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[Name] Perfect Pumpkin Roll [AuthorId] 1790469 [AuthorName] lashes77 [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2016-11-27T01:31:00Z [Description] Perfect for the holiday season. Is yummy, and easy to make, but looks wonderful when completed. Is a family favorite!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1790469/Rh1VJoxETPQX9gjOjbhn_pumpkin%20roll.jpg" [RecipeCategory] Dessert [Keywords] ["Christmas", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "2/3", "3/4", "1", "1", "1", "1", "1/2", "1/2", "8", "1/2", "1 1/2", "1"] [RecipeIngredientParts] ["eggs", "brown sugar", "white sugar", "pumpkin", "all-purpose flour", "baking soda", "baking powder", "lemon juice", "cinnamon", "ginger", "nutmeg", "cream cheese", "butter", "powdered sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 308.6 [FatContent] 15.5 [SaturatedFatContent] 8.9 [CholesterolContent] 87.7 [SodiumContent] 284.5 [CarbohydrateContent] 40.0 [FiberContent] 0.4 [SugarContent] 32.7 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Beat eggs for 5 minutes. Gradually add the brown and white sugars. Mix the pumpkin, flour, soda, baking powder, lemon juice, cinnamon, ginger, and nutmeg together and add to the egg and sugar mixture. Grease and flour 12 x 15\" cookie sheet with sides. Spread evenly. Bake 15 minutes at 375. Cool a few minutes before turning over on a lightweight, smooth fibered towel sprinkled with powdered sugar. Roll cake and towel up (roll the longer edge toward the shorter edge] and freeze for 30 minutes. FOR THE FILLING: Cream butter, vanilla, powdered sugar, and cream cheese until smooth. Unroll chilled roll and remove towel. Place roll on foil sprinkled with powdered sugar and spread filling evenly onto the roll within 1/2 to 1 inch of edge. Roll up again, in foil with sugar, and chill. Can be frozen. Before serving, cut off the ends so you have a nice \"rolled\" appearance with cake and cream cheese.
[Name] Deviled Eggs [AuthorId] 2000389899 [AuthorName] Donya [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2016-11-27T01:31:00Z [Description] Make and share this Deviled Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["12", "2", "3", "1", "1"] [RecipeIngredientParts] ["eggs", "mayonnaise", "paprika", "mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.4 [FatContent] 7.2 [SaturatedFatContent] 2.4 [CholesterolContent] 279.0 [SodiumContent] 168.9 [CarbohydrateContent] 1.9 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] steam eggs. miss remainder of ingredients with yolks - fill eggs.
[Name] Almond and Cream Semolina Sweet [AuthorId] 2001225724 [AuthorName] Layla M. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2016-11-27T01:31:00Z [Description] Almond and Cream Semolina Sweet Recipe,, this recipe is copied from http://www.nestledessertsarabia.com/en/almond-and-cream-semolina-sweet-recipe-9204 [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/4", "1 1/2", "1/2", "1/2", "200", "1"] [RecipeIngredientParts] ["sugar", "semolina", "butter", "rose water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1973.1 [FatContent] 141.8 [SaturatedFatContent] 75.2 [CholesterolContent] 401.0 [SodiumContent] 516.4 [CarbohydrateContent] 160.4 [FiberContent] 8.3 [SugarContent] 85.7 [ProteinContent] 25.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, melt sugar over low heat until it adopts a caramel like color. Add semolina and butter and stir for 2-3 minutes. Add rose water, stirring constantly over low heat for 2-3 minutes. Remove from heat and stir in 1 tin of NESTLÉ Cream. Spoon the mixture into serving dishes and leave aside to cool. Before serving, garnish with the toasted chopped almonds and spoon the remaining NESTLÉ Cream on top.
[Name] Taco Seasoning Mix for Taco Meat [AuthorId] 2000464253 [AuthorName] Jorge [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2016-11-27T01:31:00Z [Description] Make and share this Taco Seasoning Mix for Taco Meat recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/4", "1 1/4", "1 1/4", "1 1/4", "1 1/4", "2 1/2", "2", "1 1/2", "1", "2", "1", "2"] [RecipeIngredientParts] ["chili powder", "garlic powder", "onion powder", "crushed red pepper flakes", "dried oregano", "paprika", "ground cumin", "ground cumin", "sea salt", "sea salt", "black pepper", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.5 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 3048.5 [CarbohydrateContent] 8.2 [FiberContent] 4.1 [SugarContent] 1.0 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] 4 4 [RecipeInstructions] If you’re like me, you’ll want to make more of this taco seasoning and store it in your pantry for ease of use next time. So, here’s the recipe quintupled: 1/4°C plus 1 Tbsp. Chili Powder. 1 1/4 teaspoons Garlic Powder. 1 1/4 teaspoons Onion Powder. 1 1/4 teaspoons Crushed Red Pepper Flakes. 1 1/4 teaspoons Dried Oregano. 2 1/2 teaspoons Paprika. 2 Tbsp. plus 1 1/2 teaspoons Ground Cumin. 1 Tbsp. plus 2 teaspoons Sea Salt. 1 Tbsp. plus 2 teaspoons Black Pepper (optional]. If you use the quintupled recipe, you’ll measure out 2 Tbsp. of the homemade taco seasoning per pound of meat. Or, if you’re like me, you simply add it to taste. mix all ingredients and season meat.
[Name] Awesome Marinated Roast Turkey [AuthorId] 2001263928 [AuthorName] khill-apex-nc [CookTime] PT2H45M [PrepTime] PT20M [TotalTime] PT3H5M [DatePublished] 2016-11-27T01:31:00Z [Description] "I have adopted several different methods to make this a super easy recipe with off the shelf spices that you probably already have. The preparation is easy and not fussy to get it right. The only problem I've found is that I usually don't have any leftovers, everyone seems to love it! This is enough marinade for a turkey up to 14 lbs, double the quantities for a large 22+ LB bird." You will need 1 thawed turkey, 1 large turkey oven bag, 1 cake cooling rack [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001263928/LZglEXgThmKRFlqfYFSI_Thanksgiving%20Turkey%20-%202016.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "Christmas", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["olive oil", "soy sauce", "prepared yellow mustard", "lemon juice concentrate", "garlic", "dry mustard", "onion", "parsley", "poultry seasoning", "paprika", "marjoram", "sage", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.0 [FatContent] 9.4 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 364.7 [CarbohydrateContent] 2.4 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 1.1 [RecipeServings] 12.0 [RecipeYield] 16 Double for large Turkey [RecipeInstructions] Trim off any excess fat/skin. Wash bird well, remove all innards/giblets, turkey neck; save if you are going to use them to make gravy, otherwise discard, pat bird dry, inside and out. Blend all marinade wet and dry ingredients, heat to warm and blend either in microwave or on stove but do not let it scorch. Put 1 TBS of flower in a turkey roasting oven bag, shake to coat insides. Put a cake cooling rack (coat w/ cooking spray to keep from sticking] inside of bag to help raise bird off bottom, set inside of turkey roasting pan. Pour/rub marinade ingredients all over, making sure to get between skin, inside cavity of bird. Fold back wings, let legs lay free, put bird breast up in bag. Tie off bag and trim any excess beyond tie;. Puff up bag to keep it off skin as much as possible. Let bird marinate overnight in bag, in the pan ready to go in oven. Remove middle rack and put rack/roasting pan in lowest oven position. Preheat oven to 325, cook approximately 11 minutes per LB until core is up to 160 degrees, Before putting pan on oven, put 6 @ 1/2\" long knife slits in bag around perimeter of breast to allow for venting. At half way point turn pan around 180 degrees in oven to allow even cooking in case oven has hot spots. Oven bag will suggest 350, I have found this cooks the bird too hot, too fast with less forgiveness. Pull out of oven, use scissors to cut slit in bag across top to allow it to sit for 30 minutes, tent a piece of aluminum foil over bird to help trap heat and moisture back inches. I usually go top down, starting with removing each breast half, and the cross cut against grain into portion slices, then cut drumsticks and present them whole, then remove thighs and wings and proceed to scrape and cut into portions. I will drizzle just a little of the pan drippings over cut portions in pan, helps to give the white meat a little more flavor and moisture.
[Name] Pumpkin Dump Cake [AuthorId] 2000409609 [AuthorName] Mike M. [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2016-11-27T01:32:00Z [Description] Make and share this Pumpkin Dump Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "2", "4", "3/4", "1", "1", "1"] [RecipeIngredientParts] ["pumpkin", "evaporated milk", "cinnamon", "eggs", "brown sugar", "butter", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 987.0 [FatContent] 60.1 [SaturatedFatContent] 25.7 [CholesterolContent] 223.4 [SodiumContent] 902.7 [CarbohydrateContent] 102.3 [FiberContent] 3.0 [SugarContent] 62.4 [ProteinContent] 15.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Mix pumpkin, milk, eggs and sugars all together with a mixer. Blend well. Pour this into a 9X13 pan. (It will be soupy.] Sprinkle cake mix over the pumpkin mixture. DO NOT STIR. Pour melted butter over top of cake mix. DO NOT STIR. Sprinkle chopped walnuts over the entire top. Bake at 350 degrees for 55 minutes or until edges are lightly browned. Delicious served with vanilla ice cream.
[Name] Arancini (Italian Rice Balls) [AuthorId] 2956489 [AuthorName] CoExGal [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2016-11-27T01:32:00Z [Description] Arancini is Italian for Orange, to describe how these rice balls are shaped. Serve with your favorite spaghetti or marinara sauce, with a handful of frozen peas mixed in :) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2956489/RVGx4FkDRWCe5uObQToF_IMG_3414.JPG" [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "3", "5", "1 1/2", "8", "2", "1"] [RecipeIngredientParts] ["long-grain rice", "chicken broth", "butter", "margarine", "eggs", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1569.5 [FatContent] 97.4 [SaturatedFatContent] 29.6 [CholesterolContent] 333.3 [SodiumContent] 2240.8 [CarbohydrateContent] 117.0 [FiberContent] 3.6 [SugarContent] 5.3 [ProteinContent] 53.7 [RecipeServings] nan [RecipeYield] 16 Rice balls [RecipeInstructions] In large saucepan, combine rice, broth, and butter or margarine. Bring to a boil, stir to blend. Reduce heat, cover, and simmer until liquid is absorbed, about 15 minutes. Set aside to cool. Stir in egg yolks and parmesan. In small bowl, beat egg whites until frothy; set aside. Cover and freeze rice mixture for 15 minutes to make them firmer to handle; roll them with your hands to form balls. Push a small cube of mozzarella into center of each arancini, lightly pressing to seal each ball. Roll each arancini in beaten egg whites, then coat with bread crumbs. Preheat oven to 400 degrees (about 200 degrees Celsius]. Heat oil in heavy skillet. Cook 8 rice balls at a time, about 4-5 minutes, turning frequently, to brown evenly. Place on baking sheet; bake for 10 minutes. Serve with your favorite spaghetti sauce, to which you have added 3/4 cup to 1 cup of frozen green peas, uncooked.
[Name] Herbed Turkey London Broil [AuthorId] 2270337 [AuthorName] lizlewis20 [CookTime] PT50M [PrepTime] PT1H [TotalTime] PT1H50M [DatePublished] 2016-11-27T01:32:00Z [Description] Make and share this Herbed Turkey London Broil recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2270337/gegTrWbOSTedxMjrEl1F_turkey.JPG" [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1", "1", "1", "3", "2", "1/2"] [RecipeIngredientParts] ["turkey breast", "garlic cloves", "onion", "oregano", "thyme", "white pepper", "rosemary", "olive oil", "lemon juice", "ground sage", "fresh sage leaves"] [AggregatedRating] 3.5 [ReviewCount] 6.0 [Calories] 465.3 [FatContent] 26.1 [SaturatedFatContent] 5.8 [CholesterolContent] 147.4 [SodiumContent] 135.8 [CarbohydrateContent] 4.7 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 50.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Gather and measure ingredients. Place all ingredients into a blender and puree. Rub herb puree evenly across the whole breast. Loosely cover with plastic and place turkey in fridge to marinate for 1-2 hours. Heat Oven to 375° and place foil on a sheet pan. Once the oven reaches 375° flip the oven off and turn the broiler on to high. Place the turkey into the oven on the middle shelf and broil for five minutes. Turkey should cook to a nice golden brown on the top side. Turn breast over and broil the other side for another five minutes, watching closely to ensure it doesn't burn. Turn the broiler off and set the oven back on to 375°. Let turkey roast in oven for exactly 20 minutes. Flip the turkey over and turn oven off (keeping turkey inside]. Continue roasting for another 20 minutes. Check internal temperature. Turkey is ready when it's 150° in the center. Let the turkey rest for fifteen minutes before slicing.
[Name] Rasbarry Lemonaid Bars [AuthorId] 2001264571 [AuthorName] roseyrachael [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2016-11-27T01:32:00Z [Description] I won a cooking competition when I was 12 years old with this recipe, The judge said that they where "kick me in the face, super-awesome, (I can't stop eating) raspberry lemonaid bars" and I have a certificate to prove it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2 1/4", "1/2", "1", "4", "2", "1/3", "1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "powdered sugar", "butter", "margarine", "eggs", "sugar", "lemon juice", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.4 [FatContent] 8.6 [SaturatedFatContent] 5.1 [CholesterolContent] 51.3 [SodiumContent] 87.4 [CarbohydrateContent] 28.4 [FiberContent] 0.3 [SugarContent] 19.2 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into flour mixture with a pastry blender until crumbly. Firmly press mixture into a lightly greased 13x9 inch pan. Bake at 350° for 20-25 minutes or until lightly browned. Whisk eggs in a large bowl; whisk in 2 cups sugar and lemon juice. Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture; pour batter over crust. Bake at 350° for 25 minutes or until set. Let cool completely in pan on a wire rack. Smash the raspberry in a strainer to get the juice, throw out the seeds. Put the juice in a pot and add sugar to taste. Simmer till thick, then drizzle the syrup on top of the bars. Cut and serve, Enjoy!
[Name] Nanny's Dinner Rolls [AuthorId] 287084 [AuthorName] BlondeChick80 [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2016-11-27T01:32:00Z [Description] must-have at family gatherings, especially thanksgiving and Christmas! This is a recipe from my grandmother's recipe box. Perhaps her mothers. I'm not sure [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/287084/LbfE4XkFQf4wTRqTxtf1_384722_10150376042427411_237946248_n.jpg" [RecipeCategory] Breads [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", "1/2", "2", "2", "1/2", "6 - 6 1/2"] [RecipeIngredientParts] ["water", "milk", "sugar", "salt", "eggs", "shortening", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 444.6 [FatContent] 13.4 [SaturatedFatContent] 3.8 [CholesterolContent] 42.3 [SodiumContent] 499.9 [CarbohydrateContent] 69.6 [FiberContent] 2.4 [SugarContent] 10.2 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 50 rolls, there abouts [RecipeInstructions] Combine yeast and 1/2 cup lukewarm water, and let sit for 5 minutes. Pour into large bowl. Add lukewarm milk, sugar and salt, and mix. Add in eggs and shortening and mix until well blended. Add 3 1/2 cups of flour and mix thoroughly. Then add 1 1/2 cups of flour and mix. On counter ( or pastry mat] put 1 cup of flour down, and put dough on top. If needed, add in remaining flour. Knead until fully incorporated. dough should be soft, if you add too much flour it will feel tough. Wash bowl and grease with shortening. Add dough and cover with towel. Let rise 1 to 2 hours. Punch dough and turn over. Let rise again for 30 minutes. Butter 2 9\" pie cake pans or 9x13 pan. Roll out dough into large rectangle until the dough is about 3/4-1 inch thick. (doesn't need to be perfect rectangle]. Cut dough into 1-1 1/2 inch squares. Pinch each piece to make rounded top. (think blowing a bubble with gum. Hold in two hands and push out middle with thumbs. Pinch ends together, and it should make a shape resembling a ball-rounded on top]. Add to pan(s] until pan is full, making sure they touch each other. Cover with towel and let rise 30 minutes. Heat oven to 350, and bake about 30 minutes, until golden brown on top.
[Name] Southern Cornbread Sage Dressing [AuthorId] 37950 [AuthorName] AngelaTN [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2016-11-27T01:32:00Z [Description] My mom has made this for years at Thanksgiving and now I am carrying on the tradition. Truly Southern dressing, I believe this recipe originated in Southern Living sometime in the early to mid 80s. [Images] character(0) [RecipeCategory] Thanksgiving [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1/4", "1", "1", "1", "3", "2", "1", "3/4", "3", "1 3/4", "2", "1", "3"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "baking soda", "buttermilk", "eggs", "celery", "onion", "bacon drippings", "herb seasoned stuffing mix", "sage", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 262.3 [FatContent] 8.9 [SaturatedFatContent] 3.0 [CholesterolContent] 46.2 [SodiumContent] 1234.1 [CarbohydrateContent] 36.9 [FiberContent] 3.0 [SugarContent] 5.9 [ProteinContent] 9.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. Combine first five ingredients. Add buttermilk and eggs, mixing well. Stir in celery and onions. Heat bacon drippings in iron skillet in oven until hot. Add 1 tablespoons drippings to batter. Pour batter into skillet and bake for 30 minutes. Remove from oven and let cool some. When cooled, crumble cornbread into large mixing bowl. Add stuffing mix and sage. Meanwhile, in pan heat together cream of chicken soup and broth. Stir until thoroughly heated. Pour soup mixture over bread mixture and stir well. Place in 13x9 pan and bake at 375 degrees for 34-40 minutes.
[Name] The Best Sweet Potato Pie Ever-Bar None [AuthorId] 573418 [AuthorName] PsychRN [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2016-11-27T01:32:00Z [Description] Make and share this The Best Sweet Potato Pie Ever-Bar None recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["15", "1", "2", "2", "1", "1", "1/4", "2", "4", "3"] [RecipeIngredientParts] ["canned sweet potatoes", "butter", "sugar", "evaporated milk", "cinnamon", "nutmeg", "salt", "vanilla", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.8 [FatContent] 15.9 [SaturatedFatContent] 9.7 [CholesterolContent] 84.3 [SodiumContent] 195.3 [CarbohydrateContent] 36.6 [FiberContent] 0.9 [SugarContent] 26.7 [ProteinContent] 4.0 [RecipeServings] 16.0 [RecipeYield] 2 pies [RecipeInstructions] ["Blend the sweet potatoes , evaporated milk , lemon juice and egg yolks together in a blender or food processor until smooth.", "In a separate bowl mix the sugar , cinnamon and nutmeg together.", "Poor the melted butter over the sugar mix and stir together.", "Pour the blended sweet potato mixture into the sugar and butter mix and stir together.", "Add the vanilla.", "This volume of liquid won't fit in my blender so I blend this again in smaller batches to ensure everything is well mixed.", "Pour into unbaked pie shells and bake at 375 degrees for approximately 1 hour or until a knife comes clean from the center of the pie. Start checking the pie at 45 minutes as your oven may cook faster than mine. Makes 2 deep dish pies. Cool completely before slicing." ]
[Name] Dried Beef Cheeseball [AuthorId] 1490637 [AuthorName] Jenger [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-11-27T01:32:00Z [Description] Make and share this Dried Beef Cheeseball recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1490637/MEwlWkriSN6hKOTlR3nl_cheeseball.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "4 -6", "1", "1"] [RecipeIngredientParts] ["cream cheese", "green onions", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.8 [FatContent] 19.5 [SaturatedFatContent] 11.0 [CholesterolContent] 62.8 [SodiumContent] 214.1 [CarbohydrateContent] 3.3 [FiberContent] 0.2 [SugarContent] 2.2 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] About 1/2 hour prior to making your ball, remove cream cheese from refrigerator and soften. Chop onions and 3/4 jar of beef. With your hands, mix softened cream cheese, onions, Worcestershire sauce and beef; when ingredients are well mixed, shape into a ball. Cut remaining dried beef into small pieces and place on cheese ball in layers and cover. Refrigerate before serving. Serve with crackers.
[Name] Crescent Roll Apple Dumplings [AuthorId] 2001267219 [AuthorName] mktrevino12 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2016-11-27T01:32:00Z [Description] When it comes to apple desserts, it takes a lot to impress me. I’m just not a huge fan of the texture of a cooked apple, but that was before I met my friend called apple dumpling. She’s warm, sweet, and a little flaky, but hey… who isn’t these days!?!? Seriously, these little babies are my all-time favorite apple dessert now. They are warm, gooey, and the crunchy part with the sugar on top… good graccious! And easy – it really probably couldn’t get any easier. You put some whipped cream or vanilla ice cream with these babies and prepare to be amazed. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/26/o2YdjNNkSwKvmBVAxGOp_dumplings2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/26/01493179770.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/26/01493179751.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/26/kLnjpJDfQXKeV7x29D5k_dumplings3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/26/7LZCGOoS4K2BnRiW4ftQ_dumplings5.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "1 1/2", "3/4", "1 1/2", "1"] [RecipeIngredientParts] ["apples", "water", "sugar", "butter", "vanilla extract", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.5 [FatContent] 10.5 [SaturatedFatContent] 5.9 [CholesterolContent] 37.1 [SodiumContent] 207.6 [CarbohydrateContent] 36.9 [FiberContent] 1.7 [SugarContent] 22.4 [ProteinContent] 2.9 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F.", "Wash the apples, peel and cut into eight equal slices or segments.", "Unwrap the crescent roll and separate the triangles.", "Place a piece of apple on each triangle of dough (on a wider side] and roll it in a croissant. You can wrap it like a crescent roll or you can wrap the dough over the apple slice covering the whole apple (dumpling style], either way.", "Place each dumpling in an 11 x 13-inch baking dish that has been sprayed with Pam or coated with a stick of butter.", "In a sauce pan, combine water, butter, sugar, and vanilla and heat to a rolling boil.", "Pour boiling mixture over the dumpling and sprinkle dumplings with cinnamon.", "Place uncovered in 350 degree oven and bake for approximately 30 minutes, or until they become golden brown.", "Serve immediately and top with cool whip. Or serve with a scoop of vanilla ice cream, mmmmm -- Ah-mazing !", "WARNING: Prepare this dish at your own risk. It is beyond imaginable.", "I actually cut the recipe in half unless I have a big group to serve. And then I use a square Pyrex dish when I cut it in half." ]
[Name] Orange and Clove Roast Ham [AuthorId] 1800063975 [AuthorName] Aguslawa [CookTime] PT1H [PrepTime] PT24H [TotalTime] PT25H [DatePublished] 2016-11-27T01:32:00Z [Description] Make and share this Orange and Clove Roast Ham recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/28/XV44V7p5Soaji7BBoexg_IMG_4395.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/28/mDVEkxoR369IVKo2IgSE_IMG_4394.JPG"] [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "Polish", "European", "Roast", "Oven"] [RecipeIngredientQuantities] ["1", "4", "1", "2", "2", "1", "1", "1", "1", "3", "1/2"] [RecipeIngredientParts] ["ham", "orange marmalade", "orange", "cloves", "ground black pepper", "ground nutmeg", "ground cinnamon", "honey", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.8 [FatContent] 7.5 [SaturatedFatContent] 2.5 [CholesterolContent] 65.2 [SodiumContent] 2068.9 [CarbohydrateContent] 16.8 [FiberContent] 1.1 [SugarContent] 14.5 [ProteinContent] 28.4 [RecipeServings] 8.0 [RecipeYield] 1 slices [RecipeInstructions] Mix all spices, honey, salt, sweet & sour sauce and marmalade in a bowl. Massage the mixture into the meat, maing sure to prick it a few times with a long toothpick in each side when completely covered in sices. Set aside for 24 hours. Put the ham into a roast bag or a cover-up Pyrex / ceramic dish and put in the oven - BEFORE you turn it on; the ham should be warming up along with the oven. Set the temperature to 200 degrees Celcius, and when the oven reaches that temperature leave the ham inside for about 45-55 minutes. Serve with roast potatoes and orange salad.
[Name] GiGi's Pumpkin Pie [AuthorId] 2083095 [AuthorName] jlgiller [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2016-11-27T01:32:00Z [Description] This recipe started with your typical pumpkin pie recipe on the can of pumpkin with my own spices I have added over the years. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Thanksgiving", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1/2", "1/2", "1/4", "2", "1/4", "1/4", "1", "1", "1", NA] [RecipeIngredientParts] ["granulated sugar", "ground cinnamon", "salt", "ground ginger", "ground cloves", "eggs", "nutmeg", "allspice", "pumpkin puree", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.4 [FatContent] 12.3 [SaturatedFatContent] 4.5 [CholesterolContent] 60.2 [SodiumContent] 331.1 [CarbohydrateContent] 37.8 [FiberContent] 1.3 [SugarContent] 19.6 [ProteinContent] 6.7 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. punchure pie crust then POUR pumpkin pie mixture into pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
[Name] Yummy Candied Yams/Sweet Potato Casserole With Marshmallows [AuthorId] 177443 [AuthorName] BecR2400 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2016-11-27T01:32:00Z [Description] Here's our family favorite sweet taters, perfected over the years. Sooo yummy! No Thanksgiving Feast is complete without these on the table. Enjoy. :) Note: Glaze will thicken as it cools, and even more when refrigerated. I like to make this casserole in advance for this reason. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Healthy", "Christmas", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1 1/3", "1 1/3", "1/2", "1/8", "1/8", "1", "3", "2", "2", "1", "3"] [RecipeIngredientParts] ["butter", "brown sugar", "cinnamon", "nutmeg", "allspice", "vanilla extract", "real maple syrup", "cornstarch", "rum", "miniature marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 588.7 [FatContent] 15.7 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 196.4 [CarbohydrateContent] 112.3 [FiberContent] 7.5 [SugarContent] 42.4 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place yams in buttered shallow baking dish. Combine syrup from can, sugar, and butter in saucepan, stirring to boil over medium-high heat, to thicken. Whisk in remaining ingredients, whisking well to combine. Pour sauce over yams. Bake in 350 degree F oven for 20-30 minutes, basting frequently. Top with marshmallows, and return to oven for a few minutes until marshmallows are lightly browned.
[Name] Authentic Pork Tacos [AuthorId] 2001269004 [AuthorName] ChefDerekHobbs [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2016-11-27T01:33:00Z [Description] The tastiest and most authentic pork tacos but be sure you have plenty of time to prepare this tasty recipe [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Very Low Carbs", "For Large Groups"] [RecipeIngredientQuantities] ["20", "2 -3", "2 -3", "1", "1", "6", "2 -3", "3 -4", NA, "1", "2 -3", "1", "1", NA, "1 -3", "2"] [RecipeIngredientParts] ["anaheim chilies", "serrano chilies", "yellow onion", "Mexican oregano", "ground cumin", "Hungarian paprika", "garlic cloves", "water", "diced tomatoes", "lime, juice of", "thyme", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 862.2 [FatContent] 58.1 [SaturatedFatContent] 19.9 [CholesterolContent] 240.7 [SodiumContent] 288.9 [CarbohydrateContent] 10.2 [FiberContent] 2.0 [SugarContent] 6.0 [ProteinContent] 70.7 [RecipeServings] nan [RecipeYield] 23 ??? [RecipeInstructions] ["Get a large stock pot.", "Trim most of the big pieces of fat from the pork butt and add to stock pot.", "add chicken broth and water to cover.", "add all spices listed above.", "chop and de-seed all peppers, use gloves while doing so and add to pot.", "add can of tomatoes.", "add orange juice.", "add salt (adjust later].", "cook for 6 hours or until pork is tender enough to shred.", "Shred pork and assemble tacos with corn tortilla wraps and Mexican farmers cheese and fresh Pico salsa.", "Disclaimer ( You may need to experiment with measurements since I usually eyeball all of this and taste as I go]." ]
[Name] Tuscan Navy Bean and Tomato Soup With Kale [AuthorId] 211933 [AuthorName] Rachel P [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2016-11-27T01:33:00Z [Description] Found this recipe on Chatelaine.com, and decided to make a good number of changes to better suit my tastes! I love the changes I've made! [Images] character(0) [RecipeCategory] Clear Soup [Keywords] ["One Dish Meal", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "3", "1/2", "1 1/4", "1", "1", "1/4", NA, NA, "2"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "ground pork", "chicken broth", "diced tomatoes", "navy beans", "nutmeg", "salt", "pepper", "fresh kale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 365.8 [FatContent] 20.4 [SaturatedFatContent] 6.3 [CholesterolContent] 48.1 [SodiumContent] 827.9 [CarbohydrateContent] 23.3 [FiberContent] 8.1 [SugarContent] 1.7 [ProteinContent] 22.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a large pot over medium-high heat. Add onion and garlic, stirring occasionally. Add ground pork and stir to break up pork. Cook until pork is half done (3-5 mins]. Add broth, beans, tomatoes, nutmeg, salt and pepper. Stir to combine. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, add kale and stir. Let sit a few minutes, then serve!
[Name] Quince Jelly With Apple and Aloe Vera [AuthorId] 2001269798 [AuthorName] ladybugbusy [CookTime] PT1H10M [PrepTime] PT2H [TotalTime] PT3H10M [DatePublished] 2016-11-27T01:33:00Z [Description] This quince jelly is great to spread on the bread, toasts and crackers. It is also great with cheese! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001269798/v8wJLtvjTtqKHHyy8o8X_2.png" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Portuguese", "European", "Lactose Free", "Low Protein", "Low Cholesterol", "Egg Free", "Healthy", "Free Of...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2"] [RecipeIngredientParts] ["quinces", "apple", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 689.5 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.5 [CarbohydrateContent] 179.1 [FiberContent] 4.3 [SugarContent] 160.1 [ProteinContent] 0.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["To make this quince jelly you just need 4 ingredients, 1 kg of quince, 1 kg of apple, 1 dl of a sweet Aloe Vera drink, and 1,5 kg of sugar. Using a sweet Aloe Vera Drink is quicker than having to prepare the Aloe Vera.", "Peal the quinces and the apples and take out their seeds. Cut them into small pieces.", "Put the quinces, apples, the sweet Aloe Vera drink and the sugar in a pan. Stir the pan and simmer it for about 1 hour. Blend everything with an hand blender until the mixture looks like a puree.", "Stir it again and let the puree simmer for 10 minutes. After those 10 minutes put a little bit of that jelly in a plate. Draw a road in the middle of the jelly with a spoon and see if that road stays like that. If it doesn`t stay like that continue to stir the puree. When it stays like that your quince jelly with apple and Aloe Vera is ready to put in a sterilized bowl.", "Put a vegetable paper on top of the quince jelly with apple and Aloe Vera. Let it cool, and then you may eat it!", "It is really tasty!" ]
[Name] Crab-Stuffed Mushrooms [AuthorId] 8535115 [AuthorName] mbernauer [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2016-11-27T01:33:00Z [Description] Make and share this Crab-Stuffed Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/3", "3", "2", "1", "6 1/2", "18"] [RecipeIngredientParts] ["mayonnaise", "parmesan cheese", "garlic clove", "frozen crabmeat", "mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.0 [FatContent] 1.1 [SaturatedFatContent] 0.4 [CholesterolContent] 14.4 [SodiumContent] 350.8 [CarbohydrateContent] 4.6 [FiberContent] 0.7 [SugarContent] 1.3 [ProteinContent] 8.5 [RecipeServings] 6.0 [RecipeYield] 118 stuffed mushrooms [RecipeInstructions] 1. Preheat oven to 400°. 2. In small bowl, blend Mayonnaise, bread crumbs, cheese and garlic; fold in crabmeat. Evenly spoon mixture into mushroom caps. 3. On baking sheet, arrange mushroom caps. Bake 20 minutes or until heated through and lightly browned.
[Name] Mamma's Helper Spiced Cider [AuthorId] 2001270493 [AuthorName] Gwendy D. [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2016-11-27T01:33:00Z [Description] My earliest holiday memories are of getting to help out in the kitchen by making this delicious and comforting drink. This recipe is so simple, even the littlest of helpers can make it without help! As a kid, I remember how this recipe made me feel helpful and included in the festivities, and I know my mom appreciated how it kept me from underfoot. But most of all, I remember that as soon as those flavors combined and filled the house with their aroma, it felt like it was OFFICIALLY "Christmastime".  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001270493/tzNhiRHTfKW9TTjYmbrw_635829245906887999.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1", "10 -15", "1", "1/4", "7", "1"] [RecipeIngredientParts] ["apple cider", "cinnamon sticks", "whole allspice", "whole cloves", "orange", "brown sugar", "whole cardamom pods", "fresh cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.3 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 42.1 [CarbohydrateContent] 11.2 [FiberContent] 1.3 [SugarContent] 8.3 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pour cider into a crockpot or stock pot, and heat on low. Press the whole cloves into the outside of an orange. Little fingers may want to use a toothpick or skewer to get the holes started. Place the cloved orange, cinnamon sticks, and whole allspice into the pot with the cider. Cardamom and/or a handful of cranberries may be added for a more complex flavor. Heat on low for at least 4 hours, or on medium-high for at least 2 hours. Add brown sugar to taste. Leave on simmer the rest of the day (or until it's gone!] to keep the house smelling like magic. Garnish with cranberries or a cinnamon stick. Note: for a stronger orange flavor, orange may be sliced into quarters by an older helper before adding cloves.
[Name] Mamma's Helper Spiced Cider [AuthorId] 2001270493 [AuthorName] Gwendy D. [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2016-11-27T01:33:00Z [Description] My earliest holiday memories are of getting to help out in the kitchen by making this delicious and comforting drink. This recipe is so simple, even the littlest of helpers can make it without help! As a kid, I remember how this recipe made me feel helpful and included in the festivities, and I know my mom appreciated how it kept me from underfoot. But most of all, I remember that as soon as those flavors combined and filled the house with their aroma, it felt like it was OFFICIALLY "Christmastime".  [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1", "10 -15", "1", "1/4", "7", "1"] [RecipeIngredientParts] ["apple cider", "cinnamon sticks", "whole allspice", "whole cloves", "orange", "brown sugar", "whole cardamom pods", "fresh cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.3 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 42.1 [CarbohydrateContent] 11.2 [FiberContent] 1.3 [SugarContent] 8.3 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pour cider into a crockpot or stock pot, and heat on low. Press the whole cloves into the outside of an orange. Little fingers may want to use a toothpick or skewer to get the holes started. Place the cloved orange, cinnamon sticks, and whole allspice into the pot with the cider. Cardamom and/or a handful of cranberries may be added for a more complex flavor. Heat on low for at least 4 hours, or on medium-high for at least 2 hours. Add brown sugar to taste. Leave on simmer the rest of the day (or until it's gone!] to keep the house smelling like magic. Garnish with cranberries or a cinnamon stick. Note: for a stronger orange flavor, orange may be sliced into quarters by an older helper before adding cloves.
[Name] Potatoe Cheese Soup [AuthorId] 1802845382 [AuthorName] sunnyhoney [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2016-11-27T01:33:00Z [Description] Make and share this Potatoe Cheese Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["32", "2 1/2", "8", "1", "2", "32"] [RecipeIngredientParts] ["frozen hash browns", "sharp cheddar cheese", "cream cheese", "bacon bits", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.2 [FatContent] 27.5 [SaturatedFatContent] 13.4 [CholesterolContent] 53.6 [SodiumContent] 840.4 [CarbohydrateContent] 25.2 [FiberContent] 1.5 [SugarContent] 2.4 [ProteinContent] 13.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all items into crockpot. Cook 3 hours on High, covered. Stir occasionally or until potatoes are tender.
[Name] Potatoe Cheese Soup [AuthorId] 1802845382 [AuthorName] sunnyhoney [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2016-11-27T01:33:00Z [Description] Make and share this Potatoe Cheese Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["32", "2 1/2", "8", "1", "2", "32"] [RecipeIngredientParts] ["frozen hash browns", "sharp cheddar cheese", "cream cheese", "bacon bits", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.2 [FatContent] 27.5 [SaturatedFatContent] 13.4 [CholesterolContent] 53.6 [SodiumContent] 840.4 [CarbohydrateContent] 25.2 [FiberContent] 1.5 [SugarContent] 2.4 [ProteinContent] 13.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all items into crockpot. Cook 3 hours on High, covered. Stir occasionally or until potatoes are tender.
[Name] Carrot Soup [AuthorId] 13506 [AuthorName] Eric N. Frankel [CookTime] PT20M [PrepTime] PT2M [TotalTime] PT22M [DatePublished] 2016-11-27T01:33:00Z [Description] Make and share this Carrot Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["carrots", "water", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 91.8 [CarbohydrateContent] 12.5 [FiberContent] 3.5 [SugarContent] 5.8 [ProteinContent] 1.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Put just enough water in a 2 qt pot to touch the bottom of a steamer basket.", "Bring water to a boil, then reduce heat to a simmer.", "Cut carrots into 2-inch pieces, and place in steamer basket with garlic, cover, and steam for 15 minute.", "Transfer carrots/garlic to a blender, including the water from the pot.", "Pulse-blend until desired consistency, adding water as needed.", "Transfer the blend back into pot, add desired seasoning, stir, cover and put on low heat for 5 minutes.", "Let rest for 5 minutes before serving." ]
[Name] Carrot Soup [AuthorId] 13506 [AuthorName] Eric N. Frankel [CookTime] PT15M [PrepTime] PT2M [TotalTime] PT17M [DatePublished] 2016-11-27T01:33:00Z [Description] Make and share this Carrot Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["carrots", "water", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 91.8 [CarbohydrateContent] 12.5 [FiberContent] 3.5 [SugarContent] 5.8 [ProteinContent] 1.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Put just enough water in a 1 qt pot to touch the bottom of a steamer basket.", "Bring water to a boil, then reduce heat to a simmer.", "Cut carrots into 2-inch pieces, and place in steamer basket with garlic, cover, and steam for 15 minute.", "Transfer carrots/garlic to a blender, including the water from the pot.", "Pulse-blend until desired consistency, adding water as needed.", "Transfer the blend into a 2 qt pot, add desired seasoning, cover and put on low heat for 5 minute.", "Let rest for 5 minutes before serving." ]
[Name] Duck Egg Tapas [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2016-11-27T09:38:00Z [Description] Make and share this Duck Egg Tapas recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/50/QeImOlTbQzaFeuQQFery_tapas%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/50/ol8XchiRWOKWMmltrPA6_marie%20rose%20sauce%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/50/oErURvlqS764zmwebqZ5_egg%20yolks%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/50/9qmhsrEUSiKQuZdtFUd3_egg%20whites%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/50/GDiDPjQHRkCu9tXtfmkf_boiled%20eggs%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/IXAVuh3ySWyRowA8xCmk_duckegg%20tapas%20s.jpg"] [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1/2", "1", "1", "4", "8", NA, NA] [RecipeIngredientParts] ["mayonnaise", "tomato puree", "salt", "black pepper", "Tabasco sauce", "olive oil", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 30.2 [SodiumContent] 217.7 [CarbohydrateContent] 1.3 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 3.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 1 minute. Remove the pan from the heat, cover and leave for 15 minutes. Drain the eggs and place in iced water to stop the cooking process. Peel the eggs and carefully slice them in half longwise. Remove the yoke (reserving the white] and place in a cup and mash with a fork. Add the mayonnaise, salt, pepper, tomato puree and Tabasco and mash until smooth. Refrigerate for 1 hour. Heat the olive oil in a wok and stir fry the prawns for 2 or 3 minutes until pink. Remove and keep aside to cool. Spoon the mayonnaise mix into each egg white, top each with a cooked prawn and sprinkle with a little paprika. Serve cold with salad or chopped cabbage.
[Name] One Pan Greek Chicken [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT33M [PrepTime] PT30M [TotalTime] PT1H3M [DatePublished] 2016-11-27T16:25:00Z [Description] Make and share this One Pan Greek Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Thigh & Leg", "Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Greek", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["16", "16", "2", NA, "2", "8", "1/4", "3", "1", "1", "1", NA] [RecipeIngredientParts] ["baby red potatoes", "green beans", "olive oil", "fresh parsley leaves", "chicken thighs", "olive oil", "garlic cloves", "red wine vinegar", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 707.5 [FatContent] 49.4 [SaturatedFatContent] 10.9 [CholesterolContent] 157.9 [SodiumContent] 158.9 [CarbohydrateContent] 29.9 [FiberContent] 6.0 [SugarContent] 5.0 [ProteinContent] 37.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a gallon size Ziploc bag, combine chicken, 1/4 cup olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until golden brown and slightly charred. Serve immediately, garnished with parsley, if desired.
[Name] Chinese Chicken Salad [AuthorId] 179046 [AuthorName] Kimschmee [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2016-11-27T16:35:00Z [Description] Make and share this Chinese Chicken Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/179046/SshZFdZeQFuUZXT1g0Kt_Chinese%20Chicken%20Salad.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "4", "1/4", "2", "1", "1/4", NA, NA] [RecipeIngredientParts] ["lettuce", "cilantro", "peanuts", "sesame seeds", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.0 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 175.0 [CarbohydrateContent] 4.1 [FiberContent] 2.0 [SugarContent] 0.9 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] cut head lettuce in half and clean, slice thinly. Slice thinly Cilantro, and slice thinly 4 Chicken Tenders (I just get mine from Safeway and slice them up]. Mix in the next 4 ingredients and drizzle both Sesame Seed Oil and House of Tsang Mongolian Fire Oil on to your liking. Enjoy! .
[Name] Sweet Potato Pecan Praline Custard [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2016-11-27T16:35:00Z [Description] Make and share this Sweet Potato Pecan Praline Custard recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Free Of...", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2 - 1", "1/2 - 1", "1/2", "1", "1", "1", NA, "2", "1", "3/4", "2", "1/2"] [RecipeIngredientParts] ["mashed sweet potatoes", "sugar", "butter", "vanilla extract", "ground cinnamon", "ground nutmeg", "salt", "eggs", "butter", "brown sugar", "pecan pieces", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 563.5 [FatContent] 40.8 [SaturatedFatContent] 18.3 [CholesterolContent] 105.6 [SodiumContent] 449.3 [CarbohydrateContent] 49.1 [FiberContent] 4.0 [SugarContent] 35.5 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] 12 pieces [RecipeInstructions] Preheat oven 350°F. To make the custard, mix the following ingredients together until smooth: defrosted sweet potatoes, 1/2 cup of whipping cream and 1/2 cup of sugar, along with 1 stick of melted butter, vanilla, cinnamon, nutmeg and salt. Taste and add more cream and sugar if needed or desired. Whip eggs with a whisk and fold into potato mixture. Set aside. To prepare the pecan praline topping: Place all ingredients in a medium bowl and crumble together with a dough blender or small potato masher; chop nuts while blending evenly. Place pie dish or ramekins on the baking sheet and pour potato mix in until it reaches 1/2 inch below the top of the dish. Evenly top with praline. Place in oven and bake for 1 to 1.5 hours or until the centers are firm and dry (use a tooth pick to test]. Some butter may over flow. The praline will be brown on top and around the edges. Remove from oven and cool before serving. For best results, scoop with a large spoon to serve. Add a dollop of whipped cream and enjoy!
[Name] Caramel Apple Nachos [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2016-11-27T16:37:00Z [Description] Make and share this Caramel Apple Nachos recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/54/pAjTx84CQLWJWNnBMVks_3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/54/1P6kmqS1TPelPQ4Q9yOn_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/54/qbN69CBGQKybxmjyEDSK_2.jpg"] [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "3", "0.25"] [RecipeIngredientParts] "lemon juice" [AggregatedRating] nan [ReviewCount] nan [Calories] 68.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.1 [SodiumContent] 41.2 [CarbohydrateContent] 18.1 [FiberContent] 1.1 [SugarContent] 8.1 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Dice apples into small, 1 inch chunks. Toss with small amount of lemon juice to prevent browning, if desired. Arrange pita chips on a large platter. Cover chips with apples. Drizzle with caramel sauce to taste—use as little or as much as you like!
[Name] Potato Cave Aged Blue Cheese Bake [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2016-11-27T16:38:00Z [Description] Make and share this Potato Cave Aged Blue Cheese Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Free Of... [Keywords] ["Potluck", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "2", "1", "1/2", "1", "2", "3"] [RecipeIngredientParts] ["nutmeg", "extra virgin olive oil", "leeks", "sugar", "blue cheese", "heavy cream", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.6 [FatContent] 15.1 [SaturatedFatContent] 7.3 [CholesterolContent] 96.2 [SodiumContent] 449.3 [CarbohydrateContent] 12.5 [FiberContent] 2.7 [SugarContent] 4.0 [ProteinContent] 11.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Greased baking pan (approximately 11 x 7 x 2 inches or a touch larger]. Season heated potatoes with nutmeg, salt and pepper, and spread potatoes out on the bottom of the pan. Layer broccoli on top. Caramelize the leeks: place enough oil in a pan to coat the bottom and sauté leeks over medium-high heat for about 5-10 minutes. When the leeks begin to soften, add a half of a tablespoon of sugar and brown (about 2 more minutes]. While the leeks are cooking, crumble the cheese and place it in a small bowl. Microwave on high for about 45 seconds, until melted. Let cool briefly. In a separate bowl, mix together the cream and eggs. Add the melted cheese into the cream and egg mixture, making sure the cheese is not too hot (don't want scrambled sauce]. Add the layer of leeks over the broccoli and pour on the cheese sauce. Bake in the oven for 30-40 minutes or until lightly browned and set. Serve warm. Bake in the oven for 30-40 minutes or until lightly browned and set. Serve warm.
[Name] Crockpot Honey Teriyaki Chicken [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2016-11-27T16:38:00Z [Description] Make and share this Crockpot Honey Teriyaki Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/56/P7IxCeBXRTG1SblrJnkt_hcc.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Healthy", "High In..."] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/4", "1/4", "2", "1/4", "3/4", "1/4", "3", NA] [RecipeIngredientParts] ["boneless chicken breasts", "soy sauce", "honey", "onion", "garlic cloves", "pepper", "ground ginger", "water", "cornstarch", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.4 [FatContent] 13.5 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 2105.8 [CarbohydrateContent] 44.2 [FiberContent] 0.7 [SugarContent] 35.9 [ProteinContent] 34.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Spray your slow cooker with cooking spray and place the chicken breasts in the bottom. In a small bowl whisk the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ginger. Pour over the chicken breasts. Cook on high for 3-4 hours or low for 4-5 or until chicken is cooked throughout and shreds easily. Once the chicken is cooked, remove with a slotted spoon and shred on a plate. Pour the sauce into a medium sauce pan. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken. About 2 minutes. Add the chicken back to the slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish if desired.
[Name] Broccoli Soup [AuthorId] 13506 [AuthorName] Eric N. Frankel [CookTime] PT20M [PrepTime] PT2M [TotalTime] PT22M [DatePublished] 2016-11-27T16:38:00Z [Description] Make and share this Broccoli Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2"] [RecipeIngredientParts] ["broccoli", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 30.9 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 37.1 [CarbohydrateContent] 6.0 [FiberContent] 2.4 [SugarContent] 1.6 [ProteinContent] 2.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put just enough water in a 2 qt pot to touch the bottom of a steamer basket. Bring water to a boil, then reduce heat to a simmer. Place broccoli in steamer basket, cover, and steam for 15 minutes. Transfer broccoli to a blender, including the water from the pot. Pulse-blend until desired consistency, adding water as needed. Transfer the blend back into pot, add desired seasoning, stir, cover and put on low heat for 5 minutes. Let rest for 5 minutes before serving.
[Name] Swiss Turkey Ham Bake [AuthorId] 1802523466 [AuthorName] happy cheffy [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2016-11-27T16:38:00Z [Description] Make and share this Swiss Turkey Ham Bake recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "3", "1", "2", "1/2", "1", "1", "2", "1", "1/2", "1 1/2", "3"] [RecipeIngredientParts] ["onion", "flour", "mushrooms", "butter", "milk", "cooked ham", "water", "swiss cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.2 [FatContent] 23.1 [SaturatedFatContent] 12.0 [CholesterolContent] 99.5 [SodiumContent] 224.6 [CarbohydrateContent] 12.8 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 24.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 400. cook onions in 2 tbsp butter. blend in flour and salt and pepper. add undrainded mushrooms and milk. cook till thinkened. add turkey, ham, and ater chessnuts. pour into 1.5 quart casserole. top with chess. mix breadcrunbs with melted butter. top and bake at 400 for 25 min.
[Name] Dad's Leftover Turkey Pot Pie [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2016-11-27T17:37:00Z [Description] Make and share this Dad's Leftover Turkey Pot Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "2/3", "2/3", "2/3", "1", "1", "1/2", "1/2", "1/2", "1 3/4", "1 1/3", "4", NA] [RecipeIngredientParts] ["frozen green beans", "celery", "butter", "onion", "all-purpose flour", "salt", "ground black pepper", "celery seed", "onion powder", "chicken broth", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 364.3 [FatContent] 21.0 [SaturatedFatContent] 11.8 [CholesterolContent] 99.6 [SodiumContent] 697.3 [CarbohydrateContent] 18.1 [FiberContent] 3.0 [SugarContent] 1.4 [ProteinContent] 26.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425. Place the peas and carrots, green beans, and celery into a saucepan. Cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink and set aside. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning. Slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat and stir the cooked vegetables and turkey meat into the filling until well combined. Fit 2 pie crusts into the bottom of two 9 inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
[Name] Rice Pudding (Light) Without Raisins [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2016-11-28T14:33:00Z [Description] My wife enjoyed the original recipe so much that she started worrying about the calories. So, I made this reduced calorie version that tastes just as good. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/SAw1H5ctSQAoV4ZgkeDL_IMG_608.jpg" [RecipeCategory] Dessert [Keywords] ["Rice", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1 2/3", "1", "1", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["white rice", "warm water", "brown sugar", "ground cinnamon", "kosher salt", "light butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.4 [FatContent] 1.9 [SaturatedFatContent] 1.1 [CholesterolContent] 4.2 [SodiumContent] 124.7 [CarbohydrateContent] 33.9 [FiberContent] 0.6 [SugarContent] 19.6 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed. Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy. Stir in egg cook for another 5 minutes. Remove from heat and stir in butter and vanilla extract.
[Name] Rice Pudding (Light) Without Raisins [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2016-11-28T14:42:00Z [Description] My wife enjoyed the original so much that she started worrying about the calories. So, I made this reduced calorie version that tastes just as good. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/VSdAuo0qSeino2X5M8Kb_IMG_608.jpg" [RecipeCategory] Dessert [Keywords] ["Rice", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1 2/3", "1", "1", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["white rice", "warm water", "brown sugar", "ground cinnamon", "kosher salt", "egg", "light butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.5 [FatContent] 2.3 [SaturatedFatContent] 1.3 [CholesterolContent] 19.8 [SodiumContent] 121.4 [CarbohydrateContent] 33.9 [FiberContent] 0.6 [SugarContent] 19.5 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed. Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy. Stir in egg whites and cook for another 5 minutes. Remove from heat and stir in butter and vanilla extract.
[Name] Cafe Delites Slow Cooker Creamy Tortellini Soup [AuthorId] 92416 [AuthorName] Joycee Troyer [CookTime] PT8M [PrepTime] PT30M [TotalTime] PT38M [DatePublished] 2016-11-28T15:43:00Z [Description] Make and share this Cafe Delites Slow Cooker Creamy Tortellini Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "1", "2", "2", "4", "1", "2", "1 1/2", "4", NA, NA, "5", "1", "1/4", "1/4"] [RecipeIngredientParts] ["Italian sausage", "carrots", "celery", "garlic cloves", "beef bouillon powder", "salt", "beef broth", "evaporated milk", "half-and-half", "milk", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 51.4 [FatContent] 1.2 [SaturatedFatContent] 0.7 [CholesterolContent] 3.4 [SodiumContent] 749.7 [CarbohydrateContent] 7.7 [FiberContent] 1.1 [SugarContent] 1.4 [ProteinContent] 2.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours. Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Mix cornstarch and water until smooth. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream]. Add the tortellini and mix well. Cover again and cook for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through. Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted. Pour in milk in <U+2153> cup increments, as needed, to reach your desired thickness and consistency (I needed ½ cup]; taste test and season with extra salt and pepper to suit your tastes. Serve with crusty warmed bread.
[Name] Candied Yams Potato Pancakes! [AuthorId] 2001272784 [AuthorName] Dana M. [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2016-11-28T15:43:00Z [Description] Though the picture is of candied yams, the real magic is what you do with the leftovers since this dish doesn't present well the next day. I made potato pancakes from my mashed potatoes and sweet potato pancakes from the candied yams. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001272784/4olF5jDiSpa8fuFai9iU_images.jpeg" [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2 -3", "1", "1/4 - 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "egg", "flour", "cream cheese", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.5 [FatContent] 11.2 [SaturatedFatContent] 6.0 [CholesterolContent] 78.4 [SodiumContent] 147.6 [CarbohydrateContent] 20.9 [FiberContent] 2.4 [SugarContent] 3.8 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] 4 depends on how much you have left over [RecipeInstructions] Take your candied or leftover sweet potato/yam casserole, candied or not, add one large egg and enough of the flour to thicken to a bit thicker pancake consistency. Use hand mixer and combine it all together. Using non stick pan , medium high, and some canola oil, drop about 1/4 cup full of the \"batter\" into the heated pan (I use small ice cream scoop], and cook like pancakes but be careful not to let it burn. I experiment with the heat. When the edges start to brown and look a bit crispy, flip them over and cook until done. 4. 1/2 Cup of cream cheese softened and warmed sprinkled with cinnamon to dollop on top. My family loved this recipe more than regular potato pancakes!
[Name] Grilled Chicken Breasts With Satay Sauce [AuthorId] 2001217229 [AuthorName] Dani9102 [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2016-11-28T15:43:00Z [Description] Make and share this Grilled Chicken Breasts With Satay Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1/2", "4", NA, "1/4", "1 1/2", "1", "1", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["light brown sugar", "chili powder", "garlic powder", "lime rind", "kosher salt", "chicken breast halves", "creamy peanut butter", "rice vinegar", "water", "canola oil", "chili sauce", "fresh garlic", "garlic clove", "cilantro leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.9 [FatContent] 18.4 [SaturatedFatContent] 3.9 [CholesterolContent] 46.4 [SodiumContent] 455.7 [CarbohydrateContent] 7.0 [FiberContent] 1.4 [SugarContent] 4.1 [ProteinContent] 19.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first 5 ingredients in a bowl. Rub spice mixture evenly over chicken. Heat a grill pan over medium-high. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes. Cut into slices. Combine peanut butter and next 6 ingredients (through garlic] in a bowl, stirring with a whisk. Spoon. Peanut butter mixture over chicken. Sprinkle with cilantro.
[Name] Best Ever Sugar Cookies [AuthorId] 2000652851 [AuthorName] Heidle [CookTime] PT9M [PrepTime] PT30M [TotalTime] PT39M [DatePublished] 2016-11-28T15:43:00Z [Description] Make and share this Best Ever Sugar Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "2", "1", "5", "1/2"] [RecipeIngredientParts] ["sugar", "eggs", "sour cream", "baking soda", "hot water", "vanilla", "flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1246.8 [FatContent] 53.2 [SaturatedFatContent] 18.6 [CholesterolContent] 98.3 [SodiumContent] 552.9 [CarbohydrateContent] 176.9 [FiberContent] 3.4 [SugarContent] 82.0 [ProteinContent] 16.4 [RecipeServings] nan [RecipeYield] 5 Dozen [RecipeInstructions] Mix baking soda and water. mix salt and flour and sift. Mix Crisco, eggs, sour cream, sugar and vanilla. Slowly add in flour and salt mixture to wet ingredients to form a dough. Chill Dough throughly. Roll out and bake in 350 degree oven for 8 to 10 minutes.
[Name] Sugar Cookie Icing [AuthorId] 2000652851 [AuthorName] Heidle [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2016-11-28T15:43:00Z [Description] Make and share this Sugar Cookie Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["powdered sugar", "water", "butter", "light corn syrup", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1337.1 [FatContent] 11.6 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 122.1 [CarbohydrateContent] 316.5 [FiberContent] 0.0 [SugarContent] 299.6 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] mix all ingredients until powdered sugar is moistened. Beat at medium speed, until smooth, adding additional water if necessary, to reach desired consistency. Tint with food coloring, if desired.
[Name] Lemon Bars [AuthorId] 211933 [AuthorName] Rachel P [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2016-11-28T15:43:00Z [Description] Found this recipe on FoodNetwork.com - it's a recipe by Barefoot Contessa. I adjusted the recipe, because I think it needed a few tweaks! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/211933/9UMdA8h6S6iqKu19Wr0R_FullSizeRender.jpg" [RecipeCategory] Dessert [Keywords] ["Lemon", "Citrus", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1/8", "6", "2", "2", "3/4", "1", NA] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "flour", "salt", "eggs", "granulated sugar", "lemon zest", "fresh lemon juice", "flour", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.0 [FatContent] 9.0 [SaturatedFatContent] 5.3 [CholesterolContent] 66.8 [SodiumContent] 31.5 [CarbohydrateContent] 31.4 [FiberContent] 0.5 [SugarContent] 19.0 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] Preheat oven to 350 degrees C. For the crust, cream the butter and sugar until light. Combine the flour and salt and add to the butter until just mixed. Gather dough together, and press into 9\" x 13\" pan with 1/2\" lip at edges. Bake the crust for 15-20 mins until lightly browned. Cool for 30 minutes on cooling rack. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until smooth. Pour filling over crust and bake for 35-40 minutes, or until filling is set. When bars have cooled, dust with confectioners' sugar.
[Name] Addicting Ranch Pretzels [AuthorId] 2000479532 [AuthorName] undeceivablewarrior [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2016-11-28T16:55:00Z [Description] My sister in law always makes these pretzels as a snack for family gatherings and I just love them! They are full of amazing flavors and so easy to make! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000479532/AHv9raoTSWGv1T0ZV3d5_spicyranchpretzels.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "3/4", "1.5"] [RecipeIngredientParts] ["ground cayenne pepper", "lemon pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 778.9 [FatContent] 36.1 [SaturatedFatContent] 4.9 [CholesterolContent] 0.0 [SodiumContent] 1734.9 [CarbohydrateContent] 102.8 [FiberContent] 4.0 [SugarContent] 3.6 [ProteinContent] 13.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, dressing mix and vegetable oil. Place pretzels in a large, sealable plastic bag (or I use a large bowl with a fitted lid]. Pour mixture into bag. Shake well. Allow pretzels to marinate in mixture 2 hours before serving. Shake occasionally to maintain coating. (If you want, you can spread pretzels on a cookie sheet and bake them at 250 degrees for 20-30 minutes.].
[Name] Cream of Broccoli Soup [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2016-11-28T20:15:00Z [Description] This is the best cream of broccoli soup I've ever tasted, it came from a local Wisconsin restaurant called the Cream & Crepe. I've had this recipe for 20 years now, not sure the restaurant is still open but their soup is still my favorite, I hope you will enjoy as much as I have over the years. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["broccoli", "butter", "flour", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3547.7 [FatContent] 263.9 [SaturatedFatContent] 163.6 [CholesterolContent] 753.3 [SodiumContent] 2067.3 [CarbohydrateContent] 259.1 [FiberContent] 30.6 [SugarContent] 16.6 [ProteinContent] 58.7 [RecipeServings] nan [RecipeYield] 1 Gallon [RecipeInstructions] ["Boil broccoli in water until it is tender, about 10 minutes.", "Melt butter in a soup pot. Whisk in flour to create a roux.", "To prepare soup base, gradually whisk in hot water, taken from the boiled broccoli to the roux. This will determine the thickness of the soup. For a thinner soup, add more water.", "In blender, blend broccoli with cream, until mixture is smooth. Add cream slowly as you may not need more or less than one cup. Add to soup base.", "Season to taste with chicken base and pepper." ]
[Name] Shoarma / Kebab Soup [AuthorId] 1800063975 [AuthorName] Aguslawa [CookTime] PT50M [PrepTime] PT5H [TotalTime] PT5H50M [DatePublished] 2016-11-28T22:32:00Z [Description] Make and share this Shoarma / Kebab Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/92/70/rEaYgKcbTNu6KiPK4EV4_002c1e0593e26dffa5bf8c77250166a7.jpg" [RecipeCategory] Lentil [Keywords] ["Beans", "Southwest Asia (middle East]", "Low Cholesterol", "High Protein", "Healthy", "High In..."] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1", "1", "1", "1", "50", "1"] [RecipeIngredientParts] ["red lentil", "red bell pepper", "yellow bell pepper", "garlic powder", "sweet paprika", "oregano", "rosemary", "dried coriander", "Tabasco sauce", "salt", "Worcestershire sauce", "soy sauce", "chicken breasts", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.4 [FatContent] 2.3 [SaturatedFatContent] 0.4 [CholesterolContent] 2.7 [SodiumContent] 62.8 [CarbohydrateContent] 51.6 [FiberContent] 9.5 [SugarContent] 0.8 [ProteinContent] 22.1 [RecipeServings] 12.0 [RecipeYield] 1 portions [RecipeInstructions] Put the lentils in a bowl and pour water over to completely cover the lentils. Leave be for about 4-5 hours. Add the soaked lentils to a bowl, add cubed chicken breast, sauces and spices. Mix well, add 3 liters of water and simmer. Cut up the bell peppers into little pieces (inch by inch max] and roast them or fry on a grill pan until slightly burnt and very soft. Cube a tomato. Put it into the pan you fried your peppers in and cook until the skin comes off easily. Put tomato into a sieve, hold over the lentil pot and grind the tomatoes until all you have left in the sieve is the skin. Blend the soup well and then add the bell peppers. Leave overnight and serve the next day with toasted bread.
[Name] Cream of Corn [AuthorId] 1800063975 [AuthorName] Aguslawa [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2016-11-28T22:58:00Z [Description] Make and share this Cream of Corn recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1800063975/AsQSY2deT3m1ABALPIOJ_8aada540f0ce9d6cf5fcafa922f10c85.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["285", "1", "1", "1"] [RecipeIngredientParts] ["Miracle Whip", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.0 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 233.5 [CarbohydrateContent] 45.3 [FiberContent] 5.8 [SugarContent] 8.3 [ProteinContent] 5.9 [RecipeServings] 1.0 [RecipeYield] 1 portion [RecipeInstructions] Add the corn with 1/2 of the brine tothe pot and set to low. Add the condiment of choice. Add the salt and blend. Sprinkle with chili chipotle and enjoy.
[Name] Georgian Tea Cake [AuthorId] 1800063975 [AuthorName] Aguslawa [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2016-11-28T23:09:00Z [Description] Make and share this Georgian Tea Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Georgian", "Southwest Asia (middle East]", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["tea", "plain flour", "butter", "canola oil", "eggs", "baking soda", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 37.4 [FatContent] 3.7 [SaturatedFatContent] 2.1 [CholesterolContent] 38.6 [SodiumContent] 142.1 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 1.1 [RecipeServings] 12.0 [RecipeYield] 1 slices [RecipeInstructions] Preheat the oven to 220 degrees Celcius. Mix eggs, sugar, butter and / or oil and the hot tea using a hand mixer for about 5-6 minutes. Pour the batter into a tin / mould; it should have a consistency of sour cream. Bake for 35 minutes.
[Name] Winter Kale Salad [AuthorId] 2001275175 [AuthorName] huphtur [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-11-29T21:14:00Z [Description] Make and share this Winter Kale Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1", "1/3", "1/3", "1/2", "1", "1/3", "2", "2"] [RecipeIngredientParts] ["kale", "dates", "apple", "walnuts", "gorgonzola", "fresh cranberries", "shallot", "olive oil", "honey", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.4 [FatContent] 28.0 [SaturatedFatContent] 5.2 [CholesterolContent] 8.4 [SodiumContent] 180.5 [CarbohydrateContent] 24.2 [FiberContent] 3.0 [SugarContent] 15.3 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For dressing, combine fresh cranberries, shallot, olive oil, honey/agave and apple cider vinegar in a blender and blend until smooth. Add water if necessary to thin out the dressing. Remove ribs from kale and thinly slice. Dice dates, apple and walnuts. Combine kale, dates, apple, walnuts and gorgonzola in a medium salad bowl and toss together. Pour over fresh cranberry dressing and serve.
[Name] Fried Chicken [AuthorId] 2001274234 [AuthorName] Anonymous [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2016-11-29T21:15:00Z [Description] Make and share this Fried Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "2", "4", "2", "2"] [RecipeIngredientParts] ["onion powder", "garlic powder", "chili powder", "flour", "boneless skinless chicken breasts", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1337.3 [FatContent] 108.9 [SaturatedFatContent] 32.8 [CholesterolContent] 168.5 [SodiumContent] 211.9 [CarbohydrateContent] 55.1 [FiberContent] 3.3 [SugarContent] 0.8 [ProteinContent] 36.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat crisco until hot but not boiling. Combine 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp chili powder, and salt and pepper to taste. Beat eggs and mix remaining onion powder and garlic powder. Cut chicken breasts into even strips, going with the grain. Dredge each strip in the egg mixture and then the flour mixture and put in heated oil. Cook each strip for 3-4 minutes per side then remove from oil and place on a paper towl.
[Name] Olive Ascolane [AuthorId] 2001247486 [AuthorName] Isabellap [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2016-11-29T21:16:00Z [Description] Make and share this Olive Ascolane recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["400", "100", "100", "1/2", "50", "250", "1/2", "1", "2", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["pork sausage", "dry white wine", "parmigiano", "eggs", "flour", "unsalted butter", "parsley", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 712.2 [FatContent] 43.0 [SaturatedFatContent] 14.4 [CholesterolContent] 158.7 [SodiumContent] 1410.4 [CarbohydrateContent] 55.2 [FiberContent] 6.2 [SugarContent] 4.3 [ProteinContent] 21.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Finely dice the veal, crumble the sausage, and sauté them in the butter. When they have browned, sprinkle the wine over them, let it evaporate, stir in the diced lard, and continue sautéing gently for 5-10 minutes (you want the meat to brown but not burn]. Stir in the broth and simmer for five minutes, then remove the meats to a bowl with a slotted spoon, leaving the drippings in the pot. Stir two heaping tablespoons of the bread crumbs into the drippings. Grind the meat mixture and combine it with the breadcrumbs you stirred into the drippings, then lightly beat one of the eggs and work it into the filling too, with the parsley, grated cheese, and nutmeg. Check seasoning and let the filling rest for a half hour. Pit the olives if they weren't already pitted, and fill them. The easiest way to do this is to put the filling in a pastry bag or syringe of the kind used for frosting, with a fairly fine nozzle, and squirt the filling into the holes. Lightly beat the remaining egg. Roll the filled olives in flour, then in the egg, and then in the bread crumbs. Fry them in abundant oil for 15-20 minutes, drain them well, and serve them.
[Name] Lentil Salad [AuthorId] 2001247486 [AuthorName] Isabellap [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2016-11-29T21:17:00Z [Description] Make and share this Lentil Salad recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1/2", "2", "1/3", "1/3", "1/2", "1/4"] [RecipeIngredientParts] ["green lentil", "scallions", "green seedless grape", "red seedless grapes", "cucumber", "red bell pepper", "toasted hazelnuts", "lemon zest", "fresh lemon juice", "olive oil", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 587.0 [FatContent] 23.8 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 242.7 [CarbohydrateContent] 71.5 [FiberContent] 29.8 [SugarContent] 14.3 [ProteinContent] 26.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] For the Salad: Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl. For the Vinaigrette: Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste. Pour the vinaigrette over the salad and toss well.
[Name] Fiesta Turkey Soup [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2016-11-29T21:17:00Z [Description] Make and share this Fiesta Turkey Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2", "1", "1", "1", "1", "2", "4", "4", "2", NA, NA] [RecipeIngredientParts] ["corn tortillas", "onion", "garlic cloves", "canola oil", "diced tomatoes", "tomatoes and green chilies", "chipotle peppers", "chicken broth", "cilantro", "sour cream", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.1 [FatContent] 4.6 [SaturatedFatContent] 1.0 [CholesterolContent] 35.5 [SodiumContent] 578.8 [CarbohydrateContent] 15.2 [FiberContent] 3.4 [SugarContent] 2.7 [ProteinContent] 18.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Cut tortillas into thin strips and arrange in single layer on baking sheet coated with non-stick spray. Bake 15 minutes or until browned, turning every 5 minutes. Cool. In Dutch oven, saute onion and garlic in oil over medium heat for 5 minutes. Add refried beans and next 5 ingredients, stirring until smooth. Bring to boil. Reduce heat to low; simmer 15 minutes. Stir in cilantro. Serve with sour cream, cheese and tortilla strips.
[Name] FENNEL AND RADICCHIO SALAD WITH GORGONZOLA [AuthorId] 2001247491 [AuthorName] samanthab [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-11-29T21:19:00Z [Description] Insalata trevigiana is an Italian salad from the city of Treviso with radicchio and fennel topped by Gorgonzola cheese [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "8", "3", "150", "3", "1", "25", NA, NA] [RecipeIngredientParts] ["fennel", "radicchio", "olive oil", "gorgonzola", "lemon juice", "honey", "parsley", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.4 [FatContent] 25.2 [SaturatedFatContent] 7.2 [CholesterolContent] 18.8 [SodiumContent] 354.1 [CarbohydrateContent] 5.6 [FiberContent] 0.2 [SugarContent] 4.4 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cut off the fennel leaves and reserve for the garnish. Wash the fennel, remove the hard core and thinly slice the bulb. Put into a bowl. Wash and trim the radicchio, shred, but not too finely, and add to the bowl.", "Roughly chop the walnuts, dice the Gorgonzola and add both to the salad. Roughly chop the parsley. Make a dressing from the oil, lemon juice, vinegar, honey and parsley.", "Season to taste with salt and pepper. Pour over the salad and mix well. Serve immediately garnished with fennel leaves." ]
[Name] Homemade Glazed Meatloaf [AuthorId] 2001132879 [AuthorName] Kathy P. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2016-11-29T21:20:00Z [Description] Make and share this Homemade Glazed Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["High Protein", "Healthy", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["eggs", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 564.0 [FatContent] 14.7 [SaturatedFatContent] 6.1 [CholesterolContent] 233.5 [SodiumContent] 3798.9 [CarbohydrateContent] 48.5 [FiberContent] 3.1 [SugarContent] 16.6 [ProteinContent] 57.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F Combined Knorr Recipe Onion Soup Mix, ground beef, bread crumbs, eggs and 1/2 cup ketchup in large bowl. Shape into loaf in meat loaf baking pan. Bake uncovered 40 minute Meanwhile, combine remaining 1/2 cup ketchup and vinegar in medium bowl. Spread ketchup mixture evenly over meatloaf and continue baking 20 min, or until done. Let stand 10 min before serving.
[Name] Aunt Mary's Alabama Cornbread [AuthorId] 573418 [AuthorName] PsychRN [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2016-11-29T21:20:00Z [Description] Make and share this Aunt Mary's Alabama Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2/3", "1", "1", "1/2", "2", "2", "2", "1/3", "1/4"] [RecipeIngredientParts] ["yellow cornmeal", "white cornmeal", "all-purpose flour", "salt", "baking powder", "baking soda", "sugar", "eggs", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.4 [FatContent] 19.4 [SaturatedFatContent] 3.0 [CholesterolContent] 49.0 [SodiumContent] 603.8 [CarbohydrateContent] 49.7 [FiberContent] 3.6 [SugarContent] 6.4 [ProteinContent] 8.4 [RecipeServings] 8.0 [RecipeYield] 1 skillet [RecipeInstructions] Preheat the oven to 425 degrees. Place a 12 inch cast iron skillet over medium heat on the stove top to preheat while you mix the batter. Mix dry ingredients in a large bowl and set aside. Mix wet ingredients and then stir into the dry mix. Pour the 1/4 cup oil into the skillet and turn the heat to high. When the oil begins to shimmer pour the batter into the pan. Bake approximately 25 minutes or until the top is golden brown. Serve hot with plenty of butter. Enjoy!
[Name] Yummy Garlic Wings [AuthorId] 2001273466 [AuthorName] Anonymous [CookTime] PT1H [PrepTime] PT24H [TotalTime] PT25H [DatePublished] 2016-11-29T21:21:00Z [Description] Make and share this Yummy Garlic Wings recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "2", "2", "1", "2", "1/2", "1/4", "1/4", "1/4", "1", "1", "5"] [RecipeIngredientParts] ["chicken wings", "onion", "garlic cloves", "cider vinegar", "olive oil", "parsley", "salt", "black pepper", "paprika", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.3 [FatContent] 3.0 [SaturatedFatContent] 0.8 [CholesterolContent] 12.6 [SodiumContent] 61.3 [CarbohydrateContent] 1.0 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] 2 12 [RecipeInstructions] Finely chop onion. Mash the garlic and add vinegar, salt, pepper, paprika, coriander and olive oil. Mix all together in a big bowl. Add peppers, chopped, in the mixture and then add the raw chicken wings. You can marinate for a stronger taste overnight. Place all ingredients in an oven tray and keep at moderate temperature till wings go golden. When done, place in serving dish and sprinkle parsley or chopped green onion over wings.
[Name] LAMB BELLY ALLa PIASTRA [AuthorId] 2001245591 [AuthorName] SP6110 [CookTime] PT4H [PrepTime] PT1H30M [TotalTime] PT5H30M [DatePublished] 2016-11-29T21:21:00Z [Description] Make and share this LAMB BELLY ALLa PIASTRA recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["5", "1", "1", NA, "1", "3", "2", "1", "1", "1", "1", "1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["lamb", "yellow onion", "olive oil", "of fresh mint", "fresh rosemary", "lemons", "yogurt", "sugar", "yukon gold potato", "honey", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 666.4 [FatContent] 30.8 [SaturatedFatContent] 12.7 [CholesterolContent] 157.6 [SodiumContent] 307.1 [CarbohydrateContent] 52.0 [FiberContent] 4.0 [SugarContent] 26.2 [ProteinContent] 46.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["FIRST, PREPARE THE LAMB BELLY:", "Place fresh mint (less the three reserved sprigs] and the zest from one of the lemons in a food processor. Blend the mint and lemon zest, slowly drizzling in ¼ cup extra-virgin olive oil until it becomes a paste.", "Rub the paste on both sides of the lamb belly. Wrap belly in plastic wrap and refrigerate overnight. The next day, remove from the refrigerator and wipe excess paste away with a paper towel.", "Preheat oven to 400 degrees.", "Heat a large dutch oven over medium-high heat. Season lamb belly with salt and pepper and place in hot dutch oven with 2 tablespoons of olive oil. Sear on both sides until golden brown. Remove belly to a tray and add sliced onions to the dutch oven. Stir, using the onions to remove any color left behind by the belly. When the onions are soft, about 5 minutes, return the belly to the pot and add chicken stock until covered. If not enough to cover, add water until the belly is submerged. Place lid on the dutch oven and braise in hot oven for 2 hours.", "After 2 hours, carefully remove the pot. Using tongs, transfer the belly to a dish and place in the refrigerator. Cool the belly until it is firm to the touch, about 4 hours or overnight.", "Once lamb belly is prepped, you're ready to cook the other components of the dish.", "PREPARE THE LEMON YOGURT:", "In a mixing bowl, add goat yogurt, sugar, the zest from the remaining lemon, and the juice of both lemons. Whisk until smooth.", "PREPARE THE POACHED POTATOES:", "Place potatoes in a medium-sized pot and submerge in olive oil (you'll need about 2 cups]. Add rosemary sprigs and turn heat on low. Poach potatoes in oil at a low simmer until tender, about 30 minutes. Once tender, transfer the potatoes to a bowl using a slotted spoon and allow to cool. When cool, slice potatoes in half. (If you wish to hold potatoes for a later use, leave them whole and they will keep for 1 week in the refrigerator, submerged in the cooking oil.].", "PREPARE THE SQUASH:", "Peel the squash and cut a 1-inch thick slice off the bulb end. Cut this slice into a matchstick-thick julienne and set aside. Dice the remaining squash into 1-inch cubes.", "Drizzle 2 tablespoons extra virgin olive oil into a pan over medium heat. Add squash cubes, working in batches if necessary so as not to overcrowd the pan. Each serving requires about 4 to 6 cubes, so you may not need to cook them all, depending on the size of your squash. Season with salt and pepper and brown the cubes on each side. When the cubes are browned, add the honey and chili flakes. Toss the cubes in the honey for about a minute, then add potatoes, cut sides down. Once the potatoes have browned, add the red wine vinegar and toss. Remove from heat and set aside.", "In a bowl, toss raw julienned squash with the leaves from the three reserved mint sprigs, 1 tablespoon olive oil and salt and pepper to taste. Set aside.", "ASSEMBLE THE DISH:", "Remove remaining rib bones from lamb belly and slice belly into 1-inch strips, then season with salt and pepper. Drizzle olive oil into hot cast iron skillet and cook until each side (all four!] is golden brown, about 2 minutes per side. Transfer to a plate lined with a paper towel.", "Assemble the dish by first spooning about ¼ cup lemon yogurt onto each plate and gently spreading it out to cover about a 3-inch circle. Place the squash and potatoes on top of the yogurt, then place 2 to 3 pieces of seared lamb belly over the the squash and potatoes. Top with a little of the raw squash and mint salad, then drizzle with aged balsamic and extra-virgin olive oil and serve at once." ]
[Name] Corny Corn Bread/ Corn Pudding (Tomalitos) [AuthorId] 177443 [AuthorName] BecR2400 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2016-11-29T22:57:00Z [Description] This easy one-pan cornbread/corn pudding is moist, corny and so delicious if I may say so myself. A new family favorite at our Thanksgiving meal this year. Am sure I will be making this several more times before next TG.:) Enjoy! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Corn", "Vegetable", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1", "1", "4"] [RecipeIngredientParts] ["egg", "milk", "corn", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.4 [FatContent] 15.3 [SaturatedFatContent] 6.9 [CholesterolContent] 54.0 [SodiumContent] 614.3 [CarbohydrateContent] 57.2 [FiberContent] 5.3 [SugarContent] 13.9 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a 9-inch pyrex glass baking pan, beat egg with a fork. Add the remaining ingredients, and whisk with a fork to combine. Bake at 400 degrees F for 20-25 minutes until set and lightly browned. Serve hot, warm or at room temperature (let cool to cut into squares].
[Name] Devilish Chicken Legs [AuthorId] 383346 [AuthorName] Boomette [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2016-11-30T14:35:00Z [Description] Make and share this Devilish Chicken Legs recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "4", "1/4", "1 1/3", "4", NA, NA] [RecipeIngredientParts] ["Dijon mustard", "chicken legs", "extra virgin olive oil", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 584.6 [FatContent] 36.3 [SaturatedFatContent] 8.0 [CholesterolContent] 138.6 [SodiumContent] 665.5 [CarbohydrateContent] 26.8 [FiberContent] 2.1 [SugarContent] 2.4 [ProteinContent] 35.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, whisk together the mustard, yogurt and hot sauce. Add the chicken, turning to coat, and let stand at room temperature for 30 minutes (or cover and refrigerate for up to 12 hours].", "Position a rack in the upper third of the oven and preheat to 400°F Line a baking sheet with parchment and grease with 2 tablespoons olive oil.", "In a large bowl, toss together the panko, italian seasoning, 1 teaspoon of salt and 1/4 teaspoon of pepper. Working with 1 chicken piece at a time, coat in the panko mixture and transfer to the prepared baking sheet. Drizzle with the remaining 2 tablespoons olive oil, then bake until golden and cooked through, about 40 minutes. Serve with the carrot sticks." ]
[Name] Pecan Pie [AuthorId] 2000383473 [AuthorName] Morgan [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2016-11-30T16:10:00Z [Description] Make and share this Pecan Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1", "4", "1", "1", "1", "1", "1/2", "10"] [RecipeIngredientParts] ["pecans", "light brown sugar", "eggs", "lemon juice", "vanilla extract", "flour", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 622.4 [FatContent] 41.8 [SaturatedFatContent] 11.8 [CholesterolContent] 123.5 [SodiumContent] 316.4 [CarbohydrateContent] 59.1 [FiberContent] 3.5 [SugarContent] 33.8 [ProteinContent] 7.4 [RecipeServings] 8.0 [RecipeYield] 1 Pecan Pie [RecipeInstructions] Heat oven to 325 degrees. Spread pecans on pan and bake on top shelf until they begin to brown. Set aside. In a microwave safe bowl, add all other ingredients except the reserved egg white. Microwave at 20% power for about 15 seconds, stir and repeat as many times as it takes for mixture to feel slightly warm and starting to thicken. Brush pie shell with reserved egg white - keeps it from getting soggy. Add liquid to the pie shell, then top with pecans, being sure all are at least touching the liquid. (Or you can add the pecans to the bowl and mix, then pour the whole bowlful into the pie shell.]. Bake for 10 minutes, then turn temperature down to 275 degrees and continue baking about 30-40 minutes more. If pie is mostly firm in the middle if you jiggle it, it’s done. Note - other recipes don’t call for heating the mixture in the microwave, so that’s just a tweak of this particular recipe.
[Name] Crock Pot Chicken and Dumplings (Spend With Pennies Version) [AuthorId] 1802848225 [AuthorName] Laura D. [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2016-11-30T19:27:00Z [Description] Easy Crock Pot Chicken and Dumplings. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this delicious comforting meal effortless. (Spend With Pennies Version) [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "4", "2", "2", "1"] [RecipeIngredientParts] ["onion", "fresh parsley", "poultry seasoning", "black pepper", "boneless skinless chicken breasts", "low sodium chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.2 [FatContent] 11.5 [SaturatedFatContent] 3.0 [CholesterolContent] 89.7 [SodiumContent] 1081.7 [CarbohydrateContent] 15.9 [FiberContent] 1.2 [SugarContent] 3.2 [ProteinContent] 30.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Add onion to 6 qt crock pot and top with chicken breasts.", "In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.", "Approximately 1 hour (I allow 60 - 90 minutes] before serving, roll each biscuit thin and flat. Cut into 4 strips. Add vegetables and biscuit strips to the slow cooker and stir.", "Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok]. Let cook an additional 10 minutes and serve." ]
[Name] CZECH TOMATO SAUCE WITH BEEF AND VEGAN DUMPLINGS [AuthorId] 2001274259 [AuthorName] Naomi Markov [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2016-11-30T20:15:00Z [Description] Hello lovely people, It is coming, slowly but for sure! HOLIDAYS! This weekend was The First Advent in Czech Republic and I’ve got an idea! Why not to start this month with mostly Czech or at least festive meals! Vegan and also omnivorous! But mostly vegan! I am going to show you some of my favorite recipes, food that it is traditionally eaten in Czech Republic during this month and you will love it! So let’s start with traditional CZECH TOMATO SAUCE AND DUMPLINGS! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001274259/b7tPHkHCTnO4GZFs1ElJ_Rajsk%C3%A1%20a%20knedliky%20verze%20s%20masem.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001274259/b7tPHkHCTnO4GZFs1ElJ_Rajsk%C3%A1%20a%20knedliky%20verze%20s%20masem.jpg"] [RecipeCategory] Czech [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["7", "675", "220", "4", "40 -70", "1", "500", "2", "230", "1000", "1", "1", "17", "5", "1/2", "300", "80"] [RecipeIngredientParts] ["dry yeast", "all-purpose flour", "water", "salt", "onions", "tomato paste", "tomato puree", "pepper", "allspice", "bay leaves", "cinnamon stick", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 500.3 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 352.1 [CarbohydrateContent] 109.3 [FiberContent] 7.9 [SugarContent] 24.8 [ProteinContent] 14.8 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] FOR VEGAN DUMPLINGS: Mix a little bit of tepid water (around 30ml] with yeast and ½ teaspoon of sugar and let it be for 3-5 minutes. Then slice your bread rolls into 4 cm x 4 cm big pieces maximum and soak them in milk. They are supposed to be really damp but not soaking wet. Then, in your bowl mix flour with salt, then soaked bread rolls and yeast. Create a dough (there is a possibility, there might be a need for more flour, you don’t want your dough to be extremely sticky, but don’t add too much]. After this, create a roll (I’ve created 4 medium sized ones – 20 cm long and 9 cm thick] and let them rise for 20 minutes in warm place. Place them into salted boiling water and cook them for 25 minutes. After 25 minutes, just pierce them with a toothpick once or twice and let them chill down. CZECH TOMATO SAUCE/ALSO IN VEGAN VERSION: This meal is famous for it’s weird combination, but sweetness is important. So let’s start with preheating your big pot on a stove with medium to high heat and add 1 tablespoon of oil (I am using rice oil most of the time], add your onions in and start to caramelize them. That will take around 5-10 minutes. Now add your meat and slightly roast it for 3-5 minutes. Pour your tomato puree, paste, water, vegetable stock cube, seasoning and sugar as well and mix it all together and bring it to boil. Then, put it to the simmering heat and with a lid on cook it for 1 hour. This way meat will be extremely soft and tender. But after 45 minutes, bring it to the medium/high heat again and for a last 15 minutes cook it without a lid, this way it will get thicker. BUT IF YOU ARE VEGAN! After caramelization of your onions, just add your tomato puree, tomato paste, seasoning, vegetable stock cubes, sugar as well and mix it together . Bring it to the boil and then to simmering heat and this way cook it for 1 hour with a lid on. After 45 minutes, bring your heat up again to medium to high and cook it this way for last 15 minutes without a lid on. It will get much thicker this way! Enjoy!
[Name] Easy Chicken Stir Fry [AuthorId] 11279951 [AuthorName] FoodE-MattyD [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2016-11-30T20:15:00Z [Description] Make and share this Easy Chicken Stir Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "Low Cholesterol", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "6", "1", "1", "2", "1 1/2", "1/2", "1", NA, NA] [RecipeIngredientParts] ["chicken breasts", "red bell pepper", "zucchini", "oyster sauce", "low sodium soy sauce", "water", "sugar", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.2 [FatContent] 15.2 [SaturatedFatContent] 3.2 [CholesterolContent] 54.4 [SodiumContent] 955.8 [CarbohydrateContent] 11.7 [FiberContent] 2.4 [SugarContent] 7.2 [ProteinContent] 20.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat half the vegetable oil over high heat in a wok or cast iron skillet. Add chicken and cook until lightly browned, about one minute. Remove chicken and add the remaining oil. Add the peppers and zucchini and cook until softened and browned, about five minutes. Add oyster sauce, soy sauce, water, sugar and as much sriracha (or hot sauce] as you like! Add the chicken and cook until sauce thickens, about two minutes. Serve over a bed of cooked rice.
[Name] Tomato Cream Cheese Sauce [AuthorId] 2001203345 [AuthorName] Jeffrey P. [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2016-11-30T20:15:00Z [Description] Make and share this Tomato Cream Cheese Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["15", "4", "1/2", "8", "1/8 - 1/4"] [RecipeIngredientParts] ["diced tomatoes", "butter", "cream cheese", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 437.4 [FatContent] 42.0 [SaturatedFatContent] 24.6 [CholesterolContent] 125.4 [SodiumContent] 391.4 [CarbohydrateContent] 11.6 [FiberContent] 2.1 [SugarContent] 7.3 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in a large pot on medium-high heat. Add onions. Cook onions until translucent. Drain and add tomatoes. Add cream cheese. Cook until cream cheese is melted and evenly worked through the mixture. Add Milk and simmer for 10 minutes.
[Name] Bean "risotto" With Green Peas [AuthorId] 2001273843 [AuthorName] Cake and Beans [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2016-11-30T20:16:00Z [Description] Make and share this Bean "risotto" With Green Peas recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001273843/BbvunM9NRq6wlPrW6BGL_bean%20risotto.jpeg" [RecipeCategory] Scandinavian [Keywords] ["European", "Weeknight", "< 30 Mins", "Beginner Cook", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["800", "150", "1", "50", "2", "1", "1", "1"] [RecipeIngredientParts] ["white beans", "frozen green peas", "onion", "parmesan cheese", "cream cheese", "fresh chives", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.5 [FatContent] 6.9 [SaturatedFatContent] 3.8 [CholesterolContent] 19.0 [SodiumContent] 300.5 [CarbohydrateContent] 54.3 [FiberContent] 13.0 [SugarContent] 5.2 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop up the onion and fry it in a bit of olive oil or butter in a large saucepan. After a few minutes, when the onion has turned slightly translucent, throw in the sugar snaps (rinse them off with water first]. Add the frozen peas and fry everything for a few minutes more (remember to stir occasionally]. When the peas have thawed go ahead and add the white beans and a dash of white wine (I used approximately 1 dl] and let everything simmer for 3-5 minutes until most of the wine has evaporated. Grate the parmesan and add it, along with the cream cheese, into the mix (you can use less of both the cream cheese and parmesan for a lighter, healthier version]. Add salt and pepper to taste and garnish with freshly chopped chives. Enjoy!
[Name] Baked Breakfast Greens [AuthorId] 2000891944 [AuthorName] lkellyr [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2016-11-30T20:17:00Z [Description] Make and share this Baked Breakfast Greens recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Greens", "Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1", "2 -4", NA, "2", "1/2", NA] [RecipeIngredientParts] ["kale leaves", "garlic clove", "eggs", "olive oil", "paprika", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.5 [FatContent] 9.5 [SaturatedFatContent] 1.8 [CholesterolContent] 93.0 [SodiumContent] 62.6 [CarbohydrateContent] 5.4 [FiberContent] 1.3 [SugarContent] 0.6 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350. Heat the olive oil in a saute pan over medium heat. We're trying to be healthy here, but you can add a little butter too. Add the onions and saute until translucent, about 3-5 minutes. Add the garlic and saute until fragrant, about 30 seconds. Season with salt, pepper, and paprika. Add the greens in batches and cook until wilted. Season just a tee bit more. Transfer to a small casserole dish and crack over how ever many eggs you'd like. To play it safe, crack the eggs in a bowl first to prevent egg shells. Crumble over some crumbled goat cheese and bake for 10-12 minutes until the egg whites are firm. Enjoy!
[Name] Bolognese [AuthorId] 2000891944 [AuthorName] lkellyr [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2016-11-30T22:36:00Z [Description] Make and share this Bolognese recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2", "3", "1", "2", "3/4", NA, "1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["yellow onion", "olive oil", "butter", "celery", "carrots", "lean ground beef", "dry white wine", "ground nutmeg", "plum tomatoes", "pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 544.1 [FatContent] 17.9 [SaturatedFatContent] 7.2 [CholesterolContent] 54.1 [SodiumContent] 128.9 [CarbohydrateContent] 64.8 [FiberContent] 4.2 [SugarContent] 6.8 [ProteinContent] 22.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a Dutch oven, or large heavy bottomed pot, heat the butter and olive oil over medium heat. Add the onion and sauté until translucent. Add the celery and carrot and sauté for an additional 2 minutes.", "Add the ground beef, using a fork or spatula to crumble it as you stir. Add 1/2 teaspoon salt and cook meat just until it is no longer pink.", "Add the wine and increase heat to medium-high. Let the wine simmer until it has evaporated completely.", "Add the milk and a pinch of nutmeg. Reduce heat to medium and let the milk simmer until it has evaporated completely.", "Add the tomatoes and stir until thoroughly mixed. When the tomatoes begin to bubble, reduce heat to the lowest simmer and cook uncovered for at least 3 hours, but optimally 5 hours. Stir occasionally during the cooking process. If you keep it on the lowest possible simmer, you shouldn't need to add any more liquid. If, however, it starts to stick, add a few tablespoons of water, but make sure no water is left at the end of the cooking time. Taste and adjust salt if necessary.", "Serve over cooked pasta, tossed with a teaspoon or two of butter. Top generously with freshly grated Parmesan." ]
[Name] Best Banana Bread EVER [AuthorId] 11279951 [AuthorName] FoodE-MattyD [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2016-11-30T22:36:00Z [Description] My go to recipe for banana bread. I don't do nuts in my banana bread, but you can add if you like. Chocolate chips are my favorite optional addition! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Tropical Fruits", "Fruit", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 2/3", "1", "1/4", "1/2", "1/2", "1/2", "2", "1/2", "3 -4", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "ground cinnamon", "salt", "dark brown sugar", "white sugar", "eggs", "canola oil", "bananas", "yogurt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2641.8 [FatContent] 122.7 [SaturatedFatContent] 12.5 [CholesterolContent] 375.8 [SodiumContent] 2616.2 [CarbohydrateContent] 351.4 [FiberContent] 15.2 [SugarContent] 153.4 [ProteinContent] 39.1 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] Preheat oven to 350 degrees. Butter and flour a loaf pan. Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Slowly whisk in oil. Add mashed bananas, yogurt, and vanilla. Fold in dry ingredients. Pour into loaf pan and bake for about 45 minutes to 1 hour, until a tooth pick inserted into the middle comes out clean.
[Name] Simple & Delicious Maple Glazed Brussels Sprouts [AuthorId] 1471973 [AuthorName] The Simple Recipe D [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2016-12-01T10:55:00Z [Description] So easy to make and so tasty that even people who don't like brussels sprouts may convert! I've always wanted to like brussels sprouts. They're so cute! But no matter what recipe I tried, they tasted awful. I must have tried just about every technique in the book to make them edible to me and nothing worked ... until last Christmas when brussels sprouts were offered and I tried them. They were glazed with maple syrup -- something I would never have tried in a million years if I hadn't eaten them first. I never got the recipe from last Christmas, but I found this one and tried it at Thanksgiving and it was AWESOME! This will forever be my go-to brussels sprouts recipe. Enjoy! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["olive oil", "Brussels sprout", "pure maple syrup", "butter", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.6 [FatContent] 13.1 [SaturatedFatContent] 4.7 [CholesterolContent] 15.3 [SodiumContent] 113.4 [CarbohydrateContent] 21.3 [FiberContent] 3.0 [SugarContent] 13.9 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a large skillet over medium-high heat. Cook brussels sprouts, cut side down, in a single layer in skillet until deep golden brown, 4–5 minutes. Season brussels sprouts with kosher salt and toss; cook until tender, 3–4 minutes longer. Add butter to skillet until melted. Pour maple syrup over top of brussels sprouts and toss until well coated. Transfer brussels sprouts mixture to a large serving platter and enjoy!
[Name] Super Sourdough Rolls [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT30M [PrepTime] PT1H36M [TotalTime] PT2H6M [DatePublished] 2016-12-01T14:48:00Z [Description] This is essentially my sourdough recipe, but with fat free half-and-half in place of most of the water, and light butter in place of the oil. Wow, what a difference those small changes make! The resulting rolls were softer and richer than the ones made with water. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/t165n6tvRQur8MSkWlWc_IMG_0619.JPG" [RecipeCategory] Breads [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3 2/3", "1", "4", "3 1/4", "3/4", "1", "2", "2", "1 1/4"] [RecipeIngredientParts] ["all-purpose flour", "flour", "vital wheat gluten", "water", "salt", "honey", "light butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.2 [FatContent] 1.1 [SaturatedFatContent] 0.6 [CholesterolContent] 1.9 [SodiumContent] 315.4 [CarbohydrateContent] 21.4 [FiberContent] 0.8 [SugarContent] 2.1 [ProteinContent] 3.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Soak 1 teaspoon dried starter in 1 tablespoon lukewarm purified or spring water for a few minutes to soften. Stir in 1 tablespoon all-purpose, cover loosely with plastic and let sit at room temperature for 24 hours. Stir once or twice during this 24 hours. Stir in another tablespoon of flour and 1 teaspoon of purified water and let it sit as before. Within the next 24 to 36 hours you will most likely start to see the bubbling action of fermentation begin. Stir in 1/3 cup flour and 1/4 cup of water. Over the next 24 hours, stir the starter at least twice. Stir in 2/3 cup flour and 1/2 cup of water. Over the next 24 hours, stir the starter at least twice. By the time you're done with this, you'll have enough starter to proceed with the recipe. Stir yeast and honey into 1 cup of half-and-half. Allow to sit for a few minutes, until foamy. Add yeast mixture, sourdough starter, and all remaining ingredients to the bowl of a mixer with dough hooks. Mix on low setting until the dough starts to pull away from the sides. Turn dough out on a lightly floured surface with whatever didn't get incorporated from the bowl. Knead the dough to incorporate the remaining flour until the texture is consistent. Spray the mixing bowl with nonstick cooking spray and return the dough to the bowl. Cover the bowl with plastic wrap and allow to rest at room temperature until it doubles in size, at least an hour. Separate dough into 24 equal-sized balls and place on a baking sheet that's been sprayed with nonstick cooking spray. Allow to sit at room temperature until doubled in size, about an hour. Preheat oven to 375 degrees. Make sure to only bake a single layer of rolls at any given time. Use another baking sheet on the lowest rack, and add ice cubes to the rack. The steam from the ice will create a crisp surface on the rolls. Bake the rolls in batches for about 15 minutes, or until golden brown. Remove rolls immediately from baking sheets and place on a cooling rack. Repeat for remaining rolls.
[Name] Quest Fundido Dip With Chorizo [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2016-12-01T19:29:00Z [Description] Make and share this Quest Fundido Dip With Chorizo recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "16", "1 1/2", "1", "3", "2", "1 1/2", "1", NA, "1"] [RecipeIngredientParts] ["pork sausage", "shallot", "garlic cloves", "queso fresco", "cheddar cheese", "green onion", "cilantro", "diced tomato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 233.3 [FatContent] 19.2 [SaturatedFatContent] 8.1 [CholesterolContent] 50.6 [SodiumContent] 429.0 [CarbohydrateContent] 4.0 [FiberContent] 0.7 [SugarContent] 1.7 [ProteinContent] 10.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 450.", "in an 8\" skillet, brown chorizo and sausage over medium heat, breaking up into tiny pieces. Transfer to a bowl.", "Wipe skillet clean. Add onions & shallot to pan and cook until translucent. Add garlic and cook 1 minute. Transfer mixture to bowl & toss with sausage until combined.", "Spread half of the cheese in an 8x8\" baking dish. Top with sausage and onion mixture and spread remaining cheese on top.", "Bake for 20 minutes until melted and bubbling. Sprinkle with green onions, cilantro and tomatoes. Serve with tortilla chips." ]
[Name] Holiday Dilly Cheese Ball [AuthorId] 2609796 [AuthorName] Ptrick [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2016-12-01T22:11:00Z [Description] This appetizer is a favourite Christmas tradition in my family. It is also savoured any time of the year. The crunch of the dill and the sharp cheese combination served with buttery crackers is a palate pleaser. The cheese ball can be made ahead as it keeps well in the fridge for days. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/4", "2", "1", NA] [RecipeIngredientParts] ["cream cheese", "sharp cheddar cheese", "dill pickle", "green onion", "mayonnaise", "Worcestershire sauce", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.1 [FatContent] 11.2 [SaturatedFatContent] 6.6 [CholesterolContent] 35.7 [SodiumContent] 257.7 [CarbohydrateContent] 1.5 [FiberContent] 0.2 [SugarContent] 0.9 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine first six ingredients. Mix with wooden spoon until smooth. Form into a ball and adorn with parsley springs. Cover and chill until firm. Serve with assorted crackers.
[Name] Betty's Beef Chili With Beans [AuthorId] 188099 [AuthorName] Chef LauraMD [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2016-12-01T22:11:00Z [Description] A wonderful rich chili recipe made with condensed tomato soup that gives the chili a velvety texture. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 -2", "1", "2", "2", "1/4", "1 -2", "1", "1", "2", "2", "3", "1/2"] [RecipeIngredientParts] ["ground beef", "onion", "celery", "garlic cloves", "red bell pepper", "chili powder", "diced tomatoes", "red kidney beans", "cornmeal", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 692.8 [FatContent] 19.9 [SaturatedFatContent] 7.2 [CholesterolContent] 77.1 [SodiumContent] 731.9 [CarbohydrateContent] 87.3 [FiberContent] 22.4 [SugarContent] 20.0 [ProteinContent] 45.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Brown ground beef in an large pan or skillet.", "Add onion, celery, garlic and peppers (optional].", "Saute 5 minutes.", "Drain grease, I pour my into a large colander.", "Add chili powder, start with 1 T, you can always add more later!", "Add salt and pepper.", "Pour in all the tomatoes and drained kidney beans.", "Cook 2-3 hours to let the flavor develop.", "Add in more chili powder if you desire.", "Stir the cornmeal and water together and mix into the chili to thicken.", "Serve with your favorite toppings - ours are Fritos, onions and shredded cheddar!" ]
[Name] ITE-SIZED PIECES OF PORK TENDERLOIN WITH BALSAMIC VINEGAR [AuthorId] 2001245599 [AuthorName] juniasholmes43 [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2016-12-01T22:12:00Z [Description] These bite-sized pieces of pork have a delicate flavor, enriched with the aroma of Balsamic Vinegar of Modena. The dish captures the authentic flavors of Italian cooking. [Images] character(0) [RecipeCategory] Spreads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "12", "1", "1", "2", "5/8", "1", "1", "1"] [RecipeIngredientParts] ["prosciutto di Parma", "rosemary", "garlic cloves", "extra virgin olive oil", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 66.9 [FatContent] 2.2 [SaturatedFatContent] 0.7 [CholesterolContent] 31.5 [SodiumContent] 64.5 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] 4 4 [RecipeInstructions] Begin by removing the excess fat from the slices of prosciutto. Cut the pork tenderloin into small pieces, about 2 oz each. Roll each piece of pork in a slice of prosciutto, keeping it in place with a toothpick. Heat 2 tbsp of olive oil prepared pork. Drizzle the meat with the balsamic vinegar according to your taste. Turn the meat and cook on all sides until the center is no longer pink. Before serving, place the meat on a bed of lettuce, flavored with sea salt with black olives, freshly ground black pepper and olive oil. Finish with the reduction of balsamic vinegar.
[Name] Ravioli Dough [AuthorId] 2001245595 [AuthorName] Kelton.A [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2016-12-01T22:12:00Z [Description] This is the recipe is used by Chef Thomas McNaughton of San Francisco restaurant Flour + Water whenever he makes ravioli or a variety of other stuffed pastas, such as his Pumpkin Tortelloni with Sage and Pumpkin Seeds. McNaughton emphasizes that pasta is easy to underknead but virtually impossible to overknead (unlike bread, where each type has its sweet spot or ideal kneading time). That said, even though the dough cannot be overkneaded, it can spend too much time on the worktable—and, as a direct result, start to dehydrate and be more difficult to form into its final shape. For best results, he recommends kneading the dough for 10 to 15 minutes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/00/l4ir5ZvST4uYEroEetQo_dsc00579.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/3", "1 1/2"] [RecipeIngredientParts] ["flour", "kosher salt", "egg", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 24.7 [FatContent] 2.0 [SaturatedFatContent] 0.6 [CholesterolContent] 66.5 [SodiumContent] 126.8 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 20 OZ [RecipeInstructions] ["Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches (20 to 25 cm] in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches (10 to 13 cm] wide, with at least 1/2 inch (12 mm] of flour on the bottom of the well.", "Slowly and carefully add the whole eggs, egg yolks and olive oil to the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface.", "Then, still stirring, slowly begin to incorporate the flour “walls” into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry], slowly incorporate the flour on the bottom into the mixture.", "When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a pastry scraper or spatula under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface. At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass, and using a spray bottle to liberally spritz the dough with water is essential. It is a very dry dough, and it is very important to generously and constantly spritz it with water to help “glue” any loose flour to the dry dough ball.", "When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface, which, if incorporated in the dough, will create dry spots in the final product.", "To knead the dough, on your work surface, drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate and repeat for 10 to 15 minutes. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap the dough in plastic wrap before proceeding as directed with your recipe. Makes about 20 oz. (625 g] of dough." ]
[Name] Lemon Sponge Cake [AuthorId] 2001277533 [AuthorName] mychellekey [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2016-12-01T22:12:00Z [Description] Refreshing, easy and delicious recipe! Little ingredients and tastes delicious. My family loves them as they are light and zesty. A recipe you should try out! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["175", "175", "3", "175", "1", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "caster sugar", "eggs", "self raising flour", "lemon", "lemon", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.9 [FatContent] 10.5 [SaturatedFatContent] 6.3 [CholesterolContent] 62.1 [SodiumContent] 97.6 [CarbohydrateContent] 23.6 [FiberContent] 0.6 [SugarContent] 11.9 [ProteinContent] 3.0 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Cream butter/margarine and sugar together. Add in beaten eggs and whisk well. Add lemon juice, zest and vanilla extract. Mix till well combined. Add in sifted flour and fold in the flour into the mixture till well combined. Pour mixture into cupcake cups or cake molds. Whatever that is available for you. Bake at 180°C for 10 minutes or until the skewer/toothpick comes out clean. Let it cool for at least 10 minutes Serve.
[Name] Creamy Potato Soup [AuthorId] 2001277533 [AuthorName] mychellekey [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2016-12-01T22:12:00Z [Description] Make and share this Creamy Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "12", "3", "1", NA, "1", "1/4", "1"] [RecipeIngredientParts] ["potatoes", "evaporated milk", "margarine", "butter", "flour", "water", "onion", "button mushroom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.3 [FatContent] 8.8 [SaturatedFatContent] 3.3 [CholesterolContent] 14.1 [SodiumContent] 121.8 [CarbohydrateContent] 44.1 [FiberContent] 4.9 [SugarContent] 2.3 [ProteinContent] 7.9 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Peel and dice potatoes. Dice onions. Saute the onions lightly first . Add potatoes then fill enough water to cover the potatoes. Cook till potatoes are soft. Add evaporated milk, butter and flour. Stir until no flour is visible and when the butter is melted . Let it simmer for another 5 minutes and let it cool slightly. Serve. ( i added spam to my soup and it was delicious! You can add shredded chicken breast too if you like. Or anything].
[Name] Apple Pie Filling [AuthorId] 2001277533 [AuthorName] mychellekey [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2016-12-01T22:12:00Z [Description] Super easy and delicious! My family enjoys this particular apple pie filling and taste great with a slice of bread too instead of in a pie. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "5", "2", "2", "1/3", "2", "2"] [RecipeIngredientParts] ["apples", "water", "butter", "cinnamon", "sugar", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 913.8 [FatContent] 24.4 [SaturatedFatContent] 14.8 [CholesterolContent] 61.1 [SodiumContent] 215.7 [CarbohydrateContent] 186.0 [FiberContent] 20.4 [SugarContent] 142.2 [ProteinContent] 2.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel core and slice/dice apples. Melt butter and cinnamon. Add apples sugar and 5 tbsp water. Cover and let it cook for awhile. In a small bowl, combine cornstarch and water. Mix well. Gradually combine cornstarch mixture into apple mixture to thicken the sauce. Cover and stir. Repeat. When apples are soft enough, let it cool. Able to store up to 1-2 weeks imo if kept in the refrigerator. Enjoy!
[Name] Easy Coffee Popsicles [AuthorId] 2001277533 [AuthorName] mychellekey [CookTime] PT24H [PrepTime] PT5M [TotalTime] PT24H5M [DatePublished] 2016-12-01T22:12:00Z [Description] Make and share this Easy Coffee Popsicles recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Ice Cream", "Dessert", "High In...", "Birthday", "Easy"] [RecipeIngredientQuantities] ["1", "2 -3", "1/4", "1"] [RecipeIngredientParts] ["evaporated milk", "instant coffee", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.4 [FatContent] 6.4 [SaturatedFatContent] 3.9 [CholesterolContent] 24.8 [SodiumContent] 91.7 [CarbohydrateContent] 17.5 [FiberContent] 0.0 [SugarContent] 10.5 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix evaporated and condensed milk. Add instant coffee and mix well. Add vanilla extract. Pour into popsicle molds and let put in freezer overnight. Serve.
[Name] Stacie's Angel & Star Sugar Cookies [AuthorId] 515211 [AuthorName] staciek in Texas [CookTime] PT7M [PrepTime] PT1H30M [TotalTime] PT1H37M [DatePublished] 2016-12-01T22:13:00Z [Description] Make and share this Stacie's Angel & Star Sugar Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3/4", "2", "1", "2 1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "eggs", "vanilla", "flour", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3289.6 [FatContent] 150.7 [SaturatedFatContent] 91.1 [CholesterolContent] 738.0 [SodiumContent] 4054.8 [CarbohydrateContent] 440.9 [FiberContent] 8.4 [SugarContent] 201.4 [ProteinContent] 46.3 [RecipeServings] nan [RecipeYield] 1 Dozen [RecipeInstructions] Cream butter & sugar. Add eggs and vanilla. Combine dry ingredients, & add to mixture. Mix well, and refrigerate for 1 hour. Preheat oven to 350. Roll out 1/4\" thickness on floured surface. Cut out shapes and baked on greased pan 7-9 minutes.
[Name] Killer Chocolate Cake [AuthorId] 2001278046 [AuthorName] vegetariandepartment [CookTime] PT2H [PrepTime] PT40M [TotalTime] PT2H40M [DatePublished] 2016-12-01T22:13:00Z [Description] Deliciously rich Killer Chocolate Cake with chocolate ganache and mascarpone cream layers. Perforce for any celebration. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Birthday", "< 4 Hours"] [RecipeIngredientQuantities] ["250", "250", "550", "60", "180", "125", "4", "300", "60", "1", "10", "1 1/2", "30", "1"] [RecipeIngredientParts] ["dark chocolate", "butter", "sugar", "hot water", "milk", "eggs", "plain flour", "bicarbonate of soda", "baking powder", "salt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 612.2 [FatContent] 32.5 [SaturatedFatContent] 18.4 [CholesterolContent] 100.5 [SodiumContent] 641.7 [CarbohydrateContent] 79.7 [FiberContent] 5.3 [SugarContent] 46.1 [ProteinContent] 9.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] First of all, we need to make the base. Preheat the oven to 150C or 300F degrees. Melt the chocolate in the hot water bath. Brake the chocolate into smaller pieces, place into heatproof ball, add butter and place bowl over a saucepan of simmering water. Make sure the ball does not touch the water. To the melted chocolate and butter mixture add sugar, coffee and hot water. Mix well and stir until sugar dissolves. Remove from hot water bath and let it cool down for about 15 minute. Next add milk to the chocolate mixture. Milk must be cold as it should also lower the temperature of the mixture. Using a hand mixer whisk in eggs one at a time. Add sieved flour, cocoa, bicarbonate of soda, baking powder, salt and mix well either with a wooden spoon or hand mixer until combined. In the end add vegetable oil and vanilla. With a small piece of butter grease 20cm loose bottom cake tin. It should be a deep one as well – approximately 10cm deep as the cake will rise twice in size. Line the tin with parchment paper. Spoon the mixture into the tin and bake for 2 HOURS. When base is ready remove it from the oven, let it cool down so you can handle. Carefully remove from the tin and let it cool down completely. Now you can start preparing the ganache by melting the chocolate in hot water bath same way as described above just without the butter. When chocolate is fully melted remove from hot water bath to cool down (approx. 10min] and add double cream. Mix well until fully combined and glossy. Next step is to make mascarpone cream. Whip the double cream with icing sugar and lemon juice. Add mascarpone and mix well. Cut the base into 3 equal layers and spread mascarpone cream on two of the layers. (reserve a little bit of cream for later] Stuck them on top of each other finishing up with a layer with no mascarpone cream. “plaster” the gaps with remaining mascarpone cream so it looks neat and tidy. Pour the ganache on top of the cake and spread it evenly. When I am covering the cakes with ganache (or any other liquid-ish glazing] I put it onto oven rack so when the glazing is dripping off the sides it goes straight through without flooding the sides and leaving cake looking untidy. Just make sure you put foil or baking tray under the oven rack to catch all the excess ganache without making too much of a mess. Decorate the cake with fruits berries and/or chocolate garnishes.
[Name] Foo Yung Sauce [AuthorId] 135442 [AuthorName] Skypoodle [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2016-12-02T20:15:00Z [Description] Make and share this Foo Yung Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "2", "1", "1/4", "2", "1 1/2"] [RecipeIngredientParts] ["chicken broth", "salt", "soy sauce", "sake", "oyster sauce", "sugar", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 805.3 [CarbohydrateContent] 2.4 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] Bring chicken broth to boiling point. Add Salt, soy sauce, sake, oyster sauce and sugar. Stir in cornstarch mixture to thicken and serve.
[Name] Zuppa Di Cipolla Al Vino Rosso [AuthorId] 2001245595 [AuthorName] Kelton.A [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2016-12-02T20:15:00Z [Description] Make and share this Zuppa Di Cipolla Al Vino Rosso recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/08/pYnsIzHR2xl2UrIaQvHA_download%20(1).jpg" [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "50", "500", "20", "4", "1", "1/2", "1", "100", "12"] [RecipeIngredientParts] ["beef broth", "butter", "onions", "flour", "black pepper", "salt", "sugar", "gruyere", "baguette"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 9282.1 [FatContent] 88.7 [SaturatedFatContent] 28.5 [CholesterolContent] 54.2 [SodiumContent] 17171.4 [CarbohydrateContent] 1750.9 [FiberContent] 76.1 [SugarContent] 85.1 [ProteinContent] 373.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Peel the onions and cut them in thin rings. Swap to Italian1. Peel the onions and cut them in thin rings. Then 2. Place them in a pan with 50g of butter and 3-4 tablespoons of olive oil. 3. Cook over low heat for 10 minutes, then add a teaspoon of sugar and proceed with cooking over medium heat until the onions to sweat without browning; be very careful not to make them darken at any point. 4. When they start to become slightly blondes, sprinkle with flour, you do fall from a sieve (strainer], then mix well for a few minutes. 5. Now add the broth (or, to make the rich soup you can sprinkle with half a glass of white wine or brandy]; simmer for 30 minutes over medium heat, adding broth as needed. 6. When the soup is cooked, season with salt and pepper and pour in four bakery boxes; sliced <U+200B><U+200B>bread (if you really want to be faithful to the recipe, pick up a baguette] and abbrustolitelo. 7. Arrange the slices of bread on the surface of the soup and cover with plenty of grated Gruyere or Swiss cheese (or similar cheese]. then Place the containers 4 in a preheated oven at 250 ° C (or in the salamander] for the time necessary so that it forms a golden crust on the surface of the soup (few minutes]. 8. Serve the onion soup au gratin hot.
[Name] Veal Ribs With Fontina Cheese [AuthorId] 2001245595 [AuthorName] Kelton.A [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2016-12-02T20:15:00Z [Description] I originally had these in Italy & they were succulent scrumptious STUFFED veal chops. They were DIVINE. Nice texture on the outside, oozing cheese with glorious truffles on the inside. What’s not to love? My veal chops were too thin to stuff so I opted to top these with the fabulous fontina cheese & then with the grated truffles ah glorious truffles If you opted for the thicker chops you could certainly stuff them instead of topping them. Either way I think you’ll be quite happy [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/09/vDxvHnQgOjWgqnfS053Q_veal1_wm.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "3/4", "2", "1", "2", "2", "1", "4", "1"] [RecipeIngredientParts] ["eggs", "extra virgin olive oil", "unsalted butter", "garlic clove", "Fontina cheese", "truffle"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 512.7 [FatContent] 47.2 [SaturatedFatContent] 21.5 [CholesterolContent] 281.5 [SodiumContent] 521.1 [CarbohydrateContent] 1.7 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 20.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a large saute pan over medium heat melt the butter and oil. WHILE oil is heating lightly dredge veal chops in flour. Shake off excess flour. Dip chops in egg mixture and then into bread crumbs. Shaking off extra crumbs. Place crushed garlic into pan. Add the chops and cook until golden on both sides. Turning as little as possible. Cooking time will depend on thickness of chops. When chops are cooked through turn off heat. Place cheese on top and grate truffle (distribute it equally amongst the chops] Cover with a lid long enough to melt cheese. Eat.
[Name] Renette Apple Dessert [AuthorId] 2001245595 [AuthorName] Kelton.A [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2016-12-02T20:15:00Z [Description] Make and share this Renette Apple Dessert recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/10/lhr6enJEQ0C7wLOk0nuO_download.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["6", "3/8", "1", NA, "1", "2", "16", "1 3/4"] [RecipeIngredientParts] ["apples", "sugar", "lemon zest", "white wine", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 583.2 [FatContent] 13.8 [SaturatedFatContent] 7.2 [CholesterolContent] 26.7 [SodiumContent] 608.5 [CarbohydrateContent] 99.4 [FiberContent] 9.1 [SugarContent] 40.8 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and dice the apples. Cook diced apples in a pan over low heat for ten minutes with the sugar, lemon peel, vanilla and white wine. Then, add the jam and carefully remove the lemon peel. Whisk until creamy. Cut 4 slices of soft white bread on the diagonal to make 8 triangles. Use a butter knife to butter one side of the bread. Line the bottom of a cake pan (with the buttered side of the triangles facing down]. Then do the same for the sides. Fill the cake pan with the applesauce and cover with the remaining bread, buttered side up. Bake in a 350° F oven for about 30 minutes. Remove from the oven and serve.
[Name] Gnocchi [AuthorId] 2001245595 [AuthorName] Kelton.A [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2016-12-02T20:15:00Z [Description] Make and share this Gnocchi recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/11/3cYXO7kVQWm8repBNZwA_1070416.jpg" [RecipeCategory] European [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1"] [RecipeIngredientParts] ["potatoes", "all-purpose flour", "egg"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 327.4 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 46.5 [SodiumContent] 25.4 [CarbohydrateContent] 66.4 [FiberContent] 4.0 [SugarContent] 1.1 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.", "Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long \"snakes\". On a floured surface, cut snakes into half-inch pieces.", "Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve." ]
[Name] Chestnut Ben Soup [AuthorId] 2001245599 [AuthorName] juniasholmes43 [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2016-12-02T20:21:00Z [Description] Make and share this Chestnut Ben Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "1", "3", "3", "1", "3 1/2", "2", "1", "1 1/2", "1/4", "1 1/2", "1/2", "2"] [RecipeIngredientParts] ["pancetta", "onion", "garlic cloves", "olive oil", "tomatoes with juice", "low sodium chicken broth", "water", "parmigiano-reggiano cheese", "salt", "black pepper", "whole chestnuts", "kale", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 106.1 [FatContent] 7.7 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 721.8 [CarbohydrateContent] 7.3 [FiberContent] 1.2 [SugarContent] 2.8 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] 6 6 [RecipeInstructions] Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below]. Drain well in a colander. Cook pancetta, onion, and garlic in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 8 minutes. Add tomatoes with juice, beans, broth, water, cheese rind, salt, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and stir in chestnuts. Transfer 2 cups soup to a blender and purée until smooth (use caution when blending hot liquids], then return to pot. Stir in kale and simmer, uncovered, stirring occasionally, until leaves are tender, 10 to 15 minutes. Stir in thyme.
[Name] Ligurian Lemon Cake [AuthorId] 2001245595 [AuthorName] Kelton.A [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2016-12-02T20:21:00Z [Description] This is the perfect summer cake, bright and sunny with the lemon flavors being the star, and I am not ready to give into fall yet. I am sure you can still find raspberries at the market, I was able to find them without a problem. The raspberries make it just a little more special than your typical lemon cake. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/13/YPPIv09ZSDyHJ5KN9yA6_images.jpg" [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["7", "1 3/4", "1 1/2", "1", "2", "4", "3", "1", "2/3", "1/2", "1", "1 1/2", "1 -2"] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "double-acting baking powder", "granulated sugar", "lemons, zest of", "eggs", "milk", "fresh lemon juice", "olive oil", "fresh raspberry", "confectioners' sugar", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 296.2 [FatContent] 16.6 [SaturatedFatContent] 5.3 [CholesterolContent] 64.4 [SodiumContent] 71.5 [CarbohydrateContent] 34.3 [FiberContent] 1.1 [SugarContent] 21.8 [ProteinContent] 3.5 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess. In a large bowl, sift flour and baking powder; set aside. Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer. Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes. With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended. Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter]. Bake cake until it's golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool for about 15 minutes before removing the cake ring.
[Name] Baked Brie With Bourbon Pecans [AuthorId] 2001014805 [AuthorName] casandraloretta [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2016-12-02T20:21:00Z [Description] This is an easy recipe for baked brie with an extra special twist; made with pecans and bourbon! Brought to you by Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "8", "1/2", "2", "1", "2", "2"] [RecipeIngredientParts] ["pecans", "brown sugar", "flour", "butter", "Bourbon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 394.4 [FatContent] 31.4 [SaturatedFatContent] 14.4 [CholesterolContent] 72.1 [SodiumContent] 410.0 [CarbohydrateContent] 15.5 [FiberContent] 1.9 [SugarContent] 11.6 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Instructions. View One Step at a Time. Step 1. Make the pecan bourbon crust by mixing dry ingredients (pecans, brown sugar, and flour]. Step 2. Add wet ingredients (melted butter and bourbon] and mix well. Step 3. Top the brie with crust and bake in oven at 400 degree F until bubbly, about 10 minutes. Step 4. Serve with apple slices and/or crackers.
[Name] The Very Best Cheesecake [AuthorId] 1385437 [AuthorName] JHargrove [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2016-12-03T03:46:00Z [Description] Make and share this The Very Best Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1/3", "3", "1", "1/2", "3", "3", "1", "1 1/2", "2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["chocolate graham cracker crumbs", "butter", "cream cheese", "sweetened condensed milk", "granulated sugar", "eggs", "lemon juice", "vanilla extract", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.0 [FatContent] 33.0 [SaturatedFatContent] 17.7 [CholesterolContent] 115.2 [SodiumContent] 249.2 [CarbohydrateContent] 41.2 [FiberContent] 1.8 [SugarContent] 36.5 [ProteinContent] 7.8 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300 degrees. Grease a 9\" spring form pan. FOR CRUST: COMBINE crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. FOR FILLING: BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined. MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%] power for 1 minute; STIR. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter. BAKE for 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle Chocolate and caramel syrup over cheesecake. Sprinkle with nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.
[Name] Spicy (Vegetable) Posole Soup [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2016-12-03T11:54:00Z [Description] Not sure where I first found this recipe. If you want a heartier soup, add more hominy -- maybe another half can. For a bit of heat, add a chopped jalapeno or serrano. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "6", "2", "15", "4", "4", "3", "3", "1/4", "1/4"] [RecipeIngredientParts] ["chicken broth", "onion", "garlic cloves", "hominy", "diced tomatoes", "diced green chilies", "chicken broth", "kale", "cilantro", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.5 [FatContent] 2.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1440.7 [CarbohydrateContent] 27.5 [FiberContent] 5.3 [SugarContent] 7.1 [ProteinContent] 9.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop onion and garlic and let sit for 5 minutes before cooking. Rinse kale and remove stems. Chop fine. Heat 1 TBS broth in medium-sized soup pot. Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent. Add garlic and continue to sauté for another minute. Add remaining ingredients except kale and cilantro [I'd add the lime juice at the end]. Bring to a boil on high heat. Once it comes to a boil, reduce heat to medium-low and simmer for 10 minutes, uncovered. Add kale and cook for 5 more minutes. Add cilantro, salt, and pepper. Serve at table with accessories: wedges of lime, extra chopped cilantro, and thinly-sliced radishes.
[Name] Mexican Chorizo Breakfast Bake (With Make-Ahead Directions) [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT55M [PrepTime] PT25M [TotalTime] PT1H20M [DatePublished] 2016-12-03T18:20:00Z [Description] This skillet bake is big on flavor without the fuss! Please hungry family and friends with this easy bake filled with chorizo, cheese and black beans. Got it from the Betty Crocker Site [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/63/91/1/CkPAZTTKQ1Oylf5XsG3a_mex%20chorio%20breakfast%20bake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/63/91/1/pw77JSXQauRpJyWcAi9f_mex%20chorio%20breakfast%20bake%20slice.JPG"] [RecipeCategory] Breakfast [Keywords] ["Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "3/4", "1 1/2", "3", "1", NA] [RecipeIngredientParts] ["chorizo sausage", "yellow onion", "garlic cloves", "black beans", "monterey jack cheese", "Bisquick", "milk", "eggs", "fresh cilantro", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 702.1 [FatContent] 47.8 [SaturatedFatContent] 20.9 [CholesterolContent] 202.0 [SodiumContent] 1365.7 [CarbohydrateContent] 28.4 [FiberContent] 5.0 [SugarContent] 2.6 [ProteinContent] 38.6 [RecipeServings] 6.0 [RecipeYield] 1 Skillet [RecipeInstructions] Heat oven to 400°F. In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is no longer pink and onion is tender; drain. Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with chopped cilantro. Serve with remaining ingredients. 5Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.
[Name] South of the Border Dip [AuthorId] 1803464516 [AuthorName] Jean T. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2016-12-03T19:11:00Z [Description] Make and share this South of the Border Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "16", "2"] [RecipeIngredientParts] "sour cream" [AggregatedRating] nan [ReviewCount] nan [Calories] 272.6 [FatContent] 18.0 [SaturatedFatContent] 10.6 [CholesterolContent] 48.6 [SodiumContent] 871.9 [CarbohydrateContent] 17.5 [FiberContent] 5.3 [SugarContent] 2.9 [ProteinContent] 11.5 [RecipeServings] nan [RecipeYield] 5 1/2 cups [RecipeInstructions] Combine beans and taco seasoning mix and spoon into a 12x8x2-inch baking dish. Spread sour cream over bean mixture, and top with cheese. Bake at 350 degrees for 30 minutes. Serve hot with corn ships or tortilla chips.
[Name] Fortified Bran Muffins [AuthorId] 657535 [AuthorName] Jean 7 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2016-12-03T23:01:00Z [Description] Trying to incorporate more protein into baking for someone who needs it. This recipe was my first success. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/4", "2", "1", "1", "1", "1/8", "1/2", "2/3", "1/3", "2", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["butter", "olive oil", "artificial sweetener", "molasses", "eggs", "banana", "ground flax seeds", "rolled oats", "all-purpose flour", "baking powder", "baking soda", "salt", "xanthan gum", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.5 [FatContent] 6.8 [SaturatedFatContent] 1.9 [CholesterolContent] 33.0 [SodiumContent] 239.2 [CarbohydrateContent] 29.3 [FiberContent] 3.6 [SugarContent] 13.4 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 12 Muffins [RecipeInstructions] Cream shortening, sugar or Xylitol, molasses. Add eggs, beat until well blended. Add milk and ripe banana. Mix until well blended. In separate bowl, whisk all dry ingredients except raisins until blended. Add raisins to dry ingredients, mixing to coat raisins and separating any that are stuck together. Add dry ingredients to wet ingredients and mix gently just until all dry ingredients are moistened. (Over-mixing will make them tough.]. Distribute evenly into 12 large greased muffin cups. If lining with paper, use X-lge and spray with Pam as the protein powder makes them stick. bake at 325 degrees for 25-30 minutes. Cool on rack.
[Name] Our Favorite Macaroni and Cheese [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2016-12-04T23:37:00Z [Description] Make and share this Our Favorite Macaroni and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "1/2", "2", "1", "1/2", "6", "4", "3/4", "1/2", "1 1/2", "16", "2"] [RecipeIngredientParts] ["unsalted butter", "olive oil", "panko breadcrumbs", "garlic cloves", "parmesan cheese", "kosher salt", "kosher salt", "elbow macaroni", "unsalted butter", "all-purpose flour", "heavy cream", "white pepper", "mustard powder", "extra-sharp cheddar cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.1 [FatContent] 29.4 [SaturatedFatContent] 16.4 [CholesterolContent] 81.7 [SodiumContent] 1039.6 [CarbohydrateContent] 49.9 [FiberContent] 2.3 [SugarContent] 6.6 [ProteinContent] 24.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 with rack in the middle of oven. Butter the baking dish. Make the topping: In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic and cook stirring, until crumbs are golden brown, 4 to 6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt and set aside. Prepare the macaroni and sauce: Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking]. Drain macaroni and set aside. In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a bechamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until bechamel sauce is thick and coats the back of a spoon, about 3 minutes more. Add 2 tsp salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat. Add the drained macaroni to the pot with the cheese sauce and stir to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18 to 22 minutes. Let cool 15 minutes before serving.
[Name] Sausage Hash Brown Breakfast Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2016-12-05T00:08:00Z [Description] Make and share this Sausage Hash Brown Breakfast Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "15", "1", "1 1/2", "1/2", "1", "3"] [RecipeIngredientParts] ["frozen hash brown potatoes", "salt", "ground black pepper", "milk", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.0 [FatContent] 17.1 [SaturatedFatContent] 7.2 [CholesterolContent] 88.0 [SodiumContent] 661.2 [CarbohydrateContent] 7.7 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 10.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Grease a half casserole baking dish or deep-dish pie plate. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly,5 to 7 minutes. Drain and dischard grease. Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together in a large bowl. Whisk milk, eggs, and remaining salt together in another bowl. Pour hash brown mixture into prepared baking dish and pour egg mixture evenly over hash brown mixture. Bake in the preheated oven until bubbling and golden, about 45 minutes.
[Name] Martha's Chicken Tetrazzini [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2016-12-05T01:07:00Z [Description] No canned soup or canned mushrooms, just a nicely flavored cream and wine sauce on the pasta and chicken chunks. Add some greens ( fresh spinach, frozen peas, broccoli florets, or asparagus pieces) to suit your tastes. Delicious and comforting! Freezes well, too. This ecipe makes one casserole that will serve 4 tonight, plus a second meal to freeze and pull out when you're in a pinch. Or, you can easily halve the recipe for just one meal...why would anyone want a lovely casserole stashed in the freezer for a busy night's meal?!? [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "6", "1", "1", "1", "1/2", "3", "1", "3/4", "2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "onion", "garlic clove", "white mushroom", "all-purpose flour", "reduced-sodium chicken broth", "dry white wine", "parmesan cheese", "dried thyme leaves", "linguine", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1289.3 [FatContent] 57.5 [SaturatedFatContent] 28.5 [CholesterolContent] 193.1 [SodiumContent] 1121.4 [CarbohydrateContent] 115.9 [FiberContent] 5.5 [SugarContent] 16.4 [ProteinContent] 68.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta]. In a large saucepan, melt 2 tablespoons butter over high heat. Add garlic, onion, and mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 1 1/2 cups Parmesan and thyme. Season with salt and pepper. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushroom mixture. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below] or bake until browned, about 30 minutes. Let stand 10 minutes before serving. To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3], cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months. To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve. To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

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