Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Ginger Soy Dipping Sauce [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2016-12-05T01:32:00Z [Description] Serve with your favorite seafood, pork, chicken or on a salad. From: http://www.allaboutsushiguide.com (Great paired with recipe #529324-Seared Ahi) [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Japanese", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "3", "1 1/2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["seasoned rice vinegar", "soy sauce", "sugar", "garlic", "cayenne pepper", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.3 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 251.8 [CarbohydrateContent] 10.4 [FiberContent] 0.2 [SugarContent] 9.6 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients well with wire whisk in a small bowl. Refrigerate unused portion.
[Name] Seared Ahi Tuna [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2016-12-05T01:51:00Z [Description] Serve with recipe #529323 (Ginger Soy Dipping Sauce). Inspired by: http://www.allaboutsushiguide.com
[Name] Mini Crustless Quiche (DF, GF) [AuthorId] 295324 [AuthorName] GinaStudySmart [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2016-12-05T02:35:00Z [Description] We make these on Sunday nights for Breakfast for dinner and then have them during the week on busy mornings. They re-heat beautifully and are a hearty, protein and veggie filled breakfast. Use whatever variety of veggies you have on hand! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/295324/zgyIjkXYTEqet79mIkXn_IMG_5847.JPG" [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "4 -8", "1/2", "1/2", "12", "3"] [RecipeIngredientParts] ["breakfast sausage", "fresh spinach", "mushrooms", "onion", "bell pepper", "eggs", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.9 [FatContent] 10.4 [SaturatedFatContent] 3.4 [CholesterolContent] 145.2 [SodiumContent] 239.4 [CarbohydrateContent] 1.2 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 9.5 [RecipeServings] 18.0 [RecipeYield] 18 Mini quiches [RecipeInstructions] Brown the breakfast sausage and drain well. Spray muffin pans with non-stick spray. (More veggies=more mini quiches]. Top with veggies of your choice. Whisk the eggs and water together and pour over meat and veggie mixture. Stir gently with a knife. Bake at 350 degrees for 25-30 minutes. Let rest for a few minutes before digging in!
[Name] Chicken Pakoras [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2016-12-05T03:17:00Z [Description] Make and share this Chicken Pakoras 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/1803567427/IiyvHDdpRAQGWtJ8Vqgh_Chicken%20pakoras.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/26/zgkGAIquQFOstvFfRhER_pakora%20chicken%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/26/kWvl4RKBQJaJizl7H3o0_pakora%20chicken%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/26/o7iTqxr4QnqNUFEV2Aug_pakora%20batter%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/26/xjevM6TpTV2lLsHSdhha_pakora%20batter%202%20s.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Indian", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["500", "150", "1", "1", "1", "2", "2", "1", "2 -4", NA, NA] [RecipeIngredientParts] ["chicken breasts", "flour", "salt", "bicarbonate of soda", "ground cumin", "ground coriander", "chili powder", "fresh green chilies", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 761.9 [FatContent] 25.1 [SaturatedFatContent] 6.9 [CholesterolContent] 160.0 [SodiumContent] 1383.5 [CarbohydrateContent] 69.3 [FiberContent] 5.6 [SugarContent] 3.2 [ProteinContent] 62.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Sieve the gram flour into a bowl and add the salt, bicarbonate of soda, ground rice, cumin, coriander, chili powder and green chilies. Mix well. Gradually add the water and keep mixing until a thick batter is formed. Chill for 30 minutes. Coat the chicken pieces with the batter. Heat the oil in a wok/deep fry to 180 degC. Use a tablespoon or tongs to put in as many batter coated potatoes as will fit without overlap. Fry until golden brown (6 to 8 minutes]. Remove with a slotted spoon and drain on absorbent paper. Fry the remaining chicken pieces in the same manner.
[Name] Crabby Baby (Crab Dutch Baby) [AuthorId] 292764 [AuthorName] jagret [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2016-12-05T06:39:00Z [Description] Simple savory, delicious.
[Name] Candied Almonds [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2016-12-05T14:55:00Z [Description] This recipe borrows heavily from a recipe on Allrecipes..com. Feel free to substitute other nuts in this recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/N52EldlwTu2zr2t0DYdI_IMG_0620.JPG" [RecipeCategory] Candy [Keywords] ["Dessert", "Nuts", "Low Cholesterol", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2"] [RecipeIngredientParts] ["water", "white sugar", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 13.2 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.1 [CarbohydrateContent] 1.4 [FiberContent] 0.2 [SugarContent] 1.2 [ProteinContent] 0.3 [RecipeServings] 184.0 [RecipeYield] nan [RecipeInstructions] Combine the water, sugar, and cinnamon in a cold saucepan and bring to a boil. Add the almonds and stir thoroughly to coat. Lower to medium heat. Cook and stir the mixture frequently until the liquid evaporates and leaves a syrup-like coating on the almonds. Don't leave pan unattended to avoid burning. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds. Allow to cool before serving.
[Name] Herb Crusted Prime Rib Roast [AuthorId] 7151831 [AuthorName] danielle0816_7151831 [CookTime] PT2H30M [PrepTime] PT10H [TotalTime] PT12H30M [DatePublished] 2016-12-05T15:13:00Z [Description] Herb Crusted Prime Rib Roast. Just make sure you season aggressively and let the meat rest after it's cooked. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/7151831/TUUAgxYgTGP2c9GW8pg3_rib%20roast.jpeg" [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["8", "1/4", "8", "1/4", "1/4", "1/4", "1/2", "2", "1", "1", NA, "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["fresh rosemary", "garlic cloves", "kosher salt", "cracked pepper", "unsalted butter", "horseradish", "lemon", "garlic clove", "fresh thyme", "fresh thyme", "kosher salt", "fresh pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1988.1 [FatContent] 171.3 [SaturatedFatContent] 71.5 [CholesterolContent] 416.1 [SodiumContent] 454.6 [CarbohydrateContent] 2.8 [FiberContent] 0.7 [SugarContent] 0.5 [ProteinContent] 103.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rub the prime rib all over with some veggie oil. Season both sides of the meat with an aggressive amount of salt, including the end caps. You want a generous amount all over so it helps form a crust while cooking. Continue seasoning with some pepper(not as much as the salt], and a good amount of fresh herbs all over the meat. Use a knife to cut slits of the top side(fat side] of the meat. Make the cuts just big enough to stuff the garlic cloves all around. Ideally, let the roast marinate uncovered overnight in the fridge. This will help infuse lots of flavor and help form a great crust. Alternatively, you could let the roast come up to room temperature for 1-1.5 hours with the seasoning on before you cook it. Pre-heat oven to 325 F and setup the oven rack so the roast will sit on the bottom rack. Put the prime rib on a roasting rack in a pan. Insert a probe thermometer in the deepest part of the meat(don’t touch the bones], and roast in the oven for 2.5 hours, or until the internal temperature reaches 130 F(120 F for medium rare]. You may need to add 1 cup of water to the bottom of the roasting pan if the fat starts to smoke. While the meat is cooking, make the butter by adding all the ingredients to a bowl and mix well. Butter can be made ahead of time and stored in the fridge for 1 week. When the meat reaches 130 F, take it out of the oven and loosely cover it with tin foil. Let rest for 30-60 minutes so the juices can re-distribute. Slice the meat, top it with the butter and enjoy!
[Name] Caesar Salad [AuthorId] 2001245595 [AuthorName] Kelton.A [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2016-12-05T15:14:00Z [Description] Caesar Salad is one of those creations that sounds elegant and complicated, yet is incredibly basic and easy to make. I have always shied away from making my own Caesar dressing because of two things–raw eggs and anchovies [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 -2", "1/2", "1/2", "1/4", "2", "2", "1", "1/2", "1/3", "1", "1/2"] [RecipeIngredientParts] ["fresh parmesan cheese", "crouton", "mayonnaise", "garlic cloves", "fresh lemon juice", "anchovy paste", "ground black pepper", "parmesan cheese", "sugar", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 705.0 [FatContent] 66.9 [SaturatedFatContent] 14.9 [CholesterolContent] 40.0 [SodiumContent] 837.8 [CarbohydrateContent] 9.6 [FiberContent] 0.6 [SugarContent] 0.8 [ProteinContent] 18.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put romaine into a large salad bowl. Sprinkle with desired amount of Parmesan cheese. I tend to like more rather than less, but everyone is different. Sprinkle a handful or two of croutons over the lettuce and cheese. Set aside. For the salad dressing: Put the mayonnaise, garlic, lemon juice, anchovy paste, black pepper, and Parmesan cheese into a blender. Blitz for a few seconds. With the blender running (keep the lid on!] slowly drizzle in the olive oil to create an emulsion. Pour desired amount of dressing over salad. Toss. Serve immediately. Note: Depending on personal taste, the salad may not require the full amount of salad dressing. Serve any extra dressing on the side. Eat.
[Name] Gnocchi [AuthorId] 2001245595 [AuthorName] Kelton.A [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2016-12-05T15:14:00Z [Description] Make and share this Gnocchi recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1"] [RecipeIngredientParts] ["potatoes", "all-purpose flour", "egg"] [AggregatedRating] nan [ReviewCount] nan [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] ZUPPa DI CIPOLLa AL VINO ROSSO [AuthorId] 2001245595 [AuthorName] Kelton.A [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2016-12-05T15:15:00Z [Description] Make and share this ZUPPa DI CIPOLLa AL VINO ROSSO recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["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] nan [ReviewCount] nan [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] ["Peel the onions and cut them in thin rings.", "Then place them in a pan with 50g of butter and 3-4 tablespoons of olive oil.", "Simmer 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.", "When they begin to become slightly blondes, sprinkle with flour, you do fall from a sieve (strainer], then mix well for a few minutes.", "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.", "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.", "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]." ]
[Name] Veal Ribs With Fontina Cheese [AuthorId] 2001245595 [AuthorName] Kelton.A [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2016-12-05T15:15:00Z [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. [Images] character(0) [RecipeCategory] European [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "2", "2", "1", "4", "1"] [RecipeIngredientParts] ["flour", "eggs", "extra virgin olive oil", "unsalted butter", "garlic clove", "Fontina cheese", "truffle"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.1 [FatContent] 23.9 [SaturatedFatContent] 10.8 [CholesterolContent] 140.8 [SodiumContent] 261.2 [CarbohydrateContent] 24.7 [FiberContent] 0.9 [SugarContent] 0.6 [ProteinContent] 13.6 [RecipeServings] 4.0 [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. Buon Appetito!
[Name] Renette Apple Dessert [AuthorId] 2001245595 [AuthorName] Kelton.A [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2016-12-05T15:16:00Z [Description] Make and share this Renette Apple Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["6", "3/8", "1", "1", "1", "2", "16", "1 3/4"] [RecipeIngredientParts] ["apples", "sugar", "lemon zest", "white wine", "butter"] [AggregatedRating] nan [ReviewCount] nan [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] Salmon Noodle Casserole [AuthorId] 82761 [AuthorName] DJM70 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2016-12-05T15:16:00Z [Description] Make and share this Salmon Noodle Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["15", "1/4", "10", "8", "1/2", "1/4", "1", "1/2", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["canned salmon", "onion", "mayonnaise", "Miracle Whip", "milk", "dried dill", "parmesan cheese", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.0 [FatContent] 9.1 [SaturatedFatContent] 2.6 [CholesterolContent] 100.6 [SodiumContent] 860.9 [CarbohydrateContent] 38.4 [FiberContent] 3.8 [SugarContent] 4.1 [ProteinContent] 26.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] mix salmon, peas, noodles, onion and dill in a large bowl. stir mayonnaise and milk into the soup. stir soup mixture into salmon noodle mixture. turn into a 9x13 inch baking dish. Sprinkle the top with the cheese. bake in a 350 degree oven for 25 to 30 minutes.
[Name] Greg's Haluski [AuthorId] 2001231340 [AuthorName] Greg K [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2016-12-05T15:17:00Z [Description] Make and share this Greg's Haluski 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/2001231340/Mr9khJ9oTfsjp9N9G5gF_IMG_0816.JPG" [RecipeCategory] One Dish Meal [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["cabbage", "bacon", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 717.6 [FatContent] 53.7 [SaturatedFatContent] 17.6 [CholesterolContent] 113.0 [SodiumContent] 1264.8 [CarbohydrateContent] 38.0 [FiberContent] 4.3 [SugarContent] 4.4 [ProteinContent] 20.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove outer leaves from cabbage. Remove core from cabbage. Cut cabbage in half and cut each half into eighths. Rinse cabbage to clean, drain water. Place cabbage in large pot filled with water and cook on medium-high boil stirring regularly (add water once or twice as it boils away]. Cook 2 packages of bacon in frying pan while cabbage boils and set aside when finished, (keep bacon grease to add later]. When cabbage is getting soft and almost finished, approximately 90-120 minutes, in a second large pot boil 10cups water plus 1tsp vegetable oil. Add 1 bag of egg noodles to boiling water and cook for 6 minutes. Drain noodles. Drain cabbage. Crumble bacon. Combine noodles, cabbage, bacon, bacon grease, 1tsp salt, and 1tsp pepper in large bowl and mix well. Enjoy!
[Name] Little Pigs in a Towel [AuthorId] 2001279712 [AuthorName] Rebekah78 [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2016-12-05T15:17:00Z [Description] Make and share this Little Pigs in a Towel recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "32", "1/2", "4 -6"] [RecipeIngredientParts] ["smoked sausage", "Dijon mustard", "brown mustard", "gruyere cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.4 [FatContent] 6.4 [SaturatedFatContent] 2.1 [CholesterolContent] 11.2 [SodiumContent] 259.8 [CarbohydrateContent] 4.8 [FiberContent] 0.1 [SugarContent] 1.0 [ProteinContent] 3.1 [RecipeServings] 64.0 [RecipeYield] nan [RecipeInstructions] ["Grease baking sheet and line with parchment paper; Preheat oven to 375 degrees.", "Cut each biscuit into 4 equal pieces.", "Roll out each piece until fairly thin and easy to handle.", "Spread Mustard thinly on biscuit pieces.", "Sprinkle 2 pinches of cheese over mustard.", "Place Sausages onto biscuits crosswise.", "Roll biscuits to enclose sausages with ends sticking out slightly.", "Bake for 10-12 minutes or until golden brown and slightly crisped.", "Enjoy as is, or serve with ketchup, ranch dressing or similar." ]
[Name] Pita Kalamaki [AuthorId] 2001279718 [AuthorName] Greek Master [CookTime] PT35M [PrepTime] PT24H [TotalTime] PT24H35M [DatePublished] 2016-12-05T15:18:00Z [Description] Pita Gyros and Pita Kalamaki are probably the most famous food in Greece! Today I'll show you how to make Pita Kalamaki. You will be amazed! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "Greek", "European"] [RecipeIngredientQuantities] ["900", "6", "3", "3", "1", "2", "1/2", "1/2", NA, "600", "2", "3", "2", "7", "4"] [RecipeIngredientParts] ["pork", "tomatoes", "onions", "lemon juice", "oregano", "thyme", "rosemary", "yogurt", "cucumbers", "garlic cloves", "dill", "olive oil", "potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 664.1 [FatContent] 33.3 [SaturatedFatContent] 9.0 [CholesterolContent] 139.0 [SodiumContent] 145.1 [CarbohydrateContent] 41.9 [FiberContent] 5.5 [SugarContent] 11.6 [ProteinContent] 49.6 [RecipeServings] nan [RecipeYield] 6 Pites Kalamaki [RecipeInstructions] Marinate the meat from the night before. Put in a glass 1/2 tablespoon oilve oil, the white wine with the lemon juice, 1 tablespoon oregano, the thime and the rosemary. Cut the pork (as shown in the pictures], then mix it with the mixture and then leave them there all night. To prepare the tzatziki sauce, put the cucumber in a sieve, add salt and leave for 1 hour. Periodically press with our palm. Put the yogurt in a large bowl and add the cucumber, garlic, dill and olive oil. Mix well to combine all ingredients. Once the mixture is ready, refrigerate for at least 1 hour to tie all the ingredients together. Preheat oven to 200 degrees and lay on a large baking sheet pan. Put the potatoes into a large bowl and add the olive oil and oregano, salt according to your taste and mix well with your hands. Spread the potatoes on a baking tray and bake until browned nicely. Change the operation of our oven to grill mode and lay with parchment paper a large pan. Place the choped pork pieces next to each other and bake for 30-40 ' turning them frequently. At the same time, the position directly below bake the burrito pies and pour 1/2 tablespoon olive oil on each. Put the meat in the pies with tomato and onion. On each pie, add a few potatoes and 2 tablespoons of tzatziki. Enfold the Pies and start eating (like a burrito]. Enjoy the remaining fries as a side wiht your Pita Kalamaki!
[Name] Unbeatable Taco Meatloaf [AuthorId] 2001037468 [AuthorName] Cindy Scanlan [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2016-12-05T15:19:00Z [Description] I was disappointed with the lack of flavor of other Mexican meatloaves so I created this one. The secret to this moist loaf is the white bread although it may seem out of place. Its a little work but your tastebuds will thank you! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/39/cS1RWgeaQVWiBICkq5N2_1231161059.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/3", "2", "1/2", "1", "1/2", "1", "2", "1", "1/4", "16", "10", "4", "1", "1"] [RecipeIngredientParts] ["ground beef", "yellow onion", "green onion", "green bell pepper", "poblano chiles", "black olives", "half-and-half", "Velveeta cheese", "Rotel tomatoes & chilies", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 726.0 [FatContent] 47.6 [SaturatedFatContent] 24.5 [CholesterolContent] 172.3 [SodiumContent] 2691.7 [CarbohydrateContent] 31.8 [FiberContent] 4.3 [SugarContent] 15.3 [ProteinContent] 43.3 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Move oven rack to top insert and broil poblano 4-5 minutes on each side until skin is blistered and mostly black. Remove and place in an airtight container for 20 minutes. Gently remove blistered skin and dice poblano. Dice onions, green pepper and jalapeño. Sautee in a bit of oil until onion is almost translucent. Allow to cool completely. Dice black olives and green onions. In a large bowl, combine the ground beef, 1/2 onion/jalapeño/green pepper mixture, 1/2 of the poblano, 1/2 green onions, and 1/2 cup Black olives, 1/2 cup Crushed Doritos, finely diced white bread slice, 2 tablespoons of taco sauce, whole packet of taco seasoning, 1/4 cup Half and half, and 1 egg and egg white. Shape into 4 small meatloaves and place on baking sheet. Bake at 350 degrees until loaves reach 160 degrees. Cut Velveeta into small cubes and add can of Rotel. Add in the remaining poblano, onions/jalepeno,and 4 tablespoons of salsa and cook over medium heat in saucepan until combined and melted stirring frequently. Serve over meatloaf. Sprinkle remaining green onions over loaves.
[Name] Seven Layer Mexican Dip [AuthorId] 2001280769 [AuthorName] Anonymous [CookTime] PT4M [PrepTime] PT5M [TotalTime] PT9M [DatePublished] 2016-12-05T15:19:00Z [Description] Make and share this Seven Layer Mexican Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "cheddar cheese", "green onion", "green chili peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.9 [FatContent] 36.3 [SaturatedFatContent] 19.0 [CholesterolContent] 101.5 [SodiumContent] 985.5 [CarbohydrateContent] 17.4 [FiberContent] 4.9 [SugarContent] 5.2 [ProteinContent] 17.1 [RecipeServings] 6.0 [RecipeYield] 1 10 [RecipeInstructions] put together. Microwave 4 minutes.
[Name] Pasta Skillet [AuthorId] 3288 [AuthorName] TishT [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2016-12-05T15:20:00Z [Description] Modified from a recipe posted on facebook that we really enjoy. We have modified it to include various veggies we have had on hand. It is a very flexibble recipe so have fun playing with it! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/41/Z2pAXlfmSSWyjYDmYXWQ_16830702_10211367512079891_8031759931308691841_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/41/PJA0UGJXR7aFvyfOylz0_16830843_10211367328395299_9109696866295282064_n.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["12", "1", "1", "2", "1", "2", "2", "4", "2", "1", "4 1/2", NA] [RecipeIngredientParts] ["spaghetti", "diced tomatoes", "onion", "mushrooms", "fresh basil", "fresh spinach", "olive oil", "garlic cloves", "garlic", "red pepper flakes", "broth", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 422.1 [FatContent] 8.7 [SaturatedFatContent] 1.4 [CholesterolContent] 0.4 [SodiumContent] 700.2 [CarbohydrateContent] 72.7 [FiberContent] 4.6 [SugarContent] 7.1 [ProteinContent] 13.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put pasta in middle of a large skillet. Surround the pasta with each of the ingredients and top with the broth of your choice. Cover the pot and bring to a boil. Take off lid, still and cook until pasta is tender - approximately 10 minutes. Serve with grated parmesan on top.
[Name] Anne's Shortbread [AuthorId] 2001281297 [AuthorName] Christine R. [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2016-12-05T15:21:00Z [Description] Make and share this Anne's Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/4"] [RecipeIngredientParts] ["flour", "butter", "cornstarch", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.0 [FatContent] 18.5 [SaturatedFatContent] 11.7 [CholesterolContent] 48.8 [SodiumContent] 179.2 [CarbohydrateContent] 21.2 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 1.5 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Cream butter add flour, cornstarch and baking soda. Mix with hands until you can form a ball of dough. Wrap dough in wax paper and tin foil. Put in fridge to chill for 1 hour. Take chilled dough and roll individual balls. Place on parchment paper covered cookie sheet. Squish with a fork. Bake at 350 for 30 minutes.
[Name] Raspberry Filled Sugar Cookie Dough [AuthorId] 1309564 [AuthorName] sweetz917 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2016-12-05T15:21:00Z [Description] This recipe was found in 12/2016's Savory magazine. Per serving: 73 cals, 3g fat, 2g sat. fat, 17mg cholesterol, 13 mg sodium, 10g carbs, 0g fiber, 5g sugar, 1g protein. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "2/3", "1", "1/4", "1 2/3", "3/4"] [RecipeIngredientParts] ["butter", "granulated sugar", "egg", "vanilla extract", "flour", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.2 [FatContent] 3.3 [SaturatedFatContent] 2.0 [CholesterolContent] 14.3 [SodiumContent] 38.6 [CarbohydrateContent] 9.8 [FiberContent] 0.2 [SugarContent] 4.5 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 30 Cookies [RecipeInstructions] ["Preheat oven to 400°F.", "Cream together butter and sugar until smooth.", "Beat in egg and vanilla.", "Sift together flour, baking powder, and add to creamed mixture. Mix to combine.", "Roll dough into a log on plastic wrap and refrigerate for at least 1 hour.", "Slice roll into 1/4-1/2 inch disks. Shape dough into 1 inches balls then press a thumb print in the middle and fill with raspberry preserves before baking.", "Place 1-inch apart on ungreased cookie sheets. Bake 7-10 minutes Cool completely before removing from sheets." ]
[Name] Grandma's Cheese Potatos [AuthorId] 798034 [AuthorName] Jelzabeth [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2016-12-05T15:21:00Z [Description] My grandma made this for every Thanksgiving and Christmas when I was a kid. The tradition is carried on. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "8", "1/2", "1", "1", "1/4", "1/2", "1/4", "2"] [RecipeIngredientParts] ["potatoes", "sour cream", "salt", "butter", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.6 [FatContent] 13.8 [SaturatedFatContent] 8.4 [CholesterolContent] 37.4 [SodiumContent] 384.3 [CarbohydrateContent] 11.9 [FiberContent] 1.1 [SugarContent] 1.2 [ProteinContent] 4.6 [RecipeServings] 20.0 [RecipeYield] 20 [RecipeInstructions] Other than the topping ingredients, Mix the rest of ingredients together and put into greased 9x13 pan. Toppings: Melt half a stick of butter and add 2 cups of crushed cornflakes. Put crumb topping over potato mixture. Bake at 300°-325° for 1 1/2 hour.
[Name] Cranberry Crunch Cake [AuthorId] 1802485165 [AuthorName] liz43230 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2016-12-05T15:24:00Z [Description] Great use of holiday cranberries - plus the marshmallows melt and seep through the cake, making it moist and very tasty. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1 1/2", "2", "1/2", "3/4", "1", "1", "1 1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "all-purpose flour", "baking powder", "salt", "milk", "vanilla extract", "cranberries", "miniature marshmallows", "light brown sugar", "pecans", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.2 [FatContent] 14.4 [SaturatedFatContent] 7.0 [CholesterolContent] 58.6 [SodiumContent] 269.4 [CarbohydrateContent] 45.3 [FiberContent] 1.2 [SugarContent] 29.8 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl, cream butter and sugar. Add eggs; beat until well combined. In a separate bowl, combine flour, baking powder and salt. Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries. Spread batter in a greased 13-in. x 9-in. baking dish. Sprinkle with marshmallows; press into batter. Sprinkle with brown sugar and nuts. Drizzle with melted butter. Bake at 350° for 25-30 minutes.
[Name] Apple Pan Goody Recipe [AuthorId] 1802485165 [AuthorName] liz43230 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2016-12-05T15:24:00Z [Description] Dotted with dried cranberries, the tender apple bake is sweetened with brown sugar and a little cinnamon [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4 -5", "3/4", "6", "1", "3", "6", "1 1/2", "1 1/2", "3/4", "2", NA] [RecipeIngredientParts] ["tart apples", "dried cranberries", "brown sugar", "ground cinnamon", "butter", "eggs", "all-purpose flour", "salt", "sugar", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.0 [FatContent] 8.4 [SaturatedFatContent] 4.0 [CholesterolContent] 150.9 [SodiumContent] 314.3 [CarbohydrateContent] 50.3 [FiberContent] 3.5 [SugarContent] 27.1 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, saute the apples, cranberries, brown sugar and 3/4 teaspoon cinnamon in butter until apples begin to soften, about 6 minutes. Transfer to a greased 13x9-in. baking dish. In a blender, combine the eggs, orange juice, flour and salt; cover and process until smooth. Pour over apple mixture. Sprinkle with sugar and remaining cinnamon. Bake, uncovered, at 425° for 20-25 minutes or until a knife inserted near the center comes out clean. Serve with syrup if desired.
[Name] Cooks Flaky Old Fashion Pie Crust [AuthorId] 2001281769 [AuthorName] Cooks Kitchen [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2016-12-05T15:24:00Z [Description] Recipe make 2, 9 1/2" pie crusts. One for the top, one for the bottom of your pie. Visit my profile for Cook's Apple Pie filling recipe.. You'll love it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001281769/Qej2pJCxQ7mcJbcJtieb_15328191_1325144767505613_187986119_n.jpg" [RecipeCategory] Summer [Keywords] ["Christmas", "Thanksgiving", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "unsalted butter", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.6 [FatContent] 23.4 [SaturatedFatContent] 14.6 [CholesterolContent] 61.0 [SodiumContent] 149.7 [CarbohydrateContent] 29.8 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] 2 1 [RecipeInstructions] In a large bowl combine salt and flour. Using mixing spoon, cut in tiny diced pieces of cold butter, mixing until flour looks like bread crumbs. add water mixing continuously until you have thick dough. Work dough into a ball and cover with plastic wrap. Chill raw dough ball in fridge for at least 4 hours or over night. Split in half on lightly floured surface, roll each pie crust in desired shape. I recommend rolling each crust to 1/8\" - 1/4\" thickness. After filling pie and adding top crust, use sauce brush to spread beaten egg over the top crust getting every nook and cranny. See my profile for delcious Apple Pie filling.
[Name] Instant Pot "Flu Fighter" Chicken Noodle Soup [AuthorId] 453856 [AuthorName] MistressRach [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2016-12-05T15:24:00Z [Description] Adapted from 12 Tomatoes. Delicious, super flavorful chicken noodle soup, perfect for when you're feeling under the weather. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/48/5HaVUgpVQnm8Z9lNTtIg_IMG_20170902_184914503.jpg" [RecipeCategory] Clear Soup [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1/2", "2", "3", "3", "1", "8", "2", "8", "2", NA, "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "onion powder", "garlic powder", "chili powder", "dried basil", "oregano", "chicken broth", "water", "olive oil", "celery", "carrots", "onion", "minced garlic cloves", "bay leaves", "chicken broth", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.4 [FatContent] 16.8 [SaturatedFatContent] 3.4 [CholesterolContent] 161.2 [SodiumContent] 1924.9 [CarbohydrateContent] 28.4 [FiberContent] 3.7 [SugarContent] 6.2 [ProteinContent] 63.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Season chicken liberally with onion powder, garlic powder, chili powder, basil, and oregano. Place in Instant Pot with 1/2 cup broth or water. Set pressure cooker to \"Manual,\" High Pressure, 20 minutes. Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quickly release the pressure. Beware of the steam! Place the chicken onto a plate or cutting board and let it cool. Shred with 2 forks once cool. Set aside for later. (Steps 1-4 can be done well ahead of time]. Set pressure cooker to \"Saute,\" normal heat. Add olive oil to your pressure cooker insert, add carrots, celery, and onion. Saute for 10-12 minutes. Add garlic and saute for another 1-2 minutes. Add bay leaves and broth, secure pressure cooker lid, and set to \"Manual,\" high pressure, for 3 mins, do a quick pressure release. Stir. Add noodles, secure pressure cooker lid, and set to \"Manual,\" high pressure, for 4 mins (or half the recommended time for your pasta]. Again do a quick pressure release. Stir in shredded chicken and lemon juice, season with salt and pepper as needed. Serve with fresh bread or rolls.
[Name] Paprika Tuna [AuthorId] 1803028572 [AuthorName] Maryla O. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2016-12-05T15:25:00Z [Description] Make and share this Paprika Tuna recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "5", "2", "1/2", "1/2", "50", "1/2", "1/4", "1"] [RecipeIngredientParts] ["tuna", "onion", "garlic cloves", "carrot", "sweet paprika", "hot paprika", "water", "rice", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.9 [FatContent] 7.3 [SaturatedFatContent] 1.4 [CholesterolContent] 27.0 [SodiumContent] 332.4 [CarbohydrateContent] 24.7 [FiberContent] 1.8 [SugarContent] 2.0 [ProteinContent] 18.9 [RecipeServings] 4.0 [RecipeYield] 4 people [RecipeInstructions] Cook rice. Saute chopped onion for about 5 min., until translucent. Add shredded carrot and water. Cover and cook on low-medium for 10 minutes. Add drained tuna and tomato paste. Mix well with other ingredients. Cook for 1 minute. Add rice, salt and spices. Cook for 1-2 minutes.
[Name] Dirty Rice and Shrimp [AuthorId] 2000970384 [AuthorName] Chris A. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2016-12-05T15:26:00Z [Description] Make and share this Dirty Rice and Shrimp 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/2000970384/EnzM4t6aT3yQcj7rVZ1k_20161204_211008.jpg" [RecipeCategory] Rice [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "3/4", "1/2", "1", "1/2", "2", "2", "1/2"] [RecipeIngredientParts] ["celery", "cherry tomatoes", "olive oil", "ground beef", "beef", "chili powder", "shrimp", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 648.9 [FatContent] 14.3 [SaturatedFatContent] 4.2 [CholesterolContent] 37.4 [SodiumContent] 134.5 [CarbohydrateContent] 98.2 [FiberContent] 4.9 [SugarContent] 3.6 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute celery and potatoes on medium heat. cook rice as instructions say. If necessary de-shell or devein and/or thaw the shrimp. Add in cherry tomatoes, beef, white wine and salt and pepper into celery and potatoes. Once wine has been absorbed add shrimp and garlic, turn down heat. As they cook add chili powder and creole sesoning. Now, as the rice is done add it to the mix. Stir and add salt and pepper as appropriate.
[Name] Chicken Lemon Rice Soup [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT30M [PrepTime] PT8H [TotalTime] PT8H30M [DatePublished] 2016-12-05T15:33:00Z [Description] The homemade chicken stock really sets this recipe apart from other recipes that require a store-bought stock. Please note that the fat, cholesterol, and sodium totals show up much higher here than they actually are in the soup because a fair amount of these things (like fat and skin) get discarded in creating the stock. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/9QAKCQHQ5CjFbHATBnug_IMG_0621.JPG" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Lemon", "Poultry", "Rice", "Citrus", "Fruit", "Meat"] [RecipeIngredientQuantities] ["1", "1", "4", "2", "4", "1", "1", "1", "1/2", "4", "2", "1"] [RecipeIngredientParts] ["chicken thigh", "olive oil", "water", "carrots", "onions", "rosemary", "thyme", "kosher salt", "rice", "lemon juice", "eggs", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.8 [FatContent] 14.1 [SaturatedFatContent] 3.9 [CholesterolContent] 125.7 [SodiumContent] 1266.5 [CarbohydrateContent] 17.8 [FiberContent] 1.3 [SugarContent] 2.3 [ProteinContent] 16.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel the skin from the chicken thighs and set aside. Cut and remove the bone from each thigh and set aside. Cut and remove excess fat and discard. Store thigh meat in a sealed container and refrigerate until ready to use. Place chicken skin, bones, and other remains in a large pot. Add carrots, onion, rosemary, thyme, and salt. and add enough water to cover everything, about 5 cups. Simmer for at least 4 hours. Strain solid ingredients through a fine-mesh sieve into a container that can have a sealed lid. Allow to cool somewhat on the counter, then move to the refrigerator. Cool for at least 4 hours, until the fat separates from the stock. Use a spoon or paper towel to remove excess fat from the top of the stock. Heat up stock on the stove over medium heat for a few minutes. If necessary, pour through a sieve again. The broth will be cloudy, which is totally normal. Bring stock to a boil, then add rice. Lower heat and simmer for 20 minutes or until rice is softened. Add the oil to a pan on medium heat. Cut the chicken into half-inch chunks and season with salt and pepper. Cook chicken on both sides until cooked through. Remove from pan and set aside and cover until ready to use. Whisk eggs and lemon juice in a separate container. Stream a few ounces of the stock to the mixture while whisking to prevent scrambling of the eggs. Continue adding stock until about a cup of mixture is created. Reintroduce the mixture to the pot in the same way, streaming while mixing. Raise temperature on the pot to medium heat. Add chicken and chopped dill and stir to distribute evenly. Add salt and pepper if needed to season.
[Name] Toasty Bears [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2016-12-05T16:08:00Z [Description] Make and share this Toasty Bears 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/33186/6yUp4pv2TPIK09QOuTQE_0258358_Toasty%20Bears.jpg" [RecipeCategory] Breakfast [Keywords] ["Peanut Butter", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "9"] [RecipeIngredientParts] ["peanut butter", "banana", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 587.4 [FatContent] 44.0 [SaturatedFatContent] 9.2 [CholesterolContent] 0.0 [SodiumContent] 480.3 [CarbohydrateContent] 34.8 [FiberContent] 6.7 [SugarContent] 13.9 [ProteinContent] 23.3 [RecipeServings] nan [RecipeYield] 3 Bears [RecipeInstructions] Toast the 3 slices of bread. While bread is toasting slice a banana reserving 9 slices. Spread peanut butter over each slice of bread. Add a slice of banana to the upper left and right corner for ears and one in the lower middle for a nose. Place 1 blueberry on top of the banana slice nose. Take the other two blueberries and place above the nose for eyes. Enjoy!
[Name] Hot Doggie Dogs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2016-12-05T16:08:00Z [Description] Make and share this Hot Doggie Dogs 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/33186/bC4tNKumROJkH34flSau_0258359_1154_s16x9.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "4", "8", "4"] [RecipeIngredientParts] "sliced ripe olives" [AggregatedRating] nan [ReviewCount] nan [Calories] 216.6 [FatContent] 17.2 [SaturatedFatContent] 6.1 [CholesterolContent] 24.3 [SodiumContent] 697.0 [CarbohydrateContent] 9.3 [FiberContent] 0.7 [SugarContent] 1.9 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] 4 Hot Doggie Dogs [RecipeInstructions] Roll two of the biscuits rounds to create a larger biscuit. Roll out into oval shape. Place the dough on a cookie sheet that has been sprayed with cooking spray, or on a parchment sheet. Use cooking scissors to cut dough into shape of a dog head. Add two olive slices for the eyes and one olive half for the nose. Bake at 350 for 20 minutes. Allow Hot Doggie Dogs to cool for 5 to 10 minutes. One the biscuits have cooled cut along the mouth to create an opening for the hot dogs. Top with your favorite condiments. Enjoy!
[Name] Sailboat Sandwich [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-12-05T16:08:00Z [Description] Make and share this Sailboat Sandwich 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/33186/TbT9Zpe3SHO0KkCEczGt_0258360_1191_s16x9.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "4", "4", "1/4", "1", "2"] [RecipeIngredientParts] ["cheese", "mustard", "mayonnaise", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.7 [FatContent] 29.9 [SaturatedFatContent] 17.7 [CholesterolContent] 72.7 [SodiumContent] 1579.1 [CarbohydrateContent] 23.8 [FiberContent] 1.7 [SugarContent] 1.4 [ProteinContent] 25.6 [RecipeServings] nan [RecipeYield] 2 Sandwiches [RecipeInstructions] Add mustard or mayo to a slice of bread. Cover the slice with a piece of lettuce. Layer your favorite lunch meat over the lettuce and cover with the second slice of bread. Cut off the crust and cut the sandwich diagonally. Add two slices of cheese to each skewer spreading apart to form sails. Stick the skewers into the sandwich halves. Enjoy!
[Name] Rice Penguins [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2016-12-05T16:08:00Z [Description] Make and share this Rice Penguins 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/33186/vzQmfXa9SamzJpn4ruWG_0258361_1369_s16x9.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "5", "1"] [RecipeIngredientParts] ["cooked rice", "nori", "carrot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.4 [CarbohydrateContent] 11.8 [FiberContent] 0.5 [SugarContent] 0.6 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 5 Penguins [RecipeInstructions] Use a large spoon or medium sized ice cream scoop to make the warm rice balls. Place the spoonful of rice on a sheet of plastic wrap. Wrap the rice with the plastic wrap and roll with your hand to create a rice ball. Take a sheet of nori (dried seaweed] and fold in half. Cut a heart shape along the fold. Unfold and wrap around rice. Use plastic to set the nori around the warm rice. Use the remain nori sheet and with a nori punch press to get different shapes you can use for the eyes. Use the round cutters to press into slices of carrot to create the feet and beak. Enjoy!
[Name] Bear in Bubble Bath [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2016-12-05T16:08:00Z [Description] Make and share this Bear in Bubble Bath 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/33186/LKfDIKwST9OPAsZWcXIf_0258362_Bears%20In%20Bubble%20Bath.jpg" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "24", "2", "48"] [RecipeIngredientParts] ["butter", "egg", "miniature marshmallows", "bear shaped graham crackers"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 58.1 [FatContent] 4.3 [SaturatedFatContent] 2.6 [CholesterolContent] 17.9 [SodiumContent] 55.4 [CarbohydrateContent] 4.8 [FiberContent] 0.1 [SugarContent] 3.1 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 24 Treats [RecipeInstructions] ["Preheat oven to 350 degrees.", "Mix cake mix, melted butter and egg together. This should be like a.", "soft dough.", "Take a spoonful of batter and roll into a small ball. Push dough ball into a mini muffin tin. Take a caramel chocolate candy and push into the center of the batter. Fill up the muffin tin and bake for 10 minutes. Take the muffin tin out and add 3-4 mini-marshmallows on top of each treat.", "Push in 2 Teddy Graham bear cookies into each treat. Bake for 2 more minutes to melt the marshmallows a bit. Cool and enjoy!" ]
[Name] Sleeping Bear [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT25M [TotalTime] PT30M [DatePublished] 2016-12-05T16:08:00Z [Description] Make and share this Sleeping Bear 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/33186/YDJFZ6fcRPBMnMk0d8kT_0258363_Sleeping%20Bear.jpg" [RecipeCategory] Rice [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/2", "2", "1", "2", "1", "1"] [RecipeIngredientParts] ["cooked rice", "eggs", "nori", "ketchup", "white cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 647.6 [FatContent] 19.5 [SaturatedFatContent] 9.2 [CholesterolContent] 401.4 [SodiumContent] 650.1 [CarbohydrateContent] 88.4 [FiberContent] 0.9 [SugarContent] 7.3 [ProteinContent] 26.7 [RecipeServings] nan [RecipeYield] 1 Bear [RecipeInstructions] On low heat pour one whisked egg into pan to create a thin omelette. Use cooking spray to prevent sticking. Set Egg to the side. In a mixing bowl combine 1.5 cups of warm rice with 2 tbsp of your favorite ketchup. Mix until. the rice turns a light pink. To create the pillow, wrap some of the pink rice in the thin omelette. Use plastic wrap to mold the remaining rice into the shape of a teddy bear. You’ll want to create. a square body, large round head, two small round ears, two oval arms and two slightly larger. oval legs. Lay the molded rice on the place next to the pillow creating the shape of the teddy bear. Use a round cap to press into the white cheddar to create 4 little rounds and one large round. Place two of the small rounds on the ear and one of the small rounds on the head for the nose. Cut the remaining small round in half to lay over the two paws. Take the large round and place. over the stomach. Take the sheet of nori and place it onto a nori punch to create little rounds for the eyes and mouth. of the bear. Place two small rounds for eyes and one small round for the nose. Use little slivers. for the mouth. Have fun with the different nori shapes to create your own expression for the little teddy bear!
[Name] Sprouted Grain and Vegetable Salad [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2016-12-05T22:14:00Z [Description] Make and share this Sprouted Grain and Vegetable Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/3", "2", "1/2", NA, "4", "2", "1", "1", "4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["garlic cloves", "olive oil", "kosher salt", "black pepper", "brown rice", "quinoa", "cherry tomatoes", "red bell pepper", "smoked mozzarella cheese", "gouda cheese", "fresh chives", "fresh parsley", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 686.5 [FatContent] 20.6 [SaturatedFatContent] 5.0 [CholesterolContent] 15.0 [SodiumContent] 335.4 [CarbohydrateContent] 110.1 [FiberContent] 6.9 [SugarContent] 5.9 [ProteinContent] 16.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To make dressing, whisk together garlic, olive oil, balsamic vinegar, 1/2 teaspoon salt, and pepper to taste. While grains are still warm, toss them with half of the dressing. Let cool to room temperature. Add the corn, cherry tomatoes, bell pepper, cheese and herbs the grains.Add more dressing. Season with salt and pepper to taste. Refrigerate any leftovers.
[Name] Chicken Fried Rice [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT1H [PrepTime] PT8H [TotalTime] PT9H [DatePublished] 2016-12-06T15:01:00Z [Description] Adapted from my Pork Fried Rice recipe, this also spells out how to cool the rice properly. Without doing this, the rice will turn gummy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/cIwwmKTS5O7af0D94DpQ_IMG_0622.JPG" [RecipeCategory] Chicken [Keywords] ["White Rice", "Poultry", "Rice", "Meat", "Chinese", "Asian", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "4", "2", "2", "3", "1", "1", "2", "1", "12", "6", "2", "1", "2", "1", "2"] [RecipeIngredientParts] ["rice", "skinless chicken thigh", "Chinese five spice powder", "lime juice", "garlic", "ginger", "Chinkiang vinegar", "canola oil", "red onion", "red bell pepper", "carrots", "snow peas", "Brussels sprouts", "shiitake mushrooms", "eggs", "mirin", "water", "reduced sodium soy sauce", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.1 [FatContent] 7.4 [SaturatedFatContent] 1.2 [CholesterolContent] 53.5 [SodiumContent] 98.6 [CarbohydrateContent] 29.0 [FiberContent] 2.4 [SugarContent] 2.2 [ProteinContent] 10.8 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] ["Bring 4 cups of water to a boil, then lower to a simmer and add rice. Give a quick stir to break up clumps, then simmer for 20 minutes or until water is absorbed. Remove rice from pot and spread evenly on a baking sheet. Place baking sheet in the freezer until ready to use.", "Cut the chicken into 1 inch chunks. Rub chicken with Chinese 5 Spice. Create a marinade with lime juice, 1 tablespoon of Chinkiang vinegar, 1 teaspoon of sesame oil, 1 teaspoon of garlic, 1 teaspoon of ginger, and a teaspoon of shredded cilantro. Place the chicken in the marinade overnight, ideally using a vacuum sealer.", "Put 1 tablespoon of canola oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.", "Add snow peas, Brussels sprouts, and mushrooms to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.", "Put remaining canola oil in the skillet, followed by garlic and ginger. Stir constantly for about a minute.", "Add chicken to the pan and cook for about 1 minute on each side. Remove the chicken and set aside.", "Add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.", "Return vegetables to the skillet and stir to integrate. Add mirin and water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add additional Chinkiang vinegar and soy sauce if necessary. Turn off heat, stir in the cilantro and serve." ]
[Name] Southern Pecan Praline Cake [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2016-12-06T15:10:00Z [Description] Make and share this Southern Pecan Praline Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Nuts", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "4", "3", "1 1/2", "1/4", "1/2", "1", "2", "3/4", "1", "1/2", "4", "1", "2", "2"] [RecipeIngredientParts] ["butter", "granulated sugar", "light brown sugar", "eggs", "all-purpose flour", "baking powder", "baking soda", "salt", "milk", "vanilla extract", "butter", "granulated sugar", "light brown sugar", "evaporated milk", "vanilla extract", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1007.8 [FatContent] 55.5 [SaturatedFatContent] 25.2 [CholesterolContent] 246.9 [SodiumContent] 576.2 [CarbohydrateContent] 119.3 [FiberContent] 3.1 [SugarContent] 83.2 [ProteinContent] 13.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Grease and flour three nine-inch round cake pans and preheat oven to 350 degrees. Cream the butter with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition. Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract. Divide batter evenly among the prepared pans and bake in the center of the preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing. For the icing, melt the butter in a large saucepan over medium heat. Remove from heat, then stir in granulated sugar and light brown sugar. (Sugars will not dissolve]. In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15 to 20 minutes. Remove from heat and stir in vanilla extract and pecans. Cool icing to a good spreading consistency (about 30 minutes], then spread evenly between cooled cake layers and over the top and sides of the cake.
[Name] Cajun Bourbon Chicken [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT6H [TotalTime] PT6H25M [DatePublished] 2016-12-06T16:14:00Z [Description] Make and share this Cajun Bourbon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1", "3", "2", "1 1/2", "1 1/2", "6", "6", NA] [RecipeIngredientParts] ["Bourbon", "soy sauce", "brown sugar", "paprika", "hot red pepper flakes", "molasses", "garlic cloves", "ginger", "onion powder", "garlic powder", "chicken thighs", "chicken drumsticks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 547.1 [FatContent] 20.9 [SaturatedFatContent] 5.8 [CholesterolContent] 138.1 [SodiumContent] 2821.9 [CarbohydrateContent] 26.1 [FiberContent] 1.0 [SugarContent] 20.6 [ProteinContent] 35.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients (except chicken] for marinade (may be processed in a blender]. Set aside 1/2 cup of this marinade in a clean jar (do not use the 1/2 cup set aside to marinate chicken - this portion will be used for basting the chicken during the grilling]. Keep refrigerated. Put marinade into a Ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally. Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open] for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork]. Baste with 1/2 cup fresh marinade every few minutes, turning chicken to cook both sides evenly. Season with salt and pepper, to taste.
[Name] Gingerbread Man Cookie Recipe [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2016-12-06T17:07:00Z [Description] Make and share this Gingerbread Man Cookie Recipe 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/2001000518/nNICbCQUTvS3EhzKIwKt_Untitled%20design%20(57).jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "3/4", "1/2", "1", "2", "1", "1/4", "1/4", "1/2", "1", "1/2", "3", "324"] [RecipeIngredientParts] ["unsalted butter", "sugar", "molasses", "vanilla", "ground ginger", "cinnamon", "clove", "nutmeg", "salt", "baking powder", "baking soda", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 78.4 [FatContent] 4.6 [SaturatedFatContent] 2.9 [CholesterolContent] 12.2 [SodiumContent] 74.8 [CarbohydrateContent] 9.5 [FiberContent] 0.1 [SugarContent] 8.2 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking powder, and baking soda in a mixer until light and fluffy, about 5 minutes. Scrape the sides and bottom of the bowl, then add the water. Mix on low speed until the water is combined, then add the flour. Mix in the flour just until incorporated and there are no dry bits. Scrape the bottom and sides of the bowl again, if necessary. Wrap the dough in plastic and place in the fridge for two hours. Preheat oven to 350 degrees. Once chilled, lightly dust a surface with flour and roll cookie dough to about ¼” thick. Cut your desired shape and place on parchment lined baking sheets. Bake cookies for 8-10 minutes for ¼” thick cookies. Allow cookies to cool and decorate with piping glaze. 11. Enjoy your new favorite gingerbread cookies recipe!
[Name] Mini Slow Cooker Apple Crisp [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2016-12-06T17:11:00Z [Description] This recipe is for a 2 quart slow cooker. If you have a larger one, double the recipe but NOT the cooking time. As with many slow cooker recipes, the method contributes to the success of the recipe. Make sure the apples are in large chunks as directed, or they will get too soft. Also, keep an eye on the edges, they tend to burn if left to cook too long. I use this while camping in our little RV trailer, and it smells delicious. I can start it right before I start dinner, and it will be ready by the time we finish dinner and are ready for dessert later. Ice cream is great on it, but I also like sour cream or yogurt, which are easier to carry when camping. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "1/4", "1", "1/2", "2", "1/4", "2", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["lemon juice", "sugar", "cornstarch", "salt", "cinnamon", "flour", "oatmeal", "brown sugar", "granulated sugar", "cinnamon", "nutmeg", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.8 [FatContent] 12.1 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 290.2 [CarbohydrateContent] 63.3 [FiberContent] 3.3 [SugarContent] 42.5 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] 3 cups [RecipeInstructions] Spray interior of crock generously with cooking spray. Peel and seed 3 large apples, cut each apple in 8 large chunks, place in crock. Sprinkle with lemon juice. Combine next 4 ingredients in a small bowl. Pour over apples, stir to distribute. Combine topping ingredients except butter in small bowl, stir together to combine. Add butter and stir until crumbly. Top apples in crock evenly with topping mixture. Cook 1 1/2 hours on High. Remove lid and cook another 1 hour on High, to crisp top. Serve with vanilla ice cream.
[Name] Grilled Pineapple Salsa [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2016-12-06T17:48:00Z [Description] The sweetness of grilled pineapple is a perfect foil for the tang of lime juice and the earthy taste of cumin in this easy salsa recipe. If you are too lazy to fire up the grill, char the fruit on a cast-iron grill pan on the stove. The salsa's perfect for fish tacos. From "Weber's New American Barbecue: A Modern Spin on the Classics," by Jamie Purviance. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["pineapple", "canola oil", "red onion", "fresh lime juice", "fresh cilantro leaves", "kosher salt", "ground cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 608.9 [FatContent] 15.4 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 1189.6 [CarbohydrateContent] 126.3 [FiberContent] 14.4 [SugarContent] 91.6 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 1-2 cups [RecipeInstructions] ["Prepare grill for direct cooking over medium-high heat.", "Cut pineapple crosswise into 6 (1/2-inch-thick] slices (don't cut out the core]. Brush pineapple slices on both sides with oil.", "Grill pineapple slices over direct medium-high heat, with lid closed, until lightly charred and softened, 5 to 8 minutes, turning once. Remove from grill, cut out the core and discard.", "Coarsely chop pineapple, and place in a medium bowl. Add onion, lime juice, cilantro, salt and cumin to pineapple and stir until evenly combined." ]
[Name] Grilled Bacon Firebomb [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2016-12-06T17:57:00Z [Description] Make and share this Grilled Bacon Firebomb 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/33186/BR23q5OvS4e24D23VsTW_0259083_Game%20Day%20BBQ%20with%20DJ%20BBQ_Pack%20Shot_6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/65/MayTq84KT3ylAKcH4XtO_0259083_Game%20Day%20BBQ%20with%20DJ%20BBQ_Pack%20Shot_8.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "4", "2", "2", "2", "2", "2", "2", "1", "1", "1", NA, "3", "1", "1", "3", "1/3", "40", "2 1/4"] [RecipeIngredientParts] ["dark brown sugar", "sea salt", "black pepper", "ground cumin", "ground coriander", "onion powder", "garlic granules", "mustard powder", "chili powder", "bacon", "red onion", "garlic cloves", "barbecue sauce", "smoked streaky bacon", "ground pork"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5103.9 [FatContent] 358.7 [SaturatedFatContent] 125.2 [CholesterolContent] 1088.1 [SodiumContent] 22697.9 [CarbohydrateContent] 156.2 [FiberContent] 18.9 [SugarContent] 87.2 [ProteinContent] 305.3 [RecipeServings] nan [RecipeYield] 1 Bacon Firebomb [RecipeInstructions] Set up your barbeque for the lonely island technique (no coals in middle of grill for indirect heat]. Place a drip tray inside the barbeque on the indirect side. Cover with the lid, adjust the vents for a nice low heat and allow to heat up like an outdoor oven – you want a temperature of around 200c/450f. Place 8 slices of bacon side-by-side on a piece of greaseproof paper, then layer over, fold and cross weave more rashers to create a lattice making sure there are no gaps, then sprinkle over the mix of Rad. Spread the pork meat into a rectangular shape over the bacon weave, roughly 1 inch thick then spread with BBQ sauce. Roughly chop the onion, pepper and mushrooms and finely slice the garlic and chilies (keep the seeds in if you like the heat], then spread evenly over the pork, leaving a ¾ inch gap around the edge. Starting with one of the shortest sides, and using the paper to help you, slowly roll it up. Place over indirect heat on the barbeque, cover with the lid and cook for 1-2 hours, or until cooked through and gnarly, remembering to replenish with hot coals every 45 minutes or so. Add fruitwoods to coals for an extra layer of flavor. Cook for about an hour then brush over another good drizzle of BBQ sauce. Once done, remove to a board to rest for 10 minutes, then carve into slices (roughly 1 inch thick] and serve this beautiful house of pork.
[Name] Mrs. Omlid's Lefse [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT5M [PrepTime] PT24H [TotalTime] PT24H5M [DatePublished] 2016-12-06T20:55:00Z [Description] Hands down the best lefse I've ever eaten was from my neighbor growing up, Mrs. Omlid. Her lefse was always thin and delicious no matter how it was served (butter, sugar, jam.. anything!) I recently (Dec 2016) had the privilege of spending an afternoon with her to learn the recipe and the craft of making awesome lefse. It will work best if you have a lefse griddle, but any heavy, large skillet with constant heat will work. Also needed: a heavy, grooved rolling pin with a cloth covering or sock over it, a heavy board, also covered in cloth, and a lefse stick for flipping. Here's the recipe and directions from that day. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Norwegian", "Scandinavian", "European"] [RecipeIngredientQuantities] ["15", "1 1/2", "1 1/2", "3", "3"] [RecipeIngredientParts] ["potatoes", "half-and-half", "margarine", "sugar", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.4 [FatContent] 7.7 [SaturatedFatContent] 2.5 [CholesterolContent] 7.7 [SodiumContent] 66.8 [CarbohydrateContent] 28.5 [FiberContent] 1.7 [SugarContent] 1.1 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 52 pieces [RecipeInstructions] ["Boil 5 lbs (this equals about 15 c of potatoes mashed] of peeled potatoes, cut in chunks.", "When they are tender, drain well and put through a potato ricer.", "While they are still hot, add the margerine (in small chunks] and sugar.", "Stir well and then add the cream inches Potatoes should be a soft, smooth consistency but still hold shape. Divide into 3 bowls and let cool overnight in the fridge.", "In the morning, add 1/14 c flour to each bowl and mix well into a paste.", "Divide into balls that are about 1/2 c to 3/4 in size and place on cookie sheets. Cover with plastic wrap and refrigerate until ready to cook them.", "Heat lefse griddle (or other heavy griddle] to about 400 degrees (may have to do a few testers to get the temp right-be sure to eat the evidence!].", "Only take 1 dough ball out of the fridge at a time. Flour the cloth covered surface well, and roll the dough ball in circles to cover all sides in a light coating of flour.", "Then roll in several directions with a heavy rolling pin covered in cloth until paper thin. Use the lefse stick to lift the dough circle through the center, place on the griddle, and UNROLL the dough onto the griddle. 1st side will bubble up within a few minutes when the heat is right, and the center will appear \"dry\".", "Flip to the other side with the lefse stick, using the same \"unrolling\" technique. Cook another minute or two or until the bubbles have even browning on them. You can flip them multiple times to get the correct browing on each side. Cooking them too long will create dry lefse, so cook the minimum amount of time for them to be cooked through and the bubbles browned.", "As each lefse piece is finished, stack them into a pile and brush off any excess flour. Also brush the browned flour off of the griddle. Add more flour to rolling board as needed - just enough to keep things from sticking.", "After they have cooled completely (a few hours] they should be stored in air tight containers. A suggested idea is to fold 3 lefse pieces into wedge shapes, then store in quart sized ziploc bags, then put in the freezer. As needed, take them out and thaw at room temp for a while.", "Traditionally, lefse is served spread with butter and/or sugar and then rolled up. Some people use jam on them as well. A little cinnamon sugar on them is also delicious. I prefer them warm, but can be served cold as well." ]
[Name] PHILADELPHIa 3-STEP Peppermint Cheesecake [AuthorId] 2322526 [AuthorName] Lisserz [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2016-12-06T22:49:00Z [Description] In just ten minutes you can pop this luscious PHILADELPHIA 3-STEP Peppermint Cheesecake into the oven. Tonight, you shall be crowned queen of desserts. http://www.kraftrecipes.com/recipes/philadelphia-3-step-peppermint-cheesecake-51227.aspx [Images] character(0) [RecipeCategory] Cheesecake [Keywords] "Dessert" [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "sugar", "vanilla", "eggs", "graham cracker crumb crust", "Cool Whip Topping"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.7 [FatContent] 32.7 [SaturatedFatContent] 16.2 [CholesterolContent] 129.5 [SodiumContent] 355.8 [CarbohydrateContent] 32.5 [FiberContent] 0.4 [SugarContent] 24.5 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Heat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup crushed mints. Pour into crust; sprinkle with 1/4 cup of the remaining crushed mints. Bake 40 minute or until center is almost set. Cool. Refrigerate 3 hours or until firm. Top with COOL WHIP and remaining crushed mints just before serving.
[Name] Pumpkin-Apple Pie Parfaits [AuthorId] 2322526 [AuthorName] Lisserz [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2016-12-06T22:49:00Z [Description] Apple pie filling and canned pumpkin give these crowd-pleasing parfaits their wonderful autumnal flavor. (And they make prepping them a breeze!) http://www.kraftrecipes.com/recipes/pumpkin-apple-pie-parfaits-182834.aspx?cm_mmc=eml-_-rbe-_-20161123-_-1311&cm_lm=C7E9AA9B37196A8BC183C8287D9F2283&bt_he=1EC9068BD24AAFB1674D3C52FFB3AAE4AD9EE357E2CA1B28224BED4AC6985F7A [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1 1/2", "1/4"] [RecipeIngredientParts] ["canned pumpkin", "Jello Instant Vanilla Pudding Mix", "pumpkin pie spice", "milk", "Cool Whip Topping", "Planters pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.0 [FatContent] 9.1 [SaturatedFatContent] 4.7 [CholesterolContent] 26.4 [SodiumContent] 239.0 [CarbohydrateContent] 28.1 [FiberContent] 1.6 [SugarContent] 18.2 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 10 [RecipeInstructions] Spoon pie filling into 10 dessert glasses. Beat pumpkin, dry pudding mix, pumpkin spice and milk in large bowl with whisk 2 minute Stir in 1 cup COOL WHIP. Spoon over pie filling in glasses. Refrigerate 1 hour. Top with remaining COOL WHIP and nuts just before serving.
[Name] New England Clam Chowderr [AuthorId] 1803090801 [AuthorName] jackie a. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2016-12-06T22:50:00Z [Description] This is a combination of several Chowders I have had in the past. It reminds me of the Clam Chowder I had for the first time I was in Boston. Creamy and delicious. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "7", "1/2", "3", "1/2", "7", "2", "1", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["onion", "bacon", "carrot", "clams", "celery", "potatoes", "heavy cream", "salt", "ground pepper", "milk", "butter", "bottled clam juice", "dill weed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 867.2 [FatContent] 41.8 [SaturatedFatContent] 21.1 [CholesterolContent] 166.4 [SodiumContent] 2539.8 [CarbohydrateContent] 89.8 [FiberContent] 10.3 [SugarContent] 7.1 [ProteinContent] 35.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Add bacon to a large sauce pan and cook on medium low heat until crispy.", "Add onion and cook till translucent.", "Add carrots and celery to the onions until they soften.", "Add potatoes.", "Cover and cook until potatoes are fork tender, about 15-20 minutes.", "stir potatoes occasionally so they do not stick.", "Add soup, cream, milk and dill weed.", "Stir together often.", "Add salt, pepper and butter and let butter melt into the chowder.", "Cook for 30 to 45 minutes.", "Add the Clams to heat through then serve." ]
[Name] Pecan Pie Cake Roll [AuthorId] 7151831 [AuthorName] danielle0816_7151831 [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2016-12-06T22:53:00Z [Description] Make and share this Pecan Pie Cake Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "3", "1", "3", "1", "1", "1", "1", "2", "1/2", "1", "1 1/2", "4", "1/4", "1", "2"] [RecipeIngredientParts] ["eggs", "sugar", "cold water", "flour", "baking powder", "salt", "butter", "pecans", "sugar", "sugar", "corn syrup", "eggs", "butter", "vanilla", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 638.7 [FatContent] 33.2 [SaturatedFatContent] 5.8 [CholesterolContent] 119.5 [SodiumContent] 303.6 [CarbohydrateContent] 84.4 [FiberContent] 3.8 [SugarContent] 53.4 [ProteinContent] 8.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 375°F. 2. Line a greased jelly roll pan with parchment paper. 3. In a large bowl, beat eggs for 3 minutes. 4. Gradually add sugar; beat eggs in a mixer on high for 2 minutes or until mixture becomes thick. 5. Stir in water and butter nut flavoring. 6. Combine dry ingredients and gently fold the mixture into the eggs. Don’t over mix, you don’t want to. deflate the eggs. 7. Pour the batter into the pan and spread it evenly. You want to make sure it is even so the edges don’t cook more than the center and crumble when you go to roll the cake. 8. Bake 13 15 minutes or until cake springs back when lightly touched. Halfway through baking sprinkle chopped pecans over cake and press down very lightly. Remove from oven and cool cake in pan for 5 minutes. 9. Invert cake onto a kitchen towel dusted with confectioners' sugar and peel off parchment paper. 3. Use a spoon to stir filling up every 10 minutes. 10. Starting with a short side roll the cake up in the towel. Let the cake cool completely like that. 12. Roll the cake back up. 11. Unroll the cake and spread filling evenly over cake leaving a little space around the edges. 13. Store in the refrigerator. Filling. 1. Preheat oven to 350°F. 2. Mix all ingredients together in a bowl then pour into a 9 inch pie dish and bake 45 minutes or until only the center jiggles when moved. 4. When ready remove filling stove top, stir again and let cool for 10 minutes before spreading on cake.
[Name] Teriyaki Meatballs [AuthorId] 690161 [AuthorName] Golfcrazy [CookTime] PT5M [PrepTime] PT45M [TotalTime] PT50M [DatePublished] 2016-12-06T22:54:00Z [Description] Make and share this Teriyaki Meatballs 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/690161/RPHtFltpR9ieaK743Hkw_IMG_1096.JPG" [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "1 1/2", "2", "1/3", "1/4", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["ground beef", "milk", "eggs", "salt", "cornstarch", "soy sauce", "sugar", "garlic clove", "ground ginger", "dry white wine", "beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.2 [FatContent] 12.8 [SaturatedFatContent] 5.0 [CholesterolContent] 83.8 [SodiumContent] 986.0 [CarbohydrateContent] 9.9 [FiberContent] 0.3 [SugarContent] 4.7 [ProteinContent] 17.4 [RecipeServings] 12.0 [RecipeYield] 36 Meatballs [RecipeInstructions] Mix the beef, breadcrumbs, milk, eggs and salt together. Shape into 1 inch meatballs and place on rimmed cookie sheet. bake at 500 degrees 5-6 minutes until brown. mix together the corn starch, soy sauce, sugar, garlic and ginger. Add white wine and beef broth. pour over the baked meatballs.
[Name] Shoepeg Corn Casserole [AuthorId] 519838 [AuthorName] Kitty Kat Cook [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2016-12-06T22:54:00Z [Description] Make and share this Shoepeg Corn Casserole 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/519838/C84iTDxuSYiFDdOSHRft_image.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Thanksgiving", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["French style green beans", "white shoepeg corn", "sour cream", "cheddar cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 469.4 [FatContent] 37.7 [SaturatedFatContent] 21.9 [CholesterolContent] 99.1 [SodiumContent] 962.6 [CarbohydrateContent] 29.1 [FiberContent] 5.4 [SugarContent] 3.4 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] 4 Cups [RecipeInstructions] Mix together beans, corn, sour cream, and cheese and put in an oven-safe dish. Mix the crackers and melted butter and sprinkle over as a topping. Bake at 350f for 40-45 minutes.
[Name] Popeye's Savory Spinach Salad [AuthorId] 1624769 [AuthorName] Randingo [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2016-12-06T22:54:00Z [Description] Found this recipe on the back of a spinach bag and loved it! I combined only the spinach and dressing first, plated it and added the rest of the salad ingredients. Recipe said to add salt and pepper to taste. I did nor add any. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1624769/tM5GFlyTxKR4E5bMCsnt_image.jpeg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["10", "1", "1/4", "1/3", "1/2", "1", "1/3", "3", "1/2", "2"] [RecipeIngredientParts] ["spinach", "hard-boiled egg", "red onion", "blue cheese", "avocado", "olive oil", "garlic", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.2 [FatContent] 17.7 [SaturatedFatContent] 3.7 [CholesterolContent] 36.7 [SodiumContent] 174.7 [CarbohydrateContent] 5.6 [FiberContent] 2.3 [SugarContent] 1.9 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Q. Dressing: combine dressing ingredients and whisk until blended; refigerate minimum 1hour. Salad: Combine spinach, egg, red onion , blue cheese, fresh fruit, avocado and dressing in a bowl and toss.
[Name] Chinese Food-Diced Chicken Sauteed With Green Peppers [AuthorId] 2001284269 [AuthorName] Anonymous [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2016-12-06T22:55:00Z [Description] Make and share this Chinese Food-Diced Chicken Sauteed With Green Peppers 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/2001284269/PMf3r1TTN69jYioW011y_SAM_1233.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Chinese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "10", "3", "1", "1", "1", "1", "1", "3", "1", "2", "1", "300"] [RecipeIngredientParts] ["garlic", "chilies", "ginger", "cooking wine", "soy sauce", "dark soy sauce", "salt", "star anise", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 488.2 [FatContent] 35.0 [SaturatedFatContent] 6.7 [CholesterolContent] 96.0 [SodiumContent] 4591.3 [CarbohydrateContent] 7.6 [FiberContent] 1.5 [SugarContent] 1.3 [ProteinContent] 34.6 [RecipeServings] 2.0 [RecipeYield] 2 2 [RecipeInstructions] ["Diced chicken breast seasoned with salt, ginger,soy sauce, dark soy sauce, cooking wine for 10min;.", "put the vegetable oil in the wok.And add the Chopped garlic,star anise,jalapeno,chillies ,xanthoxylum seeds;stiring for 1min;.", "add the seasoned chicken breast ,and more soy sauce and salt ,hot black bean sauce inches and continue stiring for 1min.", "add 180ml water in ,and cover the lid.wait for 2min,and stiring ,then continue waiti for 2min.", "move the lid,stirring for 2min,then we can enjoy it~." ]
[Name] Grasshopper Pie [AuthorId] 2000391183 [AuthorName] Ramelle B. [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2016-12-06T22:58:00Z [Description] Nice easy dessert that is a little special for holidays! Could easily switch liquors to make it a "peppermint pie" using peppermint schnapps and topping with a candy cane if you prefer. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000391183/NYafamRPOxkgwxb4lSwA_grasshopper%20pie.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1/4", "1/2", "3"] [RecipeIngredientParts] "marshmallow creme" [AggregatedRating] nan [ReviewCount] nan [Calories] 529.2 [FatContent] 30.9 [SaturatedFatContent] 15.6 [CholesterolContent] 81.8 [SodiumContent] 255.4 [CarbohydrateContent] 61.7 [FiberContent] 0.5 [SugarContent] 32.8 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] 1 9 inch pie [RecipeInstructions] ["Whisk together marshmallow creme and creme de menthe and stir until well blended. Mix in candy on low speed (save a piece if you like to use as garnish on top].", "Whip cream (no extra ingredients needed for heavy cream] and fold into marshmallow mixture.", "Pour into prepared crust (don't throw out that plastic covering the crust--use as an inverted lid for pie in freezer]. Garnish with candies or sprigs of mint.", "Freeze 2 hours or until firm.", "Remove from freezer about 5 minutes before serving. If leaving out on table for awhile put a frozen ice pack under the pie to keep it cold as the whipping cream will wilt. It's so good it won't last long! This can be refrozen or you can slice how much you need and keep in freezer. Easy to do ahead of time for a great 'homemade' delicious frozen pie!" ]
[Name] Dilly Cheese Ball [AuthorId] 2609796 [AuthorName] Ptrick [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2016-12-06T22:58:00Z [Description] A wonderful Holiday appetizer that you may want to use throughout the year. It can be made ahead and keeps in the fridge for days! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2609796/0GX9xMZkQ3yUEjiOtiuq_IMG_0352%20Dilly%20Cheese%20Ball.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["cream cheese", "sharp cheddar cheese", "dill pickle", "green onion", "mayonnaise", "Worcestershire sauce"] [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. Blend until smooth. Form into a ball. Cover with parsley sprigs. Cover and chill until firm. Serve with assorted crackers.
[Name] Steamed Baby Bok Choy [AuthorId] 2207668 [AuthorName] Rotten Ronny [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2016-12-06T22:59:00Z [Description] Make and share this Steamed Baby Bok Choy recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["canola oil", "garlic", "baby bok choy", "mirin", "soy sauce", "Chinese five spice powder", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.4 [FatContent] 4.5 [SaturatedFatContent] 0.5 [CholesterolContent] 1.8 [SodiumContent] 434.4 [CarbohydrateContent] 6.1 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] 1 side bowl [RecipeInstructions] Heat oil on low-medium in a non-stick wok or skillet. Add garlic and stir fry slowly until lightly golden. *Any vegetable oil is fine although I don't recommend olive oil because of the flavor conflict. Add all remaining ingredients and bring to a boil and then keep to a simmer for about 7 minutes. Serve in a deep plate or bowl.
[Name] Nate's Amazing French Toast [AuthorId] 2001075824 [AuthorName] Nathan T. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2016-12-06T22:59:00Z [Description] Make and share this Nate's Amazing French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "European", "Winter", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/3", "1/4", NA, "1", "3", "1", "1/2", NA, NA] [RecipeIngredientParts] ["eggs", "milk", "sugar", "butter", "butter", "cinnamon", "vanilla extract", "nutmeg", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.9 [FatContent] 6.4 [SaturatedFatContent] 3.2 [CholesterolContent] 103.5 [SodiumContent] 117.2 [CarbohydrateContent] 20.0 [FiberContent] 1.3 [SugarContent] 13.2 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place a pan on the stove-top and set the heat to a low-medium. Combine the milk, sugar, eggs and better and whisk until eggs are completely broken, and everything is well incorporated. Add in the cinnamon and nutmeg. Stir (or whisk] until incorporated, and add in the vanilla extract. Whisk. Grab a piece of bread, and lightly butter both sides. Place the bread into the mixture, and throw onto a greased pan. Lightly toast the bread. Take the bread off the pan and lightly pat the bread to get the excess butter off. Dip the bread in the mixture quickly on both sides. Place back on the pan, and proceed to cook halfway through. Take the bread off the pan once again, dip in the mixture, and cook on the pan until both sides have cooked to your liking. Serve hot, with syrup and powdered sugar (optional].
[Name] Feta Cheese (Tofu) [AuthorId] 2001285100 [AuthorName] Kenady B. [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2016-12-06T22:59:00Z [Description] Make and share this Feta Cheese (Tofu) 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/2001285100/7LlntrGS4yNvaltnLN75_Feta%20Cheese.jpg" [RecipeCategory] Low Cholesterol [Keywords] nan [RecipeIngredientQuantities] ["14", "2", "1", "1/4", "1", "3", "1/2", "1/2"] [RecipeIngredientParts] ["extra firm tofu", "white miso", "apple cider vinegar", "olive oil", "nutritional yeast", "garlic powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 610.8 [FatContent] 35.0 [SaturatedFatContent] 6.1 [CholesterolContent] 0.0 [SodiumContent] 2514.9 [CarbohydrateContent] 35.6 [FiberContent] 15.4 [SugarContent] 6.0 [ProteinContent] 51.5 [RecipeServings] nan [RecipeYield] 1 small jar [RecipeInstructions] ["Press water out of tofu. Place tofu between two paper towels and put something heavy on top. Let it sit for at least 1 hour.", "Prepare marinade. Whisk together every ingredient in a bowl until nice and even.", "Cut tofu into small cubes and add to a jar or an air-tight container. Add marinade and mix well together. Place jar in fridge and let tofu marinade for at least 8 hours.", "After marinading keep the tofu covered with olive oil in the fridge in an air-tight jar to preserve it for 2-3 weeks." ]
[Name] Hot Dog Stocking Recipe [AuthorId] 2001285405 [AuthorName] Kenyon [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2016-12-06T22:59:00Z [Description] Make and share this Hot Dog Stocking Recipe 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/2001285405/GeXgEp31Sea6Kv1RdXRm_hot%20dog%20stocking%20recipe.png" [RecipeCategory] High Protein [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "10"] [RecipeIngredientParts] "cream cheese" [AggregatedRating] nan [ReviewCount] nan [Calories] 555.4 [FatContent] 47.8 [SaturatedFatContent] 25.2 [CholesterolContent] 103.8 [SodiumContent] 1391.7 [CarbohydrateContent] 5.5 [FiberContent] 0.0 [SugarContent] 4.8 [ProteinContent] 25.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut each hot dog into four equal pieces. Place hot dog on the grill and let simmer until cooked to perfection. Insert appetizer pick into hot dog, making sure to use two sections per stick. Top each “stocking” with your favorite cheese of choice for delicious holiday addition. Our preference is goat cheese – but mozzarella and cream cheese would be just as tasty. Once your stockings are topped off- enjoy!
[Name] Chicken Bacon Mushroom Bake [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2016-12-07T00:00:00Z [Description] This was a combination of two recipes I thought sounded good on their own but would be better with my own additions. The result was fabulous for a Low Carb Dieter with Type II Diabetes. Prep time did not include slicing mushrooms or shredding cheese as I cannot stand for any length of time. Use all the cheats you can and make any changes to your taste you wish to. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/171084/yAqftHKsTE2hki7f9FQN_Chicken%20Spinach%20Bacon.jpg" [RecipeCategory] One Dish Meal [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["8", "2", "1", "2", "1", "1/2", "2", "2", "1", "1/2", "1", "8", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["bacon", "boneless skinless chicken breasts", "fresh spinach", "garlic cloves", "low sodium chicken broth", "olive oil", "unsalted butter", "seasoning salt", "fresh ground black pepper", "cream cheese", "sour cream", "mayonnaise", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 452.7 [FatContent] 31.0 [SaturatedFatContent] 14.4 [CholesterolContent] 141.0 [SodiumContent] 591.2 [CarbohydrateContent] 7.6 [FiberContent] 2.1 [SugarContent] 3.5 [ProteinContent] 36.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. In 12-inch cast iron skillet melt 1 tablespoon each butter and olive oil over medium high heat. Season chicken with seasoning salt and pepper to taste. Add chicken to skillet and cook for 6-8 minutes till golden (chicken will finish cooking in the oven]. Remove to plate and set aside. To the same skillet, add the remaining 1 tablespoon each butter and olive oil. Add mushrooms. Cook till tender. This took me about 8-10 minutes. Remove to plate and set aside. To the skillet add the fresh spinach, garlic and the 1/2 cup chicken broth. Cook spinach down, season lightly. In medium sized mixing bowl using wooden spoon or mixer, mix together cream cheese, parmesan cheese, mozzarella cheese, sour cream, mayonnaise, dried onion flakes. Return chicken and mushrooms to the skillet with spinach. Stirring well to mix the ingredients together. Stir in half the crumbled or chopped bacon pieces. Stir in the cheese mixture. Top with remaining bacon and additional tablespoon of parmesan cheese. Bake for 30 minutes until golden and bubbling.
[Name] Warm Potato and Kale Salad / Hash [AuthorId] 1470708 [AuthorName] Lelandra [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2016-12-07T15:54:00Z [Description] Make and share this Warm Potato and Kale Salad / Hash recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Greens", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "2", "1/2", "2", "4", "1"] [RecipeIngredientParts] ["yukon gold potatoes", "sea salt", "olive oil", "yellow onion", "garlic cloves", "kale", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.0 [FatContent] 6.6 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 1065.8 [CarbohydrateContent] 27.9 [FiberContent] 3.6 [SugarContent] 2.6 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 4 1/2 cups [RecipeInstructions] ["1. Bring a 6-8 quart pot of water to a boil, and add the potatoes and 1 tsp salt. Cover, reduce to a simmer, and simmer for 15 minutes.", "2. Meanwhile, heat a large skillet over medium heat and add the oil. Saute the onion, stirring often, for 5 minutes. Add the garlic, stir well, and cook for 1 minute more.", "3. Add the kale, tomatoes, and the remaining 1 tsp salt to the sauteed onions, stir well to combine, and cook for 2 minutes. Cover and remove from heat.", "Drain the cooked potatoes and add them to the sauteed onions and kale. Stir well to combine and serve." ]
[Name] Gingerbread Castle [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT20H [PrepTime] PT250H [TotalTime] PT270H [DatePublished] 2016-12-07T18:00:00Z [Description] Make and share this Gingerbread Castle 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/52/93/83/Nmurh00Rzu8rBEcBpT6e_o5JH9TNTR9WUKjJCQ4BF_final.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/RICc7DqnTT29SCMoKks5_13.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/xVgFVCi6SV2YdQPqZT1T_15.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/2VHUHzISaOO1Zjw9FsMU_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/o5JH9TNTR9WUKjJCQ4BF_final.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/FcXCj2ymSIOec33e79N7_unspecified.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/PW0EOkVQFuDOx7J7JP1a_14.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/38r9Sw2ERbyZmTC7SIvi_25.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/ixLd3QEHRofEVv1Eagco_24.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/4QAF8SY9ReOuuFPK0kmS_21.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/K7dPNyFRYWqvdK0Rwc2A_19.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/Auy0Xz4TtCSsQdF3rh0Q_14.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/RRQjdABRSwCjF5GSIiA8_13.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/59WgfmqNTwipbFWgaBi1_11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/HIKC1NyRTy3d1wzip6Gk_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/Fv43iiYLRmiX9iri82GI_22.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/Q9WUPdfcS0WHXq3SFsVo_20.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/vaq5ExQQM2q4WqCjQMDg_18.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/VG4PZEf6Tvp5xmLxNJwE_17.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/nlA76K72RPDxuH73sFy8_16.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/94Thd6vKQIGDJ1f8JLoH_15.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/CaK1jaiPRnKVOwcqkpXp_12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/aaF70S7ITgON5xLm5zsh_10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/U5obeMSFTGK9LbiNLBsA_9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/2jscpBLXTMOUK5ltnosh_8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/RxLXZIWS2WLflTd3FQhb_7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/ag9fVEUgRiapCIVO12jb_6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/cuJFt9vyTGL35mP51myr_5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/QkgEXsWWQcK9GGETCTev_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/83/7itmylQFKe43zZmByow0_3.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "2", "4", "4", "1/2", "2", "7", "2", "3 1/2", "1", "1/4", NA, "3 1/2", "3", "1/2", "1", "1/2", NA, NA, "1", NA, "4", "3", "1", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "molasses", "salt", "cinnamon", "ground ginger", "allspice", "clove", "eggs", "all-purpose flour", "water", "granulated sugar", "light corn syrup", "cream of tartar", "confectioners' sugar", "cocoa powder", "cinnamon", "nutmeg", "confectioners' sugar", "vanilla", "parchment paper", "flour", "flour"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 289.6 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 22.1 [SodiumContent] 110.7 [CarbohydrateContent] 57.9 [FiberContent] 0.9 [SugarContent] 39.9 [ProteinContent] 2.8 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] GINGERBREAD CASTLE: **For my gingerbread structures, I like to build their general shape out of cardboard first. This is a great way to address any structural issues before it's too late. They also give you an amazing stencil to use to cut out your cookie shapes and then later they're great for preventing any mess when you're pouring candy glass windows into your finished cookies. In a stand mixer beat butter and sugar until creamy, add molasses and eggs. In another bowl, mix all dry ingredients. Once done slowly mix into wet ingredients and stir until dough ball forms. Wrap softball sized portions in foil and chill until ready to use. Heat oven to 360 degrees fahrenheit. Line cookie sheets with parchment and roll dough directly onto cookie sheets. Using flour to prevent sticking. Cut out shapes using homemade stencils and save scraps for the next sheet. Baking time varies depending on how large your cookie is. Large cookies can take 18 minutes and small decorative pieces can be done in as little as 5 minutes. So keep an eye on them. Once baked, remove from oven (and here's my secret to getting a smooth cookie -- immediately after removing a batch from the oven, place a sheet of parchment over the top and using a slightly smaller baking sheet press, slide and swivel the smaller sheet on top until perfect. Allow cookies to cool before removing and place on paper towels. Do any candy glass windows BEFORE assembling. Advice and pointers: Assembling is my personal favorite part, but be sure to have a lot of patience and go slowly. Don't let go of any pieces unless you're positive they're secure and if you're unsure, use various kitchen items as supports -- things get pretty jenky in my kitchen during this process. Know that cookies will break here and there, make extra of critical pieces if you have the time and keep in mind you're doing something fun and when things go wrong, it's just a lesson for the future -- at least that's what I tell myself when I'm facing a kitchen catastrophe :D. CANDY GLASS: Mix sugar, water, corn syrup and tartar in a large pot on medium/high heat. Stir constantly until mixture begins to boil. Stop stirring and place candy thermometer on the edge of the pot with the temp gauge submerged into sugar syrup. This part takes FOREVER (20 or so minutes] so set up a chair next to the stove and grab a magazine/book/laptop and keep an eye on the thermometer. Allow to heat to 300 degrees and immediately remove from heat. Stir and mix in two drops blue food coloring. Have cookies clean and resting face up on a very flat surface covered in a aluminum foil. Use your cardboard stencil over your cookie and pour candy glass into your cutouts using a bent tea spoon or small ladle. Once poured, immediately lift stencil off and clear any sugar strands that occur. Advice and pointers: This is one of those things you should set a lot of time aside for and prepare yourself with a lot of patience. Having a plate warmer to set the pot of hot sugar on near your workstation is a great way to give yourself a bit more time to work with each batch. Depending on how many windows you have to do, you'll be needing to make several batches. As soon as one batch begins to harden, you need to cut your losses and discard it (I've learned this the hard way]. This stuff is also INSANELY hot so be very careful and make sure no pets, children or other obstacles are around when working with candy glass! ROYAL ICING for GINGERBREAD CASTLE: ( I made this batch probably 6 times throughout the project]. In a stand mixer beat egg whites till frothy and incorporate sugar until smooth. Then mix in the rest of the ingredients little bits at a time until the color you desire is achieved. Advice and pointers: Because you're using raw egg whites and salmonella is a risk, always use fresh eggs from a reliable source and don't allow unused frosting to sit out for more than an hour or so. Any unused frosting can be covered with a damp towel to prevent drying and retain freshness. Keep in mind the longer you work with a single batch the darker the color will become, so when initially mixing, keep that in mind. ROYAL ICING FOR HOLLY, WREATHS AND CHRISTMAS TREES: Using any used gingerbread dough, cut out and shape christmas trees and bake. Using a small star tip (I actually bent mine with a small hammer to get the perfect shape] pipe royal icing all over giver bread and decorate with sugar beads which you'll then need to tediously paint.
[Name] Grapefruit Sandwich Cookies [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2016-12-07T18:19:00Z [Description] Make and share this Grapefruit Sandwich Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "3/4", "1", "1/2", "1/2", "1", "2", "1/4", "1/2", "2", "1", "3"] [RecipeIngredientParts] ["grapefruit, zest of", "all-purpose flour", "cake flour", "baking powder", "salt", "unsalted butter", "sugar", "grapefruit juice", "unsalted butter", "confectioners' sugar", "honey", "ruby red grapefruit juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.2 [FatContent] 12.2 [SaturatedFatContent] 7.5 [CholesterolContent] 53.6 [SodiumContent] 98.9 [CarbohydrateContent] 43.3 [FiberContent] 0.4 [SugarContent] 29.0 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 16 sandwich cookies [RecipeInstructions] ["Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.", "In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.", "Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.", "On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.", "Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.", "For filling, In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use." ]
[Name] Sugar Cookie Guillotine [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT1H [PrepTime] PT8H [TotalTime] PT9H [DatePublished] 2016-12-07T18:24:00Z [Description] Make and share this Sugar Cookie Guillotine 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/52/93/85/9QNkGcAURmaLBJEI4utj_eYXSoAYLTKCT7zbZv0Wm_5%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/85/96iOfFktQWCqM2PIqOzh_5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/85/lCcY1dkQkuqQqfHkuRpw_6%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/85/kvguseiR6iZeKbfbTJc4_6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/85/ijHD3TzdSe2qPMSNAh03_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/85/eYXSoAYLTKCT7zbZv0Wm_5%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/85/TEFp5xGSTjCiXGmCgOXl_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/85/CVhgQLRoRieienRz75zZ_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/85/7Vd39YPiTd2P8siBVuBs_3.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1", "3", NA, NA, NA, NA, NA, "4", "3"] [RecipeIngredientParts] ["salt", "butter", "sugar", "egg", "milk", "all-purpose flour", "powdered sugar", "flour", "vodka", "chocolate", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5766.5 [FatContent] 193.3 [SaturatedFatContent] 119.1 [CholesterolContent] 676.2 [SodiumContent] 2464.1 [CarbohydrateContent] 967.0 [FiberContent] 10.1 [SugarContent] 671.1 [ProteinContent] 58.2 [RecipeServings] nan [RecipeYield] 1 12-inch cookie guillotine [RecipeInstructions] In a stand mixer beat butter, sugar, salt, egg and milk. Slowly incorporate flour until dough ball forms. Split into two balls and chill until ready to use. Heat oven to 375 degrees fahrenheit and roll out dough onto a parchment lined baking sheet using powdered sugar to prevent sticking. Cut out shapes using stencils and save scraps for the next batch. Bake 9 to 11 minutes until edges just begin to brown. Remove from oven and smooth by placing parchment paper over the top of freshly baked cookies and press down flat with a slightly smaller baking sheet. Once cool place on paper towel to absorb any butter before assembling. ROYAL ICING: Once all your components are ready, assemble using royal icing as the 'glue'. This cookie is very delicate so be gentle. Once assembled and dried, you can paint however you like! I was inspired by early 20th century handcrafted German toys.
[Name] Faux-Reoes [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2016-12-07T18:34:00Z [Description] Make and share this Faux-Reoes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3/4", "1/2", "1", "1", "1", "1", "1 1/2", "3/4", "2 1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["granulated sugar", "granulated sugar", "butter", "salt", "egg", "cold water", "vanilla extract", "unbleached all-purpose flour", "white whole wheat flour", "confectioners' sugar", "vegetable shortening", "vanilla extract", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.2 [FatContent] 9.0 [SaturatedFatContent] 4.2 [CholesterolContent] 19.7 [SodiumContent] 88.0 [CarbohydrateContent] 25.2 [FiberContent] 0.6 [SugarContent] 18.6 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 28 sandwich cookies [RecipeInstructions] ["Preheat the oven to 325°F. Lightly grease (or line with parchment] two baking sheets, or more if you have them.", "To make the cookies: In a medium-sized mixing bowl, beat together the sugar, butter, salt, and espresso powder. That's right; there's no leavening in this recipe, so don't worry that something's been left out.", "Beat in the egg, water, and vanilla, then the flour and cocoa. The dough will be very stiff.", "Chill the dough to firm it up, 30 minutes or so. Roll out the dough to about 1/8\" thickness (measure the thickness with a ruler - 1/8\" to 3/16' thickness will give the most \"Oreo\" cookie result] Cut out rounds or other shapes, about 1 1/2\" in size. Place on parchment-lined baking sheet. These don't spread much, but leave an inch between cookies on the pan.", "Use the flat bottom of a glass, dipped in cocoa as necessary to prevent sticking, to flatten the cookies to about 1/8\" to 3/16\" thick. The end of a food processor's pusher tool works well here, too. Take a ruler and measure the cookies' thickness; you want to get pretty close to this measurement, for the best-textured cookies.", "Bake the cookies for 15 to 18 minutes. It's important to bake them just the right amount of time; too little, and they won't be crisp; too much, and they'll scorch. Watch them closely at the end of the baking time, and if you start to smell scorching chocolate before the time is up, take them out. When they're done, remove the cookies from the oven, and allow them to cool completely, on a rack or on the pan.", "While the cookies are cooling, make the filling.", "Beat together the sugar, shortening, and vanilla. It'll seem very dry at first, but will eventually begin to clump together.", "Add the water, beating till smooth and spreadable. The filling should be stiff, but not so stiff that you can't flatten it when you sandwich it between the cookies.", "Place one level tablespoon filling in the center of one cookie; again, a teaspoon cookie scoop, slightly heaped, is perfect for this task. Place another cookie atop the filling, and squeeze to distribute the filling evenly. Repeat with the remaining cookies. Store in an airtight container." ]
[Name] Pinecone Critters [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT40M [PrepTime] PT5H [TotalTime] PT5H40M [DatePublished] 2016-12-07T18:38:00Z [Description] Make and share this Pinecone Critters 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/52/93/87/h31i0xyR92wUwz1GKxDA_iBD68EZrR76ylxNLIytW_10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/87/pZxE94b4RqyXxb6UwiG7_7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/87/dJikcTSvQmOfp6pb0KvQ_8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/87/ZhXWkAURri4P5DiL0iDY_9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/87/3g9BfcIuSNsENn1nLqIp_10%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/87/t4WPyVISKuU0n5EJSNm0_6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/87/fvZ27sTSOiIrG51uPoQo_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/87/DvGxVIu5SGGXNCshsEpp_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/87/RLphSRDqSXSKPnLsc5av_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/87/swsS5NRyalqLRMyMr9wg_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/87/2vvUPoSiQZ8rqi6LjIRr_5.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas"] [RecipeIngredientQuantities] ["10", "1 1/2", "1/2", "3/4", "1/4", "2", "1/2", "1", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["unsalted butter", "sugar", "brown sugar", "salt", "eggs", "all-purpose flour", "chocolate chips", "chocolate", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 492.0 [FatContent] 25.8 [SaturatedFatContent] 10.9 [CholesterolContent] 84.7 [SodiumContent] 156.9 [CarbohydrateContent] 65.4 [FiberContent] 4.8 [SugarContent] 51.8 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] 8 critters [RecipeInstructions] Toast almonds and salt in 400 degrees fahrenheit oven for 5 minutes. Heat oven to 325 degrees fahrenheit. In a medium saucepan melt butter, add sugars and cocoa powder. Mix on medium heat until deep brown then turn off heat. Add vanilla and eggs. Then add flour and toasted almonds. Pour into a 10X10 parchment and butter lined baking sheet and bake for 25 minutes. Remove and chill until hard. Once chilled, cut into 2 X 2.5 inch squares and stack two until you have 8. Using a little melted chocolate glue the two pieces together and trim edges with a knife until you have an egg like shape. Using the same knife cut little slices into the top all going the same direction (These will make inserting your almond slivers easier. Dip almond slivers pointed end into melted chocolate chips then insert into your brownies until they look like pinecones. Using a bit of royal icing, pipe along top edges of pine cones to give it a realistic look. Once this is done spray with a little brown food coloring. Paint with edible gold along the ridges and adhere modeling chocolate eyes. Paint on pupils and highlights using edible paints and a fine brush.
[Name] Shortbread Christmas Tree [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT45M [PrepTime] PT7H [TotalTime] PT7H45M [DatePublished] 2016-12-07T18:54:00Z [Description] Make and share this Shortbread Christmas Tree 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/52/93/88/kOZBOirmQRiq6WbzmzRL_AI6dGOdOQUaC9nkyU5Vu_7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/88/AI6dGOdOQUaC9nkyU5Vu_7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/88/3tmeFafTtuiZO81N7k4X_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/88/XqczbVpRbCGe0vNSRZiw_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/88/bfKskzb8SDioZZEVY0KH_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/88/ziVb4lTSYaIyzhNoVhwn_5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/88/bwNGjvNuQ2mktrGmd5mX_2.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas"] [RecipeIngredientQuantities] ["1", "3/4", "1", "2 1/2", "4 1/2", "3", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "confectioners' sugar", "vanilla", "all-purpose flour", "confectioners' sugar", "flour", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5279.4 [FatContent] 187.3 [SaturatedFatContent] 117.1 [CholesterolContent] 488.1 [SodiumContent] 1804.3 [CarbohydrateContent] 868.4 [FiberContent] 8.4 [SugarContent] 618.4 [ProteinContent] 45.0 [RecipeServings] nan [RecipeYield] 1 tree and 20 medium cutout cookies [RecipeInstructions] SHORTBREAD CHRISTMAS TREE: Heat oven to 350 degrees fahrenheit. In a stand mixer beat butter and sugar until creamy. Add vanilla and flour until dough forms. Roll out dough onto parchment lined baking sheet and using powdered sugar to prevent sticking, cut out shapes. Set scraps aside to be used on the next sheet. Bake 12-16 minutes until edges just start to brown. Remove from oven and smooth by placing parchment paper over the top of freshly baked cookies and press down flat with a slightly smaller baking sheet. Allow to cool. PIPING AND FLOODING ICING: In stand mixer blend egg white with 3 1/2 cups confectioners sugar and red food coloring. Once mixed place half in a large piping bag with a large round tip (This is your flooding bag]. Add a cup of confectioners’ sugar to the remaining frosting in the stand mixer and beat until mixed. Scoop this mixture into another piping bag with a small tip. using this bag pipe along the edges of your cookies. Once done use the flooding bag to flood your cookies. Use a toothpick or needle to pop any air bubbles that form immediately after piping to ensure a smooth surface. Use leftover thicker frosting to pipe additional details and glue cookies together to form a tree.
[Name] Peanut Butter Snowballs [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2016-12-07T19:50:00Z [Description] Make and share this Peanut Butter Snowballs 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/52/93/89/y7rxQTViRmmxzPFfhVZx_uVJM1bfjThG22t9EBSXB_Peanut%20Butter%20Snow%20Balls%20Main.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/89/02xo448ERNSgbuboS1uO_5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/89/GrBhY2SATaur9cTekVZ7_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/89/AX0o06OqQ9qBj8vl3szw_7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/89/c9kmu3XWTgCW3LmIPSlg_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/89/WCTkTOa5QNSLx7ZTxPyW_6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/89/HMhm9BR3SXOh4913BR7r_4.jpg"] [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "6", NA, NA, NA] [RecipeIngredientParts] ["butter", "vanilla extract", "confectioners' sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.8 [FatContent] 9.5 [SaturatedFatContent] 3.9 [CholesterolContent] 12.2 [SodiumContent] 85.3 [CarbohydrateContent] 19.9 [FiberContent] 0.6 [SugarContent] 18.5 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 40 snowballs [RecipeInstructions] ["In a large mixing bowl combine peanut butter, butter, vanilla and confectioners sugar. I used Reeses brand Peanut butter because the packaging reminded me of when I was a kid and apparently they having an effective marketing department. Using a pastry cutter blend until full mixed at which point you'll be able to form a large ball. Roll this ball into ropes and cut them evenly into 1 inch squares which you can then roll into balls. Place toothpick into one end and chill in the fridge for an hour.", "Using a double boiler or a saucepan, melt white candy melts. Pour decorative crustal sugar in a bowl and keep next to the candy melts. Holding the sharp end of the tooth pick, dip peanut butter ball into the candy melt, allow excess to trip off and immediately coat in sugar. Set on parchment lined sheet and chill until ready to serve.", "Advice and pointers: This is a super fun and easy project to do with kids! I strongly recommend against freezing your peanut butter balls as this can cause the candy melt shell to crack." ]
[Name] Chocolate Peppermint Reindeer Cake [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT1H30M [PrepTime] PT7H [TotalTime] PT8H30M [DatePublished] 2016-12-07T20:16:00Z [Description] Make and share this Chocolate Peppermint Reindeer Cake 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/52/93/90/Cx9S7GqMRSeG1HIHS1na_c8FPFxtwSM2CRCtRwpep_Reindeer%20Cake%20Main.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/90/WElIpAacRxuhjunpVVtg_6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/90/L1RnwQCiQyx4WFzlqrVd_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/90/fjeTE6IhQveFA1ScVadH_5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/90/0QXwPWQSWmJoUCTcx28z_7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/90/4b5DDbIRZG6CKFzW5bnY_8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/90/JE8iGoHrRUWOU4fYAs6f_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/90/sdeEh3JmTW5bkQcHBVzG_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/90/FF15kuOgRMyMxDjIyffg_3.jpg"] [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "2", "2", "3/4", "2", "1 1/2", "1", "1", "6", "2", "1", "6", "2", "2", "1", "2", "12", NA, NA, NA, NA, "1"] [RecipeIngredientParts] ["sugar", "milk", "eggs", "vanilla extract", "all-purpose flour", "baking powder", "baking soda", "salt", "boiling water", "unsalted butter", "confectioners' sugar", "vanilla", "heavy whipping cream", "salt", "sweetened coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1190.5 [FatContent] 62.9 [SaturatedFatContent] 37.4 [CholesterolContent] 142.3 [SodiumContent] 876.7 [CarbohydrateContent] 157.1 [FiberContent] 6.8 [SugarContent] 125.5 [ProteinContent] 7.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["For the reindeer, make this cake recipe twice back to back.", "FOR THE CAKE:", "Heat oven to 350. Place 3 cups of water in a saucepan and set on the stove with a high heat.", "In a stand mixer, blend sugar, milk, oil, eggs and vanilla. In a large mixing bowl combine dry ingredients. Slowly mix into wet and when just incorporated pour in one cup of boiling water. Pulse until thoroughly mixed and pour into two parchment lined Loaf tins. Bake 45 minutes until a toothpick inserted comes out clean. Wrap and chill well before cutting and assembling cake.", "TO ASSEMBLE:", "Slice your loaves into two layers. Mix buttercream frosting and spread generously between each layer. Sprinkle with chopped candy cane before stacking each new layer. Chill continuously to ensure cake keeps a firm shape. Once stacked, using a serrated blade, carve out general reindeer shape. Once desire form is taken do a smooth crumb coat using additional frosting. Do final coat using clean fresh frosting. Chill when it looks how you want it and use a fork to create added grooves and dimension.", "FOR THE ANTLERS:", "Slightly melt candy canes in a 300 degree oven and bend into desire shapes (Watch your fingers, it's hot!]. Adhere to one another by placing an end under a flame for a moment and sticking to a larger piece (They burn very quickly so be stealthy and don't be devastated if any are ruined]. Once done pierce the top of you cake with a pointed end and coast delicately with white candy melts.", "FINISHING TOUCHES:", "Finish by spraying with edible pearl spray and placing a bed of coconut around your reindeer. (If you're a terrible person and don't like coconut, you can also use powdered sugar or crushed candy canes instead. Paint on a glittery red nose for an extra festive touch!" ]
[Name] Grandma Millie's Walnut Fudge [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT30M [PrepTime] PT5H [TotalTime] PT5H30M [DatePublished] 2016-12-07T21:16:00Z [Description] Make and share this Grandma Millie's Walnut Fudge 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/52/93/91/DMkazuwmQNiDqjjjk0a4_oJxfEiVrQL2OGtn6FF2V_Eggnog%20Fudge%20Presents.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/91/oyOorLLQQuba8l9zgjq4_13.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/91/jhB1rKgBT2GaSRAteuWp_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/91/ETj2zNhjT62qs8ce6AJM_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/91/FhzXEwOQfmb9Y7sj1QJw_8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/91/1zIZbuvSKyHMGv7XyzXa_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/91/gfkgwAOtTHOsNB6BFLlU_5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/91/qHF7J3opQIKRpeiB1mIB_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/91/rVXASpORzmObER3DQwhp_12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/91/VSjyPJPhRSeZgCnQegPX_10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/91/kzVirnnbTWeyU79saiDB_11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/91/CGRfzfSURhi3KHnGozbp_9.jpg" ] [RecipeCategory] Low Protein [Keywords] ["Healthy", "For Large Groups"] [RecipeIngredientQuantities] ["8", "4", "4", "2", "1", "1", "3", "4", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "granulated sugar", "cocoa powder", "vanilla", "walnuts", "confectioners' sugar", "potato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.8 [FatContent] 4.7 [SaturatedFatContent] 1.9 [CholesterolContent] 7.3 [SodiumContent] 30.2 [CarbohydrateContent] 33.3 [FiberContent] 0.4 [SugarContent] 32.4 [ProteinContent] 1.2 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400 and toast walnuts for 5 minutes. In a large pot on medium high heat, mix sugar, milk, cocoa and vanilla. Stir until it begins to boil. Stop stirring and place candy thermometer along pots edge and allow to heat to 238 degrees. Once this occurs remove from heat and stir in butter. Mix until just combined and then pour into a parchment lined 10X10 inch tin and allow to cool completely. I've heard scoring the fudge a bit before it sets makes the final cutting smoother, of course I read that after I was done, but I'm just passing along that helpful info to you. Cut into various shapes and smooth any rough edges with a potato peeler. Pierce one end with a toothpick. Coat shapes in candy melt color of your choosing and allow to set completely before decorating. Mix frosting and scoop into a medium piping bag. Pipe decorative final ribbons. Paint after completely dry if desired. I found a small star tip makes for a perfect ruffle ribbon with one little squeeze.
[Name] Eggnog Fudge [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT30M [PrepTime] PT5H [TotalTime] PT5H30M [DatePublished] 2016-12-07T21:23:00Z [Description] Make and share this Eggnog Fudge 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/52/93/92/hvZnNnd9QNGHz4SQmRii_oJxfEiVrQL2OGtn6FF2V_Eggnog%20Fudge%20Presents.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/92/SecCb09dRPCuvMgw0Ope_13%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/92/XF6itMLXQyqwvHM9TBpP_11%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/92/fFagZbanTba615hf8SDK_8%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/92/R6Q6gTc1TqyzTQY9b2IH_9%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/92/fXi5Jdw0S4ODmVgVGfWJ_12%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/92/PBz3U4a9S7eooDsqBOUp_10%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/92/S7StyXBuTz24Kno9ztBZ_5%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/92/VxclQISFTjWVLtMpJ0hV_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/92/CCuD3vm6TOqgkJnVSaoM_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/92/EkVGOdkgQ7alinTiWBVn_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/92/bmDcJdKrQPOpbqKUqWaG_4.jpg" ] [RecipeCategory] Low Protein [Keywords] ["Healthy", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["8", "4", "2", "1", "1", "1/2", "3", "4", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "granulated sugar", "vanilla", "cinnamon", "nutmeg", "confectioners' sugar", "potato", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.5 [FatContent] 2.9 [SaturatedFatContent] 1.8 [CholesterolContent] 13.6 [SodiumContent] 31.7 [CarbohydrateContent] 33.1 [FiberContent] 0.0 [SugarContent] 32.8 [ProteinContent] 0.9 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] In a large pot on medium high heat, mix sugar, eggnog and vanilla. Stir until it begins to boil. Stop stirring and place candy thermometer along pots edge and allow to heat to 238 degrees. Once this occurs remove from heat and stir in butter, cinnamon and nutmeg. Mix until just combined and then pour into a parchment lined 10X10 inch tin and allow to cool completely. Cut into various shapes and smooth any rough edges with a potato peeler. Pierce one end with a toothpick. Coat shapes in the candy melt color of your choosing and allow to set completely before decorating . Mix frosting and scoop into a medium piping bag. Pipe decorative final ribbons. Paint after completely dry if desired. I found a small star tip makes for a perfect ruffle ribbon with one little squeeze.
[Name] Betty Rocker's Delicious Party Paella [AuthorId] 2834004 [AuthorName] Betty Rocker [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2016-12-07T21:25:00Z [Description] I have a sort of new tradition with my friends where I host "crappy" dinner parties. They're "crappy" in the sense that I am not going to worry over-much about how clean the house is, and the plates will be paper, and you have to bring your own wine, and hopefully some amazing specialty of your own to share -- there's no formal seating, and things will probably start loose and stay loose. ANYWAY. Last time we had a crappy dinner party I got a wild hair to make paella. I had a lb of bomba rice from Kalustyan's in NYC, but you can use arborio. I made up the recipe from looking at several different ones online and adapting for not having a real paella pan. It came out ridic -- a showstopper. It will stay ridic for a good amount of time too as long as you cover it tightly, so you can finish it and put it to the side for a bit. The leftovers are also sooo good. Labor-intensive but fun and worth it. We were having so much fun I forgot to take a picture of the finished product. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/93/fhAkMBYmQ9GkPSYqj2A7_Christmas_Eve_paella.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/93/4TiQ5IgaRfGGRc49lBot_IMG_1236.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/93/WAHu8tPBT1u2sQs0qJ1b_IMG_1007.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/93/8V2oJFiRRV5GjE35mc0w_IMG_1009.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/93/s1wIiG1vQcmlMHdTESpi_IMG_1007.JPG"] [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "Spanish", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2", "2", NA, "4", "1 1/2", "2", "1", "6", "1", "1", "1", "1", "2/3", "3 -4", "2", "1", "1", "8 -10", "4", "1", "2", "2"] [RecipeIngredientParts] ["shrimp", "garlic clove", "parsley", "olive oil", "chicken wings", "yellow onions", "bell pepper", "garlic cloves", "saffron", "whole canned tomatoes", "rice", "dry white wine", "chicken broth", "salt", "olive oil", "garlic clove", "parsley", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 735.7 [FatContent] 36.7 [SaturatedFatContent] 9.9 [CholesterolContent] 127.7 [SodiumContent] 1620.9 [CarbohydrateContent] 61.4 [FiberContent] 3.9 [SugarContent] 5.6 [ProteinContent] 35.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Take a deep breath. Have a glass of wine. This is going to be fun. Combine 1 garlic clove, olive oil, chopped parsley, and shrimp in a bowl to marinate, and season well with salt and pepper. In your largest deep saute pan or Dutch oven or similar large lidded pan that will go from stovetop to oven (I used a 12 inch 5 1/2 quart saute pan from Cuisinart,] heat olive oil. Add chorizo and chicken wings in batches and brown on all sides. Season the chicken wings with salt and pepper as you go. Remove, cut the chorizo into slices, and cover with foil. Add onion and bell pepper to the pan, and saute over medium heat, stirring frequently, until the onion is translucent. Meanwhile, in a small saute pan, very gently and carefully toast the saffron over medium heat until fragrant and slightly darkened. Remove from heat and reserve. Add 6 chopped garlic cloves to the onion and pepper mixture, and cook, stirring, a minute more. Add saffron and smoked paprika. Add the tomatoes, breaking them up a bit with your hands or a fork, but DO NOT add the liquid from the can. Add rice and stir to combine with vegetables. Add wine and stir that baby up. You should have a nice medium-high heat going, and let the rice absorb most of the liquid. Add 3 cups chicken broth and bring to a boil. Cover and simmer until the rice is tender. You shouldn't need to stir it a ton, as though you were making risotto, but it's fine to uncover and check it and stir, scraping up bits from the bottom. Add more broth if needed. You want to be left with a pretty soupy mixture, but not a lot of liquid floating on top. Meanwhile, place the shrimp on a cookie sheet covered in foil, and broil on high for a few minutes on each side. Reserve. Preheat oven to 350 degrees. Arrange chicken and chorizo on top of rice. Cover tightly and place in the oven for 10 minutes. Remove, arrange the clams on top of the rice, and replace in the oven until the clams just start to open. Remove, arrange shrimp and piquillo peppers on top and sprinkle with frozen peas. Replace in the oven until the peas are warmed through. Combine remaining olive oil, garlic, and parsley. Season, and sprinkle mixture over the top of the paella. Serve with lemon wedges.
[Name] Tropical Overnight Oats [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2016-12-07T21:48:00Z [Description] Make and share this Tropical Overnight Oats 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/52/93/94/rdGjDJSTR3iMV7wjloqS_DSC03383-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/94/Si7L1TgRvi0V7oys4l0g_DSC03385-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/94/Q8QYE1ifT8WPd0CeVQWz_DSC03386-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/94/8OJOhnxRTfS770Iim18G_DSC03388-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/pJmdMeLxRoOojHYP90LL_0259968_1348_s16x9.jpg"] [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/2", "1/3", "1/4", "1/4", "3"] [RecipeIngredientParts] ["coconut milk", "banana", "rolled oats", "fresh pineapple", "fresh mango", "coconut flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.6 [FatContent] 22.7 [SaturatedFatContent] 18.9 [CholesterolContent] 0.0 [SodiumContent] 58.6 [CarbohydrateContent] 53.8 [FiberContent] 7.1 [SugarContent] 23.1 [ProteinContent] 6.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Whisk together the yogurt, coconut milk and banana to a pint jar with a screw top lid until well combined. Stir in the oats, cover and refrigerate overnight. Top with mango, pineapple and toasted coconut before serving.
[Name] Peanut Butter Overnight Oats [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2016-12-07T21:48:00Z [Description] Make and share this Peanut Butter Overnight Oats 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/52/93/95/Y0Oh5lBcRy65tMEqr2XY_DSC03412-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/95/f0kkpYr3ThWLlJlPsNLc_DSC03411-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/95/FNFc1acSL6953aKfsmVc_DSC03414-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/k8wL9DcyQU6zI1RJShkJ_0259968_1049_s16x9.jpg" ] [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Peanut Butter", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "1/3", "2", "1", "1/3", "1/2", "2", "2"] [RecipeIngredientParts] ["milk", "peanut butter", "honey", "rolled oats", "banana", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 661.9 [FatContent] 36.2 [SaturatedFatContent] 10.6 [CholesterolContent] 11.4 [SodiumContent] 195.3 [CarbohydrateContent] 75.7 [FiberContent] 9.0 [SugarContent] 40.2 [ProteinContent] 20.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In the bottom of a pint glass jar with a lid, whisk together the milk and yogurt until well combined. Stir in the peanut butter, honey and oats. Cover and refrigerate overnight. Top with banana slices, chocolate chips and chopped peanuts before serving.
[Name] Neapolitan Overnight Oat [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-12-07T21:49:00Z [Description] Make and share this Neapolitan Overnight Oat 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/52/93/96/EOEJo2quQUK31lUy3Wbe_DSC03146-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/96/UNMZjqEzTECAk0U6w9aZ_DSC03155-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/93/96/kybQkpCT5WbIiuHXQzBH_DSC03161-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/ckYVXz5bTxup8f5hmPNw_0259968_531_s16x9.jpg" ] [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Strawberry", "Berries", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "2", "1", "1/3", "3/4", "1", "2", NA] [RecipeIngredientParts] ["milk", "cocoa powder", "rolled oats", "frozen strawberries", "sugar", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.7 [FatContent] 6.5 [SaturatedFatContent] 3.0 [CholesterolContent] 11.4 [SodiumContent] 48.2 [CarbohydrateContent] 56.9 [FiberContent] 10.9 [SugarContent] 18.9 [ProteinContent] 9.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a pint sized jar with a lid, stir together the milk with cocoa powder and agave until well combined. Stirl in the oats, cover and refrigerate overnight. In a small food processor add the frozen strawberries, sugar and 2 tablespoons vanilla yogurt. Process until smooth. Top the chocolate oats with the remaining vanilla yogurt in an even layer, layer the strawberry mixture on top of the yogurt. Top with sliced strawberries and serve immediately.
[Name] Nanny's Christmas Tea Ring [AuthorId] 287084 [AuthorName] BlondeChick80 [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2016-12-07T21:53:00Z [Description] My grandmother used to make tons of this at Christmas time and would deliver them to neighbors and friends. It was something we always looked forward to helping her with. I have made this other times of year, and it's still great. Best consumed warm with butter at breakfast. Prep time includes dough rise time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/287084/irDayHGbSgyjC6upIRfP_WP_20141227_001.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/3", "1/3", "1", "1", "3 1/2 - 4", "2", "1/2", "2", "1/2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["dry yeast", "warm water", "milk", "sugar", "shortening", "salt", "egg", "all-purpose flour", "butter", "margarine", "brown sugar", "ground cinnamon", "raisins", "powdered sugar", "milk", "vanilla", "maraschino cherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.0 [FatContent] 10.6 [SaturatedFatContent] 3.7 [CholesterolContent] 26.6 [SodiumContent] 272.5 [CarbohydrateContent] 70.0 [FiberContent] 1.9 [SugarContent] 33.5 [ProteinContent] 6.2 [RecipeServings] 10.0 [RecipeYield] 18 pieces or so [RecipeInstructions] ["Dissolve years in water in large bowl. Wait 5 minutes. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour and beat until smooth.", "Mix in enough remaining flour to make dough easy to handle and not sticky.", "Turn dough onlo lightly floured surface; knead until smooth and elastic, about 5 minutes Place dough in greased bowl, flip dough over so greased side is up.", "Cover dough, and let rise in warm place until doubled, about 1.5 hours. Dough is ready if indentation stays when touched. Punch dough down.", "Roll dough into 15x9 rectangle on lightly foured surface.", "Spread butter/margarine over the rectangle covering the whole surface. Sprinkle with brown sugar, cinnamon and raisins.", "Starting on the long edge, roll dough tightly up. Pinch edge of dough into roll to seal well. Firmly grasp the dough in various spots as needed to even it out (it may be thicker in some spots.].", "Withe sealed edge down, shape into ring on lightly greased cookie sheet, and pinch ends together.", "With kitchen shears or sharp knife make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each cut section onto it's side so pieces kind of overlap.", "Let rise again until double, about 40 minutes.", "Heat oven to 375 and bake until golden brown about 25-30 minutes I fit starts to brown too quickly, cover loosely with foil. When it's done, let cool on wire rack and transfer to large plate or platter.", "While it's cooling mix up the powdered sugar, milk, and vanilla until smooth and desired consistency. Spread over the cooled tea ring. Decorate with Cherries, walnuts, pecans so that each piece of the tea ring has something on it. The cherries are my favorite." ]
[Name] Nanny's Toffee [AuthorId] 287084 [AuthorName] BlondeChick80 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2016-12-07T21:53:00Z [Description] Make and share this Nanny's Toffee 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/52/93/98/UP9XescQTGyVPzErmTjl_WP_20171225_10_21_47_Rich.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.7 [FatContent] 11.9 [SaturatedFatContent] 6.2 [CholesterolContent] 16.3 [SodiumContent] 88.9 [CarbohydrateContent] 19.2 [FiberContent] 1.1 [SugarContent] 17.1 [ProteinContent] 1.3 [RecipeServings] 30.0 [RecipeYield] 1 pan [RecipeInstructions] Butter 9x13 pyrex baking pan. Spread 1 cup nuts in the dish (sometimes I leave them out, or only cover half the pan] to your liking. In medium sauce pan (I use non-stick] boil butter and brown sugar, stirring constantly for about 7 minutes or until Hard Crack on your candy thermometer. Too long and you will start to smell it kind of burning. Acting quickly- Immediately pour into baking dish covering nuts. Quickly spread evenly with rubber or silicone spatula. pour on choc chips over the whole surface, and cover with large cutting board ( or something else that will keep the heat in enough to melt the chocolate.]. After a few minutes, remove the board and spread chocolate evenly over the top of the toffee. Refridgerate. Once cool, use a butter knife in a vertical position appling slow even pressure until toffee cracks. repeat over the whole thing until you get a bunch of pieces. They will be irregular, and in some cases the chocolate may pop off. Eat the casualties.
[Name] Nanny's Brown Bread [AuthorId] 287084 [AuthorName] BlondeChick80 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2016-12-07T21:53:00Z [Description] My grandmother used to make this often and send it to her brother who is/was a monk at Weston Priory, VT. The traditional method of baking is in cans. Coffee cans, vegetable cans. whatever. I'm sure you can use a loaf pan.
[Name] Streusel Kuchen (Crumb Cake) [AuthorId] 198709 [AuthorName] Sidewinder314 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2016-12-07T21:53:00Z [Description] This is an old family recipe. My mother made it during the holidays. Now that she has passed away, I carry on the tradition. [Great with ice cold milk or a good cup of coffee! :) YUMMY!!!!] [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Baking", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "1", "1/2", "1.5", NA] [RecipeIngredientParts] ["flour", "butter", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.3 [FatContent] 26.0 [SaturatedFatContent] 16.0 [CholesterolContent] 109.3 [SodiumContent] 218.8 [CarbohydrateContent] 32.3 [FiberContent] 0.9 [SugarContent] 6.8 [ProteinContent] 4.3 [RecipeServings] 15.0 [RecipeYield] 30 pieces [RecipeInstructions] In a food processor, add 2 cups flour, 1/4 cup sugar, 2 egg yolks, and 1/2 lb. butter (2 sticks, cut up into pieces]. Pulse until mixture is crumbly and butter is incorporated into the flour (be careful not to overdo it]. Put mixture in a 13x9 pan which has been sprayed with butter-flavored cooking spray (or, use additional butter]. Spread mixture and pat down. Heat open jars of jam in the microwave for a minute or two so that jam will spread easily over the crumb mixture. Spread the 1.5 jars of jam over the mixture in the pan. (Pro Tip: buy three jars so you have enough jam for two batches!]. Repeat steps 1 through 4 above, but this time pulse a little longer so that the crumb mixture is a little chunkier (not much though!] and sprinkle over layer of jam. Bake at 350 degrees for about 1 hour or until golden brown.
[Name] Crock Pot Autumn Roast [AuthorId] 2001285314 [AuthorName] Missus_Jay [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2016-12-07T21:54:00Z [Description] So simple and so easy! The best pork roast for the Fall season! And if you make if any other time of the year, it will make you feel like it's the Fall season! [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "Easy"] [RecipeIngredientQuantities] ["3 -4", NA, "1", "1/4", "1/8", "1", "1/8"] [RecipeIngredientParts] ["cranberries", "honey", "ground cloves", "ground nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 339.4 [FatContent] 8.5 [SaturatedFatContent] 2.5 [CholesterolContent] 156.5 [SodiumContent] 132.6 [CarbohydrateContent] 13.8 [FiberContent] 0.9 [SugarContent] 12.3 [ProteinContent] 50.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sprinkle roast with salt and pepper. Place in slow cooking crockpot. Combine remaining ingredients. Pour over roast. Cover. Cook on low for 8 to 10 hours. Makes 6 to 8 servings.
[Name] Spicy, Lebanese Lamb-Stuffed Squash [AuthorId] 344408 [AuthorName] Chef Zephyr [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2016-12-07T21:54:00Z [Description] Tasty stuffed acorn squash recipe with Middle Eastern flavor. Can substitute ground beef for the lamb. It takes an hour longer if cooking squash in oven instead of microwave.This has been a favorite for years. Originally published in The Family Circle Cookbook, @ 1974. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "2", "1/3", "2", "1", "1 1/2", "1/4", "1/4", "1/8", "1", "1 1/2", "8", "3"] [RecipeIngredientParts] ["ground lamb", "beef", "olive oil", "onion", "fresh parsley", "of fresh mint", "dried mint flakes", "raisins", "craisins", "pine nuts", "cider vinegar", "salt", "pepper", "dried rosemary", "cinnamon", "nutmeg", "cooked rice", "canned tomato sauce", "acorn squash"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.8 [FatContent] 11.6 [SaturatedFatContent] 4.3 [CholesterolContent] 27.6 [SodiumContent] 1973.9 [CarbohydrateContent] 45.8 [FiberContent] 5.0 [SugarContent] 7.8 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook squash in microwave or Cut a thin slice off the bottom of each squash half, if necessary, so that it will stand without wobbling. Place squash, hollow side up, in a shallow baking pan. Add 1/4 cup water, cover with foil. Bake at 400 degrees for 25-30 minutes Squash should be just tender, not soft. Meanwhile prepare filling. Brown lamb with olive oil in a large heavy skillet over high heat. Reduce heat to med. and add onions, stir fry for 5 minutes Add all remaining ingredients except rice and tomato sauce. Turn heat to low and let simmer 10-15 mins., until currants plump and flavors mingle. Mix in rice, recover and simmer for 10 minutes. Stir in tomato sauce and simmer uncovered for 10 minutes. Drain squash on paper towel and brush lightly with 1 tablespoon soft margarine. Mound filling into each hollow.Arrange squash on a cookie sheet or baking pan. Bake at 350 for 30 min or until stuffing and squash are heated through. (I usually skip the baking & just serve it up when stuffing is done]. Can also be stuffed and refrigerated then heated for about 45 minutes.
[Name] Tom Kha Gai [AuthorId] 2700636 [AuthorName] Soup for You [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2016-12-07T21:55:00Z [Description] Tom kha gai (ต้มข่าไก่) is a very popular Thai dish, and you can find it in Thailand at everywhere from nice restaurant to street food rice and curry stalls. The base of this Thai soup / curry, is coconut milk, so it has a rich and creamy flavor. Though it would often be listed as a soup, in my opinion tom kha gai (ต้มข่าไก่) is more of a curry due to the way in which it's eaten. It's served in a bowl along with plate of rice on the side, and it's usually scooped by spoon by spoon onto the rice and eaten bite by bite. In Thailand, most of the time it's eaten along with a full spread of Thai dishes to make a complete meal of well rounded flavors. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "3", "1", "6", "1", "6", "8", "5 -10", "1/2", "4", "1"] [RecipeIngredientParts] ["chicken breasts", "chicken thigh", "lemongrass", "galangal", "coconut milk", "kaffir lime leaves", "salt", "lime juice", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 923.0 [FatContent] 83.3 [SaturatedFatContent] 67.2 [CholesterolContent] 72.6 [SodiumContent] 423.3 [CarbohydrateContent] 22.7 [FiberContent] 2.9 [SugarContent] 5.5 [ProteinContent] 33.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Once you have all the ingredients ready, you basically boil them all in coconut milk for about 10 minutes, turn off the heat, add in the cilantro and lime juice, and scoop it into a bowl to consume (ok there are a few other steps to make this, but that's why I made this tom kha gai recipe <U+0E15><U+0E49><U+0E21><U+0E02><U+0E48><U+0E32><U+0E44><U+0E01><U+0E48> video].", "Tom kha gai (<U+0E15><U+0E49><U+0E21><U+0E02><U+0E48><U+0E32><U+0E44><U+0E01><U+0E48>] is not meant to be an overly spicy Thai dish, like some can be. Instead, it's a Thai dish that focuses on the flavor of the coconut milk and the fresh ingredients. That being said, the recipe does include some Thai bird chilies, and I would recommend adding anywhere from 5 - 10 depending on how spicy you'd like it. However, that being said, it's supposed to be a mild dish. This recipe is simple to make, it doesn't take too many ingredients, and the flavors are well rounded and tasty. Make tom kha gai for your friends and family and they are sure to love it. Try this recipe out, let me know what you think in the comments below, and thank you for watching." ]
[Name] Crock Pot Hot Chocolate [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2016-12-08T03:39:00Z [Description] Made this for the kids when we decorated the tree, but used mint chips instead. Still amazing! They loved it! It is pretty sweet and pretty rich, be warned! Recipe from Creating Through Life [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "12", "1/8", "7 1/2", "1 1/2", NA] [RecipeIngredientParts] ["sweetened condensed milk", "salt", "water", "vanilla", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.0 [FatContent] 4.4 [SaturatedFatContent] 2.8 [CholesterolContent] 14.5 [SodiumContent] 98.2 [CarbohydrateContent] 26.4 [FiberContent] 1.8 [SugarContent] 23.3 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] 1.] In crock-pot combine milk, water and vanilla. 2.] Add dry cocoa and salt, stir until smooth. 3.] Cover and cook on high 2 hours or on low for 4 hrs or until very hot. 4.] Top each serving with marshmallows, I also love whipped cream and a sprinkle of cinnamon.
[Name] Sausage and Spinach Quiche [AuthorId] 417511 [AuthorName] celestial_star03 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2016-12-08T11:40:00Z [Description] This is my favorite, I make it at least weekly. Good flavorful sausage is key, I like the regular jimmy dean. This recipe is for two pies because I make two at once. They go fast, freeze well, and that means less dishes later. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "16", "8", "3/4", "8", "2", "1/2", "1"] [RecipeIngredientParts] ["sausage", "eggs", "half-and-half", "spinach", "cheese", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.4 [FatContent] 20.9 [SaturatedFatContent] 8.3 [CholesterolContent] 122.7 [SodiumContent] 608.7 [CarbohydrateContent] 14.0 [FiberContent] 1.0 [SugarContent] 1.0 [ProteinContent] 11.3 [RecipeServings] 16.0 [RecipeYield] 2 Pies [RecipeInstructions] ["Cook sausage till browned, breaking it up as you go, drain on paper towels and set aside.", "Thaw spinach in microwave or if you are cooking fresh you will need almost double. I like the finely chopped that is in a box for 1.00.", "Get out your pie crusts and line the bottoms with half the spinach, and sausage each.", "In a larger bowl combine all of the cheese but a handful, the eggs, half and half, salt, and pepper.", "Pour half of the mixture into each shell and sprinkle the remaining handful of cheese over both.", "Bake at 350 about 40-45 minutes. You can do a toothpick test, try not to overbake, your eggs won't be as fluffy.", "if your pie crusts are browning too fast you can cover them in foil just not the whole pie, you want a pretty light golden top and the air to make it rise.", "Serve warm. You can make the pies the night before and bake in the morning or they do reheat well. If you are freezing let it cool completely then portion out and wrap each slice individually or wrap the whole thing and freeze." ]
[Name] Turkey Bean and Quinoa Bowl [AuthorId] 1626846 [AuthorName] lizzy482 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2016-12-08T22:10:00Z [Description] I came up with this recipe tonight after my toddler asked for beans for dinner. It is a combination of a couple of recipes I saw on here, and it was a huge hit! It could be adjusted if you prefer more spice, or easily adapted for rice or Andouille sausage or even beef. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["quinoa", "bouillon", "bouillon", "ground turkey", "yellow onion", "dark red kidney beans", "diced tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.5 [FatContent] 8.4 [SaturatedFatContent] 1.9 [CholesterolContent] 52.2 [SodiumContent] 262.6 [CarbohydrateContent] 48.3 [FiberContent] 12.0 [SugarContent] 3.7 [ProteinContent] 29.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook quinoa according to directions (usually 1 cup to 2 cups of liquid] adding bouillon to water. Bring to boil, reduce to simmer and cover. <U+F040>. While quinoa is cooking, brown ground turkey (or other choice of meat] most of the way with onions, Cajun seasoning (it could use more, but with my toddler, I kept it on the light side] and garlic salt. When meat is cooked 3/4 of the way, add beans (I drain and rinse only one can] and tomatoes and simmer until most of the liquid is absorbed. Serve meat over quinoa and enjoy!
[Name] Kraft Shake & Bake [AuthorId] 1802161664 [AuthorName] adeadhead [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2016-12-08T22:11:00Z [Description] Make and share this Kraft Shake & Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1/4", "1/4", "1/4", "1/4", "1/4", "2 - 2 1/2"] [RecipeIngredientParts] ["flour", "salt", "paprika", "sugar", "garlic powder", "onion powder", "cayenne", "chicken pieces"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.6 [FatContent] 20.9 [SaturatedFatContent] 6.0 [CholesterolContent] 103.5 [SodiumContent] 706.8 [CarbohydrateContent] 5.1 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400 degrees F. Combine all powdered ingredients in a paper or plastic bag. Moisten chicken pieces with water, salad dressing, etc. Shake 1-2 pieces at a time. Place on baking pan. I use a rack and pan to let the grease drip off. Bake bone-in for 1 hr, boneless for 30-40 minutes or until internal temperature reaches 165 (165-175 for thighs].
[Name] Sweet & Spicy Party Meatballs [AuthorId] 2001287997 [AuthorName] Kams7018 [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2016-12-08T22:11:00Z [Description] Make and share this Sweet & Spicy Party Meatballs 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/52/94/08/73q0m0BhSl6wjgWPpz9F_ss_meatballs_face.jpg" [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1/4", "1", "1", "1", "1/8", "1/2", "12", "1/4", "1"] [RecipeIngredientParts] ["ground beef", "onion", "milk", "egg", "fresh parsley", "kosher salt", "black pepper", "Worcestershire sauce", "chili sauce", "canola oil", "vegetable shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 615.5 [FatContent] 20.7 [SaturatedFatContent] 7.7 [CholesterolContent] 125.8 [SodiumContent] 2009.1 [CarbohydrateContent] 78.3 [FiberContent] 6.9 [SugarContent] 46.4 [ProteinContent] 27.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Gently shape into 1-inch balls. Heat the oil in a large skillet and brown the meatballs. Or simply bake them in the oven on a cookie sheet until browned. Remove the meatballs, set aside and pour off the fat from the skillet. Pour the chili sauce and the grape jelly into the skillet and heat, stirring constantly. To kick it up replace with Kam’s Hot Chili Sauce to taste. Return the meatballs to the skillet and simmer, uncovered for about 30 minutes. To keep warm place into a chafing or warming dish, or deposit the whole skillet into a crockpot and keep covered on low, checking occasionally to make sure that meatballs are not crumbling. Cook's Notes: Use Welch's grape jelly or Cranberry Sauce. This recipe works great with pre-cooked, frozen meatballs. Just eliminate all of the meatball ingredients in the recipe, warm the sauce as above, then stir in the frozen meatballs with the heated sauce. Simmer on low to warm the meatballs through well, about 20 minutes, gently stirring them several times, then transfer them to a crockpot to keep warm if you like. Frozen Meatballs in the Crockpot: Heat the sauce on the stovetop. Place frozen meatballs into the crockpot and follow the suggestion on the bag of your brand of meatballs for heating. Generally speaking you will need to allow about 3 hours for the meatballs to be ready to serve; about 2 hours on high, then another hour on low. Fresh cooked meatballs will only need to be held in the crockpot on low. Cocktail Sausages: Substitute a pound of cocktail sausages for the meatballs, eliminate all other ingredients except for the chili sauce and grape jelly.
[Name] Momma Kam's Meatloaf [AuthorId] 2001287997 [AuthorName] Kams7018 [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2016-12-08T22:11:00Z [Description] Make and share this Momma Kam's Meatloaf 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/2001287997/RgXtcctQKa1JEAfWNeCQ_meatloaf1_face.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", "1", "1/4", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["tomato juice", "tomato sauce", "oats", "eggs", "onion", "salt", "black pepper", "chili sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.7 [FatContent] 10.2 [SaturatedFatContent] 3.8 [CholesterolContent] 78.5 [SodiumContent] 261.4 [CarbohydrateContent] 13.2 [FiberContent] 2.3 [SugarContent] 2.2 [ProteinContent] 20.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour to medium (160°F] doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing. Top with Chili Sauce & Enjoy! of course it a classic for us to serve with green beans and mashed potato's.
[Name] Chewy Brownie Cookies [AuthorId] 1300681 [AuthorName] musicalannie [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2016-12-08T22:11:00Z [Description] Make and share this Chewy Brownie Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1 1/2", "1/3", "1/4", "1/2", "2"] [RecipeIngredientParts] ["shortening", "brown sugar", "water", "vanilla", "eggs", "flour", "baking soda", "salt", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1735.0 [FatContent] 106.6 [SaturatedFatContent] 38.1 [CholesterolContent] 124.0 [SodiumContent] 574.2 [CarbohydrateContent] 196.9 [FiberContent] 10.1 [SugarContent] 132.7 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] 3 Dozen [RecipeInstructions] Cream shortening, sugar, water and vanilla. Add eggs one at a time. Combine dry ingredients and add to creamed mixture. Stir in nuts or chocolate chips. Bake cookies 8-10 minutes at 375 degrees. Cool 2 minutes then remove from cookie sheet.
[Name] Holiday Cinnamon Spiced Cider [AuthorId] 3288 [AuthorName] TishT [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2016-12-09T01:05:00Z [Description] Make and share this Holiday Cinnamon Spiced Cider recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Christmas", "Thanksgiving", "Halloween", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2"] [RecipeIngredientParts] ["apple cider", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 11.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 25.4 [CarbohydrateContent] 3.0 [FiberContent] 0.3 [SugarContent] 2.1 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a pot and bring to a low boil. Reduce heat and simmer for 30 minutes. Serve hot.
[Name] Grape Salsa [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-12-09T01:30:00Z [Description] Leah Koenig, who developed the recipe for Saveur's One Ingredient, Many Ways series. Serve with tortilla chips or along side chicken. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Grapes", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2", "1", "1", "1/3", "2", "1", NA] [RecipeIngredientParts] ["red onion", "fresh lime juice", "red wine vinegar", "red seedless grapes", "cherry tomatoes", "cilantro", "honey", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.1 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 26.5 [FiberContent] 2.1 [SugarContent] 21.6 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Combine red onion, lime juice, and vinegar in a large bowl; let sit 15 minutes. Add remaining ingredients and season with salt and pepper; toss to combine.
[Name] Habanero Sauce [AuthorId] 211566 [AuthorName] Denver cooks [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2016-12-09T01:59:00Z [Description] Make and share this Habanero Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3 -4", "2", "1", "1", "1/2", "1/4", "2", "2", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["habanero peppers", "white vinegar", "onion", "golden raisin", "malt vinegar", "garlic cloves", "fresh lime juice", "ginger", "cilantro", "Dijon mustard", "dried oregano", "ground turmeric"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.1 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 56.6 [CarbohydrateContent] 49.5 [FiberContent] 4.7 [SugarContent] 29.9 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 2 Bottles [RecipeInstructions] Put all ingredients in a sauce pan. Simmer 10 minute Blend until smooth. pour into containers. May be kept refrigerated for months.
[Name] Holiday Granola With Homemade Candied Ginger [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2016-12-09T15:22:00Z [Description] Make and share this Holiday Granola With Homemade Candied Ginger 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/2001060069/lbRYJTwxRxyZ6sAogk5b_Granola2.jpg" [RecipeCategory] Breakfast [Keywords] ["Christmas", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1/2", "1", "1", NA, "1 1/2", "1/2", "1/2", "1/2", "1/4", "1/4", "1 1/2", "1/2", "1/4", "1/3"] [RecipeIngredientParts] ["candied ginger", "ginger", "salt", "sugar", "granola cereal", "oats", "flaked coconut", "candied ginger", "cranberries", "cinnamon", "ground ginger", "coconut oil", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1075.9 [FatContent] 35.4 [SaturatedFatContent] 20.8 [CholesterolContent] 0.0 [SodiumContent] 103.5 [CarbohydrateContent] 178.2 [FiberContent] 19.5 [SugarContent] 82.4 [ProteinContent] 23.2 [RecipeServings] nan [RecipeYield] 3 1/2 cups [RecipeInstructions] To make candied ginger, start by \tpeeling ginger and slice into pieces 1/8” thick using a mandolin. Place in a large pot and cover with water. Add pinch of salt. Bring to boil and simmer for 30 minutes. Remove 1/2 cup of the ginger water and strain the ginger of the rest of the water. Place the strained ginger in a pot with sugar and the reserved ginger water. Bring to a boil. Reduce heat to medium and simmer uncovered until the sugar syrup looks dry, has almost evaporated, and begins to crystallize (about 45 minutes]. Transfer to a cooling rack and spread out and separate individual pieces. Allow to cool completely. Stores up to 2 weeks in airtight container. To make holiday granola, start by preheating oven to 300ºF. Mix dry ingredients together. Add coconut oil and maple syrup and mix until well combined. Spread onto a baking sheet lined with parchment paper. Bake 20 minutes, rotate the pan, and then bake another 20 minutes until golden brown. Allow to cool for 30 minutes before breaking into pieces. Store in an airtight container at room temperature.
[Name] Sofrito....Puerto Rican [AuthorId] 115178 [AuthorName] chef FIFI [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2016-12-09T15:47:00Z [Description] Sofrito is a base used in a lot of Puerto Rican and Caribbean dishes. Its usually used in stews and rice dishes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/94/15/wHTwmn4hTuqpswfZ0Q1F_IMG_1052.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/115178/evvxMyv4Tfubbgrvt36b_IMG_1052.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/94/15/1zwlXImQT6M6SDPknDM6_IMG_1058.JPG"] [RecipeCategory] Sauces [Keywords] ["Puerto Rican", "Caribbean", "Spanish", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "6 -7", "16", "8", "1", "5", "1", "1", NA, "1"] [RecipeIngredientParts] ["onion", "tomatoes", "garlic cloves", "sweet peppers", "cilantro", "red bell pepper", "green pepper", "salt", "salt"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 100.7 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1178.7 [CarbohydrateContent] 20.8 [FiberContent] 6.0 [SugarContent] 12.1 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 6-8 cups [RecipeInstructions] ["You may have to do this in batches depending on the size of your food processor.", "Add onion to the food processor and let blend until smooth.", "Then add tomatoes and let blend until smooth.", "Then add the rest of the ingredients and let blend until smooth.", "Refridgerate promptly.", "This last for about 2 days in the fridge, freezing is highly recommended.", "The best way to freeze this is in ice cube trays to make it convenient or small snack sized baggies.", "this makes a large batch." ]
[Name] Vegetarian Lasagna [AuthorId] 344408 [AuthorName] Chef Zephyr [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2016-12-09T15:47:00Z [Description] This is a lighter version than another here on food.com. Followed some of the suggestions, and changed quantities of ingredients. DH thought it was good. Looking forward to the leftovers. I also added one 8 oz. can of tomato sauce to one jar of spaghetti sauce to get the 4 cups of sauce. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "6", "1", "1", "1/4", "2", "1 1/2", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["carrot", "oregano", "ricotta cheese", "fresh spinach", "parsley", "eggs", "zucchini", "fresh mushrooms", "onion", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.3 [FatContent] 12.6 [SaturatedFatContent] 6.9 [CholesterolContent] 83.4 [SodiumContent] 459.3 [CarbohydrateContent] 14.9 [FiberContent] 3.1 [SugarContent] 7.6 [ProteinContent] 13.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix carrots, oregano, and spaghetti sauce together. Saute onions and mushrooms. Mix Ricotta, spinach, parsley and eggs together in separate bowl. Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish. Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms & onions, ½ Mozzarella, and ½ Parmesan. Repeat layers with remaining ingredients. Bake in 350 degrees oven for about 45 minutes. Let set for 10 minute.
[Name] Homemade Vegetable Soup [AuthorId] 13506 [AuthorName] Eric N. Frankel [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2016-12-09T20:34:00Z [Description] Make and share this Homemade Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "6", "2"] [RecipeIngredientParts] ["carrot", "Brussels sprout", "broccoli", "green onions", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.4 [FatContent] 1.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 500.0 [CarbohydrateContent] 10.5 [FiberContent] 3.4 [SugarContent] 3.9 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a double steamer (brussels sprouts on top] for 15-20 minute. Move to osterizer (in batches -- do not fill more than 1/2 way. Add chicken broth (just enough to cover vegetables]. Blend to desired consistency, adding additional broth as needed. Return to pot on low flame, 15-20 min. Season to taste (I use 1 tbs garlic salt]. Let rest for 5 minutes, and serve.
[Name] Lemon Fig Quick Bread [AuthorId] 364449 [AuthorName] ThatCaptJim [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2016-12-10T05:15:00Z [Description] A decadant change of pace from the usual banana and zucchini bread, but familiar enough that picky eaters won't be put off by the somewhat niche flavors. Absolutely fabulous for a Sunday church social, a potluck gathering, or a bake sale! Or just make it late at night and eat it all yourself. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "Fruit", "Potluck", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "1/2", "1", "3/4", "5", "1", "1/8", "1 1/2"] [RecipeIngredientParts] ["milk", "eggs", "butter", "olive oil", "sugar", "dried figs", "baking soda", "salt", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.5 [FatContent] 10.1 [SaturatedFatContent] 5.5 [CholesterolContent] 52.8 [SodiumContent] 218.2 [CarbohydrateContent] 34.1 [FiberContent] 0.6 [SugarContent] 19.0 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Mix fig preserves, yogurt, and milk together. Whisk the eggs, and blend into the milk mixture. Add cooled butter and olive oil, then mix in sugar. Toss the chopped figs into a small amount of flour, and mix into mixture, followed by baking soda and salt. Mix in flour; this should produce a thick but still loose batter, like for muffins or cornbread. Pour into a greased and floured 8\"x4\" loaf pan and bake at 350f for 25 minutes. Turn pan at this point, and bake for a minimum of 25 more minutes. Loaf is done when a sharp knife stuck into the top comes out clean. Rest loaf in pan on cake rack for 30 to 45 minutes, then turn out and allow to cool completely. If you cannot find lemon infused olive oil, use a tablespoon of regular olive oil and the zest of one lemon.
[Name] Greek Crescent Cookies [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2016-12-10T08:48:00Z [Description] Make and share this Greek Crescent Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4", "2 1/4", "3/4", NA] [RecipeIngredientParts] ["butter", "margarine", "powdered sugar", "vanilla extract", "salt", "all-purpose flour", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 97.6 [FatContent] 6.7 [SaturatedFatContent] 3.4 [CholesterolContent] 13.6 [SodiumContent] 71.1 [CarbohydrateContent] 8.2 [FiberContent] 0.5 [SugarContent] 1.8 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] ["Preheat oven to 350 degrees F.", "In a large bowl combine the first four ingredients. Mix using an electric mixer for about 1 minute, blending well.", "Gradually add the flour at low speed until just combined, stir in the nuts.", "Cut pieces of the dough and roll into a crescent shape. Place about 1-2 inches apart on an ungreased cookie sheet.", "Bake at 350 F for 8 - 10 minutes, until firm to the touch but not brown. Do not overbake.", "While warm, roll the cookies in powdered sugar. Wait until they are completeley cool then roll again in powdered sugar." ]
[Name] Jam Thumbprint Cookies [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2016-12-10T09:18:00Z [Description] Make and share this Jam Thumbprint Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1/2", "1", "1/4", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "egg", "vanilla extract", "all-purpose flour", "salt", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.5 [FatContent] 4.8 [SaturatedFatContent] 1.9 [CholesterolContent] 11.9 [SodiumContent] 41.2 [CarbohydrateContent] 4.6 [FiberContent] 0.3 [SugarContent] 1.6 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 36 Cookies [RecipeInstructions] Preheat oven to 350 degrees F. In a medium bowl, cream the butter with brown sugar until light and fluffy, then add the egg yolk and vanilla extract, mixing well. Add the flour and salt to the creamed mixture, and mix just until the ingredients form a ball. In a shallow dish, beat egg white slightly. Shape dough into 1 inch balls then roll in the egg white, then the nuts. Place the cookies on an ungreased cookie sheet then bake for 5 minutes. Remove from the oven then make the indentation, then bake an additional 7 to 10 minutes. Remove the cookies to a cooling rack. Once cool, fill with the jam of your choice,.
[Name] Jam Thumbprint Cookies [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2016-12-10T09:18:00Z [Description] Make and share this Jam Thumbprint Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1/2", "1", "1/4", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "egg", "vanilla extract", "all-purpose flour", "salt", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.5 [FatContent] 4.8 [SaturatedFatContent] 1.9 [CholesterolContent] 11.9 [SodiumContent] 41.2 [CarbohydrateContent] 4.6 [FiberContent] 0.3 [SugarContent] 1.6 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 36 Cookies [RecipeInstructions] Preheat oven to 350 degrees F. In a medium bowl, cream the butter with brown sugar until light and fluffy, then add the egg yolk and vanilla extract, mixing well. Add the flour and salt to the creamed mixture, and mix just until the ingredients form a ball. In a shallow dish, beat egg white slightly. Shape dough into 1 inch balls then roll in the egg white, then the nuts. Place the cookies on an ungreased cookie sheet then bake for 5 minutes. Remove from the oven then make the indentation, then bake an additional 7 to 10 minutes. Remove the cookies to a cooling rack. Once cool, fill with the jam of your choice,.
[Name] Italian Biscotti Di Noci [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2016-12-10T09:39:00Z [Description] Make and share this Italian Biscotti Di Noci 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/52/94/22/U0Sgrr9jTbq3xr3uU61h_20161225_014405_resized.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/94/22/YHZgHYlZR6qMtu0mtAUm_20161228_040753_resized.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/94/22/L3YyaWzTd6FPlqNy9fxJ_20161228_040557_resized.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/94/22/nUT6vbpYTRH4UFexgcxY_20161220_024233_resized.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2 1/4", "3", "1 2/3", "2 3/4", "3", "1", NA] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "unsalted butter", "flour", "eggs", "brown sugar", "walnuts", "vanilla extract", "salt", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.2 [FatContent] 10.3 [SaturatedFatContent] 4.0 [CholesterolContent] 27.5 [SodiumContent] 27.3 [CarbohydrateContent] 13.2 [FiberContent] 0.6 [SugarContent] 7.8 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Preheat the oven to 350 degrees F. Set aside mini muffin tin with 48 cups, do not grease. Combine all of the filling ingredients in a bowl and mix until well blended, then set aside. Prepare the dough by mixing all of the pastry ingredients using a mixer, until the ingredients come together and form a smooth dough. Using a small ice cream scoop, divide the dough equally into the 48 mini ungreased muffin cups. Using a Mini-Tart Shaper or a spoon, press the balls of dough to form a tart shell by pusing the dough into the bottom and sides of the cups. Fill the dough with the prepared filling until about 3/4 full. Bake for 15 to 20 minutes or until the filling puffs up and the dough is golden in colour. Dust with icing sugar once cooled.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.