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[Name] Asian Rice Salad With Shrimp [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-01-16T00:46:00Z [Description] Make and share this Asian Rice Salad With Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "1/4", "2", "1", "3/4", "1", "2", "2", "1", "2", "1", "1/4", "1", "1/2"] [RecipeIngredientParts] ["garlic cloves", "ginger", "rice vinegar", "soy sauce", "sugar", "large shrimp", "carrot", "celery", "snow peas", "cooked white rice", "brown rice", "scallion", "iceberg lettuce", "mung bean sprouts", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.4 [FatContent] 15.0 [SaturatedFatContent] 2.1 [CholesterolContent] 107.4 [SodiumContent] 1028.1 [CarbohydrateContent] 40.2 [FiberContent] 4.5 [SugarContent] 6.1 [ProteinContent] 18.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss. Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool. Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.
[Name] Easy Lipton Onion Oven Roasted Potatoes [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT35M [PrepTime] PT16M [TotalTime] PT51M [DatePublished] 2017-01-16T13:38:00Z [Description] Make and share this Easy Lipton Onion Oven Roasted Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6 -8", "2", "3 -4", NA, NA] [RecipeIngredientParts] ["potatoes", "olive oil", "black pepper", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.4 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 771.8 [CarbohydrateContent] 43.4 [FiberContent] 5.3 [SugarContent] 2.1 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Wash potatoes and cut into 1 inch pieces, leaving the skin on.", "Add the potatoes, soup mixes, and olive oil to a large bowl and toss to coat.", "Spray a large baking sheet with cooking spray and arrange potatoes in a single layer.", "Use two pans if you need to keep from crowding.", "Top potatoes with any oil/soup mix left in the bowl. Season with black pepper and garlic to taste.", "Bake at 425 for 35 to 45 minutes or until golden and crispy, flipping once halfway through cooking.", "Serve with sour cream and chives." ]
[Name] Applesauce Chicken [AuthorId] 2001054945 [AuthorName] Carolyn M. [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2017-01-16T19:06:00Z [Description] Make and share this Applesauce Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["4", "1 1/2", "1", "1", "1/4", "1/2", "2"] [RecipeIngredientParts] ["chicken breasts", "applesauce", "yellow onion", "cider vinegar", "cinnamon", "black pepper", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 337.2 [FatContent] 13.6 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 119.7 [CarbohydrateContent] 22.4 [FiberContent] 1.8 [SugarContent] 1.2 [ProteinContent] 30.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] I decided to up the applesauce a bit from Amiyrah's original recipe and omitted the water. I live life on the edge. Put the frozen chicken pieces into your crockpot. Add the onion. In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken. Cover and cook on low for 5-7 hours, or on high for 3-4.
[Name] Hearty Lima Bean Soup [AuthorId] 2001054945 [AuthorName] Carolyn M. [CookTime] PT8H [PrepTime] PT1H [TotalTime] PT9H [DatePublished] 2017-01-16T19:27:00Z [Description] Make and share this Hearty Lima Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["lima beans", "onion", "garlic clove", "tomatoes with basil", "water", "paprika", "sausage", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.2 [FatContent] 20.0 [SaturatedFatContent] 6.8 [CholesterolContent] 39.5 [SodiumContent] 1322.4 [CarbohydrateContent] 20.9 [FiberContent] 4.3 [SugarContent] 1.5 [ProteinContent] 13.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Place the drained lima beans into your cooker, and add the onion and garlic. Dump in the tomatoes, then rinse the can into the pot. Add paprika, and stir in the sausage. Cover, and cook on low for 8 to 10 hours, or until the beans are fully soft. Use a handheld immersion blender to naturally thicken the broth by blending some of the beans and tomatoes. This also helps distribute the flavor and squish up the garlic cloves. If you don't have a handheld blender, you can scoop out a cup or so of the beans and smash them with a large fork or blend in a traditional blender, then stir them back into the pot. Add salt and serve.
[Name] Orange Honey Tilapia [AuthorId] 2001054945 [AuthorName] Carolyn M. [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2017-01-16T19:36:00Z [Description] Make and share this Orange Honey Tilapia recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1", NA] [RecipeIngredientParts] ["honey", "mandarin oranges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.6 [FatContent] 2.3 [SaturatedFatContent] 0.8 [CholesterolContent] 62.5 [SodiumContent] 68.5 [CarbohydrateContent] 15.1 [FiberContent] 1.3 [SugarContent] 13.0 [ProteinContent] 25.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Use a 6-quart slow cooker. Lay a length of foil on your countertop and place the fish directly in the middle. Dribble balsamic vinegar and honey over the top of each fillet, and place a handful of drained mandarin oranges on top. Fold over foil and crimp the edges to form a packet. Put the foil packet into your slow cooker, and put the lid on (if you'd prefer to have one fish fillet per packet for serving, divide the sauce and the oranges]. Cook on high for two hours, or until fish flakes easily with a fork. If your fish was frozen, it may take another 30 minutes or so, but you should still check it after two hours. Season to taste at the table.
[Name] Pineapple Chicken [AuthorId] 2001054945 [AuthorName] Carolyn M. [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2017-01-16T19:43:00Z [Description] Make and share this Pineapple Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/4"] [RecipeIngredientParts] ["chicken thigh", "pineapple chunks", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.8 [FatContent] 17.5 [SaturatedFatContent] 4.9 [CholesterolContent] 95.5 [SodiumContent] 1093.3 [CarbohydrateContent] 23.3 [FiberContent] 1.3 [SugarContent] 20.8 [ProteinContent] 22.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] plop the chicken into the crockpot. I used frozen breast tenders. Drain the pineapple, and add the chunks with the soy sauce and the red pepper flakes. cook on low for 4-6 hours, or on high for 3-4. The cooking time will depend on how thick your pieces of chicken are, and if they are frozen or not. Serve over rice, quinoa, or on a bed of fresh spinach.
[Name] Turkey Cutlets in Mango Salsa [AuthorId] 2001054945 [AuthorName] Carolyn M. [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2017-01-16T20:03:00Z [Description] Make and share this Turkey Cutlets in Mango Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "Healthy" [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["chilies", "mangoes", "onion", "water", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.8 [FatContent] 2.8 [SaturatedFatContent] 0.8 [CholesterolContent] 68.1 [SodiumContent] 81.3 [CarbohydrateContent] 42.5 [FiberContent] 5.4 [SugarContent] 34.7 [ProteinContent] 31.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and chop up the fruit. Chop cilantro. In a small bowl, combine the can of tomatoes and chiles with the chopped fruit and cilantro, water, and dried onion flakes. Lay the pieces of meat into the bottom of the crock--slightly stagger the pieces so they don't stick together. Cover with your newly-made salsa. Cook on low for 5-8 hours, or on high for 3-4. If you use turkey, it will be a bit tough if you cook it on high.
[Name] Creamy Stove-Top Macaroni and Cheese [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-01-16T23:01:00Z [Description] From June 2006 Cooking Light magazine. Any short pasta such as fusilli, farfalle or cavatappi can be used. You can also vary the type of cheese; a combination of provolone and Asiago gives an Italian flair. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "3", "1", "1/4", "2 1/4", "1/4", "2", "2", "1/2", "1 1/4"] [RecipeIngredientParts] ["elbow macaroni", "all-purpose flour", "salt", "black pepper", "nonfat milk", "reduced-fat cream cheese", "Dijon mustard", "Worcestershire sauce", "garlic", "reduced-fat cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.9 [FatContent] 2.8 [SaturatedFatContent] 1.2 [CholesterolContent] 7.2 [SodiumContent] 514.9 [CarbohydrateContent] 61.1 [FiberContent] 2.4 [SugarContent] 7.3 [ProteinContent] 13.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions, omitting salt and fat. Drain and set aside. While pasta cooks, place flour, salt and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well. Serving size 1 1/2 cup. 252 calories per serving.
[Name] Cooking Light Seven-Layer Salad [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-01-16T23:14:00Z [Description] From June 2006 Cooking Light magazine. This salad is even better made up to a day ahead of time; cover with plastic wrap and refrigerate overnight. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["iceberg lettuce", "kidney beans", "diced tomatoes", "cucumber", "carrot", "nonfat sour cream", "reduced-fat sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.3 [FatContent] 11.9 [SaturatedFatContent] 2.3 [CholesterolContent] 10.5 [SodiumContent] 526.9 [CarbohydrateContent] 22.2 [FiberContent] 6.2 [SugarContent] 7.7 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Layer lettuce, kidney beans, tomatoes, cucumbers and carrots in a large bowl. Combine the sour cream and ranch dressing and spread mixture over the top of the carrots. Top with the pre-shredded cheese, cover and chill.
[Name] Nectarine Tarte Tatin [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-01-16T23:44:00Z [Description] From June 2006 Cooking Light magazine. This impressive-looking dessert is a tasty way to showcase nectarines. Using a stainless steel skillet makes it easier to see when the sugar has caramelized, but you can use a non-stick pan. You'll use the same skillet to prepare the tarte tatin like an upside-down cake, layering pie dough over the fruit and finishing it in the oven. The tart is great served warm with low-fat vanilla ice cream. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["7", "1/2", "2", "1 1/2", "2", "3/4", "1"] [RecipeIngredientParts] ["nectarines", "sugar", "water", "fresh lemon juice", "butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.3 [FatContent] 5.6 [SaturatedFatContent] 1.9 [CholesterolContent] 2.0 [SodiumContent] 77.7 [CarbohydrateContent] 29.0 [FiberContent] 2.1 [SugarContent] 17.9 [ProteinContent] 2.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Cut 1 nectarine in half. Quarter one nectarine half and the remaining 6 nectarines. Combine sugar, water and juice in a 12-inch stainless steel skillet. Cook for 2 minutes or until sugar is golden (do not stir]. Remove from heat; stir in butter and vanilla. Let stand 3 minutes. Place nectarine half, cut side down, in center of sugar mixture; arrange nectarine quarters, cut side down, around center. Return pan to medium heat. Cook for 10 minutes or until bubbly (do not stir]. Remove from heat; let stand 3 minutes. Roll pie dough into a 12-inch circle on a lightly floured surface. Place dough over nectarine mixture, fitting dough over nectarine mixture, fitting dough between nectarines and skillet. Bake at 425 degrees for 15 minutes or until lightly browned. Remove from oven and cool for 10 minutes. Carefully invert tart onto a serving plate. Cut into wedges. 183 calories per serving.
[Name] Strawberry Margarita Sorbet [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2017-01-17T00:09:00Z [Description] From June 2006 Cooking Light magazine. Tequila and fresh, ripe strawberries are a delicious match in this dessert. Prepare it up to a day ahead. Freeze for 8 hours. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/2", "1", "1/3", "2"] [RecipeIngredientParts] ["sugar", "water", "lime rind", "fresh lime juice", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.8 [CarbohydrateContent] 30.2 [FiberContent] 0.8 [SugarContent] 27.8 [ProteinContent] 0.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine sugar and water in a medium saucepan, stirring until sugar dissolves; bring to a boil. Cook 5 minutes. Pour sugar mixture into a medium bowl; stir in lime rind and next 4 ingredients (through orange juice]. Place strawberries in a food processor; process until smooth. Add strawberry puree to sugar mixture; stir well. Cover and refrigerate for 3 hours or until chilled. Pour strawberry mixture into the freezer can of an ice-cream freezer and freeze according to the manufacturer's instructions. Spoon the mixture into a freezer-safe container; cover and freeze for 8 hours or until almost firm. Serving size 1/2 cup. 167 calories per serving.
[Name] Cooking Light Pork Chops With Country Gravy [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-17T00:30:00Z [Description] From June 2006 Cooking Light magazine. This recipe makes enough gravy to smother pork chops, or you can spoon half over the chops and half over mashed potatoes served as a side dish. Substitute dried basil if you don't have marjoram. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "3/4", "1/4", "1/4", "1/4", "4", "1", NA, "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "dried marjoram", "dried thyme", "dried rubbed sage", "boneless center cut pork chops", "butter", "1% low-fat milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.9 [FatContent] 14.2 [SaturatedFatContent] 6.0 [CholesterolContent] 94.9 [SodiumContent] 551.7 [CarbohydrateContent] 10.6 [FiberContent] 0.3 [SugarContent] 4.8 [ProteinContent] 34.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm. Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops. Serving size 1 chop and 1/2 cup gravy (252 calories].
[Name] Succotash [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-01-17T00:39:00Z [Description] Make and share this Succotash recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1/4", "1/4"] [RecipeIngredientParts] ["frozen lima beans", "whole kernel corn", "green onion", "butter", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.7 [FatContent] 3.9 [SaturatedFatContent] 2.0 [CholesterolContent] 7.6 [SodiumContent] 463.7 [CarbohydrateContent] 29.3 [FiberContent] 6.2 [SugarContent] 3.0 [ProteinContent] 6.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring 2/3 cup water to a boil in a medium saucepan. Add frozen lima beans and corn. Cover, reduce heat, and cook 8 minutes or until tender. Drain, stir in chopped green onions, butter, salt and pepper. Serve as a side dish.
[Name] Joe's CoonAss Red Beans & Rice [AuthorId] 902700 [AuthorName] Chef Teer [CookTime] PT8H [PrepTime] PT25M [TotalTime] PT8H25M [DatePublished] 2017-01-17T02:10:00Z [Description] Make and share this Joe's CoonAss Red Beans & Rice recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/902700/JPlKzcUQTMS4OoOTVOlg_image1.JPG" [RecipeCategory] Rice [Keywords] ["Beans", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "2", "6", "2", "1/2", "1", "1/4", "1", "1", "1", "2"] [RecipeIngredientParts] ["dried kidney beans", "olive oil", "onion", "green bell pepper", "garlic", "water", "bay leaves", "cayenne pepper", "dried thyme", "dried sage", "dried parsley", "andouille sausage", "long grain white rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 607.0 [FatContent] 30.6 [SaturatedFatContent] 8.8 [CholesterolContent] 43.1 [SodiumContent] 931.6 [CarbohydrateContent] 60.2 [FiberContent] 1.9 [SugarContent] 2.3 [ProteinContent] 22.8 [RecipeServings] 6.0 [RecipeYield] 1 pot [RecipeInstructions] Rinse beans, and then soak in a large pot of water overnight. Combine onion, bell pepper, and garlic in bottom of crock pot. Rinse beans, and transfer to crock pot with 6 cups water. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Add sliced sausage into beans, and stir. Set crock pot for 8 hours slow cook time. Serve over cooked rice.
[Name] Instant Pot Applesauce [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-01-17T04:55:00Z [Description] Make and share this Instant Pot Applesauce recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1/4"] [RecipeIngredientParts] ["apples", "cinnamon stick", "water", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.9 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 7.0 [CarbohydrateContent] 88.1 [FiberContent] 15.3 [SugarContent] 66.3 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 3 lbs [RecipeInstructions] Pressure Cook the Apples: Place cinnamon stick, nutmeg, water and apples into the pressure cooker. Close the lid and cook at High Pressure for 5 minutes. Turn off the heat and Natural Release. Open the lid carefully. Blend & Season: Remove cinnamon stick(s] and blend the applesauce into desired consistency with an immersion blender.
[Name] Quick & Easy Roast Beef [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-01-17T05:11:00Z [Description] I was too lazy to go out to dinner, had a small roast defrosted, and needed to cook quickly because it was getting late. This is what I had in the house so I cooked it. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3 -4", "1", "1", "8", "3", "1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["beef roast", "potatoes", "onion", "mushrooms", "garlic cloves", "canola oil", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 507.1 [FatContent] 13.2 [SaturatedFatContent] 4.1 [CholesterolContent] 149.7 [SodiumContent] 187.0 [CarbohydrateContent] 44.2 [FiberContent] 6.3 [SugarContent] 4.3 [ProteinContent] 55.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Heat oil in 10\" or 12\" cast iron pan on medium to medium high. sear meat on all sides. Add potatoes cut side down to brown at the same time meat is browning, don't crowd. remove meat to platter and brown remaining potatoes and kabocha (yam or squash]. remove potatoes and kabocha to same plater. add onion to pan and brown until almost carmelized. add garlic to pan and cook 1 minute, then remove both from pan. Add mushrooms to pan and cook about 1 minute (add a little water, wine or broth if dry]. Remove from pan. Turn burner off. In same cast iron pan, layer potatoes and kabocha into the bottom of pan, then add onions and garlic, put roast on top, then surround with mushrooms. Put into preheated oven and bake 40 minutes (20 minutes per pound of meat]. Optional: Mix yogurt and horseradish well to make horsey sauce. Remove pan from oven, cover with foil (to keep moisture in pan], rest for 10 minutes. Carve and serve with horsey sauce.
[Name] Chewy Granola Bar (No Nuts, Peanuts, Seeds or Coconut [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-01-17T05:42:00Z [Description] My son and I are allergic to nuts, peanuts, seeds and coconut. I have to find creative ways for us to snack. Food.com will not accept kaniwa or I had to write the recipe with quinoa. Please replace quinoa with kaniwa. Kaniwa does not contain saponins so it does not need to be rinsed before use. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1/2", "2/3", "2", "4", "1/3", "1/3", "1/4", "1/2"] [RecipeIngredientParts] ["rolled oats", "quinoa", "honey", "vanilla", "dried cranberries", "raisins", "fig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.1 [FatContent] 12.7 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 5.5 [CarbohydrateContent] 63.0 [FiberContent] 4.9 [SugarContent] 33.3 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] 16 bars [RecipeInstructions] ["Please note, recipe uses kaniwa, not quinoa, as kaniwa does not contain saponin and doesn't need to be rinsed before cooking. Please replace quinoa with kaniwa.", "Preheat oven to 350 degrees.", "Spread oats evenly onto ungreased baking sheet, do same for kaniwa.", "Bake both for 10-15 minutes until oats is toasty brown.", "Pour oats and kaniwa into large mixing bowl.", "Line 8x8 or 9x9 pan with non stick foil or parchment paper.", "In saucepan combine brown sugar, honey, vanilla and oil. Bring to slow boil over medium heat while stirring occassionally.", "Pour liquid mixture over oats and kaniwa. Add the dried fruit to the oats and kaniwa bowl and mix until coated.", "Put content into prepared pan and pressed firmly into place with a piece of wax or parchment.", "Remove paper. Sprinkle mini chocolate chips over mixture. Use same wax or parchment paper and press firmly into pan. Leave paper in place and let cool for about 1 hour.", "Remove granola from pan and cut into 16 pieces with a sharp knife. Put 2 bars in each snack bag and refrigerate until you are ready to eat." ]
[Name] Pork Chops Francaise [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-01-17T11:49:00Z [Description] Traditionally a chicken dish, I've changed it up a bit by using pork. You can use boneless or bone-in for this recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/880681/FEXu8DNPQGGUS10YeQr3_20170116_181139.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "4", "1", "1/4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["flour", "egg", "water", "butter", "extra virgin olive oil", "white wine", "lemon juice", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 628.0 [FatContent] 34.8 [SaturatedFatContent] 14.3 [CholesterolContent] 215.2 [SodiumContent] 277.4 [CarbohydrateContent] 26.1 [FiberContent] 1.1 [SugarContent] 0.9 [ProteinContent] 47.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim and rinse pork chops and pat dry. Heat a large frying pan with 3T butter and 1T olive oil over medium heat. Set aside 1T flour. Dredge pork chops in remaining flour, shaking off any excess. Whisk egg and water and dip floured pork chop into egg mixture allowing excess to drip off. Fry in heated pan until golden, turning to make sure they are evenly browned. Once browned, remove from pan and place into a casserole dish. In the same pan that you cooked the pork, lower the heat and add 1T butter, scraping the bits off the bottom with a wooden spoon. Add wine and simmer 1 minute. Add chicken broth, flour, lemon and parsley and whisk to thicken. Pour sauce over pork chops and bake, covered in a 375 oven for 40-45 minutes until tender.
[Name] My Best Turkey Burger Recipe [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-01-17T12:12:00Z [Description] Not dry or boring, these burgers are moist and delicous and might make you reconsider ever eating a beef burger again! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/880681/4LedKtgySziLc8Fge91Q_20170115_181358.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["turkey", "onion", "mushroom", "zucchini", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.0 [FatContent] 10.9 [SaturatedFatContent] 2.7 [CholesterolContent] 77.2 [SodiumContent] 75.7 [CarbohydrateContent] 1.9 [FiberContent] 0.4 [SugarContent] 1.0 [ProteinContent] 23.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large pan, heat oil over meaium heat. Add onion, cover and cook about 5 minutes over low heat until softened and clear. Add zucchini, stir and cover. Continue to cook about 5 minnutes over very low heat. Add mushroom, stir and cook about five more minutes until softened. Allow veggies to cool and then mince them in a food processor. In a large bowl, mix cooled veggies, ground turkey, a dash of salt, pepper and ranch mix. Using a hamburger press, form into eight patties. Grill or cook on a griddle pan, approx 5-7 minutes per side until no longer pink in the middle and temp reaches 165. (depends on thickness]. I serve mine with Provolone or Muenster cheese, and avocado mayonnaise.
[Name] Double Pie Pastry [AuthorId] 105041 [AuthorName] Seabreeze1116 [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2017-01-17T20:10:00Z [Description] Make and share this Double Pie Pastry recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] 2 single pie shells [RecipeInstructions] ["2 cups all purpose flour.", "1 teaspoons salt.", "2/3 cup shortening, plus 2 tablespoons shortening.", "4-6 tablespoons water (or cold milk].", "In a medium bowl, mix 2 cups sifted flour and salt. Cut in shortening using a pastry cutter. (or pullig 2 knives through ingredients in opposite directions] until particles are size of peas. Sprinkle in cold water; 1 tablespoons at a time; tossing with a fork until all flour is moistened and pastry leaves sides of bowl. (1-2 teaspoons of cold water can be added as necessary]. Fit a 9-inch pie pan roll out using 10-\" inch disk." ]
[Name] Pimento Cheese Weight Watchers Style [AuthorId] 870331 [AuthorName] Jess_FinsUp [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-01-17T20:12:00Z [Description] A healthy version of my new addiction. Only 7 PointsPlus on WW per serving! This will be creamier than regular pimento cheese, but it's a great substitute. You can add diced jalapenos with the pimento peppers at the end for a fun, spicy twist. A note about the spices: you can add more or less, depending on your tastes. I love garlic, so I always add a little more. Even though salt is optional, I always add it! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Beginner Cook", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["8", "1/2", "2", "1/2", "1/4", "1/2", "4", "1", "1"] [RecipeIngredientParts] ["fat-free ricotta cheese", "garlic powder", "paprika", "onion powder", "diced pimentos", "dried mustard", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.6 [FatContent] 12.7 [SaturatedFatContent] 8.0 [CholesterolContent] 39.5 [SodiumContent] 237.0 [CarbohydrateContent] 1.9 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 9.8 [RecipeServings] 6.0 [RecipeYield] 4 oz [RecipeInstructions] With an electric mixer, mix the Ricotta and cheddar cheese together. Mix for 2-3 minutes. Add in the Greek Yogurt and mix. Add in the garlic powder, onion powder, paprika, and dried mustard. Mix well. Add in the diced pimentos and mix. Add salt, pepper, and vinegar to taste. Refrigerate at least 10-15 minutes before serving.
[Name] Banana Bomb [AuthorId] 2001348117 [AuthorName] Lidia M [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-01-17T20:13:00Z [Description] Make and share this Banana Bomb 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/2001348117/hiKZcvsTVeN65UMd6vTX_1.jpg" [RecipeCategory] Breakfast [Keywords] ["Vegan", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/3", "1/3", "1/4", "6", "1/3", "1/2", "1/2", "1"] [RecipeIngredientParts] ["bananas", "raisins", "currants", "dates", "roasted peanuts", "walnuts", "carob powder", "stevia"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 414.2 [FatContent] 21.4 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 172.7 [CarbohydrateContent] 55.5 [FiberContent] 7.2 [SugarContent] 36.5 [ProteinContent] 9.0 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Combine all ingredients. *You may want to powder the stevia leaves yourself rather than use the grinder, as this might cause them to become bitter.
[Name] Egg in a Microwave [AuthorId] 2001349888 [AuthorName] Littleyonka [CookTime] PT2M [PrepTime] PT1M [TotalTime] PT3M [DatePublished] 2017-01-17T20:13:00Z [Description] Make and share this Egg in a Microwave 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/2001349888/8Db3OtTSSev293wkWXti_EGG.png" [RecipeCategory] Very Low Carbs [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["egg", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.5 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 226.0 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] crack a egg on a plate. microwave for 2 min. take out add salt (if wanted]. Enjoy!
[Name] Lemon Buttermilk Cake [AuthorId] 2001348603 [AuthorName] harmony.gleaton [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2017-01-17T20:13:00Z [Description] Make and share this Lemon Buttermilk Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1/2", "1 1/2", "3/4", "2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["canola oil", "all-purpose flour", "baking powder", "kosher salt", "sugar", "buttermilk", "eggs", "lemon zest", "lemon juice", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.8 [FatContent] 15.3 [SaturatedFatContent] 1.6 [CholesterolContent] 47.4 [SodiumContent] 279.1 [CarbohydrateContent] 63.5 [FiberContent] 0.9 [SugarContent] 38.9 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 350° F. Brush an 8½-by-4½-inch loaf pan with oil and dust with flour, tapping out the excess. In a large bowl, whisk together the flour, baking powder, and salt; set aside.", "In a medium bowl, whisk together the oil, sugar, buttermilk, eggs, lemon zest and juice, and vanilla. Add to the dry ingredients and whisk to combine.", "Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool in the pan for 15 minutes, then transfer to a rack to cool completely." ]
[Name] Brie in Bread Bowl [AuthorId] 2001351094 [AuthorName] jackie m. [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-01-17T20:15:00Z [Description] Make and share this Brie in Bread Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1 1/2"] [RecipeIngredientParts] ["butter", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 410.5 [FatContent] 35.2 [SaturatedFatContent] 22.2 [CholesterolContent] 115.7 [SodiumContent] 678.4 [CarbohydrateContent] 5.2 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 18.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] With serrated knife, cut down sides and dig out middle, leaving 1/2 inch thick \"bowl\". Around rim of \"bowl\" make 1 1/2 inch cuts 1 1/2 inches apart. Cut bread from center into cubes. Mix butter and garlic and brush inside of bowl and cubes. Place cheese cubes in bowl on cookie sheet surrounded by bread cubes. Bake at 350 till cheese melts and cubes toast.
[Name] Healthy Apricot Walnut Muffins [AuthorId] 2001346666 [AuthorName] vboese [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-01-17T20:17:00Z [Description] Delicious combination of three whole grains, sweet tangy apricots, and crunchy walnuts. Great for breakfast or a make ahead snack to eat when you are on the go. Easy to make, preparation and cooking time total 30 minutes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001346666/hy15BtdNTMOeDiaRtXgi_healthy%20apricot%20walnut%20muffin.jpg" [RecipeCategory] Breakfast [Keywords] ["Grains", "Fruit", "Nuts", "Brunch", "< 30 Mins", "Oven", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/2", "1/2", "2", "1/2", "1/4", "1", "2", "3/4", "3", "1/2", "1/2"] [RecipeIngredientParts] ["white whole wheat flour", "white bread flour", "oatmeal", "wheat germ", "flour", "brown sugar", "baking powder", "baking soda", "salt", "cinnamon", "eggs", "buttermilk", "milk", "butter", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.6 [FatContent] 8.2 [SaturatedFatContent] 2.7 [CholesterolContent] 39.2 [SodiumContent] 219.1 [CarbohydrateContent] 30.9 [FiberContent] 3.6 [SugarContent] 12.8 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In large bowl mix together flour, oatmeal, wheat germ, brown sugar, baking soda, baking powder, salt, cinnamon, and mix all well together.", "Add eggs, buttermilk, mix in flour mixture. Next add melted butter and mix well. Line muffin pan with liners or spray with nonstick spray. Divide muffin batter evenly between 12 muffin liners. Top each muffin with chopped walnuts and lightly sprinkle with additional cinnamon and granulated sugar over each.", "Bake muffins in 375 degrees preheated oven for 20 minutes. Test muffins for doneness with a toothpick, set toothpick in middle of muffin and if the tooth pick comes out clean the muffins are done, otherwise bake a couple additional minutes and test again. To see additional photos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com." ]
[Name] Peanut Blossoms [AuthorId] 2000812895 [AuthorName] Paulaandcurtis H. [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2017-01-17T20:17:00Z [Description] A delicious peanut butter cookie topped with a Hershey's kiss. This recipe came from my childhood neighbor, Mrs. Virginia Texeira, of West Covina, California. (NOTE: "Bite-sized Chocolate Chips" are Food.com's way of identifying Hershey's kisses, which add 22 calories each.) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000812895/jHzZAcBJTFeVhjpQWVhc_Peanut%20Blossoms%202017.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "2", "1", "1", "1", "1", "1", "2", "1/4", "2", "151"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "sugar", "brown sugar", "margarine", "peanut butter", "eggs", "milk", "vanilla", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 87.3 [FatContent] 4.4 [SaturatedFatContent] 0.9 [CholesterolContent] 5.1 [SodiumContent] 112.0 [CarbohydrateContent] 10.8 [FiberContent] 0.4 [SugarContent] 5.9 [ProteinContent] 1.7 [RecipeServings] 75.0 [RecipeYield] 150 cookies (2/person) [RecipeInstructions] ["Mix dry ingredients (flour, soda, salt] and set aside.", "Cream together butter and sugars,.", "Add peanut butter, eggs, milk, and vanilla, and mix well.", "Stir-in dry ingredients, and mix slowly until completely blended-in.", "Unwrap Hershey's kisses, and set aside.", "NOTE: The kisses are added AFTER the cooked cookies come out of the oven.", "Pour some sugar into a cake pan or pie plate, for rolling the cookies inches.", "Shape dough into balls (rounded teaspoonfuls].", "Roll balls in sugar, and place on ungreased baking sheet.", "Bake at 375 F for 5 minutes, then turn pans, reverse positions, and bake 5 minutes more.", "Remove pan from oven and top each cookie immediately with a Hershey's kiss. Twist it slightly as you press down lightly, to help it bond with the cookie.", "NOTE: If your candy is discolored due to age, don't worry about it. They return to a consistent brown as they warm with the cookie and then cool back down & harden.", "Leave cookies on baking sheet about a minutes, then transfer to a cooling rack.", "ENJOY!" ]
[Name] Mexican Chicken Soup [AuthorId] 2000929565 [AuthorName] chance.bunger [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-01-17T20:19:00Z [Description] Make and share this Mexican Chicken Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "4", "2", "1", "2", "2", "2", "1 1/2", "2", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "green pepper", "garlic cloves", "whole chicken", "diced tomatoes", "tomato paste", "chili powder", "ground cumin", "ground coriander", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 636.4 [FatContent] 40.7 [SaturatedFatContent] 11.1 [CholesterolContent] 167.3 [SodiumContent] 1472.4 [CarbohydrateContent] 22.5 [FiberContent] 5.1 [SugarContent] 11.6 [ProteinContent] 45.9 [RecipeServings] 6.0 [RecipeYield] 6 Cups [RecipeInstructions] ["Hit the saute button on your instant pot and drizzle oil on bottom. Add diced onions and carrots, green pepper and pinch of salt and saute until onions are translucent. Add tomato paste and cook down for a minute or two. Add garlic and cook one minute until fragrant. Hit \"cancel\" button on IP.", "Add chicken stock, diced tomatoes and your spices. Stir well to combine.", "Lower your whole chicken gently into the pot. Lock the lid, place vent in the \"sealing\" position.", "Hit \"Poultry\" and set for 30 minutes.", "When finished, release any remaining pressure and take off the lid. Carefully remove the chicken with forks and tongs to a cutting board. Leave the Instant Pot in \"low\" mode.", "After the chicken cools remove the skin and pull all the meat from the bones. Put bones to the side in a bowl to save for making more stock. Cut the chicken meat into the size pieces you prefer in your soup.", "Strain out any fat or skin from the chicken that may still be in your soup.", "Add back the desired amount of chicken you want in your soup. I usually put the whole thing in there as I like a lot of chicken in my soup!" ]
[Name] Remoulade Sauce for Crab Cakes [AuthorId] 2001351094 [AuthorName] jackie m. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-01-17T20:20:00Z [Description] Make and share this Remoulade Sauce for Crab Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "1", "1", "2", "1/2", NA] [RecipeIngredientParts] ["mayonnaise", "ketchup", "capers", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.0 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 657.4 [CarbohydrateContent] 11.6 [FiberContent] 0.9 [SugarContent] 8.5 [ProteinContent] 1.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper. Serve.
[Name] OAMC Crockpot Sweet & Sour Meatballs [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-01-17T20:21:00Z [Description] Make and share this OAMC Crockpot Sweet & Sour Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Freezer [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "16", "2", "1", "1/2", "1/2", "2", "2", "1/2"] [RecipeIngredientParts] ["pineapple chunks", "yellow onion", "ketchup", "vinegar", "cornstarch", "low sodium soy sauce", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.6 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 409.4 [CarbohydrateContent] 41.9 [FiberContent] 1.9 [SugarContent] 35.8 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Label one gallon freezer bag. Add all ingredients. Remove as much air as possible, seal & freeze laying flat. Thaw overnight in fridge (set bag into a bowl in case it leaks]. Prep Day: Dump into crockpot & cook on low for 6-8 hours or until peppers & onions are tender. Serve over rice or noodles, if desired.
[Name] Mary's Prize-Winning Pumpkin Cookies [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-01-17T20:21:00Z [Description] Make and share this Mary's Prize-Winning Pumpkin Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "1", "1/2", "3", "4", "1/2", "1", "3/4"] [RecipeIngredientParts] ["shortening", "sugar", "pumpkin", "egg", "flour", "baking soda", "cinnamon", "salt", "butter", "milk", "brown sugar", "confectioners' sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4816.6 [FatContent] 247.7 [SaturatedFatContent] 75.6 [CholesterolContent] 280.4 [SodiumContent] 2848.3 [CarbohydrateContent] 629.7 [FiberContent] 8.7 [SugarContent] 426.6 [ProteinContent] 34.5 [RecipeServings] nan [RecipeYield] 1-2 dozen [RecipeInstructions] Cream shortening & sugar. Add pumpkin & egg & cream all together. Drop onto greased cookie sheets. Bake @ 350 degrees - 10-15 minutes. Put icing on cookies while warm. ICING: 3 T. butter. 4 t. milk. 1/2 Celsius brown sugar. Cook on stove until dissolved, then add 1 Celsius 10x sugar and 3/4 t. vanilla.
[Name] Creme Brulee Waffles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2017-01-17T20:22:00Z [Description] Make and share this Creme Brulee Waffles recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/4UTCUTXZTMmYMdunPj8U_Lead.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/99/58/j003oEpPQN2H0m0jwg1F_Finished.jpeg"] [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "1", "1/2", "1/4", "3", "2", "1/2", "1", "2 1/2"] [RecipeIngredientParts] ["cream cheese", "powdered sugar", "vanilla extract", "kosher salt", "all-purpose flour", "baking soda", "kosher salt", "light brown sugar", "eggs", "buttermilk", "unsalted butter", "vanilla extract", "turbinado sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 733.4 [FatContent] 44.8 [SaturatedFatContent] 25.6 [CholesterolContent] 220.2 [SodiumContent] 1190.4 [CarbohydrateContent] 68.2 [FiberContent] 1.1 [SugarContent] 35.3 [ProteinContent] 14.8 [RecipeServings] nan [RecipeYield] 6 waffles [RecipeInstructions] For the cream cheese filling: Using a stand or hand mixer, or a whisk, blend all ingredients until smooth. Place the filling in a piping bag or scrape it into a small bowl. Set the filling aside. For the batter: Whisk together the flour, baking soda and salt and set aside. In a large bowl, whisk together the brown sugar and egg yolks. Add the buttermilk, melted butter and vanilla and set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until medium-stiff peaks form. You can also do this by hand. Whisk the dry ingredients into the wet until smooth, then fold in the egg whites. To make the waffles: Preheat a waffle iron to the medium heat setting. Generously spray both sides of the iron with non-stick spray. Sprinkle 3 to 4 tablespoons of raw sugar onto the bottom of the iron, then spoon a scant cup of batter evenly on top of the sugar. If using a piping bag, pipe a swirl of the cream cheese filling on top of the batter. If not using a piping bag, drop 4 generous tablespoons of filling randomly over the batter. Sprinkle a tablespoon of raw sugar on top of the waffle and close the iron. Cook for 2 to 3 minutes until the top is golden brown and releases from the iron when opened. Spray the top of the iron with non-stick spray and sprinkle the top of the waffle with another generous tablespoon of raw sugar. Close the lid and cook for 1 minute more or until the sugar has melted and formed a crust. Remove the waffle from the iron and place on a cooling rack. Wipe down the iron and repeat with the remaining batter. Serve with lightly sweetened whipped cream.
[Name] Sean's Pea Soup [AuthorId] 349470 [AuthorName] Sean 72 [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2017-01-17T20:23:00Z [Description] Made this for years and finally wrote the ingredients down. My kids ate it all the last few times and they aren't soup fans. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "10", "2", "2", "2", "2", "1 1/2", "1", "2 -3"] [RecipeIngredientParts] ["smoked ham hock", "water", "carrots", "celery ribs", "salt", "cracked pepper", "liquid smoke"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.0 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 629.3 [CarbohydrateContent] 45.7 [FiberContent] 18.2 [SugarContent] 8.0 [ProteinContent] 16.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring ham hock and water to boil in a stockpot. Cover and lower to medium heat and simmer for 30 minutes. Add split peas and continue to simmer for 30 minutes. Stirring occasionally. Remove ham hock. Add onions stirring occasionally. Remove meat from hock and put hock back into the soup. Dice ham meat and return to soup with carrots and celery. Simmer for another 30 minutes. Remove hock and add liquid smoke. I use Woodmans Hickory. Stir and let simmer uncovered for another 30 minutes. Remember a little goes A LONG WAY! Turn soup off while you make up some biscuits. The soup will thicken as it cools and the flavours will intensify as it lowers to serving temperature.
[Name] Sazon Goya Beans and Rice - Vegan [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-01-17T20:24:00Z [Description] A simple, healthy, easy and even affordable dinner. BTW: It also tastes pretty good. If you wish to avoid the Mono-sodium Glutamate found in Sazon Goya, then try the alternative mix here: http://www.food.com/recipe/sazon-the-dry-mix-404770. I like Sazon Goya slightly better, but that's probably for the same reason I don't want to eat it - MSG. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Mexican", "Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1 1/4", "1/3", "2"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "bell pepper", "cilantro", "limes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.4 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 8.0 [FiberContent] 2.0 [SugarContent] 2.5 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute onions in olive oil for 2 minutes. Add garlic and bell pepper and saute 3 minutes. Stir in 2 cans of beans (including the liquid] and the sazon goya spice mix. Simmer for 10 minutes - more for softer beans - less for firmer beans. Serve over brown rice and top with chopped cilantro. I like to squeeze several drops of lime juice on every bite, but I'm a hard-core citrus lover. :-].
[Name] Fast Vegetarian Parmesan [AuthorId] 2000158201 [AuthorName] veggie king [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-01-17T20:29:00Z [Description] Make and share this Fast Vegetarian Parmesan recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["chicken", "white sauce", "red leicester cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] cook chicken in oven as per instructions. cook white sauce as per instructions. when chicken is cooked pour over enough sauce to cover fillet and top with grated cheese place back in oven until cheese has melted. can be topped with peppers chillies onion mushrooms or anything you fancy. serve with chips creamed cabbage wedges salad.
[Name] Chile Relleno Casserole [AuthorId] 2001337363 [AuthorName] Debbie D. [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-01-17T20:29:00Z [Description] Delicious layers of whole green chilies, cheese and a fluffy beaten egg mixture all baked in a cast iron skillet. Perfect for game day, week day, or ANY day. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/99/62/mWMJTk2TTruRxjp2h85Y_chile%20relleno%20casserole.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001337363/gz3zo3fVTbiHqcW3hzcb_chile%20relleno%20casserole.jpg"] [RecipeCategory] High In... [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "8", "8", "5", "3/4", "1/2", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["whole green chilies", "monterey jack cheese", "sharp cheddar cheese", "eggs", "milk", "all-purpose flour", "dried oregano", "paprika", "salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 343.9 [FatContent] 22.6 [SaturatedFatContent] 13.3 [CholesterolContent] 176.1 [SodiumContent] 543.9 [CarbohydrateContent] 14.8 [FiberContent] 1.4 [SugarContent] 4.1 [ProteinContent] 21.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 °. Lightly grease a baking dish (I used my 10-inch cast iron skillet for this recipe] with a little butter, margarine or cooking spray. Set aside. Remove chilies from the first can. Use a sharp knife to slice down one side to “butterfly” them. Arrange them evenly across bottom of the baking dish (or skillet]. Sprinkle 1/3 of cheese over the top. Open the second can of chilies and do the same butterflying them and layering them over the cheese. Sprinkle ½ of remaining cheese over top of chilies. Meanwhile, crack eggs into medium bowl. Add milk, flour, oregano, paprika, salt and pepper. Use a hand mixer to mix ingredients until well combined. Pour egg mixture over top of chilies and cheese. Top with remaining cheese and place in preheated oven. Bake 40-45 minutes. Allow to cool slightly before serving.
[Name] Gin Slush [AuthorId] 1803253447 [AuthorName] Chelle S. [CookTime] PT24H [PrepTime] PT5M [TotalTime] PT24H5M [DatePublished] 2017-01-17T20:29:00Z [Description] Make and share this Gin Slush 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/1803253447/DkBHTY8SqmURweKRPYEg_gin%20slush.jpg" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "For Large Groups"] [RecipeIngredientQuantities] ["1.5", "1.5", "6", "3", "3/4", NA] [RecipeIngredientParts] ["cold water", "white sugar", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.1 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.6 [CarbohydrateContent] 43.3 [FiberContent] 0.5 [SugarContent] 41.7 [ProteinContent] 1.3 [RecipeServings] 16.0 [RecipeYield] 4 litres [RecipeInstructions] In a 4 L container, mix all ingredients together. Freeze for 24 hours, stirring once half-way through. To serve, fill glass half full, and top with club soda, tonic water, sprite/7up, or gingerale. ENJOY!
[Name] Homemade Turkey Breakfast Sausage [AuthorId] 2001297534 [AuthorName] samuel [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-01-17T20:30:00Z [Description] I found this recipe on another site a while back. It is a nicely seasoned recipe and easy to make. Left over sausage freezes well for future meals. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1 3/4", "1 1/4", "1/2", "1/4", "2 1/2"] [RecipeIngredientParts] ["dried sage", "salt", "ground black pepper", "red pepper flakes", "marjoram", "ground turkey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.3 [FatContent] 7.3 [SaturatedFatContent] 1.9 [CholesterolContent] 65.3 [SodiumContent] 394.1 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 18.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix sage, salt, black pepper, red pepper flakes, and marjoram together in a small bowl. Place turkey in a large bowl and mix the spice mixture into the turkey using your hands; form into patties. Cook patties in a large skillet over medium-high heat until no longer pink in the center and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F.
[Name] Black Onion Seed Challah [AuthorId] 2001349062 [AuthorName] Steven B. [CookTime] PT43M [PrepTime] PT5H [TotalTime] PT5H43M [DatePublished] 2017-01-17T20:30:00Z [Description] Jewish braided bread traditionally used in the sabbath meal blessings but with a non-traditional topping. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/99/65/UIS0tfGqTLufqPFxvIvy_Challah.JPG" [RecipeCategory] Southwest Asia (middle East) [Keywords] "European" [RecipeIngredientQuantities] ["1 1/2", "3/4", "2", "3/4", "1110", "4", "2", "1"] [RecipeIngredientParts] ["water", "granulated sugar", "dry yeast", "canola oil", "white flour", "eggs", "salt", "cornmeal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1073.2 [FatContent] 32.5 [SaturatedFatContent] 3.4 [CholesterolContent] 124.0 [SodiumContent] 2380.7 [CarbohydrateContent] 168.4 [FiberContent] 6.1 [SugarContent] 25.6 [ProteinContent] 24.9 [RecipeServings] 6.0 [RecipeYield] 3 Loaves [RecipeInstructions] ["Pour the water into a mixing bowl.", "Add 1 tablespoon sugar and mix.", "Add dry yeast.", "Wait 5 min.", "Add the oil, 3 eggs, sugar, salt, and flour.", "Knead into a smooth ball (6 min using a dough hook in an standup mixer].", "Oil the inside of a large plastic bowl.", "Place dough in the oiled bowl, flip over to coat both sides with oil, cover with a damp cloth.", "Allow the dough to rise for two hours.", "Punch the dough down, turn out onto a VERY lightly floured surface, roll out until 1\" (2.5 cm] thick.", "Cover with a damp cloth and allow the dough to rest for 10 min (very important not skip this step or your loaves will come out too flat.", "Cut the dough into three equal parts about 8\" (20 cm] long.", "Set aside two of the pieces back in the bowl and cover with a damp cloth while you work in the first.", "Cut the piece into six strips (or a different number depending on how many braids you want].", "Roll into smooth ropes and braid together into a loaf.", "Roll lightly in flour and place on a baking sheet sprinkled with a bit of cornmeal.", "Repeat for the other two pieces of dough so you have three loaves in total.", "Cover with a damp towel and allow to rise for two hours.", "Preheat oven to 335\177°F/170°C or 310°F/155°C convection.", "Whisk the remaining egg with a dash of cold water and paint each loaf thoroughly with this egg mixture.", "Sprinkle with black onion seeds (or sesame seeds].", "Bake until the deepest cracks between the braids are lightly golden (about 43 minutes].", "Allow at least 15 min to cool.", "Enjoy warm and fresh." ]
[Name] Healthier Slow Cooker Pernil [AuthorId] 11279951 [AuthorName] FoodE-MattyD [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2017-01-17T20:31:00Z [Description] Traditional Puerto Rican Pernil is made with fatty pork shoulder. I made a healthier version using pork loin and the slow cooker. It comes out juicy and flavorful! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Puerto Rican", "Caribbean", "Very Low Carbs", "High Protein", "High In...", "Roast", "Oven"] [RecipeIngredientQuantities] ["2 -3", "12", "1", "1/4", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "dried oregano", "cilantro", "cumin", "paprika", "kosher salt", "black pepper", "lime, juice of", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.7 [FatContent] 17.1 [SaturatedFatContent] 5.7 [CholesterolContent] 122.6 [SodiumContent] 2416.0 [CarbohydrateContent] 4.1 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 44.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a mortar and pestle or food processor, make a paste with garlic, oregano, cilantro, cumin, paprika, salt, pepper, lime juice and olive oil.", "Using a pairing knife, make slits inside the pork loin.", "Rub the garlic mixture all over the pork loin, making sure to get some of it into the holes you made with the knife.", "Add a few tablespoons of water to the bottom of a slow cooker. Place the seasoned pork loin inside. Place on low, cover and cook for 4-5 hours, until the pork is tender.", "Allow pork to rest for thirty minutes before slicing and serving." ]
[Name] Chocolate Pear Amandine TART [AuthorId] 7151831 [AuthorName] danielle0816_7151831 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-17T20:31:00Z [Description] Make and share this Chocolate Pear Amandine TART 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/7151831/hZ97GWRbRjSYr5uYqCFV_CD417N16483_9002.jpg" [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "100", "125", "125", "100", "2", "1", "200", "100", "25", "1"] [RecipeIngredientParts] ["pears", "chocolate", "sugar", "butter", "eggs", "flour", "butter", "sugar", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 641.6 [FatContent] 38.4 [SaturatedFatContent] 23.2 [CholesterolContent] 164.2 [SodiumContent] 278.1 [CarbohydrateContent] 73.4 [FiberContent] 7.2 [SugarContent] 36.6 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Make the dough.", "Preheat your Th.7 / 8 (220 ° C] oven.", "In a bowl, combine the soft butter, the almond powder and the sugar until a smooth mixture is obtained.", "Add the 2 eggs previously beaten and mix well.", "Unroll the dough in a pie pan keeping the baking sheet.", "Wash and pear the pears. Cut them in half and seed them.", "Melt the chocolate in a bain-marie then coat the bottom of pie.", "Pour the almond mixture over it and arrange the pears.", "Bake the pie in the lower part of your oven for about 30 minutes." ]
[Name] Red Lentil Soup [AuthorId] 2001354556 [AuthorName] PAPA G. [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2017-01-17T20:32:00Z [Description] the lentil soup my Mother has made e. she is from Lebanon and one of the best cooks I know. My version is a combination of vegetable and the red lentil soup served at a Lebanese restaurant PAPA GRILL in Bristol where i work as a head chef. [Images] character(0) [RecipeCategory] Palestinian [Keywords] ["Lebanese", "Southwest Asia (middle East]", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3 -4", "1", "1", "1", "2", "1", "1", "7"] [RecipeIngredientParts] ["olive oil", "garlic", "onion", "potato", "carrot", "red lentils", "cumin", "pepper", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 489.5 [FatContent] 6.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 53.8 [CarbohydrateContent] 85.6 [FiberContent] 13.9 [SugarContent] 4.0 [ProteinContent] 28.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the pot and then add the olive oil and veg oil. Sautee onions and garlic in the olive oil until soft and brown. add the potato and the carrots. add the red lintel add the spices and the sault. Add the hot water. Bring to a boil, then reduce the heat to low and cover partially. after 10 m boiling take it out and blind it (in the restaurant we have a hand blender heavy duty so we dont take out ]. after blind it and you feel it's creamy. if you feel it's creamy and too thick you can add hot water as you like but don't make it so liquid Simmer soup for another 10-15 minutes. Serve with toasted bread and additional lemon wedges.
[Name] Coconut Shrimp [AuthorId] 2001344178 [AuthorName] Maura E. [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2017-01-17T20:32:00Z [Description] Make and share this Coconut Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["2/3", "1", "1", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["flaked coconut", "curry powder", "ground cayenne pepper", "egg", "water", "extra-large shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.2 [FatContent] 1.6 [SaturatedFatContent] 1.1 [CholesterolContent] 47.3 [SodiumContent] 175.0 [CarbohydrateContent] 2.2 [FiberContent] 0.4 [SugarContent] 1.3 [ProteinContent] 4.4 [RecipeServings] 16.0 [RecipeYield] 1 Pound [RecipeInstructions] Heat oven 400. combine first 4 ingredients in pie plate. Whisk egg and water together. dip shrimp in egg mixture and then coat in bread crumbs, coating completely. place on baking sheet. press coating firmly onto shrimp to secure. bake 10-12 minutes or until shrimp is done.
[Name] Jelly Doughnuts [AuthorId] 2001308012 [AuthorName] Samantha S. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-01-17T20:32:00Z [Description] Make and share this Jelly Doughnuts 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/2001308012/jHt22KG8QCu1cvKzQ1Tv_Beauty2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/99/70/efmV8b0RKCmmMVy66jMR_DSC02337.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/99/70/XBDpG6ToR4akiGYrOam6_DSC02346.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "6", "3 1/2", "2", "2", "1/4", "1", "1", "1 1/2", "1", "1/2", "2 -3", NA, NA] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "eggs", "granulated sugar", "active dry yeast", "kosher salt", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1272.9 [FatContent] 117.2 [SaturatedFatContent] 18.6 [CholesterolContent] 78.5 [SodiumContent] 220.1 [CarbohydrateContent] 52.5 [FiberContent] 1.4 [SugarContent] 21.3 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] 12 doughnuts [RecipeInstructions] Melt the milk and the butter together in a small bowl. Set aside to cool slightly (110°F]. 2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, yeast and salt. Add the milk mixture, the eggs and egg yolks and mix on low just until combined. Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 6 minutes. The dough should be workable but still somewhat sticky. Add a few more tablespoons of flour if necessary but resist the urge to add too much. Transfer the dough to a buttered bowl, cover with plasitc wrap, and set it in a warm place to double, 60 to 90 minutes. Tip the dough out onto a lightly floured surface and knead it once or twice to expel the air. Roll the dough into a 91/2 by 12 1/2 inch rectangle. It should be about 1/2 inch thick. Using a 3 inch round cookie cutter, cut out 12 dough rounds and set them on two floured rimmed baking sheets. Lightly cover the sheets with plastic wrap and set in a warm place until almost doubled, 60 to 90 minutes. Line a rimmed baking sheet with a few layers of paper towels. Add the oil to a medium, heavy-bottomed pot. Attach a candy thermometer to the side of the pot and heat the oil to 350°F. Carefully add 2 to 3 doughnuts to the oil and fry them until golden brown, 2 to 3 minutes per side. Using a slotted spoon, transfer the doughnuts to the paper towels. Repeat with the remaining dough. Toss the warm doughnuts in the powdered sugar. Use a chopstick to poke a hole into one side of each doughnut. Twist the chopstick around to make some room in the center of the doughnut. Be careful not to poke through the other side. Transfer the jam to a pastry bag fitted with a small round tip. For each doughnut, insert the tip of the pastry bag into the hole and gently squeeze to fill. Alternatively, instead of powdered sugar, make a glaze by whisking the powdered sugar together with the cream and some food coloring. Top each filled doughnut with some glaze and top with sprinkles. Let the glazed doughnuts stand at room temperature for a few minutes to set.
[Name] Lailani's Taco Salad [AuthorId] 997542 [AuthorName] Lailani [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-17T20:34:00Z [Description] Make and share this Lailani's Taco Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/4", "1", "1/4", "1", "2", "1", "4", "4", "1/2"] [RecipeIngredientParts] ["lean ground beef", "yellow onion", "chili beans", "water", "green leaf lettuce", "chopped tomato", "sour cream", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.2 [FatContent] 20.2 [SaturatedFatContent] 9.5 [CholesterolContent] 69.6 [SodiumContent] 887.9 [CarbohydrateContent] 23.6 [FiberContent] 5.0 [SugarContent] 4.2 [ProteinContent] 24.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium-high heat, brown the ground beef with chopped onions then drain excess fat. Stir in the taco seasoning, water, and chili beans. Bring to a boil, reduce heat and simmer for 15 minutes. Combine the lettuce, cheese, tomatoes and meat mixture into individual servings in bowls and mix well. Then, top with a little french dressing, salsa and sour cream.
[Name] Penne Rigate With Ricotta [AuthorId] 2000537573 [AuthorName] Mrs. K [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-17T20:35:00Z [Description] Make and share this Penne Rigate With Ricotta 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/2000537573/djwV6nvRiiQNG8xKEfsU_IMG_20170116_193657.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1", "1", "1", "1", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "parsley", "ricotta cheese", "nutmeg", "ground cinnamon", "salt", "pepper", "heavy whipping cream", "sweet onion", "garlic", "seasoning salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 637.9 [FatContent] 22.5 [SaturatedFatContent] 13.4 [CholesterolContent] 71.7 [SodiumContent] 134.7 [CarbohydrateContent] 88.7 [FiberContent] 4.0 [SugarContent] 3.9 [ProteinContent] 19.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil Penne Rigate (directions on box]. Cut onions into slices. Place onions into pan along with 2 tablespoons of butter and 1/2 cup of water cook until onions are tender. Add 1 tablespoon of parsley, 1/2 cup ricotta cheese, 1 pinch nutmeg, 1 pinch cinnamon, 1/2 cup of heavy whipping cream, 1 teaspoon of Vegetable stock and stir. Then add the Penne Rigate, sprinkle minced garlic, and seasoned salt and garlic salt and mix. Now You Can Enjoy!
[Name] Granadilla Cheesecakes [AuthorId] 2000899292 [AuthorName] Pamela V. [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2017-01-17T20:35:00Z [Description] These little desserts have a smooth, soft and creamy texture. The yoghurt and cottage cheese adds a cheesecake flavour that is delicious. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "175", "1", "1", "1", "2", "1", "12 -18"] [RecipeIngredientParts] ["low fat cottage cheese", "low-fat plain yogurt", "sugar", "cornflour", "vanilla essence", "eggs", "granadilla", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.6 [FatContent] 3.0 [SaturatedFatContent] 1.1 [CholesterolContent] 66.5 [SodiumContent] 142.8 [CarbohydrateContent] 12.8 [FiberContent] 2.6 [SugarContent] 8.7 [ProteinContent] 7.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 160 °C. Whisk all the ingredients, except the strawberries or oranges, together until well combined.", "Divide the mixture between 6 individual ovenproof dishes or ramekins.", "Place dishes on a baking tray and bake for 25-30 minutes or until just set. To test, gently shake the tray to see how firm it is. It will continue to set as it cools down.", "Turn off the oven and allow to cool down in the oven. Refrigerate and allow to cool completely.", "Serve cold with 2-3 strawberries or orange segments per person." ]
[Name] Keto Seed Crackers [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-01-17T20:36:00Z [Description] Very low carb crackers that have fat protein and fiber and my guests love more than traditional crackers for cheese, cream cheese, hummus or peanut butter. I like to score the batter before cooking to make breaking apart the crackers. Have served these with regular crackers and these are gone first. Great for diabetics or those looking for low-carb alternatives. I usually only have 4 or 5 at a time, as they are filling. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/64411/Bdu5MPnrTF6JeaC7px5A_20170112_162908.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/99/75/d59bVr3WTNauTLzhAHT2_SeedCrackers.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/99/75/FIuFyCW2QsiDWjuCqW7s_SeedCrackersPreBaking.jpg"] [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/3", "1/3", "1/3", "1/3", "1/3", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["sesame seeds", "sunflower seeds", "flax seed", "water", "coconut oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 97.2 [FatContent] 9.2 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 147.6 [CarbohydrateContent] 2.6 [FiberContent] 1.7 [SugarContent] 0.2 [ProteinContent] 2.6 [RecipeServings] 16.0 [RecipeYield] 64 crackers [RecipeInstructions] Preheat oven to 300 degrees F. Place all the seeds, flour, salt and psyllium powder in a food processor and grind the seeds down to a uniform small size. Boil the 1 cup of water and make sure coconut oil is in liquid form if you refrigerate it. You should have one cup and a quarter of liquid. Pour ground seeds into a large mixing bowl. Pour boiling water into the seed mixture slowly, stirring as you pour. Mix thoroughly until all the liquid is mixed inches. Spread onto a 11X17 inch cookie sheet (Teflon or use some parchment paper to reduce sticking]. Using a small roller, roll out the dough as thin as is possible. The thinner the dough, the crispier the cracker. Using the straight edge of a spatula, score the batter with straight lines in the dough until you have cracker size rectangles. Place crackers into the oven and set timer for 1 hour. Check crackers at 1 hour and if getting brown, turn off the oven and let the crackers cool slowly in the oven. When a bit cooler, finish cooling on a baking cooling rack to room temperature. Store in a sealed container and use with cheese, creamed cheese (plain or flavored], peanut butter for snacks, hummus, etc.
[Name] Healthy Grilled Chicken With Creamy Israeli Couscous [AuthorId] 11279951 [AuthorName] FoodE-MattyD [CookTime] PT30M [PrepTime] PT4H [TotalTime] PT4H30M [DatePublished] 2017-01-17T20:36:00Z [Description] Make and share this Healthy Grilled Chicken With Creamy Israeli Couscous recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Grains", "Meat"] [RecipeIngredientQuantities] ["1", "1/2", "2", "3", "1/2", "1/2", "1", "1", "1/2", "1", "1 1/2", "2"] [RecipeIngredientParts] ["chicken breast", "lemons", "garlic cloves", "dried thyme", "dried basil", "olive oil", "salt", "black pepper", "israeli couscous"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.7 [FatContent] 15.4 [SaturatedFatContent] 3.9 [CholesterolContent] 75.3 [SodiumContent] 1950.0 [CarbohydrateContent] 40.8 [FiberContent] 3.3 [SugarContent] 2.2 [ProteinContent] 32.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine half the yogurt, half the lemon juice and zest, garlic, thyme, basil, olive oil, salt and pepper. Add in chicken breasts and allow to marinade for at least four hours. Grill chicken for 6 minutes per side, until cooked to an internal temperature of 165 degrees F. Cover with foil and allow to rest. While the chicken grills, bring the chicken stock to a boil. Add the Israeli couscous, cover and reduce heat to low. Cook for approximately 12 minutes, until most liquid is absorbed and the couscous is tender. Add remaining Greek yogurt and goat cheese to the couscous. Turn off the heat and stir until the yogurt and cheese are well incorporated. Season with additional salt and pepper, to taste. Transfer couscous to a large bowl or serving platter. Slice chicken breasts and place on top. Serve with extra wedges of lemon on the side.
[Name] Divers Sea Scallop Chowder [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-01-17T20:37:00Z [Description] Divers Sea Scallops are fresh and have a sweet flavor. These Scallops are seared quickly in a hot pan with brown lemon butter for a wonderful flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/848413/x4tcqOfVTveAzJVotCEy_DIVERS%20SEA%20SCALLOPS%20CHOWDER.JPG" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "8", "1", "4", "6", "1", "1/4", "1/4", "1/4", "3", "2", "1 1/2", "4", "2", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["fresh sea scallops", "unsalted butter", "bay leaf", "celery ribs", "thyme", "fine sea salt", "white pepper", "all-purpose flour", "yukon gold potatoes", "heavy cream", "fresh dill", "creme fraiche", "nutmeg", "fresh lemon", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1327.3 [FatContent] 107.0 [SaturatedFatContent] 61.4 [CholesterolContent] 374.4 [SodiumContent] 1406.2 [CarbohydrateContent] 61.6 [FiberContent] 5.8 [SugarContent] 11.4 [ProteinContent] 31.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse scallops under cold water and pat dry. Coat scallops with a little olive oil and place on a plate. In a 5-quart Dutch oven cook bacon over medium heat; about 6-8 minutes until crisp. Remove with slotted spoon and place on paper towel. When cool crumble the bacon. Pour off all bacon grease and add 2-tablespoons butter. Add bay leaf, celery, onion, thyme and parsley. Season with salt and white pepper. Cook vegetables 4-5 minutes on until brown. Add Chardonnay and reduce by half. Add 3-tablespoons butter, sprinkle flour over vegetables and cook for 2-3 minutes. Whisk in clam juice until smooth. Add bacon bits, potatoes, tempered cream and 1-tablespoon old bay seasoning. Bring chowder to a full boil and reduce to a slow simmer for 10-12 minutes or until potatoes are done. Stir to prevent chowder from burning. Season with salt and pepper to taste. Fold in creme fraiche and nutmeg. Stir until combined. Do not let the chowder boil. Heat a skillet add remaining butter, lemon zest and lemon juice. Season scallops with fine sea salt and white pepper. Dust both sides with old bay seasoning. Cook scallops 1-2 minutes per side or until done. Remove bay leaf from chowder. Season with sea salt and white pepper to taste. Place chowder in warm bowls and add Divers Sea Scallops. Garnish chowder with fresh chopped chives.
[Name] Slow Cooker White Beans [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2017-01-18T03:11:00Z [Description] From the cookbook The Southern Bite by Stacey Little. These are very flavorful and so easy to cook! [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "6", "2", "1/2"] [RecipeIngredientParts] ["dried great northern beans", "smoked ham hocks", "ham", "onion", "water", "chicken broth", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.9 [FatContent] 6.6 [SaturatedFatContent] 2.3 [CholesterolContent] 52.1 [SodiumContent] 631.3 [CarbohydrateContent] 36.3 [FiberContent] 11.6 [SugarContent] 1.6 [ProteinContent] 28.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In the bowl of a 4-5 quart slow cooker, combine beans, ham, onion, water, salt and pepper. Stir, cover, and cook on low for 6-8 hours or until have reached your desired tenderness.
[Name] Crockpot Cabbage Casserole - OAMC [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2017-01-18T12:45:00Z [Description] Make and share this Crockpot Cabbage Casserole - OAMC recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1/2", "1/4", "3", "8 1/2"] [RecipeIngredientParts] ["ground beef", "onions", "head of cabbage", "carrots", "salt", "pepper", "beef broth", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.3 [FatContent] 12.1 [SaturatedFatContent] 4.7 [CholesterolContent] 51.4 [SodiumContent] 739.7 [CarbohydrateContent] 27.6 [FiberContent] 5.8 [SugarContent] 7.8 [ProteinContent] 20.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all items in gallon freezer bag (labeled & w/ instructions noted]. Thaw overnight in refrigerator. Spray crockpot with pan spray & cook for 4-6 hours.
[Name] Creamy Tuna and Potato Soup [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-01-18T14:07:00Z [Description] Make and share this Creamy Tuna and Potato 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/1802649943/NWGz5iGNTMG9vA9k1O48_EC_Tuna%20potato%20soup.jpg" [RecipeCategory] Tuna [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["10", "1", "300", "350", "350", "350", "1/2"] [RecipeIngredientParts] ["butter", "onion", "raw potatoes", "broth", "heavy cream", "chunk tuna", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.8 [FatContent] 35.6 [SaturatedFatContent] 21.7 [CholesterolContent] 151.4 [SodiumContent] 484.8 [CarbohydrateContent] 17.3 [FiberContent] 2.0 [SugarContent] 1.4 [ProteinContent] 27.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté onion in butter over moderate heat for 3 minutes or until limp. Add the potatoes and fish broth. Bring to a boil and cook for 5 – 7 minutes over moderate heat until the potatoes are tender. Stir in heavy cream, tuna chunks broken into smaller pieces and black pepper and heat through. Serve hot.
[Name] Five Spice Cod With Chilli Soy Dressing [AuthorId] 2001095674 [AuthorName] Fit Cookin [CookTime] PT10M [PrepTime] PT12M [TotalTime] PT22M [DatePublished] 2017-01-18T15:59:00Z [Description] A simple, flavour packed dish using traditional Chinese 5 spice seasonings. This is a low carb dish perfect for a balanced and nutritious diet. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001095674/aVdywROdST6G1whoVLm5_IMG_8032.JPG" [RecipeCategory] Chinese [Keywords] ["Asian", "Lactose Free", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["300", "1/2", "2", "200", "3", "1", "6", "1", "1", NA, "2"] [RecipeIngredientParts] ["cod", "Chinese five spice powder", "cornflour", "mange-touts peas", "garlic cloves", "soy sauce", "spring onion", "green chili", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.7 [FatContent] 5.9 [SaturatedFatContent] 4.2 [CholesterolContent] 64.5 [SodiumContent] 3101.3 [CarbohydrateContent] 12.8 [FiberContent] 1.6 [SugarContent] 2.3 [ProteinContent] 33.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Season the cod chunks with the Chinese 5 spice powder, 2 cloves of minced garlic and a pinch of salt and pepper. Rub this into the fish, and then toss the cod in the corn flour. In a separate bowl combine the rice wine vinegar, soy sauce, spring onion and chilli, and set aside. In a large sauce pan, heat 1 teaspoon of coconut oil on a medium heat. Once hot add the cod and cook for 3 to 4 minutes each side until cooked through out, and the outside turns slightly golden. While this is cooking, in a separate pan, heat 1 teaspoon of coconut oil on a medium to high gas and add the mange tout with 1 clove of mince garlic. Season the greens a little with salt and pepper, then cook for 4 minutes, giving it a stir every so often to ensure the flavours spread evenly and the mange tout remains firm but tender. Once ready, serve the cod chunks on top of the mange tout and drizzle the soy dressing over the top.
[Name] Classic Cherry Pie [AuthorId] 105041 [AuthorName] Seabreeze1116 [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2017-01-18T17:46:00Z [Description] Make and share this Classic Cherry Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] 8 pie [RecipeInstructions] 1/2 - 3/4 cup sugar. 3 tablespoons cornstarch. 2 cans Oregon Red Tart Cherries. 1/4 teaspoon almond extract (optional]. 1 tablespoon butter or margarine. 2 crusts for a 9-inch pie. INSTRUCTIONS. Preheat oven to 400 degrees F. Drain the cherries and reserve the juice from only one can. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Remove from heat. Gently stir in cherries and almond extract. Pour filling into pastry lined pie pan. Dot with butter or margarine. Adjust crust, seal and vent. Bake 30-40 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing. Makes 8 servings. Sugar may be increased to taste. PASTRY INGREDIENTS. 2 cups all-purpose flour. 1 teaspoon salt. 2/3 cup shortening. 4 – 6 tablespoons ice water. INSTRUCTIONS. Mix flour and salt in a large mixing bowl. With a pastry blender, cut in shortening until it resembles coarse crumbs. Mix in the ice water, one tablespoon at a time, until dough forms a ball. Do not overmix. Divide dough into two balls. Using a well-floured surface and rolling pin, roll each pastry ball from the center to the edges with long, even strokes. Roll each pastry into a circle large enough to fit in a 9-inch pie plate.
[Name] Asian Noodle Soup [AuthorId] 238779 [AuthorName] Ted8332 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-01-18T17:46:00Z [Description] Make and share this Asian Noodle Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1 1/2", "1/4 - 1/3", "6", "1 -2", "1/2 - 2/3", "1", "2", "4", "5", "2", "16"] [RecipeIngredientParts] ["garlic cloves", "gingerroot", "snow peas", "water", "water", "bacon", "yellow onion", "carrots", "mushrooms", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.5 [FatContent] 21.8 [SaturatedFatContent] 6.4 [CholesterolContent] 25.7 [SodiumContent] 1675.1 [CarbohydrateContent] 9.9 [FiberContent] 2.4 [SugarContent] 4.3 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] 6 Bowls [RecipeInstructions] Roughly chop the garlic and ginger. Trim the ends from the peas, reserving the ends. Add the garlic, ginger, and snow pea ends to a 2 quart pot with the water, and bring to a boil. Let boil for 15 minutes. While boiling, chop the peas and bacon into 1 inch pieces, and slice the onions into thin strips. Remove broth from the boil, and strain the garlic, ginger, and peas, and discard. Add water to the broth to bring up to 6 cups. Place a stir fry pan on high heat. When your pan is hot, add the bacon and stir fry for 1 - 2 minutes (there should now be a decent amount of fat in the pan, and the bacon will be cooked through]. Add onion, carrots, and mushrooms to the pan, and stir fry for another minute. Add snow peas and stir fry until the peas are vibrant and \"shiny.\". Add the soy sauce, broth, and sesame oil, and bring to a boil. Remove from heat. Add about 2 oz noodles to each bowl, and top with 1 - 2 cups of broth. Season with additional soy sauce as desired.
[Name] My Alfredo [AuthorId] 238779 [AuthorName] Ted8332 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-01-18T17:46:00Z [Description] Make and share this My Alfredo 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/52/99/84/WT10t8IyS6WL5hV3eXil_243.jpeg" [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "8", "6", "1/4", "16"] [RecipeIngredientParts] ["butter", "heavy cream", "parmesan cheese", "sea salt", "pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 609.3 [FatContent] 31.6 [SaturatedFatContent] 19.1 [CholesterolContent] 99.8 [SodiumContent] 618.4 [CarbohydrateContent] 59.0 [FiberContent] 2.4 [SugarContent] 2.3 [ProteinContent] 21.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a saucepan over medium heat. As soon as the butter is melted, add the heavy cream and salt, and stir to mix. Continue to heat until steam is rising, but not until boiling. Add the parmesan cheese, and whisk until the cheese begins to melt. Remove from heat and toss with prepared noodles immediately, until cheese is melted. Serve! Feel free to toss in sautéed mushrooms, grilled chicken, etc.
[Name] Heath Bar Cake [AuthorId] 2001343615 [AuthorName] amn10036 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-01-18T17:47:00Z [Description] Angel food cake with whipped cream frosting and a touch of Heath Bar come together to create a fluffy, airy crowd-pleaser. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001343615/Fpj0kmxeSmWtFixZeIPT_Unknown.jpeg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/3"] [RecipeIngredientParts] ["cocoa powder", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 859.6 [FatContent] 59.3 [SaturatedFatContent] 36.7 [CholesterolContent] 217.4 [SodiumContent] 430.1 [CarbohydrateContent] 76.5 [FiberContent] 0.8 [SugarContent] 40.2 [ProteinContent] 10.3 [RecipeServings] 6.0 [RecipeYield] 1 Cake [RecipeInstructions] Bake angel food cake as directed on box. Let cool upside down. To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles. Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.
[Name] Caprese Chicken [AuthorId] 2000604934 [AuthorName] a_webgal [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-01-18T17:47:00Z [Description] Make and share this Caprese Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", NA, NA, "1/4", "5", "1", "2", "4"] [RecipeIngredientParts] ["extra virgin olive oil", "boneless skinless chicken breast", "salt", "fresh ground black pepper", "garlic cloves", "grape tomatoes", "basil", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.2 [FatContent] 12.9 [SaturatedFatContent] 4.9 [CholesterolContent] 95.5 [SodiumContent] 321.0 [CarbohydrateContent] 7.5 [FiberContent] 1.0 [SugarContent] 4.7 [ProteinContent] 31.5 [RecipeServings] 4.0 [RecipeYield] 4 Chicken Breasts [RecipeInstructions] Cut tomatoes in half and shred basil. In a large skillet over medium-high heat, heat olive oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate. Add balsamic vinegar to skillet to deglaze, Then add garlic and stir until fragrant (about 1 minute]. Add tomatoes and season with salt. Let simmer until soft (5 to 7 minutes]. Stir in basil. Return chicken to skillet and nestle in tomatoes. Top with a slice of mozzarella and cover with lid to melt cheese. Spoon tomatoes over chicken and serve.
[Name] Taco Bake [AuthorId] 2001349932 [AuthorName] cammie.jordan [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-01-18T17:47:00Z [Description] Make and share this Taco Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "2", "1 1/2", "1", "2"] [RecipeIngredientParts] ["hamburger", "salsa", "cheese", "Bisquick", "milk", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 473.3 [FatContent] 25.9 [SaturatedFatContent] 11.8 [CholesterolContent] 143.2 [SodiumContent] 1170.0 [CarbohydrateContent] 29.4 [FiberContent] 1.7 [SugarContent] 5.8 [ProteinContent] 30.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook hamburger and add in taco seasoning packet per instructions. Stir in 1.5 cups of salsa. Spoon into ungreased 13x9x2 pan; sprinkle with cheese. Stir bisquick, milk and eggs with fork until blended. Carefully pour over beef mixture. Bake 20 to 25 min or until light golden brown.
[Name] CACIO E PEPE [AuthorId] 2803634 [AuthorName] owiesler [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-01-18T17:48:00Z [Description] Make and share this CACIO E PEPE recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "4", "1", "2/3", NA, NA] [RecipeIngredientParts] ["spaghetti", "unsalted butter", "olive oil", "pecorino romano cheese", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.9 [FatContent] 16.2 [SaturatedFatContent] 8.0 [CholesterolContent] 30.5 [SodiumContent] 6.8 [CarbohydrateContent] 63.9 [FiberContent] 2.7 [SugarContent] 2.3 [ProteinContent] 11.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste. When the pasta is tender, drain it, reserving ½ cup of the pasta cooking water. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season with salt and lots of freshly ground black pepper. Divide the pasta among four plates; serve immediately.
[Name] Pancakes [AuthorId] 2000342932 [AuthorName] Katie S. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-01-18T17:48:00Z [Description] Make and share this Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/3", "1"] [RecipeIngredientParts] ["flour", "eggs", "chocolate chips", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.6 [FatContent] 13.0 [SaturatedFatContent] 4.5 [CholesterolContent] 81.2 [SodiumContent] 54.5 [CarbohydrateContent] 47.7 [FiberContent] 2.0 [SugarContent] 6.3 [ProteinContent] 9.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Mix it all up. Fry on the pan.
[Name] Brussels Sprouts With Scallion Vinaigrette [AuthorId] 32412 [AuthorName] StevenHB [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-01-18T18:03:00Z [Description] Make and share this Brussels Sprouts With Scallion Vinaigrette 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/52/99/90/VPvoOOzbRdGmF8eXGuyn_Brussels.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "4", "3", "2", "3", "2", "4"] [RecipeIngredientParts] ["Brussels sprouts", "ginger", "garlic", "shallots", "scallions", "scallion tops", "canola oil", "sugar", "fish sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.9 [FatContent] 17.3 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 527.4 [CarbohydrateContent] 19.1 [FiberContent] 4.9 [SugarContent] 7.4 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Blanch the brussels sprouts for 30 seconds in three quarts of boiling water that has five tbsp salt. Strain and allow to cool to room temperature. Add canola oil to a hot pan. Add one at a time, in order, cooking for about a minute each: add shallot, ginger, chili flakes, garlic, scallion whites, and scallion greens (original recipe calls for salt here but I found that the fish sauce added enough]. Remove from heat and add other ingredients dissolving the sugar and cool down. Heat a large pan over medium heat. Add 4 tbsp canola oil. Place the brussels sprouts cut side down in a single layer. Cook until the brussels sprouts are evenly golden and then remove to a bowl. Toss with the vinaigrette and serve immediately.
[Name] Lemon Chicken Teriyaki Rice Bowl [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-01-18T18:46:00Z [Description] Consider doubling the sauce, but if doing so, try reducing the brown sugar. Recipe from CookingLight. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "2", "4", "2", "3", "1/4", "1/4", "2", "1", NA] [RecipeIngredientParts] ["long grain brown rice", "low sodium soy sauce", "cornstarch", "dark brown sugar", "light brown sugar", "mirin", "fresh lemon juice", "boneless skinless chicken breast halves", "kosher salt", "black pepper", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 495.4 [FatContent] 9.2 [SaturatedFatContent] 1.6 [CholesterolContent] 108.9 [SodiumContent] 794.5 [CarbohydrateContent] 58.7 [FiberContent] 2.3 [SugarContent] 9.8 [ProteinContent] 41.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°. Cook brown rice according to directions. Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, mirin, and lemon juice; bring to a boil. Cook 1 minute or until thickened. (Avoid re-dipping spoon after tasting. Enzymes in saliva break down cornstarch and make watery. That is in my humble opinion.]. Sprinkle chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; cook 4 minutes. Turn; drizzle 1 tablespoon soy sauce mixture over chicken. Place pan in oven; bake at 400° for 8 minutes or until done. Place chicken on a cutting board; let stand 5 minutes. Cut chicken into slices. Bring a large saucepan of water to a boil. Add Broccolini (string beans or asparagus]; cook 3 minutes or until crisp-tender. Drain. Place 1/2 cup rice in each of 4 bowls; top each serving with 4 ounces chicken and 4 ounces Broccolini. Drizzle about 1 tablespoon remaining soy sauce mixture over each serving and a squeeze of Sriracha.
[Name] Ground Beef Minestrone Soup [AuthorId] 2549237 [AuthorName] ElizabethKnicely [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2017-01-18T20:23:00Z [Description] From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. Attributed to Kathy Moyer of Ottsville, Pennsylvania, United States of America. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/99/92/H2fCUetwRDO6NSUddpoD_18.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/99/92/NnePqpdRniHDyenAhPD0_16.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/99/92/N9sJq399RNuNy3egTPGV_17.jpg"] [RecipeCategory] European [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "2", "2", "1", "2 1/2", "2", "1/2", "2"] [RecipeIngredientParts] ["onion", "garlic clove", "low-sodium stewed tomatoes", "kidney beans", "frozen corn", "celery ribs", "zucchini", "macaroni", "hot water", "beef bouillon cubes", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.0 [FatContent] 2.6 [SaturatedFatContent] 1.0 [CholesterolContent] 23.5 [SodiumContent] 406.7 [CarbohydrateContent] 18.9 [FiberContent] 3.2 [SugarContent] 2.2 [ProteinContent] 12.4 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Brown ground beef in nonstick skillet. Combine browned ground beef, onion, garlic, stewed tomatoes, kidney beans, corn, celery, zucchini, and macaroni in slow cooker. Dissolve bouillon cubes in hot water. Combine with salt and Italian seasoning. Add to slow cooker. Cover. Cook on LOW 6 hours.
[Name] Seared Tuna Tataki Quinoa Bowl [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-01-18T21:01:00Z [Description] From EatingWell: March/April 2014
[Name] Lentil Lettuce Wraps [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-01-18T21:37:00Z [Description] Vegan lentil lettuce wraps are the healthy take on the classic sloppy joe! Enjoy healthy comfort food at its healthiest. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001000518/FH9LeuIQU6HWzvbRPGqA_foodgawker.jpg" [RecipeCategory] Vegan [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "15", "15", "1", "1/2", "1 1/4", "1 1/2", "1/2", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["olive oil", "sweet onion", "carrot", "garlic cloves", "diced tomatoes", "tomato sauce", "vegetable broth", "water", "brown lentils", "chili powder", "cumin", "onion powder", "cayenne pepper", "yellow mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.0 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 324.3 [CarbohydrateContent] 27.2 [FiberContent] 12.0 [SugarContent] 6.0 [ProteinContent] 9.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large pan, add olive oil, onion, red pepper, carrot and garlic and sauté approximately 3 minutes over medium heat. Add diced tomatoes, tomato sauce, vegetable broth, water, lentils and all seasonings. Bring mixture to a boil, cover and reduce heat to medium and simmer until lentils are tender, approximately 45 minutes. Uncover and cook longer if more liquid needs to be absorbed, stirring several times during cooking.
[Name] Gluten Free Blueberry Muffins [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT26M [PrepTime] PT6M [TotalTime] PT32M [DatePublished] 2017-01-18T21:39:00Z [Description] Make and share this Gluten Free Blueberry Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001000518/gyOsQxWaS06M0lokJneJ_Untitled%20design%20(100)-2.jpg" [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2/3", "2", "1", "1", "1/4", "1/2", "2", "3/4", "6", "1"] [RecipeIngredientParts] ["baking powder", "baking soda", "cinnamon", "ground cloves", "kosher salt", "eggs", "applesauce", "olive oil", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.8 [FatContent] 7.6 [SaturatedFatContent] 1.2 [CholesterolContent] 31.0 [SodiumContent] 279.0 [CarbohydrateContent] 5.4 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 1.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375°. Lightly grease the muffin tin or use muffin liners.", "In a medium size bowl combine all dry ingredients and whisk together.", "In a large bowl combine eggs, applesauce and oil.", "Slowly pour dry ingredients into the wet mixture bowl and stir with a fork until completely moistened. Fold in the blueberries.", "Pour batter into muffin cups and bake for approximately 15 - 20 minutes, depending on the size of the pour until the tops of the muffins are browned and slight pressure on the top does not make a dent." ]
[Name] Thai Chili Sauce Salmon [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-01-18T21:40:00Z [Description] Make and share this Thai Chili Sauce Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["Thai Sweet Chili Sauce", "soy sauce", "fresh ginger", "garlic clove", "salmon fillets", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 474.0 [FatContent] 21.0 [SaturatedFatContent] 3.1 [CholesterolContent] 146.3 [SodiumContent] 574.3 [CarbohydrateContent] 1.4 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 66.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Whisk chili sauce, soy sauce, garlic and ginger in small bowl; set aside.", "Heat oil in a large skillet. Pat dry the salmon with paper toweling. Season with salt & pepper, if desired. Place salmon fillets in skillet and cook over medium heat on one side about 2 minutes. Flip fillets over and add the prepared sauce over the top, scooping over to glaze.", "Cook for about another 2-3 minutes, allowing sauce to thicken while the salmon cooks. Remove salmon with sauce from pan and serve warm." ]
[Name] Cola Vannilllia Float [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2017-01-18T22:35:00Z [Description] Make and share this Cola Vannilllia Float recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2"] [RecipeIngredientParts] "vanilla ice cream" [AggregatedRating] nan [ReviewCount] nan [Calories] 304.5 [FatContent] 9.8 [SaturatedFatContent] 6.0 [CholesterolContent] 38.7 [SodiumContent] 83.6 [CarbohydrateContent] 52.4 [FiberContent] 0.6 [SugarContent] 48.3 [ProteinContent] 3.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] mix coca cola and ice cream in punch bowl cool in refridgerator. serve.
[Name] Fish Stew [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT4H [PrepTime] PT2H [TotalTime] PT6H [DatePublished] 2017-01-18T22:35:00Z [Description] Make and share this Fish Stew recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["tomato juice", "rice", "salmon", "tuna", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.4 [FatContent] 7.7 [SaturatedFatContent] 1.8 [CholesterolContent] 36.4 [SodiumContent] 1131.3 [CarbohydrateContent] 58.2 [FiberContent] 1.4 [SugarContent] 5.1 [ProteinContent] 32.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fillet fish place live lobster into pot of cold salted water laced with a half cup of white wine gradually heat to boiling over 5 minutes. lobster is done when shell is bright red remove lobster meat. fillet fish. place fish and lobster and 1/2 cup white wine into pot with rice and other liquids. bring to brisk boil in deep pot. reduce to simmer let simmer 4 hours. serve with garlic bread.
[Name] Sausage Potato Breakfast Casserole. [AuthorId] 2495328 [AuthorName] CarnivoreGrl [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-01-18T22:35:00Z [Description] This can be made the night before. Just take it out of the fridge a 1/2 hour before cooking. You can also tweek it to your own personal taste by adding 1/2 cup chopped onions and/or a can or two of mild green chiles. Plus a little salt and pepper to your liking. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "3", "2", "8", "1", "3/4"] [RecipeIngredientParts] ["bulk pork sausage", "frozen shredded hash browns", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.3 [FatContent] 17.6 [SaturatedFatContent] 8.6 [CholesterolContent] 217.9 [SodiumContent] 541.0 [CarbohydrateContent] 18.3 [FiberContent] 1.1 [SugarContent] 2.0 [ProteinContent] 16.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook and crumble sausage in large skillet until no pink remains; drain fat. Transfer sausage to a greased 9X13 inch baking pan, add shredded potatoes and cheese on top. In a large bowl whisk remaining ingredients; pour over top; cover and refrigerate overnight. Remove from refrigerator at least 30 minutes prior to baking. Bake uncovered at 350 degrees for about 45-50 minutes, or until a knife is inserted in the middle and comes out clean. Let stand 10 minutes before serving.
[Name] Instant Pot Yogurt [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT10H [PrepTime] PT5M [TotalTime] PT10H5M [DatePublished] 2017-01-19T05:54:00Z [Description] Make and share this Instant Pot Yogurt recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["7", "1"] [RecipeIngredientParts] ["milk", "yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.9 [FatContent] 18.0 [SaturatedFatContent] 11.2 [CholesterolContent] 68.9 [SodiumContent] 241.1 [CarbohydrateContent] 22.9 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] 3 1/2 cups [RecipeInstructions] Pour in all the milk. Place lid on Instant Pot and close the Pressure Valve. Push the Yogurt button and then the Adjust button, until it says \"boil.\". When Beep is heard, open lid and remove cooking pot. Allow it to cool to 100 - 115 degrees, stirring occasionally. When temperature is reached, remove a cup of the milk and add yogurt to the cup and whisk in well. Add that cup back into the cooking pot and whisk in thoroughly. Place cooking pot into the Instant Pot and replace lid. Press the Yogurt button and the display screen will say 8:00 (hit again or Adjust, if necessary]. Adjust time to 6 hours. When the beep is heard, remove the cooking pot and strain the yogurt. Place in the fridge to chill.
[Name] My Best Turkey Burger Recipe [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-01-19T20:18:00Z [Description] Make and share this My Best Turkey Burger Recipe recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/880681/bXPFrhBTP2EStLwhTp6q_20170115_181358.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["turkey", "onion", "mushroom", "zucchini", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.7 [FatContent] 9.2 [SaturatedFatContent] 2.6 [CholesterolContent] 77.2 [SodiumContent] 117.0 [CarbohydrateContent] 2.6 [FiberContent] 0.4 [SugarContent] 1.4 [ProteinContent] 23.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a food processor, chop cooked onion, mushrooms and zucchini until very fine.", "Work the vegetable mixture into the ground turkey.", "Form into 8 patties and using a hamburger press, press into shape.", "Sprinkle salt and pepper and dash each with a sprinkle of Worcestershire sauce.", "Grill or cook on a griddle pan approx 5-7 minutes on each side over medium heat until cooked through and internal temperature reaches 165 degrees.", "I serve mine with provolone cheese and avocado mayonnaise. Yum!" ]
[Name] Pflaumenkuchen (German Plum Cake) [AuthorId] 2000326132 [AuthorName] Amanda Gryphon [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-01-19T20:54:00Z [Description] One of my all-time favorite things to eat in life, this plum cake couldn't be more sentimental. It's a classic German recipe that my grandmother made at the end of every summer during the brief window when the Italian prune plums are in season. Today, my mom and I both carry on that tradition, and I can still eat an entire tray by myself if left to my own devices. Pro-tip: Don't use anything but a 9x13 jelly roll pan for this. Anything larger and the dough won't fill the pan, any smaller and the dough will be too thick. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/02/uA38erXgSRySg0jMb25W_Screen Shot 2020-04-09 at 4.04.48 PM.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/02/mIjV8bH8QK61PKS3JOuI_LRM_EXPORT_752205502884933_20190831_131317853.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/02/hSyX9r8XQIewUI9uy9se_pflaumenkuchen2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000326132/MEBrcVRWSyBclylTYcgs_pflaumenkuchen.jpg" ] [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1", "1", "1/4", "1", "1", "2 -3", "1"] [RecipeIngredientParts] ["Italian plums", "flour", "sugar", "baking powder", "salt", "butter", "egg", "milk", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 204.6 [FatContent] 4.9 [SaturatedFatContent] 2.7 [CholesterolContent] 26.4 [SodiumContent] 85.9 [CarbohydrateContent] 37.6 [FiberContent] 2.1 [SugarContent] 19.7 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] 1 pan [RecipeInstructions] Preheat the oven to 350 degrees F. Quarter each plum so that all four quarters remain clinging together by their skin, forming a row. In a bowl, mix the flour, sugar, baking powder, salt, and butter together by cutting the butter in with a fork. In a measuring cup, combine the beaten egg and almond extract, then add enough milk to make 3/8 of a cup (aka 3 oz] total. (It may seem strange that there isn't an exact amount of milk to add, but I promise this method works. You'll likely use under 2 oz of milk, considering that a large egg is usually around 1.5 oz or so.]. Add this to the dry ingredients and mix them together with your hands, forming a dough. If the dough is too sticky, add a touch more flour. Spread the dough thinly over a 13x9 inch jelly roll pan and cover it with overlapping rows of plums. (It may seem like the dough will never stretch to fit the entire pan, but be patient! Use the heel of your hand to gently spread the dough out evenly to each corner of the pan, the crust is supposed to be on the thinner side anyway.]. Bake the tart for 1 hour and let it cool slightly before sprinkling with sugar for extra sweetness (or skip the sugar if you like it sweet-tart like I do]. The plums will change color from green to a deep magenta as they bake, and will ooze lots of sticky purple juice that stains the crust beneath. Be careful not to overbake, this crust should be on the softer side.
[Name] All-Day Pot Roast [AuthorId] 2549237 [AuthorName] ElizabethKnicely [CookTime] PT12H [PrepTime] PT20M [TotalTime] PT12H20M [DatePublished] 2017-01-19T23:34:00Z [Description] From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman page 204. Attributed to Carol Shirk from Leola, Pennsylvania, United States of America. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/03/CpVQ7s5fQgurBuOXpi8Z_15.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2549237/5aW43d6UQ7ClxtfXNb1n_14.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["1 1/2", "4", "1", "1", "1/2"] [RecipeIngredientParts] ["potatoes", "dried tarragon", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 415.0 [FatContent] 12.0 [SaturatedFatContent] 4.7 [CholesterolContent] 88.4 [SodiumContent] 679.5 [CarbohydrateContent] 42.4 [FiberContent] 6.5 [SugarContent] 7.2 [ProteinContent] 33.6 [RecipeServings] 5.0 [RecipeYield] 5 [RecipeInstructions] In a large nonstick skillet, brown meat on all sides. Place potatoes and carrots in slow cooker. Place browned meat on top of vegetables. In a small bowl, mix together soup and tarragon or basil. Pour over meat and vegetables. Cover and cook on LOW 10-12 hours, or on HIGH 5-6 hours, until meat and vegetables are tender but not dry.
[Name] Instant Pot Chicken and Dumplings [AuthorId] 993446 [AuthorName] Pawsfurthought [CookTime] PT18M [PrepTime] PT5M [TotalTime] PT23M [DatePublished] 2017-01-20T01:37:00Z [Description] Love my Instant Pot, and here's one more reason! This yummy soup takes just minutes, but tastes like it was simmered for hours! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/993446/KxLwSWO0QRabvZDoc3Ie_IMG_20170119_185807.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "5", "5", "1", "4", "1", "2", "2", "1", "2", "2", "5", "1 3/4", "1/4", "2/3", "1/4", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "celery ribs", "carrots", "onion", "garlic", "cayenne", "thyme", "basil", "oregano", "butter", "poultry seasoning", "Bisquick", "heavy cream", "milk", "parmesan cheese", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 15.0 [Calories] 554.1 [FatContent] 22.1 [SaturatedFatContent] 9.1 [CholesterolContent] 134.8 [SodiumContent] 1017.8 [CarbohydrateContent] 42.8 [FiberContent] 3.5 [SugarContent] 11.5 [ProteinContent] 44.3 [RecipeServings] 6.0 [RecipeYield] 12 Cups [RecipeInstructions] Place your pressure cooker on HIGH or BROWN and heat up the butter. Season your chicken (poultry seasoning, salt, pepper and oregano (or thyme if you have it] ] and brown. Add in the onion, celery, carrots, chicken stock and a pinch of salt, pepper. Lock your pressure cooker and cook on HIGH for 8 minutes. MAKE YOUR Dumplings Mix: Whisk together Bisquick, milk, and parmesean cheese. Add a pinch of salt and pepper. (We also added a little oregano in there – optional]. Perform a quick release. Let all the steam out. Take off top. Set the pressure cooker back to high. Add in your corn and let simmer. Leave the lid off. Grab a spoon and drop in your dumplings into the bubbling pressure cooker until entire batter is in pot. Let dumplings simmer for 8-10 minutes. Remember to keep the lid off. Turn off the heat. When you are ready to serve, stir in your cream. Add some more salt and pepper (to taste] and ENJOY.
[Name] Sumac Za’atar Whole Roasted Cauliflower [AuthorId] 1803279447 [AuthorName] RawSpiceBar [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-01-20T06:00:00Z [Description] RawSpiceBar's zaatar spice best goes with sumac Cauliflower. Start your spice journey by getting your hands on with this very delicious recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803279447/EMehhkYNQFSMgAZXibXB_cauliflower.png" [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Mexican", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "3", NA] [RecipeIngredientParts] ["flour", "head cauliflower", "eggs", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1505.2 [FatContent] 28.7 [SaturatedFatContent] 7.9 [CholesterolContent] 558.0 [SodiumContent] 2047.4 [CarbohydrateContent] 246.0 [FiberContent] 28.2 [SugarContent] 30.2 [ProteinContent] 70.3 [RecipeServings] 1.0 [RecipeYield] 2 persons [RecipeInstructions] Preheat oven to 375 F degrees and cut cauliflower into large florets. Mix RawSpiceBar’s Sumac Za’atar, pita crumbs and salt to taste in a small bowl. Set aside. Beat eggs and slowly add the flour until well combined. Rub cauliflower head in egg mixture to coat fully. Roll sumac cauliflower in breadcrumb mixture to coat full again. Place cauliflower in a greased baking dish. Bake for 30 minutes, turning halfway through. Bake until cauliflower is tender and browning.
[Name] Navajo Flatbreads With Sumac Za’atar [AuthorId] 1803279447 [AuthorName] RawSpiceBar [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2017-01-20T06:14:00Z [Description] A cross between Indian naan and Mexican tortillas, these traditional Navajo flatbreads are made with RawSpiceBar's sumac spice & herbs blends. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803279447/WaBc9q3BRZSVPO7HLpft_in-your-neighborhood-3-470x333.png" [RecipeCategory] Breads [Keywords] ["Mexican", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "6", "1", "1/3"] [RecipeIngredientParts] ["bread flour", "baking powder", "olive oil", "sea salt", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1860.6 [FatContent] 84.1 [SaturatedFatContent] 11.7 [CholesterolContent] 0.0 [SodiumContent] 3424.9 [CarbohydrateContent] 241.8 [FiberContent] 8.5 [SugarContent] 0.8 [ProteinContent] 32.3 [RecipeServings] 1.0 [RecipeYield] 2 persons [RecipeInstructions] ["Mix flour, baking powder, salt, and 1/2 of RawSpiceBar’s Sumac Za’atar.", "Slowly pour in the olive oil, mixing while pouring. Add the warm water and mix again until the dough comes together into a ball.", "Knead dough continuously for 5-10 minutes. Add flour to coat as you go along and continuously fold the dough in half from either side; the dough will be firm and this is normal.", "Once kneaded, allow to rest for 10-15 minutes.", "Transfer the risen dough onto a floured surface. Punch to allow accumulated air to escape.", "Divide the dough into 10 pieces, forming each into a ball.", "Using the heels of your hands, flatten the balls from either side. Use your thumb and index finger to fully flatten and stretch the dough into a 6\" diameter.", "Turn the grill or cast iron pan, if you have one, to medium high heat. Brush with oil.", "Add the flatbreads a few at a time, allowing space between each. Leave for 2-3 minutes until golden brown and slightly puffy on either side.", "Sprinkle finished flatbreads with remaining 1/2 of RawSpiceBar’s Sumac Za’atar packet or add spices to olive oil and dip flatbreads in as you eat. Serve as soon as they are ready- these flatbreads are best right out of the pan. Dip them in the broth of your posole, roll them up with chunks of veggies or meat or dip and, most importantly, be creative- enjoy!" ]
[Name] VEGAN POSOLE WITH GROUND CHILES [AuthorId] 1803279447 [AuthorName] RawSpiceBar [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-01-20T06:21:00Z [Description] New Mexican vegetarian Posole using our freshly ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803279447/JnHlIAJzSLCggVyVDpXv_in-your-neighborhood-5-1.png" [RecipeCategory] Vegetable [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "2", "1", "4", "2", "2", "1", "4", "2", NA] [RecipeIngredientParts] ["chile", "cumin", "olive oil", "red onion", "zucchini", "carrots", "hominy", "pinto beans", "diced tomatoes", "vegetable broth", "fresh lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2673.7 [FatContent] 73.3 [SaturatedFatContent] 10.4 [CholesterolContent] 0.0 [SodiumContent] 2030.6 [CarbohydrateContent] 421.2 [FiberContent] 120.8 [SugarContent] 51.4 [ProteinContent] 103.3 [RecipeServings] 1.0 [RecipeYield] 2 persons [RecipeInstructions] To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar’s Ground Chiles, RawSpiceBar’s Cumin & Oregano Rub and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. S. Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the lime juice and season to taste with additional salt and RawSpiceBar’s ground red chile if desired.
[Name] Baked Schnitzels [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-01-20T11:51:00Z [Description] Make and share this Baked Schnitzels 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/.3/56/38/0/55zGdoFYTnOIBQg101pB_EC_Baked%20schnitzels.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "European", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", "1/4", "1/2", "1/2", "1", "1/4", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["flour", "sea salt", "black pepper", "parmesan cheese", "lemon", "fresh thyme leaves", "dried thyme", "eggs", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 407.4 [FatContent] 11.7 [SaturatedFatContent] 4.4 [CholesterolContent] 197.0 [SodiumContent] 1324.7 [CarbohydrateContent] 54.1 [FiberContent] 3.8 [SugarContent] 4.1 [ProteinContent] 20.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Flatten pork schnitzels using a rolling pin or meat mallet to an even thickness (the more tender, the more better]. Combine flour and salt and pepper on one plate. On another plate mix breadcrumbs, lemon zest, parmesan and thyme. In a bowl scramble the eggs with the mustard. In assembly line fashion, dredge the schnitzels in the flour first, shake off any excess. Move on to the eggs and then the breadcrumbs. Place on a baking sheet lined with parchment paper or silicon sheet. Bake in an oven at 220°C for about 15-25 minutes. Serve with lemon slices.
[Name] Yucatecan Pickled Onions [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-01-20T18:00:00Z [Description] A delicious Mexican condiment, this version requires no boiling and uses red wine vinegar (I've seen others that use cider vinegar and the Rick Bayless version already posted here calls for white). From Todd Coleman at saveur.com [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "12"] [RecipeIngredientParts] ["kosher salt", "red onion", "whole black peppercorn", "dried oregano", "cumin seed", "garlic cloves", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 37.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1753.7 [CarbohydrateContent] 4.9 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a bowl, toss salt and onion together; let sit until onion releases some of its liquid, about 15 minutes. Transfer to jar along with peppercorns, oregano, cumin, and garlic, and pour over vinegar; seal with lid. Refrigerate at least 4 hours before using.
[Name] Simple White Rice [AuthorId] 2001246257 [AuthorName] Marjorie [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-01-20T21:12:00Z [Description] Make and share this Simple White Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1"] [RecipeIngredientParts] ["water", "white rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.1 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.3 [CarbohydrateContent] 37.8 [FiberContent] 1.3 [SugarContent] 0.0 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring water to a boil in a 2 to 3 quart saucepan (this will help keep grains separate and fluffy]. Add rice and 1/4 teaspoons salt. Reduce heat to low; cover and cook 15 minutes. Don't stir it - seriously! (stirring releases starch and makes rice gummy]. Next, turn off the heat and let rice steam 10 minutes without lifting the lid - releasing steam prevents the cooking from finishing.
[Name] Paleo Leap Pepper Steak [AuthorId] 2001357583 [AuthorName] Jordan W. [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2017-01-20T21:12:00Z [Description] This recipe is a real celebration of all things pepper: the steak is first marinated in a peppery vinaigrette, and then stir-fried with sweet pepper slices and Asian-inspired spices to create a zippy, tingly stir-fry with pleasantly crunchy vegetables complementing the thin strips of meat. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001357583/CzApK5ISTAizjECxoBwq_pepper-steak-main.jpg" [RecipeCategory] Steak [Keywords] ["Peppers", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "12", "3", "2", "4", "1/4", "1/3", "2", "1/4"] [RecipeIngredientParts] ["olive oil", "mini sweet peppers", "scallions", "fresh ginger", "garlic cloves", "water", "white wine vinegar", "fresh coarse ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 596.9 [FatContent] 42.5 [SaturatedFatContent] 13.5 [CholesterolContent] 170.1 [SodiumContent] 124.8 [CarbohydrateContent] 4.9 [FiberContent] 0.9 [SugarContent] 0.7 [ProteinContent] 47.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, combine all the ingredients for the marinade.", "Add the sliced steak to the marinade, toss to coat, and refrigerate for at least 15 minute.", "Add some cooking fat to a skillet placed over a medium-high heat.", "Add the bell peppers, the whites of the scallions, the ginger, and the garlic, and sauté for 3 to 4 minutes. Transfer to a plate.", "Remove the steak from the marinade and add to the same skillet. Sauté until brown (about 2-3 minutes], stirring occasionally.", "Return the vegetables to the skillet, add the green parts of the scallions, cook for another minute, and serve." ]
[Name] Slow Cooker Chicken Enchilada Soup [AuthorId] 2001357583 [AuthorName] Jordan W. [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-01-20T21:12:00Z [Description] This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["2", "2", "1 1/4", "2", "1", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "black beans", "diced tomatoes", "whole kernel corn", "diced green chilies", "garlic cloves", "ground cumin", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.2 [FatContent] 2.6 [SaturatedFatContent] 0.6 [CholesterolContent] 20.7 [SodiumContent] 1086.5 [CarbohydrateContent] 36.8 [FiberContent] 9.0 [SugarContent] 7.1 [ProteinContent] 17.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Serve warm, with optional garnishes. optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
[Name] Slow-Roasted Lemon-Soy-Honey Pork Shoulder [AuthorId] 2001015087 [AuthorName] Jeff B. [CookTime] PT7H [PrepTime] PT30M [TotalTime] PT7H30M [DatePublished] 2017-01-20T21:12:00Z [Description] This impressive main dish is easy to prep, but boasts big flavor thanks to the Asian-inspired marinade. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001015087/yiYyIKFkRZiQXOIH8M9G_Pork-Shoulder.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/2", "8", "1", "3", "2", "2"] [RecipeIngredientParts] ["fresh lemon juice", "garlic cloves", "kosher salt", "low sodium soy sauce", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 24.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 725.7 [CarbohydrateContent] 5.8 [FiberContent] 0.2 [SugarContent] 4.1 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Arrange the pork in an enamel, glass, clay, or stainless-steel baking dish, fat-side up. Using the tip of a sharp knife, score the fat in a crosshatch pattern. In a medium bowl, whisk the lemon juice and orange juice with the garlic, salt, 1 tablespoon of the soy sauce, and the oil until the salt dissolves. Pour the marinade over the pork and rub it into the meat. Refrigerate 24 to 36 hours, turning the pork a few times. Bring the pork to room temperature for one to two hours, and then preheat the oven to 300 degrees F. Wipe marinade and garlic bits off the pork and discard any excess marinade. Set the pork in a roasting pan fat-side up. Roast for three hours; use a spoon to baste the pork with its juices. Roast for another three to four hours, basting every hour or so, until the pork pulls apart easily and an instant-read thermometer inserted into the thickest part registers at least 180 degrees F. Increase the oven temperature to 400 degrees F. In a small bowl, mix the honey with the remaining 2 tablespoons of soy sauce and brush it all over the pork. Roast for about five minutes. Brush the pork again and roast for five to seven more minutes, until the fat is deeply browned and crisp. Let the roast stand for 30 minutes before serving, covered loosely with foil. Slice or use tongs to pull the meat to serve.
[Name] Berry Smoothie [AuthorId] 822192 [AuthorName] Wendy Melly [CookTime] PT1M [PrepTime] PT3M [TotalTime] PT4M [DatePublished] 2017-01-20T21:16:00Z [Description] Make and share this Berry Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["water", "strawberry", "spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 13.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.8 [CarbohydrateContent] 3.0 [FiberContent] 0.9 [SugarContent] 1.8 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] 12 ounces [RecipeInstructions] Place into blender. Blend until smooth. Add ice to chill.
[Name] Slow Cooker Tex Mex Pulled Pork [AuthorId] 1802837342 [AuthorName] Adina S. [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2017-01-20T21:17:00Z [Description] Make and share this Slow Cooker Tex Mex Pulled Pork recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "2", "1", "1", "1/2", "1/2", "2", "3"] [RecipeIngredientParts] ["black beans", "salsa", "chili powder", "cumin", "salt", "pepper", "garlic", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 589.7 [FatContent] 24.7 [SaturatedFatContent] 8.5 [CholesterolContent] 102.1 [SodiumContent] 614.6 [CarbohydrateContent] 46.9 [FiberContent] 8.2 [SugarContent] 2.2 [ProteinContent] 44.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] place pork in crock pot and sprinkle seasoning all over. add the beans, salsa, and garlic. cook on low for 8 hours. shred the pork and mix it all together. serve over rice.
[Name] Chicken Burrito Bowls [AuthorId] 2001140819 [AuthorName] joyce_ringer [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-01-20T21:17:00Z [Description] Make and share this Chicken Burrito Bowls 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/yjVbmEYFT3K8QUfDSF9t_sub-buzz-30240-1472741621-8.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Mexican", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "3", "1", "2", "1", NA, "1", "3", "10", "1", "1", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "bell peppers", "red onion", "olive oil", "salsa", "cooked brown rice", "black beans", "corn", "lime", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 632.1 [FatContent] 21.3 [SaturatedFatContent] 7.9 [CholesterolContent] 86.3 [SodiumContent] 764.1 [CarbohydrateContent] 76.0 [FiberContent] 12.7 [SugarContent] 9.7 [ProteinContent] 38.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 400°F/200°C. 2. Line a baking sheet with foil. 3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil. 4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts. 5. Salt and pepper the peppers and onions, tossing to coat. 6. Top each chicken breast with a generous pour of salsa. 7. Bake in a preheated oven for 25 minutes. 8. Rest chicken for 10 minutes, before slicing into strips. 9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge. 10. Store in the refrigerator (and enjoy any extras immediately]. Can be kept refrigerated for up to 4 days. 11. Meal-prep FTW! Enjoy!
[Name] No Sugar Added Coconut Macroons [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT9M [PrepTime] PT15M [TotalTime] PT24M [DatePublished] 2017-01-20T21:17:00Z [Description] Make and share this No Sugar Added Coconut Macroons recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["8", "6", "1", "1/4", "2", "4", "1/4", "1/2", "2", "1/2"] [RecipeIngredientParts] ["butter", "coconut oil", "eggs", "salt", "coconut", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.7 [FatContent] 8.4 [SaturatedFatContent] 6.3 [CholesterolContent] 32.0 [SodiumContent] 40.9 [CarbohydrateContent] 2.4 [FiberContent] 0.8 [SugarContent] 1.5 [ProteinContent] 1.0 [RecipeServings] 40.0 [RecipeYield] 40 Cookies [RecipeInstructions] Preheat oven to 375 degrees F. Soften butter. Mix oil, butter, co onut water and protein powder until smooth. beat eggs and yolks in a small bowl, incorporate into oil/protein powder mixture. add coconut flour and salt, mix until smooth. Add more coconut water or almond milk if dough is too dry, it should hold a ball shape yet still fell soft and maybe a little sticky. add coconut and chocolate, mix until incorporated. Refrigerate dough for an hour. using 1 1/2\" cookie scoop place on parchment lined pan (pan should have a lip as the cookies can leak a little oil]. bake for 9 minutes, cool on wire rack.
[Name] Chocolate Chip Bran Muffins (Oma's Muffins) [AuthorId] 2742965 [AuthorName] nikkimulder [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-01-20T21:17:00Z [Description] Make and share this Chocolate Chip Bran Muffins (Oma's Muffins) 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/2742965/xTJlzWujTOGmXHFlXhcn_20170119_140341.jpg" [RecipeCategory] Dessert [Keywords] ["High In...", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3 1/2", "10", "1 1/2", "2", "2/3", "2 1/2", "4", "2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "white sugar", "chocolate chips", "eggs", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.3 [FatContent] 12.5 [SaturatedFatContent] 2.8 [CholesterolContent] 33.9 [SodiumContent] 336.3 [CarbohydrateContent] 39.9 [FiberContent] 2.7 [SugarContent] 20.3 [ProteinContent] 4.6 [RecipeServings] 24.0 [RecipeYield] 24 muffins [RecipeInstructions] Preheat oven to 375°F. In a large bowl, sift together first 4 ingredients. Stir in chips and bran. In a medium bowl, mix together last 4 ingredients. Add egg mixture to flour mixture. Stir until all dry ingredients are mixed-in. Fill muffin cups and bake for 20 - 25 minute.
[Name] How to Cook Chocolate Cake [AuthorId] 2001358331 [AuthorName] Wajd A. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-20T21:19:00Z [Description] This yummy cake is so chocolaty and satisfying ❤️❤️ I sometimes enjoy it with a scoop of fat free ice cream [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001358331/H01uubGZQgmXiV4G5kUN_image.jpeg" [RecipeCategory] Dessert [Keywords] ["Healthy", "Birthday", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/2", "1/4", "1/2", "1/2", "4", "1", "1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "cornstarch", "baking soda", "salt", "eggs", "water", "corn syrup", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.0 [FatContent] 2.2 [SaturatedFatContent] 0.8 [CholesterolContent] 62.0 [SodiumContent] 175.3 [CarbohydrateContent] 41.5 [FiberContent] 1.6 [SugarContent] 20.6 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] 12 12 [RecipeInstructions] ["In a bowl , combine the first six ingredients.", "in another bowl , whisk egg whites,water and corn syrup.", "stir into dry ingredients.", "pour into a 9-in.", "square baking pan coated with nonstick cooking spray.", "bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean", "Cool on a wire rack.", "Dust the confectioners sugar.", "yield:12 serving.", ". Nutritional analysis: one serving equals 176 calories,1g fat (trace saturated fat],0 cholesterol,186 mg sodium, 42g carbohydrate,1g fiber, 3 g protein." ]
[Name] Chocolate Balls [AuthorId] 2001359294 [AuthorName] chris.wilko15 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-01-20T21:20:00Z [Description] Make and share this Chocolate Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Nuts [Keywords] ["Peanut Butter", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "1", "1", "2", "2"] [RecipeIngredientParts] ["oats", "honey", "peanut butter", "white chocolate", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 484.6 [FatContent] 23.9 [SaturatedFatContent] 12.3 [CholesterolContent] 12.9 [SodiumContent] 87.1 [CarbohydrateContent] 59.4 [FiberContent] 4.3 [SugarContent] 38.9 [ProteinContent] 10.4 [RecipeServings] 6.0 [RecipeYield] 12 2 [RecipeInstructions] mix in a medium sized microwavable safe bowl: oats, 2 tbsp honey, 3 tbsp peanut butter, 2 tsp milk chocolate and 2 tsp white chocolate. microwave bowl for 30 seconds. make balls by rolling them in between your hands. melt 1 cup of milk chocolate. melt 1 cup of white chocolate. roll 1/2 of the balls in milk chocolate and the other half in white chocolate drizzle the remaining white chocolate and milk chocolate on the corresponding ball.
[Name] Pad Woon Sen [AuthorId] 2001359322 [AuthorName] darcieo [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-01-20T21:20:00Z [Description] Make and share this Pad Woon Sen recipe from Food.com. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["115", "2", "1", "1", "1", "1/2", "2", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["oyster sauce", "soy sauce", "black soy sauce", "onion", "garlic", "eggs", "cabbage", "mushroom", "carrot", "zucchini", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.6 [FatContent] 2.9 [SaturatedFatContent] 0.9 [CholesterolContent] 93.0 [SodiumContent] 857.8 [CarbohydrateContent] 34.2 [FiberContent] 2.8 [SugarContent] 4.9 [ProteinContent] 7.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Soak glass noodles in room temperature water for 10 minutes until soft and pliable. Drain, then cut the noodles with scissors to shorten them.", "Mix together oyster sauce, soy sauce, Golden Mountain Sauce in a small bowl.", "Heat oil in a wok or a large saute pan, when hot, add garlic and onions and cook until garlic starts to turn brown.", "Add eggs and scramble. When eggs are done, add cabbage, carrots, mushrooms, zucchini and half a tablespoon of the sauce mixture; Stir 6-8 minutes.", "Add noodles, followed by the sauce, pepper, and thai chili (or red pepper flakes]. Cook, stirring constantly, until the noodles are done and have absorbed all the sauce." ]
[Name] One Pan Tomato Pasta [AuthorId] 2001357174 [AuthorName] dottiee1 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-01-20T21:20:00Z [Description] Make and share this One Pan Tomato Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "12", "1", "2", "2", "4 1/2"] [RecipeIngredientParts] ["linguine", "cherry tomatoes", "onion", "basil", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.1 [FatContent] 8.3 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 19.1 [CarbohydrateContent] 71.0 [FiberContent] 4.5 [SugarContent] 6.2 [ProteinContent] 12.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place all items in pot. Turning pasta frequently with tongs until pasta is al dente and water has nearly evaported about 15 minutes. put in four bowls top with olive oil, parmesan cheese and basil season with salt and peper.
[Name] Chicken Salad [AuthorId] 1875466 [AuthorName] bookwurm320 [CookTime] PT36M [PrepTime] PT0S [TotalTime] PT36M [DatePublished] 2017-01-20T21:20:00Z [Description] Make and share this Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["chicken breasts", "water", "chicken bouillon", "garlic powder", "pepper", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.6 [FatContent] 39.2 [SaturatedFatContent] 20.2 [CholesterolContent] 141.6 [SodiumContent] 190.7 [CarbohydrateContent] 4.7 [FiberContent] 0.1 [SugarContent] 5.4 [ProteinContent] 23.4 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] put the water and bouillon into the instant pot liner. Rub 1/2 package of ranch dressing, garlic powder, and pepper on chicken. put the chicken on the trivet and add that to the liner. Manual high pressure for 18 minutes, then NPR (12-30 minutes, but 18 worked great]. Remove chicken from Instant Pot and shred. Add remaining 1/2 package of ranch dressing and mayo.
[Name] Hot Spicey Tomato Oil for Dipping [AuthorId] 632462 [AuthorName] ace7455 2 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-01-21T00:10:00Z [Description] Make and share this Hot Spicey Tomato Oil for Dipping 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/53/00/24/8MCQXQH8R128a3utJuIu_10102096368467865.jpg" [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "4", "2", "1/2", "1/3", "1"] [RecipeIngredientParts] ["olive oil", "san marzano tomatoes", "garlic cloves", "honey", "kosher salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1250.3 [FatContent] 58.9 [SaturatedFatContent] 8.8 [CholesterolContent] 0.0 [SodiumContent] 1756.3 [CarbohydrateContent] 152.6 [FiberContent] 7.3 [SugarContent] 11.9 [ProteinContent] 31.1 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] heat oil over medium heat. add garlic and cook until golden brown.3-5 mins. remove garlic and reserve. add tomatoes, honey, salt and chilli flakes. cook on medium 20 mins. blend sauce until smooth. add reserved garlic and blend until smooth. serve with french or italian bread, toasted ravioli, fried zucchini or use your imagination. Mangia.
[Name] Banana Bread With Swerve [AuthorId] 1751716 [AuthorName] mileen [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2017-01-21T00:11:00Z [Description] A lower calorie version of banana bread with coconut flour and half the sugar...it stays very moist and tasty for a few days. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/25/PTajIcNRtGpHwR48IPC1_20200429_203726.jpg" [RecipeCategory] Tropical Fruits [Keywords] ["Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1", "3/4", "1/2", "1", "2", "1/3", "2", "1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["whole wheat flour", "baking powder", "baking soda", "artificial sweetener", "salt", "bananas", "brown sugar", "eggs", "applesauce", "cinnamon", "milk", "powdered ginger"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 167.2 [FatContent] 2.4 [SaturatedFatContent] 0.9 [CholesterolContent] 48.6 [SodiumContent] 487.1 [CarbohydrateContent] 34.1 [FiberContent] 3.5 [SugarContent] 12.6 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] 8 Slices [RecipeInstructions] Place bananas, milk, eggs, and brown sugar in a blender. Pulse for about 20 seconds. Add applesauce and vanilla to the blender and pulse for 5 seconds. Mix the remainder of the dry ingredients in a large bowl, then add the blender contents. Grease a 9x5 breadpan and pour the mixture inches. Bake at 350 for 65-70 minutes.
[Name] Kiwi Blueberry Overnight Oats [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-01-21T01:23:00Z [Description] Easy and delicious, these overnight oats with kiwi, blueberries, honey and yogurt are a healthy and nutritious way to start the day! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/whjIY3DZReG0kYc40mhG_14.jpg" [RecipeCategory] Breakfast [Keywords] ["Kiwifruit", "Berries", "Tropical Fruits", "Fruit", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["oats", "low-fat milk", "kiwi", "blueberries", "plain yogurt", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 497.3 [FatContent] 9.0 [SaturatedFatContent] 3.0 [CholesterolContent] 14.1 [SodiumContent] 86.4 [CarbohydrateContent] 87.5 [FiberContent] 11.2 [SugarContent] 30.5 [ProteinContent] 20.5 [RecipeServings] 1.0 [RecipeYield] 1 Serving [RecipeInstructions] In a container of your choice, add 1/4 cup of the oats, 1/4 cup of milk, 1 teaspoons honey, half of the diced kiwi and 1/8 cup blueberries. Top with 1/8 cup plain yogurt. Repeat layers, ending with fruit topped yogurt. Refrigerate several hours or overnight. Enjoy! One serving.
[Name] Pistachio Pound Cake [AuthorId] 1117794 [AuthorName] Lab Chef [CookTime] PT1H35M [PrepTime] PT20M [TotalTime] PT1H55M [DatePublished] 2017-01-21T08:56:00Z [Description] This is wonderful bread/cake for friends and family. It could be made for special occasions or just because. Recipe from "The Candid Appetite," A well done walk through can be seen at: http://www.thecandidappetite.com/2013/02/09/pistachio-pound-cake/ [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Nuts", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1", "1 1/4", "3/4", "1", "3", "6", "2", "3/4", "1 1/4", "3/4", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "cake flour", "baking powder", "salt", "unsalted butter", "cream cheese", "granulated sugar", "eggs", "vanilla extract", "pistachios", "powdered sugar", "heavy cream", "lemon juice", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 770.5 [FatContent] 40.4 [SaturatedFatContent] 20.2 [CholesterolContent] 180.2 [SodiumContent] 359.8 [CarbohydrateContent] 94.2 [FiberContent] 2.5 [SugarContent] 64.3 [ProteinContent] 11.2 [RecipeServings] 12.0 [RecipeYield] 2 Loaves [RecipeInstructions] Preheat oven to 325º F. Prepare two loaf pans by lining each with parchment paper, spraying with cooking spray and dusting them with flour. Set aside. In a medium bowl combine the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, beat together the butter, cream cheese, and finely ground pistachios. Allow the ingredients to cream together for about 5 minutes, on medium high. Reduce speed to low. Slowly stream in the granulated sugar and continue to beat on medium-high until the mixture is light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Once the mixture is completely smooth, add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix once more. Reduce speed to low and carefully add the reserved flour mixture; beat until just combined. Do not overmix the batter at this point. Fold in the chopped pistachios. Divide the batter among the prepared pans, and smooth out the tops with a rubber spatula. Bake for about 1 hour and 35 minutes, rotating the pans halfway through baking. The loaves should be golden brown and a toothpick inserted in the middle should come out clean. Let the cakes cool on a rack for about 20 minutes. Unmold and discard the parchment paper. Allow the cakes to cool completely before frosting. To make the glaze: Combine the powdered sugar, heavy cream and lemon juice in a bowl. Whisk until completely smooth. Drizzle cakes with icing and sprinkle with chopped pistachios, if desired. Serve right away. Any leftovers can be wrapped well with plastic or stored in an airtight container, at room temperature for a couple days. Enjoy!

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