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[Name] Baked Pancake Muffins [AuthorId] 697980 [AuthorName] dmanmont [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2016-12-19T19:05:00Z [Description] Make and share this Baked Pancake Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2/3", "2", "1/2"] [RecipeIngredientParts] ["eggs", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.8 [FatContent] 2.3 [SaturatedFatContent] 0.7 [CholesterolContent] 36.9 [SodiumContent] 282.5 [CarbohydrateContent] 25.0 [FiberContent] 0.6 [SugarContent] 8.7 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 350 degrees. In a large bowl, mix pancake mix, milk, eggs and maple syrup. Spray muffin tin liberally with non-stick cooking spray. Fill each cavity 2/3 full with batter mixture. If using mix-ins, add 1/2 to 1 tablespoon at this time. (i.e. chocolate chips, blueberries, cinnamon sugar, bananas]. Bake for 15 minutes, or until a toothpick, inserted, comes out clean.
[Name] Hash Brown Egg Nests With Bacon [AuthorId] 697980 [AuthorName] dmanmont [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2016-12-19T19:14:00Z [Description] A delicious grab and go breakfast treat. Try adding different meats or veggies to come up with your favorite combination. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["15", "1", "1", "8", "2", "8", "1"] [RecipeIngredientParts] ["hash browns", "cheddar cheese", "olive oil", "eggs", "bacon", "cheddar cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.5 [FatContent] 20.5 [SaturatedFatContent] 7.4 [CholesterolContent] 187.3 [SodiumContent] 394.2 [CarbohydrateContent] 19.4 [FiberContent] 1.7 [SugarContent] 1.1 [ProteinContent] 12.7 [RecipeServings] 8.0 [RecipeYield] 8 each [RecipeInstructions] In a large bowl, mix hash browns, salt, pepper, olive oil and 1 cup of the cheese. Spray a non-stick muffin pan liberally with cooking spray. Divide hash brown mixture among 8 of the muffin cavities. Use your fingers to pack them tightly, and shape into a bowl, or nest. Bake at 425 degrees for 15 minutes, or until the edges have browned and the cheese is melted. Crack a medium egg into each nest. Season with salt and pepper. Top with crumbled bacon and additional shredded cheese. Bake at 350 degrees for about 15 minutes, or until the egg whites are set. Let cool about 10 minutes. Gently slide a knife around the edges of the nest, and use a fork or spoon to lift out of the pan. Garnish with the chopped parsley.
[Name] Pumpkin Pie Snickerdoodle Cookies [AuthorId] 1803364359 [AuthorName] IdesofBlue [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2016-12-19T22:05:00Z [Description] Make and share this Pumpkin Pie Snickerdoodle 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/52/95/27/tqIhwM4ET9Ks9zgyBUZT_20161216_132510.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Pumpkin", "Vegetable", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "2", "2 3/4", "2", "1", "1/4", "1", "3", "3", "1"] [RecipeIngredientParts] ["butter", "pumpkin puree", "sugar", "eggs", "flour", "cream of tartar", "baking soda", "salt", "pumpkin pie spice", "sugar", "cinnamon", "pumpkin pie spice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.8 [FatContent] 4.5 [SaturatedFatContent] 2.6 [CholesterolContent] 25.7 [SodiumContent] 117.3 [CarbohydrateContent] 26.4 [FiberContent] 1.0 [SugarContent] 14.2 [ProteinContent] 2.1 [RecipeServings] 24.0 [RecipeYield] 24 cookies [RecipeInstructions] Mix butter, pumpkin puree, egg, and sugar until well blended. mix flour, cream of tartar, baking soda, salt and 1 tablespoon pumpkin pie spice in separate bowl until evenly blended. Add flour mixture to wet ingredients a little at a time, stirring between each addition, until well blended. chill dough and ungreased cookie sheet for 15 minutes. while dough is chilling, mix 3 tablespoons sugar, 3 tablespoons cinnamon, and 1 tablespoon pumpkin pie spice in small bowl. After 15 minutes of chilling, roll dough into 1 inch balls and coat with cinnamon sugar/pumpkin pie spice mixture by by gently rolling in the mixture. place rolled balls of dough on ungreased cookie sheet and bake for 10 minutes. remove from pan immediately.
[Name] Pizza Cupcakes [AuthorId] 2001297789 [AuthorName] Inej [CookTime] PT17M [PrepTime] PT0S [TotalTime] PT17M [DatePublished] 2016-12-19T22:06:00Z [Description] Ok, so technically these are pizza muffins, but although &quot;pizza cupcakes&quot; doesn't sound very appetizing, these make delicious snacks and lunches. My family has begged me to make these again. They are best when you dip them in seasoned tomato sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001297789/TjRqeT6qRpKsr5JCvDy2_IMG_6375.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "2", "1/3", NA, "1/3", "1/2", "1/2", "3", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "salt", "baking powder", "nonfat milk", "mozzarella cheese", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.8 [FatContent] 17.1 [SaturatedFatContent] 4.2 [CholesterolContent] 20.4 [SodiumContent] 516.8 [CarbohydrateContent] 22.4 [FiberContent] 0.9 [SugarContent] 3.8 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 8 muffins [RecipeInstructions] ["1. Preheat oven to 400&deg;F Line a cupcake pan with 8 cupcake liners.", "2. Sift together flour, sugar, salt and baking powder in a large mixing bowl. Add in vegetable oil, egg and milk into flour mixture and stir until batter is smooth. It will be quite sticky and thick. Stir in cheese, Italian seasoning and pepperoni. Fill muffin cups about 2/3 full.", "3. Bake for about 15-18 minutes until muffins turn out golden and knife inserted comes out clean. Lower oven to 350&deg;F Cover tops of muffins with more cheese and about 6 slices of mini pepperoni and bake for 4-5 minutes at 350F until cheese is melted. Sprinkle some additional Italian seasoning on top if desired. Serve while warm. You can serve with a side of marinara sauce for dipping." ]
[Name] Figs Toast With Chutney and Goat Cheese [AuthorId] 2000178913 [AuthorName] AJ Harvey [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2016-12-19T22:06:00Z [Description] Make and share this Figs Toast With Chutney and Goat Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "1", "4", "1", NA, NA, "1", "1", "1/4", "1/2", "1", NA] [RecipeIngredientParts] ["fresh figs", "tarragon", "olive oil", "fresh fig", "red onion", "sugar", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.6 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 331.9 [CarbohydrateContent] 62.0 [FiberContent] 3.6 [SugarContent] 23.9 [ProteinContent] 8.3 [RecipeServings] 4.0 [RecipeYield] 4 slices [RecipeInstructions] The day before, make the chutney: Wash figs, and cut into eight. Peel and finely chop the onion. Put everything in a pan with the vinegar, sugar, spices and a pinch of salt. Heat until boiling. Lower the heat and simmer over low heat for 30 minutes. Stir occasionally. Dispose in a bowl and allow to cool down completely before you refrigerate. Day of: Toast the bread slices. Spread two tablespoons of fig chutney on each slice. Add a little goat cheese, salt and pepper, pour a little olive oil. 2. Top with quartered figs and a few leaves of tarragon. Enjoy! There’s a lot of variations you can make. Perhaps, you may want to pair the figs with some ricotta cheese and pine nuts or walnut instead, or maybe serve with some dry toast, pita chips, or even flatbreads. if you’re interested in a more elaborated recipe for fig chutney, have a look over there.
[Name] Tomato Basil Bruschetta [AuthorId] 2000178913 [AuthorName] AJ Harvey [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2016-12-19T22:07:00Z [Description] Author: Annie Chessonhttp://www.notey.com/@thegarlicdiaries_unofficial/external/5821556/perfect-bruschetta.html?utm_content=buffer2b719&amp;utm_medium=social&amp;utm_source=pinterest.com&amp;utm_campaign=buffer [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "5", "2", NA, "1/2", NA, "1"] [RecipeIngredientParts] ["roma tomatoes", "garlic cloves", "basil leaves", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.9 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 267.6 [CarbohydrateContent] 32.9 [FiberContent] 2.4 [SugarContent] 3.9 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 10 slices [RecipeInstructions] Preheat your oven to 350 degrees. Quarter your tomatoes, and pull out all the seeds and \"pulp\" out of the middle with your fingers and discard so you are just left with the meat of the tomato. Chop the tomatoes up into small, bite size pieces. Transfer your tomatoes into a medium bowl and add in your garlic, basil, balsamic vinegar, and salt and pepper to taste. Store in the fridge until the bread is ready. Slice your loaf of wheat french bread into about 1½ inch slices (ish]. Spread softened butter onto both sides, place the bread on a baking sheet, and place in your preheated oven for 10 minutes. Remove the bread from the oven, flip all of the slices over, and bake for another 5 minutes, or until golden brown on both sides. Slice the tip off of one garlic clove so you have a flat surface. Rub the garlic clove across the top of each toasted bread slice. Spoon the tomato mixture onto the bread, top with a little more basil, and serve!
[Name] Sesame Ginger Salmon [AuthorId] 2000178913 [AuthorName] AJ Harvey [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2016-12-19T22:07:00Z [Description] Make and share this Sesame Ginger Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1/4", "2", "2", "2", "2", "2", "1", "1 -2", "4", "1/4", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["salmon", "olive oil", "rice vinegar", "brown sugar", "soy sauce", "garlic cloves", "ginger", "toasted sesame seeds", "green onions", "honey", "soy sauce", "ginger", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1075.5 [FatContent] 62.0 [SaturatedFatContent] 9.4 [CholesterolContent] 156.4 [SodiumContent] 1441.2 [CarbohydrateContent] 57.1 [FiberContent] 2.7 [SugarContent] 49.4 [ProteinContent] 74.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray. In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes. Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.]. Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon's thickness (our's was just about an inch thick], until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired. Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below. To make sesame ginger honey glaze, combine all ingredients in a bowl and whisk until smooth. Pour over salmon.
[Name] The Caballero Chai [AuthorId] 2001301926 [AuthorName] Stephanie Caballero [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2016-12-19T22:07:00Z [Description] Whip up an easy-to-make drink, that is great for the any season! This delicious Chai recipe is filled with aromas and a symphony of flavors and spices that anyone can enjoy! This original recipe was developed over time to find the right amount of flavor and spice that make it just right! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001301926/8HibTvjtT4aaae3o3MXG_IMG_6559.JPG" [RecipeCategory] Beverages [Keywords] ["Indian", "Mexican", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "5", "2"] [RecipeIngredientParts] ["honey", "cinnamon", "vanilla", "cardamom", "milk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.2 [FatContent] 7.5 [SaturatedFatContent] 4.6 [CholesterolContent] 28.5 [SodiumContent] 102.6 [CarbohydrateContent] 14.3 [FiberContent] 1.0 [SugarContent] 3.2 [ProteinContent] 6.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix Milk and Water together in a pot and bring to a simmer. Then remove the pot from the stove and add the black tea, cinnamon, vanilla, cardamon, and honey. Place the pot over the stove once more for 6 minutes Mix with a wooden spoon. Serve immediately. Place the pot over the stove once more for 6 minutes Mix with a wooden spoon. Serve immediately.
[Name] Root Beer Float Cake [AuthorId] 2001302350 [AuthorName] Dareaken [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2016-12-19T22:08:00Z [Description] Make and share this Root Beer Float Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "2"] [RecipeIngredientParts] ["ice cream", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19.5 [FatContent] 1.0 [SaturatedFatContent] 0.6 [CholesterolContent] 4.2 [SodiumContent] 7.5 [CarbohydrateContent] 2.2 [FiberContent] 0.1 [SugarContent] 2.0 [ProteinContent] 0.3 [RecipeServings] 28.0 [RecipeYield] 2/3 2/4 [RecipeInstructions] Add half of the root beer in to 9x13 pan add Ice cream then the rest of the soda put in the fridge for 3 hours over night. None none.
[Name] Toll House Chocolate Chip Cookies {AKA: the Best Cookies Ever} [AuthorId] 2001297789 [AuthorName] Inej [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2016-12-19T22:08:00Z [Description] Make and share this Toll House Chocolate Chip Cookies {AKA: the Best Cookies Ever} recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "1", "1", "1", "3/4", "3/4", "1", "2", NA] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "butter", "granulated sugar", "brown sugar", "vanilla extract", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 802.8 [FatContent] 39.3 [SaturatedFatContent] 24.0 [CholesterolContent] 172.0 [SodiumContent] 1080.1 [CarbohydrateContent] 105.6 [FiberContent] 1.5 [SugarContent] 62.3 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] 5 batches [RecipeInstructions] PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
[Name] Mississippi Pot Roast [AuthorId] 2001302371 [AuthorName] philstpierre [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2016-12-19T22:08:00Z [Description] https://www.buzzfeed.com/hannahwilliams/give-your-slow-cooker-some-love-with-this-mississippi-roast?utm_term=.kkovOJpmvG#.ocwJG4AYJv [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", NA, "3", "4", "10", "2", "2", "1/4", "1/8", NA] [RecipeIngredientParts] ["flour", "canola oil", "butter", "mayonnaise", "apple cider vinegar", "dried dill", "paprika", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 398.9 [FatContent] 24.6 [SaturatedFatContent] 9.8 [CholesterolContent] 126.0 [SodiumContent] 1624.7 [CarbohydrateContent] 10.8 [FiberContent] 1.7 [SugarContent] 4.1 [ProteinContent] 35.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat. 2. In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust. 3. Transfer the meat to a Crock-Pot and top with butter and pepperoncini. 4. Cover the Crock-Pot and set it to low. 5. In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined. 6. Spread over the meat, and cook on low for 8 hours. 7. Remove the roast and shred with two forks. 8. Return meat to the Crock-Pot, and stir to mix in the juices. Serve with fresh parsley.
[Name] Rum Cake With a Butter Rum Glaze [AuthorId] 1835299 [AuthorName] eavess [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2016-12-19T22:08:00Z [Description] This cake can be made either Gluten Free by using a 15 oz. Gluten Free Cake Mix. It gets rave reviews in both the gluten free version and the regular version. If you perfer less of an alcohol taste, use 1.5 tbsp or rum in the glaze instead of the 3 tbsp that are called for. Photo is the gluten free version. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1835299/em8wLSUwQgc50UYmhzxw_10209266128869019.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "1/2", "1", "1/4", "1/2", "1/2", "1/3", "1/4", "3", "2", "4", "1/2", "3"] [RecipeIngredientParts] ["pecans", "vanilla instant pudding mix", "sour cream", "Bacardi dark rum", "water", "eggs", "pure vanilla extract", "unsalted butter", "light brown sugar", "Bacardi dark rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.2 [FatContent] 21.0 [SaturatedFatContent] 5.8 [CholesterolContent] 62.5 [SodiumContent] 312.6 [CarbohydrateContent] 43.2 [FiberContent] 0.5 [SugarContent] 28.1 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] ["Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.", "Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds]. Stop mixing and scrape down the sides of the bowl with rubber spatula.", "Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer].", "Pour batter into prepared cake pan and smooth the top with a spatula.", "Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.", "While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes]. Remove from heat and let the glaze cool.", "Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.", "Using wooden skewers ( I use toothpicks], poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.", "Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing." ]
[Name] Butternut-Cauliflower-Coconut Curry (Cookling Light) [AuthorId] 1803505031 [AuthorName] Cathe Collins [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2016-12-19T22:09:00Z [Description] A range of textures&mdash;crunchy peas, tender vegetables, and silky coconut broth&mdash;makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Store in an airtight container for three days. To speed up prep, look for pre-cut cauliflower florets in your grocery store's produce section. Even if you have to prep the cauliflower and cut your own florets, you will only add about five minutes to a 40-minute meatless main. http://www.cookinglight.com/recipes/butternut-cauliflower-coconut-curry [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["chickpeas", "cauliflower floret", "fresh ground black pepper", "kosher salt", "light coconut milk", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 176.7 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 624.9 [CarbohydrateContent] 35.8 [FiberContent] 6.7 [SugarContent] 1.8 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°F. Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp. Heat a large Dutch oven over medium. Add remaining 2 tablespoons oil; swirl to coat. Add onion and garlic; sauté 5 minutes. Add flour and curry powder; cook 1 1/2 minutes or until flour begins to brown, stirring constantly. Stir in butternut squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender. Remove pan from heat; stir in coconut milk. Place about 1 1/2 cups vegetable mixture in each of 4 bowls; top each serving with about 1/3 cup chickpea mixture. Serve with lime wedges, if desired.
[Name] Braided Bread Packet Mix Recipe [AuthorId] 350386 [AuthorName] hollywall [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2016-12-19T22:09:00Z [Description] Make and share this Braided Bread Packet Mix Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["gluten", "powdered milk", "brown sugar", "soy lecithin", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.0 [FatContent] 1.1 [SaturatedFatContent] 0.7 [CholesterolContent] 3.9 [SodiumContent] 597.2 [CarbohydrateContent] 4.9 [FiberContent] 0.0 [SugarContent] 4.9 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] 4 braided loaves [RecipeInstructions] set up containers of each ingredient and 20 sandwich baggies. beginning with 2 TB each of gluten and powered milk. follow with 1 TB each of brown sugar, lecithin, and dough conditioner (NOT hair conditioner which was the default spell checker i couldnt overide]. finish with 1 teas kosher salt (or substitute with salt of your choice]. twist top of bag to remove air and store in airtight container in cool place for up to 1 year. place contents of baggie in cuisanart food processor and add 3 cups of flour, leveled with knife. measure 1 1/2 scant cups water and add 1 teas yeast and 1 teas sugar, mix and add to dry ingredients. when dough forms ball and cleans side of container, process for 1 minute - turn into oiled tupperware, pinch into 4 equal pieces and roll into ropes, let rest 15 minutes. flatten into rectangles, spread with butter, cinnamon, brown sugar, walnuts/pecans, currents, raisins, craisins -. cut 8-10 evenly spaced slits (from long outer edge toward center] about 1-2 inches deep. alternating strips pull across and downwards over filling in center of rectangle, forming a braid. place on parchment or foil lined cookie sheet. spray plastic wrap with oil and lightly cover. let raise until puffy and doubled in size. bake at 350 for 25 minute.
[Name] Cincinnati Chili [AuthorId] 798034 [AuthorName] Jelzabeth [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2016-12-19T22:09:00Z [Description] This recipe is the best that we have tried. It can be cooked in the slow cooker. If the onions are precooked, it can be simmered on low for at least one hour. The last time we made it, it was very thin, so we had to reduce it by cooking longer with the lid removed. We will perfect the recipe further by reducing the amount of beef broth used. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/798034/ywuQbDEgSCuIkF5Id2Tw_Cincinnati-Chili_5044.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "8", "1/4", "2", "2", "2", "1", "1", "1/2", "1/4", "1", "1/2", "3", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["beef broth", "tomato sauce", "tomato paste", "apple cider vinegar", "chili powder", "ground cumin", "cinnamon", "ground cloves", "ground allspice", "salt", "pepper", "garlic cloves", "yellow onion", "ground beef", "spaghetti noodles", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 656.5 [FatContent] 24.8 [SaturatedFatContent] 9.3 [CholesterolContent] 102.8 [SodiumContent] 1121.9 [CarbohydrateContent] 66.2 [FiberContent] 5.4 [SugarContent] 6.3 [ProteinContent] 40.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl whisk together the broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa, cumin, cinnamon, cloves, allspice, salt and pepper. Add mixture to slow cooker. Stir in garlic and yellow onions. Lightly brown beef in a skillet. Add beef to slow cooker and mix. Cook on high for six hours or low for eight hours covered. Serve over cooked noodles, topped with shredded cheddar and white onions.
[Name] Italian Anise Tea Biscuits [AuthorId] 2001305863 [AuthorName] Kristine S. [CookTime] PT14M [PrepTime] PT30M [TotalTime] PT44M [DatePublished] 2016-12-19T22:10:00Z [Description] An old family recipe so not really exact on amounts more or less goes by feel so not for novice bakers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001305863/YsHnSYvETEGWuDi9RGH5_20161218_173038.jpg" [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "6", "1", "1", "4 -6", "2", "1/2", "1", NA] [RecipeIngredientParts] ["vanilla", "baking powder", "eggs", "granulated sugar", "flour", "lemons", "milk", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1717.9 [FatContent] 64.1 [SaturatedFatContent] 10.3 [CholesterolContent] 283.3 [SodiumContent] 944.4 [CarbohydrateContent] 265.9 [FiberContent] 4.2 [SugarContent] 162.4 [ProteinContent] 23.7 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] ["Preheat oven to 375 degrees Fahrenheit.", "Mix the first 6 ingredients with a mixer until light and lemony in color, then add flour 1 cup at a time (I can usually get the first 4 cups with a stand mixer] remove the dough from the bowl onto a lightly floured surface and kneed in enough flour that the dough is similar to play-dough in texture (not soft or moist but not dry either, should be just enough that it doesn't stick to the counter]. Roll into long snake like logs about a half inch in circumference and cut at an angle into inch long pieces. Place on cookie sheet lined with parchment or wax paper and bake around 14 minutes until bottom is golden brown (some of the tops of the cookies will crack when baking]. Mix together the lemon zest and milk and microwave about 30 seconds and mix in the powdered sugar, reheating as necessary until you get a good icing consistency. Brush icing on cookies and sprinkle with the sprinkles before the icing dries." ]
[Name] White Christmas Chicken Chili [AuthorId] 147334 [AuthorName] accidental glutton [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2016-12-19T22:10:00Z [Description] A White Chicken Chili with personality!&nbsp;It&rsquo;s not exactly healthy, thanks to the addition of sour cream &amp; heavy cream &ndash; but don&rsquo;t leave them out.&nbsp; I promise they take the soup to a whole new level!&nbsp; Substitute Original, Mild or Hot Rotel, depending on your preferred spice level. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Beans", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "1/2", "1", "1", "1", "2", "1", "32", "1", "1", "1/2"] [RecipeIngredientParts] ["yellow onion", "olive oil", "garlic powder", "ground cumin", "dried oregano", "white pepper", "kosher salt", "rotel", "rotel", "great northern beans", "green chilies", "low sodium chicken broth", "chicken", "sour cream", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 390.0 [FatContent] 22.8 [SaturatedFatContent] 9.8 [CholesterolContent] 77.8 [SodiumContent] 682.5 [CarbohydrateContent] 26.9 [FiberContent] 6.6 [SugarContent] 2.7 [ProteinContent] 21.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauté onions in olive oil until softened, about 10 minutes. Add spices & sauté briefly. Add Rotel, beans, green chiles & chicken broth. Bring to a boil, then reduce heat to a simmer. Add shredded chicken and simmer uncovered for 30 minutes, stirring occasionally. Reduce heat to low and add sour cream & heavy cream. Be careful not to allow soup to boil again once they have been added. Serve with tortilla chips, diced avocado & a sprinkle of chopped fresh cilantro, if desired.
[Name] Mac and Cheese [AuthorId] 1803238497 [AuthorName] rc87969 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2016-12-19T22:10:00Z [Description] Make and share this Mac and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1", "2 1/2", "10", "1"] [RecipeIngredientParts] ["butter", "flour", "mustard powder", "salt", "milk", "Velveeta cheese", "pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 533.5 [FatContent] 19.1 [SaturatedFatContent] 11.7 [CholesterolContent] 61.7 [SodiumContent] 813.6 [CarbohydrateContent] 68.1 [FiberContent] 2.5 [SugarContent] 5.8 [ProteinContent] 21.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] cook the pasta according to the directions on the box, add salt to the water before adding the pasta to the boiling water. when the pasta is done, drain, but do not rinse. melt the butter in a sauce pan over medium heat. add the flour to the melted butter, and constantly stir. continue to stir until the flour has cooked out. add 1 cup of the milk to the butter and flour and continue to stir. add the 1 tsp of the dry mustard powder. add the 2nd cup of milk. continue to heat and stir until the ingredients have mixed, and the mixture becomes warm/hot. add about 1/3 of the cheese into the sauce and stir inches. once the cheese has melted, add 1/3 more of the cheese. once the cheese has melted, add the rest of the cheese and continue to stir until all of the cheese has melted. add the pasta to the cheese sause.
[Name] Karaage-Japanese Fried Chiken [AuthorId] 2001236393 [AuthorName] Ojioji [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2016-12-19T22:10:00Z [Description] Make and share this Karaage-Japanese Fried Chiken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Japanese", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "2", "1", "1", "4"] [RecipeIngredientParts] ["chicken", "garlic", "ginger", "soy sauce", "sake", "white wine", "potato starch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.0 [FatContent] 26.8 [SaturatedFatContent] 7.5 [CholesterolContent] 127.6 [SodiumContent] 120.3 [CarbohydrateContent] 2.5 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 32.1 [RecipeServings] 4.0 [RecipeYield] 12 pieces [RecipeInstructions] Cut chicken into 12 pieces. Put the chicken and garlic, ginger, soy sauce, sake and sesame oil into a plastic bag and marinade. Keep it in the fridge overnight or at least for 20 minutes. drain the marinade chicken and cover with potato starch. I often transfer the chicken into another plastic bag and add potato starch in the bag and shake it. It is easy way to cover chicken with potato starch well. put some oil into a pan. Heat it until the oil became about 350 degree. If you can see some bubbles when you put a chopstick in the oil, the temperature is good for cook. put the chicken into the pan in one layer. Each piece of chicken can touch the next one, but put them in one layer. Don't touch them for about 5 minutes until the dough turned hard. stir the chicken until the color turned golden brown. If you want to make more crispy, turn up the heat and cook one or two more minutes. Then, drain the oil.
[Name] Babci's Pierogi [AuthorId] 740235 [AuthorName] Crystelle [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2016-12-19T22:10:00Z [Description] My adopted great grandmother's recipe as best as we can recreate it since she never measured anything. Mess around with the amounts and may the force be with you. [Images] character(0) [RecipeCategory] Polish [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "6", "3", "1/8", "3/4", "1", "1", "1", "1/8", "1 1/2", "1/4", "1", "1", "1/2", "1 1/2", "1", "1", "1", "1", "1/2", "1/8"] [RecipeIngredientParts] ["flour", "eggs", "salt", "water", "cottage cheese", "potato", "onion", "salt", "cottage cheese", "vanilla", "margarine", "salt", "sugar", "ground beef", "onion", "margarine", "flour", "dill", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 599.4 [FatContent] 20.3 [SaturatedFatContent] 7.0 [CholesterolContent] 264.7 [SodiumContent] 601.0 [CarbohydrateContent] 70.3 [FiberContent] 2.8 [SugarContent] 5.3 [ProteinContent] 31.1 [RecipeServings] 8.0 [RecipeYield] 32 pierogies [RecipeInstructions] ["Dough:", "Make a mound out of the flour, then make a well in the center. Place egg yolks and eggs in the center, cutting in the flour with a knife and adding water and salt. Knead until firm. Cut in three parts.", "Roll dough out thinly, then cut circles with a cup. Place small amount of filling off center on each circle of dough. Fold over and seal by moistening edge with water and putting pressure on edges for a firm seal.", "Boil a pot of water. Add salt. Drop pierogi into boiling water. Cook lightly for 5 minutes using a low flame. Remove gently with strainer spoon and brown in butter or margarine in frying pan.", "Filling Cheese and Potato:", "Combine ingredients and mix lightly. Let cool and fill circles. Seal, boil, brown, serve.", "Filling Cheese:", "Drain cottage cheese. Combine ingredients and mix until smooth. Fill circles of dough with desired amount. Seal, boil, brown, serve.", "Filling Meat:", "Using a large skillet saute onion slightly in margarine. Add ground beef, salt, and pepper and saute. When mixture crumbles drain off a little fat. Stir in flour and add dill. When still warm fill circles with desired amount." ]
[Name] Chanukah Gelt Wontons [AuthorId] 2001297815 [AuthorName] American Associatio [CookTime] PT6M [PrepTime] PT20M [TotalTime] PT26M [DatePublished] 2016-12-19T22:10:00Z [Description] The American Association of Orthodontists (AAO) is sharing their Chanukah Gelt Wonton recipe, which is a tasty, easy-to-prepare solution that is sure to be a holiday hit for those in orthodontic treatment and those who are not. [Images] character(0) [RecipeCategory] Hanukkah [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["24", "12", "2", "2", "1/4"] [RecipeIngredientParts] ["wonton wrappers", "butter", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.3 [FatContent] 4.5 [SaturatedFatContent] 1.4 [CholesterolContent] 6.5 [SodiumContent] 108.5 [CarbohydrateContent] 13.4 [FiberContent] 0.3 [SugarContent] 4.2 [ProteinContent] 1.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Lay out 12 of the wonton wrappers on a clean work surface. Unwrap the chocolate coins and place one in the center of each wonton wrapper. Lightly brush the edges of each wonton wrapper with water and place another wonton wrapper on top, pressing the edges to seal in the chocolate coin. Place butter and canola oil into a large frying pan and melt on medium heat. Fry each wonton for 2-3 minutes per side. Place the cinnamon sugar in a shallow bowl and dip both side of the wonton until coated. Let cool slightly and serve warm or at room temperature.
[Name] Un-Baked Cookies [AuthorId] 2001307642 [AuthorName] 23cmurray [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-12-19T22:11:00Z [Description] Make and share this Un-Baked Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/4", "2", "1/2", "1/2", "1", "3", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "milk", "salt", "oats", "vanilla", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 733.7 [FatContent] 32.6 [SaturatedFatContent] 11.7 [CholesterolContent] 32.6 [SodiumContent] 277.9 [CarbohydrateContent] 97.3 [FiberContent] 8.6 [SugarContent] 53.0 [ProteinContent] 19.1 [RecipeServings] 8.0 [RecipeYield] 1 1 [RecipeInstructions] First stir together cocoa, sugar, butter, milk, and salt and bring to a boil. -2 minutes. Second you take the pan of the stove and put in oats, vanilla, and peanut butter. Then you put on wax paper. Next you wait for them to harden. Finally, the best part, you eat them.
[Name] Seafood Chowder [AuthorId] 2000810965 [AuthorName] Laura L. [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2016-12-19T22:11:00Z [Description] Make and share this Seafood Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "8", "2", "26", "1", "1", "15 1/4", "1 1/2", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "6 1/2"] [RecipeIngredientParts] ["nonfat milk", "fat free cream cheese", "garlic cloves", "green onion", "carrot", "whole kernel corn", "potatoes", "dried parsley", "ground black pepper", "cayenne pepper", "shrimp", "bay scallop", "clams"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.6 [FatContent] 7.2 [SaturatedFatContent] 1.7 [CholesterolContent] 65.6 [SodiumContent] 1707.1 [CarbohydrateContent] 30.9 [FiberContent] 2.6 [SugarContent] 7.9 [ProteinContent] 25.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil. Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.
[Name] Roast Beef [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2016-12-20T00:50:00Z [Description] Make and share this Roast Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1 -2", "1"] [RecipeIngredientParts] ["roast beef", "salt", "cracked pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.0 [FatContent] 12.6 [SaturatedFatContent] 4.7 [CholesterolContent] 117.9 [SodiumContent] 470.8 [CarbohydrateContent] 0.2 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 40.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove roast from refrigerator one hour before cooking to bring meat to room temperature for more even cooking. Preheat oven to 325°. Pat roast dry and rub generously with salt and pepper. Place roast in pan and place in oven. Cook for 20-25 minutes per lb for medium-rare. Remove from oven, cover with foil to keep warm and let rest for 15 minutes before carving.
[Name] Gingerbread House [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT8M [PrepTime] PT1H30M [TotalTime] PT1H38M [DatePublished] 2016-12-20T00:59:00Z [Description] I got this recipe with my Ann Clark gingerbread house cookie cutters. If you do not want to make 7 houses, you could use the rest of the dough to make gingerbread men. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "6", "1", "1/2", "2", "4", "1", "2"] [RecipeIngredientParts] ["butter", "brown sugar", "eggs", "molasses", "flour", "baking soda", "baking powder", "ground ginger", "cinnamon", "clove", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 911.8 [FatContent] 28.9 [SaturatedFatContent] 17.3 [CholesterolContent] 122.9 [SodiumContent] 972.3 [CarbohydrateContent] 151.2 [FiberContent] 4.0 [SugarContent] 57.7 [ProteinContent] 13.4 [RecipeServings] nan [RecipeYield] 7 houses [RecipeInstructions] Using a stand mixer, beat the butter and sugar until fluffy. Add the eggs and molasses and blend well. Add remaining ingredients and beat well. Divide dough into 4 sections and wrap in plastic wrap. Chill at least 1 hour. Preheat oven to 350 degrees. On a very lightly floured surface, roll dough to 1/8 inch thick. Transfer cut pieces to an ungreased cookie sheet. Bake for 8 minutes. Let cookies cool slightly, then transfer to a wire rack to cool.
[Name] An Explosion of Loveliness [AuthorId] 843817 [AuthorName] shadowgirl... [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-12-20T14:04:00Z [Description] A bite size throw in your mouth bit of loveliness. Fig preserve, blue cheese and a hint of bruschetta. They can be served on crackers or toasted baguette slices. You can distinguish each flavor exploding in your mouth. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 15 Mins", "For Large Groups", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "3", "3", "3"] [RecipeIngredientParts] ["butter", "baguette", "figs", "blue cheese", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.3 [FatContent] 4.5 [SaturatedFatContent] 2.5 [CholesterolContent] 9.3 [SodiumContent] 342.6 [CarbohydrateContent] 30.0 [FiberContent] 1.4 [SugarContent] 2.1 [ProteinContent] 7.0 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] If using baguettes, melt butter in skillet. Slice baguette into 1 inch slices. Add to butter and brown until toasted and golden. Remove and set aside. Spread a small amount of fig on cracker or baguette slice. Follow with a spread of blue cheese. Add a small amount of bruschetta on top. Throw in your mouth and enjoy.
[Name] Fruit Pebbles No-Bake Cheesecake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2016-12-20T18:50:00Z [Description] Make and share this Fruit Pebbles No-Bake Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/3", "1/4", "16", "1", "1", "1/2", "3/4"] [RecipeIngredientParts] ["butter", "salt", "cream cheese", "vanilla extract", "powdered sugar", "sour cream", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.3 [FatContent] 30.6 [SaturatedFatContent] 18.1 [CholesterolContent] 96.7 [SodiumContent] 274.2 [CarbohydrateContent] 14.7 [FiberContent] 0.0 [SugarContent] 13.7 [ProteinContent] 3.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place the cereal into a food processor and process until fine. Add 2 1/2 cups of the processed cereal to a bowl and set the rest aside. Add melted butter and salt to the cereal and mix until incorporated. Put crust mixture into a pie pan and mold, bringing the cereal up the sides of the pan. Cover and freeze for 15 minutes or longer. In a large bowl, mix together cream cheese, vanilla extract, powdered sugar, sour cream, heavy whipping cream, and the remaining cereal until combined and smooth. Pour the filling into the pie crust and smooth the top. Cover and return to the refrigerator for another hour until set. Remove from the refrigerator and cover the top with even more cereal for garnish. Serve immediately.
[Name] Potato Chip Pie Crust [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2016-12-20T18:55:00Z [Description] Make and share this Potato Chip Pie Crust 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/52/95/52/ocHHqoNMRbGox2vMltOv_0S9A6267.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "2", "2"] [RecipeIngredientParts] ["sweetened condensed milk", "sweetened condensed milk", "egg", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.7 [FatContent] 23.4 [SaturatedFatContent] 5.1 [CholesterolContent] 37.3 [SodiumContent] 296.5 [CarbohydrateContent] 34.0 [FiberContent] 2.2 [SugarContent] 8.8 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Mix milk, sweetened condensed milk, egg, and butter in a bowl.", "Pour the mixture over potato chips and toss periodically over the span of five minutes so that the potato chips have time to absorb some of the liquid.", "Spray the bottom of a 9-inch pie pan with a non-stick cooking spray.", "Remove the chips from the liquid and line the pan with the chips, going all the way up the sides of the pan.", "Fill the pie with whatever pie filling you plan to use and bake according to the instructions for that pie recipe." ]
[Name] Fruit Pebbles No-Bake Cheesecake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2016-12-20T18:58:00Z [Description] Make and share this Fruit Pebbles No-Bake Cheesecake 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/52/95/53/434YoBgR5OUy9nbt9ZEw_0S9A6457.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/53/fp74TPHRv0zNfAkoemrg_0S9A6227.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/3", "1/4", "16", "1", "1", "1/2", "3/4"] [RecipeIngredientParts] ["butter", "salt", "cream cheese", "vanilla extract", "powdered sugar", "sour cream", "heavy whipping cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 284.4 [FatContent] 25.5 [SaturatedFatContent] 15.1 [CholesterolContent] 80.6 [SodiumContent] 228.5 [CarbohydrateContent] 12.3 [FiberContent] 0.0 [SugarContent] 11.4 [ProteinContent] 2.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place cereal into a food processor and blend until fine. Measure 2 1/2 cups of the cereal into a large bowl and set the rest aside. Add melted butter and salt to the cereal and mix until incorporated. Pour crust into a pie pan and mold to the form, bringing the cereal up the sides of the pan. Cover and freeze for 15 minutes, or until firm. In a large bowl, mix together cream cheese, vanilla extract, powdered sugar, sour cream, heavy whipping cream, and the remaining cereal until combined and smooth. Pour the filling into the pie crust and smooth the top. Cover and return to the refrigerator for another hour until set. Remove from the refrigerator and cover the top with even more cereal for garnish. Serve immediately.
[Name] Pistachio Pie Crust [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2016-12-20T19:01:00Z [Description] Make and share this Pistachio Pie Crust 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/52/95/54/TcIxogxdQNePvBsI946E_0S9A6286.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/2", "1 1/4"] [RecipeIngredientParts] ["unsalted shelled pistachio", "unsalted butter", "granulated sugar", "salt", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2124.3 [FatContent] 121.2 [SaturatedFatContent] 61.9 [CholesterolContent] 244.0 [SodiumContent] 1183.2 [CarbohydrateContent] 237.6 [FiberContent] 10.3 [SugarContent] 105.3 [ProteinContent] 30.0 [RecipeServings] nan [RecipeYield] 1 9-inch tart [RecipeInstructions] In a food processor, pulse the pistachios until finely ground. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until pale, about 1 minute. Add the ground pistachios, almond extract and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly. Scrape the dough into a 9-inch fluted tart pan with a removable bottom. Using the bottom of a glass, press the dough over the bottom and up the side of the tart pan. Refrigerate until chilled, 30 minutes. Preheat the oven to 300&deg;F Prick the dough all over with a fork. Bake the crust for about 45 minutes, until lightly golden. Transfer to a rack and let cool completely.
[Name] Grilled Dogs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2016-12-20T20:13:00Z [Description] Make and share this Grilled Dogs recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/55/nbumseRkTWDeiqict7wu_Tijuana%20Hot%20Dog_0010_00.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/uxh6OiVSLKyKloKpldqr_0259081_Game%20Day%20BBQ%20with%20DJ%20BBQ_Pack%20Shot_1.jpg"] [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", NA, "4"] [RecipeIngredientParts] "sausages" [AggregatedRating] nan [ReviewCount] nan [Calories] 424.0 [FatContent] 28.4 [SaturatedFatContent] 9.3 [CholesterolContent] 72.0 [SodiumContent] 842.0 [CarbohydrateContent] 21.3 [FiberContent] 0.9 [SugarContent] 2.7 [ProteinContent] 19.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Set up the BBQ so it has hot heat on one side, medium heat in the middle then indirect heat on the other side. Place the hot dogs over the hot heat first and bunch them together so they hold each other in the same place. Wait until they have coloured (about 5 minutes] then place them over the indirect heat, close the lid and turn the outdoor grill into an outdoor oven and cook them all the way through (10-15 minutes]. While that’s happening, slice the buns open, brush with oil and place over heat until toasted. Serve with mustard and/or ketchup.
[Name] Freezer Cookies [AuthorId] 74904 [AuthorName] Big Sis [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2016-12-20T20:18:00Z [Description] Make and share this Freezer Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["4", "4", "4", "8", "8", "8", "4", "4", "4", "4", "2", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["brown sugar", "white sugar", "shortening", "eggs", "flour", "oats", "salt", "baking soda", "baking powder", "vanilla", "flaked coconut", "pecans", "walnuts", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1112.3 [FatContent] 53.5 [SaturatedFatContent] 13.8 [CholesterolContent] 62.0 [SodiumContent] 715.2 [CarbohydrateContent] 146.1 [FiberContent] 8.9 [SugarContent] 76.0 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] 24 Dozen [RecipeInstructions] Cream shorting, sugar together. Add 1 egg at a time. Beat Well. Add sifted dry ingredients. Divide into 4 parts. To 1/4 add 2 C flaked coconut and 1 C Chopped pecans. To 1/4 add 1 C Walnuts. To 1/4 add 1 C Chocolate Chips and 1 C Walnuts. To 1/4 add 1 t orange extract and 1 T of grated orange rind (you could use lemon or lime flavors]. Make each quarter into a roll or rolls, 2 inches thick. Wrap in wax paper and put in freezer until needed. To Bake: Slice 1/4 inch thick and bake on cookie sheet in 375 degree oven for 8-10 minutes. Makes 24 Dozen Cookies.
[Name] Vegetarian Grilled Pizza [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT1H [TotalTime] PT2H30M [DatePublished] 2016-12-20T20:36:00Z [Description] Make and share this Vegetarian Grilled Pizza 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/gfPNo770Rby2lWQbIV4w_0259082_Game%20Day%20BBQ%20with%20DJ%20BBQ_Pack%20Shot_2.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "2", "1/2", "1 3/4", "1", "3", "3", NA, "1/2", "2", "1", "1", NA, "2", "1", "1", NA, NA] [RecipeIngredientParts] ["all-purpose flour", "white bread flour", "salt", "honey", "water", "onion", "olive oil", "garlic cloves", "fresh basil", "chopped tomatoes", "oregano", "mozzarella cheese", "cauliflower", "mushrooms", "onion", "semolina", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2333.9 [FatContent] 153.1 [SaturatedFatContent] 20.3 [CholesterolContent] 0.0 [SodiumContent] 14005.8 [CarbohydrateContent] 220.4 [FiberContent] 16.2 [SugarContent] 55.2 [ProteinContent] 29.8 [RecipeServings] nan [RecipeYield] 1 Pizza [RecipeInstructions] To make dough, put lukewarm water and the flours, pink salt, yeast and honey into the bowl of an electric mixer (or a large regular bowl if using a hand mixer]. Add the oil while mixing. Mix on a low speed for 1 minute, scrape down the sides then give it another blast. Keep mixing on a low speed as you slowly add the oil, then mix for a further 5-7 minutes so you end up with slightly wet, smooth and elastic dough. Transfer to a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for an hour. Once raised, gently knock the dough back on a flour dusted surface then equally divide and roll into four rounds. To make sauce, finely chop the onion and fry in a medium pan over a medium-low heat with two tablespoons olive oil for around 5 minutes or until softened but not coloured. Crush in the garlic or add fresh at the end. Finley chop and add the basil leaves along with chopped tomatoes and the oregano and season with salt and pepper. Either whizz it up with a stick blender or keep it chunky. For harissa smoked cauliflower, boil cauliflower head for 7-8 minutes, cover in Harissa paste then cook in middle of BBQ heat canyon for 45-60 minutes then add a squeeze of lemon juice after]. To make pizza, set up the BBQ for the heat canyon technique, cover with lid and allow to heat up like an outdoor oven – you want a temperature of around 450&deg;F. Spread 1 tablespoon of tomato sauce over each dough round. Add mozzarella cheese, cauliflower, mushrooms, onions and remaining olive oil. Dust a pizza stone or a large metal roasting tray with plenty of semolina flour. Place the pizza on top and cook on the BBQ with the lid on for 10 to 12 minutes or until golden, crisp and the cheese has melted. Dip leftover crusts into honey.
[Name] Not Your Grandmother&rsquo;s Fruitcake [AuthorId] 2000697069 [AuthorName] Zac Young [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2016-12-20T20:48:00Z [Description] Fruit cake gets a bad rap. And normally, rightfully so. Most fruitcakes are best suited as doorstops, or substitutes for dumbbells. The only bicep curl you will do with this recipe is bringing another piece to your mouth. The combination of dried fruits, bourbon and spice results in a delectable cake that also makes a great holiday present. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000697069/02ouB0x5SqmkH72T3SBo_5%20Finished%20Uncut.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/58/YwRUfOpMQK2q2QKS1ubg_4%20Glazing.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/58/P4mB7oQTKa6EyLSB70Hz_6%20Finished%20Cut.jpeg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1", "1 1/4", "1", "5", "1", "1", "1 3/4", "2", "1", "1", "2", NA, "1 1/2", "2", "1", "1"] [RecipeIngredientParts] ["dried cranberries", "dried cherries", "golden raisin", "Bourbon", "dark brown sugar", "unsalted butter", "ground cinnamon", "all-purpose flour", "kosher salt", "baking soda", "baking powder", "eggs", "Bourbon", "powdered sugar", "Bourbon", "honey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 419.9 [FatContent] 10.7 [SaturatedFatContent] 6.4 [CholesterolContent] 56.4 [SodiumContent] 543.6 [CarbohydrateContent] 60.8 [FiberContent] 1.3 [SugarContent] 39.7 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] FOR THE CAKE: Heat oven to 350°F. In a medium pot, cook the dried fruits, bourbon and orange juice just until the fruits are plump — about four to five minutes. There will be some liquid left. In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time. On low speed, add the dry ingredients and mix until combined. Add the orange juice bourbon and fruit mixture. Stir to combine. Pour batter into a bundt pan sprayed with non-stick spray. Bake at 350F for about 45 minutes until a tooth pick inserted into the cake comes out clean. Let cool. When cake is completely cooled, seal in an airtight container. Every two to three days, feel the cake and if dry, brush with more bourbon. Continue to baste for two weeks for maximum flavor, or eat whenever you want. FOR THE GLAZE: Mix all glaze ingredients together and drizzle over the top of the cake. OPTIONAL: Feel Free to use any and all dried fruits in this: chopped dried peaches, dried apples, dried pears, dates — if it’s dried, it will work! For a chocolatey twist, add ¾ cup chopped semisweet chocolate to the batter. Get nutty: add pecans or hazelnuts to the batter or the top of the cake for a nutty, crunchy variation. Garnish the top of the cake in festive holiday style. Dried fruit slices, cinnamon sticks, red and green cherries are all seasonally appropriate. Traditionally, fruitcake is boozy, but feel free to use apple cider in place of the bourbon. I like to use a bundt pan for this but you can use a loaf pan, a 9-inch cake pan or even make fruit cake cupcakes!
[Name] Microwave Rocky Road Bark [AuthorId] 74904 [AuthorName] Big Sis [CookTime] PT4M [PrepTime] PT5M [TotalTime] PT9M [DatePublished] 2016-12-20T20:53:00Z [Description] My Aunt brings this to my husband quite often.........it is well loved in our home. Every time I make this, it just disappears and I am always asked for the recipe. Thank you Aunt Velva! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "2", "2", "1"] [RecipeIngredientParts] ["chocolate", "white chocolate bark", "small marshmallows", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 412.1 [FatContent] 33.1 [SaturatedFatContent] 11.3 [CholesterolContent] 0.0 [SodiumContent] 320.7 [CarbohydrateContent] 29.6 [FiberContent] 7.1 [SugarContent] 14.2 [ProteinContent] 12.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Use ONLY a glass container. Spray wooden spoon with PAM. Measure out all ingredients so you can move quickly. Line Large Cookie Sheet with Foil. Microwave Bark for 3 minutes. Remove and Stir Well. QUICKLY add chips, mix and cook 1 additional minute. Remove. QUICKLY stir until melted. Don't let cool. QUICKLY add nuts and stir well. QUICKLY add marshmellows, mix well with wooden spoon that has been sprayed with PAM. Pour out candy on cookie sheet spreading QUICKLY to all edges of pan. Flatten out as much as possible and let it cool. Break up into pieces. TIP: You can vary all chocolate and chips. Can be frozen.
[Name] Meat Lovers Pizza [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT1H15M [TotalTime] PT1H35M [DatePublished] 2016-12-20T21:05:00Z [Description] Make and share this Meat Lovers Pizza 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/wOFrDk4WR9KHsL6LVTHw_0259082_Game%20Day%20BBQ%20with%20DJ%20BBQ_Pack%20Shot_7.jpg" [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "2", "1/2", "1 3/4", "1", "3", "3", NA, "1/2", "2", "1", NA, "1", "2", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "white bread flour", "salt", "honey", "water", "onion", "olive oil", "garlic cloves", "fresh basil", "chopped tomatoes", "oregano", "mushrooms", "bell pepper", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2301.8 [FatContent] 153.0 [SaturatedFatContent] 20.3 [CholesterolContent] 0.0 [SodiumContent] 14003.2 [CarbohydrateContent] 212.9 [FiberContent] 15.3 [SugarContent] 52.0 [ProteinContent] 29.1 [RecipeServings] nan [RecipeYield] 1 pizza [RecipeInstructions] ["Put lukewarm water, flours, salt and honey into the bowl of an electric mixer (or a large regular bowl if using a hand mixer]. Add the cooking oil whilst stirring.", "Mix on a low speed for 1 minute, scrape down the sides then give it another blast.", "Keep mixing on a low speed as you slowly add the oil, then mix for a further 5-7 minutes so you end up with slightly wet, smooth and elastic dough.", "Transfer to a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for an hour.", "Once raised, gently knock the dough back on a flour dusted surface then equally divide and roll into four rounds.", "To make sauce, finely chop the onion and fry in a medium pan over a medium-low heat with 2 tablespoons oil for around 5 minutes or until softened but not coloured.", "Crush in the garlic or add fresh at the end.", "Finley chop and add the basil leaves along with chopped tomatoes and the oregano and season with salt and pepper.", "Either whizz it up with a stick blender or keep it chunky.", "To make the pizza, Set up the BBQ for the heat canyon technique, cover with lid and allow to heat up like an outdoor oven – you want a temperature of around 450&deg;F.", "Spread 1 tablespoon of tomato sauce over each dough round.", "Add pepperoni, jalapeño mushrooms, bell peppers, mozzarella and remaining olive oil.", "Dust a pizza stone or a large metal roasting tray with plenty of semolina flour.", "Place the pizza on top and cook on the BBQ with the lid on for 10 to 12 minutes or until golden, crisp and the cheese has melted." ]
[Name] Pea Mac &amp; Cheese [AuthorId] 2001051242 [AuthorName] Hannah Petertil [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2016-12-20T21:35:00Z [Description] Make and share this Pea Mac &amp; Cheese 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/52/95/61/RDiJ58jRTR2vQCBBoopz_macandcheese-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/61/pc4Tm5mnTeGHnpC7f25w_macandcheese-17.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/61/1p8b7UHfS4qfdkyfymcU_macandcheese-2.jpg"] [RecipeCategory] Macaroni And Cheese [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "3", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "onion", "garlic clove", "lemon juice", "lemon zest", "salt", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 692.9 [FatContent] 46.3 [SaturatedFatContent] 18.8 [CholesterolContent] 65.9 [SodiumContent] 1795.1 [CarbohydrateContent] 40.4 [FiberContent] 9.8 [SugarContent] 11.8 [ProteinContent] 31.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Heat 1 tablespoon of olive of in a medium pan. Add the onion and cook until translucent. Add the garlic and peas and saute for another minute of two. Don’t over do it or your peas will turn brown.", "Place the cooked pea mixture in a food processor, add lemon juice, zest, salt, pepper and remaining olive oil. Pulse until the peas have been pureed. Set aside.", "Cook you mac and cheese as directed on the box. Once finished. Add in the pea mixture and stir together.", "Garnish with you favorite hot sauce (I like habanero with a vinegar base] if desired." ]
[Name] Meatball Mac &amp; Cheese [AuthorId] 2001051242 [AuthorName] Hannah Petertil [CookTime] PT3H [PrepTime] PT1M [TotalTime] PT3H1M [DatePublished] 2016-12-20T21:35:00Z [Description] Make and share this Meatball Mac &amp; Cheese 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/52/95/62/VFmbcdGLTSm0FeYkELTZ_macandcheese-15.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/62/0G2WRKgLQgePI1xlilU4_macandcheese-9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/62/yIkFvynQyukLn25A8jIA_macandcheese-20.jpg"] [RecipeCategory] Macaroni And Cheese [Keywords] ["European", "< 15 Mins", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1/8", "1/4", "1/4", "1/2", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["ground beef", "egg", "milk", "salt", "parsley", "garlic powder", "pepper", "white cheddar cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 444.2 [FatContent] 26.2 [SaturatedFatContent] 13.0 [CholesterolContent] 115.3 [SodiumContent] 1117.6 [CarbohydrateContent] 27.2 [FiberContent] 4.5 [SugarContent] 14.8 [ProteinContent] 23.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a large bowl by hand (bare hands yield best results, but be sure to wash hands thoroughly before and after handling raw meat]. Roll meatballs in the size of golf balls — you can make smaller meat balls but you will need to adjust cooking time accordingly. Drop raw meatballs into large pot (stock pots work well] full of sauce, it should be about one jar of your favorite sauce. Simmer for 3 hours. Either store, in the fridge or freezer your meat balls for later mac and cheese use. Or start cooking your box of mac and cheese in the last 20 minutes of simmering your meat balls. Top your mac and cheese with as many meatballs as you want, you may have leftovers depending on how many you use. Great some fresh parmesan cheese on top, if desired.
[Name] Shrimp Scampi Mac &amp; Cheese [AuthorId] 2001051242 [AuthorName] Hannah Petertil [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2016-12-20T21:35:00Z [Description] Make and share this Shrimp Scampi Mac &amp; Cheese 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/52/95/63/ucqUTzXNSxuqUM6S7ubc_macandcheese-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/63/ZhEdSxvrSuuj1mE1f2fL_macandcheese-19.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/63/1RtnxO1GT6q8EANfkrGk_macandcheese-7.jpg"] [RecipeCategory] Macaroni And Cheese [Keywords] ["Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1/4", "1/2", "3", "1/4", "1/2", NA] [RecipeIngredientParts] ["white cheddar cheese", "raw shrimp", "white wine", "olive oil", "unsalted butter", "garlic", "paprika", "parsley flakes", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1314.9 [FatContent] 109.6 [SaturatedFatContent] 54.9 [CholesterolContent] 516.6 [SodiumContent] 1941.6 [CarbohydrateContent] 10.2 [FiberContent] 0.5 [SugarContent] 1.6 [ProteinContent] 58.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook your macaroni and cheese to the specifications on the box. Set aside. Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil. Add paprika and parsley flakes, stir in and immediately add shrimp. Cook for about 4 or 5 minutes or until shrimp turns pink, and the shrimp curls into a c-shape. Don’t overcook. Spoon shrimp over mac and cheese with some of the cooking sauce (how much is up to you and your taste preferences, I’d say about 2-3 tablespoon — you can even replace the milk in the mac and cheese instructions with this cooking sauce if you’d like, but then you should wait until this step to make your mac and cheese. Top liberally with freshly grated parmesan cheese.
[Name] Caprese Mac &amp; Cheese [AuthorId] 2001051242 [AuthorName] Hannah Petertil [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 2016-12-20T21:35:00Z [Description] Make and share this Caprese Mac &amp; Cheese 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/52/95/64/YiPi1xdSKyJLJBnK7dxB_macandcheese-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/64/ePhS4zRVQXGe0ycR2LPF_macandcheese-18.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/64/eDfmV5TRCfByRPwKGMFA_macandcheese-1.jpg"] [RecipeCategory] Macaroni And Cheese [Keywords] ["High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/4", "4", "1/4", "1/4", "1/8", "1", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "fresh basil", "salt", "fresh ground black pepper", "plum tomato", "fresh mozzarella cheese", "cheese"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 908.9 [FatContent] 78.6 [SaturatedFatContent] 28.9 [CholesterolContent] 110.8 [SodiumContent] 1506.8 [CarbohydrateContent] 18.1 [FiberContent] 1.5 [SugarContent] 6.0 [ProteinContent] 34.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine oil, vinegar, garlic, basil, salt, red pepper and black pepper; add tomatoes and mozzarella and toss until well coated; let mixture marinate at room temperature at least 30 minutes. Cook pasta per package directions; drain; place in a large bowl and add the tomato mixture; toss until well combined, allowing the cheese to melt slightly. Serve warm.
[Name] Crispy Fried Clamstrips [AuthorId] 2000810965 [AuthorName] Laura L. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2016-12-20T21:36:00Z [Description] Make and share this Crispy Fried Clamstrips recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/4", "1/4", "1/4", "1/8", "2", "10", NA] [RecipeIngredientParts] ["poultry seasoning", "salt", "cayenne pepper", "garlic powder", "ground oregano", "dried dill weed", "eggs", "clams", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 487.0 [FatContent] 19.9 [SaturatedFatContent] 5.1 [CholesterolContent] 228.1 [SodiumContent] 2017.6 [CarbohydrateContent] 43.8 [FiberContent] 1.6 [SugarContent] 5.0 [ProteinContent] 31.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat deep fryer to 375 F or heat 3 inches of oil in a Dutch oven.", "Measure cracker crumbs, poultry seasoning, salt, chipotle pepper, garlic powder, oregano, and dill weed into a large zip-top bag. Toss to combine. Set aside.", "Stir the clams into the beaten eggs. Using a slotted spoon, remove a few clams at a time and place in the bag of herbed cracker crumbs. Shake to coat, remove clams, and place on a platter.", "Fry clams in batches, about 30 seconds, until golden brown. Take care not to crowd the clams while frying. Drain on paper towels and serve hot as an appetizer or entree." ]
[Name] Green Beans With Sesame Dressing [AuthorId] 2001236393 [AuthorName] Ojioji [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2016-12-20T21:36:00Z [Description] This is common Japanese home dish. This sesame dressing has good flavor and rich. It goes well with other vegetables such as carrot, broccoli and spinach. [Images] character(0) [RecipeCategory] Japanese [Keywords] ["Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["green beans", "soy sauce", "sugar", "mirin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.6 [FatContent] 6.1 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 11.0 [CarbohydrateContent] 8.1 [FiberContent] 3.5 [SugarContent] 2.5 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] 2 pound [RecipeInstructions] In a large fry pan, add sesame and heat. Stir occasionally until the sesame turned brown. Be careful, it easy to burn. grain the cooked sesame until it is almost paste. Add soy sauce, sugar and Mirin. This is sesame dressing. Boil water and add green beans. Cook for 2 or 3 minutes. Drain green beans and cool it to room temperature. Mix green beans and sesame dressing.
[Name] FUSF Mandu [AuthorId] 2001308548 [AuthorName] Jimkmaus [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2016-12-20T21:37:00Z [Description] Make and share this FUSF Mandu recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/4", "6", "1", "1/2", "1/2", "2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["ground beef", "cabbage", "fresh bean sprouts", "scallion", "garlic", "fresh ground black pepper", "soy sauce", "egg", "wonton skins", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.8 [FatContent] 17.4 [SaturatedFatContent] 4.4 [CholesterolContent] 85.1 [SodiumContent] 236.2 [CarbohydrateContent] 6.7 [FiberContent] 2.4 [SugarContent] 3.8 [ProteinContent] 14.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Boil cabbage for 3 minutes. Add bean sprouts, cook for 1 more minute. Rinse in cold water in colander. Chop vegetables finely. In a medium mixing bowl, add beef, scallion, garlic, pepper, soy sauce, sesame oil and mix well.", "Place 1 tbsp of mix on wonton wrapper. Brush egg mixture on edges, fold and seal.", "Add canola oil to pan, heat until shimmering. Saute wonton until brown. Add 1/4 cup water, cover and cook for 4 minutes.", "Dipping Sauce: 1/2 cup soy sauce, 1/4 cup rice wine vinegar, 1/2 tsp minced garlic, 1/2 tsp minced ginger. Prepare at least 1/2 hour ahead." ]
[Name] Vegetarian French Dip Sandwiches [AuthorId] 2000452809 [AuthorName] timothyjohnson72 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2016-12-20T21:37:00Z [Description] Make and share this Vegetarian French Dip Sandwiches 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/52/95/68/Tb8U5Q7QQ46siqFs3Jk1_33461157834.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "2", "1", "1/4", "1/4", "2", "1", "1/2", "1/8", "4", "4"] [RecipeIngredientParts] ["yellow onion", "mushroom caps", "butter", "dried thyme", "dried oregano", "vegetable broth", "soy sauce", "brown sugar", "garlic powder", "provolone cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 358.1 [FatContent] 14.5 [SaturatedFatContent] 8.8 [CholesterolContent] 34.6 [SodiumContent] 878.0 [CarbohydrateContent] 41.9 [FiberContent] 2.2 [SugarContent] 5.0 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Slice the onion into thin strips. Rinse the Portobello caps to remove any dirt or debris. Slice each cap in half, then crosswise into 1/4-inch thick strips.", "Add the butter to a deep skillet along with the sliced onions. Sauté the onions over medium heat for a few minutes, or just until they begin to soften. Add the sliced mushrooms, a pinch of salt and pepper, the thyme, and oregano. Sauté the mushrooms until they release all their moisture and the liquid in the bottom of the skillet has dried up (about 10 minutes]. You want to see some of the liquid browning and coating the bottom of the skillet (but not burning].", "Once the evaporated juices begin to coat the bottom of the skillet, pour in the vegetable broth. Stir to dissolve the browned bits from the bottom of the skillet. Also add the soy sauce, brown sugar, and garlic powder. Allow the liquid to come up to a simmer, then turn down to low and simmer for about 5 minutes while you toast the bread.", "Open the rolls and place them on a baking sheet, open sides up. Turn the oven on to broil and place the rolls in the oven. Watch the rolls closely and broil just until you see a slightly browning on the edges (about 5 minutes].", "Use a slotted spoon or tongs to take the mushrooms and onions out of the au jus. Divide the mushrooms and onions among the four rolls. Top each sandwich with a slice of provolone. Return the sandwiches to the oven and broil for a few minutes more, or just until the cheese is melted. Close the sandwiches up and serve with the au jus from the skillet for dipping.", "NOTE ABOUT BROTH: The type of broth you use will greatly affect the end flavor of the au jus. I used vegetable flavored Better Than Bouillon concentrate to make my broth." ]
[Name] Kolache [AuthorId] 2197802 [AuthorName] techilady [CookTime] PT18M [PrepTime] PT2H [TotalTime] PT2H18M [DatePublished] 2016-12-20T21:38:00Z [Description] Make and share this Kolache recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["oleo", "cottage cheese", "flour", "walnuts", "brown sugar", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.5 [FatContent] 5.4 [SaturatedFatContent] 0.6 [CholesterolContent] 1.4 [SodiumContent] 31.4 [CarbohydrateContent] 11.1 [FiberContent] 0.7 [SugarContent] 3.9 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] Dough: mix oleo, cottage cheese and flour together. Chill. Mix remaining ingredients separately to make filling. Roll small piece of dough (walnut size]. Flatten roll in powdered sugar. Put 1 tsp filling in and roll up. Bake at 350 for 18 minutes.
[Name] Fresh Fruit Pizza [AuthorId] 1803464516 [AuthorName] Jean T. [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2016-12-21T00:23:00Z [Description] Make and share this Fresh Fruit Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "8", "1/3", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "granulated sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.5 [FatContent] 8.1 [SaturatedFatContent] 4.5 [CholesterolContent] 25.5 [SodiumContent] 88.7 [CarbohydrateContent] 28.5 [FiberContent] 0.3 [SugarContent] 22.3 [ProteinContent] 1.5 [RecipeServings] 10.0 [RecipeYield] 1 pie [RecipeInstructions] Early in the day: preheat over to 350 degrees. Lightly grease round pizza pan or jelly roll pan. Cut cookie dough into 1/8-inch slices; seal dough edges together to make crust (dough expands when baked, so leave a little space at edge of pan unless pan has sides.]. Bake until light brown, 10 to 12 minutes; cool. In bowl, combine cream cheese, sugar and vanilla; mix until smooth. Spread over cooled crust. Arrange fruit in decorative pattern on top of cream cheese mixture. Heat jelly until slightly runny. Carefully spoon over fruit to glaze. Refrigerate until ready to serve. Variation: Add 1/2 teaspoon of your favorite liqueur to cream cheese.
[Name] Wild Rice Casserole [AuthorId] 1803464516 [AuthorName] Jean T. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2016-12-21T00:33:00Z [Description] Make and share this Wild Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "6", "8", "2", "1"] [RecipeIngredientParts] ["green onions", "mushrooms", "chicken broth", "sliced water chestnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 42.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 255.5 [CarbohydrateContent] 6.8 [FiberContent] 1.6 [SugarContent] 2.0 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] 1 casserole [RecipeInstructions] Coat a medium skillet with cooking spray; place over medium heat until hot. Add rice; cook until lightly browned, stirring occasionally. Stir in remaining ingredients, and spoon mixture in a 1 3/4-qt. casserole. Cover and bake @ 350 degrees for 1 hour or until rice is done.
[Name] Success Rice Medley [AuthorId] 1803464516 [AuthorName] Jean T. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2016-12-21T01:01:00Z [Description] Make and share this Success Rice Medley recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["white rice", "brown rice", "green onions", "carrot", "chicken bouillon granule", "basil leaves", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.6 [FatContent] 7.4 [SaturatedFatContent] 1.1 [CholesterolContent] 0.2 [SodiumContent] 373.2 [CarbohydrateContent] 60.6 [FiberContent] 2.6 [SugarContent] 1.2 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare rice according to package directions. In a large skillet, cook onions, carrots, bouillon and basil in oil until tender. Add cooked rice; heat through.
[Name] Chicken Parmigiana [AuthorId] 1803464516 [AuthorName] Jean T. [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2016-12-21T01:16:00Z [Description] Make and share this Chicken Parmigiana recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "eggs", "olive oil", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 585.9 [FatContent] 31.8 [SaturatedFatContent] 9.9 [CholesterolContent] 202.8 [SodiumContent] 981.0 [CarbohydrateContent] 28.9 [FiberContent] 2.8 [SugarContent] 7.4 [ProteinContent] 43.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Dip chicken into egg and then into bread crumbs, coating thoroughly. In a medium skillet, heat olive oil. Cook chicken in oil until done and well browned on both sides. Pour spaghetti sauce into an 11 x 7-inch baking dish. Place chicken on sauce and top with Parmesan and mozzarella cheese. Bake for 15 minutes or until cheese is melted and lightly browned.
[Name] Sweet Bourbon Salmon [AuthorId] 1803464516 [AuthorName] Jean T. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2016-12-21T01:25:00Z [Description] Make and share this Sweet Bourbon Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/4", "2", "4", "1", "2", "1"] [RecipeIngredientParts] ["brown sugar", "salmon steaks", "Bourbon", "soy sauce", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.5 [FatContent] 13.4 [SaturatedFatContent] 3.0 [CholesterolContent] 55.0 [SodiumContent] 564.1 [CarbohydrateContent] 9.5 [FiberContent] 0.1 [SugarContent] 8.4 [ProteinContent] 21.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dissolve brown sugar in the pineapple juice. Add bourbon, soy sauce and garlic. Stir. Gradually stir in olive oil. Marinate the salmon in the sauce for a few hours. Bake 15 minutes @ 450 degrees or until flaky.
[Name] Mint Chocolate Chip Smoothie [AuthorId] 317719 [AuthorName] Trixie735 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2016-12-21T02:07:00Z [Description] Make and share this Mint Chocolate Chip Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/4", "2", "2 -3", "1", "1", "5", "1", "1", "1"] [RecipeIngredientParts] ["banana", "skim milk", "sea salt", "pure vanilla extract", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.6 [FatContent] 3.9 [SaturatedFatContent] 2.1 [CholesterolContent] 1.2 [SodiumContent] 244.7 [CarbohydrateContent] 39.9 [FiberContent] 5.0 [SugarContent] 21.0 [ProteinContent] 5.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients except ice and chocolate chips to jar of high-powered blender and pulse until coarsely combined. Then add ice and continue to pulse until ice is roughly chopped. Steady state blend on high until the mixture comes together in a consistency you like and all ice is blended. Add chocolate chips and pulse 4-5 times until combined.
[Name] Super Dogs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT12H [TotalTime] PT12H30M [DatePublished] 2016-12-21T15:42:00Z [Description] Make and share this Super Dogs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/76/n0iHKwHTCmvIcXu379Qd_0259081_Game%20Day%20BBQ%20with%20DJ%20BBQ_Pack%20Shot_3.jpg" [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1 1/2", "5", "1", "3", "1", "2", "1", "1", "4", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["sausages", "yellow mustard", "cider vinegar", "onion", "flour", "cayenne", "garlic powder", "salt", "cracked pepper", "mayonnaise", "horseradish", "Worcestershire sauce", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.5 [FatContent] 29.1 [SaturatedFatContent] 9.4 [CholesterolContent] 72.0 [SodiumContent] 990.9 [CarbohydrateContent] 42.3 [FiberContent] 2.6 [SugarContent] 13.4 [ProteinContent] 21.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine mustard, apple juice and 4 tablespoons of cider vinegar in a large bowl, as the marinade. Slightly score the sausages, creating more surface area for the marinade. Marinade the sausages until coated or leave them overnight. Set up the BBQ so it has hot heat on one side, medium heat in the middle then indirect heat on the other side. Once they have marinated, place the hot dogs over the hot heat first and bunch them together so they hold each other in the same place. Wait until they have coloured (5 minutes], then place them over the indirect heat, close the lid and turn the outdoor grill into an outdoor oven and cook them all the way through (10-15 minutes]. Add vegetable oil to pan then thinly slice the onion. Add flour, a teaspoon of garlic granules, cayenne pepper, cracked pepper and some salt to a bowl and mix in the onions to coat. Place the onions into the pan to fry. For the Alabama white sauce, add mayonnaise, horseradish, Worcestershire sauce and remaining garlic and vinegar into a bowl and stir. Toast the buns then assemble and serve.
[Name] Magic Cinnamon Rolls [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2016-12-21T18:05:00Z [Description] Make and share this Magic Cinnamon Rolls 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/rl3rnSHFRIGuP9ny6nv0_CinnamonRolls1.jpg" [RecipeCategory] Breads [Keywords] ["Healthy", "Baking", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "2", "16"] [RecipeIngredientParts] ["butter", "sugar", "cinnamon", "marshmallows"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 132.5 [FatContent] 3.3 [SaturatedFatContent] 1.4 [CholesterolContent] 18.0 [SodiumContent] 148.7 [CarbohydrateContent] 23.2 [FiberContent] 1.3 [SugarContent] 7.6 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 16 rolls [RecipeInstructions] ["Preheat oven to 350ºF.", "Mix together cinnamon and sugar in a small dish. Set aside.", "Melt butter in a small dish. Set aside.", "Dip marshmallow in butter, followed by cinnamon sugar mixture.", "Wrap marshmallow in a crescent roll, pinching to seal all edges and openings.", "Dip entire filled crescent roll in butter, followed by cinnamon sugar mixture again.", "Transfer to a muffin tin.", "Repeat for all crescent rolls.", "Bake 8-12 minutes, until cooked through and poofy.", "Allow to cool for a few minutes before enjoying and witnessing the magic of the disappearing marshmallow!" ]
[Name] Veggie Tots [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2016-12-21T18:29:00Z [Description] Make and share this Veggie Tots 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/52/95/78/01486704870.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001060069/OVGrVFYoRuu8PvpATbxS_Tots2.jpg"] [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1", "1", "1/3", "1/3", "1/4"] [RecipeIngredientParts] ["zucchini", "sweet potato", "cauliflower", "egg", "garlic powder", "cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 19.7 [FatContent] 0.8 [SaturatedFatContent] 0.4 [CholesterolContent] 10.5 [SodiumContent] 36.5 [CarbohydrateContent] 2.1 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 20 tots [RecipeInstructions] Preheat oven to 400ºF. Grate zucchini add salt and let sit for 20 minutes to draw out the moisture. Use a dish towel to wring out water if necessary. Add everything to a bowl and mix well to combine. Take 1 Tbsp of the mixture and roll into a tot shape. Transferring to a baking sheet lined with foil or parchment. Repeat! Bake for 20 minutes, until crispy and golden brown. Enjoy!
[Name] Italian Meatball Sliders [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2016-12-21T19:48:00Z [Description] Delicious homemade meatballs turned into sliders for that perfect appetizer, snack, or even dinner! Use this recipe for all of your meatball needs! Recipe comes from The Slider Effect, a cookbook all about sliders! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112113/tiEw3hdIQbWG0eY9vhdi_Meatball-Sliders-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/79/sbEd0BOtRY60lX3p70GF_Meatball-Sliders-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/79/DXEZqfORNyiBCpyHfltR_Meatball-Sliders-1.jpg"] [RecipeCategory] Meat [Keywords] ["European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1/4", "1", "1/2", "1/2", "1/2", "1/2", "1/4", "1", "1", "3/4", "1/4"] [RecipeIngredientParts] ["mild Italian sausage", "egg", "panko breadcrumbs", "dried basil", "salt", "black pepper", "parmesan cheese", "fresh Italian parsley", "focaccia bread", "mozzarella cheese", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.8 [FatContent] 13.1 [SaturatedFatContent] 5.4 [CholesterolContent] 61.0 [SodiumContent] 587.4 [CarbohydrateContent] 7.7 [FiberContent] 0.8 [SugarContent] 2.7 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] 12 Sliders [RecipeInstructions] Preheat oven to 400 degrees F. Line a baking sheet with foil and grease with cooking spray, set aside. In a large bowl, mix together the ground sirloin, sausage, egg, bread crumbs, milk, Italian seasoning, basil, salt, pepper, Parmesan, and parsley until well combined. Divide into 12 even pieces and then roll into balls, slightly larger than a golf ball in size, using your hands. Place on the prepared baking sheet, spacing them out evenly. Bake until golden brown and crispy, about 30 to 35 minutes. Drain the fat and set the meatballs aside. To assemble the sliders, slice the squares of bread in half, and spread each half with marinara sauce. Place one meatball on the bottom halves, and top with a bit more sauce and shredded mozzarella. Bake until the cheese melts, about 3 to 5 minutes. Sandwich together with the tops and skewer with a long toothpick to hold in place.
[Name] Chicken Bacon Ranch Sliders [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2016-12-21T19:48:00Z [Description] Grilled chicken stacked with bacon, ranch, lettuce, tomato and red onion in a buttermilk biscuit equals the best slider you&rsquo;ll ever have! Recipe comes from The Slider Effect, a cookbook all about sliders! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/80/niLEuAkSteKA8DpXE37Q_Chicken-Bacon-Ranch-Sliders-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/95/80/pVCubkffQs8E5fU6K3Ah_Chicken-Bacon-Ranch-Sliders-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112113/SsCIta0ZS6O1344old4g_Chicken-Bacon-Ranch-Sliders-1.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Kid Friendly", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "3/4", "1/2", "1/2", "1/2", "1/2", "12", "1", "12", "1/2", "2", "6"] [RecipeIngredientParts] ["chicken cutlets", "olive oil", "kosher salt", "fresh coarse ground black pepper", "cayenne pepper", "bacon", "red onion", "tomatoes", "lettuce leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.9 [FatContent] 19.7 [SaturatedFatContent] 4.8 [CholesterolContent] 10.5 [SodiumContent] 674.0 [CarbohydrateContent] 29.2 [FiberContent] 1.5 [SugarContent] 2.3 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 12 Sliders [RecipeInstructions] ["Combine the chicken, olive oil, salt, pepper, granulated garlic, granulated onion, and cayenne pepper in a large bowl. For a more flavorful chicken, marinate in the fridge anywhere from 30 minutes to overnight. The longer it sits, the better flavor it will have.", "Cook the bacon, in batches, in a large skillet until crispy. Transfer to a plate lined with paper towels to drain. Once cooled, cut each slice of bacon in half.", "Heat a stove top grill pan over medium-high heat. Lightly grease with olive oil. Cook the chicken for about 2 to 3 minutes, flip over and continue to cook for another 2 to 3 minutes on the second side. Transfer to a plate and cover loosely with foil. Let rest for about 10 minutes before slicing.", "Grill the red onion slices for about 2 to 3 minutes in total, flipping over halfway. Transfer to the plate with the chicken.", "To assemble the sliders, split the biscuits in half. Spoon about 2 teaspoons of buttermilk ranch dressing on the bottoms of the biscuits. Top each with a few slices of chicken, dividing it evenly among each slider, 2 half pieces of bacon, grilled onion, tomato, lettuce and another drizzle of ranch. Replace the tops of the biscuits and skewer with a toothpick. Serve warm or at room temperature." ]
[Name] Cranberry, Orange, White Chocolate Oatmeal Cookies [AuthorId] 2849190 [AuthorName] DrBuzzetta [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2016-12-21T23:42:00Z [Description] These are very hearty cookies bursting with flavors and textures. I made them as part of my holiday gifts to my coworkers, and they all loved them--even those who usually don't like cranberries. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2849190/VetzlDWTOOSl3KqiQqeV_Cookies%2001%20web.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1 1/2", NA, "3", "1/2", "1/2", "1/2", "1", "3", "4", "2 1/4", "18"] [RecipeIngredientParts] ["sugar", "dark brown sugar", "butter", "orange", "eggs", "vanilla extract", "cinnamon", "baking soda", "salt", "all-purpose flour", "quick-cooking oats", "dried cranberries", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.4 [FatContent] 10.7 [SaturatedFatContent] 6.3 [CholesterolContent] 31.1 [SodiumContent] 165.2 [CarbohydrateContent] 32.5 [FiberContent] 1.2 [SugarContent] 20.8 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 45 Cookies [RecipeInstructions] Preheat oven to 375°F. In a large bowl using an electric mixer, cream together the sugar, brown sugar, butter, and orange zest. Add in eggs and vanilla extract and mix. Add the cinnamon, baking soda, salt, and flour and mix well. Add the oatmeal, dried cranberries, and white chocolate chips. You may need to hand-mix as the dough will be quite stiff. Make sure everything is well-distributed. Using a 1 5/8 ounce ice cream scoop (#20 yellow handle, about 3 TBSP], scoop dough, level flat, and deposit onto greased cookie sheet about 2-3 inches apart. Using a fork, partially flatten each dough ball until it is about 3/4\" to 1/2\" thick. Bake at 375° for 15-17 minutes, until the edges are lightly golden. Remove from oven and then transfer cookies to cooling rack. Makes about 45 cookies.
[Name] No-Bake Avalanche Cookies [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2016-12-22T02:03:00Z [Description] Cot his recipe on line a creamy peanut butter fudge speckled with Rice Krispies, fluffy marshmallows, and chocolate chips. It's the ultimate treat. A creamy, fudgy, crunchy, peanut buttery treat that has the right touch of chocolate and is perfectly sweet! Cook time is firming time [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/64/21/9/UdlsMs3ZQPWe7MYbKEGQ_no%20bake%20avalanche%20cookie%20cut.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/64/21/9/BFHu725STOeoSNXY1qHn_no%20bake%20avalanched%20cookie.JPG"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "16", "1", "2", "1 1/2"] [RecipeIngredientParts] ["creamy peanut butter", "mini marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.9 [FatContent] 22.6 [SaturatedFatContent] 8.5 [CholesterolContent] 5.3 [SodiumContent] 162.4 [CarbohydrateContent] 29.1 [FiberContent] 1.9 [SugarContent] 22.6 [ProteinContent] 8.4 [RecipeServings] 18.0 [RecipeYield] 18 cookies [RecipeInstructions] Prepare 2 cookie sheets with parchment paper and set aside. Place chocolate chips in freezer until ready to use. Melt almond bark in heat proof bowl in microwave at half power for 30 seconds at a time until melted and smooth. In meantime put rice krispies to a large bowl and set aside. Add peanut butter to bark and stir to combine. Pour vanilla candy mixture over rice krispies and stir to combine. Allow mixture to cool to room temperature and then add marshmellows, mix to combine. Add frozen chocolate chips and stir to combine. Use a 2 tablespoon scoop to form and place on cookie sheets and leave until firm. To speed up the process or if your kitchen is to warm, you can pop into the fridge.
[Name] Crockpot Cinnamon Roasted Almonds [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2016-12-22T02:27:00Z [Description] This recipe is about as easy as can be. You whisk together the egg whites and vanilla. Toss in the almonds. Pour into the slow cooker and stir in the remaining ingredients (reserve the water for later) and cook. All that is left to do is enjoy them and bag them up into a cello bag with a beautiful ribbon for a gorgeous presentation. You are going to love these! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/64/25/7/fihSRTdQLucVLCeFHlWK_crockpot%20cinnamon%20roasted%20almonds.JPG" [RecipeCategory] Nuts [Keywords] ["Christmas", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2", "3", "2", "1", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["pure vanilla extract", "granulated sugar", "light brown sugar", "ground cinnamon", "kosher salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 535.4 [FatContent] 35.6 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 299.0 [CarbohydrateContent] 46.8 [FiberContent] 8.3 [SugarContent] 34.2 [ProteinContent] 14.8 [RecipeServings] 20.0 [RecipeYield] 3 pounds [RecipeInstructions] Spray a 6-quart slow cooker bowl with non-stick cooking spray. Set aside. Add egg whites and vanilla to a large bowl. Whisk until frothy but not stiff. Add almonds and toss until they are all completely coated. Pour almonds into slow cooker. Add remaining ingredients (except the water] to slow cooker and stir with almonds until they are well coated. Set slow cooker to low temperature. Cover. Cook 4-5 hours, stirring occasionally (at least once an hour]. After 3 hours add 1/4 cup water to slow cooker and stir well. Cover and cook for the last hour (or two], stirring occasionally. Almonds are done when the coating begins to harden. Spoon almonds onto parchment paper or silpat mats. Allow to dry. Serve and enjoy! NOTES: Recipe can be halved. If you prefer you divide these onto 2 cookies sheets and can toss these in the oven at 250°F for 45-55 minutes, stirring occasionally.
[Name] Lady's Delicious Punch [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2016-12-22T03:54:00Z [Description] My grandmother made this punch every Christmas, now my mom makes it. It's not Christmas around here without it. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["20", "2", "2", "1", "12", "6"] [RecipeIngredientParts] ["sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2778.6 [FatContent] 2.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 53.1 [CarbohydrateContent] 701.3 [FiberContent] 4.6 [SugarContent] 671.4 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 1 gallon [RecipeInstructions] Combine sugar and water. Heat until sugar is dissolved. Cool. Put one package Kool-Aid in 1 quart water. Combine juices, sugar water and kool-aid water. Finish filling with water to make one gallon. May freeze in jug to make slushy. Enjoy!
[Name] Butterbeer Cupcakes (Vegan) [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2016-12-22T04:19:00Z [Description] Make and share this Butterbeer Cupcakes (Vegan) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/3", "1/3", "1/2", "2/3", "1/3", "1", "1", "1 1/3", "1", "1/2", "1/4"] [RecipeIngredientParts] ["apple cider vinegar", "canola oil", "vanilla", "flour", "baking powder", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.8 [FatContent] 6.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.2 [SodiumContent] 196.0 [CarbohydrateContent] 23.8 [FiberContent] 0.5 [SugarContent] 1.1 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 12 cupcakes [RecipeInstructions] ["Whisk together milk and apple cider vinegar and set aside for a few minutes, to give the milk time to curdle.", "Preheat oven to 325 degrees and line the cupcake tins.", "Sift together the dry ingredients and set aside.", "Combine all your wet ingredients, including the milk mixture, and mix well.", "Add dry ingredients to the wet ingredients, bit by bit, mixing until no lumps remain.", "Fill cupcake liners 2/3 of the way full.", "Bake cupcakes for 20-22 minutes.", "Butterscotch Frosting:", "1/2 cups margarine (or butter for non vegan recipe].", "1/4 cups cream cheese substitute (or cream cheese for non vegan recipe].", "1/2 cup butterscotch syrup.", "1 tbsp butter flavor.", "4-5 cups powdered sugar.", "splash of cream soda.", "Cream together butter and butterscotch.", "Add in the cream cheese, vanilla and cream soda and cream together. Add the powdered sugar in batches until the frosting reaches your desired consistency.", "putting the frosting in the fridge for 30-60 minutes will help the piping process.", "pipe frosting onto completely cooled cupcakes." ]
[Name] Pumpkin Peanut Butter Dog Biscuits [AuthorId] 96177 [AuthorName] BakinBaby [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2016-12-22T04:37:00Z [Description] Quick, Easy and Fun for kids to make. Dogs love them and vet says they are good for our furry friends. Oat flour can be substituted for quick cooking oats. Store in container for up to 5 days, 1 week refrigerated or frozen 3 months. [Images] character(0) [RecipeCategory] Peanut Butter [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1/2", "2 1/4", "1/4", "1/2", "3"] [RecipeIngredientParts] ["pumpkin puree", "eggs", "peanut butter", "salt", "whole wheat flour", "quick-cooking oats", "cinnamon", "dried parsley", "dry milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.6 [FatContent] 1.7 [SaturatedFatContent] 0.5 [CholesterolContent] 16.4 [SodiumContent] 64.3 [CarbohydrateContent] 9.5 [FiberContent] 1.4 [SugarContent] 0.6 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 24 biscuits [RecipeInstructions] ["Preheat oven to 325 degrees.", "Blend eggs, pumpkin and peanut butter with mixer, add dry milk, salt, oats and flour.", "If the dough is too stiff you can add a few teaspoons water, but the dough should be stiff.", "Kneed the dough to make a smooth ball, on floured counter, roll to about 1/2\"; cut into shapes.", "Bake 30-40 minutes on ungreased cookie sheet; sometimes I turn them over to cook on the other side at 20 minutes.", "Biscuits can be stored in a covered container for 3-5 days, refrigerated for up to 10 days, or frozen for 3 months." ]
[Name] Copycat First Watch Quinoa Power Bowl [AuthorId] 1802416340 [AuthorName] LisaB Nashville [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2016-12-22T15:31:00Z [Description] I think you are really going to enjoy this protein-packed quinoa mixed with grilled chicken, lemon, feta, roasted tomatoes and shredded carrots. I, like many people, have been trying to eat healthier. Part of that has been substituting refined wheat flour with more whole grains like quinoa. I often brunch at First Watch, and decided to try one of their Quinoa Power Bowls, instead of going for the pancakes. I was pleasantly surprised at how fresh, hearty and satisfying the dish was, and the boost of energy stayed with me for hours without leaving me sluggish, as typical with sugar-laden pancakes. So, I decided to try to make this new dish a staple in my diet. The recipe is quite simple, and the dish is a complete meal all-in-one, so it takes the guess work out of what side dishes to prepare to ensure a balanced meal of protein, whole grains and fresh veggies.
[Name] Prawn and Green Onion Fritters With Avocado [AuthorId] 291650 [AuthorName] sams1 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2016-12-22T15:31:00Z [Description] Make and share this Prawn and Green Onion Fritters With Avocado recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Summer", "Christmas", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "1", "2", "600", "6", "1", NA, NA, NA, "2"] [RecipeIngredientParts] ["self raising flour", "milk", "eggs", "green onions", "lime, juice and zest of", "avocado", "sour cream", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.9 [FatContent] 1.1 [SaturatedFatContent] 0.4 [CholesterolContent] 46.5 [SodiumContent] 147.1 [CarbohydrateContent] 6.2 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 4.8 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Peel prawns and dice, set aside. In a mixing bowl shift flour, whisk in milk and add beaten eggs. Add lime zest and juice add prawns and mix to combine. Shallow fry until golden brown on both sides. Avocado dipping sauce. Combine avocado, sour cream, chives and some lime juice. If you like some heat add chili.
[Name] Marinated Mushrooms [AuthorId] 1243802 [AuthorName] Scottiego [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2016-12-22T15:31:00Z [Description] Make and share this Marinated Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["fresh mushrooms", "apple cider vinegar", "salt", "chives", "bay leaf", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.2 [FatContent] 9.2 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 196.2 [CarbohydrateContent] 1.4 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 1.2 [RecipeServings] 12.0 [RecipeYield] 1 lb [RecipeInstructions] Marinate in the frig for 1 - 3 hours. Provide toothpicks for serving.
[Name] Black Eyed Pea Salad [AuthorId] 1800075756 [AuthorName] lindalou [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2016-12-22T15:31:00Z [Description] Make and share this Black Eyed Pea Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["black-eyed peas", "black-eyed peas", "onion", "bell pepper", "avocado", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.8 [FatContent] 17.9 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 498.0 [CarbohydrateContent] 30.3 [FiberContent] 5.1 [SugarContent] 4.3 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] 1/2 cup [RecipeInstructions] Mix drained peas, tomatoes, onions, and bell pepper and refrigerate until ready to serve. Just before serving crush fritos. Add crused fritos, avocado, and catalina dressing to taste.
[Name] Kasoori Murg Makhani [AuthorId] 805781 [AuthorName] udita [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2016-12-22T15:31:00Z [Description] I didn't know what to call this chicken curry, just coined the name as it has a distinctive kasoori methi aroma. It's one dish you can make in a Jiffy. Goes well with Roti, Paratha, Porotta, Naan, Steamed rice, Zeera rice, or even Pulao. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/805781/TIz9b0tQfOQOdjXmQYVD_20161222_132727.jpg" [RecipeCategory] Curries [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Indian", "< 30 Mins", "Stove Top", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["450", "2", "2", "3", "1", "1", "2", "1/2", "1/2", "1/2", "1", NA, "2", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "onions", "yoghurt", "garlic flakes", "ginger", "green chili", "tomatoes", "kashmiri chili powder", "turmeric powder", "garam masala powder", "coriander powder", "salt", "dried fenugreek leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.1 [FatContent] 17.7 [SaturatedFatContent] 4.1 [CholesterolContent] 73.0 [SodiumContent] 81.6 [CarbohydrateContent] 11.1 [FiberContent] 2.3 [SugarContent] 5.7 [ProteinContent] 25.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Finely chop the onions, finely grate or puree together the ginger and garlic, grate finely or puree the tomatoes, beat the yogurt and set aside all of these. Cut the chicken breast into bite size pieces and set aside. In a thick bottomed pan heat 2 tbsp oil, (you may adjust the amount of oil according to the quantity of onions- we need to saute the onions till they are golden brown] Add the onions and saute till golden brown. now add the beaten yogurt and stir continuously to avoid curdling of the yogurt. stir till the liquid is evaporated and isn't runny anymore. At this point add the ginger garlic paste, and all the masala powders and salt and keep stirring on low flame for a minute or so. Now stir in the tomato puree and cook till oil separates from sauce. Stir in the chicken cubes and cover and cook till well done. Finish off with crushed kasoori methi (toasting the leaves lightly on a griddle helps in bringing out the flavours and assists in proper crushing between your palms]. If you find the curry a bit too tangy add a few grains of sugar and some cream to balance it off. Adjust the consistency accordingly. Viz. For breads you would want the curry to be thicker while for rice items a more runny gravy would be more apt.
[Name] Sweet Corn Bread Pudding [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2016-12-22T15:31:00Z [Description] I tried many versions and found this one to be our family's favorite. Easy for a weeknight, special enough for company. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "4", "2", "1/4", "3/4", "1/2"] [RecipeIngredientParts] ["corn", "corn", "cream cheese", "sour cream", "eggs", "butter", "sugar", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 553.6 [FatContent] 28.6 [SaturatedFatContent] 14.7 [CholesterolContent] 126.0 [SodiumContent] 474.0 [CarbohydrateContent] 69.5 [FiberContent] 4.3 [SugarContent] 37.4 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl, cream together sugar, cream cheese and butter. Add in eggs and mix well. Stir in sour cream, corn and muffin mix. Pour into a greased cassserole dish or and bake at 350 for approx 1 hour or until golden brown and toothpick pushed into the center, comes out clean.
[Name] Herb's Rum Cake [AuthorId] 513957 [AuthorName] bigherbncv [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2016-12-22T19:14:00Z [Description] I've made this for many years and received rave reviews. It is almost a mandatory Christmas staple for my family and friends. It is quite simple to make. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "1", "1", "1", "4", "1/2", "1/2", "1/2", NA, "1/8", "2", "1/2", "1/4"] [RecipeIngredientParts] ["pecans", "walnuts", "vanilla instant pudding mix", "eggs", "cold water", "dark rum", "butter", "water", "granulated sugar", "dark rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 582.5 [FatContent] 31.4 [SaturatedFatContent] 6.6 [CholesterolContent] 87.7 [SodiumContent] 557.6 [CarbohydrateContent] 61.9 [FiberContent] 1.6 [SugarContent] 42.5 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 deg. Grease & Flour 10\" tube or 12 Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour cake batter over nuts in pan. BAKE ONE HOUR. After baking, invert on cooling rack. Invert on serving plate. Prick top & sides several times. FOR GLAZE. Melt butter in saucepan. Stir in water & sugar, Bring to boil. *** Here is the sticky part***. Boil 5-8 minutes stirring constantly, until it is not quite carmalized. Remove from heat & stir in rum carefully. Drizzle or (I prefer] brush glaze over cooled cake. OPTIONAL. Decorate w/border of sugar frosting or whipped cream. Serve w/ seedless grapes or Marachino Cherries dusted with powdered sugar.
[Name] Jeff's Dry Rub [AuthorId] 126440 [AuthorName] adopt a greyhound [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2016-12-23T15:07:00Z [Description] Make and share this Jeff's Dry Rub recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "2", "2", "2", "2"] [RecipeIngredientParts] ["cumin", "chili powder", "cayenne", "paprika", "salt", "sugar", "brown sugar", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 42.1 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1426.6 [CarbohydrateContent] 9.2 [FiberContent] 2.1 [SugarContent] 5.7 [ProteinContent] 1.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix together in a bowl. Rub onto meat before grilling or smoking.
[Name] Chicken Gumbo With Homemade Stock [AuthorId] 1802579061 [AuthorName] Chef Jeff S. [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2016-12-23T16:44:00Z [Description] This gumbo starts with a homemade stock. You can used canned if you wish, but just one time try it this way. You will probably have extra chicken, I use the remainder for chicken salad, etc. I am using Paul Prudhommes method using browned flour (no oil) so this is not a traditional roux but just as flavorful. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802579061/myyDwU2FSSO4RVEE6cRN_Chicken%20Gumbo%207_2270%20-%20Copy_Cropped_ScaledDown.JPG" [RecipeCategory] Pork [Keywords] ["Poultry", "Meat", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "1", NA, "2", "2", "1/2", "1", "2", "8", "2", "1/2", "1", "1", "3/4", "1", "1/2 - 1", NA, "1", "3 1/2", "9", "8"] [RecipeIngredientParts] ["olive oil", "chicken breasts", "salt", "carrots", "celery ribs", "onion", "garlic", "bay leaves", "water", "chicken bouillon", "flour", "onion", "green bell pepper", "celery", "chili powder", "file powder", "chicken", "smoked sausage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.6 [FatContent] 17.7 [SaturatedFatContent] 5.2 [CholesterolContent] 51.0 [SodiumContent] 696.1 [CarbohydrateContent] 20.1 [FiberContent] 1.7 [SugarContent] 6.8 [ProteinContent] 19.2 [RecipeServings] 8.0 [RecipeYield] 10 cups [RecipeInstructions] The stock ingredients are everything from 2 tbsp chicken bouillon and above. The gumbo ingredients is browned flour and below. Stock Directions. Heat a large stock pot over medium high heat for a few minutes. Rinse chicken and pat dry. Liberally sprinkle the chicken with salt, pepper and creole seasoning. Add the olive oil to the pot and brown the chicken in batches. Set aside for later. With the chicken removed, add all the veggies but the garlic. Saute for a few minutes then add the garlic and bay leaves. Saute one more minute. Put the chicken back into the pot. Add the water. Bring to a boil, cover and reduce to a simmer. Simmer for 1 hour and 20 minutes. Remove the stock from the heat. Remove chicken to a platter to cool. Strain stock into another pot to remove veggies. Defat if desired. Gumbo Directions. Heat a large steel pan over medium high heat for a few minutes. Add the flour. Stir constantly with a whisk so the flour does not burn. If it smokes too much, reduce heat. When the flour is the color of say chocolate milk powder, remove from heat and continue stirring as it will continue to brown in the hot pan. Keep stirring off the heat until the smoking has subsided. Heat a large nonstick stock pot over high heat for 4 minutes. Add all the onion, bell pepper and celery, creole seasoning and ¼ cup stock. Stir and cook until the stock is almost gone. Stir in another ¼ cup stock. Stir and cook until the stock is almost gone. Add the garlic. Cook and stir one more minute. Add 10 ounces of stock and the browned flour. Stir until a paste forms. Let this sit for 30 seconds or so. Stir and let it sit again for a little bit. Add the rest of the stock, chicken and sausage. Stir well to incorporate the flour. Bring to a boil. Add the gumbo filé powder. Reduce to a simmer. Cover and simmer for 30 minutes, stirring occasionally. Add salt and pepper to taste. Chile powder is optional.
[Name] Cranberry-Orange Oatmeal Cookies [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2016-12-23T17:28:00Z [Description] I started with my Oatmeal Raisin cookie recipe, and made a few twists to really emphasize the orange flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/Yn1HOWQxTgSbHnBWZSPa_IMG_0629.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Oranges", "Berries", "Citrus", "Fruit", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 1/2", "1", "1/2", "2", "3", "1", "1"] [RecipeIngredientParts] ["brown sugar", "light butter", "baking powder", "ground allspice", "vanilla extract", "salt", "eggs", "oats", "all-purpose flour", "dried cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.3 [FatContent] 4.8 [SaturatedFatContent] 2.5 [CholesterolContent] 17.2 [SodiumContent] 77.5 [CarbohydrateContent] 17.8 [FiberContent] 1.6 [SugarContent] 6.1 [ProteinContent] 3.1 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. In a large bowl, beat all ingredients except oats, flour and cranberries with electric mixer on medium speed, or mix with a wooden spoon. Stir in oats, flour and cranberries. On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 9 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.
[Name] Cream of Cauliflower-Apple Curry Soup [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2016-12-23T17:49:00Z [Description] This strange-sounding combination of flavors works surprisingly well with an Indian-infused flavor profile. As an added bonus, the soup is incredibly light, too. Omit the crushed red pepper flakes if you don't want any heat, or double them if you want it hotter. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/pK82cA04Sc6RcctfdpO4_IMG_0628.JPG" [RecipeCategory] Apple [Keywords] ["Cauliflower", "Fruit", "Vegetable", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1", "1", "1/2", "1", "3", "4", "1", "1", "1", "1"] [RecipeIngredientParts] ["light butter", "onion", "turmeric", "cumin", "ground fenugreek", "saffron thread", "crushed red pepper flakes", "head cauliflower", "apples", "half-and-half", "kosher salt", "fresh ground black pepper", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.8 [FatContent] 6.0 [SaturatedFatContent] 3.5 [CholesterolContent] 15.0 [SodiumContent] 934.7 [CarbohydrateContent] 17.7 [FiberContent] 4.2 [SugarContent] 9.6 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a large pot, then add diced onion. Sweat the onion until slightly browned, about 5 minutes. Stir in saffron (crushed], tumeric, cumin, fenugreek, and red pepper flakes and cook for another 3 minutes. Add apple pieces and stir for another 3 minutes, making sure to coat everything with the seasoning. Add cauliflower pieces and repeat the process, cooking for another 3 minutes and stirring frequently to coat. Add stock and cook on medium heat for another 20 minutes or until cauliflower is tender, stirring occasionally. Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste. Using an immersion blender, puree the solid ingredients in the pan. Alternately, transfer to a food processor, working in batches, then return to the pot. Stir in green onion pieces and serve. Add crispy chicken skin if a more savory soup is desired (note, of course, that this will increase the calories considerably].
[Name] CINNAMON SUGAR SHORTBREAD COOKIE BARS [AuthorId] 24485 [AuthorName] Cathleen Colbert [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2016-12-23T19:30:00Z [Description] Make and share this CINNAMON SUGAR SHORTBREAD COOKIE BARS recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "3 1/2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["butter", "powdered sugar", "flour", "cornstarch", "sugar", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5764.7 [FatContent] 372.6 [SaturatedFatContent] 233.9 [CholesterolContent] 976.1 [SodiumContent] 3259.5 [CarbohydrateContent] 566.5 [FiberContent] 15.2 [SugarContent] 168.8 [ProteinContent] 49.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. In the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy. Mix in the flour and cornstarch until well combined. Pat into an ungreased 10x15 rimmed baking sheet. Prick all over with a fork. In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the dough. Bake for 40 minutes or until the edges are lightly golden and the cookie is set. Cut into bars while still warm.
[Name] Kool Aid Popcorn [AuthorId] 24485 [AuthorName] Cathleen Colbert [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2016-12-23T19:31:00Z [Description] Make and share this Kool Aid Popcorn recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/3", "1", "1/2"] [RecipeIngredientParts] ["sugar", "light corn syrup", "butter", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.8 [FatContent] 5.5 [SaturatedFatContent] 3.3 [CholesterolContent] 13.5 [SodiumContent] 107.0 [CarbohydrateContent] 33.8 [FiberContent] 1.2 [SugarContent] 20.5 [ProteinContent] 1.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 225 degrees.", "Spread popcorn evenly onto bottom of 15x10x1-inch pan.", "Bring sugar, corn syrup and butter to boil in medium saucepan on medium-high heat; cook 3 min., stirring frequently. Remove from heat. Add drink mix and baking soda; mix well. Pour over popcorn; stir gently to evenly coat popcorn.", "Bake 10 minute Remove from oven; stir. Repeat 3 times for a total baking time of 40 minute.", "Spread onto large sheet of waxed paper sprayed with cooking spray; cool completely. Break into pieces." ]
[Name] Carol's Soft and Chewy Chocolate Chippies [AuthorId] 24485 [AuthorName] Cathleen Colbert [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2016-12-23T19:31:00Z [Description] Make and share this Carol's Soft and Chewy Chocolate Chippies recipe from Food.com. [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/4", "1", "1", "1/4", "3/4", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "butter", "margarine", "granulated sugar", "light brown sugar", "vanilla", "instant vanilla pudding", "eggs", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 94.8 [FatContent] 5.0 [SaturatedFatContent] 3.0 [CholesterolContent] 14.3 [SodiumContent] 79.1 [CarbohydrateContent] 12.5 [FiberContent] 0.5 [SugarContent] 8.4 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] Preheat oven to 375°. Mix flour with baking soda in a bowl and set aside. In a large bowl, combine butter, sugars and pudding mix. Beat until smooth and creamy. Beat in eggs and vanilla; gradually add flour mixture. Stir in chips and nuts. Roll into balls and flatten slightly or drop by teaspoon full on a non greased cookie sheet. Bake at 375° for 8-10 minutes.
[Name] Homemade Thin Mints [AuthorId] 24485 [AuthorName] Cathleen Colbert [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2016-12-23T19:32:00Z [Description] Make and share this Homemade Thin Mints recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3/4", "1 1/2", "16", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "powdered sugar", "vanilla", "salt", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5218.1 [FatContent] 338.6 [SaturatedFatContent] 205.1 [CholesterolContent] 488.1 [SodiumContent] 1844.0 [CarbohydrateContent] 604.2 [FiberContent] 60.4 [SugarContent] 368.2 [ProteinContent] 57.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Set the oven to 350F.", "Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.", "Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.", "Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter (I used a small cordial glass that measured almost 2\" and it was the perfect size].", "Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container along with the oil and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit. (Don't add any more, the amount is perfect].", "Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. (I didn't need to do this, they set up fine after about 1/2 hour at room temperature, but then again, we were having a blizzard, \"room temperature\" is relative!]." ]
[Name] LifeSaver Candy Flower Pops [AuthorId] 24485 [AuthorName] Cathleen Colbert [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2016-12-23T19:36:00Z [Description] Make and share this LifeSaver Candy Flower Pops recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1/4"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 1127.7 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 108.8 [CarbohydrateContent] 280.5 [FiberContent] 0.0 [SugarContent] 180.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 275 degrees F. Line a baking tray with aluminum foil and top with a piece of parchment paper.", "Place a Life Saver on the tray and surround with five other Life Savers to form a flower shape. Because you’ll need room to add the sticks later, only arrange three or four flowers across one side of the tray.", "Place the tray in the oven and bake for 6 to 10 minutes. Watch the candy closely so it doesn’t over-melt. When the candy melts just enough to spread and fill the holes (I pulled mine out about 30 seconds early, hence those tiny holes], remove from the oven. Immediately and carefully place a lollipop stick on the flower and let cool completely before peeling off the tray. The underside is the front of the flower." ]
[Name] Cherry Fluff Salad [AuthorId] 171084 [AuthorName] CindiJ [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-12-23T23:13:00Z [Description] This is one of my mother's recipes that we tend to always make at Christmas. It's a very pretty salad that while very sweet, stands up against the saltiness of a holiday ham dinner. It's very easy to make and will keep for about 3 or 4 days (that's the longest it's around in my house). This is a salad that travels well and is great for church pot lucks. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["cherry pie filling", "sweetened condensed milk", "crushed pineapple", "Cool Whip", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.4 [FatContent] 17.1 [SaturatedFatContent] 7.8 [CholesterolContent] 13.5 [SodiumContent] 67.4 [CarbohydrateContent] 53.9 [FiberContent] 1.9 [SugarContent] 35.5 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large bowl mix all ingredients together. Place in covered bowl and keep chilled until ready to serve. Can decorate the top of the salad with reserved cherries or some pecan halves for a nicer presentation.
[Name] Joe's Homemade (Low Calorie) Cranberry Sauce [AuthorId] 902700 [AuthorName] Chef Teer [CookTime] PT10M [PrepTime] PT3M [TotalTime] PT13M [DatePublished] 2016-12-24T17:01:00Z [Description] Make and share this Joe's Homemade (Low Calorie) Cranberry 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/submissions/recipe/902700/Sk0ynAsTsmTlx2j7LuYN_IMG_0356.JPG" [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "3"] [RecipeIngredientParts] ["fresh cranberries", "stevia", "artificial sweetener", "water", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 37.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 10.0 [FiberContent] 4.0 [SugarContent] 3.1 [ProteinContent] 0.3 [RecipeServings] 10.0 [RecipeYield] 1 batch [RecipeInstructions] Rinse cranberries thoroughly. In a medium saucepan bring Stevia and water to a boil. Add cranberries, return to boiling and stir occasionally until their skins pop. Add cinnamon and stir. Remove from heat, cool to room temperature, and refrigerate until ready to serve.
[Name] Joe's Cranberry Sauce [AuthorId] 902700 [AuthorName] Chef Teer [CookTime] PT10M [PrepTime] PT3M [TotalTime] PT13M [DatePublished] 2016-12-24T17:10:00Z [Description] Make and share this Joe's Cranberry 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/submissions/recipe/902700/toQLVwmR4ShkBZVNukYw_IMG_0352.JPG" [RecipeCategory] Jellies [Keywords] ["Sauces", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1"] [RecipeIngredientParts] ["fresh cranberries", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 23.7 [FiberContent] 1.4 [SugarContent] 21.2 [ProteinContent] 0.1 [RecipeServings] 10.0 [RecipeYield] 1 batch [RecipeInstructions] Rinse cranberries thoroughly. In a medium sauce pan add sugar and water, bring to a boil. Add cranberries and bring back to a boil stirring occasionally until their skins pop. Remove from heat, cool to room temperature, and refrigerate until ready to serve.
[Name] Grandma's Texas Trash [AuthorId] 902700 [AuthorName] Chef Teer [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2016-12-24T18:25:00Z [Description] Passed down from my wife's grandmother. This stuff is addicting and Very tasty. We make this every year at Christmas to share with family friends and co-workers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/902700/k2xcqzmSe6NYsAqs1WWA_IMG_0326.JPG" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "2", "1/2", "3/4", "1", "2", "2", "2", "1"] [RecipeIngredientParts] ["oleo", "bacon drippings", "Tabasco sauce", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1404.3 [FatContent] 57.4 [SaturatedFatContent] 12.0 [CholesterolContent] 14.7 [SodiumContent] 2559.2 [CarbohydrateContent] 203.2 [FiberContent] 20.1 [SugarContent] 18.6 [ProteinContent] 33.5 [RecipeServings] 10.0 [RecipeYield] 1 batch [RecipeInstructions] Melt butter and grease in medium sauce pan. Add all seasonings and stir into the liquid. In a large pot mix all cereals, cheese nips, and pretzels. Pour liquid all over mix coating it all well. Spread the mix onto cookie sheets and bake at 200' for 2 hours stirring occasionally. Bag in ziplock baggies or your favorite holiday jars or sealed bowls.
[Name] Sparkling Christmas Punch [AuthorId] 259135 [AuthorName] Chef JDecember28 [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2016-12-25T04:54:00Z [Description] Make and share this Sparkling Christmas Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "< 30 Mins", "For Large Groups", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "12", "12", "2", "6", "46"] [RecipeIngredientParts] ["sugar", "ginger ale", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.4 [CarbohydrateContent] 26.6 [FiberContent] 0.2 [SugarContent] 25.0 [ProteinContent] 0.4 [RecipeServings] 32.0 [RecipeYield] 8 oz [RecipeInstructions] Boil 2 cps water and 1 cp sugar until dissolved. divide between 2- gallon size pitchers. Divide orange juice (no pulp] and pink lemonade between both pitchers. Do not add the water the container directions ask for to make that particular drink. Divide pineapple juice between both containers then the ginger ale. Refrigerate over nite.
[Name] Tammy's Chicken Dressing [AuthorId] 902700 [AuthorName] Chef Teer [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2016-12-25T18:56:00Z [Description] Make and share this Tammy's Chicken Dressing 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/902700/ctS8P1BUSLqbfBuunsZQ_IMG_0367.JPG" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "0.5", "3", "1/2", NA] [RecipeIngredientParts] ["chicken breasts", "chicken broth", "onion", "eggs", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 459.1 [FatContent] 25.6 [SaturatedFatContent] 7.7 [CholesterolContent] 377.8 [SodiumContent] 1095.2 [CarbohydrateContent] 10.1 [FiberContent] 0.7 [SugarContent] 2.7 [ProteinContent] 44.3 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] Note: for a Large serving Use: 4-breast, 2-cups broth, 1-chopped onion, 1-can soup, 6-eggs, 1-pan cornbread. After cooking chicken let it cool and pull apart into chunks or shreds. Mix all ingredients but salt & pepper into cornbread, and mix together well. Salt and pepper to your taste. You may add a chicken flavor season if so desired. Pour the mix into greased appropriate sized pan and bake in pre-heated oven at 425' for 35 minutes. Remove from oven and serve with fresh homemade cranberry sauce, rolls, and side dishes! Note: We don't use Poultry seasoning; it upsets ulcers.
[Name] Eggnog (Alton Brown) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2016-12-25T19:39:00Z [Description] Make and share this Eggnog (Alton Brown) recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "1/3", "1", "1", "3", "1", "4"] [RecipeIngredientParts] ["sugar", "heavy cream", "Bourbon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 316.8 [FatContent] 20.2 [SaturatedFatContent] 11.7 [CholesterolContent] 173.2 [SodiumContent] 91.8 [CarbohydrateContent] 16.8 [FiberContent] 0.1 [SugarContent] 15.6 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] 6-7 cups [RecipeInstructions] ["In the bowl of a stand mixer, beat the egg yolks until they lighten in color.", "Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.", "Add the milk, cream, bourbon, and nutmeg and stir to combine.", "Place the egg whites in the bowl of a stand mixer and beat to soft peaks.", "With the mixer still running gradually add the tablespoon of sugar and beat until stiff peaks form.", "Whisk the egg whites into the mixture. Chill and serve.", "For cooked eggnog try this: In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved set aside.", "In a medium saucepan, over high heat, combine the milk, heavy cream, and nutmeg and bring just to a boil, stirring occasionally.", "Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.", "Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.", "In a medium mixing bowl, beat the egg whites to soft peaks.", "With the mixer running gradually add the tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture." ]
[Name] Sauteed Green Beans With Red Peppers [AuthorId] 2000746238 [AuthorName] Gadge [CookTime] PT18M [PrepTime] PT5M [TotalTime] PT23M [DatePublished] 2016-12-26T16:13:00Z [Description] Make and share this Sauteed Green Beans With Red Peppers recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/64/02/2/geLY3URQvC8eKHXAp81A_greenbeans3.jpeg" [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "1/4", "3/4", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["green beans", "olive oil", "garlic clove", "onion", "dried basil", "salt", "boiling water", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.1 [FatContent] 11.7 [SaturatedFatContent] 2.8 [CholesterolContent] 7.3 [SodiumContent] 523.5 [CarbohydrateContent] 10.2 [FiberContent] 3.6 [SugarContent] 4.8 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil and saute garlic, onion and peppers, slowly, about 3 minutes. Add beans, basil, salt and the 1/4 cup boiling water. Cover and simmer about 15 minutes. Stir in half the parmesan cheese. Put in a serving dish and add the rest of the cheese on top.
[Name] Winter Fruit Salad [AuthorId] 122577 [AuthorName] Paula [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2016-12-26T16:14:00Z [Description] Make and share this Winter Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "8", "1", "1", "4"] [RecipeIngredientParts] ["grapefruits", "navel oranges", "pineapple", "pomegranate", "kiwi fruits"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.2 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.6 [CarbohydrateContent] 53.7 [FiberContent] 7.1 [SugarContent] 31.0 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel and section grapefruits. Peel and section oranges. Peel and cube pineapple into bite sized chunks. Peel kiwis. Slice each in half and then into slices. Remove arils (seeds] from pomegranate. Mix all fruit together and chill for 2 hours prior to serving.
[Name] Pan-Seared Tuna Tacos W/Avocado and Mango Salsa [AuthorId] 2001261874 [AuthorName] nyomicassan [CookTime] PT12M [PrepTime] PT12M [TotalTime] PT24M [DatePublished] 2016-12-26T16:14:00Z [Description] Simple, vibrant tacos rely largely on super fresh ingredients fro the fullest flavor potential. Opt for just-ripe avocados and tuna from a source you trust. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "3/4", "1/4", "8", "1/2", "1"] [RecipeIngredientParts] ["canola oil", "yellowfin tuna fillet", "kosher salt", "fresh ground black pepper", "corn tortillas", "mango salsa", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.1 [FatContent] 11.6 [SaturatedFatContent] 1.6 [CholesterolContent] 44.3 [SodiumContent] 512.3 [CarbohydrateContent] 25.8 [FiberContent] 6.4 [SugarContent] 0.8 [ProteinContent] 31.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a medium skillet over high. Add oil to pan; swirl to coat. Pat tuna dry with a paper towel. Sprinkle tuna with salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Transfer tuna to a cutting board; cut cross the grain into 1/4-inch thick slices. Warm tortillas. Divide tuna evenly among tortillas. Top each taco with 1 tablespoon salsa and 2 avocado slices. Serve immediately.
[Name] Venison-Stuffed Cabbage [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 2016-12-26T16:14:00Z [Description] Make and share this Venison-Stuffed Cabbage 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/2001313032/RHpbCd97SWetilpk41My_Stuffed%20Cabbage%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001313032/RHpbCd97SWetilpk41My_Stuffed%20Cabbage%203.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1", "1/8", "1", "1", "1", "1", "1", "1/2", "1/2", "1 1/2"] [RecipeIngredientParts] ["diced tomatoes", "tomato puree", "tomato paste", "brown sugar", "salt", "Worcestershire sauce", "allspice", "cabbage", "onion", "garlic clove", "salt", "black pepper", "red pepper flakes", "cooked brown rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.6 [FatContent] 6.6 [SaturatedFatContent] 2.8 [CholesterolContent] 60.5 [SodiumContent] 1002.9 [CarbohydrateContent] 43.3 [FiberContent] 10.3 [SugarContent] 19.5 [ProteinContent] 23.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["prepare sauce:", "In large saucepan, mix diced tomatoes, Puree, paste, brown sugar, 1/2 teaspoons salt, Worcestershire sauce and allspice. Heat to boiling. Reduce heat. Cover and simmer for 15-20 minutes.", "While this is simmering, remove and discard the tough outer leaves from cabbage. Remove 2 large leaves and set aside for later -- Cut out stem of cabbage with a paring knife; Scrape out a cavity in the center of cabbage, leaving 1\" shell.", "(I do this with an old ice cream scoop that I've sharpened].", "Dice up the cabbage you've removed.", "In another large saucepan, cook ground venison, onion, garlic, salt, pepper flakes and black pepper and 1 cup of diced cabbage until meat is browned and cabbage is tender, about 15 minutes.", "(I usually save the rest of the diced cabbage for another use].", "Drain off fat if you want to, and return to the pan.", "Stir in cooked rice and about 1/3 of the Sauce mixture. Remove from heat and.", "Fill cabbage shell with the meat mixture.", "Place the cabbage, hole-side-up, into a Dutch Oven or Slow-Cooker. Cover the hole with the two reserved leaves.", "Ladle half of the remaining sauce / cabbage mixture over and around the stuffed cabbage.", "If using a Dutch Oven; Bring this to the boil over high heat. As soon as it starts to boil, Reduce heat to Low. Cover and simmer until cabbage is tender, about 1 1/2 hours.", "If using a slow cooker; Set temperature to high for 30 minutes, then reduce to low setting and cook for 2-2 1/2 hours, or until cabbage is cooked thru.", "To serve: place cabbage in a deep platter, Cut in wedges.", "Spoon on some of the remaining sauce over each wedge." ]
[Name] Chocolate Peanut Butter Cheesecake [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2016-12-26T16:15:00Z [Description] Make and share this Chocolate Peanut Butter Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1 1/2", "12", "3", "1", "1 1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["granulated sugar", "powdered sugar", "creamy peanut butter", "cream cheese", "eggs", "vanilla", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1114.1 [FatContent] 70.5 [SaturatedFatContent] 26.1 [CholesterolContent] 165.7 [SodiumContent] 752.5 [CarbohydrateContent] 106.3 [FiberContent] 5.8 [SugarContent] 85.3 [ProteinContent] 25.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix crushed oreo cookies with melted butter and press into and up the sides of a pie plate. In a bowl, combine sugar, powdered sugar, vanilla and peanut butter and beat until creamy. Add cream cheese and whip until blended. Add eggs, one at a time, beating between each one. Pour into prepared pie plate and bake at 350 for ten minutes. Reduce the temperature to 300 and bake 50 minutes until a toothpick in the center comes out clean. Top with crushed peanut butter cups and mini choc chips. Chill 4 hours or overnight before serving.
[Name] Banana Pudding [AuthorId] 2000623484 [AuthorName] Michelle S. [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2016-12-26T16:15:00Z [Description] Make and share this Banana Pudding 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/2000623484/AYBYNR2vRomyM3TR4aAL_original-nilla-banana-pudding.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1/3", "1", "3", "2", "1/2", "45", "5"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "salt", "eggs", "milk", "vanilla extract", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.4 [FatContent] 10.9 [SaturatedFatContent] 3.7 [CholesterolContent] 78.3 [SodiumContent] 180.2 [CarbohydrateContent] 66.6 [FiberContent] 2.7 [SugarContent] 27.9 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.
[Name] Orange Glazed Sweet Potatoes [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2016-12-26T16:15:00Z [Description] Make and share this Orange Glazed Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "butter", "brown sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 549.7 [FatContent] 15.5 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 275.5 [CarbohydrateContent] 102.0 [FiberContent] 7.0 [SugarContent] 64.6 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put potatoes in a large pot, cover with water. Bring to a boil and simmer ten minutes until potatoes become tender. Drain and put potatoes in a casserole dish. In a small pot, melt butter. Add brown sugar, orange juice and cinnamon and stir. Once the sauce is mixed, pour over the potatoes and bake at 350 for 45 minutes, stirring occasionally to prevent sticking and to allow sauce to coat evenly.
[Name] Peanut Butter Banana Chip Muffins [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2016-12-26T16:15:00Z [Description] Make and share this Peanut Butter Banana Chip Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2/3", "1 1/4", "2", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["bananas", "sugar", "flour", "eggs", "vanilla", "cinnamon", "creamy peanut butter", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.2 [FatContent] 6.4 [SaturatedFatContent] 1.9 [CholesterolContent] 31.0 [SodiumContent] 13.5 [CarbohydrateContent] 33.3 [FiberContent] 1.9 [SugarContent] 19.0 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] In a large bowl, mash bananas. Add sugar and mix well. Stir in flour. Beat in egg, vanilla, peanut butter and cinnamon. Fold in chips and walnuts. Using an ice cream scoop, scoop batter into prepared cupcake liners. Bake at 350 for approx 25-30 minutes until center is set and toothpick comes out clean.
[Name] Cheesey Ham and Potato Soup [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT45M [PrepTime] PT4H [TotalTime] PT4H45M [DatePublished] 2016-12-26T16:15:00Z [Description] Make and share this Cheesey Ham and Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["3", "3", "3", "1", "6", "1", "1", "3", "3", "1", "1"] [RecipeIngredientParts] ["ham", "carrots", "celery ribs", "onion", "water", "bouillon", "chicken bouillon", "carrots", "potatoes", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 695.5 [FatContent] 30.4 [SaturatedFatContent] 15.1 [CholesterolContent] 174.5 [SodiumContent] 3983.6 [CarbohydrateContent] 44.0 [FiberContent] 6.5 [SugarContent] 6.0 [ProteinContent] 60.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place first seven ingredients into a large stock pot and bring to a boil. Lower heat, cover and simmer over low heat for 3-4 hours. Allow to cool. Remove ham from pot, and strain stock into another pot. Discard vegetables. Cool ham and remove meat from bone. Slice 3 carrots and 3 potatoes and add to stock along with the ham. Cook over medium heat 30 minutes until vegetables are tender. Add cream and cheese and heat until melted. Serve with a crusty bread.
[Name] Fresh Apple Cake [AuthorId] 2001314103 [AuthorName] Gina H. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2016-12-26T16:15:00Z [Description] Make and share this Fresh Apple Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6 -8", "2", "2 1/4", "2", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["apples", "sugar", "flour", "eggs", "baking soda", "vanilla", "cinnamon", "nutmeg", "allspice", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 524.6 [FatContent] 23.3 [SaturatedFatContent] 3.3 [CholesterolContent] 37.2 [SodiumContent] 142.4 [CarbohydrateContent] 77.1 [FiberContent] 3.6 [SugarContent] 51.5 [ProteinContent] 4.5 [RecipeServings] 10.0 [RecipeYield] 1 10x13 [RecipeInstructions] Cut apples into slices in a large bowl.Add sugar mix let sit 5 minutes.Add eggs and oil and vanilla. In a separate bowl mix dry ingredients.Slowly add dry mix to Apple mix. Pour into a 10x13 or a bunt pan.Bake 350° 35-45 minutes.or until knife comes out clean.
[Name] Pineapple Stuffing [AuthorId] 1802686134 [AuthorName] joelmw [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2016-12-26T16:15:00Z [Description] Make and share this Pineapple Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["20", "4", "3/4", "1/2", "7 -8"] [RecipeIngredientParts] ["crushed pineapple", "eggs", "sugar", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 648.7 [FatContent] 31.9 [SaturatedFatContent] 12.2 [CholesterolContent] 200.3 [SodiumContent] 296.4 [CarbohydrateContent] 82.2 [FiberContent] 2.2 [SugarContent] 60.0 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugar. Add eggs. Mix well. Lightly drain pineapple and stir into mixture. Fold in bread cubes. Baked in greased dish for 45-50 minutes at 350°.
[Name] My Decliois Salad [AuthorId] 2001315369 [AuthorName] Nicolas [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2016-12-26T16:15:00Z [Description] &quot;This is our favorite cole slaw recipe, a yummy combo of fruit and veggies in a sweet dressing.&quot; http://www.yahoo.com [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001315369/9mRZ2EdCQFi64YTQqgOF_458982.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001315369/9mRZ2EdCQFi64YTQqgOF_458982.jpg"] [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1"] [RecipeIngredientParts] ["cabbage", "red apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 37.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.6 [CarbohydrateContent] 9.6 [FiberContent] 1.9 [SugarContent] 7.0 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] 4 7 [RecipeInstructions] http://www.yahoo.com. good.
[Name] Grandma Heffernan's Nanaimo Bars [AuthorId] 2000675983 [AuthorName] Laura M. [CookTime] PT5M [PrepTime] PT25M [TotalTime] PT30M [DatePublished] 2016-12-26T16:16:00Z [Description] Not my grandma but this recipe was handed to me by a great friend who introduced me to the best versions of many sweets through her family's recipes. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1/4", "5", "1", "1", "1 3/4", "1", "1/2", "1/2", "2", "2", "1", "2", "1", "3"] [RecipeIngredientParts] ["butter", "granulated sugar", "egg", "vanilla", "graham cracker crumbs", "coconut flakes", "walnuts", "butter", "icing sugar", "milk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.1 [FatContent] 9.3 [SaturatedFatContent] 5.2 [CholesterolContent] 21.3 [SodiumContent] 82.4 [CarbohydrateContent] 13.6 [FiberContent] 0.9 [SugarContent] 10.1 [ProteinContent] 1.2 [RecipeServings] 36.0 [RecipeYield] 36 squares [RecipeInstructions] Line or grease a 9x9\" square pan. Bottom layer: Melt butter, sugar, and cocoa together over low heat. Remove from heat then add egg, vanilla, graham crumbs, coconut and nuts. Knead and press into 9\" square pan. Middle layer: mix softened butter, icing sugar and custard powder. Add milk carefully until icing consistency, about 1 tablespoons Spread over bottom layer. Top layer: Melt chocolates with butter over low heat. Pour on top, shake pan to spread and chill. Score the lines in chocolate layer to create 6x6 or 36 squares while top has not fully set. When cool, cut into squares and refrigerate or freeze.
[Name] Chocolate Fudge [AuthorId] 2001315177 [AuthorName] watkinswd [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2016-12-26T16:16:00Z [Description] Make and share this Chocolate Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "4", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "pecans", "butter", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.2 [FatContent] 16.0 [SaturatedFatContent] 6.2 [CholesterolContent] 19.4 [SodiumContent] 69.2 [CarbohydrateContent] 82.4 [FiberContent] 2.0 [SugarContent] 74.5 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix sugar and cocoa. add milk. boil about 5 minutes, then cool. add Hershey Bars, nuts and butter. beat slightly and pour into a greased pan.
[Name] Curry Dip [AuthorId] 2291295 [AuthorName] Home organic [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2016-12-26T16:16:00Z [Description] Make and share this Curry Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/2 - 1", "1/2", "1 1/2", "1"] [RecipeIngredientParts] ["onion", "curry", "paprika", "Worcestershire sauce", "wasabi powder", "mustard powder", "sour cream", "yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 11.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 15.1 [CarbohydrateContent] 2.4 [FiberContent] 0.6 [SugarContent] 1.0 [ProteinContent] 0.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients in a mixing bowl. Fold ingredients together. Put in a bowl & Serve with chips.