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[Name] Chili Oil [AuthorId] 2001212901 [AuthorName] Stephen S. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-01-03T16:05:00Z [Description] Make and share this Chili Oil recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "5", "1", "2", "3", "1 1/2", "3/4"] [RecipeIngredientParts] ["star anise", "cinnamon stick", "bay leaves", "peppercorns", "salt", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.0 [FatContent] 32.6 [SaturatedFatContent] 5.5 [CholesterolContent] 0.0 [SodiumContent] 351.9 [CarbohydrateContent] 3.6 [FiberContent] 1.5 [SugarContent] 1.2 [ProteinContent] 0.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat the oil, star anise, cinnamon stick, bay leaves, and Sinchuan peppercorns in a small saucepan over medium-high heat. After oil is bubbling slightly, reduce heat to medium. Simmer oil at medium for 30 minutes. If oil ceases to bubble, briefly turn back to medium-high heat. After 30 minutes, observe that the seeds and pods should be darker in color but not blackened. Cool oil for 5 minutes. In separate bowl, measure out the crushed red pepper flakes and salt. Remove aromatics from the oil (star anise, cinnamon, bay leaves, peppercorns] with a strainer or fine mesh strainer. Slowly pour the oil over the red chili pepper flakes and stir well. When completely cooled, transfer to jar and store in the refrigerator. This will keep for 6 months, add a date to the container.
[Name] Rainbow Veggie Pizza [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2017-01-03T18:50:00Z [Description] A bright, happy and healthy pizza topped with many veggies. A guilt-free pizza for family and friends. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/28/InMCEbqSWWuWncNsXTuw_Rainbow%20Pizza%20Still%2002.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/dj9mbfDjSYW66jyzjthK_Rainbow%20Pizza%20Still%2001.jpg"] [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2", "10 -12", "1", "2", "8", "6", "5"] [RecipeIngredientParts] ["broccoli", "orange bell pepper", "red cabbage", "red onions", "cherry tomatoes", "olive oil", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 424.0 [FatContent] 25.6 [SaturatedFatContent] 12.4 [CholesterolContent] 70.7 [SodiumContent] 770.9 [CarbohydrateContent] 26.0 [FiberContent] 6.1 [SugarContent] 8.7 [ProteinContent] 24.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice all the vegetables into small, bite-sized pieces. Thaw out, then roll out the pizza dough on a pizza pan. Spread olive oil on top. Spread pizza sauce. Sprinkle mozzarella cheese. Place all the vegeatables on top; if you want a rainbow effect then start in the middle and make concentric circles with each color. Drizzle olive oil on top. Bake at 400F for 20-25mins. Slice and serve.
[Name] Rainbow Sushi [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-01-03T18:58:00Z [Description] A vivid roll of rice and veggies wrapped in a crisp nori seaweed is an edible rainbow on a plate. Don't forget the soy sauce! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/29/KqrHQ0o0T3y3xhOuYvrF_Rainbow%20Sushi%20Roll%20Still%2002.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/TaoWWqNYRJyf2BSisWWA_Rainbow%20Sushi%20Roll%20Still%2001.jpg"] [RecipeCategory] Vegetable [Keywords] ["Japanese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "3/4", "3/4", "1/2", "1/2", "4", "1", "1", "1", "1"] [RecipeIngredientParts] ["seasoned rice vinegar", "turmeric powder", "nori", "red bell pepper", "avocado", "carrot", "yellow bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.7 [FatContent] 8.0 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 25.0 [CarbohydrateContent] 47.4 [FiberContent] 6.7 [SugarContent] 2.4 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] After cooking sushi rice, mix in seasoned rice vinegar. Divide the rice evenly into 5 separate bowls. For red rice, mix 1/2 teaspoon of beet powder. For yellow, mix 1/2 teaspoon of turmeric powder. Forr blue, mix 1/2 teaspoon of blue spirulina. For green, mix 1/2 teaspoon of matcha powder. For orange, mix 1/4 teaspoon of beet and 1/4 teaspoon of turmeric powder. Place seaweed/nori sheet on a bamboo sushi mat. Spread a thin layer of each color a la rainbow. Lay down about 3 sliced red bell pepper strips, 3 avocado strips, 3 carrot strips, and 3 strips of orange bell pepper strips in the middle of the mat; make sure to leave some room in the front of back area. Roll evenly and snug. Unfurl the sushi mat. Cut into 1/2 inch slices.
[Name] Rainbow Summer Rolls With Peanut Sauce [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2017-01-03T19:03:00Z [Description] Make and share this Rainbow Summer Rolls With Peanut Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/30/jqPqBRElTTuDGlRh7HVc_Rainbow%20Spring%20Roll%20Still%2001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/30/okgCmGEfThwQwXk4BZE9_Rainbow%20Spring%20Roll%20Still%2003.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/VcmtmHcWRnSXwvUC5Ygw_Rainbow%20Spring%20Roll%20Still%2002.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1/2", "1/2", "1", "1", "1", "6", "1", "1/3", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["red cabbage", "Thai basil", "avocado", "carrot", "carrot", "carrot", "watermelon radish", "beet", "rice paper", "roasted peanuts", "seasoned rice vinegar", "honey", "salt"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 201.7 [FatContent] 12.0 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 232.4 [CarbohydrateContent] 22.9 [FiberContent] 4.9 [SugarContent] 15.3 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For peanut sauce, chop peanuts into tiny bits and mix with vinegar, honey and salt. Slice and chop all the vegetables (except the thai basil and micro shiso leaves] into thin pieces (the carrots should be small, thin strips]. Dip rice paper into warm water quickly then place on a hard surface. Sprinkle white sesame seeds on top of the rice paper. Place vegetables on the middle of the rice paper; for a better presentation, arrange it so the thai basil and micro shiso leaves are layer one, then place the thinly sliced beets and radishes, add avocado, and stack the carrots last. Roll the rice paper into a snug spring roll shape. Slice in half and serve with peanut sauce.
[Name] Rainbow Smoothie Bowl [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3M [PrepTime] PT20M [TotalTime] PT23M [DatePublished] 2017-01-03T19:10:00Z [Description] A super-healthy treat in a bowl. Filled with frozen bananas and red dragon fruit topped with an array of fruits. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/31/ilXKdgSB6X9cwGjjSYLA_Rainbow%20Smoothie%20Bowl%20Still%2002.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/WyhKluoiSXecLz9mgwKG_Rainbow%20Smoothie%20Bowl%20Still%2001.jpeg"] [RecipeCategory] Smoothies [Keywords] ["Beverages", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/4", "4", "1", "1/4"] [RecipeIngredientParts] ["clementine", "kiwi", "pineapple", "apple", "bananas", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.4 [FatContent] 1.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 4.4 [CarbohydrateContent] 64.5 [FiberContent] 7.8 [SugarContent] 36.5 [ProteinContent] 3.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut clementine, kiwi, pineapple, apple into small pieces. Note: you can use any fruit you wish. Place red dragon fruit and frozen banana into a blender; blend till smooth; add water if needed. Pour smoothie into a bowl. Top with fruits.
[Name] Butternut Squash Soup With Bacon and Cheddar [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-01-03T19:54:00Z [Description] Make and share this Butternut Squash Soup With Bacon and Cheddar 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/880681/CdKN7V0TD20fSiogiuzG_10153995184099604.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "4 -6", "2", "4", "1/2", "1/4", "1/2", "1", NA] [RecipeIngredientParts] ["butter", "onion", "sour cream", "sharp cheddar cheese", "sage"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 365.7 [FatContent] 30.1 [SaturatedFatContent] 18.3 [CholesterolContent] 90.3 [SodiumContent] 309.3 [CarbohydrateContent] 19.6 [FiberContent] 3.2 [SugarContent] 4.4 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium saucepan with a lid, melt butter and cook onion over low low heat until translucent and sweet. About 30 minutes. Add chopped bacon, butternut squash and stock. Cook 30 minutes or until squash is tender. Add sage and salt and pepper to taste. Using an immersion blender, blend soup until smooth. Add cream, sour cream and cheese and heat through, stirring to melt cheese. Serve with toasted bread croutons, or crostini.
[Name] Rainbow Popsicles [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2017-01-03T20:05:00Z [Description] A vivid frozen treat filled with healthy ingredients. Kids will love this sweet and nutritious popsicle. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/33/YfSeZwzhTxzY9x2AfY3F_Rainbow%20Popsicle%20Still%2001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/33/dRR10TpDSbCo09yHBVzg_Rainbow%20Popsicle%20Still%2003.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/KVbB8zFQnGqFncyay7hA_Rainbow%20Popsicle%20Still%2002.jpg"] [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/2", "2", "1/3", "1/2", "1/2", "1/4", "1/4", "1/3", "1", "1", "1/4", "1/3", "1", "1/2", "1", "1/4", "1/3", "1/3", "1/2", "1/2", "1/4", "1/3"] [RecipeIngredientParts] ["frozen strawberries", "frozen raspberries", "banana", "yogurt", "water", "mango", "banana", "orange", "yogurt", "water", "spinach", "banana", "yogurt", "water", "pineapple", "banana", "yogurt", "water", "beet", "frozen raspberries", "banana", "yogurt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.0 [FatContent] 0.9 [SaturatedFatContent] 0.5 [CholesterolContent] 3.0 [SodiumContent] 15.7 [CarbohydrateContent] 16.9 [FiberContent] 2.2 [SugarContent] 11.7 [ProteinContent] 1.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place each set of ingredients for each color in a blender; blend til smooth. Pour each color into a popsicle mold, one layer at a time. Insert popsicle sticks. Freeze and serve.
[Name] Red Velvet Lava Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2017-01-03T21:00:00Z [Description] Romantically sweet and sweetly romantic, this dazzling cake has a white chocolate ganache center that oozes with love. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/34/3AUzkQWSTqSPBpANGtti_FullSizeRender%20(1]%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/34/QoBsKsxPT4CoeiblS2fQ_FullSizeRender.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/4", "2", "4", "6", "5", "1 1/2", "1", "4", "1/4"] [RecipeIngredientParts] ["eggs", "sugar", "white chocolate", "butter", "all-purpose flour", "cocoa powder", "powdered sugar", "white chocolate", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 637.0 [FatContent] 43.5 [SaturatedFatContent] 26.2 [CholesterolContent] 171.1 [SodiumContent] 244.7 [CarbohydrateContent] 56.2 [FiberContent] 0.6 [SugarContent] 48.0 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl, add eggs and sugar, mix well. Then add red food coloring, mix well. Add melted white chocolate & melted butter (made in a double boiler with water]. Sift in flour. Add cocoa powder, mix well. Pour the mixture into ramikens. Place a scoop of ganache into the middle of the mixture. Top off with more of the red mixture. Bake 350F for 15-18mins. After cools down a bit, flip over the ramiken on top a small plate. Sift powdered sugar on top. To make white chocolate ganache: In a bowl, add heavy cream and white chocolate. Set up in a double boiler with water. Melt the ingredients. Pour into a small container. Refrigerate until it slightly firm( approx 30mins].
[Name] Cinnamon Roll Cream Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2017-01-03T21:07:00Z [Description] A new take on the beloved cinnamon roll, this pie's crust and topping is a glorious display of mini cinnamon rolls with a sumptuous creamy cinnamon filling. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/35/xVNnHXSSaaiAtLTKkgDw_Obsessions%203-0596.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/35/R4ftOWRWOEAUO57ZXfPw_CinnamonRollCreamPie%20Still%2002.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/35/vmd2nRmTOuQHpoxLBeXY_Obsessions%203-0600.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/35/U6RTN1NqT1GVHQWNZa0E_Obsessions%203-0602.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/35/nYm7x251TbG6iqQSMBnr_Obsessions%203-0594.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/35/aWQ4ldutSj28EROd9qON_CinnamonRollCreamPie%20Still%2003.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/ACZR7MX1Ray6PeLHXHXB_CinnamonRollCreamPie%20Still%2001.jpeg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "6", "1", "6", "1", "1/2", "1/3", "1", "1/4", "1", "1", "3", "1", "2"] [RecipeIngredientParts] ["butter", "vanilla extract", "dark brown sugar", "ground cinnamon", "granulated sugar", "all-purpose flour", "ground cinnamon", "salt", "milk", "heavy cream", "vanilla extract", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.0 [FatContent] 24.4 [SaturatedFatContent] 12.2 [CholesterolContent] 96.5 [SodiumContent] 238.1 [CarbohydrateContent] 30.4 [FiberContent] 1.4 [SugarContent] 15.2 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["For the pie crust:", "Preheat the oven to 400 degrees F.", "Combine the 3 pie dough sheets and roll into a rectangle roughly 22 x 10 inches, dusting with flour if needed to prevent it sticking to the rolling pin and work surface.", "Mix the melted butter and vanilla together in a small bowl. Mix the brown sugar and ground cinnamon in a separate small bowl.", "Brush the dough all over with the melted butter mixture. Sprinkle evenly with cinnamon-sugar.", "Starting at a long edge, roll the dough up tightly into a snake. Cut the dough into pieces 1/2-inch thick to make tiny ‘cinnamon roll’ pieces.", "Take 2/3 of these cinnamon roll pieces and gently roll each one with a rolling pin to flatten slightly. Then place these all over the base and sides of a 9-inch pie pan. Use your fingertips to firmly press them together into an even layer. Make sure there are no gaps.", "Place the remaining cinnamon roll pieces onto a lined cookie sheet spaced 1 inch apart and set aside.", "Blind bake the pie crust:", "Cut a large piece of parchment paper then use it to line the pie pan on top of the cinnamon roll pastry. Pour in ceramic baking beans or uncooked rice to weigh down the pie dough.", "Bake for 10 minutes. Lift away the baking beans with the parchment paper and bake for a further 5 minutes.", "Set aside the baked crust.", "Bake the top pieces:", "Take the cookie sheet of extra cinnamon roll pieces and bake for 20 minutes.", "Set aside to cool.", "Make the cream filling:", "Combine the sugar, flour, cinnamon and salt in a pot and stir together briefly. Add the milk and cream and stir together.", "Place the egg yolks into a medium bowl and set aside.", "Place the milk mixture over a medium-low heat on the stove and stir until it thickens. Remove from the heat. Pour about 1/3 cup of this hot mixture into the egg yolks and quickly stir together.", "Pour the egg yolk mixture back into the pot of milk mixture.", "Return to a low heat and stir for 2 minutes then remove from the heat. While hot, stir in the vanilla and butter then set aside to cool.", "Finish the pie:", "Once the crust has blind baked, pour in the cooked creamy filling and spread into an even layer.", "Turn the oven down to 350 degrees F and bake the pie for a further 15-20 minutes until browned on top.", "Top with the baked cinnamon roll pieces in a decorative pattern.", "Set aside to cool completely before slicing and serving." ]
[Name] Chocolate Strawberry Slab Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2017-01-03T21:11:00Z [Description] Make and share this Chocolate Strawberry Slab Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/36/PHef5ATQ8agvgqPNSr5n_ChocolateStrawberrySlabPie%20Still%2004.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/529736/whsJb84QdOw6nIFw7rEv_download_20170214_112649.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/36/50kvu7d3QISwesMXHgpD_download_20170214_112030.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/36/iIsoK4kT8iEz3Jlw11yC_IMG_20170211_174845867.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/36/REliVk66S72ws54dYLPd_IMG_20170211_173147695.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/36/AnEMxYsSYOncZQw05WwS_IMG_20170211_173359981_HDR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/36/ikg690ZT5SRg7bG2pc1w_download_20170214_112134.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/36/d3Qmhp0RSk6cveTO4J6Z_IMG_20170211_174118361.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/36/11LTatkSJqXN3qe2Z1g9_IMG_20170211_173539243.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/qtJZVBCNSrCJUqHidZzO_ChocolateStrawberrySlabPie%20Still%2001.jpeg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1", "1 1/2", "1/4", "2"] [RecipeIngredientParts] ["strawberries", "sugar", "cornstarch", "lemon juice", "chocolate chips", "heavy cream", "milk", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 594.0 [FatContent] 34.7 [SaturatedFatContent] 12.0 [CholesterolContent] 8.2 [SodiumContent] 391.8 [CarbohydrateContent] 69.5 [FiberContent] 6.0 [SugarContent] 29.9 [ProteinContent] 6.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Roll out the 2 pie crusts until they are thin and can cover a baking sheet aka jelly roll pan (10.5\" x15.5\"]. Using a heart-shaped cookie cutter, perforate one pie crust (this is the top layer of the pie]. Place sliced strawberries into a bowl. Add sugar, corn starch, lemon - mix gently. Pace other rolled-out pie crust on the baking sheet/jelly roll pan. Sprinkle chocolate chips on top. Spread strawberries on top. Unroll the perforated (heart-shaped cut-outs] top layer of pie crust on top of everything. Fold in the edges so the slab pie is sealed. Brush a thin coating of milk or heavy cream on the crust and top of the pie's surface. Bake 375F for 30-40mins. Slice and serve with sifted powdered sugar.
[Name] Maryland Crab Soup [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] PT1H5M [PrepTime] PT25M [TotalTime] PT1H30M [DatePublished] 2017-01-04T14:11:00Z [Description] Make and share this Maryland Crab 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/N8CsCzhISR29UrDToRye_Maryland%20Crab%20Soup%20a.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1", "4", "2", "1", "1", "1 1/2", "6", NA, NA] [RecipeIngredientParts] ["carrots", "boiling potato", "yellow onion", "celery", "fresh corn kernels", "Worcestershire sauce", "red pepper flakes", "plum tomatoes", "lump crabmeat", "water", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.3 [FatContent] 3.3 [SaturatedFatContent] 0.5 [CholesterolContent] 129.1 [SodiumContent] 913.4 [CarbohydrateContent] 39.6 [FiberContent] 7.3 [SugarContent] 14.8 [ProteinContent] 44.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine carrots, potatoes, onions, celery, green beans, corn, peas, Worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes. Add crabmeat to soup and simmer 35 minutes more, stirring often. Season to taste with salt and pepper.
[Name] Chicken Syncronizada [AuthorId] 2001335122 [AuthorName] Bobbie S. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-04T16:14:00Z [Description] Similar to a chicken quesadilla but much much more! Top it with guacamole and a little more shredded cheese for a treat for your tastebuds! [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "1/4", "1", "1", "1", "6", "4", "4", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "butter", "yellow onion", "red bell pepper", "flour tortillas", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1809.9 [FatContent] 93.9 [SaturatedFatContent] 50.4 [CholesterolContent] 287.6 [SodiumContent] 3790.5 [CarbohydrateContent] 164.4 [FiberContent] 21.3 [SugarContent] 13.2 [ProteinContent] 77.3 [RecipeServings] 2.0 [RecipeYield] 2 Large tortillas [RecipeInstructions] Start with cutting your chicken into 1 inch strips. Combine with taco seasoning in bowl, cover and set aside. Saute' onions in butter until translucent. Add peppers and saute' for a minute before adding chicken to pan. Cook chicken with onions, peppers and butter until slightly browned and no longer pink (cooked through]. Transfer contents to bowl and set aside. Take 2 tortillas and lay them flat on a plate. Spread refried beans on each side (as much or as little as you like] Grab approx 1.5 oz of the shredded cheese and sprinkle on one tortilla. Now spoon enough chicken mixture to cover that tortilla completely. take remaining 1.5 oz of shredded cheese and sprinkle on top of chicken mixture. Top with other tortilla (the one that only has refried beans on it]. Heat 1 Tbs butter in pan at medium heat and spread other Tbs of butter on top of tortilla. Once butter is melted in pan add tortilla and cook on un-buttered side for a minute or so, until browned. Carefully flip tortilla with large spatula and brown on other side until cheese is melty. Remove from pan and top with guacamole and shredded cheese (optional]. Cut into triangles. Repeat steps 4 & 5 with second set of tortillas.
[Name] Chicken and Spinach [AuthorId] 2000313648 [AuthorName] Joe T. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-01-04T16:16:00Z [Description] Make and share this Chicken and Spinach recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "6", "3", "2", "1", "1", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "chicken thigh", "chicken broth", "milk", "half-and-half", "cheese", "cooked pasta", "cooked rice", "oregano", "basil", "parsley", "paprika", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 727.8 [FatContent] 20.4 [SaturatedFatContent] 5.6 [CholesterolContent] 157.4 [SodiumContent] 1224.3 [CarbohydrateContent] 70.4 [FiberContent] 13.3 [SugarContent] 1.2 [ProteinContent] 65.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Season the chicken with all of the seasoning (change the seasoning to taste like you want -- add hot pepper, or use mexican seasoning instead of italian, etc.].", "Sear the chicken in a hot pan with the olive oil.", "Add the chicken broth and simmer the chicken for 3-4 minutes.", "Flip the chicken and continue to simmer for 2 minutes.", "Add the spinach and allow to wilt (1-2 minutes].", "Add the milk/half & half and bring back to a simmer.", "Add the grated cheese and turn off the heat.", "Serve chicken and sauce over pasta or rice." ]
[Name] Baked Chicken [AuthorId] 2001335792 [AuthorName] Daniel [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-01-04T16:16:00Z [Description] Make and share this Baked Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001335792/dBs81gNhSDyzEHR3a63E_IMG_4595.jpg" [RecipeCategory] One Dish Meal [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["8", "4", "1", "1/4", "1", "1/4", "1", "2 -3", "1"] [RecipeIngredientParts] ["swiss cheese", "dry white wine", "herb seasoned stuffing mix", "margarine", "butter", "onion powder", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 570.8 [FatContent] 46.5 [SaturatedFatContent] 17.1 [CholesterolContent] 62.9 [SodiumContent] 1370.7 [CarbohydrateContent] 15.0 [FiberContent] 0.1 [SugarContent] 1.8 [ProteinContent] 18.9 [RecipeServings] nan [RecipeYield] 8 Pieces [RecipeInstructions] Place chicken in lightly greased 9x13 pan. Top chicken with cheese slices. Combine soup and wine, stirring well. Spoon sauce over chicken. Sprinkle stuffing mix over sauce. Drizzle margarin (or butter] over crumbs. Bake at 350, 30 minutes.
[Name] Cajun Seasoning Blend [AuthorId] 818380 [AuthorName] Irishcolleen [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-01-04T16:32:00Z [Description] An all- purpose seasoning blend that can be used in any recipe. If you're allergic to MSG, this recipe is not for you. This makes quite a bit, so share some with friends and family! :) [Images] character(0) [RecipeCategory] Cajun [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1"] [RecipeIngredientParts] ["cayenne pepper", "msg", "light brown sugar", "paprika", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7260.2 [FatContent] 196.4 [SaturatedFatContent] 35.8 [CholesterolContent] 0.0 [SodiumContent] 225346.5 [CarbohydrateContent] 1585.5 [FiberContent] 373.7 [SugarContent] 1009.3 [ProteinContent] 160.5 [RecipeServings] nan [RecipeYield] 1 Gallon [RecipeInstructions] Mix all ingredients together. Store in air tight container.
[Name] New Year Cake [AuthorId] 2000697069 [AuthorName] Zac Young [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-01-04T17:24:00Z [Description] Make and share this New Year Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "4", "2", "3", "1", "1", "1", NA, "4", "1/2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["applesauce", "buttermilk", "eggs", "vanilla extract", "all-purpose flour", "baking powder", "baking soda", "kosher salt", "lemon juice", "unflavored gelatin", "fresh raspberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.9 [FatContent] 3.3 [SaturatedFatContent] 1.0 [CholesterolContent] 94.2 [SodiumContent] 691.1 [CarbohydrateContent] 46.8 [FiberContent] 2.7 [SugarContent] 2.8 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Pre heat the oven to 325. In a large bowl, whisk together the agave, applesauce, buttermilk, eggs and vanilla. Whisk in the dry ingredients. Pour into two parchment lined 8inch cake pans. Bake for 18 to 20 minutes until a cake tester comes out clean. Let cool.", "Make the yogurt mousse: Sprinkle the gelatin over the lemon juice to let it bloom.", "Place the bowl of a stand mixer on top of a pot of boiling water. Whisk the agave and the sugar together in the bowl to combine. Let the mixture heat whisking occasionally until the eggs are very warm to the touch.", "Place bowl on the mixer and whisk on high. Whip the mixture until thick and aerated (about 1 minutes]. Melt the gelatin mixture in the microwave and them slowly stream the melted gelatin into the running mixer. Continue whisking until the mixture is at body temperature, about 3 minutes.", "In a large bowl, whisk the greek yogurt to loosen. Whisk 1/3 of the meringue mixture into the yogurt and then fold in the rest.", "If the mousse is runny, let it set in the refrigerator for an hour before using it to ice the cake. Garnish the cake with fresh raspberries and refrigerate until ready to serve." ]
[Name] DIY Almond Milk [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] nan [PrepTime] PT8H [TotalTime] PT8H [DatePublished] 2017-01-04T18:47:00Z [Description] Make and share this DIY Almond Milk recipe from Food.com. [Images] character(0) [RecipeCategory] Nuts [Keywords] ["Low Cholesterol", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] "water" [AggregatedRating] nan [ReviewCount] nan [Calories] 328.4 [FatContent] 28.7 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 192.8 [CarbohydrateContent] 11.7 [FiberContent] 6.0 [SugarContent] 2.7 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] Add almonds to a bowl and cover with water. Soak overnight. They will plump up and get squishy! Strain your almonds and rinse. Add to a food processor (or blender] with your 2 cups of water. Pulse a few times to break up the almonds, and then process 2-4 minutes (4 for a processor] until well combined, milky, and almonds are a fine meal. Strain the almonds in nut milk bag, reserving the milk in a separate container. Squeeze out the milk from the meal to get the most milk! You should end up with 2 cups of almond milk. Sweeten or flavor if desired (vanilla, sweetener, etc]. Chill and enjoy! Keep in the refrigerator for up to 2 days.
[Name] DIY Greek Yogurt Combos [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-01-04T18:54:00Z [Description] Make and share this DIY Greek Yogurt Combos 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/52/97/44/NzXUAMqJQQa88TuoJHsU_greek%20yougrt.png" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "3"] [RecipeIngredientParts] ["apricots", "apples", "carrots", "mango"] [AggregatedRating] nan [ReviewCount] nan [Calories] 55.1 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 15.8 [CarbohydrateContent] 12.9 [FiberContent] 2.2 [SugarContent] 6.5 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Add yogurt to a jar and stir in liquid sweetener and/or spices. Combine dry topping ingredients and store in a separate container. When ready to enjoy, stir toppings into yogurt.
[Name] Fruit Infused Sparkling Water [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-01-04T19:02:00Z [Description] Make and share this Fruit Infused Sparkling Water recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001060069/a8VMRsGoS0SpKKtucQcH_flavored%20water.png" [RecipeCategory] Fruit [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["herbs", "sparkling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add prepped fruit to a tall glass. Add ice to the glass. Pour sparkling water into glass. Allow to sit for the flavors to infuse as you drink and enjoy!
[Name] Lightened up Slow Cooker Butter Chicken [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-01-04T19:05:00Z [Description] This butter chicken has fraction of the butter of traditional recipes, without the sacrifice on flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001060069/6mCN9ayQlaNHrQl09VGw_butter%20chicken.png" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Indian"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "1", "1/2", "1", "1", "2", "1/2", "2", "1/2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "onion", "garlic cloves", "light coconut milk", "tomato sauce", "tomato paste", "ground ginger", "garam masala", "chili powder", "curry powder", "turmeric", "salt", "pepper", "butter", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1028.9 [FatContent] 55.6 [SaturatedFatContent] 21.9 [CholesterolContent] 305.8 [SodiumContent] 2514.2 [CarbohydrateContent] 31.3 [FiberContent] 7.2 [SugarContent] 16.6 [ProteinContent] 100.9 [RecipeServings] nan [RecipeYield] 2 pounds [RecipeInstructions] In a large measuring bowl or dish, mix coconut milk, Greek yogurt, tomato sauce, tomato paste, and spices. Set aside. Sprinkle cut onion and garlic on the bottom of the slow cooker. Place chicken pieces on top. Pour sauce over that and make sure chicken is covered. Combine melted butter and coconut oil and pour on top of everything in the slow cooker. Place on lid. Cook low 6-8 hours, stirring 1-2 times along the way. Serve with rice and whole wheat naan!
[Name] Simple Chicken in White Wine [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-01-04T19:27:00Z [Description] Perfect for a weeknight or double for a crowd! You'll win them over with the simple and delicious chicken dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/880681/K4Olimy2SnCDmzsZNx73_FB_IMG_1483542298236.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "4", "2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["boneless chicken breasts", "flour", "butter", "olive oil", "garlic", "white zinfandel wine", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.8 [FatContent] 27.3 [SaturatedFatContent] 7.8 [CholesterolContent] 107.6 [SodiumContent] 161.6 [CarbohydrateContent] 17.8 [FiberContent] 0.8 [SugarContent] 0.5 [ProteinContent] 34.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle salt and pepper on thin sliced chicken cutlets. Dredge chicken in flour and shake off excess. In a lrge frying pan, heat oil and butter over med-high heat. Add chicken and cook about seven minutes on each side, until golden. Remove chicken from pan and reduce heat to med-low. To pan, add garlic and saute two minutes until softenend. Add wine and stock and using a wooden spoon, scrape the bits off the bottom of the pan. Add chicken and parsley. Cover and simmer over low heat fifteen minutes until heated through. * OPTION- At step 6, you can put the chicken in a casserole dish and top with the remaining ingredients (garlic, wine, chicken stock and parsley] and cook in a 350 oven for 20-25 minutes.
[Name] "SUNDAY BEST" MACARONI SALAD [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2017-01-04T20:40:00Z [Description] Make and share this "SUNDAY BEST" MACARONI SALAD recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001313032/2rCQwsLJTcePTobsaZj7_Sunday%20best%20mac%20salad%20a.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1 1/2", "1", "4", "1/2", "1 1/2", "1 1/2", "1/4", "3", "1/2", "1", "1 1/2 - 2"] [RecipeIngredientParts] ["peas", "onion", "hard-boiled eggs", "green pepper", "mild cheddar cheese", "deli ham", "yellow mustard", "black pepper", "Hungarian paprika", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.2 [FatContent] 15.6 [SaturatedFatContent] 7.7 [CholesterolContent] 162.0 [SodiumContent] 570.9 [CarbohydrateContent] 41.5 [FiberContent] 5.2 [SugarContent] 7.3 [ProteinContent] 21.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients except paprika and mix gently till everything is blended. Sprinkle paprika over the salad. Refrigerate for at least an hour before serving.
[Name] Currywurst Sauce [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-01-04T21:21:00Z [Description] Make and share this Currywurst Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "4", "1", "2", "1/2", NA, "1"] [RecipeIngredientParts] ["red onions", "yellow onions", "tomatoes with juice", "ketchup", "mustard", "sugar", "Worcestershire sauce", "paprika", "curry powder", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.5 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 1193.0 [CarbohydrateContent] 43.3 [FiberContent] 5.5 [SugarContent] 30.2 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] ["Warm oil over medium heat.", "Put onions in pan and cook over medium heat until soft, 8 to 10 minutes.", "Add curry powder, paprika powder, chilli powder and continue to cook while stirring, for one to two minutes.", "Add tomatoes and juice to pan and crush thoroughly, stir through.", "Stirring add ketchup, Worcestershire sauce, sugar, mustard, salt and pepper to taste.", "Bring to boil and lower to simmer, stirring occasionally until thickened. 20-25 minutes.", "Puree mixture in blender and strain through a sieve." ]
[Name] Chicken Jambalaya [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-01-04T22:42:00Z [Description] Smoky andouille sausage simmered with plenty of flavorful veggies and Cajun spices makes for a seamless weeknight meal. This one-skillet chicken jambalaya uses quick-cooking quinoa and cooked chicken to save time [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "170", "1", "2", "1", "3", "1", "2", "1", "2", "450", "3"] [RecipeIngredientParts] ["quinoa", "olive oil", "andouille turkey sausage", "onion", "bell peppers", "garlic cloves", "fresh thyme leave", "diced tomatoes", "tomato paste", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.1 [FatContent] 13.8 [SaturatedFatContent] 2.9 [CholesterolContent] 84.4 [SodiumContent] 160.3 [CarbohydrateContent] 39.9 [FiberContent] 6.5 [SugarContent] 6.7 [ProteinContent] 36.6 [RecipeServings] 4.0 [RecipeYield] 2 cups (290 grams) [RecipeInstructions] Cook quinoa in chicken broth in a small saucepan according to package directions; cover and keep warm. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add andouille and cook, stirring occasionally, for 4 minutes or until browned on both sides. Transfer to a plate and set aside. Heat remaining 2 teaspoons oil in skillet over medium-high heat. Stir in onion, bell pepper, jalapeño, garlic and thyme. Cook 5–7 minutes, stirring often, until vegetables are tender. Stir in tomatoes, tomato paste and seasoning blend; cook 1 minute, stirring constantly. Stir in cooked quinoa, andouille and chicken. Cook, stirring constantly, until thoroughly heated. Sprinkle with green onions.
[Name] Spinach & Tomato Frittata [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-01-04T22:43:00Z [Description] Simplify your morning with our frittata recipe using kitchen staples, egg, veggies and cheese. This breakfast-worthy egg dish is ready in 20 minutes or less, and you one need one piece of equipment to make it: an oven-friendly skillet. Serve with a side of nonfat plain Greek yogurt and slice of whole-grain toast for a boost of protein, fiber, and calories [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1/4", "1/4", "1/4", "1", "1/2", "1", "12", "1/4"] [RecipeIngredientParts] ["eggs", "skim milk", "salt", "fresh coarse ground black pepper", "olive oil", "red onion", "cherry tomatoes", "part-skim mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.3 [FatContent] 8.4 [SaturatedFatContent] 2.8 [CholesterolContent] 192.3 [SodiumContent] 281.8 [CarbohydrateContent] 26.4 [FiberContent] 8.0 [SugarContent] 16.7 [ProteinContent] 15.1 [RecipeServings] 6.0 [RecipeYield] 1 (3 1/2-inch wedge) or 75 grams [RecipeInstructions] Place oven rack in upper third of oven, about 10 inches away from heat; preheat broiler. Whisk together eggs, milk, salt, and 1/8 teaspoon pepper. Set aside. Heat oil in a 10-inch ovenproof nonstick skillet (such as cast iron] over medium heat. Add onion and cook, stirring often, 3 or until tender. Stir in spinach; cover and cook, tossing occasionally with tongs, 2 minutes or until wilted. Pour egg mixture over spinach mixture. Fold gently with a rubber spatula to combine. Sprinkle top with tomatoes. Cook over medium heat for 4 minutes or until edges begin to set and bottom is cooked. Place in oven. Broil 3 minutes until frittata is golden brown and center is set. Remove from oven; sprinkle with mozzarella cheese and remaining 1/8 teaspoon pepper. Broil 1 minute or until cheese melts. Cut into 6 (3 1/2-inch] wedges (remember handle will be hot when serving]. Serve immediately.
[Name] Oxtail Stew over Buttered Noodles [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] PT4H30M [PrepTime] PT40M [TotalTime] PT5H10M [DatePublished] 2017-01-05T15:33:00Z [Description] Make and share this Oxtail Stew over Buttered Noodles 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/tOSkoF5URgmJ3DNdDNPT_Oxtail%20Stew%20017.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/52/Bza71scRSbS8635HNB4w_ox%20tails.jpg"] [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["5", NA, "1/4", "2", "1", "2", "2", "3", "4", "1/4", "1", "2", "1", "2", "8", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "olive oil", "onion", "carrots", "celery", "fresh thyme leaves", "garlic cloves", "tomato paste", "dry red wine", "beef broth", "diced tomatoes", "bay leaves", "button mushrooms", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 533.9 [FatContent] 9.3 [SaturatedFatContent] 1.8 [CholesterolContent] 57.5 [SodiumContent] 519.7 [CarbohydrateContent] 71.6 [FiberContent] 6.2 [SugarContent] 9.8 [ProteinContent] 15.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste. Toss the meat in the flour until lightly coated.", "Add the olive oil to a large Dutch oven over medium heat. Brown the oxtails on all sides, in batches, until well browned. Transfer the meat to a plate and pour off some of the drippings, if necessary.", "Add the onions, carrots, celery, thyme, and garlic to the pot and saute until the onions are tender and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and toast. Deglaze the pot with the bottle of red wine and stir up all the browned bits on the bottom of the pan. Stir in the beef broth, tomatoes with their juices and the bay leaves.", "Add the browned beef back into the pot along with any accumulated juices that may have collected on the plate. Bring the stew to a boil, then reduce the heat to a low simmer. Cover and cook until the beef is tender and falling off the bone, about 3 1/2 hours.", "Stir in the mushrooms and cook uncovered, for 30 minutes more. Taste for seasoning. Add salt and pepper, if needed, and stir in the red wine vinegar to brighten the flavor. Remove the meat from the pot and pull the meat off the bones, then add back to the pot. Discard the bones. Transfer the stew to a serving dish and serve hot over Buttered Noodles." ]
[Name] Bacon and Egg Soup [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-01-05T15:53:00Z [Description] Make and share this Bacon and Egg 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/QNQq1tIRS0OQlbEo0xTX_Bacon%20%26%20Egg%20Soup%206.JPG" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["5", "2", "2", "3", "1", "1", "2", "3/4", "1/4", "1", "2", "3", "1", "4", NA] [RecipeIngredientParts] ["bacon", "celery", "carrots", "kale", "onion", "dry mustard", "Worcestershire sauce", "dried marjoram", "salt", "pepper", "all-purpose flour", "milk", "crouton"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.8 [FatContent] 12.0 [SaturatedFatContent] 5.1 [CholesterolContent] 147.2 [SodiumContent] 369.2 [CarbohydrateContent] 17.3 [FiberContent] 1.9 [SugarContent] 3.2 [ProteinContent] 11.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large saucepan, cook bacon over medium-high heat until crisp, crumble and set aside. Pour off all but 2 tbsp fat from pan, reduce heat to medium, add celery, potatoes, carrots, onion, mustard, Worcestershire sauce, marjoram, salt and pepper, cook for 5 minutes. Stir in flour, cook for 1 minute, add milk and stock; bring to boil. Reduce heat, cover and simmer for 10-15 minutes or until vegetables are tender. Fold in the sliced eggs and simmer another 5 minutes, or until the eggs have warmed . Serve soup sprinkled with reserved bacon, & toasted Croutons.
[Name] Chicken Breasts Stuffed With Goat Cheese and Pumpkin Walnut Pest [AuthorId] 2204286 [AuthorName] Fisher Nuts [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2017-01-05T16:03:00Z [Description] Dress up everyday chicken for entertaining with this impressive goat cheese and pesto filling. Serve with steamed French green beans or asparagus for an easy side dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2204286/M1vkOV1CSkGNfpG2OGMj_Goats%20Cheese%20and%20Pumpkin%20Pesto%20Stuffed%20Chicken%20Breasts-031.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Cheese", "Nuts", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "6", "2", "1", "1", "1", NA, "1", "1/3", "1", "6", "1/2", "1/4", "2", "1/2"] [RecipeIngredientParts] ["black walnut", "olive oil", "fresh sage", "parmesan cheese", "fresh parsley", "garlic clove", "red pepper flakes", "pumpkin puree", "chicken breasts", "salt", "pepper", "olive oil", "black walnut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 546.1 [FatContent] 44.1 [SaturatedFatContent] 7.2 [CholesterolContent] 93.5 [SodiumContent] 299.3 [CarbohydrateContent] 3.2 [FiberContent] 1.8 [SugarContent] 0.3 [ProteinContent] 35.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Pumpkin Walnut Pesto: In food processor; pulse walnuts until ground; add oil, sage, Parmesan cheese, parsley, garlic, salt, pepper and red pepper flakes; pulse until combined. Add pumpkin purée; pulse until combined.", "Stuffed Chicken Breasts: Preheat oven to 400°F Fold Pumpkin Walnut Pesto into goat cheese.", "Slice each chicken breast in half lengthwise through center, keeping edge intact to open like a book. Season all over with salt and pepper. Stuff evenly with goat cheese and pesto mixture. Secure with toothpicks.", "Heat oil in large ovenproof skillet set over medium-high heat; cook chicken for 3 to 4 minutes per side or until golden brown.", "Transfer to oven; bake for 13 to 15 minutes or until chicken is cooked through and instant-read thermometer registers internal temperature of 165°F Let stand for 10 minutes; remove toothpicks before serving. To serve, slice diagonally.", "Tip: Using skin-on chicken breasts keeps the chicken moist and tender. Serve with roasted potatoes and roasted or steamed vegetables." ]
[Name] APPLE CAKE [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2017-01-05T16:05:00Z [Description] Make and share this APPLE CAKE recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001313032/t7pz5j6QsqeE80aFv2QU_Apple%20Dapple%20Cake%20015.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "2", "1 1/2", "3", "3", "2", "1", "1", "3", "2", NA, "1", "1/4", "1/2"] [RecipeIngredientParts] ["granulated sugar", "eggs", "flour", "vanilla extract", "baking soda", "salt", "apples", "pecans", "dark brown sugar", "butter", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9804.1 [FatContent] 638.6 [SaturatedFatContent] 146.9 [CholesterolContent] 965.0 [SodiumContent] 4730.3 [CarbohydrateContent] 989.4 [FiberContent] 40.0 [SugarContent] 663.1 [ProteinContent] 82.2 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] ["Preheat oven to 325 degrees F.", "Combine sugar and oil and beat well. Add eggs, one at a time. Sift dry ingredients and stir into egg mixture.", "Beat in apples, nuts and vanilla extract.", "Pour into a buttered spring-form tube pan and bake for 1 hour or until a wooden pick inserted in the center comes out clean.", "For the Glaze.", "Combine ingredients and boil for 3 minutes. Reserving 1/3 cup, pour over the hot cake. Cool and.", "remove from pan. Just before serving, pour remaining Glaze over." ]
[Name] Asian Chicken Salad [AuthorId] 2204286 [AuthorName] Fisher Nuts [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2017-01-05T16:09:00Z [Description] Try our exotic take on chicken salad recipe inspired by Asian flavors and featuring the nutty crunch of toasted almonds. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2204286/azb7kzXKQVD5pAj5Jtlw_asian-chicken-salad.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "3", "2", "1/4", "1/2", "2 1/2", "1/4", "2", "1", "2"] [RecipeIngredientParts] ["romaine lettuce", "green onion", "cilantro", "chicken meat", "apple cider vinegar", "granulated sugar", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.6 [FatContent] 8.1 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 9.7 [CarbohydrateContent] 10.1 [FiberContent] 2.8 [SugarContent] 6.1 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside. Whisk vinegar, sugar, oil and ginger together; refrigerate several hours to allow flavors to blend. In large bowl combine cabbage, lettuce, green onion, cilantro, chicken and toasted almonds. Pour dressing over salad just before serving; toss to coat.
[Name] Butternut Squash Lasagna [AuthorId] 2204286 [AuthorName] Fisher Nuts [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-01-05T16:16:00Z [Description] Lasagna gets a makeover with this inventive dish. The warm and nutty flavor of a Fisher® Hazelnuts is the perfect complement to the squash in to cheesy lasagna. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2204286/YDb2MZWSmSfBbp0k1UDw_butternut-squash-lasagna.jpg" [RecipeCategory] Vegetable [Keywords] ["Nuts", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "2", "1/2", "1", "1", "9", "1 1/2"] [RecipeIngredientParts] ["alfredo sauce", "milk", "garlic", "hazelnuts", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.1 [FatContent] 17.6 [SaturatedFatContent] 4.3 [CholesterolContent] 16.6 [SodiumContent] 267.6 [CarbohydrateContent] 21.6 [FiberContent] 4.5 [SugarContent] 4.1 [ProteinContent] 10.6 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°F. Toss squash with oil on a large baking sheet until well-coated and spread in one layer. Roast 15 minutes until tender. Meanwhile, combine Alfredo sauce, milk and garlic in a saucepan bring simmer. Heat milk mixture over low heat 10 minutes. Reduce temperature to 375°F and butter a 13 x 9-inch baking dish. Toast hazelnuts on a baking sheet for 3 to 5 minutes or until lightly browned. Pour 1 cup sauce into baking dish and cover with 3 lasagna sheets, making sure they do not touch each other. Layer ½ of squash, cover with 1 cup sauce, 1/2 cup Parmesan and 1/3 cup nuts. Repeat layer and top with 3 sheets of pasta, cover with remaining sauce. Sprinkle remaining cheese and nuts over sauce. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes before cutting. Note: If hazelnuts are not available, substitute 1 cup chopped pecans. Butternut squash can be replaced with 2 lbs. pre-cut butternut squash pieces (fresh or frozen].
[Name] APPLE DUMPLINGS [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] PT45M [PrepTime] PT40M [TotalTime] PT1H25M [DatePublished] 2017-01-05T16:22:00Z [Description] Make and share this APPLE DUMPLINGS 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/vVdR0JnRFq8xU2GwKz96_Apple%20Dumpling%20006.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "3/4", "6", NA, "1/2", "1/3", "1", "1 1/3", "1"] [RecipeIngredientParts] ["baking powder", "salt", "shortening", "milk", "apples", "sugar", "brown sugar", "butter", "cinnamon", "hot water", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 577.8 [FatContent] 29.1 [SaturatedFatContent] 11.6 [CholesterolContent] 31.4 [SodiumContent] 622.9 [CarbohydrateContent] 76.7 [FiberContent] 5.5 [SugarContent] 36.8 [ProteinContent] 5.9 [RecipeServings] 6.0 [RecipeYield] 6 Dumplings [RecipeInstructions] Sift together flour, baking powder and salt; cut in shortening. Add milk; stir to form soft dough. On a lightly floured board, knead to shape then roll out to 1/8-inch thickness. Cut into 6 squares, about 6 to 7-inches each. Place an apple on each square. Top each apple with a little sugar, a dab of butter and a generous sprinkling of cinnamon. Bring dough up to cover apple and pinch edges to seal. Place in greased pan. Combine brown sugar, butter, hot water, nutmeg and cinnamon; pour over dumplings. Bake at 450° for 15 minutes. Reduce heat to 350° and bake until done, about 30 minutes. Serve Warm.
[Name] Pesto Stuffed Pork Tenderloin [AuthorId] 2204286 [AuthorName] Fisher Nuts [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2017-01-05T16:22:00Z [Description] It’s hard to beat perfectly cooked pork tenderloin, so we decided to put a simple twist on the preparation instead! Making pesto with Fisher® Walnut Halves and Pieces is always the way to go. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2204286/1LyKsFBRlaqbeFywMZ44_pesto%20stuffed%20pork%20tenderloin.single%20serving.jpg" [RecipeCategory] Pork [Keywords] ["Cheese", "Nuts", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1/2", "1 1/2", "6", "3/4", "3/4", "6", "12", "12", "6"] [RecipeIngredientParts] ["walnuts", "cilantro", "parmesan cheese", "olive oil", "salt", "fresh mozzarella cheese", "yellow cherry tomato", "cherry tomatoes", "cilantro", "walnuts", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 689.6 [FatContent] 58.6 [SaturatedFatContent] 14.7 [CholesterolContent] 97.8 [SodiumContent] 555.0 [CarbohydrateContent] 6.5 [FiberContent] 2.0 [SugarContent] 2.3 [ProteinContent] 36.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Place walnuts, cilantro, Parmesan cheese, oil and salt in the bowl of a food processor and puree until smooth (about 1-2 minutes] to make the pesto. Butterfly pork and pound until ¼-inch thick. Spread cilantro pesto onto pork loin and roll up. Tie with butcher twine to hold it closed. Sear pork in a hot skillet on all sides then place in a baking dish and bake for 30 minutes or until pork reaches an internal temperature of 145°F Let rest 10 minutes. Meanwhile, place 1 slice of mozzarella, topped with ¼ cup mixed tomatoes, 1 tablespoons cilantro, 2 teaspoons nuts, 2 teaspoons oil, and 1 teaspoons vinegar on each of 6 plates. After allowing pork to rest for 10 minutes, cut into slices. Place sliced pork onto each plate. Note: Basil may be substituted for cilantro, if desired. Tip: To butterfly pork tenderloin, place the tenderloin on a cutting board. Place your knife parallel to the board and carefully cut the meat lengthwise making sure not to cut all the way through. Remove the knife and open the meat.
[Name] Brussels Sprouts W/ Radishes [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-01-05T16:45:00Z [Description] Make and share this Brussels Sprouts W/ Radishes 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/N1Yo7mRWC3e2XGEd0O9A_Radishes%20%26%20Sprouts.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "8", "1", "1/4", NA, NA] [RecipeIngredientParts] ["Brussels sprout", "radishes", "broth", "butter", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.9 [FatContent] 28.8 [SaturatedFatContent] 16.1 [CholesterolContent] 75.4 [SodiumContent] 902.8 [CarbohydrateContent] 18.2 [FiberContent] 0.6 [SugarContent] 8.3 [ProteinContent] 12.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Trim the stem edge of the sprouts. Trim top and bottom edges of radishes. Place the radishes and sprouts in a large saucepan,. Add stock, and enough water to cover, if necessary. Bring to the boil. Cook 10 - 14 minutes, or until the sprouts are done and the radishes begin to lose their color. Drain, return to saucepan. Add butter. Gently mix the veggies with the melting butter. Move to a serving dish, season with salt and pepper, and serve.
[Name] APPLE TURNOVERS [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 2017-01-05T16:54:00Z [Description] Make and share this APPLE TURNOVERS 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/doTv7f3FQOmVD56403yT_Apple%20Turnovers4.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", "1 1/4", "3", "3", "1", "1/4", "1/8", "1", "2", "1"] [RecipeIngredientParts] ["orange zest", "tart apples", "dried cherries", "sugar", "all-purpose flour", "ground cinnamon", "ground nutmeg", "sea salt", "frozen puff pastry", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 400.1 [FatContent] 23.6 [SaturatedFatContent] 6.0 [CholesterolContent] 0.0 [SodiumContent] 226.4 [CarbohydrateContent] 43.6 [FiberContent] 2.7 [SugarContent] 13.0 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 8 Turnovers [RecipeInstructions] Preheat oven to 400. Combine the orange zest and the orange juice in a bowl. Peel, core, and core the apples, then cut them into 3/4 inch dice. Immediately toss the apples with the zest and juice to prevent them from turning Brown. Add the cherries, sugar, flour, cinnamon, nutmeg and salt. Flour a board and lightly roll each sheet of puff pastry to a 12 x 12\" square. Cut each sheet into four smaller squares and keep chilled until ready to use. When ready, brush the edges of each square with the egg wash and neatly place about 1/3 cup of the Apple mixture on half of the square. Fold the pastry diagonally over the Apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make two small slits in each, and bake for 20 min., until browned and puffy. Serve warm with ice cream or at room temperature.
[Name] Tantalizing Thai Nutty Chicken [AuthorId] 2204286 [AuthorName] Fisher Nuts [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-01-05T17:29:00Z [Description] Tantalizing Thai Nutty Chicken is a one bowl Thai meal that is crunchy, spicy, salty, sour, and sweet, all at once. The secret to this tantalizing dish is in the flavorful Fisher® nuts throughout. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2204286/ESyjxgQU20e9SquJYhxQ_thai-nutty-chicken.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Nuts", "Meat", "Thai", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "2", "2", "3", "2", "1 1/2", "1/2", "1/2", "1", "3", "1", "8", "3/4", "1/2", "3/4", "1"] [RecipeIngredientParts] ["honey", "soy sauce", "cayenne pepper", "ginger", "orange bell pepper", "chicken breasts", "peas", "green onions", "walnuts", "cashews", "cilantro", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 660.8 [FatContent] 34.8 [SaturatedFatContent] 4.7 [CholesterolContent] 0.0 [SodiumContent] 978.8 [CarbohydrateContent] 78.9 [FiberContent] 7.3 [SugarContent] 16.2 [ProteinContent] 12.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook pasta according to package directions. Drain well. Set aside.", "In a bowl add sesame oil, vegetable oil, honey, soy sauce, balsamic, rice wine vinegar, cayenne and ginger. Whisk mixture well.", "In a skillet over medium high heat add 4 tbsp of sesame oil mixture. Add sliced bell peppers and cook for 2 minutes or until lightly soft. Add chicken, peas, green onions, walnuts and cashews. Heat until warmed through.", "On a serving platter add cooked rice noodles. Top noodles with bell pepper and chicken mixture. Drizzle with remaining sesame oil mixture and chopped cilantro. Garnish with lemon wedges." ]
[Name] Crustless Individual Breakfast Quiche [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-01-06T13:57:00Z [Description] Slice a cooked potato into the bottom and you won't miss the crust in this delicious, healthy breakfast! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/880681/SEH5zkBRzW9vTaVDpWJC_IMG_20170106_083931051.jpg" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["eggs", "Italian sausage", "onion", "bell pepper", "mushrooms", "salsa", "fat-free cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 66.6 [FatContent] 2.5 [SaturatedFatContent] 0.8 [CholesterolContent] 93.0 [SodiumContent] 135.9 [CarbohydrateContent] 2.6 [FiberContent] 0.5 [SugarContent] 1.4 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large pan over low heat, cook onion over low heat until softened. About two minutes. Add pepper, cover and cook an additional two minutes. Add sausage, mushroom, and salsa. Put lid back on and turn off heat. In a large bowl, beat eggs and egg white until frothy. Stir in salsa. Add cooled vegetables and stir,. Generously spray a muffin pan with cooking spray. Pour 1/2C of mixture into each muffin cup. Add a healthy pinch of cheddar cheese to each cup. Top with an additional tablespoon of the egg mixture to evenly distribute the rest over the cheese. Bake in a 350 oven for approx 20 minutes. You can bag individually and freeze for later use. You can use a regular cupcake pan for smaller portions. I would adjust the cooking time to 12-15 minutes.
[Name] Carbonara Curly Fries [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-06T16:17:00Z [Description] Make and share this Carbonara Curly Fries 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/52/97/64/CgoWKEZbTZWUvlPivxV5_CarbonaraCurlyFries_02.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/64/y8iChr18RPKbTKL36E6B_CarbonaraCurlyFries_03.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/64/zA73OnoETVawI1SrnUHK_CarbonaraCurlyFries_04.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/64/KQX13AjYSceDSa5TwtH1_CarbonaraCurlyFries_01.JPG" ] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "2", NA, "4"] [RecipeIngredientParts] ["russet potatoes", "pancetta", "olive oil", "fresh black pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.7 [FatContent] 6.8 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 6.5 [CarbohydrateContent] 18.6 [FiberContent] 2.3 [SugarContent] 0.8 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. Spiralize both potatoes and use a scissors to cut the longest strings into slightly shorter strands. On a baking sheet, toss together the potato strings, pancetta, oil and pepper, making sure not to crowd the potatoes (use two sheets if necessary]. Bake for 30 minutes or until golden. Toss the fries with cheese and more freshly cracked black pepper and serve hot.
[Name] Fluffy Matcha Hotcakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2017-01-06T16:17:00Z [Description] Make and share this Fluffy Matcha Hotcakes 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/52/97/65/y7yaPeNMQ6qlCOvcxPmp_FluffyMatchaHotcakes_02.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/65/5rXV8KEpR6qGaR4T4kyw_FluffyMatchaHotcakes_04.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/65/5k9a9RKTOu1MoQgmRLOu_FluffyMatchaHotcakes_05.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/65/IvZ61DcQoK4IooDnvRjG_FluffyMatchaHotcakes_01.JPG" ] [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "3", "1", "1/2", "1/2", "2", "1/2", "1", "2"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "milk", "milk", "yogurt", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.7 [FatContent] 5.3 [SaturatedFatContent] 1.4 [CholesterolContent] 27.9 [SodiumContent] 104.3 [CarbohydrateContent] 18.3 [FiberContent] 0.4 [SugarContent] 5.5 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 8 pancakes [RecipeInstructions] Combine flour, sugar, matcha and baking soda in a large bowl. Whisk in the wet ingredients (milk, yogurt and egg] until the batter is smooth. Heat a saute pan over medium-low heat. Brush the inside of a metal ring mold or cookie cutter (about 3 inches across] with oil. Add remaining oil to pan and place the ring mold in the middle of the pan. Fill the ring mold 2/3 of the way up with the batter and place a lid on the pan. Make sure that the lid does not rest on top of the ring mold. Cook for 5 minutes, then remove lid and cook for 1 more minute (or until bubbles start to form on top of the hotcake]. Carefully flip the pancake and ring mold and cook the other side for 5 minutes with the lid, then 1 minute without. Remove from the pan and and run a knife along the inside of the ring mold to unmold the hotcake. Serve warm with syrup.
[Name] Birthday Cake Babka [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT3H [TotalTime] PT3H50M [DatePublished] 2017-01-06T16:17:00Z [Description] Make and share this Birthday Cake Babka 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/52/97/66/LWhqiz6UQfiZ5yaD81hk_BirthdayCakeBabka_04.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/529766/brPFYKYvSOm1xmyXw3ad_17554512_480674715597101_5376367913673834448_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/66/28mnrmKgQJaap1Kzq47g_BirthdayCakeBabka_02.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/66/rH9zdBu4QtabXRsUSNCw_BirthdayCakeBabka_03.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/66/ujDhSQ3MQWW8ih9JFdX1_BirthdayCakeBabka_01.JPG"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "1", "4", "1", "3", "1/2", "1/2", "1", "2", "1/2", "1/2", "2/3", "1/2"] [RecipeIngredientParts] ["active dry yeast", "sugar", "flour", "salt", "eggs", "vanilla", "butter", "vanilla extract", "sugar", "unsalted butter", "white chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2364.3 [FatContent] 119.5 [SaturatedFatContent] 71.6 [CholesterolContent] 544.1 [SodiumContent] 1779.4 [CarbohydrateContent] 276.8 [FiberContent] 7.9 [SugarContent] 84.9 [ProteinContent] 44.2 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] In a small bowl, combine warm milk, yeast and sugar and whisk to dissolve. Let sit for about 5 minutes until mixture becomes foamy (if it doesn’t become foamy, your yeast may have expired or the milk was too hot, so start over with fresh yeast]. In the bowl of a stand mixer with a dough hook, combine yeast mixture, flour, salt, eggs and vanilla extract. Mix slowly to combine. Once combined, add in butter, one tablespoon at a time. When butter is incorporated, scrape down sides of the mixing bowl, and knead dough for about 5 minutes on medium speed, adding sprinkles in during the last half of kneading. Remove the dough to a greased mixing bowl. Cover with a clean kitchen towel or plastic wrap and let rise until doubled in size, about two hours. Grease two loaf pans and set aside. In a small bowl, mix together all filling ingredients. After two hours, punch down dough and divide into two even portions. Roll out one half of dough into a tall rectangle. Spread evenly with filling mixture to the edges. Roll up dough using the long side of the rectangle. Once rolled, cut the entire roll down the middle with a sharp knife, lengthwise. You should have two long pieces of dough with the layers of filling exposed. Braid the two pieces over one another, with the filling facing up. Twist the braid into a shape that will fit in the loaf plan and place it inches Repeat process with second half of dough. Preheat oven to 350 degrees. Cover both loaves with a clean kitchen towel and let rise for about 20 minutes while the oven is preheating. Bake loaves for about 50 - 60 minutes. Remove from oven and let cool.
[Name] Easy Cinnamon Rolls [AuthorId] 2001337896 [AuthorName] Shadan [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2017-01-06T17:07:00Z [Description] Cinnamon Rolls with cream cheese pistachio icing- These are the world's easiest Cinnamon Rolls loaded with sweet cinnamon-brown sugar-butter mix and deliciousness! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "1 1/2", "1/2", "2", "1/2", "4 1/2", "1", "1/4", "1", "6", "1/2", "1 1/2", NA, "1/4", "1 1/4", "1/2", "1/2", NA] [RecipeIngredientParts] ["milk", "granulated sugar", "instant yeast", "unsalted butter", "eggs", "salt", "all-purpose flour", "potato", "olive oil", "honey", "unsalted butter", "brown sugar", "ground cinnamon", "cream cheese", "icing sugar", "milk", "vanilla essence", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1277.1 [FatContent] 53.0 [SaturatedFatContent] 26.7 [CholesterolContent] 182.8 [SodiumContent] 352.7 [CarbohydrateContent] 183.4 [FiberContent] 6.2 [SugarContent] 83.0 [ProteinContent] 20.0 [RecipeServings] 5.0 [RecipeYield] 15 15 [RecipeInstructions] In a bowl add flour, salt, yeast and mix. In a saucepan warm milk, remove from heat and add honey,sugar, butter and eggs. Beat till well done and pour over the flour mix. Then add olive oil and mashed potatoes and mix (No need for kneading at this stage]. Cover with a cling wrap and place a towel and let it sit in a warm place for about an hour (it should almost double in size]. This is called proofing your yeast. Keep it in the fridge (overnight]. This will allow the yeast to work though at a slower pace. Transfer the dough to a lightly floured surface (the dough should be wet*] and knead it with your hands for 2 minutes Roll into a 13x18 inch rectangle (I used a ruler for accuracy]. Make sure the dough is smooth and evenly thick, even at the corners. For The Filling: Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together and then sprinkle evenly over the dough. Cut into 12 rolls (1.5 inches in width]. Place in a baking dish. Cover the rolls very tightly with cling wrap (No dough should be exposed otherwise rolls will turn out to be dry] and keep in a warm place for an hour. Bake at 180 degree C for about 25 minutes, until they are light golden brown. (DO NOT OVER BAKE!]. Prepare the icing by mixing all the ingredients listed under 'icing' and spread it over the rolls when they are hot. Sprinkle some chopped pistachios before serving.
[Name] MINCED MEAT TOPPED WITH RUNNY EGGS [AuthorId] 2001337896 [AuthorName] Shadan [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-06T17:08:00Z [Description] My inspiration for this dish comes from the cold winter evenings of Dubai and the need for cosy comfort foods with a little bit of contrast when plating. Also I try to focus on finding a balance between my meals, short on cooking time and healthy. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Indian", "Mexican", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["500", "4", "2", "1", "1", "1", NA, "1", "1/2", "4", "3", NA, "1", "1", "2"] [RecipeIngredientParts] ["eggs", "bell peppers", "tomatoes", "onion", "chili powder", "salt", "cumin powder", "garam masala", "olive oil", "green chilies", "black pepper", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 513.4 [FatContent] 37.5 [SaturatedFatContent] 10.9 [CholesterolContent] 271.0 [SodiumContent] 236.0 [CarbohydrateContent] 12.5 [FiberContent] 3.1 [SugarContent] 6.3 [ProteinContent] 31.9 [RecipeServings] 4.0 [RecipeYield] 4 persons [RecipeInstructions] ["Heat oil in a pan and add onions. Sautè till they turn golden brown. Add the ginger garlic paste, chili powder, salt and sautè. Add the meat and cook until done. (Throw in the bell peppers and tomato when the meat is about three quarter done].", "Then add black pepper, cumin powder, green chilies and garam masala. Add tomato paste and sautè.", "Crack the eggs gently into the pan. Cover with lid and let it simmer for 2 mins (cook longer for well done eggs].", "Garnish with coriander and serve." ]
[Name] BANANa BREAD [AuthorId] 2001313032 [AuthorName] Luckytrim [CookTime] PT1H20M [PrepTime] PT30M [TotalTime] PT1H50M [DatePublished] 2017-01-06T17:09:00Z [Description] Make and share this BANANa BREAD 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/PS37N9DRQheiHnrybQ5V_Banana%20Bread%203.JPG" [RecipeCategory] Breads [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1 3/4", "1 1/2", "1", "1", "1/2", "1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["bananas", "eggs", "flour", "sugar", "walnuts", "baking soda", "salt", "applesauce", "vanilla", "skim milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4173.2 [FatContent] 198.1 [SaturatedFatContent] 25.1 [CholesterolContent] 373.2 [SodiumContent] 2647.7 [CarbohydrateContent] 566.9 [FiberContent] 21.4 [SugarContent] 332.8 [ProteinContent] 58.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] preheat oven to 325°. grease and flour large loaf pan. Mix all ingredients together and pour into loaf pan; bake approximately 1 hour and 20 min., until top is golden brown and splits or inserted wooden toothpick comes out dry.
[Name] Savory Bacon Kale Frittata [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-01-06T17:10:00Z [Description] Make and share this Savory Bacon Kale Frittata recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/2", "3", "1/4", "1/4", "1/4", "1", "1/4"] [RecipeIngredientParts] ["eggs", "grape tomatoes", "onion", "bacon", "kale", "swiss chard", "milk", "salt", "pepper", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.6 [FatContent] 14.4 [SaturatedFatContent] 5.3 [CholesterolContent] 383.8 [SodiumContent] 392.9 [CarbohydrateContent] 4.8 [FiberContent] 0.8 [SugarContent] 2.0 [ProteinContent] 15.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400 degrees. Beat 8 eggs in a medium bowl and add in 1/4 cup milk, salt and pepper. Set aside.", "Over medium heat in a cast-iron pan or oven-proof skillet, saute bacon until fat renders. Add in onions and cook until they begin to caramelize, stirring occasionally. Add in the tomatoes and kale or chard, cook for about 30 seconds, and pour the egg mixture over the other ingredients. Sprinkle the mozzarella on top. Cook for 30 seconds on the stove.", "Put the pan into the pre-heated oven and bake for about 10 minutes, til the edges begin to brown and pull slightly away from the pan. Add additional salt and pepper to taste." ]
[Name] Easy Beef Stew [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT3H [PrepTime] PT45M [TotalTime] PT3H45M [DatePublished] 2017-01-06T17:10:00Z [Description] A lot of stew recipes call for cooking the meat and vegetables at the same time, leaving the latter overcooked and mushy. Here, you first braise the meat with onions in red wine and beef broth until a rich sauce develops. Then, after about an hour, add carrots, celery, and potatoes. By the time the vegetables are cooked, the beef is perfectly tender—all that’s left is to stir in some frozen peas for a little freshness and color. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1", "3", "1", "2", "1", "4", "2", "4", "3", "3", "4", "1"] [RecipeIngredientParts] ["all-purpose flour", "kosher salt", "fresh ground black pepper", "yellow onion", "tomato paste", "dry red wine", "low sodium beef broth", "bay leaves", "fresh thyme sprigs", "carrots", "celery ribs", "yukon gold potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 831.4 [FatContent] 31.4 [SaturatedFatContent] 10.7 [CholesterolContent] 224.4 [SodiumContent] 1602.5 [CarbohydrateContent] 50.2 [FiberContent] 6.9 [SugarContent] 8.1 [ProteinContent] 78.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside. Trim the roast of excess fat and sinew and cut it into 1- to 1-1/2-inch cubes. Place the meat in the flour mixture and toss to coat; set aside. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Shake off the excess flour from about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Repeat with the remaining meat in 2 more batches; set aside. Add the onion to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the tomato paste, stir to coat the onion, and cook until the raw flavor has cooked off, about 1 to 2 minutes. Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 minute. Pour in the wine, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes. Return the meat and any accumulated juices in the bowl to the pot. Add the broth, bay leaves, and thyme and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour. Cut the carrots, celery, and potatoes into large dice and add them to the pot (peel the carrots and potatoes first, if desired]. Stir to combine, cover with a tightfitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more. Remove and discard the bay leaves and thyme stems. Stir in the peas and simmer uncovered until warmed through, about 5 minutes. Taste and season with salt and pepper as needed.
[Name] Baked Salmon With Garlic and Dijon [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-01-06T17:10:00Z [Description] Make and share this Baked Salmon With Garlic and Dijon recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["680", "2", NA, "1/2", "1/2", "1/8", "2", "2", NA] [RecipeIngredientParts] ["salmon fillets", "parsley", "garlic clove", "Dijon mustard", "salt", "black pepper", "light olive oil", "fresh lemon juice", "lemon slice"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 279.3 [FatContent] 14.3 [SaturatedFatContent] 2.3 [CholesterolContent] 78.2 [SodiumContent] 440.8 [CarbohydrateContent] 0.8 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 35.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 450° F. Line rimmed baking sheet with foil.", "In a small bowl, mix together: 2 Tbsp parsley, 2-3 pressed cloves garlic, ½ Tbsp Dijon, ½ tsp salt, <U+215B> tsp pepper, 2 Tbsp oil and 2 Tbsp lemon juice.", "Slice salmon into 4 portions and arrange them on a lined baking dish, keeping salmon skin-side-down.", "Generously brush top and sides of salmon with sauce and top with fresh lemon slices.", "Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook." ]
[Name] Roasted Vegetables [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2017-01-06T17:10:00Z [Description] Make and share this Roasted Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "284", "1/4", "2 -3", "2"] [RecipeIngredientParts] ["head of broccoli", "zucchini", "cherry tomatoes", "carrots", "portabella mushrooms", "olive oil", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.4 [FatContent] 15.1 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 1266.1 [CarbohydrateContent] 24.4 [FiberContent] 8.5 [SugarContent] 11.6 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees Fahrenheit. In a large bowl, toss all the vegetables together with olive oil, salt, and pepper. Divide the vegetables among two jelly roll pans. Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.
[Name] Grilled Cheese Sandwich [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-01-06T17:10:00Z [Description] Make and share this Grilled Cheese Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1"] [RecipeIngredientParts] ["American cheese", "butter", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.6 [FatContent] 31.6 [SaturatedFatContent] 19.3 [CholesterolContent] 79.2 [SodiumContent] 878.0 [CarbohydrateContent] 27.7 [FiberContent] 1.2 [SugarContent] 2.2 [ProteinContent] 9.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Melt 1/3rd of your butter in a non-stick or cast iron pan over relatively low heat. Melted, not browned is what you're going for.", "Toast your bread on one side until it's a pale golden brown, moving it around the skillet with your fingers so it cooks evenly.", "Add your cheese slices to the bread, on the toasted side, and close your sandwich, toasted-side-in. This is key.", "Close your sandwich, toasted-side-in. This is key.", "Add another 1/3rd of the butter and melt it over low to medium-low heat.", "Add your sandwich, swirl it around the pan to collect the butter, then cook low and slow, moving the sandwich around the pan and rotating it like a record every so often to get even color. This should take at least 5 minutes.", "Remove the sandwich once one side is nicely golden brown, then melt the remaining butter.", "Return the sandwich to the skillet, toasted-side-up, and season with a sprinkle of kosher salt. You can skip this step if you use salted butter. Continue cooking until the second side is deep golden brown." ]
[Name] Cocoa Brownie [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-01-06T17:11:00Z [Description] Make and share this Cocoa Brownie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Sweet", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["140", "1 1/4", "3/4", "1/4", "1/2", "2", "1/2", "2/3"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "salt", "pure vanilla extract", "eggs", "all-purpose flour", "walnut pieces"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.8 [FatContent] 11.5 [SaturatedFatContent] 5.3 [CholesterolContent] 42.1 [SodiumContent] 47.4 [CarbohydrateContent] 21.7 [FiberContent] 1.8 [SugarContent] 15.8 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and (Medrich’s method] set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Or (Deb’s method] you can melt the butter with the cocoa in a microwave too. Both methods: Set the bowl aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.]. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
[Name] Vegetable & Rice Casserole [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-01-06T17:12:00Z [Description] Casseroles are a convenient way to sneak veggies onto your family’s dinner plate. This vegetarian-friendly casserole is full of fiber from the rice and veggies plus, you can swap in your favorite veggies if you don’t like spinach and mushrooms. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2 1/2", "3", "2", "4", "1/2", "2", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "onions", "garlic cloves", "fresh spinach", "cooked brown rice", "cheese", "skim milk", "flour", "salt", "pepper", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.9 [FatContent] 7.9 [SaturatedFatContent] 2.9 [CholesterolContent] 10.3 [SodiumContent] 471.7 [CarbohydrateContent] 32.3 [FiberContent] 2.5 [SugarContent] 1.2 [ProteinContent] 8.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees F.", "Heat olive oil in a non-stick pan over medium heat. Add onions through garlic to a large pan and sautee until translucent and soft, about five minutes. Add spinach to the pan and cook until wilted, about 1-2 minutes.", "Pour cooked vegetables and rice into a large bowl and add 1/2 cup grated cheese, milk, flour, salt and pepper. Toss to combine completely and pour into a greased 8 inch by 12 inch casserole dish. Top with remaining 1/2 cup grated cheese.", "Cook for 30-40 minutes and until cheese it lightly browned." ]
[Name] Chicken Enchilada Casserole [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-01-06T17:12:00Z [Description] This Tex-Mex chicken enchilada casserole is a delicious dinner option when you’re craving Southwestern-style comfort food. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "4", "1/3", "1", "1/3", "1/2", "1/2", "1/4", "1/4", "2", "6", "1", "2/3", "1/4", "2", "9", "1/4"] [RecipeIngredientParts] ["chicken thighs", "fresh cilantro", "frozen corn kernels", "reduced-fat cream cheese", "ground cumin", "kosher salt", "black pepper", "onions", "garlic cloves", "reduced-sodium chicken broth", "salsa verde", "water", "corn tortillas", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 416.4 [FatContent] 21.6 [SaturatedFatContent] 7.6 [CholesterolContent] 97.2 [SodiumContent] 756.5 [CarbohydrateContent] 33.1 [FiberContent] 3.5 [SugarContent] 7.5 [ProteinContent] 24.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper] to chicken; toss to combine. Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth. Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425°F for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.
[Name] Spinach and Artichoke Quinoa Casserole [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-01-06T17:12:00Z [Description] Make and share this Spinach and Artichoke Quinoa Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2 1/2", "1", "4", "1", "2", "1", "2", "312", "1/2", "3/4", "1", "1/2", NA] [RecipeIngredientParts] ["quinoa", "water", "onion", "garlic cloves", "olive oil", "milk", "cornstarch", "artichoke hearts", "spinach", "parmesan cheese", "mozzarella cheese", "salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.3 [FatContent] 10.3 [SaturatedFatContent] 4.4 [CholesterolContent] 22.3 [SodiumContent] 271.7 [CarbohydrateContent] 33.6 [FiberContent] 7.1 [SugarContent] 1.6 [ProteinContent] 13.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a medium pot, add quinoa, water and a pinch of salt; cover and bring to a boil. Reduce heat to low, cook for 12 minutes and set aside. Preheat large non-stick skillet on medium heat and swirl olive oil to coat. Add onion and garlic, saute until translucent, stirring occasionally. Preheat oven to 375 degrees F and spray 9\" x 13\" baking dish with cooking spray. In a small bowl, whisk together milk with cornstarch. Add to a skillet with previously cooked onion and garlic. Also add artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa (fluff with a fork a bit before adding], 1/2 tsp salt and pepper. Stir until cheese is melted. Transfer mixture to a prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.
[Name] Green Bean Casserole [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2017-01-06T17:12:00Z [Description] Make and share this Green Bean Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1/2", "3", "3", "3", "2 1/4", "900", "1", "1", "3", "2", "1", "1", "1/4", NA] [RecipeIngredientParts] ["raw cashews", "onions", "flour", "salt", "extra virgin olive oil", "onion", "garlic cloves", "ground nutmeg", "soy sauce", "dry white wine", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.1 [FatContent] 6.5 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 829.1 [CarbohydrateContent] 24.8 [FiberContent] 5.0 [SugarContent] 6.8 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Place cashews in a bowl and cover with hot water. Set aside to soak for 30 minutes or overnight. (If you have a nutribullet or high speed blender, 10 minutes of soaking is fine.].", "Meanwhile, preheat oven to 475°F.", "Thinly slice two of the onions, setting aside the other onion for later. Combined sliced onions with bread crumbs, flour and ¾ tsp salt in a large bowl, tossing to combine. Be sure to separate each individual onion piece. Spread onions in an even layer on a baking sheet sprayed with cooking spray or lined with a Silipat. Spray once again with cooking spray. Bake for 20-25 minutes, tossing halfway through. Watch carefully to make sure they don't burn towards the end of cooking. Once onions are done, remove from oven and lower oven heat to 350F for casserole.", "Bring a large pot with two inches of water to a boil. Once boiling add green beans. Bring back to a boil (this may take a while] and cook over medium heat for about 5 minutes, or until tender. Drain and run cold water over green beans to stop cooking. Set aside.", "In a large skillet, heat olive oil over medium heat. Chop remaining onion. Once hot, ad to pan and cook for about five minutes before adding garlic and mushrooms. Cook for another ten minutes, stirring often. Add nutmeg, soy sauce, white wine, 1½ tsp salt, and pepper. (It will taste salty, that's ok!]. Simmer for about five minutes.", "Blend soaked cashews with almond milk in a blender or food processor (I used my nutribullet] until completely smooth and creamy. Set aside.", "Stir in cashew cream and ¼ of the baked onions. Stir in cooked green beans.", "Spread mixture into a large casserole dish. Top with remaining baked onions. Bake at 350F for 20 minutes (if onions are on the crispier side, you can cover with foil for first half of cooking.] Serve hot!", "NOTES: To make this dish ahead of time, make the sauce and the green beans then store in separate containers in the fridge. The next day, bake the onions and combine everything per the recipe." ]
[Name] Baked Ziti With Creamy Kale & Sausage [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2017-01-06T17:14:00Z [Description] Make and share this Baked Ziti With Creamy Kale & Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] [NA, "425", "2", "454", "2", "2", "1/3", "4", "113", "1/2", "1/4", NA, "57"] [RecipeIngredientParts] ["olive oil flavored cooking spray", "kale", "whole wheat pasta", "unsalted butter", "garlic cloves", "whole wheat flour", "1% low-fat milk", "part-skim mozzarella cheese", "sun-dried tomato", "sea salt", "fresh ground black pepper", "parmigiano-reggiano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.2 [FatContent] 9.6 [SaturatedFatContent] 3.7 [CholesterolContent] 37.4 [SodiumContent] 581.4 [CarbohydrateContent] 42.8 [FiberContent] 1.8 [SugarContent] 5.6 [ProteinContent] 20.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Fill a large saucepan with water and bring to a boil.", "Meanwhile, line a large plate with paper towel. Heat a large skillet on medium-high and mist with cooking spray. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 7 to 9 minutes. With a slotted spatula, transfer sausage to plate and cover with 2 more layers of paper towel, pressing lightly to absorb excess fat; set aside.", "Preheat oven to 350°F. To boiling water, add kale and cook until just tender, 1 to 2 minutes. With a slotted spoon, transfer kale to a colander and set aside to drain. Return saucepan to a boil, add pasta and cook until just barely al dente (undercooked by about 1 minute]. Meanwhile, line a large bowl with paper towel and transfer kale to bowl to absorb any remaining liquid. Drain pasta and set aside.", "In a separate large saucepan, melt butter on medium-low. Add garlic and cook, stirring frequently, for 1 minute, until fragrant. Gradually whisk in flour and cook, whisking constantly, for 2 minutes. Slowly whisk in 1 cup milk. Increase heat to medium-high and simmer, whisking frequently, until slightly thickened, 2 to 3 minutes. Slowly whisk in remaining 3 cups milk. Bring to a simmer and cook, whisking frequently, for 5 minutes. Reduce heat to low, add mozzarella and whisk until melted and mixture thickens, 1 to 2 minutes. Turn off heat.", "To milk mixture, add tomatoes, salt, pepper, sausage, pasta and kale and stir to combine. Transfer to a 9 x 13-inch baking dish and top with Parmigiano-Reggiano. Bake until cheese melts and sauce bubbles, 15 to 18 minutes. Let rest for 10 minutes before serving.", "(MAKE AHEAD: Prepare up to 24 hours ahead, but don’t bake. Cool to room temperature, then cover and refrigerate. To serve, bake covered for 20 minutes, then uncover and bake for 15 to 20 minutes, until sauce is bubbly. You can bake this dish at home then reheat, covered, at your host’s place in a 350°F oven just until warmed through.]." ]
[Name] Easy Cheesy Crustless Quiche [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-01-06T17:14:00Z [Description] Make and share this Easy Cheesy Crustless Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "2", "10", "1/3", "1/3", "1/2", "1/8", "1"] [RecipeIngredientParts] ["onion", "bell pepper", "tomatoes", "eggs", "2% low-fat milk", "all-purpose flour", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.9 [FatContent] 16.9 [SaturatedFatContent] 7.1 [CholesterolContent] 330.9 [SodiumContent] 445.2 [CarbohydrateContent] 9.3 [FiberContent] 1.0 [SugarContent] 2.3 [ProteinContent] 17.0 [RecipeServings] 6.0 [RecipeYield] 2 quiches [RecipeInstructions] Preheat oven to 350 degrees F. Use cooking oil to grease a nonstick muffin pan and set aside. While oven is preheating, heat the oil in a large nonstick skillet over medium-high heat. Sauté onions for 5 minutes, until soft; add bell peppers, tomato and salt, and sauté for another 3 to 4 minutes. If using sausage, then add along with bell peppers and tomatoes and sauté for another 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute more. Set aside. In a large bowl, whisk the eggs, milk, flour, cheese, salt and pepper until well combined. Portion out the vegetable (and sausage] mixture into 12 muffin wells. Pour the egg mixture on top, and bake for 25 to 30 minutes until firm.
[Name] Egg Muffin Cups [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-01-06T17:14:00Z [Description] Make and share this Egg Muffin Cups 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/52/97/82/lD1TBmbFTZOJj9cPyEKl_IMG_3950.JPG" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "2", "1", "4", "4", NA] [RecipeIngredientParts] ["olive oil", "green pepper", "yellow onion", "mushroom", "garlic cloves", "salt", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.3 [FatContent] 2.8 [SaturatedFatContent] 0.7 [CholesterolContent] 62.0 [SodiumContent] 60.6 [CarbohydrateContent] 3.3 [FiberContent] 0.9 [SugarContent] 1.7 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 350 degrees F. Grease a standard 12-slot muffin pan with cooking spray and set aside. Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion. Saute 5-7 minutes, or until peppers are tender. Add in spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic. Season with salt and remove from heat. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. Stir in cooked veggies. Pour the egg/veggie mixture evenly into the prepared muffin pan. Bake for 15 minutes, or until the tops are firm to the touch and eggs are cooked. Cool slightly and serve immediately! NOTE: Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.
[Name] Broccoli and Cheese Mini Egg Omelets [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-01-06T17:14:00Z [Description] Make and share this Broccoli and Cheese Mini Egg Omelets recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "4", "1", "1/4", "1/4", "1", "1", NA] [RecipeIngredientParts] ["broccoli florets", "eggs", "cheddar cheese", "cheese", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.8 [FatContent] 10.3 [SaturatedFatContent] 4.3 [CholesterolContent] 197.9 [SodiumContent] 303.1 [CarbohydrateContent] 5.2 [FiberContent] 0.0 [SugarContent] 0.7 [ProteinContent] 18.2 [RecipeServings] 4.0 [RecipeYield] 2 omelets [RecipeInstructions] ["Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.", "When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.", "Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.", "In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week." ]
[Name] Cheese, Vegetable & Egg Muffins [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-01-06T17:14:00Z [Description] Make and share this Cheese, Vegetable & Egg Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/2", "8", "1", "12"] [RecipeIngredientParts] ["carrots", "orange bell pepper", "frozen corn", "eggs", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.6 [FatContent] 6.7 [SaturatedFatContent] 3.2 [CholesterolContent] 132.9 [SodiumContent] 199.3 [CarbohydrateContent] 5.5 [FiberContent] 1.0 [SugarContent] 1.4 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 375°F Spray a Non-Stick 12-Cup Regular Muffin Pan extremely well with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off stuck food; set pan aside. In a large bowl add carrots, peppers, peas, corn (or mix and match with your favorite vegetables; read blog post for suggestions] and toss to combine. Loosely pile about 3 tablespoons of vegetable mixture to each muffin cavity, or enough so that each is filled to about 2/3 to 3/4 full; equally distribute filling mixture among cavities until gone; set pan aside. In a 2-cup glass measuring cup (the measuring cup makes for easy pouring], crack the eggs and lightly beat with a whisk. Add the salt and pepper, to taste, and whisk to combine. Pour about 2-3 tablespoons of egg into each cavity, equally distributing among the cavities. They will be about 3/4 full after being topped off with egg. Top each cup with a generous pinch of cheese, about 1 tablespoon each. Bake for about 18 to 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven, but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing. You will likely need to rim each cavity with a small knife to help dislodge muffins. I find it easiest to rim with a knife and then 'pop' the muffin out using a small spoon. Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the micro or serve cold.
[Name] Egg & Toast Cups [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2017-01-06T17:14:00Z [Description] Make and share this Egg & Toast Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/4", "1/4", "6", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "reduced-fat cheddar cheese", "tomatoes", "eggs", "kosher salt", "fresh ground black pepper", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.2 [FatContent] 7.6 [SaturatedFatContent] 3.0 [CholesterolContent] 191.1 [SodiumContent] 300.7 [CarbohydrateContent] 12.3 [FiberContent] 2.0 [SugarContent] 1.9 [ProteinContent] 10.0 [RecipeServings] 6.0 [RecipeYield] 6 egg cup [RecipeInstructions] ["Preheat oven to 375°F.", "Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally.", "With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims. Bake at 375°F for 5 minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato. Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 18 minutes or until whites are set and yolks are still a bit runny or to desired degree of doneness. Remove egg cups from pan; sprinkle evenly with bacon and chives, if desired." ]
[Name] Egg & Bacon Mini Casseroles [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-01-06T17:17:00Z [Description] Make and share this Egg & Bacon Mini Casseroles recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "4", "2", "1", "3", "1/2", "1/4", "1", "4", "5", "1 1/4"] [RecipeIngredientParts] ["frozen chopped spinach", "olive oil", "green onions", "garlic powder", "salt", "black pepper", "eggs", "low-fat milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.2 [FatContent] 17.2 [SaturatedFatContent] 6.9 [CholesterolContent] 190.0 [SodiumContent] 584.8 [CarbohydrateContent] 13.9 [FiberContent] 3.0 [SugarContent] 4.4 [ProteinContent] 20.1 [RecipeServings] 6.0 [RecipeYield] 12 mini casseroles [RecipeInstructions] Preheat oven to 375°F (190°C]. Spray one 12-well muffin tin (or two 6-well muffin tins] with cooking oil spray, and set aside. Put thawed spinach into a mesh strainer, and squeeze out as much excess water as possible. Set spinach aside. In a large mixing bowl, coat cubed bread with olive oil. Add spinach, cheese, green onions, garlic powder, salt, pepper and bacon. Toss the bread mixture until well combined. Divide the mixture evenly among the 12 muffin-tin wells. In the same bowl, beat the eggs and stir in the milk. Pour the mixture over the bread in the muffin tin, trying your best to evenly divide the egg-and-milk mixture into each muffin well. Bake the casseroles for 30–40 minutes, or until the bread on top is golden and crispy and the centers are set. Test by poking a skewer into one of the casseroles, and see if it comes out clean. Allow casseroles to cool before serving.
[Name] Breakfast Egg Muffins [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-01-06T17:17:00Z [Description] Make and share this Breakfast Egg Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "454", "2", "1", "1", "1", "1/2", "1/2", "1/4", "8", "1", "1", "1", "2"] [RecipeIngredientParts] ["olive oil", "kosher salt", "dried thyme", "garlic powder", "black pepper", "red pepper flakes", "cayenne pepper", "eggs", "kosher salt", "black pepper", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 86.2 [FatContent] 6.0 [SaturatedFatContent] 1.7 [CholesterolContent] 186.0 [SodiumContent] 671.8 [CarbohydrateContent] 1.4 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 8 muffins [RecipeInstructions] Preheat oven to 400 degrees F. Place eight 7 oz ramekins on a large baking sheet and brush them with the olive oil. In a medium bowl, use your hands to mix together the sausage ingredients: ground meat, salt, thyme, garlic powder, smoked paprika, black pepper, red pepper flakes and cayenne pepper. Divide into eight equal portions (I use a kitchen scale] and place each portion in a ramekin. Press on the meat with your hands so that it covers the bottom and the sides of the ramekins and creates a shell. Break an egg into each of these sausage shells. Sprinkle the eggs with salt, pepper and smoked paprika. Bake until eggs are set, about 30 minutes. Remove from ramekins onto a serving platter and sprinkle with parsley. Allow to cool 5 minutes before enjoying.
[Name] Paleo Sweet Potato Pancake Sandwhichs [AuthorId] 370332 [AuthorName] MissAli [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2017-01-06T17:17:00Z [Description] This is a working recipe that I'm Paleofying from a Bobby Flay original. I will continue to update the recipe til I'm happy with it and welcome feedback! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Free Of...", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", "2", "1/2", "1", "2", NA, NA, "3", "4", "8", NA] [RecipeIngredientParts] ["sweet potato", "eggs", "onion", "green onions", "coconut oil", "distilled white vinegar", "eggs", "ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.6 [FatContent] 10.4 [SaturatedFatContent] 3.5 [CholesterolContent] 308.5 [SodiumContent] 987.2 [CarbohydrateContent] 8.5 [FiberContent] 1.3 [SugarContent] 2.2 [ProteinContent] 22.8 [RecipeServings] 4.0 [RecipeYield] 4 Breakfast Sandwhiches [RecipeInstructions] ["For the pancakes: Combine 4 cups cold water and 1 tablespoon kosher salt in a large bowl and stir until the salt dissolves. Stir in the sweet potato and let sit for 15 minutes. Drain, then dump onto a large piece of cheesecloth and wring out as much water as possible.", "Preheat the oven to 375 degrees F. Whisk together the eggs, onion and some pepper in a large bowl. Add the sweet potato and almond flour, and mix until combined. Fold in the green onions.", "Heat a few tablespoons each of butter and oil until shimmering in a large nonstick skillet over medium heat. Using a scant 1/4 cup per pancake, add the sweet potato mixture to the pan, leaving some space in between. Flatten slightly and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels, then transfer the pancakes to a baking sheet and place in the oven for 5 minutes to finish cooking.", "For the eggs: Fill a high-sided skillet halfway with water and bring to a boil over medium-high heat; add the vinegar. Line a plate with paper towels. Break each egg into a little ramekin or cup.", "One at a time, slip the eggs into the water, leaving space between them; adjust the heat to a bare simmer. Cook until the whites are set and the yolks still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to paper towels to blot off the water.", "To serve: Put the pancakes on a serving platter. Top 4 of them with a few slices of ham and a poached egg. Season with smoked paprika, salt and pepper. Top with another pancake to make sandwiches." ]
[Name] Simple Thai-Inspired Vegetable Soup [AuthorId] 1076753 [AuthorName] heimoran [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-06T17:18:00Z [Description] This is a sweet, mildly spicy, mildly sour Asian-inspired vegetable soup. I came up with the broth when I was sick and craved (but couldn’t get) my favorite Tom Yum soup; the broth turned out to be exactly what I wanted, and I thought it would be wonderful as a vegetable soup base as well. You can use any vegetables you like; these were what I had on hand. All of the seasoning amounts can be modified to suit the chef’s personal taste as well; I can’t eat much spice these days (alas), so my version is heavier on the sweet. You can also use vegetable stock in place of the chicken to make a vegetarian soup. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/89/v3VelN5TTX2aXshGbQtE_FullSizeRender-2.jpg" [RecipeCategory] Vegetable [Keywords] ["Thai", "Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1/2", "1/2", "5", "1", "8", "1/2", "1"] [RecipeIngredientParts] ["chicken broth", "Thai red curry paste", "brown sugar", "ginger", "lime, juice of", "onion", "celery", "butter", "carrots", "head of cabbage", "red kidney beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.6 [FatContent] 3.5 [SaturatedFatContent] 1.6 [CholesterolContent] 5.1 [SodiumContent] 611.4 [CarbohydrateContent] 34.9 [FiberContent] 9.8 [SugarContent] 12.0 [ProteinContent] 11.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned. (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.]. Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil. Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.
[Name] Creamy Vegan Tomato Sauce [AuthorId] 2000865720 [AuthorName] Ineke M. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-01-06T17:18:00Z [Description] Who says you can't have creamy tomato sauce without dairy? This recipe takes advantage of canned tomatoes and is perfect in winter, when fresh tomatoes tend to look a little pale. A quick spin in the blender creates a rich, creamy base, which is then simmered with aromatics and spices. Serve with your favorite pasta! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000865720/FB8ox2YkRvTTCDVtT7y1_16-25-DSC_0133.JPG" [RecipeCategory] Sauces [Keywords] ["European", "Low Protein", "Vegan", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "2", "2", "1/2", "2", "1/2", "1/2", "1/2", "1/2", "1/4", "1/2", "1", "1", NA] [RecipeIngredientParts] ["raw cashews", "whole canned tomatoes", "tomato paste", "extra virgin olive oil", "onion", "garlic cloves", "dried thyme", "dried oregano", "dried rosemary", "dried basil", "red pepper flakes", "salt", "sugar", "tomatoes", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 212.2 [FatContent] 15.1 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 644.1 [CarbohydrateContent] 18.3 [FiberContent] 3.4 [SugarContent] 8.3 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place cashews, canned tomatoes (with their juices] and tomato paste in a blender and puree until very smooth. This can take a few minutes, depending on the strength of your blender. Heat olive oil in a saucepan over medium heat. Add onion and sautée until golden. Add garlic and sautée for another 1–2 minutes, making sure not to burn it. Stir in the pureed tomato mix and bring to a simmer. Add herbs, salt and sugar and simmer gently for 15–20 minutes, until sauce has slightly thickened. Taste and adjust seasoning as needed. If desired, stir in fresh diced tomato shortly before serving and simmer until heated through. Mix with, or serve over, your favorite cooked pasta and garnish with fresh basil.
[Name] Gramma John’s Blue Ribbon Chocolate Chip Cookies [AuthorId] 1404659 [AuthorName] Tiffaliff [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2017-01-06T17:18:00Z [Description] I got this recipe from lifeasamom.com and loved it so much that I knew I had to save it for fear that her site ever went down! Apparently this recipe is from her grandmother and it won awards at numerous county fairs. I can taste why - so yummy! [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "2", "2", "4", "2", "1", "1", "1"] [RecipeIngredientParts] ["white sugar", "brown sugar", "butter", "eggs", "vanilla", "flour", "baking soda", "cream of tartar", "salt", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.4 [FatContent] 7.2 [SaturatedFatContent] 3.1 [CholesterolContent] 14.0 [SodiumContent] 134.3 [CarbohydrateContent] 23.1 [FiberContent] 0.8 [SugarContent] 13.7 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 44 cookies [RecipeInstructions] Preheat oven to 350°F. Cream together sugars, oil, and butter. Add eggs and vanilla, mixing thoroughly. Blend in flour, baking soda, cream of tartar and salt. Stir in chocolate chips. Drop batter onto cookie sheet in rounded tablespoons. Bake 8-10 minutes or until set. Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.
[Name] Greek Garlic Sauce (Scordalia) [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-01-06T17:18:00Z [Description] This creamy, garlicky white sauce is very popular in Greek cuisine. It is excellent on any fish or meat entrée and also works well as a cold dip with fresh veggies. [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "12", "1/2", "1/4", "1/2", "2", "1"] [RecipeIngredientParts] ["potato", "garlic cloves", "lemon juice", "olive oil", "white vinegar", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.4 [FatContent] 9.6 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 87.0 [CarbohydrateContent] 12.9 [FiberContent] 0.9 [SugarContent] 1.0 [ProteinContent] 1.8 [RecipeServings] 12.0 [RecipeYield] 2 Cups [RecipeInstructions] ["Peel potato and boil until tender. Let cool and place in food processor. Cut crust from bread.", "Rinse the bread under cold water and squeeze out excess water.", "Place in food processor with potato. Clean garlic cloves and crush with garlic press or side of a knife.", "Add to food processor.", "Add lemon juice, olive oil and vinegar. Process until smooth and creamy about 20 to 30 seconds.", "Refrigerate. This sauce keeps very well in the refrigerator for one week. Serve with meat, fish or vegetables. This also works as an appetizer with fresh vegetables or crackers." ]
[Name] Old-Fashioned Sour Cream Pound Cake [AuthorId] 105041 [AuthorName] Seabreeze1116 [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2017-01-06T17:18:00Z [Description] Make and share this Old-Fashioned Sour Cream Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Very Low Carbs", "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 cake [RecipeInstructions] ©. Old-fashioned Sour Cream Pound Cake. Ingredients. 3 cups sugar. 1 cup butter. 6 eggs, separated. 2 teaspoons vanilla. 1 tablespoon fresh lemon juice. 1 cup sour cream. 3 cups all-purpose flour, sift before measuring. 1/4 teaspoon baking soda. 1/4 teaspoon salt. Instructions. Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.
[Name] Queso Fundido Dip With Chorizo [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-01-06T20:30:00Z [Description] Make and share this Queso Fundido Dip With Chorizo recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "16", "1", "1 1/2", "1 1/2", "3", "2", "1", "1", NA] [RecipeIngredientParts] ["pork sausage", "shallot", "cheddar cheese", "garlic cloves", "queso fresco", "green onion", "diced tomato", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 466.6 [FatContent] 38.4 [SaturatedFatContent] 16.2 [CholesterolContent] 101.2 [SodiumContent] 858.1 [CarbohydrateContent] 8.0 [FiberContent] 1.5 [SugarContent] 3.4 [ProteinContent] 21.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. In an 8 inch skillet, brown chorizo and sausage over medium heat, breaking up into tiny pieces. Transfer meat to plate and wipe skillet clean. Add onions and shallot to pan and cook until translucent. Add garlic and cook 1 minute. Transfer mixture to bowl and toss with sausage until combined. Allow skillet to cool for a few minutes. Spread half the cheese in the bottom of skillet. Top with sausage and onion mixture and then spread remaining cheese on top. Bake for 20 minutes until melted and bubbling. Sprinkle with green onion, cilantro and tomatoes. Serve immediately with tortilla chips.
[Name] Chicken Vindaloo [AuthorId] 1404273 [AuthorName] Bay Haven Inn [CookTime] PT1H [PrepTime] PT4H [TotalTime] PT5H [DatePublished] 2017-01-06T21:41:00Z [Description] Make and share this Chicken Vindaloo recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] ["European", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "5", "1", "1/4", "1/4", "1", "1", "16", "1", "2", "3", "2", "10", "1", "1", "1", "2"] [RecipeIngredientParts] ["whole black peppercorn", "black mustard seeds", "cumin seeds", "fenugreek seeds", "whole cloves", "cinnamon", "Hungarian paprika", "palm vinegar", "ground turmeric", "light brown sugar", "garlic cloves", "ginger", "boneless skinless chicken thighs", "boneless pork sirloin", "canola oil", "yellow onions", "chilies", "green bell pepper", "tiny new potatoes", "water", "white wine", "coconut milk", "white rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1125.2 [FatContent] 44.1 [SaturatedFatContent] 22.4 [CholesterolContent] 188.9 [SodiumContent] 264.6 [CarbohydrateContent] 126.7 [FiberContent] 12.0 [SugarContent] 12.5 [ProteinContent] 61.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat peppercorns, mustard, cumin, coriander, and fenugreek seeds, cloves, and cinnamon in a 12\" skillet over medium-high heat, and cook, swirling pan occasionally, until lightly toasted, about 2 minutes. Transfer to a bowl, and let cool; working in batches, transfer spices to a spice grinder and process until finely ground. Transfer to a small food processor along with paprika, vinegar, turmeric, sugar, 1/4 of the garlic, and half the ginger; puree until smooth. Transfer to a large bowl, and add chicken; rub chicken with spice mixture. Cover and refrigerate at least 4 hours or up to overnight. Heat oil in a 6-qt. saucepan over medium-high heat. Add onions, and cook, stirring, until caramelized, about 25 minutes. Add remaining garlic and ginger along with chiles, and cook, stirring, until soft, about 5 minutes. Add chicken along with any paste in bowl, potatoes, and liquids, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until chicken is cooked through, about 25 minutes. Remove from heat, and season with salt; serve with rice.
[Name] Bacon Brussels Sprouts Gratin [AuthorId] 1404273 [AuthorName] Bay Haven Inn [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-01-06T22:42:00Z [Description] I just had to save this recipe on Food.com. http://12tomatoes.com/bacon-brussels-sprouts-gratin/?utm_source=glp-12t&utm_medium=social-fb&utm_term=20170102&utm_content=video&utm_campaign=bacon-brussels-sprouts-gratin&origin=glp_12t_social_fb_video_bacon-brussels-sprouts-gratin_20170102 [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "3/4", "2", "1", "1", "1", "1/2", "3/4", "2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["Brussels sprouts", "sharp cheddar cheese", "Fontina cheese", "heavy cream", "olive oil", "egg", "rosemary", "sharp cheddar cheese", "Fontina cheese", "heavy cream", "olive oil", "garlic powder", "onion powder", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 492.5 [FatContent] 44.9 [SaturatedFatContent] 23.3 [CholesterolContent] 152.1 [SodiumContent] 293.0 [CarbohydrateContent] 10.9 [FiberContent] 3.1 [SugarContent] 2.3 [ProteinContent] 14.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400º F. Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened. In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using], then stir in cheeses. Remove brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon. Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set. Remove from oven and let cool 5 minutes before serving.
[Name] Mary Brady's Chocolate Chip Cookies Modified [AuthorId] 1242099 [AuthorName] Chef TanyaW [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-01-07T18:45:00Z [Description] Super Yummy! I love my regular recipe, but this is better... more like a bakery. Very rich. Freeze what you are not using immediately! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1 1/3", "2 1/2", "4", "6", "2", "3 1/2 - 4 1/2", "1 1/4", "1 1/2", "30"] [RecipeIngredientParts] ["butter", "white sugar", "brown sugar", "vanilla", "eggs", "whole wheat flour", "white flour", "salt", "baking soda", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 522.1 [FatContent] 23.8 [SaturatedFatContent] 14.0 [CholesterolContent] 77.0 [SodiumContent] 329.9 [CarbohydrateContent] 77.5 [FiberContent] 3.6 [SugarContent] 52.9 [ProteinContent] 6.4 [RecipeServings] 24.0 [RecipeYield] 4 dozen [RecipeInstructions] Whip butter, sugar, brown sugar, and vanilla. Add eggs 2 at a time, whipping in between and whipping after all 6 have been added until nice and fluffy. Measure flour, soda, and salt into a separate bowl, then sift 2 times. Start with 4 cups white flour. This dough is much stickier than my regular recipe. You may have to experiment with how much total flour. Mix by hand, don't overmix. Add entirely too many chocolate chips! Make tall, large cookie balls, around 1/4 cup plus each, and bake at 330 F for 15-17 minutes (or until peaks and edges brown]. When ready, allow to sit for 5 minutes before transferring to a cooling rack. Enjoy!
[Name] Lima Bean Barley Soup [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT2H55M [PrepTime] PT15M [TotalTime] PT3H10M [DatePublished] 2017-01-07T21:33:00Z [Description] Wonderful recipe from an old community cookbook called From Noodles to Strudels, Volume 1. The only changes I made wer to add 1/2 teaspoon of thyme (because I like it!) and to substitute frozen baby limas for regular limas (that was all our supermarket had) and put them in 10 minutes or so later. Hubby raved! [Images] character(0) [RecipeCategory] Grains [Keywords] ["Beans", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "3", "1", "2", "1/16", "1", "1", "4", "4", "10", "1"] [RecipeIngredientParts] ["water", "onion", "salt", "pepper", "pearl barley", "parsnip", "carrots", "celery", "frozen lima beans", "parsley flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.5 [FatContent] 2.9 [SaturatedFatContent] 1.2 [CholesterolContent] 36.3 [SodiumContent] 485.1 [CarbohydrateContent] 21.3 [FiberContent] 5.1 [SugarContent] 2.1 [ProteinContent] 16.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a deep pot, combine beef bones, beef and water. Bring to a boil, and skim. Add onion, salt, and pepper. Cover. Simmer 1 hour. Add barley, parsnip, carrots, and celery, and simmer 1 more hour. Add lima beans and taste to see if more salt or pepper is needed. Also add more water a little at a time if you think soup is too thick, and cook until meat and vegetables are tender. Add parsley after soup has cooked 50 minutes.
[Name] Salt and Pepper Prawns [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-01-08T01:12:00Z [Description] Make and share this Salt and Pepper Prawns 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/jWF7283QGSRui5r0yIyA_saltandpepper%20prawns%20-%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/99/jnRtz3LR0yoA1Doh3yzR_saltandpepper%20prawns%20-%202%20s.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "2", "2", "500", "2"] [RecipeIngredientParts] ["flour", "ground black pepper", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.4 [FatContent] 16.4 [SaturatedFatContent] 2.1 [CholesterolContent] 315.0 [SodiumContent] 3741.2 [CarbohydrateContent] 15.7 [FiberContent] 1.0 [SugarContent] 0.1 [ProteinContent] 35.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix the flour, pepper and salt in a bowl. Add the prawns and toss well to ensure they are coated. Heat the oil in a frying pan or wok and stir fry the prawns for around 4 minutes. Serve hot on lettuce garnished with sliced chilis, spring onion and chopped coriander leaf.
[Name] Soya Chocolate Cake Batter Ice Cream With Oreos and Chocolate Sa [AuthorId] 1657644 [AuthorName] Jonathan_Creek [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2017-01-08T10:29:00Z [Description] My son is allergic to cow's milk and eggs so homemade ice cream is usually made with coconut cream and cocoa powder which I find sets too hard and has an overpowering coconut flavour when you just want it to be chocolatey. I came up with this recipe after realising that most box cake mixes contain no milk or egg products. I then combined the ice cream method used at speedbumpkitchen.com with my favourite cake batter ice cream recipe then threw in Oreos and Hersey's syrup which are happily milk-free. This makes a great ice cream for a sundae when served with extra sauce, sprinkles and mini Oreos. Yummy!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lactose Free", "Egg Free", "Kid Friendly", "Free Of..."] [RecipeIngredientQuantities] ["200", "3", "2", "1", "2/3", "154", "3"] [RecipeIngredientParts] ["marshmallows", "coconut oil", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 398.2 [FatContent] 14.5 [SaturatedFatContent] 8.4 [CholesterolContent] 0.0 [SodiumContent] 233.7 [CarbohydrateContent] 67.9 [FiberContent] 1.1 [SugarContent] 44.6 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Microwave marshmallows on high for 1-2 minutes until soft and puffed up. Add 1/2 cup of soya cream and whisk until smooth and the marshmallows have all melted, put back in the microwave for 30 seconds if needed. 2. Add the remainder of the soya cream, coconut oil and vanilla. Whisk until well combined. 3. Add the cake mix and whisk until no lumps remain. Chill in the fridge before churning in an ice-cream maker. 4. Once churned, fold in the crushed Oreos and swirl in the chocolate sauce before freezing for at least 6 hours or preferably overnight. 5. Serve. Yummy!
[Name] Sweet Corn and Black Bean Tacos [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-01-08T14:27:00Z [Description] Make and share this Sweet Corn and Black Bean Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "3", "1", "1", "1", "1/4", "1/2", "30", "1", "1", "1", "1/3", NA, NA, "10", "1", NA, NA, NA] [RecipeIngredientParts] ["corn", "cilantro", "red radishes", "lime", "olive oil", "sea salt", "feta", "black beans", "olive oil", "yellow onions", "ground cumin", "water", "salt", "pepper", "corn tortillas", "avocado", "salsa verde"] [AggregatedRating] nan [ReviewCount] nan [Calories] 410.2 [FatContent] 15.6 [SaturatedFatContent] 3.8 [CholesterolContent] 11.1 [SodiumContent] 262.7 [CarbohydrateContent] 57.3 [FiberContent] 15.8 [SugarContent] 3.8 [ProteinContent] 15.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["To prepare the corn salad: Use a sharp chef's knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime/zest and juice, jalapeno, olive oil, and sea salt. Mix well. Stir in 1/4 cup crumbled feta, taste, and add a little more if you'd like. Set the bowl aside to marinate while you prepare the beans.", "To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and 1/3 cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you're ready to serve.", "To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.", "Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapenos, salsa, or hot sauce on the side." ]
[Name] Idaho Fry Sauce [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-01-08T14:50:00Z [Description] I liked this recipe, but I found it way too sweet. Next time I will leave the sugar out completely. I ended up adding spicy mustard and a bunch of Tapatio hot sauce to take out the sweetness. Recipe courtesy of allrecipes.com. Serving size is estimated. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/2", "1/8", "1/4", "1/2", "1/2", "2", "1 1/2"] [RecipeIngredientParts] ["mayonnaise", "mayonnaise", "white sugar", "salt", "paprika", "ground mustard", "onion powder", "ketchup", "red wine vinegar", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 22.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 172.5 [CarbohydrateContent] 5.5 [FiberContent] 0.1 [SugarContent] 5.2 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk together 1 cup mayonnaise plus 2 tablespoons mayonnaise, sugar, salt, paprika, ground mustard, and onion powder until smooth. Stir in the ketchup, vinegar, and Worcestershire sauce until well blended. Cover and refrigerate until chilled, about 30 minutes. Store covered in refrigerator.
[Name] Champ's Vegan Biscuits and White Country Gravy [AuthorId] 2001336822 [AuthorName] Champs Diner [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-01-09T00:30:00Z [Description] Make and share this Champ's Vegan Biscuits and White Country Gravy 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/52/98/03/8YJ2AlSjQSKFMPGfR327_IMG_3062.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/03/IPHOS7sSTWwSK7SNnj8A_IMG_3062.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001336822/I5APnttRWyeDr2NBZxwg_AngelaDatre_ChampsDiner_12.jpg"] [RecipeCategory] Breakfast [Keywords] ["Vegan", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "3/4", "2", "1", "1 1/2", "3", "1", "2", "6"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "margarine", "soymilk", "canola oil", "flour", "garlic", "soymilk", "sausage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1005.9 [FatContent] 49.2 [SaturatedFatContent] 10.1 [CholesterolContent] 12.3 [SodiumContent] 2427.6 [CarbohydrateContent] 116.0 [FiberContent] 5.0 [SugarContent] 10.1 [ProteinContent] 24.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] FOR BISCUITS: Sift dry ingredients and whisk together. Divide margarine into pieces and incorporate into flour by hand or with a pastry cutter. Margarine should be completely mixed in (aka no chunks!] Add soy milk and mix by hand. Dough will be fairly wet. Refrigerate dough for at least 1 hour. On a clean, dry, floured table, flatten dough by hand and sprinkle flour over the top. Bake biscuits at 400 degrees for 25 minutes; test for doneness by piercing center of one biscuit with a toothpick. If the toothpick does not come out clean, bake for 5 minutes and recheck. FOR GRAVY: Sauté sausage in large sauté pan for approximately 5 minutes (until seared], then set aside. Meanwhile, heat oil over medium-high heat; add garlic and seasoning mix. Whisk until garlic starts to brown—do not burn. Add flour and whisk thoroughly to form roux. Whisk in soy milk, then cook over low-medium heat until gravy thickens, stirring frequently to prevent burning and sticking. Combine gravy and sausage and stir thoroughly until evenly distributed.
[Name] Vegan Chocolate Chip Cookie Dough Pancakes [AuthorId] 2001336822 [AuthorName] Champs Diner [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-01-09T00:37:00Z [Description] Make and share this Vegan Chocolate Chip Cookie Dough Pancakes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001336822/BSlzii34RbGrPRmBUYr6_%40dylan.mallia.png" [RecipeCategory] Breakfast [Keywords] ["Vegan", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "3", "2", "2 1/4", "1", "1", "1 1/2", "1 1/4", "1/2", "1 1/4", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["margarine", "brown sugar", "sugar", "applesauce", "vanilla extract", "all-purpose flour", "baking soda", "salt", "all-purpose flour", "baking powder", "salt", "water", "canola oil", "maple syrup", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2342.8 [FatContent] 120.4 [SaturatedFatContent] 21.2 [CholesterolContent] 0.0 [SodiumContent] 4146.9 [CarbohydrateContent] 269.8 [FiberContent] 6.6 [SugarContent] 81.0 [ProteinContent] 25.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["FOR CHOCOLATE CHIP COOKIE DOUGH: Soften margarine for 20 seconds in microwave. Beat in mixer until further softened on medium.", "Add sugars; make a cream with margarine.", "Add applesauce and vanilla extract, then beat until combined.", "Add dry ingredients, and beat again until combined.", "Add ½-1 cup of vegan chocolate chips and beat gently until incorporated.", "Cookie dough — done! If cookies are desired, bake at 350 for 5 minutes, rotate, then bake for 5 more minutes.", "FOR PANCAKES: Whisk together dry ingredients in large mixing bowl. In pitcher, whisk together liquid ingredients. Add liquid ingredients to dry ingredients and whisk until large lumps are gone. Do not over-beat! (Otherwise pancakes will be tough]." ]
[Name] Mushroom Quinoa Protein Bowl [AuthorId] 2001343615 [AuthorName] amn10036 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-01-09T15:19:00Z [Description] Sautéed cremini mushrooms, golden sesame tofu and quinoa highlight in this healthy, yet seriously delicious protein lunch bowl. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/3", "1/3", "2", "1/4", "1", "2", NA, "1"] [RecipeIngredientParts] ["spinach", "tofu", "cremini mushroom", "garlic cloves", "bean sprouts", "olive oil", "red pepper flakes", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.0 [FatContent] 31.2 [SaturatedFatContent] 4.2 [CholesterolContent] 0.0 [SodiumContent] 326.9 [CarbohydrateContent] 21.1 [FiberContent] 3.6 [SugarContent] 4.8 [ProteinContent] 11.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sauté garlic and mushrooms. Add black pepper. Remove from heat and place in microwaveable container with cooked quinoa. In a separate container, put in all other ingredients. When ready to eat, microwave quinoa and mushroom container until contents are warm, then add to raw container and copy with red pepper flakes and miso sesame dressing.
[Name] Deviled Eggs [AuthorId] 1670583 [AuthorName] EddyGirl [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-01-09T16:06:00Z [Description] Make and share this Deviled Eggs recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/06/TwJfeAK0TA2uiGc9rcfK_IMG_2492.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/06/eolGQmXeROSxlNV3cFNQ_IMG_2492.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1670583/3qJdnjwITYmq8NCnAetV_IMG_2492.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/06/HP4p5IvtReTl7myVWxAA_IMG_2492.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/06/an9oRYWNQlW9QK8l2zIK_IMG_2492.JPG"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["eggs", "mayonnaise", "onion", "ground mustard", "salt", "pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.9 [FatContent] 2.5 [SaturatedFatContent] 0.8 [CholesterolContent] 93.0 [SodiumContent] 35.7 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 24 halves [RecipeInstructions] Boil Eggs. Peel Eggs, cut eggs in half, and put the yokes in a separate bowl. Finely chop the onion. Add mayonnaise, onion, and mustard powder to egg yokes and mix. Scoop mixture into egg white halves. Chill in the refrigerator for an hour.
[Name] Gluten Free Cranberry Biscotti Recipe [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-01-09T18:56:00Z [Description] Make and share this Gluten Free Cranberry Biscotti Recipe recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001000518/yV4Ug5mnSICK6daCA5fQ_Untitled%20design%20(77).jpg" [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "3/4", "3/4", "2", "1 1/2", "2 1/4", "1 1/2", "1/4", "1", "3/4", "1", "1 1/2", "4"] [RecipeIngredientParts] ["unsalted butter", "sugar", "palm sugar", "eggs", "vanilla extract", "baking powder", "kosher salt", "cardamom", "ground nutmeg", "dried cranberries", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.2 [FatContent] 5.5 [SaturatedFatContent] 1.8 [CholesterolContent] 15.4 [SodiumContent] 32.2 [CarbohydrateContent] 8.6 [FiberContent] 0.5 [SugarContent] 7.8 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 40 pieces [RecipeInstructions] Preheat oven to 350°. Line a baking sheet with parchment or wax paper. Mix together flour, baking powder, salt, cardamom, and nutmeg; stir until combined. Add in the cranberries and pecans and stir. Set aside. Place butter and sugars in a large bowl and blend until light. Add eggs and vanilla, blend until thoroughly combined. Slowly add the flour mixture to the wet mixture and blend until thoroughly combined. Transfer the dough to a garbanzo bean floured, work surface and knead until the dough just comes together (do not over knead]. Add a little more flour if needed to the work surface. Divide dough into 2 equal sized halves, place halves onto the parchment or wax paper on the baking sheet. Shape each loaf into a 12-inch square or a rectangle, ½” thick loaf. Bake the loaves until they begin to crack and they are a uniform light brown. Approximately 35 minutes. Set aside to cool. Reduce oven temperature to 300°. Once loaves are cooled, place on a cutting board. Using a serrated knife, cut each loaf on the diagonal into 20-24 pieces. We suggest making the cuts ½” wide. Remove the paper from your baking sheet. Place the cut pieces onto the baking sheet with one cut side facing up and the other cut side flat on the baking sheet. Bake for 11 minutes until lightly toasted. Rotate so the opposite cut side is facing up and bake for another 5 minutes until dry and crisp. Cool. Melt bittersweet chocolate in microwave until just melted, use a little butter if necessary. Using a spoon, drizzle over the cooled biscotti. *We fresh mill our garbanzo beans on our Wondermill 1-2 beans at a time and it makes wonderful fresh garbanzo bean flour.
[Name] Easy Broccoli Salad Recipe [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2017-01-09T18:58:00Z [Description] Make and share this Easy Broccoli Salad Recipe recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001000518/oDuo5QAHSS6dET9dagsR_Untitled%20design%20(81).jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "2 1/2", "1", "1 1/2", "1", "3", "1 1/2", "3/4", "1 1/2", "4", "1", NA] [RecipeIngredientParts] ["head cauliflower", "broccoli", "red onion", "cheddar cheese", "grape tomatoes", "mayonnaise", "lemon juice", "sugar", "salt", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.0 [FatContent] 5.9 [SaturatedFatContent] 3.3 [CholesterolContent] 17.0 [SodiumContent] 350.7 [CarbohydrateContent] 11.8 [FiberContent] 3.9 [SugarContent] 4.2 [ProteinContent] 8.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Bring 2 cups of water to a boil. Add peas, reduce heat to a slow boil for approximately 25 minutes, until barely tender, drain and cool (1/2 cup split peas will basically double in size after cooking]. In a large bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and tomatoes. Add cooled peas. Mix dressing together in a medium size bowl and check for taste before putting it on the salad. Add more lemon juice if you want the dressing to challenge your taste buds a little. Cover and refrigerate prior to serving, anywhere from 3 – 24 hours for the best flavor.
[Name] Nicole's Chicken Cacciatore [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-01-09T20:31:00Z [Description] This is my simplified version of an Italian Hunter's Stew. You can serve it over pasta, but my children like it with rice and lots of grated Parmesan Cheese. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/880681/6KE8LKHrRr61o7Qbl12i_IMG_20170109_153012.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "4", "1", "1/2", "1", "2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "extra virgin olive oil", "onion", "white wine", "mushrooms", "garlic", "salt", "pepper", "stewed tomatoes", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.9 [FatContent] 8.7 [SaturatedFatContent] 1.3 [CholesterolContent] 37.8 [SodiumContent] 1182.9 [CarbohydrateContent] 14.9 [FiberContent] 2.1 [SugarContent] 5.4 [ProteinContent] 15.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large saute pan, heat 2T of the olive oil over medium heat. Sprinkle Italian seasoning onto each piece of chicken. Brown chicken about 4-7 minutes on each side until golden. Remove chicken from pan and set aside. Add diced onion to pan and cover. Allow to cook about 3-4 minutes until softened. Stir onion, and add wine. Scrape the bottom of the pan making sure to get up all the little bits off the bottom. Add the other 2T olive oil, mushrooms and garlic. Stir well. Lay each pice of chicken on top of the mushroom onion mixture. Cover with stewed tomatoes. Sprinkle salt, pepper and basil on top. Cover and let cook an hour over low heat. Serve over cooked pasta or rice. Top with grated Parmesan cheese.
[Name] Madawaska County BBQ Dipping Sauce [AuthorId] 71520 [AuthorName] Chef Rocky [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-01-09T22:20:00Z [Description] This BBQ sauce is very common and well liked in the Madawaska County of Northern Maine US and New Brunswick Canada. It is most commonly used as a side dipping sauce for chicken, but is also used as a dressing for coleslaw instead of the typical creamy or vinegar ones we are used to seeing. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/71520/5QX0uITHGHkbSu4tOY4Q_File%202017-01-06%2C%205%2051%2016%20PM.jpeg" [RecipeCategory] Sauces [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "3/4", "1", "3", "1 1/2", "2", "1/2"] [RecipeIngredientParts] ["ketchup", "vinegar", "sugar", "garlic cloves", "ground black pepper", "Worcestershire sauce", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.3 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 365.9 [CarbohydrateContent] 18.0 [FiberContent] 0.7 [SugarContent] 15.2 [ProteinContent] 0.8 [RecipeServings] 10.0 [RecipeYield] 600 ml [RecipeInstructions] Combine all the ingredients in a small pot on low heat. Stir until the mixture is well blended and it is nice and hot. Do not let boil, the sauce will not stay blended properly, or that's what my grandmother told us. :-] Once the sauce is hot remove from heat and let cool. Pour into a container and refrigerate. Enjoy with your next chicken dinner.
[Name] Italian Sausage & 13 Bean Chili [AuthorId] 411832 [AuthorName] MilkAndCookies [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2017-01-09T22:21:00Z [Description] Make and share this Italian Sausage & 13 Bean Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "2", "1", "2", "2", "1", "1", "1", "1", "1/2", "5", "1/2", "1/4", "4"] [RecipeIngredientParts] ["olive oil", "russet potatoes", "onion", "garlic cloves", "chili powder", "cumin", "paprika", "crushed tomatoes", "cheddar cheese", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 457.4 [FatContent] 30.0 [SaturatedFatContent] 9.8 [CholesterolContent] 49.3 [SodiumContent] 1214.1 [CarbohydrateContent] 29.8 [FiberContent] 6.0 [SugarContent] 2.4 [ProteinContent] 20.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak two cups of beans overnight in cold water. If you’re a bad planner, you can quick soak them for 90 minutes in steaming water. But it’s best to gently soak them in cold water overnight. Drain and rinse beans. Bring a large pot of water to a simmer (no salt] and add soaked beans. Turn heat down so water is barely at a simmer. Simmer beans for 75-90 minutes until they are tender. Drain beans and rinse again, set aside. In a sturdy pot, add olive oil over medium heat. Add diced potato and onion. Cook for about 8 minutes until veggies soften. Season with salt and pepper. Add garlic, chili powder, cumin, and paprika to the pot and stir. Cook for 30 seconds. Add diced tomatoes, vegetable stock and browned Italian sausage, bring chili to a slight simmer. Turn heat down to low again and let simmer for 10- 15 minutes, stirring occasionally. Add beans back into chili and season chili with salt and pepper to taste. Keep chili warm until you serve it. Serve chili topped with grated cheese, pickled jalapenos, and chopped chives.
[Name] Home Made Pierogies With Caramelized Onion [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-01-09T22:21:00Z [Description] This is a wonderful recipe passed down to me from one of the most talented chefs ever, my Grandma Rose! These are delicious and they freeze well! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/q8on15RPQUiEr36qcMqA_15.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1/2", "1/4", "1", "1", "1", "2", "3/4", "1/8"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking powder", "olive oil", "warm water", "egg", "sauerkraut", "sweet onions", "butter", "dry red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.6 [FatContent] 6.8 [SaturatedFatContent] 3.3 [CholesterolContent] 18.4 [SodiumContent] 337.8 [CarbohydrateContent] 15.1 [FiberContent] 1.5 [SugarContent] 1.1 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 30 Pierogies [RecipeInstructions] In a large mixing bowl, combine the flour, salt and baking powder. Pour in the olive oil, warm water and beaten egg. Mix well with a fork or pastry blender. Knead the dough for about 5 minutes or until smooth and elastic. Form into a ball. Cover with a clean towel and let rest for 10 minutes. Divide dough into thirds and roll out onto floured surface to 1/8\" thickness. With 3\" cutter or glass, cut out circles. Fill each circle with a Tablespoon of sauerkraut. Fold over and seal edges with the tines of a fork dipped in flour. Fill a medium stockpot with water and add 1 Tbsp. salt. Bring to a boil and drop pierogies in (I like to work with 5 to 6 at a time]. Let boil for two to three minutes. When pierogies float to the surface, remove with a slotted spoon and let drain on paper towels. If you plan on freezing them, place on a cookie sheet in a single layer and freeze for one hour. Remove from freezer and place in freezer containers or gallon freezer bags. These will keep for 6 to 9 months frozen and will need to be thawed for at least 30 minutes before browning. Melt 1/2 cup of butter in a large skillet over medium heat. Add pierogies and brown. Turn and brown the other side. Keep warm. Melt the 1/4 cup of butter in the skillet and add the onions. Saute, stirring occasionally, until the onions are browned and soft. Add the 1/8 cup of wine to deglaze the pan. Serve pierogies topped with caramelized onions. This recipe makes 30 pierogies.
[Name] Easy Green Superfood Salad [AuthorId] 324136 [AuthorName] Chickee [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-01-09T22:22:00Z [Description] Make and share this Easy Green Superfood Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "2", "2", "1", "1", "1", "1", "1", "1/8", "1/4", "1/2", NA] [RecipeIngredientParts] ["alfalfa", "cucumbers", "avocado", "sunflower seeds", "lemon juice", "apple cider vinegar", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.8 [FatContent] 9.3 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 4.3 [CarbohydrateContent] 5.5 [FiberContent] 2.1 [SugarContent] 2.1 [ProteinContent] 1.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients for the salad in a large salad bowl and toss until combined. In a medium screw-top jar, shake up ingredients for the dressing until smooth. Pour over salad, toss thoroughly.
[Name] Lailani's "Cooking Under Pressure" Mongolian Beef [AuthorId] 997542 [AuthorName] Lailani [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-01-09T22:22:00Z [Description] Make and share this Lailani's "Cooking Under Pressure" Mongolian Beef 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/997542/WGYP1PlIT7O4Z1UxJ7QY_mongolian.jpg" [RecipeCategory] Mongolian [Keywords] ["Chinese", "Asian", "Pressure Cooker", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "2/3", "1/4", "2", "3", "3"] [RecipeIngredientParts] ["garlic", "soy sauce", "water", "dark brown sugar", "ground ginger", "cornstarch", "water", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.4 [FatContent] 19.4 [SaturatedFatContent] 6.6 [CholesterolContent] 98.3 [SodiumContent] 1461.9 [CarbohydrateContent] 28.8 [FiberContent] 0.5 [SugarContent] 24.3 [ProteinContent] 31.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season beef with salt and pepper. Put oil in the cooking pot and select MEAT SETTING. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned. Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine. Add browned beef and any accumulated juices. Select Meat setting for 20 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select meat and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
[Name] Eggless Short Bread Cookies [AuthorId] 2001340384 [AuthorName] BBQueenOfTheWorld [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-01-09T22:23:00Z [Description] Are you looking for delicious eggless shortbread cookies? Well you've come to the right place! These cookies are delicious, crumbly and fluffy. Mmmmm.... Plus point is, they are practically sugar free! Instead of normal sugar, they contain coconut sugar which is perfect for diabetics, and it still tastes amazing! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001340384/HzmrtrrvTISlBWTvjlLZ_image.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "115", "2", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "milk", "vanilla extract", "self raising flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.3 [FatContent] 8.0 [SaturatedFatContent] 5.0 [CholesterolContent] 21.0 [SodiumContent] 2.6 [CarbohydrateContent] 8.2 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 1.2 [RecipeServings] 12.0 [RecipeYield] 10 20 [RecipeInstructions] Preheat oven to 175 Degrees Celsius. Line some trays (around 2-3] with baking paper. Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (If the butter is too hard, microwave it for about 40 seconds or make sure it's soft enough to whisk]. Add vanilla and milk to the butter and sugar mixture. (You can choose the amount of vanilla you want to use]. Combine salt, flour and baking powder in a separate bowl. (Preferably a bigger one than the one in the which the sugar mixture is in]. Combine the dry and wet ingredients, using either a whisk or your hands. The dough should be a bit sticky at this point. Add extra flour as needed until dough becomes less sticky. I used around 3 Tablespoons, because you don't want the dough to be too tough or sticky. Form 12 equal-sized balls, or vary it to the size you want. The smaller the cookies, the more cookies you get, but don't make them too small or big. Place the balls into the trays. Flatten the balls a bit to help them expand. Don't keep the balls too close otherwise they will stick together. Bake the cookies for 8-10 minutes, or until the bottom is golden brown.
[Name] Fairy Cakes [AuthorId] 2001340876 [AuthorName] Jennifer.Chameni [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2017-01-09T22:23:00Z [Description] Make and share this Fairy Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["250", "125", "185", "2", "100", "1"] [RecipeIngredientParts] ["self-raising flour", "unsalted butter", "caster sugar", "eggs", "milk", "vanilla essence"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.2 [FatContent] 9.7 [SaturatedFatContent] 5.8 [CholesterolContent] 54.5 [SodiumContent] 281.8 [CarbohydrateContent] 31.4 [FiberContent] 0.6 [SugarContent] 15.5 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["1. Preheat oven to 180°C Line a 12-hole cupcake tin with paper cases {preferably gold}. Sift the flour into a large mixing bowl. Add the soft butter, sugar, vanilla essence and eggs, and beat with an electric beater on low speed for 2 minutes, or until combined. Stir in the milk.", "2. Spoon the mixture evenly into the cupcake cases and bake for 15-20 minutes, or until golden and firm to the touch. A skewer inserted in the centre of a cupcake should come out clean. Remove the cakes from the tin and cool on a wire rack. Wait and enjoy!" ]
[Name] Raw Mango Chutney [AuthorId] 365603 [AuthorName] Sandeep [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-01-09T22:23:00Z [Description] Make and share this Raw Mango Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Mango [Keywords] ["Tropical Fruits", "Fruit", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1/4", "1/4", "1/2", "1/2", "1/4", "1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["mango", "nigella seeds", "fenugreek seeds", "cumin seed", "fennel seed", "green chili", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14.3 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 146.9 [CarbohydrateContent] 2.0 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 0.4 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] ["peal the mango.", "chop the mango flesh in small pieces", "heat oil in a flat wide thick pan.", "add all nigella, fenugreek, fennel, coriander and cumin seeds.", "fry till they start releasing their aroma.", "add the minced green chilly.", "add the chopped mango.", "cook on medium to slow flame till mango becomes soft and translucent.", "add salt and sugar.", "taste and adjust seasoning as per taste.", "Let it cool.", "store in an air-tight jar and refrigerate it.", "This chutney is good for 7 to 10 day." ]
[Name] Chocolate Chip Cookies [AuthorId] 2001340876 [AuthorName] Jennifer.Chameni [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-01-09T22:24:00Z [Description] Make and share this Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "3", "1", "1/2", "2"] [RecipeIngredientParts] ["butter", "white sugar", "brown sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.9 [FatContent] 12.4 [SaturatedFatContent] 7.5 [CholesterolContent] 35.8 [SodiumContent] 178.9 [CarbohydrateContent] 38.3 [FiberContent] 1.2 [SugarContent] 24.9 [ProteinContent] 2.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 175 degrees C {350 degrees F}. Cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs on at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt {preferable}. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased trays. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. Wait to cool and enjoy!
[Name] Brown Butter & Chestnut Gnocci [AuthorId] 1802568568 [AuthorName] CoraIleneV [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-01-09T22:24:00Z [Description] Recipe made by Blue Apron. Also includes ingredients and instructions for a side of a pea shoot salad. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3/4", "3", "1 1/2", "1", "1", "1/2", "1/2", "2", "2", "1/4"] [RecipeIngredientParts] ["garlic cloves", "red onion", "Brussels sprout", "radish", "butter", "mascarpone cheese", "chestnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.7 [FatContent] 12.4 [SaturatedFatContent] 7.5 [CholesterolContent] 30.5 [SodiumContent] 173.3 [CarbohydrateContent] 22.5 [FiberContent] 7.0 [SugarContent] 7.5 [ProteinContent] 5.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Peel and small dice the onion. Cut off and discard the stem ends of the brussel sprouts; quarter the brussel sprouts. Peel and finely shop the garlic. Roughly chop the chestnuts. Use a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester]. Quarter and deseed the lemon. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds.", "In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes., or until softened and fragrant. Add the brussel sprouts and garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Transfer to a bowl and season with salt and pepper. Wipe out pan.", "In the same pan, heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.].", "Add gnocchi to the pan and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly crispy. Add the chestnuts (or pine nuts] and lemon zest; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute or until fragrant.", "Add the cooked vegetables and 1/4 cup of water to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in 3/4 of the mascarpone cheese. Season with salt and pepper to taste.", "Just before serving, in a large bowl, combine the remaining mascarpone cheese and the juice of all 4 lemon wedges; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste. Add the pea shoots and radishes; toss to thoroughly coat. Season with salt and pepper to taste. Divide the finished gnocchi between 2 plates. Serve with the salad on the side." ]
[Name] Rosemary Oregano Chicken [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-01-09T22:24:00Z [Description] Delicious, easy and healthy chicken dinner recipe with a splash of olive oil, loads of lemon and spices! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/MzrQgVTcSwuzJPLtrsqQ_5.jpg" [RecipeCategory] Very Low Carbs [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1", "1/3", "2", "2", "1", "1"] [RecipeIngredientParts] ["chicken thighs", "lemon juice", "olive oil", "dried oregano", "dried rosemary", "garlic powder", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 605.7 [FatContent] 47.0 [SaturatedFatContent] 11.5 [CholesterolContent] 191.0 [SodiumContent] 174.8 [CarbohydrateContent] 5.3 [FiberContent] 1.4 [SugarContent] 1.1 [ProteinContent] 39.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400 degrees. In a large bowl, whisk together the olive oil, lemon juice, oregano, rosemary, garlic powder and pepper. Add chicken and turn to coat. Let stand for 10 minutes. Pour chicken and marinade into a large baking pan. Bake at 400 degrees for one hour or until chicken is nicely browned and juices run clear. For this recipe, boneless chicken breasts can also be substituted. Cut the baking time to 30-35 minutes.
[Name] S'more Bites [AuthorId] 2001341673 [AuthorName] Ariana S. [CookTime] PT4M [PrepTime] PT8M [TotalTime] PT12M [DatePublished] 2017-01-09T22:24:00Z [Description] These S'more bites are delicious, only a couple of ingredients and bake it and your done! These are too good!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001341673/vdW5RQaGQX22hC8YGcIw_ace1c5_af39e8d19caa4b9cb594752aa680828e~mv2.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "6", NA, "12"] [RecipeIngredientParts] ["graham cracker", "powdered sugar", "butter", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.2 [FatContent] 6.5 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 84.1 [CarbohydrateContent] 7.9 [FiberContent] 0.2 [SugarContent] 4.6 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix the crushed graham crackers, 1/4 cup powdered sugar, and 6 tablespoons melted butter together. Take a mini muffin tray and fill less than half for each one. Bake at 350 degrees for 4-5 minutes. Put the mini Hershey bars on top of the crust, and then put. the marshmallows on top of the chocolate. Bake at 350 degrees for 2-4 minutes. Then serve, or eat it all yourself!
[Name] Meal Prep- Cajun Honey Chicken [AuthorId] 2001278640 [AuthorName] Travis H. [CookTime] PT30M [PrepTime] PT8H [TotalTime] PT8H30M [DatePublished] 2017-01-09T22:30:00Z [Description] Make and share this Meal Prep- Cajun Honey Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["2", "1", "1", "4", "4", "2", "1/3", "1/3", "2", "3", "1", "3/4", "2", "1/2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "red bell pepper", "lime wedges", "green onions", "honey", "brown sugar", "Dijon mustard", "yellow mustard", "garlic cloves", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.0 [FatContent] 6.6 [SaturatedFatContent] 1.3 [CholesterolContent] 145.3 [SodiumContent] 729.1 [CarbohydrateContent] 35.6 [FiberContent] 1.4 [SugarContent] 33.1 [ProteinContent] 49.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Trim chicken breasts of fat, and slice into strips to resemble chicken tenders. Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air. Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade. Place bag on a plate and refrigerate up to 8 hours. Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze. The last 5 minutes or so, add in the sliced bell pepper, jalapeño and orange slices and let them cook in the glaze. Remove chicken, veggies and oranges to a plate. Serve over rice, quinoa, or as is for a low carb option. If desired, garnish with sliced green onions, minced parsley, and a lime wedge.
[Name] Orange Jello Salad [AuthorId] 1800075756 [AuthorName] lindalou [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2017-01-09T22:30:00Z [Description] Make and share this Orange Jello Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4 5/8", "3", "2", "11", "8"] [RecipeIngredientParts] ["vanilla pudding mix", "water", "mandarin oranges", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.0 [FatContent] 4.9 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 141.9 [CarbohydrateContent] 31.0 [FiberContent] 0.6 [SugarContent] 26.4 [ProteinContent] 1.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Bring water to boil. Add jello, vanilla pudding, and tapioca pudding mixes to boiling water return to boil. Reduce heat and cook for 2 minutes. Completely cool pudding mixture. Fold in cool whip and mandarin oranges. Refrigerate.
[Name] Chocolate Chip Bundt Cake [AuthorId] 1800075756 [AuthorName] lindalou [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-01-09T22:30:00Z [Description] Make and share this Chocolate Chip Bundt Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["15 1/4", "3 1/2", "4", "1 1/2", "1/2", "4", "6"] [RecipeIngredientParts] ["vanilla instant pudding mix", "instant chocolate pudding mix", "water", "eggs", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3114.0 [FatContent] 92.4 [SaturatedFatContent] 15.9 [CholesterolContent] 75.3 [SodiumContent] 4648.3 [CarbohydrateContent] 544.8 [FiberContent] 8.5 [SugarContent] 310.0 [ProteinContent] 32.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Grease bundt cake pan and preheat oven to 350 degrees. Lightly beat 4 eggs. Add oil and mix. Add water and mix. Add cake and pudding mixes and mix. Fold in chocolate chips. Pour in bundt pan and bake for 1 hour. Cool in pan and then invert on cake plate.
[Name] Cauliflower Pizza With Sunflower Seed ‘Ricotta’ [AuthorId] 2001342186 [AuthorName] Wellness with Taryn [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-01-09T22:30:00Z [Description] A high protein cauliflower pizza base, topped with delicious toppings and a vegan sunflower seed 'ricotta'. A perfect mix of flavors that'll tantalize any tastebuds! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1", "1", "1/2", "2", "1/2", "1/2", NA, NA, NA, NA, NA, NA, NA, NA, "1", "3", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["cauliflower", "chickpeas", "ground flax seeds", "olive oil", "bicarbonate of soda", "salt", "green olives", "red bell pepper", "fresh chives", "kale leaf", "spring onion", "tomato paste", "avocado", "sunflower seeds", "nutritional yeast", "apple cider vinegar", "fresh lemon juice", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 835.7 [FatContent] 64.2 [SaturatedFatContent] 6.2 [CholesterolContent] 0.0 [SodiumContent] 1132.0 [CarbohydrateContent] 47.3 [FiberContent] 19.5 [SugarContent] 5.4 [ProteinContent] 32.7 [RecipeServings] 2.0 [RecipeYield] 1 1 [RecipeInstructions] Pre-heat the oven to 200C. CAULIFLOWER PIZZA BASE. Drain and rinse the chickpeas and blitz in a food processor - place into a large mixing bowl. Clean and rinse the cauliflower - and lightly steam for about 3-5 minutes Don't over steam or the base will turn soggy. While the cauliflower is steaming, in a small bowl add the flax, chia seeds and water. Leave aside to swell. Once the cauliflower has steamed, remove and spin in a salad spinner to remove any excess moisture. Blitz in a food processor until fine. Place into a nut milk bag or muslin cloth and squeeze out any liquid. You want the cauliflower to be as dry as possible. Add the flax/chia egg, cauliflower and remaining base ingredients to the chickpeas and mix thoroughly. Flatten the mixture out on a baking paper lined pizza tray. Use your fingers to spread and flatten evenly. Poke with a fork to ensure even cooking, and pop into the oven on 200C for 10 minutes. SUNFLOWER SEED 'RICOTTA'. Add all ingredients into a food processor, and blitz until chunky. Store in an airtight jar for up to 3 days. TOPPINGS. Once the base has cooked, mix the tomato pasta sauce and tomato paste, and spread evenly over it. Place the spinach, kale, red bell pepper, spring onion and olives and place back in the oven on 180C for a further 10 minutes. Once cooked, remove and add the 'ricotta', fresh chives and sliced avocado. Serve and enjoy!
[Name] Taiwanese Meat Sauce [AuthorId] 324136 [AuthorName] Chickee [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-01-09T22:31:00Z [Description] Make and share this Taiwanese Meat Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/26/lHKudANET4yRWpRDWqeO_Taiwanese%20meat%20sauce.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1", "1/2", "1", "2", "1/2", "1", "2", NA, "4", "1"] [RecipeIngredientParts] ["chicken broth", "oyster sauce", "light soy sauce", "black vinegar", "Chinese five spice powder", "brown sugar", "onion", "ground pork", "garlic cloves", "bamboo shoot", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.9 [FatContent] 26.6 [SaturatedFatContent] 9.3 [CholesterolContent] 81.8 [SodiumContent] 574.8 [CarbohydrateContent] 10.8 [FiberContent] 1.0 [SugarContent] 5.3 [ProteinContent] 21.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine the chicken broth, oyster sauce, soy sauce, vinegar, five spice powder and brown sugar. Set aside. Heat a wok over medium-high heat. When hot, swirl in the cooking oil. Add in the onion and cook for 1 minute. Stir in the ground meat and cook for 2 minutes. Push aside the onion and ground beef to one side of the wok to create a small spot to fry the garlic. Add in the garlic and stir fry for a few seconds or until you begin smelling the garlic. Add in the bamboo shoots and mushrooms. Toss everything in the wok together. Pour in the broth/soy sauce mixture and bring to a simmer. Cook for 2 minutes. Stir in the green onions. Serve the ground beef mixture over the noodles or rice.

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