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[Name] Portuguese Biscuit Cookies [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2016-12-10T10:04:00Z [Description] Make and share this Portuguese Biscuit Cookies 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/52/94/23/mHKIwvQsC1SuFOmJD60Q_20170927_200340%20(002].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/94/23/FDkJkgPGQ1WWF6KYt2XB_Portuguese%20sausage%20stew.msg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Portuguese", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "4", "6 1/2 - 7", "1", "1", "1/2", "1", NA] [RecipeIngredientParts] ["sugar", "eggs", "all-purpose flour", "baking powder", "cinnamon", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.3 [FatContent] 6.8 [SaturatedFatContent] 1.0 [CholesterolContent] 20.7 [SodiumContent] 18.6 [CarbohydrateContent] 28.6 [FiberContent] 0.7 [SugarContent] 11.2 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 36 Cookies [RecipeInstructions] ["Preheat the oven to 350 degrees F.", "In a large bowl, beat the eggs and sugar until frothy. Add the lemon zest, oil, whiskey and cinnamon. Beat until well combined.", "Add the baking soda and then the flour, 1 cup at a time until the batter becomes easy to roll.", "Form the dough into round balls and place 2 inches apart on a greased cookie sheet.", "Cook until they turn golden brown. Release one cookie to check the bottom to be sure they aren't overcooked.", "Remove the baking sheets and leave to cool." ]
[Name] Almond Bark [AuthorId] 1046873 [AuthorName] Eldila [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2016-12-10T13:07:00Z [Description] Make and share this Almond Bark recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["Winter", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "2"] [RecipeIngredientParts] "white chocolate" [AggregatedRating] nan [ReviewCount] nan [Calories] 326.6 [FatContent] 21.6 [SaturatedFatContent] 9.3 [CholesterolContent] 9.5 [SodiumContent] 40.9 [CarbohydrateContent] 29.9 [FiberContent] 1.8 [SugarContent] 27.3 [ProteinContent] 5.7 [RecipeServings] 20.0 [RecipeYield] 20 Pieces [RecipeInstructions] Heat the oven to 300°F. Spread the almonds in a single layer on a cookie sheet. Toast the almonds for about 20 minutes, stirring every 5 minutes. Remove from the oven and cool. You may want to remove the almonds and wipe the cookie sheet clean. Make sure that the almonds are spread evenly on the tray. Melt the white chocolate (a double boiler is best to avoid scorching]. Pour the chocolate over the almonds. Chopsticks work well to spread the chocolate around without disturbing the almonds. Refrigerate until hard. Break into 2-3 inch pieces.
[Name] Gingerbread House Cement [AuthorId] 1046873 [AuthorName] Eldila [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-12-10T13:25:00Z [Description] Make and share this Gingerbread House Cement recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/8", "3"] [RecipeIngredientParts] ["water", "cream of tartar", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 29.3 [CarbohydrateContent] 90.0 [FiberContent] 0.0 [SugarContent] 88.2 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] 1 1/2 Cups [RecipeInstructions] Beat together the egg whites, water and cream of tartar until foamy. Gradually add the powdered sugar. Beat until stiff. Use at once.
[Name] Crispy Batter for Chicken or Fish [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2016-12-11T00:21:00Z [Description] Similar to Long John Silvers' batter. Feel free to add some other seasonings, such as garlic powder, lemon pepper, onion powder, even cayenne pepper. This is similar to a tempura batter, so don't try to get too much batter on your fish or chicken pieces. And don't use too big of pieces of fish/chicken or the batter will burn before the food gets done.This is enough batter to coat about 10 medium chicken strips of small fish fillets. Recipe is easily doubled or tripled. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["3/4", "2", "1/4", "1/4", "1/2", "2", "1/4", "3/4"] [RecipeIngredientParts] ["flour", "cornstarch", "baking soda", "baking powder", "salt", "dry buttermilk", "seasoning salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 394.2 [CarbohydrateContent] 21.6 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oil in a deep fryer or large cast iron skillet. You'll want at least a couple inches deep of oil in the skillet. The oil should be heated to 325°F A frying thermometer is usful in keeping the oil at a constant temperature. Prepare your chicken or fish by cutting into thin strips, about 1/2 thick; the width is not critical. Pat dry with a paper towel. In a shallow quart container, whisk together the dry ingredients well. Stir in the water and whisk until very smooth. Using tongs, dip the fish or chicken pieces into the batter, covering LIGHTLY, and letting some batter drip off. Immediately place the fish or chicken in the preheated oil. Fry to a deep golden brown, turning once. This should take a total of 5 to 7 minutes, depending on the thickness of the pieces. Remove one piece and cut into it to check for doneness. Drain on fresh paper toweling and keep warm in a low oven till serving time - or serve immediately!
[Name] Moroccan Chicken Tagine [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2016-12-11T15:27:00Z [Description] Found this recipe in Rachel Ray's magazine. The original called for 3/4 lb. of lamb but I upped it to a pound and adjusted the recipe accordingly; besides, for some reason this site doesn't like 3/4! [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Vegetable", "Meat", "Moroccan", "African", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3 1/4", "1", "4", "1 1/3", "1", "1 1/3", "2", "1", "3"] [RecipeIngredientParts] ["lamb stew meat", "ground cumin", "ground allspice", "olive oil", "onions", "carrot", "lemons", "couscous", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 666.0 [FatContent] 24.7 [SaturatedFatContent] 5.6 [CholesterolContent] 122.4 [SodiumContent] 171.8 [CarbohydrateContent] 65.2 [FiberContent] 8.1 [SugarContent] 19.8 [ProteinContent] 46.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 300°. In a medium bowl, toss the lamb with the spices plus 1-1/3 teaspoons salt and 2/3 teaspoons pepper. In a large, heavy, oven-proofed pot or Dutch oven, cook the lamb in olive oil over medium-high heat, until browned, 5 minutes; transfer to a bowl. Add the onions to the pot and cook, stirring, until golden, 5 minutes. Stir in the carrots, nectar, 1-1/2 tablespoons of lemon juice, and the lamb; season and bring to a simmer. Cover, transfer to the oven, and cook until tender, 1-1/4 hours. Season; add more lemon juice, if desired. Divide the couscous and stew among bowls and season with mint; serve with lemon wedges.
[Name] Cheesy Overnight Bacon and Egg Breakfast Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2016-12-11T18:26:00Z [Description] Yummy and simple. I skipped the overnight part and cooked immediately. Feel free to substitute cooked ham or sausage or kielbasa or half and half instead of bacon. Recipe courtesy of The Food Charlatan. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["16", "1", "1", "12", "1", "1 1/2", "3/4", "1/2", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["cheese", "flour", "bacon", "eggs", "milk", "salt", "pepper", "seasoning salt", "dry mustard", "onion powder", "garlic powder", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 579.6 [FatContent] 47.7 [SaturatedFatContent] 20.3 [CholesterolContent] 358.2 [SodiumContent] 1578.7 [CarbohydrateContent] 8.1 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 28.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Spray a 9x13 inch casserole dish with nonstick spray or grease with butter. Place the shredded cheese in the dish and sprinkle with a tablespoon of flour. Toss together with your fingers to distribute evenly. Sprinkle bacon evenly over cheese. Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika. Pour over the bacon and cheese. Cover and refrigerate overnight. Preheat oven to 325 and bake uncovered for 45 minutes or until the center is set and the top has browned. Let stand for 5 minutes before cutting and serving.
[Name] Best Ever Chili Recipe [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2016-12-11T21:05:00Z [Description] Recipe courtesy of Becky Hardin--The Cookie Rookie. Good stuff. I skipped the ground chuck and just used sausage. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["16", "1/2", "1", "2", "8", "14 1/2", "1", "15", "15", "2", "2", "1", "1/4", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["roll of pork sausage", "yellow sweet onion", "garlic clove", "tomato sauce", "tomatoes", "water", "black beans", "cider vinegar", "Worcestershire sauce", "ketchup", "prepared yellow mustard", "salt", "ground black pepper", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 580.1 [FatContent] 35.1 [SaturatedFatContent] 12.8 [CholesterolContent] 119.1 [SodiumContent] 844.0 [CarbohydrateContent] 28.2 [FiberContent] 8.1 [SugarContent] 5.0 [ProteinContent] 37.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Heat a large skillet over medium-high heat. Add the sausage and crumble as it cooks. When almost fully browned, add the onion and garlic. Saute until onion is translucent, about 2 to 3 minutes. Drain oil if necessary and set aside.", "Place ground chuck in a Dutch oven and use a wooden utensil to crumble. Cover completely with water. Add water to a boil and boil the meat until brown. Drain the beef in a colander and return to the dutch oven.", "Add the sausage and onion mixture to the ground chuck and stir to combine.", "Mix in the tomato sauce, diced tomatoes, both types of beans, vinegar, Worcestershire sauce, chili seasoning, ketchup, mustard, and salt and pepper to taste.", "Mix well and cook the chili, stirring often, over medium-low heat at least 1 hour or until chili as thickened and flavors meld. If it cooks down too much, you can add a bit more water.", "Serve with favorite toppings such as chopped fresh cilantro, chopped onions, cheese, crackers, hot sauce, sliced jalapenos, or a topping of your choice." ]
[Name] Gooey Bars [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2016-12-11T21:12:00Z [Description] Make and share this Gooey Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["15 1/4", "1", "2", "2", NA, "1", "1"] [RecipeIngredientParts] ["brown sugar", "light corn syrup", "eggs", "water", "miniature marshmallow", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.6 [FatContent] 4.0 [SaturatedFatContent] 1.8 [CholesterolContent] 15.5 [SodiumContent] 133.1 [CarbohydrateContent] 31.2 [FiberContent] 0.4 [SugarContent] 22.3 [ProteinContent] 1.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 350. Grease 13x9 inch pan with shortening or cooking spray.", "In large bowl, place cake mix, brown sugar, and corn syrup. Break eggs into 1 cup measuring cup and fill with water until it reaches 2/3 cup. Add egg mixture to bowl and beat with electric mixer on medium speed 1 minute or until combined. Spread in pan. Sprinkle marshmallows and chocolate chips over batter.", "Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cut into 6 rows by 4 rows and enjoy." ]
[Name] Creamy Cheesy Spinach Dip [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2016-12-11T22:32:00Z [Description] Make and share this Creamy Cheesy Spinach Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "20", "1/2", "6", "1/2", "1/4", "2", NA, "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "frozen spinach", "milk", "cream cheese", "mozzarella cheese", "Worcestershire sauce", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.1 [FatContent] 14.3 [SaturatedFatContent] 7.3 [CholesterolContent] 40.3 [SodiumContent] 244.5 [CarbohydrateContent] 6.3 [FiberContent] 2.4 [SugarContent] 1.7 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425. Grease a 1 1/2 quart shallow baking dish with 1 teaspoon olive oil. Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl. Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese. Bake in preheated oven until bubbly and golden and golden brown on top, 20 to 25 minutes.
[Name] Butterscotch Creme Brulee [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT1H [PrepTime] PT2H [TotalTime] PT3H [DatePublished] 2016-12-12T14:30:00Z [Description] I like the subtle character that the butterscotch brings to the custard. Most Creme Brulee recipes use all heavy cream; this is somewhat lighter because of the use of half-and-half, but there's no mistaking that this is a rich, decadent dessert. This recipe does require a brulee torch to do properly, though I understand that it can be done by placing under your oven's broiler and carefully watching. You will need 4 ramekins, something that can withstand the cooking temperatures of an oven. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/fNCFkHMWRP2QnzsvANzd_IMG_0624.JPG" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["10", "10", "1", "4", "2/3", "1", "4"] [RecipeIngredientParts] ["heavy cream", "half-and-half", "vanilla bean", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 613.1 [FatContent] 39.8 [SaturatedFatContent] 23.7 [CholesterolContent] 294.3 [SodiumContent] 65.3 [CarbohydrateContent] 51.6 [FiberContent] 0.0 [SugarContent] 46.1 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees F. Split vanilla bean down the middle and scrape out the insides. Heat heavy cream, half-and-half, and vanilla bean (all of it, including the husk] on medium-high until it just comes to a boil. Remove from heat, cover, and allow to rest for 15 minutes. Whisk egg yolks and 2/3 cup of sugar together with butterscotch liqueur. Gradually stream some of the hot cream and vanilla mixture into the bowl while constantly stirring. Keep stirring to keep egg from scrambling. Continue until both mixtures are fully incorporated. Pour mixture through a fine mesh strainer and equally divide between 4 ramekins. Place the ramekins in a deep baking pan. Add enough water to come to halfway up the side of the ramekins. Cook in oven for 45 minutes, until the surface is set but still trembling when shaken. Allow to cool slightly, then move to refrigerator to cool for at least 2 hours and up to 3 days. When ready to finish, remove from refrigerator and place at room temperature for at least 30 minutes. Distribute 1 tablespoon of sugar on the surface of each ramekin. Gently rotate and tap the sides of each ramekin if necessary. Using a brulee torch set to the highest setting, gradually melt the sugar on the surface of each ramekin. The sugar will bead up and turn to liquid form; move the torch to another area if the sugar starts to blacken. Some blackening is desirable. After going over the surface, some unmelted sugar will remain. Go back over these areas with the torch until they're melted, but stop if it turns black. Allow to sit for a few minutes before serving.
[Name] Halim [AuthorId] 2001051242 [AuthorName] Hannah Petertil [CookTime] PT2H30M [PrepTime] PT24H [TotalTime] PT26H30M [DatePublished] 2016-12-12T18:13:00Z [Description] An Iranian favorite from chef Najmieh Batmanglij. This is her recipe from her Food of Life cookbook.
[Name] Thanksgiving Turkey Roulade - CROCKPOT by Heather N. [AuthorId] 731027 [AuthorName] Heather N. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2016-12-12T20:09:00Z [Description] Perfect alternative to your traditional turkey dinner on Thanksgiving. This recipe encompasses all the traditional flavors of Thanksgiving in one dish! Best yet it is cooked in a slow cooker. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/731027/3OVKWHuvShq0GmWFsswi_Thanksgiving%20Turkey%20Roulade%20Collage.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", "1/2", "1/2", "1/4", "1/4", "1", "4", "1/4", "1/4", "1", "12", NA] [RecipeIngredientParts] ["long grain rice", "Stove Top stuffing mix", "dried cranberries", "thyme", "olive oil", "kosher salt", "fresh black pepper", "yellow onion", "apple cider"] [AggregatedRating] nan [ReviewCount] nan [Calories] 546.4 [FatContent] 19.3 [SaturatedFatContent] 4.8 [CholesterolContent] 147.6 [SodiumContent] 247.0 [CarbohydrateContent] 38.8 [FiberContent] 0.9 [SugarContent] 23.3 [ProteinContent] 51.4 [RecipeServings] nan [RecipeYield] 1 breast [RecipeInstructions] Prepare long grain rice and stuffing according to their instructions. Stir in the cranberries, thyme, and butternut squash, and set aside. Allow both to cool. You can make these a day ahead. Butterfly your boneless turkey breast. https://www.youtube.com/watch?v=eB7BYlTxUSQ. Unfold the turkey breast on a board, with the inside facing up, being sure to open all of the flaps. Spread the stuffing evenly over the turkey leaving 1\" around bare. Next add the rice, the squash and then the cranberries. Starting at one end, roll the turkey as best you can (it won't be perfect, but that's okay], and tie with kitchen twine to hold the meat together. Season lightly with salt and pepper. Add the remaining oil to the frying pan, and lightly sear the turkey on all sides. Transfer to a 5- or 6-quart slow cooker, along with the quartered onion and all of the apple juice concentrate or cider. Cover and cook on HIGH for 1-3/4 to 2 hours, or until a thermometer measures 165°F when inserted into the center of the turkey. Remove the turkey from the slow cooker, and cover with foil. You can strain the liquid and boil it down in a small sauce pan, to make a gravy. Allow to rest 15-20 minutes before serving. Serve warm or at room temperature. Can be made ahead; let cool, and refrigerate.
[Name] Protein Powder Chocolate Chip Cookies [AuthorId] 2001289380 [AuthorName] NutraKey [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2016-12-13T01:34:00Z [Description] Make and share this Protein Powder Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "3/4", "1/2", "1/2", "1", "1/2", "3/4"] [RecipeIngredientParts] ["baking soda", "salt", "unsalted butter", "peanut butter", "sugar", "sugar substitute", "vanilla extract", "egg", "oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.0 [FatContent] 19.8 [SaturatedFatContent] 8.6 [CholesterolContent] 35.8 [SodiumContent] 235.7 [CarbohydrateContent] 22.6 [FiberContent] 2.3 [SugarContent] 15.6 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 12 cookies [RecipeInstructions] Preheat oven to 350 and grease the baking sheets. Whisk together protein powder, baking soda and salt, set aside. Mix the butter, peanut butter, sugar and vanilla extract until creamy. Add egg and beat until mixture is consistent. Add protein mixture slowly. Stir in the oats and chocolate chips. Use a spoon to drop dough on baking sheets. Bake for 10 minutes.
[Name] Meatball Parmesan Casserole [AuthorId] 2001282640 [AuthorName] finkkenna [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2016-12-13T01:34:00Z [Description] Make and share this Meatball Parmesan Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Meatballs [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["20 -25", "2", "2", "1/4", "1/2", "1 -2"] [RecipeIngredientParts] ["mozzarella cheese", "parmesan cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.7 [FatContent] 24.7 [SaturatedFatContent] 11.1 [CholesterolContent] 57.5 [SodiumContent] 2027.8 [CarbohydrateContent] 54.6 [FiberContent] 10.1 [SugarContent] 34.7 [ProteinContent] 21.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place meatballs in a greased baking pan. Pour sauce evenly over the top. Bake, covered at 375 degrees for 30 minutes. Uncover and top with mozzarella and Parmesan cheeses. Sprinkle evenly with Italian seasoning. Bake uncovered, 15 minutes longer or until cheese is melted, bubbly, and just beginning to brown a bit. Remove from oven and sprinkle with chopped parsley. Serve as is, spooned over noodles or warm garlic bread slices, or as a filling in sub rolls.
[Name] Savory Chicken & Asparagus Hollandaise [AuthorId] 1802798207 [AuthorName] Laura G. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2016-12-13T01:34:00Z [Description] Make and share this Savory Chicken & Asparagus Hollandaise recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "5", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "butter", "asparagus", "onion", "milk", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.6 [FatContent] 19.9 [SaturatedFatContent] 11.2 [CholesterolContent] 122.2 [SodiumContent] 309.8 [CarbohydrateContent] 8.7 [FiberContent] 2.5 [SugarContent] 2.0 [ProteinContent] 30.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Season chicken, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat and cook chicken, turning once, 10 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.", "In same skillet, melt 1 tablespoon butter over medium-high heat and cook asparagus and onion, stirring occasionally, 4 minutes or until vegetables are almost tender.", "Stir in Knorr® Hollandaise sauce mix blended with milk and lemon juice. Add remaining 3 tablespoons butter. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer, stirring constantly, 1 minute. Pour sauce over chicken and serve, if desired, with hot cooked rice and garnish with lemon slices." ]
[Name] Soup [AuthorId] 2678063 [AuthorName] ladgyn01 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2016-12-13T01:34:00Z [Description] Make and share this Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["garlic cloves", "half-and-half", "heavy cream", "mushroom stems and pieces", "olive oil", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.9 [FatContent] 26.3 [SaturatedFatContent] 12.8 [CholesterolContent] 55.1 [SodiumContent] 1673.9 [CarbohydrateContent] 24.2 [FiberContent] 3.3 [SugarContent] 5.6 [ProteinContent] 9.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a sauce pan combine the cream of mushrooms soup, mushroom pieces and stems, minced garlic, salt, pepper, and half and half or cream. Let simmer for 20 minutes. Ladle into bowls and drizzle with olive oil or truffle oil. Garnish with parsley, scallions or other herbs.
[Name] Bronco Beef Salad [AuthorId] 292090 [AuthorName] daytonajill [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2016-12-13T01:35:00Z [Description] From Creme de Colorado Cookbook circa 1987 - Great tasting salad that uses your leftover cooked roast beef or steak. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/292090/6qfg3hmVQPiAhNCTaeax_IMG_0122.JPG" [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "1", "1/8", "1/2", "12", "1 1/2", "12", "1", "1", "2", "3"] [RecipeIngredientParts] ["red wine vinegar", "Dijon mustard", "garlic clove", "salt", "fresh ground black pepper", "sugar", "mushrooms", "cherry tomatoes", "artichoke hearts", "iceberg lettuce", "fresh parsley", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 821.1 [FatContent] 59.2 [SaturatedFatContent] 16.7 [CholesterolContent] 152.7 [SodiumContent] 883.5 [CarbohydrateContent] 20.1 [FiberContent] 11.2 [SugarContent] 6.2 [ProteinContent] 53.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Combine marinade ingredients in lidded jar and shake well. In medium bowl, combine mushrooms, beef, tomatoes and artichokes. Pour marinade over beef mixture and refrigerate overnight. 2. To serve, arrange beef mixture with marinade on bed of lettuce on individual plates or in salad bowl. Sprinkle with parsley and blue cheese.
[Name] Chicken and Biscuits [AuthorId] 2001218086 [AuthorName] Barbara B. [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2016-12-13T01:35:00Z [Description] Make and share this Chicken and Biscuits 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/2001218086/3uhaF3BIRnCk6EemeTdj_images.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "1", NA, "1", "1", "1/3", "1"] [RecipeIngredientParts] ["boneless skinless chicken", "scallion", "chicken broth", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 37.6 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.2 [SodiumContent] 533.2 [CarbohydrateContent] 4.9 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] 8 4 [RecipeInstructions] Boil chicken. Save1 cup broth. Sate scallion, frozen vegetable and shredded chicken. Thicken the gravy with broth and add to vegetables. Barely brown biscuits in the oven (400 degrees] and cut each biscuit horizontally. Assemble with bottom biscuits, filling and top biscuit. Sprinkle biscuits with water on the top and bake until brown and hot through out casserole, about 20 minutes.
[Name] Marinara Sauce (Quick) [AuthorId] 2000510275 [AuthorName] Jim D. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2016-12-13T01:35:00Z [Description] Make and share this Marinara Sauce (Quick) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "3", "3", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["garlic cloves", "olive oil", "san marzano tomatoes", "dried sweet basil leaves", "marjoram", "salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.2 [FatContent] 7.4 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 1344.6 [CarbohydrateContent] 17.6 [FiberContent] 4.8 [SugarContent] 9.5 [ProteinContent] 3.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large frying pan, heat oil and simmer garlic slowly so as not to brown garlic. In a separate bowl, empty the 3 cans of SM tomatoes and brek the tomatoes up leaving chunks in the sauce. when garlic is translucent but not brown, add tomatoes to pan and bring to light boil. Lower heat to medium/low for a simmer. add basil, marjoram salt and pepper. Let cook/simmer for 20 minutes.
[Name] Chocolate Crinkle Cookie Protein Shake [AuthorId] 2001291828 [AuthorName] Protein M. [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2016-12-13T01:36:00Z [Description] This dark & dreamy Chocolate Crinkle Cookie shake makes the perfect holiday breakast... lunch... or dinner. Because cookies really are the perfect meal right?! #healthyholidays [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Shakes", "Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2"] [RecipeIngredientParts] ["milk", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.4 [FatContent] 9.2 [SaturatedFatContent] 5.7 [CholesterolContent] 34.2 [SodiumContent] 120.1 [CarbohydrateContent] 12.6 [FiberContent] 0.6 [SugarContent] 0.0 [ProteinContent] 8.4 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] Place all ingredients in blender or shaker cup. 2. Blend & enjoy!
[Name] Fries [AuthorId] 2001075824 [AuthorName] Nathan T. [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2016-12-13T01:37:00Z [Description] Make and share this Fries recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["4", NA, "2", "1", "1", NA, "1/2"] [RecipeIngredientParts] ["russet potatoes", "canola oil", "salt", "paprika", "black pepper", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9.1 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3489.7 [CarbohydrateContent] 2.0 [FiberContent] 1.0 [SugarContent] 0.2 [ProteinContent] 0.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the (peeled] potatoes into your preferred fry shape and size. (Optional] Put the cut potatoes into a large bowl and fill the water to just above the fries. You'll want the fries completely covered. Stir in the sugar and let set for 1 hour - Overnight. (This step makes all the difference]. Pour oil into a large and deep pan, like one you would use to boil noodles or potatoes. The oil should reach about 3-4 inches high. Set the burner-heat to a medium-high and let the oil heat up. Put a handful of the potatoes into the hot oil, and let fry. You'll want them to get to a light-brown color. (You'll fry them again in a second.] Do these for all your fries. Let par-cooked fries cool for about 5 minutes. Turn the burner from a medium-high to a high. Combine the salt, paprika, and black pepper in a small container that you can grab the salt-mixture from. Place a handful of fries back into the hot oil, and proceed to fry until they reach a brown of your liking. Immediately remove the fries and toss in a bowl with a bit of the salt-mixture. Place on a plate and serve. Do this until you have completely all your fries.
[Name] Sriracha-Honey Sauce [AuthorId] 2001075824 [AuthorName] Nathan T. [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2016-12-13T01:37:00Z [Description] Make and share this Sriracha-Honey Sauce 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/52/94/44/7mR7YxtShKTx8imkctiQ_35674509492.jpg" [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2"] [RecipeIngredientParts] ["sriracha sauce", "yellow mustard", "brown sugar", "honey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 32.6 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 85.9 [CarbohydrateContent] 7.8 [FiberContent] 0.3 [SugarContent] 7.4 [ProteinContent] 0.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine. This is amazing for hamburgers, chicken, fries, etc. Be careful giving this to kids under the age of 1 as they cannot eat honey.
[Name] Vegan Nacho Cheese [AuthorId] 2001237513 [AuthorName] Health At The Door [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2016-12-13T01:37:00Z [Description] Make and share this Vegan Nacho Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/3", "1/4", "3/4", "1/2", "1/4", "2", "1/2", "1", "1 3/4", "1", "1"] [RecipeIngredientParts] ["potato", "onion", "carrot", "water", "raw cashews", "coconut milk", "nutritional yeast flakes", "garlic powder", "lemon juice", "sea salt", "paprika", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.0 [FatContent] 5.7 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 688.8 [CarbohydrateContent] 11.5 [FiberContent] 2.3 [SugarContent] 1.5 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small pot bring several cups of water to a boil. Add potatoes, carrots, and onions to boil for 10 minutes or until tender. Place boiled ingredients into a blender with 3/4 cup of boiled water (preferably same water as just used]. Add all other ingredients and blend until smooth. Enjoy with chips or place in pasta to make macaroni & cheese!
[Name] Peanut Butter Butterscotch Chow Mein Noodle Cookies (Spider Cook [AuthorId] 620435 [AuthorName] brian48195 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2016-12-13T01:37:00Z [Description] A popular holiday cookie. This is just the basic version with no adds of nuts, marshmallows, etc. I couldn't find the basic recipe so I'm posting it here for safe keeping and for others who are looking for the basic recipe [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/620435/QkyWjAyQfOpswwXxWFQ6_image.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1/2", "12"] [RecipeIngredientParts] "peanut butter" [AggregatedRating] nan [ReviewCount] nan [Calories] 648.9 [FatContent] 41.0 [SaturatedFatContent] 23.9 [CholesterolContent] 0.0 [SodiumContent] 223.9 [CarbohydrateContent] 63.5 [FiberContent] 1.9 [SugarContent] 60.1 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] 4 Dozen [RecipeInstructions] Put Butterscotch morsels and peanut butter into a large pot and put heat on a medium setting. Heat and stir constantly until the morsels melt and are combined with the peanut butter. Turn off the heat and stir in the Chow Mein noodles until the noodles are completely coated with the mixture. Once coated drop onto waxed paper to cool and harden up in about the size of a old silver dollar (1 1/2 inches].
[Name] Apple Crapple [AuthorId] 194890 [AuthorName] Palmen [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2016-12-13T01:38:00Z [Description] Gluten Free, Egg Free and Delicious. An Apple Crisp that you can serve to your GF friends, and modify for your Vegan Friends. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["6", "1/2", "1/3", "1 1/2", "1/2", "1/2", "2/3", "1/2", "1", "1/2", "1/2", "1/2", "2/3"] [RecipeIngredientParts] ["apples", "lemon juice", "sugar", "cornstarch", "cinnamon", "salt", "brown sugar", "old fashioned oats", "cinnamon", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 516.9 [FatContent] 25.6 [SaturatedFatContent] 13.5 [CholesterolContent] 54.2 [SodiumContent] 577.6 [CarbohydrateContent] 73.3 [FiberContent] 7.0 [SugarContent] 54.2 [ProteinContent] 4.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Add apples to a gallon sized plastic bag and splash with lemon juice. Seal the bad and shake the lemon and apples to coat. Open and add in the sugar, cornstarch, cinnamon and salt. Seal and shake again. Pour Apple mixture in to a 9x9 baking dish. In a bowl, mix together all the ingredients for the topping (bown sugar, GF flour blend, GF oats, Almond meal and cinnamon. Melt butter in a sauce pan. Drizzle melted butter over topping mixture and stir around until it resemble pebbles. Spread topping evenly over the apples. Place dish in the oven and bake for around 45 minutes (until apples are soft and the topping in golden brown and crunchy. Let sit out on counter 10 minutes (DO NOT TENT] and serve with vanilla ice cream.
[Name] Low Carb Curry Meatballs in Sauce [AuthorId] 1458958 [AuthorName] jjsiverson [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2016-12-13T01:38:00Z [Description] Make and share this Low Carb Curry Meatballs in Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "2", "2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["curry powder", "ground turkey", "ground ginger", "salt", "red curry paste", "salt", "cilantro", "cauliflower", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.6 [FatContent] 10.4 [SaturatedFatContent] 2.8 [CholesterolContent] 124.8 [SodiumContent] 418.7 [CarbohydrateContent] 7.8 [FiberContent] 3.1 [SugarContent] 2.9 [ProteinContent] 26.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["combine turkey, egg, curry powder, ginger powder and 1/3 cup chopped cilantro in a bowl. Mix well to combine.", "Drop meat mixture in balls onto a baking sheet. Bake at 375F for 10-15 minutes or until cooked through.", "Meanwhile make cauliflower rice from the cauliflower. Add 1/3 cup cauliflower rice to a pan and add 1 cup almond milk and the curry paste. Simmer over medium heat for about 10 minutes. Transfer to a food processor and process until smooth. Return to the pan, add the remaining almond milk, and simmer for about another 10 minutes. Add meatballs to sauce and garnish with cilantrol. Heat some cauliflower rice (~3 mins in microwave]. Pour sauce and meatballs over cauliflower rice to serve." ]
[Name] Instant Pot Mashed Potatoes [AuthorId] 993446 [AuthorName] Pawsfurthought [CookTime] PT13M [PrepTime] PT5M [TotalTime] PT18M [DatePublished] 2016-12-13T01:39:00Z [Description] Make and share this Instant Pot Mashed Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", NA, NA, "1"] [RecipeIngredientParts] ["potatoes", "butter", "buttermilk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.7 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 66.1 [CarbohydrateContent] 39.7 [FiberContent] 5.0 [SugarContent] 1.8 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] 4 4 [RecipeInstructions] Use big chunks of potatoes and place on the IP trivet with water. Close lid and vent. Use manual setting for 13 minutes. Do a QR. Drain potatoes and remove to separate bowl. Beat until smooth, the beat in other ingredients. Serve.
[Name] Grandma Ruths Hot Tamales [AuthorId] 902700 [AuthorName] Chef Teer [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2016-12-13T01:40:00Z [Description] Once thought to have been taken to the grave with her. My father stumbled across my grandmothers recipe a few years after her passing. Loved by the whole family and all her friends. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/902700/c0DdVyfQV2ocB4RsgdLa_IMG_0319.JPG" [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "2", "1", "2", "2", "2", "2", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["chili powder", "tomato sauce", "salt", "pepper", "onion powder", "garlic powder", "cumin", "red cayenne pepper", "masa harina flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3794.5 [FatContent] 43.9 [SaturatedFatContent] 6.2 [CholesterolContent] 0.0 [SodiumContent] 3469.0 [CarbohydrateContent] 790.5 [FiberContent] 77.9 [SugarContent] 23.6 [ProteinContent] 99.8 [RecipeServings] 2.0 [RecipeYield] 6 Dozen [RecipeInstructions] 1. Note: 1tsp cayenne for milder tamales. Soak corn husk in water several hours before or even overnight to make them softer to work with. 2. Combine all ingredients in cast iron skillet and cook until meat is done. 3. Follow directions on side of bag to make the corn Masa mix. 4. Lay out 1st corn husk on baking \"cookie\" sheet. Add masa and spread about 16th of an inch thick. 5. Add 1-2 spoons of meat and roll oblong (weenie style]. One end open, the other end folded. 6. Tie the made tamales in bundles of six with 2 lengths of twine cut about 1 foot long. 7. Place all bundles of tamales open end up steam basket pot and cover pot with lid. 8. Steam tamales for 2 hours. 9. Can be frozen or canned. I vacuum seal mine in the bundles of six, freeze and take out as needed. You can Re-heat by steaming, microwaving, or on cookie baking sheet in oven. Yields: approximately 6 dozen.
[Name] Best Cooked EggNog [AuthorId] 2000982857 [AuthorName] FunCook [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2016-12-13T01:41:00Z [Description] This recipe was adapted from The Cooking Geek.com. We love eggnog so I just make this large batch. I found these spice amounts to be the closest to store bought flavor, but better. I really like vanilla, but it does not work in this. The amount of cloves is more like 1/10t, but it would not accept that entry. I use fat free milk and it even works with 7c milk & 1c cream. I use stevia substitute to lower calories and it actually did not go bad as fast last year. You must cook this "low & slow" to prevent a grainy texture. Do not add the salt before cooking, or it can curdle the milk once cooked (think cheese making). It is very thick, so omit a whole egg for thinner consistency. Also omit a whole egg if using extra large eggs. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000982857/mCP44lZQg6XkdAMPa2IO_IMG_2001.JPG" [RecipeCategory] Christmas [Keywords] ["< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["6", "6", "2", "6", "1 1/2", "1/2", "1/8", "1/16", "3/4"] [RecipeIngredientParts] ["eggs", "heavy cream", "milk", "sugar", "nutmeg", "clove", "cinnamon", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.2 [FatContent] 28.3 [SaturatedFatContent] 16.1 [CholesterolContent] 296.9 [SodiumContent] 311.6 [CarbohydrateContent] 38.8 [FiberContent] 0.0 [SugarContent] 30.2 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 10 cups [RecipeInstructions] ["Whisk the eggs and yolks, then add the cream, sugar, and spices. Add the milk, whisk until thoroughly combined (immersion blender is best].", "In a heavy-bottom pan, cook the mixture over low heat, whisking constantly, for a few minutes. Then increase the heat to medium-low (no higher], and cook, whisking constantly, until the temperature of the mixture is 180°F, about 5-10 minutes. Remove from heat, add the salt, and cool to room temperature, whisking occasionally. Then refrigerate until cold." ]
[Name] W1N1 Chicken Stew [AuthorId] 132412 [AuthorName] Amy V. [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2016-12-13T01:42:00Z [Description] Make and share this W1N1 Chicken Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["4", "4", "1", "4", "3", "3", "3", "1", "1/4", "1"] [RecipeIngredientParts] ["chicken breast halves", "chicken thighs", "onion", "garlic cloves", "chicken bouillon cubes", "carrots", "celery", "fresh thyme", "fresh parsley", "pearl barley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.2 [FatContent] 10.9 [SaturatedFatContent] 3.0 [CholesterolContent] 62.9 [SodiumContent] 447.0 [CarbohydrateContent] 4.9 [FiberContent] 1.2 [SugarContent] 2.2 [ProteinContent] 16.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Salt and pepper both sides of chicken and brown in pan for 5 minutes a side. Layer in crock pot, cover with the rest of the ingredients, add 4 cups water. Cook low 6-8 hours or high 4-6. Remove thyme sprig, and pull off chicken meat in large chunks. Serve over farro or barley and top with fresh parsley. Strain leftover broth and save this and leftover chicken chunks for W1N2 Chicken Pot Pie.
[Name] W1N2 Chicken Pot Pie [AuthorId] 132412 [AuthorName] Amy V. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2016-12-13T01:44:00Z [Description] Make and share this W1N2 Chicken Pot Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "3", "3", "3", "1/4", "3", "1/4", "1", "1", "1", "1", "3/4", "3", "1 1/2", "1", "1", "5", "1", "1"] [RecipeIngredientParts] ["butter", "onion", "carrots", "celery", "turkey", "flour", "low sodium chicken broth", "white wine", "chicken bouillon cube", "fresh thyme", "half-and-half", "flour", "butter", "salt", "egg", "cold water", "white vinegar", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 622.6 [FatContent] 42.8 [SaturatedFatContent] 25.4 [CholesterolContent] 158.1 [SodiumContent] 781.3 [CarbohydrateContent] 39.9 [FiberContent] 2.2 [SugarContent] 2.1 [ProteinContent] 20.1 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] ["Melt butter and saute vegetables.", "Add chicken and sprinkle over flour, stirring gently and occassionally for a couple minutes.", "Stir in Chicken broth and stir constantly. Stir in cube and white wine if using. Add frozen veggies.", "Pour in the cream and stir. Cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper and remove from the heat.", "Make sure there is enough salt!", "Pour into a deep dish pie pan or 9x13 pan. Cover with Thyme Crust.", "Bake 375 for 30 minutes until crst of golden and bubbly.", "To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or foil and place in the freezer. To cook from frozen: remove from freezer, brush with an egg wash (1 egg mixed with 2 T water or cream] and place directly into a 375 over for 30-45 minutes.", "For the crust: Mix salt and flour in cuisinart. Cut in butter and pulse until coarse crumbs form. Lightly beat the egg with a fork, then add it to the mixture. Add in the cold water and vinegar, pulse until just combined. Divide dough in half, place each into a gallon sized ziploc, flatten into a disc. Use one now and freeze one for another meal." ]
[Name] W1N3 Honey Garlic Chicken Thighs [AuthorId] 132412 [AuthorName] Amy V. [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2016-12-13T01:47:00Z [Description] Make and share this W1N3 Honey Garlic Chicken Thighs recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "Healthy", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "1/2", "1/2", "4", "8", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "flour", "honey", "soy sauce", "garlic cloves", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.7 [FatContent] 5.5 [SaturatedFatContent] 1.4 [CholesterolContent] 114.5 [SodiumContent] 913.7 [CarbohydrateContent] 25.1 [FiberContent] 0.5 [SugarContent] 17.6 [ProteinContent] 29.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat over to 375. In a bowl with tight fitting lid, put the flour. Add chicken, in batches, and shake to coat. Shake off excess flour and place pieces in 2 greased 8x8 pans, be sure NOT to lay them flat. Mix honey, soy sauce, galrc and sasonings, and pour evenly over the cikcen. Cover and bake for 30 minutes. Uncover and bake an additional 15 minutes, basting occasionally with the sauce.
[Name] W1N4 Chicken Fried Rice [AuthorId] 132412 [AuthorName] Amy V. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2016-12-13T01:51:00Z [Description] Make and share this W1N4 Chicken Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6 -8", "4", "4", "2", "1/4", "2", "2", "1/2"] [RecipeIngredientParts] ["chicken thighs", "cooked rice", "eggs", "soy sauce", "sesame seeds", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.7 [FatContent] 15.9 [SaturatedFatContent] 4.2 [CholesterolContent] 152.2 [SodiumContent] 619.0 [CarbohydrateContent] 36.1 [FiberContent] 3.0 [SugarContent] 0.5 [ProteinContent] 20.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat sesame oil in skillet, saute the onion, veggies and chicken. Add the eggs, and scramble unitl cooked. Add the rice, spread the mixture over the bottom of the pan with medium-high heat (add more avocado oil if necessary]. While frying the rice, add the soy sauce and sesame seeds. Let it \"fry\" for a couple minutes, then flip to allow the other side to fry.
[Name] Florentine Egg Bake With Mock Hollandaise Sauce [AuthorId] 2001294374 [AuthorName] priscilla [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2016-12-13T01:51:00Z [Description] Make this delicious brunch dish a day ahead of time; refrigerate it overnight and pop into the oven the next day for 45 minutes and you'll have a wonderful dish to serve a crowd. It was created by the American Association of Orthodontists and great for the whole family and also ideal for anyone in orthodontic treatment. Enjoy! [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3/4", "1/4", "4", "6", "18", NA, NA, "1/4", "1/2", "1", "1", "1/2", "1", "12"] [RecipeIngredientParts] ["unsalted butter", "English muffins", "Canadian bacon", "eggs", "salt", "pepper", "paprika", "unsalted butter", "mayonnaise", "lemon", "ground mustard", "cayenne pepper", "melon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 523.7 [FatContent] 47.0 [SaturatedFatContent] 27.1 [CholesterolContent] 388.3 [SodiumContent] 412.6 [CarbohydrateContent] 11.1 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 15.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["FLORENTINE EGG BAKE:", "Grease sides and bottom of 9 x 12 casserole pan with butter, in a small sauce pan, melt the remaining part of 1 stick. Dust the pan with an even layer of bread crumbs, shaking out any extra. Cube the English muffins in to 1/2\" squares, and line the bottom of the pan. Drizzle the melted butter over.", "Dice the Canadian bacon, and chop the spinach into small pieces. Saute over medium heat until the spinach is wilted. Set aside to cool.", "In a large mixing bowl, whisk the eggs. Fold in cooled spinach, bacon mix, salt and pepper, to taste, pour over the muffins. Cover and refrigerate overnight.", "Preheat oven to 350°. Bake uncovered for 45 minutes, or until toothpick inserted in the center comes out clean. Let stand until no longer bubbling, 10 – 15 minutes.", "MOCK HOLLANDAISE:", "While egg bake is standing, prepare the sauce by melting ½ pound butter in a medium sauce pan add mustard, cayenne, salt and pepper, to taste, lemon juice and mayonnaise. Whisk until creamy.", "Cut egg bake in to 12 servings. Drizzle each with sauce and garnish with paprika. Serve with fresh melon - optional." ]
[Name] Chocolate Brownie Mousse Coconut Macaroon Trifle [AuthorId] 107140 [AuthorName] KerryBnTX [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2016-12-13T01:52:00Z [Description] Make and share this Chocolate Brownie Mousse Coconut Macaroon Trifle recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2", "4", "2", "1", "1/2", "1/3", "2", "9"] [RecipeIngredientParts] ["coconut", "instant chocolate pudding mix", "milk", "Cool Whip", "sugar", "pure vanilla extract", "coconut", "pecans", "dark chocolate", "maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 774.8 [FatContent] 59.5 [SaturatedFatContent] 38.8 [CholesterolContent] 96.3 [SodiumContent] 215.6 [CarbohydrateContent] 59.6 [FiberContent] 6.1 [SugarContent] 39.1 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix Chocolate Jello Mix with Milk, when thoroughly blended whip in the carton of Cool Whip. Whip Cream with Sugar & Vanilla until fairly stiff. Add 1 cup of whipped cream to the prepared & cooled Coconut Pudding. Cut prepared & cooled Brownies into small squares. Place half of the Brownies in the bottom of a Trifle dish. Spread half of the Choclolate pudding mixture over the Brownies. Spread half of the Coconut pudding mixture over the Chocolate pudding. Crumble the whole pkg of Coconut Macaroons over the Coconut pudding. Spread remaining Coconut pudding over the Macaroons. Place the remaining Brownies over the Coconut pudding. Spread the remaining Chocolate Pudding over the Brownies. Spread remaining Whipped Cream over the Chocolate Pudding. Top with toasted Coconut & Pecans. Grate Chocolate over all. Arrange Cherries.
[Name] Freezer-Friendly Bagel Bombs [AuthorId] 2001294808 [AuthorName] dzimmerman902 [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2016-12-13T01:52:00Z [Description] Make and share this Freezer-Friendly Bagel Bombs recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "10", NA, "6", "4 -8", "12", "1", NA] [RecipeIngredientParts] ["ham", "cheese", "water", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.7 [FatContent] 4.8 [SaturatedFatContent] 2.6 [CholesterolContent] 20.2 [SodiumContent] 539.3 [CarbohydrateContent] 3.7 [FiberContent] 0.0 [SugarContent] 2.5 [ProteinContent] 12.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Divide the pizza dough into 8 even pieces and roll into balls. Cover with a kitchen towel and allow to rise for 20 minutes.", "While you wait for the dough to rise, scramble the eggs in a nonstick pan over medium heat, seasoning with salt and pepper, to taste. Set aside and let cool.", "Preheat the oven to 425 degrees F. Line a nonstick baking sheet with parchment paper.", "Gently flatten the dough balls with your palm, and top with the eggs, diced ham, and shredded cheddar cheese. Pull the sides of the dough up and around the filling, pinching to seal. Pull up the perpendicular sides and pinch. Continue until the filling is completely covered and dough is sealed. Place, seam-side down, on the prepared baking sheet and cover with a kitchen towel. Let sit for 15 minutes.", "Fill a large pot with 12 cups of water and bring to a gentle boil. Mix in 1 tablespoon honey. Place half of the bagel bundles into the boiling water for 1 minute, turning once halfway through. Remove from the boiling water with a slotted spoon and transfer to the prepared baking sheet. Repeat with the second half of the bagels.", "Sprinkle the bagels with everything bagel seasoning and then bake until golden brown and cooked through, about 25-30 minutes. Serve warm, or let cool to room temperature, wrap individually, and freeze for future use." ]
[Name] East Hampton Clam Chowder [AuthorId] 105041 [AuthorName] Seabreeze1116 [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2016-12-13T01:58:00Z [Description] Make and share this East Hampton Clam Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 chowder [RecipeInstructions] ["ps of unsalted butter.", "2 cups (2 onions] of chopped yellow onions.", "2 cups (4 stalks] of medium-diced celery.", "2 cups (6 carrots] of medium-diced carrots.", "4 cups (8 potatoes] of peeled medium-diced boiling potatoes.", "1 ½ tsps of minced fresh thyme leaves (½ tsp dried].", "1 tsp of kosher salt.", "½ tsp of freshly ground black pepper.", "1 quart (4 cups] of clam juice.", "½ cup of all purpose flour.", "2 cups of milk.", "3 cups of chopped fresh chowder clams.", "How to:", "In a large heavy-bottomed stockpot, melt 4 tbsps of butter and sauté the onions over medium low heat for 10 minutes. Add in the celery, carrots, potatoes, thyme, salt and pepper and cook for about 10 minutes. Pour in the clam juice and bring to a boil.", "Simmer all the ingredients together for 20 minutes.", "Melt the rest of the butter in a small pan, mix in the flour and cook for 3 minutes on very low heat while stirring. Pour in 1 cup of the hot broth, whisk to combine then pour the mixture in the stockpot with the vegetables. Stir to mix and to thicken the broth for a few minutes.", "Finally, add in the clams and milk and cook for a few minutes.", "Enjoy!", "Simple, easy and delicious! This clam chowder is very tasty, with all the vegetables and the butter, the chowder clams make this dish very delicious. You should try it yourselves." ]
[Name] Coconut Balls/ a Healthier Almond Joy! [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2016-12-13T16:29:00Z [Description] Make and share this Coconut Balls/ a Healthier Almond Joy! recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "No Cook", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2 1/2", "1/3", "2", "1", "1", "13 1/2", "10", "30"] [RecipeIngredientParts] ["unsweetened dried shredded coconut", "raw honey", "coconut oil", "vanilla", "sea salt", "coconut milk", "bittersweet chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.2 [FatContent] 26.3 [SaturatedFatContent] 20.6 [CholesterolContent] 0.0 [SodiumContent] 52.2 [CarbohydrateContent] 16.0 [FiberContent] 5.5 [SugarContent] 7.5 [ProteinContent] 4.0 [RecipeServings] 15.0 [RecipeYield] 30 balls [RecipeInstructions] In a food processor mix the first 5 ingredients. Chill. Over medium heat reduce the coconut milk stirring often until reduce to a 1/4 left. It`ll take about 30 minutes. It will separate. Remove 1 tablespoon of the oil and use as you wish. (body lotion, add to your coffee -- ]. Add chips to the coconut off heat and mix till melted. Roll coconut mixture into 30 balls. Chill. Dip balls into melted chocolate. You will have leftover dip. Top with toasted almond.
[Name] Christmas Wreaths [AuthorId] 2001295388 [AuthorName] agfevans [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2016-12-13T17:52:00Z [Description] Making these holiday wreaths are fun as a family. Making them is almost as fun as eating them. They are a big hit at our house during the holidays. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "2 -3", "1/2"] [RecipeIngredientParts] "marshmallows" [AggregatedRating] nan [ReviewCount] nan [Calories] 33.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 27.4 [CarbohydrateContent] 8.4 [FiberContent] 0.1 [SugarContent] 4.4 [ProteinContent] 0.3 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Turn on your stove to medium high. mix your corn flakes and marshmallows in the pot on the stove. add 2-3 drops of food die to make it green. (The more die you add the darker the color tent of green]. stir them around till the marshmallows melt into the corn pops. take them out of the pot and form the marshmallow mix into a circle with a hole. (Like a wreath]. Add red icing as a bow (optional].
[Name] VENISON JERKY [AuthorId] 902700 [AuthorName] Chef Teer [CookTime] PT6H [PrepTime] PT48H [TotalTime] PT54H [DatePublished] 2016-12-13T17:53:00Z [Description] Make and share this VENISON JERKY recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Healthy", "High In..."] [RecipeIngredientQuantities] ["4", "2", "2", "2", "2", "1", "1", "1/4", "1/4", "1/4", "1/2", "3"] [RecipeIngredientParts] ["fresh ground black pepper", "chili powder", "garlic powder", "onion powder", "paprika", "liquid smoke", "brown sugar", "soy sauce", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1323.6 [FatContent] 22.5 [SaturatedFatContent] 8.7 [CholesterolContent] 761.6 [SodiumContent] 5047.6 [CarbohydrateContent] 55.9 [FiberContent] 3.0 [SugarContent] 40.1 [ProteinContent] 213.0 [RecipeServings] 2.0 [RecipeYield] 1 BATCH [RecipeInstructions] ["Trim any fat from the meat and slice into 4 inch strips. The meat pieces should be 1/4-1/2 inch thick. It is easier to slice this meat if it is partially frozen. Pound meat lightly to tenderize and set aside.", "Combine the rest of the ingredients and mix well. Pour this marinade over the strips of meat. Cover and refrigerate over night.", "Next morning, line your cookie sheets with aluminum foil. Place strips of meat on the sheets, making sure not to overlap the meat.", "PREHEAT oven to 150 degrees; or the lowest temperature it has. Bake for 3 hours; turn the meat over and bake for an additional 3 hours. Jerky is cooked when meat is dried out." ]
[Name] VENISON ROAST [AuthorId] 902700 [AuthorName] Chef Teer [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2016-12-13T17:53:00Z [Description] Make and share this VENISON ROAST recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Ham", "Deer", "Pork", "Wild Game", "Meat", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "2", "2", "1", "3 -4"] [RecipeIngredientParts] ["beef broth", "garlic powder", "onion powder", "fresh mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1128.5 [FatContent] 36.8 [SaturatedFatContent] 8.8 [CholesterolContent] 122.6 [SodiumContent] 4606.2 [CarbohydrateContent] 42.2 [FiberContent] 2.8 [SugarContent] 5.9 [ProteinContent] 157.0 [RecipeServings] 2.0 [RecipeYield] 1 roast [RecipeInstructions] ["Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder, parsley, salt and pepper together; whisking until smooth. Fold in the mushrooms.", "Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low]. If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart.", "If you don't have a slow cooker, you can bake the roast at 275 degrees for 4 to 5 hours until tender." ]
[Name] Cheesy Creamed Spinach With Bacon [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2016-12-13T17:53:00Z [Description] Some creamed spinach recipes get a little runny and some a little blah. No chance of either problem here. Easy, tons of flavor and whenever I make it, it's a hit. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/2", "1", "2"] [RecipeIngredientParts] ["butter", "garlic", "heavy whipping cream", "cream cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.9 [FatContent] 25.3 [SaturatedFatContent] 15.2 [CholesterolContent] 85.4 [SodiumContent] 269.0 [CarbohydrateContent] 2.0 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a very large skillet and add the garlic. Cook 3-4 minutes on low. Add the cream and bring to a simmer. When it begins to thicken, add the baby spinach. You might have to add it in stages to reduce down the spinach to cooked form. Return to a simmer and keep adding spinach until all the spinach is wilted and cooked. Add the parmesan, cream cheese and stir to thicken sauce and coat all the spinach. Mix in the crumbled bacon and serve in pre-heated side dishes.
[Name] Chili Bacon Wrapped Shrimp [AuthorId] 2001287997 [AuthorName] Kams7018 [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2016-12-13T17:54:00Z [Description] Make and share this Chili Bacon Wrapped 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/recipes/52/94/65/AblSwebzRb21e87932fi_bacon_shrimp.JPG" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["12", "1", "6", "12", "12"] [RecipeIngredientParts] ["lemon", "chili sauce", "bacon", "prosciutto"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.5 [FatContent] 7.5 [SaturatedFatContent] 2.4 [CholesterolContent] 28.5 [SodiumContent] 592.1 [CarbohydrateContent] 6.7 [FiberContent] 1.9 [SugarContent] 3.2 [ProteinContent] 4.6 [RecipeServings] 6.0 [RecipeYield] 12 [RecipeInstructions] ["Pre-cook bacon on one side on baking sheet at 325 degree F. for 5 minutes then drain on paper towels (No need to pre-cook prosciutto]. Wrap each peeled and deveined shrimp with half slice of bacon or prosciutto by working from head to tail. Secure in place with picks or skewer. Generously coat each shrimp with chili sauce. Grill on high for 3 minutes per side until shrimp is pink and curled, and bacon is crisp. Re-Coat shrimp as desired and serve with lemon wedges.", "Optional: Bake in advance! Preheat oven to 425 degrees F. Place shrimp on baking sheet. Bake 10 to 14 minutes, turning once. Wrap in foil to transport, don't lose the juice, it's the best part!" ]
[Name] Mint Chip Brownies [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2016-12-13T20:33:00Z [Description] Make and share this Mint Chip Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2/3", "1/2", "2", "2", "1", "1 1/2", "12"] [RecipeIngredientParts] ["baking soda", "salt", "butter", "boiling water", "sugar", "eggs", "vanilla extract", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 158.0 [FatContent] 5.9 [SaturatedFatContent] 3.4 [CholesterolContent] 29.1 [SodiumContent] 101.9 [CarbohydrateContent] 24.7 [FiberContent] 0.9 [SugarContent] 16.7 [ProteinContent] 2.0 [RecipeServings] 24.0 [RecipeYield] 24 slices [RecipeInstructions] Preheat oven to 350. Grease a 12x9x2 baking pan. Stir together the cocoa, baking soda and salt, stir in half the butter and water stirring till thick. Stir in the other 1/2 of butter, sugar, eggs, vanilla, flour till no streak remain. Toss in half the mint chips stir to distribute evenly. Pour into prepared pan smooth out and bake for 35 minutes. Sprinkle the remaining chips on the baked brownies let melt then spread evenly. Cool and serve.
[Name] Red Velvet French Toast [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2016-12-13T22:36:00Z [Description] Make and share this Red Velvet French Toast 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/jq7amf5ySqeJBLJDzA6i_FRENCH_TOAST_CHEESECAKE.png" [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "2", "1", "1", "1/2", "1", "1 1/2", "3", "4", "5", NA] [RecipeIngredientParts] ["eggs", "cocoa powder", "sugar", "buttermilk", "vanilla extract", "butter", "cream cheese", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 693.4 [FatContent] 44.0 [SaturatedFatContent] 24.4 [CholesterolContent] 296.7 [SodiumContent] 726.5 [CarbohydrateContent] 59.1 [FiberContent] 2.1 [SugarContent] 33.4 [ProteinContent] 16.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Whisk together the eggs, cocoa powder, sugar, buttermilk, food coloring and 1/2 tsp vanilla extract. Heat a non-stick or cast iron skillet over medium heat. Add the 2 tbsp butter to the pan, swirling to coat the bottom. Soak bread slices in egg mixture on each side about 30 seconds. Add to the pan and cook about 1 minute per side, until browned and cooked through. Remove from heat to a wire rack lined sheet pan. Beat together the cream cheese, confectioner’s sugar and remaining butter and vanilla. Divide the cream cheese mixture between 2 slices of french toast, spreading to coat. Top with second slice. Cut in half cross-wise drizzle with chocolate syrup and dust with confectioner’s sugar before serving.
[Name] Lasagna in the Pressure Cooker [AuthorId] 3288 [AuthorName] TishT [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2016-12-14T01:07:00Z [Description] Make and share this Lasagna in the Pressure Cooker recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Pressure Cooker", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "24", "1/4", "2", "2", "1/3", "2", "1", "8", "8", NA] [RecipeIngredientParts] ["olive oil", "onion", "ground beef", "water", "ricotta cheese", "eggs", "parmesan cheese", "garlic", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 728.2 [FatContent] 48.4 [SaturatedFatContent] 24.7 [CholesterolContent] 228.1 [SodiumContent] 1051.3 [CarbohydrateContent] 25.5 [FiberContent] 3.7 [SugarContent] 13.1 [ProteinContent] 46.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In the opened pressure cooker, add the oil and heat at medium until it just begins to smoke. Add the onions, ground beef, salt, and pepper and continue cooking until the onions become transluscent and the beef has browned. Add the pasta sauce and water to the beef and onions. Stir and remove from heat into a large bowl. In another bowl, mix the ricotta, eggs, parmesan, garlic, seasoning, and some more salt and pepper as desired. Fill the bottom of the cooled pressure cooker with 1/4 inch of water. Layer with a fifth of the beef and sauce into the bottom then top with noodles. Cover the noodles with a third of the cheese. Cover the cheese with another layer of sauce, then noodles. Repeat until all layers have been used. The final layer should be noodles topped with sauce. Lock the lid and bring to high pressure. Reduce heat to level to maintain high pressure and cook for 7 minutes. After 7 minutes, quick release pressure and sprinkle with remaining cheese. Cover and allow to rest for 10 minutes. Serve from the pressure cooker pot with some crusty bread.
[Name] Apricot Mustard Glazed Pork Roast [AuthorId] 319738 [AuthorName] Dwynnie [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2016-12-14T01:21:00Z [Description] Make and share this Apricot Mustard Glazed Pork Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2 - 3", "2/3", "1/3", "1 1/2", "3/4", NA] [RecipeIngredientParts] ["Dijon mustard", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 492.8 [FatContent] 18.8 [SaturatedFatContent] 6.7 [CholesterolContent] 153.2 [SodiumContent] 281.2 [CarbohydrateContent] 24.0 [FiberContent] 0.6 [SugarContent] 15.6 [ProteinContent] 55.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F.", "In a small bowl, mix together the preserves, mustard, vinegar, and garlic salt to make the glaze.", "Place roast (fat side up] in foil lined 13 x 9 pan.", "Sprinkle the roast with salt and pepper, then spread 1/2 to 2/3 of the glaze over the roast, letting it cover the sides.", "Roast 45 minutes, then spread the remaining glaze over the top of the roast before roasting for an additional 45 minutes.", "Let rest for 15 minutes before carving into slices (approximately 2 per person]." ]
[Name] Party Yum Punch [AuthorId] 2001170825 [AuthorName] missshay85 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2016-12-14T16:49:00Z [Description] Make and share this Party Yum Punch 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/2001170825/A8K8MxA9Rv2bIJNGj4NT_102013240_univ_lsr_lg.jpg" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "2"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 95.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 51.2 [CarbohydrateContent] 24.1 [FiberContent] 0.2 [SugarContent] 22.1 [ProteinContent] 0.1 [RecipeServings] 19.0 [RecipeYield] nan [RecipeInstructions] Place sherbet in punch bowl.(and if you cant find strawberry you can use rasberry]. Pour in fruit punch and Sprite soda. And stir . And the sherbet should serve as punch chiller but if you want u can add ice.
[Name] Spicy Ranch Super Bowl Pretzels [AuthorId] 1147726 [AuthorName] Craigs Recipes [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2016-12-14T16:49:00Z [Description] Make and share this Spicy Ranch Super Bowl Pretzels recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "1 -32"] [RecipeIngredientParts] ["garlic powder", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.9 [FatContent] 9.4 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 66.9 [CarbohydrateContent] 6.7 [FiberContent] 0.7 [SugarContent] 0.3 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 32 ounces [RecipeInstructions] Pour oil over pretzels, shake to coat. Add the rest of the ingredients and mix well. Bake at 200 degrees F for one hour turning over pretzels 2 to 3 times. You can omit cayenne pepper if you want. Add double the cayenne to make them extra spicy. After the pretzels have cooled down, I put them back in the container I bought them in - and you're done.
[Name] Nutter Butter Pie [AuthorId] 2001170825 [AuthorName] missshay85 [CookTime] PT8M [PrepTime] PT1H [TotalTime] PT1H8M [DatePublished] 2016-12-14T16:49:00Z [Description] Make and share this Nutter Butter Pie 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/2001170825/tyJ8aU0KQEWvot6YebL7_102013240_univ_lsr_lg.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "1", "3/4", "1", "2", "1/4", "8", "2", "9"] [RecipeIngredientParts] ["cream cheese", "peanut butter", "powdered sugar", "vanilla", "butter", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1640.1 [FatContent] 106.8 [SaturatedFatContent] 42.3 [CholesterolContent] 103.6 [SodiumContent] 1231.2 [CarbohydrateContent] 148.5 [FiberContent] 6.6 [SugarContent] 83.8 [ProteinContent] 31.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F & Get a Big bowl. Mix cream cheese, peanut butter, powder sugar and vanilla with electric mixer on medium speed until well blended. Take your ziploc bag enter 1 package of Nutter Butter into Ziploc,. Try to press as much air out of the bag as possible, and tightly seal it shut. Using medium force, break the cookies with the rolling pin or woodenspoon. Continue crushing the broken pieces until you are left with coarsely crushed crumbs(chucky not fine dust lol]. Then Fold into same mixture bowl. In New bowl open your 2nd package of cookies and sperate the filling and the cookies put the cookies in your 2nd ziploc bag. (optional] When done mix filling with spoon and add in your mixture bowl. Now take your ziploc bag of cookies and crush them finely & evenly. In a medium bowl, mix together crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan. Bake in preheated oven for 8 minutes & Allow to cool. Spoon your mixture into your pie crust & spoon your whip cream topping on top of the filling. (optional] Garnish with remaining nutter butter cookies and crumb the edges of the pie. Before serving put it in the freezer for one hour And Devour.
[Name] Caribbean Black Bean Soup [AuthorId] 855736 [AuthorName] Tigrrress 2 [CookTime] PT4H30M [PrepTime] PT30M [TotalTime] PT5H [DatePublished] 2016-12-14T16:50:00Z [Description] Delicious vegetarian black bean soup with coriander/cumin seasoning and diced fresh oranges...serve with homemade bread for a nutritious and yummy lunch or light supper. This recipe is from budget friendly and from scratch but you may speed it up considerably by adding drained canned black beans instead of cooking the dry beans. My meat-eating husband even liked this for supper! [Images] character(0) [RecipeCategory] South American [Keywords] nan [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "3", "1", "1 1/2", "2", "4", "1/3", "2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["dried black beans", "water", "carrot", "celery", "onion", "garlic cloves", "dried coriander", "ground cumin", "oranges", "sherry wine", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.7 [FatContent] 8.0 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 32.6 [CarbohydrateContent] 60.1 [FiberContent] 10.4 [SugarContent] 12.0 [ProteinContent] 13.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring water and black beans to a boil, simmer 5 minutes. Cover tightly and let stand for 2 hours. Simmer 90 minutes until beans are cooked. Dump into a colander to drain. Saute carrot, celery, onion, garlic, coriander, cumin and vegetable oil. Add beans, vegetable stock, and uncooked rice. Simmer gently 1 hour. Add remaining ingredients and pepper to taste. Heat through and serve.
[Name] Spicy Eggplants With Minced Pork in Clay Pot [AuthorId] 2001276929 [AuthorName] lemon_melonz [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2016-12-14T16:50:00Z [Description] Make and share this Spicy Eggplants With Minced Pork in Clay Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Cantonese [Keywords] ["Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["450", "170", "1/2", "1", "1", "1", NA, "1 1/2", "1/2", "1/2", "1/2", "2", NA, "1", "1", "1/2", "1/2", "2", "2", NA, NA, "1", "2"] [RecipeIngredientParts] ["eggplants", "ground pork", "ginger", "shallot", "garlic", "chili bean sauce", "water", "light soy sauce", "sugar", "cornflour", "water", "pepper", "light soy sauce", "dark soy sauce", "salt", "sugar", "oyster sauce", "water", "pepper", "cornflour", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.9 [FatContent] 9.9 [SaturatedFatContent] 3.5 [CholesterolContent] 30.6 [SodiumContent] 1067.7 [CarbohydrateContent] 11.8 [FiberContent] 4.1 [SugarContent] 3.8 [ProteinContent] 9.4 [RecipeServings] 4.0 [RecipeYield] 4 1 [RecipeInstructions] ["Method:", "Rinse eggplant. Trim and julienne as picture shown. Soak in water with a bit of salt dissolved for a while. Drain well. Marinate pork mince for 20 minutes.", "Heat 2 tablespoons of oil in a clay pot over medium. Sauté half of the minced garlic, shallot, ginger and chili bean sauce. Add eggplant and stir fry constantly. Also add hot water bit by bit all the way of stir frying. Don’t add too much water at a time, just add small amount to avoid burning or sticking to the bottom of clay pot. Coat the eggplant with sauce evenly, then add some boiling water to simmer until eggplants softened.", "While stir frying the eggplant, use another frying pan to heat some cooking oil. Add another half of minced garlic, shallot, ginger and chili bean sauce until aromatic. Add pork and stir fry until cooked.", "When the eggplant is softened, toss the minced pork in clay pot. Stir fry quickly. Turn heat to medium. Add seasoning and continue to cook. Bring it to boil. Add thickening to your preference. Serve hot.", "Note:", "It’s not necessary to soak the julienned eggplant in water with salt. But this step would help to remove its bitterness and keep its purple colour fresh from cooking. Or simply peel off the skin instead." ]
[Name] Oolong Tea for Weight Loss [AuthorId] 2001297264 [AuthorName] Alva C. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2016-12-14T16:50:00Z [Description] Oolong tea (wu-long tea or brown tea) is extracted from camellia sinensis plant. It is recognized as a weight loss tea which speeds up metabolism, decreases body fat and blocks fat building enzymes. It even helps you to keep away those pounds and build a healthy immune system along with other health benefits. http://www.weightloss-pill.net/blog/oolong-tea-lose-weight [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["water", "tea"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring water to a boiling temperature. Add 1 tablespoon of green tea and oolong tea in hot cup of water. Allow steep for about 5 – 10 minutes. Strain the liquid and let it cool. Drink this tea twice a day. Have it 1 cup of tea in the morning and one in the evening or late afternoon.
[Name] Texan Shepherd's Pie [AuthorId] 2001294556 [AuthorName] holtbyandkids [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2016-12-14T16:51:00Z [Description] My husband loves this ...if you have a hungry man and want a hardy meal that's quick and easy this is it ! For a twist serve it with brown gravy on the side... Sure to please any hungry Texian ! [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4"] [RecipeIngredientParts] ["ground beef", "corn", "mashed potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 521.9 [FatContent] 19.8 [SaturatedFatContent] 7.5 [CholesterolContent] 81.3 [SodiumContent] 710.1 [CarbohydrateContent] 59.6 [FiberContent] 5.7 [SugarContent] 8.1 [ProteinContent] 28.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown and drain ground beef. Boil and prepare mashed potatoes ( add margarine, pepper, cayenne, seasoning salt to taste ]. Spread about one third of the potatoes in a 2 quart casserole dish. Top with corn. Top with the ground beef mixture. Finish with the remaining potatoes. To use right away, bake at 350 about 30 minutes. This freezes well -- freeze in an oven safe dish so you can just thaw it and bake. To reheat -- defrost -- bake at 375 for 40-45 minutes.
[Name] Steam-Sautéed Vegetables [AuthorId] 2001193356 [AuthorName] College Inn [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2016-12-14T21:47:00Z [Description] Make and share this Steam-Sautéed Vegetables 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/52/94/79/mJI5J7lpTzS9lDKI9AWC_CollegInn_SteamSauteedVeggies.jpg" [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1/4"] [RecipeIngredientParts] ["low sodium chicken broth", "garlic clove", "fresh ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.1 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 12.1 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a large skillet. Bring broth to a boil over high heat. Cover and reduce heat to low; simmer 4 to 5 minutes or until vegetables are tender-crisp. Remove vegetables to a serving bowl with a slotted spoon. Cook broth over high heat about 2 minutes or until liquid has reduced in volume by half. Pour broth over vegetables before serving. VARIATION: To make Steam Glazed Vegetables, prepare recipe as directed, except add 1 tablespoons honey in Step 1.
[Name] Broccoli Beef Stir Fry [AuthorId] 2001193356 [AuthorName] College Inn [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2016-12-14T21:47:00Z [Description] This family favorite recipe is just as flavorful but uses broth instead of oil to prevent sticking and to create the mildly spicy soy ginger sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/94/80/Pj9VLTQvRieFdTYz59zQ_CollegeInn_BeefBroccoli.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "Asian", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1 1/4", "5", "2", "2", "2", "1/8", "1", "3", "1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["beef broth", "cornstarch", "reduced sodium soy sauce", "fresh ginger", "garlic", "dried red pepper flakes", "sirloin beef", "broccoli florets", "onion", "rice", "peanuts", "green onion", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 561.2 [CarbohydrateContent] 8.5 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For Sauce, combine 1 1/4 cups broth, cornstarch, soy sauce, ginger, garlic and red pepper flakes in a pint-size jar with lid; shake well and set aside. For Stir Fry, heat a dry 12-inch skillet over high heat 1 minute (medium-high if using non-stick]. Add sliced meat in an even layer. Cook, without stirring, 2 minutes. Stir once, then continue cooking until liquid evaporates and meat starts to brown on edges and stick to pan, about 3 to 5 minutes, stirring only one or two more times. If pan becomes dry, add broth 1 tablespoon at a time. Meat may still be slightly pink in center. Add broccoli, onion and 2 tablespoons broth. Stir until vegetables are hot, about 3 minutes, adding additional broth 1 tablespoon at a time, as needed, if pan becomes dry. Shake sauce mixture again, checking that cornstarch is fully incorporated, and pour into skillet. Simmer, 2 to 3 minutes, stirring frequently, until sauce is thickened and vegetables are desired doneness. Serve over hot rice or noodles with toppings, as desired.
[Name] Butternut Curry Soup [AuthorId] 2001193356 [AuthorName] College Inn [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2016-12-14T21:47:00Z [Description] Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or any cold weather meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/94/81/Eym1eET5W4hIPMvbnGCQ_CollegeInn_Butternut%20Curry%20Soup.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "4", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["butter", "leeks", "shallot", "curry powder", "light brown sugar", "low sodium chicken broth", "sour cream", "fresh chives"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 161.5 [FatContent] 6.9 [SaturatedFatContent] 3.9 [CholesterolContent] 15.3 [SodiumContent] 97.4 [CarbohydrateContent] 24.5 [FiberContent] 3.6 [SugarContent] 7.3 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["1.\tMelt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.", "2.\tAdd broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.", "3.\tPuree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.", "VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 tablespoons minced fresh ginger for curry powder." ]
[Name] Pear and Cranberry Tart [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT32M [PrepTime] PT10M [TotalTime] PT42M [DatePublished] 2016-12-15T15:46:00Z [Description] A sweet ending to a great meal makes a Thanksgiving feast even more memorable. Fresh local pears are in season throughout Canada during the fall and are available at your local Walmart Supercentre, making them a tasty and budget-friendly option for desserts. Tart, dried cranberries complement sweet pears, and make a flavourful addition to this recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/vkLXOvqlRf25H6hXwAFO_88177H.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "3", "2", "1", "1"] [RecipeIngredientParts] ["dried cranberries", "butter", "pears", "granulated sugar", "frozen puff pastry", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.8 [FatContent] 13.8 [SaturatedFatContent] 4.1 [CholesterolContent] 27.1 [SodiumContent] 98.9 [CarbohydrateContent] 30.6 [FiberContent] 3.2 [SugarContent] 11.9 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F (200°C]. Line a baking sheet with parchment paper. Cover cranberries with very hot water and let stand 10 minutes. Drain. Melt butter in a medium frying pan over medium heat. Add pears and 1 tbsp sugar, cooking 2 to 4 minutes or until softened but not falling apart. Reserve. On a floured counter using a floured rolling pin, roll pastry into an approximately10 x 10-inch square. Transfer to prepared baking sheet. Prick all over with a fork. Place pears in the centre of pastry and flatten them out into an even layer, leaving a 1-inch border. Sprinkle with cranberries. Fold pastry edges up over the edge of pears. Brush edges of pastry with beaten egg, then sprinkle sugar over pastry and pears. Bake 20 minutes. Reduce heat to 350°F (175°C] and bake another 10 to 12 minutes or until edges are puffed and golden. Serve with whipped cream or ice cream if desired.
[Name] Slow Cooker Spinach Artichoke DIp [AuthorId] 1307815 [AuthorName] grinwaldn [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2016-12-15T22:32:00Z [Description] Make and share this Slow Cooker Spinach Artichoke DIp recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "2", "1", "2", "1", "2", "3", NA] [RecipeIngredientParts] ["raw cashews", "garlic cloves", "kosher salt", "fresh lemon juice", "Dijon mustard", "frozen spinach", "artichoke hearts", "water chestnuts", "nutritional yeast", "mayonnaise", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.6 [FatContent] 11.7 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 527.9 [CarbohydrateContent] 36.5 [FiberContent] 15.6 [SugarContent] 4.7 [ProteinContent] 11.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["1. Pulse the cashews in a blender until a fine powder forms. You’re looking for a flour-like consistency. Be careful not to overmix or you’ll end up with cashew butter.", "2. Add the almond milk, garlic, salt, lemon juice and mustard. Blend on high until smooth.", "3. Pour the liquid into a 4-quart slow cooker. Add the spinach, artichoke hearts, water chestnuts, and nutritional yeast (if using]. Stir until well combined.", "4. Cover and cook on high for 2 hours or low for 3-4 hours, or until warm and bubbly.", "5. Uncover and stir in the mayonnaise or veganaise. If the dip seems dry, add an extra splash of almond milk. Taste and add additional salt or freshly ground pepper to taste. Serve warm or at room temperature.", "Makes 8-10 appetizer-sized servings.", "Nutritional yeast adds a cheesy flavor without containing any dairy. Find it on the bulk aisle of your natural foods store, or in the baking section. If you can't find or don't want to use it, feel free to omit.", "*Avocado mayonnaise is made with avocado oil and is usually free of canola and soy oil, which is why I recommend it over regular mayo. Veganaise is an egg-free, vegan alternative to mayo, and is a great choice if you're avoiding eggs or want to keep this dish completely plant-based." ]
[Name] Krista's Go-To Potato Casserole [AuthorId] 2001270493 [AuthorName] Gwendy D. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2016-12-15T22:33:00Z [Description] When she was a young girl, this recipe was donated to Krista by a family friend for a school project she was working on. It was so simple and so delicious that that she’s continued to make it again and again throughout her life. As an adult, it has become her favorite recipe to share with others when there is a church meal-train, special gathering, or any time "comfort food" is called for. The rich, classic flavor is universally loved, and her recipe is always in high demand. What’s more, this recipe freezes well, allowing her to make double batches for her family, or ahead of time, so that she can share it at a moment’s notice. The perfect hospitality meal! - Contributed by Krista Herling [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001270493/T4MsseyPQ2mpXHJ446iq_funeral-potatoes-14%5B1%5D.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1", "1", "1", "2", "2", "1 1/2", "1/4"] [RecipeIngredientParts] ["frozen hash browns", "pepper", "onion", "milk", "sour cream", "cheddar cheese", "ham", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.2 [FatContent] 39.1 [SaturatedFatContent] 20.0 [CholesterolContent] 85.3 [SodiumContent] 1132.6 [CarbohydrateContent] 42.3 [FiberContent] 2.5 [SugarContent] 3.9 [ProteinContent] 21.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Mix all the above ingredients BEFORE you add it to the hash browns because if they're frozen and you just add stuff one at a time it will make big frozen chunks that's hard to mix!", "Pour into 9x13 pan. Crush on top - your favorite plain cereal. I.", "use corn chex. You can also use corn flakes or even plain crackers.", "Sprinkle 1/4 c melted butter on top (optional].", "Bake at 350 for 60 to 75 minutes, or until heated and bubbly. Enjoy!", "To freeze, simply leave the Chex/crackers off until ready to bake. Make sure the casserole is thawed completely before cooking." ]
[Name] El's Rice and Potatoes [AuthorId] 453011 [AuthorName] eleankel [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2016-12-15T22:33:00Z [Description] Make and share this El's Rice and Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "1"] [RecipeIngredientParts] ["white rice", "idaho potatoes", "salt", "garlic powder", "oregano", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.1 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1173.5 [CarbohydrateContent] 58.0 [FiberContent] 4.0 [SugarContent] 0.9 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put all ingredients in pot, and follow directions on rice (water, etc] package. Enjoy!
[Name] Glorious Garlic Moose Roast [AuthorId] 1829111 [AuthorName] Starlas Seasonings [CookTime] PT7H [PrepTime] PT5M [TotalTime] PT7H5M [DatePublished] 2016-12-15T22:34:00Z [Description] This roast is so tender you will not even need a knife! Also works great with beef, pork, bear, venison and chicken! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1829111/otHjDmm7R5aN5iayhl0e_moose%20roast.jpg" [RecipeCategory] Deer [Keywords] ["Bear", "Moose", "Wild Game", "Meat", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "2"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 451.5 [FatContent] 2.6 [SaturatedFatContent] 0.8 [CholesterolContent] 201.1 [SodiumContent] 1366.7 [CarbohydrateContent] 25.3 [FiberContent] 0.9 [SugarContent] 15.8 [ProteinContent] 77.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add moose roast to crock-pot, sprinkle with onion soup mix and Glorious Garlic or Peppercorn Ranch Seasoning available at www.starlaseasonings.com. Pour coke all around base of roast. Cover and cook on low for about 7 or 8 hours. Remove, and let stand before slicing. Also works great with beef, pork, bear, venison and chicken! - See more at: http://www.ilovedip.com/main-courses.html#sthash.D30mlfbe.dpuf.
[Name] Italian Tuscan Potato and Sausage Soup [AuthorId] 2001298403 [AuthorName] amorales982014 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2016-12-15T22:34:00Z [Description] Make and share this Italian Tuscan Potato and Sausage Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001298403/YeOymHrSGd9JPQb0u48A_KIMG0063.JPG" [RecipeCategory] One Dish Meal [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "1", "4", "1", "1", "6", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["potatoes", "garlic cloves", "canola oil", "chicken broth", "heavy cream", "kale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 758.7 [FatContent] 50.8 [SaturatedFatContent] 21.9 [CholesterolContent] 134.2 [SodiumContent] 1585.1 [CarbohydrateContent] 50.5 [FiberContent] 6.0 [SugarContent] 3.8 [ProteinContent] 25.3 [RecipeServings] 5.0 [RecipeYield] 5 12 [RecipeInstructions] wash all potatoes and chop. chop whole onion. peel and mince garlic cloves. in a medium to large soup pot, add 1 tbs of canola oil on warm heat. add 1 lbs of spicy ground sausage,onion, and bacon, cook until lightly sausage is lightly browned. Slowly increase heat to medium high and add all cans of chicken broth. Stir in garlic, and potatoes. let ingredients cook until potatoes are soft enough to poke with fork, then add in the heavy cream. lower the heat to warm, so as not to bring ingredients to a boil, let sit for an additional five minutes. Once all ingredients are fully mixed and your soup has a creamy milky look add in the chopped kale and season with salt and pepper as needed. Let sit for two minutes, and then it's ready to serve. Remove from heat to avoid over cooking.
[Name] Family Sweet Potatoe Casserole [AuthorId] 386621 [AuthorName] natejess [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2016-12-15T22:35:00Z [Description] We make this dish for the holidays. It's really more of a dessert. I have no idea where the recipe originated, my grandma gave it to my mom and she passed it to me. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["sweet potatoes", "butter", "eggs", "vanilla", "butter", "flour", "brown sugar", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 565.8 [FatContent] 34.1 [SaturatedFatContent] 15.8 [CholesterolContent] 107.5 [SodiumContent] 315.9 [CarbohydrateContent] 62.6 [FiberContent] 6.2 [SugarContent] 34.0 [ProteinContent] 5.8 [RecipeServings] 8.0 [RecipeYield] 2 quarts [RecipeInstructions] Mash filling ingredients together. Pour into 8x8 casserole dish. Mix topping ingredients together with a fork. Sprinkle over filling. Bake at 350 degrees for 30 - 45 minutes. Is done when top is nicely browned. Let sit for 10 minutes, then enjoy!
[Name] Family Traditional Sour Cream Potatoes [AuthorId] 386621 [AuthorName] natejess [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2016-12-15T22:37:00Z [Description] This was an annual Thanksgiving and Christmas favorite. There were just four of us, but we'd devour it. This is actually my mom's original recipe cut in half! [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["5 -6", "110", "1/2", "1/4", "1/4", "1 1/2", "2", "3/4"] [RecipeIngredientParts] ["potatoes", "sour cream", "green onion", "butter", "butter", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 853.5 [FatContent] 51.8 [SaturatedFatContent] 22.1 [CholesterolContent] 98.5 [SodiumContent] 3987.4 [CarbohydrateContent] 79.0 [FiberContent] 4.2 [SugarContent] 6.6 [ProteinContent] 20.3 [RecipeServings] 6.0 [RecipeYield] 1 cup [RecipeInstructions] Cook potatoes in salted water with their skins on the day before or early in the day. Refrigerated until cold then peel and grate. Heat soup and butter just until warm (not hot] and the butter melts. Add sour cream and chopped onions. Add to potatoes. Put in 9X9 dish and put grated cheese on top. Melt the ½ T of butter and add crushed cornflakes. Place on top of potatoes. Bake at 325 degrees 25 to 30 minutes – until hot.
[Name] Epcot Braised Short Ribs in Cabernet [AuthorId] 2001298984 [AuthorName] Alfonso P. [CookTime] PT3H [PrepTime] PT12H [TotalTime] PT15H [DatePublished] 2016-12-15T22:38:00Z [Description] Make and share this Epcot Braised Short Ribs in Cabernet recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "European" [RecipeIngredientQuantities] ["1", "2", "3", "3", "8", "3", "1 1/4", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["dry red wine", "beef broth", "rosemary", "thyme", "garlic cloves", "coarse salt", "ground black pepper", "button mushroom", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 949.1 [FatContent] 84.8 [SaturatedFatContent] 36.2 [CholesterolContent] 172.7 [SodiumContent] 896.3 [CarbohydrateContent] 2.8 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 34.3 [RecipeServings] 6.0 [RecipeYield] 1 US [RecipeInstructions] ["Heat oil in a large pan over medium-high heat. Working in batches to not crowd the pan, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate and allow them to cool.", "Combine wine, beef broth, rosemary, thyme, and garlic in a large bowl. Place short ribs in marinade and cover with plastic wrap or aluminum foil and refrigerate overnight.", "Preheat oven to 350 degrees F.", "Place ribs in the bottom of an oven-safe Dutch oven or a deep oven-safe dish.", "Add salt and pepper to marinade and stir to combine. Pour marinade over ribs. Add water, if needed, until ribs are mostly covered with liquid.", "Cover pan and roast 2 hours.", "Remove pan from oven and add pearl onions. Then return pan, uncovered, to oven and roast for 30 minutes more.", "5 minutes before the short ribs are almost about to be pulled out of the oven. Combine mushrooms and oil in a large saute pan over high heat.", "Cook mushrooms, stirring constantly, 5 minutes or until golden brown.", "Take the short ribs out of the oven. The meat should will be very tender and sauce is slightly reduced.", "Stir mushrooms into short rib mixture and serve over bed of mashed potatoes." ]
[Name] Quatre Epices Roast Duck [AuthorId] 1803279447 [AuthorName] RawSpiceBar [CookTime] PT15H [PrepTime] PT24H [TotalTime] PT39H [DatePublished] 2016-12-16T11:55:00Z [Description] Make and share this Quatre Epices Roast Duck 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/1803279447/blgABVxIQweLmBaGTN0g_Quatre-Epices-Roast-Duck.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Whole Duck", "Duck", "Poultry", "Meat", "Roast", "Oven"] [RecipeIngredientQuantities] ["2", "6", "1", "3", "1/4", "2", "1", "30"] [RecipeIngredientParts] ["duck legs", "garlic", "duck fat", "kosher salt", "shallots", "thyme", "duck fat"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7621.3 [FatContent] 849.2 [SaturatedFatContent] 282.4 [CholesterolContent] 850.6 [SodiumContent] 15.1 [CarbohydrateContent] 26.9 [FiberContent] 1.4 [SugarContent] 0.6 [ProteinContent] 4.9 [RecipeServings] 1.0 [RecipeYield] 4 people [RecipeInstructions] Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt, thyme, RawSpiceBar’s Quatre Epices and shallots in a large bowl. Add duck legs and toss to coat, cover and chill, at least 1 day. Melt duck fat in a wide large heavy pot over low heat, then cook remaining garlic cloves and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, until a wooden pick slides easily into thighs, 2 to 3 hours more. Transfer duck to a large bowl. Strain duck fat through a sieve, then pour strained fat over duck legs. Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours. Remove duck from fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp, 15 to 20 minutes.
[Name] Gingerbread Pancakes [AuthorId] 1803279447 [AuthorName] RawSpiceBar [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2016-12-16T11:59:00Z [Description] Make and share this Gingerbread Pancakes 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/1803279447/ER5b40voSIy4P03MpF4j_Gingerbread-Pancakes.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1 1/4", "1", "1/2", NA, "1/4", "2", "2", "4", "3/4", NA] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "brown sugar", "molasses", "eggs", "butter", "milk", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1563.5 [FatContent] 63.9 [SaturatedFatContent] 36.7 [CholesterolContent] 519.7 [SodiumContent] 1662.9 [CarbohydrateContent] 213.4 [FiberContent] 4.2 [SugarContent] 76.4 [ProteinContent] 35.3 [RecipeServings] 1.0 [RecipeYield] 2 persons [RecipeInstructions] Grease and preheat a large skillet on medium heat. In a medium bowl, whisk together flour, RawSpiceBar’s German Gingerbread, baking powder, baking soda and salt. In a large bowl, combine brown sugar, molasses, eggs, melted butter, and milk. Add dry ingredients to wet ingredients and combine, making sure not to over mix. Pour 1/4 cup of batter onto skillet. Cook 1-2 minutes until bubbles form in the batter. Flip pancake and let it cook another minute or two until the second side is lightly browned. Repeat with remaining batter. Serve with maple syrup and enjoy!
[Name] Licorice Chocolate Almonds [AuthorId] 1803279447 [AuthorName] RawSpiceBar [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2016-12-16T12:05:00Z [Description] Make and share this Licorice Chocolate Almonds 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/1803279447/xIlyS2DTPLCdaZdTXPVw_Licorice-Chocolate-Almonds-1.jpg" [RecipeCategory] Dessert [Keywords] ["Nuts", "Sweet", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["200", "200", "1/2", "1/2"] [RecipeIngredientParts] ["white chocolate", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2436.0 [FatContent] 182.8 [SaturatedFatContent] 48.2 [CholesterolContent] 42.0 [SodiumContent] 950.8 [CarbohydrateContent] 168.2 [FiberContent] 26.1 [SugarContent] 129.2 [ProteinContent] 60.1 [RecipeServings] 1.0 [RecipeYield] 2 persons [RecipeInstructions] ["Roast the almonds on an oven tray in the oven for about 8-10 minutes at 360°F.", "When the almonds are roasted, let them cook off for a bit.", "In a small bowl, mix the cocoa and 1/2 tbsp RawSpiceBar’s Licorice Salt together.", "Melting the chocolate requires a pot and a heat resistant bowl.", "Take a pot and fill up half way with water.", "Place a heat resistant bowl in the water, the bowl should float.", "Chop the chocolate into large pieces and pour it into the bowl.", "Slowly heat up the water and let it boil lightly. The chocolate will melt quickly, be careful not to get any water in the bowl or else the chocolate will clump together.", "Pour almonds into the melted chocolate and mix them around.", "Use a fork to take out the chocolate covered almonds and place them on a sheet of parchment/ baking paper. Let the chocolate solidify.", "Put the chocolate covered almonds into the chocolate melt one more time. This will give them a thicker layer of chocolate. (Feel free to re-melt the chocolate in the above method if needed].", "Take the almonds up and let them cook off – before the chocolate will completely solidify, roll them in the previously mixed cocoa powder and RawSpiceBar Licorce Salt." ]
[Name] Pop Tart Icing [AuthorId] 2001051242 [AuthorName] Hannah Petertil [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2016-12-16T16:08:00Z [Description] Make and share this Pop Tart Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4"] [RecipeIngredientParts] ["powdered sugar", "heavy whipping cream", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.7 [FatContent] 1.4 [SaturatedFatContent] 0.9 [CholesterolContent] 5.1 [SodiumContent] 1.7 [CarbohydrateContent] 15.1 [FiberContent] 0.0 [SugarContent] 14.7 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 8 pop tarts can be frosted [RecipeInstructions] Mix everything together. Spread on cooled Pop Tarts. Sprinkle with sprinkles. Let dry and enjoy!
[Name] White Chocolate Bread Pudding [AuthorId] 317719 [AuthorName] Trixie735 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2016-12-16T17:35:00Z [Description] Make and share this White Chocolate Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "4", "2", "3", "1", "0.5", "1/2", "6"] [RecipeIngredientParts] ["butter", "sugar", "milk", "vanilla", "eggs", "cinnamon", "white chocolate chips", "powdered sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 488.0 [FatContent] 17.4 [SaturatedFatContent] 10.1 [CholesterolContent] 67.5 [SodiumContent] 574.3 [CarbohydrateContent] 70.5 [FiberContent] 2.1 [SugarContent] 21.8 [ProteinContent] 13.5 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Grease a 9x13 pan with Pam. Tear bread into bite-sized pieces and fill pan. Microwave 1 stick of butter and 1 cup of sugar for 1 minute. Add 4 cups of milk and 1 tsp of vanilla; microwave for an additional 2 minutes. Add 3 eggs (beaten] to the mixture. Pour over bread and sprinkle with a lot of cinnamon. Bake for 45 minutes at 350°F. When finished, melt 1 stick of butter, half of a bag of which chocolate chips using microwave (and using melting directions on chips' bag]. Add 1 tsp vanilla, 1/2 c powdered sugar, and 6 tsp water to butter & white chocolate mix and stir well. Power over the bread and EAT! Notes -- I've made this in advance and then just rewarmed -- and it was still fabulous!
[Name] Candy Cane Hot Cocoa [AuthorId] 2001050029 [AuthorName] kylena2004 [CookTime] PT2M [PrepTime] PT1M [TotalTime] PT3M [DatePublished] 2016-12-16T17:51:00Z [Description] Make and share this Candy Cane Hot Cocoa recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/2", "10"] [RecipeIngredientParts] ["water", "milk", "mini marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 913.8 [FatContent] 9.0 [SaturatedFatContent] 5.3 [CholesterolContent] 0.0 [SodiumContent] 1141.7 [CarbohydrateContent] 193.2 [FiberContent] 8.3 [SugarContent] 150.9 [ProteinContent] 15.1 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] Put the water or milk in a microwaveable cup. Put the cup in the microwave for 1 1/2 minutes. After water is warmed add mix. Stir. Break candy cane into small pieces and add to mixture. Add marshmallows. Enjoy.
[Name] Dill Pickled Eggs [AuthorId] 2001148605 [AuthorName] Andrea N. [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2016-12-16T17:51:00Z [Description] Make and share this Dill Pickled Eggs 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/2001148605/ll81cLjqQXpaaOW0tOkA_Pickled%20eggs" [RecipeCategory] < 60 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "3", "1", "4", "4", "8", "4", "18 -24"] [RecipeIngredientParts] ["pickling vinegar", "water", "pickling salt", "mustard seeds", "fresh dill", "garlic cloves", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.8 [FatContent] 23.8 [SaturatedFatContent] 7.2 [CholesterolContent] 837.0 [SodiumContent] 2071.2 [CarbohydrateContent] 6.3 [FiberContent] 1.3 [SugarContent] 1.9 [ProteinContent] 30.4 [RecipeServings] 4.0 [RecipeYield] 3-4 jars [RecipeInstructions] Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel. Brine: Bring vinegar, water and salt to a boil, remove from heat. Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower], 2 cloves of peeled garlic, and 1 whole jalapeno pepper. Run toothpick through each egg and place 6-8 per jar (depending on size of eggs], cover with brine and seal with lid. Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks. Enjoy!
[Name] Kelsey's 4 Cheese Spinach Dip With Naan Bread [AuthorId] 2001148605 [AuthorName] Andrea N. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2016-12-16T17:51:00Z [Description] Make and share this Kelsey's 4 Cheese Spinach Dip With Naan Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Potluck [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", NA, "2", "2", "1 1/2", "1 1/2", "15", "2", "1", "2 -3"] [RecipeIngredientParts] ["alfredo sauce", "cream cheese", "frozen chopped spinach", "Worcestershire sauce", "mozzarella cheese", "cheddar cheese", "chili powder", "garlic powder", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.9 [FatContent] 24.6 [SaturatedFatContent] 12.4 [CholesterolContent] 62.1 [SodiumContent] 541.6 [CarbohydrateContent] 5.5 [FiberContent] 1.3 [SugarContent] 1.5 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] 1 8x8 pan [RecipeInstructions] Preheat oven to 350 F. Soften cream cheese in microwave, stir until smooth, add jar of alfredo sauce, Cajun seasoning, Worcestershire sauce, and 1/2 of the shredded cheese. Drain spinach and add. Place mixture in 8x8 baking dish, top with remaining shredded cheese. Bake for 20 minutes or until cheese on top is bubbly. Cut Naan bread into wedges, place in large mixing bowl and add olive oil, toss until coated. Sprinkle on chili and garlic powder and toss. Place on baking sheet and bake for last 10 minutes with dip. Enjoy!
[Name] Garlic Sautéed Cricket Pasta With Broccoli [AuthorId] 2001067556 [AuthorName] Bugsolutely [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2016-12-16T17:51:00Z [Description] Make and share this Garlic Sautéed Cricket Pasta With Broccoli 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/2001067556/o7zyOL9R7aaxLvcGCQ4w_Peanut%20Cricket%20Pasta%20w%20Broccoli.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["360", "800", "8", "40", "2", "1", "1/4", NA, NA] [RecipeIngredientParts] ["pasta", "broccoli", "olive oil", "peanuts", "garlic cloves", "lemon", "red pepper flakes", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 703.8 [FatContent] 34.1 [SaturatedFatContent] 4.8 [CholesterolContent] 0.0 [SodiumContent] 74.3 [CarbohydrateContent] 84.0 [FiberContent] 9.4 [SugarContent] 6.6 [ProteinContent] 20.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a saucepan, heat water until boiling then add the pasta and cook for 3 minutes, after the 3 minutes add broccoli to the pot and cover. Cook for together for a further 5 minutes. Then drain and leave to one side. In a large saute pan, heat the olive oil and garlic over medium heat until fragrant. Once the garlic has turned golden in color add the broccoli / pasta mixture to the pan. Toss and coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli is slightly tender, about 5 minutes. Squeeze both halves of fresh lemon. In a separate pan, add a teaspoons of olive oil and cook the peanuts over medium-high heat. Serve the broccoli pasta on a dish, top with peanuts, Parmesan cheese, and chili flakes for an extra flourish of flavor.
[Name] Easy Toblerone Squares [AuthorId] 2001300599 [AuthorName] Countryparent [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2016-12-16T17:51:00Z [Description] I came up with this recipe while trying to make toffee squares. I started the crust, then realized I was missing the main ingredients for the topping. Luckily, leftover Halloween Toblerone bars saved the day. These squares are easy to make and will please the whole family! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001300599/OGbl9JrBRBCCq9xQm7Ve_square%20F%20with%20CP.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3/4", "1/4", "1 1/2", "1", "2", "1"] [RecipeIngredientParts] ["butter", "sugar", "flour", "sweetened condensed milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.1 [FatContent] 7.4 [SaturatedFatContent] 4.6 [CholesterolContent] 16.4 [SodiumContent] 56.8 [CarbohydrateContent] 16.7 [FiberContent] 0.5 [SugarContent] 11.4 [ProteinContent] 1.9 [RecipeServings] 30.0 [RecipeYield] 30 squares [RecipeInstructions] Preheat oven to 350°F. Butter a 13\"x 9\" pan. Combine sugar and melted butter. Add flour and mix with fingers until crumbly. Add mixture to pan and press down firmly. Bake for 20 minutes or until golden. Remove pan from heat. Pour condensed milk on top of crust. Add cut chocolate bar pieces on top of milk. Sprinkle chocolate chips between the chocolate pieces. Bake for an additional 20 minutes. Remove from heat. With a knife, swirl melted chocolate on the surface to create a marble effect. Let cool until set. Refrigerate for 2 hours. Cut into pieces before serving.
[Name] The Best Sugar Cookie [AuthorId] 2001300762 [AuthorName] MatiasGarcia [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2016-12-16T17:51:00Z [Description] This is a recipe from getinmybelly.com, but by far the best sugar cookie I've ever made. I've made some alterations to the frosting, because the 4oz of cream cheese was too overwhelming. I, as well, altered the egg amount to 4 eggs worth in egg white, I find it doesn't alter the color and flavor of just about any baking recipe. These cookies are soft and contain a settle taste. The recipe is pretty easy and and fast. Please enjoy, I know I do! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001300762/WAolbdIGRamz4BBl4KV1_image.jpeg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["5", "5", "1", "2", "4", "6", "1/2", "1/4", "1", "1", "3", "3", "2"] [RecipeIngredientParts] ["flour", "baking powder", "unsalted butter", "granulated sugar", "milk", "salt", "butter", "salt", "vanilla", "confectioners' sugar", "milk", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.0 [FatContent] 7.2 [SaturatedFatContent] 4.5 [CholesterolContent] 19.2 [SodiumContent] 112.7 [CarbohydrateContent] 34.8 [FiberContent] 0.5 [SugarContent] 21.0 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 10 Minutes [RecipeInstructions] COOKIES!: Pre-heat oven to 350 degrees Fahrenheit. Cream together sugar, butter, eggs, and milk until well combined. Add together flour, salt and baking powder until well combined. Use hands if need be. OPTIONAL: You may place the dough in the refrigerator to stiffen the mixture for 3-5 minutes. Liberally flour a work surface and rolling pin. Roll out dough to desired thickness. Cut with cookie cutters and place on greased cookie sheet. Cook for 7-10 minutes (They cook pretty fast.]. Remove from pan immediately and let cool or eat fresh out. FROSTING! Soften butter and cream cheese. Blend together with the rest of the frosting ingredients. Add desired coloring. Spead on cookies when cool, or use as a dip. Top with sprinkles. ENJOY!
[Name] Holiday Peppermint Bark [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-12-16T19:02:00Z [Description] Make and share this Holiday Peppermint Bark 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/UxVv9Sp7QFWqbZ1ujvkq_peppermint-bark.jpg" [RecipeCategory] Christmas [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2"] [RecipeIngredientParts] "chocolate chips" [AggregatedRating] nan [ReviewCount] nan [Calories] 1639.1 [FatContent] 102.1 [SaturatedFatContent] 60.4 [CholesterolContent] 0.0 [SodiumContent] 37.6 [CarbohydrateContent] 217.7 [FiberContent] 20.1 [SugarContent] 185.7 [ProteinContent] 14.3 [RecipeServings] nan [RecipeYield] 1 Tray [RecipeInstructions] Melt chocolate over a double boiler. Stir in peppermint extract. Transfer to a pan lined with parchment and sprayed and spread in an even layer. Sprinkle on peppermint pieces. Refrigerate 1 hour, until firm. Break into pieces and enjoy!
[Name] Pistachio Cranberry Almond Butter Bark [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-12-16T19:06:00Z [Description] Make and share this Pistachio Cranberry Almond Butter Bark 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/CkWXNTBAQ8SB2kjt7DSi_almond-butter-bark.jpg" [RecipeCategory] Nuts [Keywords] ["Vegan", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/3", "3 -4", "1/8", "1/8", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "almond butter", "maple syrup", "salt", "vanilla extract", "cranberries", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1689.5 [FatContent] 154.3 [SaturatedFatContent] 63.6 [CholesterolContent] 244.0 [SodiumContent] 1296.1 [CarbohydrateContent] 68.2 [FiberContent] 13.3 [SugarContent] 43.6 [ProteinContent] 25.5 [RecipeServings] nan [RecipeYield] 1 Tray [RecipeInstructions] Melt coconut oil and almond butter in a saucepan over low heat. Mix in maple syrup, vanilla and salt. Transfer mixture to the fridge for 10 minutes to firm up. Transfer mixture to a pan lined with parchment and sprayed. Spread in an even layer. Sprinkle on toppings. Transfer to the refrigerator for 1 hour, until set. Break into pieces and enjoy!
[Name] Vegan Almond Joy Bark [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-12-16T19:09:00Z [Description] Make and share this Vegan Almond Joy Bark 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/PsNMG0rfRKGvp3eJKaps_almond-joy-bark.jpg" [RecipeCategory] Nuts [Keywords] ["Vegan", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/8", "1/4", "1/4"] [RecipeIngredientParts] ["coconut oil", "cocoa powder", "maple syrup", "salt", "coconut flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1544.5 [FatContent] 138.8 [SaturatedFatContent] 104.8 [CholesterolContent] 0.0 [SodiumContent] 486.7 [CarbohydrateContent] 96.0 [FiberContent] 20.1 [SugarContent] 57.9 [ProteinContent] 16.4 [RecipeServings] nan [RecipeYield] 1 Tray [RecipeInstructions] Melt coconut oil in a saucepan over low heat. Remove from heat and whisk in cocoa, sweetener and salt until smooth. Transfer to a pan lined with parchment and sprayed and spread in an even layer. Sprinkle on toppings. Freeze 15 minutes. Break into pieces and enjoy!
[Name] Comfy Slow-Cooker Baked Beans [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2016-12-16T20:12:00Z [Description] This classic baked bean recipe may take some time to prepare, but it's oh-so-worth-it. White beans are slow-cooked with molasses and bacon, making for a fragrant welcome home after a long day. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/yF0UMtEQh6Rswllspuok_88727H.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "3/4", "3/4", "1/4", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["tomatoes", "onions", "ketchup", "molasses", "brown sugar", "Dijon mustard", "salt", "pepper", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.8 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 476.7 [CarbohydrateContent] 47.9 [FiberContent] 6.9 [SugarContent] 26.3 [ProteinContent] 6.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Rinse and sort beans. In a large Dutch oven or stockpot, cover beans with three times their volume of water (about 9 cups]. Bring to a boil for 2 minutes. Remove from heat, cover and stand for 1 hour. Drain, discarding liquid.", "Return soaked beans to pot along with three times their volume of fresh water. Bring to a boil, then reduce heat and simmer while covered; about 30 to 45 minutes or until tender. Drain, reserving 1 cup (250 mL] cooking liquid.", "Place cooked beans and remaining ingredients into crock pot. Cover and cook on low for 8 to 10 hours." ]
[Name] Avocado Lime and Coconut No-Bake Cheesecake [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2016-12-16T20:21:00Z [Description] Try something new, with this creamy and delicious no-bake cheesecake recipe. This tropically-inspired spin on a traditional cheesecake features a richly flavoured toasted coconut crust, topped with a creamy avocado and zesty lime cream cheese blend. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/IYMSCGrFSNq2mHtdeiq1_88843H.jpg" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1/3", "1", "2", "2", "3/4", "1/4", "3/4", "3/4"] [RecipeIngredientParts] ["fresh raspberry", "fresh lime juice", "avocados", "cream cheese", "lime zest", "granulated sugar", "butter", "graham cracker crumbs", "sweetened coconut"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 329.1 [FatContent] 25.1 [SaturatedFatContent] 12.7 [CholesterolContent] 56.1 [SodiumContent] 210.6 [CarbohydrateContent] 25.0 [FiberContent] 3.3 [SugarContent] 18.0 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Line bottom and sides of 9-inch (2.5 L] spring-form pan with parchment paper. Toast coconut in dry frying pan over low heat 5 to 7 minutes, stirring frequently until golden and fragrant. Set aside to cool. Stir together coconut, graham crumbs, and butter. Press onto bottom of prepared pan. Chill 15 minutes. Meanwhile, place sugar and lime zest in food processor; pulse on and off until well-mixed. Add cream cheese; process until smooth. Add avocado and lime juice; process until completely smooth. Pour cream cheese mixture over crust and smooth top. Cover; chill 6 hours or until set. Unclasp side of pan and remove ring. Carefully peel parchment away from side of cake. Place cheesecake on cake plate and mound berries on top. Garnish with lime slices and fresh mint, if desired.
[Name] Butter Chicken [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2016-12-16T20:27:00Z [Description] Butter chicken is a family favourite and an easy step into Indian flavours that even kids will enjoy. Use a butter chicken sauce to make this classic dish an easy and quick homemade meal. The addition of chick peas adds fibre, protein, and is an inexpensive way to stretch a meal to feed more people at your table. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/m87uGPvuSDWIlkWevXXq_88742H.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/4", "400", "1 1/2", "540", "1"] [RecipeIngredientParts] ["canola oil", "salt", "butter", "chickpeas", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 909.8 [FatContent] 82.0 [SaturatedFatContent] 49.0 [CholesterolContent] 203.4 [SodiumContent] 1281.9 [CarbohydrateContent] 37.7 [FiberContent] 8.2 [SugarContent] 2.6 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into large cubes. Heat a large, deep frypan over high. Add oil, then chicken and salt. Cook 2 to 4 minutes or until chicken is partially cooked and slightly golden. Reduce heat to medium-low and pour in sauce. Cook covered for 5 to 8 minutes or until chicken is fully cooked. Stir in peas and chick peas and cook another 3 to 5 minutes or until heated through. Stir in cilantro. Serve over rice.
[Name] Cauliflower Gratin [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2016-12-16T20:33:00Z [Description] Bring cauliflower from white tablecloth restaurants to your decorated table this holiday season. This rich comfort dish is perfect for entertaining and you can find all the ingredients you'll need to make it at your local Walmart Supercentre. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/4sVmbuc4SNOMolu2atCM_88588H.jpg" [RecipeCategory] Cheese [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/4", "2", "1/4", "1", "2", "1", "1/2", "1", "1/3", "1/4"] [RecipeIngredientParts] ["cauliflower", "butter", "garlic cloves", "flour", "mustard powder", "milk", "swiss cheese", "salt", "pepper", "panko breadcrumbs", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.3 [FatContent] 13.3 [SaturatedFatContent] 8.1 [CholesterolContent] 39.0 [SodiumContent] 364.2 [CarbohydrateContent] 15.5 [FiberContent] 2.5 [SugarContent] 2.5 [ProteinContent] 10.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F (175°C]. Boil cauliflower in a large pot of salted water until tender-crisp, about 5 to 6 minutes. Drain and set aside. Melt 1/4 cup (60mL] butter in skillet over medium. Add garlic and cook 2 minutes. Whisk in flour and mustard powder and cook 1 minute. Whisk in milk and cook until thickened, about 5 minutes. Stir in cheese and salt and cook until melted, about 1 minute. Season with fresh pepper. Add cauliflower and toss to coat. Pour skillet contents into 2 L baking dish and bake, covered, until the cheese mixture is bubbling at the sides of the dish; about 40 minutes. Stir remaining butter with bread crumbs and Parmesan. Sprinkle mixture over cauliflower and broil until golden, about 2 minutes.
[Name] Warm Mushroom, Bacon & Lentil Salad [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2016-12-16T20:39:00Z [Description] This salad comes together in no time and can be served as a light lunch or supper, or even for a hearty breakfast. It features bacon and uses its fat for frying mushrooms and diced onions. Cooked lentils are added next, then tossed in a Dijon mustard and red wine vinaigrette. Arugula and tomatoes add a punch of colour and amp up the flavour. Who doesn't love a good, fried egg? Set atop this delicious salad, it makes it almost too pretty to eat. Almost. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/KdpwcnYaSBaLqEq0AiFJ_88629H.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["10", "1/2", "200", "2", "1/4", "1 1/2", "1", "2", "1", "1/2", "4", "4", "1"] [RecipeIngredientParts] ["bacon", "red onion", "cremini mushrooms", "green lentils", "lentils", "red wine vinegar", "Dijon mustard", "honey", "arugula", "fresh tomato", "fresh basil", "canola oil", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 665.9 [FatContent] 29.1 [SaturatedFatContent] 5.8 [CholesterolContent] 199.6 [SodiumContent] 274.9 [CarbohydrateContent] 66.0 [FiberContent] 30.8 [SugarContent] 6.7 [ProteinContent] 35.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, cook the bacon until crisp. Remove from skillet and drain on paper towel. When cool enough, chop into small pieces. Keep heat on medium high and add the onions and mushrooms. Pan fry until mushrooms are golden and onions are translucent, about 10 minutes. Remove from heat, stir in cooked lentils. Stir to coat. In a medium bowl, whisk together red wine vinegar, Dijon, and honey. Pour this over the mushroom/lentil mixture and stir well. Spoon the mixture into a large bowl and add the chopped bacon, arugula, tomatoes, and basil. Season with salt and pepper. Wipe out skillet. Over medium high heat, add oil. Fry eggs to preferred doneness while you portion salad onto 4 plates. Top each salad with a fried egg.
[Name] Cooking Light's Baked Ziti Casserole [AuthorId] 386585 [AuthorName] JackieOhNo [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2016-12-16T22:28:00Z [Description] Baked pasta is hearty, satisfying and easy to prepare. To streamline the recipe, the traditional step of browning the meat before it's combine with the rest of the ingredients is skipped; it cooks fully as the casserole bakes. This recipe easily doubles to feed a crowd; bake in a 13x9-inch baking dish for 35 minutes. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Poultry", "Meat", "European", "Christmas", "Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "1/4", "1/8", "1/8", "6", NA] [RecipeIngredientParts] ["ziti pasta", "part-skim mozzarella cheese", "asiago cheese", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.9 [FatContent] 13.4 [SaturatedFatContent] 6.8 [CholesterolContent] 65.3 [SodiumContent] 978.4 [CarbohydrateContent] 51.2 [FiberContent] 4.7 [SugarContent] 13.1 [ProteinContent] 32.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Cook pasta according to package directions, omitting salt and falt. Drain. Combine pasta, basic marinara, 1/2 cup mozzarella, 2 T. Asiago, salt, pepper sauce, and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1/.2 cup mozzarella and remaining 2 T. Asiago. Bake at 350 degrees for 30 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.
[Name] Cooking Light's Basic Marinara Sauce [AuthorId] 386585 [AuthorName] JackieOhNo [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2016-12-16T22:30:00Z [Description] This sauce consists mostly of pantry staples. Keep canned crushed tomatoes on hand, and you can prepare a batch of sauce any time. For the best taste, look for chunky tomatoes without added herbs or spices. Buy low-sodium or no-salt-added tomatoes so the finished sauce tastes more of tomatoes than salt. Cento and Eden Organic brands are recommened. Because marinara is a long-simmered sauce, dried herbs are best. They soften and maintain more flavor during the long cook time. Crumble them in your palm to release more of their tasty essential oils. The slow heat will compromise the delicate, fruity flavor of expensive extra virgin olive oil. Regular olive oil will work nicely in the marinara. Rely on a large Dutch oven or stockpot because this recipe makes enough sauce for several meals. Cook at a low simmer - just a few bubbles every few seconds will yield the deepest taste. October 2007 [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "3", "2", "2", "1 1/2", "1", "1", "1/2", "2", "2", "3"] [RecipeIngredientParts] ["olive oil", "yellow onions", "sugar", "garlic", "salt", "dried basil", "dried oregano", "dried thyme", "fresh ground black pepper", "fennel seed", "crushed tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.0 [FatContent] 4.3 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 664.5 [CarbohydrateContent] 21.3 [FiberContent] 4.7 [SugarContent] 3.2 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] "Heat oil in large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally."
[Name] Cooking Light's Shrimp Fra Diavolo [AuthorId] 386585 [AuthorName] JackieOhNo [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2016-12-16T22:31:00Z [Description] Italian for "brother devil", fra diavolo sauce is usually tomato-based and always spicy. Although not traditional, mushrooms offer an earthiness that balances the heat. For a truly fiery dish, increased the crushed red pepper to 3/4 teaspoon. October 2007. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["European", "Weeknight", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "4", "2 1/2", "1/2", "1/4", "1/4", "1", NA] [RecipeIngredientParts] ["spaghetti", "olive oil", "cremini mushrooms", "crushed red pepper flakes", "salt", "fresh ground pepper", "medium shrimp", "parsley sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 481.6 [FatContent] 9.8 [SaturatedFatContent] 1.9 [CholesterolContent] 146.5 [SodiumContent] 1456.2 [CarbohydrateContent] 69.6 [FiberContent] 6.6 [SugarContent] 17.3 [ProteinContent] 28.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions. Drain; keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; saute 6 minutes. Add Basic Marinara, red pepper, salt, and black pepper; bring to a simmer. Cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp is done. Serve over pasta. Garnish with parsley sprigs.
[Name] Elana's Pear Clafoutis [AuthorId] 745868 [AuthorName] Snowpeas [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2016-12-17T06:05:00Z [Description] Make and share this Elana's Pear Clafoutis recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/4", "1/2", "1/3", "1", "1/3", "1/2", "1/4", "4"] [RecipeIngredientParts] ["eggs", "coconut cream", "ghee", "vanilla extract", "ground cinnamon", "sea salt", "pears"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.4 [FatContent] 9.5 [SaturatedFatContent] 6.0 [CholesterolContent] 76.8 [SodiumContent] 77.5 [CarbohydrateContent] 18.7 [FiberContent] 2.5 [SugarContent] 14.0 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] 1 Clafoutis [RecipeInstructions] Butter a 9.5 inch ceramic tart pan. In a bowl whisk together eggs, nectar, cream, ghee and vanilla. In another bowl stir together flour, cinnamon and salt. Whisk dry ingredients into wet until smooth. Arrange pears in a circle on the bottom of the tart pan. Pour batter mixture over pears. Bake at 325 degrees F for 45 - 55 minutes, until Clafoutis is set in the center and the top is golden. Cool and enjoy!
[Name] Chocolate Peppermint Blossoms [AuthorId] 374416 [AuthorName] Stephanie Z. [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2016-12-17T15:44:00Z [Description] My mom makes these cookies at Christmas time, and they are one of my husband's favorite all-time cookies [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/14/meFwfaMsSXmYsdSqJLAM_blossoms.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1", "2", "1/4", "1", "1/4", "12"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "flour", "baking soda", "salt", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2819.0 [FatContent] 188.0 [SaturatedFatContent] 115.1 [CholesterolContent] 430.0 [SodiumContent] 1846.4 [CarbohydrateContent] 302.8 [FiberContent] 33.6 [SugarContent] 152.1 [ProteinContent] 44.1 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Preheat oven to 350°F. Cream butter and sugar. Add eggs and vanilla and mix well until fluffy. Add flour, cocoa, baking soda, and salt. Mix well. Refrigerate for about 1 hour until easy to handle. Form into 1-inch diameter balls. Bake 8-10 minutes until bottoms are firm. Remove from oven. Press a kiss into each cookie. Transfer cookie sheet immediately to the refrigerator (or kisses will melt] and refrigerate until cool.
[Name] Eggnog Quickbread With Eggnog Icing [AuthorId] 2022831 [AuthorName] jimf57 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2016-12-17T22:56:00Z [Description] Make and share this Eggnog Quickbread With Eggnog Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Protein", "Healthy", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "2", "1", "2 1/4", "2", "1/4", "1/2", NA, "1", "3"] [RecipeIngredientParts] ["eggs", "sugar", "butter", "vanilla extract", "flour", "baking powder", "nutmeg", "cinnamon", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.4 [FatContent] 9.8 [SaturatedFatContent] 5.8 [CholesterolContent] 66.1 [SodiumContent] 154.4 [CarbohydrateContent] 47.0 [FiberContent] 0.7 [SugarContent] 28.8 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] 1 Loaf [RecipeInstructions] ["Preheat oven to 350 degrees F.", "Using a large mixing bowl, add eggs and beat.", "Add sugar, eggnog, melted butter, rum extract and vanilla extract. Mix well.", "Add flour, baking powder, nutmeg and cinnamon. Stir until well combined.", "Pour mixture in to a greased loaf pan. Bake for 45 minutes until golden brown and toothpick comes out clean. Let cool for 10 minutes. Remove from pan.", "To make icing: Whisk together the powdered sugar and 3 tablespoons of eggnog. Note: Add additional eggnog if you want the icing to be thinner. Pour the icing over the top of the bread." ]
[Name] Sausage Hash Brown Breakfast Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2016-12-18T00:46:00Z [Description] I topped this with more cheese. It needed extra onion and bell pepper sauteed with it, but I'll post as written. Good stuff. Recipe courtesy of Southern Living. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "30", "1 1/2", "1/2", "1", "6", "2"] [RecipeIngredientParts] ["pork sausage", "pork sausage", "frozen hash browns", "salt", "pepper", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 581.6 [FatContent] 42.3 [SaturatedFatContent] 16.2 [CholesterolContent] 195.7 [SodiumContent] 1092.0 [CarbohydrateContent] 26.6 [FiberContent] 1.7 [SugarContent] 1.5 [ProteinContent] 24.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well. Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper. Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13x9 inch baking dish. Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture. Bake at 350 for 35 to 40 minutes.
[Name] Healthy Tuna-Stuffed Avocado [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-12-18T16:44:00Z [Description] Found this @ stayathomechef.com. For the two of us, we tend to cut the number of acocados and tuna in half but use the same amount of everything else. We also completely scoop out the avocadoes. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Avocado", "Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["avocados", "tuna", "red bell pepper", "cilantro leaf", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.5 [FatContent] 34.3 [SaturatedFatContent] 5.5 [CholesterolContent] 36.3 [SodiumContent] 54.8 [CarbohydrateContent] 21.1 [FiberContent] 14.8 [SugarContent] 3.0 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Scoop out some of the avocado from the pitted area to widen the \"bowl\" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork. Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed. Scoop the tuna into the avocado bowls. Season with salt and pepper.
[Name] Spritz Cookies [AuthorId] 1385437 [AuthorName] JHargrove [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2016-12-18T17:42:00Z [Description] Make and share this Spritz Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "1 1/2", "1", "4"] [RecipeIngredientParts] ["butter", "sugar", "egg", "milk", "vanilla", "baking powder", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.4 [FatContent] 12.0 [SaturatedFatContent] 7.4 [CholesterolContent] 38.4 [SodiumContent] 120.5 [CarbohydrateContent] 24.4 [FiberContent] 0.6 [SugarContent] 8.4 [ProteinContent] 2.6 [RecipeServings] 24.0 [RecipeYield] 6 dozen [RecipeInstructions] Preheat oven to 400 degres. Cream butter and sugar, add milk, and vanilla. Beat well, stir in flower and baking powder. Place dough in press or roll out,. Bake for 6-8 minutes until lightly brown. If you refrigerate dough bring to room temp before placing in press.
[Name] Homemade Cranberry Sauce (Pioneer Woman) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2016-12-18T18:04:00Z [Description] I wanted to make a cranberry sauce with oranges to top my ham, and this was really good. I used fresh orange juice from fruit and also fresh lemon juice from lemons. Recipe courtesy of The Pioneer Woman. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["12", "1", "1", "3"] [RecipeIngredientParts] ["cranberries", "pure maple syrup", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 12.6 [CarbohydrateContent] 73.1 [FiberContent] 4.2 [SugarContent] 59.0 [ProteinContent] 0.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash bag of cranberries under cool water, then dump into a medium saucepan. Pour in a cup of cranberry juice or whatever juice you choose. Pour in a couple of maple syrup. Add orange juice or use lemon zest, orange zest, lemon juice. Stir together and turn heat on high heat until it reaches a boil. Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.
[Name] Ham and Cabbage Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2016-12-19T00:30:00Z [Description] Make and share this Ham and Cabbage Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "2", "2", "3", "10", "2", "2", NA, NA] [RecipeIngredientParts] ["ham", "ham", "olive oil", "onion", "carrots", "celery", "garlic cloves", "chicken broth", "cabbage", "bay leaves", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.9 [FatContent] 5.6 [SaturatedFatContent] 1.2 [CholesterolContent] 18.2 [SodiumContent] 572.3 [CarbohydrateContent] 10.3 [FiberContent] 3.8 [SugarContent] 5.3 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large saucepan or small stockpot over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until starting to be translucent, about 5 minutes. Add the carrots, celery, and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about 3 minutes. Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat. Reduce to a simmer, cover, and cook until the cabbage is tender, 15 to 20 minutes. Add salt and pepper to taste. Remove the bay leaves before serving. To make ham broth, combine 2 smoked ham hocks, 1 carrot, 1 celery stalk, 1 onion (quartered], 2 bay leaves, 1 teaspoon whole peppercorns, and 4 quarts water in a large stockpot. Bring to a boil over low heat, reduce to a very gentle simmer, cover and cook until the meat falls off the ham hocks, 3 to 4 hours. Strain the broth and add salt and pepper to taste. Makes about 3 quarts.
[Name] Rozen Cake [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT19H [PrepTime] PT50M [TotalTime] PT19H50M [DatePublished] 2016-12-19T14:23:00Z [Description] Make and share this Rozen 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/submissions/recipe/1802649943/5lBLyxQQZ6iletB94b58_EC_Rozen%20cake.jpg" [RecipeCategory] Dessert [Keywords] ["Christmas", "For Large Groups"] [RecipeIngredientQuantities] ["300", "250 -300", "250", "5", "250", "20", "1/2", "250", "2", "8", "1 -3", "5"] [RecipeIngredientParts] ["ground walnuts", "milk", "butter", "icing sugar", "milk", "icing sugar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.9 [FatContent] 24.9 [SaturatedFatContent] 8.8 [CholesterolContent] 32.5 [SodiumContent] 130.7 [CarbohydrateContent] 31.1 [FiberContent] 1.1 [SugarContent] 27.7 [ProteinContent] 4.7 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Pour hot milk over ground walnuts to obtain a thick, creamy paste. Cream the butter, add walnut paste and mix some more until the mixture is uniform. Whisk the egg whites into stiff peaks adding slowly the icing and vanilla sugar. Fold the egg whites into the walnut cream by hand so it evens out. To assemble the cake divide the walnut filling into 7 equal parts (use seven equal cups or small bowls]. Take a large serving tray and place the first cake crust on it. Sprinkle with a little warm milk (but very sparingly] and immediately spread the 1/7th of the filling over it. Cover with the next layer, sprinkle with milk and spread the filling. Repeat with the remaining crusts, save the best one for the top. Place parchment paper over the top layer, weigh the cake down with a heavy object (large, full tins, milk bricks and such]. Leave in a cold place for at least 12 hours. Take the cake out of the fridge and bring to the room temperature (at least 3 hours] before glazing. For the pink glaze whisk the egg whites into stiff peaks. Set 2-3 tablespoons of the beaten egg whites aside for later. Add the icing sugar, lemon juice, sunflower oil and food coloring and whisk until the mixture is thick and shiny. If the mixture is too dry add the saved egg whites. Run under hot tap water long and wide knife and spread evenly the glaze on the top crust. Place the cake in the fridge for couple of hours so the icing can harden. Cut the cake into rectangles and serve.
[Name] Fresh Green Beans, Fennel, and Feta Cheese [AuthorId] 1808377 [AuthorName] escripps [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2016-12-19T15:52:00Z [Description] "Fresh green beans and fresh fennel cooked until crisp-tender are then briefly sauteed in extra virgin olive oil, along with fresh basil and crumbled feta cheese." [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1/4", NA] [RecipeIngredientParts] ["fresh green beans", "fennel bulb", "extra virgin olive oil", "fresh basil leaves", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.8 [FatContent] 10.6 [SaturatedFatContent] 2.2 [CholesterolContent] 5.6 [SodiumContent] 94.8 [CarbohydrateContent] 8.4 [FiberContent] 3.3 [SugarContent] 2.7 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["1- Fill a saucepan half full with water and bring to a boil. Add green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.", "2- Return the empty pan to the stove and set heat to medium. Pour in the olive oil and it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper, cook and stir until coated and warm.", "3- Transfer to a serving dish and toss with feta cheese." ]
[Name] Breakfast Granola Cups [AuthorId] 697980 [AuthorName] dmanmont [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2016-12-19T18:49:00Z [Description] An edible bowl recipe. Fill with yogurt and your favorite fresh fruit, or preserves for a tasty breakfast treat. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "2", "1", "1/2", "1/4", "1/4", "1", "2", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "molasses", "honey", "brown sugar", "cinnamon", "ground ginger", "ground cloves", "salt", "vanilla extract", "oats", "wheat germ", "flax seed", "dried cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.6 [FatContent] 9.1 [SaturatedFatContent] 3.1 [CholesterolContent] 10.2 [SodiumContent] 97.9 [CarbohydrateContent] 35.2 [FiberContent] 4.9 [SugarContent] 12.3 [ProteinContent] 6.8 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] In a small sauce pan add butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt. Heat until butter is melted and ingredients are combined. Remove from heat and stir in vanilla. In a medium bowl, mix together the oats, wheat germ, flax seeds, almonds and cranberries. Pour liquid over the dry ingredients and stir until completely coated. Cool in the refrigerator for about 30 minutes. When ready to bake, grease a muffin tin and fill each opening about 2/3 full. Using your fingers, press into the center and work your way around the edges to form a bowl. If the mixture is too sticky, wet your fingers with cold water. Place the muffin tin in a 325 degree oven. Bake 15 - 17 minutes for regular sized muffins, or 10 - 12 minutes for mini muffins. Let cool completely before removing from the tin. Store in an air tight container. When ready to eat, fill with your favorite yogurt and fresh fruit.
[Name] Cheese, Vegetable and Egg Muffins [AuthorId] 697980 [AuthorName] dmanmont [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2016-12-19T18:59:00Z [Description] Make and share this Cheese, Vegetable and Egg Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "8", "12"] [RecipeIngredientParts] ["carrots", "bell pepper", "onion", "eggs", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.6 [FatContent] 5.6 [SaturatedFatContent] 2.5 [CholesterolContent] 131.4 [SodiumContent] 102.7 [CarbohydrateContent] 2.8 [FiberContent] 0.7 [SugarContent] 1.4 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 375 degrees. Spray a non-stick muffin pan liberally with cooking spray. In a large bowl, add carrots, bell pepper, and onions. Stir to combine. Loosely pile about 3 tablespoons of the veg mixture into each muffin cavity. (About 2/3 full]. Beat the eggs in a mixing bowl. Add salt and pepper to taste. Whisk to combine. Pour about 3 tablespoons of egg into each cavity, equally distributing among all 12. Top each cup with 1 tablespoon of the shredded cheese. Bake for about 20 minutes, or until muffins are set. Allow muffins to cool in the pan for about 10 minutes. Run a knife around the edge of each muffin, and remove. Enjoy!

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