure5\": \"3\",\n \"strMeasure6\": \"1 can \",\n \"strMeasure7\": \"Garnish\",\n \"strMeasure8\": \" \",\n \"strMeasure9\": \" \",\n \"strMeasure10\": \" \",\n \"strMeasure11\": \" \",\n \"strMeasure12\": \" \",\n \"strMeasure13\": \" \",\n \"strMeasure14\": \" \",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"https://natashaskitchen.com/classic-russian-borscht-recipe/\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n },\n {\n \"idMeal\": \"53080\",\n \"strMeal\": \"Blini Pancakes\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Side\",\n \"strArea\": \"Russian\",\n \"strInstructions\": \"In a large bowl, whisk together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast.\\r\\n\\r\\nMake a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth.\\r\\n\\r\\nCover the bowl and let the batter rise until doubled, about 1 hour.\\r\\n\\r\\nEnrich and Rest the Batter\\r\\nStir 2 tablespoons melted butter and 1 egg yolk into the batter.\\r\\n\\r\\nIn a separate bowl, whisk 1 egg white until stiff, but not dry.\\r\\n\\r\\nFold the whisked egg white into the batter.\\r\\n\\r\\nCover the bowl and let the batter stand 20 minutes.\\r\\n\\r\\nPan-Fry the Blini\\r\\nHeat butter in a large nonstick skillet over medium heat.\\r\\n\\r\\nDrop quarter-sized dollops of batter into the pan, being careful not to overcrowd the pan. Cook for about 1 minute or until bubbles form.\\r\\n\\r\\nTurn and cook for about 30 additional seconds.\\r\\n\\r\\nRemove the finished blini onto a plate and cover them with a clean kitchen towel to keep warm. Add more butter to the pan and repeat the frying process with the remaining batter.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/0206h11699013358.jpg\",\n \"strTags\": \"pancake\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=GsB8ZI5vREA\",\n \"strIngredient1\": \"Buckwheat\",\n \"strIngredient2\": \"Flour\",\n \"strIngredient3\": \"Salt\",\n \"strIngredient4\": \"Yeast\",\n \"strIngredient5\": \"Milk\",\n \"strIngredient6\": \"Butter\",\n \"strIngredient7\": \"Egg\",\n \"strIngredient8\": \"\",\n \"strIngredient9\": \"\",\n \"strIngredient10\": \"\",\n \"strIngredient11\": \"\",\n \"strIngredient12\": \"\",\n \"strIngredient13\": \"\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"1/2 cup \",\n \"strMeasure2\": \"2/3 Cup\",\n \"strMeasure3\": \"1/2 tsp\",\n \"strMeasure4\": \"1 tsp \",\n \"strMeasure5\": \"1 cup \",\n \"strMeasure6\": \"2 tbs\",\n \"strMeasure7\": \"1 Seperated\",\n \"strMeasure8\": \" \",\n \"strMeasure9\": \" \",\n \"strMeasure10\": \" \",\n \"strMeasure11\": \" \",\n \"strMeasure12\": \" \",\n \"strMeasure13\": \" \",\n \"strMeasure14\": \" \",\n \"strMeasure15\": \" \",\n \"strMeasure16\": \" \",\n \"strMeasure17\": \" \",\n \"strMeasure18\": \" \",\n \"strMeasure19\": \" \",\n \"strMeasure20\": \" \",\n \"strSource\": \"https://www.thespruceeats.com/russian-blini-recipe-buckwheat-pancakes-1136797\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n }\n ]\n}"}],"_postman_id":"707c4fa5-22cd-4495-a335-a5b36418c456"},{"name":"Lookup full meal details by id","id":"2795b16d-ab44-4fe6-a07b-c107bb21f475","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"www.themealdb.com/api/json/v1/1/lookup.php?i=52782","urlObject":{"path":["api","json","v1","1","lookup.php"],"host":["www","themealdb","com"],"query":[{"key":"i","value":"52782"}],"variable":[]}},"response":[{"id":"53fc37aa-3aed-4f6f-a330-440af0f9f172","name":"Lookup full meal details by id","originalRequest":{"method":"GET","header":[],"url":{"raw":"www.themealdb.com/api/json/v1/1/lookup.php?i=52782","host":["www","themealdb","com"],"path":["api","json","v1","1","lookup.php"],"query":[{"key":"i","value":"52782"}]}},"status":"OK","code":200,"_postman_previewlanguage":"json","header":[{"key":"Date","value":"Tue, 06 Feb 2024 23:26:49 GMT"},{"key":"Content-Type","value":"application/json"},{"key":"Transfer-Encoding","value":"chunked"},{"key":"Connection","value":"keep-alive"},{"key":"X-Powered-By","value":"PHP/7.4.33"},{"key":"Access-Control-Allow-Origin","value":"*"},{"key":"CF-Cache-Status","value":"DYNAMIC"},{"key":"Report-To","value":"{\"endpoints\":[{\"url\":\"https:\\/\\/a.nel.cloudflare.com\\/report\\/v3?s=KMFDWYpWM8iiCUu4UfBxz%2FSZc1w3tYEmh2kIKcFv67%2BFiWaiQUMXVngLzvwDmf406hTMcXFKkKcsG2xK%2BClVdatg93jK6TK9O5XoUBKhp1HPoO9uPfnXCqnsrv7Gy9HlxdGfMg%3D%3D\"}],\"group\":\"cf-nel\",\"max_age\":604800}"},{"key":"NEL","value":"{\"success_fraction\":0,\"report_to\":\"cf-nel\",\"max_age\":604800}"},{"key":"Server","value":"cloudflare"},{"key":"CF-RAY","value":"85172909bc093853-LHR"},{"key":"Content-Encoding","value":"br"},{"key":"alt-svc","value":"h3=\":443\"; ma=86400"}],"cookie":[],"responseTime":null,"body":"{\n \"meals\": [\n {\n \"idMeal\": \"52782\",\n \"strMeal\": \"Lamb tomato and sweet spices\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Lamb\",\n \"strArea\": \"Moroccan\",\n \"strInstructions\": \"Use pickled vine leaves here, preserved in brine. Small delicate leaves are better than the large bristly ones but, if only large leaves are to hand, then trim them to roughly 12 by 12 cms so that you don't get too many layers of leaves around the filling. And remove any stalks. Drain the preserved leaves, immerse them in boiling water for 10 minutes and then leave to dry on a tea towel before use. \\r\\nBasmati rice with butter and pine nuts is an ideal accompaniment. Couscous is great, too. Serves four.\\r\\nFirst make the filling. Put all the ingredients, apart from the tomatoes, in a bowl. Cut the tomatoes in half, coarsely grate into the bowl and discard the skins. Add half a teaspoon of salt and some black pepper, and stir. Leave on the side, or in the fridge, for up to a day. Before using, gently squeeze with your hands and drain away any juices that come out.\\r\\nTo make the sauce, heat the oil in a medium pan. Add the ginger and garlic, cook for a minute or two, taking care not to burn them, then add the tomato, lemon juice and sugar. Season, and simmer for 20 minutes.\\r\\nWhile the sauce is bubbling away, prepare the vine leaves. Use any torn or broken leaves to line the base of a wide, heavy saucepan. Trim any leaves from the fennel, cut it vertically into 0.5cm-thick slices and spread over the base of the pan to cover completely.\\r\\nLay a prepared vine leaf (see intro) on a work surface, veiny side up. Put two teaspoons of filling at the base of the leaf in a 2cm-long by 1cm-wide strip. Fold the sides of the leaf over the filling, then roll it tightly from bottom to top, in a cigar shape. Place in the pan, seam down, and repeat with the remaining leaves, placing them tightly next to each other in lines or circles (in two layers if necessary).\\r\\nPour the sauce over the leaves (and, if needed, add water just to cover). Place a plate on top, to weigh the leaves down, then cover with a lid. Bring to a boil, reduce the heat and cook on a bare simmer for 70 minutes. Most of the liquid should evaporate. Remove from the heat, and leave to cool a little - they are best served warm. When serving, bring to the table in the pan - it looks great. Serve a few vine leaves and fennel slices with warm rice. Spoon the braising juices on top and garnish with coriander.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/qtwtss1468572261.jpg\",\n \"strTags\": \"\",\n \"strYoutube\": \"https://www.youtube.com/watch?v=vaZb1MnFBgA\",\n \"strIngredient1\": \"olive oil\",\n \"strIngredient2\": \"ginger\",\n \"strIngredient3\": \"garlic\",\n \"strIngredient4\": \"tomatoes\",\n \"strIngredient5\": \"lemon juice\",\n \"strIngredient6\": \"caster sugar\",\n \"strIngredient7\": \"vine leaves\",\n \"strIngredient8\": \"fennel bulb\",\n \"strIngredient9\": \"lamb mince\",\n \"strIngredient10\": \"onion\",\n \"strIngredient11\": \"potato\",\n \"strIngredient12\": \"basmati rice\",\n \"strIngredient13\": \"chopped parsley\",\n \"strIngredient14\": \"coriander\",\n \"strIngredient15\": \"lemon juice\",\n \"strIngredient16\": \"garlic\",\n \"strIngredient17\": \"clove\",\n \"strIngredient18\": \"cinnamon\",\n \"strIngredient19\": \"tomatoes\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"2 tbsp\",\n \"strMeasure2\": \"4cm piece finely chopped\",\n \"strMeasure3\": \"2 cloves peeled and chopped\",\n \"strMeasure4\": \"800g peeled and chopped \",\n \"strMeasure5\": \"2 tbsp\",\n \"strMeasure6\": \"1 tsp\",\n \"strMeasure7\": \"50\",\n \"strMeasure8\": \"1 large\",\n \"strMeasure9\": \"400g\",\n \"strMeasure10\": \"1 medium\",\n \"strMeasure11\": \"1 small peeled and coarsely grated\",\n \"strMeasure12\": \"2 tbsp\",\n \"strMeasure13\": \"2 tbsp\",\n \"strMeasure14\": \"2 tbsp chopped\",\n \"strMeasure15\": \"1 tbsp\",\n \"strMeasure16\": \"2 cloves\",\n \"strMeasure17\": \"½ tsp ground\",\n \"strMeasure18\": \"½ tsp ground \",\n \"strMeasure19\": \"2 medium\",\n \"strMeasure20\": \"\",\n \"strSource\": \"http://www.ottolenghi.co.uk/recipes/meat/lamb-tomato-and-sweet-spices-shop\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n }\n ]\n}"}],"_postman_id":"2795b16d-ab44-4fe6-a07b-c107bb21f475"},{"name":"Lookup a single random meal","id":"c2ed5861-2a3e-418e-ab9f-40b9b3701711","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"www.themealdb.com/api/json/v1/1/random.php","urlObject":{"path":["api","json","v1","1","random.php"],"host":["www","themealdb","com"],"query":[],"variable":[]}},"response":[{"id":"fd16ec08-dd04-41d9-b190-4c3ea046f848","name":"Lookup a single random meal","originalRequest":{"method":"GET","header":[],"url":"www.themealdb.com/api/json/v1/1/random.php"},"status":"OK","code":200,"_postman_previewlanguage":"json","header":[{"key":"Date","value":"Tue, 06 Feb 2024 23:26:17 GMT"},{"key":"Content-Type","value":"application/json"},{"key":"Transfer-Encoding","value":"chunked"},{"key":"Connection","value":"keep-alive"},{"key":"X-Powered-By","value":"PHP/7.4.33"},{"key":"Access-Control-Allow-Origin","value":"*"},{"key":"CF-Cache-Status","value":"DYNAMIC"},{"key":"Report-To","value":"{\"endpoints\":[{\"url\":\"https:\\/\\/a.nel.cloudflare.com\\/report\\/v3?s=1WmLbJbJK4AasduUIN8Q6w0Rg4FaX20sXJz7dKSeTL4IExNz73PQdEB3WtNmzlOAqF1kLNmjsru3Sg%2BoAu7sJEo5dZmdMMLa2YPQqrOC0KzHWnI28SASzUUrua21culbnknsRQ%3D%3D\"}],\"group\":\"cf-nel\",\"max_age\":604800}"},{"key":"NEL","value":"{\"success_fraction\":0,\"report_to\":\"cf-nel\",\"max_age\":604800}"},{"key":"Server","value":"cloudflare"},{"key":"CF-RAY","value":"8517283fb9853853-LHR"},{"key":"Content-Encoding","value":"br"},{"key":"alt-svc","value":"h3=\":443\"; ma=86400"}],"cookie":[],"responseTime":null,"body":"{\n \"meals\": [\n {\n \"idMeal\": \"52828\",\n \"strMeal\": \"Vietnamese Grilled Pork (bun-thit-nuong)\",\n \"strDrinkAlternate\": null,\n \"strCategory\": \"Pork\",\n \"strArea\": \"Vietnamese\",\n \"strInstructions\": \"Slice the uncooked pork thinly, about ⅛\\\". It helps to slightly freeze it (optional).\\r\\nMince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.\\r\\nMarinate the meat for 1 hour, or overnight for better results.\\r\\nBake the pork at 375F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway.\\r\\nAssemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.\",\n \"strMealThumb\": \"https://www.themealdb.com/images/media/meals/qqwypw1504642429.jpg\",\n \"strTags\": null,\n \"strYoutube\": \"https://www.youtube.com/watch?v=Q3qcQcENzbU\",\n \"strIngredient1\": \"Pork\",\n \"strIngredient2\": \"Rice Vermicelli\",\n \"strIngredient3\": \"Egg Rolls\",\n \"strIngredient4\": \"Challots\",\n \"strIngredient5\": \"Garlic\",\n \"strIngredient6\": \"Sugar\",\n \"strIngredient7\": \"Fish Sauce\",\n \"strIngredient8\": \"Soy sauce\",\n \"strIngredient9\": \"Pepper\",\n \"strIngredient10\": \"Olive Oil\",\n \"strIngredient11\": \"Cucumber\",\n \"strIngredient12\": \"Mint\",\n \"strIngredient13\": \"Peanuts\",\n \"strIngredient14\": \"\",\n \"strIngredient15\": \"\",\n \"strIngredient16\": \"\",\n \"strIngredient17\": \"\",\n \"strIngredient18\": \"\",\n \"strIngredient19\": \"\",\n \"strIngredient20\": \"\",\n \"strMeasure1\": \"1.5 pounds sliced\",\n \"strMeasure2\": \"1 package thin\",\n \"strMeasure3\": \"4-6\",\n \"strMeasure4\": \"3 tablespoons minced\",\n \"strMeasure5\": \"1.5 tablespoons minced garlic\",\n \"strMeasure6\": \"¼ cup\",\n \"strMeasure7\": \"1 tablespoon\",\n \"strMeasure8\": \"½ tablespoon thick\",\n \"strMeasure9\": \"½ tablespoon\",\n \"strMeasure10\": \"3 tablespoons\",\n \"strMeasure11\": \"Sliced\",\n \"strMeasure12\": \"Leaves\",\n \"strMeasure13\": \"Crushed\",\n \"strMeasure14\": \"\",\n \"strMeasure15\": \"\",\n \"strMeasure16\": \"\",\n \"strMeasure17\": \"\",\n \"strMeasure18\": \"\",\n \"strMeasure19\": \"\",\n \"strMeasure20\": \"\",\n \"strSource\": \"http://www.hungryhuy.com/bun-thit-nuong-recipe-vietnamese-grilled-bbq-pork-with-rice-vermicelli-vegetables/\",\n \"strImageSource\": null,\n \"strCreativeCommonsConfirmed\": null,\n \"dateModified\": null\n }\n ]\n}"}],"_postman_id":"c2ed5861-2a3e-418e-ab9f-40b9b3701711"},{"name":"List all meal categories","id":"267d6a25-6dbd-4e60-a179-8ff1fa97204a","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"www.themealdb.com/api/json/v1/1/categories.php","urlObject":{"path":["api","json","v1","1","categories.php"],"host":["www","themealdb","com"],"query":[],"variable":[]}},"response":[{"id":"8d798d57-ea6d-4610-97ee-d3be277d8661","name":"List all meal categories","originalRequest":{"method":"GET","header":[],"url":"www.themealdb.com/api/json/v1/1/categories.php"},"status":"OK","code":200,"_postman_previewlanguage":"json","header":[{"key":"Date","value":"Tue, 06 Feb 2024 23:26:06 GMT"},{"key":"Content-Type","value":"application/json; charset=utf-8"},{"key":"Transfer-Encoding","value":"chunked"},{"key":"Connection","value":"keep-alive"},{"key":"X-Powered-By","value":"PHP/7.4.33"},{"key":"Access-Control-Allow-Origin","value":"*"},{"key":"CF-Cache-Status","value":"DYNAMIC"},{"key":"Report-To","value":"{\"endpoints\":[{\"url\":\"https:\\/\\/a.nel.cloudflare.com\\/report\\/v3?s=U5Vo0JeIyieUEZKkgTzYyUWHndtIykZG72oRcIWxpQ1drjHmlw%2BQN7jdzGryv3pMgoK9zOrq9Try7sHrgdaBeGfXa6xw0OY2d%2BUGZ2IA7TxHqByTe3p6wWG9UoYXEIdhRe8tYA%3D%3D\"}],\"group\":\"cf-nel\",\"max_age\":604800}"},{"key":"NEL","value":"{\"success_fraction\":0,\"report_to\":\"cf-nel\",\"max_age\":604800}"},{"key":"Server","value":"cloudflare"},{"key":"CF-RAY","value":"851727f7fa223853-LHR"},{"key":"Content-Encoding","value":"br"},{"key":"alt-svc","value":"h3=\":443\"; ma=86400"}],"cookie":[],"responseTime":null,"body":"{\n \"categories\": [\n {\n \"idCategory\": \"1\",\n \"strCategory\": \"Beef\",\n \"strCategoryThumb\": \"https://www.themealdb.com/images/category/beef.png\",\n \"strCategoryDescription\": \"Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times.[1] Beef is a source of high-quality protein and essential nutrients.[2]\"\n },\n {\n \"idCategory\": \"2\",\n \"strCategory\": \"Chicken\",\n \"strCategoryThumb\": \"https://www.themealdb.com/images/category/chicken.png\",\n \"strCategoryDescription\": \"Chicken is a type of domesticated fowl, a subspecies of the red junglefowl. It is one of the most common and widespread domestic animals, with a total population of more than 19 billion as of 2011.[1] Humans commonly keep chickens as a source of food (consuming both their meat and eggs) and, more rarely, as pets.\"\n },\n {\n \"idCategory\": \"3\",\n \"strCategory\": \"Dessert\",\n \"strCategoryThumb\": \"https://www.themealdb.com/images/category/dessert.png\",\n \"strCategoryDescription\": \"Dessert is a course that concludes a meal. The course usually consists of sweet foods, such as confections dishes or fruit, and possibly a beverage such as dessert wine or liqueur, however in the United States it may include coffee, cheeses, nuts, or other savory items regarded as a separate course elsewhere. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.\\r\\n\\r\\nThe term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, and sweet soups, and tarts. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.\"\n },\n {\n \"idCategory\": \"4\",\n \"strCategory\": \"Lamb\",\n \"strCategoryThumb\": \"https://www.themealdb.com/images/category/lamb.png\",\n \"strCategoryDescription\": \"Lamb, hogget, and mutton are the meat of domestic sheep (species Ovis aries) at different ages.\\r\\n\\r\\nA sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside the USA this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals. The term mutton is almost always used to refer to goat meat in the Indian subcontinent.\\r\\n\\r\\n\"\n },\n {\n \"idCategory\": \"5\",\n \"strCategory\": \"Miscellaneous\",\n \"strCategoryThumb\": \"https://www.themealdb.com/images/category/miscellaneous.png\",\n \"strCategoryDescription\": \"General foods that don't fit into another category\"\n },\n {\n \"idCategory\": \"6\",\n \"strCategory\": \"Pasta\",\n \"strCategoryThumb\": \"https://www.themealdb.com/images/category/pasta.png\",\n \"strCategoryDescription\": \"Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.\\r\\n\\r\\nAlso commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat.[3][4] Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca).\"\n },\n {\n \"idCategory\": \"7\",\n \"strCategory\": \"Pork\",\n \"strCategoryThumb\": \"https://www.themealdb.com/images/category/pork.png\",\n \"strCategoryDescription\": \"Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide,[1] with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.\\r\\n\\r\\nPork is the most popular meat in Eastern and Southeastern Asia, and is also very common in the Western world, especially in Central Europe. It is highly prized in Asian cuisines for its fat content and pleasant texture. Consumption of pork is forbidden by Jewish and Muslim dietary law, a taboo that is deeply rooted in tradition, with several suggested possible causes. The sale of pork is limited in Israel and illegal in certain Muslim countries.\"\n },\n {\n \"idCategory\": \"8\",\n \"strCategory\": \"Seafood\",\n \"strCategoryThumb\": \"https://www.themealdb.com/images/category/seafood.png\",\n \"strCategoryDescription\": \"Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia (see the category of sea vegetables). In North America, although not generally in the United Kingdom, the term \\\"seafood\\\" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood. For the sake of completeness, this article includes all edible aquatic life.\"\n },\n {\n \"idCategory\": \"9\",\n \"strCategory\": \"Side\",\n \"strCategoryThumb\": \"https://www.themealdb.com/images/category/side.png\",\n \"strCategoryDescription\": \"A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal. Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. New side orders introduced within the past decade[citation needed], such as rice and couscous, have grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly at dinner parties with Middle Eastern dishes).\"\n },\n {\n \"idCategory\": \"10\",\n \"strCategory\": \"Starter\",\n \"strCategoryThumb\": \"https://www.themealdb.com/images/category/starter.png\",\n \"strCategoryDescription\": \"An entrée in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal; it may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, an entrée is the main dish or the only dish of a meal.\\r\\n\\r\\nHistorically, the entrée was one of the stages of the “Classical Order” of formal French table service of the 18th and 19th centuries. It formed a part of the “first service” of the meal, which consisted of potage, hors d’œuvre, and entrée (including the bouilli and relevé). The “second service” consisted of roast (rôti), salad, and entremets (the entremets sometimes being separated into a “third service” of their own). The final service consisted only of dessert.[3]:3–11 :13–25\"\n },\n {\n \"idCategory\": \"11\",\n \"strCategory\": \"Vegan\",\n \"strCategoryThumb\": \"https://www.themealdb.com/images/category/vegan.png\",\n \"strCategoryDescription\": \"Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals.[b] A follower of either the diet or the philosophy is known as a vegan (pronounced /ˈviːɡən/ VEE-gən). Distinctions are sometimes made between several categories of veganism. Dietary vegans (or strict vegetarians) refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances.[c] The term ethical vegan is often applied to those who not only follow a vegan diet but extend the philosophy into other areas of their lives, and oppose the use of animals for any purpose.[d] Another term is environmental veganism, which refers to the avoidance of animal products on the premise that the harvesting or industrial farming of animals is environmentally damaging and unsustainable.\"\n },\n {\n \"idCategory\": \"12\",\n \"strCategory\": \"Vegetarian\",\n \"strCategoryThumb\": \"https://www.themealdb.com/images/category/vegetarian.png\",\n \"strCategoryDescription\": \"Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter.\\r\\n\\r\\nVegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, or personal preference. There are variations of the diet as well: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs. A vegan diet excludes all animal products, including eggs and dairy. Some vegans also avoid other animal products such as beeswax, leather or silk clothing, and goose-fat shoe polish.\"\n },\n {\n \"idCategory\": \"13\",\n \"strCategory\": \"Breakfast\",\n \"strCategoryThumb\": \"https://www.themealdb.com/images/category/breakfast.png\",\n \"strCategoryDescription\": \"Breakfast is the first meal of a day. The word in English refers to breaking the fasting period of the previous night. There is a strong likelihood for one or more \\\"typical\\\", or \\\"traditional\\\", breakfast menus to exist in most places, but their composition varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast.\"\n },\n {\n \"idCategory\": \"14\",\n \"strCategory\": \"Goat\",\n \"strCategoryThumb\": \"https://www.themealdb.com/images/category/goat.png\",\n \"strCategoryDescription\": \"The domestic goat or simply goat (Capra aegagrus hircus) is a subspecies of C. aegagrus domesticated from the wild goat of Southwest Asia and Eastern Europe. The goat is a member of the animal family Bovidae and the subfamily Caprinae, meaning it is closely related to the sheep. There are over 300 distinct breeds of goat. Goats are one of the oldest domesticated species of animal, and have been used for milk, meat, fur and skins across much of the world. 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It is one of the most common and widespread domestic animals, with a total population of more than 19 billion as of 2011. There are more chickens in the world than any other bird or domesticated fowl. Humans keep chickens primarily as a source of food (consuming both their meat and eggs) and, less commonly, as pets. Originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the Hellenistic period (4th–2nd centuries BC).\\r\\n\\r\\nGenetic studies have pointed to multiple maternal origins in South Asia, Southeast Asia, and East Asia, but with the clade found in the Americas, Europe, the Middle East and Africa originating in the Indian subcontinent. From ancient India, the domesticated chicken spread to Lydia in western Asia Minor, and to Greece by the 5th century BC. Fowl had been known in Egypt since the mid-15th century BC, with the \\\"bird that gives birth every day\\\" having come to Egypt from the land between Syria and Shinar, Babylonia, according to the annals of Thutmose III.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"2\",\n \"strIngredient\": \"Salmon\",\n \"strDescription\": \"Salmon is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus). Many species of salmon have been introduced into non-native environments such as the Great Lakes of North America and Patagonia in South America. Salmon are intensively farmed in many parts of the world.\\r\\n\\r\\nTypically, salmon are anadromous: they hatch in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water through their lives. Folklore has it that the fish return to the exact spot where they hatched to spawn. Tracking studies have shown this to be mostly true. A portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. Homing behavior has been shown to depend on olfactory memory. Salmon date back to the Neogene.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"3\",\n \"strIngredient\": \"Beef\",\n \"strDescription\": \"Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients.\\r\\n\\r\\nMost beef skeletal muscle meat can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"4\",\n \"strIngredient\": \"Pork\",\n \"strDescription\": \"Pork is the culinary name for the flesh of a domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide,[1] with evidence of pig husbandry dating back to 5000 BC.\\r\\n\\r\\nPork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.\\r\\n\\r\\nPig is the most popular meat in the Eastern and non-Muslim parts of Southeastern Asia (Indochina, Philippines, Singapore, East Timor) and is also very common in the Western world, especially in Central Europe. It is highly prized in Asian cuisines for its fat content and pleasant texture. Consumption of pork is forbidden by Jewish, Muslim and Rastafarian dietary law, for religious reasons, with several suggested possible causes.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"5\",\n \"strIngredient\": \"Avocado\",\n \"strDescription\": \"The avocado, a tree with probable origin in South Central Mexico, is classified as a member of the flowering plant family Lauraceae. The fruit of the plant, also called an avocado (or avocado pear or alligator pear), is botanically a large berry containing a single large seed.\\r\\n\\r\\nAvocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity. In 2017, Mexico produced 34% of the world supply of avocados.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"9\",\n \"strIngredient\": \"Apple Cider Vinegar\",\n \"strDescription\": \"Apple cider vinegar, or cider vinegar, is a vinegar made from fermented apple juice, and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid-forming bacteria (Acetobacter species). Acetic acid and malic acid combine to give vinegar its sour taste. Apple cider vinegar has no medicinal or nutritional value. There is no high-quality clinical evidence that regular consumption of apple cider vinegar helps to maintain or lose body weight, or is effective to manage blood glucose and lipid levels.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"10\",\n \"strIngredient\": \"Asparagus\",\n \"strDescription\": \"Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable.\\r\\n\\r\\nIt was once classified in the lily family, like the related Allium species, onions and garlic. However, genetic research places lilies, Allium, and asparagus in three separate families—the Liliaceae, Amaryllidaceae, and Asparagaceae, respectively—with the Amaryllidaceae and Asparagaceae being grouped together in the order Asparagales. Sources differ as to the native range of Asparagus officinalis, but generally include most of Europe and western temperate Asia. It is widely cultivated as a vegetable crop.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"11\",\n \"strIngredient\": \"Aubergine\",\n \"strDescription\": \"Eggplant (US, Australia), aubergine (UK), or brinjal (South Asia and South Africa) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.\\r\\n\\r\\nMost commonly purple, the spongy, absorbent fruit is used in various cuisines. Although often considered a vegetable, it is a berry by botanical definition. As a member of the genus Solanum, it is related to tomato and potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.\\r\\n\\r\\nIt was originally domesticated from the wild nightshade species thorn or bitter apple, S. incanum, probably with two independent domestications: one in South Asia, and one in East Asia.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"13\",\n \"strIngredient\": \"Baby Plum Tomatoes\",\n \"strDescription\": \"The tomato is the edible, often red, berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America. The Nahuatl (Aztec language) word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived.[3][4] Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"14\",\n \"strIngredient\": \"Bacon\",\n \"strDescription\": \"Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which have less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German bacho, meaning \\\"buttock\\\", \\\"ham\\\" or \\\"side of bacon\\\", and is cognate with the Old French bacon.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"15\",\n \"strIngredient\": \"Baking Powder\",\n \"strDescription\": \"Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The first single-acting baking powder was developed by Birmingham based food manufacturer Alfred Bird in England in 1843. The first double-acting baking powder was developed by Eben Norton Horsford in America in the 1860s.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"16\",\n \"strIngredient\": \"Balsamic Vinegar\",\n \"strDescription\": \"Balsamic vinegar (Italian: aceto balsamico), occasionally shortened to balsamic, is a very dark, concentrated, and intensely flavoured vinegar originating in Italy, made wholly or partially from grape must. Grape must is freshly crushed grape juice with all the skins, seeds and stems.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"17\",\n \"strIngredient\": \"Basil\",\n \"strDescription\": \"Basil, also called great basil, is a culinary herb of the family Lamiaceae (mints).\\r\\n\\r\\nBasil is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"18\",\n \"strIngredient\": \"Basil Leaves\",\n \"strDescription\": \"Basil, also called great basil, is a culinary herb of the family Lamiaceae (mints).\\r\\n\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"19\",\n \"strIngredient\": \"Basmati Rice\",\n \"strDescription\": \"Basmati is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent. As of 2018-19, India exported to over 90% of the overseas basmati rice market, while Pakistan accounted for the remainder, according to the Indian state-run Agricultural and Processed Food Products Export Development Authority and the Pakistan government-run Economic Survey of Pakistan. Many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to select districts of India, Pakistan, Nepal and Bangladesh.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"20\",\n \"strIngredient\": \"Bay Leaf\",\n \"strDescription\": \"The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, or as dried and ground.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"21\",\n \"strIngredient\": \"Bay Leaves\",\n \"strDescription\": \"The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, or as dried and ground.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"23\",\n \"strIngredient\": \"Beef Brisket\",\n \"strDescription\": \"Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients.\\r\\n\\r\\nMost beef skeletal muscle meat can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"24\",\n \"strIngredient\": \"Beef Fillet\",\n \"strDescription\": \"Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients.\\r\\n\\r\\nMost beef skeletal muscle meat can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"25\",\n \"strIngredient\": \"Beef Gravy\",\n \"strDescription\": \"Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients.\\r\\n\\r\\nMost beef skeletal muscle meat can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"26\",\n \"strIngredient\": \"Beef Stock\",\n \"strDescription\": \"Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients.\\r\\n\\r\\nMost beef skeletal muscle meat can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"27\",\n \"strIngredient\": \"Bicarbonate Of Soda\",\n \"strDescription\": \"Sodium bicarbonate, commonly known as baking soda, is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation (Na+) and a bicarbonate anion (HCO3−). Sodium bicarbonate is a white solid that is crystalline, but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). The natural mineral form is nahcolite. It is a component of the mineral natron and is found dissolved in many mineral springs.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"28\",\n \"strIngredient\": \"Biryani Masala\",\n \"strDescription\": \"Biryani, also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region. It is also prepared in other regions such as Iraqi Kurdistan. It is made with Indian spices, rice, meat (chicken, goat, beef, lamb, prawn, or fish), vegetables or eggs.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"29\",\n \"strIngredient\": \"Black Pepper\",\n \"strDescription\": \"Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, it is about 5 mm (0.20 in) in diameter and dark red, and contains a single seed, like all drupes. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), or white pepper (ripe fruit seeds).\\r\\n\\r\\nBlack pepper is native to present-day Kerala in Southwestern India, and is extensively cultivated there and elsewhere in tropical regions. Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's crop, as of 2013.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"30\",\n \"strIngredient\": \"Black Treacle\",\n \"strDescription\": \"Molasses (American English) or black treacle (British English) is a viscous product resulting from refining sugarcane or sugar beets into sugar. Molasses varies by amount of sugar, method of extraction, and age of plant. Sugarcane molasses is primarily used for sweetening and flavoring foods in the United States, Canada, and elsewhere. Molasses is a defining component of fine commercial brown sugar.\\r\\n\\r\\nSweet sorghum syrup may be colloquially called \\\"sorghum molasses\\\" in the southern United States.[2][3] Similar products include honey, maple syrup, corn syrup, and invert syrup. Most of these alternative syrups have milder flavors.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"31\",\n \"strIngredient\": \"Borlotti Beans\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"32\",\n \"strIngredient\": \"Bowtie Pasta\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"33\",\n \"strIngredient\": \"Bramley Apples\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"34\",\n \"strIngredient\": \"Brandy\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"35\",\n \"strIngredient\": \"Bread\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"36\",\n \"strIngredient\": \"Breadcrumbs\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"37\",\n \"strIngredient\": \"Broccoli\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"38\",\n \"strIngredient\": \"Brown Lentils\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"39\",\n \"strIngredient\": \"Brown Rice\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"40\",\n \"strIngredient\": \"Brown Sugar\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"41\",\n \"strIngredient\": \"Butter\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"43\",\n \"strIngredient\": \"Cacao\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"44\",\n \"strIngredient\": \"Cajun\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"45\",\n \"strIngredient\": \"Canned Tomatoes\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"46\",\n \"strIngredient\": \"Cannellini Beans\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"47\",\n \"strIngredient\": \"Cardamom\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"49\",\n \"strIngredient\": \"Carrots\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"50\",\n \"strIngredient\": \"Cashew Nuts\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"51\",\n \"strIngredient\": \"Cashews\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"52\",\n \"strIngredient\": \"Caster Sugar\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"53\",\n \"strIngredient\": \"Cayenne Pepper\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"54\",\n \"strIngredient\": \"Celeriac\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"55\",\n \"strIngredient\": \"Celery\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"56\",\n \"strIngredient\": \"Celery Salt\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"57\",\n \"strIngredient\": \"Challots\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"58\",\n \"strIngredient\": \"Charlotte Potatoes\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"59\",\n \"strIngredient\": \"Cheddar Cheese\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"60\",\n \"strIngredient\": \"Cheese\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"61\",\n \"strIngredient\": \"Cheese Curds\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"62\",\n \"strIngredient\": \"Cherry Tomatoes\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"63\",\n \"strIngredient\": \"Chestnut Mushroom\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"65\",\n \"strIngredient\": \"Chicken Breast\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"66\",\n \"strIngredient\": \"Chicken Breasts\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"67\",\n \"strIngredient\": \"Chicken Legs\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"68\",\n \"strIngredient\": \"Chicken Stock\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"70\",\n \"strIngredient\": \"Chicken Thighs\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"71\",\n \"strIngredient\": \"Chickpeas\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"72\",\n \"strIngredient\": \"Chili Powder\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"73\",\n \"strIngredient\": \"Chilled Butter\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"74\",\n \"strIngredient\": \"Chilli\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"75\",\n \"strIngredient\": \"Chilli Powder\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"76\",\n \"strIngredient\": \"Chinese Broccoli\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"77\",\n \"strIngredient\": \"Chocolate Chips\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"78\",\n \"strIngredient\": \"Chopped Onion\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"79\",\n \"strIngredient\": \"Chopped Parsley\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"80\",\n \"strIngredient\": \"Chopped Tomatoes\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"81\",\n \"strIngredient\": \"Chorizo\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"82\",\n \"strIngredient\": \"Christmas Pudding\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"83\",\n \"strIngredient\": \"Cilantro\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"84\",\n \"strIngredient\": \"Cinnamon\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"85\",\n \"strIngredient\": \"Cinnamon Stick\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"87\",\n \"strIngredient\": \"Cloves\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"88\",\n \"strIngredient\": \"Coco Sugar\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"89\",\n \"strIngredient\": \"Cocoa\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"90\",\n \"strIngredient\": \"Coconut Cream\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"91\",\n \"strIngredient\": \"Coconut Milk\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"92\",\n \"strIngredient\": \"Colby Jack Cheese\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"93\",\n \"strIngredient\": \"Cold Water\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"94\",\n \"strIngredient\": \"Condensed Milk\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"95\",\n \"strIngredient\": \"Coriander\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"96\",\n \"strIngredient\": \"Coriander Leaves\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"97\",\n \"strIngredient\": \"Coriander Seeds\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"98\",\n \"strIngredient\": \"Corn Tortillas\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"99\",\n \"strIngredient\": \"Cornstarch\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"100\",\n \"strIngredient\": \"Cream\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"101\",\n \"strIngredient\": \"Creme Fraiche\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"102\",\n \"strIngredient\": \"Cubed Feta Cheese\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"103\",\n \"strIngredient\": \"Cucumber\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"104\",\n \"strIngredient\": \"Cumin\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"105\",\n \"strIngredient\": \"Cumin Seeds\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"106\",\n \"strIngredient\": \"Curry Powder\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"107\",\n \"strIngredient\": \"Dark Brown Sugar\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"108\",\n \"strIngredient\": \"Dark Soft Brown Sugar\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"109\",\n \"strIngredient\": \"Dark Soy Sauce\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"110\",\n \"strIngredient\": \"Demerara Sugar\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"111\",\n \"strIngredient\": \"Diced Tomatoes\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"112\",\n \"strIngredient\": \"Digestive Biscuits\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"113\",\n \"strIngredient\": \"Dill\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"114\",\n \"strIngredient\": \"Doner Meat\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"115\",\n \"strIngredient\": \"Double Cream\",\n \"strDescription\": null,\n \"strType\": 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null\n },\n {\n \"idIngredient\": \"439\",\n \"strIngredient\": \"Udon Noodles\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"440\",\n \"strIngredient\": \"Cabbage\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"441\",\n \"strIngredient\": \"Shiitake Mushrooms\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"442\",\n \"strIngredient\": \"Mirin\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"443\",\n \"strIngredient\": \"Sesame Seed Oil\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"444\",\n \"strIngredient\": \"Baguette\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"445\",\n \"strIngredient\": \"Vine Tomatoes\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"446\",\n \"strIngredient\": \"Suet\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"447\",\n \"strIngredient\": \"Swede\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"448\",\n \"strIngredient\": \"Ham\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"449\",\n \"strIngredient\": \"Oysters\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"450\",\n \"strIngredient\": \"Stout\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"451\",\n \"strIngredient\": \"Lard\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"452\",\n \"strIngredient\": \"Lamb Kidney\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"453\",\n \"strIngredient\": \"Beef Kidney\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"454\",\n \"strIngredient\": \"Haddock\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"455\",\n \"strIngredient\": \"Smoked Haddock\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"456\",\n \"strIngredient\": \"Brussels Sprouts\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"457\",\n \"strIngredient\": \"Raisins\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"458\",\n \"strIngredient\": \"Currants\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"459\",\n \"strIngredient\": \"Custard\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"460\",\n \"strIngredient\": \"Mixed Peel\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"461\",\n \"strIngredient\": \"Redcurrants\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"462\",\n \"strIngredient\": \"Blackberries\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"463\",\n \"strIngredient\": \"Hazlenuts\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"464\",\n \"strIngredient\": \"Braeburn Apples\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"465\",\n \"strIngredient\": \"Red Food Colouring\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"466\",\n \"strIngredient\": \"Pink Food Colouring\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"467\",\n \"strIngredient\": \"Blue Food Colouring\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"468\",\n \"strIngredient\": \"Yellow Food Colouring\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"469\",\n \"strIngredient\": \"Apricot Jam\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"470\",\n \"strIngredient\": \"Marzipan\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"471\",\n \"strIngredient\": \"Almonds\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"472\",\n \"strIngredient\": \"Black Pudding\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"473\",\n \"strIngredient\": \"Baked Beans\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"474\",\n \"strIngredient\": \"White Flour\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"475\",\n \"strIngredient\": \"Yeast\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"476\",\n \"strIngredient\": \"Fruit Mix\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"477\",\n \"strIngredient\": \"Dried Fruit\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"478\",\n \"strIngredient\": \"Cherry\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"479\",\n \"strIngredient\": \"Glace Cherry\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"480\",\n \"strIngredient\": \"Treacle\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"481\",\n \"strIngredient\": \"Oatmeal\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"482\",\n \"strIngredient\": \"Oats\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"483\",\n \"strIngredient\": \"Egg\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"484\",\n \"strIngredient\": \"Beef Shin\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"485\",\n \"strIngredient\": \"Bouquet Garni\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"486\",\n \"strIngredient\": \"Single Cream\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"487\",\n \"strIngredient\": \"Red Wine Jelly\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"488\",\n \"strIngredient\": \"Apples\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"489\",\n \"strIngredient\": \"Goats Cheese\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"490\",\n \"strIngredient\": \"Prosciutto\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"491\",\n \"strIngredient\": \"Unsalted Butter\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"492\",\n \"strIngredient\": \"Brie\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"493\",\n \"strIngredient\": \"Tarragon Leaves\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"494\",\n \"strIngredient\": \"Chives\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"495\",\n \"strIngredient\": \"Pears\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"496\",\n \"strIngredient\": \"White Chocolate\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"497\",\n \"strIngredient\": \"Star Anise\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"498\",\n \"strIngredient\": \"Tiger Prawns\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"499\",\n \"strIngredient\": \"Custard Powder\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"500\",\n \"strIngredient\": \"Desiccated Coconut\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"501\",\n \"strIngredient\": \"Frozen Peas\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"502\",\n \"strIngredient\": \"Minced Pork\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"503\",\n \"strIngredient\": \"Creamed Corn\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"504\",\n \"strIngredient\": \"Sun-Dried Tomatoes\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"505\",\n \"strIngredient\": \"Dijon Mustard\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"506\",\n \"strIngredient\": \"Tabasco Sauce\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"507\",\n \"strIngredient\": \"Canola Oil\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"508\",\n \"strIngredient\": \"Cod\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"509\",\n \"strIngredient\": \"Salt Cod\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"510\",\n \"strIngredient\": \"Ackee\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"511\",\n \"strIngredient\": \"Jerk\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"512\",\n \"strIngredient\": \"Ground Beef\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"513\",\n \"strIngredient\": \"Baby Aubergine\",\n \"strDescription\": \"Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit. Eggplant is the common name in North America, Australia and New Zealand; in British English, it is aubergine, and in South Asia and South Africa, brinjal.\\r\\n\\r\\nThe fruit is widely used in cooking. As a member of the genus Solanum, it is related to the tomato and the potato. It was originally domesticated from the wild nightshade species, the thorn or bitter apple, S. incanum, probably with two independent domestications, one in South Asia and one in East Asia.\",\n \"strType\": \"Vegetable\"\n },\n {\n \"idIngredient\": \"514\",\n \"strIngredient\": \"Paella Rice\",\n \"strDescription\": \"Paella[a] is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain, adjacent to the city of Valencia. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.\\r\\n\\r\\nTypes of paella include Valencian paella, vegetable paella (Spanish: paella de verduras), seafood paella (Spanish: paella de mariscos), and mixed paella (Spanish: paella mixta), among many others. Valencian paella is believed to be the original recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken, duck and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichokes. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat from land animals, seafood, vegetables, and sometimes beans. Most paella chefs use bomba rice due to it being less likely to overcook, but Valencians tend to use a slightly stickier (and thus more susceptible to overcooking) variety known as Senia. All types of paellas use olive oil.\",\n \"strType\": null\n },\n {\n \"idIngredient\": \"515\",\n \"strIngredient\": \"Scotch Bonnet\",\n \"strDescription\": \"Scotch bonnet, also known as bonney peppers, or Caribbean red peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. Also called ata rodo by Yoruba speakers of Nigeria, it is found mainly in the Caribbean islands; it is also found in Guyana (where it is called the ball-of-fire pepper), the Maldives Islands (where it is called githeyo mirus), Panama (where it is called aji chombo) and West Africa. Most Scotch bonnets have a heat rating of 100,000–350,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. However, completely sweet varieties of Scotch bonnet are grown on some of the Caribbean islands, called cachucha peppers.\\r\\n\\r\\nThese peppers are used to flavour many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero relative with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch bonnets are mostly used in West African, Antiguan, Kittitian/Nevisian, Anguilan, Dominican, St. Lucian, St Vincentian, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Cayman cuisines and pepper sauces, though they often show up in other Caribbean recipes. It is also used in Costa Rica and Panama for Caribbean-styled recipes such as rice and beans, Rondón, saus, beef patties, and Ceviche.\\r\\n\\r\\nFresh, ripe Scotch bonnets can change from green to yellow to scarlet red, however many other breeds of this pepper can ripen to orange, yellow, peach, or even a chocolate brown.\",\n \"strType\": \"Vegetable\"\n },\n {\n \"idIngredient\": \"516\",\n \"strIngredient\": \"Oxtail\",\n \"strDescription\": \"Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a bullock (a castrated male).[citation needed] An oxtail typically weighs 2 to 4 lbs. (1–1.8 kg) and is skinned and cut into short lengths for sale.\\r\\n\\r\\nOxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew[1] or braised. It is a traditional stock base for a soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker. Oxtail is the main ingredient of the Italian dish coda alla vaccinara (a classic of Roman cuisine). It is a popular flavour for powder, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for Russian aspic appetizer dishes (холодец or студень), along with pig trotters or ears or cow \\\"knees\\\", but are the preferred ingredients among Russian Jews because they can be Kosher.\\r\\n\\r\\nVersions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain [2] and Indonesia. In Chinese cuisine, it's usually made into a soup called 牛尾汤 (niúwěi tāng, \\\"oxtail soup\\\"). In Korean cuisine, a soup made with oxtail is called kkori gomtang (see gomguk). It is a thick soup seasoned with salt and eaten with a bowl of rice. It can be used as a stock for making tteokguk (rice cake soup). Stewed oxtail with butter bean or as main dish (with rice) is popular in Jamaica, Trinidad, and other West Indian cultures. Oxtail is also very popular in South Africa where it is often cooked in a traditional skillet called a potjie, which is a three-legged cast iron pot placed over an open fire. Oxtail is also eaten in other southern parts of Africa like Zimbabwe and served with sadza and greens. In the United States, oxtail is a mainstay in African American and West Indian households. In Cuban cuisine, a stew can be made from oxtail called rabo encendido. In the Philippines, it is prepared in a peanut based stew called Kare-kare. In Iran, Oxtail is slow-cooked and served as a substitute for shank in a main dish called Baghla-Poli-Mahicheh which is prepared with rice, shank (or oxtail) and a mixture of herbs including dill, coriander, parsley and garlic.\\r\\n\\r\\nIn the United States, oxtail has the meat-cutting classification NAMP 1791.\",\n \"strType\": \"Meat\"\n },\n {\n \"idIngredient\": \"517\",\n \"strIngredient\": \"Broad Beans\",\n \"strDescription\": \"Vicia faba, also known as the broad bean, fava bean, faba bean, field bean, bell bean, or tic bean, is a species of flowering plant in the pea and bean family Fabaceae. It is native to North Africa[dubious – discuss] southwest and south Asia, and extensively cultivated elsewhere.[citation needed] A variety Vicia faba var. equina Pers. – horse bean has been previously recognized.\",\n \"strType\": \"Vegetable\"\n },\n {\n \"idIngredient\": \"518\",\n \"strIngredient\": \"Red Snapper\",\n \"strDescription\": \"The northern red snapper (Lutjanus campechanus) is a species of snapper native to the western Atlantic Ocean including the Gulf of Mexico, where it inhabits environments associated with reefs. This species is commercially important and is also sought-after as a game fish.\\r\\n\\r\\nThe northern red snapper's body is very similar in shape to other snappers, such as the mangrove snapper, mutton snapper, lane snapper, and dog snapper. All feature a sloped profile, medium-to-large scales, a spiny dorsal fin, and a laterally compressed body. Northern red snapper have short, sharp, needle-like teeth, but they lack the prominent upper canine teeth found on the mutton, dog, and mangrove snappers. This snapper reaches maturity at a length of about 39 cm (15 in). The common adult length is 60 cm (24 in), but may reach 100 cm (39 in). The maximum published weight is 38 kg (84 lb), and the oldest reported age is 100+ years. Coloration of the northern red snapper is light red, with more intense pigment on the back. It has 10 dorsal spines, 14 soft dorsal rays, three anal spines and eight to 9 anal soft rays. Juvenile fish (shorter than 30–35 cm) can also have a dark spot on their sides, below the anterior soft dorsal rays, which fades with age.\",\n \"strType\": \"Fish\"\n },\n {\n \"idIngredient\": \"519\",\n \"strIngredient\": \"Malt Vinegar\",\n \"strDescription\": \"Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, or in pickling. As the most easily manufactured mild acid, it has historically had a great variety of industrial, medical, and domestic uses, some of which (such as its use as a general household cleaner) are still commonly practiced today.\\r\\n\\r\\nCommercial vinegar is produced either by a fast or a slow fermentation process. In general, slow methods are used in traditional vinegars where fermentation proceeds slowly over the course of a few months or up to a year. The longer fermentation period allows for the accumulation of a non-toxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (bacterial culture) to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced between 20 hours to three days.\",\n \"strType\": \"Seasoning\"\n },\n {\n \"idIngredient\": \"520\",\n \"strIngredient\": \"Rice Vinegar\",\n \"strDescription\": \"Rice vinegar is a vinegar made from fermented rice in China, Japan, Korea, and Vietnam.\\r\\n\\r\\nChinese rice vinegars are stronger than Japanese ones, and range in colour from clear to various shades of red, brown and black and are therefore known as rice wine vinegar. Chinese and especially Japanese vinegars are less acidic than the distilled Western vinegars which, for that reason, are not appropriate substitutes for rice vinegars. The majority of the Asian rice vinegar types are also more mild and sweet than vinegars typically used in the Western world, with black vinegars as a notable exception. Chinese rice vinegars are made from huangjiu, a type of rice wine.\",\n \"strType\": \"Vinegar\"\n },\n {\n \"idIngredient\": \"521\",\n \"strIngredient\": \"Water Chestnut\",\n \"strDescription\": \"Eleocharis dulcis, the Chinese water chestnut or water chestnut, is a grass-like sedge native to Asia (China, Japan, India, Philippines, etc.), Australia, tropical Africa, and various islands of the Pacific and Indian Oceans. It is grown in many countries for its edible corms.\\r\\n\\r\\nThe water chestnut is not a nut at all, but an aquatic vegetable that grows in marshes, under water, in the mud. It has stem-like, tubular green leaves that grow to about 1.5 m. The water caltrop, which also is referred to by the same name, is unrelated and often confused with the water chestnut.\\r\\n\\r\\nThe small, rounded corms have a crisp, white flesh and may be eaten raw, slightly boiled, or grilled, and often are pickled or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened. They also may be ground into a flour form used for making water chestnut cake, which is common as part of dim sum cuisine. They are unusual among vegetables for remaining crisp even after being cooked or canned, because their cell walls are cross-linked and strengthened by certain phenolic compounds, such as oligomers of ferulic acid. This property is shared by other vegetables that remain crisp in this manner, including the tiger nut and lotus root. The corms contain the antibiotic agent puchiin, which is stable to high temperature. Apart from the edible corms, the leaves can be used for cattlefeed, mulch or compost.\\r\\n\\r\\nThe corms are rich in carbohydrates (about 90% by dry weight), especially starch (about 60% by dry weight), and are also a good source of dietary fiber, riboflavin, vitamin B6, potassium, copper, and manganese.\\r\\n\\r\\nIf eaten uncooked, the surface of the plants may transmit fasciolopsiasis.\",\n \"strType\": \"Sedge\"\n },\n {\n \"idIngredient\": \"522\",\n \"strIngredient\": \"Tofu\",\n \"strDescription\": \"Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.\\r\\n\\r\\nTofu has a low calorie count and relatively large amounts of protein. It is high in iron, and it can have a high calcium or magnesium content, depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate).\",\n \"strType\": \"Curd\"\n },\n {\n \"idIngredient\": \"523\",\n \"strIngredient\": \"Doubanjiang\",\n \"strDescription\": \"Doubanjiang (IPA: [tôupântɕjâŋ]), or simply Douban, or Toban-djan, Chili bean sauce, is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. Doubanjiang exists in plain and spicy versions, with the latter containing red chili peppers and called la doubanjiang (辣豆瓣酱; pinyin: là dòubànjiàng; là meaning \\\"hot\\\" or \\\"spicy\\\").\\r\\n\\r\\nIt is used particularly in Sichuan cuisine, and in fact, the people of the province commonly refer to it as \\\"the soul of Sichuan cuisine\\\". A particularly well-known variety is called Pixian Douban (simplified Chinese: 郫县豆瓣; traditional Chinese: 郫縣豆瓣; pinyin: Píxiàn dòubàn), named after the district of Pixian, Sichuan.[1]\\r\\n\\r\\nThis sauce is sometimes stir-fried with oil and eaten with rice or noodles as a quick meal, and is also commonly used as a primary flavoring for fried tofu dishes and cold tofu salads. It is also frequently mixed with instant noodles.\\r\\n\\r\\nIn many Chinese communities and food factories, doubanjiang is produced with only soybeans and salt, and does not contain the broad beans or chili peppers typical of Sichuan-style doubanjiang.\\r\\n\\r\\nIn Korean cuisine, a similar form of bean paste is called doenjang.\",\n \"strType\": \"Sauce\"\n },\n {\n \"idIngredient\": \"524\",\n \"strIngredient\": \"Fermented Black Beans\",\n \"strDescription\": \"Douchi (Chinese: 豆豉; pinyin: dòuchǐ), or tochi is a type of fermented and salted black soybean. In English, it is known as fermented black soybeans, Chinese fermented black beans (Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ), salted black beans, salty black beans, or just black beans. They are a flavoring most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.[1][page needed]\\r\\n\\r\\nDouchi is made by fermenting and salting black soybeans. The black type soybean is most commonly used and the process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Regular soybeans (white soybeans) are also used, but this does not produce \\\"salted black beans\\\"; instead, these beans become brown. The smell is sharp, pungent, and spicy; the taste is salty, somewhat bitter and sweet.[citation needed] The product made with white soybeans is called mianchi.\\r\\n\\r\\nThe process and product are similar to ogiri and iru, both being African fermented bean products[citation needed].\\r\\n\\r\\nDouchi, \\\"Chinese salted black beans\\\", and \\\"black soybeans\\\" should not be confused with the black turtle bean, a variety of common bean that is commonly used in the cuisines of Central America, South America, and the Caribbean.\",\n \"strType\": \"Bean\"\n },\n {\n \"idIngredient\": \"525\",\n \"strIngredient\": \"Scallions\",\n \"strDescription\": \"Scallions (green onion, spring onion and salad onion) are vegetables of various Allium onion species. Scallions have a milder taste than most onions. Their close relatives include the garlic, shallot, leek, chive, and Chinese onion.\\r\\n\\r\\nAlthough the bulbs of many Allium species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. In common with all Allium species, scallions have hollow, tubular green leaves, growing directly from the bulb. These leaves are used as a vegetable; they are eaten either raw or cooked. The leaves are often chopped into other dishes, in the manner of onions or garlic. Also known as scallions or green onions, spring onions are in fact very young onions, harvested before the bulb has had a chance to swell.\",\n \"strType\": \"Vegetable\"\n },\n {\n \"idIngredient\": \"526\",\n \"strIngredient\": \"Sichuan Pepper\",\n \"strDescription\": \"Sichuan pepper, Sichuan peppercorn, or Szechuan pepper, is a commonly used spice in Chinese cuisine. It is derived from at least two species of the global genus Zanthoxylum, including Z. simulans and Z. bungeanum. The genus Zanthoxylum belongs in the rue or citrus family, and, despite its name, is not closely related to either black pepper nor the chili pepper.\\r\\n\\r\\nThe husk or hull (pericarp) around the seeds may be used whole, especially in Sichuan cuisine, and the finely ground powder is one of the ingredients for five-spice powder. It is also used in traditional Chinese medicine. The pericarp is most often used, but the leaves of various species are also used in some regions of China.\\r\\n\\r\\nAnother species of Zanthoxylum native to China, Z. schinifolium, called xiāng jiāo zi (香椒子, \\\"aromatic peppercorn\\\") or qīng huā jiāo (青花椒, \\\"green flower pepper\\\"), is used as a spice in Hebei.\\r\\n\\r\\nWhile the exact flavour and composition of different species from the genus Zanthoxylum vary, most share the same essential characteristics. So while the terms \\\"Sichuan pepper\\\" and sanshō may refer specifically to Z. simulans and Z. piperitum, respectively, the two are commonly used interchangeably.\\r\\n\\r\\nRelated species are used in the cuisines of Tibet, Bhutan, Nepal, Thailand, and India (the Konkani and Uttarakhandi people) and Toba Batak peoples. In Bhutan, this pepper is known as thingye and is used liberally in preparation of soups, gruels, and phaag sha paa (pork slices).[citation needed] In Nepal, timur is used in the popular foods momo, thukpa, chow mein, chicken chilli, and other meat dishes. It is also widely used in homemade pickles. People take timur as a medicine for stomach or digestion problems, in a preparation with cloves of garlic and mountain salt with warm water.\",\n \"strType\": \"Spice\"\n },\n {\n \"idIngredient\": \"527\",\n \"strIngredient\": \"Wonton Skin\",\n \"strDescription\": \"Won ton skin. Paper-thin squares of dough made from flour, water, eggs and salt used to make won tons, egg rolls and gyoza.\",\n \"strType\": \"Pastry\"\n },\n {\n \"idIngredient\": \"528\",\n \"strIngredient\": \"Starch\",\n \"strDescription\": \"Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as energy storage. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods like potatoes, wheat, maize (corn), rice, and cassava.\\r\\n\\r\\nPure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight.[4] Glycogen, the glucose store of animals, is a more highly branched version of amylopectin.\\r\\n\\r\\nIn industry, starch is converted into sugars, for example by malting, and fermented to produce ethanol in the manufacture of beer, whisky and biofuel. It is processed to produce many of the sugars used in processed foods. Mixing most starches in warm water produces a paste, such as wheatpaste, which can be used as a thickening, stiffening or gluing agent. The biggest industrial non-food use of starch is as an adhesive in the papermaking process. Starch can be applied to parts of some garments before ironing, to stiffen them.\",\n \"strType\": \"Side\"\n },\n {\n \"idIngredient\": \"529\",\n \"strIngredient\": \"Rice wine\",\n \"strDescription\": \"Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made from the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.[1]\\r\\n\\r\\nRice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in Asian gastronomy at formal dinners and banquets and in cooking. They are also used in a religious and ceremonial context.\",\n \"strType\": \"Wine\"\n },\n {\n \"idIngredient\": \"530\",\n \"strIngredient\": \"Cooking wine\",\n \"strDescription\": \"Splash into casseroles, sauces and marinades for a rounded vibrant flavour.\",\n \"strType\": \"Wine\"\n },\n {\n \"idIngredient\": \"531\",\n \"strIngredient\": \"Duck Sauce\",\n \"strDescription\": \"Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at Chinese-American restaurants, it is used as a dip for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, fish, or with rice or noodles. It is often provided in single-serving packets along with soy sauce, mustard, hot sauce or red chili powder. It may be used as a glaze on foods, such as poultry. Despite its name the sauce is not prepared using duck meat.\",\n \"strType\": \"Sauce\"\n },\n {\n \"idIngredient\": \"532\",\n \"strIngredient\": \"Gochujang\",\n \"strDescription\": \"Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju powder, yeotgireum, and salt.\",\n \"strType\": \"Sauce\"\n },\n {\n \"idIngredient\": \"533\",\n \"strIngredient\": \"Bean Sprouts\",\n \"strDescription\": \"Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine.\\r\\n\\r\\nThere are two types of common bean sprouts:\\r\\n\\r\\nMung bean sprout is made from the greenish-capped mung beans\\r\\nSoybean sprout is made from yellow, larger-grained soybean\\r\\nIt typically takes one week for them to become fully grown. The sprouted beans are more nutritious than the original beans and they require much less cooking time.\",\n \"strType\": \"Vegetable\"\n },\n {\n \"idIngredient\": \"534\",\n \"strIngredient\": \"Noodles\",\n \"strDescription\": \"Noodles are a staple food in many cultures. They are made from unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. The material composition or geocultural origin must be specified when discussing noodles. The word derives from the German word Nudel.[1]\",\n \"strType\": \"Side\"\n },\n {\n \"idIngredient\": \"535\",\n \"strIngredient\": \"Wood Ear Mushrooms\",\n \"strDescription\": \"Auricularia auricula-judae, known as the Jew's ear, wood ear, jelly ear or by a number of other common names, is a species of edible Auriculariales fungus found worldwide. The fruiting body is distinguished by its noticeably ear-like shape and brown colouration; it grows upon wood, especially elder. Its specific epithet is derived from the belief that Judas Iscariot hanged himself from an elder tree; the common name \\\"Judas's ear\\\" was largely eclipsed by the corruption \\\"Jew's ear\\\", while today \\\"jelly ear\\\" and other names are sometimes used. The fungus can be found throughout the year in temperate regions worldwide, where it grows upon both dead and living wood.\\r\\n\\r\\nIn the West, A. auricula-judae was used in folk medicine as recently as the 19th century for complaints including sore throats, sore eyes and jaundice, and as an astringent. Although it is not widely consumed in the West, it has long been popular in China, to the extent that Australia exported large volumes to China in the early twentieth century. Today, the fungus is a popular ingredient in many Chinese dishes, such as hot and sour soup, and also used in Chinese medicine. It is also used in Ghana, as a blood tonic. Modern research into possible medical applications has variously concluded that A. auricula-judae has antitumour, hypoglycemic, anticoagulant and cholesterol-lowering properties.\",\n \"strType\": \"Vegetable\"\n },\n {\n \"idIngredient\": \"536\",\n \"strIngredient\": \"Dark Rum\",\n \"strDescription\": \"Rum is a distilled alcoholic drink made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.\\r\\n\\r\\nThe majority of the world's rum production occurs in the Caribbean and Latin America. Rum is also produced in Australia, Portugal, Austria, Canada, Fiji, India, Japan, Mauritius, Nepal, New Zealand, the Philippines, Reunion Island, South Africa, Spain, Sweden, Taiwan, Thailand, the United Kingdom and the United States.\\r\\n\\r\\nRums are produced in various grades. Light rums are commonly used in cocktails, whereas \\\"golden\\\" and \\\"dark\\\" rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed either straight or iced.\\r\\n\\r\\nRum plays a part in the culture of most islands of the West Indies as well as in The Maritimes and Newfoundland. This drink has famous associations with the Royal Navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as bumbo). Rum has also served as a popular medium of economic exchange, used to help fund enterprises such as slavery (see Triangular trade), organized crime, and military insurgencies (e.g., the American Revolution and Australia's Rum Rebellion).\",\n \"strType\": \"Spirit\"\n },\n {\n \"idIngredient\": \"537\",\n \"strIngredient\": \"Light Rum\",\n \"strDescription\": \"Rum is a distilled alcoholic drink made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.\\r\\n\\r\\nThe majority of the world's rum production occurs in the Caribbean and Latin America. Rum is also produced in Australia, Portugal, Austria, Canada, Fiji, India, Japan, Mauritius, Nepal, New Zealand, the Philippines, Reunion Island, South Africa, Spain, Sweden, Taiwan, Thailand, the United Kingdom and the United States.\\r\\n\\r\\nRums are produced in various grades. Light rums are commonly used in cocktails, whereas \\\"golden\\\" and \\\"dark\\\" rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed either straight or iced.\\r\\n\\r\\nRum plays a part in the culture of most islands of the West Indies as well as in The Maritimes and Newfoundland. This drink has famous associations with the Royal Navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as bumbo). Rum has also served as a popular medium of economic exchange, used to help fund enterprises such as slavery (see Triangular trade), organized crime, and military insurgencies (e.g., the American Revolution and Australia's Rum Rebellion).\",\n \"strType\": \"Spirit\"\n },\n {\n \"idIngredient\": \"538\",\n \"strIngredient\": \"Rum\",\n \"strDescription\": \"Rum is a distilled alcoholic drink made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.\\r\\n\\r\\nThe majority of the world's rum production occurs in the Caribbean and Latin America. Rum is also produced in Australia, Portugal, Austria, Canada, Fiji, India, Japan, Mauritius, Nepal, New Zealand, the Philippines, Reunion Island, South Africa, Spain, Sweden, Taiwan, Thailand, the United Kingdom and the United States.\\r\\n\\r\\nRums are produced in various grades. Light rums are commonly used in cocktails, whereas \\\"golden\\\" and \\\"dark\\\" rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed either straight or iced.\\r\\n\\r\\nRum plays a part in the culture of most islands of the West Indies as well as in The Maritimes and Newfoundland. This drink has famous associations with the Royal Navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as bumbo). Rum has also served as a popular medium of economic exchange, used to help fund enterprises such as slavery (see Triangular trade), organized crime, and military insurgencies (e.g., the American Revolution and Australia's Rum Rebellion).\",\n \"strType\": \"Spirit\"\n },\n {\n \"idIngredient\": \"539\",\n \"strIngredient\": \"English Muffins\",\n \"strDescription\": \"English muffins are a small, round, flat yeast-leavened bread which is commonly sliced horizontally, toasted, and buttered.[2] Toasted English muffins, which are often used in the United States as a breakfast food, may be served with sweet toppings (e.g., fruit jam, or honey) or savoury toppings (e.g., eggs, sausage rounds, bacon, or cheese). English muffins are also used as the bread in a variety of breakfast sandwiches, and are an essential ingredient in Eggs Benedict and most of its variations.\\r\\n\\r\\nIn the United States and U.S.-influenced territories, they are called English muffins to distinguish them from U.S. muffins, which are larger and sweeter miniature baked quick breads. They are very similar to bolo do caco in Portuguese cuisine.\",\n \"strType\": \"Bread\"\n },\n {\n \"idIngredient\": \"540\",\n \"strIngredient\": \"Muffins\",\n \"strDescription\": \"A muffin is an individual-sized, baked product. It can refer to two distinct items, a part-raised flatbread and a cupcake-like quickbread. The flatbread is of British or European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both are common worldwide today.\",\n \"strType\": \"Bread\"\n },\n {\n \"idIngredient\": \"541\",\n \"strIngredient\": \"White Wine Vinegar\",\n \"strDescription\": \"Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Southern and Central Europe, Cyprus and Israel. As with wine, there is a considerable range in quality. Better-quality wine vinegars are matured in wood for up to two years, and exhibit a complex, mellow flavor. Wine vinegar tends to have a lower acidity than white or cider vinegars. More expensive wine vinegars are made from individual varieties of wine, such as champagne, sherry, or pinot gris.\",\n \"strType\": \"Dressing\"\n },\n {\n \"idIngredient\": \"542\",\n \"strIngredient\": \"Smoked Salmon\",\n \"strDescription\": \"Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products.\",\n \"strType\": \"Fish\"\n },\n {\n \"idIngredient\": \"543\",\n \"strIngredient\": \"Mars Bar\",\n \"strDescription\": \"Mars is a variety of chocolate bar produced by Mars, Incorporated. It was first manufactured in 1932 in Slough, England by Forrest Mars, Sr. The bar was sold in two different formulations. In its original British version the bar consists of milk chocolate surrounding caramel and nougat, developed to resemble the American candy bar known as the Milky Way, which had been introduced a decade earlier. An American version of the Mars Bar was produced which had nougat and toasted almonds covered in milk chocolate; later, caramel was added to the recipe as well. The American version was discontinued in 2002, though it has been revived for short runs since then.\",\n \"strType\": \"Confectionery\"\n },\n {\n \"idIngredient\": \"544\",\n \"strIngredient\": \"Rice Krispies\",\n \"strDescription\": \"Rice Krispies (also known as Rice Bubbles in Australia and New Zealand) is a breakfast cereal marketed by Kellogg's in 1927 and released to the public in 1928. Rice Krispies are made of crisped rice (rice and sugar paste that is formed into rice shapes or \\\"berries\\\", cooked, dried and toasted), and expand forming very thin and hollowed out walls that are crunchy and crisp. When milk is added to the cereal the walls tend to collapse, creating the \\\"Snap, crackle and pop\\\" sounds.\\r\\n\\r\\nRice Krispies cereal has a long advertising history, with the elf cartoon characters Snap, Crackle and Pop touting the brand. In 1963, The Rolling Stones recorded a short song for a Rice Krispies television advertisement.\",\n \"strType\": \"Cereal\"\n },\n {\n \"idIngredient\": \"545\",\n \"strIngredient\": \"Ancho Chillies\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"546\",\n \"strIngredient\": \"Almond Milk\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"548\",\n \"strIngredient\": \"Allspice\",\n \"strDescription\": null,\n \"strType\": null\n },\n {\n \"idIngredient\": \"550\",\n \"strIngredient\": \"Almond Extract\",\n \"strDescription\": \"The almond (Prunus dulcis, syn. Prunus amygdalus) is a species of tree native to Mediterranean climate regions of the Middle East, but widely cultivated elsewhere. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed.\\r\\n\\r\\nThe fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.\",\n \"strType\": \"Fruit\"\n },\n {\n \"idIngredient\": \"552\",\n \"strIngredient\": \"Tripe\",\n \"strDescription\": \"Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle and sheep.\",\n \"strType\": \"Meat\"\n },\n {\n \"idIngredient\": \"553\",\n \"strIngredient\": \"Goat Meat\",\n \"strDescription\": \"The domestic goat or simply goat (Capra aegagrus hircus) is a subspecies of C. aegagrus domesticated from the wild goat of Southwest Asia and Eastern Europe. The goat is a member of the animal family Bovidae and the goat—antelope subfamily Caprinae, meaning it is closely related to the sheep. There are over 300 distinct breeds of goat. Goats are one of the oldest domesticated species of animal, and have been used for milk, meat, fur, and skins across much of the world. Milk from goats is often turned into goat cheese.\",\n \"strType\": \"Meat\"\n },\n {\n \"idIngredient\": \"554\",\n \"strIngredient\": \"Black Beans\",\n \"strDescription\": \"The black turtle bean is a small, shiny variety of the common bean (Phaseolus vulgaris) especially popular in Latin American cuisine, though it can also be found in the Cajun and Creole cuisines of south Louisiana. Like most common beans, it is native to the Americas, but has been introduced around the world. It is also used in East Indian cooking, Punjabi cuisine, and in Maharashtrian cuisine, it is known as Kala Ghevada. It is used interchangeably with vigna mungo (black gram) in countries such as the United States. The black turtle bean is often simply called the black bean (frijoles negros, zaragoza, judía negra, poroto negro, or caraota o habichuela negra in Spanish; and feijão preto in Portuguese), although this terminology can cause confusion with other black beans.\",\n \"strType\": \"Bean\"\n },\n {\n \"idIngredient\": \"555\",\n \"strIngredient\": \"Anchovy Fillet\",\n \"strDescription\": \"Anchovies are tiny, silvery fish that come from the Mediterranean and southern European coasts. They're sold salt-cured, usually oil-packed, and filleted. Commonly they come either flat or rolled in cans or jars, or ground and mixed with oil or butter to make a paste that is sold in tubes. On their own, anchovies are very salty but mixed into sauces, dressings, or pastas they add a wonderful depth of flavor.\",\n \"strType\": \"Fish\"\n },\n {\n \"idIngredient\": \"556\",\n \"strIngredient\": \"Ras el hanout\",\n \"strDescription\": \"Ras el hanout or rass el hanout (Arabic: راس الحانوت\\u200e raʾs al-ḥānūt, pronounced [rɑʔs ælħɑːnuːt] (About this soundlisten)) is a spice mix found in varying forms in Tunisia, Algeria, and Morocco.[1] It plays a similar role in North African cuisine as garam masala does in Indian cuisine. The name in Arabic means \\\"head of the shop\\\" and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous or rice.\\r\\n\\r\\nThere is no definitive composition of spices that makes up ras el hanout. Each shop, company, or family may have their own blend. The mixture usually consists of over a dozen spices, in different proportions. Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper. Ingredients may be toasted before being ground or pounded in a mortar and mixed together. Some preparations include salt or sugar, but that is generally not the accepted practice. Garlic, saffron, nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in Europe and North America, may contain them.\\r\\n\\r\\nThe composition of ras el hanout differs somewhat from the Baharat spice mix, but they differ more by the types of dishes they are associated with and by region rather than the ingredients in them. Although used by Berber people, it should not be confused with \\\"berbere\\\" spice mix from Ethiopia.\\r\\n\\r\\nCertain supposed aphrodisiacs, including the notoriously dangerous \\\"green metallic beetles\\\", cantharides, have appeared in many Moroccan prescriptions, but these seem to be irrelevant for flavouring purposes.\",\n \"strType\": \"Spice\"\n },\n {\n \"idIngredient\": \"557\",\n \"strIngredient\": \"Filo Pastry\",\n \"strDescription\": \"Filo or phyllo (Greek: φύλλο \\\"leaf\\\") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.\",\n \"strType\": \"Pastry\"\n },\n {\n \"idIngredient\": \"558\",\n \"strIngredient\": \"Orange Blossom Water\",\n \"strDescription\": \"Orange flower water, or orange blossom water, is the clear, perfumed by-product of the distillation of fresh bitter-orange blossoms for their essential oil.\\r\\n\\r\\nUses\\r\\nMediterranean Relief.jpg\\r\\nThis essential water has traditionally been used as an aromatizer in many Mediterranean traditional dessert dishes, such as in France for the gibassier and pompe à l'huile or in Spain for the Roscón de Reyes (King cake), or the Samsa in Tunisia or in Moroccan coffee, but has more recently found its way into other cuisines. For example, orange flower water is used in Europe to flavor madeleines, in Mexico to flavor little wedding cakes and Pan de muerto, and in the United States to make orange blossom scones and marshmallows. Orange flower water is also used as an ingredient in some cocktails, such as the Ramos Gin Fizz. In Malta and many North African as well as Middle Eastern countries, orange blossom water is widely used as medicine for stomach ache and given to small children as well as adults.\\r\\n\\r\\nOrange flower water has been a traditional ingredient used often in North African as well as in Middle Eastern cooking. In Arab variants of baklava, orange blossom water is often mixed with the sweet syrup for flavor. Orange blossoms are believed to be used in this manner because they are seen as the traditional bridal flower and, therefore, symbolize purity (white, small and delicate). It is also added to plain water in the Middle East to mask high mineral content and other unpleasant flavors (e.g. those arising from storage in a qulla, a type of clay jug that keeps water cool in a manner similar to the zeer); some add the fragrance irrespective of the taste of the plain water.\",\n \"strType\": \"Drink\"\n },\n {\n \"idIngredient\": \"559\",\n \"strIngredient\": \"Candied Peel\",\n \"strDescription\": \"Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it.\",\n \"strType\": \"Confectionery\"\n },\n {\n \"idIngredient\": \"560\",\n \"strIngredient\": \"Grand Marnier\",\n \"strDescription\": \"Grand Marnier is a French brand of liqueurs. The brand's best-known product is Grand Marnier Cordon Rouge, an orange-flavored liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar. Grand Marnier Cordon Rouge is 40% alcohol.\",\n \"strType\": \"Liqueur\"\n },\n {\n \"idIngredient\": \"561\",\n \"strIngredient\": \"Sherry\",\n \"strDescription\": \"Sherry is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain.\",\n \"strType\": \"Wine\"\n },\n {\n \"idIngredient\": \"562\",\n \"strIngredient\": \"Rose water\",\n \"strDescription\": \"Rose water is a flavoured water made by steeping rose petals in water. Additionally, it is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. It is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia.\",\n \"strType\": \"Drink\"\n },\n {\n \"idIngredient\": \"563\",\n \"strIngredient\": \"Mixed Spice\",\n \"strDescription\": \"Mixed spice, also called pudding spice, is a British[1] blend of sweet spices, similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg and allspice. It is often used in baking, or to complement fruits or other sweet foods.\",\n \"strType\": \"Spice\"\n },\n {\n \"idIngredient\": \"564\",\n \"strIngredient\": \"Mincemeat\",\n \"strDescription\": \"Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison. Originally, mincemeat always contained meat. Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place.\",\n \"strType\": \"Spice\"\n },\n {\n \"idIngredient\": \"565\",\n \"strIngredient\": \"Sweet Potatoes\",\n \"strDescription\": \"The sweet potato or sweetpotato is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens.\",\n \"strType\": \"Root Vegetable\"\n },\n {\n \"idIngredient\": \"566\",\n \"strIngredient\": \"Bread Rolls\",\n \"strDescription\": \"A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter) A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used to make sandwiches similar to those produced using slices of bread. They are found in most cuisines all over the world. In the Deipnosophistae, the author Athenaeus (c. 170 – c. 230) describes some of the bread, cakes, and pastries available in the Classical world. Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom-shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit.\",\n \"strType\": \"Bread\"\n },\n {\n \"idIngredient\": \"567\",\n \"strIngredient\": \"Bun\",\n \"strDescription\": \"A bun is a small, sometimes sweet, bread-based item[1] or roll. Though they come in many shapes and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom.\",\n \"strType\": \"Bread\"\n },\n {\n \"idIngredient\": \"568\",\n \"strIngredient\": \"Potatoe Buns\",\n \"strDescription\": \"Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour. It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it. The ratio of potato to wheat flour varies significantly from recipe to recipe, with some recipes having a majority of potato, and others having a majority of wheat flour. Some recipes call for mashed potatoes, with others calling for dehydrated potato flakes. It is available as a commercial product in many countries, with similar variations in ingredients, cooking method, and other variables.\",\n \"strType\": \"Bread\"\n },\n {\n \"idIngredient\": \"569\",\n \"strIngredient\": \"Ground Pork\",\n \"strDescription\": \"Ground meat, called mince or minced meat outside of North America (i.e. in U.K. and Commonwealth countries), and keema or qeema (Hindustani: क़ीमा (Devanagari), قیمہ (Nastaleeq), (pronounced [ˈqiːmaː])) in the Indian subcontinent, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, lamb, and poultry. In the Indian subcontinent, both mutton and goat meat are also minced to produce keema.\",\n \"strType\": \"Meat\"\n },\n {\n \"idIngredient\": \"570\",\n \"strIngredient\": \"Pork Chops\",\n \"strDescription\": \"A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and usually containing a rib or part of a vertebra. Pork chops are not processed and are leaner than other cuts of pork. Chops are commonly served as an individual portion.\",\n \"strType\": \"Meat\"\n },\n {\n \"idIngredient\": \"571\",\n \"strIngredient\": \"Yukon Gold Potatoes\",\n \"strDescription\": \"Yukon Gold is a large cultivar of potato most distinctly characterized by its thin, smooth, eye-free skin and yellow-tinged flesh. This potato was developed in the 1960s by Garnet Johnston in Guelph, Ontario, Canada, with the help of Geoff Rowberry at the University of Guelph. The official cross was made in 1966 and Yukon Gold was finally released into the market in 1980.\",\n \"strType\": \"Root Vegetable\"\n },\n {\n \"idIngredient\": \"572\",\n \"strIngredient\": \"Yellow Onion\",\n \"strDescription\": \"The brown onion or yellow onion is a variety of dry onion with a strong flavour. They have a greenish-white, light yellow, or white inside; its layers of papery skin have a yellow-brown or pale golden colour\",\n \"strType\": \"Vegetable\"\n },\n {\n \"idIngredient\": \"573\",\n \"strIngredient\": \"Beef Stock Concentrate\",\n \"strDescription\": \"Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Making stock involves simmering animal bones or meat, seafood, or vegetables in water or wine, often for an extended period of time. Mirepoix or other aromatics may be added for more flavor.\",\n \"strType\": \"Stock\"\n },\n {\n \"idIngredient\": \"574\",\n \"strIngredient\": \"Chicken Stock Concentrate\",\n \"strDescription\": \"Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Making stock involves simmering animal bones or meat, seafood, or vegetables in water or wine, often for an extended period of time. Mirepoix or other aromatics may be added for more flavor.\",\n \"strType\": \"Stock\"\n },\n {\n \"idIngredient\": \"575\",\n \"strIngredient\": \"Persian Cucumber\",\n \"strDescription\": \"Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars have been created. In North America, the term \\\"wild cucumber\\\" refers to plants in the genera Echinocystis and Marah, but these are not closely related. The cucumber is originally from South Asia, but now grows on most continents. Many different types of cucumber are traded on the global market.\",\n \"strType\": \"Vegetable\"\n },\n {\n \"idIngredient\": \"576\",\n \"strIngredient\": \"Mayonnaise\",\n \"strDescription\": \"Mayonnaise, informally mayo is a thick cold condiment or dressing commonly used in sandwiches and composed salads or on French fries. It is also a base in sauces such as Tartar sauce.\",\n \"strType\": \"Sauce\"\n },\n {\n \"idIngredient\": \"577\",\n \"strIngredient\": \"Sriracha\",\n \"strDescription\": \"Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.\",\n \"strType\": \"Sauce\"\n },\n {\n \"idIngredient\": \"578\",\n \"strIngredient\": \"Rhubarb\",\n \"strDescription\": \"Rhubarb is a general term used for the cultivated plants in the genus Rheum in the family Polygonaceae. It is a herbaceous perennial growing from short, thick rhizomes. Historically, different plants have been called \\\"rhubarb\\\" in English.\",\n \"strType\": \"Vegetable\"\n },\n {\n \"idIngredient\": \"579\",\n \"strIngredient\": \"Pita Bread\",\n \"strDescription\": \"Pita or pitta, is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas.\",\n \"strType\": \"Bread\"\n },\n {\n \"idIngredient\": \"580\",\n \"strIngredient\": \"Bulgur Wheat\",\n \"strDescription\": \"Bulgur is a cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat. It originates in Middle Eastern cuisine.\",\n \"strType\": \"Cereal\"\n },\n {\n \"idIngredient\": \"581\",\n \"strIngredient\": \"Quinoa\",\n \"strDescription\": \"Quinoa is a flowering plant in the amaranth family. It is an herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains.\",\n \"strType\": \"Grain\"\n },\n {\n \"idIngredient\": \"582\",\n \"strIngredient\": \"Dill Pickles\",\n \"strDescription\": \"A pickled cucumber is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.\",\n \"strType\": \"Vegetable\"\n },\n {\n \"idIngredient\": \"583\",\n \"strIngredient\": \"Sesame Seed Burger Buns\",\n \"strDescription\": \"A bun is a small, sometimes sweet, bread-based item or roll. Though they come in many shapes and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom. Buns are usually made from flour, sugar, milk, yeast and butter.\",\n \"strType\": \"Bread\"\n },\n {\n \"idIngredient\": \"585\",\n \"strIngredient\": \"Buns\",\n \"strDescription\": \"A bun is a small, sometimes sweet, bread-based item or roll. Though they come in many shapes and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom. Buns are usually made from flour, sugar, milk, yeast and butter.\",\n \"strType\": \"Bread\"\n },\n {\n \"idIngredient\": \"586\",\n \"strIngredient\": \"Iceberg Lettuce\",\n \"strDescription\": \"Iceberg is a variety of lettuce with crisp leaves that grow in a spherical head resembling cabbage. It is considered one of the sweeter lettuce varieties like romaine and butterhead. Mature iceberg lettuce grows to about one foot in diameter.\",\n \"strType\": \"Vegetable\"\n },\n {\n \"idIngredient\": \"587\",\n \"strIngredient\": \"Gherkin Relish\",\n \"strDescription\": \"A relish is a cooked and pickled product made of chopped vegetables, fruits or herbs and is a food item typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs or hamburgers.\",\n \"strType\": \"Sauce\"\n },\n {\n \"idIngredient\": \"588\",\n \"strIngredient\": \"Cheese Slices\",\n \"strDescription\": \"Processed cheese is a food product made from cheese and other unfermented dairy ingredients mixed with emulsifiers. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included. As a result, many flavors, colors, and textures of processed cheese exist.\",\n \"strType\": \"Cheese\"\n },\n {\n \"idIngredient\": \"589\",\n \"strIngredient\": \"Shortening\",\n \"strDescription\": \"Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term \\\"shortening\\\" seldom refers to butter, but is more closely related to margarine.\",\n \"strType\": \"Fat\"\n },\n {\n \"idIngredient\": \"590\",\n \"strIngredient\": \"Warm Water\",\n \"strDescription\": \"Water is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of most living organisms. It is vital for all known forms of life, even though it provides no calories or organic nutrients. Its chemical formula is H2O, meaning that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. Water is the name of the liquid state of H2O at standard ambient temperature and pressure. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds are formed from suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of water is steam or water vapor. Water moves continually through the water cycle of evaporation, transpiration (evapotranspiration), condensation, precipitation, and runoff, usually reaching the sea.\",\n \"strType\": \"Liquid\"\n },\n {\n \"idIngredient\": \"591\",\n \"strIngredient\": \"Boiling Water\",\n \"strDescription\": \"Water is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of most living organisms. It is vital for all known forms of life, even though it provides no calories or organic nutrients. Its chemical formula is H2O, meaning that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. Water is the name of the liquid state of H2O at standard ambient temperature and pressure. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds are formed from suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of water is steam or water vapor. Water moves continually through the water cycle of evaporation, transpiration (evapotranspiration), condensation, precipitation, and runoff, usually reaching the sea.\",\n \"strType\": \"Liquid\"\n },\n {\n \"idIngredient\": \"592\",\n \"strIngredient\": \"Pickle Juice\",\n \"strDescription\": \"Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. In East Asia, vinaigrette is also used as a pickling medium. The pickling procedure typically affects the food's texture, taste and flavor.\",\n \"strType\": \"Juice\"\n },\n {\n \"idIngredient\": \"593\",\n \"strIngredient\": \"Powdered Sugar\",\n \"strDescription\": \"Powdered sugar, also called confectioners' sugar or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains a small amount of anti-caking agent to prevent clumping and improve flow\",\n \"strType\": \"Sugar\"\n },\n {\n \"idIngredient\": \"594\",\n \"strIngredient\": \"Kielbasa\",\n \"strDescription\": \"Kielbasa is any type of meat sausage from Poland, and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejska sausage in British English.\",\n \"strType\": \"Meat\"\n },\n {\n \"idIngredient\": \"595\",\n \"strIngredient\": \"Polish Sausage\",\n \"strDescription\": \"Kielbasa is any type of meat sausage from Poland, and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejska sausage in British English.\",\n \"strType\": \"Meat\"\n },\n {\n \"idIngredient\": \"596\",\n \"strIngredient\": \"Sauerkraut\",\n \"strDescription\": \"Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.\",\n \"strType\": \"Vegetable\"\n },\n {\n \"idIngredient\": \"597\",\n \"strIngredient\": \"Caraway Seed\",\n \"strDescription\": \"Caraway, also known as meridian fennel and Persian cumin (Carum carvi), is a biennial plant ... For example, it is used in goulash, sauerkraut, and caraway seed cake. The roots may be cooked as a vegetable like parsnips or carrots\",\n \"strType\": \"Spice\"\n },\n {\n \"idIngredient\": \"598\",\n \"strIngredient\": \"Herring\",\n \"strDescription\": \"Herring are forage fish, mostly belonging to the family Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America.\",\n \"strType\": \"Fish\"\n },\n {\n \"idIngredient\": \"599\",\n \"strIngredient\": \"Jam\",\n \"strDescription\": \"Fruit preserves are preparations of fruits, vegetables and sugar, often stored in glass jam jars and Mason jars.\\r\\n\\r\\nMany varieties of fruit preserves are made globally, including sweet fruit preserves, such as those made from strawberry or apricot, and savory preserves, such as those made from tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; jams, jellies, and marmalades are all examples of different styles of fruit preserves that vary based upon the fruit used. In English, the word, in plural form, \\\"preserves\\\" is used to describe all types of jams and jellies.\",\n \"strType\": \"Preserve\"\n },\n {\n \"idIngredient\": \"600\",\n \"strIngredient\": \"Mulukhiyah\",\n \"strDescription\": \"Mulukhiyah , molokheyya ,molokhia or mulukhiyyah (Arabic: ملوخية\\u200e mulūkhiyyah) Greek : molokha is the leaves of Corchorus olitorius, commonly known in English as jute, nalta jute, tossa jute , jute mallow or Jew's mallow. It is used as a vegetable. It is popular in Middle East, East African and North African countries and is called “Saluyot” in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as \\\"slimy\\\", rather like cooked okra. Mulukhiyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.\",\n \"strType\": \"Vegetable\"\n },\n {\n \"idIngredient\": \"601\",\n \"strIngredient\": \"Sushi Rice\",\n \"strDescription\": \"As the dietary staple of Japan, knowing how to cook Japanese rice is an important first step to becoming a Japanese cooking master. Perfectly prepared Japanese rice should be light, fluffy, and slightly sticky when cooked\",\n \"strType\": \"Rice\"\n },\n {\n \"idIngredient\": \"602\",\n \"strIngredient\": \"Figs\",\n \"strDescription\": \"Ficus carica is an Asian species of flowering plant in the mulberry family, known as the common fig. It is the source of the fruit also called the fig and as such is an important crop in those areas where it is grown commercially.\",\n \"strType\": \"Fruit\"\n },\n {\n \"idIngredient\": \"603\",\n \"strIngredient\": \"Cider\",\n \"strDescription\": \"Cider (/ˈsaɪdər/ SY-dər) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, as well as its largest cider-producing companies. Ciders from the South West of England are generally stronger. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), northern Italy (Piedmont and Friuli), and northern Spain (especially the Principality of Asturias and the Basque Country). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called hard cider to distinguish alcoholic cider from non-alcoholic apple cider or \\\"sweet cider\\\", also made from apples. In Canada, cider cannot be called cider if there are no apples. Furthermore, according to the Food and Drug Regulations in Canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume.\",\n \"strType\": \"Drink\"\n },\n {\n \"idIngredient\": \"604\",\n \"strIngredient\": \"Beetroot\",\n \"strDescription\": \"The beetroot is the taproot portion of a beet plant, usually known in Canada and the USA as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet.\",\n \"strType\": \"Vegetable\"\n },\n {\n \"idIngredient\": \"605\",\n \"strIngredient\": \"Sardines\",\n \"strDescription\": \"\\\"Sardine\\\" and \\\"pilchard\\\" are common names that refer to various small, oily forage fish in the herring family Clupeidae. The term \\\"sardine\\\" was first used in English during the early 15th century and may come from the Mediterranean island of Sardinia, around which sardines were once abundant.\",\n \"strType\": \"Seafood\"\n },\n {\n \"idIngredient\": \"606\",\n \"strIngredient\": \"Ciabatta\",\n \"strDescription\": \"Ciabatta is an Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes.\",\n \"strType\": \"Bread\"\n },\n {\n \"idIngredient\": \"607\",\n \"strIngredient\": \"Buckwheat\",\n \"strDescription\": \"Buckwheat (Fagopyrum esculentum), or common buckwheat, is a plant cultivated for its grain-like seeds and as a cover crop. The name \\\"buckwheat\\\" is used for several other species, such as Fagopyrum tataricum, a domesticated food plant raised in Asia. Despite the name, buckwheat is not closely related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Buckwheat is referred to as a pseudocereal because its seeds' culinary use is the same as cereals', owing to their composition of complex carbohydrates.\",\n \"strType\": \"Grain\"\n },\n {\n \"idIngredient\": \"608\",\n \"strIngredient\": \"Prunes\",\n \"strDescription\": \"A prune is a dried plum, most commonly from the European plum. Not all plum species or varieties can be dried into prunes. A prune is the firm-fleshed fruit (plum) of Prunus domestica varieties that have a high soluble solids content, and do not ferment during drying. 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