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[Name] Christmas Pie [AuthorId] 2000784704 [AuthorName] Bruce M. [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2016-12-26T16:16:00Z [Description] Make and share this Christmas Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "milk", "sour cream", "graham cracker pie crust", "red raspberries", "water", "sugar", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.2 [FatContent] 24.2 [SaturatedFatContent] 11.0 [CholesterolContent] 50.5 [SodiumContent] 300.4 [CarbohydrateContent] 29.6 [FiberContent] 2.8 [SugarContent] 16.5 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Stir or beat cream cheese until soft.", "Gradually add 1/2 cup of the milk until smooth.", "Add and beat in the other 1/2 cup of milk, sour cream and pudding mix until just blended (about a minute].", "Pour into pie crust and refrigerate until set.", "Meanwhile, sieve raspberries through metal strainer until mostly seeds are left.", "Combine in bowl water, cornstarch, and sugar.", "Add to Raspberry puree in saucepan. Bring to boil stirring constantly. Cook until thick. Let cool.", "Spread over pie and chill until serving time." ]
[Name] Almond Crescents [AuthorId] 2001309699 [AuthorName] Joanie C. [CookTime] PT14M [PrepTime] PT30M [TotalTime] PT44M [DatePublished] 2016-12-26T16:16:00Z [Description] Make and share this Almond Crescents recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2/3", "1 1/3", "3 1/3", "1/2", "1", "1"] [RecipeIngredientParts] ["shortening", "sugar", "salt", "powdered sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1454.2 [FatContent] 103.1 [SaturatedFatContent] 22.2 [CholesterolContent] 0.0 [SodiumContent] 242.4 [CarbohydrateContent] 121.8 [FiberContent] 6.3 [SugarContent] 52.1 [ProteinContent] 16.9 [RecipeServings] nan [RecipeYield] 5 dozen [RecipeInstructions] Cream together first three ingredients. Sift toether flour and salt. Blend flour mixture into the creamed mixture. Chill dough for several hours or over night. roll with hand into pencil-thick. Cut into 2 1/2 inch lengths. Form into crescent shapes on ungreased baking sheet. Bake @ 325 for 14-16 minutes until set but not browned. Cool on pan. While slightly warm, carefully dip in 1 cup sifted powdered sugar with 1 tsp of cinnamon mized inches.
[Name] Chocolate Shortbread Press Cookies [AuthorId] 273816 [AuthorName] ChefCrittersMom [CookTime] PT9M [PrepTime] PT20M [TotalTime] PT29M [DatePublished] 2016-12-26T16:16:00Z [Description] Make and share this Chocolate Shortbread Press 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/52/96/27/G4gjFDsYTZuNkkBK3KEF_SAM_0885.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/96/27/mJ2jcoKST1yKsiO8szhX_SAM_0883.JPG"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1", "2", "3 1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "sugar", "salt", "vanilla", "eggs", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.6 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 15.3 [SodiumContent] 18.9 [CarbohydrateContent] 7.8 [FiberContent] 0.4 [SugarContent] 2.8 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 72 dozen [RecipeInstructions] Preheat oven to 375°F. In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and egg one at a time, continuously beating. Gradually add flour and cocoa powder, beating until well incorporated. Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through the baking time.
[Name] Crockpot Mexican Chicken for Tacos or Burritos [AuthorId] 573418 [AuthorName] PsychRN [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2016-12-26T16:16:00Z [Description] Make and share this Crockpot Mexican Chicken for Tacos or Burritos recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["2", "1/2", "2", "3", "4", "1/2", "1/2", "1/2", "1/2", "2", "1/2", "2", "1"] [RecipeIngredientParts] ["chicken breasts", "salsa", "onions", "garlic cloves", "chili powder", "oregano", "onion powder", "cumin", "garlic powder", "salt", "black pepper", "chipotle peppers", "chipotle pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.9 [FatContent] 11.2 [SaturatedFatContent] 3.1 [CholesterolContent] 72.6 [SodiumContent] 818.2 [CarbohydrateContent] 7.8 [FiberContent] 2.6 [SugarContent] 2.7 [ProteinContent] 25.1 [RecipeServings] 8.0 [RecipeYield] 8 burritos [RecipeInstructions] ["Place chopped onions and minced garlic on the bottom of slow cooker.", "Place chipotle peppers and adobe sauce on top of the bed of onions.", "Mix dry ingredients and salt.", "Cover chicken with the spice mix and put on top of the onions.", "Pour salsa over the chicken.", "With lid in place cook chicken on high for 4 hours or on low for 7 hours.", "Remove bones and skin when the chicken is done and shred the meat, add meat back to the sauce.", "Enjoy in soft or crunchy tacos or in my favorite burritos!" ]
[Name] Green Chili Sour Cream Sauce [AuthorId] 573418 [AuthorName] PsychRN [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2016-12-26T16:17:00Z [Description] Make and share this Green Chili Sour Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1", "3", "2", "2", "1", "1", "1/2", "1/4", "3/4", "4", "4", "1/2"] [RecipeIngredientParts] ["olive oil", "butter", "flour", "cumin", "garlic powder", "oregano", "black pepper", "cayenne pepper", "salt", "whole green chilies", "medium cheddar", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.4 [FatContent] 13.3 [SaturatedFatContent] 6.2 [CholesterolContent] 28.0 [SodiumContent] 418.5 [CarbohydrateContent] 7.0 [FiberContent] 0.5 [SugarContent] 2.3 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] ["Melt butter in olive oil in a medium saucepan over medium heat.", "Whisk in flour and cook stirring constantly for 2 minutes.", "Add in cumin, garlic powder, salt, black pepper, oregano and cayenne cook for an additional minute to release the spice flavors.", "Reduce heat to low and whisk in the chicken stock bringing it to a simmer and stirring until it thickens.", "Add the diced green chilies and grated cheese, stirring until the cheese melts.", "Off heat stir in the sour cream. Adjust seasoning to your taste." ]
[Name] Garlic Garlic Salad [AuthorId] 431081 [AuthorName] gruntees [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2016-12-26T16:17:00Z [Description] Here's one that will intoxicate your guests with healthy vegetables with a few calories of dressing and loads of garlic flavor. You will get requests for the recipe! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "3/4", "1/2", "3/4", "1/2", "1/2", "1 -2", "1/2"] [RecipeIngredientParts] ["raw cauliflower", "broccoli", "bacon", "parmesan cheese", "mayonnaise", "sour cream", "clove", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.8 [FatContent] 19.4 [SaturatedFatContent] 9.3 [CholesterolContent] 43.7 [SodiumContent] 502.5 [CarbohydrateContent] 8.2 [FiberContent] 2.3 [SugarContent] 3.3 [ProteinContent] 12.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Layer first 5 Ingredients and set aside. Make dressing and mix with first 5 ingredients. Refrigerate at least 4 hours, serve and enjoy!
[Name] The Best (And Easiest) Flour Tortillas [AuthorId] 2001319256 [AuthorName] Giselle R. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2016-12-26T16:17:00Z [Description] These tortillas are delicious and healthy. I've made them several times for a year now, and they taste so good! The secret to good tortillas is an overnight rest and lard; letting them sit makes for softer and less wheat-y tortillas, and the lard gives them the traditional tortilla flavor. You can find lard from your farmers market, Whole Foods, or online shopping websites (amazon, thrive market, etc.) [Images] character(0) [RecipeCategory] Grains [Keywords] ["Southwestern U.S.", "< 30 Mins", "From Scratch"] [RecipeIngredientQuantities] ["2", "1/2 - 3/4", "1 -2", "4", "1"] [RecipeIngredientParts] ["whole wheat flour", "water", "vinegar", "yogurt", "butter", "coconut oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.1 [FatContent] 7.2 [SaturatedFatContent] 2.6 [CholesterolContent] 6.1 [SodiumContent] 291.8 [CarbohydrateContent] 21.6 [FiberContent] 3.2 [SugarContent] 0.1 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] 8 Tortillas [RecipeInstructions] Mix together all ingredients except salt in a medium bowl, starting with smaller amount of water and vinegar. If you really can't find lard, use real butter or coconut oil. The dough should not be sticky at all. It should be easy to flatten in your hands, kind of like pie crust. Add flour if too wet, water if too dry. Let the mixture sit, covered, at room temperature for 10-24 hours. This step softens the texture and flavor of whole wheat. After time is up, mix in the salt well, and divide into 8 balls. If slightly sticky, dust the portions with arrowroot starch. Heat a pan to medium heat. Roll out a tortilla and place on pan when very hot. Roll out your next tortillia meanwhile Flip tortillas when bubbles appear, and remove them from pan after ~30 seconds. Serve immediately or cool and freeze To freeze: place each tortillia individually- not stacked- flat on a plate and place plate(s] in freezer. When frozen, stack and place in plastic bag.
[Name] Gluten Free Spritz (Press) Cookies [AuthorId] 2000879003 [AuthorName] Becca [CookTime] PT8M [PrepTime] PT45M [TotalTime] PT53M [DatePublished] 2016-12-26T16:17:00Z [Description] This recipe is a gluten-free substitution of an old family recipe and it's so good you won't be able to tell that it's gluten-free!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1/8", "1", "1", "2", "1"] [RecipeIngredientParts] ["salt", "butter", "shortening", "powdered sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.0 [FatContent] 12.8 [SaturatedFatContent] 8.0 [CholesterolContent] 54.7 [SodiumContent] 128.6 [CarbohydrateContent] 8.1 [FiberContent] 0.0 [SugarContent] 7.9 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 24-36 cookies [RecipeInstructions] Preheat oven to 375 drgees. cream butter(or shortening]. slowly add the powdered sugar. once butter and powdered sugar are mixed well, add: vanilla(or almond] extract, beaten egg yolks, and salt. SLOWLY add flour until dough is pressable. use cookie press to press cookies on to large baking sheet. bake for approximately 8 minutes. let cool and enjoy.
[Name] Gingerbread People [AuthorId] 490111 [AuthorName] Tawni [CookTime] PT12M [PrepTime] PT2H30M [TotalTime] PT2H42M [DatePublished] 2016-12-26T16:17:00Z [Description] Make and share this Gingerbread People recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "2/3", "1/3", "7", "2", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["dark molasses", "brown sugar", "cold water", "shortening", "all-purpose flour", "baking soda", "salt", "ground allspice", "ground ginger", "ground cloves", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2448.4 [FatContent] 31.3 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 2048.6 [CarbohydrateContent] 507.5 [FiberContent] 10.7 [SugarContent] 198.6 [ProteinContent] 36.5 [RecipeServings] nan [RecipeYield] 2 1/2 Dozen [RecipeInstructions] Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients. Cover and refrigerate at least 2 hours. Heat oven to 350 degrees. Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10 - 12 minutes; cool. Decorate with frosting of your choice. Or enjoy plain.
[Name] Sliced Bread Pineapple Stuffing [AuthorId] 1802686134 [AuthorName] joelmw [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2016-12-26T16:17:00Z [Description] Make and share this Sliced Bread Pineapple Stuffing 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/52/96/35/zTr3Wzo5QzmpXkuRGP32_IMG_0226.JPG" [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] Cherry Cheesecake [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2016-12-27T01:57:00Z [Description] I wanted cheesecake, but I didn't want to spend a lot of time. Great recipe courtesy of Taste of Home. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1", "8", "1", "21"] [RecipeIngredientParts] ["cream cheese", "confectioners' sugar", "graham cracker crust", "cherry pie filling"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.2 [FatContent] 23.0 [SaturatedFatContent] 15.7 [CholesterolContent] 41.9 [SodiumContent] 155.4 [CarbohydrateContent] 58.9 [FiberContent] 0.6 [SugarContent] 29.8 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 6-8 [RecipeInstructions] In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping and spoon into crust. Top with pie filling. Refrigerate until serving.
[Name] Potato Cheddar Cheese Soup [AuthorId] 2000652851 [AuthorName] Heidle [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2016-12-27T03:13:00Z [Description] Make and share this Potato Cheddar Cheese Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "2", "1", "1", "1/2", "2", "2", "1", "3", "4", "4", "1/2"] [RecipeIngredientParts] ["potatoes", "water", "celery", "carrot", "onion", "parsley flakes", "pepper", "milk", "flour", "butter", "cheese spread"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.5 [FatContent] 20.5 [SaturatedFatContent] 12.8 [CholesterolContent] 58.3 [SodiumContent] 790.5 [CarbohydrateContent] 43.3 [FiberContent] 4.7 [SugarContent] 3.1 [ProteinContent] 14.4 [RecipeServings] nan [RecipeYield] 1 bowl [RecipeInstructions] In a large sauce pan combine potatoes, water, celery, carrots, onions parsley and chicken base and pepper. Mix well, cover and and simmer for 15 to 20 minutes or until vegetables are tender. Add milk and cheese and simmer until cheese is smooth and melted. Once everything is melted make a rue by combining flour and butter. Bring soup to a low boil. Slowly add rue until the soup reaches the consistency you desire.
[Name] Stawberry Cheesecake Chimichanga [AuthorId] 112617 [AuthorName] spacholl [CookTime] PT12M [PrepTime] PT12M [TotalTime] PT24M [DatePublished] 2016-12-27T03:26:00Z [Description] I saw something like this at Perkins and tried to copy it.This is what I came up with. They are very tasty and fast. Be careful not to get your oil to hot. Strawberry cheesecake rolled in a tortilla and deep fried. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/112617/jlzkBmcSnGNsznYzrt2p_10154958279598623.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "16", "3"] [RecipeIngredientParts] ["pudding mix", "flour tortillas", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 690.1 [FatContent] 61.1 [SaturatedFatContent] 8.4 [CholesterolContent] 0.0 [SodiumContent] 361.3 [CarbohydrateContent] 32.2 [FiberContent] 1.8 [SugarContent] 4.0 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] 24 Tortillas [RecipeInstructions] Prepare pudding according to direction on package and chill in fridge. Heat at least 1/2 inch of oil to 350 degrees. put a tbsp each of pie filling and pudding on tortilla about 1/2 inch from bottom edge. Roll tortilla once then fold sides in then roll two more times being careful to contain filling. Place in rolled tortillas in oil being careful not to crowd. Turn when bottom side is golden brown. About 1.5 or 2 minutes. When this side is golden brown remove from oil and place on paper towel to absorb excess oil. Repeat until all tortillas are completed. Dust with powdered sugar. Serving size is three tortillas.
[Name] Jennifer's Macaroni and Cheese [AuthorId] 573418 [AuthorName] PsychRN [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2016-12-27T05:25:00Z [Description] This recipe is based on "Sweetie Pie's Macaroni and Cheese" recipe. I have made changes to the basic recipe to suit our taste. Made this for a large family gathering and it was a big hit. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "1/2", "1", "2", "1 1/2", "1", "1", "1/4", "16", "8", "16", "8"] [RecipeIngredientParts] ["elbow macaroni", "milk", "evaporated milk", "eggs", "butter", "white pepper", "dry mustard", "salt", "black pepper", "sugar", "cayenne pepper", "sharp cheddar cheese", "monterey jack cheese", "Velveeta cheese", "mild cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 759.6 [FatContent] 48.8 [SaturatedFatContent] 30.3 [CholesterolContent] 197.6 [SodiumContent] 1483.4 [CarbohydrateContent] 42.8 [FiberContent] 1.5 [SugarContent] 5.6 [ProteinContent] 37.4 [RecipeServings] 12.0 [RecipeYield] 1 casserole [RecipeInstructions] ["Cook macaroni according to package directions until al dente and drain.", "Put macaroni into a buttered lasagna pan. A typical 9 x 13 pan is too small for this recipe.", "Mix the milks, eggs and dry seasonings together in a large bowl.", "Add the sharp cheddar, Monterey Jack and Velveeta cheese and butter to the milk mix.", "Pour over the noodles and mix well.", "Top with the mild cheddar.", "Bake at 350 degrees for 45 minutes to 1 hour or until bubbly and slightly browning at the edges of the pan." ]
[Name] Husband Pleasing Meatloaf [AuthorId] 573418 [AuthorName] PsychRN [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2016-12-27T05:42:00Z [Description] This is one of my husband's favorite meals. Served with creamy mashed potatoes and he's a happy camper! [Images] character(0) [RecipeCategory] Meatloaf [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1", "1", "1", "1", "1/2", "1", "8", "1/2"] [RecipeIngredientParts] ["ground beef", "tomato sauce", "eggs", "black pepper", "salt", "soy sauce", "onion", "bell pepper", "olive oil", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.5 [FatContent] 21.4 [SaturatedFatContent] 7.6 [CholesterolContent] 139.1 [SodiumContent] 1136.6 [CarbohydrateContent] 13.8 [FiberContent] 1.6 [SugarContent] 7.9 [ProteinContent] 25.2 [RecipeServings] 6.0 [RecipeYield] 1 loaf [RecipeInstructions] ["Heat a 10 inch skillet with the olive oil and saute the onions and bell peppers until softened.", "Allow the mixture to cool while you assemble the rest of the ingredients.", "In a large bowl add the meat, tomato sauce, seasonings, eggs and crackers.", "Mix the ingredients together using a large fork so you don't over compact the meat.", "Next mix in the cooled vegetables.", "Form the meat into a loaf shape on a shallow rimmed backing sheet.", "Top with the ketchup.", "Bake in a 350 degree oven 1 hour." ]
[Name] Oatmeal Cranberry White Chocolate Cookies [AuthorId] 319738 [AuthorName] Dwynnie [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2016-12-27T16:30:00Z [Description] I got this recipe from a friend and these are a great cookie all the time--but especially for Christmas! I sometimes use dried sour cherries in place of the cranberries and add a little extra of the cranberries (1 1/3 cups) and the white chocolate chips (1 cup)! The cookies can also be frozen before baking! [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "2", "1", "1 1/2", "1/4", "1", "1", "1/2", "1/4", "3", "1", "3/4"] [RecipeIngredientParts] ["butter", "granulated sugar", "brown sugar", "eggs", "vanilla extract", "all-purpose flour", "salt", "baking soda", "cinnamon", "nutmeg", "cardamom", "rolled oats", "dried cranberries", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1780.3 [FatContent] 84.3 [SaturatedFatContent] 49.3 [CholesterolContent] 295.6 [SodiumContent] 1262.1 [CarbohydrateContent] 237.2 [FiberContent] 12.1 [SugarContent] 131.1 [ProteinContent] 24.7 [RecipeServings] nan [RecipeYield] 3 dozen cookies [RecipeInstructions] Cream the butter and sugars together until fluffy. Add the eggs (one at a time] and the vanilla and mix well. Combine dry ingredients (except for the oats] in a medium bowl and mix well. Add the dry ingredients to the butter mixture and mix well. Add the oats in two parts, mixing well after each addition. Add the dried cranberries and chocolate chips and mix until evenly distributed. Use a tablespoon to scoop the cookies and roll into a ball by hand. Place cookies onto parchment paper and refrigerate for at least one hour. (Cookies may be then moved to a freezer bag and frozen, if desired.]. Preheat the oven to 350 degrees F and bake on a parchment-covered cookie sheet, spaced about 3 inches apart, for about 14 minutes or until lightly golden. (Increase the time by 2-3 minutes if the cookies were frozen.] Cool on cookie sheets.
[Name] Cisco's Enchilada Sauce [AuthorId] 63098 [AuthorName] Shawn C [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2016-12-27T18:47:00Z [Description] Make and share this Cisco's Enchilada Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "6", "12", "1 1/2", "4", "9", "6", "2", "3", "3", "4"] [RecipeIngredientParts] ["water", "salt", "white pepper", "tomato sauce", "marjoram leaves", "chili powder", "flour", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.3 [FatContent] 12.2 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 806.6 [CarbohydrateContent] 17.7 [FiberContent] 5.3 [SugarContent] 2.2 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 32 cups [RecipeInstructions] "mix sauce ingredients together and boil. add the mixed roux ingredients and let simmer 20 minutes."
[Name] Chicken Tongseng Ala Yodamom [AuthorId] 2001322575 [AuthorName] theyodamom [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2016-12-27T21:01:00Z [Description] Make and share this Chicken Tongseng Ala Yodamom 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/2001322575/1OKK9nXuT86QegFMq26N_resep-tongseng-ayam.jpg" [RecipeCategory] Indonesian [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "200", "400", "3", "1/2", "1", "5", "1", "1", "3", "5", "2", "5", "2", "1/2", "3", "2"] [RecipeIngredientParts] ["chicken meat", "coconut milk", "water", "green tomatoes", "cabbage", "leek", "soy sauce", "black pepper", "lemongrass", "garlic", "red onions", "red chili peppers", "cayenne", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.1 [FatContent] 15.6 [SaturatedFatContent] 10.8 [CholesterolContent] 87.6 [SodiumContent] 3157.6 [CarbohydrateContent] 48.4 [FiberContent] 8.3 [SugarContent] 17.1 [ProteinContent] 37.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] mash until smooth for onion, pecans, garlic, red chilli and coriander. then saute the seasoning had smoothed. The next input chicken including water and lemongrass wait 20 minutes. input cabbage, leek, Cayenne pepper, green tomatoes, coconut milk. wait for it to boil. input soy sauce, salt, sugar and pepper. stir until blended. done tongseng already ready to be served, enjoy while hot or warm.
[Name] Browned Butter Ginger Shortbread [AuthorId] 2001322138 [AuthorName] Candy B [CookTime] PT8M [PrepTime] PT1H [TotalTime] PT1H8M [DatePublished] 2016-12-27T21:01:00Z [Description] Make and share this Browned Butter Ginger Shortbread 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/52/96/44/DRn0aoQZTweEh7hrJWmO_fullsizeoutput_3361.jpeg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Canadian", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "2", "1/2"] [RecipeIngredientParts] ["butter", "icing sugar", "flour", "candied ginger"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 96.3 [FatContent] 6.2 [SaturatedFatContent] 3.9 [CholesterolContent] 16.3 [SodiumContent] 54.2 [CarbohydrateContent] 9.4 [FiberContent] 0.2 [SugarContent] 3.0 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Melt butter in saucepan over medium heat and do not take your eyes off it. Watch it carefully as it begins to separate and brown and smell richly nutty. Immediately remove from heat and allow to cool to room temperature. Cream the cooled butter and make sure to include all the rich goodness from the bottom of the saucepan. Add the icing sugar and slowly cream together. Add the flour and mix just until incorporated. Add the ginger and mix just until evenly distributed in dough. Turn the dough out onto an 18\" x 12\" sheet of parchment paper. Form into an 18\" long and 1 1/2\" diameter round or rectangular log. Wrap in the parchment paper and refrigerate for 2 hours. Working fairly quickly, remove from parchment paper and with a sharp knife slice into 1/4\" disks or rectangles and place 1/2\" apart on parchment papered baking sheets. Bake 8-10 min at 375°F (190°C] until bottoms are just turning golden. Cool on rack and keep in airtight container or freeze and serve as needed.
[Name] Eli's Monster Munchy Cookies [AuthorId] 2000006437 [AuthorName] Joe P. [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2016-12-27T21:02:00Z [Description] Make and share this Eli's Monster Munchy 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/52/96/45/yf1EbGL4RwuetAyXEMmO_IMG_1564.JPG" [RecipeCategory] Christmas [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "2/3", "1", "1", "3/4", "2 1/2"] [RecipeIngredientParts] ["butter", "sugar", "egg", "vanilla", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1003.8 [FatContent] 49.1 [SaturatedFatContent] 30.1 [CholesterolContent] 215.0 [SodiumContent] 695.5 [CarbohydrateContent] 133.4 [FiberContent] 2.1 [SugarContent] 70.8 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Preheat oven to 350. Cream butter and sugar. Beat in egg and vanilla. Slowly add four, mixing well. Crush about half the flakes and stir in. Drop tablespoons onto greased cookie sheet. Bake 12-15 minutes.
[Name] Crazy Crust Pizza [AuthorId] 2001306480 [AuthorName] margie3 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2016-12-27T21:04:00Z [Description] Make and share this Crazy Crust Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "1/2", "1", "1", "1/4", "1/2", "1 1/2", "1", "1", NA] [RecipeIngredientParts] ["flour", "salt", "baking powder", "butter", "sour cream", "egg", "ground beef", "garlic powder", "onion", "cheese", "fresh tomato", "sliced ripe olives", "mushroom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 651.3 [FatContent] 47.7 [SaturatedFatContent] 24.4 [CholesterolContent] 196.2 [SodiumContent] 1081.6 [CarbohydrateContent] 21.3 [FiberContent] 1.8 [SugarContent] 3.1 [ProteinContent] 34.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix flour, salt, baking powder, soft butter, egg, and sour cream. Hand stir until blended, batter will be slightly lumpy. Spread batter in lightly greased pie plate, lining the bottom and sides with batter. In skillet brown ground beef and drain. Add garlic, onions and cook through. Layer cooked ground beef mixture, tomatoes, ripe olives and cheese. Bake at 400 for 25 minutes. *Optional tip: add mushrooms.
[Name] Pineapple Cheese Ball [AuthorId] 2291295 [AuthorName] Home organic [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2016-12-27T21:05:00Z [Description] Make and share this Pineapple Cheese Ball recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1", "2", "1/2", "2", "1"] [RecipeIngredientParts] ["cream cheese", "crushed pineapple", "green onions", "bell pepper", "pecans", "seasoning salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.4 [FatContent] 39.2 [SaturatedFatContent] 9.6 [CholesterolContent] 41.6 [SodiumContent] 122.6 [CarbohydrateContent] 13.2 [FiberContent] 4.0 [SugarContent] 8.5 [ProteinContent] 5.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. Form a ball. Cover with saran wrap & refrigerate overnight.
[Name] Meatballs With Marinara Sauce [AuthorId] 1803453011 [AuthorName] Chris R. [CookTime] PT1M [PrepTime] PT15M [TotalTime] PT16M [DatePublished] 2016-12-27T21:05:00Z [Description] If you enjoy homemade meatballs you will love theseThe best way to mix all these ingredients is with your hands so that you literally can fold them into the meat, but don't be rough. Once you have made these a few times, you will get the feel for them. Another key is to brown the meatballs and then cook them in the sauce to let the flavors blend. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Meatballs", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "3", "2", "1", "1", "1/8", "4", "1", "1", "2", "1", "1", "32"] [RecipeIngredientParts] ["ground beef", "ground pork", "eggs", "flat leaf parsley", "fresh basil", "salt", "garlic", "fresh ground black pepper", "milk", "romano cheese", "olive oil", "Spanish onion", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.0 [FatContent] 20.6 [SaturatedFatContent] 7.9 [CholesterolContent] 95.9 [SodiumContent] 1173.5 [CarbohydrateContent] 20.5 [FiberContent] 2.8 [SugarContent] 8.7 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] 12 meatballs [RecipeInstructions] ["In a large mixing bowl, use your hands or a wooden spoon to mix together the beef, veal, and eggs. Add the bread crumbs, parsley, basil, salt, garlic, and pepper and mix it well.", "Tear the bread into pieces and transfer it to a mixing bowl. Add the milk and let it sit for 5 to 7 minutes or until the milk is nearly absorbed. Add the bread to the meat and use your hands or a wooden spoon to mix it well. Stir in the grated cheese.", "Cover the bowl with plastic wrap and refrigerate it for 45 minutes to 1 hour or until the meat mixture is firm.", "Using an ice cream scoop, remove chunks of meat and roll them between dampened palms into meatballs, each weighing about 3 ounces. Refrigerate the meatballs for at least 10 minutes before proceeding with the recipe.", "To saute the meatballs, heat one teaspoon of the olive oil in a large sauté pan over medium-high heat. When the pan is hot, add the meatballs and cook them for about 10 minutes, turning them until they are browned on all sides. Transfer them to a platter and set them aside.", "In the same pan, heat the remaining teaspoon of the olive oil over medium-high heat. Add the onions and garlic and sauté them for 8 to 10 minutes or until they are browned.", "Meanwhile, in a large pot large enough to hold the meatballs, heat the marinara sauce over medium-high heat for 6 to 8 minutes or until the sauce starts to boil. Stir in the onions and garlic.", "Add the browned meatballs and any accumulated juices and cook them over medium heat for about 45 minutes. Do not cover them while cooking. Remove them from the heat and set them aside for about 45 minutes or until they have had ample time to mellow and the flavors of the sauce and meat intermingle.", "To store the meatballs, let them cool in the sauce. Transfer them to a tightly lidded storage container and refrigerate them for up to 1 week or freeze them for up to 1 month." ]
[Name] Peppered Filet Mignon [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2016-12-27T21:06:00Z [Description] Make and share this Peppered Filet Mignon 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/lfrU8DcSM2BGRPCfgVoA_Peppered%20Filet%20Mignon.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "1 1/2", "1/2", "1", "4", "1", "1/2", "3", "1"] [RecipeIngredientParts] ["sea salt", "black peppercorns", "unsalted butter", "olive oil", "leek", "unsalted butter", "kosher salt", "fresh ground black pepper", "garlic", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 934.3 [FatContent] 92.2 [SaturatedFatContent] 24.1 [CholesterolContent] 61.1 [SodiumContent] 4684.2 [CarbohydrateContent] 24.7 [FiberContent] 5.7 [SugarContent] 8.7 [ProteinContent] 12.7 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] ["Preheat the oven to 400 degrees F.", "Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.", "Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the salt and cracked pepper in a shallow bowl and roll the steaks in the mixture, pressing lightly to evenly coat all sides.", "When the skillet is ready, add the steaks and sear them evenly on all sides for about.", "1 - to -1 1/2 minutes per side.", "Top each steak with a tablespoon of butter and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.].", "Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.", "Brush the caps of each mushroom with a clean sponge or damp paper towel. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.", "Heat the olive oil in a large (11 - inch] Dutch oven or saucepan. Add the leeks and cook over low heat for 5 minutes, or until the leeks are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm." ]
[Name] HOLIDAY PEANUT BUTTER & PEPPERMINT COOKIES [AuthorId] 2000739557 [AuthorName] Don C. [CookTime] PT9M [PrepTime] PT0S [TotalTime] PT9M [DatePublished] 2016-12-28T11:22:00Z [Description] homemade Peanut Butter & Peppermint Cookies along with a glass of almond milk is the best combination to go with. Your friends will truely love this lip smacking recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000739557/tmQOEgTOCifrizWVTuwG_peanut-butter-peppermint-cookie.jpg" [RecipeCategory] Breads [Keywords] ["Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "4", "2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["butter", "peanut butter", "granulated sugar", "brown sugar", "vanilla extract", "eggs", "all-purpose flour", "baking soda", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.7 [FatContent] 14.1 [SaturatedFatContent] 6.2 [CholesterolContent] 43.6 [SodiumContent] 262.5 [CarbohydrateContent] 38.2 [FiberContent] 1.3 [SugarContent] 20.4 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Preheat oven to 375 degrees F. Combine the butter, Betsy’s Best, sugar, and brown sugar together in a bowl and mix with a mixer until combined and creamy. Add vanilla and eggs, one at a time, mixing well after each one. Set aside. In a separate bowl mix the flour, baking soda and salt together. Add to peanut butter mixture in mixing bowl and stir until completely combined. Add the peppermint chips. Roll the dough into 1” balls and in a separate bowl with the sugar, roll dough to coat. Place balls on a non-stick cookie sheet and using the bottom of a glass, flatten each ball. Bake for 8-9 minutes. These cookies will remain soft and be careful not to over cook them. Remove from oven and move to a wire rack to cool.
[Name] Big Jimmy's Coconut Pie [AuthorId] 1803464516 [AuthorName] Jean T. [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2016-12-28T15:58:00Z [Description] Make and share this Big Jimmy's Coconut Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1 1/2", "1/2", "1/2", "4", "1"] [RecipeIngredientParts] ["granulated sugar", "eggs", "cornstarch", "sweetened condensed milk", "unsalted butter", "vanilla", "unsweetened coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 564.9 [FatContent] 34.4 [SaturatedFatContent] 20.9 [CholesterolContent] 96.5 [SodiumContent] 214.6 [CarbohydrateContent] 58.4 [FiberContent] 3.2 [SugarContent] 44.9 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] 1 Pie [RecipeInstructions] Preheat oven to 350 degrees. In a large bowl, beat the eggs and sugar together. Add the cornstarch, milk, butter, and vanilla and blend well. Add the coconut and stir until incorporated. Pour filling into pie shell. Bake until firm, about 40-45 minutes. Cool before cutting.
[Name] Broccoli Cheese Appetizer [AuthorId] 336058 [AuthorName] WI Cheesehead [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2016-12-28T16:45:00Z [Description] Husband didn't keep a copy of where he got this, but we did change it a little. Instead of a bread bowl, we made it into a casserole, sort of. With sliced French bread. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1/2", "2", NA, "1"] [RecipeIngredientParts] ["broccoli", "frozen broccoli", "butter", "garlic cloves", "flour", "heavy cream", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 328.0 [FatContent] 24.1 [SaturatedFatContent] 15.0 [CholesterolContent] 76.9 [SodiumContent] 309.1 [CarbohydrateContent] 16.1 [FiberContent] 2.9 [SugarContent] 2.0 [ProteinContent] 13.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. If using a 9x13 baking dish, grease bottom and sides. In a large skillet, over medium-low heat, melt butter and add garlic and cook until fragrant, stirring, about 1 minute. Add flour, stirring constantly, until golden, another minute. Then add the cream or milk and simmer until thickened. Remove from heat and add cheese, stirring until melted. Add chopped broccoli and stir until combined well. Transfer to bread bowl, if using, then place on a baking sheet. Skip to next step for the French bread. If using French bread, place a layer of slices on the bottom of the baking dish. Add about half of the broccoli mixture. Add another layer of bread and finish with the rest of the broccoli mixture. Bake until mixture is warmed through, about 15-20 minutes. Serve the bread bowl with chips, or the casserole into individual servings.
[Name] Bacon Cheeseburger "Garbage Bread" [AuthorId] 381086 [AuthorName] Eric R. [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2016-12-28T18:42:00Z [Description] Garbage Bread is crazy delicious, perfect for a party or weeknight meal, and endlessly adaptable! My favorite is this Bacon Cheeseburger Garbage Bread…it’s cheesy, packed with flavor, and served with classic hamburger sauce! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Cheese", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "12", "1", "1 1/2"] [RecipeIngredientParts] ["bacon", "onion", "lean ground beef", "Velveeta cheese", "monterey jack and cheddar cheese blend"] [AggregatedRating] nan [ReviewCount] nan [Calories] 887.8 [FatContent] 68.2 [SaturatedFatContent] 33.3 [CholesterolContent] 217.2 [SodiumContent] 2035.0 [CarbohydrateContent] 12.6 [FiberContent] 0.7 [SugarContent] 8.7 [ProteinContent] 53.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°. Line a baking sheet with parchment paper and set aside. In a large skillet over medium-low heat cook bacon until it's crisp. Remove the bacon from the pan and set aside. In the same skillet, with the bacon grease increase heat to medium high. Add the onions and ground beef into the skillet and cook until the the onions are soft and the meat is cooked through. Drain the excess liquid/grease from the pan. Place the skillet back on the heat and turn the heat to low. Add bacon back into the pan and season with the steak seasoning. Add in the Velveeta and stirring continuously cook until the cheese is melted. Remove the pan from the heat. Roll the pizza dough out onto the prepared baking sheet. The dough should be approximately a 15x10 rectangle. Spread the meat mixture evenly on top, leaving an inch at the edges to allow for spreading. Sprinkle the grated cheese on top of the meat. Roll up the pizza dough, starting with the long sides and pinch the crust together to seal. Bake seam side down for 15-20 minutes, or until golden brown. Allow the bread to cool for 5-10 minutes before slicing. In a small bowl whisk together the mayonnaise, ketchup, salt, and pepper. Dip the sliced bread into the sauce, if desired.
[Name] Anastasia's Best Baked Beans (Slow-Cooker and Oven Recipe): [AuthorId] 105041 [AuthorName] Seabreeze1116 [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2016-12-28T20:34:00Z [Description] Make and share this Anastasia's Best Baked Beans (Slow-Cooker and Oven Recipe): recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 casserole [RecipeInstructions] Anastasia's Best-Ever Baked Beans: •\t5 cans of pork and beans (15 ounce cans – VanCamps's Pork and Beans or similar]. •\t2 medium or 1 large onion, chopped (yellow or sweet onion, not vidalia]. •\t1 to 2 tablespoons butter (for sauteing onions]. •\t3/4 cup ketchup. •\t1/2 cup molasses. •\t3 tablespoons yellow mustard. •\t1/4 to 1/2 cup brown sugar (use less for less sweetness]. •\t6 to 8 slices uncooked bacon, each cut in half or thirds. Preheat oven to 325* F. degrees f. Spray a 9x13 baking dish with non-stick cooking spray. Saute onions over medium to medium-high heat in butter until onions are tender and translucent. Mix beans, sauteed onions, ketchup, mustard, molasses and brown sugar until blended well. Pour in prepared baking dish. Top with uncooked bacon in single layer (see photo above]. Bake on middle rack of oven uncovered for 2-3 hours. Beans are ready when the top is dark and caramelized. Serve warm. Enjoy! TIP - Make in Slow Cooker. These can also be thrown together and cooked in the slow cooker set on low for 6 to 8 hours as well. It won't get that nice caramelize top, but it will still be delicious if you're in a pinch for time. Be sure to saute the onions first. BEANS FROM SCRATCH - If you want to make baked beans from scratch, head here for a great recipe - Boston Baked Beans - \"A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.\".
[Name] Creamy Corn Casserole [AuthorId] 152040 [AuthorName] Deb Boruff [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2016-12-28T20:34:00Z [Description] Make and share this Creamy Corn Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -4", "1", "2", "2", "1", "1", "16"] [RecipeIngredientParts] ["bacon", "butter", "onions", "flour", "salt", "sour cream", "frozen corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.9 [FatContent] 16.9 [SaturatedFatContent] 9.2 [CholesterolContent] 40.2 [SodiumContent] 689.7 [CarbohydrateContent] 28.8 [FiberContent] 2.9 [SugarContent] 2.2 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["cook bacon in skillet until crisp. drain and reserve 1 Tablespoon bacon grease. Lay bacon to dry and then crumble. set bacon aside. Melt butter in reserved hot bacon grease. Add chopped onion and saute until tender. Whisk in flour and salt until smooth and bubbly. Whisk in sour cream, whisking often for 3 minutes. Stir in corn and cook thoroughly. Pour into lightly greased 8 inch baking dish. Top with crumbled bacon.Bake at 350 degrees for 15 to 20 minutes.until bubbly.", "see step 1." ]
[Name] Leftover Prime Rib Stew [AuthorId] 1788371 [AuthorName] mwolach [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2016-12-28T20:34:00Z [Description] Make and share this Leftover Prime Rib Stew 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/1788371/gTFGGSXDSomZ3Z2jvz1d_IMG_0285.JPG" [RecipeCategory] Stew [Keywords] nan [RecipeIngredientQuantities] [NA, NA, "3", "1", "1/2", "2", "2", "2", "1/3"] [RecipeIngredientParts] ["water", "carrots", "onion", "celery ribs", "russet potatoes", "thyme", "barley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 28.4 [CarbohydrateContent] 18.7 [FiberContent] 3.5 [SugarContent] 2.3 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Trim the prime rib and put the best parts aside. Place the bones and fat and the lesser parts into a pot, and cover with water, just enough to cover it all.", "Add 1/4 onion, as well as 1 carrot's worth of slices.", "Bring to a boil, then reduce and simmer for 2 hours, stirring occasionally.", "Pull out and throw away the bones, the meat should fall off, though it may need a little help. Spoon out any good meat and all the carrots.", "Pour the remaining stock into a tupperware bowl, through a sifter so the pieces are caught. Throw away these pieces.", "Refrigerate the stock for about 2 hours up to a day. Afterwards, spoon off the fat that has risen to the top and discard.", "Then pour the stock into a pot. Add meat, sliced celery, potato, remaining carrots, remaining onion, au jus, and thyme. Bring to a boil, then simmer for 2 hours, with the lid ajar, stirring occasionally.", "Add barley and simmer for at least 45 more minutes (could be longer], stirring occasionally.", "Before serving, remove thyme twigs if you can find them. The herbs will have fallen off by now and will add flavor. Then serve with warm bread or rolls." ]
[Name] Taco Dip [AuthorId] 2001242118 [AuthorName] Danielle B. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2016-12-28T20:34:00Z [Description] Make and share this Taco Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["16", "8", "8", "1", "2", "16"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 696.4 [FatContent] 61.9 [SaturatedFatContent] 36.6 [CholesterolContent] 183.9 [SodiumContent] 1880.8 [CarbohydrateContent] 17.6 [FiberContent] 3.1 [SugarContent] 11.1 [ProteinContent] 21.6 [RecipeServings] nan [RecipeYield] 4 Cups [RecipeInstructions] Whip sour cream, mayonnaise, cream cheese and taco seasoning. Stir in cheddar cheese. Stir in salsa. Serve with tortilla chips.
[Name] Chicken Casserole [AuthorId] 2001324913 [AuthorName] Alisha D. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2016-12-28T20:34:00Z [Description] Make and share this Chicken Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001324913/QYpFPn6PS2eiXRSA77t0_chicken-poppy-casserole-2-43-o-300x225.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["chicken breasts", "sour cream", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.1 [FatContent] 39.1 [SaturatedFatContent] 22.6 [CholesterolContent] 97.0 [SodiumContent] 798.0 [CarbohydrateContent] 8.2 [FiberContent] 0.0 [SugarContent] 2.6 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Lightly spray a 2.5-3 quart baking dish. In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken. Turn into prepared pan. Top with cracker crumbs. Drizzle melted butter over the top of the crumbs. Bake for 25-30 minutes.
[Name] (One of The) Best Guacamole [AuthorId] 2001319256 [AuthorName] Giselle R. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2016-12-28T20:34:00Z [Description] Many guacamole recipes claim to be the best, but, seeing how different people have different tastes, I'll leave it up to you to decide how this guacamole ranks among the others. [Images] character(0) [RecipeCategory] Southwestern U.S. [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1/2", "1", "2", "1", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["avocados", "tomatoes", "cayenne", "cilantro leaf", "lime", "cumin", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 176.4 [FatContent] 14.8 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 9.5 [CarbohydrateContent] 12.4 [FiberContent] 7.8 [SugarContent] 2.5 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 1 Bowl [RecipeInstructions] Mince onion, tomatoes, peppers (remove seeds for less spice], cilantro, and optional tomatillos and place in a bowl. Then, cut the avocados in quarters and place them in the same bowl as above, add in rest of ingredients as well. Mash with clean hands or a fork. Cover and let it sit in the fridge to cool and for flavors to meld.
[Name] Ham and Black Bean Soup [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2016-12-28T23:28:00Z [Description] What can you say about recipe where the instructions are basically, "Throw all this in a pot and simmer?" It's that easy and that tasty! I might have some chopped cilantro and lime slices at the table to add to the Mexican flavor. From "The Southern Lady in Soups." [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Black Beans", "Beans", "Meat", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 -3", "3", "2", "1", "2", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1", "1", "1/4", "1", "1/2"] [RecipeIngredientParts] ["ham", "water", "carrots", "onion", "celery", "green pepper", "chicken broth", "black beans", "whole kernel corn", "diced tomatoes", "green chilies", "cumin", "garlic", "chili powder", "cayenne", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.8 [FatContent] 4.5 [SaturatedFatContent] 1.3 [CholesterolContent] 24.3 [SodiumContent] 1606.9 [CarbohydrateContent] 37.8 [FiberContent] 8.6 [SugarContent] 6.2 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add all ingredients to soup pot and bring to boil, turn down to simmer for about 45 minutes or until carrots are tender. Makes about 2-1/2 quarts soup. Serve with your favorite shredded cheese on top. Enjoy!
[Name] Chicken and Rice Casserole [AuthorId] 1803464516 [AuthorName] Jean T. [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2016-12-29T12:54:00Z [Description] Make and share this Chicken and Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4 -6", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.7 [FatContent] 20.8 [SaturatedFatContent] 5.6 [CholesterolContent] 100.6 [SodiumContent] 956.9 [CarbohydrateContent] 9.8 [FiberContent] 0.4 [SugarContent] 2.0 [ProteinContent] 32.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and one soup can of water (for minister rice]. Arrange the raw chicken on top of the rice mixture. Cover and seal with foil. Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”.
[Name] Sister Bleazard's Tooele Sugar Cookies [AuthorId] 172684 [AuthorName] Bess Ebee [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2016-12-29T17:55:00Z [Description] Soft, Velvety, and Tender! These are not a butter cookie like most people expect when they think of Sugar Cookie. These are very soft cakelike cookies that make Lofthouse taste like paper! In 30+ years, I've never had a better frosted cookie. Some similar recipes have changed the sour milk to sour cream. I like the milk. These are *not sweet as a typical cookie, they're intended to be eaten with frosting.
[Name] Corn Chowder [AuthorId] 2001298984 [AuthorName] Alfonso P. [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2016-12-29T17:55:00Z [Description] A corn chowder recipe geared toward summer when fresh corn on the cob is abundant or in the winter when having to use frozen/canned corn. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Pork", "Corn", "Vegetable", "Meat", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["5 -6", "3", "2", "1", "2", "2", "4", "1/4", "5", "3/4", "1", "1"] [RecipeIngredientParts] ["whole kernel corn", "unsalted butter", "fresh thyme", "salt", "fresh ground black pepper", "bacon", "all-purpose flour", "water", "heavy cream", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.2 [FatContent] 24.4 [SaturatedFatContent] 13.8 [CholesterolContent] 73.2 [SodiumContent] 1294.0 [CarbohydrateContent] 43.9 [FiberContent] 4.4 [SugarContent] 7.0 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 1 US [RecipeInstructions] This recipe greatly benefits from mise en place, so let's make sure to have everything ready before starting. Taking this step now will save you a lot of time and effort when cooking the corn chowder. Gather 5 bowls to have everything at the ready. If using Frozen Corn Kernels make sure the bowl is microwave safe and put it inside the microwave until the kernels are room temparature. Add the ingredients into the bowls stated. Bowl #1: Add the bacon, white onion, fresh thyme, salt, fresh ground black pepper. Bowl #1: Add the bacon, white onion, fresh thyme, salt, fresh ground black pepper. Bowl #2: Add the all-purpose flour, unsifted. Bowl #3: Add the cold room temperature water. Bowl #4: Add the corn and potatoes. Bowl #5: Add heavy cream. Over medium heat, add 3 tablespoons of butter and let it melt. With the butter melted in the Dutch Oven, add the first bowl (containing the onion, bacon, thyme, salt, and pepper]. Stirring frequently, cook the mixture until the onions begin to soften and turn a golden brown color. This should take 7 to 10 minutes. Quickly stir in Bowl #2, which contains your flour. It should turn into a paste. Slowly add the water in Bowl #3 to the corn chowder base, whisking constantly the now watery brew until it begins to boil. Once your mixture is boiling, stir in Bowl #4, which contains your corn kernels and the red potatoes. continue to stir until the pot is simmering. This should only take a few minutes. Once the pot starts simmering reduce heat to medium low. Keep the pot uncovered allowing the potatoes to soften and the water to evaporate, thickening the corn chowder. Stir occasionally to prevent burning. Scoop 2 cups of the corn chowder mixture out of the pot and put it in a blender. Hold the lid of the blender down with a towel. Puree it until has become completely smooth, which will take somewhere between 30 seconds and 2 minutes. Once that is done, dump the corn chowder puree back into the pot, which is still cooking on the stove at this point. Mix well. Add your final ingredient bowl, Bowl #5, which contains your heavy cream.Constantly mix your corn chowder until it is once again simmering but be careful not to allow it to boil now that you have introduced dairy! Once it has simmered, add a large, heaping tablespoon (or more] of sugar. Taste and adjust salt/pepper to preference. You may now serve it. Suggestion would be to top with freshly chopped basil.
[Name] Slow-Cooker Bread Stuffing (Thanksgiving) [AuthorId] 105041 [AuthorName] Seabreeze1116 [CookTime] PT3H [PrepTime] PT1M [TotalTime] PT3H1M [DatePublished] 2016-12-29T17:56:00Z [Description] Make and share this Slow-Cooker Bread Stuffing (Thanksgiving) recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 stuffing [RecipeInstructions] Slow-Cooker Bread Stuffing: 1 stick of butter. 2 cups chopped onion. 2 cups chopped celery (finely chopped]. 1 bag (14 ounces] stuffing cubes. 1/4 cup finely chopped Italian parsley. 2 teaspoons poultry seasoning. 3 to 4 cups chicken stock (out of the can]. Add some cubed country bread (14 oz. and double the recipe. Melt butter in skillet and sauté onion and celery for 3 to 5 minutes or until soft. Pour mixture over stuffing cubes in a very large bowl. Add parsley and poultry seasoning and stir well. Pour in 3 or more cups chicken stock to moisten. Pack lightly into a slow cooker that has been sprayed with cooking spray. Cover and cook on low 2 to 3 hours. Stir often. If too dry, add more stock. Having a big crowd, go ahead and double the recipe! Note: Double the recipe and use 8 stalks celery (finely chopped].
[Name] Spinach and Radish Soup [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2016-12-29T17:56:00Z [Description] Make and share this Spinach and Radish Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001313032/v9Zow19nROKoffxSNPlT_Spinach%20%26%20Radish%20Soup.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["42", "1/4 - 1/2", "1/2", "2 1/2", "1/2", "1/2 - 3/4", "2 1/2", "2 - 2 1/2", "2", "1"] [RecipeIngredientParts] ["chicken broth", "white pepper", "brown sugar", "ground ginger", "cayenne pepper", "radishes", "scallions", "shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.9 [FatContent] 3.2 [SaturatedFatContent] 0.7 [CholesterolContent] 142.9 [SodiumContent] 1672.5 [CarbohydrateContent] 17.9 [FiberContent] 3.0 [SugarContent] 11.9 [ProteinContent] 23.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large soup kettle, bring broth to a boil. Stir in ginger, sugar, pepper and vinegar. Stir in scallions. Stir in radishes and spinach. Return to almost a boil and cook about 5 minutes. Stir in shrimps. Simmer for five minutes more. Remove from heat and let stand for 5-6 minutes.
[Name] Chicken, Bacon Alfredo Bread Boat [AuthorId] 105041 [AuthorName] Seabreeze1116 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2016-12-29T17:56:00Z [Description] Make and share this Chicken, Bacon Alfredo Bread Boat 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/52/96/66/3DibtenQNiZEeYAS7LAw_IMG_4665.JPG" [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "1", "1", "2", "1", "1", "1/2", "1", NA] [RecipeIngredientParts] ["alfredo sauce", "mozzarella cheese", "salt", "garlic powder", "tomatoes", "green onion", "parmesan cheese", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1174.1 [FatContent] 31.4 [SaturatedFatContent] 13.4 [CholesterolContent] 119.2 [SodiumContent] 2983.2 [CarbohydrateContent] 149.6 [FiberContent] 7.1 [SugarContent] 8.6 [ProteinContent] 71.8 [RecipeServings] 4.0 [RecipeYield] 1 loaf [RecipeInstructions] INSTRUCTIONS. 1] Pre-heat oven to 400 degrees Fahrenheit. 2] Cut the top of the French bread, off, and remove the bread inside to hollow it out. Place on a large baking sheet. 3] Spread 2/3 of your Alfredo sauce evenly inside the loaf. Cover with a layer of mozzarella cheese. Mix together Italian seasoning, salt and garlic powder and sprinkle over cheese. 4] Continue layering: chicken, bacon, tomatoes, remaining Alfredo sauce, green onions and top with Parmesan cheese. 5] Bake for about 15 minutes or until cheese melts. 6] Remove from oven, top with chopped parsley if desired, cut into slices and enjoy! Make sure to serve warm!
[Name] Luckytrim's Liverwurst Delight [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2016-12-29T17:56:00Z [Description] Make and share this Luckytrim's Liverwurst Delight 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/jsIeertQQEWB7UFcqjzZ_Luckytrim%27s%20Delight.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "3", "2", "2", "4", "2"] [RecipeIngredientParts] ["fresh tomatoes", "provolone cheese", "sweet pickles", "spicy brown mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 456.7 [FatContent] 18.5 [SaturatedFatContent] 10.0 [CholesterolContent] 38.6 [SodiumContent] 1628.1 [CarbohydrateContent] 51.7 [FiberContent] 6.4 [SugarContent] 16.6 [ProteinContent] 22.0 [RecipeServings] nan [RecipeYield] 1 Sandwich [RecipeInstructions] Slather one side of one slice of the bread and place on plate, slathered side up. place the pickles on the bread, one slice of the cheese on the pickles, one slice of the tomato on the cheese, arrange the liverwurst slices on the tomato, place the other slice of cheese on the liverwurst, the other slice of tomato on the cheese. Slather the second slice of bread and place, slathered side down to top the sandwich. Slice on the diagonal and serve with a few extra sweet pickle slices at the side of the plate. Also works well with yellow mustard.
[Name] Vanilla Pudding French Toast [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2016-12-29T19:53:00Z [Description] Make and share this Vanilla Pudding French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Brunch", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "1", "1", "2", "1", "1/4", "1", NA, NA] [RecipeIngredientParts] ["vanilla instant pudding mix", "milk", "eggs", "cinnamon", "vanilla", "powdered sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 388.6 [FatContent] 17.5 [SaturatedFatContent] 9.7 [CholesterolContent] 111.9 [SodiumContent] 595.0 [CarbohydrateContent] 48.6 [FiberContent] 1.5 [SugarContent] 17.7 [ProteinContent] 8.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, whisk milk into pudding mix until dissolved completely. Set aside five minutes to thicken. Meanwhile, whisk eggs until well blended and frothy. Add cream, vanilla and cinnamon. Mix well. Fold the egg minture into the pudding mixture. Heat a skillet over medium heat. Spray with cooking spray and melt about 1T butter into the pan. Dip each slice of bread into the custard, coating both sides well. Cook each slice of bread in the melted butter, until golden, flipping to make sure both sides are done well. Serve with a dusting of powdered sugar and your favorite maple syrup or fresh berries.
[Name] Walnut Roll [AuthorId] 460623 [AuthorName] -Mary- [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2016-12-30T00:56:00Z [Description] Make and share this Walnut Roll 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/460623/9Xm5xdBRgiJT5vWLdwKX_000stickyrolls.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "1/2", "3", "2", "1", "1/2", "1/2", "3 1/2", "4 1/2"] [RecipeIngredientParts] ["milk", "sour cream", "butter", "egg", "sugar", "salt", "all-purpose flour", "active dry yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.3 [FatContent] 6.6 [SaturatedFatContent] 3.5 [CholesterolContent] 56.7 [SodiumContent] 141.9 [CarbohydrateContent] 37.5 [FiberContent] 1.4 [SugarContent] 8.8 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 12 rolls [RecipeInstructions] Have all ingredients at room temperature; place in bread machine pan in order listed. Select DOUGH setting. Dough is soft and may need assistance with a rubber spatula to pick up dry ingredients to make a ball. Prepare Filling. When cycle is complete, remove dough from pan. Continue with Shaping, Rising, and Baking directions below. Turn dough onto lightly floured surface; punch down to remove air bubbles. Cover; let dough relax for 10 minutes. Divide dough into 2 parts. On lightly floured surface, roll each half to a 12 x 12-inch square. Spread half of cooled Filling to within 1 inch of edges. Roll up tightly. Pinch edges to seal; turn ends under. Place seam-side down on greased baking sheet.*. Repeat with remaining dough. Prick top of roll every 3 inches with fork to eliminate air bubbles. Cover; let rise in warm place until indentation remains when lightly touched, about 30 minutes. Bake at 350°F for 25 to 30 minutes until browned. Cover lightly with foil to prevent over browning. Brush with melted butter to maintain a soft crust.
[Name] Authentic Beef Pho [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT12H [PrepTime] PT1H45M [TotalTime] PT13H45M [DatePublished] 2016-12-31T02:28:00Z [Description] Pho (pronounced "fuh") is a richly delicious herby beef broth served with thinly sliced beef, fresh herbs and vegetables. It takes a lot of time to make a broth this good.. but it's worth every minute. Can be made in a crockpot. Spice levels can be adjusted individually with condiments and fresh jalepeno. [Images] character(0) [RecipeCategory] Clear Soup [Keywords] ["Vietnamese", "Asian"] [RecipeIngredientQuantities] ["4", "1", "2", "5", "1", "3", "1", "4", "1", "1", "3", "4", "8", "1 1/2", "4", "1/2", "1 1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["onion", "garlic cloves", "fresh ginger", "salt", "star anise", "cinnamon stick", "whole cloves", "fennel seed", "fish sauce", "water", "beef sirloin", "green onions", "cilantro", "fresh bean sprouts", "Thai basil", "lime", "hoisin sauce", "fish sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 602.4 [FatContent] 22.7 [SaturatedFatContent] 9.0 [CholesterolContent] 127.6 [SodiumContent] 3036.6 [CarbohydrateContent] 58.8 [FiberContent] 4.2 [SugarContent] 4.4 [ProteinContent] 39.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425 degrees F.", "Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.", "Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.", "Place the Star anise, cinnamon, cloves, coriander, and fennel in a cheesecloth bag.", "Place bones, onion, ginger, salt, fish sauce and cheesecloth bag in a large stockpot or crockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer for 12-18 hours.", "Strain broth into another kettle. Skim fat off top if needed. Heat to low boil before serving.", "To serve,.", "Prepare rice noodles by covering them in room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute.", "Divide noodles among 4 large serving bowls; top with raw sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, jalepeno slices, hoisin sauce, and chile-garlic sauce on the side for people to add as desired." ]
[Name] Apple Roses [AuthorId] 374416 [AuthorName] Stephanie Z. [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2017-01-01T15:14:00Z [Description] Make and share this Apple Roses recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -3", "2", "6", "4", "2", "2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["apples", "puff pastry", "water", "lemon juice", "brown sugar", "unsalted butter", "ground cinnamon", "ground nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.4 [FatContent] 17.6 [SaturatedFatContent] 5.2 [CholesterolContent] 5.1 [SodiumContent] 107.3 [CarbohydrateContent] 31.6 [FiberContent] 1.4 [SugarContent] 10.1 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Remove puffed pastries from freezer and thaw according to package.", "Preheat the oven to 375°F. Grease a standard muffin tin.", "Slice the apples in half from top to bottom. Remove the core ends and then scoop out the core in the center. Using a very sharp knife or mandolin on the second setting, slice paper thin 1/8-inch slices and immediately sprinkle and toss in lemon juice prevent browning. Toss in the butter, sugar, cinnamon, and nutmeg.", "Microwave the slices for 45 seconds, or until soft and pliable enough to mold.", "When pastries are thawed, place them flat on a floured surface. Roll the pastries out with a rolling pin the flatten just a little more in to a 9\"x12\" rectangle. Cut each pastry into six 2-inch wide slices.", "In a small bowl, combine the preserves with 2 tablespoons of water. Microwave for 30 seconds if it was refrigerated.", "Spread preserves evenly over each strip of dough. Arrange about 10 apple slices lengthwise in a straight line, overlapping slightly, on a strip of dough. Fold up the bottom part of the dough and begin tightly rolling the dough to form the rose shape. Press the edge to seal and place in the muffin tin. Repeat for all the pieces of pastry until have 12 apple roses.", "Make ahead: at this point the unbaked assembled roses can be covered and stored in the fridge for up to 1 day before baking as directed. Pastries are best served the day they are baked but can be stored in an airtight container and rewarmed in a 300°F oven for 5 to 10 minutes, or until warmed through and flaky again.", "Place a pan of water on the bottom rack of oven so the bottom of pastries do not burn.", "Bake for 40 minutes, or until golden and cooked through. Sprinkle with powdered sugar, if desired." ]
[Name] Portuguese Bread Pudding With Rum and Salted Caramel Sauce [AuthorId] 547623 [AuthorName] Chef BeeGee [CookTime] PT50M [PrepTime] PT1H30M [TotalTime] PT2H20M [DatePublished] 2017-01-01T20:29:00Z [Description] A custard-like bread pudding topped with a salty sweet caramel sauce. Serve warm with a scoop of vanilla bean ice cream and caramel sauce drizzle! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "4", "2", "6", "3", "3/4", "1", "1/3"] [RecipeIngredientParts] ["unsalted butter", "vanilla extract", "eggs", "salted butter", "brown sugar", "rum", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.6 [FatContent] 11.3 [SaturatedFatContent] 6.5 [CholesterolContent] 102.4 [SodiumContent] 82.2 [CarbohydrateContent] 14.3 [FiberContent] 0.0 [SugarContent] 14.1 [ProteinContent] 4.7 [RecipeServings] 15.0 [RecipeYield] 1 piece [RecipeInstructions] ["Heat milk, unsalted butter and vanilla extract in a pan over medium heat until butter melts.", "Take milk mix off of heat and set aside until cool.", "While milk is cooling, place bread cubes in a single layer on a cookie sheet and toast at 350 for 10 minutes to make them stale. This may take 2-3 batches.", "Coat a 9x13 baking dish with butter and add all toasted bread cubes to this dish.", "When milk has cooled, beat all 6 eggs in a separate bowl and mi into milk mixture.", "Pour milk and egg mixture over bread cubes, pressing down gently to ensure all pieces get coated. Let soak for 1 hour.", "After 1 hour, bake for 50 minutes uncovered until bread is brown but center is still a little jiggly.", "While bread pudding is cooling, begin to make the caramel sauce.", "In a sauce pan, melt butter in pan over medium heat. Add the brown sugar and rum and stir until sugar is dissolved and bubbling.", "Very slowly add the cream, stirring constantly.", "Remove from heat.", "To serve, plate a 3 inch square of warm bread pudding. Drizzle with a little caramel sauce. Top with a small scoop of vanilla bean ice cream (optional] and drizzle with a little more sauce." ]
[Name] Chicken for One With Orange Sauce [AuthorId] 2000814597 [AuthorName] Single Serve [CookTime] PT10M [PrepTime] PT3M [TotalTime] PT13M [DatePublished] 2017-01-01T22:48:00Z [Description] Make and share this Chicken for One With Orange 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/2000814597/oZzDwYnzTVyHswtao4DV_07102012137.jpg" [RecipeCategory] Chicken [Keywords] ["Oranges", "Poultry", "Citrus", "Fruit", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 -2", "1/2", "1", "2"] [RecipeIngredientParts] ["chicken thigh fillet", "orange", "brown sugar", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.4 [FatContent] 2.8 [SaturatedFatContent] 0.7 [CholesterolContent] 57.3 [SodiumContent] 60.6 [CarbohydrateContent] 12.2 [FiberContent] 1.6 [SugarContent] 10.6 [ProteinContent] 14.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Trim the chicken thighs of excess fat and cut them into three or four pieces.", "Place the chicken in a steamer lined with baking paper.", "Steam the chicken for about five minutes.", "Grate the orange rind finely and mix it with the mayonnaise.", "Heat the orange juice and sugar in a fry pan until it begins to bubble and thicken. As the sauce thickens the bubbles increase in size.", "Add the chicken and its juices to the pan and fry in the orange sauce for thirty seconds each side.", "Serve topped with mayonnaise with a salad or vegetables of your choice." ]
[Name] Fruity Baked Oatmeal [AuthorId] 1802485165 [AuthorName] liz43230 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-01-01T23:00:00Z [Description] Make and share this Fruity Baked Oatmeal recipe from Food.com. [Images] character(0) [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "1/2", "2", "1", "1/2", "3/4", "1/3", "1/3"] [RecipeIngredientParts] ["quick-cooking oats", "brown sugar", "baking powder", "salt", "ground cinnamon", "eggs", "nonfat milk", "butter", "tart apple", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.4 [FatContent] 13.1 [SaturatedFatContent] 7.2 [CholesterolContent] 69.0 [SodiumContent] 465.0 [CarbohydrateContent] 46.8 [FiberContent] 3.3 [SugarContent] 27.5 [ProteinContent] 6.1 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. Combine eggs, milk and butter; add to the dry ingredients. Stir in apple, peaches and blueberries. Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until a knife inserted in center comes out clean. Cut into squares. Serve with milk if desired. Yield: 9 servings.
[Name] Pumpkin Chip Scones [AuthorId] 1802485165 [AuthorName] liz43230 [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2017-01-01T23:44:00Z [Description] Make and share this Pumpkin Chip Scones recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3 1/4", "1/3", "2 1/2", "1/2", "1/2", "3/4", "1", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "butter", "buttermilk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.0 [FatContent] 19.0 [SaturatedFatContent] 9.3 [CholesterolContent] 36.4 [SodiumContent] 456.6 [CarbohydrateContent] 46.8 [FiberContent] 2.1 [SugarContent] 6.8 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.", "Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar.", "Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm. Yield: 1 dozen." ]
[Name] Buttercream Frosting [AuthorId] 1802485165 [AuthorName] liz43230 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-01-02T00:05:00Z [Description] Make and share this Buttercream Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "4 1/2", "1 1/2", "5 -6"] [RecipeIngredientParts] ["butter", "confectioners' sugar", "vanilla extract", "2% low-fat milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.8 [FatContent] 3.9 [SaturatedFatContent] 2.5 [CholesterolContent] 10.4 [SodiumContent] 35.7 [CarbohydrateContent] 22.6 [FiberContent] 0.0 [SugarContent] 22.2 [ProteinContent] 0.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups. Enjoy!
[Name] Butterscotch Creme Brulee (Light) [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT1H [PrepTime] PT2H [TotalTime] PT3H [DatePublished] 2017-01-02T00:13:00Z [Description] If heavy cream tastes like butter to you, and not in a good way (as it does for me).then this offers a lighter way to enjoy this dessert, but it's not exactly a diet food. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/x7PG8eanTfW2aUlsirKO_IMG_0624.JPG" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["20", "1", "4", "2/3", "2", "4"] [RecipeIngredientParts] ["half-and-half", "vanilla bean", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.4 [FatContent] 13.6 [SaturatedFatContent] 7.7 [CholesterolContent] 145.6 [SodiumContent] 44.1 [CarbohydrateContent] 35.1 [FiberContent] 0.0 [SugarContent] 30.8 [ProteinContent] 4.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees F. Split vanilla bean down the middle and scrape out the insides. Heat half-and-half and vanilla bean (all of it, including the husk] on medium-high until it just comes to a boil. Remove from heat, cover, and allow to rest for 15 minutes. Whisk egg yolks and 2/3 cup of sugar together with butterscotch liqueur. Gradually stream some of the hot cream and vanilla mixture into the bowl while constantly stirring. Keep stirring to keep egg from scrambling. Continue until both mixtures are fully incorporated. Pour mixture through a fine mesh strainer and equally divide between 6 ramekins. Place the ramekins in a deep baking pan. Add enough water to come to halfway up the side of the ramekins. Cook in oven for 45 minutes, until the surface is set but still trembling when shaken. Allow to cool slightly, then move to refrigerator to cool for at least 2 hours and up to 3 days. When ready to finish, remove from refrigerator and place at room temperature for at least 30 minutes. Distribute 1 tablespoon of sugar on the surface of each ramekin. Gently rotate and tap the sides of each ramekin if necessary. Using a brulee torch set to the highest setting, gradually melt the sugar on the surface of each ramekin. The sugar will bead up and turn to liquid form; move the torch to another area if the sugar starts to blacken. Some blackening is desirable. After going over the surface, some unmelted sugar will remain. Go back over these areas with the torch until they're melted, but stop if it turns black. Allow to sit for a few minutes before serving.
[Name] Potpie [AuthorId] 1802485165 [AuthorName] liz43230 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-01-02T00:16:00Z [Description] Make and share this Potpie recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] [NA, "1", "3/4", "1", "2", "3", "2 -3", NA, "1/2", "1/3", "1/3", "1", "1", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["mushroom", "carrot", "onion", "celery ribs", "garlic", "olive oil", "dried thyme", "butter", "all-purpose flour", "mushrooms", "vegetable broth", "milk", "cream cheese", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 613.8 [FatContent] 44.9 [SaturatedFatContent] 23.2 [CholesterolContent] 111.7 [SodiumContent] 459.2 [CarbohydrateContent] 43.9 [FiberContent] 5.9 [SugarContent] 10.5 [ProteinContent] 14.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F Place mushrooms, carrots, onion, celery, garlic, salt, pepper, thyme, and olive oil onto baking sheet. Toss with hands until well combined. Roast for 30 minutes, tossing veggies after 15 minutes. Set aside. Leave oven on! In a small saucepan over medium heat, add the butter. When melted and bubbling, stir in flour. Whisk frequently, cooking for 5-7 minutes, or until roux darkens to a nice golden brown. Combine milk, broth, mustard, salt, pepper, and thyme. Pour into pan, whisking constantly. Stir in cream cheese and heat until melted and mixture thickens. Remove from heat. Remove paper from garlic. Roughly chop. Stir veggies into sauce. Layer bottom of 9-inch pie dish with dough. Pour in mixture. Top with remaining dough. Cut a slit in the centre. Cover crust edges for the first 10 minutes of baking. Remove cover and bake for another 20 minutes. Allow to cool a bit before serving!
[Name] Jimmy Dean Egg Bake [AuthorId] 2000652851 [AuthorName] Heidle [CookTime] PT1H30M [PrepTime] PT24H [TotalTime] PT25H30M [DatePublished] 2017-01-02T01:16:00Z [Description] Make and share this Jimmy Dean Egg Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "2", "2", "8", "3/4", "2 1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["croutons", "cheddar cheese", "eggs", "dried mustard", "milk", "milk", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1055.8 [FatContent] 85.8 [SaturatedFatContent] 35.5 [CholesterolContent] 422.0 [SodiumContent] 2057.5 [CarbohydrateContent] 23.9 [FiberContent] 0.7 [SugarContent] 1.9 [ProteinContent] 45.4 [RecipeServings] 6.0 [RecipeYield] 1 cup [RecipeInstructions] Place croutons on bottom of greased 9 by 13 pan. Top croutons with cheese and browned sausage. mix together dry mustard, 2 1/2 cups milk, and eggs. Refrigerate overnight. In the morning, mix together- cream of mushroom soup, 1/2 cup milk and 1/2 cup sour cream. Pour over egg mixture. Cover with Reynolds wrap and Bake at 350 degrees for 90 minutes.
[Name] Beer Bread (Easy) [AuthorId] 2000652851 [AuthorName] Heidle [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2017-01-02T01:23:00Z [Description] Make and share this Beer Bread (Easy) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 3/4", "1", "1/2", "2"] [RecipeIngredientParts] ["self rising flour", "beer", "sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1960.8 [FatContent] 26.4 [SaturatedFatContent] 15.1 [CholesterolContent] 61.1 [SodiumContent] 4583.7 [CarbohydrateContent] 367.8 [FiberContent] 9.3 [SugarContent] 100.6 [ProteinContent] 35.9 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Mix all ingredients together and stir well. Bake at 375 for 50 minutes. Melt butter, pour over bread. Bake bread for an additional 5 minutes. Use toothpick test to make sure bread is cooked through. Enjoy hot or cooled.
[Name] Frito Corn Dip [AuthorId] 2000652851 [AuthorName] Heidle [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-01-02T01:46:00Z [Description] Make and share this Frito Corn Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "5", "1/2", "1/2", "1/2", "1/2", "3", "1", "2"] [RecipeIngredientParts] ["green pepper", "green onions", "ground cumin", "black pepper", "mayonnaise", "sour cream", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 539.4 [FatContent] 29.7 [SaturatedFatContent] 8.7 [CholesterolContent] 29.7 [SodiumContent] 516.9 [CarbohydrateContent] 61.2 [FiberContent] 6.1 [SugarContent] 2.0 [ProteinContent] 12.4 [RecipeServings] 8.0 [RecipeYield] 1/2 cup [RecipeInstructions] Mix all ingredients together and chill in refrigerator. serve with chili cheese fritos.
[Name] English Trifle [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] nan [PrepTime] PT7H [TotalTime] PT7H [DatePublished] 2017-01-02T04:10:00Z [Description] This is how my English grandmother always made it. I prefer a homemade custard rather than Bird's Custard, however. This is a very good dessert and worth the extra effort. You will need to start making this dessert a day before you want to serve it. [Images] character(0) [RecipeCategory] Dessert [Keywords] "Healthy" [RecipeIngredientQuantities] ["1", "1/4 - 1/2", "1/4", "2", "1", "2 1/2", "2", NA] [RecipeIngredientParts] ["sherry wine", "Jello gelatin", "mandarin oranges", "custard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 588.2 [FatContent] 9.0 [SaturatedFatContent] 3.8 [CholesterolContent] 230.8 [SodiumContent] 378.5 [CarbohydrateContent] 119.6 [FiberContent] 1.1 [SugarContent] 49.2 [ProteinContent] 9.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Split cake in half and spread generously with jam. Put halves back together and cut into cubes. Place cake cubes in the bottom of a large trifle bowl. Drizzle sherry over cake. Drain the mandarin oranges, reserving the liquid. Arrange the orange segments over the cake. Prepare jello recipe as stated on the box but use reserved mandarin orange juice for part of the liquid. Pour over fruit and cake. Cover and refrigerate until set (several hours]. Once the jello is set, remove the dish from the fridge and pour hot custard over the top. Cover and refrigerate for at least 2 hours. Remove the dish from the fridge and top with whipped cream. Garnish with candied cherries and slivered almonds.
[Name] JOE'S TASTY CHOPS [AuthorId] 902700 [AuthorName] Chef Teer [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-01-02T10:50:00Z [Description] Make and share this JOE'S TASTY CHOPS 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/902700/3ZWtOnpjQnmFZeOkVXp8_image1.JPG" [RecipeCategory] Deer [Keywords] ["Pork", "Wild Game", "Meat", "High Protein", "High In..."] [RecipeIngredientQuantities] ["6", "1/4", "1", "1/2", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["brown sugar", "ground ginger", "soy sauce", "ketchup", "garlic", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.4 [FatContent] 18.1 [SaturatedFatContent] 6.0 [CholesterolContent] 137.3 [SodiumContent] 1952.3 [CarbohydrateContent] 14.2 [FiberContent] 0.4 [SugarContent] 11.6 [ProteinContent] 44.2 [RecipeServings] 6.0 [RecipeYield] 6 EACH [RecipeInstructions] ["In a mixing bowl blend all ingredients.", "Mix well until everything is blended together good.", "Add chops to a gallon ziplock bag and pour the liquid mix inside the bag.", "Seal bag and shake the bag around coating all sides of the chops very well.", "Pour chops and liquid into crock-pot and set for 6 hours slow cook time.", "After 6 hours chops should be tender falling off the bone, tasty and ready to serve with your favorite side dishes.", "Note: To make a low calorie for diabetics use splenda in place of brown sugar,low-sodium soy sauce, all natural ketchup." ]
[Name] Jeff's Parmesan Chicken [AuthorId] 754227 [AuthorName] jdwright [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-01-02T19:46:00Z [Description] Make and share this Jeff's Parmesan Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "1", "2", "3"] [RecipeIngredientParts] ["chicken breast halves", "parmesan cheese", "red onion", "garlic", "portabella mushroom", "red wine", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.8 [FatContent] 16.3 [SaturatedFatContent] 8.8 [CholesterolContent] 61.1 [SodiumContent] 311.3 [CarbohydrateContent] 9.7 [FiberContent] 1.5 [SugarContent] 3.2 [ProteinContent] 24.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Large skillet to saute onions and. 9x12 casserole dish to bake. Preheat oven to 350°F. Pound chicken breasts flat. Dice onions. Slice mushrooms. Heat skillet and add 1 tbsp coconut oil. Saute onions with 1 teaspoon italian seasoning, and add to casserole dish. Saute garlic, add to casserole dish. Saute mushrooms with 1 tsp italian seasoning until their water is removed, add to casserole dish. Add red wine to casserole dish and stir. Melt 1 tbsp coconut oil in skillet. Brown chicken breasts in skillet with 1 tsp italian seasoning and add to casserole dish. Sprinkle grated parmesan and 1 tbsp italian seasoning over casserole dish. Bake for 30 minutes.
[Name] Pico De Gallo Chicken Skillet [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-01-02T21:56:00Z [Description] A nice Mexican-y chicken recipe that you can make any time of year, using canned tomatoes. It was published in our local newspaper, The Bangor Daily News, and would benefit from being served with rice that you can pour all the lovely sauce over! [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "Very Low Carbs", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "15", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["chicken breast", "olive oil", "tomatoes", "garlic clove", "cilantro", "scallion", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.1 [FatContent] 14.1 [SaturatedFatContent] 3.5 [CholesterolContent] 72.6 [SodiumContent] 78.0 [CarbohydrateContent] 5.1 [FiberContent] 1.5 [SugarContent] 3.0 [ProteinContent] 24.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season the chicken breasts all over with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes per side until browned. Meanwhile, stir together the tomatoes (with juices], jalapeno, garlic, cilantro, scallion and lime juice. Pour over the chicken breasts. Cover, and cook for 10-15 minutes until cooked through. Serve immediately.
[Name] One Pan Burger Sliders [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT32M [PrepTime] PT10M [TotalTime] PT42M [DatePublished] 2017-01-02T23:31:00Z [Description] Make and share this One Pan Burger Sliders recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "6", "12", NA] [RecipeIngredientParts] ["ground beef", "salt", "American cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.2 [FatContent] 7.3 [SaturatedFatContent] 2.9 [CholesterolContent] 22.7 [SodiumContent] 710.5 [CarbohydrateContent] 22.2 [FiberContent] 1.1 [SugarContent] 2.9 [ProteinContent] 10.4 [RecipeServings] nan [RecipeYield] 16 Sliders [RecipeInstructions] Preheat oven to 400°. To begin, combine the ground beef, breadcrumbs, onions, and salt in a bowl. For this step, it's best to use your hands to work all the ingredients together. Next, line a 9-by-13-inch baking sheet with parchment paper, then gently press the meat onto it in an even layer. Not only does the parchment paper prevent the beef from sticking to the pan, but it also makes cleanup easier. Bake the giant patty for 30 minutes. Then, lay the cheese of your choice over the beef. Do your best to ensure every inch is covered. Once you're satisfied with how it looks, stick the whole thing back in the oven for about 2 minutes or until the cheese is melted to your satisfaction. Slice into 2-inch squares, then carefully place them into their buns. Lastly, top with your favorite condiments and serve!
[Name] Turkey and Shrimp Egg Rolls [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT1H20M [PrepTime] PT30M [TotalTime] PT1H50M [DatePublished] 2017-01-02T23:36:00Z [Description] I made these with leftover turkey and shrimp from our Christmas dinner. I had plenty of crispy turkey skin, since I fried the turkey, but this can be replaced by crispy chicken skin using the directions below. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/5Fanj0cPSoG3ENNSwAdE_IMG_0631.JPG" [RecipeCategory] Poultry [Keywords] ["Meat", "Chinese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "1", "1", "6", "1/4", "2", "1", "1", "12", "10", "8", "2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["fresh ginger", "garlic cloves", "green onions", "carrot", "red cabbage", "Brussels sprouts", "chicken broth", "Chinkiang vinegar", "sugar", "shrimp", "turkey", "lime juice", "rice vinegar", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.3 [FatContent] 8.2 [SaturatedFatContent] 1.4 [CholesterolContent] 15.7 [SodiumContent] 218.8 [CarbohydrateContent] 21.8 [FiberContent] 1.2 [SugarContent] 1.8 [ProteinContent] 7.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] If you don't already have crispy turkey skin or chicken skin, preheat the oven to 375 degrees F. Place parchment sheet or a Silpat on a baking sheet, sprinkle with kosher salt and pepper, and cover skin with a second baking sheet so it doesn't curl up. Heat for 20 minutes, rotate the sheet, and cook for another 20 minutes. Remove from oven. When cool, dice skin and set aside. Stir-fry the ginger and garlic on medium heat in 1 tablespoon of oil until fragrant, about 30 seconds. Add green onions, carrots, cabbage, and brussels sprouts and stir-fry for 5 more minutes. In a bowl, combine the chicken broth, Chinkiang vinegar, and sugar. Add mixture to the pan and bring to a boil, then lower heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp, turkey, and crispy turkey skin. Fill and roll the eggroll wrappers, wetting the edges with water to help them wrapping stick. Apply water to any loose flaps in the eggroll to make them stick. In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat. Combine dipping sauce ingredients and serve.
[Name] Turkey and Shrimp Egg Rolls [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2017-01-02T23:46:00Z [Description] I made these with leftover turkey and shrimp from our Christmas dinner. I had plenty of crispy turkey skin, since I fried the turkey, but this can be replaced by crispy chicken skin using the directions below. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/7x6KAqzWTeUOX7iqm4jg_IMG_0631.JPG" [RecipeCategory] Poultry [Keywords] ["Meat", "Chinese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "1", "1", "6", "1/4", "2", "1", "1", "12", "10", "8", "2", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["fresh ginger", "garlic cloves", "green onions", "carrot", "red cabbage", "Brussels sprouts", "chicken broth", "Chinkiang vinegar", "sugar", "shrimp", "turkey", "lime juice", "rice vinegar", "fish sauce", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.9 [FatContent] 9.7 [SaturatedFatContent] 1.8 [CholesterolContent] 20.9 [SodiumContent] 261.0 [CarbohydrateContent] 21.9 [FiberContent] 1.2 [SugarContent] 1.8 [ProteinContent] 8.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] If you don't already have crispy turkey skin or chicken skin, preheat the oven to 375 degrees F. Place parchment sheet or a Silpat on a baking sheet, sprinkle skin with kosher salt and pepper, and cover skin with a second baking sheet so it doesn't curl up. Heat for 20 minutes, rotate the sheet, and cook for another 20 minutes. Remove from oven. When cool, dice skin and set aside. Stir-fry the ginger and garlic on medium heat in 1 tablespoon of oil until fragrant, about 30 seconds. Add green onions, carrots, cabbage, and brussels sprouts and stir-fry for 5 more minutes. In a bowl, combine the chicken broth, Chinkiang vinegar, and sugar. Add mixture to the pan and bring to a boil, then lower heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp, turkey, and crispy turkey skin. Fill and roll the eggroll wrappers, wetting the edges with water to help them wrapping stick. Apply water to any loose flaps in the eggroll to make them stick. In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat. Combine dipping sauce ingredients and serve.
[Name] Tangy Cranberry Mustard [AuthorId] 447199 [AuthorName] Faux Chef Lael [CookTime] PT4M [PrepTime] PT1M [TotalTime] PT5M [DatePublished] 2017-01-03T04:21:00Z [Description] This is a copycat recipe for Hickory Farms Cranberry Mustard, which is difficult to find outside of the Christmas season. It is great on Summer Sausage, or spread on a carved turkey sandwich, or used as a glaze on a baked ham. Use it as a barbecue sauce for chicken, or a topping for broiled salmon. It even makes a great dip for chicken fingers! You can also can it in small jars to give as a gift. It's simple and delicious! I listed the brand names of the ingredients I used, but you can use your favorites. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/447199/rJXbMUc2RtSSgaYbZRnJ_cranberry%20mustard.jpg" [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "3"] [RecipeIngredientParts] ["jellied cranberry sauce", "mustard", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.5 [FatContent] 2.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 574.1 [CarbohydrateContent] 99.9 [FiberContent] 3.5 [SugarContent] 95.7 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Add all three ingredients to a small saucepan. Stir constantly and simmer until sugar is dissolved, about 3-4 minutes. Be careful to keep stirring to avoid the sugar burning or caramelizing. Pour into airtight container (jar or tupperware] and keep refrigerated up to one month. If canning, you may can pints or half pints at the same temp/time as any jelly or jam recipe.
[Name] Tartare Sauce [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-01-03T08:37:00Z [Description] Make and share this Tartare 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/1803567427/KPAYVToqQZyjEjcolDjE_tartaresauce%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/96/90/nSai44WGSEyPycx45aQZ_scampyscallops%20s.jpg"] [RecipeCategory] Sauces [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1/2", "1", NA, NA] [RecipeIngredientParts] ["mayonnaise", "shallot", "English mustard", "dried parsley", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 80.0 [CarbohydrateContent] 1.3 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 0.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingredients together in a small bowl. Refrigerate until required.
[Name] Snowdrop Cookies [AuthorId] 2000009332 [AuthorName] Joneses [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-01-03T15:47:00Z [Description] Powder sugary doughiness that has been a favorite at Christmas. It is a really good ofset to church windows or other chocolate-based desserts. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["flour", "salt", "butter", "powdered sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 927.7 [FatContent] 62.2 [SaturatedFatContent] 39.0 [CholesterolContent] 162.7 [SodiumContent] 736.2 [CarbohydrateContent] 83.8 [FiberContent] 2.2 [SugarContent] 20.0 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 3-4 dozen [RecipeInstructions] Preheat oven to 350 degrees. Sift flour and salt together. With a mixer beat butter, powdered sugar, and vanilla together until light and fluffy. Work in dry ingredients gradually. Once thoroughly mixed, roll into 1 inch balls and place 1 inch apart on an ungreased cookie sheets. Bake for 12-15 minutes. Let cool slightly and sprinkle with powdered sugar.
[Name] Plantain Curry [AuthorId] 2001218086 [AuthorName] Barbara B. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-01-03T15:54:00Z [Description] Make and share this Plantain Curry recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001218086/T7kTK80iTdeLVVlIqblS_IMAG1437.jpg" [RecipeCategory] Indian [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/8", "1/2", "2", "1/4", "1/2", "1 1/4", "2", "2", "1/4"] [RecipeIngredientParts] ["fenugreek seeds", "cumin seed", "coriander powder", "turmeric", "mango powder", "salt", "chilies", "cilantro", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.8 [FatContent] 13.9 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 1460.3 [CarbohydrateContent] 5.2 [FiberContent] 0.9 [SugarContent] 2.4 [ProteinContent] 1.2 [RecipeServings] 2.0 [RecipeYield] 2 4 [RecipeInstructions] 1. Heat oil and cumin and fenogreek in deep 12-inch skillet over medium-high heat or wok. Once seed begins to pop, cover and wait until popping stops. 2. Add other spices and stir about 30 seconds. Add 1/4 cup of water. Add plantain slices, karhi leaves, salt and stir 1-2 minutes. 3. Stir in more water if needed (and check once in a while] Heat to boiling; reduce heat. Cover and simmer 10 minutes or until tender. Sprinkled with cilantro and serve.
[Name] Allamatriciana-Extra-Umami (Pasta Like Oliie Golly) [AuthorId] 105041 [AuthorName] Seabreeze1116 [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2017-01-03T15:54:00Z [Description] Make and share this Allamatriciana-Extra-Umami (Pasta Like Oliie Golly) recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 pasta [RecipeInstructions] Chops. INGREDIENTS. 3 tablespoons extra-virgin olive oil. 3 ounces guanciale or pancetta, finely diced (see Note]. 1/2 medium onion, thinly sliced. 2 teaspoons minced anchovy fillet. 1 large garlic clove, minced. One 14.5-ounce can crushed San Marzano tomatoes. 1 pound spaghetti. 1/2 cup torn basil leaves. 1 teaspoon crushed red pepper. 1/2 cup freshly grated Pecorino Romano cheese, plus more for serving. Salt. Freshly ground pepper. Get Ingredients. HOW TO MAKE THIS RECIPE. In a deep skillet, heat the oil. Add the <em>guanciale</em> and cook over moderate heat, stirring, until opaque, about 3 minutes. Add the onion, anchovy and garlic and cook over moderately low heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomatoes and cook until hot, 2 minutes. In a large pot of salted boiling water, cook the spaghetti until pliable but still hard in the center, about 5 minutes. Drain the pasta, reserving 2 cups of the cooking water. Add the pasta and water to the sauce and cook until the pasta is al dente; add more water if the sauce gets too thick. Remove from the heat and stir in the basil, crushed red pepper and the 1/2 cup of cheese. Season with salt and pepper, transfer to bowls and serve, passing more cheese at the table. NOTES. Guanciale, cured pork jowl, is available at Italian markets, butcher shops or formaggiokitchen.com. PHOTO © CHRISTINA HOLMES PUBLISHED APRIL 2013.
[Name] Mama's Sweet Chili [AuthorId] 2128696 [AuthorName] Shelli94 [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-01-03T15:55:00Z [Description] Make and share this Mama's Sweet Chili recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "2", "2", "1/2", "1", "1", "1", "1", "28", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "garlic cloves", "chili powder", "salt", "cumin", "black pepper", "dried oregano", "diced tomatoes", "tomato sauce", "water", "kidney beans", "black beans", "pinto beans", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 435.7 [FatContent] 16.7 [SaturatedFatContent] 6.4 [CholesterolContent] 62.6 [SodiumContent] 1090.1 [CarbohydrateContent] 46.0 [FiberContent] 11.9 [SugarContent] 17.7 [ProteinContent] 27.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet, cook ground chuck, onions, and garlic together until meat is browned. Drain. While meat is cooking, add tomatoes, tomato sauce, water, and beans to crock pot. Add seasonings and brown sugar. Add browned and drained beef. Stir well. Cook on low for 4-6 hours.
[Name] Pork With a Rich Mushroom Sauce [AuthorId] 2001326841 [AuthorName] Kaitlynlorteau13 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-01-03T15:55:00Z [Description] Make and share this Pork With a Rich Mushroom Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "1/4", "5", "10", "1 1/4", "2"] [RecipeIngredientParts] ["salt", "onions", "black pepper", "milk", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.9 [FatContent] 21.4 [SaturatedFatContent] 7.6 [CholesterolContent] 145.8 [SodiumContent] 861.3 [CarbohydrateContent] 10.2 [FiberContent] 0.9 [SugarContent] 2.0 [ProteinContent] 44.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside. . Pour soup mixture over chops. Bake, covered, for 30 minutes in the preheated oven.
[Name] Magic Shell [AuthorId] 1879548 [AuthorName] murciana02 [CookTime] PT2M [PrepTime] PT1M [TotalTime] PT3M [DatePublished] 2017-01-03T15:56:00Z [Description] Make and share this Magic Shell recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["coconut oil", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.3 [FatContent] 7.8 [SaturatedFatContent] 5.3 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 10.8 [FiberContent] 1.0 [SugarContent] 9.2 [ProteinContent] 0.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a microwave safe bowl or double boiler. If using a microwave melt ingredients in 20 second intervals, stirring after each interval until melted and smooth. If using a double boiler, stir and melt until smooth. Pour over ice cream or cool and store for later use to be remelted.
[Name] Best Ever Cornbread [AuthorId] 2001298984 [AuthorName] Alfonso P. [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2017-01-03T15:56:00Z [Description] This is a recipe for corn bread that had come from Byron's Dutch Oven Recipes. Since the site went down a while ago I thought about posting the recipe here. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "3", "2", "4", "1", "3", "2"] [RecipeIngredientParts] ["butter", "eggs", "milk", "sugar", "baking powder", "salt", "all-purpose flour", "cornmeal"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 618.8 [FatContent] 24.2 [SaturatedFatContent] 14.1 [CholesterolContent] 133.4 [SodiumContent] 613.8 [CarbohydrateContent] 91.4 [FiberContent] 2.8 [SugarContent] 40.3 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 1 US [RecipeInstructions] Dry Bowl: Whisk 2 cups cornmeal, 3 cups all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon salt together, blending thoroughly. Wet Bowl: Beat 4 eggs together, add 1 cup of melted butter, 3 cups of milk, and 2 cups of sugar, blending throughly. Slowly add 1 cup of the dry bowl contents to the wet bowl, whisking until completely mixed before adding another cup. Continue until all of the dry bowl is mixed in with the wet bowl. Pour into a buttered 10\" to 12\" Dutch Oven and bake for 1 hour and 17 minutes at 350 degrees. You might have to adjust your baking time and temperature for your oven. Serve warm with honey butter.
[Name] Beef & Spinach Filo Pies [AuthorId] 582561 [AuthorName] Kiwi Kathy [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-01-03T15:56:00Z [Description] Great for picnics, can be eaten hot or cold. Serve with a salad if desired. Recipe from Ray McVinnie as published on www,stuff.co.nz. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "3", "1/2", "5", "1/4", "1/4", "600", "1", "1", "16", "200", NA] [RecipeIngredientParts] ["olive oil", "onion", "carrot", "celery rib", "garlic cloves", "cinnamon", "pine nuts", "raisins", "tomatoes", "phyllo pastry", "yoghurt", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 854.9 [FatContent] 22.4 [SaturatedFatContent] 4.1 [CholesterolContent] 6.6 [SodiumContent] 467.7 [CarbohydrateContent] 154.2 [FiberContent] 5.4 [SugarContent] 78.9 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] 16 rolls [RecipeInstructions] Heat the oil in a frying pan over moderate heat and add the onion, carrot, celery, garlic, cinnamon, 2 tablespoons of the coriander, the pine nuts and raisins. Fry gently, without browning, for 10 minutes or until the onion is soft. Add the mince, increase the heat and fry, breaking the mince up as it heats. Once the mince is cooked through and crumbly, add the spinach and tomatoes, mix well and simmer for 5 minutes. Taste and season with salt and freshly ground black pepper. Remove from the heat and cool. Preheat the oven to 180°C. Put 2 sheets of filo on top of each other on a clean surface. Place one-eighth of the mince mixture at one end. Fold the sides inwards and roll up like a large spring roll. Put on an oven tray with the end of the rolled-up pastry underneath. Repeat for the other 7, placing them side by side on the tray. Brush the pastry lightly with oil and bake in the oven for 30 minutes or until well browned. Meanwhile, put a quarter of the yoghurt in a small food processor and add the mint and the remaining coriander. Process until the herbs are well chopped. Stir this mixture into the remaining yoghurt, taste and season. Serve the pies with the yoghurt on the side.
[Name] The Only Pizza Crust Dough You'll Ever Need [AuthorId] 2001319256 [AuthorName] Giselle R. [CookTime] PT15M [PrepTime] PT14H [TotalTime] PT14H15M [DatePublished] 2017-01-03T15:56:00Z [Description] This is a very easy (make ahead if you want to) pizza crust, and can be used for any kind of pizza- thick or thin, lots of toppings or just cheese, rectangular or circular pizza. You can even make mini pizzas! Just remember that it is more important the texture of the dough , rather than exact measurements; if it's too soft, add more flour, even if you've added a lot, because there are many different kinds of flours out there. Each has a different water retention content. If you follow this rule, you'll be rewarded with some delicious pizza! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001319256/DhyLLl43Qb6y6keCY8Sd_IMG_1193.JPG" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "For Large Groups", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1 - 1 1/4", "2", "400 -420", "3", "2"] [RecipeIngredientParts] ["molasses", "active dry yeast", "water", "salt", "whole wheat flour", "apple cider vinegar", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.7 [FatContent] 2.3 [SaturatedFatContent] 0.7 [CholesterolContent] 1.5 [SodiumContent] 292.6 [CarbohydrateContent] 19.2 [FiberContent] 2.9 [SugarContent] 0.8 [ProteinContent] 3.6 [RecipeServings] 16.0 [RecipeYield] 2 Pizza doughs [RecipeInstructions] Mix the flour, 3/4 cup water, lard, and vinegar in a bowl (preferably non reactive] until dough is quite stiff, almost too hard to knead, but not crumbly. Let this rest overnight, 10-24 hours. When time is up, heat remaining water till warm to the touch. Mix in yeast and molasses, and let it sit for 5-10 minutes, till very foamy. If nothing happens, yeast is dead or too old- try again with new yeast. Mix in the yeast mixture with rest of dough and knead until dough is smooth and elastic, adding water as needed. Re grease the bowl, cover with a lid or towel, and let it rest in a warm oven until doubled (to warm oven, turn it to 350 F/180 C for one minute, then turn it off and quickly put the bowl inside.] Let it rise until doubled, 1-2 hours. Do another rising, in a warm oven, for 20 minutes. At this point, you may cut the dough in half and freeze one or both pieces. Just put it in a plastic bag and let all the air out. It will last about 6 months in the freezer. Preheat oven to 500 F/250°C Grease one or two pans (8x11 or a round pizza pan] with lard or olive oil and CAREFULLY flatten out each pizza onto the pan(s]. Brush pizza liberally with melted butter. Top with toppings just before putting in oven- not earlier, since the crust might get soggy. It can hold lots of toppings, so go crazy! Baked pizza for 12-15 minutes, one pizza at a time. Serve immediately or cool and freeze by covering with plastic wrap. Unfreeze in the fridge and reheat in the oven. Tips: If pizza doesn't rise, it can still be saved! Just add 2 tsp baking soda after the last rise. Unsweetened (check ingredients] yogurt or kefir can be subbed for 3/4 cup water and 1/4 cup vinegar. This pizza is best made without a crust, but if you want, pinch the edges of the pizza upwards to make one.
[Name] Best Baked Beans [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] PT4H [PrepTime] PT45M [TotalTime] PT4H45M [DatePublished] 2017-01-03T15:57:00Z [Description] Make and share this Best Baked Beans 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/2001313032/2iLVCjn0Rk2u35VSx0pg_Baked%20bean%20project%203.jpg" [RecipeCategory] For Large Groups [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2", "2", "2", "2", "4", "2", "2", "3", "1/4"] [RecipeIngredientParts] ["dry pinto beans", "dried black beans", "bacon", "tomato juice", "ketchup", "brown sugar", "dark corn syrup", "onions", "prepared mustard", "white pepper", "ginger", "diced tomatoes", "liquid smoke"] [AggregatedRating] nan [ReviewCount] nan [Calories] 690.4 [FatContent] 26.7 [SaturatedFatContent] 8.7 [CholesterolContent] 38.6 [SodiumContent] 1009.3 [CarbohydrateContent] 100.7 [FiberContent] 7.8 [SugarContent] 49.0 [ProteinContent] 18.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak beans, covered, overnight in a large pot in cold water. Next day, drain the beans, rinse, and return to pot. Cover with fresh water. and bring to the boil over high heat. Lower heat to a simmer. Cook beans 1 1/2 to 2 hours, stirring often,. Or until beans are tender. While beans are cooking;. Cut bacon into bite-size squares. Fry till limp, not crispy; drain. Combine all ingredients (except beans] in a large saucepan over low heat and mix well. When beans are done;. Drain off the liquid. Put in large roaster- layer of beans, a few ladles-full of the sauce- repeat-repeat. Bake, uncovered, @ 350 for 1 1/2 to 2 hours, stirring occasionally.
[Name] MEXICAN WEDDING SOUP [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-01-03T15:58:00Z [Description] Make and share this MEXICAN WEDDING SOUP recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001313032/B9Gq4nkTbifSQJXs0aYg_Mex.%20Wedding%20Soup%20023.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "1 1/2", "1 1/2", "4", "4", "1/2", "1/2", "1/2", "1/2", "1/2", "9", "2", "3", "2", "2", "1", "1", "1 1/4", "1/4", "1"] [RecipeIngredientParts] ["chorizo sausage", "onions", "green peppers", "ancho chilies", "garlic cloves", "cumin", "oregano", "marjoram", "powdered clove", "ground cinnamon", "water", "tomato juice", "cactus pieces", "whole kernel corn", "pinto beans", "black beans", "sea salt", "black pepper", "sriracha sauce", "bittersweet chocolate"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 752.4 [FatContent] 45.9 [SaturatedFatContent] 16.8 [CholesterolContent] 100.0 [SodiumContent] 2272.7 [CarbohydrateContent] 47.7 [FiberContent] 14.4 [SugarContent] 4.7 [ProteinContent] 40.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Brown sausage lightly in large saucepan. Spoon off all but about 2 tablespoons of fat. Add onion, green peppers, and garlic; cook until vegetables are tender but not brown. Transfer to a large soup pot;. Add water, tomato juice, beans, corn, spices, and chili sauce. Simmer covered 25 to 30 minutes, stirring occasionally. Add chocolate and stir in until melted and well blended. Add cactus and cook 15 minutes longer. makes a bunch.
[Name] Palak Paneer [AuthorId] 805781 [AuthorName] udita [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-01-03T15:58:00Z [Description] This is a very different version of the original palak Paneer. And this tastes way better than the original. Do try this out&#55357;&#56842; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/805781/5mEYBo6SCKKZGjCq9m71_20161230_100542.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Indian", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1", "1", "4", "1", "1", "1", "1/2", "1/2", "1/2", "1", "2 -3", "1/4", NA, "200"] [RecipeIngredientParts] ["spinach", "coriander leaves", "tomatoes", "onion", "green chili", "capsicum", "garlic cloves", "ginger", "onion", "coriander powder", "red chili powder", "turmeric powder", "garam masala powder", "fenugreek leaves", "salt", "panir"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.1 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 39.7 [CarbohydrateContent] 11.6 [FiberContent] 3.1 [SugarContent] 4.8 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a pressure cooker or in a pot with some water , boil spinach, coriander leaves, cubed vegetables, green chilli, garlic and ginger, till done. Remove and let it cool. Once the vegetables are at room temperature blend the vegetables along with the liquid into a smooth puree. In a thick bottomed pot heat the oil and saute the sliced onions till they turn golden brown Now reduce the heat and add all the powders and salt. Stir for half a minute. Pour the pureed spinach mix into this and let the mixture boil. Cook till the sauce is thick enough. When ithe isn't runny or too thick. Now add the kasoori methi crushed in between your palms. And also the cream. After adding the cream, avoid anymore boiling. Check for seasonin. You may adjust the taste by adding a few drops of lemon juice and /or a few grains of sugar. Serve piping hot with any Indian bread or rice items.
[Name] Cuban Picadillo [AuthorId] 2001258701 [AuthorName] tarynkbear [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-01-03T15:59:00Z [Description] A traditional family favorite! Make sure to make leftovers, they are even better after it mixes flavors. Serve with white rice and Cuban black beans for a complete and flavorful meal! [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Meat", "Cuban", "Caribbean", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "1", "1/3", "1", "8 -10", "1/3", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["olive oil", "yellow onion", "garlic cloves", "bay leaves", "ground beef", "dry white wine", "diced tomatoes with juice", "yellow potatoes", "tomato paste", "dried oregano", "ground cumin", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 888.2 [FatContent] 32.9 [SaturatedFatContent] 10.4 [CholesterolContent] 102.8 [SodiumContent] 535.3 [CarbohydrateContent] 105.6 [FiberContent] 17.0 [SugarContent] 14.4 [ProteinContent] 40.6 [RecipeServings] 3.0 [RecipeYield] 6 Cups [RecipeInstructions] ["Heat oil in a large skillet over medium-high heat.", "Add onion, garlic, and bay leaves. Sauté until onions is soft, stirring frequently about 4 minutes.", "Add ground beef to skillet and cook until browned. Once the meat is browned, remove excess fat with a large spoon.", "Add the white wine and stir for another minute.", "Add the diced tomatoes, potatoes, tomato paste, dried oregano, cumin and cayenne pepper.", "Simmer over low heat for another 10 minutes, stirring occasionally. Season with salt and pepper, to taste." ]
[Name] Gouda Mac and Cheese [AuthorId] 2001112501 [AuthorName] YORanchers [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2017-01-03T15:59:00Z [Description] Perfect side to go with your steak dinner. One of our favorites from our award-winning steakhouse in Dallas. [Images] character(0) [RecipeCategory] Macaroni And Cheese [Keywords] ["Pasta Shells", "Cheese", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "1 1/2", "1/2", "1/4", "1/4", "1/4", "1/4", "1/4", "6"] [RecipeIngredientParts] ["garlic", "black pepper", "white wine", "heavy whipping cream", "smoked gouda cheese", "sharp cheddar cheese", "American cheese", "parmesan cheese", "elbow macaroni", "shell pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.0 [FatContent] 16.0 [SaturatedFatContent] 9.8 [CholesterolContent] 57.3 [SodiumContent] 101.0 [CarbohydrateContent] 16.3 [FiberContent] 0.7 [SugarContent] 0.7 [ProteinContent] 5.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Boil pasta in salted water 7-12 minutes. You can refrigerate overnight and use later as needed. Mix the breadcrumbs and parmesan cheese and set aside. Add the first five ingredients in a large double boiler and cook over a medium heat stirring the mixture regularly until it starts to steam on top. Add the cheeses and stir constantly until completely mixed and remove from heat. Mix the pasta and sauce together until creamy but not runny. Put in a baking dish and sprinkle with the breadcrumb mixture. Bake or broil until brown.
[Name] Fear the Reaper BBQ Sauce [AuthorId] 1803031875 [AuthorName] drtazbob [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2017-01-03T15:59:00Z [Description] Make and share this Fear the Reaper BBQ 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/1803031875/wMlJE9yTuWDPAvWXjVX7_20161229_170929_1483140840262_resized.jpg" [RecipeCategory] Sauces [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "2", "1", "1", "1 1/2", "1/2", "1", "1/4", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["pepper", "tomato sauce", "vinegar", "molasses", "Bourbon", "brown sugar", "Worcestershire sauce", "garlic powder", "black pepper", "sea salt", "ground mustard", "liquid smoke"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 694.0 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3321.1 [CarbohydrateContent] 155.5 [FiberContent] 5.4 [SugarContent] 125.8 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 5 Pints [RecipeInstructions] ["Puree peppers and pineapple with juice in blender until smooth.", "Combine all ingredients in medium sized stock pot.", "Bring to a boil, reduce heat to low and simmer for 1.5-2 hours stirring occasionaly.", "Once sauce has reached your desired thickness transfer to hot pint or 1/2 pint jars, leaving 1/2 inch headspace, secure lids and bands, process for 20 minutes in boiling water canning bath,.", "Remove from canner and allow to cool overnight-transfer any jars that do not seal to refrigerator-sealed jars can be stored for up to a year in a cool dry area. If you choose not to process the jars cool on counter for about an hour then transfer to fridge(use within 1 month]." ]
[Name] Mexican Cheese Dip [AuthorId] 2001324911 [AuthorName] thumper29_75 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-01-03T15:59:00Z [Description] Make and share this Mexican Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Brunch [Keywords] ["Birthday", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1", "1"] [RecipeIngredientParts] ["ground beef", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 631.1 [FatContent] 34.5 [SaturatedFatContent] 10.7 [CholesterolContent] 69.6 [SodiumContent] 2141.0 [CarbohydrateContent] 58.5 [FiberContent] 7.2 [SugarContent] 4.2 [ProteinContent] 25.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] brown the beef in a medium size pan or skillet till its done. add the taco seasoning with the directions on the taco seasonings. add the jar cheese to the ground beef. mix well until heated thoroughly. put into a bowl with chips on the side and dig inches.
[Name] Breakfast Quinoa [AuthorId] 1277698 [AuthorName] morlin [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2017-01-03T15:59:00Z [Description] Slow cooker breakfast option. You can cook this one low for 8 hours if you want to cook it overnight. It should last a week in the fridge and can probably be frozen as well. http://mywholefoodlife.com/2014/01/13/slow-cooker-breakfast-quinoa/ [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "4", "1/4", "2", "1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["quinoa", "milk", "dates", "cinnamon", "nutmeg", "vanilla extract", "salt", "apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.4 [FatContent] 10.7 [SaturatedFatContent] 4.2 [CholesterolContent] 20.5 [SodiumContent] 190.8 [CarbohydrateContent] 39.6 [FiberContent] 4.7 [SugarContent] 7.6 [ProteinContent] 11.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Throw all the ingredients in a crock pot . Cook on high for 2 hours or until all the liquid is absorbed. If you want to cook it overnight, turn on the crock pot to low right before you go to bed. It should be ready by morning.
[Name] Slow Cooker Garlic Chicken [AuthorId] 1277698 [AuthorName] morlin [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-01-03T15:59:00Z [Description] Article printed from Under Armour: http://blog.myfitnesspal.com URL to article: http://blog.myfitnesspal.com/slow-cooker-garlic-chicken/ [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "2", "1", "1 1/2", "1 1/2", "1/4", "1/8", "40", "2", "4"] [RecipeIngredientParts] ["dry white wine", "cognac", "whole chickens", "olive oil", "butter", "salt", "fresh ground black pepper", "garlic cloves", "fresh thyme leaves", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 491.1 [FatContent] 33.7 [SaturatedFatContent] 9.8 [CholesterolContent] 145.6 [SodiumContent] 270.9 [CarbohydrateContent] 8.6 [FiberContent] 0.6 [SugarContent] 0.4 [ProteinContent] 35.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Combine first 3 ingredients in a small bowl.", "Discard giblets and neck from chicken. Rinse chicken and pat dry. Heat oil and butter in a 12-inch nonstick skillet over medium-high heat until butter melts. Sprinkle chicken pieces evenly with salt and pepper. Add chicken pieces to pan; cook 2 1/2 minutes on each side or until golden. Remove chicken from pan; place in a 4-quart electric slow cooker.", "Reduce heat to medium. Add garlic to drippings in pan; sauté 1 minute or until garlic begins to brown. Stir in broth mixture, scraping pan to loosen browned bits. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken; sprinkle with thyme. Cover and cook on LOW for 4 hours or until chicken is done. Serve sauce and garlic with chicken. Garnish with chopped parsley, if desired." ]
[Name] Pork Spareribs With Sauerkraut [AuthorId] 1803028572 [AuthorName] Maryla O. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-01-03T16:00:00Z [Description] The recipe is a modified version from the book by Maciej Kuroń &bdquo;Kuchnia domowa”. Perfect dish for a cold winter day. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "5", "1", "1", "1/2", "1", "2", "1", "1", "3", "3", "4 -5", "4 -5", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "marjoram", "savory", "hot paprika", "salt", "flour", "sauerkraut", "onions", "bay leaves", "allspice berries", "pepper", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 829.2 [FatContent] 62.5 [SaturatedFatContent] 19.4 [CholesterolContent] 200.0 [SodiumContent] 2443.1 [CarbohydrateContent] 24.2 [FiberContent] 9.7 [SugarContent] 8.1 [ProteinContent] 42.7 [RecipeServings] 4.0 [RecipeYield] 4 people [RecipeInstructions] Mix finely minced garlic, salt, marjoram, savory and hot paprika. Heat the oven to 200 degrees Celsius. Separate the ribs and season with garlic, salt and spices. Marinate in the fridge for at least 2 hours. Heat vegetable oil in a large heavy pot on medium high heat. Toss ribs with flour and brown them until golden. Peel onion and cut in half moon slices. Drain excess juice from the sauerkraut. Put half of the sauerkraut on the bottom of a heavy baking dish with a lid. Put browned ribs on the sauerkraut. Cover with onion slices. Add bay leaves, allspice berries, juniper berries, and freshly ground pepper. On the top add reminding sauerkraut and 1 glass of cold water. Bake covered for 45 minutes. Remover the lid and bake for additional 15 minutes. Serve with boiled potatoes.
[Name] Cheese and Sour Cream [AuthorId] 2001329932 [AuthorName] JMDGamotia [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-01-03T16:00:00Z [Description] Make and share this Cheese and Sour Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/8", "1", "1 1/8", "1 1/4"] [RecipeIngredientParts] ["butter", "flour", "cheese", "sour cream", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.8 [FatContent] 13.7 [SaturatedFatContent] 8.3 [CholesterolContent] 37.2 [SodiumContent] 185.6 [CarbohydrateContent] 13.8 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 5.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Stir in 1 1/8 cup flour with 4 tbsps. butter; add gradually while stirring. Add 1 cup grated cheese or 2 cups cheese sauce, 1 1/8 sour cream, and 1 1/4 cup milk to the butter and flour mixture, stirring gradually. Stir until cheese melts or simmers.
[Name] Homestyle Creamy Chicken and Spinach Noodle Soup [AuthorId] 105041 [AuthorName] Seabreeze1116 [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2017-01-03T16:00:00Z [Description] Make and share this Homestyle Creamy Chicken and Spinach Noodle Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 soup [RecipeInstructions] ["Homestyle Creamy Chicken and Spinach Noodle Soup.", "by Sheena.", "Ingredients.", "2 tablespoons butter.", "1 medium onion, diced.", "2 cloves garlic, minced.", "1 1/2 cups cooked chicken breast, diced.", "5 1/2 cups chicken broth.", "2 carrots, peeled and sliced.", "1- 12 ounce package frozen Reames Homestyle noodles.", "1/2 cup flour.", "2 cups milk.", "3 ounces cream cheese, softened and cubed.", "2 cups fresh spinach, chopped.", "1 tablespoon fresh parsley, chopped.", "Report this ad.", "Instructions.", "In a large soup pot, melt the butter over medium high heat.", "Add the onion and garlic, saute for 4-5 minutes, until tender.", "Add chicken breast, chicken broth and carrots. Bring to a boil.", "The add the noodles and simmer for 15 minutes until noodles and carrots are al dente. Reduce heat to medium if needed.", "In a bowl, whisk together the flour and milk until combined.", "Stir into the soup along with the cream cheese, spinach and parsley. Simmer for 5 minutes until soup is thickened.", "Season with salt and pepper as preferred. Remove from heat and serve with a chunk of crusty bread or crackers." ]
[Name] Beef-Horseradish Deviled Eggs [AuthorId] 2001022438 [AuthorName] Carole M. [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2017-01-03T16:01:00Z [Description] Make and share this Beef-Horseradish Deviled Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Thanksgiving [Keywords] ["Brunch", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "1/2", "1", "1", "1", "48", "1/2"] [RecipeIngredientParts] ["eggs", "mayonnaise", "Dijon mustard", "roast beef", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 73.0 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 79.7 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] 24 halves [RecipeInstructions] Put eggs in a pan of cold water, covering the eggs by an inch. Set the pan over high heat and bring the water to a full, rolling boil. As soon as the water comes to a boil, remove the pan from heat and cover the pan. Leave the eggs in the covered pan for 10 minutes ONLY. Drain and cover eggs with ice and water and cool for 5 minute. Peel and halve each egg lengthwise. Remove the yolks and set whites off to the side. Mash the yolks with mayonnaise, creamy horseradish, Dijon mustard, and salt and pepper to taste. Spoon or pipe into the egg whites; top each with a dab more creamy horseradish, 2 strips of deli-sliced roast beef and a few chopped chives. Garnish as desired. Chill until ready to serve.
[Name] Cranberry Splash Punch [AuthorId] 2001297815 [AuthorName] American Associatio [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-01-03T16:01:00Z [Description] Celebrate the New Year with this sparling non alcoholic punch from the American Association of Orthodontists. Refreshing everyday of the year! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "12"] [RecipeIngredientParts] ["ginger ale", "cranberry juice", "lemon juice", "lime slices"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 16.2 [CarbohydrateContent] 36.5 [FiberContent] 0.0 [SugarContent] 33.7 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large punch bowl, combine gingerale, cranberry juice and lemon juice. Stir well. Add a dozen or more ice cubes to keep the punch chilled, and optional lime slices. For a variation, try cranberry-raspberry, cranberrygrape, or cranberry cherry juice.
[Name] Crazy Cornbread (Vegan) [AuthorId] 2001331669 [AuthorName] laundrycrisis [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-03T16:01:00Z [Description] This cornbread recipe is adapted from the Crazy Cake recipe popular during the Great Depression. It uses baking soda and vinegar to rise, and doesn't require eggs. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1 1/2", "2/3", "1", "2", "3/4", "2", "2", "1", "1", "1/4", "2", "5"] [RecipeIngredientParts] ["all-purpose flour", "cornmeal", "sugar", "salt", "baking soda", "distilled white vinegar", "vanilla extract", "cold water", "non-dairy milk substitute", "maple syrup", "frozen corn kernels"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2194.5 [FatContent] 88.7 [SaturatedFatContent] 11.6 [CholesterolContent] 0.0 [SodiumContent] 2504.5 [CarbohydrateContent] 333.1 [FiberContent] 17.0 [SugarContent] 91.8 [ProteinContent] 30.6 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Preheat oven to 450°F. Grease muffin tins or baking pan with a heavy coating of shortening. Heat pans in the oven while you mix up the batter. When the batter is done, ** turn the oven down to 350 F ** and pour the batter into the hot pans. Bake muffins around 20 minutes or a full bread for around 30 minutes. It's done when the top is just beginning to brown and a toothpick comes out clean.
[Name] Sloppy Joes [AuthorId] 1802902211 [AuthorName] Thunderman0703 [CookTime] PT1H50M [PrepTime] PT2H10M [TotalTime] PT4H [DatePublished] 2017-01-03T16:01:00Z [Description] Scott elleys sloppy joe recipe. I watched this and want to make it. I know this site switches the amount of people you can serve so I'm trying to get it right for a family. This is just a test currently. Suggestions would be appreciated. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "35", "1 - 1 1/2", "6", "6", "6", "6", "6", NA, "2", "4", "1", "2", "36", "90 -100", "1"] [RecipeIngredientParts] ["Worcestershire sauce", "Worcestershire sauce", "Spanish onions", "green peppers", "salt", "dried oregano", "barbecue sauce", "olive oil", "sausages", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.4 [FatContent] 13.1 [SaturatedFatContent] 4.0 [CholesterolContent] 28.8 [SodiumContent] 1256.2 [CarbohydrateContent] 57.6 [FiberContent] 2.2 [SugarContent] 26.9 [ProteinContent] 10.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Divide the meatloaf mix between 2 large commercial-size pots and brown the meat for 3-5 minutes under a high flame. Drain most of the fat, leaving a little in for seasoning. Add the Worcestershire Sauce and mix well. Divide the onions and peppers between the 2 pots, add salt and crush 1 tablespoon of the oregano between your hands into each pot. Divide the garlic between the two pots and stir everything together. Cook for 3 to 5 minutes. Add 1/2 gallon of barbeque sauce to each pot, cover and simmer over low heat for 30 minutes. Heat the olive oil in 2 large frying pans, add the sausages and cook for about 5 to 8 minutes, until no longer pink. Drain any fat from the sausages. Add the sausages from each frying pan to the pots of barbeque meatloaf mixture, and continue cooking, stirring occasionally, for about an hour. Serve over hamburger buns.
[Name] Sunday Pork Roast in a Dutch Oven [AuthorId] 2001333021 [AuthorName] TeeResa [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2017-01-03T16:02:00Z [Description] This is pork roast is juicy and the most flavorful melt in you mouth sliced roast pork there is. Keep in mind this is not a pulled pork roasting technique--the meat is tender and juicy when sliced. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4 -5", NA, NA, NA, "2 -3", "5", "5", "2"] [RecipeIngredientParts] ["pork", "kosher salt", "pepper", "olive oil", "onions", "beef bouillon cubes", "water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 966.3 [FatContent] 42.5 [SaturatedFatContent] 14.4 [CholesterolContent] 381.6 [SodiumContent] 1534.4 [CarbohydrateContent] 10.6 [FiberContent] 1.0 [SugarContent] 3.6 [ProteinContent] 126.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove roast from fridge an hour before cooking. Season all sides with salt and pepper. Preheat oven to 300 degrees. Heat oil in dutch oven over medium heat. Brown sliced onions until nicely carmelized. Move to side, then add the roast to hot dutch oven to seer all sides just until browned. Then add 5 cups of water or beef stock and place lid on dutch oven. Bring to a quick boil then remove from stove and place in 300 degree oven for approximately 1 1/2 - 2 hours or until meat temp reaches 170 degrees. When roast is done, remove roast and onions to platter. Place dutch oven on stove high heat and boil liquid, reducing it until thick and rich. *Optional: To thicken sauce mix 2 tablespoons of cornstarch into 1/2 cup water. Using a whisk, stir the slurry into the liquid, stirring constantly for a few minutes. Remove from heat, sauce will thicken as it rests. Lastly, spoon thick sauce with onions over the roast, then cut roast into slices and serve.
[Name] Christa's Horseradish Sauce [AuthorId] 2000953260 [AuthorName] Christa Cartwright [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-01-03T16:02:00Z [Description] Make and share this Christa's Horseradish Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["8", "4", "2", "1/8", "1", "1", "2"] [RecipeIngredientParts] ["light sour cream", "light mayonnaise", "garlic powder", "dill weed", "olive oil", "white wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.5 [FatContent] 3.8 [SaturatedFatContent] 1.1 [CholesterolContent] 6.0 [SodiumContent] 58.4 [CarbohydrateContent] 1.5 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 0.5 [RecipeServings] 20.0 [RecipeYield] 12 oz [RecipeInstructions] Mix all the ingredients together using a wisk. Refrigerate. Let this sauce sit for a while so that the flavors can all meld together.
[Name] Impossible Quiche [AuthorId] 1281403 [AuthorName] jl_jl [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-01-03T16:02:00Z [Description] Make and share this Impossible Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "1 1/2", "1/2", "1/2", "1/4", "1", "1", "1", "1 1/2", "2"] [RecipeIngredientParts] ["eggs", "Bisquick baking mix", "half-and-half cream", "butter", "salt", "pepper", "fresh mushrooms", "fresh spinach", "onion", "swiss cheese", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 419.1 [FatContent] 35.1 [SaturatedFatContent] 20.5 [CholesterolContent] 182.9 [SodiumContent] 576.2 [CarbohydrateContent] 12.7 [FiberContent] 0.7 [SugarContent] 2.5 [ProteinContent] 14.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Cook bacon till crisp, then crumble. Grate the cheese or use pregrated cheese. Chop up the fresh vegetables. Melt the butter. Combine eggs, half-n-half, baking mix, butter, salt and pepper. Pour into deep dish pie pan or quiche pan that has been sprayed with non-stick spray. Combine all other ingredients and toss together. Add to the quiche pan and submerge with a fork but don't push to the bottom. Bake at 375 degrees for 45 minutes or till golden brown on top. Note: You can use cheddar, motzarella or any other cheese you like. You can also switch the ingredients to ham and asparagus or whatever you like. The half-n-half makes the quiche lighter but you can use milk instead. I sometimes use canned asparagus instead of fresh spinach.
[Name] Chicken Tomato Soup, Mexican Style [AuthorId] 2001303066 [AuthorName] Stephy Jo [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-01-03T16:02:00Z [Description] Make and share this Chicken Tomato Soup, Mexican Style 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/52/97/20/sPp2npUTSWucMLoOXWpi_20170102_125734.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001303066/FEXHNzh0RPCNhzHp4xoO_20170102_125738.jpg"] [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "3", "1", "1", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["garlic", "ground cumin", "lime juice", "diced tomatoes", "diced tomatoes", "chicken breasts", "black beans", "corn", "fresh cilantro", "chili powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 151.8 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 342.6 [CarbohydrateContent] 31.8 [FiberContent] 6.9 [SugarContent] 10.0 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] 10 cups [RecipeInstructions] Sauté the garlic and cumin briefly in a soup pot sprayed with cooking spray. Add the rest of the ingredients. Bring to a boil, reduce heat and simmer at least 30 minutes.
[Name] Bread Maker Lemon Poppy Seed Loaf [AuthorId] 1058406 [AuthorName] dudmeister [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2017-01-03T16:03:00Z [Description] Make and share this Bread Maker Lemon Poppy Seed Loaf 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/52/97/21/ZNMjGGVgQpmGzHEpq57i_20201102_180023.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/4", "2", "1/2", "3", "1", "1 1/2", "2 1/4", "1", "1 1/2"] [RecipeIngredientParts] ["buttermilk", "fresh lemon juice", "lemon zest", "margarine", "eggs", "vanilla extract", "sugar", "all-purpose flour", "poppy seed", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.4 [FatContent] 9.2 [SaturatedFatContent] 2.1 [CholesterolContent] 47.1 [SodiumContent] 168.7 [CarbohydrateContent] 44.4 [FiberContent] 0.7 [SugarContent] 26.0 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] 2 lb [RecipeInstructions] Place all ingredients, in the order listed above, in your bread pan fitted with a kneading paddle. Set bread machine to \"quick\" or \"cake\" setting. (approx 20 minutes knead time + 70 minute bake time]. After batter has mixed for about 4 minutes, stir sides and bottom of pan with a rubber scraper to ensure complete mixing. When mixing is complete, remove paddle and let bake. When alarm sounds, your loaf is ready! (if not ready, use the \"bake\" setting on the machine to add 10-15 minutes at a time until done.] Remove from pan and place on a wire rack to cool. Optional: while still warm, glaze with a mixture of 1/4 c lemon juice + powdered sugar to desired consistency.
[Name] Lemon Cookie Press Cookies [AuthorId] 711584 [AuthorName] Suzin [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2017-01-03T16:03:00Z [Description] Make and share this Lemon Cookie Press Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Christmas [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1 1/4", "2 1/2", "1", "3/4", "1/2"] [RecipeIngredientParts] ["vanilla", "butter", "granulated sugar", "lemon peel", "flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.2 [FatContent] 9.2 [SaturatedFatContent] 5.6 [CholesterolContent] 31.2 [SodiumContent] 128.1 [CarbohydrateContent] 18.5 [FiberContent] 0.4 [SugarContent] 8.5 [ProteinContent] 1.7 [RecipeServings] 24.0 [RecipeYield] 48 cookies [RecipeInstructions] Preheat oven to 350 degrees Farenheit. Cream butter and cream cheese and add sugar. Mix until light and fluffy. Add egg yolk, vanilla, lemon flavor and lemon peel. Mix well. Gradually mix in flour and salt. Shape into small logs and put into Wilton Cookie Press. Press cookies out onto an ungreased cookie sheet. Bake 12-15 minutes until lightly browned. To make sandwich cookies, check out my LEMON BUTTERCREAM recipe.
[Name] Grilled Potato Boats Stuffed With Smoked Cajun Shrimp [AuthorId] 1802785427 [AuthorName] Chef 165grNosler [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2017-01-03T16:03:00Z [Description] Make and share this Grilled Potato Boats Stuffed With Smoked Cajun Shrimp recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/23/r3qV0OUT162YBSSApnim_20170102_190636.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802785427/dFuasodUT2a6emSoIftU_20170102_184907.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "3", "2", "1/2", "1"] [RecipeIngredientParts] ["jumbo shrimp", "baking potatoes", "garlic", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 642.5 [FatContent] 32.5 [SaturatedFatContent] 18.8 [CholesterolContent] 375.2 [SodiumContent] 1689.1 [CarbohydrateContent] 37.3 [FiberContent] 2.9 [SugarContent] 3.7 [ProteinContent] 49.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wrap potatoes in foil and place on pre-heated grill (325-350 degrees-set up for indirect cooking] on direct heat side. Pat dry shrimp with a paper towel, arrange on a foil pan in a single layer. Shake a light coating of Slap Your Mama seasoning on all, turn shrimp over and coat the other side. Sprinkle minced Garlic over top and put in fridge. Once potatoes start getting soft, add shrimp pan to indirect side and add a few chunks of Cherry wood to get the smoke rolling. After 10 minutes, stir shrimp around and cook for another 10 minutes until shrimp are done. Remove shrimp and potatoes. Remove foil from potatoes and cut in half lengthwise. Scoop out potato halves leaving roughly 1/8-1/4” layer in the shell to form the potato boat. Reserve 4 whole shrimp, rough chop the rest. Add an even amount of chopped shrimp to each potato boat, add cheese to each. Take the 4 reserved whole shrimp and place in a foil packet along with the juice from the foil pan, seal foil. Place the stuffed potato boats back on grill over direct heat for 10 minutes, place the reserved shrimp in foil pouch on the indirect side for another 5 minutes. Cheese should be thoroughly melted and the bottom of the potato boats should have a nice char. Remove all from heat. Add a layer of guacamole and sour cream, add one of the reserved shrimp on top of each boat and serve.
[Name] Bun [AuthorId] 2001334691 [AuthorName] rashu0329 [CookTime] PT30M [PrepTime] PT2M [TotalTime] PT32M [DatePublished] 2017-01-03T16:03:00Z [Description] Make and share this Bun 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/52/97/24/m7C5jRf9QZqFBldpmnsm_20161208_190131.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001334691/G6EOGOHmSo2fARgDEtP4_20161208_190131.jpg"] [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", NA, "2", "1", NA, "2"] [RecipeIngredientParts] ["all-purpose flour", "instant yeast", "water", "salt", "milk", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.4 [FatContent] 7.6 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 1746.9 [CarbohydrateContent] 48.9 [FiberContent] 2.5 [SugarContent] 0.2 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Take the water in small bowl and warm it up. It should be lukewarm. If its hot the yeast won't activate. A simple technique I use to check if its too hot is simply by touching the water, if you are comfortable touching it, its ready. Add sugar and the dry yeast to the warm water and let it ferment for 5 minutes (If you are using freshly crumbled yeast directly mix everything together.]. In a separate bowl sieve the flour, add salt, oil and add the yeast mixture once it is bubbly and foamy. Mix well, and make a soft dough with the milk. The texture of the dough should be soft and sticky. Sprinkle some flour on the work surface and start kneading the dough. Bread kneading is done with a technique. It is done in a motion similar to scrubbing clothes. You pull the dough away from you, gather it together and pull it away once again. I generally knead the dough for 10-15 mins until the dough is smooth and soft. Once it is soft apply little oil and put it in the bowl to rest. Cover it with wet towel. This is called proofing. Keep this bowl in a warm place or else the dough won't rise. After 1 hour the dough should have doubled in size. If not let it rest for another hour. Once it has doubled in size, punch it down and take out all the air. I kneaded this dough again at this stage for couple of minutes. After which you made balls of equal sizes. Place these balls in baking tray 1 inch apart from each other. Cover it with wet towel again and let it rest for another 30 minutes. They will swell again. Brush a little milk over the round balls. Preheat the oven at 200 degree celcius and bake the buns for 20 minutes. When they have turned brown on top remove them from the oven and let them cool on the wire rack. Fresh buns are ready to eat !
[Name] Zucchini With Tomatoes and Onions [AuthorId] 2000743107 [AuthorName] Gravy Dave [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-01-03T16:04:00Z [Description] Was home for the Holidays and mom made this from an old recipe types on an oil-stained piece of paper. It was amazing! She used both yellow and green zucchini to give more variety. I will add a photo when I make it for the first time at home. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1", "1/3", "2", "2", "1/8", "2", "1", "3"] [RecipeIngredientParts] ["zucchini", "onions", "garlic clove", "diced tomatoes", "salt", "pepper", "oregano", "wine vinegar", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.1 [FatContent] 13.8 [SaturatedFatContent] 2.3 [CholesterolContent] 2.2 [SodiumContent] 841.2 [CarbohydrateContent] 18.1 [FiberContent] 5.0 [SugarContent] 11.8 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice zucchini in 1/4 slices. Arrange in 3 quart casserole dish. Saute onions and garlic until lightly browned and tender. Add tomatoes, seasonings and vinegar. Heat to boiling and simmer for 1 minute. Pour tomato mixture over zucchini slices in casserole dish. Top with the cheese and bake at 400 degrees for 1 hour or until zucchini is tender.
[Name] French Fries and Gravy [AuthorId] 2001329932 [AuthorName] JMDGamotia [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-01-03T16:04:00Z [Description] Make and share this French Fries and Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "3", "3", "1", "2", "2"] [RecipeIngredientParts] ["potatoes", "salt", "water", "flour", "soy sauce", "broth", "butter", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1171.9 [FatContent] 115.1 [SaturatedFatContent] 17.9 [CholesterolContent] 15.4 [SodiumContent] 1008.1 [CarbohydrateContent] 34.1 [FiberContent] 4.1 [SugarContent] 1.6 [ProteinContent] 5.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash, peel, and slice potatoes into 2-cm thick strips. Fry until the potatoes are crisp. Sprinkle with salt. Add water to the pan, then mix with 3 tablespoons flour until thick. Mix with butter, soy sauce, and 1 broth cube, stirring constantly. Add black pepper while the gravy simmers. Serve french fries with hot gravy.

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