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[Name] One Pot Chicken Spinach Bacon Pasta [AuthorId] 2000630646 [AuthorName] benallen002 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-01-09T22:31:00Z [Description] Make and share this One Pot Chicken Spinach Bacon Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "2", "5", "4", "2", "1", "5", "1", "1"] [RecipeIngredientParts] ["bacon", "chicken breasts", "spinach", "garlic cloves", "salt", "pepper", "milk", "dry penne pasta", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 602.5 [FatContent] 22.0 [SaturatedFatContent] 10.2 [CholesterolContent] 79.5 [SodiumContent] 1248.1 [CarbohydrateContent] 72.2 [FiberContent] 9.0 [SugarContent] 0.3 [ProteinContent] 30.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. Cook the bacon in a large pot over medium-high heat until crispy. 2. Add the chicken and cook until no pink is showing. Remove the chicken. 3. Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted. 4. Put the chicken back in, add the milk, then stir. 5. Bring the milk to a boil, then add the pasta. 6. Stir constantly for about 10 minutes, until the pasta is cooked. 7. Add the Parmesan, then mix until the cheese has melted. 8. Serve!
[Name] Chocolate Angel Torte [AuthorId] 2001339884 [AuthorName] Molesworth [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-01-09T22:32:00Z [Description] Make and share this Chocolate Angel Torte recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["5 1/2", "1", "10", "1/4", "275", "2", "6", "7", "2", "8", "5", "1", "8"] [RecipeIngredientParts] ["flour", "cornflour", "cream of tartar", "caster sugar", "vanilla extract", "chocolate", "sour cream", "low-fat plain yogurt", "chocolate curls", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 422.0 [FatContent] 23.5 [SaturatedFatContent] 14.3 [CholesterolContent] 43.0 [SodiumContent] 95.8 [CarbohydrateContent] 50.4 [FiberContent] 4.0 [SugarContent] 29.9 [ProteinContent] 9.6 [RecipeServings] 10.0 [RecipeYield] 10 slices [RecipeInstructions] Preheat oven to 180°C/350°F/gas mark 4. Grease and flour a deep 9\" ring tin. Sift the flour and cornflour. Whisk egg whites and cream of tartar until soft peaks form. Gradually whisk in the sugar. Fold in flours and vanilla with a metal spoon. Pour into the tin and stand it on a baking sheet. Bake for 40 minutes, until the center springs back when pressed. Invert the tin onto a wire rack. Leave to cool completely. Break up the chocolate and melt it in a double-boiler or a heat-proof bowl set over a pot of rapidly simmering water. Remove from the heat. Stir in the sour cream and orange juice. Sit to cool for 10 minutes. Turn the cake out. Cut into 3 layers with a serrated bread knife. Sandwich together with filling in between. Whip cream and yogurt until soft peaks form. Spread over the cake. Chill for 1 hour. Decorate with chocolate curls and raspberries.
[Name] Italian Chicken Sandwich With Roasted Red Pepper Purée [AuthorId] 2001344142 [AuthorName] Kevin Mitchell [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 2017-01-09T22:32:00Z [Description] Make and share this Italian Chicken Sandwich With Roasted Red Pepper Purée recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Onions", "Peppers", "Vegetable", "Meat", "European", "Spicy", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "1 1/2", "2", "1", "3/4", "2", "1", "1", "1/2", "1 1/2", "1", "1", "1/2", "1/4", "2", "1", NA, NA, "1"] [RecipeIngredientParts] ["fresh lemon juice", "olive oil", "Dijon mustard", "fresh rosemary", "garlic cloves", "chicken cutlet", "red bell peppers", "olive oil", "shallot", "olive oil", "pure maple syrup", "tomato paste", "sriracha sauce", "butter", "baguette", "baby arugula", "feta cheese", "mozzarella cheese", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 707.0 [FatContent] 40.9 [SaturatedFatContent] 11.8 [CholesterolContent] 139.5 [SodiumContent] 605.5 [CarbohydrateContent] 40.9 [FiberContent] 3.7 [SugarContent] 8.8 [ProteinContent] 43.6 [RecipeServings] 2.0 [RecipeYield] 2 Sandwiches [RecipeInstructions] Preheat oven to 350 degrees. Whisk together lemon juice, 2 tbsp olive oil, mustard, rosemary, garlic, and salt & pepper in a measuring cup Place chicken cutlets in a large ziploc bag and pour marinade from measuring cup over chicken. Seal bag tightly and allow chicken to marinade at room temperature for 30 minutes. Drizzle halved red bell peppers with olive oil and season with salt & pepper; roast in oven for 25 minutes Heat 1 tbsp olive oil in a large pan over medium-high heat until shimmering. Add chopped onion to pan and sauté until carmelized; set aside. Place roasted bell peppers, shallot, 1.5 tsp olive oil, balsamic vinegar, maple syrup, sriracha, and tomato paste in blender and combine until smooth; set purée aside. Remove chicken and discard marinade. Place chicken in separate medium saucepan over medium-high heat and cook until done, about 3-4 minutes per side; rest 10 minutes Place 1 tbsp butter in same pan used for onions and melt over medium-high heat. Place two baguette halves in pan and cook until toasted Repeat steps 11 & 12 for other half of baguette. Slice chicken thin lengthwise. Stack tomato (if using], arugula, onion, cheese, and chicken on one half of baguette. Spread roasted bell pepper purée on other half of baguette and top sandwich off.
[Name] Homemade Toothpaste [AuthorId] 2001344178 [AuthorName] Maura E. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-01-09T22:32:00Z [Description] Make and share this Homemade Toothpaste recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "4", "1 1/2", "30", "20", NA] [RecipeIngredientParts] ["coconut oil", "baking soda", "liquid stevia"] [AggregatedRating] nan [ReviewCount] nan [Calories] 703.4 [FatContent] 81.6 [SaturatedFatContent] 70.6 [CholesterolContent] 0.0 [SodiumContent] 15028.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 Jar [RecipeInstructions] In a glass container, soften the coconut oil with the back of a spoon. Add baking soda one tablespoon at a time, mixing as you go. Mix in the remaining ingredients. Store at room temperature, in the bathroom is fine. *Note: Cover with a lid to keep it from drying out. I use a spoon to scoop some out so that I don't contaminate the jar with germs.
[Name] Split Pea Soup [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT3H [PrepTime] PT25M [TotalTime] PT3H25M [DatePublished] 2017-01-09T22:33:00Z [Description] Make and share this Split Pea 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/2001338859/5cyQfeRpSCKXuKBbq3Jw_9.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1/2", "4", "8", "3", "1", "2", "3"] [RecipeIngredientParts] ["ham bone", "sweet onion", "celery", "dried oregano", "black pepper", "sea salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.5 [FatContent] 3.6 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 437.8 [CarbohydrateContent] 36.5 [FiberContent] 15.4 [SugarContent] 5.3 [ProteinContent] 14.3 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] ["Always thoroughly rinse the peas the night before and soak in cold water for about 12 hours prior to using.", "Place ham bone in a large stock pot.", "Drain and rinse the peas and add to the pot.", "Cover ham bone and peas with water and bring to a low boil over medium high heat. Cook, stirring frequently for about 45 minutes.", "Mince the onion, chop the celery and carrots. Add the onion, carrots, celery, spices and butter to the soup.", "Lower heat to low and let simmer for 3 to 4 hours, stirring occasionally. Remove ham bone and shred meat. Add to soup. Serve with a salad and some crackers or rolls." ]
[Name] Strawberry Leaf Mouthrinse [AuthorId] 2001344178 [AuthorName] Maura E. [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-01-09T22:33:00Z [Description] Make and share this Strawberry Leaf Mouthrinse recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2"] [RecipeIngredientParts] ["greens", "boiling water", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.2 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 Cup [RecipeInstructions] Boil the water & remove from heat. Pour water and strawberry greens into a ceramic bowl. Let sit until cool. Strain, add lemon juice and store in a glass contain with a lid in the refigerator. *Note: Will last only a few days in the refrigerator.
[Name] Chocolate Chess Pie [AuthorId] 2001339884 [AuthorName] Molesworth [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-01-09T22:33:00Z [Description] Make and share this Chocolate Chess Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "1", "2", "1", "2", "2", "1"] [RecipeIngredientParts] ["butter", "evaporated milk", "eggs", "vanilla extract", "sugar", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 677.0 [FatContent] 35.8 [SaturatedFatContent] 18.2 [CholesterolContent] 108.2 [SodiumContent] 338.8 [CarbohydrateContent] 88.7 [FiberContent] 3.5 [SugarContent] 66.9 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 375ºF/190ºC/gas mark 5. Melt the butter and chocolate in a double-boiler or a bowl over simmering water. Put along with remaining ingredients in a saucepan over medium heat, stirring continuously. Cook 5 minutes. Pour into the pie shell. Bake 20–25 minutes.
[Name] Cinnamon Oat Rye Muffins [AuthorId] 2001344633 [AuthorName] Jenna C. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-01-09T22:34:00Z [Description] I went to the grocery store intending to by spelt flour. The store I went to did not carry spelt flour but they had an array of non-wheat flours. I randomly pick dark rye flour. Why, because it was cheap. I've been really looking into stepping away from wheat products because wheat is acidic. Well I came home to see if there were any good rye recipes like muffins, or brownies but all I kept seeing was recipes for rye bread; and if I did find a muffin or brownie recipe it always required you to mix rye flour with all purpose flour, which would have defeated the whole point. I remembered seeing a rye and oat muffin recipe on line and that was my inspiration. I took a more complicated recipe and simplified it. I used rye and oat flour not white and rye flour with whole rolled oats like the original recipe entailed and I came up with something great! Cinnamon Rye Oat Muffins! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001344633/hGxKNnoNRjWMNvJydY1J_Muffins%203.jpg" [RecipeCategory] Breakfast [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "6", "3", "2", "2", "1", "2", "3"] [RecipeIngredientParts] ["oats", "salt", "sugar", "baking powder", "cinnamon", "eggs", "milk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.4 [FatContent] 8.1 [SaturatedFatContent] 1.7 [CholesterolContent] 45.1 [SodiumContent] 522.5 [CarbohydrateContent] 33.9 [FiberContent] 6.2 [SugarContent] 9.2 [ProteinContent] 7.5 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Combine all dry ingredients in a large bowl. Beat eggs lightly and mix with wet ingredients. Combine dry and wet ingredients, line muffin pan with non-stick spray. Scoop ingredients in to lined muffin pan and top muffins with whole rolled oats and chia seeds for extra nutrients.
[Name] Pomegranate Mojito Mocktail [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-01-10T01:53:00Z [Description] Make and share this Pomegranate Mojito Mocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1"] [RecipeIngredientParts] ["lime wedge", "seltzer water", "pomegranate juice", "mint sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 17.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.4 [CarbohydrateContent] 4.6 [FiberContent] 0.3 [SugarContent] 3.7 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a highball glass, muddle the lime. Add the remaining ingredients and gently stir. Garnish with mint.
[Name] Cinnamon Rolls [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2017-01-10T02:17:00Z [Description] This recipe will save you a trip to Cinnabon. And, while the ingredients are a bit lighter, it won't save you a trip to the gym. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/36/P3thD9cyTXNT5Um9eeqB_IMG_0638.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/36/M9aY744bQ6ueDtQiUwKj_IMG_0637.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/36/2iMYoY0zRLabXdOMKhHK_IMG_0636.JPG"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/4", "1/2", "1/2", "1/4", "5", "1", "1", "4", "4", "3/4", "2", "1/2", "3", "1 1/2", "3/4", "1/4"] [RecipeIngredientParts] ["warm water", "skim milk", "brown sugar", "light butter", "kosher salt", "egg", "all-purpose flour", "light butter", "brown sugar", "ground cinnamon", "walnuts", "butter", "powdered sugar", "vanilla extract", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.4 [FatContent] 12.9 [SaturatedFatContent] 6.1 [CholesterolContent] 34.9 [SodiumContent] 287.3 [CarbohydrateContent] 67.3 [FiberContent] 2.3 [SugarContent] 32.8 [ProteinContent] 6.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Dissolve yeast and 1/4 cup brown sugar in warm water and let rest for about 5 minutes. Blend in milk, melted butter, salt, and egg. Using a mixer fitted with dough hooks, mix flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in bowl sprayed with non-stick spray, cover and let rise until doubled in size, about 1 hour. When doubled in size, roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts. Beginning on the short side, roll up dough. Wet along the edge to seal. Cut into 12 slices using a serrated knife. Brush the bottom of baking pan with melted butter. Place cinnamon roll slices close together in the pan and let rise until doubled in size, about 45 minutes. Heat oven to 350 degrees F. Bake for about 20 minutes or until nicely browned. Meanwhile, mix butter, powdered sugar, hot water, and vanilla. Drizzle over slightly cooled rolls.
[Name] Chili Mac [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-01-10T02:26:00Z [Description] A one-pot wonder from our local newspaper. Adapted from "101 One Dish Dinners" by Andrea Chesman. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "1/4", "1", "2", "1", "1", "1/2", "2", "2", "1 1/2", NA, NA] [RecipeIngredientParts] ["olive oil", "ground beef", "onion", "green bell pepper", "garlic cloves", "chili powder", "ground cumin", "salt", "crushed tomatoes", "kidney beans", "ketchup", "water", "elbow macaroni", "frozen corn kernels", "ground black pepper", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 546.0 [FatContent] 16.5 [SaturatedFatContent] 5.3 [CholesterolContent] 51.4 [SodiumContent] 1531.4 [CarbohydrateContent] 76.6 [FiberContent] 12.1 [SugarContent] 9.1 [ProteinContent] 28.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large skillet over medium heat. Cook beef, onion, green pepper, jalapenos and garlic stirring frequently, until meat is browned, about 15 minutes. Drain off any liquid. Stir in chile powder, cumin, salt, tomatoes, beans, ketchup and water. Increase heat and bring to a boil. Stir in uncooked macaroni, cover pan and simmer over medium-low heat, about 25 minutes, stirring frequently, until macaroni is tender. Stir in corn and season with pepper. If appears too dry, add a little more water. Simmer until corn is heated through, about 5 minutes. Serve hot, passing cheese at the table.
[Name] Pomegranate Mojito Mocktail [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2017-01-10T02:32:00Z [Description] Make and share this Pomegranate Mojito Mocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1"] [RecipeIngredientParts] ["lime wedge", "seltzer water", "pomegranate juice", "mint sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 17.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.4 [CarbohydrateContent] 4.6 [FiberContent] 0.3 [SugarContent] 3.7 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a highball glass, muddle the lime. Add the remaining ingredients and gently stir. Garnish with mint.
[Name] Heloise's Mashed Potatoes [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-01-10T02:55:00Z [Description] From her Jan 4, 2017 column. Good recommendations. Use 2 types of potatoes, waxy like Yukon Gold or red, with russet potatoes for a better textured product. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, NA, NA] [RecipeIngredientParts] ["yukon gold potato", "russet potato", "salt", "butter", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.6 [CarbohydrateContent] 28.4 [FiberContent] 3.0 [SugarContent] 1.2 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] After washing, peeling and cubing the potatoes, place them in a pot, cover with cold water and turn on the burner. The water and potatoes need to heat together, but NOT to boiling, just to a simmer. Add salt. Once cooked, put the drained potatoes through a ricer, add cold butter and warm milk (not cold]. Stir lightly to mix. Salt and pepper to taste.
[Name] Santa Maria-Style Salsa [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-01-10T03:15:00Z [Description] From our local newspaper. Recipe adapted from santamariavisitor.com/local-flavors/recipes. Cook time is chill time. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1/2", "2", "1", "1", "1/4", "1/4", "3"] [RecipeIngredientParts] ["chopped tomatoes", "celery", "green onion", "green chili", "cilantro", "white vinegar", "Worcestershire sauce", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 13.7 [CarbohydrateContent] 4.6 [FiberContent] 1.3 [SugarContent] 2.6 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl combine all of the ingredients. Cover and refrigerate 1 hour before serving.
[Name] Santa Maria-Style Tri-Tip Kebabs [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-01-10T03:36:00Z [Description] From our local newspaper. Serve with Santa-Maria Style Salsa (see recipe by that name added separately). Adapted from santamariavisitor.com/local-flavors/recipes. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "Healthy", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["salt", "black pepper", "chili powder", "sweet onion", "bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.6 [FatContent] 7.8 [SaturatedFatContent] 3.0 [CholesterolContent] 104.5 [SodiumContent] 1245.2 [CarbohydrateContent] 3.3 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 39.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the tri-tip into 1 1/2 inch even chunks. Place in a bowl. In a separate bowl, mix together the salt, black pepper, garlic salt and chile powder. Sprinkle over the meat and toss so the seasoning evenly coats the meat chunks. Place in the refrigerator for 1 hour to let flavors meld. Heat the grill to medium high. Thread the meat to skewers alternating with pieces of onion and bell pepper. (Or skewer the meat alone and skewer the vegetables alone as they may have different cooking times.]. Oil the grill grates. Cook the kebabs until nicely seared on all sides, turning each one every 2-3 minutes. Remove from the grill. Let stand a few minutes before serving. If desired, serve with the salsa and a tossed green salad.
[Name] Kimchi With Red Cabbage and Brussels Sprouts [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2017-01-10T04:09:00Z [Description] I've decided that this is my favorite way to make kimchi. The color is striking and the Brussels sprouts add a lot of flavor to an already flavorful recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/24k66xPjR0yEcLKdndQ5_IMG_0635.JPG" [RecipeCategory] Vegetable [Keywords] ["Korean", "Asian", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "8", "2", "2", "2", "1", "5", "1", "3", "1", "2", "1"] [RecipeIngredientParts] ["red cabbage", "Brussels sprouts", "carrots", "gingerroot", "garlic cloves", "green onion", "kosher salt", "crushed red pepper flakes", "anchovy fillets", "fish sauce", "rice vinegar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.2 [SodiumContent] 754.8 [CarbohydrateContent] 1.4 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 0.3 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Using a mandoline, slice Brussels Sprouts and carrots, using a cut-proof glove for safety. Dissolve salt in a large bowl with 5 cups of warm water. Add cabbage, Brussels Sprouts, carrots, and green onion to the bowl and soak for 1 hour. While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly. Drain vegetables using a sieve set over a bowl, reserving brined juices. Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into glass jars (an old pickle jar works perfectly for this]. Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.
[Name] Avgolemono Greek Egg and Lemon Soup [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-10T04:19:00Z [Description] From Little Rock's The Terrace restaurant. Tender bits of rice suspended in a thick, velvety lemon-scented broth. Published in our local newspaper. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1/4", "4", "1", NA, NA] [RecipeIngredientParts] ["chicken broth", "long-grain white rice", "white pepper", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.2 [FatContent] 5.6 [SaturatedFatContent] 1.9 [CholesterolContent] 166.0 [SodiumContent] 754.7 [CarbohydrateContent] 11.6 [FiberContent] 0.2 [SugarContent] 1.1 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring the broth to a simmer in a pot. Add the rice and cook until tender, about 15 minutes. In a mixing bowl, whisk the egg yolks until thick and pale. Whisking constantly, slowly drizzle in the lemon juice, whisking until frothy. Take the broth-rice pot off the heat to cool for 5 minutes so the broth won't be too hot to add to the egg mixture. Gradually ladle the hot broth-rice mixture into the egg yolk mixture, whisking constantly. When about half to three-quarters of the broth mixture has been whisked into the yolk mixture, whisk the yolk mixture into the remaining broth mixture in the pot. Cook over low heat just until heated through. Do not let the mixture boil. Season to taste with salt and white pepper. Serve immediately garnished with a sprig of parsley, if desied. Makes 2 main-course servings or 4 first-course servings.
[Name] Roasted Radishes With Brown Butter [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-01-10T04:38:00Z [Description] From our local newspaper, best recipes of 2016. Roasted radishes are nothing like raw radishes. Roasting transforms the radishes from pungent and crunchy to sweet and nutty with a crisp exterior and juicy interior. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", NA, NA, "3", "1/2"] [RecipeIngredientParts] ["radishes", "olive oil", "coarse salt", "ground black pepper", "butter", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.0 [FatContent] 10.3 [SaturatedFatContent] 4.3 [CholesterolContent] 15.3 [SodiumContent] 57.9 [CarbohydrateContent] 1.1 [FiberContent] 0.4 [SugarContent] 0.5 [ProteinContent] 0.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 450 degrees. If the radishes still have their leafy tops attached, cut off all but 1/4 inch of the tops leaving a short stem. Cut radishes in half, stem to root. Place radishes in a large bowl. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat. Arrange radishes in a single layer, cut side down, on a rimmed baking sheet. Roast 18 minutes or until radishes are golden brown. About 5 minutes before radishes are ready, melt the butter over medium low heat in a small saucepan. Cook, swirling pan constantly, until butter begins to to turn golden brown and takes on a nutty aroma. Immediately remove from heat. Pour butter over radishes, then drizzle with lemon juice. Season with salt and pepper. Serve immediately. Serves 6-8.
[Name] Espresso Mascarpone Icebox Dessert [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-01-10T05:00:00Z [Description] Espresso, mascarpone and ladyfingers combine for an eggless version of tiramisu in this no-cook recipe. Cook time is chill time. [Images] character(0) [RecipeCategory] Dessert [Keywords] "Low Protein" [RecipeIngredientQuantities] ["2", NA, "6", "1", "1.5", "2/3", "1", "1/2"] [RecipeIngredientParts] ["mascarpone cheese", "confectioners' sugar", "vanilla extract", "ladyfingers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.3 [FatContent] 18.9 [SaturatedFatContent] 11.4 [CholesterolContent] 93.5 [SodiumContent] 39.4 [CarbohydrateContent] 14.1 [FiberContent] 0.3 [SugarContent] 8.1 [ProteinContent] 2.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, whip cream to stiff peaks; set aside. In a separate bowl, beat mascarpone cheese, confectioners' sugar and vanilla until smooth. Fold in about 3/4 cup of the whipped cream. Drizzle the ladyfingers with espresso. In a small bowl, combine the cocoa powder and espresso powder; set aside. Line the bottom and sides of an 8- or 9-inch square baking dish with the espresso-drizzled lady fingers. Spread the mascarpone mixture over the ladyfingers and dust lightly with some of the cocoa. Top with remaining whipped cream. Dust top with additional cocoa. Cover and refrigerate 4 to 12 hours before serving.
[Name] Cream of Cauliflower-Jicama Curry Soup [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2017-01-10T14:48:00Z [Description] Make and share this Cream of Cauliflower-Jicama Curry 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/1803541378/zn4ZIrxQcqcPMiRLiFqH_IMG_0628.JPG" [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1", "1", "1/2", "1", "1", "4", "1", "1", "1", "1"] [RecipeIngredientParts] ["light butter", "onion", "turmeric", "cumin", "ground fenugreek", "saffron thread", "crushed red pepper flakes", "head cauliflower", "jicama", "half-and-half", "kosher salt", "fresh ground black pepper", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.6 [FatContent] 6.0 [SaturatedFatContent] 3.5 [CholesterolContent] 15.0 [SodiumContent] 937.3 [CarbohydrateContent] 15.6 [FiberContent] 6.6 [SugarContent] 4.0 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a large pot, then add diced onion. Sweat the onion until slightly browned, about 5 minutes. Stir in saffron (crushed], tumeric, cumin, fenugreek, and red pepper flakes and cook for another 3 minutes. Add jicama pieces and stir for another 3 minutes, making sure to coat everything with the seasoning. Add cauliflower pieces and repeat the process, cooking for another 3 minutes and stirring frequently to coat. Add stock and cook on medium heat for another 20 minutes or until cauliflower is tender, stirring occasionally. Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste. Using an immersion blender, puree the solid ingredients in the pan. Alternately, transfer to a food processor, working in batches, then return to the pot. Stir in green onion pieces and serve. Add crispy chicken skin if a more savory soup is desired (note, of course, that this will increase the calories considerably].
[Name] Southwestern Chili [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2017-01-10T16:08:00Z [Description] Make and share this Southwestern Chili 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/2001338859/csl0Hg2jTM6JFhWCwtIQ_20161212_102852.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1", "2", "2", "2", "2", "2", "1/3", "4", "1/2", "1/4", "2", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "butter", "sweet onion", "habanero pepper", "cumin", "chili powder", "black pepper", "oregano", "honey", "horseradish", "dry red wine", "lemon juice", "kidney beans", "black beans", "chili beans", "whole kernel corn", "diced tomatoes", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 695.1 [FatContent] 21.6 [SaturatedFatContent] 9.1 [CholesterolContent] 108.5 [SodiumContent] 949.8 [CarbohydrateContent] 77.7 [FiberContent] 17.2 [SugarContent] 16.5 [ProteinContent] 50.1 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] ["In a large skillet, saute the ground beef until browned and no longer pink. Transfer to a large stockpot and set aside.", "In the skillet, melt the butter and add the diced peppers and chopped onion. Cook, stirring frequently, until tender.", "Add cooked peppers and onion to the meat. Add the rest of the ingredients. Bring to a rolling boil over medium high heat. Stir frequently so that the chili doesn't stick.", "Turn heat to low and let simmer for 2 hours, stirring occasionally.", "Serve with a green salad and corn bread or crackers." ]
[Name] Green Bean Salad [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-01-10T16:09:00Z [Description] Make and share this Green Bean 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/2001338859/U1Eap42Tvn6Lz9BdvtUA_20161123_115258%20(785x800).jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "2", "2", "8", "1"] [RecipeIngredientParts] ["French style green beans", "black olives", "cherry tomatoes", "blue cheese"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 161.8 [FatContent] 8.9 [SaturatedFatContent] 4.0 [CholesterolContent] 14.2 [SodiumContent] 978.6 [CarbohydrateContent] 16.2 [FiberContent] 7.7 [SugarContent] 3.9 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Drain green beans and place in a large bowl. Drain black olives, slice and add to green beans. Thinly slice the red onion and add to the bowl. Rinse cherry tomatoes; halve and add to the bowl. Add half of the blue cheese. Drizzle with half of the dressing. Mix well and refrigerate several hours or overnight. Just before serving, drizzle with the rest of the dressing, mix well and top with the remainder of the blue cheese.
[Name] Spinach Salad With Cranberries and Candied Walnuts [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-01-10T16:10:00Z [Description] Spinach, dried cranberries and candied walnuts tossed together with a honey vinaigrette dressing. Easy and delicious! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/l4evhF59QSeihcsOKTdl_20161124_094234%20(800x789).jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2/3", "1", "2/3", "1/8", "1/8", "1/4"] [RecipeIngredientParts] ["fresh spinach", "dried cranberries", "candied walnuts", "olive oil", "apple cider vinegar", "honey", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.2 [FatContent] 14.8 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 72.6 [CarbohydrateContent] 12.6 [FiberContent] 2.3 [SugarContent] 9.1 [ProteinContent] 2.6 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Candy the walnuts: Place the walnuts and the 1/4 cup of sugar in a nonstick skillet. Turn heat to medium high and stir constantly with a wooden spoon until the sugar has melted and coated the walnuts. Turn onto a greased sheet of foil and separate with 2 forks. Let cool while assembling the salad. Wash and dry the spinach. Tear into bite sized pieces and place in a large bowl. Add cranberries and candied walnuts. Make dressing: in a cruet, combine the olive oil, vinegar and honey. Shake well. Dress the salad just before serving.
[Name] Avocado and Feta Winter Salad [AuthorId] 2001345544 [AuthorName] Sapphira [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-01-10T16:10:00Z [Description] Combine the buttery taste of avocado and the salty taste of feta with a selection of winter greens for a delicious winter salad! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001345544/xBtcDeBThyvH2PLKgMtA_Avocado%20and%20Feta%20Winter%20Salad.JPG" [RecipeCategory] Cheese [Keywords] ["Avocado", "Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["avocado", "cucumber", "lettuce leaf", "mushroom", "kale", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.5 [FatContent] 15.1 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 20.2 [CarbohydrateContent] 20.5 [FiberContent] 8.6 [SugarContent] 6.1 [ProteinContent] 4.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Ensure skin and stone of avocado is removed. Thinly slice avocado and put in bowl. Cut cucumber piece in half. Thinly slice both halves into matchsticks and add to bowl. Shred or thinly slice lettuce leaf. Add to bowl. Thinly slice raw mushroom into matchsticks. Add to bowl. Shred kale and sprinkle into bowl. Cut feta cheese into small cubes. Add to bowl. Serve and enjoy!
[Name] Prosciutto Mac N Cheese Cups [AuthorId] 1803057489 [AuthorName] CookinAmy [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-01-10T16:11:00Z [Description] Make and share this Prosciutto Mac N Cheese Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "6", "3", "1/4"] [RecipeIngredientParts] ["prosciutto", "cheese", "butter", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.7 [FatContent] 33.6 [SaturatedFatContent] 21.1 [CholesterolContent] 87.6 [SodiumContent] 1175.2 [CarbohydrateContent] 12.6 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 22.9 [RecipeServings] 6.0 [RecipeYield] 6 cups [RecipeInstructions] preheat oven to 375. place prosciutto slice in muffin pan cups. fill with mac n cheese. melt butter in a pan and toss in breadcrumbs till browned. top each muffin tin with panko. bake for 25 to 30 mins.
[Name] Pomegranate Molasses [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H40M [PrepTime] PT5M [TotalTime] PT1H45M [DatePublished] 2017-01-10T16:33:00Z [Description] Pomegranate molasses does not taste like pomegranates. Nor does it taste like molasses. The flavor is sweet and tart like a good balsamic vinegar but without the acrid whang of vinegar. It's a little toasty; a little fruity; a little floral. It's syrupy without being cloying. You can buy it at Middle Eastern stores as well as some well stocked supermarkets or you can make your own. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "2"] [RecipeIngredientParts] ["granulated sugar", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 931.3 [FatContent] 3.0 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 90.9 [CarbohydrateContent] 232.8 [FiberContent] 1.1 [SugarContent] 226.5 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine all ingredients in a heavy saucepan and bring to boil, stirring to dissolve sugar, over medium-high heat. Reduce heat to a bare simmer and cook 90 minutes or until mixture is reduced to about 1 cup and has the consistency of thick syrup. Cool at least 30 minutes or to room temperature. Transfer to glass jar or bottle and refrigerate until ready to use. Molasses will keep, refrigerated, for about 6 months.
[Name] Pomegranate Molasses Glazed Roasted Carrots [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-01-10T16:47:00Z [Description] This recipe uses my homemade pomegranate molasses recipe (posted separately) or you can use store bought molasses. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4 -6", "1 -2", NA, NA, "1", "1 1/2"] [RecipeIngredientParts] ["carrots", "olive oil", "salt", "ground black pepper", "pomegranate molasses"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.8 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 84.3 [CarbohydrateContent] 11.7 [FiberContent] 3.4 [SugarContent] 5.8 [ProteinContent] 1.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper. In a large bowl, combine the carrots, olive oil, salt, black pepper and Aleppo flakes. Toss well to coat. Spread carrots in a single layer on the prepared baking sheet. Roast 15 to 20 minutes or until carrots are almost tender. Drizzle with pomegranate molasses, stir well and roast 5 minutes more.
[Name] Homemade Turkey Sausage [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-01-10T17:12:00Z [Description] These low-fat homemade turkey sausage patties are simple to prepare and can be refrigerated or frozen. Be sure to buy ground turkey with some fat in it, ideally 93 percent lean, because some fat is needed to achieve that rich sausage essence. Besides, even with that much fat, the meat qualifies as lean. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "3/4", "3/4", "1/2", "1/4", "1/8", "1", "1"] [RecipeIngredientParts] ["fennel seed", "dried rubbed sage", "salt", "ground black pepper", "dried thyme", "garlic powder", "ground allspice", "lean ground turkey", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.2 [FatContent] 6.1 [SaturatedFatContent] 1.4 [CholesterolContent] 39.1 [SodiumContent] 251.3 [CarbohydrateContent] 0.5 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 11.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Whisk together the fennel seed, sage, salt, pepper, thyme, garlic powder and allspice in a small bowl. Place the turkey in a medium bowl, then sprinkle the seasoning blend over it. Use your clean hands or 2 forks to gently work the seasoning into the meat, being careful not to overmix. It's OK if they are not absolutely evenly distributed throughout. Form the mixture into 8 (3 inch] patties. May be refrigerated to meld flavors or frozen for future use. Heat half the oil in a medium skillet over medium high heat. Once the oil shimmers, add half the patties; cook until nicely browned on the outside and cooked through, about 3 minutes per side. Transfer to a plate; repeat with the remaining oil and patties.
[Name] Jail House Rolls [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-01-10T17:53:00Z [Description] It is hard to beat the flavor and ease of these yeast rolls. Dough needs to rest overnight in the refrigerator. Makes great cinnamon or orange rolls too. Published in our local newspaper. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "3", "1 1/2", "1", "7"] [RecipeIngredientParts] ["dry yeast", "mashed potatoes", "butter", "eggs", "salt", "granulated sugar", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.8 [FatContent] 17.4 [SaturatedFatContent] 10.3 [CholesterolContent] 87.5 [SodiumContent] 498.6 [CarbohydrateContent] 76.0 [FiberContent] 2.5 [SugarContent] 17.1 [ProteinContent] 10.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] To make the dough: Pour yeast granules into lukewarm potato water and stir gently until dissolved. In a large bowl, mix together the mashed potatoes, melted butter, beaten eggs, salt and sugar. Beat in flour. Add yeast water and mix well. Put into a large bowl and cover with a cold, damp cloth. Let dough rest in the refrigerator overnight. To prepare the dough for baking: Grease muffin tins. Pinch off amount of dough needed. Place dough on a slightly floured cloth or board and roll out to a 1/2 inch thickness. Brush dough with melted butter (be generous]. Cut into 1-by-3-inch strips. Roll strips and put 3 in each muffin tin. Let rise in a warm place until doubled in size, usually 1 to 2 hours. Brush tops lightly with butter. Bake at 400 degrees 20 to 25 minutes or until lightly browned on top. Watch to make sure they're not overdone. To make cinnamon rolls: This dough makes excellent cinnamon or orange rolls. Roll out as above, paint with butter and sprinkle generously with a mixture sugar and cinnamon. For orange rolls, add grated orange zest. Ice as desired. Note: To save unused dough, place in refrigerator covered with damp cloth. Once a day, punch down the dough and let it rise again. When you want to bake rolls, pinch off the amount of dough needed and proceed as described above.
[Name] Orange Cranberry Cupcakes [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT22M [PrepTime] PT1H [TotalTime] PT1H22M [DatePublished] 2017-01-10T18:57:00Z [Description] Make and share this Orange Cranberry Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "1/4", "2/3", "3", "1/2", "1", "1 1/2", "1", "2", "1", "3"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "fine sea salt", "orange zest", "pure vanilla extract", "granulated sugar", "unsalted butter", "egg", "fresh cranberries", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 464.6 [FatContent] 24.0 [SaturatedFatContent] 15.0 [CholesterolContent] 77.9 [SodiumContent] 130.2 [CarbohydrateContent] 60.8 [FiberContent] 1.0 [SugarContent] 47.1 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. Line a 12-cup muffin pan with paper baking cups. Place 1 1/2 cups flour in a medium bowl; add baking powder, baking soda and 1/4 teaspoon salt; whisk to combine. Heat 2/3 cup milk and 2 tablespoons orange zest in a small saucepan over low heat until hot but not boiling, about 4 minutes. Remove from heat, and cool to lukewarm, 4 to 5 minutes. Stir in 1/2 teaspoon vanilla. Beat granulated sugar and 1/2 cup butter with a heavy-duty stand mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce to medium-low; add egg and egg whites, one at a time, beat until creamy after each addition. Gradually add flour mixture alternately with milk mixture, beginning and ending with flour mixture, beating until just blended after each addition. Toss together cranberries and remaining 1 tablespoon flour in a small bowl. Gently fold berries into batter. Spoon batter evenly into muffin cups, and bake until the tops are just dry to the touch and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Remove cupcakes from pan, and cool completely on a wire rack, about 30 minutes. Beat remaining 1 cup butter and 1/8 teaspoon salt on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, gradually add powdered sugar, and beat until incorporated. Increase speed to medium, and add remaining 1 teaspoon milk, 1 tablespoon each orange zest and juice and 1/8 teaspoon vanilla. Beat until blended, 1 to 2 minutes, not incorporating too much air into the frosting. Spread frosting evenly over cupcakes.
[Name] Giada De Laurentiis' Italian Muffuletta [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-01-10T19:34:00Z [Description] Make and share this Giada De Laurentiis' Italian Muffuletta recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1/3", "10", "1/3", "1/4", "1/8", "1", "4", "4", "4", "4", "1/2", "3"] [RecipeIngredientParts] ["red wine vinegar", "dried oregano", "garlic cloves", "olive oil", "green olives", "kalamata olive", "black pepper", "ham", "mortadella", "provolone cheese", "red onion", "arugula"] [AggregatedRating] nan [ReviewCount] nan [Calories] 328.3 [FatContent] 28.0 [SaturatedFatContent] 9.1 [CholesterolContent] 47.0 [SodiumContent] 1043.6 [CarbohydrateContent] 3.8 [FiberContent] 0.7 [SugarContent] 1.0 [ProteinContent] 15.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Whisk together vinegar, oregano and garlic in a large bowl until blended. Gradually whisk in oil. Stir in green olives, kalamata olives, roasted red bell peppers and black pepper.", "Using a serrated knife, slice 1 inch from top of bread loaf. Split loaf horizontally, and scoop out soft bread from both halves, leaving a 1/2-inch-thick shell. (Reserve soft center of loaf for another use, if desired.].", "Spread half of the vinaigrette in bottom half; layer with ham, salami, mortadella, cheese, onion and arugula. Spread remaining vinaigrette on top half of bread, and place vinaigrette side down on arugula. Cut the sandwich into 6 even wedges." ]
[Name] Miriam's Shortbread Cookies [AuthorId] 1678694 [AuthorName] laurenpie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-01-11T03:28:00Z [Description] Everyone loves Miriam's cookies!!! Perfect taste and texture. Miriam (and everyone else!) prefers these soft and crumbly, but I love the crunchier, slightly overcooked, lightly browned ones. We make these with salted butter; if using unsalted, you'll need to add some salt, maybe about 1/2 teaspoon? OPTIONAL: Miriam sometimes dips half the cookies, so that one side of the platter has plain cookies, and the other side has pretty chocolate dipped ones. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "2", "6"] [RecipeIngredientParts] ["butter", "sugar", "flour", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.9 [FatContent] 7.8 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 67.8 [CarbohydrateContent] 12.1 [FiberContent] 0.3 [SugarContent] 4.2 [ProteinContent] 1.2 [RecipeServings] 24.0 [RecipeYield] 24 cookies 2-3/4 [RecipeInstructions] ["Cream butter and sugar, beat in flour.", "Flour dough board. Roll dough to 1/2\" thickness. Cut out rounds.", "Place (spaced apart] on an ungreased cookie sheet.", "Bake at 350 degrees for 20 minutes.", "OPTIONAL: Melt chocolate chips. either by microwaving at 15 second intervals interspersed with stirring, or on the stove over very low heat, stirring constantly. Set half the cookies aside. Dip the other half of the (baked] cookies, covering only half of each cookie with the melted chocolate." ]
[Name] Taiwanese Meat Sauce [AuthorId] 324136 [AuthorName] Chickee [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-01-11T10:59:00Z [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/rz/.3/64/84/9/hpe9NpoeShqvYYfQ5OFT_Taiwanese%20meat%20sauce.JPG" [RecipeCategory] Asian [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1", "1/2", "1", "2", "1/2", "1", "2", "8", "4", "1"] [RecipeIngredientParts] ["chicken broth", "dark soy sauce", "light soy sauce", "black vinegar", "Chinese five spice powder", "brown sugar", "onion", "ground pork", "garlic cloves", "bamboo shoots", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.0 [FatContent] 26.8 [SaturatedFatContent] 9.3 [CholesterolContent] 81.8 [SodiumContent] 833.9 [CarbohydrateContent] 13.2 [FiberContent] 2.3 [SugarContent] 7.1 [ProteinContent] 23.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine the chicken broth, dark soy sauce, regular 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.
[Name] Pumpkin Bread With Discard Sourdough Starter [AuthorId] 409228 [AuthorName] Meghan O [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-01-11T14:23:00Z [Description] A moist and spicy pumpkin bread with a strong pumpkin flavor! The cardamom and pepper give this recipe a Scandinavian flair. This recipe makes loaves or muffins, and can be made with or without sourdough starter. To substitute starter add 2/3 cup water to wet ingredients and 1 1/4 cups flour to the dry ingredients [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/409228/LeeCP5EhRDO7jqqYVQm0_IMG_20170111_075856.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Swedish", "Norwegian", "Scandinavian", "European", "Winter", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "1 1/4", "1 1/4", "1/2", "2 1/3", "2", "2", "2", "2", "1 1/2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["pumpkin puree", "eggs", "white sugar", "brown sugar", "flour", "baking soda", "salt", "ground cinnamon", "ground ginger", "ground black pepper", "ground cardamom", "ground nutmeg", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.2 [FatContent] 10.1 [SaturatedFatContent] 1.5 [CholesterolContent] 31.0 [SodiumContent] 312.6 [CarbohydrateContent] 25.9 [FiberContent] 0.7 [SugarContent] 15.2 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 24 muffins [RecipeInstructions] Preheat oven to 350. Grease and flour 3 3x7 loaf pans or line muffin pans. Combine pumpkin, eggs, starter (or water if using], and sugars until smooth. In a separate bowl, combine flour, soda, salt, and spices. Gradually add dry ingredients to wet ingredients until fully incorporated. Pour into prepared pans and bake until a toothpick inserted into the center comes out clean (Approximately 30 minutes for muffins, 60 minutes for loaves].
[Name] One-Pot Lemon Garlic Shrimp Pasta [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-01-11T17:59:00Z [Description] Make and share this One-Pot Lemon Garlic Shrimp Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["227", "2", "8", "4", "1", "567", "1", "1", "4", "1/4", "2", "1"] [RecipeIngredientParts] ["linguine", "olive oil", "unsalted butter", "garlic cloves", "crushed red pepper flakes", "large shrimp", "dried oregano", "parmesan cheese", "parsley", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 615.6 [FatContent] 34.0 [SaturatedFatContent] 16.9 [CholesterolContent] 245.2 [SodiumContent] 930.1 [CarbohydrateContent] 46.7 [FiberContent] 2.8 [SugarContent] 1.9 [ProteinContent] 30.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pot, boil water and add pasta. Cook (stirring frequently] until al dente. Drain and set aside pasta. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked. Add oregano and spinach, cook until wilted. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
[Name] Mixed Berry Salad With Strawberry Balsamic Vinaigrette Dressing [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-01-11T18:03:00Z [Description] Make and share this Mixed Berry Salad With Strawberry Balsamic Vinaigrette Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["142", "1", "1/2", "1/2", "1", "1", "1", "1/4", "1/4", "1", "1", "1", "1/4", "1/4", NA] [RecipeIngredientParts] ["strawberry", "blueberries", "red onion", "sweet apple", "candied walnuts", "strawberry", "olive oil", "Dijon mustard", "honey", "garlic clove", "salt", "pepper", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.5 [FatContent] 9.4 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 148.1 [CarbohydrateContent] 16.4 [FiberContent] 2.8 [SugarContent] 11.7 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!]. Add the rest of the dressing ingredients, and blend until smooth. Refrigerate. Cut strawberries, apple, and onion into slices. Combine all the salad ingredients in a large bowl, drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don’t add dressing until ready to eat!]. Sprinkle feta cheese on top and serve.
[Name] Chicken Parm Lasagna [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-01-11T18:07:00Z [Description] Make and share this Chicken Parm Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "5", "1", "680", "425", "8", "2", "2", NA, NA] [RecipeIngredientParts] ["chicken breasts", "eggs", "flour", "ricotta cheese", "mozzarella cheese", "parmesan cheese", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 573.3 [FatContent] 25.3 [SaturatedFatContent] 12.5 [CholesterolContent] 178.8 [SodiumContent] 1111.1 [CarbohydrateContent] 47.2 [FiberContent] 3.0 [SugarContent] 5.6 [ProteinContent] 37.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F/180°C. Cut chicken breasts in half widthwise (pound thin if necessary] and season with salt and pepper. Coat the chicken in flour, egg, and finally in bread crumbs. Heat oil in a cast iron skillet and fry the chicken on both sides until brown (about 4 minutes each side]. Set aside. In a bowl, whisk one egg into the ricotta, then set aside. In a casserole dish, spread <U+2153> of the jar of marinara on the bottom, top with lasagna noodle overlapping with each noodle. Spread half of the ricotta mixture on top of the noodles and layer with chicken. Top the chicken with ½ cup of mozzarella and a ½ cup of parmesan. Continue layering in the same order and top with remaining cheeses. Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking. Sprinkle with fresh basil and enjoy!
[Name] Mac & Cheese [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-01-11T18:15:00Z [Description] Make and share this Mac & Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Macaroni And Cheese [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "454", "2"] [RecipeIngredientParts] ["milk", "elbow macaroni"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1125.3 [FatContent] 42.1 [SaturatedFatContent] 25.6 [CholesterolContent] 136.0 [SodiumContent] 676.2 [CarbohydrateContent] 132.9 [FiberContent] 4.8 [SugarContent] 4.4 [ProteinContent] 51.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large pot, bring the milk to a boil. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
[Name] Chili-Glazed Salmon [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-01-11T18:18:00Z [Description] Make and share this Chili-Glazed Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["339", "1/2", "1/4"] [RecipeIngredientParts] ["salmon fillets", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.2 [FatContent] 5.0 [SaturatedFatContent] 0.9 [CholesterolContent] 52.0 [SodiumContent] 86.1 [CarbohydrateContent] 0.6 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 23.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F/200°C. In a bowl, mix together the salmon, chili sauce, and the scallions. Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon. Bake for 12-15 minutes, until the salmon is cooked but still tender.
[Name] Cajun BBQ Ribs [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT2H9M [PrepTime] PT5M [TotalTime] PT2H14M [DatePublished] 2017-01-11T18:20:00Z [Description] Make and share this Cajun BBQ Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "1"] [RecipeIngredientParts] "barbecue sauce" [AggregatedRating] nan [ReviewCount] nan [Calories] 187.5 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1058.8 [CarbohydrateContent] 45.3 [FiberContent] 0.8 [SugarContent] 32.6 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 250°F/120°C. Rub the Cajun seasoning evenly over the top and bottom of the ribs. Bake for 2 hours, until ribs are tender. Increase oven temperature to 500°F/260°C. Brush the BBQ sauce evenly over the top and the sides. Bake for an additional 15 minutes, until the sauce is bubbly and caramelized. Serve with the extra BBQ sauce!
[Name] Teriyaki Chicken [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-01-11T18:22:00Z [Description] Make and share this Teriyaki Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["907", "1", "1/2"] [RecipeIngredientParts] ["chicken thighs", "soy sauce", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1252.3 [FatContent] 69.3 [SaturatedFatContent] 19.4 [CholesterolContent] 380.9 [SodiumContent] 8403.9 [CarbohydrateContent] 62.0 [FiberContent] 1.1 [SugarContent] 55.8 [ProteinContent] 93.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sear the chicken thighs evenly in a pan, then flip. Add the soy sauce and brown sugar, stirring and bringing to a boil. Stir until the sauce has reduced and evenly glazes the chicken. Serve with rice, if desired!
[Name] Hard-Boiled Egg and Avocado Bowl [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-01-11T18:35:00Z [Description] Make and share this Hard-Boiled Egg and Avocado Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["avocado", "red onion", "red bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.2 [FatContent] 27.1 [SaturatedFatContent] 5.5 [CholesterolContent] 328.2 [SodiumContent] 118.3 [CarbohydrateContent] 12.8 [FiberContent] 8.4 [SugarContent] 2.6 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] 1 bowl [RecipeInstructions] Combine eggs, avocado, onion and bell pepper in a bowl. Sprinkle on sea salt and ground pepper. Serve and enjoy!
[Name] Cambodian Fish Amok [AuthorId] 2001345510 [AuthorName] Veasna [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-01-11T18:36:00Z [Description] Amok is often thought of these days as the Khmer national dish. It’s particularly popular with tourists in Cambodia, though for most Cambodians its reserved for particularly special occasions. It definitely makes for a delicious combination of some of the best Cambodian ingredients. Here is my take on this dish. The ‘kreung‘ curry paste I use for this needs to be particularly smooth so I recommend using a blender [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001345510/tnDKn8XFTOqauPTLtFvJ_Khmer%20Amok%20Trey.png" [RecipeCategory] Cambodian [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["250", "2", "3", "100", "100", "1", "2", "3", "2", "100", "250", "3", "1"] [RecipeIngredientParts] ["lemongrass", "galangal", "turmeric", "red onion", "kaffir lime leaves", "garlic cloves", "eggs", "peanuts", "coconut cream", "star anise", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1005.2 [FatContent] 54.6 [SaturatedFatContent] 25.9 [CholesterolContent] 186.0 [SodiumContent] 1309.7 [CarbohydrateContent] 114.0 [FiberContent] 16.1 [SugarContent] 70.5 [ProteinContent] 25.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Make a banana leaf basket. Chop lemongrass, turmeric, and galangal. Add to chopped red chilli and red onion garlic & kaffir lime. Add peanuts and coconut cream. Mix in blender until very smooth. Chop 'noni' leaf and fish. Heat pan, add oil and then kreung. Add star anise to pan. Season with salt & add a spoonful of coconut milk. Add the fish. Stir and let simmer. Beat egg and add to pan. Add 'noni' leaf. Add mixture to banana leaf bowl. Cover with more beaten egg. Steam for around 10 minutes.
[Name] Veasna's Cambodian Lime and Beef Salad [AuthorId] 2001345510 [AuthorName] Veasna [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2017-01-11T18:36:00Z [Description] This is a Khmer classic, a great lunch dish, Khmer Beef Salad… made with very lightly cooked beef and some classic Cambodian vegetables. Makes for a lovely colourful salad and so easy to make [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/70/ccL2bYqVQOSE8x3LAJQK_Beef%20Salad%20small.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001345510/2xEHUy1TfCvbPA82cnBQ_vlcsnap-2016-12-02-16h49m51s341.png"] [RecipeCategory] Lime [Keywords] ["Citrus", "Fruit", "Meat", "Cambodian", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["250", "3", "200", "300", "200", "1", "100", "3", "1", "2", "1", "1"] [RecipeIngredientParts] ["beef", "lemongrass", "green tomatoes", "cucumbers", "red chili pepper", "red onions", "limes", "salt", "sugar", "fish sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.4 [FatContent] 10.3 [SaturatedFatContent] 4.2 [CholesterolContent] 13.6 [SodiumContent] 411.4 [CarbohydrateContent] 20.7 [FiberContent] 3.1 [SugarContent] 8.6 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop vegetables (lemongrass, red onion, red chilli, lime, green beans, green tomatoes, cucumbers]. Cut beef into very thin slices. Add lime to beef. Add salt, sugar, stock & fish sauce. Mix, add to pan & cook for a minute. Pour the beef over cut vegetables & stir well.
[Name] Tomato Rice Soup [AuthorId] 2001345786 [AuthorName] Eryn S. [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-01-11T18:37:00Z [Description] A one-pot tomato rice soup that is inexpensive yet delicious. It's a family favourite, especially on a snowy weekend. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1 -2", "1", "1/2", "1/2", "796", "900", "1/2", "1 1/2", "2", "1", "1/2", NA] [RecipeIngredientParts] ["butter", "onion", "garlic clove", "dried basil", "fresh ground black pepper", "kosher salt", "san marzano tomatoes", "wild rice", "milk", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.6 [FatContent] 8.3 [SaturatedFatContent] 4.4 [CholesterolContent] 23.3 [SodiumContent] 669.5 [CarbohydrateContent] 27.6 [FiberContent] 2.7 [SugarContent] 6.7 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute the onion, garlic, basil, kosher salt, and pepper in butter in heavy dutch oven over medium heat. Add the can of tomatoes, breaking up tomatoes with your hand as you add them to the pan. Add in chicken stock, increase heat to medium-high, and bring to a boil, stirring occasionally. Remove from heat and puree using an immersion blender, or 1-2 cups at a time in a traditional blender. Return to dutch oven and bring to a boil. Add uncooked rice and stir well. Reduce heat to low, cover, and simmer for 20 minutes. Stir occasionally to prevent rice from sticking to bottom of pot. Whisk flour and italiano seasoning into milk and stir into soup. Add chili flakes, if desired. Bring to temperature but do not boil. Add salt and pepper to taste and serve.
[Name] Yummy Peanut Butter Cookies [AuthorId] 2001345166 [AuthorName] Lisa D. [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2017-01-11T18:37:00Z [Description] This is my "go to" recipe for peanut butter cookies. The trick is not to overcook and they will be soft and delicious. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001345166/SuEeZPaDTxephKYDjRSi_IMG_0024.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Peanut Butter", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1", "1", "1 1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["margarine", "peanut butter", "white sugar", "brown sugar", "egg", "vanilla", "flour", "baking soda", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.7 [FatContent] 5.4 [SaturatedFatContent] 1.1 [CholesterolContent] 6.2 [SodiumContent] 126.1 [CarbohydrateContent] 12.6 [FiberContent] 0.4 [SugarContent] 7.3 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 30 Cookies [RecipeInstructions] Mix together softened margarine, peanut butter, white sugar & brown sugar until creamy. Whisk egg and vanilla then add to above. In a separate bowl, mix flour, baking soda, baking powder and salt. Mix the wet and dry together. Form into balls or use a small scoop. Place on ungreased cookie sheet 1\" apart. Bake for 8-9 minutes in preheated 350 degree oven. Take them out when they look almost cooked and let them cool on the pan.
[Name] Creamy Chicken and Penne Pasta Casserole [AuthorId] 1803207875 [AuthorName] T 4527 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-01-11T18:39:00Z [Description] Easy delicious supper, cooked in a large rice cooker. This can also be done stove-top in a large pot. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "115", "6", "14", "10", "10", "4", "2", "1 1/2"] [RecipeIngredientParts] ["boneless chicken breasts", "penne pasta", "tomatoes seasoned with basil garlic & oregano", "water", "mushrooms", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.1 [FatContent] 14.0 [SaturatedFatContent] 3.3 [CholesterolContent] 46.4 [SodiumContent] 552.5 [CarbohydrateContent] 37.4 [FiberContent] 4.1 [SugarContent] 2.6 [ProteinContent] 19.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add tomatoes, soup, water, corn and pasta to rice cooker. chop mushrooms and add to cooker. Cut up chicken into very small pieces and add to cooker. Add oil, stir and turn cooker on, cook for 40 minute After cooking 40 minutes, stir in corn starch and cook additional 10 minutes to thicken.
[Name] Simple Crockpot Carnitas [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2017-01-11T18:40:00Z [Description] Make and share this Simple Crockpot Carnitas recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Very Low Carbs", "Easy"] [RecipeIngredientQuantities] ["2", NA, "2"] [RecipeIngredientParts] "salt" [AggregatedRating] nan [ReviewCount] nan [Calories] 1459.8 [FatContent] 143.3 [SaturatedFatContent] 54.3 [CholesterolContent] 258.4 [SodiumContent] 147.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 39.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Turn your crockpot (aka a slow cooker] on high. Heat your lard in the microwave until it has melted and add to the crockpot. Cut your pork shoulder into about 7 pieces and sprinkle with salt. Place the pork pieces in the crockpot leaving spaces between the meat. Cover and cook until the meat is tender. Notes: Brown the cooked meat for a few minutes under the broiler if desired. I have also doubled the meat and the lard and let the meat boil in the lard until tender.
[Name] Lailani's "Pressure Cooker" Stuffed Pepper Casserole [AuthorId] 997542 [AuthorName] Lailani [CookTime] PT14M [PrepTime] PT5M [TotalTime] PT19M [DatePublished] 2017-01-11T18:40:00Z [Description] This Pressure Cooker Stuffed Green Pepper Casserole has all the flavors of stuffed green peppers in an easy-to-make casserole. If you love stuffed green peppers, you’ll going to love this casserole. It will fit into a low carbohydrate or low calorie diet but it doesn't taste like it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/997542/ZEqaHooiSwabzh4707pn_20170110_185353.jpg" [RecipeCategory] Pressure Cooker [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", NA, "1", "1", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["lean ground beef", "onion", "garlic cloves", "green peppers", "diced tomatoes in tomato puree", "tomato sauce", "Worcestershire sauce", "salt", "pepper", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 240.3 [FatContent] 12.1 [SaturatedFatContent] 5.6 [CholesterolContent] 63.9 [SodiumContent] 680.9 [CarbohydrateContent] 12.2 [FiberContent] 3.1 [SugarContent] 4.0 [ProteinContent] 21.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.", "Stir in green peppers, spinach, tomatoes, tomato sauce, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.", "Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown." ]
[Name] Lailani's "Cooking Under Pressure" Orange Chicken [AuthorId] 997542 [AuthorName] Lailani [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-01-11T18:41:00Z [Description] Tender bite-size pieces of chicken in a sweet, spicy orange sauce. This delicious Pressure Cooker Orange Chicken can be on the table in about 20 minutes. Instead of rice, I served the orange chicken with zucchini noodles and carrot noodles. I use a Spiral Vegetable Slicer and just quickly sauteed them in a frying pan when the orange chicken was finished cooking. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/997542/Gpf3l2ojRBCzrHS9Q7j0_20170110_193006.png" [RecipeCategory] Pressure Cooker [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "3", "2", "1", "1", "1/4", "1/2", "3", "2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "soy sauce", "water", "water", "brown sugar", "orange marmalade", "cornstarch", "green onions", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.4 [FatContent] 5.7 [SaturatedFatContent] 1.1 [CholesterolContent] 50.4 [SodiumContent] 784.5 [CarbohydrateContent] 36.3 [FiberContent] 5.0 [SugarContent] 22.5 [ProteinContent] 20.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Add chicken, soy sauce, 1/4 cup water, brown sugar, rice wine vinegar, sesame oil, and chili garlic sauce to the pressure cooking pot and stir to combine. Pressure cook on high pressure for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release. Add marmalade to the pot and stir to combine.", "In a small bowl, dissolve cornstarch in 3 tablespoons water and add to the pot. Select Saute and simmer until sauce is thick and syrupy.", "Serve topped with green onions and red pepper flakes if desired." ]
[Name] Creamy Lemon Basil Pork Chops [AuthorId] 2001127487 [AuthorName] Vince Reindl [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-01-11T18:41:00Z [Description] This Creamy Lemon Basil Pork Chops recipe makes a tasty pork meal you can enjoy as comfort food over your favorite vegetable mash. The pork is fried until crispy then the sauce is cooked in with the pork chops. The sauce combines basil, lemon juice, garlic and coconut milk to make a tasty creamy sauce to cover your pork chops in. This meal will cook easily in about 20 minutes. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["dried sweet basil leaves", "basil", "lemon juice", "coconut milk", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.9 [FatContent] 21.9 [SaturatedFatContent] 9.3 [CholesterolContent] 69.1 [SodiumContent] 80.1 [CarbohydrateContent] 1.6 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 21.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a pan at medium heat heat up your cooking oil and fry the pork chops until crispy around the edges for about 8 minutes each side. Take them off the pan and set them aside to start the sauce. Add the garlic to the pan and fry for about a minute then add the basil. Mix the basil in and add the lemon juice in and the broth. Bring to a simmer then add the coconut milk, stirring with a spoon in fast circular motion until the sauce is smooth. Bring to a simmer and season with salt, then add the pork chops back into the sauce. Simmer for about a minute or until the sauce has thickened to your preference. Take it off the heat ready to serve over some mash or with any side of your choice.
[Name] Easy Salmon and Potato Foil Packets [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-01-11T18:42:00Z [Description] Make and share this Easy Salmon and Potato Foil Packets recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "4", NA, "2", "1", "1"] [RecipeIngredientParts] ["potato", "olive oil", "salmon fillets", "orange", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 776.2 [FatContent] 41.3 [SaturatedFatContent] 6.4 [CholesterolContent] 146.3 [SodiumContent] 246.0 [CarbohydrateContent] 32.1 [FiberContent] 5.4 [SugarContent] 10.2 [ProteinContent] 68.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400F/200°C To a 12-inch long sheet of foil (I use Reynold's Heavy Duty Non-Stick], add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.", "Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.", "Top each pile of potatoes with 1 salmon filet.", "Evenly drizzle each salmon filet with about 1 tablespoon olive oil.", "Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet.", "Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet.", "Season each salmon filet with salt and pepper.", "Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don't leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done." ]
[Name] Lemon Chicken and Potatoes in Foil [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-11T18:46:00Z [Description] Make and share this Lemon Chicken and Potatoes in Foil recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1/4", "1", NA, "454", "4", "1", "2"] [RecipeIngredientParts] ["olive oil", "Dijon mustard", "dried thyme", "dried rosemary", "lemon, zest of", "baby red potatoes", "boneless skinless chicken breasts", "lemon", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.0 [FatContent] 13.7 [SaturatedFatContent] 2.1 [CholesterolContent] 75.5 [SodiumContent] 230.5 [CarbohydrateContent] 21.9 [FiberContent] 3.3 [SugarContent] 1.3 [ProteinContent] 27.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. In a small bowl, combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside. Cut four sheets of foil, about 30cm long. Divide potatoes into 4 equal portions and add to the center of each foil in a single layer. Fold up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-30 minutes. OPTIONAL: Preheat oven to broil. Open the packets and broil for 2-3 minutes, or until caramelized and slightly charred. Served immediately, garnished with parsley, if desired.
[Name] Easy Tin Foil Sausage and Veggies Dinner [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT16M [PrepTime] PT15M [TotalTime] PT31M [DatePublished] 2017-01-11T18:51:00Z [Description] Make and share this Easy Tin Foil Sausage and Veggies Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "4 -5", "1", "1", "5", "1", "1", "1/2", "1", NA, NA] [RecipeIngredientParts] ["red bell pepper", "corn", "yellow onion", "zucchini", "olive oil", "dried oregano", "dried parsley flakes", "garlic powder", "paprika", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.1 [FatContent] 27.5 [SaturatedFatContent] 5.0 [CholesterolContent] 60.7 [SodiumContent] 910.3 [CarbohydrateContent] 48.7 [FiberContent] 6.4 [SugarContent] 10.8 [ProteinContent] 20.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut the top off the pepper and remove the seeds. Thinly slice. Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion. Cut the potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size. Coin the zucchini. Coin the turkey sausage. Preheat the grill to medium heat. In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste] seasoned salt and pepper. Stir. Add seasonings mixture to the veggies + meat and toss well. Place 2 pieces of tin foil on top of each other. Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing. Grill covered over medium heat for 16-24 minutes (depending on heat of grill] until veggies are crisp tender. Remove and top with freshly chopped parsley if desired. OVEN: 400 degrees for around 30-35 minutes.
[Name] Garlic Salmon in Foil (Baked or Grilled) [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT18M [PrepTime] PT7M [TotalTime] PT25M [DatePublished] 2017-01-11T18:56:00Z [Description] This Garlic Lovers Salmon is easy to make on the grill or in the oven, it's cooked with the most heavenly lemon butter garlic sauce, and it's always a crowd favorite! [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "Baking", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["907", "4", "8", "1/4", "2", NA, "1/4", "1/4"] [RecipeIngredientParts] ["salmon", "butter", "garlic cloves", "dry white wine", "lemon juice", "fresh Italian parsley", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.2 [FatContent] 14.4 [SaturatedFatContent] 6.1 [CholesterolContent] 89.9 [SodiumContent] 184.2 [CarbohydrateContent] 2.4 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 31.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 375°F. Or heat a grill to medium heat. Line a large baking dish with a large piece of aluminum foil. In a small saucepan, heat butter over medium-high heat until melted. Stir in the garlic and cook for 1-2 minutes until fragrant. (You want the garlic to be partly- but not fully-cooked.] Remove from heat and stir in the white wine and lemon juice. Using a pastry brush, brush a tablespoons of the butter mixture on the foil until it is evenly covered. Lay the salmon out on the foil. Then pour the remainder of the butter-garlic mixture on top of the salmon and brush it around until it evenly covers the salmon. Season the salmon evenly with a few generous pinches of salt and pepper. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet. TO COOK IN THE OVEN: Bake for 14-15 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.] Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!] Change the oven setting to broil, then return the fish to the oven and broil for 3-4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through. (Keep a close eye on the salmon while broiling, though, to be sure that the garlic does not burn.]. TO COOK ON THE GRILL: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.] Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!] Continue cooking for 3-4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley and green onions, and serve immediately.
[Name] Homemade Pop Tarts [AuthorId] 2001308012 [AuthorName] Samantha S. [CookTime] PT25M [PrepTime] PT35M [TotalTime] PT1H [DatePublished] 2017-01-11T19:08:00Z [Description] With a buttery, flaky crust, fresh sweet jam, and perfectly sticky frosting, homemade pop tarts are worth the extra effort. They make a wonderfully decadent breakfast in the morning or a crowd-pleasing dessert in the evening. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001308012/yDYBBDTfuBy5cFkIN9bw_Beauty1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/82/U4eBWBcTyOv8THgrbojJ_Poptarts.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/82/JGxEWFHsTaKG87YPvYfk_DSC02282.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/82/HHkdTK1QDcnzRq4ZUbwA_DSC02276.jpg" ] [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1", "6 -8", "1", "1/2", "1", "2", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "coarse salt", "unsalted butter", "egg", "powdered sugar", "vanilla extract", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 456.1 [FatContent] 24.1 [SaturatedFatContent] 14.9 [CholesterolContent] 84.6 [SodiumContent] 312.0 [CarbohydrateContent] 56.0 [FiberContent] 1.1 [SugarContent] 27.9 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] 8 tarts [RecipeInstructions] ["In the bowl of a food processor, combine all-purpose flour, granulated sugar and coarse salt and pulse until combined. Add butter and pulse until the mixture is the texture of coarse meal with some larger pea-sized pieces of butter. Add 6 tablespoons of the of ice water to the mixture and pulse just until the dough is evenly moistened. You should be able to squeeze a bit of the dough together and have it hold. Add up to two more tablespoons of water if necessary, but don’t let the dough get too wet. Divided the dough in half onto two pieces of plastic wrap. Shape each half into a square, wrap well and chill for at least 2 hours.", "On a lightly floured surface, roll the dough into a 8 1/2-inch-by- 12 1/2 inch rectangle. Trim 1/4 inch off each edge then cut the dough into 8 rectangles. Transfer the rectangles to a baking sheet and repeat with the remaining disc of dough.", "Preheat the oven to 375°F Make an egg wash by beating 1 egg well. Brush the edges of half of the rectangles with the egg wash. Add 1 tablespoon of the jam to each of those rectangles and spread it out leaving a 1/2-inch border. Top each of these rectangles with another and use a fork to seal the edges. Cut three small slits in the top of each tart to vent steam.", "Transfer the tarts to two parchment-lined baking sheets and brush them with egg wash. Bake until deep golden brow, 20 to 24 minutes. Transfer them to a rack to cool completely.", "Meanwhile, prepare the frosting. In a medium bowl, whisk together powdered sugar, milk, and vanilla extract. Add a bit more milk for a thinner glaze, if you like. Use a spoon to spread a bit of glaze on the top of each tart. Sprinkle with sanding sugar and serve immediately or let the tarts stand at room temperature until the glaze has set, about 2 hours." ]
[Name] Homemade Sprinkles [AuthorId] 2001308012 [AuthorName] Samantha S. [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-01-11T19:08:00Z [Description] Making sprinkles at home is surprisingly easy. You probably even have all the ingredients in your kitchen right now. It’s worth it too. Making sprinkles from scratch gives you the opportunity to flavor and color them exactly as you wish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/83/N5ZPP9EjQaikTGtqFUS0_Beauty1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/83/s7qAJQTxSV2YR2V1VHVZ_DSC02287.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/98/83/l6wWeK0cQHyPG969UFkd_DSC02291.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001308012/T4w7wDqWQYaQKhIfryhB_Beauty1.jpg" ] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", NA] [RecipeIngredientParts] ["water", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.8 [CarbohydrateContent] 15.0 [FiberContent] 0.0 [SugarContent] 14.7 [ProteinContent] 0.2 [RecipeServings] 16.0 [RecipeYield] 1 cup [RecipeInstructions] In a medium bowl, beat the egg white and water until frothy with an electric mixer, about 20 seconds. Then slowly beat in the powdered sugar until smooth. Stir in the almond extract and a few drops of food coloring. Line 3 rimmed baking sheets with parchment. Transfer the confectioners’ sugar mixture to a pastry bag fitted with a #4 pastry tip. Pipe the batter out into lines to cover all three sheets. Do not let the lines touch one another. Let the sheets stand at room temperature, uncovered, until the lines are completely dry, about 12 hours. Using the tip of a sharp paring knife, pick the lines off the parchment paper. The pieces will break off into long and short pieces. Once you’ve loosened the lines from the entire sheet, carefully break the sprinkles down even further with your fingers. Use immediately or store in an air-tight container for up to 2 weeks.
[Name] Smokey Mountain Breakfast Casserole [AuthorId] 2000701812 [AuthorName] dstripling [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-01-11T20:15:00Z [Description] Smokey Mountain breakfast casserole is great to make when you have house guests. Quick Tip: This recipe can easily be doubled or tripled when feeding a crowd. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000701812/5LwOZgoDTbi4LeJKDG5J_smokeymountainbfastcass-610x250.jpg" [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["10", "2 1/2", "1/2", "1/2", "1", "1/2", "3", "1"] [RecipeIngredientParts] ["eggs", "milk", "onion", "bell pepper", "mushroom", "Velveeta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 227.9 [FatContent] 12.1 [SaturatedFatContent] 5.0 [CholesterolContent] 324.2 [SodiumContent] 233.5 [CarbohydrateContent] 13.9 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 15.4 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Brown sausage with onion and pepper. Cook fresh mushrooms a minute or so. Drain sausage mixture on paper towel. Blend eggs and milk. Butter 9\"x13\" baking pan. Put bread cubes in bottom of the baking pan. Spread cheese over bread. Then sprinkle sausage mixture over all. Refrigerate over night covered. Preheat oven 350. Bake for 45 min-1 hour or until set. This will serve around 6 adults. Other ingredients can be used or meat can be omitted or other meats substituted.
[Name] Kiwi Fruit Salad With Honey Drizzle [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-01-12T01:25:00Z [Description] Refreshing, nutritious and low fat, this salad works well as breakfast, a light lunch or a healthy dessert! Delicious and easy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/Z3QRLei7SRuZ6rPyW5WR_5.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "2", "1/3", "1/2", "1", "1"] [RecipeIngredientParts] ["kiwi fruits", "bosc pears", "red grapes", "honeydew melon", "orange", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.9 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 32.1 [CarbohydrateContent] 47.5 [FiberContent] 7.3 [SugarContent] 35.6 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Scoop out seeds from honeydew melon; remove rind and cut into thin slices. Wash and thinly slice pears. Peel and thinly slice kiwis. Arrange the melon, kiwis, grapes and pears on a decorative platter. Squeeze juice from orange into a small bowl. Add one teaspoon of honey and mix well. Drizzle the honey/orange juice over the fruit. This recipe works well as a low fat, healthy dessert or as a light lunch with cottage cheese. Serves 4.
[Name] Briana's Delicious Picadillo [AuthorId] 102672 [AuthorName] piranhabriana [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-01-12T03:10:00Z [Description] Make and share this Briana's Delicious Picadillo 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/102672/JsCvuH9tQ9eoedyot0MA_IMG_8145.JPG" [RecipeCategory] Meat [Keywords] ["Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "3", "3", "1", NA] [RecipeIngredientParts] ["olive oil", "garlic cloves", "ground beef", "tomatoes", "russet potato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.6 [FatContent] 27.4 [SaturatedFatContent] 10.2 [CholesterolContent] 115.7 [SodiumContent] 118.1 [CarbohydrateContent] 11.5 [FiberContent] 1.9 [SugarContent] 2.2 [ProteinContent] 33.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Over medium heat, sauté the onions, garlic, and jalapeño in the olive oil till the onion starts to become translucent.", "Add ground beef, stirring till browned and crumbly.", "Drain excess grease and return to pan. Using a potato masher, mash ground beef till no big chunks remain.", "Add tomatoes, potatoes, and salt and pepper. Reduce heat to medium low, cover, and cook for approximately 30-45 minutes, until potatoes are done.", "Serve over rice or inside tortillas with refried beans and cheese. A margarita wouldn't hurt either :]." ]
[Name] Protein Pancakes [AuthorId] 2001347341 [AuthorName] Dan Churchill [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-01-12T04:04:00Z [Description] Make and share this Protein 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/2001347341/0Nyd1zu0RGB4zS8ZiCIo_eric-5.jpg" [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["salt", "egg", "honey", "banana", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.0 [FatContent] 32.8 [SaturatedFatContent] 3.5 [CholesterolContent] 93.0 [SodiumContent] 114.6 [CarbohydrateContent] 32.6 [FiberContent] 7.3 [SugarContent] 17.8 [ProteinContent] 13.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a bowl combine the almond meal, protein powder and salt.", "In another bowl whisk your egg and add in your honey and almond milk.", "Add oil to a pan on medium heat and caramelize the slices a portion of the banana on both sides for 2 minutes.", "Pour in the batter, and cook for 2 minutes or until edges start to harden and get all epicly bubbly. Get your flip on and cook for a further minute. Repeat with remaining banana and batter.", "Serve with your favorite toppings! My favorites are peanut butter and shredded coconut." ]
[Name] Squash and Spinach Pasta Rotolo [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT40M [PrepTime] PT1H35M [TotalTime] PT2H15M [DatePublished] 2017-01-12T12:06:00Z [Description] For this delicious Jamie Oliver pasta dish fresh lasagne sheets are used to make a filled roll that is sliced and baked in sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/ioSVRox6SO269dfVA8S3_EC_Squash%20and%20spinach%20pasta%20rotolo.jpg" [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "500", NA, "1", "6", "50", "20", "4", "1", "700", NA] [RecipeIngredientParts] ["red onion", "olive oil", "dried thyme", "frozen spinach", "whole nutmeg", "pasta", "feta cheese", "parmesan cheese", "garlic cloves", "olive oil", "tomato puree"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.5 [FatContent] 8.5 [SaturatedFatContent] 2.8 [CholesterolContent] 10.3 [SodiumContent] 247.3 [CarbohydrateContent] 39.5 [FiberContent] 9.1 [SugarContent] 11.8 [ProteinContent] 9.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place butternut squash halves on a large baking sheet flesh side up. Roast in the oven for 50 to 60 minutes at 200°C, until flesh is fork-tender, then remove from the oven. Meanwhile, cook the onion and thyme on a medium-low heat in olive oil for 5 minutes, stirring occasionally. Stir in the frozen spinach, cover with a lid and allow to slowly cook for another 15 minutes, or until the liquid has evaporated, then remove from the heat. Discard the squash skin and mash up the flesh with a fork. Keeping them separate, season both the squash and spinach with salt, pepper and a grating of nutmeg. Make the sauce: fry the garlic, over medium heat, in olive oil for a couple of minutes, or until lightly golden. Pour in the puree, bring to the boil, simmer for just 3 minutes, season with salt and pepper. Transfer the sauce to an ovenproof dish. On a clean work surface, lay out the pasta sheets facing lengthways away from you. Working quickly so your pasta doesn’t dry out, brush them with water, then evenly divide and spread the squash over the sheets. Sprinkle over the cooked spinach and crumble over the feta. Roll up the sheets and cut each one into 3 - 4 chunks. Place rotoli side by side in the tomato sauce, sprinkle with grated Parmesan and little olive oil. Cover with Alu foil and bake in the oven at 180°C for 35 - 40 minutes until golden and crisp. Remove the foil halfway through.
[Name] Homemade Ranch Dressing [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-01-13T01:34:00Z [Description] Make and share this Homemade Ranch Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1/2", "1/2", "1/3", "1/4", "1/8"] [RecipeIngredientParts] ["mayonnaise", "buttermilk", "fresh dill", "honey", "salt", "Dijon mustard", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.9 [FatContent] 0.6 [SaturatedFatContent] 0.3 [CholesterolContent] 2.5 [SodiumContent] 459.7 [CarbohydrateContent] 5.7 [FiberContent] 0.2 [SugarContent] 4.4 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Mix the mayonnaise, buttermilk, garlic, dill, honey, salt, mustard and pepper in a bowl. Store in an airtight container. Refrigerate after use.
[Name] Rye Split Top Hot Dog Buns [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT1H45M [TotalTime] PT2H5M [DatePublished] 2017-01-13T01:58:00Z [Description] Make and share this Rye Split Top Hot Dog Buns recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "3/4", "1/4", "3", "3", "1", "3", "3/4", "1", "2", NA, "1", "1"] [RecipeIngredientParts] ["milk", "onion", "honey", "unsalted butter", "instant yeast", "all-purpose flour", "warm water", "caraway seed", "kosher salt", "egg", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.6 [FatContent] 4.4 [SaturatedFatContent] 2.4 [CholesterolContent] 25.3 [SodiumContent] 403.5 [CarbohydrateContent] 34.7 [FiberContent] 2.1 [SugarContent] 4.6 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 12 buns [RecipeInstructions] Combine the rye flour, milk, onion, honey, unsalted butter and yeast in the bowl of a stand mixer using the dough hook. Allow to rest, 5 to 10 minutes. The mixture may not bubble much but it should start to swell slightly. Add 2 1/2 cups of the all-purpose flour, the water and caraway seeds. Mix slowly at first and then on medium speed. Add 1/2 cup more of the all-purpose flour and the salt. The dough should come together and have a tacky but not too sticky consistency. Add more of the all-purpose flour, as needed, to get the dough where it just pulls away from the sides of the bowl. Continue mixing until the dough looks smooth, about 5 minutes. Preheat the oven to 350 degrees F. Turn the oven off 3 minutes after reaching the temperature. Spray the inside of a bowl with nonstick spray. Place the dough in the bowl and cover tightly with plastic wrap. Place the bowl in the turned-off oven. Allow the dough to rise until doubled in bulk, about 1 hour. After the dough rises, remove the bowl from the oven. Preheat the oven to 350 degrees F. Punch the dough and transfer to a work space. Separate the dough into 13 pieces, about 3 ounces each, using a bench knife. Use both your hands to roll the dough into tight, uniform balls. Make sure there are no air pockets in the middle of your dough balls. Roll each ball into 7-inch cylinders using both hands and rolling from the middle out. Make sure the cylinders are even in length or your buns will be wonky. Keep whatever dough you are not immediately working with covered loosely with plastic. Line a 15-inch-long, or longer, sheet pan with parchment paper or cover well in nonstick spray. Place each dough cylinder side-by-side up the center of the sheet pan, leaving 1/2-inch space between each one. Cover the pan with plastic and allow to rise until the cylinders are touching, about 15 minutes. Remove the plastic wrap. Combine 1 tablespoon water with the egg white and brush this mixture in an even coat all over the dough. Allow the dough to rise, about 15 minutes. Bake the dough until the buns are nicely golden brown on top and 190 degrees F in the center, rotating the pan halfway through the baking time, about 20 minutes total. Remove pan from oven and allow the buns to rest in the pan, 10 to 15 minutes. Transfer the buns in one piece (that’s very important] to a cooling rack to prevent soggy-bottom buns and cool, about 30 minutes. Transfer the buns to a cutting surface. Slice down the center of each tube of dough using a serrated knife (this is the cool part]. You will lose half a tube on each end, hence yielding only 12 buns and 2 awesome slices of rye bread that you will eat immediately. The place where the tubes meet is now the center of the bun. They should split naturally but you can use a serrated knife to help them, if you choose. Note:Alternatively, I’ve found it works very well if you place tubes in a pan with higher sides and Slice between the natural separation. As long as the buns were touching each other while baking, you should still get the “bread wall effect” and the buns will be more even. Now you have a beautiful bread wall that you can butter and toast. Wrap the buns in plastic or a re-sealable plastic bag until ready to use. Freeze the buns immediately if you will not be using them the same day. Yield: 12 buns and 2 slices.
[Name] Lemon-Rosemary-Garlic Chicken and Potatoes [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-01-13T02:17:00Z [Description] From Jan 2014 Southern Living magazine. Very tasty. My family gave it a thumbs up. I have a rosemary plant so I'm always looking for recipes to use it. I used 1 1/2 inch sprigs. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "1/4", "1", "2", "10", "3", "2", "1", "3", "6", "4", "3", NA] [RecipeIngredientParts] ["olive oil", "fresh lemon juice", "capers", "lemons", "garlic cloves", "fresh rosemary leaves", "kosher salt", "fresh ground black pepper", "olive oil", "chicken legs", "chicken thighs", "small red potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 806.1 [FatContent] 49.0 [SaturatedFatContent] 11.1 [CholesterolContent] 191.2 [SodiumContent] 1464.3 [CarbohydrateContent] 45.0 [FiberContent] 6.4 [SugarContent] 2.6 [ProteinContent] 46.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Stir together the first 8 ingredients in a bowl. (Olive oil to black pepper.]. Add 3 Tbs olive oil to a skillet over medium-high heat, and place chicken skin sides down in pan. Cook 9 to 10 minutes or until chicken is browned. Turn chicken to brown other side for a few minutes more. In a foil lined roasting pan, place small red potatoes. If medium or large, cut potatoes in half and and lay cut side down. Lay browned chicken pieces (skin side up] over potatoes and pour lemon mixture over chicken. Evenly spread lemon slices. Bake at 400 degrees for 45 to 50 minutes or until chicken and potatoes are done. Serve chicken with sauce and French bread.
[Name] Cranberry Walnut Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-01-13T03:03:00Z [Description] Make and share this Cranberry Walnut Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3", "2/3", "1/2", "1/4", "1/2", "1", "1", "1 1/2"] [RecipeIngredientParts] ["eggs", "brown sugar", "corn syrup", "butter", "salt", "vanilla extract", "walnuts", "fresh cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.4 [FatContent] 22.6 [SaturatedFatContent] 6.9 [CholesterolContent] 85.0 [SodiumContent] 318.8 [CarbohydrateContent] 48.0 [FiberContent] 2.5 [SugarContent] 25.0 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Place dough for 1 pie crust on a lightly floured surface. Roll out to a 13 inch circle. Place in an 11-inch tart pan with removable bottom. Trim crust to height of tart pan. Line pastry with foil and add pie weights or dried beans. Bake 10 minutes, then remove pie weights and foil. Let cool 15 minutes. Reduce oven temperature to 350 degrees. Whisk 3 eggs in a medium bowl. Stir in brown sugar, corn syrup, melted butter, salt and vanilla extract. Fold in chopped walnuts and cranberries. Pour into pastry, cover with foil and bake 25 minutes. Uncover and bake another 20 minutes. Let cool completely before serving.
[Name] Coconut Custard Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-01-13T03:17:00Z [Description] Chef Suzanne Loving owns Nashville's Loving Pie Company and is famous for this pie. This was printed in Nov 2016 Parade magazine. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1 3/4", "1", "1/2", "1/4", "1/4", "4", "1", "1", "2", "1"] [RecipeIngredientParts] ["sugar", "flour", "butter", "milk", "half-and-half", "eggs", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 521.1 [FatContent] 28.0 [SaturatedFatContent] 16.3 [CholesterolContent] 138.8 [SodiumContent] 303.4 [CarbohydrateContent] 63.7 [FiberContent] 1.2 [SugarContent] 50.9 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Combine sugar and flour. Whisk in melted butter, milk, half and half, and eggs until completely combined. Add vanilla extract and pinch of salt. Pour into a 9-inch unbaked pie crust. Bake 50-60 minutes or until a knife inserted in center comes out clean. Cool completely before serving. Top with 2 cups whipped cream and 1 cup shredded coconut. Cut into 8 slices.
[Name] Patricia Ballard's Sweet Potato Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT55M [PrepTime] PT30M [TotalTime] PT1H25M [DatePublished] 2017-01-13T03:42:00Z [Description] Make and share this Patricia Ballard's Sweet Potato Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "1/2", "4", "2", "1/2", "1 1/2", "1 1/2", "1 1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["sweet potatoes", "sugar", "butter", "eggs", "evaporated milk", "vanilla extract", "ground cinnamon", "ground nutmeg", "salt", "baking powder", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.9 [FatContent] 13.8 [SaturatedFatContent] 6.7 [CholesterolContent] 66.3 [SodiumContent] 243.0 [CarbohydrateContent] 42.8 [FiberContent] 3.5 [SugarContent] 17.1 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees. Place peeled sweet potatoes, cut into 1 1/2 inch chunks, in a medium saucepan; add cold water to cover.", "Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain. Puree in a blender or food processor until smooth.", "Add sugar, butter and 2 large eggs; puree.", "Add evaporated milk, vanilla extract, ground cinnamon, nutmeg, salt and baking powder. Pulse to combine.", "Pour into 9-inch pie crust. Lightly beat 1 large egg white with 1 tablespoon water and brush on edges of crust. Bake 55 to 60 minutes or until filling is set. Cool completely." ]
[Name] Cabbage and Roasted Pepper Soup [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2017-01-13T04:27:00Z [Description] My first recipe was a simple cabbage soup made with canned tomato soup. That's right: soup was a main ingredient in my first soup. This one is an attempt to capture the essence of that soup, but with better ingredients.The roasted red pepper adds an element not normally found in cabbage soup. The red cabbage darkens the soup and lends a striking purple color. Warning: the chipotle makes this a spicy soup, so remove the seeds if you want it less spicy. Don't omit the pepper, since the smokiness plays well with the other ingredients. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/SDDOf3b7SRGeKAo0MYgm_IMG_0641a.JPG" [RecipeCategory] Peppers [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "28", "1", "1", "1", "1", "1", "2", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["diced tomatoes", "bell pepper", "onion", "roma tomato", "olive oil", "chipotle pepper", "garlic cloves", "red cabbage", "ground coriander", "dill", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.7 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1190.6 [CarbohydrateContent] 14.0 [FiberContent] 4.2 [SugarContent] 7.6 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat vegetable stock and diced tomatoes on medium heat. While the stock and tomatoes cook, start your barbecue grill and keep on medium-high heat. Coat bell pepper, roma tomato, and onion slices with olive oil and place on the grill. Turn vegetables over once to get grill marks. Some blackening is expected and even desirable. Chop vegetables from the grill and chipotle pepper in small pieces and add to the pot. Add diced garlic to the pot. Using an immersion blender, puree all the ingredients (or use a food processor in batches and return to the pot]. Stir in diced dill, coriander, salt, and pepper. Add chopped cabbage. Cook for 30 minutes, stirring occasionally. Lower heat to a simmer and cover, cooking for another 30 minutes or until the cabbage is soft.
[Name] Honey Soy-Glazed Salmon [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2017-01-13T17:04:00Z [Description] Make and share this Honey Soy-Glazed Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["340", "1", "4", "2", "1/2", "1", "1/3", "1/3"] [RecipeIngredientParts] ["salmon", "olive oil", "garlic cloves", "ginger", "olive oil", "soy sauce", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 550.8 [FatContent] 21.1 [SaturatedFatContent] 3.3 [CholesterolContent] 78.2 [SodiumContent] 2810.2 [CarbohydrateContent] 52.5 [FiberContent] 0.9 [SugarContent] 47.3 [ProteinContent] 40.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place salmon in a sealable bag or medium bowl. In a small bowl or measuring cup, mix marinade ingredients. Pour half of the marinade on the salmon. Save the other half for later. Let the salmon marinate in the refrigerator for at least 30 minutes. In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes. Remove salmon from pan. Pour in remaining marinade and reduce. Serve the salmon with sauce and a side of veggies. We used broccoli.
[Name] Winter Beef Stew [AuthorId] 2001347723 [AuthorName] Mme Bovary [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2017-01-13T19:05:00Z [Description] a classic, kids-friendly, winter beef stew. please try it out and let me know what you think of it; i'd love to improve it further! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001347723/ME7ydLeDSCm2ZwCWSoq9_20170112_004137.jpg" [RecipeCategory] Meat [Keywords] ["European", "Kid Friendly", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", NA, "2", "1", "1", "1", "1", "1", "1", "1", "500", "200", "1"] [RecipeIngredientParts] ["beef", "pepper", "onions", "garlic clove", "celery", "carrot", "dried thyme", "red wine vinegar", "honey", "potatoes", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2823.6 [FatContent] 282.4 [SaturatedFatContent] 120.7 [CholesterolContent] 427.9 [SodiumContent] 1087.7 [CarbohydrateContent] 30.9 [FiberContent] 4.5 [SugarContent] 4.3 [ProteinContent] 38.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] brown the beef, coated in salt, pepper and flour, in a large-bottom non-stick pot with 1 tablespoon of butter and 1 tablespoon of olive oil. after a couple of minutes, add the onion. when the onion gets soft, add the garlic, celery and carrot. after a couple of moments, add the beef stock, dried spices, the red wine vinegar and the sugar or honey. cover and let the pot simmer for 1 and a half hour. after 1,5 hour, add the potatoes and cooking cream, and let it simmer for another 45 minutes more. sprinkle with fresh parsley.
[Name] Breakfast Casserole [AuthorId] 459945 [AuthorName] sjperetz [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-01-13T19:05:00Z [Description] Make and share this Breakfast Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "6", "3 1/2", "1"] [RecipeIngredientParts] ["potato", "sausage", "onion", "bacon", "eggs", "cooked brown rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.2 [FatContent] 23.9 [SaturatedFatContent] 9.1 [CholesterolContent] 152.1 [SodiumContent] 510.9 [CarbohydrateContent] 21.9 [FiberContent] 1.9 [SugarContent] 0.8 [ProteinContent] 14.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook and season all ingredients separately, as desired. Allow to cool and combine all ingredients.
[Name] Pasta 'ncasciata [AuthorId] 2001083373 [AuthorName] Claire S. [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2017-01-13T19:05:00Z [Description] Make and share this Pasta 'ncasciata recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "1", "2", "18", "2", "2", "2", "2", "2", "1/2", "2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["eggplants", "rigatoni pasta", "garlic clove", "olive oil", "plum tomatoes", "chicken livers", "green peas", "mozzarella cheese", "eggs", "fresh basil", "coarse salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 859.6 [FatContent] 56.6 [SaturatedFatContent] 10.1 [CholesterolContent] 180.5 [SodiumContent] 326.5 [CarbohydrateContent] 68.5 [FiberContent] 9.3 [SugarContent] 8.1 [ProteinContent] 22.5 [RecipeServings] 6.0 [RecipeYield] 6 people [RecipeInstructions] Slice the eggplants and place on a chopping board propped on a slant. Cover with coarse salt and leave them under a weight for one hour until the bitter water seeps out. Wash, drain, pat dry and fry in 2 tbs. olive oil and set aside. Brown the veal with the chopped garlic in oil (remove garlic when golden brown]. Add the chopped, seeded plum tomatoes and cook for 10 minute Salt and pepper to taste. Add the livers, chopped, and the peas, cook for half an hour. Dice the salame and Mozzarella. Hard-boil the eggs and slice them. Cook the pasta just until al dente, mix with three quarters of the sauce, then add the salame and Mozzarella, and toss well. Make layers of pasta mixture in a greased baking pan, alternating with layers of fried eggplant, slices of eggs and more sauce. Sprinkle the top layer with chopped basil and grated Pecorino and bake until a golden crust forms. Let the baked rigatoni rest for 10 minute and serve the pasta 'ncasciata. Recipe courtesy of The Italian Trade Commission.
[Name] Breakfast Burrito Bowl [AuthorId] 2001083373 [AuthorName] Claire S. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-01-13T19:05:00Z [Description] Make and share this Breakfast Burrito Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "20", "1 1/2", "3", "1/2", "1/2", "3/4", "1/4", "1", "1/3", "1/2", "1", "4", "4", "1/4", "1"] [RecipeIngredientParts] ["olive oil", "garlic powder", "cumin", "kosher salt", "fresh ground pepper", "chopped tomato", "onion", "lime juice", "olive oil", "eggs", "Hass avocadoes", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 262.0 [FatContent] 14.7 [SaturatedFatContent] 4.1 [CholesterolContent] 193.4 [SodiumContent] 565.7 [CarbohydrateContent] 25.3 [FiberContent] 6.1 [SugarContent] 5.4 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Preheat oven to 425 degrees F. Spray a large nonstick baking sheet with oil.", "In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, 1/2 teaspoon salt and pepper. Toss well to coat. Spread squash evenly onto a sheet pan and roast for 20-25 minutes, or until browned and tender, tossing once halfway through.", "Heat a small skillet over medium heat, lightly spray with olive oil spray, add eggs, season with salt, cover and cook to your desired doneness.", "To assemble bowls: Layer 2/3 cup squash, 1/2 cup pico, 1 oz avocado, 1 egg and 1 tablespoon cheese. Repeat for remaining bowls." ]
[Name] Philly Cheesesteak Dip [AuthorId] 2001083373 [AuthorName] Claire S. [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-01-13T19:05:00Z [Description] Make and share this Philly Cheesesteak Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "8", "1/8", "1/4", "1", "1", "1/4", "1/2", "4", "4"] [RecipeIngredientParts] ["whole wheat baguette", "chicken cutlets", "kosher salt", "black pepper", "green pepper", "light mayonnaise", "light sour cream", "light cream cheese", "provolone cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.6 [FatContent] 7.9 [SaturatedFatContent] 3.8 [CholesterolContent] 30.7 [SodiumContent] 208.3 [CarbohydrateContent] 3.5 [FiberContent] 0.5 [SugarContent] 1.4 [ProteinContent] 7.9 [RecipeServings] 12.0 [RecipeYield] 1 cup [RecipeInstructions] Season chicken with salt and pepper on both side. Spray a grill pan or large skillet with cooking spray and cook on high heat about 1 minute on each side, until cooked through. Set aside and slice thin,. Spray with more oil and saute onions and peppers over medium-low heat for 5 to 6 minutes, until soft. Preheat oven to 350°F. Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake 20-25 minutes, until hot and cheese is melted.
[Name] Truffle Fondue [AuthorId] 2001083373 [AuthorName] Claire S. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-01-13T19:05:00Z [Description] A traditional fondue from Piedmont in Italy's north -- a simple, homely recipe that features one of the region's best assests, truffles. Fontina, egg yolks and milk are warmed together in a heavy based saucepan. The melting mixture is then laced with shavings of fresh, pungent truffle. White truffle is the most typical in Piedmont. Use black, if you can't get white, but steer clear of truffle oil, which is usually a chemical concoction. Keep the fonduta warm. Then take a nice baguette or ciabatta bread and watch it happily disappear. This recipe is the most traditional, simple recipe for fonduta con tartufi you could ask for, inspired by the cookbook, Nonna Genia by Beppe Lodi -- a treasure of Piedmont's cuisine, it holds a collection of typical dishes from the Langhe area. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "5", "1/4", "3"] [RecipeIngredientParts] ["Fontina cheese", "milk", "butter", "truffles"] [AggregatedRating] nan [ReviewCount] nan [Calories] 615.0 [FatContent] 52.5 [SaturatedFatContent] 31.3 [CholesterolContent] 371.9 [SodiumContent] 1026.8 [CarbohydrateContent] 3.2 [FiberContent] 0.0 [SugarContent] 1.9 [ProteinContent] 32.7 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Place the diced Fontina cheese in a large bowl and cover with milk. Let rest in the fridge for several hours. In a saucepan, place the butter, egg yolks and cheese, along with all the milk.", "Place the saucepan on top of another saucepan containing boiling water (a bain marie or double broiler] and mix energetically until the cheese begins to melt. When you have a fondue with a dense, creamy consistency, remove from the bain marie.", "Keep the fondue warm and serve with the truffle scattered on top. Enjoy with plenty of grilled bread." ]
[Name] Queso Dip (Crockpot) [AuthorId] 2001083373 [AuthorName] Claire S. [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2017-01-13T19:05:00Z [Description] Make and share this Queso Dip (Crockpot) recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "2", "1"] [RecipeIngredientParts] ["lean ground beef", "Velveeta cheese", "rotel", "green chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.9 [FatContent] 15.5 [SaturatedFatContent] 9.5 [CholesterolContent] 62.5 [SodiumContent] 1062.9 [CarbohydrateContent] 8.5 [FiberContent] 0.2 [SugarContent] 5.5 [ProteinContent] 14.8 [RecipeServings] 15.0 [RecipeYield] 8 cups [RecipeInstructions] Combine all the ingredients in a crock pot. Layer these ingredients by order: velveeta cheese, beef, rotel and then green chilies. Melt on low until smooth (approx. 2-3 hours] or high (approx. 1 hour]. Once melted, keep crockpot on low.
[Name] OAMC Cheesy Chicken Tater Tot Casserole (Crockpot) [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-01-13T19:05:00Z [Description] Delicious comfort food! Easy meal to 'dump & freeze' - then make in a crockpot anytime! Easy to make substitutes (skinless chicken thighs for breasts, Velveeta cubes instead of cheddar, etc.) [Images] character(0) [RecipeCategory] Freezer [Keywords] "Easy" [RecipeIngredientQuantities] ["32", "3", "1", "8", "3/4", "1/4", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast", "cheddar cheese", "milk", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 649.3 [FatContent] 37.6 [SaturatedFatContent] 16.1 [CholesterolContent] 92.5 [SodiumContent] 1154.0 [CarbohydrateContent] 48.5 [FiberContent] 3.8 [SugarContent] 0.2 [ProteinContent] 30.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Label freezer bag w/ name of meal & cooking instructions. Combine all ingredients in plastic gallon bag. Remove air & seal. Freeze. The night before cooking, move to refrigerator to thaw. In the morning, add to crockpot & cook on low setting for 4-6 hours or until chicken is cooked through.
[Name] Rainbow Cow [AuthorId] 454745 [AuthorName] Diva Sarah [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-01-13T19:05:00Z [Description] Make and share this Rainbow Cow recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 -2", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 98.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 22.2 [CarbohydrateContent] 25.0 [FiberContent] 0.0 [SugarContent] 22.1 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place 1 - 2 scoops of rainbow sherbet into a tall glass. Pour Sprite over the sherbet until full. Serve with a straw and spoon. Enjoy!
[Name] Instant Pot Chicken Chowder [AuthorId] 454745 [AuthorName] Diva Sarah [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-13T19:05:00Z [Description] Make and share this Instant Pot Chicken Chowder 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/52/99/06/1Cn2b0kSRTOeZ6s2D5v7_DSC04543-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/99/06/RYQFjq2TaeaUxGlXPgtN_DSC04541-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/99/06/8uNtEuS1Q8ej0HqFdmdq_DSC04542-2.jpg"] [RecipeCategory] Pressure Cooker [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "1/2", "3", "4", "1", "1 -2", "4", "4", "3", "2"] [RecipeIngredientParts] ["chicken breasts", "olive oil", "carrots", "celery ribs", "onion", "garlic cloves", "chicken broth", "turkey broth", "frozen corn", "butter", "flour", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 401.7 [FatContent] 22.6 [SaturatedFatContent] 10.2 [CholesterolContent] 83.8 [SodiumContent] 858.7 [CarbohydrateContent] 25.1 [FiberContent] 3.4 [SugarContent] 2.2 [ProteinContent] 26.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Turn Instant Pot to sauté setting. While the Instant Pot is heating, dice carrots, celery, and onion. Add olive oil to the hot pot and add diced vegetables. Saute vegetables until onion begins to soften. Season with salt and pepper. Add diced garlic and sauté until onion is clear. Add broth, frozen peas and carrots, and frozen corn. Season to taste with salt and pepper or seasoning of your choice. Add chicken breasts (fresh or frozen]. Put the lid to the Instant Pot on and turn the vent to Sealing. Press the Soup button and walk away! During the last 10 minutes of cooking time, heat a pot over the stove. Melt butter, then add flour and whisk together. Allow the butter and flour to cook together for 1-2 minutes, whisking constantly. Whisk in the milk slowly to avoid lumps. Allow the mixture to come to just boiling to thicken. When the Instant Pot is done, do a Quick Release. Be careful not to burn yourself on the steam! Remove chicken breasts to a plate and dice or shred. Whisk milk mixture into the hot soup. Add chicken back into the soup. Add Franks Red Hot sauce to taste. Season to taste. Serve and enjoy!
[Name] Prime Rib Stew [AuthorId] 2001140819 [AuthorName] joyce_ringer [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2017-01-13T19:06:00Z [Description] Make and share this Prime Rib Stew recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001140819/BEmHluoVSwmlHwTaqv4q_Prime%20Rib%20Stew.jpg" [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["2 -3", "8", "2", "1/2 - 1", "7 -8", "2", "1", "4", "4", "3 -6", NA, "1", "1/2"] [RecipeIngredientParts] ["wine", "water", "beef bouillon cubes", "onion", "potatoes", "carrots", "thyme", "salt", "water", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 192.3 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.2 [SodiumContent] 387.6 [CarbohydrateContent] 39.4 [FiberContent] 4.9 [SugarContent] 4.3 [ProteinContent] 4.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Save the ribs from a leftover standing rib roast (a.k.a. “prime rib”]. Cut between the ribs to separate them into individual pieces of ribs (this makes it easier to fit in the pot, and also helps release more flavor from the ribs since more surface area is exposed to the cooking liquid.]. Place the ribs and any leftover meat scraps or fat trimmings into the bottom of a large crockpot/slow cooker. (I usually use Reynold’s slow cooker liners to save time on cleanup – just throw away the mess instead of scrubbing the crock!] Dump in any leftover au jus, plus any leftover wine. (Today I used leftover white wine… but I often will use red wine too. Leftover au jus will add a lot of flavor to the stew – so use it if you have it, but you can leave it out if you don’t have any.]. Pour the water into the crockpot, add the bouillon cubes and the thyme. (If you have beef broth – you can substitute with that instead of water and bouillon cubes.]. Add the potatoes, carrots, and onions. Sprinkle with a 1/4 teaspoons or so of black pepper and about 1/2 teaspoons salt. Cover, and set to low for 8-10 hours, or high for 6 hours. (If you prefer to do this on the stove top – you can – just simmer the meat/bones with the liquid in a pot over mediun/low for about 1-2 hours, then add the veggies in the last hour of cooking.]. Remove the meat trimmings and rib bones from the stew and set aside to cool. Remove any “twigs” from the thyme if you find them. Mix 1/2 Celsius flour + 1 Celsius water with the back of a spoon until smooth to make a slurry. Stir the slurry into the stew, re-cover, and continue cooking on high about 20-30 minutes (this will help thicken the stew]. Meanwhile, when the meat and rib bones are cool, separate the meat from the bones/fat. Discard the bones and fat, add the meat back into the pot. Once the stew has thickened, taste and correct the seasonings with additional salt/pepper if needed. Serve with a side of steamed rice or leftover garlic bread/dinner rolls, add a dollop of leftover creamy horseradish (if you like], and enjoy!
[Name] Corn Avocado Salad [AuthorId] 2000891944 [AuthorName] lkellyr [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-01-13T19:06:00Z [Description] Make and share this Corn Avocado Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1 -2", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["corn", "cherry tomatoes", "avocados", "cilantro", "lime", "lemon", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.1 [FatContent] 23.5 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 16.1 [CarbohydrateContent] 39.6 [FiberContent] 11.5 [SugarContent] 8.7 [ProteinContent] 7.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fire up the grill and blast your favorite summer tunes. Peel down (but don't remove!] the husks from four ears of corn and pull off any silk on the cob. Grill corn in husks, turning occasionally, until the cobs are a little charred and smoky, about 15 minutes. Remove the ears from the grill and let cool to room temperature. While the corn is cooling, halve a pint or two of cherry or grape tomatoes. If you're working with smaller sweet tomatoes (I wouldn't recommend using squishy heirlooms for this], quarter them. Once the corn has cooled, cut the kernels off the cob into a large bowl (so the kernels don't roll off your countertop and wreak havoc]. Add the tomatoes and two cubed avocados, half-mashing the avocado into the rest of the mixture without making it too pasty. Mix in the leaves of 5 sprigs of cilantro. Make a vinaigrette by combining 2 Tbsp. of lime zest, 2 Tbsp. of lemon zest, the juice of half a lime, the juice of half a lemon, and around 2 Tbsp. olive oil. Drizzle over the top of the salad and fold it all together, seasoning with flaky salt, pepper, and the leaves of a few more sprigs of cilantro to taste. Bonus: If you're making the salad in advance, grill the corn, chop the tomatoes, and make the vinaigrette ahead of time. Then just assemble (and cut into the avocado] once you get there.
[Name] Southwestern Chicken Soup [AuthorId] 1288384 [AuthorName] karenatlincoln [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2017-01-13T19:06:00Z [Description] Make and share this Southwestern Chicken Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Southwestern U.S. [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["chicken broth", "chicken breast", "chilies", "great northern beans", "salt", "cumin", "garlic powder", "onion", "frozen corn", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.4 [FatContent] 8.2 [SaturatedFatContent] 2.3 [CholesterolContent] 48.4 [SodiumContent] 889.5 [CarbohydrateContent] 9.1 [FiberContent] 1.1 [SugarContent] 1.7 [ProteinContent] 20.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] combine all ingredients in crock pot except corn and sour cream. add corn after 4 hours if cooking on high or after 7 hours if cooking on low. cook total 5 hours high or 8 hours low. remove chicken, shred and return to crock pot. serve and add tablespoon of sour cream to serving (optional].
[Name] Herb Roasted Chicken With Apples and Onion [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2017-01-13T21:18:00Z [Description] Make and share this Herb Roasted Chicken With Apples and Onion 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/2001338859/h3rcnxwgTJWSpM4xNlVP_8.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] [NA, NA, "4", "2", "1/8", "2", "2", "2", "2"] [RecipeIngredientParts] ["frying chicken", "sweet onion", "apples", "olive oil", "water", "dried oregano", "dried rosemary", "black pepper", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.8 [FatContent] 7.4 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 4.5 [CarbohydrateContent] 29.1 [FiberContent] 6.1 [SugarContent] 19.0 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Heat oven to 375 degrees. Rinse chicken and dry inside and out with paper towels. Place in a large roasting pan. Season with half of the herbs and spices. Peel and cut onion into eighths. Place in bowl with the olive oil, water and the remainder of the herbs and spices. Mix well. Arrange around the chicken. Bake for 45 minutes. Core and cut apples into sixths. Remove chicken and onion from oven and add apples. Return to oven and bake for another 45 minutes or until chicken is browned and meat thermometer inserted into the thickest part of the chicken registers 180 degrees. Serve with baked yams or potatoes and a tossed salad. Serves 4.
[Name] Sweet and Spicy Honey Dijon Glazed Chicken [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-01-13T23:38:00Z [Description] Make and share this Sweet and Spicy Honey Dijon Glazed Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1 1/2", "2", "1 1/2", "1 1/4", "1", "1", "1/2", "1/2", "1/2 - 1", "1/3", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "olive oil", "garlic powder", "mild chili powder", "salt", "ground cumin", "onion powder", "paprika", "dried ancho chile powder", "honey", "Dijon mustard", "yellow mustard", "apple cider"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.3 [FatContent] 16.4 [SaturatedFatContent] 3.0 [CholesterolContent] 114.5 [SodiumContent] 1555.5 [CarbohydrateContent] 44.6 [FiberContent] 14.0 [SugarContent] 26.1 [ProteinContent] 33.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Line a baking sheet with foil (not parchment paper] and lightly spray with cooking spray. Set aside. In a medium bowl, whisk together the Chicken Rub Ingredients and evenly rub all over chicken. Place chicken on prepared baking sheet. Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total]. Meanwhile, in a small bowl, whisk together the Honey Dijon Sauce ingredients. Remove chicken from oven and brush top side with Honey Dijon Sauce; broil 1-2 minutes or until chicken is cooked through. Brush individual servings with remaining Honey Dijon Sauce as desired.
[Name] Mr. Food Tropical Angel Food Cake [AuthorId] 791909 [AuthorName] LES H. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-01-14T17:24:00Z [Description] Make and share this Mr. Food Tropical Angel Food Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "1/2", "1/2", "1", "12 -16"] [RecipeIngredientParts] ["sweetened flaked coconut", "pineapple tidbits", "evaporated milk", "butter", "sugar", "maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.7 [FatContent] 14.3 [SaturatedFatContent] 7.3 [CholesterolContent] 23.8 [SodiumContent] 344.8 [CarbohydrateContent] 45.9 [FiberContent] 1.2 [SugarContent] 29.2 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] In a medium skillet, toast coconut over medium heat until golden, stirring constantly. Remove from skillet and set aside. Add pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Return coconut to skillet and stir in nuts. Slice cake in half horizontally and spoon half of the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with cherries. Slice and serve, or cover and keep chilled until ready to serve.
[Name] Mr. Food Potato Dumpling Soup [AuthorId] 791909 [AuthorName] LES H. [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-01-14T17:34:00Z [Description] Make and share this Mr. Food Potato Dumpling Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "2", "1/4", "1", "3/4", "1/2", "1/2", "5", "1", "1"] [RecipeIngredientParts] ["butter", "potatoes", "onion", "milk", "black pepper", "all-purpose flour", "baking powder", "salt", "water", "chicken broth", "carrot", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.8 [FatContent] 19.8 [SaturatedFatContent] 12.0 [CholesterolContent] 52.1 [SodiumContent] 1049.2 [CarbohydrateContent] 35.3 [FiberContent] 2.7 [SugarContent] 2.3 [ProteinContent] 10.8 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] ["In a medium skillet over medium heat, melt butter; cook potatoes and onion 10 to 15 minutes, or until tender. Add milk and pepper and heat until hot. Do not boil. Remove from heat and set aside.", "In a medium bowl, combine flour, baking powder, salt, and water; mix well to form a stiff dough (you may need to use your hands]. Roll dough into a 1/2-inch rope, then cut into 1/2-inch pieces.", "In a soup pot over medium-high heat, bring chicken broth to a boil. Add carrot and drop dough pieces into broth. Cover, reduce heat to low, and cook 15 to 20 minutes, or until dumplings are light and fluffy in center. Add potato mixture and parsley to soup pot and heat 5 minutes, or until heated through." ]
[Name] Hawaiian Hammer [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-01-14T17:49:00Z [Description] Make and share this Hawaiian Hammer recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Hawaiian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "3"] [RecipeIngredientParts] "rum" [AggregatedRating] nan [ReviewCount] nan [Calories] 382.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.0 [CarbohydrateContent] 20.6 [FiberContent] 0.3 [SugarContent] 16.3 [ProteinContent] 0.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fill a cocktail shaker with ice. Pour in all the ingredients, and shake them until cold. Pour or strain the mixture (depending whether or not you want ice in your drink] into a highball glass. Garnish with a pineapple wedge, orange slice, and/or cherry.
[Name] Hot & Sour Soup Base [AuthorId] 735494 [AuthorName] Tiz4tggr [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-01-14T18:21:00Z [Description] I created this because I love this soup. After you make it feel free to add any other inredients you like such as mushrooms, pork, ect. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/99/15/kPDJHGHQJiypO8xBcWbw_17810%5B1%5D.jpg" [RecipeCategory] Chinese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1", "2", "1/2", "1", "2", "2", "4", "1/4", "1/4"] [RecipeIngredientParts] ["low sodium chicken broth", "soy sauce", "garlic paste", "white pepper", "chicken bouillon", "eggs", "cornstarch", "water", "scallion", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.8 [FatContent] 4.4 [SaturatedFatContent] 1.3 [CholesterolContent] 93.0 [SodiumContent] 375.9 [CarbohydrateContent] 8.5 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 8.7 [RecipeServings] 4.0 [RecipeYield] 1 Cup [RecipeInstructions] Crack the eggs in a bowl and whisk, set aside. Mince up cilantro and scallions, set aside. mix the cornstarch and water in a small bowl, set aside. Place all remaining ingredients in a pot and bring to a simmer on medium high heat. Once you see bubbles around the edge of the pot, add in your corn starch and stir. Bring back to a boil and slowly drizzle in eggs in a circular motion around the pot. Add in cilantro and green onions and gently stir with a whisk. Enjoy!
[Name] Chili [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-01-14T18:24:00Z [Description] My chili making for the first 38 years of marriage was always hit and miss. I would follow a recipe to the letter sometimes with good results, often with just okay results. My daughter in law never used a recipe, never the pre-packaged envelopes of seasoning mixes and no matter what it was always good. This is a great recipe that won't tear up the gut but will fill that empty hole any time of the year. Great when paired with a pan of cornbread or even for making Chili Dogs. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 - 1 1/2", "1", "1 -2", "1", "1 -2", "1 -2", "2 -15", "28", "15", "1/4"] [RecipeIngredientParts] ["ground beef", "onion", "garlic clove", "salt", "ground cumin", "chili powder", "crushed tomatoes", "tomato sauce", "diced tomatoes", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.0 [FatContent] 9.2 [SaturatedFatContent] 3.4 [CholesterolContent] 38.6 [SodiumContent] 481.9 [CarbohydrateContent] 18.3 [FiberContent] 3.2 [SugarContent] 8.7 [ProteinContent] 13.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In dutch oven over medium heat place ground beef and season with salt and pepper. Brown stirring often to break it up. Drain well.", "In same pot, saute the onions and garlic until just softened - approximately 5 minute.", "Return meat to the pot and season with ground cumin and chili powder. Stir well. Cook for another 2-3 minutes.", "Drain and rinse well the beans you prefer in your chili. Add to the meat mixture. Stir well.", "Add the crushed tomatoes (or tomato sauce] and diced tomatoes (do not drain]. Stir well.", "Add the brown sugar and stir well.", "Taste - check for seasonings. If it needs more cumin add it. More chili powder, add it. Salt & Pepper - add to your taste. Remember - you can always add but can't take it out!", "Reduce heat and continue to simmer for an additional 30-45 minutes stirring occasionally.", "NOTE - if you prefer hotter chili feel free to add the chili of your choice. Chili recipes should always be adjusted to you and your family's tastes. We prefer a mild chili that has good flavors. I like to make this using a mix of 80/20 ground beef and ground turkey and can't taste the difference over straight beef." ]
[Name] Avacado, Tomato & Cucumber Sandwich [AuthorId] 735494 [AuthorName] Tiz4tggr [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-01-14T19:58:00Z [Description] I love sandwiches of all types but sometimes I just want veggies. This is satisfying even for a meat lover like myself. Other items that would be great on this sandwich would be shredded lettuces, bean sprouts, peppercini peppers and arugula. I just used what I had in my fridge. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/735494/wkA0GWaXTDqOolhOlQi9_2f62e1fb9cfc0c06ee192c227fc56526%5B1%5D.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "4", "4", "1", "1/2", "1/8", "1/8", "1/8", "1/8", "1"] [RecipeIngredientParts] ["tomatoes", "cucumbers", "red onion", "avocado", "salt", "black pepper", "lime juice", "red wine vinegar", "mayonnaise"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 318.7 [FatContent] 16.6 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 558.5 [CarbohydrateContent] 39.5 [FiberContent] 9.3 [SugarContent] 6.0 [ProteinContent] 6.9 [RecipeServings] 1.0 [RecipeYield] 1 Each [RecipeInstructions] Add lime juice, salt and red onion to mashed avocado and mix well. Spread mayo on toasted bread slices. Spread avocado mixture on one of the toasted bread slices. Add cucumber and sprinkle salt and pepper if desired. Add tomatos and sprinkle salt and pepper if desired. Sprinkle tomatoes with red wine vinegar. Top with other toasted bread slice. Cut on the diagonal and enjoy!
[Name] Salsa for One [AuthorId] 735494 [AuthorName] Tiz4tggr [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-01-14T20:41:00Z [Description] I love salsa and because I had these items on hand, I used them! It turned out better than I thought. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/735494/COylaxMxQ6WYjf3TZEMa_20170114_142816.jpg" [RecipeCategory] Sauces [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "3", "2", "1", "2", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["roma tomatoes", "cilantro stems", "green onions", "garlic clove", "red wine vinegar", "salt", "sugar", "cumin", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.5 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1180.3 [CarbohydrateContent] 13.9 [FiberContent] 3.4 [SugarContent] 8.2 [ProteinContent] 2.7 [RecipeServings] 1.0 [RecipeYield] 1 Cup [RecipeInstructions] Put all ingredients except red onions and green onions in a blender or food processor. Blend until smooth. Pour into an air tight container and add green and red onions. Stir salsa and close your container. Refrigerate for at least an hour.
[Name] Slimmed-Down Spaghetti Sauce [AuthorId] 2549237 [AuthorName] ElizabethKnicely [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2017-01-14T22:00:00Z [Description] From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good. Page 495. Attributed to Andrea Cunningham of Arlington, Kansas. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spaghetti", "Vegetable"] [RecipeIngredientQuantities] ["2", "1", "6", "56", "6", "2", "1/2", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "low-sodium crushed tomatoes", "diced tomatoes", "low-sodium tomato paste", "dried basil", "dried oregano", "salt", "black pepper", "sugar", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 43.6 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 313.2 [CarbohydrateContent] 7.9 [FiberContent] 1.3 [SugarContent] 4.8 [ProteinContent] 1.3 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Heat oil in a saucepan over medium heat. Add onion and garlic. Saute until onion becomes very soft (about 10 minutes]. Combine all ingredients except parsley in slow cooker. Cover. Cook on LOW 6-8 hours. Add parsley. Cook an additional 30 minutes. Serve over cooked noodles.
[Name] Cod Brandade [AuthorId] 151679 [AuthorName] Bev in NY [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-01-15T14:47:00Z [Description] Got the recipe from Blue Apron. Wanted to make sure I always had it. This is an entire meal, including side and salad. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "5", "1", "1", "1/2", "1", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["cod fish fillets", "baguette", "garlic cloves", "watermelon radish", "romaine lettuce", "yukon gold potato", "thyme", "butter", "red wine vinegar", "shallot", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 664.0 [FatContent] 16.7 [SaturatedFatContent] 8.3 [CholesterolContent] 129.9 [SodiumContent] 561.0 [CarbohydrateContent] 74.8 [FiberContent] 16.1 [SugarContent] 10.2 [ProteinContent] 56.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 450°F. Wash and dry the fresh produce. Heat. a medium pot of salted water to boiling on high. Peel and large. dice the potato. Peel the garlic. Cut the baguette into ½-inch-thick. slices. Pick the thyme leaves off the stems; discard the stems and. roughly chop the leaves. Cut off and discard the root end of the. lettuce; separate the leaves. Halve and very thinly slice the radish. Peel and mince the shallot to get 2 tablespoons of minced shallot. (you may have extra]; place in a medium bowl with the vinegar. Add the potato and 4 of the garlic cloves to the pot of boiling. water and cook 12 to 14 minutes, or until the potato is tender when. pierced with a fork. Drain thoroughly and return to the pot. Off. the heat, add the butter. Using a fork, mash the mixture to your. desired consistency; season with salt and pepper to taste. While the potato cooks, pat the cod fillets dry with paper towels;. season with salt and pepper on both sides. In a medium pan. (nonstick, if you have one], heat 2 teaspoons of olive oil on. medium-high until hot. Add the seasoned fillets and cook 2 to 3. minutes per side, or until lightly browned and cooked through. Transfer to a bowl; using 2 forks, carefully flake into large pieces. While the potato continues to cook, place the baguette on a sheet. pan. Drizzle with olive oil and season with salt and pepper; toss to. coat. Arrange in a single, even layer and toast in the oven 6 to 8. minutes, or until golden brown. Remove from the oven. When cool. enough to handle, carefully rub 1 cut side of each toasted baguette. slice with the remaining garlic clove; discard the clove. While the baguette toasts, to make the filling, gently stir the flaked. cod into the pot of mashed potato, keeping the pieces as intact as. possible; season with salt and pepper to taste. Transfer to a baking. dish. In a bowl, combine the breadcrumbs and thyme; season. with salt and pepper to taste. Stir in enough olive oil to moisten. the mixture. Evenly spread the mixture over the filling. Bake 8 to 10. minutes, or until lightly browned on top. Remove from the oven and. let stand for at least 2 minutes before serving. possible; season with salt and pepper to taste. Transfer to a baking. dish. In a bowl, combine the breadcrumbs and thyme; season. with salt and pepper to taste. Stir in enough olive oil to moisten. the mixture. Evenly spread the mixture over the filling. Bake 8 to 10. minutes, or until lightly browned on top. Remove from the oven and. let stand for at least 2 minutes before serving. Add the potato and 4 of the garlic cloves to the pot of boiling. water and cook 12 to 14 minutes, or until the potato is tender when. pierced with a fork. Drain thoroughly and return to the pot. Off. the heat, add the butter. Using a fork, mash the mixture to your. desired consistency; season with salt and pepper to taste. While the potato continues to cook, place the baguette on a sheet. pan. Drizzle with olive oil and season with salt and pepper; toss to. coat. Arrange in a single, even layer and toast in the oven 6 to 8. minutes, or until golden brown. Remove from the oven. When cool. enough to handle, carefully rub 1 cut side of each toasted baguette. slice with the remaining garlic clove; discard the clove. While the brandade bakes, to make the vinaigrette, season the. shallot-vinegar mixture with salt and pepper to taste. Slowly. whisk in 2 tablespoons of olive oil until well combined. Just. before serving, in a large bowl, combine the lettuce and radish;. season with salt and pepper. Add enough of the vinaigrette to coat. the salad (you may have extra]; toss to combine. Season with salt. and pepper to taste. Transfer to a serving dish. Serve the baked. brandade with the garlic toasts and salad on the side. Enjoy!
[Name] Cauliflower Mash [AuthorId] 731027 [AuthorName] Heather N. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-01-15T18:52:00Z [Description] Make and share this Cauliflower Mash recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", NA, "1"] [RecipeIngredientParts] ["cauliflower", "salted butter", "chicken broth", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.9 [FatContent] 9.1 [SaturatedFatContent] 5.6 [CholesterolContent] 22.9 [SodiumContent] 153.7 [CarbohydrateContent] 7.3 [FiberContent] 2.9 [SugarContent] 2.9 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] 1 bowl [RecipeInstructions] Break cauliflower into pieces. Steam cauliflower until tender. Add all ingredients to food processor and puree.
[Name] Boneless Smoked Ham With Dijon Sauce in Crockpot [AuthorId] 731027 [AuthorName] Heather N. [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2017-01-15T19:08:00Z [Description] Make and share this Boneless Smoked Ham With Dijon Sauce in Crockpot 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/731027/0RoZWwaARQqGfAt1rVGW_10211363735200056.jpg" [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "High Protein", "High In...", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["boneless ham", "Dijon mustard", "pure maple syrup", "light brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.8 [FatContent] 14.4 [SaturatedFatContent] 3.8 [CholesterolContent] 161.2 [SodiumContent] 2868.6 [CarbohydrateContent] 19.9 [FiberContent] 0.3 [SugarContent] 16.9 [ProteinContent] 40.1 [RecipeServings] 12.0 [RecipeYield] 1 ham [RecipeInstructions] Diamond cut top of ham. Place ham in crockpot. Mix all ingredients and pour over ham. Cook on low until internal temperature of ham is 140 degrees (about 4 hours]. Rest 20 minutes.
[Name] Slow Cooker Overnight Steel Cut Oats With Apples [AuthorId] 731027 [AuthorName] Heather N. [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2017-01-15T19:18:00Z [Description] Make and share this Slow Cooker Overnight Steel Cut Oats With Apples 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/731027/vGKjR4EXQVu2qIVJc6uI_10211520247312761.jpg" [RecipeCategory] Breakfast [Keywords] ["Apple", "Fruit", "Vegan"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "4", "1 1/2", "1"] [RecipeIngredientParts] ["apples", "water", "pure maple syrup", "cinnamon", "flax seed"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 115.5 [FatContent] 1.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 27.5 [FiberContent] 3.4 [SugarContent] 21.6 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Coat slow cooker with non-stick spray (I use coconut oil]. Add all ingredients to slow cooker. Stir. Cook on LOW for 7 hours. Add garnish of your choice (ex. hemp hearts, nuts, berries, raisins, coconut, etc.]. Freezes well.
[Name] Autumn Harvest Minestrone With Bone Broth (Vegan Option Availabl [AuthorId] 731027 [AuthorName] Heather N. [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2017-01-15T20:08:00Z [Description] Bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/731027/gxS5WcbgSsGu76oIX1Fb_10211520248032779.jpg" [RecipeCategory] Vegetable [Keywords] "Vegan" [RecipeIngredientQuantities] ["2", "1", "1", "3", "4", "2", "2", "6", "2 1/2", "2 1/2", "1", "2", "2", "4", "1", "2/3", "2 1/2", NA, NA] [RecipeIngredientParts] ["carrots", "yellow onion", "olive oil", "garlic cloves", "broth", "beef broth", "bouillon", "vegetable broth", "baby potatoes", "zucchini", "kale leaves", "red kidney beans", "tomato paste", "diced tomatoes", "fresh thyme", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.6 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.1 [SodiumContent] 548.5 [CarbohydrateContent] 37.4 [FiberContent] 9.7 [SugarContent] 5.7 [ProteinContent] 10.7 [RecipeServings] 10.0 [RecipeYield] 4 quarts [RecipeInstructions] Saute onion in olive oil until tender. Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well. Add herbs and salt and pepper to taste. Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth. Cook on low for 4-6 hours or until carrots are fork tender. If using pasta add to slow cooker last 15-20 minutes before serving. Serve hot with Parmesan cheese on top.
[Name] My Family's Favorite Spaghetti Recipe [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-01-15T20:38:00Z [Description] This was surprisingly good. I found this at www.theletteredcottage.net. I used sausage in place of ground chuck. Serving size is estimated. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "1", "8", "1", NA, "2", "1", "29"] [RecipeIngredientParts] ["water", "spaghetti", "ground turkey", "oregano", "basil", "diced tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 176.1 [FatContent] 6.9 [SaturatedFatContent] 2.6 [CholesterolContent] 26.1 [SodiumContent] 218.8 [CarbohydrateContent] 18.4 [FiberContent] 1.6 [SugarContent] 2.4 [ProteinContent] 9.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Bring water with onion soup to boil. Add spaghetti and cook uncovered for 15 to 20 minutes or until tender. Do not drain spaghetti. Brown meat, drain, and return to skillet. Sprinkle with garlic salt and add oregano and sweet basil. Puree tomatoes in blender and add to meat mixture. Simmer for about 30 minutes. Add meat sauce to spaghetti and mix well.
[Name] Slow Cooker Banana Bread Steel Cut Oats [AuthorId] 731027 [AuthorName] Heather N. [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2017-01-15T20:43:00Z [Description] Make and share this Slow Cooker Banana Bread Steel Cut Oats recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/731027/AdKpXhDUSqaBEqiptV1l_banana%20bread%20Slow-Cooker-Steel-Cut-Oatmeal.jpg" [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "2", "2", "3", "2", "1 1/2", "1/2", "1/3", "1/2", NA] [RecipeIngredientParts] ["steel cut oats", "water", "bananas", "flax seed meal", "pure vanilla extract", "ground cinnamon", "nutmeg", "pure maple syrup", "kosher salt", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.7 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 121.9 [CarbohydrateContent] 29.8 [FiberContent] 4.0 [SugarContent] 9.8 [ProteinContent] 4.7 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Place all of the ingredients except the toppings in the bottom of a 4-to-6-quart slow cooker and stir to combine: Steel cut oats, water, milk, mashed bananas, flaxseed meal, vanilla, cinnamon, nutmeg, and salt. Cover and cook on low for 7-8 hours (overnight] or on high for 4 hours, until the oats are soft but maintain a bit of chew. Remove cover and stir to evenly combine the ingredients. Enjoy warm with desired toppings.

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